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!

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!!

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

Spiced Sweet Potatoes on the Grill

We have been experimenting a lot with sweet potatoes lately, mostly trying to perfect baked sweet potato fries. We have gotten pretty good at them, learning that a higher heated oven and thinner cut potato gives us the best results.

This was the first time we grilled them.

It turns out you pretty much have to boil them on the stove for a few minutes before you grill them. Even though they taste really good just plain, the flavor of the grill adds a whole different layer, and this hot and sweet spice mixture will leave you wanting more.

These sweet potatoes turned out fantastic! We served them with steak and some skewered mushrooms, onions and bell peppers. We will definitely be including more sweet potatoes on the grill this Summer!

Spiced Sweet Potatoes on the Grill

Serves 2-3 - Printable recipe here

Ingredients:

2 large sweet potatoes (about 1.5 pounds)
1 tsp kosher salt
1 tsp ground cumin
1 tsp paprika
1 tsp fresh chopped rosemary

1 tsp fresh thyme

1/2 tsp ground cinnamon
1/2 tsp cayenne pepper

2 tbsp honey
2 tbsp apple cider vinegar
1/4 cup olive oil

Directions:

Cover potatoes with cold salted water in a large pot, and then bring to a boil. Simmer until slightly resistant when pierced with a sharp small knife, about 10 minutes. Drain and let cool, slice potatoes lengthwise.

In a small bowl mix together salt, herbs and spices, then add honey, apple cider vinegar and oil, stir well. Brush this mixture on both sides of the sliced sweet potatoes.

Grill potatoes on a lightly oiled grill rack over medium heat, until they have nice grill marks and potatoes are cooked through, about 15 minutes.

Serve potatoes warm with other veggies, steak, pork, chicken….. or just eat them plain, they have a wonderful natural sweet flavor and nice texture. And it’s true, everything tastes better when it's grilled!

Roasted Baby Artichokes

We try to make it to our local Hillcrest farmers market every Sunday. Last weekend we discovered baby artichokes. Many of the vendors had the big green spiky artichokes that you can find in the grocery store, but it was the small purple ones that caught my eye.

Artichokes can be stuffed, steamed, boiled, fried or stewed. When I was growing up my Mom would steam them, then we would dip them in mayonnaise, GOBS of melted butter and lemon juice, not the healthiest way, but delicious all the same!

Baby artichokes don't fully develop, so you can eat them whole after they are trimmed before they are cooked. After steaming for a few minutes, it is recommended that you roast or sauté them so that he flavor gets more "artichokey", and they get melt in your mouth tender.

However you cook them, artichokes are very healthy as well as delicious. They are a good source of vitamin C, folate, fiber and they have a number of minerals especially potassium, phosphorus and magnesium.

Roasted Baby Artichokes

Ingredients:
2 lbs baby artichokes
1/4 cup olive oil
salt and pepper to taste

Instructions:
Place the artichokes in a pot of boiling water and cover. Simmer for about seven or eight minutes or until tender, then drain.

When cool enough to handle, you will need to trim them. Once they are trimmed, cut the larger artichokes in half, or if they are really small leave them whole.

Toss artichokes in olive oil, sprinkle with salt and pepper and place in a glass baking dish lined in foil. Roast in a pre-heated 400 degree oven for about 8-10 minutes. Sprinkle with salt and pepper to taste, and drizzle with more olive oil. Enjoy!

Romanesco Cauliflower Pasta Salad

Romanesco Cauliflower

Don't you just LOVE this cauliflower? I just wanted to photograph it all day long. Those crazy spiraling cones are so striking, truly a photographers dream!

An Italian treat usually only available in September through November, we were fortunate to find this beautiful organically grown (by Suzie's Farm) Romanesco Cauliflower here in San Diego at our local farmers market. 

If you are not familiar, Romanesco has a slightly more delicate taste than the cauliflower that we are used to, and it has a slightly softer texture.

We were a bit unsure of what to actually DO with this cauliflower, there are very few recipes to be found. I found a few recipes for soup, but it seemed a waste to puree such a beautiful vegetable.

We also bought a lovely delicata squash at the farmers market, we thought the two might compliment each other. We had a few other favorite ingredients on hand that needed to be used.....read on for the recipe that we came up with!

Romanesco Cauliflower Pasta Salad (4 servings)

(printable version)

Ingredients:
1/2 head of Romanesco cauliflower
1 medium delicata squash, roasted and cubed
2 cups pasta, cooked
1/2 cup sliced mushrooms
1/4 cup green olives sliced
Fresh chopped basil
3-4 garlic cloves
fresh Pepitas
Olive oil
Parmesan cheese (optional)
Salt and pepper to taste


Directions:
Preheat oven to 425. Line a roasting pan with aluminum foil and roast the squash and the garlic,  for 15 to 20 minutes. Remove from oven, turn the squash over and add the cauliflower and mushrooms to the pan, roast for an additional 10 minutes or until desired doneness.

While the veggies are roasting, prepare the pasta according to the al dente directions on package. Drain and set aside.

When veggies are done and cool enough to handle, chop the cauliflower and squash into bite sized cubes, discard the squash skin, and thinly slice the garlic.

In a large bowl, combine the squash, cauliflower and mushrooms, pasta and olives. Drizzle olive oil and season with salt and pepper, pepitas and fresh chopped basil. Serve warm with fresh grated Parmesan cheese, OR I discovered that this salad tastes just as good cold the next day!

The final product.....delizioso!

Note: All these flavors combined incredibly well, but don't be afraid to add or omit ingredients. Next time I might like some tomatoes, black olives instead of green, artichoke hearts, pine nuts........get creative!

Oatmeal.........With Love!

Eating breakfast is just not a natural thing for me. I am not, and have never been, a morning person. Therefore, I rarely make the time to make breakfast in the morning.

Lately, I decided it was time to get healthier and lose a few pounds. It's a fact, and it makes sense that eating a healthy breakfast is a smart and healthy way to start each day. Now, I force myself to eat a banana, a bowl of cereal.....whatever.

It's a really good thing that I have the most thoughtful and amazing husband in the world! Before heading off to work in the morning, he made time to make me oatmeal. He knows that I would much rather sleep in 30 minutes rather than wake up early and prepare something.

Not only did he set up a bowl with oatmeal, but he fixed it up for me complete with walnuts, raisins, brown sugar and cinnamon, (that's the love part!) all I had to do was add the hot water.

Ingredients:

1 cup of dry Quaker oats
2 cups water (only use part of it)
Brown sugar
Raisins
Walnuts
Ground Cinnamon

Combine oats with enough hot water to just cover the oats. Add a little more water, or milk if you like it creamier. Add raisins and walnuts, let simmer for 2-3 minutes. Stir in brown sugar and cinnamon and let sit for another 3 minutes or until oats are soft and creamy.

Enjoy and have a great day!

Orange Pasta Asparagus Salad

Pasta Salad with Orange Balsamic Vinaigrette

Looking for a good healthy recipe to take to the potluck or family picnic? This is a delicious, easy and impressive salad, sure to get them all asking for the recipe. When I can't find my husband at the party, I can usually find him surrounded by women asking for the recipe.....relax ladies..... it's right here!

You could add or substitute a variety of other ingredients (think broccoli, nuts, artichoke hearts, etc.) but what really makes the dish special is this Orange Balsamic Vinaigrette. It is simple and light, a little bit sweet, and totally delicious!

Salad Ingredients:

1 cup pasta (Mark likes mini rotelle wheels)

1 cup asparagus spears, cut

1 cup bell pepper, chopped (red, yellow, orange)

¼ cup red onion, chopped

1 8 oz can garbanzo beans

1 8 oz can kidney beans

Parsley for garnish

Orange Balsamic Vinaigrette

½ cup olive oil

1 orange (the sweetest you can find)

¼ cup balsamic vinegar

1 tsp sugar

1 tsp orange zest

Parsley finely chopped

Salt and pepper to taste

A very simple salad to put together. Prepare the dressing first, Mark suggests making at least an hour or more before you want to eat. Add all the ingredients in a medium bowl and mix well. If you want it a little sweeter, add more orange juice.  

Cook the pasta per package directions, drain and set aside to cool. Blanch your chopped asparagus for just a few minutes and set aside to cool. Chop your onions and bell peppers into bite sized pieces.

Combine all ingredients in a large bowl, and gently mix. Add the Orange Balsamic Vinaigrette and combine well. Serve at room temperature or slightly chilled. Enjoy!

I love all these colors!

Basil Walnut Pesto

The basil plants on our patio absolutely loved all the rain we had last week. Yes, it occasionally rains in San Diego. Only 2 of our original 6 plants are left, but they are thriving. I wanted to take advantage of the harvest before the caterpillars got them, those guys are quick!

This recipe made enough for 2 meals. The first night we had it with grilled red snapper and last night we served it over chicken and pasta.

Extremely versatile, easy to make, healthy and delicious, there are many variations of pesto, but this is the basic recipe, the way it should be. Enjoy!

Basil Walnut Pesto

Ingredients: (makes about 1 cup)

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan cheese

1/2 cup extra virgin olive oil

1/3 cup chopped walnuts

4 garlic cloves, minced

Salt and freshly ground black pepper to taste

Directions:

Combine the basil and chopped walnuts and pulse in a food processor. Add the garlic and pulse a few more times.

Slowly add the olive oil while the food processor is on. Stop to scrape the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add salt and freshly ground black pepper to taste.

Basic Vegetable Stock

Have you noticed how expensive plain vegetable stock is in the grocery store? Making your own vegetable stock is a great way to clean out the refrigerator. Don't limit your stock making ingredients to whole vegetables. Start saving peels and trimmings while you cook. Your stock will be strained before being used, and all those unattractive peels will be gone, but they will add tons of flavor to your stock.

• 1 large chopped onion
• 2 or 3 large chopped carrots
• 3 or 4 stalks celery (include the leafy top parts as well)
• 6 to 8 chopped garlic cloves
• 1 tablespoon whole black peppercorns

Other suggested vegetables (and vegetable scraps) to use are: onions, garlic, potatoes, sweet potatoes, squash, celery, carrots, mushrooms, corn (empty corn cobs can also add lots of flavor to stock), parsley, green beans, beets, bell peppers, scallions, green onions, shallots, fresh basil, thyme, cilantro, and oregano...pretty much anything.

A good rule of thumb is to have about half solid ingredients to half water. Add a tablespoon or so of ground black peppercorns and 2 bay leaves. Cover the ingredients with the water, bring to a boil and let simmer for about an hour. Cool and strain to remove all pieces of vegetables.

Use immediately for your favorite recipe, such as the Egyptian Split Pea Soup, or freeze in ice cube trays for future use. It's a great way to add a little healthy flavor to many dishes.

I Won A Contest, Wanna See My Prize?

I want to give a shout out to fellow foodie Reenie at Ravenous Rowie. I love her recipes, her style of writing and her great photos. She recently sponsored a contest on Foodbuzz, and I was one of her lucky readers that won a prize!

Reenie’s contest was to give away a package of Larabar energy bars. It wasn’t hard, I had to tell her WHY I wanted some of her gluten, dairy and soy free, vegan and kosher energy bars, and tell her that I like her blog, (we all need a little love!) and I won!

I got the package today, it came all the way from Canada! Inside was a variety box of twelve bars, including three flavors, Key Lime, Cocoa Coconut Chew, and Cashew.

So far, I LOVE the Key Lime, but that’s the only one I have had so far, and you KNOW I am going to LOVE the Cashew even more!......and that’s just the precursor to the Cocoa Coconut Chew…. Yummmm, thank you so much Reenie, you rock!