What's Cooking? Healthy Cooking Blog by Lola Dee-Lite

Baba Ghanooj Eggplant Dip & APPCA Summit

2012-02-27T01:05:00.007-08:00

Baba Ghanooj, delicious Fire Roasted Eggplant Dip-Recipe below

Since I began food blogging, it has opened up the wonderful world of foodies to me. Yes, I have finally found my tribe! I have found that people who love to cook tend to be passionate, caring, loving, and lots of fun. Last weekend, I attended the American Personal and Private Chef's Association Summit in San Diego. It was fabulous to meet other chefs who are changing the world, one plate at a time, making fresh, sustainable, delicious meals for clients in their homes. Association members have access to a business model, code of ethics, and lots of information and support for Personal & Private Chefs nationwide. The presenters and attendees were truly wonderful, inspirational, accomplished, amazing people. It is a blessing to spend time with people who inspire you to be the best you can be. As a creative person yes, I know I can do the cooking part, but it was nice to learn so much about the legal, organizational, and business end of the profession. It gave me the support and confidence I need to launch a new, personal chef business of my own. I am working out the details, but it should be up and running in about a month. I am very excited to continue to cook for people, and help them reach their goals by supplying healthy, fresh, home cooked food. And it will be "Just Deelicious" of course!

Me and Candy Wallace, Executive Director and Guru of APPCA

We visited an organic teaching garden, where kids learn to grow and cook healthy food

Beautiful Olivewood Gardens in San Diego

Olivewood Gardens resident Rooster and a hen

They put out a beautiful spread of wine and hors d'oeuvres for us

Beautiful greens growing at Olivewood Gardens, this is chard

Me with group Of APPCA chefs at Olivewood Gardens Tour

I met some great people at the APPCA Conference, very inspiring and fun, here I am (upper right) at the cocktail party with Diana, Jill, Erin, Jennifer and Candy. The Tibetan Healing Center did a very healing presentation that evening.

While in San Diego, My sister was kind enough to put me up for five nights, so I cooked dinner for her, including Baba Ghanooj Dip. I had seen Aarti from the food Network make it, and it looked so good, I had to try it. My first attempt was at my sister's and it came out so delicious, I made another batch when I got home. My recipe is different that Aarti's because I added a bit of roasted red pepper and tomato. Just a bit, mind you you do not want to overpower the eggplant taste. You can make it spicy, by adding hot sauce or cayenne, and adjust the acidity and salt to your own taste. That is what is great about making your own food, you can customize it to your individual tastebuds!

Some of the fresh ingredients for Baba Ghanooj

This dish is naturally low in calories, yet high in fiber, super nutritious, and so delicious! It is also Vegetarian and Vegan. It would be a big hit as a dip at parties, or for a night at home with family. It can also be used as a spread on a vegan or vegetarian wrap sandwich. Spread the Baba Ghanooj on your wrap bread of choice, and top with more roasted vegetables- bell peppers, asparagus, and portabella mushrooms, and top with fresh baby spinach for a stellar roasted veggy sandwich.

Lightly oil, and grill or roast

The charring of the skin gives the eggplant a wonderful flavor

Fire Roasted Eggplant, Red Pepper, Tomato & Garlic

I used Trader Joe's Tahini sauce, already has garlic and lemon in it

Put eggplant pulp and other ingredients in a bowl or food processor, and puree

Add parsley and serve! Shown with whole wheat flaxmeal pita crackers

Baba Ghanooj- Fire Roasted Eggplant Dip

1 Large Eggplant, roasted

1/2 red bell pepper, roasted

1/2 medium tomato, roasted (or 3-4 small cherry/grape tomatoes)

3 cloves roasted garlic

1 clove raw garlic, minced

olive oil

dash of hot sauce to taste

1/4 cup Trader Joe's Tahini Dip (already contains lemon juice and garlic)

and juice of 1/2 lemon

-OR-

3 TB Sesame Tahini Paste

and juice of one lemon

1 minced, sauteed shallot (optional)

Salt & Pepper

1/2 cup chopped flat leaf parsley

Prepare vegetables and drizzle with olive oil, pepper and salt. Roast vegetables in oven or on grill. Eggplant should be charred on outside, and very soft inside. Be very careful not to burn or char the garlic, or it will be bitter. Cool vegetables, and remove eggplant pulp from skin with a spoon or fork. Remove charred skin from red pepper before using, and skin garlic cloves. Put eggplant pulp, skinned, sliced red pepper, tomatoes, roasted and raw garlic, hot sauce, tahini, lemon juice, and salt and pepper to taste in a bowl or food processor, and puree. It is Ok if it a bit chunky. Salt and pepper to taste. Just before serving in a decorative bowl, drizzle with a bit of olive oil, and top with parsley, and serve plenty of pita chips or crackers on the side. This dip is best if you let the flavors blend a few hours or overnight, covered in the refrigerator. Taste again before serving, and adjust seasoning. Serve at room temperature.

-There are many variations of this recipe, you can add onion if you like, but remember not to overpower the eggplant. I have used a sauteed shallot in this recipe before for a mild onion flavor. You can also serve it with cilantro instead of parsley.

Tasty Awards Pix, & Black Rice, Black Lentil Salad & Braised Spicy Greens

2012-02-06T20:42:00.000-08:00

Black Rice, Black Lentil Salad, Braised Spicy Mustard Greens, & steamed veggies

Hi all! Where have I been lately? I know my posts here are becoming more sparse, as I have a bit of a blogging block, been rethinking everything in my life, working through obstacles, and setting goals for the upcoming year! I am posting some shots here from The Tasty Awards I attended in Hollywood this year. Recipes below for Coconut Black Rice, Beluga Lentil Salad, and Braised Greens.

Meanwhile, back at the ranch, I am still living a double life, loving vegan, vegetarian and super health foods by day, whilst' cooking meaty comfort foods for my hubby evenings and weekends. Most days, it goes like this, Vegan, vegetarian, fish or seafood for my lunch, while hubby is at work. When he gets home, it is pot roast, meatloaf, spaghetti, roast chicken, etc for dinner. Hmmm, no wonder he has kept me around all these years. I am his personal chef, for sure! He is at his ideal weight, works out daily, and has super low cholesterol, even though he is a devout meat and pizza eater. That is why I have a bit of both here on this blog, as I am representing what I actually cook and eat. Healthy home cooking is literally life giving, nurturing, and it's all good depending on the individual likes and preferences of you, your family and friends. So, I hope you will get inspired to get in the kitchen and cook more, or if you really don't want to, well, you can hire me to do it for you. :D

Tasty Awards in Hollywood

I attended the Tasty Awards in Hollywood again this year

Me posing with Top chef star Fabio Viviani

Very funny and talented Manouschka Guerrier on the red carpet

Manouschka from "Chefs of Beverly Hills"& I on the Red Carpet

Aarti Sequeira, of Aarti Party winner of Next Food Network Star

Gabriele Corcos and Debi Mazar from "Extra Virgin" on Cooking Channel

I attended the Tasty Awards in Hollywood again in January this year, I LOVE this event! It is an awards show for original, TV and Internet cooking, fashion, and entertainment shows. It is a great platform for independents launching a career in live TV and/or Internet programs, as well as acknowledging those that have succeeded. I get to walk the red carpet, and meet some fabulous creative, innovative, and sometimes famous chefs, and personalities. This year, I hope to create more live cooking videos, just deciding on a theme and title for my "show". I am also expanding my personal chef business, and am excited to be headed to San Diego for a personal chef conference.

Sportin' my Bitchin' Kitchen "Rock Your Kitchen Tee. I am a huge B.K. fan!

Short Grain Black Rice with Sliced Tomatoes

Paint it Black, Rice and Lentils

Hurrah for black foods! Recently, I upon the recommendation of a friend, I tried black rice for the first time, and now I am hooked. It is delicious. Black Rice is actually more purplish in color, and has been highly prized in Asian cultures for centuries. It was called "Forbidden Rice," as it was rare and hoarded by Asian royalty for special occasions. It is unhusked, making it highly nutritious, as it contains 18 amino acids, iron, zinc, antioxidants and vitamins. I purchased two types - Short and long grain at Whole Foods, but prefer the long grain, as the short grain looks a bit like a mouse turd, Ha ha!
I am a big fan of black "Beluga" lentils, they are delicious, and tiny, resembling caviar. Lentils are definitely a superfood, as they contain complete protein, iron, fiber and antioxidants, yet are fairly low in calories. Lentils are a staple in East Indian, African, and Middle Eastern cuisine, as well as in vegan and vegetarian diets. They come in many varieties and colors, can be added to salads, soups, stews, veggy dishes, or cooked into a separate hot dish or cold salad.. They can be purchased pre-cooked in a vacuum sealed bag at Trader Joe's or you can buy them dried and cook them yourself in about 20 minutes with no soaking.

Organic coconut Oil, Trader Joe's Coconut milk, My favorite spice blend

I love Trader Joe's coconut Milk beverage! Besides the fact that it is very tasty, it only has 60 calories a cup, with only one gram of sugar, and high amounts of calcium and B vitamins. I like to use it in cooking, and for smoothies as well as in coffee and tea. I have used it in the recipe below.

I found this wonderful extra virgin, cold pressed organic coconut oil in the gourmet food section of my local Ross store. Coconut oil is considered a miracle food in the raw food and vegan world, as well as being used in Ayurvedic medicine. It contains antioxidants, and has anti-viral, anti-bacterial, anti-microbial, and anti-fungal properties. It contains Lauric Acid, which is claimed to help in fighting some serious viruses, including herpes, influenza, and even HIV. It is used to treat hair and skin, as well as improving digestion and kidney function, weight loss, heart disease, high blood pressure, and weight loss. It makes food taste soo good, and if you are not already including it in your diet, you should! It solidifies at room temperature, but does not require refrigeration.

I have been using a marble mortar and pestle that I picked up at Marshall's for under $10.00 to instantly grind pepper, and other favorite spice mixes. It is an ancient device, used for thousands of years all over the world, yet it is highly efficient, quick and effective, and you can easily control the size of the grind. My favorite whole spice mixture this winter is a "Tuscan Blend" I found on sale in a "Big Lots", a discount store. It is from Italy, very fresh tasting, and contains juniper berries, rosemary, hot chili, bay leaf, very coarse salt, and cinnamon. It is almost potpourri-ish, very wintry and warming and makes everything taste delicious, so I bought out all the bottles I could find, as they were only $3.00-5.00 on clearance. I freshly grind it in the mortar and pestle before adding it to my soups, stews, salad, roasts, rice, beans, etc. YUM!!

Coconut Black Rice
Makes 2 1/2 cup cooked rice

1 Cup black Rice
2 tsp coconut oil
1 TB minced shallot
1 /3/4 cup Coconut milk (Trader Joe's Coconut Milk Beverage)
1/4 tsp salt

Melt coconut oil over medium heat in saucepan, add shallots, salt, and rice, and saute, stirring often, until rice is gently toasted and shallots are soft. Add in coconut milk, bring to a boil, then reduce heat to simmer, cover and cook 35-40 minutes until liquid is absorbed.
Variation: Add grated zest and from one lime and 1 TB lime juice before cooking for a distinctive Thai flavor. You can also add garlic, hot chile, curry powder, or grated fresh ginger to this rice.

Coconut Black Rice, Black Curry Lentil Salad, Braised Spicy Mustard Greens and steamed Cabbage & Squash

Black "Beluga" Curry Lentil Salad
makes about 6 servings

1 cup black lentils
4 cups water or broth
1/2 cup diced or shredded fresh carrots
1 cooked, peeled and diced sweet potato or yam
1/4 cup minced shallot or red onion
Dressing:
2 TB coconut milk
2 TB Orange Champagne Muscat Vinegar (from trader Joes)
(-Or- 2 TB Rice vinegar and 2 teaspoons fresh orange juice)
1 TB olive or vegetable oil
1/2 tsp curry powder
1 tsp fresh grated ginger
1 clove minced garlic
dash of cayenne pepper-to taste
salt and pepper to taste
a pinch of cinnamon

Bring water or broth to a boil, add lentils and cook about 20 minutes until cooked "al dente"- tender, but not mushy. Rinse and drain lentils and let them cool. In a bowl, combine lentils, carrots, sweet potato, and onion. In a separate bowl, combine dressing ingredients, whisking together well. Pour dressing over lentils, and allow flavors to blend at room temperature before serving. Keep refrigerated and serve cold or at room temperature.

Going Green, with Greens!!

Greens!! I love me some greens, just please do not boil them in liquid voiding out all the vitamins and health benefits. Eat then raw, roasted, steamed, braised or lightly sauteed. People born and raised on the Isle of Crete are among the longest living citizens on the planet, and guess what? Among the many wonderful foods they eat, most prominent are the massive amounts of fresh, wild greens they consume with every meal. Greens help to balance the PH in the human body, making one less likely to succumb to the unpleasant and fatal maladies of life, including cancer. They are packed with nutrients, antioxidants, and fiber, making them nutritional powerhouses. Our ancestors ate up to 6 pounds of greens a day. I can take 2 pounds of spinach and quickly shrink it down to one, manageable serving of about 50 calories! Calorie for calorie, this is the most concentrated form of nutrition of any food. I have developed a quick, easy method of braising greens that will retain and enhance their natural flavor, without compromising the nutritional value by over cooking them. I am soo craving them lately, besides the usual kale and spinach, I am loving mustard, chard, collard, turnip, and beet greens as well. Use the following recipe with any type of greens. Diet tip: to cut calories, add bulk to any meal by serving a large portion of super low calorie greens along with a smaller portion of protein and starch.

Spicy Braised Mustard Greens

1 Large head of mustard greens
2 tsp coconut or olive oil
2 cloves of garlic
1/4 tsp chile flakes
salt, pepper
pinch of cinnamon (optional)

Trim the greens, removing any woody stems and cut in 1 1/2 inch strips. Wash the greens thoroughly in cold water, and shake dry, leaving some moisture on the leaves. (DO NOT use a salad spinner!) Heat oil in a large, deep frying pan or wok on high, sprinkle in chile flakes and add garlic. Drop in moist greens, Salt, pepper, and optional pinch of cinnamon and stir fry on high, tossing until the greens wilt. Turn the heat on low, and saute, stirring often for about five minutes, until soft. Serve warm as a side dish, adding more salt and pepper to taste. For added flavor, drizzle warm greens with balsamic vinegar.

Greens cooked up with shiitake mushrooms, carrots, onions, and a 1/4 cup of asparagus risotto-under 100 calories for a large plate of food.

Creamy Broccoli, Cauliflower, and Carrot cleansing soup

2012-01-06T03:43:00.000-08:00

Creamy Broccoli, Cauliflower, and Carrot soup, great for cleansing and weight loss

Are you cleansing for the New Year? Want to detoxify, lighten up, loose some weight? Of course you do! Getting bored of salads, shakes and smoothies? How about a nice, hot thick bowl of guilt free creamy soup, that contains only vegetables and broth? It will fill you up, and only has about 50 calories for a 6 ounce bowl. Very warm, filling and satisfying, yet healthy, tasty, and lots of fiber. I am a big fan of my Magic Creamy Cauliflower Soup, but had a bag of pre mixed cauliflower, broccoli, and carrot that I needed to use up, so I created this recipe today, that was so delicious, I ate 3 bowls! I made mine thick, the consistency of split pea soup, but you can make it thinner if you prefer, by adding more broth or water. You can also add spinach or kale to this for extra green power if you have some on hand. Just make sure there is plenty of cauliflower and broccoli, as that is what gives this soup its creamy richness.

I am cleansing for the New Year, which for me is cutting out alcohol and caffeine, and eating tons of vegetables and fruits, until I loose about 5 pounds of holiday indulgence. So far this week, I have kissed 3 pounds goodbye! Need to get into a sexy red cocktail dress for the "Tasty Awards" red carpet in Hollywood next week! I am so excited to go and meet some of my favorite TV and internet celebrity Chefs in person at this foodie awards show. I attended last year, and had a great time.

I started with about 2 pounds of these veggies I needed to use up

Creamy Broccoli, Cauliflower, and Carrot cleansing soup

1/2 medium onion, chopped
2 teaspoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon dried chipotle chili flakes
1/2 teaspoon tabasco sauce (optional)
1/2 teaspoon garlic powder
salt and pepper to taste
2 pounds of mixed chopped cauliflower, broccoli, and carrots
2 cups vegetable or chicken broth
water
1 TB light soy sauce
1 large clove garlic

Heat a large soup pot and add olive oil, onion, paprika, chipotle flakes, salt and pepper. Saute onion on medium high until softened, stirring often. Add in garlic powder, tabasco sauce, soy sauce, and vegetables to the onions in the pan, stirring well. Pour broth over vegetables, then add just enough water to cover them. Bring to a boil on high, then lower heat to a simmer and cover the pan. Simmer for about 20 minutes, covered, until vegetables are nice and soft, so that they easily break apart with a fork. Turn off the heat, and press a large, raw garlic clove through a garlic press directly into soup. Process soup with immersion blender as shown, or use food processor or blender until smooth and creamy. Reheat for a few minutes before serving to blend the flavors. The soup should be thick and creamy. If it is too thin, boil for a few minutes to reduce liquid. If it is too thick, add more broth or water to dilute. Salt to taste, garnish with fresh ground white or black pepper, a slice of lemon, and some optional grated parmesan cheese.

Happy New Year! Living a Healthy Life.

2012-01-02T12:40:00.000-08:00

Seasons Greetings!

Happy New Year to all! Here's to hope, generosity and compassion in the New Year instead of bitterness and cynicism! Are you making any resolutions this year? I wish you the best of luck in achieving your hearts desire. Remember, you can always come here for some great recipes and cooking tips for some delicious and easy healthy, low calorie, and even old fashioned comfort food recipes. Even though I do not post daily, there is tons of great stuff in my archives!

I have been writing this blog for about a year and a half, it started out to be about my adventures in healthy cooking and lifestyle. It has become so much more than that, it is a creative expression and personal journal for me as well. If you hadn't noticed, there is no advertising on here. That is because I do not do this for money, it is strictly creative expression. If anyone out there wants to pay me a million dollars for my content, hmmm, ok, we'll talk, other than that, I find true value in sharing what is good about life. I am enjoying the journey, not mindful of where it takes me. I trust the universe on that!

Although diet and exercise, and lots of sleep are crucial to good health, they are only the tip of the iceberg in living a happy and fulfilling life. We must also carefully tend the gardens of our heart, mind, and soul. Fulfilling creative expression, authentic, healthy relationships, sexuality, spirituality, life's work, and living environment, are equally as important to good health. The body becomes a mirror of symptoms, depending on what you are going through. Self healing is key, to overcome what is holding you back from living a vital, joyful life full of mojo.

This video by Dr Lissa Rankin, speaking at the TED conference (Technology, Entertainment & Design).

Please take a few moments to watch, it is very powerful.

I also wanted to share this list of 30 things to stop doing to yourself! This really spoke to me as well.

Thirty Things to Stop Doing to Yourself

Stop spending time with the wrong people. – Life is too short to spend time with people who suck the happiness out of you. If someone wants you in their life, they’ll make room for you. You shouldn’t have to fight for a spot. Never, ever insist yourself to someone who continuously overlooks your worth. And remember, it’s not the people that stand by your side when you’re at your best, but the ones who stand beside you when you’re at your worst that are your true friends.
Stop running from your problems. – Face them head on. No, it won’t be easy. There is no person in the world capable of flawlessly handling every punch thrown at them. We aren’t supposed to be able to instantly solve problems. That’s not how we’re made. In fact, we’re made to get upset, sad, hurt, stumble and fall. Because that’s the whole purpose of living – to face problems, learn, adapt, and solve them over the course of time. This is what ultimately molds us into the person we become.
Stop lying to yourself. – You can lie to anyone else in the world, but you can’t lie to yourself. Our lives improve only when we take chances, and the first and most difficult chance we can take is to be honest with ourselves. Read The Road Less Traveled.
Stop putting your own needs on the back burner. – The most painful thing is losing yourself in the process of loving someone too much, and forgetting that you are special too. Yes, help others; but help yourself too. If there was ever a moment to follow your passion and do something that matters to you, that moment is now.
Stop trying to be someone you’re not. – One of the greatest challenges in life is being yourself in a world that’s trying to make you likeeveryone else. Someone will always be prettier, someone will always be smarter, someone will always be younger, but they will never be you. Don’t change so people will like you. Be yourself and the right people will love the real you.
Stop trying to hold onto the past. – You can’t start the next chapter of your life if you keep re-reading your last one.
Stop being scared to make a mistake. – Doing something and getting it wrong is at least ten times more productive than doing nothing. Every success has a trail of failures behind it, and every failure is leading towards success. You end up regretting the things you did NOT do far more than the things you did.
Stop berating yourself for old mistakes. – We may love the wrong person and cry about the wrong things, but no matter how things go wrong, one thing is for sure, mistakes help us find the person and things that are right for us. We all make mistakes, have struggles, and even regret things in our past. But you are not your mistakes, you are not your struggles, and you are here NOW with the power to shape your day and your future. Every single thing that has ever happened in your life is preparing you for a moment that is yet to come.
Stop trying to buy happiness. – Many of the things we desire are expensive. But the truth is, the things that really satisfy us are totally free – love, laughter and working on our passions.
Stop exclusively looking to others for happiness. – If you’re not happy with who you are on the inside, you won’t be happy in a long-term relationship with anyone else either. You have to create stability in your own life first before you can share it with someone else. Read Stumbling on Happiness.
Stop being idle. – Don’t think too much or you’ll create a problem that wasn’t even there in the first place. Evaluate situations and take decisive action. You cannot change what you refuse to confront. Making progress involves risk. Period! You can’t make it to second base with your foot on first.
Stop thinking you’re not ready. – Nobody ever feels 100% ready when an opportunity arises. Because most great opportunities in life force us to grow beyond our comfort zones, which means we won’t feel totally comfortable at first.
Stop getting involved in relationships for the wrong reasons. – Relationships must be chosen wisely. It’s better to be alone than to be in bad company. There’s no need to rush. If something is meant to be, it will happen – in the right time, with the right person, and for the best reason. Fall in love when you’re ready, not when you’re lonely.
Stop rejecting new relationships just because old ones didn’t work. – In life you’ll realize that there is a purpose for everyone you meet. Some will test you, some will use you and some will teach you. But most importantly, some will bring out the best in you.
Stop trying to compete against everyone else. – Don’t worry about what others doing better than you. Concentrate on beating your own records every day. Success is a battle between YOU and YOURSELF only.
Stop being jealous of others. – Jealousy is the art of counting someone else’s blessings instead of your own. Ask yourself this: “What’s something I have that everyone wants?”
Stop complaining and feeling sorry for yourself. – Life’s curveballs are thrown for a reason – to shift your path in a direction that is meant for you. You may not see or understand everything the moment it happens, and it may be tough. But reflect back on those negative curveballs thrown at you in the past. You’ll often see that eventually they led you to a better place, person, state of mind, or situation. So smile! Let everyone know that today you are a lot stronger than you were yesterday, and you will be.
Stop holding grudges. – Don’t live your life with hate in your heart. You will end up hurting yourself more than the people you hate. Forgiveness is not saying, “What you did to me is okay.” It is saying, “I’m not going to let what you did to me ruin my happiness forever.” Forgiveness is the answer… let go, find peace, liberate yourself! And remember, forgiveness is not just for other people, it’s for you too. If you must, forgive yourself, move on and try to do better next time.
Stop letting others bring you down to their level. – Refuse to lower your standards to accommodate those who refuse to raise theirs.
Stop wasting time explaining yourself to others. – Your friends don’t need it and your enemies won’t believe it anyway. Just do what you know in your heart is right.
Stop doing the same things over and over without taking a break. – The time to take a deep breath is when you don’t have time for it. If you keep doing what you’re doing, you’ll keep getting what you’re getting. Sometimes you need to distance yourself to see things clearly.
Stop overlooking the beauty of small moments. – Enjoy the little things, because one day you may look back and discover they were the big things. The best portion of your life will be the small, nameless moments you spend smiling with someone who matters to you.
Stop trying to make things perfect. – The real world doesn’t reward perfectionists, it rewards people who get things done. Read Getting Things Done.
Stop following the path of least resistance. – Life is not easy, especially when you plan on achieving something worthwhile. Don’t take the easy way out. Do something extraordinary.
Stop acting like everything is fine if it isn’t. – It’s okay to fall apart for a little while. You don’t always have to pretend to be strong, and there is no need to constantly prove that everything is going well. You shouldn’t be concerned with what other people are thinking either – cry if you need to – it’s healthy to shed your tears. The sooner you do, the sooner you will be able to smile again.
Stop blaming others for your troubles. – The extent to which you can achieve your dreams depends on the extent to which you take responsibility for your life. When you blame others for what you’re going through, you deny responsibility – you give others power over that part of your life.
Stop trying to be everything to everyone. – Doing so is impossible, and trying will only burn you out. But making one person smile CAN change the world. Maybe not the whole world, but their world. So narrow your focus.
Stop worrying so much. – Worry will not strip tomorrow of its burdens, it will strip today of its joy. One way to check if something is worth mulling over is to ask yourself this question: “Will this matter in one year’s time? Three years? Five years?” If not, then it’s not worth worrying about.
Stop focusing on what you don’t want to happen. – Focus on what you do want to happen. Positive thinking is at the forefront of every great success story. If you awake every morning with the thought that something wonderful will happen in your life today, and you pay close attention, you’ll often find that you’re right.
Stop being ungrateful. – No matter how good or bad you have it, wake up each day thankful for your life. Someone somewhere else is desperately fighting for theirs. Instead of thinking about what you’re missing, try thinking about what you have that everyone else is missing.

My favorite Things from 2011! Check out what I have been up to!

Helping Pal Chef Melinda with her "Cougar Cooking" Shoot in L.A.

Ice Bar at Boys & Girls Club Fundraiser-Love it Soo cool in our hot desert!

Me, sisters & Niece reunited in San Diego to throw a party for Guli's BIG birtday!

I helped to mentor a Community Leadership Class again this year LOVE IT!

Leadership Challenge course-Conquer your fears!

Me & Hubby Craig at Dinner we had our 15th wedding anniversary in 11

Cher Concert! I am Looking at her amazing costumes before the show in Vegas

Me at Tasty Awards in Hollywood with Chef Melinda & Chef Fabio Viviani of Top Chef

Me & Melinda with Chef Nathan Lyon

The love of my life, Buster Louis, formerly a Black Lab!

Visiting my friend Dana in beautiful Santa Barbara

I created a healthy Valentines day Vegetarian lunch for the local Women's Council

Sunrise looking out my backdoor at the beautiful desert

Looking out my backdoor again, at a Rainbow

Hiking at the gorgeous "Secret Pass" near Kingman, Az

New Years Eve 2010-11

Hanging out in Hollywood after the Tasty Awards

Serving a healthy lunch I made to the local Women's Council

My lil' sister from NYC & her hubby, celebrating 20th anniversary in Vegas

Curly hair! Got some ion steamrollers love Em!

My new Composter! Gonna start organic raised bed gardens in 2012

Gorgeous Cactus fruit, grown on my backyard cactus

Nice Brittany! Everyone wore false mustaches at Geoff's wedding.

Nephew Geoffrey & Sarah married the love of their life in October

"Hawt to Trot" my award winning drink! I won a Petron Tequila contest! The video is on their Facebook page!

My buddy Melinda took me wine tasting in Temecula for my birthday

My gorgeous former Black Lab Buster turned 16 this year!

Desert Rainclouds, looking out my back door. There is now a new house blocking my view, Boo!

I created yet another healthy Easter Lunch for our Women's Council

I enjoyed making my salads pretty, like floral arrangements!

Loving experimenting with new vegan dishes, grains, legumes and vegetables

Amazing lemon cucumbers

edible flowers, microgreens and lemon cucumbers

My shiitake and morel soup with edible flowers

I helped to Cook & cater an upscale party for 75 for our local Concert Association

Caprese Skewers I made for the Concert Association

Volunteering as a Greeter at Western Auction Fundraiser, I dressed like Pocahontas!

There were so many cowboys, I thought they needed an Indian!

Graduation for Leadership Class I helped to Mentor!

On my back patio, watching Fireworx over the Colorado River

This says it all!! I love to laugh, smile & be happy whenever I can!

I helped to start a Community Theater! I am in Flapper costume for a starring role in our first Production

Hanging out at Coronado Beach, San Diego

Hiking in the gorgeous Hualapai Mountains, Kingman, Az

I competed in a singing Contest "Bullhead Idol"! I came in 3rd after winning the semi finals

I went crazy for New Mexico Hatch Chiles this year!

My sisters & I at my Nephew's wedding in Michigan in October

Me with My Mama & Sisters at Geoff's Wedding

Lizzies kitchen Makes the Best pancakes Ever!

These hairy leopard shoes with chanel style adornment were my fave shoes this year

Melinda & I hanging out at a Vinyard in Napa Ca at a right after harvest & crush

Chandon Winery was one of my very favorites! Love me some bubbly!

Melinda & I went to Culinary Institute in Napa for lunch. Awesome!

My nephew, Geoff & Sarah, the happy wedding couple at their rehearsal dinner.

My costume for my singing performance in "Vaudeville tonight"

After party for my Theater family-some clown kept trying to pick me up at the bar!

Struttin my stuff at Community theater Cast & crew after party closing night

My Myer lemon tree fruiting, best lemons, ever!

Helping crazy Chef Melinda make food for Video shoot Chocolate/bacon mango mousse!

Keeping hubby happy with lots of comfort food! He loves meat!

Love my new Hat

Rocking my Blue Nails, Bling ring & Chrystal Heels

Loved the local "Voices of the River" Christmas program

My favorite sugar cookies for christmas, mmmm Lola's Favorite Sugar Cookies

Tried Black Rice for the first time-love it!

My handsome boy rockin' his 17th Christmas!

Hangin' my 1st baby booties on the tree, Schmancy!

I am crazy about my Tiramisu! Lola's Heaven in your Mouth Tiramisu

Trader Joes find! Coarse Sugar, coffee & Cocoa bean in a grinder!

Love this Flower blend pepper! Contains lavendar, calendula, rose petals

Love my new Chef's knife

Crazy for Quinoa

Coconut oil, super food and cure for anything! Love it!

Love to grind fresh spice blends in my mortar & pestle. Fave is Tuscan-has juniper berries, rosemary, cinnamon, chili, bay leaf, very warm & holiday

Visiting my niece, Brittany in San Francisco

Showing my support for our awesome Marines at SFO Air show Blue Angels

Goofing around in Napa at Elkhorn Peak Cellars

Wine tasting in beautiful Michigan with newlyweds Geoff & Sara

Michigan has some great wineries!

Went wild for Pomegranates in 11

11, my fave number! This was taken on 11/11/11 at 11:11

Going crazy making tons of comfort food this winter, my pot roast!

I absolutely LOVE my Wolfgang Puck Pressure cooker!

So cool! Skull head Vodka & shot glasses

Eristoff Red Vodka, Yummy!

My holy Spirit Tambourine, shaped like a Dove!

Signature Scent, Love it!

Mom's Hearty Baked Country Style Ribs

2011-12-15T13:56:00.000-08:00

A very large thick cut Country Style Baked Rib

Cold weather brings out a desire for solid, heartwarming home made comfort foods. My Mom is from European Russia, the land of long winters, potatoes, root vegetables, cabbage, pork, vodka, and comfort food. I grew up in the upper Midwest, where our northern Indiana winters were very similar in frigidity and duration to those in Moscow. In my childhood, I have vivid memories of the sights and sounds of Mom concocting her stellar hearty, steaming hot Russian Peasant Soul Food. She made borscht, slow cooked soups, meats, stews, roasts, chickens, goulash, potatoes, noodles, pierogi, pelmini, yeast breads, and much more from scratch. When Mom would cook, the smells wafting out of the kitchen were like flute of the Pied Piper to me, luring me into the kitchen. The mouthwatering smells of sauteing onions and browning meat, or the perfume of fresh baked yeast bread, drew me to the kitchen to observe the magical alchemy of her home cooking. This was our quality time, where I learned to love the art of food preparation. Yes, that kitchen was filled with love, the secret ingredient in all good dishes.

Very Thick Cut Country Style Ribs, Meyer Lemons from my tree

One of my very favorite childhood dishes, ya know, the one that you got to request for your birthday, was hands down my Mom's Baked Country Style Ribs. These were not daily fare, but a special treat, as they are very rich. These ribs are first roasted smothered with piles of fresh onion and lemon slices, creating a heavenly perfume that wafts throughout the house, before adding the home made BBQ sauce. The acidity of the lemon and the sauce help to balance the meaty richness of the pork. If you walk into a home where these ribs are cooking, the delicious smell is very welcoming, warming, and amazing. The ribs are tangy, moist, rich, and melt in your mouth tender. They are best served with mashed potatoes and sauteed cabbage. Even though the dish feels very Russian to me, this hearty recipe actually originated from a stained and well worn 1960's Better Homes and Garden's cookbook. That being said, of course, I have added my own tweaks and touches to make it even better.

Ribs smothered in thin lemon and onion slices before baking

Many moons have passed, and Mom still makes her Country Style Ribs when she comes to visit us. They have become are one of my husband's very favorite dishes, as well as her stellar apple pie.

It is impossible not to love the favorite comfort foods you grew up with, even if they do not always agree with your adult philosophy on what you put in your bod-ay to stay fit. As I have stated many times on this blog, I am an 80% gal, meaning that I eat very healthy 80% of the time, the other 20% is up to me, depending on my momentary whims.

Happy Hubby, These Ribs are one of his favorite dishes

The following is not necessarily a low fat or low calorie recipe. Country style ribs are thick cut and hearty, and come in different widths from a few inches, to these Fred Flintstone sized ones I picked up at my local Sam's Club. They look like steaks, but I assure you they are a thick cut country style rib. Country style ribs are thicker and meatier than regular spareribs, as they are cut from the sirloin, or rib end of the pork loin. You can do damage control on this dish by trimming off some of the visible raw fat before cooking, and keep the portions small. If you make it in advance and refrigerate it, you can skim off most of the fat in the sauce before reheating.

Mom's Baked Country Style Ribs

3-4 pounds Country Style Pork Ribs
1 lemon, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
salt & pepper
Sauce:
1 cup catsup
1/3 cup Worcestershire sauce
1 tsp garlic powder
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp tabasco sauce
pinch of salt
2 cups water

Heat oven to 450 degrees. Lay ribs in a single layer, close together in a shallow baking dish, preferably glass, meaty side up. Sprinkle meat with salt and pepper. Cut paper thin onion and lemon slices, using a Mandoline, if you have one. Place garlic, onion and lemon slices on each rib, smothering the meat as pictured above. Bake uncovered at 450 for 1/2 hour.
While ribs bake, make the sauce. Combine all sauce ingredients in a saucepan and mix with wire whisk, over medium heat until it comes to a boil. Reduce heat to low, and simmer, for 8-10 minutes, stirring often. Set sauce aside. If you prefer a spicier sauce, add a teaspoon of cayenne pepper, or dried chipotle chili, to taste.
After ribs have baked for 1/2 hour, remove from oven and pour all the sauce over meat. Reduce oven to 350, and bake for 1 hour, basting every 15 minutes with the sauce. Cover, and keep warm until ready to serve.
Serving suggestion- serve with mashed potatoes and sauteed cabbage, pass extra sauce on the side. These ribs are even better reheated the next day.

Spicy Thai Coconut Curry Butternut Squash Soup

2011-12-06T03:52:00.000-08:00

Spicy Thai Coconut Curry Butternut Squash Soup

While the weather out side is frightful, inside it's warm and delightful. 'Tis the season to stoke up the fire, light up the tree, pour the hot toddy's, and crank up the stove for some soothing home made comfort foods! The desert where I live has turned cold, windy and rainy, so I have been in a serious nesting mood lately. I have been cranking out the comfort food dishes daily, much to my husband's delight. In the last week, I have made many of his favorite dishes, including Pressure Cooker Pot Roast, Pressure Cooker Split Pea and Ham Soup, My Mama's Country Style Baked BBQ Ribs, Mashed Potatoes, Clay Pot Baked Chicken, Bolignaise Spaghetti, Potato Frittata stuffed with grilled eggplant ratatouille with goat cheese, and and my healthy Spicy Thai Curry Butternut Squash Soup.

Butternut and Acorn Squash

Winter squash can be purchased year round, yet is especially appealing in autumn and winter dishes. It is a low calorie, fat free, high fiber, nutrition packed superfood that is sweet and tasty in many dishes, such as soups, stews, chili, pasta, curries, and risotto, or equally delicious on its own, simply roasted as a side dish to any meal. The beautiful orange color indicates high levels of beta carotene, vitamin A, B complex and beneficial minerals. Go here for Health Benefits of Butternut Squash.

Butternut and Acorn Squash

Butternut squash soup is very popular and simple to make, and can be made sweet or savory. Some recipes contain large amounts of fattening cream, which is completely unnecessary for a smooth, creamy soup. I wanted to try something different, and an a great fan of the Thai flavor profile- lime, coconut, curry, lemongrass, and chile so opted for this recipe, which came out great. The recipe I based this on called for a Kaffir Lime Leaf, a common ingredient used in authentic Thai cuisine. Since these are not readily available in my neck of the woods, I substituted lime juice and zest, which gave it a similar flavor, nice and citrusy. I used Trader Joe's Coconut Milk, which is very delicious and creamy, weighing in at measley 60 calories a cup! I changed up the seasoning and proportions, and came up with my own version, and it is is a winner! It is easy to make, extremely flavorful, creamy and delicious, yet super low in calories and fat and high in nutrition. This can be served as a soup, or as a delicious low calorie curry sauce on cooked meats, fish, seafood, or vegetables. Don't throw out the seeds, they are a super nutritious and delicious snack! Wash, dry and place on baking sheet at 275 for about 20 minutes, until golden brown, then season with garlic or sea salt.

Spicy Thai Coconut Curry Butternut Squash Soup

1 large butternut squash, about 2 pounds

1 tsp sugar

1/4 tsp salt

1/2 tsp pepper

2 TB Olive, canola or grapeseed oil

1 cup minced onion

1/2 cup finely diced or shredded carrots

1/2 cup chopped celery

2 minced garlic cloves

1 apple, cored and chopped

1 serrano or 2 Thai chiles, minced

salt and pepper

1 teaspoon fresh peeled and grated ginger

1 teaspoon curry powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin
1 TB spicy red curry paste or sauce

2 cups coconut milk

2 cups broth-vegetable or chicken

zest and juice of one lime

ground nutmeg

Peel, core, seed and cube squash. Place on a foil lined baking sheet, and drizzle with 1 TB oil, and season with salt, pepper, and 1 tsp sugar. Bake at 400 degrees for 25-30 minutes, until soft and tender. Place 1 TB oil in large soup pot, and add onion, carrot, celery, garlic, apple, and chile pepper. Sprinkle lightly with salt and pepper, and saute on medium high, stirring often, until vegetables and apple are soft. Add in ginger, curry powder, cumin, coriander, combining well, lower heat and continue to saute for a few minutes. Add in cooked squash, coconut milk, broth, curry paste, and lime juice and peel. Using immersion blender, food processor, hand mixer or regular blender, process soup until smooth and creamy, adding more broth if too thick. You can leave a in few chunks of squash if you like. Heat soup until it comes to a boil, then turn on low and simmer for 5-10 minutes to blend the flavors. Garnish with ground nutmeg and grated coconut or a slice of fresh lime. If you like more heat, add some cayenne pepper. Use leftover soup as a delicious curry sauce on cooked fish, seafood, meat or vegetables.

Roasted Butternut and Acorn Squash

Trader Joe's Coconut Milk, only 60 calories a cup

Trader Joe's Coconut Milk, Awesome!

Soup before pureeing

Spicy Thai Coconut Curry Butternut Squash Soup

Rinse and dry the seeds, roast at 275 for 20 minutes and season

Autumn Vegan Salad -Quinoa, Yams, Cranberries & More!

2011-11-27T16:14:00.000-08:00

Autumn Vegan Salad, rave reviews, Recipe below

Thanksgiving is here again, idealistically, it is time to come together with family and loved ones to break bread and count your blessings, giving thanks for what you have. Sometimes, things are not all they are cracked up to be. In reality, it's time to belly up to the table with relatives you only see once a year because you can't stand them, driving you to drink, and mercilessly stuff your face with an endless array of rich foods until you pass out. If the booze does not knock you out the tryptophan from the turkey and all those carbs will do the trick. As you pound down cocktails and stuff your pie hole, you may be inclined loudly complain about your life and openly criticize everyone until you get in a violent argument with your lovely relatives and go at each other with the carving knife, or get into a fistfight over the TV remote. Unfortunately the crime and murder rate is higher on this day than others, some blame football rage, or it could just be those dreaded family dinners!

So, if you truly do not feel like subjecting yourself to another "happy" family dinner, by all means run off to the Caribbean and skip it this year. I would totally understand. Or, spare the turkey, go Vegan for a day, and go do something meaningful to YOU. Behave for once, and volunteer to feed the homeless at a soup kitchen, or adopt a needy family by donating their Thanksgiving dinner supplies, or share your table with a soldier away from home, or come up with your own idea. Do not forget to share your blessings with those who have so little to be thankful for, and you blessings will sprout seeds and grow in others.

Autumn "Thanksgiving" Vegan Salad-Recipe below!

As I have stated many times, I have a special warm place in my heart for all my vegan and vegetarian friends and relatives, and like to include them by making something special at every gathering if I can. If not, often times they get stuck eating side dishes and do not get a satisfactory complete meal. I admire their conviction to their values, as I am a huge animal lover. I love vegan and vegetarian dishes, because they are delicious! I eat this way many days, even though I am still a carnivore. I like to include lots of fresh fruits, vegetables, and salads with each meal if possible. Tip: If you fill your plate 3/4 full of fresh vegetables and salad at every meal, limiting portions of starch and meat, you will loose begin to loose weight and have improved digestion due to high fiber content, and will not feel hungry.

This salad is a crowd pleaser, and contains all the popular autumn flavors in one delicious bowl. Makes a great main dish as it contains complete protein, or as a great side dish as it goes well with other typical Thanksgiving dishes. It contains tons of fiber and is packed with nutrition, as quinoa, lentils, brown rice, squash, yams, nuts and cranberries are among the most highly touted super foods.
I recently made this salad for a Thanksgiving Women's Council Luncheon, and it got rave reviews from the vegans and the non- vegans, so I had several requests for the recipe. Here it is! Enjoy.

Autumn Vegan Salad
8 or more servings

2 Cup cooked lentils- any color, cooked until still firm, "al dente"
1 cup cooked brown rice
4 cups cooked quinoa (I used 2 cups red, and 2 cups white quinoa)
1 cup shredded carrots
1 cup finely chopped celery
1/2 cup chopped scallions, green and white
1 small to medium butternut squash, peeled, cubed and roasted
1 medium sweet potato or yam, peeled, cubed and roasted
1 cup dried cranberries, of mixed dried berries of any kind
1 cup chopped walnuts or slivered almonds

Dressing:
1/4 cup real maple syrup
2 TB rice vinegar
2 TB Orange Muscat Champagne Vinegar (from Trader Joe's)
1 tsp soy sauce
2 TB olive oil
1 clove garlic, minced
1 tsp grated fresh ginger (optional)
Dash of cayenne pepper
fresh ground black pepper

Cook brown rice, lentils and quinoa according to package directions, making sure NOT to overcook them, or your salad will be mushy. (My measurements are shown for the cooked product, not the raw.) Cook grains until still firm, or "al dente", and cool. Meanwhile, peel and cube the yam and butternut squash in even, bite sized chunks, spread out on a baking sheet, sprinkling lightly with olive oil, salt & pepper. Bake in 400 degree oven for 15-20 minutes, until cooked through, but still firm, set aside to cool. Whisk dressing ingredients together in a bowl, and set aside at room temperature for about 15 minutes so the flavors can blend. Next, combine cooled grains, carrots, celery, onions, nuts, and berries in a large bowl. Pour on dressing and combine thoroughly. Lastly, top with squash and sweet potato, and gently mix in to combine. Sprinkle with additional cayenne pepper for a spicier salad. Garnish with additional dried berries and nuts. This can be prepared a day in advance, store in refrigerator. Tastes best served at room temperature.
Make sure to taste the salad before serving, and please adjust any ingredients to your individual taste, and use what you have on hand - not rocket science! You could add sunflower or pumpkin seeds, wild or black rice, barley, chickpeas, or whatever you have on hand. Enjoy, here's to your health!

Thanksgiving Tricks & Tips & Favorite Recipes

2011-11-13T15:02:00.000-08:00

Bounty of the Harvest-Brussels Sprouts, Kale, Papaya, Acorn Squash, Cauliflower, Heirloom Tomatoes, Peppers, Pomegranate

I would love to share my recipes with you for all the Thanksgiving basics- appetizers, turkey, gravy, cranberries, Brussels sprouts, green beans, salads, fruits, and desserts, with a twist- I have remade them into tasty healthier alternatives than the standard fare. I have also included some unique dishes that are definitely outside the box. Just don't tell your family that the food is healthy, they will never know the difference, 'cause it will taste delicious! Happy Thanksgiving to all, please count your blessings and enjoy your loved ones, while you still can. While celebrating the holidays, please remember to take good care of you, and give your loved ones the gift of some yummy, healthy life sustaining foods!

I took this photo outside the Michael Mondavi winery in Napa

TIP: This is a very long post, so you might want to read all the way to the bottom before clicking on any links...

Turkey: Bird is the Word!

This gorgeous Turkey got it's tan from basting with Worcestershire Sauce!

Spring is a distant memory, the days of summer have come and gone, fall has fallen, and winter is quickly approaching! With the busy lives we all lead, a fresh, delicious, home cooked meal is a rare commodity. Many will make an exception for Holiday dinners, and pull out all the stops, making traditional recipes that have been passed down for generations, loaded with excess fat, salt, sugar, and other health and figure sabotaging ingredients, consequently packing on the unwanted pounds. You all know, I am a very health conscious cook, but even my own Mom starts most of her holiday recipes with "a whole stick of butter"! I am here to tell you, you can still get amazing flavors without loading your dishes with tons of calories. I have made countless successful Thanksgiving Dinners over the years, and have and updated and modified recipes, and come up with some clever tips and tricks for full throttle flavor without going overboard on unhealthy choices. Plain and simple, focus on the main ingredients, fresh, tasty, and natural, without drowning it in butter, cheese, cream, flour, fat salt and sugar. Not necessary for great flavor! Click on highlighted caption to see how I made fat and flour free delicious "Fearless" gravy, home made turkey broth, and this beautiful bronze bird! Bronze Turkey & Fearless Gravy.

Appetizers

Baby Heirloom tomatoes with truffle oil & chili Flake salt on artisan bread with goat cheese & chives-you can buy these tomatoes now (Nov) at Trader Joes

Our Thanksgiving family gatherings usually start in the early afternoon, continuing on into the evening and the big meal, so we snack on appetizers with cocktails during the day. I prefer to fill up on light foods, so I will have plenty of room for the big meal. One item that is always popular is my home made Bruschetta, which is just chopped tomatoes, olives, garlic & basil with a bit of olive oil on toasted crostini. Click here for recipe:Lola's Bruschetta

Bruschetta I made for my lovely Friend Sharon's Party

Rosemary Flatbread, creamy Goat Cheese, Prosciutto, 30 calories!

No matter what you eat, portion control is key- try and load up on "free" calories, like plain, raw and cooked veggies, fresh fruits, and salad, and low fat proteins like cocktail shrimp, sliced turkey, lean roast beef and ham. High fiber foods like wild and brown rice, quinoa, plain roasted squash and yams (Sans marshmallows and tons of butter & sugar) and healthy stuffing will really fill your tank, so by the time dessert rolls around, you won't have a heck of a lot of room to overindulge. Just taste, savor, but keep the portions of high calorie foods lower than the good for you stuff. You will emerge a winner, happy, full, but without the bloat and weight gain typical of the season.

Cocktail Shrimp - always a good low calorie choice

I love veggies & dip one of my favorite appetizers

Heirloom Tomatoes, Still in season San Diego Farmer's Mkt in November!

Vegetables and Salads -can be the star of the show!

Vegan Options: Whole Grains, Legumes, Yams, Kale, fresh vegetables

I especially love my vegan and vegetarian friends and relatives, so always try and make them something special, so they are not stuck with just eating side dishes without enough complete protein. The carnivores will also benefit from eating these amazing foods, chock full of beneficial fiber and antioxidants. There are many delicious vegetarian and vegan options that can be crafted into yummy seasonal flavored dishes, including brown, wild or black rice, beans, lentils, yams, squash, quinoa, whole grains, tofu, cranberries, nuts, pumpkin, and more. I have created several seasonal vegetarian/vegan salads containing quinoa for complete protein, and loaded with fiber. Click on highlighted caption to try my colorful and delicious Quinoa and Yam Salad recipe as a nice component to your dinner. I have also come up with a new Thanksgiving "kitchen sink" Vegan salad, that contains lentils, brown rice, quinoa, yams, butternut squash, cranberries, walnuts, celery, carrots, maple syrup, cayenne pepper and orange vinegar. Recipe to be published this week! It is a cold salad, but these same components could be used for a hot casserole or stuffing. Use your imagination!

Roasted Brussels Sprouts-delectable!

Brussels Sprouts are a Thanksgiving Day favorite, and are available in all the markets now, and you can get them still on the stalk at Trader Joe's. Being in the cruciferous vegetable family, this tasty veggie has more cancer preventing glucosinolate than it's cousins, cabbage, cauliflower, broccoli, kale, turnip or mustard greens. Roasting your fresh Brussels sprouts intensifies take the flavor, taking it to a whole new level. They should be slightly brown and a bit crispy on the outside, and very firm, yet tender inside. Please do not boil or overcook them until they get mushy. Not only will you loose flavor, you will also boil away the intense nutrients contained in this mini cabbage. Click on highlighted caption for Roasted Brussels Sprouts Recipe.

Acorn Squash- a seasonal favorite

To me, winter squash, sweet potatoes, and yams have such an amazing natural flavor, I find it unnecessary to drown them in marshmallows, tons of butter and sugar. Just a bit, (teaspoons, NOT cups) of butter, brown sugar, cinnamon, maple syrup or agave nectar will greatly enhance the flavor. One half of an acorn squash is just 87 calories, yet is loaded with fiber, beta carotene, potassium,vitamin A, and contains cancer busting phytonutrients. Try my easy, delicious recipe for Simple Acorn Squash here.

Butternut Squash and Yams, a nutritional bonanza, simply peeled, cubed and roasted with olive oil, rosemary, salt and pepper, & a pinch of brown sugar for about 20 minutes

Not Your Mama's Green Beans- Marinated Haricot Vert

Instead of taking some perfectly good green beans and cooking the daylights out of them, drowning them in mushroom soup, cream, butter, and fried onions, why not get some fresh, lovely, slender French green beans? Try some Haricot Vert, lightly steamed served with sauteed onions and mushrooms, hold the soup? Or try my recipe for Marinated Haricot Vert, and serve them cold for a very refreshing, crunchy salad.

Refreshing Fennel and Orange Salad

For a light, refreshing, palate cleansing dish, try my low calorie Fennel and Orange Salad. The crispy, lightly licorice flavored fennel, paired with refreshing immune boosting citrus and a light orange vinaigrette pairs perfectly with the Thanksgiving meal. I made it last year, and it was well received by my guests, they loved it, a nice cleansing, crunchy salad in contrast to the other creamy and rich foods on the plate. You can even dress it up with dried cranberries for Thanksgiving. My recipe is here: Fennel and Orange Salad.

Beautiful Green and orange Tomatoes with Squash Blossoms

Fruits

Pomegranates now in season- nectar of the Gods!

Red fruits, like pomegranates, cherries, cranberries, raspberries, are super high in life sustaining antioxidants, and benefit blood vessels, kidneys, the heart, and overall circulation. Please, Please, Please, DO NOT buy canned Cranberries! Buy the fresh ones, they are one of the easiest things in the world to make, I have been making them since the age of 10. By the time they are drowned in sugar and high fructose corn syrup and sit in a dark can on the grocery shelf for months and years, much of the high nutrient and antioxidant qualities of the magic berry are lost. Go buy a bag of fresh cranberries, and click the highlighted link for my Crazy Good Spicy Cranberry Sauce, or if you do not like it spicy, just adjust the seasoning! It is insanely and addictively yummy. There is also a basic recipe on the back of the bag, it is just boiled cranberries in sugar water- too boring for me, and too much sugar!

Healthy, Delicious, sensuous Cranberries

Another family favorite is my healthy Apple Waldorf Salad, that makes a great holiday side dish, breakfast item or anytime snack. Low calorie, high in fiber, nutrients, and flavor, this is another original recipe of mine, and one of my husbands favorite dishes. See how you can turn some very ordinary ingredients into something extraordinary! Recipe here: Healthy Apple Waldorf Salad

Ingredients for Healthy Apple Waldorf Salad

Sliced Pears, Prosciutto, Gorgonzola Cheese, Walnut & Cranberries on Butter Lettuce

Try this festive and tasty Pear, Prosciutto, and Gorgonzola Salad. Simply arrange slices of pear, prosciutto ham, crumbled Gorgonzola cheese, dried cranberries and walnuts on butter lettuce, serve with simple vinaigrette. On one plate you have salty, sweet, tangy, tart, creamy, crunchy, and buttery textures and flavors. Absolutely delicious! This is a nice compliment to fall foods.

Desserts

My Original recipe "Drunkin' Punkin' Cake"

I do not bake very much, but when I do, I always try and sneak in some fiber, and cut down on salt, sugar and fat if I can get away with it. One of my hands down favorites is my Drunkin' Punkin' Cake. Rum keeps it moist, and I have adapted this recipe, by reducing the fat & sugar. I even have a fat free variation, using applesauce. This cake is dense, like a pound cake or tea bread, and contains tons of fiber in the pumpkin, nuts, raisins Yum! Recipe here: Drunkin' Punkin' Cake

My other all time favorite is a good Tiramisu. I rarely order dessert out in a restaurant, but when I do, it is Tiramisu. There are many variations of this delectable Italian dessert out there, so I researched it, and my original recipe is a compilation of several recipes I found, plus I added my own touches. I was amazed at how easy it was to make, and how incredibly creamy and rich it tastes, yet contains no cream and it is only 200 calories a serving. It is heaven in your mouth! My guests had facial orgasms over this dish, eyes rolled back, they could only utter one syllable, MMMMMMM. Recipe Here: Lola's Tiramisu

Lola's Tiramisu, Heaven in your mouth! 200 calories a serving!

That's all for now, please enjoy your holidays, and I hope I have inspired you to think outside the box, and try some healthier alternatives this year!

Quinoa & Yam Salad

2011-11-01T14:20:00.000-07:00

Colorful, healthy, delicious Quinoa & Yam Salad

Quinoa has become increasingly popular in the last few years, with good cause, as it is considered a super food, a gluten free, and a complete protein with multiple nutritional benefits. Although it resembles a grain, quinoa is actually a seed from the Chenopodium plant, which is related to spinach, beets and tumbleweeds. It is not a grass or grain, making it gluten free, and it is a complete protein, very important for vegans and vegetarians. It reminds me of cous cous in flavor and texture, so makes an excellent wheat free substitute for tabouli salad. It is an excellent source of vitamins minerals, fiber and easy to digest. It has a delicious, nutty flavor and can be served for any meal, warm or cold.

Eating quinoa on a regular basis can help prevent many infirmities, including cancer, diabetes, heart disease and more. For a detailed nutritional profile and analysis go here: Nutritional Facts about Quinoa

Quinoa & Yam Salad over Organic Baby Spring Mix with Persian Cucumbers

Just to be clear, although healthy, quinoa is not necessarily a low calorie food, as it has about 225-250 calories a cup cooked, but the nutritional benefits outweigh the actual calories. I bulked it out with lower calorie, but fiber rich carrots, peppers, and cabbage to lower the calories per serving, and to provide a nice crunch. I added sweet yams, to balance the flavor as quinoa can be a tiny bit bitter. Yams are another high fiber, nutritional power house, bursting with beta carotene and vitamin A. I used less oil than most recipes call for, as I find you do not need lots of oil to get a great, refreshing flavor. The salad I put together is colorful , tasty and super healthy. Enjoy it as a side dish, or over a lettuce salad for lunch.

Quinoa and Yam Salad

1 cup quinoa
2 Cups water or chicken or vegetable stock
1/4 cup minced red onion
1/2 cup shredded carrots
1/2 cup diced fire roasted bell peppers
1 cup finely chopped purple cabbage
1 medium sized yam, or sweet potato,cooked peeled & diced
Dressing:
1 TB olive oil
2 TB White Balsamic or Rice Wine Vinegar
1 garlic clove, pressed & minced
1 tsp sugar or agave nectar
1 tsp low sodium soy sauce
Dash of cayenne pepper
Dash of Salt

In a medium saucepan, stir together the quinoa and water. Bring to a boil, cover and reduce heat to medium-low. Simmer for 15 minutes or until cooked. Fluff with a fork and set aside to cool. Cook yam in microwave or oven, cool, peel & dice into small cubes. Combine cooked quinoa with chopped vegetables. Whisk dressing ingredients in small bowl and pour over quinoa and vegetables, and combine thoroughly. Put salad in refrigerator to cool and serve chilled. It will keep in your fridge for several days.

Healthy Chicken Roulade

2011-10-02T14:18:00.000-07:00

Healthy, Low Cal Chicken Roulade sans sauce

Hello friends! Fall is here, and I am enjoying the cooler weather and beautiful mild sunny days here in the desert. Of course, mild for us is 100 degrees, but at least it cools down at night! I have not been posting as frequently as I used to, but there are many great recipes and posts in my archives for you to enjoy. I am also thinking of experimenting with a new dynamic format. The only problem is, when I do so , all my personal pictures on the right side disappear! Oh well, I will continue to experiment and to share my yummy, healthy recipes and tips.

Chicken Roulade shown with Brown Butter Honey Jack Daniel's Sauce

The past few weeks, I have been working on toning up and loosing some fat, so I am back to my super low cal recipes, like my 100 calorie Creamy Spinach Omelette. Also increasing my workouts, getting nice and tight, feels great! That being said, I still need to cook for my skinny hubby, so I make undetectable low cal changes to dishes that I cook for us. The flavor is still full throttle, so he does not even notice. I was afraid to tell this meat lover I put tofu in his food until after he ate it, Ha Ha! He loved it, turned out great, so I will share my easy recipe wit youze! My filling was a bit loose as it does not contain alot of cheese in the interest of keeping calorie & fat content low.

Pound boneless breast between sheets of saran until thin

Use the flat side of mallet as well as pronged side to prevent tearing

Mix filling ingredients

Fill flattened breasts and roll up

Do not overfill, using toothpicks if necessary to hold

Brown rolls in butter

I threw in some asparagus to cook alongside the rolls

Healthy Chicken Roulade

makes 4 servings

2 Large, boneless, skinless chicken breasts

2 Teaspoons butter for browning
Salt & pepper

Filling:

1 pound fresh organic baby spinach

4 oz firm tofu

1/4 cup chopped onion

1 large or 2 small garlic cloves, minced

1/4 cup freshly shredded Parmesano reggiano cheese

2 TB creamy got cheese-or- 2 TB jarred creamy Alfredo or creamy pesto sauce

a pinch of fresh grated nutmeg

fresh ground white pepper

Sauce:

2 Teaspoons butter

1/4 cup "Jack Daniels Honey" or- brandy, or Marsala wine

1/2 cup chicken broth

Wrap breasts loosely in saran wrap and gently pound with meat mallet until you have a nice, thin cutlet. Spray large non-stick skillet with olive oil cooking spray, and wilt spinach on medium high, stirring often. Cool wilted spinach and squeeze gently to remove excess water before chopping finely. Mix spinach with remaining filling ingredients in a bowl, crumbling tofu with your hands until it is the texture of cottage cheese. Divide filling among the pounded breast fillets, and roll up tightly, around the filling. Be careful not overfill you breast, or it will not stay closed. Use toothpicks to secure roulade if necessary. Season Roulades with salt and pepper. Melt 2 teaspoons (2 pats) butter in non-stick or porcelain skillet, then add chicken roulades to hot skillet, and brown on one side, then carefully turn over with tongs to brown the other side, on medium high heat. Since this chicken is pounded thin, it cooks quickly. When chicken is brown, lower heat and saute a few more minutes until cooked through. Remove breasts from pan, cover loosely, and set aside. Using the same skillet the chicken was cooked in, increase heat to medium high and add in 2 tsp butter, watching carefully and stirring until the butter is slightly brown. De glaze pan with Jack Daniels, brandy or wine, stirring to remove brown bits from pan. Add in broth, bring to a boil, then lower heat simmer, stirring often until sauce thickens. It should be a beautiful brown color.
Slice roulades into pinwheels, top with sauce and serve.

Featured Superfood: I Love Spinach

I learned at a very young age that spinach was good for you, from watching old Popeye cartoons, of course! Except he ate it from a can- no thanks! Gotta be fresh, and organic, which is readily available everywhere from Earthbound farms. I think frozen spinach is OK to use in cooked dishes, but of course fresh is healthier and far more flavorful. I use fresh spinach in so many ways, cooked and raw. I put it in soups, sandwiches, omelets, salads, pizza, pasta and as a filling for lasagna, chicken, beef and more. I also love it just plain- fresh wilted spinach with just a small sprinkle of Parmesano Regianno & white pepper is hard to beat!

Spinach is among the world's healthiest of vegetables, containing phytonutrients,anti cancer flavinoids, high concentrations of antioxidants and vitamins, especially vitamin K. It is low in calories, and unlike many other greens contains protein. I put it on sandwiches, as it holds up much better than lettuce.

Read More About Spinach Here

My Spinach Photo Gallery

100 Calorie Creamy Spinach Omelete

Spinach and Fruit Protein Smoothie

Wilting plain spinach in a pan with a bit of olive oil cooking spray

Wilted Spinach cooling for my Chicken Roulade filling

My treat-Plain wilted spinach with a shred of fresh Parmesano reggiano

Chillin' & Grillin' Tips for Great, Easy BBQ

2011-09-12T12:59:00.000-07:00

Bronzy Grilled whole Seasoned Frontal Butterflied Chicken

This demure golden bird is "correctly" Butterflied, down the back

Labor Day weekend has come and gone, marking the end of summer for many, unless you happen to live in the land of endless summers, like many of us do! I have now spent 30 years living in the sunbelt, 25 in Southern California and 5 in Arizona. As I often say, I will not live anywhere where palm trees do not grow! Grilling is synonymous with warm, fair weather, so sunbelt dwellers tend to grill and barbecue year round. Labor day is a traditional grilling weekend, often a final summer blowout for those who live in colder climate.
Here is the recipe for the chicken pictured above, it is exactly the same as my Grilled Cornish Hen Recipe, except just substitute a whole chicken, and use a foil packet of dry smoking chips on grill.

Grilling Pesto Shrimp & Corn for Arrugula, Corn & Shrimp Salad

Flap Steak & Grilled Veggies for Fajitas

I prefer the taste of just about anything grilled or barbecued- meats, poultry, seafood, fish, ethnic foods, veggies, pizza, and even whole turkeys. Grilling and barbecuing can be labor intensive and very time consuming if you get into charcoal, various types wood fires, slow smoking, fancy grills, pit or brick BBQ's, and endless varieties of rubs, marinades and sauces. Or, it can be quick, easy, energy efficient and absolutely mouthwateringly delicious- done simply, the way I do it.

Grilling Mixed Fish Kebab

Every culture seems to have their own delectable grilled or barbecued specialty, especially street foods, as the aroma of grilling meats is so enticing. Growing up as a kid, we rarely ever barbecued except on our summer trips to the lake, usually just hamburgers and hot dogs on charcoal. My Russian Mom was not fond of grilled food. I do no think Russians grill much- too cold there! My errant warm blooded Uzbek Dad, on the other hand made a fabulous "shashlik" or lamb kebab, marinated in chopped onions and spices, cooked over charcoal until crispy and juicy, Yum! As a young girl of 16, I accompanied him to Turkey for an extensive trip, where we had some amazing grilled foods. Some relatives even killed a sheep in our honor, kinda sad, but that is how they do things - farm to table.

Grilled Lamb Chops with Lowfat Chimichurri Sauce

Grilled Carne Asada Marinated Tri Tip

Making Pizza on the grill 450-500 degrees, 8 minutes!

BBQ Baby Back Ribs

My husband is a meat lover, so I often make him his favorites: grilled Cornish Hens, chicken, pork ribs, carne asada tri tip, and steaks. Unfortunately, he does not eat fish or seafood, but I love it and grill it up for myself. After 18 years of marriage and regular grilling, I have developed quite a knack for these tantalizing grilled delights. Also, when entertaining, who does not love a good BBQ? I even make sure to grill up veggies and mushrooms for my vegetarian nieces. Here are some of my photos, tips, shortcuts, and recipes for your perusal.
Click here for my BBQ Baby Back Ribs recipe.

BBQ Baby Back Ribs, on my Chinese Platter

Quick and Easy "Smoked" Meats

When it comes to most anything in life, I am always looking for the shortest, most painless distance between point "A" and "B". Even though I love to cook, and make most of our meals from scratch, I have very little patience for complex food preparation that takes many hours to achieve. When I start cookin' I wanna eat ASAP, not 8-12 hours later! Okay, I cheat a bit when it come to smoking food on the grill. I have always loved smoked meats and fish, so have discovered some handy shortcuts to get that smoky taste with very little time, effort or investment in elaborate smoking devices.
I purchased these inexpensive "dry smoking chips" at my local store, no soaking, no fuss no muss, just put the dry wood chips in a foil packet, punch holes in it, put right on gas or charcoal grill along with your meats or fish, put the lid down, and it makes smoke, giving the food a wonderful authentic smoked flavor. I have successfully used this method on chicken, steak, tri-tip, and pork ribs and chops, and salmon. My other shortcut to smoky flavor is to use Wrights Original Liquid Smoke on Ribs, chicken and beef for a subtle smoky flavor without adding any extra calories or cooking time.

Dry smoking Chips- Easy and makes food delish

Packet of Dry wood chips makes for a yummy "Smokin" Chicken

Schmokin' Chicky!

To get crispy brown skin on your poultry, use lots of original Lea & Perrin's Worcestershire sauce, it is fantastic on poultry or meat prepared any way. It encourages carmelization, like taking your chicken or turkey to a tanning booth! It imparts a wonderful flavor as well. Works great weather roasting or grilling.
Here is the recipe for the chicken pictured above, it is exactly the same as my Grilled Cornish Hen Recipe, except just substitute a whole chicken.

Grilling Gallery

Grilled Polenta with berries

Grilled Fish with Mango Salsa

Grilled Flying Fish Kebab with Lowfat Chimichurri Sauce

Satay Chicken with spicy peanut sauce

Arctic Char, and asparagus, both grilled on my indoor grill

Buffalo Meat Slider on Grilled Baguette with Grilled Green Tomato

Grilled Veggies

Grillin' Veggies

I sprinkle the veggies with olive oil, garlic, and salt and grill until tender crisp. There are so many uses for grilled veggies besides serving them as a side dish- use in soups, sauces, salads, sandwiches, pizza, lasagna, hot or cold pasta. Caramelizing them on the grill gives them a whole new flavor dimension, sweet earthy and delicious.

Grilled Portabella Mushrooms

Grilled sweet Peppers

Grilled Japanese Eggplant

Using my indoor grill peppers to be used on veggie wraps

Grilled New Mexico Hatch Chile- Makes best salsa ever!

Five Minute 50 calorie Easy Egg Drop Soup

2011-08-27T08:07:00.000-07:00

At the tender, young age of 14, my very first job was at a Chinese Restaurant called "Pagoda Inn". I worked there on and off as a waitress for 5 years, and made great tips for a kid, as I was serving full 4 and 5 course meals instead of working in a fast food joint. This job supported me very well, allowing me to buy my own car, clothes, a trip to Europe, and eventually it paid my rent. I am sure my friends from Goshen remember this place, they had terrific fresh Cantonese food, considered very exotic for the time and place. They made most everything from scratch, and one of their most popular specialties was home made egg drop soup. It tasted good, yet was laden with cornstarch, eggs, yellow food coloring, oil and was high in sodium. I devised a way to quickly prepare my own version that is low in sodium, fat and carb free, with only 50 calories, yet has 9 grams of protein, to help stabilize blood sugar and provide lasting energy. Plus it is pretty darn tasty! I spiced mine up with fresh grated ginger root, chives, scallions, and white pepper. You can add soy sauce and salt to taste, but keep in mind this will increase the sodium content.

100 Calorie Creamy Spinach Omelette

Lately, I have been trying to take off a stubborn 5 pounds that I have somehow put on this year, so have been cutting back on fat and calories for the last few days, and have stepped up the workouts, hoping for a victory in the never ending battle of the bulge. When starting a fitness program, one of the first things I do is to get out the "Egg Beaters" and start eating high protein, low cal, no carb 100 Calorie Creamy Spinach Omelette with warm tomato compote, or Original 100 calorie Creamy Spinach Omelette for breakfast.

Classic Chinese Comfort Food: Jook, or Rice Porridge

Wiki Shiitake Soup

After a couple days of omelette eating, I wanted something different, and was craving something light and warm, yet filling before my workout, so I came up with this low Cal Egg Drop soup, which I have never made before. I have posted many times about my preference for soups for breakfast. See Wiki Shiitake Soup and Jook-Chinese Rice Porridge for some easy, yummy 100 calorie soups. In my travels to the Far East, I learned that Asian, or "Japanese Style Breakfast" is always some form of soup, usually miso, served with various condiments including smoked fish. This will vary from country to country, and is widely available in Hawaii, where there are many Japanese tourists. My favorite was the Thai version, as it included noodles and lots of hot condiments. I do prefer a light fortifying soup in the morning, as opposed to heavy meats, bread, potatoes and eggs that are served for American Style Breakfast, especially when traveling.

5 Minute Easy 50 Calorie Egg Drop Soup

makes 1 serving

1/1/2 cups low sodium chicken broth

1/4 cup Eggbeaters egg substitute (These are actually fortified real egg whites)

1 teaspoon chopped scallion, or chives, fresh or dried

Optional Garnishes:

grated fresh Ginger root

White pepper

Soy Sauce

Thai Fish Sauce

Salt & Pepper to taste

Hot sauce

Heat chicken broth gently in a pan or pot until it just begins to bubble and turn down heat. Meanwhile, heat a small, non stick skillet on medium low and add in eggbeaters. With a rubber spatula, stir eggs gently and continuously combining the cooked and raw egg, until you have a very soft scramble, partially uncooked. Add scrambled eggs to the hot chicken broth and stir gently with a whisk or fork. Pre-scrambling the eggs keeps your broth from becoming too cloudy, and you get a few nice egg chunks to bite into. If you prefer more clouds, drizzle some of the raw eggbeaters in the hot broth. Serve immediately after garnishing soup with scallions and any other optional suggested garnishes listed above.

Variation:

For a more hearty soup, cook 1 cup finely shredded "angel hair" cabbage, and a pinch of shredded carrots in chicken broth before adding eggs and scallions, adding more broth if necessary.This will add bulk and fiber, yet will only add about 12 calories.

Soft Scramble eggbeaters in non stick skillet before adding to hot broth

Five Minute 50 Calorie Easy Egg Drop Soup

2 Basic ingredients: Egg Beaters and Chicken Broth

Egg Beaters Nutrition Info

Chicken Broth Nutrition Info

Fatoosh - Middle Eastern Chopped Salad

2011-08-21T12:40:00.000-07:00

Fatoosh- Middle Eastern Chopped Salad

Admittedly, I am a salad freak. I love salads of just about any type, and strive to make them a mainstay of my daily food intake to maintain weight control and for good health. I live in a hot climate, so salads are always a cool and refreshing alternative to a hot meal or a great side dish with any protein. I have noticed that folks who eat lots of salad often get into a rut, and end making the exact same salad every day, which they become bored with. To keep things interesting and stay on target with weight loss goals, mix it up- try different greens, toppings and dressings. I especially love ethnic types of salads- Middle Eastern, Mediterranean, Greek, Italian, Thai, Chinese, and more. I prefer very lightly dressed salads, as I enjoy the taste of the greens and veggies.

Sumac- a delicious sour, tangy spice is the key ingredient in Fatoosh

One of my all time favorites is Fatoosh, a salad of Arabic origin, which is served throughout the Middle East. I first experienced this intoxicatingly delicious salad when I lived in San Diego, courtesy of my former neighbor, who is a Chaldean (Christian) Iraqi, and was the owner of a Greek restaurant. Layla made an amazing Fatoosh, producing it by the vat for my husband and I, as we could not get enough. This salad is very savory, and the main spice in it is sumac, which is very sour and tangy, similar to citrus. We served it at a dinner party, and not everyone liked it, some find it bitter, but that made us happy, as there was more for us to devour, Ha ha! Wierd, that my husband likes it, since he usually does not like savory bitter or sour foods, which I adore.

I have not eaten Fatoosh in years, but got inspired to make it after dining at Zaytoon , an Iranian restaurant in Las Vegas. Zaytoon is a reasonably priced, family friendly restaurant featuring delicious, home made Middle Eastern food, a fresh juice bar, deli, and adjoining exotic foods market. After a stellar meal of Filet Mignon kebab, rice and salad, and an amazingly fortifying glass of fresh pear, carrot, orange, and ginger juice, I purchased some unusual and interesting food items to "play" with at their market. I bought lots of exotic whole grains and beans, nuts, grape leaves, white cardamom pods, and some fresh sumac, a tangy, sour spice that is typically used on Fatoosh, and many other dishes.

Fatoosh Salad, garnished with chopped mint

Fatoosh is actually the Arabic word for a type of flat bread, which is normally the basis of this salad. Day old or stale pita type bread is toasted and served in, or along with the salad. It is really just a chopped salad with olive oil and lemon juice dressing, served with toasted or heated pita, mixed with parsley and garnished with tangy, dark burgandy, sumac powder. I was able to recreate this taste, with out overdoing the oil and bread, cutting out calories and carbs. This is always my goal in re-creating foods at home, go for the full taste, just not all the fat & calories. I figure any calories I can scrimp on is like money in the bank, I can splurge on something else later if I choose, or not! If you are not counting calories or carbs, feel free to drizzle on some extra olive oil and have a piece of warm pita bread with your Fatoosh.

Fatoosh shown here with romaine lettuce

Fatoosh Salad
8-10 servings

medium dice into uniform, bite sized pieces the following vegetables:
1 1/2 cups Persian or hothouse cucumbers
1 cup tomatoes
1 cup bell peppers
2 cups purple cabbage
1/2 cup red onion
1/2 cup red radishes
1/2 cup minced Parsley
Juice from 1/2 lemon -2 TB
1 TB White Balsamic Vinegar, (or any other white vinegar with a pinch of sugar)
2 TB olive oil
3 TB Sumac Powder
2-4 cups Romaine lettuce cut into small pieces-about 1 head(optional)
Salt
Pepper
Garnish: Pita Bread, Feta cheese (Optional)

Medium dice into uniform cubes cucumbers, tomatoes, peppers, and cabbage. Add in radishes, onion and parsley. Season with salt and pepper, and top with parsley, lemon juice, vinegar and sumac, gently tossing to thoroughly combine all ingredients. You can eat it like this, or combine mixture with romaine lettuce just before serving. Adjust seasoning to taste, adding more salt, sumac or olive oil if it is too acidic for you. Garnish with a sprinkle sumac and chopped parsley, and optional feta cheese and toasted or heated pita bread triangles.

Blackened Mahi Mahi with Mango Carpaccio & Salsa

2011-08-18T09:42:00.000-07:00

Blackened Mahi Mahi with Mango Carpaccio & Mango Salsa

Hi All! trying to get back in the groove of food blogging after having a very busy summer so far this year! I have hardly had time to cook or blog as much as I would like to, I miss it, as cooking and eating delicious, healthy food is my passion. I think I only posted twice in July, but hey, you have lots of my archival recipes and posts to check out in the meanwhile. I hope you enjoy this healthy, low cal, easy and delicious recipe, it has that light fresh taste that is perfect for hot weather. Eating lots of fresh fish and fruits reminds me of my wonderful and memorable journeys to the tropics of Mexico, Hawaii, and Asia.

Got these delish, ripe Mangoes on sale at Safeway 10 for 10.00

This 'lil blog turned one year old in July, 2011, and what a marvelous journey it has been. This foodie world I have gotten myself into has been so rewarding, exciting and lots of fun. I have enjoyed sharing my recipes, stories and photos on this blog; as well as cooking for people, traveling, attending foodie events, meeting new and exciting people and making new friends, and re-connecting with old ones. All of this has been chronicled on my posts and photos, my virtual journal, for the last year, right here. I am truly enjoying the journey, no matter where it may take me from here.

Thank you to all my wonderful friends and supporters, I truly appreciate your kind words of encouragement, that is what keeps me going. Don't be afraid to leave some comments and feedback here on any of my recipes that you may have tried. Ok? I am thinking about doing a second blog just about salads, will let you know! I have a catchy name for it, and it will be fun, as I am, after all, crazy about salads.

Blackened Mahi Mahi with Mango Salsa & Mango Carpaccio

This is a recipe most everyone will enjoy, a no brainer really, flavorful, quick and easy to prepare- not to mention super healthy and low calorie!! I made this meal in 8 minutes!! Variation: For fish tacos, serve blackened fish and mango salsa and carpaccio on a warmed corn tortilla, garnish with chopped cabbage or lettuce, avocado, and crema or sour cream.

Fish:

Mahi Mahi or any fish fillet

Chile powder
cooking spray

Dredge Fish in chile powder to coat well. Then turn grill on high, using cooking spray, cook fish on both sides until seared on the outside, and cooked through, just a few minutes on each side. I use an indoor Wolfgang Puck Panini-Press Grill because it gets screaming hot, and quickly cooks any protein.

Blackened Mahi Mahi Filet

Mango Carpaccio
I have always loved Carpaccio of beef or fish as part of any fine dining experience. It is always protein, sliced paper thin and served raw or smoked with various condiments.
I saw a recipe post from an innovative chef who made carpaccio out of mango, and I thought it would be the perfect component to sweeten up and adorn this savory, spicy fish and salsa dish. Just peel a mango and freeze it whole, then with a sharp knife, slice it into paper thin slices. Serve on fish or chicken, or top with ice cream, sorbet, or berries for a refreshing dessert.

Mango Carpaccio served as dessert

I purchased more ripe mangoes than I can possibly use, so will peel, chop and freeze them for future use in sorbets, smoothies and salsas, as they do freeze beautifully.

Mango Salsa
This is how I made my Mango Salsa, but feel free to improvise with whatever ingredients you have on hand. Serve the Mango Salsa in chunks or blended, as you prefer. If you are pressed for time, and do not feel like nicely evenly dicing and chopping all the veggies for the salsa, by all means rough chop them & throw everything in a food processor, like I did.

1 Mango peeled and chopped

1/4 cup onion, chopped

2 green onions, chopped

2 small or 1 large red tomato, chopped

1/2 cup halved yellow cherry tomatoes

1/2 sweet bell pepper chopped

2 hot peppers, diced

2 tsp finely minced fresh ginger

1 clove garlic, minced

1/2 cup minced cilantro

or- 1/4 cup minced fresh mint

2 TB fresh lime juice

1/4 tsp salt

1/8 tsp pepper

Combine ingredients, and mix well for a chunky salsa, store in refrigerator. For a blended salsa, rough chop ingredients, put in food processor, and blend just until combined. Any of the vegetables can be grilled before chopping or blending for a roasted salsa. Adjust the heat to your taste, by adding more or less hot chiles. Serve with fish, chicken, or seafood.

Top blackened fish with Mango Carpaccio, & Mango Salsa, & Viola!

Local Produce & Fancy Vegan Mushroom & Corn Soup

2011-07-30T03:49:00.000-07:00

Red corn, micro marigolds, dried morels, dino kale, lemon cucumbers, shiitake mushrooms & Heirloom tomatoes

Hi Ya'll! I have been visiting San Diego once again to help out my sister with her huge birthday party, so of course we visited the awesome Farmer's Market in Hillcrest. It has got to be one of the best farmer's markets in the U.S.A., with loads of freshly picked local produce, flowers, honey, olives, fish, artisan made foods, and more. The unusually mild, temperate and sunny climate is conducive to growing just about anything you could imagine, year round. I picked up some unusual foods to play with this time, and created a lovely Vegan three course meal that was beautiful as well as delicious. The last couple of weeks have been stressful and busy- notice no blog posts-a sure sign I am overwhelmed! When I am feeling run down, I often turn to vegan food to recharge my batteries and soothe my system, it really works for me. This time, I made it really delicate, pretty and gourmet, like spa cuisine, as vegan/vegetarian food can tend to be a bit rustic and heavy handed at times. I consider food as my art medium, and had lots of fun making these beautiful, tasty and healthy dishes!

Lemon Cucumbers- 1st Course

I saw these weird looking pale yellow orbs next to some pickling cucumbers, at the farmer's market, and was instantly intrigued. The vendor informed me that they were "Lemon Cucumbers" and gave me a sample. Sold! They have such an intensity of cucumber essence, yet are light, sweet and very crunchy with no bitterness. I also picked up some fresh organic dill, tastes nothing like the stuff you buy in a clamshell at your supermarket. Nope, tasted just like the dill my Mom used to grow in her garden. So, I put together a salad with lemon cucumbers, dill, white balsamic vinegar, salt & pepper. I topped it with microgreens and edible micro marigolds. The star of this dish is the beautiful taste of these lovely fresh veggies. Pretty Delicious!

Lemon cucumber, fresh dill, microgreens & mico marigolds salad

Whole Grains- 2nd Course

Part of the Mediterranean Diet includes lots of whole grains, so I am interested in experimenting with the many varieties now available. I picked up this pre made fresh edamame & whole grains salad at Whole Foods in Las Vegas, as my second course. It contains edamame (soy) beans, red quinoa, pearl brown rice, farro, carrots, onion, peppers, cilantro, vinegar & spices. After devouring the Lemon cucumber salad, I put the whole grain salad in the leftover vinegar & dill with a little salt & pepper- outstanding!

Edamame, Red Quinoa, pearl Brown Rice, Farro, & veggies

Fancy Vegan Mushroom & Corn Soup- 3rd Course

Shiitake & Morel Mushrooms. Red Corn, Dino Kale, Micro Marigolds, chives

For centuries, mushrooms have been used medicinally to heal and promote immune support, not to mention they are delicious! They are a complete protein, super low in calories and fat, and make a great meat substitute. At the Farmer's Market, I picked up some fresh shiitake mushrooms, one of my all time favorites, so decided to concoct a soup. I found these tiny, dried Morel mushrooms at Whole Foods, and could not resist adding them to the mix. Another throwback to my youth - we used to go in the woods in Northern Indiana, and pick huge morels and fry them up. Delicious! We had no idea that these could be worth anything. Well, my friends, in today's world, these mushrooms are very pricey, almost as much as truffles. The dried morels I purchased sell for 289.00 per pound! I got 12 small ones, which were a fraction of an ounce, for almost 6.00, not bad!

Dried Morel Mushrooms- $289.99 per pound!

Reptilian Dino Kale

I got this weird organic "Dino Kale" on sale at Whole Foods, and could not resist trying something new. It has a very rough texture, like a reptile, and is a bit bitter raw, but cooked, it gave my soup a great flavor. I also picked up some fresh, red corn, which is sweeter than yellow, and added it to my soup, as I wanted a sweet element, similar to Thai soup. I am a huge fan of corn, and love it in any way, shape or form, (except high fructose corn syrup, LOL), as I did grow up in the corn belt.

Red Corn, Dino Kale, edible Micro Marigolds

Fancy Vegan Mushroom and Corn Soup
Makes 4 small or 2 average servings
10 -12 fresh shiitake mushrooms, sliced
1/4 cup onion, finely diced
2 tsp olive oil
1 clove minced garlic
1/2 tsp salt
1 tsp finely ground white pepper
1/2 cup fresh red or white corn
1 tsp sugar
1 TB chopped fresh ginger
1/2 cup finely chopped kale, including some stems and leaves
1 TB soy sauce
5 small dried Morel mushrooms, optional
2 cups water
1 cup vegetable or clear mushroom broth
1 TB finely minced chives-fresh or dried
Fresh, edible flowers to garnish (optional)

Heat a non-reactive soup pot on high, and add olive oil. Saute shiitake mushrooms, and onions, stirring often, until soft and slightly caramelized. Season with salt & pepper, add corn, kale, garlic, sugar and ginger, and saute for about one minute, before adding soy sauce, broth, and water. Bring to a boil on high heat, then reduce heat to low, and simmer for about 30 minutes on low, until kale is soft and flavors have blended. Add optional dried morels during last 15 minutes of cooking. Add more liquid as needed. Serve garnished with chives and edible flowers.

So, there you have it, my fresh and delicious pretty vegan spa cuisine 3 course meal. I sure enjoyed it! Now that I have spoiled myself with this food, time for some rest, and I will recharge my batteries, to get ready for my next adventure!

Summertime Treats- Fruitsicles

2011-07-12T12:31:00.000-07:00

Strawberry and pineapple frozen Rocket Pops

Sumatime, and the living is easy fish are jumpin' and the cotton is high... Ok, so it is sweltering hot most places in here in our great USA, and we are all looking for ways to cool off. Nothing is more refreshing in the heat than frozen treats, like sorbet, popsicles and ice cream. Instead of purchasing sugary, chemical laden frozen treats, why not make your own? In just a few minutes, you can whip up a real fruit puree in your blender or food processor, put it in popsicle molds, freeze, and have a healthful, delicious cool treat for yourself, family and friends. This is a great way to use up extra fruit that you have around the house, so that it will not go to waste. It is also a sneaky, tasty way to get more fruit into your kids and SO's. (Significant Others), instead of fattening sugary, frozen treats. These fruit pops are great tool in weight loss, as they are super low calorie and satisfying as a snack or treat. Use your imagination- try your favorite fruits in any combination- suggestions: cucumber, melon, pineapple, peaches, mangoes, berries of any sort; spice it up with fresh herbs, like mint or ginger root. I use a bit of seltzer water to thin out the puree, and if it does not taste sweet enough, add a bit of agave nectar or stevia.

Vintage style BPA free Rocket Pop molds I got at Ross

I have a link on the bottom where you can order these-so cute!

For Adults Only-

Add rum, vodka, tequila, or champagne to your pops. You could even get creative and make frozen mojitos and margaritas for your summer BBQ's & pool parties. Just do not forget to invite me please!

Grilled Corn, Red Cabbage, and Spinach Salad with Parsley Pesto

2011-07-04T18:57:00.001-07:00

This is a great salad that can be a main or side dish with summer foods. I made this yesterday, and could not stop eating it until it was all gone! I love red cabbage, and corn, and saw a recipe on Food Network for a grilled corn & red cabbage slaw that was my inspiration. I changed it up by dressing my salad with a fresh parsley and cilantro pesto, and served it over organic baby spinach leaves. Besides being super healthy, this salad was crazy good! I had a bit left over today, so made a wrap sandwich using this salad, a flour tortilla, Spicy Sun Dried Tomato Hummus from yesterday's post, and added fresh mint, cilantro, and Thai chile. Delish!

Since spinach is high in protein, this salad could be served as a main dish for sure, or as a side with grilled foods. The dressing is very refreshing, perfect for summer.

Grilled Corn, Red Cabbage, and Spinach Salad with Parsley Pesto

Salad:
2 Cups medium Shred Red Cabbage
2 1/2 cups baby spinach
1 cup corn kernels-grilled, canned, or frozen-thawed
1/2 cup sliced red onion

Dressing:
1 cup fresh parsley
1/2 cup fresh cilantro, including stems
2 TB olive oil
1 TB fresh lemon juice
1 tsp white balsamic vinegar
1 TB water
1 clove fresh garlic, chopped
pinch of red pepper flakes
salt & pepper

Blend dressing ingredients in blender or food processor until completely pureed. Mix salad ingredients in a bowl, top with dressing, and toss until coated. Serve as a side or main dish, or on wrap sandwiches.

Wrap sandwich made with Corn & Red Cabbage Spinach Salad & Spicy Red Pepper Hummus, with fresh mint & cilantro

Mediterranean Diet & Spicy Sun Dried Tomato Hummus

2011-07-03T15:07:00.000-07:00

Here, I am at my sister's lake house last year, grilling veggies for the 4th of July

Greetings friends, and Happy 4th of July weekend to all! I hope you are enjoying your long weekend with family, friends, and lots of good eats and drinks! This weekend is all about traditional American summer grilling. Standard fare like dogs, burgers, ribs, & chicken, corn on the cob, paired with potato salad, baked beans, chips, and other side dishes will be eaten by millions.

This year, why not give your family and friends the gift of healthy, delicious food? What about your vegan, vegetarian, and diabetic family & friends? What about those suffering from high blood pressure, heart disease, and obesity? If you are in charge of the food this year, why not try something healthy, different, yet satisfying and delicious, that your guests will be sure to enjoy? One sure fire way to get more Oohs & Ahhs than the fireworks this year, is to go Mediterranean! This type of food is beautiful to look at, super healthy, simple to prepare, and will delight everyone with the intensely fresh, appealing, and tasty flavors. It is all about using the finest and freshest local vegetables and fruits; beans and whole grains; fresh local fish, poultry and meats, lots of fresh herbs and spices, yogurt and feta cheese, and olive oil instead of other fats. With these ingredients in hand, it is quick and easy to make up some wonderful, simple dishes that compliment each other when eaten together.

Sample Menu: simple salads, such as tomato, onions and parsley; cucumber with mint; tabouleh (a salad made of vegetables and bulgar wheat); hummus dip; pita bread or chips; grilled lamb, beef, fish, or chicken served with yogurt sauce; rice or couscous; grilled veggies; feta cheese; fruit and melons with mint and yogurt with honey for dessert. Sounds mighty good to me!

I shall be featuring some Mediterranean recipes this week! Flavor influences are from Greece, Crete, Turkey, the Middle East, Spain, Southern Italy and Morocco.

My Spicy Sun Dried Tomato Hummus-Recipe at the end of this post

My Niece and I, vegging out on the 4th, just for the "Health" of it!

Farmer's Market Treasures

Keeping it Fresh

Last year on the 4th of July, I was back home where I grew up in the upper Midwest at my sis's beautiful lake house. I went to the local farmer's market and loaded up on fresh produce, then grilled up fresh peppers, squash, eggplant, tomatoes, onions, radicchio, and more. I cut the larger veggies in half, removing stems and some of the peels. I put them on a large platter, and drizzled them with olive oil and sprinkled with chopped garlic, salt & pepper. This could be prepped a day in advance, and grilled just before serving. Grill until tender crisp, with some nice brown grill marks, then return veggies to platter and season with salt, pepper, balsamic vinegar and a bit more olive oil if you wish. These humble veggies make a beautiful and dramatic side dish with grilled foods, or cut them up and serve on sandwiches, pasta, pizza, tacos, burritos, soups, salads, and more. The following day, I used the leftovers to make toasted cheese & roasted veggie sandwiches, pizza, and roasted veggie soup. Yum.

Grilling caramelizes the veggies, bringing out the natural sweetness

Mediterranean Diet

By now, it is a well known fact the the Mediterranean diet is one of the healthiest on earth, and contributes to a long, healthy well lived life. The delightful flavors and simplicity of this food make it wildly popular. The key is to use the freshest of ingredients, simply prepared which end up amazingly delicious. No processed food- just local produce, meats, fish, whole grains and beans, olives and olive oil, exotic spices, fresh, thick yogurt and lots of fresh herbs and greens. I was able to spend some time in Turkey with relatives who made some of the most delicious food I have ever tasted. I have always loved Greek food, and spent time in Spain and Morocco, where they have their own delightful versions of a Mediterranean diet. The diet on the island of Crete, just south of Greece, has been declared to be the most healthy on earth by researchers. The principal aspects of this diet are, high consumption of olive oils, legumes, fruits, vegetables, unprocessed grains and cereals, and fish, and moderate to low consumption of meats and meat products, wine, and dairy products, which are consumed only as yogurt and cheese.
This diet/lifestlye is a yummy way to improve your health and loose weight. Detailed information and facts here:
Mediterranean Diet and Lifestyle

Mediterranean Sauces and Dips

Some of the best and tastiest components of Mediterranean cooking are the sauces and dips that compliment simple salads, side dishes and meats, such as tzatziki, harissa, hummus, tahini, and more. You can easily prepare these sauces yourself, here is a brief rundown of the most common ones.

Harissa is a hot Tunisian chili paste used in Middle Eastern cooking. It is basically a spicy chile paste with cumin, coriander, caraway, garlic, olive oil and salt. I make an Ancho chile paste which I use in place of Harissa, as it is oil free and still mighty tasty. Harissa Recipe

Tzatziki is a creamy sauce made of cucumbers, onion, dill or mint, mixed with thick Greek style yogurt or sour cream. It is typically served on grilled lamb, chicken and wrap sandwiches.

Tahini is sesame seed paste, which is often used as an ingredient in hummus. Simple Tahini Paste Recipe

Hummus is very popular, tasty, healthy and is inexpensive and easy to make at home. It can be prepared dozens of ways, depending on your taste. Just puree a can of garbanzo beans with your choice of ingredients. You can add endless varieties of herbs, spices and ingredients, as the pureed garbanzos, or chick peas, are very creamy, bland and neutral so will readily absorb any flavors you mix in. They are low in fat, and naturally super high in fiber, antioxidants, and naturally make you full so that you will eat less. According to my research, canned beans do not loose any nutritional value and are just as good for you as if you cooked them from dried beans. The main concerning health issues with canned beans are salt content, source, (are they organic? non GMO?) and BPA from the can.

Detailed Health Benefits of Garbanzo Beans

Spicy Sun Dried Tomato Hummus

Today, I made up a recipe for healthy, Spicy, Sun dried Tomato Hummus, with optional goat cheese, and would like to share it with you.

Spicy Sun Dried Tomato Hummus

Tahini:
1 TB sesame seeds
1/4 tsp sesame oil
2 TB tepid water
Hummus:
1 can garbanzo beans
1 clove chopped garlic
2 TB Harissa, or use Ancho chili paste
2 TB fresh lemon juice
2 TB chopped sun dried tomatoes in oil
1/4 tsp cumin
salt & pepper

Puree sesame seeds in blender or food processor until smooth. Blend sesame oil, then slowly add water until smooth. Drain garbanzo beans and add to tahini paste in blender or food processor, blending until smooth and combined. Add garlic, harissa, (link to harissa recipe is above, under Mediterranean sauces and dips) lemon juice, sun dried tomatoes in oil, cumin, and a dash of salt & pepper, and blend again until smooth.
Garnish with chopped mint and cilantro. Serve with warm pita bread, tortillas, or pita chips. This hummus makes a great wrap sandwich, topped with grilled and fresh veggies, chicken or lamb,mint leaf and cilantro.

Variation: Spicy Sun Dried Tomato Hummus with Goat Cheese
Add 1/2 cup creamy goat cheese to above recipe, and process until smooth.

Following is my story about how I first tried delectable goat cheese hummus:

Geoff, Sarah, Me and my sister Erika eating at Zoorona

Zooroona

Last summer, my foodie nephew Geoff and his fiance Sarah, took me to Zooroona , a delicious Middle Eastern Restaurant in Kalamazoo, Mi. Try Zooroona if you are ever in Kalamazoo, it is most excellent and reasonably priced, exotic surroundings, huge servings, lots of vegan dishes too! As we sat on decorative floor cushions, we were served many delectable and exotic dishes. One of the most yummy was goat cheese hummus. Unbelievably creamy and delish!

Holy Moly "REAL" Guacamole vs Guacamole Dip

2011-06-24T09:26:00.000-07:00

"Real" Guacamole -Avocados, lime juice, garlic, and salt

Last week, friends from California were in town, and gifted me with some wonderful Hass avocados from their trees. They ripened up in a few days, so I had a small gathering and made some delicious Guacamole, along with home made pinto beans, rice, and pork lion stewed in tomatillo and yellow tomato sauce. The avocados were so beautiful, I was compelled to photograph them, and publish my Guacamole recipe.

"Real" Guacamole vs Guacamole dip

Ok, let's get something straight here about Guacamole. Almost everyone I know loves Guacamole, and swears that their recipe is the best. To each his own, but if you are mixing in salsa, onions, tomatoes, cilantro, etc, it is NOT real, authentic Guacamole. It becomes a Guacamole Dip, or Avocado Dip.
.

When it comes to Guacamole, I am a purist. I have seen dozens of guacamole recipes out there which contain everything but the kitchen sink. I spent many years traveling throughout Mexico, and eating delicious, fresh cuisine of many varieties. "Real" authentic Guacamole, as it is served in Mexico, is just roughly mashed avocado with salt, and enough lime juice to prevent browning, maybe some fresh garlic, and nothing else. It is served this way on burritos, tacos, sandwiches, and more. Pico de Gallo, which is a mixture of chopped onion, tomato, cilantro, and hot chili, is served separately as a condiment. In Mexico, Pico de Gallo is NOT normally mixed in the Guacamole, and in my opinion, in this authentic, unadulterated form it tastes best. Too much "stuff" in the Guac can make it taste a bit garbage-ish to my palate.

That being said, I do make a simple Guacamole Dip with sour cream added for creaminess and to increase volume for parties, that does not have too much "stuff" in it. I prefer the salsa, tomatoes, onions and cilantro served separately, not mixed in.

A word about Avocados-another Superfood

Another one of Mother Nature's "Superstars", avocados are loaded with healthy antioxidants, fiber, healthy, beneficial fats that have anti inflammatory properties that help with arthritis and heart problems. Did you know that by adding healty fat, such as an avocado to your salad you will increase your absorption of the healthy key cartenoids, lycopene and beta carotine, from your greens and vegetables up to 400%? Wow.

Read more here: Health Benefits of Avocados

Guacamole

Sprinkle ripe, peeled and coarsely chopped avocados with about a teaspoon of fresh lime juice, (just enough to prevent browning) a dash of salt, and 1 or 2 cloves of fresh garlic put through a press. Coarsely mash ripe, avocados with a fork, leaving mixture slightly chunky. That's it!

Variation: Guacamole Party Dip:
Add a dash of hot sauce or Sriracha sauce, to above recipe, and about 1/2 cup lowfat sour cream per 1 cup of avocado, manually mix with a fork until smooth and creamy, serve with a side of chips and salsa.

Lowfat Chimichurri Sauce/Marinade

2011-06-16T16:01:00.000-07:00

Fish Kebab with Chimichurri, cucumbers and microgreens

Chimichurri is traditionally an Argentinian garlic, parsley and olive oil sauce that is served as a condiment, sauce or marinade over meats. It is one of the most delicious and versatile sauces around. It is traditionally served over steak, but it goes well with fish, chicken, lamb, pork, seafood, and over vegetables, or even salad. It is often made with a variety of fresh herbs for a nice mix of flavors to compliment different meats and other dishes. Most Chimchurri recipes call for 1/2 to 1 cup of oil so can be very greasy, which I feel detracts from the flavor and adds unnecessary calories. I cut the oil in half, and added chicken broth for a lighter consistency. This is a great way to use up extra fresh herbs you may have hanging around your house.

Lamb chops-perfect marinated in Chimichurri

Grilled Marinated Chimichurri Lamb Chops

Fresh Herbs Mint, cilantro, Rosemary, Sage, Basil

Chimichurri Sauce

2 Cups loosely packed fresh herbs of your choice, parsley, cilantro, basil, sage, rosemary, mint, tarragon.
4 large garlic cloves peeled & chopped
2 green onions, chopped
1/4 tsp crushed red pepper
1/4 tsp kosher or sea salt
1/8 tsp black pepper
1/2 cup chicken or vegetable broth
1/4 cup olive oil
2 Tablespoons white balsamic vinegar
1/2 lemon, juiced

Put all ingredients in food processor, on medium for just a few minutes until pureed. Use a marinade or sauce for meat, poultry, vegetables or fish. Keep unused portion refrigerated, and use within a few days.

"Rooting" for My Mama's Russian Beet and Potato salad

2011-06-08T16:55:00.000-07:00

My version of Mom's Russian Beet & Potato Salad

Hi friends! My blog postings here have been a bit sparse lately, as I am keeping very busy with my volunteer work and community service, not much time to cook and post these days. I want to start posting some of the recipes for my favorite dishes that my Mom makes. She is from Russia and spent many years living in Germany after the war, and has always been a wonderful homemaker, Mom, & cook, wayyy before Martha Stewart came along! Like Martha, my Mom is super self sufficient and grew most of our food, home cooked it, canned it, baked bread, grew and arranged flowers, sewed us beautiful hand tailored clothes, and painted and decorated the house. She is a most excellent baker, cook, seamstress and gardener. Besides all this, she was also a single Mom with a job and 5 kids she raised alone. Phew, I am exhausted thinking about it! Mom has always kept an organic garden in the backyard, and I swear it does remind me a bit of the proverbial Garden of Eden, as she grows just about every imaginable fruit tree, berry shrub, vegetable, and herb there. She also keeps a beautiful flower "cutting" garden in the summer, gloriously lovely rows of soft ribbons of color, like a French Impressionist painting. At 88, she is doing pretty well, but is getting on in years, so is not cooking and gardening as much as she used to, so I am working on learning how to make her recipes. I may give things a slight twist, though, as when it comes to recipes, I can never seem to leave well enough alone! I gotta tweak to make it tastier and healthier.

Beets are a nutritional super food, and a staple in the Russian diet, as are all root vegetables. This salad contains potatoes, beets, carrots and onions, which are all root veggies. It also has dill pickles in it, which add a whole new flavor dimension. My Mom says the secret to the delicious flavor in her beet salad is to carmelize the onions and carrots before putting them in the salad. MMM. This dish contains no mayo, so is perfect for summer buffets and luncheons.

Beet the heat this summer with this healthy, colorful and delicious Russian Beet and Potato Salad. It contains no mayo, and will yield a serving of healthy & colorful beets, greens, and carrots. It has always been an all time favorite of mine, and today, I made my own version, with a twist of course. I added less oil, and salt, and utilized the savory beet greens in the salad as a compliment to the sweet beets, doubling up on the nutrition factor. When I was growing up, we always had this salad in the summer. It is especially good with fried fresh lake fish, or just about anything else. In Russia, it is served as a side dish with shots of vodka and rye bread. Nastrovia!

Russian Beet and Potato Salad

6 medium sized potatoes
3 medium sized fresh beets with green tops
2 TB vegetable oil
1 cup finely julienned carrots
1 cup minced white or yellow onion
1 teaspoon dried or fresh dill weed
4 TB White balsamic, or other white vinegar
3/4 cup finely chopped dill pickles
1/2 cup chopped red onion
3 TB olive oil
salt & pepper to taste

Cut tops off beets and save. Place beets in pot, cover in water and bring to a boil. Reduce heat to low, cover, and cook for about 30-40 minutes, until soft.

Cover unpeeled potatoes in cold water and bring to a boil on high. Add a dash of salt, and reduce heat to low, simmer uncovered for 20 minutes, until fork tender but still firm. Do not over cook. Rinse and drain cooked potatoes, and cool before peeling.

Cut Potatoes into even, bite sized cubes and place in bowl. Season with salt and pepper, and dill, sprinkle with 2 TB vinegar, and stir to coat.

Next, saute 1 c minced onion and carrots in 2 TB hot vegetable oil on medium high, stirring often, until soft and slightly caramelized. Pour vegetables along with oil over potatoes. Next, trim woody stems from beet greens and wash them well in water and a bit of white vinegar. Cut out any wilted or brown spots, and chiffonade leaves into thin strips. Next, saute beet greens on a high heat, with just a drizzle of oil, salt & pepper for just a few minutes, until slightly wilted, then place in bowl with other vegetables. Add peeled cubed beets, dill pickles and red onion. Whisk together 3 TB olive oil and 2 TB vinegar and pour over salad. Toss salad gently to combine, and add salt & pepper to taste. Marinate in refrigerator for a few hours or overnight to combine flavors. Can be served cold or at room temperature. See footnotes for tips on making this salad.

Footnotes:
This salad is lightly dressed, so please adjust it to your taste, if you like more dressing, by all means, just add more oil and vinegar. If you want it creamier, you can add yogurt or sour cream. You can also mix in boiled eggs, or pickled herring to add protein. I sprinkle mine with cayenne pepper before I eat it, as i love spicy food. I use very little salt in my food, so please adjust to your taste. That is the key to good cooking, just taste taste taste! MMM, no wonder I love it so much!
Please, use high quality dill pickles, I use the Klaussen kosher ones that are purchased in the refrigerator section. I remove the huge seeds before chopping. If you are a caper fan, capers would be great in this salad too, as they taste like pickles!
Traditionally, red beets are used, but if you can find some golden beets, they would be beautiful and colorful mixed in with the red ones.
Warning: Don't freak out, but fresh beets will give you bright red poo, ooh!

Chicken Enchiladas

2011-06-02T14:58:00.000-07:00

Chicken Enchiladas with cilantro, green onion & chipotle flakes

Hidey Ho! I made these chicken enchiladas for the Memorial Day weekend, and they came out especially yummy, so I wanted to share my recipe. After reading a few enchilada recipes, I came up with my own version. In this recipe, I used bone in, skin on breasts that I got on sale, they are delicious, but use whatever you have on hand. You could use leftover roast chicken, dark meat, boneless skinless breasts, or even shredded beef or tofu. In the past, I have also used whole chickens, which I boiled, when I needed to make a large quantity of enchiladas. Boiling or poaching the chicken gives you nice soft, moist meat.
This is a perfect party or pot luck dish, as most people love chicken enchiladas and you can prepare them in advance. They are also nice to have reheated anytime, as a quick meal or snack. This recipe contains chicken breast, veggies, corn tortillas and not too much cheese, so are very healthy if you refrain from going wild on the cheese! I used canned enchilada sauce, but by all means make it from scratch if you have the time. I am definitely going to make my own sauce next time, as the canned is high in sodium. I have a link below for a "from scratch" recipe for an authentic Mexican version of red enchilada sauce that looks delicious.

Buster, my "crumbcatcher" gets caught stalking the shredded chicken!

Chicken Enchiladas
Makes 12 enchiladas

preheat oven to 375
2 cups cooked, shredded chicken breast*
2 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped fire roasted bell peppers
1/2 cup canned diced tomatoes in sauce
1/2 tsp cumin
1 tsp coriander
1 tsp smoked paprika
1 29 oz can red enchilada sauce, or make your own**
12 medium sized (6") corn tortillas
2 cups shredded low fat or regular mexi cheese blend
Cooking spray

Cook your Chicken:

* I used 2 large skin and bone-in chicken breasts, seasoned with salt, pepper, garlic,chili powder, cumin and coriander, and browned them in a bit of olive oil. Then, I poured in a 1 1/2 cups of water, put the lid on, and poached them 20 minutes or so, until they were cooked through. This made exactly 2 cups of shredded meat.

Filling:

Put 2 tsp olive oil in skillet, and brown onion and garlic on medium heat until soft. Add in peppers, tomatoes, cumin, coriander, paprika, 1/2 cup enchilada sauce, and shredded chicken. Stir well, and gently heat through on low heat for about 10 minutes to combine flavors, stirring often.

Construct enchiladas :
Cover corn tortillas in damp paper towels and microwave for 15 seconds, or until softened and slightly warm. Spray a 13x9 glass or ceramic baking pan with nonstick cooking spray. Pour the enchilada sauce in a bowl, and dip each tortilla lightly in enchilada sauce just before filling with about 1/3 cup of filling, and about 1 Tablespoon cheese. Roll up and place seam side down in pan, packing the enchiladas tightly. When you have finished all 12 enchiladas, top with remaining sauce and top with remaining cheese, spreading evenly and covering tortilla edges.
Bake, at 375 degrees,covered for 30 minutes.
Garnish with cilantro, green onions, smoked paprika, and hot sauce or dried hot chiles.

**about the sauce: Canned enchilada sauce, although tasty and convenient, contains high amounts of sodium. So, if you love to cook and have the time, please make your sauce from scratch. Here is a great recipe, you could definitely make this in advance:

Mexican Red Enchilada Sauce from scratch . I am gonna make this next time!