Peanut butter and chocolate puffed quinoa bars

Hello! It's been a while, I know...
I seem to go in spurts here, but stay with me (and my consistently inconsistent nature). I've got a quick and easy sweet treat for you tonight.  This recipe may not be ideal for everyone seeing as how we here in the Bay Area seem to be quite spoiled with the wide array of offerings at the grocery store.
However, I hope it will introduce you to a new ingredient if you haven't already seen it- puffed quinoa.  You can always order it on line, and I think that may actually be worth doing.  This stuff is great to have around to throw in yogurt or cereal, cookies, etc... You cannot make puffed quinoa at home, to my knowledge.  I get it at Berkeley Bowl, pre packed in the bulk section. I have had it stored for almost a year now in an airtight jar- so I don't think it'll go stale on you too soon either, if you do decide to go through the trouble of ordering it.

Chai tea at home

Almost everyone loves a good cup of chai. Almost no one likes paying $3.45+tax and standing in line at Starbucks for some syrupy chai out of the box. Sure, it says it's organic...or whatever....
I guess i am just a purist in that there is something more satisfying to both my tastebuds and my soul to just mix the spices and tea myself.  Not only does it save time and money, but it tastes so much more pure. Most importantly, it saves you the irritation of having to say the words "tall" "vente" or "grande".  That doesn't irritate you, you say? Well, good for you, you are a more tolerant person than I!

Savory Bread Pudding

I am sorry to all the gluten-free people out there...but this one, unfortunately, just isn't for you. It may also seem as a bit of an indulgence (for those of us that buy into the low-carb diet, at least)... but certainly a worthwhile one.  Besides, a very wise person once told me to eat all my heaviest foods in the morning to keep me full and use the rest of the day to burn them off!  I'll definitely buy into that.  Luckily, a savory bread pudding is the perfect centerpiece for a hearty brunch buffet.  Easter anyone?

It also makes a great dish for a steak or roast, a roast chicken or turkey...the list goes on. 

Lamb Vadoum

So you've made all those spice blends, now you need more recipes, right? If you haven't made any of them yet...perhaps this recipe will give you a kick in the panties. This is a very easy to prepare indian style lamb stew. It take a couple hours to cook, but only a few minutes to throw it together, provided you have already made your vadouvan spice blend. Serve it over rice, quinoa or with some naan. In fact, you can probably just throw all these ingredients in a slow cooker and let her go for a few hours. if you try this, let me know how long you let it cook and how it worked out!   This is a great recipe to make extra of and freeze for a rainy day.

Spice blends- you can do it!

I want to encourage everyone to have a few of their own spice blends on hand, it really is so easy to do. It will also give your quick weeknight meals a sense of self satisfaction knowing you didn't have to pound loose one of Emeril's store bought seasonings from the large clump that has formed in the  shaker. You know how long that has been sitting in the back of that spice cabinet?! There isn't enough sodium silicate in the world...

Take my blackening seasoning for example. Pull that blend out of the cabinet, coat one side of some boneless-skinless chicken thighs and put them face down in a smokin' hot cast iron pan for about 5 minutes. Turn them over and cook for another 5 or so. Lay them on a bed of brown rice and sautee some onions and bell peppers to put on top and Voila! You have the easiest weeknight dinner ever, and can pat yourself on the back knowing you added a certain level of complexity with hardly any work at all.

Almond cookies

Gluten Free. Chewy and crunchy at the same time. These cookies are so good they make me laugh. They will speak for themselves. 

French country lentil soup

Soup, soup, and more soup. Ok, so I'm into it.  It's so easy, so inexpensive, so nourishing and so convenient to make large quantities and freeze it in meal size batches.  With that said, I've got another one for ya.  I call it "French" country lentil because I get my mushroom stock from the French guy at the market. I think his stock makes this soup extra delicious.  Stock is really the key here, people, as in most soups. Said frenchman is a very charming guy named Gui (Pronounced Gee in French) that has a business selling brioche savory pies, "Le Fleur de Lyon". Yummy.  Secret- he sells three different kinds of stock: chicken, tomato, or mushroom for $4/qt if you ask.  If you live in Marin, he is at the Civic Center farmers market on Thursdays or for East Bay folks, you can find him at the Grand Lake market. I have found his rich mushroom stock yields the best results of all the stocks I have tried.  You can, of course, always use the organic Better Than Boullion vegetable or chicken base or make your own mushroom stock and the soup will be just as yummy.

Leek and Potato soup

So, I say "leek and potato" rather than "potato leek" soup because there always seems to be more potato than leek, and that just ain't right.  With a name like "potato leek", and given the fact that leeks cook down to less than half their original volume, it's a lot easier to add too much potato in proportion.   So, let's get our priorities straight here...the leeks are where the flavor is- potatoes can come along for the ride.

This will make about 5 quarts, so use at least a 6 qt pot. You will also want an immersion blender.

Leeks 2-2.5 lbs (about 6 medium to large leeks) white AND dark green parts
Russet potatoes 2-2.5 lbs peeled and cut into smallish cubes
1/2 stick salted butter (substitute oil or bacon fat, better yet,  if you want)
1 Tbs kosher salt
1 t black pepper
1/2 tsp or so fresh grated nutmeg
3 Tbs Organic better than bullion chicken stock dissolved in 8 cups water
1 cup milk (optional...you can just add a little more water)

Wash and cut up leeks- make sure you use the whole leek, as many recipes call for only the pale green part.  No point in wasting it!
Melt butter (or bacon fat if you have it on hand) in the pot and add the leeks. Sautee for a minute to coat the leeks and cook them down a bit.  Add a little stock if it is getting dry and simmer until they are "melted" (aka a green mushy delicious mess). Probably about 30 minutes
Peel and cut up potatoes and add to the pot along with the nutmeg, pepper, and chicken stock. Bring to a boil and reduce to simmer until potatoes are super tender.  Use an immersion blender to puree, but leave some chunks. Finish with a cup of milk, if desired, or add more water or stock until desired consistency.  I like it thick :)

**Want to make this even better???  ADD BACON!  instead of oil or butter to sautee the leeks in...
cut up a bunch of bacon into little pieces and sautee it in the pot until crispy.  Remove bacon with a slotted spoon and drain on paper towels to reserve for later. Sautee the leeks in the bacon grease and add the bacon bits back to the soup after it is finished. Clearly, I'm big on the bacon...this is the 3rd time I have mentioned it.

This recipe makes a lot of soup (unless you are pregnant, like me, and go through 4 quarts yourself in 48 hours...). I always keep quart sized mason jars on hand for freezing soup...just leave an inch or 2 of room at the top.  This is a great way to store soup because you can just stick the jar of frozen soup in a pot of  water to defrost it in a hurry. Forget the plastic tupperware and give your microwave a break.

Enjoy! It's chilly out there! 

Back in the saddle for holiday cookies!

OK, so I've been out of blogging commission for a while...
but there is an excuse,  I have a bun in the oven!...pun intended ;)
Now that I am entering my second trimester, I have a little more energy and cookies are sounding better than ever, so here is one to add to your holiday cookie tins. These cookies are my absolute favorite and this is a fail proof recipe- so if they don't turn out, you are doin' something wrong. Thanks, Italy!

Ricotta Cheese Cookies

Not too sweet, but just sweet enough.  This is a light and fluffy biscuit like cookie perfect for teatime. Add a quick lemon frosting and you have a traditional, albeit sweeter,  Italian Christmas cookie.

Butter, unsalted                        1 c (2 sticks, room temp)

Sugar                                        2 c

Eggs                                         2 large

Ricotta                                     15 oz

Almond extract (or vanilla)      2 tsp

Flour                                        4 c            

Baking powder                        2 tbs

Salt                                          2 tsp

Orange or Lemon zest             2 tbs

(this is optional, so add as much or as little as you like)

Cream butter, sugar, and orange or lemon zest with an electric mixer.  Gradually add eggs, ricotta and extract.  Mix together flour, baking powder, and salt (ideally in a separate bowl, but I usually make it work in one) and add it to the wet mixture.   Scoop (gotta get a scoop if you don't have one.  I have 3 different sizes, they come in very handy!) onto a baking sheet lined with parchment (or a silpat).  You don't have to squish them down or anything. Bake 8-10 minutes at 375 or until they are done, and maybe the tiniest bit browned.  Be careful, the bottoms brown before the tops- the tops may stay very pale.

 

**This recipe makes a lot of cookies. I have been know to freeze half of the batter to save for a day when I need a quick dessert- they make a really good shortcake component to a strawberry shortcake!   I serve mine with strawberries cooked down with a little sugar and vanilla ice cream.  Yum.  

Happy Holidays!  I promise I will post more ideas for you this season before it is too late.  Don't forget to call me if you actually want to ENJOY your holiday get together this year!  I'm pretty free in December so far and would be happy to cater your holiday event, or even just a casual dinner party for friends.  

Zucchini madness

I received a very unexpected and welcome email a few weeks ago from a little boy I sat next to on a plane.  I had candy, so we chatted, and I told him about this blog.  His name is Max and he is pretty darn cool. Max helps out at a local farm, and currently has a whole lotta zucchini and squash.  Max, I believe you are probably not alone. This time of year we all seem to have a few too many green zucchini and yellow summer squash and not enough recipes to use them up. I do believe I can make a small contribution to ending this problem.  Zucchini bread is a no-brainer.  I have one for ya, but I make them as cupcakes and add chocolate (for obvious reasons).  I hesitate to call them cupcakes because they really aren't very sweet at all. They are a  really nice breakfast treat. I guess you could call them a muffin-cake.

My Tata (arabic for grandma) also makes a wonderful dip out of the yellow summer squash with mint and yogurt.  It is one of my favorite summer snacks, served with toasted pita bread, of course. Enjoy, Max! (I bet I know which recipe you will try first...). 

Chocolate-Zucchini Cupcakes
1.5 cups sifted cake flour*
1 tsp baking soda
1/4c sifted cocoa powder
1 tsp cinnamon
1/4 tsp ground cardamon
1/4 tsp ground clove
salt
2 large eggs
1/4 cup brown sugar
1/2 cup safflower oil
2 cups firmly packed grated zucchini
chocolate chips as desired

Preheat oven to 350 with muffin tin in oven.
Combine dry ingredients and whisk to combine.
Beat eggs, sugar, and oil for 2-3 minutes until smooth.
Add zucchini to wet mixture and combine.
Add wet to dry ingredients and fold in chocolate chips.
Remove muffin tin from oven and grease. Fill muffin cups almost full with batter and bake 20-25 minutes.

*You do not need to run to the store and buy cake flour!  All you need is all purpose flour and cornstarch. Just fill a dry measure with 2 tbs cornstarch and the rest with all purpose flour and sift together.  

Summer Squash with Yogurt and Mint Dip 
2 cups chopped yellow summer squash
1/4 cup plain yogurt
1 small clove very finely chopped garlic
1 Tbs fresh chopped mint
squeeze of lemon
salt and pepper

Steam  the squash until it is soft enough to mush with a fork. My Tata just covers it with a little bit of water and puts in the microwave...but I use the stove top.
Mash it up with a fork and add the yogurt, mint, garlic, small lemon squeeze, salt and pepper.  Mix to combine. Drizzle with olive oil and serve with crisp toasted pita bread. 





*So I am no food photographer, but some picture is better than no picture!