The Enchanted Cook

Chocolate, PB, and Banana Smoothie {healthy, high protein, low calorie}

2011-12-11T19:24:00.000-08:00

Chocolate, PB and Banana Smoothie

In an effort to get a jump start on my annual New Years Day resolution to eat healthier and lose weight, I discovered the best protein shake ever. Heck, it's a great shake - period. In fact, I hesitate to even tell you that this is a "protein shake" because most of the protein shakes I've tried usually have that funny aftertaste that always gives it away. You know, the kind you have to make yourself drink because it's good for you?

Well, enter this sinfully delicious and creamy masterpiece of a smoothie to the rescue! It's breakfast...it's dessert...it's healthy and low cal! How can a smoothie with chocolate, peanut butter and a banana be low calorie, you say? Well, I'll show you...

The "magic" ingredients to the best protein shake ever!!!!

Below is the nutritional data for everything but the banana which is approximately 105 calories for one that is medium size.

The big savings on calories and fat comes from the PB2 (45 calories vs the usual 200). There's also considerable savings using unsweetened almond milk vs. regular milk. And the Bluebonnet Whey Protein Powder has excellent stats as well, not to mention GREAT natural chocolate flavor. Lastly, I highly recommend Nancy's Organic Plain Nonfat Yogurt vs. other similar brands. Nancy's has considerable flavor (tart), whereas other brands lose their flavor when they lose the fat.

So the following recipe will yield around 24 ounces (this is a HUGE and very filling drink) at approximately 343 calories, 38 grams protein, 3 grams fat, 25 grams of sugar (24 grams of the 25 coming from naturally-occurring sugars in the yogurt and banana). Feel free to halve the recipe if you like, however I prefer to have this as a meal replacement and I love getting the full 38 grams of protein in.

Chocolate, PB, and Banana Smoothie

Serves 1 (very large drink, approximately 24 ounces)

Approximately 343 calories and 38 grams of protein

Ingredients:

1 scoop Bluebonnet Whey Protein Isolate, Natural Chocolate Flavor

2 Tablespoons PB2

1/2 cup Nancy's Organic Nonfat Plain Yogurt

1/2 cup Silk Unsweetened Almond Milk

1 medium-sized ripe banana

5-6 cubes of ice

Place all ingredients in blender and blend until smooth and creamy.

Next, enjoy drinking the most delicious guilt-free, chocolatey, peanut buttery, banana smoothie!!!

I have one almost every day and it fills me up for hours!

Parmesan Crusted Chicken {Hellmann's Mayo Recipe}

2011-10-29T09:35:00.000-07:00

Wow! This recipe by Hellmann's/Best Foods sounds too good to be true - with it's 4 ingredients, 5 minutes of prep time and 20 quick minutes of baking time - but it's totally true and totally amazing! Even my husband who is not a fan of mayo (a key ingredient in this recipe) absolutely raved about this dish and cannot wait to have it again. In fact, I wanted to take a picture of him enjoying it but he devoured it before I could grab the camera! Hellmann's, or Best Foods Real Mayonnaise as those of us on the west coast know it, really knocked it out of the park with this recipe.

Think juicy, moist, tender and incredibly tasty. Don't let the limited number of ingredients fool you. Their mayo gives it all the richness in flavor you could desire.

Yep - just these 4 easy ingredients, that's all it takes to get moist, delicious
Parmesan Crusted Chicken in well under 30 minutes. Really!!

So amazingly moist and rich!

Parmesan Crusted Chicken

(recipe courtesy of Hellmann's/Best Foods)

serves 4

Oven 425 degrees F

Ingredients:

1/2 cup Hellmann's or Best Food's Real Mayonnaise

1/4 cup grated Parmesan cheese

4 boneless skinless chicken breasts, about 1 1/4 lbs.

4 teaspoons Italian seasoned dry bread crumbs

Place mayo and cheese in a small bowl and mix.

Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly atop each.

Next evenly sprinkle bread crumbs atop each.

Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of fresh cracked pepper and sea salt, if desired.

Serve with a veggie like the delicious fresh french green beans I got at Walmart in the produce section. If you'd like to see a photo story on my shopping trip for this recipe, please go HERE.

YUMMMMM!

Also, Hellmann's is hosting a gift card giveaway as part of The Hellmann's Chicken Challenge, just vote and then you can enter for the weekly giveaway of a $500 gift card.

(This shop has been compensated as part of a social shopper insights study for Collective Bias and all opinions are my own.)

Shrimp Linguini with Garlic and Sun-Dried Tomatoes

2011-10-23T11:16:00.000-07:00

Shrimp Linguini with Garlic and Sun-Dried Tomatoes

Talk about quick, easy and satisfying. This dish has it all. I used frozen peeled and deveined wild caught shrimp and whole wheat linguini - both cook very quickly. And I used jarred sun-dried tomatoes plus the oil they were marinated in so this dish came together in under 20 minutes.

Use the oil and seasonings from your
sun-dried tomatoes to cook the shrimp

One of the other things I really love about quick pasta dishes like this is that I can whip it up for lunch for one, or easily increase the ingredients to accommodate as many servings as needed. In this case I made enough for 2 for dinner.

Shrimp Linguini with Garlic and Sun-Dried Tomatoes

Serves 2 (recipe easily doubled)

4 ounces whole wheat linguini, cooked according to package directions, reserve small amount of pasta water

20 medium (41/50 count) peeled and deveined wild caught shrimp

2 large cloves fresh garlic, minced

1/2 jar of 8.5 ounce jar of marinated sun-dried tomatoes, tomatoes rough chopped, use oil for cooking

1 Tablespoon butter

sea salt

fresh cracked pepper

shaved Parmigiano-Reggiano cheese

fresh chopped Italian flat leaf parsley

In a large skillet over medium-high heat place half the oil from the jar of marinated sun-dried tomatoes plus butter. When heated add the garlic and cook for about a minute until garlic is fragrant, then add shrimp, sun-dried tomatoes and sprinkle with sea salt. Cook for approximately 1-2 minutes per side until shrimp is opaque and cooked through.

Add cooked pasta to skillet along with small amount of reserved pasta water and toss. Season with additional sea salt and fresh cracked pepper. Place in bowls and garnish with fresh parsley and Parmigiano-Reggiano and serve immediately with a small salad or green veggie.

Quick, easy and satisfying!

Yummy with shaved Parmigiano-Reggiano

All About Figs plus a Fig and Goat Cheese Stuffed Pork Loin Roast Recipe

2011-10-09T21:31:00.000-07:00

Black Mission Fig (solid black), Brown Turkey Fig (green and purple), Calimyrna Fig (green)

The incredible, edible...fig! As delicious as it is beautiful. As versatile as it is mysterious.

Brown Turkey Fig (back left), Black Mission Fig (front left), Calimyrna Fig (front right)

I was thrilled when the California Fresh Fig Growers Association offered to send me some fresh figs to play with. I've long been a fan of them. Recently in the form of Pancetta Wrapped Figs, and Brie with Fig and Almond, and as a child when my mom used to make homemade fig bars - her version of Fig Newtons.

So what is a fig?

A fig is a fruit and it grows on a tree. It's smooth on the outside and soft on the inside with lots of edible seeds. You can eat the whole fig raw, skin and all, or you can prepare figs any number of ways - from sweet to savory. Figs are typically small, about the size of a golf ball or slightly larger. Although last year at Bristol Farms I saw figs the size of my palm!

Unusually large figs I saw last year at Bristol Farms!

Fig tree orchard on left, figs on right (photos courtesy of California Fresh Fig Growers Association)

What does a fig taste like?

Figs have a distinctive flavor. They're mildly sweet without being overly so. The darker figs, like Black Mission Figs are richer and earthier, while the lighter colored figs, like Calimyrna Figs are more buttery and nutty. Dried figs are similar to the texture of prunes and taste somewhat like the inside of a Fig Newton.

Where do figs come from?

Did you know that California produces 100% of the United States' dried figs and 98% of our fresh figs? And in CA there are 5 primary varieties of figs - Black Mission, Calimyrna, Brown Turkey, Kadota, Sierra Figs. In most stores here locally in Southern CA, I generally find the first 3 fresh figs - Gelson's currently has fresh Black Mission and Brown Turkey Figs, and Bristol Farms has fresh Calimyrna Figs. The dried figs I usually find are Black Mission Figs.

Nutritional Info on Figs:

Figs are naturally fat free, sodium free and cholesterol free as well as being rich in antioxidants, fiber, potassium and calcium. They're an all-natural energy source making them perfect for an afternoon snack or a quick boost before a workout!

Brown Turkey Fig

Figs are a wonderous and versatile ingredient. This time I chose to use fresh (but you could also use dried) figs in a beautiful stuffed pork loin roast.

Fig and Goat Cheese Stuffed Pork Loin Roast

Serves 4-6

Oven 400 degrees F

Ingredients:

1 1/2 - 2 pound pork loin roast

2 ounces goat cheese

1 1/2 ounces pancetta or bacon, diced and cooked till crispy

1/2 shallot, minced

1 sprig fresh rosemary, plus extra for garnish
2 fresh or 3 dried figs (any variety), rough chopped

kitchen twine

2 Tablespoons grapeseed or canola oil (for high heat)

sea salt flakes (I use Maldon)

fresh cracked pepper

Place goat cheese, cooked and diced pancetta, minced shallot, leaves from one sprig of rosemary, a pinch of sea salt, and a bit of fresh cracked pepper in small bowl and mix.

Next add figs and gently mix.

Set aside mixture and prepare pork loin. Cut large slit or pocket in middle of pork loin roast being careful not to cut through the ends or filet. Place mixture inside the pocket.

Close up pork loin and hold together by tying several pieces of kitchen twine around. Then coat with sea salt and fresh cracked pepper.

Heat up oil in a skillet to high heat. Place pork loin in and sear all sides.

Place pork loin in baking dish and roast in oven for approximately 40 minutes or until internal temperature reaches about 140 degrees F. Remove from oven, cover with foil and allow to rest approximately 15 minutes or until internal temperature reaches 160 degrees F.

Slice, garnish with fresh rosemary and serve. Yum - rich and full of flavor!

For more recipes using fresh and dried figs, like the one below for Chocolate Covered Figs, visit: www.calfreshfigs.com and www.californiafigs.com.

Chocolate Covered Figs (photo courtesy of California Fresh Fig Growers Association)

Chicken in Creamy Lemon, Artichoke and Mushroom Sauce

2011-07-30T12:19:00.000-07:00

Chicken in Creamy Lemon, Artichoke and Mushroom Sauce

Thin chicken cutlets in a sumptuous lemon, artichoke and mushroom sauce...Mmmm, just what I was craving! Recently, my husband and I were walking down the street in our neighborhood perusing menus at all the Italian restaurants looking for something to eat. Of course the "chicken in lemon sauce over pasta" dishes always draw my attention but I never order them for fear of the high fat content. So, no wonder when I was thinking of something to make at home shortly thereafter, the thought of a creamy lemon sauce kept creeping into my head.

The brightness and tang from fresh squeezed lemon juice really makes for a great sauce and complements chicken nicely. Marinated artichoke hearts and fresh mushrooms only added to the beauty, texture and flavor of this dish. I used a minimal amount of cream which made for a little bit of a thinner sauce, but I thought it was perfect. I also opted to leave out the pat of butter that is often used to finish sauces, which made it a little healthier, too.

Lastly, I chose to serve it with fresh steamed broccoletti with a nice squeeze of lemon, instead of heavy pasta. It was a delicious meal that felt more decadent than it was. And the thin cutlets cook quickly so this dish was easy to put on the table in under 30 minutes.

Chicken in Creamy Lemon, Artichoke and Mushroom Sauce

Serves 4

Ingredients:

1 lb. organic chicken breast *cutlets (*see Cook's note)

kosher salt

fresh cracked pepper

1 Tablespoon extra-virgin olive oil

6 ounces organic chicken broth

juice of 1 lemon

4 ounces heavy cream

6 ounce jar marinated artichoke hearts, drained

1 1/2 cups sliced fresh mushrooms

2 Tablespoons all-purpose flour

Season the chicken cutlets with salt and pepper on both sides.

*Cook's note: If you can't find chicken cutlets, just buy regular boneless skinless breasts and cut horizontally through the middle to make two thin pieces.

Heat a large skillet to medium-high and add olive oil, then add the chicken and lightly brown on both sides - about 2-3 minutes per side. Remove from skillet and set aside.

Using the same skillet you cooked the chicken in, turn the heat down to medium and the add chicken broth and juice of the lemon. Stir and gently scrape bottom of pan to get all the little bits of flavor loose. Add the cream and stir or whisk to combine, then allow to come to a simmer. Sprinkle in the flour and stir continuously until sauce begins to thicken - several minutes.

Next add the artichoke hearts and mushrooms and allow to cook for a few minutes until the mushrooms start to soften slightly. Last, add back in the chicken and allow to cook together for a few more minutes. Taste for seasoning and add additional salt and pepper if desired.

Serve alongside steamed vegetables. Or if you want to splurge a little - serve over a bed of whole wheat angel hair pasta along with a side salad.

Hobo Stew (Beef and Veggies in Foil Packets)

2011-07-18T07:16:00.000-07:00

We used to make this when I was a kid - it was economical, easy, and versatile. We called it Hobo Stew, even though it's not a stew at all. It's a sirloin patty topped with fresh veggies and seasonings, then sealed up in a packet of foil and grilled. Grilling it all together in these packets melds the flavors, caramelizes the beef, and allows all of the juices to stay in tact. It's simple to make, and simply delicious.

They're portable and you can make them in advance, so they're perfect for camping, or cooking out at the beach. When you're ready to cook, you just toss the packets on the grill. No turning, no watching. And at 30-45 minutes, you've got perfectly caramelized beef on the bottom and delicious steamed veggies on top. (Give a quick peek at 30 minutes by opening one of the packets and checking to see if the potatoes are tender. If not, leave on for another 10-15 minutes.)

Every time I make these I wonder why I don't make them more often - they're so darn good!

Hobo Stew (Beef and Veggies in Foil Packets)

Serves 4 (serving size 1 packet)

Grill Medium-High (about 450 - 500 degrees F)

Ingredients:

1 1/2 pounds grass fed ground sirloin

sea salt (I use Maldon Sea Salt)

fresh cracked pepper

Worcestershire sauce

2 cups fresh green beans, cut in bite size lengths

2 cobs fresh corn, cut from cob

2 red bell peppers, chopped

4 small Yukon Gold potatoes, cubed

2 zucchini, cubed

2 red fresno peppers, thinly sliced (optional)

extra virgin olive oil

Take 2 long pieces of aluminum foil and criss cross them, one under the other and place on the counter. Do this 3 more times, making a total of 4.

Divide the ground sirloin into 4 equal parts and make large, flat patties out of each. Place one patty in the center of each criss-crossed foil and season with sea salt, pepper and several dashes of Worcestershire sauce.

Top each with 1/4 of the veggies:

french green beans

corn off the cob

red bell pepper

Yukon Gold potatoes

zucchini

red fresno peppers

Season with sea salt, pepper, several more dashes of Worcestershire sauce and a light drizzle of olive oil:

Seal up the packets by bringing the four ends of foil up to the top together and folding over. Leave room inside the packets for air to circulate and steam. Place packets on the heated grill and leave for 30-45 minutes.

When done remove from grill and place each packet on a plate and serve.

This dish is so versatile you can tailor each packet to suit your picky eaters. You can use any veggies you like, in any quantities you like. I normally like to add cherry tomatoes to mine (although I didn't have any this time) and whatever veggies are in season.

Ina's Summer Garden Pasta

2011-07-05T21:58:00.000-07:00

Ina's Summer Garden Pasta

Don't let the plain look of this dish fool you - it's absolutely delicious. And I mean delicious. Fresh, garlicky, and parmigiano-y...Wow. Ina Garten's recipes never disappoint.

And it couldn't be easier to pull together. The only thing is that you'll need to plan for macerating the tomatoes. Ina recommended 4 hours and that worked just fine. It's minutes to prepare the tomato mixture, then you just let it sit out at room temperature for the 4 hours. The last thing you do is cook the pasta, which takes about 3-4 minutes to cook to al dente, then toss it with the tomato mixture and serve.

Ina's recipe is meant to serve 6, so I halved it and it was plenty for 2-3 people, especially with a side salad. I also opted for whole wheat pasta and chose organic ingredients when possible. Lastly, I recommend splurging on Parmigiano Reggiano, it makes a huge difference in flavor.

Ina's Summer Garden Pasta

inspired by Ina Garten

Serves 3

2 pints organic cherry tomatoes, halved

1/4 cup good olive oil

3 large garlic cloves, minced

9 large organic basil leaves, julienned, plus extra for garnish

1/4 teaspoon crushed red pepper

1/2 teaspoon Kosher salt

Fresh ground pepper to taste

8 ounces organic whole wheat capellini or angel hair pasta (half of a 1 lb. pkg)

3/4 cup grated Parmigiano Reggiano, plus extra for garnish (if you can't find it already grated, just buy the block and you can pulse it in a food processor)

In a large bowl, place the cherry tomatoes, olive oil, garlic, basil, crushed red pepper, salt, and pepper, and toss to coat. Cover the bowl with plastic wrap and leave out at room temperature for about 4 hours.

cherry tomatoes, olive oil, garlic, basil, red pepper, salt and pepper

mix together, cover, and let set at room temp for 4 hours

When you're ready to eat, prepare the capellini pasta according to package directions in heavily salted, boiling water (no oil). I don't recommend adding oil to your water because it keeps the sauce from sticking to the pasta.

I love this pasta! I also use it in my Sesame Noodles recipe.

Once the pasta is done, drain and add to your tomato mixture. Then add the Parmigiano Reggiano and toss to coat. Taste for seasoning and add more salt and/or pepper if needed. Garnish with fresh basil and an extra sprinkle of cheese if desired.

YUM!!!!!

Fish Tacos with Lime Cilantro Dressing

2011-06-04T19:13:00.000-07:00

Oh what a great day today! First we did the Corona del Mar Scenic 5K, a beautiful run/walk with a view of the Pacific Ocean. Then we spent some time by the pool enjoying a gorgeous Southern California afternoon. What better way to end the day than with some delicious and healthy fish tacos? I even lightened up the dressing using Greek yogurt.

And these tacos are quick to make. About 35 minutes total time in the kitchen. First you whip up the quick marinade for the fish. While it's marinating you make the dressing. Then you put the fish in the oven and while it's cooking you get your setup ready. Pull the fish out of the oven, assemble your tacos, and eat. So easy!

Fish Tacos with Lime Cilantro Dressing

Serves 4 (serving size - 2 tacos)

Oven 425 degrees F

Ingredients:

1 lb. wild caught halibut (or Mahi Mahi), cubed and lightly salted with sea salt

8 corn tortillas

shredded cabbage for garnish

chopped fresh organic cilantro for garnish

sliced avocado for garnish

lime wedges for garnish

Marinade:

1/8 cup extra-virgin olive oil

juice of 2 limes

1 small to medium Serrano pepper, minced (remove seeds to make mild, I leave them in)

1/4 teaspoon smoked paprika

fresh cracked pepper

Lime Cilantro Dressing:

1/4 to 1/2 bunch fresh organic cilantro

1 large clove garlic, smashed and rough chopped

juice of 1/2 orange

juice of 2 limes

1/4 cup Greek Yogurt (I use Fage 2%)

1/4 teaspoon salt

fresh cracked pepper

1/4 cup extra-virgin olive oil

To make the marinade:

In a medium bowl, whisk together all marinade ingredients.

marinade

Pour marinade over the cubed and salted fish, turn to coat, then place in refrigerator for 15 minutes to allow to marinate.

halibut with marinade

While fish is marinating, prepare your dressing.

To make the lime cilantro dressing:

Place all ingredients for dressing, except olive oil, in food processor and blend until it's a smooth consistency and ingredients are well mixed - about 10 seconds or so. Next while the food processor is running, drizzle in the olive oil through the spout. Taste for seasoning and add additional salt or pepper if needed and set aside.

Remove fish from refrigerator and drain off the marinade. Place fish in a shallow baking dish and place in oven. Cook for approximately 15 minutes or until fish is opaque in the center and flakes easily.

While fish is baking get your setup ready - shredded cabbage, sliced avocado, lime wedges, chopped cilantro.

When fish is almost done, heat up your corn tortillas. When fish is done, remove from oven, assemble tacos and enjoy.

Tomato Mozzarella Skewers

2011-05-29T13:01:00.000-07:00

Tomato Mozzarella Skewers are one of my favorite no-cook appetizers. They are quick and easy to pull together and they make an elegant and delicious small plate. No muss, no fuss. They're perfect for a Memorial Day cookout or if you just want to snack on them around the house.

All you need are a few simple ingredients:

fresh organic cherry tomatoes
fresh organic basil
marinated cherry size mozzarella balls
balsamic vinegar
skewers (you can find at almost any market)
sea salt
fresh cracked pepper

I picked up these marinated mozzarella balls at Whole Foods but also saw the same ones at several other markets. They are fabulous. They're marinated in Italian herbs and olive oil and you can just drizzle a bit of the oil over the finished skewers for added flavor.

To make the skewers:

Thread the tomatoes, mozzarella and basil onto the skewers alternating as you go.
Arrange the skewers on a plate and drizzle some of the oil from the marinated mozzarella balls over the skewers.
Then drizzle the balsamic vinegar - I highly recommend any of O Olive Oil's Balsamic Vinegars - they are fabulous and healthy.
Last, sprinkle a little sea salt and fresh cracked pepper atop.

Delicious (and addictive)!!!!

"Kale Caesar!" Spaghetti (inspired by Rachael Ray)

2011-05-15T18:08:00.000-07:00

"Kale Caesar!" Spaghetti (inspired by Rachael Ray)

I happened upon an episode of Dr. Oz recently where Rachael Ray was guest appearing. She demonstrated her lightened-up version of "You Won't be Single for Long" Vodka Cream Pasta which she dubbed "Now You'll be Living a Lot Longer Spaghetti". Essentially it's a lightened up Caesar dressing tossed with good-for-you kale and whole wheat spaghetti - YUM-O!

Seriously quick-n-easy to make, and seriously good! In my opinion, the anchovies are the key to the well-rounded flavor of this dish, so don't leave them out. You'll end up with a dish that's lacking - one that seems like it's missing something but you just can't put your finger on what it is. It's anchovies! If you've cooked with anchovies before, you know that there's no fishy flavor or odor, and they definitely impart a saltiness that you can't get from salt. If you haven't, I encourage you to try it and let me know what you think.

"Kale Caesar!" Spaghetti

inspired by Rachael Ray

Serves 2 (recipe easily doubled)

Ingredients:

8 ounces organic whole-wheat spaghetti (1/2 of a 1 lb. box)

1/8 cup extra virgin olive oil

3-4 anchovy fillets, drained (I used Bellino Anchovies that I picked up at my local market)

2 large cloves of garlic, minced

1 teaspoon Worcestershire sauce

1/2 - 1 bunch of fresh organic kale, stemmed and chopped

fresh cracked black pepper

1/8 teaspoon fresh grated nutmeg

1/2 lemon, juiced

1 organic egg yolk

1/4 cup reserved pasta water

3 ounces freshly grated Pecorino Romano cheese, plus more for garnish

sea salt (optional)

Prepare spaghetti according to package directions, reserving 1/4 cup of the pasta water before draining.

While the pasta is cooking, heat a large skillet over medium heat and add olive oil. When oil is warmed add anchovies and garlic and stir until anchovies melt and garlic is fragrant - about a minute or two.

anchovies and garlic

anchovies are broken down and garlic is fragrant

Next add the Worcestershire and stir, then add the kale and turn to coat. I used half the bunch of kale but later wished I had used the entire bunch.

kale

Add fresh cracked pepper to taste, nutmeg and lemon juice and turn to coat. Let set over low heat while you prepare the rest of the sauce.

Take the reserved pasta water and add it a little at a time to the egg yolk beating it as you go, to temper the yolk without cooking it. Next add the drained spaghetti to the skillet, the pasta water/egg yolk mixture, and the Pecorino Romano cheese. Toss to coat and remove from heat.

toss with kale mixture, pasta water/yolk mixture, and cheese

Taste for seasoning and add sea salt and additional fresh cracked pepper if desired. Top with fresh grated Pecorino Romano before serving.

Pecorino Romano Cheese

Delicious and light!

Filet of Cod Vera Cruz

2011-04-25T20:36:00.000-07:00

I've been traveling a lot for work lately which I enjoy, however it does make it a little tough to blog, especially when your blog is all about cooking! But it also makes the times I get to cook and photograph and share, all the more special to me.

After eating out meal after meal, day after day, it starts to take its toll on me and it's always great to get back home where I can prepare things the way I like them and eat healthy.

So tonight I enjoyed a nice baked filet of cod topped with a fresh, tangy Vera Cruz style sauce - light and delicious!

While the filets baked in the oven (which only took about 10 minutes), I made the sauce and dinner was on the table in well under 20 minutes.

Filet of Cod Vera Cruz

Serves 2 (recipe easily doubled)

Oven 425 degrees F

Ingredients:

2 4-ounce cod filets (I used Whole Foods frozen wild caught, all natural cod thawed according to package directions)

2 Tablespoons extra-virgin olive oil, plus a little to coat fish

2 large cloves garlic, minced

1 cup organic grape tomatoes, halved

3 Tablespoons diced red onion (or yellow or white)

3 Tablespoons diced green olives

sea salt

fresh cracked black pepper

Coat filets lightly with olive oil, sea salt and fresh cracked pepper and place in shallow baking dish. Bake in oven approximately 10 minutes or until opaque and fish flakes easily with a fork.

simply seasoned filets about to go in the oven

While fish is baking, prepare Vera Cruz sauce. Place olive oil in saucepan over low-medium heat. Add garlic and saute for about 30 seconds or until fragrant. Next add tomatoes and a dash of salt and pepper and cook for about 4-5 minutes, stirring occasionally. Then add onions and olives and cook for another few minutes or until onions are soft but not mushy. Taste for seasoning and add more salt and pepper if desired.

Top fish with Vera Cruz sauce and serve immediately with couscous, or brown rice, or a simple salad for a light and healthy meal.

Filet of Cod Vera Cruz

Whole Wheat Pearl Couscous with Roasted Sweet Peppers and Tomatoes

2011-03-30T21:24:00.000-07:00

I love colorful dishes. Often times, when I'm thinking of what things I want to add to a dish, I think in terms of color first. Take this dish for instance - I saw these beautiful red and yellow sweet mini peppers at the market and decided I couldn't leave without them. At that moment in time I wasn't sure what I'd make but I knew I wanted them.

Mini Sweet Peppers

Roasting them sounded good because I love how it brings out the natural sweetness as they caramelize. Same with cherry tomatoes. Yum.

To Roast: Toss with olive oil, sea salt and fresh cracked pepper, then roast in oven at 450 degrees F
until tender and browned, about 30 minutes.

So I had decided to roast the peppers and tomatoes but then what? Well, I've had this whole wheat pearl couscous sitting in my pantry for quite awhile just waiting for the right accompaniments to bring it to life. This round-shaped couscous once cooked, is tender like pasta. It's hearty, nutritious, and simply delicious. And it cooks pretty quickly, too.

Now, I was still thinking in terms of "color", so in my mind of course it needed some green. I was thinking some nice Italian parsley would be wonderful but the only thing I had on hand was cilantro. No problem! It worked perfectly.

Lastly, I just topped it with a little Greek feta (goat cheese would have been lovely, too) and I was in business. The best impromptu lunch in a long, long while.

Whole Wheat Pearl Couscous with Roasted Sweet Peppers and Tomatoes

Serves 2-3 (more as a side dish)

Ingredients:

1 cup whole wheat pearl couscous, prepared according to package directions

1 5-ounce package sweet mini peppers, stemmed and split

1 cup cherry or grape tomatoes

extra-virgin olive oil

sea salt

fresh cracked pepper

1/2 cup chopped fresh cilantro

1/4 cup crumbled Greek feta cheese to garnish

crushed red pepper (optional)

Toss peppers and tomatoes with a drizzle of olive oil and sprinkle of sea salt and fresh cracked pepper, then roast in oven at 450 degrees F for approximately 30 minutes or until tender and lightly browned.

Toss roasted peppers and tomatoes with cooked couscous, then gently mix in cilantro. Top with crumbled feta cheese and crushed red pepper, if desired. Serve warm or refrigerate and serve cold. It's equally delicious both ways.

Crispy Chicken Sandwich

2011-03-22T07:50:00.000-07:00

From looking at this sandwich, would you think it was healthy?

How about tasty?

I have to tell you that is was absolutely both!

Who knew a "regular old chicken sandwich" could taste so good? Tender, juicy chicken breast with a crispy coating topped with a lemon dill yogurt sauce, and layered with sweet and tangy roasted bell peppers, crisp cucumbers, and sharp watercress on a multi-grain bun...yummmmm. I could not get enough of this sandwich.

I saw this in the March issue of Clean Eating magazine. This was the first time I've picked up this magazine and there are several things from this issue I'd like to try. I totally identify with their philosophy - "consuming food in its most natural state, or as close to it as possible..it's not a diet, it's a lifestyle approach to food and its preparation, leading to an improved life - one meal at a time".

Crispy Chicken Sandwich

Serves 4

Ingredients:

4 4-ounce thin all natural organic chicken breast cutlets (see Cook's Note)

1/3 cup whole-wheat flour

3 egg whites

1 teaspoon Dijon mustard

1 cup Panko bread crumbs

sea salt

fresh cracked black pepper

1 Tablespoon canola oil

Lemon Dill Yogurt Sauce:

1/3 cup low-fat plain Greek yogurt (I use Fage Total 2%)

3 Tablespoons chopped fresh dill

1 Tablespoon fresh squeezed lemon juice

1/4 teaspoon sea salt

1/4 teaspoon fresh cracked black pepper

Toppings:

2 cups fresh watercress, stems trimmed

1/2 English cucumber, thinly sliced

2 roasted bell peppers (jarred or see Cook's note)

4 thin whole-grain sandwich buns (I used Orowheat Multi-Grain Sandwich Thins)

I prepared the lemon dill yogurt sauce and toppings in advance so that once the chicken was ready the sandwiches were quick to assemble.

To make Lemon Dill Yogurt Sauce:

Place all ingredients in a small bowl and mix together. Cover and refrigerate until ready to use.

lemon juice, yogurt and fresh dill

prepare toppings in advance

To make Crispy Chicken Cutlets:

Gather 3 shallow bowls. In 1st bowl place flour. In 2nd bowl place egg whites and Dijon Mustard and whisk together. In 3rd bowl place Panko bread crumbs. Season all 3 bowls with a small amount of sea salt and freshly cracked black pepper and mix each.

Seasoned whole-wheat flour, seasoned egg whites, and seasoned Panko bread crumbs

Dredge each chicken cutlet first in flour, then in egg white mixture, then in Panko crumbs and press to coat completely. Place coated cutlets on a plate. Next heat a non-stick skillet to medium-high and add oil. Gently add coated cutlets to skillet and cook for approximately 3 minutes per side or until browned and fully cooked (no longer pink) on the inside. Remove and place on a paper towel lined plate.

coated chicken cutlets before and after

To build sandwiches:

Spread lemon dill yogurt sauce on both sides of multi-grain buns, then place one crispy chicken cutlet on each bottom bun and top with watercress, cucumber and roasted peppers. Cover with top bun and serve immediately.

sooooo delicious!!!!

Cook's Note re: Chicken Cutlets - If you cannot find chicken cutlets, just purchase boneless skinless chicken breasts and slice each horizontally into 2 thin pieces.

Cook's Note re: Roasted Bell Peppers - You can easily use jarred roasted bell peppers but if you have an extra bell pepper or two laying around, why not roast yourself? To roast, heat oven to 425 degrees F, place sliced bell peppers with stem and seeds removed on parchment-lined baking sheet. Drizzle with olive oil and sprinkle with sea salt and fresh cracked black pepper. Roast in oven until tender and caramelized, approximately 30 - 45 minutes. There's nothing like fresh, warm roasted bell peppers all tangy and slightly sweet from the natural sugars caramelizing in the oven. Yum!

Spicy Sumo Chicken

2011-03-06T18:46:00.000-08:00

At Gelson's earlier today, they had these funny looking oranges to sample which were actually Sumos, or Sumo Citrus. They are a blend of orange and mandarin with the most unbelievably easy to peel skin and they're also seedless. They're sweet like an orange with just a little extra tang. If you find them in your local market, you should definitely give them a try. They're easy to take in your lunch or for a quick snack because they're so quick and easy to peel.

I chose to use the juice and some of the flesh in this quick marinade and it was delicious. You could easily use regular oranges or mandarins instead, though.

Spicy Sumo Chicken

Serves 2 (easily doubled)

8 ounces all-natural organic chicken breast, cubed

1 Sumo Citrus or 1 large orange, juiced

2 Tablespoons soy sauce

1 1/2 Tablespoons honey

1 Serrano pepper, minced (less for less heat)

dash Kosher salt

couple of turns of freshly cracked black pepper

1 teaspoon peanut oil or canola oil

2 green onions, sliced

Marinade: Serrano pepper, Sumo Citrus, honey and soy sauce

Place all ingredients except peanut oil and green onions in bowl and mix together, then cover and place in refrigerator to allow to marinate for at least 4 hours or overnight. You could also use a zip top plastic bag instead of a bowl.

marinating

Heat a wok or non-stick skillet to medium-high and add peanut oil. Carefully add the chicken a few pieces at a time and then turn to coat and begin cooking. Next slowly and carefully add the marinade to the wok or skillet, mix with the chicken and bring to a boil. Continue cooking until the marinade is reduced by half and the chicken is cooked through, at least 3 minutes or more. Add green onions and turn to coat. Remove from pan and serve over brown rice with additional green onions to garnish, if desired.

cooking the chicken and reducing the marinade

Havana Mojo Steak

2011-02-27T18:48:00.000-08:00

Havana Mojo Steak

This Cuban-inspired citrus and herb marinated flank steak topped with caramelized onions and drizzled with some of the reserved marinade was simply delicious.

The yellow rice was a nice accompaniment but the particular recipe I tried was not as great as I would have liked, so I'll continue researching it. In the meantime, you could put this steak atop a salad or your own favorite rice recipe.

I'm a sucker for Cuban food and where I live in Southern California I don't know of any Cuban restaurants. I also don't come across very many Cuban recipes, which makes it a little difficult for me to cook it for myself. So when I saw this recipe card at Sprouts Farmers Market, I grabbed it so fast it would've made your head spin.

The fresh-squeezed citrus juices and fresh herbs made for quite a delicious marinade and dressing.

Havana Mojo Steak

Serves 4

1 pound grass fed organic flank steak

Marinade:

1/2 cup fresh lime juice

1/4 cup water

1/4 cup fresh orange juice

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon chopped fresh oregano

1/3 cup extra-virgin olive oil

7 cloves garlic, minced

1 teaspoon cumin

3 Tablespoons chopped fresh cilantro

Caramelized Onions:

1 sweet onion, sliced

1 teaspoon butter

In a small bowl, mix lime juice, water, orange juice, salt, pepper, and oregano and set aside.

lime juice, water, orange juice, salt, pepper, and oregano

Heat olive oil in a saucepan or skillet over medium heat, then add garlic and cumin and saute until garlic is golden. Slowly add juice mixture and bring to a boil.

Heat olive oil, garlic & cumin, then add juice mixture and bring to boil.

Remove from heat and let cool, then add cilantro. Pour half of the mixture into a bowl, cover and place in the refrigerator to be used as a dressing/sauce when served.

Reserve half the marinade to be used as a dressing/sauce.

Place flank steak in a large zip-top bag and pour the rest of the mixture over. Seal, turn to coat, and place in refrigerator to allow to marinade overnight.

marinade the steak

To caramelize onions, heat a cast iron or regular skillet to medium heat and add butter. Then cook the onions until they are soft and lightly browned.

caramelizing the onions

Meanwhile, bring steak to room temperature and heat an indoor or outdoor grill to medium-high. Remove steak from marinade and discard marinade. Grill steak for approximately 4-5 minutes per side for medium to medium-rare.

grilling steak on indoor grill

Remove steak and place on cutting board and allow to rest for a few minutes before thinly slicing against the grain and serving with caramelized onions.

Havana Mojo Steak...the only thing missing is a Mojito!

Mango Chicken Salad

2011-02-24T07:27:00.000-08:00

Mangos are beginning to pop up in local markets around here and I couldn't be happier. For some reason, I have really been craving mangos and papayas (they're also coming in season). Maybe that means I need a trip to a tropical island somewhere? A girl can dream.

In the absence of that, I'm just enjoying the fruits of the season. Take this Mango Chicken Salad for instance. So easy, so quick, and dare I say it? Sooooo delicious.

I had picked up a rotisserie chicken breast from my local Bristol Farms market thinking I'd make a quick chicken salad - and when I got home I noticed the beautiful red mango sitting on my counter. "Boy, that would go great in my chicken salad", I thought, and then I went to work pulling a few other ingredients out that just sounded good to me...sliced red jalapeno, cilantro, diced red onion...yes, that all sounded like it would go nicely with the mango and chicken.

But what dressing would I make? I wanted the mango and the chicken to be front and center, but I certainly needed to add a little something to bring everything together. Enter one of my favorite O Olive Oil vinegars - O Citrus Champagne Vinegar. A little of that mixed with some Dijon mustard and mayo and I was in business!

Mango Chicken Salad

Serves 2

8 0unces roasted chicken breast, torn or cut into bite size pieces

1/2 fresh mango, cubed (see Cook's note)

1/2 large fresh red jalapeno, thinly sliced

1/4 cup chopped fresh cilantro

1/8 cup diced fresh red onion

fresh cracked pepper

Kosher salt

Dressing:

1 Tablespoon good mayonnaise (I used Best)

1 teaspoon Dijon mustard (I used Maille)

1 teaspoon O Citrus Champagne Vinegar

Place the chicken, mango, red jalapeno, cilantro, and onion in a medium bowl. In a separate small bowl mix together the mayo, mustard and vinegar. Then toss with chicken mixture. Add fresh cracked pepper and salt to taste. Serve with breadsticks, crackers, atop a bed of mixed greens, on a sandwich or any way you like!

Mango Chicken Salad

Cook's note: Never cut up a fresh mango before? See HERE for a quick photo tutorial.

PB, Banana & Flax Smoothie

2011-02-20T10:41:00.000-08:00

PB, Banana & Flax Smoothie

There's this restaurant I like called True Food Kitchen, it's green certified, they source their ingredients locally, they practice sustainability, and oh by the way - the menu is innovative and delicious. The menu is centered around the philosophies of Dr. Andrew Weil and his Anti-Inflammatory Food Pyramid.

We often go there on the weekend for brunch and yesterday we decided to try one of their smoothies - The Weekend Warrior. It tastes like a light version of a peanut butter and banana sandwich on whole wheat bread with just a hint of tang from the yogurt - yum! We split one as a starter and then proceeded to only be able to eat half of our breakfast entrees. It was filling and delicious.

This smoothie could not have been easier to whip up at home, so this morning I made a small one before starting my day and wow, was it good!

PB, Banana & Flax Smoothie

{adapted from True Food Kitchen}

makes 1 8-ounce serving (easily doubled)

1/2 medium size ripe banana

1/2 organic Fuji apple (or 1-2 Tablespoons of apple juice, more or less to consistency/taste)

1 Tablespoon ground flaxseed

1 Tablespoon all natural organic peanut butter

4 ounces organic vanilla yogurt (2/3 individual size container) (low fat works well in this recipe but either is fine)

2 cubes of ice (optional)

Place all items in a blender and blend until well blended. Pour in a small glass and enjoy!

Awhile ago I invested in one of those blenders that pulverizes everything, so I just threw in half of an apple - seeds, core and all. I love this blender - the Blendtec. It's the one they demo and sell at Costco - the one where they make hot soup in it (without using any heat source) - and yes, it really works. You can put anything in this blender and it will pulverize it. I put whole fruit and veggies in it instead of using a juicer to make healthy, fresh juice shooters in the mornings. Of course now I'll be making these delicious smoothies, too.

2/24/11 Update: I've made this smoothie for breakfast for 5 days in a row - lol - it's so good and I feel so great all day!

Ground Turkey Laap

2011-02-13T19:01:00.000-08:00

There's a great article in this month's (Feb 2011) Food & Wine magazine about the cuisine of Laos, a small country nestled between Vietnam and Thailand. Each of the recipes featured struck my fancy but I selected this simple ground turkey dish to start with.

It's light and healthy with fresh, bright flavors bursting through. I loved it as an appetizer in crunchy Belgian endive cups and tomorrow I will enjoy the leftovers atop some sticky brown rice, perhaps with a dash of soy sauce and some of my favorite home made Sriracha sauce.

It was so quick and easy to make - something you would never believe from tasting it. One of the most interesting things about the dish to me was the technique of toasting a small amount of rice and then grinding it in a spice grinder/coffee grinder. You add the rice powder to the dish at the end and it helps to gently bind the flavors together.

Ground Turkey Laap

(adapted from Food & Wine)

Serves 4 as an entree, more as an appetizer

Ingredients:

1 Tablespoon long-grain white rice

1 Tablespoon vegetable oil

1 pound ground all-natural organic turkey breast (white meat)

1/4 cup plus 2 Tablespoons chicken stock

1 Tablespoon plus 1 teaspoon Asian fish sauce (I used Thai)

Salt and fresh cracked black pepper

Juice of 1 lime

2 large stalks lemongrass, tender pale inner core only, minced

1 medium shallot, thinly sliced and separated into rings

1/2 cup fresh chopped cilantro

1/2 cup fresh chopped mint

1/4 to 1/2 teaspoon crushed red pepper

thinly sliced green onions (optional)

Belgian endive leaves (optional)

extra lime wedges for serving

In a large skillet, toast the dry rice over high heat turning in the skillet until lightly browned, about 3 minutes. Remove the rice and place in the spice grinder and let it cool. Once cooled, grind the rice to a powder, then set aside. You could probably also use a blender.

Return the skillet to the stove, lower the heat to medium high and add the oil. Next add the turkey and cook, breaking it up with a spatula while it cooks. Cook until no longer pink, about 4 minutes. Add the chicken stock and stir, continuing to cook until bubbling, less than a minute.

Remove from the heat and stir in the fish sauce. Season with salt and pepper and stir in the lime juice. Let stand for 5 minutes, then add the lemongrass, shallot, cilantro, mint, crushed red pepper, rice powder, and green onion if desired. Stir and serve in endive cups or with rice.

Ground Turkey Laap

Swag Bag Giveaway Courtesy of California Raisins and Valerie Waters

2011-02-08T05:32:00.000-08:00

Win this swag bag courtesy of California Raisins and Valerie Waters!

Recently I had the pleasure of participating in a live video chat with Valerie Waters, trainer to the stars and inventor of the Valslide.

Valerie Waters
Trainer to the Stars

Valerie's fitness tool called "Valslide" is quite simply a pair of lightweight disks that you step on and use when doing lunges and other simple exercises. They cause your muscles to work in ways you never imagined and in Valerie's words, "help get you ready for life's red carpet moments". They don't take up much space so they're travel friendly and easily stored if you just want to do a few minutes of exercise a day at home. You can win a pair of these in my Swag Bag Giveaway courtesy of California Raisins and Valerie Waters.

In addition to my Swag Bag Giveaway, you can also enter the California Raisins Win a Trip to Hollywood Contest.

Just go HERE and follow the instructions for entering to win a trip to Hollywood.

Raisins are a healthy treat and I love to mix them with a few nuts and take for an on the go snack. They're also delicious in a multitude of dishes and if you win the Swag Bag, you'll receive a book full of recipes featuring different and delicious ways to use raisins. To enter my Swag Bag Giveaway, just leave a comment below telling me how you like your raisins.

I like them in my steel cut oatmeal!

I like them in my salads, too!

Leave a comment below no later than 5pm Pacific this Saturday telling me how you like your raisins for a chance to win a Swag Bag full of goodies. Be sure to include your email so I can notify you. One random winner will be selected and notified on Sunday, Feb 13th. Giveaway open to anyone with a US address only due to shipping costs.

2/13/11 - Using a random number generator, the 4th comment was selected. Debbie Guerrero - you have won the Swag Bag! I'll be contacting you via email to get your shipping address.

Thanks everyone for playing!

Meatball Sliders {Super Bowl Food}

2011-02-01T20:52:00.000-08:00

Meatball Sliders

Recently, my daughter Alexa and I went to TruFire Kitchen in Frisco, Texas. There were so many wonderful sounding things on the menu it was hard to narrow down to just one or two so we ordered a few things to sample.

While everything we tried was delicious, by far the best thing we had were the meatball sliders. They were tender and meaty, full of herbs, topped with caramelized onions and complemented by a sauce that sort of resembled Thousand Island dressing all piled on a tiny soft buttery bun. They were the kind of unassuming-sounding sandwiches that catch you by surprise and cause you to dream about them later.

I was thinking these would be perfect to munch on while watching the Super Bowl (and frankly I was looking for an excuse to make them) so I set out to recreate a similar dish. I'm thrilled with the outcome.

Meatball Sliders

Makes 16 small sliders or 8 medium sliders

Meatballs

1 Tablespoon extra-virgin olive oil

1/2 pound all-natural 85/15 ground beef

1/2 pound all-natural ground pork

3 Tablespoons garlic and herb bread crumbs (I used Progresso)

2 Tablespoons grated Parmigiano Reggiano

1 1/2 Tablespoons Italian seasoning (I used Penzey's Tuscan Sunset blend)

1/2 teaspoon salt

1 organic all-natural egg

Provolone or Cheddar cheese (optional)

8 medium dinner rolls or 16 small dinner rolls, sliced

Caramelized Onions

1 Tablespoon butter

1/2 large sweet onion, sliced

pinch salt

Thousand Island-like Sauce

1/2 cup good mayonnaise

2-3 Tablespoons good ketchup

beef, pork, bread crumbs, Parmigiano Reggiano, Italian seasoning, salt, egg

Meatballs

In a medium bowl, mix together the beef, pork, bread crumbs, Parmigiano Reggiano, Italian seasoning, salt, and egg. It works best to use your hands to mix everything well. Form 16 small meatballs (about the size you would eat in 2 small bites) with your hands and set aside.

Heat a non-stick skillet to medium and add olive oil. Add meatballs and brown on top and bottom, about 3 minutes on each side. Then cover, turn heat a little lower and cook for another 10 minutes or until meatballs are cooked through.

Caramelizing the Onions

While the meatballs are cooking, heat another non-stick skillet to medium-low and add butter. Add onions and salt, and cook until soft and lightly browned, stirring occasionally.

Sauce

In a small bowl mix together the mayonnaise and ketchup.

Building the Sliders

If desired you may butter the buns and toast them in a skillet until browned. (My husband likes them this way and I like them untoasted, so I made them both ways.) Spread a little sauce on the buns, add 1 meatball to each if small rolls (or 2 meatballs if medium rolls), top with onions and cheese (if desired), then place tops on sliders and serve.

{Falling in Love with Lebovitz} Sweet Goat Cheese Souffles

2011-01-29T14:07:00.000-08:00

Sweet Goat Cheese Souffles {a la David Lebovitz}

Just in time for Valentine's Day, I've discovered something the rest of you have no doubt known for years...

David Lebovitz is a master dessert artisan.

I know, I know.. Where have I been?? Make no mistake, I've known of David Lebovitz, but I hadn't previously made any of his recipes. As usual, I have no idea what I was waiting for, but I'm happy to have finally come around. And just in time for V-day, I'm falling in love with his recipes, one at a time. Let's start with his Goat Cheese Souffles.

So how did I happen upon this recipe and decide to make it? Well, my friend Elizabeth McNair who, btw, has been a fan of his for quite some time, mentioned she had scored a ticket to see him live and in person at a demo he was doing in Dallas, Texas at Central Market.

I was thrilled for her to get to go, but little did I know how thrilled I would be for me.. THANK YOU E for sending me this recipe. It's to die for. It's light and airy but with a lightly creamy soft lemony center. David says in his post that you can make it as sweet as you like by adding more sugar to the base. Instead I opted to add extra sugar to the inside of my souffle dishes as well as extra on top. The result was nothing short of Heavenly.

heavily sugared souffle dishes

I used Native's Crystal Organic Sugar that I picked up at Whole Foods and the larger crystals worked perfectly for these souffles. He also mentions that you can drizzle a little fresh-squeezed lemon juice atop the souffles before placing in the oven to give them an extra lemony zing. I will try this next time I make them, but the flavor was nothing short of amazing even without doing so. Also, David's recipe calls for 4 4-ounce souffle dishes but since I only had 8-ounce souffle dishes, I made 2 larger desserts. I actually had leftover batter, too.

Sweet Goat Cheese Souffles

{adapted from David Lebovitz}

Serves 2-4

Oven 400 degrees F

Special equipment - 2 8-ounce souffle dishes or 4 4-ounce

1/4 cup full fat organic cream cheese, room temperature

4 large organic all-natural eggs, room temperature (separate eggs from yolks right before using)

4 ounces fresh organic goat cheese

zest of 1 lemon

4 Tablespoons sugar, plus more for sprinkling

pinch of salt

butter for coating souffle dishes

If you don't have one of these Microplane zesters, may I suggest trying
one out? They make zesting so much easier than any other zester I've used.

Generously butter and sugar the insides of your souffle dishes and set aside. Using a stand mixer fitted with the paddle attachment (or you may whisk by hand), place the cream cheese, egg yolks, goat cheese, and lemon zest in the bowl and mix until creamy. Set aside.

Next, using an electric hand mixer or a stand mixer fitted with the whisk attachment, place the egg whites and salt in a glass or metal bowl and beat until frothy. Increase the speed on the mixer and continue mixing until they begin to hold their shape. While beating, gradually add in the sugar, one tablespoon at a time and beat until stiff.

Using a spatula, gently fold the egg whites into the goat cheese mixture. Do not over fold. It's okay to have some white bits showing.

Scoop the mixture into the the prepared souffle dishes to just below the top of the dishes and gently smooth the tops. Don't overfill, or your batter will spill over when baking. Sprinkle the tops with sugar (I did this liberally and it was yummy). Place filled dishes on a baking sheet and place in oven in center of middle rack.

I overfilled my souffle dishes and they spilled over when baking,
but they were still fantastic.

Bake 10 - 15 minutes or until the tops are lightly browned and the center still feels a little jiggly when gently moving from side to side. Serve fresh from the oven with fresh blueberries or raspberries on the side if desired. The souffles should be soft and slightly runny in the center.

I can't wait to make these again for Valentine's Day!

Do you have a favorite David Lebovitz recipe?

Chicken and Farro Confetti Salad

2011-01-22T19:32:00.000-08:00

Chicken and Farro Confetti Salad

My good friend Cristina Heustis emailed me this recipe and I kept it in my inbox knowing I wanted to make it soon. Sooo, when I was cleaning out my inbox yesterday and came across it (one year later), I decided there's no time like the present to finally give it a try.

She was so right when she said it was amazing! I love it and it will definitely be in the regular rotation for years to come.

The original recipe calls for corn but I subbed a medley of diced bell peppers (red, yellow and orange) instead. This is one of those versatile dishes where you can change up the veggies to suit your preference, and you could easily leave out the chicken to make it vegetarian. Also, I used O Citrus Champagne Vinegar instead of white wine vinegar and it definitely added a bright, fresh tang to this dish. This salad is hearty and flavor-packed, not to mention incredibly healthy. I can't wait to make it again!

I picked this farro up at Whole Foods

Farro is one of the oldest grains cultivated. It was originally found in the Middle East but is now grown primarily in Italy. Like quinoa, it's a great source of fiber, protein and iron.

"Pearled" farro has had the outer husk of the seed removed allowing for a faster cooking time. This farro only took about 15-20 minutes to prepare. It's a very versatile grain that you could easily eat for breakfast or any time of day.

Chicken and Farro Confetti Salad

(inspired by Bon Appetit)

Serves 2

1/2 cup organic pearled farro, cooked according to package directions

3 Tablespoons extra-virgin olive oil, divided

8 ounces all-natural organic boneless skinless chicken breast, cubed

8 ounces fresh organic green beans, ends removed and cut in 1 1/2 inch pieces

1/2 cup diced fresh organic bell peppers (red, yellow, orange)

2 organic green onions, chopped

1 Tablespoon minced fresh organic marjoram

1/2 teaspoon coarse sea salt

2 Tablespoons O Citrus Champagne Vinegar

2 Tablespoons minced fresh shallot

1 teaspoon Dijon mustard

2 ounces fresh goat cheese, crumbled

salt to taste

fresh cracked pepper to taste

Be sure to rinse the farro before cooking according to package directions. Once cooked and drained, set aside.

rinse farro grains before cooking

Heat skillet over medium heat and add 1 Tablespoon of the oil. Salt and pepper the chicken and place in skillet. Cook for approximately 8-10 minutes or until the chicken is cooked through and no longer pink.

Meanwhile, bring a saucepan filled with salted water to a boil and cook green beans until crisp-tender, about 4 minutes. Immediately drain the beans and immerse in ice water to stop the cooking process. Drain the beans again and pat dry with a towel.

blanch the green beans, then place in ice water bath to cool immediately

In medium bowl, mix the farro, chicken, green beans, bell peppers, and green onions together. Set aside.

In a small bowl mix the marjoram, salt, and last 2 Tablespoons of oil together. Then using the back of a spoon, press the marjoram to release the flavor.

fresh marjoram smells so fresh and clean, it's perfect in this dish

press marjoram with back of spoon to release flavor

To the marjoram mixture, add vinegar, shallot, and mustard then whisk together. Pour over the farro and chicken mixture then toss to coat. Season with salt and pepper to taste. Garnish with goat cheese and serve warm.

Chicken and Farro Confetti Salad...healthy and delicious!

Vegetarian Breakfast Tacos - A Fresh and Easy Weekend Breakfast

2011-01-16T08:26:00.000-08:00

Vegetarian Breakfast Tacos

This is one of the things I love to make for breakfast on the weekends - in fact I just got through devouring this taco in the photo a few minutes ago :-)

It's easy and versatile - just use whatever fresh veggies and herbs you have on hand, or whatever your favorites are. This morning I had tomatillos on hand, so I diced and threw some in...Um, hello! Why haven't I done this before??

In case you're wondering what a tomatillo looks like:

Tomatillos

You just peel back and remove the outer paper-thin husk and then rinse the tomatillo, as they are a little sticky. The tomatillo resembles a small green tomato and tastes very citrusy. You may eat them raw, cooked, roasted - any way you like.

You know that green salsa, or salsa verde, you get at Mexican-food restaurants? It's made from tomatillos. I like to make Roasted Tomatillo Salsa {click for recipe} as well... but I digress...

Vegetarian Breakfast Tacos

Serves 2

Sauteed Veggies: (this is how I made them today but put whatever you like in yours)

1 Tablespoon butter

1 small Yukon Gold potato, diced small

1 tomatillo, diced small

1/2 jalapeno, diced small

1/8 organic yellow bell pepper, diced small

salt to taste

fresh cracked pepper to taste

Ingredients:

1 Tablespoon butter

4 all-natural organic eggs from free-roaming hens

dash of cream (optional)
2 organic whole-wheat tortillas

grated cheddar cheese

grated Monterrey Jack cheese

Salt to taste

fresh cracked pepper to taste

fresh organic cilantro to garnish

fresh thinly sliced jalapeno to garnish

Sauteing the Veggies:

Heat a skillet over medium heat and melt butter. Then add the diced potatoes and allow to cook for a couple of minutes. Next add the rest of the veggies and saute until they are tender. Since everything is diced small this should go quickly. Remove from pan and set aside.

Scrambling Eggs:

Using the same skillet but over low heat, melt the butter. Meanwhile beat the eggs and cream then pour into the skillet. Stir occasionally until cooked but moist and soft. Add salt and pepper to taste. While the eggs are cooking, heat up your tortillas. I like to gently toast them in a pan or on the actual burner, just be careful not to burn yourself when flipping.

Assembling the Tacos:

Place one tortilla in the middle of a plate and top with a small bit of the cheeses. Then put half the scrambled eggs on top. Next put half the veggie mixture on top. Lastly sprinkle with a little more cheese and garnish with cilantro and jalapeno. Repeat with other taco. Fold and eat. The tacos will be overflowing, so grab a fork to gather every last bit!

Vegetarian Breakfast Tacos

Lemon Bars

2011-01-13T18:28:00.000-08:00

Lemon Bars

Ahhhh...a little plate of sunshine if ever I saw one.

I just love lemon bars. There's something ethereal about them. Fresh, lemony goodness on a perfectly baked shortbread crust with a gentle dusting of powdered sugar on top.. like fresh fallen snow.

As the winter comes on strong, why not bake your own little plate of sunshine - a sweet reminder that spring is just around the corner.

Please check out my guest post on Chef Dennis' blog - More Than a Mount Full - where I share the recipe, the inspiration, and step-by-step photos.

And just in case you've never visited More Than a Mount Full, you're in for a treat. You can thank me later :-)

Enjoy!

Spicy Italian Chicken Sausage Pasta

2011-01-09T09:53:00.000-08:00

Spicy Italian Chicken Sausage Pasta

Hearty, healthy, easy AND delicious. This was so quick and easy I whipped it up for a quick lunch this weekend.

As is often the case, I headed out to the market - this time Whole Foods - to pick up some specific items and ended up strolling around the store and getting super hungry.

This chicken sausage really caught my eye:

Lots of delicious flavor and not too spicy at all - just perfect!

And I immediately thought it would go great (and would be quick) in a pasta dish, so I headed to look for some fresh rigatoni pasta. I didn't find that so I wandered into the dry pasta area and discovered pasta made with farro! So healthy and hearty.

Of course I abandoned the rigatoni idea and went straight for this healthy pasta:

Pasta made with farro!

With a few more simple ingredients, the sauce was ready in no time:

And since you'll have the pasta cooking while your pulling your sauce together, dinner (or lunch in this case) will be ready in under 30 minutes...easily under 30 minutes.

Spicy Italian Chicken Sausage Pasta

Serves 4

Ingredients:

2 Tablespoons extra-virgin olive oil
1 12-ounce package spicy Italian chicken sausage links, sliced into bite size pieces (I used Brat Hans)

1 8.8-ounce package organic farro casareccia pasta (or any pasta) (I used Rustichella d'Abruzzo)

1-2 teaspoons dried Italian herb seasoning

1 teaspoon crushed red pepper
2 large cloves garlic, minced
1 14.5-ounce can whole tomatoes

1 whole roasted red pepper, torn or cut into small strips

salt to taste

shredded and/or grated Parmigiano Reggiano (don't skimp here, Parmigiano Reggiano is the best and makes a huge difference)

fresh basil for garnish

Heat a skillet to medium and add olive oil, then brown the slices of chicken sausage. It's already fully cooked, so you are just browning here.

Meanwhile, cook the pasta according to package directions using heavily salted water. This will help give a little more flavor to the pasta.

When the sausage has browned add the Italian herb seasoning, crushed red pepper, and garlic and saute for about a minute until the garlic is fragrant:

Next add the tomatoes, roasted red pepper, and a heavy pinch of salt, and stir using your spoon to break up the whole tomatoes into smaller chunks.

liquids will cook away in about 10 minutes or so

Saute over medium heat, stirring occasionally and allowing the liquids to cook away, about 10 minutes or so. Taste and, if desired, add more salt and crushed red pepper to taste.

When pasta is ready, drain and place in large pasta bowl. Drizzle a little extra-virgin olive oil and sprinkle shredded or grated Parmigiano Reggiano over the pasta, then cover with sauce. Garnish with more Parmigiano Reggiano and fresh basil. Excellent served with garlic bread.

Welcome to a big bowl of hearty and delicious!

Wine Pairing:

2008 Root: 1 Carmenere

$16 at Tom Thumb/Vons

This bold red from Chile is fabulous and well-balanced with gentle notes of blackberry, plum and spice. Think Bordeaux. I would enjoy this anytime but it was excellent paired with this spicy pasta.

Root: 1 uses grapes grown from their original, ungrafted root systems. The result is pure and delicious.

Sunday Roast Chicken

2011-01-05T19:16:00.000-08:00

Sunday Roast Chicken

Whole roasted chicken is so easy to make I don't know why I don't make it more often. I mean, this is a perfect Sunday afternoon meal.

Throw some veggies in the bottom of a dutch oven, drizzle them with a little white balsamic vinegar and white wine, season the chicken and stuff it with lemon and herbs, then put it on top of the veggies and you're ready to roast.

Sunday Roast Chicken

Serves 2-4 (depending on if you eat both the light and dark meat)

Oven 400 degrees F

Ingredients:

1 3-4 pound whole chicken (I used organic, all natural, free range)

1 small bunch baby carrots, stems removed
1 pound small new potatoes
4 stalks celery, cut into thirds
5 large cloves garlic, peeled
1 large clove garlic, peeled and minced
3 stems fresh rosemary
1 stem fresh rosemary, leaves only
2-3 Tablespoons O California White Balsamic Vinegar
1/4 cup white wine (or chicken stock)
1 lemon, halved
3 Tablespoons butter, softened to room temperature
kosher salt
fresh cracked pepper
kitchen twine

Place carrots, potatoes, celery, 3 cloves of garlic, and 2 stems of rosemary in the bottom of a large 7-quart dutch oven or roasting pan. Drizzle with balsamic vinegar and wine. Season with salt and pepper.

Yum! Smooth and sweet with
notes of apple and pear.
O's white balsamic is all natural,
no chemicals used, which explains why
it's so fresh tasting!

Remove giblets from inside chicken, if included, and discard. Wash chicken and pat dry with paper towels. Season inside of chicken with salt and pepper. Place both halves of lemon, 2 cloves of garlic, and 1 stem of rosemary inside the cavity of the chicken.

to stuff in the cavity of the chicken

In small dish mix together softened butter, minced garlic, rosemary leaves from 1 stem, 1 teaspoon kosher salt, and 1 teaspoon fresh cracked pepper.

Place some of the butter mixture under the skin of the breast and rub the rest all over the chicken. Using kitchen twine, tie the drumsticks together and tuck the wing tips under. Then place the chicken on top of the vegetables.

Place in oven and roast uncovered for 60-90 minutes until meat thermometer inserted into thickest part of the breast registers 165 degrees and juices run clear. If chicken starts to get too brown, place the cover on the pan.

Remove from oven, place cover on pan and allow to rest for about 10 minutes before serving.

incredibly moist chicken with hints of rosemary and lemon,
the veggies are flavorful and slightly tangy from the white balsamic

Wine Pairing:

2009 Irony Pinot Noir

$17 at Tom Thumb/Vons

This California Pinot is beautifully smooth and very light with traces of cherry, toasted vanilla, and earthy undertones. Paired with this roasted chicken, it's a nice departure from the obvious Chardonnay.

Spicy Seared Ahi Tuna Salad with Sesame Ginger Dressing

2011-01-01T13:05:00.000-08:00

Spicy Seared Ahi Tuna Salad with Sesame Ginger Dressing

It's the new year and what better way to kick it off than with a healthy, flavorful dish like this Spicy Seared Ahi Tuna Salad with Sesame Ginger Dressing?

This dish was inspired by a seared tuna salad I recently enjoyed with my friend Michelle Patterson at a lovely restaurant called Artin's located at The Shops at Legacy in Plano, Texas. Artin's has an upscale yet warm and inviting atmosphere and elegant, creative menu. If you happen to be in Plano, make plans to have a meal at Artin's - lunch or dinner - you can't go wrong.

Here's my version of the dish I enjoyed (in case you haven't noticed, I like spicy..so my version has a hint of that):

Spicy Seared Ahi Tuna Salad with Sesame Ginger Dressing

Serves 2 with extra dressing for dipping

Ingredients:

8 ounce wild caught fresh Ahi tuna steak (I used Hawaiian Bigeye, ask your fishmonger for tuna that is suitable to eat raw)

1 Tablespoon black sesame seeds

1 Tablespoon sesame seeds

1 teaspoon crushed red pepper

Kosher salt

1 teaspoon canola oil

Salad:

4 cups organic mixed greens (I used a blend of spring greens and baby spinach)

2-3 Tablespoons shelled edamame (optional)

3 Tablespoons diced red bell pepper (optional)

fresh lime (optional)

Dressing/Dipping Sauce (makes 1/2 cup):

1/4 cup plus 1 Tablespoon O Ginger Rice Vinegar (O Yuzu Rice Vinegar would work well, too)

1/4 cup toasted sesame oil

1 1/2 Tablespoons tahini paste (I used Artisana Organic Tahini that I found at Whole Foods, but any tahini paste will work)

1 Tablespoon honey

1 large clove garlic, finely minced

1 teaspoon finely minced fresh ginger (less than a one inch knob)

1/2 teaspoon kosher salt

Sesame Ginger Dressing

Whisk all the dressing/dipping sauce ingredients together until emulsified and well blended.

My daughter Alexa got me this really cool dressing mixer for Christmas which made easy work of emulsifying the dressing:

emulstir by chef'n available at Williams Sonoma

Sesame Ginger Dressing

Spicy Seared Ahi Tuna

Sprinkle both sides of the tuna steak with kosher salt.

beautiful Hawaiian Bigeye Ahi Tuna

In small bowl mix the black and regular sesame seeds and crushed red pepper together.

sesame seed, crushed red pepper mix

Using your hands, coat both sides of the tuna with the sesame seed mixture. Pat and press to be sure it's well coated.

coated and ready to sear

Heat non-stick skillet to high and add canola oil to coat bottom of pan. Skillet should be extremely hot, then place sesame-coated tuna in pan and allow to sear for 45 seconds then flip and sear another 45 seconds.

perfectly seared on the outside and rare on the inside

Remove from pan and slice.

Pulling it all together:

Mix ingredients for salad (mixed greens, edamame, bell pepper) together and toss with a small amount of dressing. Arrange on plates and top with the sliced tuna. Serve with extra dressing on the side to dip your tuna in.

I also like to drizzle fresh squeezed lime juice on my salad but be careful not to do this until just as you are eating or the tuna will begin to turn white from the acid of the lime juice. It won't hurt anything if it turns white, it's purely an aesthetic thing.

Spicy Seared Ahi Tuna Salad with Sesame Ginger Dressing

Wine Pairing

2009 Pazo Serantellos Albarino
$12 at Whole Foods

This Spanish Albarino is crisp, light and a little on the dry side, but with a hint of citrus. It pairs nicely with the spicy fresh tuna.