Beer Battered Fried Asparagus

We love asparagus. We eat it often. But this was the first time we battered and fried it. The result? A light, crispy and deliciously fantastic snack!

1/4 cup cornstarch
2/3 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 cup beer (I like Dales Pale Ale)
1 lb. raw asparagus spears
peanut or canola oil (enough to cover bottom of small fry pan)

Mix all ingredients except asparagus in a bowl with wire whisk until well blended. Dip asparagus individually in the batter and deep- fry them in at least 2 inches of oil for about 2 minutes or until golden brown. Drain on paper towels. Eat hot.

Serving Suggestions: Sprinkle finely grated Parmesan cheese on top and/or dip them in a sauce of  one part Djon mustard and one part crème fraiche.

Crunchy Nutty Spicy Bars!

I love making my own granola bars, but these are much more exciting than just granola!

These guys here are packed with just about everything good and healthy I could find in the cupboard. And don't worry if you don't have all of these ingredients, you can substitute, mix and match, get creative! You can use just about any nut, cereal, dried fruit, it's all good.

I didn't put measurements of my dry goods because I just eyeball, but it works out to approximately one cup of each dry ingredient. Also, be sure to roughly chop each ingredient into small pieces.

Crunchy Nutty Spicy Bars (print this recipe!)

Ingredients:
Coconut oil (to grease pan)
Steel cut oats
Walnuts
Pepita seeds
Sunflower seeds
Pumpkin flax
Puff Rice Cereal
Cranberries
Dates, chopped
1/2 cup brown sugar
1 tsp sea salt
1 cup honey (or agave)
1 tsp cinnamon
1 tsp graham masala

Directions:
Grease a 9 by 9-inch glass baking dish with Coconut oil and set aside. Preheat the oven to 350 degrees F.

Spread the oats, nuts, seeds, and pumpkin flax onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

When the toasted mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the puff cereal and dried fruit, spices and stir to combine. Turn mixture out into the prepared baking dish and lightly press down, evenly distributing the mixture in the dish and place in the oven to bake for about 15 minutes, just enough to melt all the flavors together.

Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

I ended up with a lot of crumbly pieces, don't fret, toss a handful on top of your yogurt, or simply eat as a snack!

Crispy Cauliflower with Parmesan

We roast cauliflower often, by far one of my most favorite methods of cooking vegetables. I can't think of anything that doesn't taste better roasted. But I was looking for something different.

Spicy. Crunchy. Crispy.

Even though there are hundreds of recipes out there for Parmesan Cauliflower, I couldn't find the right one for me. The recipes I found were boring or had weird combinations of spices, and most of them are for cooking in the oven, and it has been too hot to bake. So, like I often do, I made up my own recipe. They were amazing, so I have to share!

I did something I don't normally do, I fried. Yes, I'm talking about submerging my perfectly beautiful and healthy vegetables into a bath of sizzling hot, oil. But not before they are lightly coated with delectable spices and panko crumbs.

I don't know if it makes it any healthier, but I used extra light olive oil. I heard that it has a higher smoke point.

The most important thing here is that these are delicious, and pretty easy to make!

Crispy Cauliflower with Parmesan Print this recipe

Ingredients:
1/2 cup extra light olive oil for frying
1 head cauliflower
1 cup panko bread crumbs
1/4 cup rice flour
1 egg
Sea salt and pepper
1-2 tsp. sweet paprika
1 tsp garlic salt
1 tbs Italian Seasoning
3-4 tbs. shredded fresh Parmesan cheese

Instructions:
Wash the cauliflower, then break up into little bite sized pieces.

Blanch the cauliflower pieces by adding them to a pot of well-salted, boiling water for about 30-45 seconds just until crisp/tender; drain, then shock for about 30 seconds in ice-water to cool; drain from ice water and pat dry with paper towel; set aside for a moment.

Add the panko bread crumbs and rice flour to a large ziplock bag, along with a pinch of salt. Beat the egg in a large bowl; add the panko, the parmesan, the paprika, Italian seasoning, garlic salt, pepper and a pinch of salt into another large ziplock bag.

To bread, add the blanched cauliflower pieces to the bag with the rice flour and panko, and very gently shake to coat the pieces well. Then, add the floured pieces to the bowl with the beaten eggs, and toss the pieces to coat with the egg. Add the pieces to the bag with the panko/parmesan mixture, and again, gently shake to coat the pieces well; take the coated pieces out and place on lined tray.

To fry, heat enough oil to shallow skillet (about ½ cup) in a large skillet. When the oil is hot, add about a third or half (depending on size of pan) of the breaded cauliflower pieces in, and allow them to fry for about 5-7 minutes, moving them around occasionally, until crispy and golden-brown on all sides; remove and drain on paper towel, sprinkle with a little salt, pepper and paprika if desired, and repeat until all pieces are fried.

To serve, allow the pieces to cool slightly, as they will be quite hot when fresh out of the oil. Serve alongside your choice of sauce, perhaps buttermilk ranch or a marinara sauce!

Raw Cashew Chocolate Mousse

I'm not really a big dessert blogger, but if you've never made a mousse made from cashews, I'm telling you to do yourself a favor and try this recipe, it is delicious and it's SO easy!

If it sounds too weird to be good, completely disregard the fact that it is raw, vegan, healthy, organic and easy. All you need to know is that this is an AWESOME, DELICIOUS DESSERT!

No Cooking required.

Yes,  it's true. There is NO cooking required to make this truly amazing dessert. You are sure to impress even the most critical chocolate aficionados. 

Raw Cashew Chocolate Mousse Printable recipe here

Ingredients:

1 cup cashews, soaked 5-6 hours and drain

1. 3 tbsp cacao powder
2. 2 tbsp coconut oil
3. 2 tbsp raw agave nectar
4. ¼ tsp ground cinnamon
5. 1 tsp vanilla extract
6. 2 tbsp water, or as needed

    Directions:

Combine all the ingredients in a blender or food processor. Blend until very smooth, at least three minutes, adding more water as needed.

Spoon into glasses or serving dishes and let mousse set up in refrigerator to chill for at least 1 hour.

Top with cream if desired, enjoy!

Cardamom Fig Chocolate Oatmeal Cookies

These are the seeds inside the cardamom pods

Cardamom is one of my favorite spices. Popular in Indian cooking, it is one of the main constituents of Garam Masala. It is compellingly strong, yet delicate and sweet.

Considered one of the most valuable spices in the world due to its medicinal and therapeutic properties, cardamom is often used for relieving digestive problems induced by garlic and onion intolerance. It is very beneficial in oral/mouth health and treating halitosis, lowering blood pressure and it has tremendous antioxidant properties. 

Cardamom is used in different ways by different cultures. In the Middle East it's popular to flavor coffee, in Scandinavian communities it's used as a dessert baking spice. In India it is a savory spice for curries. You can also find it used for poached fish, meat dishes, fish stews and it's wonderful on sweet potatoes. 

We are addicted to cardamom in our coffee! We simply add a teaspoon of crushed (an excuse to use my mortar and pestle!) cardamom seeds to our ground coffee and brew in our regular drip coffee maker. Or, if you want to get fancy, try this Pakistani Coffee with Cinnamon & Cardamom from Global Table Adventure.

The recipe below sounds insanely interesting, I'm pretty sure I will be making these this afternoon!

CARDAMOM FIG CHOCOLATE OATMEAL COOKIES 

Print this recipe

Recipe Adapted From: Food52
Prep Time: 1 Hour Cooking Time: 15 Mins Total Time: 1 Hour 15 Mins

Ingredients:

1/2 cup plus 3 tablespoons unsalted butter, softened
1/2 cup sugar
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
2/3 cup rolled oats
2 teaspoons ground cardamom
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces dark chocolate chunks (we like 70% cacao)

1 1/4 cup dried figs, chopped (soaked in water if too dry)


Directions:

Cream the butter and sugars together until light and fluffy with an electric or stand mixer with a paddle attachment. Add the eggs and vanilla and beat until fully incorporated, scraping down the sides of the bowl as needed.

In a separate bowl, stir together all of the remaining (dry) ingredients. Stir these into the butter mixture on low speed until fully combined.

Refrigerate the dough 30-60 minutes before proceeding.

Preheat the oven to 350 degrees F. Scoop the dough in 2-3 Tbs. scoops onto baking sheets lined with parchment paper. Bake each sheet one at a time (meanwhile keep the rest of the cookies chilled in the fridge while the first batch bakes) until the edges of the cookies are golden but still look a little doughy in the center, about 15-18 minutes. Rotate the baking sheet halfway through the bake time.

Cool the cookies on the sheet for 5 minutes before transferring to a cooling rack. 

Enjoy with a cup of cardamom flavored coffee!

Chive Flowers, Eat Them!

Photo by Tiffany Arp-Daleo

Have you ever eaten a chive flower? They are actually delicious, especially if you like garlic the way I do.

Delicately flavored, the chive blossom is a cross between garlic and onion, but then there is a slight pop of sweet when you bite into the flower.

There are lots of fun ways to eat the blossoms. They are beautiful and delicious scattered over a salad, tartine or baguette. You might like them in your scrambled eggs, and they make a real purty garnish on a deviled egg!

Or, you could get crazy and mash the blossoms into some goat cheese with a bit of honey for a twist on this appetizer recipe found at The Kitchn, I'm drooling.

Chives are easy to grow from seed, get them here at San Diego Seed Company, or look for them ready to eat in your local farmers market!

Cooking with Fresh Herbs

Oregano

Ever since I can remember my Mom had a herb garden that she used for cooking, so naturally, I have always grown herbs too.

I have been more successful growing some herbs more than others. For some reason I struggle with cilantro, perhaps my most favorite herb of them all. I don't understand it, I can keep all kinds of herbs and vegetables alive and thriving, but the cilantro never makes it.

Which reminds me.......

When I need gardening advice, I am very lucky to know one of the best in the business, my friend Brijette owns San Diego Seed Company, if you are interested in organic sustainable seeds, they are your resource!

But I am writing today to talk more about some of the herbs that I can grow successfully, and how to use them everyday. I am not by any means an expert in the field of gardening, or cooking for that matter, but I tend to have a knack for pairing herbs and spices with foods.

Here are some of my favorite  fresh herb/food combinations and some tips too;

Basil - Incredibly versatile, try this basil walnut pesto, great on flatbreads, pasta, salads, legumes, egg dishes and compliments many cheeses beautifully. Oh, and basil is perfect with tomatoes, fresh, dried or in a tomato sauce, try to add the leaves at the end of cooking for maximum flavor.

Chives - Super easy to grow, great in egg dishes, salads, potatoes and fish.

Cilantro - Most people either love it or hate it, I love it in almost everything. Cilantro pairs great with chicken, fish and shellfish, pork, avocados, legumes, peppers, salads, salsas, tomatoes and yogurt. Especially nice with these fish tacos!

Green Onions (Scallions) - Egg dishes, salads, stir fry, great on the grill. You can grow green onions in a pot in a sunny windowsill, just cut off the stocks as you need them, they will re-grow!

Mint - Tea, fruit salads, cocktails or try this amazing sauce the next time you grill fish.

Oregano - Potatoes, meat, poultry, eggs, sauces, roasted vegetables. I like to cut several stems off my oregano plant each week and keep it on the counter to dry out, it's easy and ready to use.

Parsley - Salads, sauces and soups, and it is an excellent source of vitamins A and C.

Rosemary - Fantastic on roasted potatoes, meat (especially lamb), soups, fruit salad, breads and pasta.

Thyme - Love fresh thyme on roasted carrots! Potatoes, meats, poultry, soups and sauces. We keep 2 or 3 different varieties in the garden, each one offers a different flavor.

Also keep in mind, herbs have powerful antioxidant properties, with oregano, dill, thyme, rosemary and sage among the most potent. They've been used for centuries to ward off disease. And if you are watching your weight, herbs are a natural way to add nonfat flavor!

Spicy Crunchy Chickpeas

Chickpeas, or garbanzo beans, are perhaps one of the oldest legumes on earth. Popular in numerous cultures and countries around the world, they are loaded with fiber, protein, iron and good for you phosphorus.

We enjoy them in hot and cold salads, stews and casseroles, as hummus, or for a low fat healthy snack try them spicy and crunchy like this…..

Spicy Crunchy Chickpeas

Ingredients:

1 16 oz can of chickpeas

Your favorite seasoning

Olive oil cooking spray

Instructions:

Preheat oven to 400 degrees F.

After rinsing, dry the chickpeas by laying them out on a paper towel covering a dishtowel. Let them sit for at least 10 minutes until mostly dry.

Place chickpeas in a large bowl and add 1 tbsp olive oil, toss well.

Sprinkle with your favorite seasoning. I use salt, garlic salt, smoked paprika and cayenne pepper. The seasoning options are endless, you could use - garam masala, Parmesan cheese, herbs and the list goes on.

Place seasoned chickpeas on a rimmed baking sheet sprayed lightly with olive oil cooking spray.

Bake until golden and crunchy for 30-40 minutes, stirring a few times during cooking.

Enjoy while warm but don't save them for too long, they tend to get stale after a day or so.

Sweet Potato Fries - Baked and Crispy!

I can not tell you in words how fantastic these fries are, really, you just have to make them. 

I'm not sure what is the best part, they are healthy and good for you, or that they are super easy and fast to make? 

Either way, make lots of them and invite a few friends over, they are sure to be impressed!

                   Sweet Potato Fries - Baked and Crispy!

Ingredients: (Printable Version Here)

1 large sweet potato should be enough for 2 people
2 tbsp rice flour (you could also use cornstarch)
2 tbsp of olive or coconut oil 
* Salt, pepper, paprika, cayenne, Cajun spice blend, dried basil


*Here, you can add your favorite blend of herbs and spices such as garlic, cinnamon, curry, pumpkin pie spice, garlic – sweet, savory and/or spicy!

Directions:

Preheat oven to 425F degrees. Line a large baking sheet with aluminum foil or a silicone baking mat. More than one large sliced potato is usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.

Wash and peel (I leave some of the skin on) the potatoes. Cut off the ends. Cut the potatoes into thin slices about 1/4 inch wide. The important thing is that they are roughly the same size.

Place in a large bowl and toss with rice flour. You want a nice thin coating. Shake off any extra flour. Place potatoes back into the bowl and add the olive oil and seasonings of choice. Toss/stir to coat evenly.

Spread the sweet potatoes on the baking sheet in a single layer making sure the slices are not touching each other. Bake for 10 minutes, remove from the oven and stir em up with a spatula. Place back into the oven for 10-15 more minutes. Rotate the pan to avoid uneven browning, it’s good if the edges are a little brown and caramelized, just not burnt.

For extra crispier fries: Turn the oven off and keep the fries inside as the oven cools down for about 10 minutes. Enjoy while still hot.

These fries are fantastic alone, but they also taste great with an aioli dipping sauce, ranch dressing or a try them with a simple plain yogurt with dill mixture!

Roasted Spicy Pumpkin Seeds

There are so many reasons to love Halloween! The cooler temps and brisk winds are great reasons for making soups and casseroles, or maybe you like to use Halloween as an excuse to decorate your house, get dressed up in crazy costumes and have a party!

Some people might also enjoy stealing a piece or two of candy, but I for one get very excited about carving pumpkins and roasting the seeds.

I have tried a hundred ways of preparing pumpkin seeds, but I think this is my favorite method so far......

Roasted Pumpkin Seeds

(printable version)

1 ½ cups fresh pumpkin seeds (approx. seeds from one medium pumpkin)

1 tsp Kosher salt

1 Tbsp olive oil

1 tsp chile powder

1/2 tsp smoked paprika

1/2 tsp cayenne pepper

Preheat oven to 400 F. Line a baking sheet with foil, or use a non-stick cookie sheet.

In a medium pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups of water for every 1/2 cup pumpkin seeds, and 1 tsp salt for every cup of water. Once it comes to a boil, reduce heat and simmer for 10 minutes, drain and discard water.

Place the drained seeds in a large mixing bowl. Drizzle with olive oil and toss to coat.

Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds, and toss well to coat.

Arrange seeds in a single layer on the prepared baking sheet. Roast for 20-25 minutes or until seeds are lightly browned, stirring once or twice halfway through.

Allow seeds to cool for 5-10 minutes and enjoy! Seeds can be stored in an airtight container or plastic bag for 4-5 days.

Wishing you a happy and safe Halloween!

Prickly Pear Fruit

I have always been curious about the odd brightly colored spiky globes that protrude from the cacti in our yard, today was the day I found out what they taste like!

We have several kinds of cactus in our yard. Couldn't tell you what kind they are but this is what they look like......

There are several varieties of cactus pear. The prickly pear cactus is a fruit AND a vegetable. The green pods are the napolito and the vegetable part, and the red to purple pears are the fruit, also known as tuna.

The pears have a melon-like aroma and a sweet but bland flavor. Popular in Mexico, Central and South America, the green pods are abundant year around but the pears are harvested in the later Summer months.

Cactus pear is fantastic raw, peeled and chilled by itself or made into a tasty salsa. You will find it used for its medicinal properties, but it can also be used to make juice, salads, jelly or even in a margarita!

Selecting and preparing the prickly pears should be done with care. If you are buying them, make sure they have been de-spined. If you are picking them yourself, wear thick gloves when handling and carefully scrape off the prickly spines. You will also need to trim the “eyes,” and remove any remaining prickers with a vegetable peeler or a sharp knife. Another effective method of removing the thorns and spines is with a blowtorch which may sound extreme, but it is a quick and effective way of getting getting it done!

The fruit is edible raw, with a flavor reminiscent of watermelon, but with a more granular texture. The fruit is full of tiny seeds which can be chewed and eaten, swallowed whole, or spit out. It has been used to make juice, jelly and candy.  You can peel and dice the pear much like a pineapple for cereal or toppings on ice cream and mixed in salads. Seeds can also be dried and ground into flour. 

To cook, steam over boiling water for just a few minutes (if cooked too long they will lose their crunchy texture). Then slice and eat. Steamed cactus is delicious added to scrambled eggs and omelets, or diced fresh and added to tortillas. They taste especially good with Mexican recipes that include tomatoes, hot peppers and fresh corn.  

Now that I know how sweet and delicious they are, I can't wait to experiment and try more recipes. Not only are they tasty but the prickly pears are full of antioxidants and they provide vitamin C, vitamin E, Magnesium and fiber. 

Padron Chile Peppers

We first discovered Padron Peppers while visiting my cousin Krista in Santa Barbara a few weeks ago. She served them as an appetizer simply pan fried with olive oil, salt and pepper.......they immediately became my new favorite thing.

Since the discovery, I have been on the hunt for these little peppers of greatness. After asking around, I finally found them at the farmers market in Little Italy at the Suzie's Farm stand. Suzie's is a fabulous and respectable local farm specializing in organic produce, look for them!

I borrowed the following facts from the Specialty Produce website (another great local produce supplier!):

Current Facts
Padron Chile peppers, pimientos de Padron, are a single heirloom non-hybrid variety of peppers and members of the Capsicum family of Americas. The Capsicum pepper family houses hot peppers, among them some of the hottest peppers in the world (habanero, ghost chile). The heat in Capsicum peppers is directly related to how much capsaicin a pepper contains. The younger the Capsicum pepper, generally the less capsaicin levels. Padron chile peppers are picked immaturely so as to avoid the higher levels of capsaicin, allowing for an entirely edible fruit. 

Description/Taste
Each Padron chile pepper is unique though similar in shape and size with curved and grooved furrows along their skin. Young padrons are crisp, the color of limes, roughly two inches in length and their flavor savory, grassy, piquant and peppery. It is not uncommon to find a firey pepper in the mix (roughly one in 10), making for a bit of Padron roulette. While there is no visual way to tell how hot a young padron pepper will be, as they age, they will deepen in color and eventually, as in many chile varieties, turn fire engine red and intensify dramatically in their heat level. Thus, it is safe to assume that mature padron peppers will be hot. 

Applications
Essentially Padron peppers are a finger food. They are most traditionally and appropriately pan-fried in hot olive oil until the skin blisters, finished with sea salt and lemon juice and served stem-on, though the stem is usually discarded. Padrons can be a lively addition to pizzas, salads, pasta, soups, fritattas and rice dishes such as paella. Padrons pair well with creamy sauces, citrus, manchego cheese, other chiles such as smoked chipotles, lobster, shrimp, chorizo, pork, poultry and tomatoes. Large harvests of padron peppers can create the need to pickle or preserve. They can be cooked and preserved, densely packed in olive oil and sea salt or pickled, following basic pickling methods. 

Ethnic/Cultural Info
The Padron Chile pepper is ubiquitous among tapas bars and restaurants throughout Spain. Since 1979, in the monestary town of Herbon, there is an annual gastronomic event, the Festa do Pemento de Padron, held throughout the entire month of August. 

Geography/History
Though the Padron Chile pepper has become the agricultural pinnacle of success of Padron in Galicia, Spain, its historic origins can be traced back to 17th Century South America. The Padron was brought from the New World to Spain in the 18th Century, when Franciscans first attempted cultivating the pepper seeds at their monestary in Herbon, near Padron. Centuries later, Padron's most famous food is its namesake pepper. Seeds from original Padron peppers have been cultivated in rich soils throughout other Oceanic climates. The first introduction of the Padron within the United States was by pepper farmer, David Winsberg of Happy Quail Farms in Coastal Northern California in 1998. Now, California has an abundance of small farms along the coast producing Padrons, making the pepper more consumer friendly on the pocket book as well as giving more people access to the pepper. The Padron, once obscure is now becoming commonplace at summer farmers markets and in the produce section of local grocery markets. 

Roasted Carrots with Fresh Thyme

Roasted Carrots with Fresh Thyme

I used to think roasted carrots needed balsamic vinegar or a little honey or lots of spices, and those are all great options, but sometimes the simplest ingredients make the BEST dishes!

Ingredients:
Carrots, cut into even sizes (don't peel for extra vitamins and nutrients)
Toss with fresh thyme and olive oil

Directions:
Heat oven to 400*
Place on baking sheet and cook for about 25 to 40 minutes, (depending on size and how many you are making) stirring halfway through.

That's it.

Simple. Delicious. Healthy.

We served these carrots alongside a grilled pork loin, (simply seasoned with orange juice and rosemary) but they would also be fantastic with beef, fish, chicken, a la mode...... you get the drift.

Another great thing about carrots is that you can keep them in the refrigerator for about a month. Just wrap them in a paper towel and place them in a bag to avoid condensation from forming. Oh, and don't put them near apples or pears, for some reason that makes them get soft.

I know I keep promising you details about our latest move and our new house, I am working on that post and it is coming soon!!

Sweet Potato & Spicy Black Bean Tacos

I had a craving for sweet potatoes and black beans, but the husband was thinking tacos, (not unusual). So, like a healthy couple should, we compromised. The result was Sweet Potato & Black Bean Tacos, and they were awesome!

The natural sweet flavor of the potatoes and the added spices perfectly complimented the black beans. I strongly recommend that you DON'T skip the chipotle sour cream sauce with these tacos, it just works perfectly.

Inspired by one of our favorite recipes, Sweet Potato Hash, we made some slight alterations. Instead of par boiling the potatoes, we simply roasted everything for about 35 minutes.

I am intentionally not providing measurements or exact ingredients, I think this one is all about personal preference, but I will advise you to make extra, the leftover hash was delicious the next morning with eggs!

Sweet Potato & Spicy Black Bean Tacos (print this recipe)

Roasted Sweet Potatoes
Sweet potatoes -diced (1 medium is enough for 2-3 servings)
Green bell pepper - chopped
Onion, yellow - chopped
Garlic - finely chopped
Jalapeno pepper - seeded, finely diced
Cumin
Cinnamon
Allspice
Salt & pepper
Parsley or cilantro

Spicy Black Beans
Black beans
Onion, white or yellow - diced
Cilantro
Lime juice
Cayenne pepper
Cumin
Corriander
Salt & pepper


Chipotle Sour Cream Sauce
Sour cream (about 4 oz)
Chipolte juice from the can (about 1/2 teaspoon)
Cilantro
Lime juice
Salt

Fresh corn tortillas

While you are roasting the potatoes, in a medium bowl, mix together the ingredients for the spicy black beans. In a separate small bowl, combine the chipotle sour cream sauce. Be careful with the chipotle juice, a little goes a long way! Warm your tortillas, and pile it all on to your liking.

Dark Chocolate Brownies

OK, really, what could be better than chocolate? There is nothing better to lift the spirits, calm the soul, or make you say ahhhhh than a rich, gooey, dark chocolate brownie with walnuts..... oh, and don't forget, dark chocolate is full of HEALTHY antioxidants!

Top off a dark chocolate brownie with a handful of berries, a dollop of cool whip, and you have yourself a delicious, almost-guilt-free dessert = ).

Since I am not an avid baker and I don't have my own special favorite recipe YET, I used the recipe from the back of the Nestle dark chocolate chip bag. Here it is to print.

Ingredients:

10 oz. Nestle Toll House Dark Chocolate Morsels
1 cup sugar
1/3 cup butter
2 tbsp water
2 large eggs
1 tsp vanilla extract
3/4 cups flour
1/4 tsp salt
1/2 cup chopped nuts

Directions:
Preheat oven to 325. Grease a 8 x 8 inch square baking pan. Set aside 1/3 cup of chocolate chips. Heat morsels, sugar, butter and water until melted in medium saucepan, stirring constantly until melted. Pour into a medium bowl. Stir in eggs, one at a time with a wire whisk until blended. Stir in vanilla extract, add flour and salt, stir well. Add in remaining morsels and nuts. Pour into prepared baking pan. Bake 38 to 49 minutes or until wooden toothpick inserted in the center comes out slightly sticky. Cool on wire rack or in pan, cut into squares. Makes about 16 brownies.


Serve with a scoop of your favorite ice cream or a dollop of whipped cream and a handful of berries!

Rainbow Chard

I took these photos just before we found out we had to move.......beautiful Rainbow Chard that we pulled from our garden.....

Chard has always been our go-to side with chicken, fish and pork. Not only is it one of the healthiest vegetables available, it is full of nutrients, vitamins and natural anti-oxidants, but it's also gorgeous!!

Basic Chard Recipe (you can use Swiss, Rainbow, Green etc.)

1 bunch of chard
1/2 small onion thinly sliced
2 cloves garlic, thinly sliced
2 tbsp. olive oil
1 tsp red pepper flakes
salt and pepper

Rinse chard thoroughly in a colander. Roughly chop into 1 inch strips. Place chard in a large bowl and toss with 1 tbsp of olive oil until thoroughly coated. Add the onion, garlic and pepper flakes to a large skillet with the other half of olive oil and saute for about 5 minutes, add the chard and mix well over medium high heat. Chard is done when soft and wilted, add salt and pepper to taste.

You can also add other ingredients, olives, nuts, mushrooms, leeks, bacon, don't be afraid to experiment!

Black Bean, Corn and Mango Salad

I am blessed to have a husband that doesn't mind grocery shopping, especially since I HATE grocery shopping! Instead, I scour the weekly ads and coupons and meticulously write out the grocery list with detailed instructions of what brand to buy, what to get if that brand isn't available, how many, etc.....


Apparently, last week my penmanship was less than perfect because instead of a jar of mayonnaise, or "mayo" my beloved came home from shopping with a beautiful MANGO. No sandwiches this week.


The unexpected ingredient was actually a welcome treat since I recently saw a recipe for Thai Green Mango Salad that I really wanted try. Ramya of The Mistress Of Spices is one of my favorite food bloggers.She and her husband recently moved to Thailand, but her cooking influence includes India, France and America, her catalog of recipes are mostly vegetarian, and always tempting!


I still want to make that salad, but while browsing her site, I found this other salad that I thought would be perfect to serve with our grilled salmon, Black Bean Corn and Mango Salad. There are a lot of flavors going on in this salad......it was Mark's suggestion to add the fresh strawberries, it worked quite well!

Black Bean, Corn and Mango Salad
Adapted from The Mistress Of Spices  serves 4

1 tbsp. olive or canola oil
1 cup corn kernels (fresh, canned or frozen)
1 (15-ounce) can black beans*, rinsed and drained
1/2 roasted or fresh red bell pepper, chopped
1/4 red onion, diced
1 large, ripe mango, chopped
5 large fresh strawberries, chopped
1/4 cup fresh cilantro, chopped
1 Serrano chili de-seeded and finely diced 
Juice of one lime
1/2 tsp. cumin powder
1/2 tsp. salt 

Spray a large nonstick pan with cooking spray or heat the oil in the pan. Add the corn (undrained if from a can) and stir well. Pan-roast until the corn begins to blacken in spots, about 8-10 minutes, stirring occasionally to make sure that it doesn't stick. Remove from heat and set aside to cool.

While the corn is cooking, mix the beans, bell pepper (any color bell pepper will work), onion strawberries and mango in a large bowl. Once the corn has cooled down to room temperature, add it to the bowl.

Add the lime juice, cilantro, salt, cumin and chili and mix well. Adjust seasonings to taste.


*We also added a handful of garbanzo beans for more fiber

Roasted Grape Crostini with Goat Cheese

Everything is better roasted. Including grapes. I saw this recipe for Roasted Grape Crostini from Authentic Suburban Gourmet. I love grapes, and whoever first thought of roasting them was brilliant! 

They turned out wonderful. Sweet, tangy, warm, salty and kind of smoky.

I made a few changes to the recipe. For starters, I used goat cheese instead of ricotta. Nothing against ricotta, it is nice, but I am very fond of goat cheese and we always have it in the fridge.

I also didn’t have any fresh thyme laying around, but I do have plenty of fresh basil........

Roasted Grape Crostini with Goat Cheese

Ingredients: (amounts depend on how much you want!)
Seedless purple grapes
Sourdough baguette or ciabatta bread
Olive oil
Ricotta cheese or goat cheese
Thyme or basil
Lemon zest
Salt

Directions:

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Toss all together gently with your hands. Place pan in the oven for 9 to 11 minutes or until grapes just begin to burst.


While grapes are roasting, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until lightly toasted. Tip: keep heat at medium and toast longer, to prevent burning.


Assemble the open-faced sandwiches: Spread cheese over bread. Top with roasted grapes. Add the lemon zest and sprinkle with fresh thyme leaves. Sprinkle with a bit of salt or fleur de sel. 


Tip: Have the cheese at room temperature for easier spreading.

Eggplant and Chicken Puttanesca Stacks

Don't you just love January? It's a great time to "reset" and get back on track or change your life's path. I for one don't make resolutions but I do take the time to evaluate my life, where I am and where I want to go. At this point in my life I am pretty happy with things. I like my job, I am healthy and I am madly in love with my best friend and husband. Life is good!

I found the original recipe for Eggplant and Chicken Puttanesca Stacks on The Daily Green while searching for something new and interesting to do with eggplant. When I am searching for a new recipe, I type in the main ingredient in Google then do an image search. From there I flip through hundreds of images until I find something that looks good, I am a visual person!

If you haven't heard of Puttanesca sauce, it is a tomato based sauce that combines olives and capers and it is delicious. Many people don't like anchovies so feel free to omit them and add a few extra olives instead. You could also omit the chicken and call it vegetarian, although I love the chicken and don't recommend it!

We fell in love with this recipe and have made it at least five times in the last few months. At first glance the recipe might look like a lot of effort for a dinner for two, but when you break it down it's only a few steps and it actually goes pretty quick. Expect about an hour for preparation.

Eggplant & Chicken Puttanesca Stacks 

 click here for printable recipe

Ingredients: for 2-4 Servings

For Eggplant:

1 lg. eggplant, cut into 1/2-inch slices

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour, or as needed

1 eggs, beaten

1/2 cup panko bread crumbs

3 tablespoons vegetable oil

For Chicken:

1 boneless, skinless chicken breast

Kosher salt and freshly ground black pepper

All-purpose flour (use remaining flour after breading the eggplant)

1 tablespoon olive oil

For Sauce and Cheese:

1/2 cup white wine

3-4 cloves garlic, minced

3 anchovy fillets packed in oil, chopped (we used 1/2 teaspoon anchovy paste)

1/4 teaspoon dried chile flakes

1/4 cup chicken stock

1/4 cup pitted Kalamata olives (about 10 olives), chopped

1 28-ounce can diced tomatoes

Zest and juice of 1/2 lemon

3/4 cup fresh parsley leaves, coarsely chopped, divided

Kosher salt and freshly ground black pepper

1 cup fresh ricotta cheese, at room temperature

Instructions:

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

Slice the eggplant into 1/4" slices, pat dry and sprinkle with black pepper.In three separate shallow bowls or pie plates, put the flour, eggs, and panko crumbs. Dip the eggplant slice in the flour both sides. Next, coat the floured slice with egg, dredge the eggplant slice in the panko. Repeat with the remaining eggplant.

Heat the vegetable oil in a large sauté pan over medium-high heat. Working in batches to avoid overcrowding the pan, fry the eggplant slices for about 2 minutes on each side, or until golden brown. Transfer the eggplant to the lined baking sheet and bake in the oven for 15 minutes. Flip the slices over and continue baking for an additional 10 minutes.

While the eggplant is in the oven, prepare the chicken. Slice the chicken into 1/2" pieces, lightly pound flat with a meat mallet. Season the pieces with salt and pepper then coat each piece in flour and shake off excess. Place chicken pieces in sauté pan with 2 tbsp. of olive oil over medium-high heat. Working in batches, sauté the chicken pieces for about 2 minutes on each side, until lightly browned and cooked through. Remove the chicken from the pan and cover to keep warm.

For the sauce, pour the wine into the pan to deglaze, scraping the bits from the bottom. Add the garlic, anchovies, and chile flakes and sauté for 30 seconds. Stir in the stock, olives, tomatoes, lemon juice, and 1/2 cup of the parsley, and add the chicken back into the pan. Reduce the heat to low and let simmer while the eggplant finishes baking. Taste for seasoning and adjust as needed.

In a small bowl, mix the Riccota cheese, the remaining 1/4 cup parsley, the lemon zest, salt, and ground black pepper.

When the eggplant is done, start building your stacks! Start with one slice of eggplant, top with a spoonful of the cheese mixture, add a piece of chicken, a little more cheese, then a heaping spoon of the Puttenesco sauce, then another piece of eggplant. If desired, spoon some remaining sauce and cheese on top of each stack and serve.

Enjoy!