Friends with Benefits

...no, not THAT kind., silly monkey!  I have a couple friends who fortunately are great at growing things that I don't, and even better, they love to share their bounty with me.  The other day my friend Chris dropped off a basket of peaches and peppers, and the next day my friend Randy gave me a bag filled with plums.  It's amazing to bite into a fresh, home-grown piece of fruit.  It tastes nothing like what you get at your supermarket.  When I was a kid, my grandparents had an orange tree in their backyard, and I ate as much as it would give. They were the sweetest, juiciest oranges I've ever eaten, and I've spent many years since trying to find one at the farmers' market that gives me that same rush of flavor.  It rarely happens, but perhaps it's just that reality is never as sweet as our memories.  But my love of home grown, just-picked produce comtinues to this day.

With more than enough of these to just eat as is, I set out to find a fun way to use them...and bring them together..... Stone Fruit Salsa!! 

Pretty simple, pretty delicious!  And all of the ingredients came from my garden, my friends' gardens or my fridge:
peaches, plums, basil, red onion, jalapeno pepper, lime juice, maple syrup (helps balance the heat of the pepper), salt and pepper.  No trip too the store.  Got to love that!  Grow, grow, grow stuff! Or at keast have friends that do!

This is going to grace grilled halibut fillets tonight, but would be equally delicious over chicken breasts, or as salsa likes to be used best, with a bowl of crispy chips.  Dig in!

Stone Fruit Salsa
Makes 2 cups

2 peaches, diced
1 plum, diced
1 jalapeno pepper, seeded and diced
1/3 cup diced red onion
1/4 cup chopped basil leaves
2 tablespoons lime juice
1 teaspoon grade B maple syrup
Pinch salt and pepper

• Mix all ingredients in a bowl and let stand 20 minutes for flavors to combine,

Yum it up!

Sweet Potato & Black Bean Enchilada Bake

Three days a week I get to spend the day with these lovely ladies in the Natural Chef program at Bauman College.  It is one of the most rewarding, and fun, experiences for me.  As their kitchen manager, I boss them around a lot (but they secretly like it, I'm sure), I look out for them, I feed them, I learn from them, and hopefully, they from me.

At the beginning of the semester I had to cook lunch for them each day until they had taken the requisite classes that would allow them to enter the kitchen.  Now I am back to cooking for them as they begin their business classes.  I asked them the other day what they would like me to fix, and they almost unanimously said, "Can you make that enchilada dish you made back in March?"  Happy to not reinvent the wheel, I was eager to comply.  The students have various food allergies and intolerances, so coming up with dishes that are gluten-, dairy-, and soy-free is not always the easiest thing.  But this meets all those requirements, and well, it's dang good!  The recipe looks a little daunting (i.e long!), but it's really very easy....don't be afraid!

First I roast these veggie to make a tomatillo salsa: tomatillos, onions, garlic, jalapeno, and tomatoes. Pop these in the oven with the sweet potatoes (no, no pic of the sweet potatoes, they're not sexy).  Only takes about 25 minutes.  Remove the stem and seeds from the jalapeno, and the stems from the tomatoes, and puree in a food processor with a little olive oil.  Soooooo yummy!

While that's happening, roast a couple poblano or pasilla peppers over a flame or broil them if you don't have a gas stove.

When the sweet potatoes are done, scoop out the flesh and mash with a little lime juice, cumin and coriander.

Mash the beans with a little lime juice and salt.

Chop the poblano pepper into bite-sized pieces.

Get your salsa ready, and here we go.....

I like to lay the tortillas flat, rather than rolling- it's just easier, and I dig easier! 

Pour enough salsa to cover the bottom of an 11X7 baking dish. Lay 4 tortillas on top, then place half the sweet potato mixture, half the black bean mixture, and half the peppers on top of the tortillas.  Pour on a little more salsa to cover.  Top with 4 more tortillas and the remaining sweet potato, black beans and pepper.  Add a little more salsa, and then top with remaining 4 tortillas.  Cover the top with salsa.  Bake for about 25 minutes, and top with sliced avocado.  Yep, you can thank me later!  The ladies requested this again for a reason, peeps!

I served it with cilantro lime rice (now you've got that complete protein thing going), and a refreshing watermelon, mint and arugula salad, with a honey-lime dressing.  Happy dance, for sure!

Sweet Potato & Black Bean Enchilada Bake

Serves 6-8

Sweet potato mixture

3 lbs sweet potatoes

2 tablespoons lime juice

½ teaspoon sea salt

Tomatillo Salsa

1 ½ lbs tomatillos, remove husks and rinse

2 medium onions, peeled and quartered

2 large heirloom tomatoes

1 jalapeno pepper

4 medium cloves garlic, skin removed

2 tablespoons lime juice

2 tablespoons olive oil

1 ½ teaspoons sea salt

1 teaspoon cumin

½ teaspoon pepper

Black Beans

2 cans black beans

2 tablespoons lime juice

2 teaspoons cumin

2 teaspoons coriander

2 poblano or pasilla peppers

12 corn tortillas

1 avocado, thinly sliced

·         Preheat oven to 400°.

·         Pierce sweet potatoes all over with a fork.  Place on a parchment paper-lined- baking sheet and bake 45-60 minutes until cooked through.  Remove from oven and let cool until ready to handle.

·         Meanwhile place tomatillos, onions, tomatoes, jalapeno, and garlic on a parchment paper-lined- baking sheet and roast in same oven for 20-30 minutes until blistered and browned.  Remove from oven and let cool slightly. Remove stem and seeds from jalapeno.

·         Puree roasted vegetables in a food processor or blender, with lime juice, oil, salt, cumin and pepper.

·         When potatoes are cool enough to handle, remove skin and mash pulp in a large bowl.  Add lime juice and salt, stirring to combine.

·         In a separate bowl, mash beans slightly, adding lime juice, cumin and coriander.

·         Chop peppers and set aside.

·         To assemble, lightly cover the bottom of an 11X7 baking dish with salsa.  Top with 4 tortillas, half the sweet potato mixture, half the black bean mixture, half the peppers, and a little more salsa. Repeat with another layer using the remaining half of the sweet potatoes, beans and pepper.  Add a little more salsa and cover with 4 more corn tortillas.  Cover the top with salsa and bake 20-30 minutes until cooked through.  Top with sliced avocado.

Mushroom Pate.....c'est magnifique!

Let's get a little wack-a-doo, shall we?
I was cleaning out my fridge today in preparation for a big week: two cooking classes and a wedding to cater.  I discovered a lot of mushrooms in the crisper, so I needed to figure out how to put them to good use.  The usuals came to mind: mushroom stroganoff, puff pastry pockets with creamy mushroom filling, roasted mushrooms, rosemary, and madiera over chicken.   But I'm in the mood for a challenge today....

So I got out my favorite culinary helper, The Flavor Bible, to look up what other ingredients mushroom like to hang out with, besides the ones I usually use.  There was a little blurb about a classic French pairing, called persillade: fresh parsley and garlic.  After sauteing mushrooms in butter, you add the parsley and garlic, hit it with a pinch of salt and call it a day. "That's all a mushroom needs most of the time."

This immediately took me back to my grandmere's kitchen.  She always had a bowl of fresh chopped parsley, diced onion, and minced garlic ready to go.  It was the foundation of her cooking.  These smells still take me back to the little girl in her kitchen wanting to learn and help...and eat!  So in honor of my grandmere, I decided to get my "French" on today. 

I grew up eating pate and other rich dishes from our French heritage.  As a kid I loved pate; I think it was because my grandmere and grandpere got such a kick out me enjoying such an adult food.  As an adult, however, I've lost my taste for it.  Too rich for me.  So with my wack-a-doo beret on, I came up with.....

Mushroom Pate!

I started out sauteing shallots and garlic in butter until softened.

Then I added crimini and shiitake mushrooms and cooked them until nicely browned.  To that I added parsley, thyme and a bit of red wine, and cooked that down to reduce the liquid and infuse the mushrooms with all that gorgeous flavor.  Lastly, I hit it with a bit of All Star Organics' French Herb Salt and fresh cracked pepper.

While the mushrooms were sauteing, I blended a cup of walnuts and some olive oil in the food processor to help make a base for the pate.  Process it until it become a soft paste.  This helps give you the consistency of an actual pate.

Add the mushroom mixture to the food processor along with a teaspoon of sherry and let 'er rip until completely smooth.  I couldn't wait to dig in, but the flavors only get better as it sits.  My friend Corinne came by, and I served us up a plate of pate and Grace Baking Chiabatta bread.   After her first couple bites she said, "good thing I ate before I got here or I would eat that entire bowl."  Yep, it's that good!!

Mushroom Pate
Makes 1 1/2 cups

2 tablespooons butter
1/2 cup chopped shallot
1 tablespoon chopped garlic
1 1/2 lbs crimini mushrooms
4 ounces shiitake mushrooms
1/4 cup red wine
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
pinch cayenne
1 cup walnuts
3 tablespoon olive oil
1 teaspoon sherry

• Melt butter over medium heat in a large skillet.
• Add shallot and garlic and cook 2-3 minutes until softened.
• Add mushrooms and cook 5-8 minutes until browned, stirring occasionally.
• Add wine, parsley, and thyme.  Turn heat up to high and continue cooking until liquid evaporates.
• Meanwhile place walnuts in bowl of food processor and pulse to break down into breadcrumb consistency.  With motor running stream in the olive oil until a paste forms (you may need to stop and scrape down sides).
• Add cooked mushroom mixture to food processor along with sherry and blend until completely smooth.  Season to taste with additional salt and pepper, if necessary.
• Serve with crackers or baguette slices.

yum it up!

Stuffed Zucchini.... Thai Style

I grew this little beauty! Yes, ME!  It's an 8 ball zucchini.  Not sure how big you're supposed to grow them (I'm a squash virgin); this guy is a little over 4 inches in diameter.  I was so impressed with myself and so enamoured with it that I just left him sitting on the counter for the past week, just so I could look at it and well with pride every time I walked into the kitchen.  It's like the time I fixed the GFCI outlet thingy in the kitchen (all by myself!).  I used to walk into the kitchen at night just to see the little glow of the green light.....it's the little things.

Today it was time to let the 8 ball do what it was destined to do.....feed me in a super yummy way.  I didn't want to just chop it up and put it into something...too boring.  It needs to be stuffed and baked.  First I cooked up a little brown basmati rice in coconut milk (do it!)  While that was going I sauteed onions, carrots, ginger, and a banana pepper that grew right next to the zucchini (together again).

When it was beautifully cooked, I tossed in some basil (yes, from my yard....look at me go!) and chopped tomato (not from my yard, sore subject).  I added the cooked coconut rice, a little salt and red pepper flakes (you know I like it spicy!).  Took a taste and..... yeah, the happy dance!!  So simple, so few ingredients, but such a fantastic blend of flavors.  And it makes your house smell delicious, too!!

I cut off the top third of the zucchini, and scooped out the seedy, fleshy center, then stuffed my rice mixture into it and baked it for 25 minutes.

Fortunately there was a little extra filling left over, because my mouth was watering and 25 minutes was going to be toooo long.  But 25 minutes is the perfect amount of time to cook the squash, so it's tender, but with a little bit of bite to it still, and the rice on top gets a little crispy. But cut it in half and you see all that soft, creamy filling....great textures going on here, my friends!  To make this a vegetarian entree instead of a side dish, I'll add some garbanzo beans to the filling next time (oh yes, there will be a next time!); the beans and rice combo will give you a complete protein.

What's left to say????  Dig IN!!!

Stuffed Zucchini

Serves 2 (unless you're me!)

1 8 ball zucchini, about 4-5" in diameter (or hollow out regular zucchini; filling will probably fill 4)

2 tablespoons olive oil, divided

1/2 cup brown basmati rice

1 can coconut milk

1/2 cup chopped onion

1 serrano or jalapeno pepper, remove seeds and chop

1 tablespoon minced ginger

1 carrot, shredded

1 small roma tomato, seeded and chopped

1 tablespoon chopped basil

Salt & pepper to taste

• Preheat oven to 350.
• Cut off the top third of the zucchini and scoop out the seeds and flesh from center to create a bowl. Reserve top.
• Heat olive oil in a medium saucepan and toast rice for 2-3 minutes.  Add coconut milk, bring to a boil, reduce heat, cover and simmer until cooked (Trader Joe's brown basmati takes about 25 minutes).
• While rice cooks, heat remaining tablespoon of oil in a skillet over medium high heat.
• Add onion, pepper and ginger and cook until onions are softened, about 5 minutes.
• Add carrot, tomato and basil and remove from heat.  Season to taste with salt and pepper (maybe a little red pepper flakes??)
• Stir in the rice and fill cavity of zucchini.
• Bake 25 minutes until zucchini is softened.

Hey, look.....no cheese!

I gotta go eat that other half now....

Look at me....I'm a baker!

Anyone who knows me even a little bit knows that I love to cook, but I don't bake.  I grew up thinking that you did one or the other.  My grandmere was an excellent cook, but she never baked.  Crepes Suzette the only thing that came close to baking for her (well, there is a batter involved).  I got my passion for cooking from her, along with my intuitive approach to it.  My Irish Grandma on the other hand was a wonderful baker:  cakes, muffins, breads, cupcakes.  I still dream about the hard sauce (frosting) that she used to make for her cupcakes.  But (sorry, Grandma) her cooking left a lot to be desired (literally... like something else to eat!).  In good Irish fashion, she boiled everything, often to the point where it was no longer clear what it had been in it's original form.  But man, could she bake!

My sister caught the baking gene, but doesn't have the same passion for cooking that I do.  I fell in love with cooking, and since you either do one or the other, I left baking to her and others like her.  Now I know there are people who can excel at both, but I have not attempted to be one.  Baking is too precise, too much of a science, no room for errror.  AND you don't know if you've been successful until it comes out of the oven; then what do you do if it doesn't turn out (great, now I have to go to Safeway!)?  It's not like with cooking; I can taste my food along the way and fix almost anything.

But I do wish I had a little more of the baking bug.  So when, Chef Maria, one of the instructors at Bauman began telling the class about the easiest baked dessert she ever made, my ears perked up. I was a little too busy prepping ingredients to pay attention, but I got the recipe and gave it a try.  And now, I'm officially successful! And she's right, it couldn't be easier.  Tell me "even a monkey" can make it, and I'm in!  I'm a monkey.

She got the recipe from a woman named Ms. Combash, and kindly passed it along.  Got to give credit where credit is due.  It's a delicious almond "torte", which I think is a bit of a misnomer, because tradtitionally tortes are multi-layered desserts filled with creams, mousses, or jams.  This is just a single layer cake, but in the torte tradition it's made with ground nuts, in this case, almond meal.  It's a moist, sweet, nutty plate of yum.

Since I always like to put my own spin on things, and bring in all the goodness that the season has to offer, I sauteed a pint of fresh blueberries in a little coconut oil for about 15 minutes until they released their sweet juices and created a perfect, naturally sweetened and syrupy (is that a word?) topping for the "torte."

This is defintely one I'll be playing more with (I already added lemon zest and a little salt and coated the pie pan with butter to give it a beautiful browning on the edges; I'm going to try hazelnut meal next time).  This will surely be my go-to dessert when I'm in a pinch.  If you're wondering just how good it is, here's what I was left with after my class tonight with 7 people; I barely had a nibble:

Almond Cake with Blueberry Sauce
Serves 8 (or maybe 2!)

1 1/2 cups almond meal
1/2 cup maple syrup (I recommend grade B - it's cultivated later than grade A and therefore has more nutrients)
3 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon lemon zest
Pinch salt
1 tablespoon butter
1 teaspoon coconut oil
1 pint blueberries

• Preheat oven to 375.
• Mix almond meal, maple syrup, eggs, vanilla, zest and salt in a large bowl until smooth.
• Grease pie plate (including sides) with butter and pour in the batter.
• Bake 20 minutes until firm and set through.
• While cake is baking, melt coconut oil in a medium saucepan and add blueberries.
• Cook over medium heat, sirring occassionally, for 15-20 minutes until juices release and a light syrup is created.
• Remove cake from oven and let cool slightly.  Pour blueberry sauce over the top, spreading to cover.

Yum it up!  And plan on seconds!

Zucchini and Arugula Salad

I had to share this gorgeous salad presentation that two of my students made today at Bauman.  I love it not only because of how it looks (and tasted!), but because it was a life lesson on a plate.   I dig when that happens!!

I remembered this recipe from when I was a student at Bauman a couple years ago.  One of my classmates created a beautiful salad with thinly shaved zucchini, sliced from end to end into long ribbons.  She laid them in a cross on the plate, placed the arugula salad on top and folded the zucchini up around it, like a little gift- wrapped package.  Not having read the recipe myself (I was making something else that day), I thought this was how the recipe was written.

So today when I went to check on Claire and Maria to see how they were doing on their salad, I was surprised to see that they had cut the zucchini into thin discs, not long ribbons.  I questioned it, and then looked at the recipe to see if they had mistakenly cut it the wrong way.  The recipe only said to cut the zucchini thinly, no direction other than that.  I told them about the way my classmate had done the dish, but assured them that they way the recipe was writtin, they hadn't done anything wrong.

Two things happened.  First of all, I think that it challenged them to make an equally stunning presentation, maybe for me, but maybe for themselves.  And they did not dissapoint.  I saw them scrambling around the kitchen looking for something that eluded them..."Chef Suzanne, do we have those round things?" my favorite Irish lass, Claire, asked.  I finally figured out she meant ring molds and gave her a handful.

I'm glad that I got caught up in all the other goings-on in the kitchen, so I didn't see what they were planning until it was presented to the table.  What a wonderful surprise!  I told the entire class that this salad was by far one of my favorite plating presentations that they have put before us so far this semester.

And that's when the second thing happened: I realized that just because you think something is good just as it is and you think it's right, it doesn't mean that something better can't come along and change your mind.  Maria and Claire changed mine today.  I used to remake the dish from my semester, but now I have a new version that's even better.  (I'll be stealing this one, ladies!).

Once I perfect my own recipe, I'll share it, but if you want to give it a try now, the basics are:
Thinly slice zucchini rounds and soak in a little olive oil and salt to cover, until they become soft and pliable.
Toss arugula and micro greens (love them!) with a vinaigrette and anything else you want, keep it delicate, though.
They layered zucchini slices, then arugula, then more zucchini slices, and more arugula.
Then they topped it with ricotta salata cheese (it's a sheep cheese, so the lactose intolerant may be able to handle it, but goat cheese would work, too.)

Yum it up!  And look pretty!

Girls' Weekend!

I am blessed with amazing friends.  Some new, some not so new (they hate when I call them "old)", some I see often and others not often enough.  Regardless we share a bond that cannot be broken by time nor distance.  It's a wonderful feeling to have friends like these.

This motley crew is "The College Girls."  At least once a year, they say goodbye to their children and husbands and make the trek to my house..... my nice, quiet, child-free home.  We drink a little too much wine, have too many cheesy appetizers, fix way too much food (it's what I do, can't help it!), talk until the wee hours of the morning, and laugh until our cheeks hurt.  It's a great escape and sometimes, just the right therapy for what might ail you.

I cleared the calendar of cooking classes and cleared the work station for the feast that was to come.  Then we had our own little pizza making party.  First step, set the stage.....

While making the dough and prepping the ingredients we noshed on the apps the girls brought - bruschetta and a brand new love for me: Trader Joe's Blue Cheese and Toasted Pecan Spread (oh baby!) with a yummy mix of tiny crackers.  Yes, my 80/20 rule was in complete jeopardy.  And I didn't care one bit!

I whipped up my super simple pizza sauce and away we go.....

First up, a classic: fresh mozzarella, basil from my garden and ripe juicy tomatoes (not from my garden yet, boooo).

And next a grilled veggie and kalamata pizza with a simple olive oil base and a little more mozz..  And of course I had to make my favorite potato, rosemary and onion pizza (you've seen enough photos of that; and I had to get it into my belly too quickly to snap another shot!)

We ate and drank, and ate and drank some more.  They indulged me a few rounds of Catch Phrase and we laughed harder than we had in a while.  We caught up on kids, renovations, jobs, love lives, vacations, etc. A wonderfull evening with some of the best people I know.  If there are friends you haven't seen in a while, grab your calendar and plan a date..... it does the heart good (not necessarily the waistline).

Suzanne's Easy Pizza Sauce
Makes 2 cups

1 14-oz can fire roasted tomatoes (or 2-3 cups chopped fresh)
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon granulated garlic
1 teaspoon grade B maple syrup
1/4 cup extra virgin olive oil
Salt & pepper to taste

• Place tomatoes, oregano, basil, garlic and maple syrup in blender and puree.
• With motor running, drizzle in the oil.
• Season to taste with salt & pepper.

Yum it up!

Here figgy, figgy!

It's fig season!  Sweet and chewy, plus a little bit of crunchy from the seeds.... so delish!  I saw ripe, beautiful figs at Whole Foods this morning and my mind started wandering to some of my favorite creations: puff pastry with fig, gorgonzola, walnuts and honey drizzle (oh that one makes my mouth water just thinking about it)

 And prosciutto, fig and mozzarella quesadillas.  No picturee here, cuz they're so dang good that I've never had the patience to wait and take a picture before I gobbled it up!  Someday.....

And this little gem.....Arugula, fig and goat cheese pizza:

I like the mix of hot and cold so I dig putting some fresh greens on top of a piping hot pizza.  It's pretty (you know I like that!) and there's such great texture involved, playing around in your mouth.

The fig tree is the world's first cultivated tree. And there are now about 150 different varieties.  It's believed to be originally cultivated in Egypt and later brought to the Mediterranean.  Not until the late 19th century, did it come to California.  And it didn't take too well at first, but now Cali is one of the largest cultivators of figs.  They're pretty delicate and need to be eaten within just a couple days of purchase, which is why you often find them dried - those last for a few months in your pantry.

They're high in fiber, and therefore help nourish the intestines.  They also help control blood pressure and balance the body's ph balance... you never really think about this, but it's important to keep the acid and alkaline balanced in our bodies.  Here's a yummy way to do it.....

Start with Mario Batali's pizza dough.  Drizzle dough with extra virgin olive oil, then top with a little goat cheese, then sliced, fresh figs, a sprinkling of crushed red pepper and more goat cheese ( no more that 5 ounces needed for the whole recipe).  Bake about 12-15 minutes and then remove from oven and let sit for a few minutes.  This allows the yummy juices to absorb into the crust.   Now top with baby arugula or maybe micro greens.

Oh baby!!  This will blow your skirt up.  Oh wait, that's me...if you're a guy, it won't do that.  But you'll dig it nonetheless.

yum it up!

Winner, Winner, Chicken Dinner

Oh sure, it may be weird that following my post lamenting the ills of animal protein, I decide to blog about a roasted chicken.  But A) I have a little ADD and B) I've encountered so many people lately that are intimidated by roasting a whole chicken.  I have to admit, I was a little intimidated by it myself at one time, but I found my way, learned how to truss (that was always confusing to me, but it's soooo easy; Youtube it!) and now I'm a chicken roasting fool.

Roasting a chicken is perfect for entertaining or if you're cooking for a family.  It's also great if, like me, you live alone.  I can roast a chicken and then feed off of it for days, putting together a different dish each night.  Last month I taught a College Cooking class, in which I taught the college-bound group how to roast a chicken and then use the meat to create three different dishes later from it.  We made Chipotle Chicken Tostadas, Chicken Green Curry and Rosemary & Walnut Chicken Salad (I'll post those at a later date,  I'm sure, but if you can't wait, just let me know on my facebook page and I'll send recipes to you).  But it all started with this delicious, easy roasted chicken.  They were a little nervous about getting under the skin and "feeling up" the chicken, but in the end it all worked out......don't be afraid to play with your food.  It's nourishing you; show it some love.

It doesn't look all that pretty, but MAN does it ever taste fantastic! 

Couple of things that are key here.  First, buy a pasture-raised chicken. Don't fall for all the other marketing hype:  no hormones, cage free, etc, it. doesn't really mean much.  If it's pasture-raised, that is the real deal.  If you can afford it, Whole Foods has a fantastic one; it's a #5 on their scale, which is the highest on their scale of "compassion" for an animal, raised in the best possible environment, making it healthiest for you.  One of my favorite Michael Pollan "rules" is  to only eat animals who have themselves eaten well.  Pasture-raised chickens eat well .  If you're on a budget (and who isn't?) I'm a new fan of the Trader Joe's Kosher chicken.  Might be less "compassionate", but a darn good bird!  And they are both small, which I dig, because they cook faster, and y'allI know I don't like to wait hours to eat.

The other thing is, don't be afraid of fat.  I put butter (you can also use olive oil) on the outer skin and under the skin.  Really crisps it up!  And the butter adds a ton of flavor.  I'm not eating the skin, but the flavor permeates through the meat.

Lastly, this little lemon-garlic-rosemary mixture happening in, on and under the chick is the killer secret.  You are definitely going to pat yourself on the back....

Roasted Chicken                                                                                                     Serves 4-6

One 3-4 lb chicken, neck & gizzards removed

¼ cup butter or olive oil, divided

4 cloves garlic, minced

2 teaspoons sea salt

1 teaspoon black pepper

6 fresh rosemary sprigs

1 lemon, zested & then punctured all over with a fork

·         Let chicken rest  at room temperature about 30 minutes .

·         Preheat oven to 375°.

·         Rub skin of chicken with 2 tablespoons butter or oil, and rub remaining 2 tablespoons under the skin.

·         In a small bowl combine garlic, salt, pepper and 1 tablespoon lemon zest.

·         Rub mixture all over chicken (over & under skin, focusing the greater amount of rub under the skin to enhance flavor).

·         Place the rosemary and punctured lemon in the cavity.

• Truss chicken with kitchen twine & place breast-side down in roasting pan
• Roast chicken for 50-60 minutes, until juices run clear and internal temp reaches 160°.
• Allow chicken to rest (bird will continue to cook once removed from oven) at least 10 minutes before carving.

Yum it up!

A healthier pesto...

Fellow food blogger Karen Pavone asked me for a recipe using basil for her Food for Thought blog.  I shared my Stuffed Chicken Breast recipe with her readers.  Still makes my mouth water, that one!

When she first asked me for a recipe highlighting basil, my first thought went to pesto, of course.  But she already had a classic basil pesto recipe, so I had to whip something else up for her.  But I have a little spin on pesto that I wanted to share with you...

First thing I do is use walnuts instead of pine nuts.  I started doing this because when I went to buy pine nuts I was shocked at the price.  What the heck???  I always have walnuts in my freezer because I throw them in salads and pasta all the time, so I decided to save a few bucks and use what I had.  Nuts really only add texture and fat, so I'm not sure why pine nuts get to hold center court.  Give another nut a chance!

Second thing in my flip is a reduction in the amount of oil.  I use a little over a 1/4 cup of extra virgin olive oil, and then stream in water until I get the consistency I want.  No one I've made this for has ever thought it was less than a classic pesto. Shhhhhh...don't tell anyone that it's actually healthier for them.

After watching Forks over Knives and reading The China Study, I can't help but think about my indecent little love affair with cheese.  Basically, the China Study shows the direct correlation between cancer, heart disease and obesity and our diets.  No big surprise there, really.  It is our dependence on animal protein that is at the heart of this study.  Pretty compelling, but pretty disturbing to a girl who loves an ice cold glass of milk and cheese, cheese, cheese (not at the same time).   I'm a pretty good master of creating interesting, delicious plant-based meals.  I can get by with just a little bit of chicken or fish every now and then.  I could do without pork and red meat pretty easily.   But cheese.....really?  I need to give up cheese?  What are you trying to do to me?  Oh yeah, keep me healthy.  The China Study shows how cancer is retarded, even reversed, in lab rats who are given a diet comprised of only 5% animla protein.  So once again, I am going to try to break up with cheese.  OK, I tried that before, a full break up in unrealistic (we've been together for decades!), but when I can make a simple change, I'll do it.

Oh for Pete's sake, how did I get so serious when we started out talking about basil????  So here is my dairy free pesto.  I simply replace the parmesan with nutritional yeast. Nutritional yeast adds a nutty, buttery flavor to sauces, soups, dressings, etc.  It's also delish sprinkled on popcorn.  And because it's full of B12, which we generally only found in animal protein, it's a great addition to people on a plant-based diet,  It started out as a vegetarian supplement.  Give it a try; you'll be surprised at how you can get the same wonderful flavor without the cheese (weep, weep, sniff, sniff).

Dairy-free Pesto Sauce

3 garlic cloves, peeled

¼ cup walnuts

4 cups packed basil leaves, stems removed

3-4 tablespoons nutritional yeast

6 tablespoons extra virgin olive oil

½ cup water

Salt & pepper to taste

·         Place garlic and walnuts in a food processor and pulse to finely chop.

·         Add basil, nutritional yeast and oil and process until a paste begins to form.  Scrape down the sides.

·         With the motor running, slowly add water until desired consistency, scraping down the sides as necessary.  You may use less or more water depending on your preference.

·         Season to taste with salt and pepper.

Yum it up!

Happy, squash-lovin' girl!

Look at the cute little (well, not so little) eight ball zucchinil.  And guess who grew it all by herself???  If you know me, you're impressed, because as previously reported, I have not been blessed with a green thumb.  I watched this plant grow for months, excitedly saw lots of blossom sprouting....but no zucchini.  I kept watering and watching, but nothing. Then the other day I walked out and peeked beneath the mountain of leaves and saw 3 not-so-little eight balls.  All my nurturing had finally paid off.

There is something so gratifying about walking out your back door and picking something you grew yourself, and turning into something delicious.  My plan for this guy is to stuff it and bake it.  Haven't quite figured out with what yet, but stay tuned...

In the meantime, I have a tasty Summer Squash & Corn Soup that I created for a cooking class yesterday.  My summer squash plant offered up its first beauties this past week, and I immediately got the idea for a fresh summer soup.  With sweet corn popping up at the farmers' market, it seemed like a likely match.  Here's a little tip for getting the kernels off the cob: if you've got a bundt pan, place the ear of corn (husk removed, of course) on the middle thingy (technical culinary term) and use a sharp knife to cut the kernels loose into the bowl.  Then run the back side of your knife down the cob to release all the delicious "milk" from the cob.  If you don't have a bundt pan, you can just turn a coffee mug upside down in a large bowl and get the same effect.  If you don't have a coffee mug or a bowl, well then, you have issues!  Why are you reading a food blog????

Summer Squash & Corn Soup

Serves 4-6

2 tablespoons coconut oil

1 lb. yellow summer squash, diced

1 cup chopped yellow onion

½ cup chopped celery

2 cups fresh or frozen corn, divided

2 cups Straus family half & half

1 cup vegetable broth

1 tablespoon chopped fresh thyme leaves

2 teaspoons chopped chives

2 teaspoons smoked paprika

Salt & pepper to taste

·         Heat coconut oil in large pot over medium high heat.  Add squash, onion and celery to pan and cook until vegetables are soft, about 6-8 minutes.

·         Place 1 cup of corn and the milk in a blender and process until smooth.

·         Add milk mixture, vegetable broth, thyme, chives, and paprika to the cooked vegetables.

·         Bring to a boil, reduce heat and simmer 10 minutes.

·         Place half the soup in a blender and puree until smooth.  Add back to pot and continue cooking 5 minutes.

·         Stir in remaining cup of corn and season to taste with salt & pepper.

Yum it up!

Brown Thumb No More!

I am notorious for killing any growing thing (ecept my dog).  The suggestion has been made that maybe watering would help my stats.  I took it under advisement, and a couple summers back I tried growing tomatoes.  Shockingly, I was pretty successful.  Would have been more successful if I didn't live in an area flooded with little critters who coveted my crops and made off with the( literal) fruits of my labor each night while I slept, dreaming of the new recipes I would try.  But I was successful enough to get a little cocky and go for it again last summer, and added squash to my efforts.  Unfortunately it turned out to be the return of the brown thumb.  I blamed it on the weather; others blamed it on my lack of fertilizer and water.  Either way, I got nothin' (but neither did the critters).

I gave up, filled my raised bed with sand, popped in a beach umbrella, a couple loungers and some tiki torches and called it a day!

But the more I got into the idea of local and seasonal cooking, the more I thought of having my own kitchen garden.  But I was unsure and felt a little defeated.  Then a couple months ago, I helped a friend plant his beautiful vegetable garden: tomatoes, melons, squash, peppers, you name it, we planted it.  And I saw it explode in no time.  Sure, I wasn't the one tending to it, but I did plant a lot of it.....so why not try dong it for myself??

So I did, and here's what's happening in my little backyard.....

This is an "eight ball" zucchini.  I'll be using this to make my raw "raviolis".  I think I probably posted that recipe a year or so ago, so it may be time for a new and improved one.  But basically, I slice thin discs with a mandoline, soak them in a little olive oil and salt to loosen them up until they are pliable,  put a dollop of  lemon and chive infused chevre on top, fold over like a little ravioli and top with a some fresh pesto.  Sooooo tasty!  

This is my summer squash.  I already picked a couple larger ones for the Summer Squash & Corn Soup I'm making in tmorrow's cooking class.

Here's one of my peppers; not sure which kind yet, as they all look alike at this stage.  I have 3 varieties: banana peppers and sweet yellow and red.  These guys are going to be great stuffed and put on the grill when the time comes!
And of course.....my tomatoes:

Next week is supposed to get wicked hot, so I'm hoping my 4 plants start bustin' out the fruit and I see some red ones soon!  Hard to not just eat them right off the vine, but I've got lots of plans for them.  Here's one of my salsa recipes to try when these guys are good and juicy....won't be long!

Heirloom Tomato Salsa                                                                                                Makes 2 cups

2 cups diced heirloom tomatoes, about 2 large

¾ cup diced red onion

1 teaspoon diced jalapeno pepper

1 tablespoon chopped cilantro

1 tablespoon balsamic vinegar

1 tablespoon fresh lime juice

1 tablespoon olive oil

2 teaspoons tamari

1 teaspoon cumin

·         Toss tomatoes, onion, jalapeno pepper and cilantro in a medium sized bowl.

·         Whisk the vinegar, lime juice, oil, tamari and cumin in a small bowl.  Pour over tomato mixture, stirring to combine.

·         Let stand 10-15 minutes (or longer) for flavors to develop.

·         Delicious with chips, as a Bruschetta topping, or served over grilled chicken or fish.

Believe me, if I can do it, anyone can do it!!  (Turns out they were right about the watering thing!!)  Nothing like walking out into your garden, porch, deck, balcony, whatever, and picking someting fresh to make for dinner!

Yum it up!

Comfort me....

Every once in a while you just need a little comfort food.  Bad day, bad week, bad whatever, there are just those days when you crave a little comfort.  And sometimes it comes in the form of food.

I've been cooking for my friend Randy for years.  She's the perfect client because she loves everything I fix.  Today she asked me if I would cook for a friend of hers who lost her husband and days later was told she had breast cancer.  Puts your own silly problems into perspective when you get a call like that.  Felt like someone needed comfort food more than I did.

One of Randy's favorite meals that I make is my Green & White Manicotti.  With fresh oregano and basil growing like mad in my garden, I thought this would be a lovely offering.  It would be made with love, for sure, but adding fresh ingredients grown with care and tenderness could only make it better.  It may be a silly idea to most people, but I believe that your emotions, your "energy," goes into your food when you prepare it, which is whay I never cook for someone when I'm angry or upset. So today I would cook with love and compassion.

As you know, I try to take familiar dishes and make them a little healthier.  So the key to lightening up my manicotti is cottage cheese.  Traditional manicotti is heavy on the ricotta, mozzarella and parmesan cheese.  I reduce the quantities and replace ricotta with cottage cheese.  And I don't add eggs.  No one can tell the difference; it's still little bundles of creamy goodness.

I mix cottage cheese, mozzarella, parmesan, basil, oregano, chopped spinach, salt and pepper and stuff manicotti shells until they're bursting.  I use fresh chopped tomatoes this time of year to create my own marinara sauce (you can use your favorite bottled sauce if it's easier) and line the bottom of a baking pan with it's chunky goodness.  Then lay the stuffed shells on top of the sauce and cover with more sauce, making sure all shells are fully covered (about 4 cups total should do it).  Then I pour a cup of water around the sides and top with a little sprinkling of mozz or parm.  Bake, covered, for about an hour and your mouth will be watering when you open the oven door.   The smells coming out of that oven will be amazing!  Let it rest for about 10 minutes to absorb some of the liquid and then dig in!  Oh, and try to stop yourself from going back for seconds.

Bad day, bad week, bad whatever.... someone else's journey is harder than yours.  We all just need a little comfort.  If you have the chance to cook for someone who really needs it, do it with love.


Green & White Manicotti
Serves 4-6

3 bunches spinach, stems removed
16 oz cottage cheese
1 1/2 cups shredded mozzarella
1/2 cup shredded parmesan cheese, divided
2 tablespoons chopped, fresh oregano
2 tablespoons chopped, fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package manicotti shells (usually 14 shells)
5 cups chopped heirloom tomatoes
1/2 cup tomato sauce
1 1/2 teaspoons each dried basil and oregano
1 teaspoon grade B maple syrup
Pinch red pepper flakes
Salt & peppper to taste

• Preheat oven to 375°.
• Wash spinach (don't dry it) and steam in a large, covered pot until fully wilted. Drain and when cool enough to handle, squeeze out all liquid and finely chop.
• In a large bowl mix cottage cheese, mozzarella, 1/4 cup of the parmesan, oregano, basil, salt, pepper and chopped spinach.  Stuff shells with filling.
• In a separate bowl mix chopped tomatoes, tomato sauce, dried herbs, maple syrup, pepper flakes, salt & pepper.
• Cover bottom of baking pan with tomato mixture.
• Add stuffed shells and cover with remaining sauce, being sure to fully cover tops of all shells.
• Add a cup of water around all sides of the pan.
• Top manicotti with remaining 1/4 cup parmesan and bake, covered, for 1 hour.
• Remove from oven and let stand uncovered for 10 minutes before serving. (This allows the liquid to be absorbed, don't get greedy!)

Enjoy and be well....

Roll with it!

That's my new mantra these days.  Lots of things getting thrown my way, but I'm just going to roll with it.  So why shouldn't my food do the same???

My friend and fellow food blogger, Karen Pavone, asked me if I had an entree using basil for an upcoming post she was working on. Of course my first thought was a delicious pesto chicken recipe that is my go-to dish for entertaining.  But Karen already had a pesto recipe that she was going to use, so I had to think of something different.  This is the perfect season for that though....becasue it's tomato season!  Basil always makes me think of tomatoes; they dig each other and are the perfect culinary couple. If you know me, you know my absolute love of a Caprese Salad, so I thought why not stuff that perfect combo into a chicken breast??  Oh yeah....

Start by pounding boneless, skinless chicken breasts very thin.  If you had the kind of weekend I did, here's a delicous chance to get out some frustration!  Pound the heck out of it, until it's about a 1/4" thin.  Sprinkle with salt and pepper and then layer tomatoes, basil. mozzarella cheese, and lemon slices.  Be sure to remove all the pith from the lemon or it will leave a bitter taste in your mouth, and no one likes that.

Then roll the breasts from one of the short ends, tucking the filling in as you go.  Secure with toothpicks (don't use colored ones or your chicken can end up with blue and green spots - so not pretty).  You could stop here and just coat with a little olive oil and pop them in the oven.  But I want more.  So I dredged the rolls in egg, flour and a panko mixture with garlic, lemon zest and parmesan.  Oh yeah, more is good!

Brush with a little olive oil and bake at 375 for about 45 minutes, or until chicken is heated through to 165 and lightly browned.  Slice the chicken breasts to expose the beauty inside, then pat yourself on the back for a job well done!  Pretty food!

I served this over summer squash thinly sliced into "noodles" (inspired by my dinner at Pican the other night) tossed in a tomato & basil cream sauce.  The picture is a bit of a hot mess, but dang, it was soooo good!

Yum it up!