Food to Keep You Warm

Now that the weather is changing (at least it is in Pennsylvania), I enjoy making food that is warm and comforting. The first things that come to mind for me are soups and stews.

Soups and stews are convenient and wonderful for a number of reasons. First of all, they are one pot dinners. I don't have to make anything to go with them (usually) and there is minimal cleanup. Second of all, I can easily double a recipe and freeze the leftovers for another week. Soups with a cream base don't freeze well, but almost all other soups do. Third of all, they are often very well balanced and healthy meals. There's usually at least one veggie involved and, many times, the other ingredients aren't very high in fat. Finally, they make a great lunch the next day as they reheat beautifully.

I have plenty of soup and stew recipes that I've made over the past few years. Here are some new ones I've tried in the last couple of weeks.

Shrimp and Chorizo Stew
~This is absolutely filling and delicious~

• 1/4 cup extra-virgin olive oil
• 1 large Spanish onion
• 4 cloves garlic, smashed
• 4 oz. Spanish chorizo, casings removed, sliced
• 2 tsp smoked paprika (hot or sweet)
• Kosher salt
• 1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can
• 2 bay leaves
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1 lb russet potatoes, peeled and cut into 1 inch chunks
• 1 bunch kale, stems removed and leaves roughly chopped
• 1 lb medium shrimp, peeled and deveined

1. Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes.
2. Add the chorizo, paprika, and 1 tsp salt and cook until the oil turns deep red, about 2 minutes.
3. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
4. Add the potatoes, 2 cups water, the tomato juice, and 2 tsp salt. Bring to a boil, then reduce heat, cover and simmer until the potatoes are almost tender, about 15 minutes.
5. Add the kale and cook until the potatoes and kale are tender, about 10 minutes more. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Discard the bay leaves and ladle the stew into bowls.

Recipe from the October 2010 edition of Food Network Magazine

This next recipe seemed like one I wouldn't like at first glance. I don't mind coconut, but I don't love it. Once I read through the recipe, I realized that it was made with coconut milk which is a bit more subtle than coconut flakes. I also have an on again/off again kind of relationship with carrots. Sometimes they work for me and sometimes I find them disgusting. I decided to throw caution to the wind and just try this recipe. I liked it a lot, but I don't think I would have liked it as much without bread to balance out the strong flavors. I heated up some Naan bread that I bought frozen at Trader Joe's. Yum!!

Coconut Shrimp Soup
~This Thai recipe is packed with flavor~

• 1 tbsp vegetable oil
• 1 tbsp grated peeled fresh ginger
• 2 garlic cloves, minced
• 1/4 to 1/2 tsp red pepper flakes
• 1 lb carrots (6 to 9 medium), peeled, halved lengthwise, and thinly sliced
• 1 can (13.5 oz) coconut milk
• 1 tbsp cornstarch
• 4 oz angel hair pasta
• 1 1/2 lbs large shrimp, peeled, deveined, and tails removed
• 1/4 cup fresh lime juice
• Coarse salt (Kosher)
• 4 scallions, thinly sliced

1. Heat the oil in a large (3 quart) saucepan over medium-low heat (I used a Dutch oven). Add the ginger, garlic, and the pepper flakes; cook, stirring, until fragrant (about 1 minute).
2. Add the carrots, coconut milk, and 3 cups water. In a small bowl, mix the cornstarch and 2 tbsp water until smooth; add to the pot. Bring to a boil.
3. Break the pasta in half; add to the pot. Return to a boil, reduce the heat to medium, and simmer until the pasta is al dente and the carrots are just tender (about 3 or 4 minutes).
4. Add the shrimp; stir until opaque, about 1 minute. Remove the pot from the heat and stir in the lime juice; season with salt. Ladle into serving bowls, and garnish with the scallions. Serve immediately.

Recipe from Great Food Fast by Everday Food (A Martha Stewart Living publication)

We all know how much I love Pam Anderson (no, not that Pamela Anderson). My parents gave me one of her cookbooks for my birthday. It's called The Perfect Recipe for Losing Weight & Eating Great. I'm really enjoying it because she gives great tips for eating healthy without sacrificing flavor. I needed a quick recipe that used most pantry ingredients last week and I knew Pam would have one for me. This soup was fast, easy, and delicious served with tortilla chips for dipping.

Creamy Chili-Corn Soup with Chicken and Black Beans
~Using a rotisserie chicken makes this even faster~

• 2 tsp vegetable or olive oil
• 4 large garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 2 cans (14.5 oz) creamed corn
• 1 can (14.5 oz) petite diced tomatoes
• 1 can (14.5 oz) chicken broth
• 1 can (14.5 oz) black beans, drained
• 1 can (4 oz) diced green chiles
• 1 cup shredded cooked chicken
• 1/4 cup chopped fresh cilantro leaves (I hate cilantro, so I used Italian parsley)
• Salt and pepper

1. In a Dutch oven or soup kettle, heat oil and garlic over medium-high heat until garlic starts to sizzle. Add chili powder and cumin and saute until fragrant, about 30 seconds.
2. Add corn, tomatoes, broth, beans, chiles, and chicken. Bring to ta boil, reduce heat to low, and simmer, partially covered, to blend flavors, about 5 minutes.
3. Stir in cilantro, add salt and pepper to taste, and serve.

Yes, it's really that simple. It's also only 377 calories per 2-cup serving.

I will certainly continue to try new recipes for soups and stews throughout these cold months. When I come across some good ones, I'll do my best to share them!

Who Knew?

Here is a picture of some lentils:


Dictionary.com says that a lentil is:

1. A leguminous plant native to southwest Asia, having flat pods containing lens-shaped, edible seeds.
2. The round, flattened seed of this plant.

The reason I looked it up is because I've never eaten lentils before and assumed they were some sort of bean, but wasn't sure.

Whenever I heard of anything with lentils in it, I thought, "Um...no thanks". The word "lentil" doesn't sound good. It sounds like something not edible to me...like some sort of utensil used in urgent situations. I imagine someone saying, "Go get me the lentil...quick!"

Anyway, I saw a Barefoot Contessa episode recently (Ina Garten's show on the Food Network) and she was making Lentil Vegetable Soup. She was oh-ing and ah-ing about how awesome it was. I figured that I would try it since lentils are supposed to be super nutritious and the ingredients are not expensive (so I wouldn't feel bad if I hated it).

My husband and I were in awe of how flavorful and awesome this soup was! The recipe yields a whole bunch and we've been eating it for days because we love it so much. I will be making large quantities of this soup and freezing it. Because I like to freeze things. Make this soup...it's delicious and not hard to make and good for you!

Lentil Vegetable Soup
~I Love it!~

• 1 pound lentils (they are by the dried beans)
• 4 cups chopped yellow onions (3 large onions)
• 4 cups chopped leeks, white part only (2 leeks)
• 1 tablespoon minced garlic (3 cloves)
• 1/4 cup good olive oil, plus additional for drizzling on top
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried (I used dried)
• 1 teaspoon ground cumin
• 3 cups medium-diced celery (8 stalks)
• 3 cups medium-diced carrots (4 to 6 carrots)
• 3 quarts chicken stock
• 1/4 cup tomato paste
• 2 tablespoons red wine or red wine vinegar (I used red wine vinegar)
• Freshly grated Parmesan cheese (I forgot this and it still tasted awesome)

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2. In a large stockpot on medium heat (I used an enameled dutch oven), saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes.
3. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.
4. Check the seasonings. Add the red wine/vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Lentils....who knew?

More Produce Please?

I already posted some wonderful recipes that can be made with some fresh produce. Here's a couple more to add to the list.

Fresh Peach Chutney
~This is a very versatile recipe~

• 1/2 cup cider vinegar
• 1/2 cup loosely packed brown sugar
• 1/2 cup white sugar
• 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
• 1 small white onion, peeled and diced, about 1/2 cup
• 1 small jalapeño pepper, seeded and diced, 2 tablespoons
• 1/3 cup white raisins
• 1 tablespoon finely chopped garlic
• 1 tablespoon grated ginger
• 1/2 teaspoon salt
• 1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

1. Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil.
   
2. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes.
3. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
4. Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature.
   
5. Transfer all excess to a clean container and refrigerate, covered, for several weeks.

Recipe taken from epicurious.com

The reason I love chutney recipes is because they are so versatile. You can use chutney to top chicken or fish. You could add it to a sandwich as a condiment. You can spread it on crackers as a snack or appetizer. It's just plain good. It keeps very well in the fridge for at least two weeks. You can also freeze it, I would presume. I topped some salmon with this chutney and it was superb.

Fresh Blueberry Pie
~Yum, Yum, Yum~

• 1 prepared 8 inch pastry shell (I used the Pillsbury pie crust from the refrigerated section of the grocery store)
  
• 3 pints fresh blueberries
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 1/2 cup white sugar

1. Place a 9 inch pre-made Pillsbury pie crust in a glass pie pan and bake at 350 degrees for 10 minutes.
2. Pul it out of the oven and pour a pint of blueberries in the semi-baked shell.
   
3. Combine the flour, butter, lemon juice, and sugar in a sauce pan, stirring to combine. Add the remaining 2 pints of blueberries.
4. Cook the mixture on low heat until it begins to form juice. This may take several minutes, so just keep stirring and keep an eye on it. It might seem as though it won't get juicy, but it will. You can add cinnamon or vanilla if you want.
   
5. Pour the cooked mixture on top of the uncooked blueberries in the pie, add a top criss-cross pie layer (or just a solid crust layer) and baked it at 450 for about 11-13 minutes.
6. I found that letting it cool to room temperature and then putting it in the fridge really helps it to firm up, so that the juices don't run everywhere when you try to cut it. I even enjoyed serving it cold with some ice cream...I know pie is often served warm, but it tasted great cold!

Recipe taken and adapted from allrecipes.com

Having fresh produce is completely wonderful...it just inspires me to get into the kitchen and get creative!

From the Orchard to the Table

Can it be summer forever, please?

I just love having all the wonderful fresh fruits and vegetables to cook and bake with during the summer. I recently took a couple trips to Highland Orchards and did some "Pick Your Own" peaches, blueberries, and apricots. I gathered some ideas from friends and the internet to make some very tasty things. Here are a few of them:

Tri-Berry Muffins
~But not really, because I only had two kinds of berries on hand~

• 3 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt (I always use Kosher)
• 1 1/2 tsp ground cinnamon
• 1 1/4 cups milk (I used 1%)
• 2 large or extra large eggs, lightly beaten
• 1/2 lb (2 sticks) unsalted butter, melted
• 1 cup fresh blueberries
• 1/2 fresh raspberries (didn't have these on hand, so I did a bit over a cup of blueberries and about 3/4 cup strawberries)
  
• 1/2 cup diced fresh strawberries
• 1 1/2 cups sugar

1. Preheat oven to 375 degrees. Line muffin tins with paper liners. This will yield around 20 muffins, so you'll need more than one tin or you'll have to bake in batches. We obviously didn't need 22 muffins, so I kept a few out and froze the rest.
2. Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl, making sure they are well combined.
3. In another bowl, combine the milk, eggs, and melted butter.
4. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps, but don't overmix the batter!
5. Add the blueberries, raspberries, strawberries, and sugar and stir gently to combine.
6. Using an ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20-25 minutes until a toothpick comes out clean and the tops are nicely browned.

Recipe taken from Ina Garten's Barefoot Contessa at Home

Fresh Apricot Pie
~This is the perfect balance between tart and sweet~

• 4 cups sliced fresh apricots (no need to peel, just remove the pit and slice)
• 1 cup sugar
• 1/3 cup all purpose flour
• pinch of nutmeg
• 3/4 tsp cinnamon
• 1 tbsp lemon juice
• 2 9-inch pie crusts (I sometimes make my own, but for this I just bought the Pillsbury ones in the refrigerated section of the grocery store)
• An egg, a bit of milk or water, and some additional sugar (to top it before baking)

1. In a bowl, toss apricots, sugar, flour, nutmeg, and cinnamon. Sprinkle with lemon juice, mix well.
2. Line a 9 inch pie plate with bottom crust and add the filling.
3. Top it with the other crust or cut it into strips to make a lattice top (like I did). Seal and flute the edges by pinching it with your finger tips.
4. Brush the top with an egg wash (one egg, lightly beaten, with a tbsp or so of milk or water). Sprinkle with sugar and bake at 375 degrees for 45-55 minutes until lightly brown. (I covered the crust with a special crust shield I have, but you can use tin foil. It keeps it from burning and can be removed during the last 10-15 minutes of baking).

This was seriously delicious. It was a nice departure from the typical berry pie. I got the recipe from Allrecipes.com and chose it based on the great reviews it got.

Peach Jam
~This is SO easy~

• 7 or 8 medium sized peaches
• 1/3 cup sugar
• 1 tbsp lemon juice
• 1 envelope gelatin (.25 oz)
• 1/4 cup cold water

1. Bring a pot of water to a boil. Drop peaches carefully into the boiling water and allow to boil for about a minute or less. Remove peaches with a slotted spoon and immediately put into cold water. This should make the peel slide off easily. Remove the fruit from the pit and chop.
2. Combine chopped peaches, sugar, and lemon juice; bring to a boil. Mash peaches with a spoon or spatula and reduce the heat to a simmer.
3. Simmer uncovered for 5 minutes. Meanwhile, combine the gelatin and 1/4 cup cold water in a small bowl. Allow it to stand for 2 minutes.
4. Remove the peaches from the heat and stir in the gelatin mixture until well incorporated and dissolved.
5. Allow to cool to room temperature and refrigerate. This yields about 28 servings and will keep in the fridge for a couple weeks. If you would like to preserve it, follow the proper canning/preserving procedure.

I thought this was a total failure at the "cool to room temperature" stage. It was like liquid and wasn't "jamming" (setting) at all. I put it in the fridge, figuring I'd use it for a topping on ice cream or cake. The next morning...it was jam! I guess it just needs to set in the fridge for a while before it's ready. This recipe came from my sister in law (not sure where she got it) and is a great one because it isn't too sweet.

There is something kind of special about using produce that you grow or pick yourself. I just love that I got to see these fruits go from the orchard to becoming delicious food. I am really looking into ways to incorporate fresh and local ingredients into my cooking.

I have even more tasty treats that I've been working on this week...I'll post them soon!

Breakfast for Dinner

Oh how I love going to cooking classes. This week I went to a week night class called "Breakfast for Dinner". My husband, who is not apt to join me in the kitchen ever, came along with me! This is partly because he loves me and wants to do things that I enjoy, and partly because he's a breakfast fanatic.

Once again, I forgot my camera...but hubby came to the rescue with his cell phone and we snapped a couple of pictures as we devoured the delicious food.

Here was the menu:

Cardamom-Pear Muffins
Crab and Roasted Red Pepper Strata
Huevos Rancheros
Rosemary-Mustard Sausage
The Ultimate Sticky Buns
Pecan Praline Bacon

I'm not actually a huge breakfast person. I eat it because I have to...and let's face it, the really good breakfast food isn't really that good for you anyway. I usually choke down some yogurt or an English muffin with honey on it. These recipes may not have been for calorie counting...but boy were they they tastiest darn things in the world! I'll share a few recipes now and save a few for future posts.

Cardamom Pear Muffins*
~I had never tasted anything like these~

• 1 2/3 cup all purpose flour (I bet you could use 1/2 whole wheat, 1/2 all purpose)
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 1/2 tsp ground cardamom**
• 1 1/2 cups chopped, unpeeled pear***
• 1/2 cup vegetable oil
• 1/4 cup milk
• 2 large eggs

• 1 tbsp sugar (for topping)
• 1/4 tsp cardamom (for topping)
  

1. Preheat oven to 350 degrees. Spray muffin tin or line with paper cups (if using a loaf pan, grease the bottom of it).
2. Mix first 5 ingredients together in a bowl. In a separate bowl, mix pears, vegetable oil, milk, and eggs.
3. Combine dry and wet ingredients and mix only to combine. Pour batter evenly into muffin tin (I use an ice cream scooper to ensure even distribution) and sprinkle topping over each muffin.
4. Bake for approx. 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
5. Cool in tin for 10 minutes, remove and place on a wire rack to cool completely.

*This can be made as a loaf of bread, too. Instead of using muffin tins, use a loaf pan. Increase the cooking time to about 55-65 minutes, or until a toothpick comes out clean.

**This is a really unique spice. It's available in the grocery store, but can be a bit pricey. To make it last, store it in the freezer. If you prefer to use something cheaper, cinnamon will work. However, the cardamom has a really special taste and I highly recommend using it.

***We used Bosc pears. When you are baking with fruit, it does not need to be ripe. If you would prefer, you could use apples instead of pears. But I think the pears go perfectly with the cardamom.

Huevos Rancheros
~I am in love with this recipe~

Ranchero Sauce*

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3/4 cup poblano pepper, roasted and chopped**
• 2 cups canned crushed tomatoes
• 1 tbsp white vinegar
• 2 tsp sugar
• 1/2 tsp cumin, ground
• 1/2 tsp salt or more to taste
• 1/3 cup cilantro, chopped
• 1 tbsp fresh lime juice

• Vegetable oil for pan-frying
• 8 corn tortillas
• 8 large eggs
• Salt and pepper to taste
• Pepper Jack cheese and/or sour cream to garnish

1. For the sauce, warm the oil in a skillet over medium heat. Saute the onion and garlic for 2 to 3 minutes.
2. Mix in the poblano pepper, tomatoes, vinegar, sugar, cumin, and salt and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 15 minutes, until thickened.
3. Stir in the cilantro and lime juice into the sauce shortly before removing from the heat.
4. Heat about 1/4 inch of oil in a medium to large skillet. Dip the tortillas into the oil, one at a time, and cook for a few seconds, until soft and pliable. Drain the tortillas on a paper towel.
5. Fry the eggs (we actually did them scrambled and likes them very much that way). Season with salt and pepper.
6. Top each tortilla with a fried egg (or a couple spoonfuls of scrambled). Sprinkle cheese and sour cream, if desired, and then top with ranchero sauce.

*The Ranchero sauce is wonderful to have on hand. Make a double batch and store the extra in the freezer. It can be used to top chicken or salmon, too. If you use it with eggs on Monday, save some and use it over chicken later in the week for a quick meal!

**To roast the peppers, pop them under the broiler, turning occasionally until they are blackened on all sides. Then, while they are still hot, put them in a bowl and cover the bowl to allow them to steam a little bit (this will help the skin come off easier). Place them on a flat surface and use the back of a knife to scrap the blacked skin off of the peppers. You don't have to get it all off, just most of it. The peppers are then ready to chop. For a shortcut, they are available canned.

Rosemary and Mustard Breakfast Sausage

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
• 1 14 oz. package bulk breakfast sausage, mild or spicy
• 2 tsp whole grain mustard (using whole grain works best)

1. Heat oil in small skillet over medium-high heat. Add onion and chopped rosemary and saute until golden (about 10 minutes)
2. Transfer to a medium bowl. Add sausage, mustard, and generous amount of pepper. Mix gently.
3. Form into 12 two inch diameter patties (you can make more smaller ones, or less bigger ones too).
4. Arrange sausages on a heavy baking sheet (can be made 1 day ahead up to this point, store in fridge until ready to bake)
5. Set rack at lowest position in oven and preheat to 500 degrees. Bake sausages until cooked through, about 6 minutes. If sausages have not browned, you can broil them for 2 minutes.
6. Transfer sausages to paper towels to drain, then arrange on platter.

Pecan Praline Bacon
~ This was my favorite recipe of the night~

• 1 lb thick cut bacon (about 12 slices)
• 3 tbsp sugar
• 1 1/2 tsp chili powder
• 1/4 cup pecans, chopped fine

1. Preheat oven to 425 degrees.
2. On rack of a large broiling pan (or baking sheet lined with a Silpat) arrange bacon slices in a single layer.
3. Cook in the middle of the oven for 10 minutes or until they just begin to turn golden.
4. In a small bowl stir together sugar and chili powder. Remove pan from oven and sprinkle bacon with sugar mixture and pecans.
5. Return pan to oven and cook until bacon is crisp and browned, about 5 minutes.
6. Transfer bacon, praline-side up, to paper towels to drain.
   

Quick and Easy Summer Dessert

I was over at a friend's house last night and she served a very yummy dessert! She said it was super simple and emailed me the recipe this morning.

Blueberry Cheese Pie
~This is a "no fuss" dessert"~

• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla
• 8 oz. carton Cool Whip, thawed
• 1 can blueberry pie filling*
• Baked pie shell (she used graham cracker)
  

1. Mix cream cheese with sugar and vanilla in a large mixing bowl.
2. Fold in the Cool Whip and spread mixture into pie shell.
3. Cover with blueberry pie filling and refrigerate until ready to serve.
   

*I was thinking about it and wondered if you could use fresh blueberries on top. It obviously wouldn't have that same sugary gooey consistency (which tastes quite awesome)...but it would be healthier and fun to do when blueberries are in season. I would assume that you could just set them on top of the cheese mixture. I'll have to try it!

Thanks, Jen, for a great recipe!!

Boot Camp - Week 2

This week we made some Indian cuisine in my Boot Camp class. I'm really excited to try some of these global cuisines because I haven't had a ton of exposure to food from other countries. I've had pretty much no exposure to Indian food, so this was a fascinating class for me. Here was our menu:

Spinach and Potato Samosas with Mint Chutney
Chicken Satays with Peanut Dipping Sauce
Indian Spiced Cauliflower and Peas
Chicken Vindaloo
Naan

The food was awesome. I was so excited. In fact, I called my husband on the way home just to tell him everything we made. Sometimes I just get so excited about things I can't wait to tell someone. He gets that about me.

Some of the recipes are on the spicier side, but can be made more mild (which I will do because I haven't quite gotten used to spicy food yet). My favorite was the Chicken Vindaloo and homemade Naan. I may or may not have eaten 5 loaves of Naan before the night was through (hey...they aren't that big).

I forgot my camera again, which makes me so mad. The food looked so colorful and wonderful...next time I'll remember to grab it before class, I hope.

So, like I said, here are my favorites...

Chicken Vindaloo
~If you have a well stocked spice cabinet, you're good to go~

• 1/3 cup white wine vinegar
• 6 large garlic cloves, peeled
• 3 tbsp chopped fresh ginger (remember, you can freeze this to have on hand when needed)
  
• 1 1/2 tbsp curry powder
• 2 tsp ground cumin
• 3/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp dried crushed red pepper
• 2 tbsp yellow mustard seeds
• 2 lbs skinless boneless chicken thighs (about 10), cut into 1 to 1 1/2 inch pieces
• 4 tbsp olive oil
• 2 1/2 cups chopped onions
• 1 (14 1/2 oz to 16 oz) can diced tomatoes in juice
• 1 cinnamon stick
• 1/2 cup chopped fresh cilantro (I didn't use this because I don't like it)

1. Place first 8 ingredients in a blender or food processor. Add 1 tbsp mustard seeds and blend until smooth. Transfer spice mixture to a large bowl.
2. Add chicken and 2 tbsp oil to spice mixture and coat well.
3. Heat remaining 2 tbsp oil in a large skillet over medium-high heat. Add onions and saute until golden, about 5 minutes.
4. Add chicken mixture and stir 3 minutes to blend flavors. Then add tomatoes with their juice and cinnamon stick. Bring to a boil.
5. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
6. Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tbsp mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro (if desired) and serve (with Naan!).

Naan
~ This takes a little bit of time, but it's so worth it~

• 1 (.25 oz) package active dry yeast
• 1 cup cold or luke warm water
• 1/4 cup sugar
• 3 tbsp milk
• 1 egg, beaten
• 2 tsp salt
• 4 1/2 cups bread flour (you can use all-purpose, too...or you could use 1/2 all purpose and 1/2 whole wheat)
• 2 tsp minced garlic (optional, but highly recommended)
• 1/4 cup butter, melted

1. In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until slightly frothy.
2. Stir in sugar, milk, egg, and flour. Mix a little bit, then add the salt. It should come together to to form a soft dough.
3. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth (try to use the least amount of flour as possible). You could also knead this by using a stand mixer with a dough hook.
4. Put the dough into a large ziploc bag that has been sprayed with cooking spray on the inside. Let it rise for 1 hour until doubled in size.
5. Punch down dough and knead in the garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and play on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
   
6. During the second rising, preheat grill to high heat.
7. Roll the dough balls out into a thin circle with a rolling pin. Place dough on grill and cook for 2 or 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
8. Remove from grill, and continue the process until all the naan has been prepared. This pairs great with many many things, but we ate it with the Chicken Vindaloo.

This bread is ridiculously delicious. You can make it and freeze it, too. Just pull it out and toast it up to thaw it. Yum!

Food Lovin'

I like to show my love for people in lots of ways. One of my favorite ways to love people is by feeding them! Maybe it's the Italian in me...I just love giving people good food to eat. It makes me feel so content to know that my friends and family are full and satisfied because of something I made for them.

I think that food has an amazing ability to provide health and energy to our bodies. It also can remind us of places we've been and things that we've done. Every time I eat a French baguette I think of our honeymoon in Paris. We got one every day to gobble up with cheese. The smell and taste of food can bring you right back to a memory.

Here's a somewhat unflattering picture of me holding a baguette and devouring some chocolate gelato in Paris.


My Mom makes this recipe called "Hot Fruit Salad" every Christmas morning. The minute I smell it in the oven, I'm flooded with happy memories of Christmas. It's not the lowest calorie recipe, but it sure tastes good!

Mom's Hot Fruit Salad
~This is great as leftovers~

• 3 fresh oranges (she actually uses Mandarin oranges, 1 large can)
• 1 large can pears
• 1 large can pineapple chunks
• 1 large can sliced peaches

Mixture

• 1 stick margarine or butter, melted
• 2/3 cup sugar
• 1/3 cup flour
• 1/4 tsp salt
• 1/3 cup milk
  

1. Mix fruit together and pour the mixture over it.
2. Heat in a 350 degree oven until it bubbles (30 minutes, more or less)
3. Enjoy and then store leftovers in the fridge (tastes good cold, too).
   

Earlier this year I decided that my Dad (who is retired) should have some good homemade food for lunch each day. I don't like the idea of him eating frozen dinners with 10,000 mystery ingredients and high amounts of sodium. I began making him various soups, chilies, gumbos, and rice and then freezing them in small containers. He just gets one out of the freezer at lunchtime and thaws it in the microwave.

This would be a great idea for someone who is home-bound or a mom with young children who barely gets a chance to grab a bite to eat at lunchtime. It's so easy to do...just double the recipe you're making for your own family that night and freeze the second batch in containers. You could make four small loaves of bread. Eat one with your dinner, and freeze three for a friend. Sometimes doing just a little something for another person can make a big difference.

The person I love to cook for more than anyone else on the planet is my husband. He is the best! He likes almost anything and is always quick to compliment me. He is a very creative person and often gives me ideas for what dishes to pair together or what extra ingredient he thinks would be good. Getting a healthy dinner on the table for him doesn't feel like a burdensome chore to me. It's just another way to show him that I love and care for him.

Here's a picture of us in front of the Louvre Museum of Art.


Some of his favorite dishes are Shrimp and Zucchini Tostadas, Kung Pao Chicken, and Hoisin Glazed Shrimp. I decided to make all three of them this week because I have shrimp and chicken in the freezer. Because I have many of the ingredients on hand, I only spent about $50 on groceries for the week. I love when that happens.

So, if you are so inclined, go ahead and spread some food lovin'. As long as you don't lick your fingers or pick your nose while you cook...people will love it!

Freezing Friday

If you read this blog, you know that I love to freeze things for those nights when cooking is just not going to happen.

So allow me to have the pleasure of introducing you to my freezer...



Freezing is not only convenient, it's economical. When meat is on sale, you can buy it up and either freeze extra or make things to freeze. When you are going through the trouble of baking one banana bread, why not make two and freeze one? Make a huge pot of soup and freeze it in portion sizes. Make a huge batch of rice and freeze it in portions according to how much you need for a meal. I was hesitant to freeze things at first, because I thought they wouldn't taste as good when they thawed. Silly me. When food is packaged correctly, it tastes perfectly wonderful after it thaws.

There is LOTS of info out there on freezing. I thought I would begin by posting a list of ten freezing tips:

10 Freezer Friendly Tips*

1. When possible, always use high quality freezer safe bags over plastic containers. Containers take up a lot of space and bags allow you to squeeze as much air as possible out so that the food stays fresher. Bags work great for liquids (soup, chili, stew) and semi-solid food items that do not need to hold a particular shape (marinades, herbs, shredded pork or beef). Make space in your freezer to freeze the bags flat. They will stack nicely on top of each other and you can fit several meals in a reasonably small space.



2. Flash freezing is the thing to do if you want to put something in a freezer bag, but it needs to hold it's shape. I do this with cookie dough, enchiladas, stuffed and rolled chicken cutlets, etc. You put the item(s) in the freezer on a cookie sheet (or other flat surface) and allow it to freeze for a short period of time (1/2 hour or an hour). Then you can put the item(s) into a freezer bag. For example, you could make a big batch of cookie dough and then scoop balls of dough onto a baking sheet. Flash freeze them and then drop them into a freezer bag. You can bake them anytime you want, directly from freezer to oven!

3. The foil and plastic wrap method works great for things that need to hold their shape (like casseroles, lasagna, meatloaf, etc.). Begin by fully preparing your meal. For example, if you are making baked ziti...make two of them. Bake them side by side, serving one for dinner and saving one for freezing. Allow the food you intend to freeze to cool slightly (you don't want it to be really hot or it will melt the plastic wrap). Line a baking dish with aluminum foil first and then a layer of plastic wrap second. Make sure they both fully cover the bottom and sides of the dish and that there's enough over hang to cover the top of the dish. Place the food into the dish (for baked ziti, I would use a large spoon or spatula to transfer it to the baking dish).

Allow food to cool completely and then cover it tightly with the plastic wrap and then the foil. Keep the meal in the pan and flash freeze it. Once it's frozen and solid, remove it from the pan and into a freezer bag. It should stack nicely into your freezer until you are ready to eat it.

When you are ready to eat the meal, thaw it slightly and then remove the foil and plastic wrap. Place back in the original dish for baking. If you have trouble getting the plastic wrap off, dip it in warm water and it should come off easily.

This method is great because baking dishes are tied up in the freezer, the food stores compactly and easily, and the meal fits right in the original pan again for baking or cooking after a quick thaw.

4. Date and label your meals. You swear you'll know what it is after it's frozen...but you won't. Don't become a victim of mystery meals...label and date them! Use a permanant marker directly on the bags or foil. It's also helpful to put the cooking time and temperature so you don't even have to look up the recipe (also add special instructions like "add parmesan cheese before baking".



5. Always double wrap baked items. Wrap the item in plastic wrap and then in a freezer bag. Baked goods (such as muffins, breads, rolls, cookies, etc) freeze wonderfully and thaw quickly at room temperature or in the microwave.

6. Fresh ginger freezes wonderfully. Peel it, wrap it in plastic wrap, and put it in a freezer bag. Just grab it out of the freezer when you need it for a recipe...it's grates easily and tastes great! You will be amazed how much flavor fresh ginger adds to a recipe.

7. Sometimes, freezer bags can be reused. Obviously, you do not reuse bags that have had uncooked meats and marinades in them. But when bags are used for baked goods or as the outer-layer wrap, reuse them!

8. Pizza dough is super easy to make from scratch (I'll post a recipe for it soon). You can also buy it from some grocery stores and local pizza places. Roll out individual sized pizza crusts and stack them with pieces of parchment paper between then. Place the stack in a freezer bag and freeze on a flat surface. You can pull out one or two of them and bake them directly from the freezer.

9. How long will it keep? There are different opinions about this. My own opinion is that 3-6 months is best. I don't think it will hurt you to eat the meals after that, but I think the flavor and freshness goes downhill over time. When I make something and freeze it, I put it in the back of the freezer and bring the older things to the front. You want to keep the meals rotating so that things aren't stuck in there for ever.

10. Don't thaw on the counter. I know that a lot of people do this. But everything I've read says that harmful bacteria can grow when most foods thaw at room temperature (baked goods are an exception). The wisest thing to do is to think about what you want to make for the week and allow things to thaw in the refrigerator. In a pinch, you can microwave most things easily. Sometimes I thaw soups, chilis, and stews by dipping the freezer bag in and out of warm water until it's thawed enough to be removed from the bag.

*Many of these tips have been taken directly from Don't Panic: Dinner's in the Freezer! by Susie Martinez, Vanda Howell, and Bonnie Garcia. I highly recommend it as a great resource on freezing and prepping ahead.