I Don't Cook, But My Boyfriend Does!

Beer Battered Fried Asparagus

2015-04-07T09:27:00.000-07:00

We love asparagus. We eat it often. But this was the first time we battered and fried it. The result? A light, crispy and deliciously fantastic snack!

1/4 cup cornstarch
2/3 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 cup beer (I like Dales Pale Ale)
1 lb. raw asparagus spears
peanut or canola oil (enough to cover bottom of small fry pan)

Mix all ingredients except asparagus in a bowl with wire whisk until well blended. Dip asparagus individually in the batter and deep- fry them in at least 2 inches of oil for about 2 minutes or until golden brown. Drain on paper towels. Eat hot.

Serving Suggestions: Sprinkle finely grated Parmesan cheese on top and/or dip them in a sauce of one part Djon mustard and one part crème fraiche.

Sweet Potato Chips

2015-01-05T13:08:00.000-08:00

Sweet Potato Chips

I know, I post a lot of sweet potato recipes. Here is another one that I couldn't resist!

These make a great healthy snack, and if you happen to be the recipient of a snazzy new mandolin for Christmas like me, they are super easy to make!

Position an oven rack in the center of the oven, and preheat the oven to 350°F.

Using a mandolin or a sharp knife, slice the potato into 1/8-inch-thick slices. Put in a bowl, and drizzle with 1 tablespoon of the olive oil. Toss well so that each slice is evenly coated. Arrange in a single layer (without overlapping) on parchment-lined baking sheets.

Bake for 12 minutes. Turn the slices over, and continue to bake, checking every 2 minutes, until brown and crisp, 6 to 8 minutes longer. Season the chips with sea salt and black pepper. I also sprinkled mine with a little smoked paprika.

Serve warm while still crispy!

Crunchy Nutty Spicy Bars!

2014-10-29T15:04:00.001-07:00

I love making my own granola bars, but these are much more exciting than just granola!

These guys here are packed with just about everything good and healthy I could find in the cupboard. And don't worry if you don't have all of these ingredients, you can substitute, mix and match, get creative! You can use just about any nut, cereal, dried fruit, it's all good.

I didn't put measurements of my dry goods because I just eyeball, but it works out to approximately one cup of each dry ingredient. Also, be sure to roughly chop each ingredient into small pieces.

Crunchy Nutty Spicy Bars (print this recipe!)

Ingredients:
Coconut oil (to grease pan)
Steel cut oats
Walnuts
Pepita seeds
Sunflower seeds
Pumpkin flax
Puff Rice Cereal
Cranberries
Dates, chopped
1/2 cup brown sugar
1 tsp sea salt
1 cup honey (or agave)
1 tsp cinnamon
1 tsp graham masala

Directions:
Grease a 9 by 9-inch glass baking dish with Coconut oil and set aside. Preheat the oven to 350 degrees F.

Spread the oats, nuts, seeds, and pumpkin flax onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

When the toasted mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the puff cereal and dried fruit, spices and stir to combine. Turn mixture out into the prepared baking dish and lightly press down, evenly distributing the mixture in the dish and place in the oven to bake for about 15 minutes, just enough to melt all the flavors together.

Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

I ended up with a lot of crumbly pieces, don't fret, toss a handful on top of your yogurt, or simply eat as a snack!

Crispy Cauliflower with Parmesan

2014-10-21T08:41:00.002-07:00

We roast cauliflower often, by far one of my most favorite methods of cooking vegetables. I can't think of anything that doesn't taste better roasted. But I was looking for something different.

Spicy. Crunchy. Crispy.

Even though there are hundreds of recipes out there for Parmesan Cauliflower, I couldn't find the right one for me. The recipes I found were boring or had weird combinations of spices, and most of them are for cooking in the oven, and it has been too hot to bake. So, like I often do, I made up my own recipe. They were amazing, so I have to share!

I did something I don't normally do, I fried. Yes, I'm talking about submerging my perfectly beautiful and healthy vegetables into a bath of sizzling hot, oil. But not before they are lightly coated with delectable spices and panko crumbs.

I don't know if it makes it any healthier, but I used extra light olive oil. I heard that it has a higher smoke point.

The most important thing here is that these are delicious, and pretty easy to make!

Crispy Cauliflower with Parmesan Print this recipe

Ingredients:
1/2 cup extra light olive oil for frying
1 head cauliflower
1 cup panko bread crumbs
1/4 cup rice flour
1 egg
Sea salt and pepper
1-2 tsp. sweet paprika
1 tsp garlic salt
1 tbs Italian Seasoning
3-4 tbs. shredded fresh Parmesan cheese

Instructions:
Wash the cauliflower, then break up into little bite sized pieces.

Blanch the cauliflower pieces by adding them to a pot of well-salted, boiling water for about 30-45 seconds just until crisp/tender; drain, then shock for about 30 seconds in ice-water to cool; drain from ice water and pat dry with paper towel; set aside for a moment.

Add the panko bread crumbs and rice flour to a large ziplock bag, along with a pinch of salt. Beat the egg in a large bowl; add the panko, the parmesan, the paprika, Italian seasoning, garlic salt, pepper and a pinch of salt into another large ziplock bag.

To bread, add the blanched cauliflower pieces to the bag with the rice flour and panko, and very gently shake to coat the pieces well. Then, add the floured pieces to the bowl with the beaten eggs, and toss the pieces to coat with the egg. Add the pieces to the bag with the panko/parmesan mixture, and again, gently shake to coat the pieces well; take the coated pieces out and place on lined tray.

To fry, heat enough oil to shallow skillet (about ½ cup) in a large skillet. When the oil is hot, add about a third or half (depending on size of pan) of the breaded cauliflower pieces in, and allow them to fry for about 5-7 minutes, moving them around occasionally, until crispy and golden-brown on all sides; remove and drain on paper towel, sprinkle with a little salt, pepper and paprika if desired, and repeat until all pieces are fried.

To serve, allow the pieces to cool slightly, as they will be quite hot when fresh out of the oil. Serve alongside your choice of sauce, perhaps buttermilk ranch or a marinara sauce!

Campari Fennel Spritzer

2014-09-15T07:43:00.002-07:00

Attention Campari fans! If you are looking for a refreshing cocktail that features the soft and subtle anise flavor of the herb fennel, you are going to love this Campari Fennel Spritzer.

I have always loved mixing, blending and experimenting with herbs in cocktails. I actually took a course in Mixology back in the day, and after only a few paid bartending gigs, I realized I am better on the other side of the bar! I still love playing bartender to my husband and friends, there are unlimited delicious possibilities!

Campari Fennel Spritzer (makes 2 cocktails)

Handful of fennel fronds, plus small sprigs for garnish
5 lemon wheels
6 ounces dry sparkling wine or Prosecco
2 oz. Campari
2 oz. simple syrup (see Note)
Two 2-inch-long strips of lemon peel
Ice

In a cocktail shaker, combine the fennel fronds with the lemon wheels, sparkling wine, Campari and simple syrup. Muddle 20 times. Add ice and shake well. Strain into a chilled, ice-filled mason jar. Squeeze the lemon peel over the drink and add it to the glass. Garnish with the fennel sprig and serve.

NOTE: To make simple syrup, simmer 1/2 cup water with 1/2 cup sugar in a small saucepan over moderate heat, stirring until the sugar has dissolved. Let the syrup cool. The simple syrup can be refrigerated for up to 1 month.

Here's a thought, to really impress your guests, coat the rim of your glasses with powdered sugar before frosting them, (I'm thinking festive holiday cocktail??)

Adapted from A MADLY STYLISH PARTY IN NEW ORLEANS

Raw Cashew Chocolate Mousse

2014-09-01T22:30:00.000-07:00

I'm not really a big dessert blogger, but if you've never made a mousse made from cashews, I'm telling you to do yourself a favor and try this recipe, it is delicious and it's SO easy!

If it sounds too weird to be good, completely disregard the fact that it is raw, vegan, healthy, organic and easy. All you need to know is that this is an AWESOME, DELICIOUS DESSERT!

No Cooking required.

Yes, it's true. There is NO cooking required to make this truly amazing dessert. You are sure to impress even the most critical chocolate aficionados.

Raw Cashew Chocolate Mousse Printable recipe here

Ingredients:

1 cup cashews, soaked 5-6 hours and drain

3 tbsp cacao powder
2 tbsp coconut oil
2 tbsp raw agave nectar
¼ tsp ground cinnamon
1 tsp vanilla extract
2 tbsp water, or as needed

Directions:

Combine all the ingredients in a blender or food processor. Blend until very smooth, at least three minutes, adding more water as needed.

Spoon into glasses or serving dishes and let mousse set up in refrigerator to chill for at least 1 hour.

Top with cream if desired, enjoy!

Baconfest in San Diego!

2014-08-30T00:29:00.001-07:00

I was invited to attend a Baconeers Baconfest event and even though it was last minute, I couldn't resist! 'Baconeers' collaborated with Hormel Black Label Bacon and they have sponsored a lot of fun bacony events around town this month to promote the San Diego Bacon Festival happening this Saturday, August 30th from 1PM to 5PM, get your tickets here!

The event I went to was part of the East Village Takeover called First Annual Pigcasso Art Competition. Several talented local artists were recruited to commission a painting within 60 minutes that captures the spirit of International Bacon Day in San Diego, interesting challenge.

The winner of the art competition not only won this trophy, but also a years supply of Hormel Black Label Bacon! We were treated by Bub's at the Ballpark Mustard-Bourbon Glazed Pork Belly Skewers, they were delicious!

It was a great opportunity for us to check out the restaurant Southpaw Social Club. They are in a fantastic location, basically right behind Petco Park. They have three outdoor patios including a cozy fireplace with casual, eclectic, rustic decor. The layout is really well thought out and it has a very comfortable vibe. Although we didn't get to sample anything off the menu this time, it was riddled with temptation.

It was a great evening thank you to all the sponsors; Baconeers, Black Label Bacon, Jenny, Joe, Gus, Southpaw Social Club, all of the artists, and to Lyft for getting us there and back!

Spicy Turkey Lettuce Wraps

2014-08-13T07:50:00.001-07:00

I was always a little skeptical of lettuce taking the place of a tortilla. Something as perfect as a taco just shouldn't be messed with.

What convinced me to try these lettuce wraps? I am always looking for quick and easy, healthy, low carb, low calorie, low fat, gluten free dinner ideas. What I discovered is that these wraps are super delicious and a nice twist to the taco concept with an Asian flair!

To make these pescatarian friendly, substitute the ground turkey for shrimp, they taste awesome!

Spicy Turkey Lettuce Wraps

Ingredients:

1 pound lean ground turkey

1 tbsp extra virgin olive oil

1 tsp ground ginger

1/2 tsp garlic powder
1 tsp chili pepper flakes

Ground pepper, to taste

2 cups carrots (about 4 medium), shredded

1/2 cup onion, chopped

2 cups mushrooms, chopped
1 cup red bell pepper, sliced thin

½ cup peanuts

2 cloves garlic, minced

¼ cup teriyaki sauce

¼ cup low sodium soy sauce

½ cup (about a handful) cilantro, chopped

1 head leafy lettuce (you could use kale or baby romaine), leaves separated, rinsed and dried

Directions:

In a large skillet, heat olive oil over high heat. Season ground turkey with ground ginger, garlic powder, chili flakes and pepper then add to skillet. Break up the meat with a wooden spoon as it browns. Cook about 5 minutes or until meat is almost cooked through–but still slightly pink. Remove from skillet and place into a bowl; cover loosely with foil to keep meat warm. Set aside.

Using the same large skillet, add shredded carrots, peppers and onions and cook over medium heat until vegetables soften (about 3 minutes). Mix with wooden spoon or spatula to combine ingredients.

Add mushrooms, peanuts and garlic to the skillet and mix to combine ingredients. Cook all vegetables until softened, about 4 minutes.

Add reserved browned turkey to the vegetables. Add teriyaki sauce, soy sauce and cilantro to the meat and vegetable mixture. Combine all ingredients together and cook over medium heat.

Adjust amount of herbs and sauces to taste. Lower heat and simmer, allowing all flavors to meld. Top with cilantro.

While turkey mix is simmering, prepare lettuce leaves. Use a clean dishcloth or paper towels to dry leaves well.

Divide about 1/3 cup of turkey mix among each of the lettuce leaves.

I find it helpful to start eating from the stem side and roll the leafy side up to hold in the juices and filling.

Enjoy!

Shakshuka - [Eggs with Meat and Tomato Sauce]

2014-07-20T10:40:00.001-07:00

Shakshuka is a popular dish in North Africa and the Middle East. It is basically eggs cooked in a thick, spicy sauce of tomatoes, peppers, onions, garlic and spices. I just like to say it, Shakshuka! [shahk-SHOO-kah]

There are many variations of Shakshuka, and I imagine there is a similar version of this dish in every culture. Here is a very basic recipe which I have adjusted to our tastes and preferences, I hope you enjoy!

Shakshuka [Eggs with Meat and Tomato Sauce]

Serves 4

Ingredients:

1 small yellow onion, sliced

1 cup fresh organic spinach

1 red bell pepper, sliced

1 can organic diced tomatoes

1 tbsp extra-virgin olive oil

16 oz ground sausage meat (optional)

1 tbsp fresh oregano

1 tsp chili powder

1/2 tsp cumin

1/2 tsp ground cardamom

1/4 tsp sea salt

1/4 tsp cayenne pepper (optional)

4 fresh organic, pasture-raised eggs

Goat cheese crumbles for garnish

Chopped cilantro for garnish

Instructions:

Heat oil in a large skillet. Add sliced onions and red bell pepper, sauté for 5 minutes until onions are translucent.

Add sausage to skillet and break and spinach, let sausage cook and spinach wilt

Add in diced tomatoes, herbs and spices; mix to combine.

Gently spread an area and crack an egg in, continue with remaining eggs. To cook quicker, cover the skillet.

Cook until eggs are at desired doneness, about 4 to 6 minutes.

Garnish with cilantro, crumbled goat cheese, paprika and freshly cracked black pepper.

Print this recipe!

Cardamom Fig Chocolate Oatmeal Cookies

2014-07-19T10:23:00.000-07:00

These are the seeds inside the cardamom pods

Cardamom is one of my favorite spices. Popular in Indian cooking, it is one of the main constituents of Garam Masala. It is compellingly strong, yet delicate and sweet.

Considered one of the most valuable spices in the world due to its medicinal and therapeutic properties, cardamom is often used for relieving digestive problems induced by garlic and onion intolerance. It is very beneficial in oral/mouth health and treating halitosis, lowering blood pressure and it has tremendous antioxidant properties.

Cardamom is used in different ways by different cultures. In the Middle East it's popular to flavor coffee, in Scandinavian communities it's used as a dessert baking spice. In India it is a savory spice for curries. You can also find it used for poached fish, meat dishes, fish stews and it's wonderful on sweet potatoes.

We are addicted to cardamom in our coffee! We simply add a teaspoon of crushed (an excuse to use my mortar and pestle!) cardamom seeds to our ground coffee and brew in our regular drip coffee maker. Or, if you want to get fancy, try this Pakistani Coffee with Cinnamon & Cardamom from Global Table Adventure.

The recipe below sounds insanely interesting, I'm pretty sure I will be making these this afternoon!

CARDAMOM FIG CHOCOLATE OATMEAL COOKIES

Print this recipe

Recipe Adapted From: Food52
Prep Time: 1 Hour Cooking Time: 15 Mins Total Time: 1 Hour 15 Mins

Ingredients:

1/2 cup plus 3 tablespoons unsalted butter, softened
1/2 cup sugar
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
2/3 cup rolled oats
2 teaspoons ground cardamom
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces dark chocolate chunks (we like 70% cacao)

1 1/4 cup dried figs, chopped (soaked in water if too dry)

Directions:

Cream the butter and sugars together until light and fluffy with an electric or stand mixer with a paddle attachment. Add the eggs and vanilla and beat until fully incorporated, scraping down the sides of the bowl as needed.

In a separate bowl, stir together all of the remaining (dry) ingredients. Stir these into the butter mixture on low speed until fully combined.

Refrigerate the dough 30-60 minutes before proceeding.

Preheat the oven to 350 degrees F. Scoop the dough in 2-3 Tbs. scoops onto baking sheets lined with parchment paper. Bake each sheet one at a time (meanwhile keep the rest of the cookies chilled in the fridge while the first batch bakes) until the edges of the cookies are golden but still look a little doughy in the center, about 15-18 minutes. Rotate the baking sheet halfway through the bake time.

Cool the cookies on the sheet for 5 minutes before transferring to a cooling rack.

Enjoy with a cup of cardamom flavored coffee!

Chive Flowers, Eat Them!

2014-07-16T22:51:00.000-07:00

Photo by Tiffany Arp-Daleo

Have you ever eaten a chive flower? They are actually delicious, especially if you like garlic the way I do.

Delicately flavored, the chive blossom is a cross between garlic and onion, but then there is a slight pop of sweet when you bite into the flower.

There are lots of fun ways to eat the blossoms. They are beautiful and delicious scattered over a salad, tartine or baguette. You might like them in your scrambled eggs, and they make a real purty garnish on a deviled egg!

Or, you could get crazy and mash the blossoms into some goat cheese with a bit of honey for a twist on this appetizer recipe found at The Kitchn, I'm drooling.

Chives are easy to grow from seed, get them here at San Diego Seed Company, or look for them ready to eat in your local farmers market!

Cooking with Fresh Herbs

2014-06-24T23:10:00.000-07:00

Oregano

Ever since I can remember my Mom had a herb garden that she used for cooking, so naturally, I have always grown herbs too.

I have been more successful growing some herbs more than others. For some reason I struggle with cilantro, perhaps my most favorite herb of them all. I don't understand it, I can keep all kinds of herbs and vegetables alive and thriving, but the cilantro never makes it.

Which reminds me.......

When I need gardening advice, I am very lucky to know one of the best in the business, my friend Brijette owns San Diego Seed Company, if you are interested in organic sustainable seeds, they are your resource!

But I am writing today to talk more about some of the herbs that I can grow successfully, and how to use them everyday. I am not by any means an expert in the field of gardening, or cooking for that matter, but I tend to have a knack for pairing herbs and spices with foods.

Here are some of my favorite fresh herb/food combinations and some tips too;

Basil - Incredibly versatile, try this basil walnut pesto, great on flatbreads, pasta, salads, legumes, egg dishes and compliments many cheeses beautifully. Oh, and basil is perfect with tomatoes, fresh, dried or in a tomato sauce, try to add the leaves at the end of cooking for maximum flavor.

Chives - Super easy to grow, great in egg dishes, salads, potatoes and fish.

Cilantro - Most people either love it or hate it, I love it in almost everything. Cilantro pairs great with chicken, fish and shellfish, pork, avocados, legumes, peppers, salads, salsas, tomatoes and yogurt. Especially nice with these fish tacos!

Green Onions (Scallions) - Egg dishes, salads, stir fry, great on the grill. You can grow green onions in a pot in a sunny windowsill, just cut off the stocks as you need them, they will re-grow!

Mint - Tea, fruit salads, cocktails or try this amazing sauce the next time you grill fish.

Oregano - Potatoes, meat, poultry, eggs, sauces, roasted vegetables. I like to cut several stems off my oregano plant each week and keep it on the counter to dry out, it's easy and ready to use.

Parsley - Salads, sauces and soups, and it is an excellent source of vitamins A and C.

Rosemary - Fantastic on roasted potatoes, meat (especially lamb), soups, fruit salad, breads and pasta.

Thyme - Love fresh thyme on roasted carrots! Potatoes, meats, poultry, soups and sauces. We keep 2 or 3 different varieties in the garden, each one offers a different flavor.

Also keep in mind, herbs have powerful antioxidant properties, with oregano, dill, thyme, rosemary and sage among the most potent. They've been used for centuries to ward off disease. And if you are watching your weight, herbs are a natural way to add nonfat flavor!

Figs - And A Flatbread

2014-06-22T20:54:00.003-07:00

Figs are among the richest plant sources of calcium and fiber. According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. They have smaller amounts of many other nutrients. Figs contain many antioxidants. An average medium sized fig has about 40 calories.

Now that we got that out of the way, I love figs! I never even tried one until I met my husband about six years ago, and like a lot of things, there is a story behind that, but this is not the time or place to share THAT story, sorry if I intrigued you.

But here is something I will share with you, the inspiration to MAKE A FLATBREAD!

You should make that flat bread with sliced figs, sliced apples, prosciutto, walnuts, goat cheese and arugula. Oh, and you should drizzle a little garlic flavored olive oil and some honey on that too. Like this.....

You are welcome : )

Prosciutto, Mushroom, Caramelized Onion & Three Cheese Flatbread

2014-05-28T23:11:00.000-07:00

There are many great things about living in San Diego California.

Besides the incredible weather, we have an abundance of the best seafood, Mexican food, craft beer, local and sustainable farming, and some of the best restaurants, bars and hospitality across the world. Yes, I might sound like an advertisement for tourism in San Diego, but I am just proud of my home town!

One of my favorite parts of San Diego is the historic Little Italy neighborhood. If you have the opportunity, you must check out the fantastic Little Italy farmers market every Saturday. I encourage you to talk a walk and explore the neighborhood that contains so much of San Diego's historical Italian culture.

If you happen upon a quaint little deli such as Assentis Pasta, or across the street at Mona Lisa's, do yourself a favor and pick up some freshly shaved prosciutto, some pasta and some cheese, you can thank me by inviting me over to help you eat it!

The following recipe is just one example of what you could make with that prosciutto and that cheese, trust me, the results are delicious!

Prosciutto, Mushroom, Caramelized Onion & Three Cheese Flatbread (printable recipe here)

Ingredients:

2 8-inch thin flatbreads - (we love Flatout Flatbread)
4 tbsp olive oil (garlic infused if available)
1 small onion, sliced thin
10-15 small mushrooms, sliced thin
6 oz. thin shaved premium prosciutto
3 oz. sliced mozzarella cheese
2 oz. crumbled goat cheese
2 oz. Parmegiano Reggiano, finely shredded
1 cup fresh arugula or spinach

Directions:

Preheat the oven to 400 F.

Slice the onions and mushrooms. Heat a small amount of olive oil in a skillet over medium/high heat, add onions. Cook until lightly browned and caramelized. Add the mushrooms to the same skillet for last 4-5 minutes, turn off heat and set aside.

Important! Before you put any ingredients on it, bake the flatbread by itself on a cookie sheet for 2-4 minutes. Remove from oven.

Drizzle flatbread with garlic flavored olive oil and evenly spread with a brush all over the top. Assemble the prosciutto, caramelized onions, mushrooms, sliced mozzarella, goat cheese, and some of the arugula. Drizzle with more oil.

Bake for about 6-7 minutes.

Remove from oven and serve with shredded parmegiano reggiano, more arugula and a splash of olive oil.

Spicy Crunchy Chickpeas

2014-05-25T16:27:00.000-07:00

Chickpeas, or garbanzo beans, are perhaps one of the oldest legumes on earth. Popular in numerous cultures and countries around the world, they are loaded with fiber, protein, iron and good for you phosphorus.

We enjoy them in hot and cold salads, stews and casseroles, as hummus, or for a low fat healthy snack try them spicy and crunchy like this…..

Spicy Crunchy Chickpeas

Ingredients:

1 16 oz can of chickpeas

Your favorite seasoning

Olive oil cooking spray

Instructions:

Preheat oven to 400 degrees F.

After rinsing, dry the chickpeas by laying them out on a paper towel covering a dishtowel. Let them sit for at least 10 minutes until mostly dry.

Place chickpeas in a large bowl and add 1 tbsp olive oil, toss well.

Sprinkle with your favorite seasoning. I use salt, garlic salt, smoked paprika and cayenne pepper. The seasoning options are endless, you could use - garam masala, Parmesan cheese, herbs and the list goes on.

Place seasoned chickpeas on a rimmed baking sheet sprayed lightly with olive oil cooking spray.

Bake until golden and crunchy for 30-40 minutes, stirring a few times during cooking.

Enjoy while warm but don't save them for too long, they tend to get stale after a day or so.

Sweet Potato Fries - Baked and Crispy!

2014-05-11T19:19:00.000-07:00

I can not tell you in words how fantastic these fries are, really, you just have to make them.

I'm not sure what is the best part, they are healthy and good for you, or that they are super easy and fast to make?

Either way, make lots of them and invite a few friends over, they are sure to be impressed!

Sweet Potato Fries - Baked and Crispy!

Ingredients: (Printable Version Here)

1 large sweet potato should be enough for 2 people
2 tbsp rice flour (you could also use cornstarch)
2 tbsp of olive or coconut oil
* Salt, pepper, paprika, cayenne, Cajun spice blend, dried basil

*Here, you can add your favorite blend of herbs and spices such as garlic, cinnamon, curry, pumpkin pie spice, garlic – sweet, savory and/or spicy!

Directions:

Preheat oven to 425F degrees. Line a large baking sheet with aluminum foil or a silicone baking mat. More than one large sliced potato is usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.

Wash and peel (I leave some of the skin on) the potatoes. Cut off the ends. Cut the potatoes into thin slices about 1/4 inch wide. The important thing is that they are roughly the same size.

Place in a large bowl and toss with rice flour. You want a nice thin coating. Shake off any extra flour. Place potatoes back into the bowl and add the olive oil and seasonings of choice. Toss/stir to coat evenly.

Spread the sweet potatoes on the baking sheet in a single layer making sure the slices are not touching each other. Bake for 10 minutes, remove from the oven and stir em up with a spatula. Place back into the oven for 10-15 more minutes. Rotate the pan to avoid uneven browning, it’s good if the edges are a little brown and caramelized, just not burnt.

For extra crispier fries: Turn the oven off and keep the fries inside as the oven cools down for about 10 minutes. Enjoy while still hot.

These fries are fantastic alone, but they also taste great with an aioli dipping sauce, ranch dressing or a try them with a simple plain yogurt with dill mixture!

Hash Brown Egg Nests with Smoked Salmon

2014-04-17T07:54:00.001-07:00

Hash Brown Egg Nests with Smoked Salmon

My sweet husband came home from Whole Foods the other day with a special treat, smoked salmon!

Not just smoked salmon, but tequila lime marinated smoked salmon. Yeah. Amazing.

Hard as it was to not devour the whole thing straight from the package, I managed to save a little for breakfast the next morning.

Inspired by one of my favorite bloggers The Pioneer Woman, (her recipe for Eggs in Hash Brown Nests here), the following is my rendition.

Hash Brown Egg Nests with Smoked Salmon

Ingredients:
Frozen hash browns (3 tablespoons per egg)
Cooking spray
Large eggs (how ever many you want to make)
Shredded smoked cheese (1 tablespoon per egg)
Fresh green onions or chives
Salt and pepper
Smoked salmon (or any topping that you like)

Directions:

Preheat the oven to 425 degrees.

Cook the hash browns in a skillet on the stove-top according to package directions. I like to get them lightly browned but not too crispy. Season with salt and pepper and set aside to cool.

Spray a muffin pan lightly with cooking spray. Scoop 2 to 3 tablespoons of the cooked hash browns into each muffin cup. Use your fingers to gently press the cooked hash browns into the bottom and sides of the muffin cup to make a nest.

Sprinkle a pinch of shredded cheese in each cup. Next, crack an egg into each nest. Season with salt and pepper and sprinkle with chopped fresh green onions or chives and top with shredded cheese.

Bake for about 15 to 20 minutes. They are done when the whites are set and the potato nests are golden brown.

Lightly scrape around the muffin with a butter knife to loosen the nests, they should fall out easily. Serve with your choice of meat (sausage, bacon, smoked fish etc.) piled on top.

Wisconsin Chili

2014-03-30T23:21:00.001-07:00

Wisconsin Chili

This is one of my favorite comfort food recipes passed down to me from my Grandma Johnson. I remember her making it often throughout the year, even on Christmas Eve, and especially on cold and rainy days. Since my Grandma raised 5 kids on a pretty tight budget, Mom says they ate this a lot growing up.

It really isn't a traditional chili at all, but it is an easy and inexpensive meal to prepare (especially for a lot of people) and it is even better warmed up the next day!

Ingredients (makes 6-8 servings)

1 medium onion, chopped
2 tbs olive oil
1 1/2 c. dry large elbow macaroni
1lb. ground beef
3-5 celery stalks, chopped
2 cans red kidney beans
46 oz. tomato juice (I like V-8 Spicy blend)
1 tsp. dried oregano
1 tsp. red pepper chili flakes
salt & pepper to taste

Directions

Chop onions and celery into small bite size pieces.
Cook elbow macaroni according to package directions, but cook the pasta 1-2 minutes less than done.
Heat olive oil in a dutch oven or large pot, add onion and cook for 4-5 minutes.
Add the ground beef, salt pepper, oregano and red pepper flakes and cook until beef browns.
Toss in the chopped celery, kidney beans and stir for a couple of minutes.
Gradually add in the tomato juice. Let simmer over low heat for 20 to 30 minutes and serve.

Note: There have been many attempts to improve, alter, add to, enhance or change this recipe, the options are endless, but this is the way I like it best, simple!

Bacon and Eggs in Toast Cups

2012-11-10T10:18:00.001-08:00

I forgot to top these with shredded cheese for the photo, but you get the idea!

I usually opt for a piece of fruit and bagel for breakfast during the week, but come the weekend, I want bacon and eggs! Here is a easy and fun recipe for something a little different....

Bacon and Eggs in Toast Cups

Print this recipe

Ingredients:

2 Tablespoons unsalted butter, melted

8 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

½ cup shredded cheddar cheese

¼ cup chopped green onion

Coarse salt and ground pepper

Directions:

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. Slightly flatten bread slices and cut into 6 rounds then press into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon until almost crisp, about 4 minutes, flipping once. Wrap 1 slice of bacon around the muffin cup in each cup. Crack an egg over each. Season with salt and pepper.

Bake until egg whites are just set, 20 to 25 minutes. Sprinkle shredded cheese and chopped green onion on top of each cup. Run a knife around cups to loosen toasts. Serve immediately.

Roasted Spicy Pumpkin Seeds

2012-10-23T21:32:00.002-07:00

There are so many reasons to love Halloween! The cooler temps and brisk winds are great reasons for making soups and casseroles, or maybe you like to use Halloween as an excuse to decorate your house, get dressed up in crazy costumes and have a party!

Some people might also enjoy stealing a piece or two of candy, but I for one get very excited about carving pumpkins and roasting the seeds.

I have tried a hundred ways of preparing pumpkin seeds, but I think this is my favorite method so far......

Roasted Pumpkin Seeds

(printable version)

1 ½ cups fresh pumpkin seeds (approx. seeds from one medium pumpkin)

1 tsp Kosher salt

1 Tbsp olive oil

1 tsp chile powder

1/2 tsp smoked paprika

1/2 tsp cayenne pepper

Preheat oven to 400 F. Line a baking sheet with foil, or use a non-stick cookie sheet.

In a medium pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups of water for every 1/2 cup pumpkin seeds, and 1 tsp salt for every cup of water. Once it comes to a boil, reduce heat and simmer for 10 minutes, drain and discard water.

Place the drained seeds in a large mixing bowl. Drizzle with olive oil and toss to coat.

Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds, and toss well to coat.

Arrange seeds in a single layer on the prepared baking sheet. Roast for 20-25 minutes or until seeds are lightly browned, stirring once or twice halfway through.

Allow seeds to cool for 5-10 minutes and enjoy! Seeds can be stored in an airtight container or plastic bag for 4-5 days.

Wishing you a happy and safe Halloween!

Sweet Potato Chicken Soup

2012-10-07T13:44:00.002-07:00

Even though October can be one of the hottest months of the year here in San Diego, there has been a noticeable change in the air signalling Fall is upon us. It's not quite time yet, but I am looking forward to breaking out my sweaters!

October is easily my most favorite month of the year. Not only because it is my birthday month : ), but I also love Halloween and pumpkins and all the delicious warm soups and casseroles that are popular this time of year.

Mark made this soup for me the other night. I was thinking this would also be good if you substituted the roasted sweet potato with roasted pumpkin.... anyone want to try it and let me know how it goes?

Sweet Potato Chicken Soup

printable version

makes about 6 servings

2 cups shredded pre-cooked chicken
1 large sweet potato, diced
4 slices thick-cut smoked bacon, chopped
1 medium onion, diced
1/2 red pepper, chopped
1 cup mushrooms, roughly chopped
2 cups raw spinach
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon seasoned salt
1 cup chopped carrots
2 celery stalks, chopped
1 25-ounce can chickpeas, drained and rinsed
24 ounces low-sodium chicken broth

Preheat oven to 450. Dice the sweet potato into bite sized pieces and put in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and stir to coat. Place in a roasting pan and roast for about 30 minutes stirring about half way through.

Preheat a large dutch oven on medium heat. Add chopped bacon and fry until brown and crispy. While bacon is frying, chop the vegetables and prep chicken. When bacon is done, remove and drain on a paper towel.

Keeping heat on medium, add onions, mushrooms and peppers to bacon grease and saute until soft, about 7 minutes. Add garlic, spinach, paprika and cumin and stir for 60 seconds. Turn heat down to low and add the roasted sweet potatoes, chickpeas, celery, carrots and chicken. Pour in chicken stock and simmer for 30 minutes.

Right before serving, add bacon back into soup. Garnish with parmesan cheese and serve with crusty bread. Season with salt and pepper if needed.

Prickly Pear Fruit

2012-09-23T21:28:00.000-07:00

I have always been curious about the odd brightly colored spiky globes that protrude from the cacti in our yard, today was the day I found out what they taste like!

We have several kinds of cactus in our yard. Couldn't tell you what kind they are but this is what they look like......

There are several varieties of cactus pear. The prickly pear cactus is a fruit AND a vegetable. The green pods are the napolito and the vegetable part, and the red to purple pears are the fruit, also known as tuna.

The pears have a melon-like aroma and a sweet but bland flavor. Popular in Mexico, Central and South America, the green pods are abundant year around but the pears are harvested in the later Summer months.

Cactus pear is fantastic raw, peeled and chilled by itself or made into a tasty salsa. You will find it used for its medicinal properties, but it can also be used to make juice, salads, jelly or even in a margarita!

Selecting and preparing the prickly pears should be done with care. If you are buying them, make sure they have been de-spined. If you are picking them yourself, wear thick gloves when handling and carefully scrape off the prickly spines. You will also need to trim the “eyes,” and remove any remaining prickers with a vegetable peeler or a sharp knife. Another effective method of removing the thorns and spines is with a blowtorch which may sound extreme, but it is a quick and effective way of getting getting it done!

The fruit is edible raw, with a flavor reminiscent of watermelon, but with a more granular texture. The fruit is full of tiny seeds which can be chewed and eaten, swallowed whole, or spit out. It has been used to make juice, jelly and candy. You can peel and dice the pear much like a pineapple for cereal or toppings on ice cream and mixed in salads. Seeds can also be dried and ground into flour.

To cook, steam over boiling water for just a few minutes (if cooked too long they will lose their crunchy texture). Then slice and eat. Steamed cactus is delicious added to scrambled eggs and omelets, or diced fresh and added to tortillas. They taste especially good with Mexican recipes that include tomatoes, hot peppers and fresh corn.

Now that I know how sweet and delicious they are, I can't wait to experiment and try more recipes. Not only are they tasty but the prickly pears are full of antioxidants and they provide vitamin C, vitamin E, Magnesium and fiber.

Padron Chile Peppers

2012-08-18T16:17:00.000-07:00

We first discovered Padron Peppers while visiting my cousin Krista in Santa Barbara a few weeks ago. She served them as an appetizer simply pan fried with olive oil, salt and pepper.......they immediately became my new favorite thing.

Since the discovery, I have been on the hunt for these little peppers of greatness. After asking around, I finally found them at the farmers market in Little Italy at the Suzie's Farm stand. Suzie's is a fabulous and respectable local farm specializing in organic produce, look for them!

I borrowed the following facts from the Specialty Produce website (another great local produce supplier!):

Current Facts
Padron Chile peppers, pimientos de Padron, are a single heirloom non-hybrid variety of peppers and members of the Capsicum family of Americas. The Capsicum pepper family houses hot peppers, among them some of the hottest peppers in the world (habanero, ghost chile). The heat in Capsicum peppers is directly related to how much capsaicin a pepper contains. The younger the Capsicum pepper, generally the less capsaicin levels. Padron chile peppers are picked immaturely so as to avoid the higher levels of capsaicin, allowing for an entirely edible fruit.

Description/Taste
Each Padron chile pepper is unique though similar in shape and size with curved and grooved furrows along their skin. Young padrons are crisp, the color of limes, roughly two inches in length and their flavor savory, grassy, piquant and peppery. It is not uncommon to find a firey pepper in the mix (roughly one in 10), making for a bit of Padron roulette. While there is no visual way to tell how hot a young padron pepper will be, as they age, they will deepen in color and eventually, as in many chile varieties, turn fire engine red and intensify dramatically in their heat level. Thus, it is safe to assume that mature padron peppers will be hot.

Applications
Essentially Padron peppers are a finger food. They are most traditionally and appropriately pan-fried in hot olive oil until the skin blisters, finished with sea salt and lemon juice and served stem-on, though the stem is usually discarded. Padrons can be a lively addition to pizzas, salads, pasta, soups, fritattas and rice dishes such as paella. Padrons pair well with creamy sauces, citrus, manchego cheese, other chiles such as smoked chipotles, lobster, shrimp, chorizo, pork, poultry and tomatoes. Large harvests of padron peppers can create the need to pickle or preserve. They can be cooked and preserved, densely packed in olive oil and sea salt or pickled, following basic pickling methods.

Ethnic/Cultural Info
The Padron Chile pepper is ubiquitous among tapas bars and restaurants throughout Spain. Since 1979, in the monestary town of Herbon, there is an annual gastronomic event, the Festa do Pemento de Padron, held throughout the entire month of August.

Geography/History
Though the Padron Chile pepper has become the agricultural pinnacle of success of Padron in Galicia, Spain, its historic origins can be traced back to 17th Century South America. The Padron was brought from the New World to Spain in the 18th Century, when Franciscans first attempted cultivating the pepper seeds at their monestary in Herbon, near Padron. Centuries later, Padron's most famous food is its namesake pepper. Seeds from original Padron peppers have been cultivated in rich soils throughout other Oceanic climates. The first introduction of the Padron within the United States was by pepper farmer, David Winsberg of Happy Quail Farms in Coastal Northern California in 1998. Now, California has an abundance of small farms along the coast producing Padrons, making the pepper more consumer friendly on the pocket book as well as giving more people access to the pepper. The Padron, once obscure is now becoming commonplace at summer farmers markets and in the produce section of local grocery markets.

Figs Stuffed with Goat Cheese & Wrapped in Prosciutto

2012-08-04T12:00:00.000-07:00

Guess what we are making for this weekends Annual Big Sicilian Family Reunion and Bocce Tournament?

Just slightly decadent...... baked figs stuffed with goat cheese and wrapped in prosciutto.

Originally hailing from southern Europe, Asia and Africa, figs were thought to be sacred by the ancients, they were also known as a symbol of peace and prosperity. Figs were brought to North America by the Spanish Franciscan missionaries who came to set up Catholic missions in Southern California…. hence the now popular Mission fig.

Figs are available from May to November (depending on the variety). They are very perishable and should be eaten soon after picked, but may be stored in the refrigerator for 5 to 7 days. Also to note, figs are a good source of iron, calcium, fiber and antioxidants, so eat up!

Figs Stuffed with Goat Cheese, wrapped in Prosciutto

(Printable Recipe here)

Use fresh rosemary sprigs in place of toothpicks in assembling the figs, not only to help keep them together, but rosemary also infuses the flavor during the baking. Makes 12 hors-d’ouevres.

Ingredients:

12 figs, ripe but not too soft

6 ounces soft (room temp) goat cheese

6 slices prosciutto, sliced in half length-wise (We buy ours from Assenti's)

4 large rosemary sprigs, cut in thirds, plus extra for garnish

Extra-virgin olive oil

Honey

Sea salt and freshly ground black pepper

Directions:

Preheat oven to 375 F. (180 C.)

Wash, dry and cut the figs crosswise from the top, halfway down the fruit. Gently separate the quarters to create an opening. Scoop 2 teaspoons of goat cheese into the opening, without over stuffing. Wrap each fig a with prosciutto slice. Pierce the prosciutto and fig with a rosemary skewer to hold in place.

Arrange figs in a baking pan. Drizzle with olive oil. Sprinkle with salt and pepper (the prosciutto is also salty). Bake in oven until prosciutto begins to get crisp and cheese is tinged brown, about 25 minutes. Remove from the oven and carefully discard baked rosemary sprigs. Arrange figs on serving platter and drizzle each fig with honey. Garnish with fresh rosemary leaves. Serve immediately.

Our New Back Yard & Garden!

2012-07-28T17:19:00.000-07:00

I am finally posting a few photos from our garden, also known as the Garden of Eden. Our neighbor and the curator of our shared garden, Brijette from Harvest and Bloom, is amazingly talented and knows her stuff when it comes to gardening!

Secluded, lush and tranquil, impossible to get it all in one shot!

A mixture of flowers and veggies....

Lots of tomatoes, peppers and tomatillos.

Specialty tomatoes from San Diego Seed Co.

Once you try these, you will never go back to grocery store tomatoes!

Beautiful and HOT!

Just little surprises everywhere...

Pretty.

Are these edible?

I love these colors!

Shady Grove - Keeping an eye on things (or just a bird)

And there is so much more! I will be writing more about our little garden of Eden and our avocados, oranges, lots more fruits and vegetables, it is constantly evolving and changing. I want to do a little feature about Brijette and her seed company, and maybe get her to share some gardening tips...... so check back soon!