Friday, October 28, 2011

Coconut...Kefir?

I attempted to make coconut yogurt last night and succeeded in making a layer of thin yogurt over a layer of coconut water. Hm. It's got the tangy taste and smell of yogurt but it's quite watery. I'm drinking this batch and will try again this weekend. 

I think I went wrong by watering down the coconut milk. The can I have - A Taste of Thai Organic Coconut Milk - is as thick as sour cream, so I was afraid to use it full strength. I mixed it with a can of Goya Coconut Milk (which I'll never buy again - it's so watery and tastes adulterated with chemicals and added fats and is very dilute), and added some water. I heated it per usual, cooled it down, and mixed with a packet of Yogourmet starter.

The end product separates into a creamy liquid top layer, a watery layer underneath, and a thin layer of sediment at the bottom even after I've stirred it together.

It is, however, delicious. :)

Will try again and post results!

Pumpkin Curry

Fall is absolutely my favorite season. Not least because pumpkins are in such abundance!

My love for coconut, spice, and pumpkin prompted this yummy recipe....



Pumpkin Curry
- Put the juice of one orange, or 1/4c concentrate, into a saucepot on medium high
- Add diced/chopped vegetables of your choice - I used 1 yellow onion, bell pepper strips, and mushrooms. Saute until onions are translucent and veggies are softened to your liking.
- Add 1 cup of cooked chopped pumpkin or butternut squash, 1 cup chopped cooked tofu or chicken breast, and 1 can of chickpeas (rinsed and drained) and heat until warmed through.      **option: you can use uncooked chicken and cook with the veggies
- Add either 1 can of light coconut milk, or 1/3 can of coconut milk plus some water, and 2 tablespoons of curry seasoning powder. Add a few handfuls of fresh spinach. Simmer a few minutes until flavors are well combined and spinach is wilted.
- Turn the heat off. Add a splash of low sodium soy sauce or tamari. 
- Garnish with fresh basil leaves and enjoy!!!


*May be served over rice or pasta, but is excellent alone

Thursday, October 20, 2011

The Yellow Rose of Texas

I made up a smoothie this morning for breakfast. It's delicious. 


Into the blender:
1/2c milk - any variety (I used coconut)
1 banana
1 mango (or pineapple)
a splash of rose water
some ice


blend to smoothie perfection.

Sunday, October 16, 2011

Pollock and Spinach Salad

Post-workout lunch:

4oz pollock, thawed for 2 minutes under cold running water

Heat cast iron skillet to medium high, add a tablespoon of olive oil and the pollock. 
Sprinkle with Old Bay seasoning or other spices of choice. 
Add piece of bacon if desired. 
Cook for 2-3 minutes on each side until desired "done-ness". 
Put over a bed of baby spinach. 

Mmmmm


Also ate an apple. 


Still going strong on Fitocracy.com - awesome. Did 50 each pushups, squats, crunches and bicycle crunches after BJJ today to get more points - that's some serious motivation!


PS - I've lost 5 pounds since starting this project. And Drew says I'm getting abs!  ^_^

Thursday, October 13, 2011

A Golden Dinner for One

My splurge at Whole Foods yesterday included a handful of hauntingly beautiful chantarelle and royal trumpet mushrooms, a half dozen blue hand picked chicken eggs from free range chickens (that eat bugs, not corn), and some wild salmon among other things.

Dinner tonight:

Melt a tablespoon of good butter in a pan over medium low heat. Add a handful each of sliced mushrooms (I, of course, used my Chantarelles and Royal Trumpets) - slice the stems into coins and the tops into strips. Saute until golden and aromatic - not more than 5-6 minutes. 

Keeping the pan hot, add a little more butter and put in 4oz salmon, skin up. The pan was big enough for me to crack one of my nice eggs in next to it. Sprinkle both with a little rosemary and white truffle oil. Flip over after 2-3 minutes (or however done you like your fish and/or eggs). 

Plate some fresh spring greens, a sliced tomato, and top with the mushrooms, salmon and fried egg. Be sure to drizzle the leftover butter-rosemary sauce from the pan over the greens. 


HEAVEN. Wish I had my camera for a picture. Beautiful. And the mushrooms.....and that egg....I've never had yolk so rich or mushrooms so flavorful. Twas a good splurge. 

xxoo

PS - Two weeks Paleo and going strong. I don't miss packaged food when I'm at home, and when I think about dinners like what I just ate I don't find it difficult to pass up the giant cookie frosted with melted candy bars and topped with chopped up candy bars sitting in the break room at work. 
A cheap candy bar has nothing on the buttery earthy wholesomeness of real food.

Sunday, October 9, 2011

Coconut Peach Smoothie

Celebrating 1 full week of healthy eating, healthy living, and a happy heart. Fitocracy.com is definitely helping motivate me to keep exercising...to the tune of I ran THREE MILES today! Only been able to do that one other time in my life, over two years ago. Amazing.

It's been fairly easy this time around to avoid temptations...lesson learned from prior attempts? Eat enough! and eat food that is delicious! No need to ever starve yourself. 

I read someone's web page the other day - he is a medical doctor no less - who's brilliant approach to health was, and I quote, "Remove anything from your diet that you enjoy."  What...   Absolutely ludicrous. I pity the man and his subconscious hatred for food and happiness. 


My breakfasts have been looking something like this  - 
Eggs over easy, sauteed mushrooms and banana peppers, and bacon, with a little salsa on the side.

mmmmm....



Today being a special Sunday with my man at home - I made a brunch spread of pepper/broccoli/spinach egg frittata,  fried plantains, turnip home fries, and bacons. Yay!


Dinner was leftover chicken with marinara sauce.



Signing off with a quick yummy smoothie I made for dessert today:

1/4c coconut milk
3/4c almond milk (Silk, unsweetened)
1/2c frozen fruit mix: peach, pineapple, mango, strawberry

blend. enjoy.   :)

Wednesday, October 5, 2011

Roast Beef Hash

A spin on the Turnip Home Fries

I put a package of stew beef in the crockpot last night on low with a little olive oil and completely forgot about it until this morning when I woke up to the smell of beef (maybe better than coffee...) Anyway - I had forgotten to add onions or carrots or seasonings or anything, but I had a bag of turnips in the freezer so I decided to eat it for breakfast and make some Roast Beef Hash!

Roast Beef Hash


1 lb roast beef cooked and shredded
1/2 bag frozen turnips
Thyme, Salt, Pepper


Put the turnips in the skillet on high and stir often, when they begin to brown - instead of adding olive oil like we do for the home fries - add the roast beef with all its liquid and fats. If there is not enough fat also add some olive oil. Cook them together with a few pinches of dried thyme, pepper and salt and viola! Fresh, hot, delicious breakfast. I ate it with an egg over easy :)




(Yes that's how much I eat for breakfast)


Jiujitsu tonight!

Tuesday, October 4, 2011

Quick Asian Chicken

Day 3 - 10% there!

And doing well, despite the random craving I had today for an oatmeal cream pie/nutella/peanut butter sandwich. (Thanks love for putting the idea in my head).

I made this very quick chicken for lunch today and it came out MUCH better than expected- really delicious actually!

Quick Asian Chicken


Put chicken breast (already cooked) in tupperware/glass to-go container.
Sprinkle with sesame oil, and add 1-2 tablespoons low sodium tamari or soy sauce.
Sprinkle with powdered ginger.
Add vegetable of choice (I used a banana pepper).


Microwave when ready - 2-3 minutes. 


SO GOOD - the oil/sauce acts as a marinade I guess because the chicken was beyond tender and the flavors, while simple, were elegant. Totally will make again.




Breakfast: 2 eggs + bacon - bacon came out much better today when I let it cook on 3 for 30 minutes instead of 9 for 2 minutes...patience pays off
Snack: banana
Lunch: Quick Asian Chicken + baby carrots
Snack: apple + cashew butter (post workout)
Dinner: smoked salmon + whole milk ricotta.  (I know cheese is not Paleo but it's a good wholesome food and I wasn't about to throw away perfectly good (really really good actually) ricotta when cleaning out my fridge. I won't buy any more though.) (PS - this combo was DELICIOUS)

Monday, October 3, 2011

Turnip Home Fries

I just watched "I, Caveman" - a documentary following a group of people trying to survive 10 days in the Colorado wild with only paleolithic supplies and tools. It was hard - 2 people quit, but the rest really managed to make it work! They built shelter, purified water, hunted small game and even managed to bring down an elk. The whole experience made me both want to try it myself, and really appreciate my stove! In homage, I'm sharing my awesome recipe for turnip home fries - they're super delicious, low cal, and low glycemic index. And...it's quick!

Turnip Home Fries

1/2 bag frozen turnips
A couple tablespoons of olive oil
A pinch of salt and pepper, or Mrs. Dash :)

Put the turnips in a pan and cook on high, stirring often, until melted and beginning to brown. Add the olive oil and the seasoning, turn to medium high, and stir often until golden brown all over! Probably 15 minutes total cook time. 


So yummy with eggs for breakfast, or with steak for dinner! Only thing - they're best hot out of the pan. 




Day 2 of Paleo experiment - going beautifully.


Breakfast: 2 fried eggs + 2 strips bacon
Lunch: chicken breast over salad, with carrots in balsamic vinegar and rosemary
Dinner: rest of the chicken leftover from lunch with almond butter on it, plus rest of Spanish Style Mussels from last night, and some delicious home fry turnips!

Sunday, October 2, 2011

Spanish Mussels

A recipe from the Spring 2011 issue of Whole Foods' "Meals for 4 under $10"

Spanish-style Mussels with Spinach

Serves 4 (I halved the recipe)

2 lbs Mussels 
2 jalapeno peppers
1 lime
1.5 c coconut milk (unsweetened)
10 oz frozen spinach
1 bunch cilantro
1 can (14.5 oz) diced tomatoes
2 tbsp dried oregano
Pinch black pepper


*I used a pinch of cayenne instead of the peppers, 1/2 c fresh collards instead of the spinach, omitted the cilantro, fresh tomatoes, and fresh oregano.


Scrub mussels under cold running water, discard any open or with broken shells.
Wash and slice jalapenos in half, removing seeds. (wear gloves to do this)
Wash and zest the lime, and cut it in half.


In a medium pot, add coconut milk and frozen spinach, cook 3-5 minutes until the spinach thaws and separates. Stir in cilantro, jalapenos, and lime zest. Squeeze the lime juice into the pot and throw the whole lime in (discard the lime after juicing if you want less bitterness). Add the tomatoes, oregano and pepper and bring to a simmer. Add the mussels, stir, and cover the pot. Let cook 4-6 minutes until the mussels have opened - discard any which don't open. 


Viola! Very quick, very delicious, very nutritious!

Cultivating a Fresh Crop of Happiness

Phew...it's been a long time since I've written. And for those paying attention, I took a long break from Paleo for a few reasons - mostly due to the stress/lack of time/lack of finances associated with finishing 3rd year of Medical school and beginning my 4th. Not an excuse...I know. 

So...I'm beginning at the beginning. :)

To cultivate a fresh crop of happiness, you have to start with a good soil.
  1. INTENT: I spent three weeks doing a meditation challenge to remember Who I am, What I want, and What is my dharma. (I came up with some wonderful, and surprising, answers)
  2. NUTRITION: I've cleaned out my cabinets (once again) of all things processed. 
  3. ACTIVITY: I joined a gym - not a hit-the-elliptical-for-an-hour gym, but a Brazilian Jiujitsu gym!  And I joined Fitocracy.com where I can log all my exercises, earn points and 'level up' - hooray for motivation!
  4. SLEEP: I blacked out my room, and I go to bed 10 hours before I absolutely must get up.
One step at a time. We're building a healthy life! The sleep has been amazing - occasionally I sleep all ten hours, but in general I've been waking up well before that last minute alarm goes off. Beneficial because I get up on a natural sleep cycle (not rudely interrupted in the middle of REM) and I get extra sleep if my body needs it.


The jiujitsu has been an amazing change for me. I'm a very social being so I love meeting up with the same group of people every week, and it's keeping me honest! If I don't show up, people notice and ask about me. If I don't exercise and stretch on the off days...well let's just say practice isn't nearly as fun, and I end up with a lot more bruises :p


Now that I've been working these changes for a few weeks and really keeping up with them, I'm ready to fix the diet again. So...Day 1 of another 30 day Paleo challenge!


Exercise: 1 hour BJJ, 1.2 mile run, 30 min walk


Breakfast: omelet with spinach, tomato, and bacon, and some pan-fried potatoes.
Snack: Fresh pineapple
Lunch:  Chicken chili - crockpot x12 hours on low: chicken breast, kidney beans, green chiles, onion, potato, spices
Dinner: Spanish-style mussels

Tuesday, July 19, 2011

Basil Chicken and Lemony Wild Rice

My little porch garden is becoming so prolific I had to make something with fresh herbs for dinner. Which almost makes up for the fact that my tomato plants, while enormous and beautiful and many-flowered, have failed to produce a single tomato. :sigh:

*My nana told me some incredible news today: you can freeze fresh herbs! So if your basil is as abundant as mine, then tends to die in the bitter Connecticut winters/bone dry apartment environment - just freeze some now!

Basil Chicken and Lemony Wild Rice

Start with the rice. I like a blend of half wild rice and half short grain white - but use your pleasure. Most rice does well with a 1:2 ratio of rice to scant cup of water.
Add to that (for each cup of rice): 1 tbsp lemon juice, 1 tsp olive oil, and 1 tsp mrs. dash table blend. Bring to a boil, lower to a simmer, cover, and let it go for about 40 minutes. Fluff with a fork and Done!

While the rice is going...

Into a hot skillet throw 1-2 tbsp olive oil, 1/4 c yellow onion diced, and 1 chicken breast cut up with a few shakes of garlic salt. When the chicken is almost done, add a good handful of fresh spinach, and 6-10 fresh basil leaves chopped coarsely (I use scissors for the basil). When the spinach wilts, you're done!

Serve the chicken over the rice or next to it for a beautiful, nutritious, and verry delicious quick dinner!

Mangia, Mangia!

Monday, June 20, 2011

Pasta California

Inspired by our vacation in Napa Valley, California - my family asked me to make a dinner to celebrate. (Bear in mind this was intended for a collection of five picky palates.) I am happy to say I came up with a real sunshine-inspired crowd pleaser! Granted...I ended up with a triple serving of veggies in mine after my younger brothers modified their plates. ;)

Pasta California - feeds 5-6

Ingredients:
- 1 lb Rigatoni, or other short pasta with space to catch the sauce
- 2 cups chopped Chicken
- 2 cups chopped Broccoli
- 1 cup chopped Red Bell Pepper
- 1/2 cup chopped Onion (yellow)
- 1/2 chopped/sliced Mushrooms
- 2-3 cloves diced Garlic
- 1 jar Classico Sun-Dried Tomato Alfredo


Boil the pasta until al dente. 
Meanwhile - in a saucepan over med-hi heat, put 2-3 tablespoons of good olive oil, and add the onion, mushrooms, and garlic right away.* Let these simmer until the onions are golden translucent and very soft, stirring and adding a few tablespoons of water periodically.
Next, add your chopped chicken and saute until almost cooked through. 
Add the broccoli and cook until the chicken is done and broccoli is the consistency you prefer. 
Add the bell pepper last so it maintains its crunch, which adds nice depth of texture to the dish.
Fold in with the drained rigatoni and jar of sauce. Let sit for at least 5 minutes on low heat, stirring regularly, to allow the flavors to blend.


Serve with warm bread, herbed olive oil for dipping, and a salad! We chose caprese salad in lieu of lettuce - sliced red tomatoes, topped with sliced fresh buffalo mozzarella, and sprinkled with basil, salt, pepper, and olive oil. 


Happy Eating!




*Note - Olive oil is my very favorite and I use it for everything. However - it is important to remember that it does not tolerate high heat very well. So if you are using virgin or extra virgin to saute foods on high heat, you must heat the pan first, then add the oil and foods together. This way, the oil isn't allowed to burn in the pan. Olive oil should never be allowed to smoke in the pan by itself.

Friday, June 17, 2011

Homemade Aioli Sauce

Anything fatty and creamy is right up my alley - custard, cheesecake, butter, gravy. If follows, then, that I love mayonnaise. Love. But I hate manufactured pre-fab food, and love simple, cheap, quality, artisan food. Dilemma. 

Solution? Homemade Aioli!  Now, homemade mayonnaise flavored with garlic and/or herbs is called Aioli sauce. There are many varieties of this - some even including pears! My favorite recipe is made with classic herbs, making it very versatile. This sauce is amazing on sandwiches, with seafood, with steak, tossed with steamed veggies...use your imagination!

Some chemistry:  yes! science in the kitchen! my favorite. What we're really trying to do here is emulsify or blend together two things that don't really want to mix. Like oil and water. Egg yolk, lemon juice, and garlic all act as emulsifiers, which will allow the oil you mix in to break down into micro-droplets and make the yummy creamy sauce you're looking for. Cool.

Now - take your time, be wowed by science, and don't be afraid! 

Homemade Aioli



Ingredients: 1 egg yolk, 1/2 cup olive oil (or other oil you like the taste of), and 1/2 tablespoon lemon juice. Pinch of sea salt, dash of garlic powder (or mashed small garlic clove), dash of mustard powder, and 2 fresh rosemary leaves chopped finely.


You begin with an egg yolk. I like to roll the egg yolk in my (clean) hands first to remove all white, then break the yolk and letting it drain into my bowl, leaving the membrane in my fingers to throw away. Not a huge difference, but I find I get a smoother sauce that whips more easily without that membrane. 
 
So.  Clean bowl. One egg yolk. You may grind a garlic clove into a paste and add it now, or just add garlic powder for flavor later. Begin whipping - I do this by hand, some use a food processor or blender. Add one drop of quality olive oil, or other oil that you like the taste of, and whip whip whip. Add one drop of lemon juice, whip. Drop of oil, whip. Drop of juice, whip. 






Now you can begin to add a few drops of oil and one drop of juice, whipping all the time to keep it blended. When you see the oil separate from the creamy base- stop adding and begin whipping. If it will not come together, try adding a second egg yolk, or just scrap it and start over.
Continue blending in small increments of oil and juice until all is combined. Ta-da!

 Now - for extra flavor. Mix in your sea salt, garlic powder, mustard powder, and chopped rosemary. I like to smash the rosemary into the bowl first to release all its aromatics. 
Enjoy :)


All in all - maybe 15 minutes? Totally worth it for an amazing, gourmet sauce using ingredients you already have. Win. 


Happy Eating!

Thursday, June 16, 2011

Champagne Tea

My girl Julie's birthday is this Saturday and I won't be around to celebrate it with her!!! Tragedy. 
So. We celebrated yesterday :)  And what did we do? Foods. Champagnes. Makeups. Dress-up (in Betsey Johnson!) and a stroll around town hand in hand. Fantastic night for both of us. 

Of course...since she and I are so similar...we couldn't just have chips and salsa! 

The menu: 

strawberry sugar (to rim the champagne flutes)
strawberry syrup (also for the champagne)
champagne ;)
&
tea sandwiches!



Strawberry sugar:
I added about 1 medium strawberry, chopped up, to about 1/2 cup of white sugar. Mix, and viola!












bubbles!

Tea sandwiches (on a skinny french loaf):
- fresh mozzarella + basil + tomato
- prosciutto + fresh parmesan reggiano
- fresh aioli sauce +  cucumber
- bosc pear + blue cheese + honey



We decided to do some traditional, some creative. The best thing about tea sandwiches - they're small so you can make (and eat) lots!



What an amazing night. Love you Julie! 

Thursday, June 9, 2011

Read Poetry

I have lost my smile,
but don't worry.
The dandelion has it.

-from Peace Is Every Step, Thich Nhat Hanh



I keep my shell collection on the beach.
It looks better there.

-my dad

Friday, June 3, 2011

The Bagged Lunch Dilemma

To bring, or not to bring? The classic question. Why do we feel so much freedom regarding dinner, and so limited regarding lunch? Many workplaces have access to both a refrigerator and a microwave. Even if you have neither - you are not relegated to a PB&J with a bag of doritos!

My happy accident today: I have no food. Well, very little. Literally: old potatoes, lettuce, some tofu, the bottom of the almond butter jar, and frozen fish, plus random pantry items. So I sadly decided I would have plain oatmeal for lunch. But wait - are those unsweetened coconut flakes? 
::brain wheels turning...::


I ended up with a tupperware with the following dumped into it: piece of frozen salmon. 2 tbsp almond butter. 1/4c unsweetened coconut flakes. A dash of garlic powder. A dash of sriracha chili sauce. A dash of soy sauce. A splash of water. ::fingers crossed::  ...microwave x4 minutes. 
Viola.  Thai Coconut Salmon.
Delicious, wholesome, nutritious, very fast, lunch. That was not plain oatmeal. And took less time to do than a pb&j. 


Bottom line - get creative with your lunches. There is no excuse to eat pre-packaged garbages that do nothing for your body and eat away your soul! I'll write more on this topic later and try to come up with some quick delicious bagged lunch meal ideas. 


"When you already know you're on the right track, all you have to do is keep walking."

Curry in a Hurry

So studying for boards is ramping up and I'm beginning to feel the heat - which translates to some awesome heat in the kitchen too! My friend Rachel is coming over tonight for a dinner & study date. With our ingredients combined..we've come up with this yummy (quick and easy) curry!

I've made a number of curry dishes, but I've learned from the origins of curry that it's best to make the sauce separately, then pour it on the food you're cooking (either while cooking or after as a sauce)

My improvised curry sauce:
- Cook whatever meat you're using with 1 cup of water. I used shrimp. Drain the water into a blender (make sure it was thoroughly cooked before doing this!)
- 1 tsp chili sauce (to taste)
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic
- 1 tbsp lime juice
- 3 tbsp soy sauce
- 3/4 tsp turmeric
- 1/2 tsp ground coriander
- 1 tbsp brown sugar
- 1 can coconut milk (regular or light)

Blend for a good minute. Done! Add flavors as you so desire - I don't include added salt.

I also discovered this freezes very well.

I used it in the following two recipes:
Curry Tofu Stir Fry:
- In a hot cast iron skillet: a few tablespoons of olive oil, a cup of thickly shredded cabbage (any kind), a cup of mushrooms chopped into big pieces/quarters, a cup of cubed tofu, 1 tbsp fresh chopped ginger. Saute until cabbage is tender. I like the heat on high and stirring more frequently to get a caramlized taste. 
Add 1 cup of yellow curry sauce and simmer 5 minutes to let the flavors combine. NomNom!

Curry chicken and peppers over rice:
Saute chicken breast strips with coarsely chopped onion and red bell pepper until cooked through. Add 1 cup curry sauce and simmer 5 minutes. Serve over rice.

The possibilities are, if not endless, many more than I could ever be bored with (and that must be a lot). 

Happy Currying!

Thursday, May 12, 2011

Philosophy for Breakfast

I find that mornings are the best time for my brain to wander through the esoteric thought jungle. Not yet plagued by worries of the day, I turn over in bed and look out the old glass in the window - something about the way the light plays through the branches is so inspiring. 

I breakfasted on fresh melon, strawberries, and chocolate this morning - seemingly decadent yet effortless and refreshing. The way life should be I believe. And why not? What is stopping us each from living the lives we truly want? If you say Time - we all have the same amount of time. If you say Money - what brings happiness in life is not material which can be bought. If you say Fear of Change - that I believe. But that can also be addressed, and overcome.

When I find myself sad, I do the following: 
  • I sometimes have chocolate for breakfast. 
  • I wear my good jewelry.
  • I listen to the birds.
  • I practice Yoga.
  • I find meaning in my work.
  • I laugh.
  • I read things like If--, and What Constitutes Success
When you find your head swimming, or you've had scary dreams about zombies, or work is an overwhelming chore - have a little philosophy for breakfast. It's sure to set you on a happy course for the day!

Thursday, May 5, 2011

Gratitude, & some Southern cookin'

An often overlooked, though very necessary, step to achieving happiness is bringing your attention to everything you've go to be happy about!

I use the Gratitude Journal app from happytapper now as it is an easy reminder. Nothing beats paper...but I try not to fight progress.  :)

It is in the spirit of gratitude that I write about my most recent culinary adventure. I had two wonderful people over my house the other night and wanted to give them more than boxed pasta and a jar of sauce. Wracking my brains in the bulk beans aisle, I had a moment of enlightenment and decided to treat them to some good old fashioned Italian-American Southern home cooking.

The menu:

Cornbread (the rustic kind. no sugar. no corn chunks.)
1 ½ c yellow cornmeal 
1 c flour
1 tsp baking powder
1 scant tsp sea salt
1 egg lightly beaten
2 cups buttermilk (or soured regular milk, or just regular milk. any %.)
2 tbsp olive oil (or bacon drippings)

* Preheat oven to 425 degrees.
* Put the oil in a cast iron skillet and place it in the oven while it preheats.
* Mix together dry ingredients. Whisk egg and buttermilk together. Mix wet and dry ingredients together.
* Take cast iron skillet out of oven. Pour the hot oil into batter and mix.
* Pour batter into cast iron skillet, bake in oven for 20 minutes - or until cornbread is brown on top and pulling away from the sides of the skillet. 
*Serve warm, with real butter.

Beans n' Greens
This is both a traditional Italian, and Southern, dish. Any bean with any green works really - experiment! The foundation is always the same:

* In a heavy bottomed pot or skillet, warm a few tablespoons of olive oil over medium heat and cook 1 chopped onion and a few smashed and chopped garlic cloves until translucent and fragrant. 
* Add fresh or frozen greens, toss with the oil, and cook until crisp-tender and bright green.
* Add can or two of beans - only add the juices from one can (try to get NO Salt Added)
* Simmer gently until all the flavors combine- 5-10 minutes.

I used chopped leftover Easter ham in with the oil, onion and garlic, with kidney beans and a whole pot full of fresh kale.

Mac n' Cheese
A classic - prepared classically. Boiled macaroni noodles, into a casserole dish with about a cup of shredded cheddar and fresh parmesan-reggiano, with ½ cup buttermilk and a little powdered milk to help make the roux come together. Basil, oregano, black pepper, & a pinch of sea salt. Panko breadcrumbs on the top. Baked with the cornbread when the bread had about 10 minutes left.

(Trick: heat butter in a pan, add a spoon of flour and mix it together. Then slowly whisk in your milk. This should make a sort of gravy. Add your shredded cheeses to this and it'll all melt together into a cream sauce, rather than milk+cheese bits!)

All together - a success. Many thanks to my company and my cast iron skillets!

Love,
E

Tuesday, May 3, 2011

What makes You happy?

The greatest service we can each do ourselves is to bring life back to basics sometimes. It is so painfully easy to get caught up in the hustle and bustle of the day-to-day, and even easier to let our minds race and wander and fill until we wonder why the room is spinning. These past few weeks I've been working very hard to bring life back to it's foundation - concerns about the direction I'm going and whether or not I'm doing this for the right reasons have had me pretty uptight. I've had a tremendous unspoken fear of making decisions based on what I want to do versus what everyone else wants or thinks is a good idea. What if I'm wrong? What if I change my mind? Surely a consensus is better than a single vote! The more opinions the better! ....Wrong. In the end, I realized I'd rather do what I want, and maybe decide later I'd rather do something else but deal with that if it comes, than live my life for everyone (or anyone) else. No one is as invested in your life as you are. And no one else has to live it. Don't clog up your greatest tool with speculation and worry. Step back, try to see the mural instead of a single brick, and remember who it is you're trying to be and what you're working for.

I have known a great many troubles, but most of them never happened. - Mark Twain

We all have the exact same amount of time each day. What do you do with yours?


Cook a new recipe. Read a new book. Paint something. Build something. Play an instrument. Go for a walk (outside). Learn the names of sidewalk weeds. Watch the sun rise. Listen to your breath for five minutes. Call a friend you haven't talked to in a while. Write a letter. Contemplate a poem. Balance your budget. Pick wildflowers. Have a picnic. Play a boardgame. Play tag. Go to a yard sale. Visit a farm. Make waffles. Go to a library. Go to a store you've never been to. Have a movie night. Have a sleepover. Fly a kite. .......

Tuesday, April 19, 2011

Chocolate Chip Cookies & a mini-makeover

Like the show Dinner and a Movie-- my friend Julie came over and we went back and forth from baking cookies to getting her dolled up, and chatted about life in between scenes. So fun! 
(We also had tea and crumpets - just about my favorite thing ever. Especially while sitting in the "Eat, Pray, Love corner" of my kitchen; a sweet little alcove with iron & mosaic chairs, a robin's egg tablecloth over a round table with a bamboo plant and my teapot collection, and surrounded by memorabilia from friends and travels. Thanks to Vina for naming it!)

I've been making chocolate chip cookies using this recipe since I was twelve. Crunchy on the outside, soft on the inside, with a good texture that can withstand a hearty milk dunking! 
In recent years, I have made one change: the switch from chips to chunks. I love the dichotomy between the chocolate and the cookie and using chunks helps to highlight the separation - i.e. more chocolatey goodness concentrated into little pools in each bite of cookie! Especially wonderful warm out of the oven...

Chocolate Chip Cookies

1. Into a mixing bowl: 2 sticks of good butter, 2 extra large eggs, 2 tsp good vanilla extract, 1 tsp sea salt, 1 tsp baking soda, 1 cup white sugar, 1 packed cup dark brown sugar. Blend on low until mixed, then on medium for a minute or two until light and creamy. Don't blend so much that you lose the sugar granules though! I've found that makes for flat lifeless cookies.
2. Add 3 cups of unbleached all-purpose flour and mix until thoroughly combined. Fold in one 12 oz. bags of semi-sweet or dark chocolate chunks. (Milk chocolate makes the cookies overwhelmingly sweet). 
3. Bake at 350 for 12-15 minutes. 

This makes about 21 palm-sized cookies for me. Let them cool in a non-drafty place so they don't flatten, and cool thoroughly before storing in an airtight container.

(yes that's an alligator in the bamboo/pathos jungle - his name is Charlemagne.)


*Of note - I try not to use plastic for anything except the occasional silicone spatula. I mix, cook, and store everything in stainless steel, glass, or porcelain as much as is possible.

Monday, April 18, 2011

Sopaipillas con Pollo y Frijoles

If you want an easy recipe that makes a big impression - this is a great one!

A traditional dish of New Mexico and throughout South America, Sopaipillas translates as "little fritters". A form of fried dough, it is a variation on a theme popular throughout the world. You can buy sopaipilla mix at most supermarkets now, I used the brand Valencia- a bag I bought when I was in New Mexico living with some family friends for a while.(What a wonderful time - so much delicious food and culture!)

The special thing about this fried dough is that, if done right, the fritters should take on the shape of their nickname - "little pillows"!

To make sopaipillas:
The mix is kneaded with water to make a smooth dough and left to rise for 30 minutes. It won't double in size the way a yeast bread will, but you should notice an increase in the springiness of the dough.
Lightly flour your work surface. Cut the dough ball into fourths for ease of working, and roll out to 1/8th inch thickness. Cut the rolled dough into the size of the pillows you want - I cut them into 4, so 2 cups of mix yielded 16 pieces. 
Heat 1/2 inch of oil in a pan (more if you want, or you can use a deep fryer, but it's not necessary). When the oil begins to smoke (make sure you have a vent fan on over the stove!) - gently lay each piece of dough into the hot oil. They puffed the best for me when I didn't disturb them - just lay them in, and watch the magic happen! They puff completely in less than 30 seconds. Let them stay on that side until browned, then flip over and brown the other sides. Use a slotted spoon or spatula to flip them - tongs may flatten them. Lay them on a few layers of paper towels to drain off the extra oil and start a new batch!

The whole process, after the 30 minute rise/rest period, only takes 6-10 minutes.

While the dough was resting....I made the filling. Sopaipillas are so popular and ingrained in New Mexico cuisine because the oiled dough helps to cut the heat of the traditional chile dishes. To further capitalize on this quality, they are typically served with a jar of honey as well since sugar also helps to cut heat and make dishes more palatable.

To make the filling:
You may use chicken or pork for this. 
In a pot with a little oil (I use olive oil for everything) and the burner on medium high, put in corn and chopped bell peppers in equal ratio with the amount of meat you are using - chop the meat into chunks before adding. Add a packet of taco seasoning, green or red chile powder, and a dried poblano pepper. Cover with water and bring to a quick boil. Turn the heat down until its rolling along at a nice simmer and let it cook for at least 30 minutes. The longer you cook it, the easier it is to shred the meat which makes the filling much more delicious and easy to stuff into the sopaipillas. The chiles, corn, and peppers make this a wonderful, aromatic, colorful dish!

I heated up some refried beans as well.

Serve up your sopaipillas hot out of the pan, piled high in a basket for impressive presentation- and encourage your guests to open the fritters and stuff them with pollo y frijoles (chicken and beans)! Don't forget the honey - it makes a great dessert when drizzled into leftover sopaipillas without the meat filling. 

(Note - if you are planning on serving more than two people you'll need to make more dough. It's easy to eat a lot of these! Plan on about 1 cup of mix per person.)

Much Love,
Elizabeth ^_^

Wednesday, April 13, 2011

Shrimp and Sea Scallop Orecchiette

After the walk back from the library through the chilling rain, I was crying out for something warming and reminiscent of sunshine. Shrimp always reminds me of hanging with my dad on the Outer Banks - heading up to Carawan's for fresh seafood to compliment veggies from his garden. Unless of course we caught mullet that day...but I'll save the fresh fish tacos recipe for when I'm down there making them with him!

So today it's shrimps with scallops, tossed with orecciette (oh-raykh-ee-eht-ay) and zucchini in a tomato parmesean sauce. Yum.


  1. Cook the orecchiette as you would any dry pasta - in a pot with plenty of well-salted water at a rolling boil, until al dente (done, but still firm and holding its texture). 
  2. Once done, drain the water, add tomato based sauce of your choosing (I had a Cabernet marinara on hand), along with peeled and de-veined shrimp and scallops (raw) and slices of zucchini or other green vegetable. 
  3. Cover and cook on medium until the shrimp are that pretty sunset color and opaque throughout. 
  4. Turn off the heat, Add freshly grated parmesean and basil (dry or fresh) to taste, and let the flavors blend and the dish cool for five minutes.
  5. Serve with a hearty bread and olive oil - and, as always, enjoy with friends if possible.


Bon Appétit!

With Love,
Elizabeth

Saturday, April 9, 2011

A day of experiments

It's been a quiet day in this little apartment, though I did manage to convince myself to go for a run by the river earlier in the afternoon. I am currently enjoying my dinner with a glass of red as I write this.

Experimentation is sometimes a necessity- for instance when the pantry has a paucity of readily preparable goods. Things I had: a can of oysters, a tin of sardines in oil, half a green cabbage, some potatoes and onions, frozen greens, tomatoes, and fruits. Strange assortment, you say? I took it as a challenge. I cracked open my Silver Spoon cookbook and set my imagination to work...

Lunch: Curried Oysters over grits
I was skeptical...it was delicious.

Can of oysters (small can) went into a pot with a few good shakes of curry powder, and about 1 cup of frozen greens (I used collards). I put the grits in a bowl with water and microwaved it for about 4 minutes. Pour curried oysters over the grits - done. Seriously - it was delicious.
(omit grits to keep it paleo. maybe riced cauliflower?)

Dinner: Potatoes with Anchovies and Cabbage
Also delicious. Very buttery with the strong cabbage and anchovy flavors absorbed and mellowed by the potato.

Anchovies went into the pot with a little more olive oil, and about 1/4 of the cabbage shredded, 1 chopped onion, and 1 chopped red potato.
Add a good 2 tablespoons of parsley, 2-3 cloves of garlic, and a splash of sherry or dry white wine.
Cook over medium until the potatoes are soft.

Salad:
Grape tomatoes, freshly sliced parmigiana cheese, splashes of olive oil and balsamic vinegar, with a pinch of basil I dried myself last Fall when my poor plant died from want of love (and water). The flavor is much stronger than the store bought dried basil.

Finally, I had about 1/4 of a cabbage left and I was tired of seeing it in my fridge, so I made Cabbage Chips.

Preheat the oven to 300 degrees.
Separate out the leaves of a cabbage (green or red, though Kale works even better for this) and cut in half or quarters - the size of the 'chips' you want.
Arrange them on a baking sheet, spray with olive oil (easier than trying to brush them) and bake for 20 minutes or so. Keep an eye on them. They are done when they brown a bit and are crunchy, like chips! Sprinkle the warm leaves with a pinch of sea salt. Wonderful healthy snack!


That was all my fun for the day - study time now!

Wednesday, April 6, 2011

Slips of Paper

Sometimes the most important things in life are written - not in leather bound journals - but on slips and scraps of paper.

Here is a list of Life Advice. I found it on a torn out scrap of a magazine page, taped nonchalantly to an otherwise blank wall:

- Forgive.
- Forget.
- Apologize.
- Admit errors.
- Avoid mistakes.
- Listen to advice.
- Keep your temper.
- Shoulder the blame.
- Make the best of things.
- Maintain high standards.
- Think first, and act accordingly.
- Put the needs of others before your own.


Pay attention to those little slips of paper - they are filled with ideas so important that they required documentation even before a full piece of paper could be acquired.

What important things have you found, or written, on just a slip of paper...?

Monday, April 4, 2011

Mayan Hot Cocoa

It's been a rough day. You've driven around town an hour in the wrong direction, the air is chilly and filled with the looming sense of rain, you dropped your keys in a puddle, and when you looked out your window hoping to be warmed by the sound of the church bells, you saw they were a call to a funeral instead.

On days such as these we need an emotional boost - some input to balance the output.

I find a steaming, frothy cup of traditional hot cocoa to be a fine remedy. A fine remedy for a great many things in fact- not just a depressed mood. I prepare it more like the ancient way- bitter and spicy. It is then able to soothe and awaken the senses rather than dull them the way hot chocolate with marshmallows does. 

Mayan Hot Cocoa:
Put two heaping tablespoons of baker's cocoa into your mug with just a tiny pinch of sea salt. You may add 1-2 tablespoons of sugar, suited to your taste, though the ancients skipped the sweetener. Also stir in a good pinch of cayenne pepper- about 1/8 teaspoon- less if you want less kick. Plus a dash or two of cinnamon. Mix these together with just a drizzle, maybe 1/2 teaspoon, of olive oil. Slowly add steaming hot water (more refreshing) or milk (more soothing) to the dry mix. Start with one spoonful and work it into a paste to prevent lumps. Whip the final drink until frothy.
Finish with just a few drops of quality vanilla extract, and stir it up with a cinnamon stick.


Add to that a plate of Beef Wellington with italian green beans and some of my favorite chocolate chip cookies, and you've got a good little piece of food heaven. How can you be sad now? You can't! So indulge a little - rainy days are made for comfort food. 

I'm sick in bed with vertigo today - so while I managed to make the cocoa, I was unable to make anything more substantial. The cookies and beef wellington were from last week when I made them with the help of my friend V for a nice surprise for my man. We devoured the beef. And the cookies. Recipes for those two to come!
À bientôt!