Looking Forward to Leftovers...Part I

With all of the work that goes into making every Thanksgiving perfect, you deserve to be reaping the benefits for the following week. Yet all too often, leftovers just turn into turkey sandwiches and other monotonous duplicate meals, and after a few days you're sick and tired of reheat and reeat the same old thing, and you're ordering pizza while the leftovers languish and spoil in the back of the fridge. In the spirit of frugalness, in a waste not want not economy, we need to bring these leftovers to an unexpected place, where they will be transformed from the lovely but boring feast day foods into unrecognizable reincarnations. I hope that this series, which I will post throughout the week, will inspire you to think outside the leftover box, and enjoy your post-Thanksgiving time care free.

These waffles make use of leftover sweet potatoes or squash (both work well). If your leftover sweet potatoes aren't already mashed, just puree them first in a blender or food processor. Don't bother picking out nuts or marshmallows or whatever you like to put in, just puree it all together. Spices, even odd ones, taste great in this recipe so no worries about that either.

Since I have a full house (literally - no walking room) of guests from afar for most Thanksgivings, breakfast the day after is just as important to plan for as the big meal itself. It's a final send off for my guests and it needs to be filling enough that they can get through the 6-8 hour drive with minimal stops, but not so heavy that they want to fall asleep at the wheel. These waffles, drizzled with dark amber maple syrup and served with a pumpkin spice latte, fit the bill perfectly.

Apple, Pecan & Sweet Potato Waffles

3 large eggs
3/4 cup milk
1/4 cup melted butter
1 cup leftover mashed or pureed sweet potatoes or squash
1 tsp vanilla or pecan extract
3 Tbsp sugar (I like brown or maple sugar for these)
2 cups whole wheat pastry flour
1 1/2 tsp backing powder
1/2 tsp salt
1/2 cup toasted pecan pieces
1 small apple, peeled, cored and diced into small chunks

Preheat a waffle iron.

In a large bowl, beat together eggs, milk, melted butter, sweet potatoes and extract until well blended. Sift in flour, sugar, salt and baking powder. Stir until mostly mixed. Add pecans and apples and stir until well combined. Add more milk if the batter looks too thick (should be a normal consistency for waffles, a little thicker than pancake batter).

Prepare waffles according to the directions that came with your waffle iron. Serve with maple syrup and either hot cider or pumpkin spice lattes.

A Dieter's Dilemma

Like most brides-to-be, the thought of myself in pictures that I'd be looking at for the rest of my life sent a chill up my spine. I want to lose some of those extra pounds, but I've had such a miserable time on diets of old. I always found myself sacrificing home-cooked for prepackaged, if only because then I didn't have to spend tedious hours calculating how many calories I consumed, I could just look at the label. And I was always sabotaged by desperate cravings for my favorite sweets or breakfast foods. It would go something like this.

Saturday 8am.
Woke up. First thought: "I want pancakes!"
Looked up nutritional information on favorite pancake recipe. "Damn" And that's without syrup!
Ate an apple.

Saturday 9am.
"I want pancakes!"
Scoured all of my cookbooks and the internet for a low-calorie pancake recipe. Found nothing. "Damn"
Ate a cup of sugar-free, fat-free (taste free) yogurt.

Saturday 12pm.
"I still want pancakes"
Contemplated working out 2 extra hours to accommodate said pancakes. Decided there was no time for that. "Damn"
Ate a salad. Stuck my tongue out at the salad because it wasn't pancakes.

Saturday 5pm.
"I REALLY want pancakes"
Broke down and made myself fattening, maple syrup drenched pancakes cooked in lots of butter. Felt good while enjoying them. Felt fat and guilty afterwards. "Damn!"


Now, this time I was determined it will be different. I will not sacrifice time in the kitchen. I will not sacrifice my favorite foods. I will eat pancakes dammit! And I will lose weight. So here's my oh-so-yummy, crispy, creamy, sweet and buttery yet diet-friendly pancake recipe. Four - yes FOUR generously-sized hot cakes and 1/2 of the syrupy fruity goodness clocks in at just about 400 calories! That means if you have awesome willpower (which I don't), then you could presumably get by on 2 pancakes and keep your breakfast to 200 calories. But I wouldn't know anything about that, nor do I want to. I'm loading my plate with goodies and still smiling afterwards!

Four Berry Diet-Friendly Pancakes
Makes 8 pancakes and a syrupy berry compote topping


1/2 cup fat free cottage cheese
1/2 cup low-fat buttermilk
1 Tbsp melted butter
1/4 cup liquid egg substitute
1 tsp vanilla
zest of an orange (or lemon would be yummy too)
1/3 cup splenda or equal (or 1/4 cup stevia - which is all natural) - if you use sugar here it will be more calories, but still not bad
2/3 cup Trader Joe's Multigrain Pancake Mix (or any whole-grain mix - or make your own, but don't forget baking powder and soda)
1/4 tsp freshly grated nutmeg
2 egg whites, beaten into soft peaks
butter-flavored nonstick cooking spray

2 Tbsp Trader Joe's reduced sugar raspberry preserves
heaping 1/2 cup blueberries
heaping 1/2 cup blackberries
4 large strawberries, cut into pieces
1 Tbsp splenda, equal or sugar (or 1/2 Tbsp stevia)

In a large mixing bowl, whisk together cheese, buttermilk, egg substitute, vanilla and zest. When it is well combined, stir in dry ingredients, then fold in egg whites.

Spray a pre-heated pan with cooking spray and return to medium heat. Ladle in batter, cooking 3 pancakes at a time. Let cook until lots of bubbles appear at the surface and underside is golden, then flip and let continue to cook until golden on both sides. Repeat with additional batter.

Meanwhile, combine preserves, berries and splenda in a small saucepan. Cook over medium heat, stirring occasionally until berries are slightly softer and a nice syrup has formed.


Serve pancakes hot off the griddle for best texture. They should be light and fluffy, crispy on the outside and slightly creamy inside (from the cheese). Top 4 pancakes with 1/2 of the berries and syrup for a delicious treat of a breakfast that won't break your calorie bank or land you in the gym for hours every day for the rest of the week. Then tell yourself how good you are for making sacrifices. Then laugh.



P.S. You will notice there are only 3 shown in a serving here. That's just due to my inability to resist eating one right off the griddle without accompaniment before I take pictures. Like I said - no willpower!

Light & Hearty...

Light: \ˈlīt\ adjective. Low in calories or fat, easily digested, not heavy in the stomach

Hearty: \ˈhär-tē\ adjective. abundant, rich or flavorful enough to satisfy the appetite

Is it possible for a meal to be light, yet hearty? Low-calorie, yet filling? Is it possible to please your waistline and your tastebuds? This vegan recipe will prove to you that the two can coexist. Bold African-inspired flavors and naturally filling, fiber-filled ingredients offer up a lunch or dinner that will keep you going, smiling all the way. These "burgers" are not pretending to be meat, and there will be no mistaking them. They have a sweet, spicy nuttiness that's all their own. And the entire meal (1 burger with accompaniments and 1 cup of chickpea salad) has under 500 calories and keeps you full all day!

Sweet Potato & Pecan Burgers with Caramelized Onions and Chickpea Salad


2 1/2 cups sweet potato
1 tsp olive oil
2 1/2 cups red onion
3 large garlic cloves
1 cup rolled oats
1 tsp salt
1 tsp cinnamon chipotle spice mix
1 tsp coarsely ground black pepper
1/2 tsp coriander
1/2 tsp ancho chile powder
1/4 tsp allspice
1 1/2 Tbsp cumin
3 Tbsp chopped fresh cilantro
1/2 cup toasted chopped pecans
3 Tbsp olive oil
6 whole wheat or whole grain bread or buns
2 cups caramelized onions
Barbecue sauce

1 can low-sodium garbanzo beans (chickpeas), drained and rinsed
1/2 large bell pepper, chopped
2 Tbsp minced onion
2 Tbsp chopped fresh parsley
3 Tbsp red wine vinegar
2 tsp seracha (chile garlic sauce)
1 1/2 tsp cumin

Cut sweet potato into 1/2 inch cubes. Add to a small saucepan, cover with water and bring to a boil. Return heat to low and simmer for 10 minutes, or until potatoes are soft. Then strain. Meanwhile, saute onions in 1 tsp olive oil until soft. Add garlic and saute for 2 minutes.

In the bowl of a food processor, combine oats and dry seasonings. Pulse until oats are finely ground. Add sweet potatoes, onions and garlic, and cilantro and pulse until well mixed. Let cool if still warm, then stir in pecans. Form the burgers into 6 patties.

Heat 1 1/2 tsp of olive oil over medium-high heat in a nonstick pan. Sear 3 burgers at a time, until browned - about 4 minutes per side. Serve on whole wheat buns spread with BBQ sauce and topped with Boston lettuce and 1/3 cup carmelized onions.

For Chickpea Salad: Combine all ingredients in a large bowl. Mix well. Enjoy!

Warm Autumn Veggie Spelt Salad

Is anyone still out there? I know it's been a while... Every October my body breaks down on me and this was no exception. I've only been cooking about once a week and mostly old standbys that are already up here, like cobb salad, chili and cornbread, great soups, comforting cookies and lots of bread. Today I finally got back in stride, just in time for a dinner party tomorrow. So first I'll share a great salad from a while back, then fast forward to todays treats in a later post.

Ever since my favorite contestant on last year's Top Chef made a salad of warm rice and cool greens, it has been one of my favorite combinations. I love using whole grains in place of the rice, and here the ancient grain spelt mingles with creamy smooth delicata squash and sweet beets. It's sort of my winter answer to the summery farro salad I love so much. Leave out the bacon and this becomes a delicious vegetarian main course. Either way, it is inexpensive and immensely satisfying. I took this to work and everyone loved it - even though a friend told me it had four things in it she had never eaten before in her life (spelt, beets, leeks, and delicata squash)!

Warm Spelt Salad over Crisp Greens with Roasted Veggies


1 lb. delicata squash, cleaned of seeds and cubed (no need to peel - delicata's thin skin become tender with cooking)
olive oil
allspice
ancho chile powder
garlic powder
pumpkin pie spice
hickory smoked salt

2 beets, scrubbed clean and trimmed of greens

2 tsp butter
2 slices of bacon, chopped
1 large leek, cleaned and white and pale green parts chopped into small half moons
3 cups veggie stock
1 bay leaf
1 tsp garlic powder
1 Tbsp Italian Seasoning
1 tsp salt
1 tsp freshly ground black pepper
1 1/2 cups whole grain spelt
2 Tbsp balsamic vinegar
1 Tbsp freshly chopped parsley

8 oz container of baby greens
2 Tbsp grated parmaggiano reggiano (optional)
your favorite salad dressing (I like Annie's Naturals Shitake & Sesame Vinaigrette)

Preheat oven to 400 degrees.

Toss delicata squash with olive oil, then sprinkle lightly with allspice, garlic & chile powders, pumpkin pie spice and salt. Roast until soft and creamy and slightly caramelized.

If you have the time, roast the beets in a salt crust. They will have a superior texture and flavor. If you're not feeling the time or effort, wrap them in a foil packet, coated with olive oil, and roast with the squash until fork tender. Cool before peeling and chopping.

In a medium saucepan, saute leeks and bacon in butter until bacon has rendered some of its fat. Add stock and seasonings and bring to a boil. Add spelt, reduce heat to low and cover, simmering and stirring occasionally until cooked through and tender - about 30-40 minutes.

For each serving, start with a bed of cold baby greens. Top with warm spelt salad, sprinkle with parmesan and apply salad dressing. The warmth of the spelt will slightly wilt the greens, and the vinaigrette helps all the flavors meld together.

Toss chopped roasted veggies, spelt, vinegar and parsley together.

Sushi - Deconstructed

I love sushi - but I'd rather leave the work to the experts. I'm not sure I could roll it tightly enough or balance the ingredients in the correct proportions. Tonight I had a sushi craving, but no desire to head off to the nearest (not-so-nearby) sushi bar. Luckily, I always have a couple frozen tuna steaks on hand, as well as a stash of pickled ginger and a very ripe avocado.

So we had pacific rolls without the roll: Chewy seasoned brown rice, tender strips of tuna steak - grilled to medium rare, slices of buttery avocado and pungent pink strips of ginger. If you enjoy sushi, this is a meal sent from heaven. Not to mention it's good for you - with the tuna and avocado providing heart healthy fats including omega-3s, the rice providing fiber and nutrients and the ginger's antibiotic properties.

Deconstructed Pacific Roll



2 cups vegetable stock
1 tsp sesame oil
2 Tbsp rice vinegar
1/2 tsp salt
1 Tbsp ponzu sauce
1 Tbsp wasabi powder
1 Tbsp Japanese rice seasoning I like one with Nori strips, sesame seeds, bonito flakes and salt

1 cup brown, mahogany and wild rice medley

2 tuna steaks, brushed with olive oil and grilled until medium rare (no more than one minute on each side)

1 avocado, split, pitt removed and sliced thin then scooped from the skin

4 oz. pickled ginger

good quality teriyaki sauce such as Soy Vay
ponzu sauce
Japanese rice seasoning



Combine stock, oil, vinegar, ponzu and seasonings in a small saucepan. Bring to a boil. Stir in rice, reduce heat to low, cover and simmer for 50-60 minutes, or until rice is cooked through and liquid has been absorbed.

Let the tuna rest for at least 5 minutes after it comes off the grill. Then slice thin, against the grain and arrange each steak atop a bed of rice. Add 1/2 sliced avocado to each, along with a small pile of pickled ginger. Drizzle with teriyaki and/or ponzu and sprinkle with seasoning.

A Fresh Spin on Carbonara

One of my best go-to meals is pasta carbonara. I've found that even picky visitors love it (who doesn't like bacon and eggs?) and I almost always have the ingredients on hand. This is just one of countless variations I play with. This version comes from a while back. It's really a spring twist on carbonara, but I never got around to posting it. So please forgive my slightly out-of-season (but still delicious) dinner!

Spaghetti Carbonara Primavera



5 oz. bacon, pancetta or guanciale, chopped
1 large portobello mushroom cap, chopped fine
1 cup leeks, washed and sliced thin
1 1/2 cups grilled asparagus, chopped into 1 inch pieces
1 cup frozen sweet peas
1/2 cup white wine

5 eggs, beaten
1 Tbsp heavy cream
1/4 cup grated pecorino romano
1/2 cup grated parmiggiano reggiano
1 1/2 tsp coarsely ground black pepper
1 1/2 Tbsp chopped flat leaf parsley
1/2 cup reserved pasta cooking water

1 lb. whole-wheat spaghetti, cooked as directed and drained

In a nonstick pan, saute bacon until it starts to render its fat. Add mushrooms and continue to cook, stirring occasionally, for 5 minutes. Add leeks and saute until soft. Add in asparagus and peas and warm through. Deglaze the pan with wine. Set aside until pasta is done.

Meanwhile, beat together eggs, cream, cheeses, pepper and parsley. While whisking, add hot pasta water.

Add drained pasta back into the pot it was cooked in. Transfer vegetables to the pot. Pour egg mixture over and toss quickly to prevent the eggs from scrambling. Serve topped with grated parmesan and chopped parsley.

¡Hola Vegetarian!

I've been trying to eat several vegetarian meals a week lately. I'd love to tell you it's for health reasons, but really those are just the icing on the cake. The real deal is with the economy being so bad, and everything costing so much more with no raise in my salary, I just need to cut back. Meat made up 1/3 of my grocery bill. Now it makes up less than 1/6. Plus I'm reaping the nutritional benefits!

I have to admit, vegetarian is challenging! I'm finding myself having to plan ahead. I can't just come home and throw something on the grill. And it is really challenging to come up with meals that don't seem like a bunch of side dishes. I love a challenge though, and the results have been tasty. (Not to mention that saving money on meat let me get some slightly more pricey cheeses that are really fantastic).

I've found that some cuisines lend themselves better to vegetarian cooking then others. Thai, Italian, Indian and Japanese have some of the most memorable dishes. Mexican is also extremely versatile and this dish makes the most of it's satisfying flavors. I must admit it is not particularly photogenic, but it is tasty!



Baked Chile Rellenos

5 poblano chiles

2 cups vegetable stock
1 Tbsp olive oil
1 cup long grain mahogany rice (or brown rice)
1/2 packet low sodium taco seasoning
1 Tbsp chile powder
1 tsp cumin
1 tsp hickory smoked salt (I get this at an Amish market - you could sub salt and liquid smoke 1/2 tsp each)
1 tsp freshly ground black pepper
1 13 oz. can low sodium black beans, rinsed and drained
1/4 large onion, diced
1/8 cup pickled jalapenos, diced
1/4 cup shredded 2% mexican cheese

1 cup shredded 2% mexican cheese

Roast poblanos over direct flame on a grill or gas stove, until skin is charred all the way around. Put directly into a metal mixing bowl sealed tightly with a good lid or plastic wrap (The peppers should steam themselves, making the skin easier to remove). Set aside.

Bring stock and oil to a boil in a medium saucepan. Add rice and seasonings and reduce heat to low. Cover and simmer until rice is cooked (for mahogany it's about 45 minutes).

In the meantime, peel the blackened skin off the peppers. Although this is easier when under running water, I think it washes away the flavor you worked so hard to develop. Split chiles along one side and remove seeds and toughest part of ribs. Lay in a greased 8" square pyrex dish.

Preheat the oven to 400.

When the rice is al dente, stir in black beans, onion, hot peppers and 1/4 cup cheese. Use a spoon to fill chiles. Smother with the remaining cheese.



Bake until cheese is melted. Serve the extra rice on the side.

A Taste of India and Paying it Forward

I was the lucky recipient of Aapplemint's Pay It Forward gift pack, full of Indian goodies. Read on for chronicles of my Indian adventure. Since it is a pay it forward contest, I have a little prize pack of my own to give away, with some of my favorite treats. It includes glazes, teas, spices, Indian and Japanese treats and gourmet candies. If you are the lucky recipient, it will be your job to pay it forward with your own prize pack. If this sounds like a great opportunity to try new things, then leave me a comment on this post by July 28th with your email address and/or a link to your blog. I will pick one winner randomly (probably out of a hat) and notify you by July 30th.



Here are the contents of the Indian prize pack I recieved:
~ musst chips in aloo chaat flavor- addictively spiced potato crisps
~ salt and pepper banana chips - tasty strangely like potato - good but it made me wonder if they were really bananas or in fact plantains
~ nutties - yumm...I love cashews and these ones were candied then smothered in chocolate
~ 5 star crunchy bar - chocolatety, chewy, crunchy, malty
~ candied fennel seeds - my absolute favorite - I've never seen these outside of Indian restaurants - If any Baltimore locals know of a source for me I'd be endlessly thankful - I'm addicted!
~ fennel seeds - lovely licorice flavor
~ tumeric powder - yellow and bright
~ chili powder - the hottest I've ever had
~ garam masala - my favorite Indian flavor
~ homemade curry powder - wow
~ whole black mustard seeds - great texture and bite
~ whole cloves - they remind me of fall in picturesque New England towns - of mulled cider and glazed ham and pumpkin pie
~ tandoori paste - for tender flavorful grilled meats



I was inspired to create my own Indian feast using all those fabulous spices. This included some homemade naan, spiced chicken and lamb dishes and a lovely veggie side. The meal was complete with a silky smooth dessert. This is how I imagine India tastes.



Garlic Naan

1 1/4 cups organic whole milk
1 package active dry yeast
1 egg, beaten
3 Tbsp melted butter or ghee
3/4 cup plain yogurt
2 1/2 cups all purpose flour
2 cups whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp salt
2 Tbsp crushed garlic
1 Tbsp garlic powder
1 tsp coarsely crushed black pepper
2 tsp black sesame or nigella seeds

Microwave the milk until warm but not hot. In the bowl of a stand mixer fitted with a dough hook, combine milk and yeast and let sit until frothy. Add beaten egg, butter and yogurt, mix well to combine. Add remainder of ingredients and mix to form a soft dough. If it is too sticky, add additional all purpose flour. Knead on medium speed for 2 minutes. Put in an oiled bowl and let rise until doubled in size (a couple of hours).

Preheat oven to 400 with a baking dish of water on the bottom rack. Divide the dough into 10 portions. Use the tips of your fingers to shape the dough into a dimpled tear drop on parchment or a silpat on top of a cookie sheet. You will be able to bake 2 or 3 at once, depending on the size of your cookie sheets. On the very top shelf (don't worry they won't burn), bake for 8 minutes or until golden, then flip and bake another 6 minutes. Repeat until you've used all the dough. Before serving, toast on the grill over high heat, slather with butter and sprinkle with garlic powder.


Aloo Gobi with peas
3 Tbsp. vegetable oil
1/2 tsp black mustard seeds
1/2 onion, diced
8 oz. cubed potatoes
1/2 tsp turmeric powder
2 tsp ground coriander
2 tsp ground cumin
2 1/2 tsp garam masala
1 ripe tomato, chopped
1 medium head of cauliflower, cut into florets
1 inch slice of ginger
1 tsp sugar
1 tsp salt
1 tsp ground black pepper
1/2 cup filtered water
1 cup frozen sweet peas
1 Tbsp butter

Heat oil and mustard seeds in a covered deep sided skillet over medium heat until seeds begin to pop. Add potatoes and onions and cook until they just begin to brown (about 10 min). Add spices and cook one minute until fragrant. Add tomatoes and cauliflower, toss until evenly coated with spices. Add ginger, sugar, salt, pepper and water and bring to a boil. Reduce heat to low and cover. Simmer for 12 minutes. Add peas. Simmer another 3 minutes or until all vegetables are tender and warm. Stir in butter.



Tandoori Chicken

Per chicken quarter (bone in, skin removed):
1/4 cup yogurt
1 Tbsp tandoori paste

Mix together yogurt and tandoori paste. Coat chicken with paste and let sit in fridge for at least 2 hours. Grill over indirect heat until cooked through, about 20 minutes.


Lamb Tenderloin with Indian Spices

2 tsp garam masala
1 tsp coriander
1/2 tsp turmeric powder
1 Tbsp brown sugar

3/4 lb. lamb tenderloin

Combine spices. Massage into lamb. Let sit for 1-2 hours in the fridge. Grill over high heat until seared on the outside, medium rare inside.



One of my favorite parts about Indian food is the use of creamy yogurt to cut the heat of spicy curries. I love mango lassies, and I've been meaning to try making homemade tapioca pudding for a while. This dessert combines those two treats to invoke the sweet flavors of India.

Mango Tapioca Pudding with Chai Whipped Cream



Mango Lassie Tapioca Pudding

1/2 cup small pearl tapioca
2 cups water

1 1/3 cups mango puree, strained
1/3 cup full fat yogurt
1 1/3 cup whole milk
1 Tbsp anise extract
1/2 tsp freshly ground green cardamom
1/4 tsp salt
1/4 cup honey
1/4 cup sugar
2 large eggs, beaten
1 tsp vanilla paste or seeds from half a vanilla bean

Soak tapioca in water overnight.

Drain tapioca. Add to a medium heavy saucepan with all other ingredients. Cook over medium heat until thickened and tapioca is translucent. Cool to room temperature, then spoon into glasses, cover with plastic wrap and chill. To serve, top with chai whipped cream, kiwi slices and candied fennel seeds.


Chai Whipped Cream

I have a nifty whipped cream dispenser that makes life easy. If you don't have one, this can easily be made by whipping cream about halfway, slowly adding spices and syrup, then beating until stiff peaks are achieved.

2 Tbsp cinnamon dolce syrup (you can buy this at any Starbucks - or substitute your own cinnamon syrup)
1 1/2 Tbsp good quality powdered chai
1 1/2 cups heavy whipping cream

Swirl syrup and chai together in the base of a whipped cream dispenser, until chai has dissolved. Add whipped cream and swirl to mix. Charge dispenser as directed.

Olio e Aceto... [or] Making Good Use of Foodie Gifts

I was lucky enough to win two contests this month (Hey - why the heck didn't I buy a lottery ticket?!?!). When they both arrived on the same day, I was as excited as a kid the night before going to Disneyland.

Presents are always fun, packages make them even better, and when they both come from foodies with phenomenal taste, they are the best! One of the contests was Coconut & Lime's Blogiversary contest, which I created my Thai Coconut Ice Cream with Mango Lime Swirl for. The other was Aapplemint's Paying It Forward giveaway, for which I did nothing (yet), and consequently, I feel very guilty about receiving such a bounty of treats (which you'll be hearing more about). I will, of course, be paying it forward quite soon, so stay tuned if you'd love some of my favorite goodies!



Rachel from Coconut & Lime really went all out. Her fabulous basket included treats like chocolate mochi, cola gummies, glacier fruits, japanese raspberry drops and litchi candies. The sweet was in perfect balance with the savory, which included a bounty of local McCormick seasonings, including Cinnamon Chipotle (yum!), Pork, Salmon and Seafood Rubs; Montreal Chicken and Steak seasonings; Baja Citrus, Garlic, Wine and Herb, Peppercorn Garlic, Zesty Herb and Tomato, Garlic & Basil marinade packets. She added some rich flavors with Pecan and Hazelnut extracts, and topped it off with some lime hued shot glasses (perfect for prep), a silicone basting brush and a cute white and green pot holder (how did she know I always destroy mine?). She even snuck in some white chocolate peanut butter, leading me to believe she must have noticed my tendency to fall for that creamy rich combo.



The spice mixes kind of caught my attention mostly because I don't ever buy these pre-mixed spices, so I was curious. Plus I drive by their international headquarters in Hunt Valley daily, and the tantalizing aromas make my mouth water. So tonight the theme was spice blends and two of my other favorite seasonings, Olio et Aceto. Oil and vinegar come in so many varieties that endless combinations are possible (and I get to play!)! So here's a taste!





Tomato Basil and Garlic Grilled Chicken



1/4 cup good red wine (I used a Paso Robles Cabernet)
1 Tbsp porcini oil (I didn't have basil or garlic oil - but they would be equally delicious)
1/4 cup minus 1 Tbsp olive oil
2 Tbsp chianti vinegar
1 packet McCormick Garlic Tomato Basil marinade
2 lbs. bone-in chicken thighs with skin

In a liquid measuring cup, measure out wine. Add porcini oil, then add olive oil up to the 1/2 cup line. Combine with vinegar and seasoning packet. Pour over chicken thighs and toss to coat. Let sit at least one hour.



Sidenote: One of my favorite tricks is to freeze meat in a marinade. That way, as it thaws it takes on flavor and you don't have to worry about starting dinner an hour earlier than usual.


Preheat your grill (sorry folks - I use gas for convenience - otherwise I'd never grill) with all burners on high. After scouring the racks and brushing them lightly with oil, turn the middle burner off and immediately place the chicken over it on the grill (most of the cooking will be done through indirect grilling. Turn the side burners to medium and close the lid. Cook for 8 minutes. Baste with extra marinade and flip over. Cover and cook for another 8 minutes. Baste and turn over, this time directly over the burners. Watch out for flare ups and remove from heat if necessary. After 2 minutes, baste, flip and repeat with the other side. This will slightly char the surface and crisp the skin. Let rest for 5 minutes before eating.


Hungarian Brown Rice Medley



I am 25% Hungarian, and although I'm sure this is not a traditional recipe, it reminded me of my roots and was hauntingly good due to copious amounts of smoked paprika.

2 1/2 cups chicken stock
1 Tbsp porcini mushroom oil
2 Tbsp McCormick's Montreal Chicken Seasoning
1 1/2 Tbsp Smoked Paprika
2 Tbsp tomato paste
1 cup brown rice (I love Trader Joes brown rice medley for this)
1 Tbsp chianti vinegar or a hot pepper vinegar

Bring stock to a boil. Stir in other ingredients, except for vinegar. Bring back to a boil, reduce heat to low and simmer, covered, for 35 minutes, stirring occasionally. Add vinegar, stir and let sit for 5 minutes. Top with salsa. Recipe follows.



Toasted Corn & Tomato Salsa with Bacon



Because everything's better with bacon!

This isn't salsa in the way most Americans think of salsa. Salsa literally means sauce, and this is a chunky summery mix that has enough of a liquid component to form a type of sauce. Many of you will probably shriek at me using tomatoes, as every person I've talked to in the last month has. All I have to say is use some common sense people! Buy your produce locally (right now that means greenhouse tomatoes) and wash it well and you won't get Salmonella! And please stop freaking out! It's a flipping tomato for god's sake!


1 1/2 Tbsp canola oil
1/2 Tbsp chile oil
2 1/2 cups frozen corn
3 very ripe Roma tomatoes, coarsely chopped
1 Tbsp Montreal Chicken Seasoning
1 Tbsp raspberry vinegar (my grammie makes this from her garden for me)
1 Tbsp orange muscat vinegar (or other intriguingly flavored fruit vinegar)
1 packed Tbsp basil leaves, chiffonade
3 slices center cut bacon

In a heavy bottom, high heat safe skillet, heat the oil over high. Add corn and stir occasionally until most are golden and many are starting to blacken. Remove from heat and toss with tomatoes, seasoning, vinegars and basil. Let sit.

Line a microwave safe dish with 3 paper towels. Place bacon on top. Top with 2 more paper towels. Microwave on high for 4 minutes. Wala...perfect crispy bacon. Crumble this on top of the salsa right before serving.








Dessert is a preview of some of my Indian treats. The little candied fennel seeds are so nostalgic to me, and I have always loved them with yogurt, another Indian staple. This is great on its own, or as a dip for fruit. The seeds aid digestion (as do the probiotics in yogurt, come to think of it).



Vanilla Cardamom Yogurt with Candied Fennel Seed

2 cups lowfat organic yogurt
1/4 tsp vanilla paste (or 1/5 seeds of a vanilla bean)
1/4 tsp vanilla extract
1 Tbsp honey
1/4 tsp freshly ground green cardamom
1 tsp fennel seeds
1 tsp candy coated fennel seeds

Blend first 5 ingredients together well. Sprinkle with seeds. Enjoy the simplest, and perhaps healthiest, dessert of your life.

Dinner: Street Food Style

I've always wanted to make these, but I figured they were too complicated. I was so wrong! If you can bake bread, you can make these. What a great way to use up leftover pulled pork!

Char Sui Bao (Steamed Pork Buns)



Dough

1 cup warm water
3 Tbsp honey
1 packet active dry yeast
2 cups whole wheat pastry flour
1 3/4 cups unbleached all purpose flour
3 Tbsp vegetable oil
1/4 tsp salt
1 tsp black pepper
1 Tbsp Chinese five spice powder
1 tsp ground ginger
1 1/2 tsp baking powder

Filling
1 lb. leftover asian flavored pulled pork
mixed together with 2 thinly sliced scallions

In the bowl of a stand mixer fitted with a dough hook combine water, yeast and sugar. Let sit for 5 minutes. Add remaining dough ingredients and stir to combine. Knead on medium-low speed for 5 minutes. Let rise in an oiled bowl one hour, or until doubled in size.

Punch dough down. Let rest for 5 minutes.

Divide dough into 8 equal balls. Roll each ball out into a circle - about 5 inches in diameter. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.

Arrange 4 buns in one rack of an oiled bamboo steamer, seam side down. Repeat with other rack and cover with the lid. Heat 1 inch of water to a boil in a wok. Place steamer over water, reduce heat to medium and steam buns 15 minutes. They should puff slightly. Cool 10 minutes before serving.

The Best Bread of All Time

Yes, that's right, of all time! This is hands down the easiest, most satisfying and completely delicious bread that has ever been passed on our table. It is simple enough for a child to do it, it has a crisp but chewy crust and a light, airy, tender middle. I can guarantee you it will be on my table at least once a week. As soon as you try it you will find room on yours too, I promise! This is a variation of the famous New York Times No Knead Bread. I love the garlic and rosemary combo, but you can certainly have other spices serve as switch hitters or leave them out entirely.

P.S. This is a double recipe. Make one loaf, and if you don't devour this in its entirety that day, save the rest in a covered container in the fridge. The flavor will only get better.

Rustic Miraculous Bread



1/4 tsp. active dry yeast
3 cups slightly warm water
6 cups unbleached bread flour (I like King Arthur)
1 1/2 Tbsp. sea salt
1/4 cup of garlic rosemary seasoning (no that's not a typo - this amount is still surprising subtle)

Add water to yeast in a LARGE bowl and let sit 2 minutes. Add other ingredients and stir to combine until it forms a shaggy mess. It will not resemble dough. Cover with plastic wrap and let sit on the counter for 18-20 hours.

After a good night's sleep, it should be wet and bubbly. On a floured surface, dump half the dough out. Using wet (not floured) hands (so you don't mess with the flour to water ratio), form the dough into a ball, stretching the sides back and folding them into the middle to form a taut skin. Let sit in a floured (clean!) dishtowel over a bowl for 2 hours, or until it has puffed up proudly to double its previous size.



Preheat the oven with an enameled cast iron dutch oven inside of it at 450 for 30 minutes. Could you use another type of pan? Sure, but you won't get the rustic shape and your crust will suffer. The heavier, the better and the lid really makes a difference.

Slap the dough right into the roasting hot dutch oven, lid it up and bake for 30 minutes. After that, remove the lid and bake for another 10 minutes, or until the internal temp reads 210 degrees F. Let cool on a baking rack and serve warm with good butter (I like a garlic parmesan compound butter).

Recipe Review: Barefoot Contessa's Eli's Asian Salmon

I have wanted to try Ina Garten's salmon recipe for some time now. I tried it last night with a little asian pilaf and baby bok choy. Overall, it was a bit disappointing. There was just too much topping, and it was way too salty (excess soy sauce) and too sour (too much lemon juice). However, the pilaf and baby bok choy (which I oven braised in the sauce with the fish) were delicious.

Asian Brown Rice Pilaf

2 cups chicken stock
1/2 cup water
1 porcini mushroom bouillon (imported from italy)
1 Tbsp. teriyaki sauce
1 cup brown rice medley (a Trader Joe's mixture of brown, black and red medium grain rice)
1 Tbsp. ground ginger
2 scallions, sliced thin on an angle
1/2 cup toasted almonds

Bring chicken stock, water and teriyaki to a boil with mushroom bouillon. Stir in rice and ginger and return to a boil. Reduce heat to low and cook, covered, until rice is tender, about 35 minutes. Stir in scallions and almonds.

Aloha Calzoni!

Friday evening felt like a vacation, with the sun kissing the ground in a golden patchwork and a balmy breeze blowing whispers of paradise. I was so enthralled with soaking up the hours that I didn't even think about dinner. Luckily, a batch of herbed pizza dough called out to me from the fridge. Still feeling a little tropical and strangely sort of kitschy, I threw together a hawaiian calzone.

Hawaiian Calzone


1 batch herbed pizza dough (I will eventually get around to posting my recipe, I swear!)
5 strips turkey bacon, cooked and chopped
8 oz dicd tomatoes, drained
3 oz. chunk pinapple, drianed
1/2 cup sliced red onion
1/2 cup chopped scallions
2 cups low moisture shredded mozzarella cheese
1/2 cup other shredded melting cheese such as fontina, asiago, or provolone
1/4 cup shredded pecorino romano
garlic powder
oregano
red pepper flakes
kosher salt
freshly ground black pepper


Preheat your oven with the pizza stone to 500 degrees. Stretch or roll the dough out to a circle about 18 inches in diameter. Place the half to be filled on a pizza peel. Randomly place about half of each topping, then half the mozzarella and other melting cheese, then the remainder of toppings, half the pecorino and the rest of the other cheeses. Do not fill the dough quite halfway or you won't have enough dough to fold over the filling. Sprinkle the filling with garlic powder, oregano and red pepper flakes. Fold the dough over the fillings and crimp the edges together with your fingers. Cut three narrow slits in the top crust for air to escape. Brush the top with olive oil. Sprinkle it with kosher salt and pepper and the remaining pecorino cheese. Use the pizza peel to gently slide the calzone onto the pizza stone. Bake until crust is crispy and golden brown.