Quinoa with Asparagus, Avocado, Tomato and Mozzarella

Quinoa is a trendy food right now. It's starting to appear on many healthy menus and I can't seem to go a day without hearing someone talking about it. It also happens to be ridiculously healthy. Most commonly considered a grain, quinoa is actually an amino acid-rich (protein) seed and a relative of leafy green vegetables like spinach and Swiss chard.

This salad is inspired by something my friend Julie made me once and is similar to a salad that I love.  It is so fresh, delicious and filling. 

I am trying to substitute couscous, rice and other pastas with quinoa every now and then. With bathing suit season approaching, less carbs and more protein couldn't hurt right?

Quinoa with Asparagus, Avocado, Tomato and Mozzarella

• 1 cup of quinoa (try tri-color), cooked according to package directions (about 3 cups when cooked)
• bunch of asparagus (about 15 stalks); tips trimmed then grilled or roasted (tender but still crunchy)and cut into 1 1/2 inch pieces
• 1 large avocado, large dice
• grape or cherry tomatoes, washed and sliced in half
• 7 oz container of bocconcini fresh mozzarella balls, drained and cut into bite size pieces
• 1/4 cup extra virgin olive oil
• 3 tbsp red or white wine vinegar
• kosher salt and freshly ground pepper

In a large bowl, add the olive oil, vinegar, 3/4 teaspoon of salt and 1/4 tsp pepper. Whisk until well blended. Add the quinoa, asparagus, avocado, tomatoes, and mozzarella. Gently fold all the ingredients together until well combined. Don't over mix or things will get mushy! Season to taste with more salt and pepper if needed. Serve immediately.

Fusilli with Pecorino Romano and Black Pepper

I saw Giada De Laurentiis make this on her show and could hardly wait to try it myself. I LOVE spinach and of course cheese and pasta. How could this not be good? 

When I finally made it for dinner one night, I added way more spinach than the originally recipe calls for and a lot less black pepper. I figured for kids, less pepper and more veggies seemed better. It was a delicious vegetarian meal. Next time I'm tossing in some toasted pine nuts too.

Fusilli with Pecorino Romano and Black Pepper

Adapted by Foodism Mom from a recipe by Giada De Laurentiis

 

Ingredients

• 1 lb fusilli pasta
• 1/4 cup olive oil
• 3 cloves of garlic, lightly smashed with the back of a knife and peeled
• 2 six ounce bags (12 oz) of prewashed, organic baby spinach leaves
• salt and freshly ground pepper
• 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
• 1 cup marscapone cheese (8 ounces), at room temperature

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, according to package directions for al dente. Reserve 3/4 cup of the cooking liquid, then drain the pasta.

Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 to 2 1/2 minutes. Remove the garlic and discard.

Add the spinach and 1/2 teaspoon of pepper, and saute until the spinach has wilted, about 1 1/2 minutes.

Remove the skillet from the heat and add the cooked pasta. Add the Pecorino Romano cheese and toss until coated.

In a medium bowl, whisk together 1/2 cup of the reserved cooking liquid, one teaspoon of kosher salt and the mascarpone cheese until smooth. Add the remaining pasta water only if the sauce seems too thick. Pour over the pasta and toss until coated. If necessary season with more salt and pepper to taste.

Transfer the pasta to a large bowl and serve.

Artichoke and Pea Risotto

 I made dinner tonight entirely from pantry items. I was out of fresh veggies but had a bag of frozen artichoke hearts and a frozen organic peas. I also found some arborio rice. A veggie risotto would be the perfect dinner!

I let the artichokes and peas defrost in the sink during the afternoon. To kick up the flavor a bit, I decided to saute the artichokes first. When the risotto was done I stirred in some truffle butter and topped off with a healthy sprinkling of Parmesan cheese. It was heavenly!

You could serve this as a side with some grilled meats or fish. It is also extremely satisfying as a meal on its own. The cheese gives you the protein you need.

Artichoke and Pea Risotto

• olive oil
• 1 tbsp butter
• 1 onion, chopped small
• 1 tbsp chopped garlic
• 12 oz artichoke hearts; I buy mine frozen so defrost, squeeze gently and drain of excess water
• 2 cups of arborio rice
• 7 cups of low-sodium chicken broth  (or vegetable broth to keep it vegetarian)
• 1 cup white wine
• 1 cup frozen peas, defrosted and brought to room temperature
• kosher salt and freshly ground pepper
• shredded or grated parmesan cheese
• truffle butter (optional)

Heat a tablespoon of oil in medium-size pan over medium-high heat. When oil is glistening, add the artichokes and sprinkle lightly with salt and pepper. Let cook undisturbed for one to two minutes a side or until golden brown.  Set aside in a bowl.

Heat the chicken broth and wine in a medium saucepan and keep hot, but not boiling, over low heat.

Heat 3 tablespoons of olive oil and butter in a large pot, dutch oven or skillet over medium heat. When oil is glistening add the onion and cook for about 4 minutes, stirring occasionally. Add garlic and cook for 30 seconds more, stirring occasionally.

Add the risotto and stir frequently for 2 minutes until it is well coated and starting to become translucent.

Add the hot broth, 1 cup at a time and cook, stirring constantly, until the rice has absorbed the liquid. Continue to add the broth, 1 cup at a time, cooking and stirring each time to allow the rice to absorb most of the liquid before adding more. This will take about a half hour. You will probably use up all of the broth but if the risotto tastes done before you use it all up, then you can stop with the process. The risotto should be just cooked through, slightly firm and creamy but not mushy.

Finally, stir in the peas and artichokes. Season to taste with salt and pepper.

If you're really feeling fancy, stir in a couple tablespoons of truffle butter!

Transfer to a large bowl and serve with a side of good parmesan cheese.

Southwestern Couscous Salad

Today I wanted to bring my Israeli couscous salad over to a girlfriend's house for lunch. I have several versions of it that make but thought of doing yet another twist on it.

It was a little Mexican, a little Southwestern. A whole lotta yum! The Cotija cheese and black beans really made it a complete meal.

Southwestern Couscous Salad

Dressing

• 3 tbsp red wine vinegar
• 1/4 cup of extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

Salad

• 8oz. of dried Israeli couscous; cooked according to package directions; set aside to cool; orzo could work                                                             
• 2 large organic Roma tomatoes; large dice
• 1 large cucumber, peeled and cut into bite-size cubes
• 8 oz can whole corn kernels, drained well
• 15 oz can black beans, rinsed and drained well
• 1/3 cup Cotija cheese, crumbled
• 1 tbsp fresh cilantro (optional), chopped fine

Add all of the dressing ingredients to a small bowl and whisk it all together. Set aside.

In a large bowl, add the cooked couscous, tomatoes, cucumber, corn and black beans (and cilantro if you like). Pour the dressing on top and use a large spoon to gently fold everything together. Season to taste with more salt and pepper if needed. When you are ready to serve, sprinkle the Cotija cheese on top.

Truffle Oven Fries

I recently went to a gourmet food wholesale warehouse. They open to the public about five times a year. I only had half an hour to shop that day so I went in with a mission...to purchase a good truffle oil. 


I spent my time wisely though and hung out at this truffle tasting table. I sampled their truffle oils, vinegars and sauces.  I left with a large bottle of black truffle infused olive oil for a great price. It was quite a decadent morning. 


Tonight, we had roast chicken for dinner. I figured there's no time like the present to use my new truffle oil. So my oven fries got the royal treatment!

Truffle Oven Fries

• 2 large russet potatoes (longer ones work well for this), scrubbed and washed
• 1 1/2 tbsp olive oil
• Kosher salt and freshly ground pepper
• 1 tbsp black or white truffle olive oil
• 1 stalk of green onion, sliced thin
• 1 tbsp grated Parmesan cheese

Preheat oven to 425 degrees F.

Slice the potatoes lengthwise into long skinny strips, about 1/4-1/2 inch thick. (If it is too early to put them in the oven, you may soak them in a bowl of warm water while you are preparing the rest of your meal.)

Drain the potatoes and dry well with a paper towel. Dry your bowl out. Put the potatoes back in the bowl and toss to coat with olive oil and a light sprinkling of salt and pepper. Spread out onto a baking sheet lined with parchment paper or a baking mat. 

When oven reaches 425 degrees, place the fries into the oven. Bake for 25-30 minutes or until they are cooked through and just starting to brown.

Remove the fries from the oven and place them into a large mixing bowl. Drizzle the truffle oil over the fries and add the scallions and parmesan cheese.

Lightly toss everything together until the fries are well coated and ingredients are evenly distributed. You can add a bit more truffle oil if the truffle flavor isn't strong enough.

Homemade Flour Tortillas

My birthday was a couple months ago. One of the coolest gifts I received was a cast iron tortilla press from two wonderful girlfriends. Thank you Angelica and Mai!!! I promised myself that I wouldn't let it sit around unused.

After doing some research online and in my cookbooks, I came up with what I thought to be a good recipe.

They were delicious and well worth the extra effort! It may be difficult to go back to store-bought tortillas.

Homemade Flour Tortillas

• 2 cups of all-purpose flour
• 1 tsp baking powder
• slightly less than 1/2 cup of shortening
• 1 tsp salt
• 1 cup of warm water

Put the flour and baking powder into a medium-size mixing bowl. Whisk together until well combined.

Add the shortening and cut it into the flour with a pastry blender (a large fork would work) until it resembles small peas.

Dissolve the salt into the warm water and add half of it to the flour mixture. Use your hands to mix together. Add the rest of the salt water a little at a time until it forms a sticky ball. Stop adding water if it becomes too sticky. You should be able to handle it without it ending up all over your hands. 

Put the ball of dough onto a lightly floured work surface. Knead the dough for a minute or so. Then put it back into the bowl and cover with a clean dish cloth. Let it sit for a couple hours at room temperature.

Then cut the dough into 8 to 9 pieces, depending on how large you want the tortillas. Roll each piece into a ball.

Roll out each ball into a nicely shaped tortilla with a rolling pin.

Or use a tortilla press if you have one. They should be about 1/4 inch thick.

Cook them for about 1 1/2 minutes per side on a hot griddle or pan. Preferably cast iron. They should slightly bubble and start to brown. Turn down the heat if they seem to be cooking too quickly.

Serve immediately with your favorite toppings. My kids like to eat them plain!

Cool Tools:


     

Sagaponack Corn Pudding

I absolutely love this time of year! Still feeling warm and fuzzy from Thanksgiving, I'm starting to really embrace the holiday season. Some of you might say that it is hard to feel Christmasey in L.A. because there isn't snow and it's barely cold. I happen to be just fine without either. I think it's pretty great to walk around without a coat in December, thank you very much! 

Regardless of the weather, the holidays are really just in our hearts. Who couldn't stand to spend a little more time with friends and/or family? Or go beyond that and reach out to those in need that we might not even know. "It's the most wonderful time of the year."

Here is a recipe that I came upon and revised for a Thanksgiving dinner side.  It was delicious and I can see it going well with most main dishes. You don't have to wait until a holiday meal to make it either. 

Sagaponack Corn Pudding

Revised by Foodism Mom from the recipe in 2002 Barefoot Contessa Family Style

Ingredients

• 3/4 stick unsalted butter
• 3 x 15.25 oz cans of corn kernels (about 5 cups), drained well
• 1 cup sliced green onion, about 2 to 3 stalks
• 4 extra-large eggs
• 1 cup milk
• 1 cup half-and-half
• 1 tablespoon sugar
• 3/4 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup yellow cornmeal
• 1 cup ricotta cheese
• 3/4 cup (6 ounces) grated extra-sharp cheddar, plus 1/2 cup extra to sprinkle on top

Directions

Preheat the oven to 375 degrees F. Butter the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the green onion over medium-high heat for 3 minutes. Set aside to cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Mix in the sugar, salt, and pepper. Slowly whisk in the cornmeal and then the ricotta. Add the cooled butter and green onion mixture, corn kernels and grated cheddar; gently fold in until well combined. Then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger oven proof pan and fill the pan 1/2 way up the sides of the dish with hot tap water.

Bake the pudding for 45 minutes to an hour until the top begins to brown, pudding is set and a knife inserted in the center comes out clean. Serve warm.

If linguine with clams and fettucine Alfredo had a baby...

I hope everyone had a wonderful Thanksgiving. I am still feeling the effects of the tryptophan so I won't be writing too much tonight.

I call this dish "If Linguine With Clams and Fettucine Alfredo Had A Baby".

Fettucine With Clam Alfredo Sauce

• 3 tbsp unsalted butter
• 1 cup heavy cream
• 1/3 cup clam juice (bottled is fine)
• 2 cups cooked whole clams (shells removed)
• 1/2 cup grated Parmesan cheese
• 1/8 tsp nutmeg
• kosher salt and freshly ground pepper
• 1 tbsp fresh oregano chopped fine
• 1 lb fettucine pasta

Cook your pasta according to package directions for al dente. Reserve 1/2 cup of the pasta water.

When the pasta is halfway done cooking; add the butter, cream, clam juice, nutmeg, 1/4 tsp salt and 1/8 tsp pepper to a medium sauce pan. Heat it up over medium heat and once it starts to boil, turn down the heat to a low simmer and cook for 4 minutes, stirring occasionally. Add the Parmesan and cook for another 3 minutes or until sauce thickens, stirring frequently with a wooden spoon.

Stir in the cooked clams and when it comes back to a simmer, cook for another minute. Try the sauce. Add more salt and pepper to taste ONLY if necessary.

Pour the sauce over the pasta, add the oregano and toss until all the noodles are well coated. Tongs work really well for this. If the noodles seem too dry, add a little pasta water and toss to coat again.

Serve immediately as a main course or side.

Seared Salmon Fillets Over Lentils

I've been going a little loco with the pasta lately. My body may be trying to store up some extra calories for a winter hibernation. So tonight I tried to come up with something that didn't have any processed carbs but was still satisfying. This salmon dish was what I came up with. It's hearty, a little rustic and completely healthy.

Seared Salmon Fillets Over Lentils

• olive oil
• 1 small onion, chopped small
• 1 small red bell pepper; core and seeds removed, small dice
• kosher salt and freshly ground pepper
• 1 tsp chopped garlic
• 1 cup of white wine
• 1 lb package steamed/cooked lentils (Trader Joe's sells them pre-made!)
• 4 boneless/skinless salmon fillets, rinsed in cold water and dried very well with paper towels
• 1 lemon, cut into 4 wedges

Directions

Heat up one tablespoon of olive oil in a large non-stick pan over medium heat.

When oil is glistening; add the onions, red bell pepper and 1/4 teaspoon of salt. Cook for about 4 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.

Add the wine and lentils. When it starts to boil, turn down the heat to a low simmer and cook for about 4 minutes. Stirring occasionally with wooden spoon and scraping the brown bits off the bottom of the pan. The veggies should be softened but not mushy and liquid thickened. Season to taste with salt and pepper.

Set aside covered so that it stays warm.

Heat up one tablespoon of olive oil large non-stick pan over medium-high heat.

Lightly sprinkle salt and pepper on both sides of the salmon fillets.

When oil is glistening, add the salmon pretty side down (try to have the pieces not touch each other). Cook for 3 to 5 minutes (depending on thickness of the fillets), you want a golden brown crust. Flip over and cook for 2 to 4 more minutes. You want the fish to flake but still slightly rare in the center. Remove from the pan immediately and set aside on a plate.

Spoon some warm lentils onto each plate. Place a piece of salmon on top of the lentils.

Serve immediately with lemon wedges.

*These lentils would be great with other fishes or chicken too.

Easy Fettucine Alfredo

I can tell when the weather starts turning cold. My animal instincts tell my body that it needs to store fat for the winter. Not that I don't always enjoy rich and yummy things but now it's in overdrive!

One of my all-time favorites is fettucine alfredo. Ever since I was a kid, it's the one thing that I can't just eat a little of. That being said, it's also something I can only make once in a long while.

Easy Fettucine Alfredo

• 3 tbsp unsalted butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/8 tsp nutmeg
• kosher salt and freshly ground pepper
• 1 tbsp flat leaf parsley, chopped fine
• 3/4 lb fettucine pasta

Cook your pasta according to package directions for al dente. Reserve 1/2 cup of the pasta water.

When the pasta is halfway done cooking; add the butter, cream, nutmeg, 1/4 tsp salt and 1/8 tsp pepper to a medium sauce pan. Heat it up over medium heat and once it starts to boil, turn down the heat to a low simmer. Add the Parmesan and cook for about 4 minutes. Try the sauce. ONLY if necessary, add more salt and pepper to taste.

Pour the sauce over the pasta, add the parsley and toss until all the noodles are well coated. Tongs work really well for this. If the noodles seem too dry, add a little pasta water and toss to coat again.

Serve immediately as a main course or side.

Parmesan Roasted Brussel Sprouts

I'm always trying to come up with ways to jazz up veggies. Sometimes a little change-up can get the kids to try and maybe even enjoy a vegetable they normally despise.

Brussel sprouts are really delicious when they are roasted. The edges carmelize and they take on a slightly sweet and nutty flavor. I added panko bread crumbs for a nice crunchy texture.

Parmesan Roasted Brussel Sprouts

• 1/2 lb fresh brussel sprouts; cleaned, trimmed and halved
• 1 tbsp olive oil
• 1 tsp chopped garlic
• 1/8 tsp freshly ground pepper
• 1/8 tsp kosher salt
• 1/4 cup panko bread crumbs
• 2 tbsp shredded parmesan

Place brussel sprouts in a microwave safe dish with a lid. Add a couple tablespoons of water and microwave on high with the lid on for 2 1/2 minutes. You can also blanch them in boiling water for a couple minutes. You want them slightly tender.

Drain and transfer them to a mixing bowl. Add the olive oil, garlic, salt and pepper. Toss to coat all the brussel sprouts evenly. Add the panko and Parmesan. Toss again.

Spoon it all into a lightly buttered baking dish and cook for about 15 minutes or until the bread crumbs and edges of the brussel sprouts start to turn golden brown.

Israeli Couscous Salad With Grilled Veggies and Garbanzo Beans

A while back, I made Israeli couscous salad with shrimp. I loved it so much that I wanted to play around with the ingredients. Israeli couscous salad with cucumber, tomatoes and goat cheese came next. Here is my third adaptation of Israeli couscous salad. Tonight's version was based on what I had on hand.

We had it as our main course for dinner. The beans and cheese gave the dish the protein and richness it needed to be satisfying on its own. You could easily serve it as a side as well. Oooh, with some grilled meats or fish!

Israeli Couscous Salad With Grilled Veggies and Garbanzo Beans

• 8 oz (1/2 lb) of Israeli couscous or orzo, cooked according to package directions and allowed to cool for about ten minutes
• juice of 1 large lemon
• 3 tbsp olive oil
• package of Trader Joe's frozen grilled eggplant and zucchini (or 2 cups of grilled veggies of your choice); defrosted, drained and cut into 1 inch pieces; warm up in the microwave slightly if the veggies are still cold
• 15 oz can of garbanzo beans/chick peas (or any other bean of your liking), rinsed and drained
• 2 tbsp fresh basil and/or oregano leaves, chopped
• 1/2 cup of shredded Parmesan cheese
• kosher salt and freshly ground pepper 

In a large bowl, whisk the olive oil, 1/2 teaspoon of salt, 1/4 teaspoon pepper and half the amount of lemon juice together. Add the couscous, grilled veggies, beans and basil/oregano, fold together gently until just combined, don't over-mix. Taste it and add as much more of the lemon juice as you desire. And season to taste with more salt and pepper if needed. Sprinkle the Parmesan on top.

Mushroom and Pea Risotto

Mushroom and Pea Risotto

• 2 tbsp olive
• 1 tbsp butter
• 1 onion, chopped small
• 1 tbsp chopped garlic
• 10 oz crimini mushrooms; cleaned and sliced
• 2 cups of arborio rice
• 8 cups of low-sodium chicken broth  (or vegetable broth to keep it vegetarian)
• 1/2 cup white wine
• 1 1/2 cups frozen peas, defrosted and brought to room temperature
• kosher salt and freshly ground pepper
• shredded or grated parmesan cheese

Heat the chicken broth in a medium saucepan and keep hot, but not boiling, over low heat.

Heat oil and butter in a large pot or skillet over medium heat. When oil is glistening add the onion and cook for about 4 minutes, stirring occasionally. Add garlic and cook for 30 seconds more, stirring occasionally. Add the mushrooms and cook for 5 minutes until lightly browned, stirring occasionally.

 

Add the risotto and stir frequently for 2 minutes until it is well coated and starting to become translucent.

Add the wine. Now the hot broth, 1 cup at a time and cook, stirring constantly, until the rice has absorbed the liquid. Continue to add the broth, 1 cup at a time, cooking and stirring each time to allow the rice to absorb most of the liquid before adding more. This will take about a half hour. You will probably use up all of the broth but if the risotto tastes done before you use it all up, then you can stop with the process. The risotto should be slightly firm and creamy but not mushy.

Finally, stir in the peas. Season to taste with salt and pepper.

Transfer to a large bowl and serve with a side of good parmesan cheese.

Not so French fries...

Continuing on with this French theme, I initially wanted to make steak frites but was not brave enough to do any deep frying at home.

So here's the grilled New York steak and skinny oven fries we had for dinner instead.

I seasoned the steaks with Montreal seasoning a few hours before grilling. After they came off the grill and the meat was resting, I threw on a pat of truffle butter and some chopped flat leaf parsley. The "fries" I did in the same fashion as my usual oven fries, only I sliced them a lot thinner. The kids loved them!

Skinny Oven Fries

• 2 large russet potatoes (longer ones work well for this), scrubbed and washed
• 2 tbsp olive oil
• Kosher salt and freshly ground pepper

Preheat oven to 425 degrees F.

Slice the potatoes lengthwise into long skinny strips, about 1/4-1/2 inch thick. (If it is too early to put them in the oven, you may soak them in a bowl of warm water while you are preparing the rest of your meal.)

Drain the potatoes and dry well with a paper towel. Dry your bowl out. Put the potatoes back in the bowl and toss to coat with olive oil and a light sprinkling of salt and pepper. Spread out onto a baking sheet lined with parchment paper or a baking mat. 
When oven reaches 425 degrees, place the fries into the oven. Bake for 25-30 minutes or until they are cooked through and just starting to brown.

Brown is the new white...

Whenever I make rice as a side, I like to cook a lot extra so that I can use the leftovers to make fried rice for my kids. I pretty much stopped using white rice and have made the switch to brown jasmine rice. There are so many more nutrients and fiber in brown rice as well as environmental benefits. I wasn't sure how the kiddies would react to it, but so far so good.

This fried rice is chock-full of veggies. You can eat it as a side but it would be great as a whole meal too. Just throw in a couple extra eggs for more protein. I eat mine with a little Sambal Oelek Chilli Paste.

Oh, and what a joy it was to make this in a wok finally. No rice flying out of the pan!!!

Vegetarian Fried Brown Rice

• 2 carrots (about a cup), peeled and cut into 1/4 inch pieces
• vegetable oil
• kosher salt and freshly ground pepper
• 12 oz asparagus; tough ends trimmed, cut into 1/2 inch to 1 inch pieces
• 3 jumbo eggs, beaten 
• 5 cups (about 2 cups of uncooked rice) of COOKED brown rice
• 1/4 cup of water (if you are using cold, leftover rice)
• 3 stalks of green onion, thinly sliced
• 1 tsp chopped garlic
• 2 tablespoons low-sodium soy sauce
• 1 tbsp butter

Put carrots in a glass bowl, add a few tablespoons of water and cover with  plastic wrap. Cook on high for a couple minutes. If you want them more tender, throw them back for a little longer. Set aside.

Heat wok over medium-high heat. When it is hot, add 1/2 tablespoon of oil and the asparagus. Cook for 3 minutes, stirring occasionally. Set aside in a bowl.

Add another tablespoon of oil, the eggs and a 1/4 teaspoon of salt and stir quickly for 30 seconds. Add the rice, green onion, garlic, (1/4 cup of water if your rice is cold and on the harder side) and keep stirring it around for about 4 minutes or until the rice has softened and everything is well combined.

Add soy sauce, butter, carrots and asparagus and stir well for one more minute. Season to taste with salt and pepper if needed.


Cool Tools:

14-Inch Pro Chef Wok Set by Joyce Chen

Take a dip...

I was having a strong craving for eggplant the other day. So I made this dip to have as a late afternoon snack. For extra nutrients, I sprinkled some toasted flax seeds on top. They gave the dip a slight crunch and nuttiness. It was heavenly!

Roasted Eggplant Dip

Revised by Foodism Mom from a recipe by Ina Garten

1999, The Barefoot Contessa Cookbook, All Rights Reserved

Ingredients

nocoupons

• 1 medium/large eggplant, peeled (about 4 cups)
• 1 red bell pepper, seeded
• 1 onion, peeled
• 1 tbsp minced garlic
• 3 tablespoons good olive oil
• 1/4 teaspoon cayenne pepper (add more if you like it really spicy!)
• kosher salt
• freshly ground black pepper
• 2 tablespoons lemon juice
• 4 tablespoons tahini
• 1 tbsp of toasted flax seeds (optional)

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne, one teaspoon salt and 1/2 teaspoon pepper. Spread them on a baking sheet.

Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Add salt and pepper to taste if necessary. Transfer to a bowl, sprinkle toasted flax seeds on top (optional) and add serve with warmed up flat bread or pita triangles.

It's all Greek to me...

I made a big batch of this yummy pasta salad yesterday. I brought half to a friend's birthday barbeque (Happy birthday Josh!) and served the other half with dinner at home. It's delicious with grilled meats and fish or just on its own. Great for those summer get-togethers! This recipe makes enough for a small group so cut it in half if you are serving just a few people.

Greek Orzo Salad

• 1/3 cup fresh dill (leaves only), roughly chopped
• 1/2 cup plus 2 tbsp  of extra virgin olive oil
• 1/3 cup white wine vinegar
• 1/4 cup Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 1 lb orzo
• 2 stalks of green onion, sliced thin
• 1 large English (hothouse) cucumber, cut into 1/2 inch pieces
• 1 lb grape or cherry tomatoes, cut in half
• 4 oz of crumbled feta cheese
• 1/4 cup of toasted pine nuts

Cook orzo according to package directions. Drain and set aside in a large bowl to cool.

Put the dill, olive oil, vinegar, Dijon, salt and pepper into a food processor or mini chopper and blend until dill is chopped fine and dressing has thickened. About ten seconds.

Pour half the dressing onto the orzo and mix well with a large spoon. Add the green onion, cucumbers, tomatoes, feta (or leave the feta on the side if you have kids that may not like it), pine nuts and the remainder of the dressing. Fold everything gently together to combine. Season with more salt and pepper to taste only if necessary.

Cool Tools:

Getting the chop...

One thing I don't make too often is pork chops. My hubby likes them a lot and I enjoy them when other people make them. I've never quite mastered how to cook chops without drying them out. 

"Quitters never win and winners never quit." A good philosophy that I guess should apply even when cooking pork chops. So tonight I'm going to cowboy up and give it another try. This is what I came up with.

Panko-Crusted Pork Chops

• 1 1/4 lbs boneless center-cut porkloin chops about 1 inch thick(3-4 pieces), rinse in cold water and dry well with paper towels
• kosher salt and freshly ground pepper
• garlic powder 
• 1 egg, beaten
• 2 cups panko bread crumbs
• 2 tbsp vegetable oil

Sprinkle each chop with salt, pepper and garlic powder on both sides. Get two shallow bowls, put the beaten egg in one and the panko in the other.

Dip each chop first in the egg

and then the panko until well coated. Set aside on a plate.

Heat up two tablespoons of vegetable oil in a large pan over medium-high heat. When oil is glistening, add your pork chops and turn down the heat to medium.

Cook for about 4-5 minutes per side (depending on the thickness). It will feel firm to the touch when done. Remove from the pan and plate. Allow the meat to rest for a few minutes, then make a small cut in the thickest part of one of the chops to test for doneness. Serve hot.
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I  love brussel sprouts. I've never done anything interesting with them. Steamed with butter and salt is about as crazy as it gets. Tonight I was feeling kind of wild! I sliced them up and sauteed them with green onion and garlic. Then I really went over the edge and squeezed some lemon onto it. Man, was it good!

Sauteed Shredded Brussel Sprouts

• 1 lb brussel sprouts, cleaned and trimmed
• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 cup green onions, sliced thin
• 2 tsp chopped garlic
• 1/4 tsp kosher salt
• 1/8 tsp fresh ground pepper
• squeeze of fresh lemon juice (optional)

Starting at the top of the brussel sprouts, cut into 1/4 inch slices crosswise until about 3/4 of the way down.

You want just the leafy parts (right-side of the picture), throw away the hard bottom parts (to the left).

Heat up a large pan over medium heat. When pan is hot, add the butter and olive oil. Add the brussel sprouts and saute for 3 minutes, stirring constantly. Add green onions, garlic, salt and pepper and continue to cook for 4 more minutes, stirring constantly. Turn off heat. Add more salt and pepper only if necessary. If you like, give a small squeeze of lemon juice over the greens and stir in.

Israeli Couscous Salad With Roasted Shrimp...

One of my new favorite things to eat is Israeli couscous salad. It's not your typical crunchy, green salad; much heartier with lots of protein. The key elements are items I discovered at Trader Joe's a while ago.

The first thing is their Misto all Griglia (frozen grilled eggplant and zucchini) and the second is Israeli couscous. You can find other recipes in this blog that use these wonderful ingredients. There is also another version of an Israeli couscous salad I made a few months back.

If these ingredients aren't accessible, you can always use orzo instead of the Israeli couscous and grill up your own veggies.

I will be eating this all summer!

Israeli Couscous Salad With Roasted Shrimp

• 1 lb shrimp (21-25 per pound size); deveined, shells removed but tails left on; rinsed in cold water and dried well with paper towels
• 1 tbsp chopped garlic 
• 8 oz (1/2 lb) of Israeli couscous or orzo, cooked according to package directions and allowed to cool
• juice of 1 medium-sized lemon
• 1/4 cup olive oil
• package of Trader Joe's frozen grilled eggplant and zucchini (or 2 cups of grilled veggies of your choice); defrosted, drained and cut into 1 inch pieces
• 1/2 cup of pine nuts, lightly toasted
• 1/2 cup of feta or goat cheese, crumbled
• kosher salt and freshly ground pepper

Preheat the oven to 450 degrees.

In a medium mixing bowl, drizzle the shrimp with olive oil, add the garlic and lightly sprinkle with salt and pepper. Toss to coat. Then spread out your shrimp onto a baking sheet lined with parchment paper.

When the oven has reached 450 degrees, roast them in the oven for 6-7 minutes. Do not overcook. Remove from the oven and set aside.

In a large serving bowl whisk the olive oil and lemon juice together. Add the couscous, grilled veggies and shrimp and fold together gently until just combined, over-mixing will make everything clump and get pasty. Season to taste with salt and pepper. Sprinkle the feta and pine nuts evenly on top.