Tuesday Food Day

I have some really random loves this week as far as food goes but I must share them all:)

First are these crunchy bits of heaven.  These seriously are the BEST dry roasted almonds on the market.  They have a touch of sweet and just enough salt with a side order of perfectly seasoned deliciousness .  Ca-RUNCHY too:) 

I know I have talked about this cheese before but I cannot get enough!!!  If you have not tried Parrano cheese before, you must go get some this week.  

I have been loving it topped on these crackers below.  Random, right?  I think I had them at my in laws once and from then on I have been addicted.  They are crunchy and salty.  Find them on the Asian aisle.

And last but not least my pep me up after an early morning wakeup and/or getting uncooperative children ready for school.  

Mocha Light Frappucino a la Starbucks:)

Not everyday but special days:)

A lowfat coffee milkshake:)

They swear it's only 150 caolries for a Grande??? 

 Could this be correct??? 

 I'm going with it.

Tuesday Food Day

Spinach Basil Pesto

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This is the perfect recipe for those of you who want to use up all of your basil this summer but want to stay  health(ier).  Pesto is not "bad" for you, but the amount I like to use on pizza, spaghetti, dips, is unhealthy.  So, I came up with a much lower calorie/fat recipe if you are interested.  I do not measure so I will try my best at proportions here.

Huge bunch of fresh basil (like the bunch you get at Whole Foods if you were to buy)
1/2 container of crumbled Parmesan Cheese (again at Whole Foods where bagged shredded cheese is, but this comes in container)
1/4 cup chicken broth
1/2 bag fresh spinach-wilted in steamer or microwave
2-3 garlic cloves
salt if needed
few dashes of olive oil

I blend all above ingredients in a blender but you most certainly can use a food processor.

*I don't use pine nuts or any nut for that matter and only a touch of olive oil. 


I am telling you, this stuff is good!!!  Really hard to tell the difference!  Perfect to use on my Naan Bread Pizzas or as a spaghetti sauce!!!!  I literally have dipped pretzel thins in it too and still good!!!  Give it a try and let me know what you think!!!

Also have you checked out Food Gawker?  Love it!!!  And Craft Gawker, Design Gawker, etc....One more addiction I have no time for:)

Tuesday Food Day

Let me start by saying I am a vegetarian and Bobby Flay makes me want to eat a grilled pork chop with a side order of flank steak.  He is the grill master.  Big R received this cookbook for Christmas a few years ago and we really have only tried one or two recipes from it so far.  SO this weekend I decided it was time to break it out again and try something new.  I came across his recipe for Black Bean Soup with Toasted Cumin Crema and Three Relishes.  Big R honestly was not too enthused at first but I reminded him we had fresh shrimp to throw on the grill that could go on top.  

(I should clarify that I am not a true vegetarian-I'm apparently a pescatarian-a fish/shellfish eating vegetarian:)

This soup was ABSOLUTELY delicious with the perfect amount of heat and seasoned to perfection!  I altered it slightly due to the fact that I didn't have or couldn't find a few of the ingredients but overall I followed it pretty closely.  Big R said it was the best soup he has ever had.  Must have been the cup of red wine added to the black beans:)

*This picture below is not of the actual soup I made because I forgot to photograph and lets be honest, this cute little orange pot was much better looking than the beat up rice steamer I cooked in:)  

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Created by Chef Bobby Flay Mesa Grill, New York

2 tablespoons olive oil

1 medium carrot, peeled and coarsely chopped

1 medium onion, coarsely chopped

3 cloves garlic, coarsely chopped

1 cup red wine

3 cups Black beans, soaked, rinsed, drained (I used Goya canned BB)

3 jalapeños roasted, peeled and seeded

1 poblano pepper, roasted, peeled and seeded

4 cups water (chicken broth or vegetable broth instead of water)

2 tablespoons fresh lime juice 
Salt and freshly ground pepper

PREPARATION: 

1. Heat the olive oil in a medium saucepan over medium heat. Sweat the carrots, onion and garlic for 5 minutes, or until translucent. Add the wine, bring to a boil, and cook until reduced.

2. Add the beans and reduce heat to medium. Add the jalapeños, poblano, and water and simmer for 1 to 1-1/2 hours, or until the beans are cooked through. Remove from heat and add the lime juice, and salt and pepper to taste. Remove half the mixture and puree in a food processor, then return it to the pot and stir well.

Tomato-Serrano Relish 

2 tomatoes, seeded and finely chopped

1 serrano pepper, finely chopped

Salt and freshly ground pepper

PREPARATION: 

1. Combine in a bowl and season with salt and pepper to taste.

Grilled Onion Relish

1 red onion, peeled and sliced 1/2 inch thick 
2 tablespoons olive oil

PREPARATION: 

1. Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely.

Avocado-Tomatillo Relish 

2 Haas avocados, peeled, seeded, and coarsely chopped

2 Tomatillo, scrubbed and coarsely chopped

2 tablespoons Red onions, finely chopped

1 small jalapeño, finely chopped

2 tablespoons fresh lime juice

Salt and freshly ground pepper

PREPARATION: 

1. Gently combine in a bowl and season with salt and pepper to taste.

Toasted Cumin Crema
1 tablespoon cumin 
8 ounces Crema or sour cream 
1 Tablespoon fresh lime juice 
Salt and freshly ground pepper (I did not have cumin seeds so I heated ground cumin in a small saucepan for 1 minute)

PREPARATION:

1. Place a small sauté pan over medium high heat and heat until almost smoking. Add the cumin seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind to a powder.

2. Place the crema in a small bowl, add the ground cumin and lime juice and season with salt and pepper to taste.

3. To serve: Ladle soup into individual bowls. Drizzle with the toasted cumin cream and top with a tablespoon of each of the relishes. Serve immediately.

YIELD: 8 servings

This soup took a bit of time to prepare but well worth it and on a Saturday night we weren't in a rush.  I would highly recommend you trying it but do beware of the heat factor-it packs a punch!!!!  

Tuesday Food Day

I'm cheating today.  I went over to this great little food blog, With Style and Grace and snagged her chickpea recipe.  It looked too good not to share.  

Do you ever eat the same thing over and over and over until one day you just switch it up?  Well, that's what happened to chickpeas and me.  I loved them so much I would eat them everyday in salads, hummus, soups, you name it.  And being a semi vegetarian ( Big R likes to get scientific and call me a pescatarian) chickpeas are a great source of protein!  Then one day, I decided I was tired of them.  Just like that gone from my diet.  

Until now.  

They're back:)

Chickpea Salad via With Style and Grace

Ingredients

• 14 oz can garbanzo (chickpeas) beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 english cucumber, diced or quartered
• 3 scallions, diced
• 1 orange bell pepper, diced
• 1/4 cup fresh lemon juice – about 2 lemons
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• salt + pepper to taste
• 2 tablespoons chopped fresh basil
• feta cheese, crumbled (optional)

Directions

In a large bowl combine garbanzo beans, tomatoes, cucumber, onions, and bell pepper. To make the dressing, whisk together lemon juice, vinegar, and olive oil. Drizzle dressing over bean and vegetable mix. Season with salt and pepper. If you can, let this marinate for about 6-8 hours before serving. Trust me, it’s much better after it sits. When your ready to enjoy, top with basil & feta cheese – if you like.

Eat alone, with pasta, over a salad or mixed with chicken (in your pasta)

Tuesday Food Day

My 5:00 snack

Parrano cheese

best cheese ever award given by MWKA

Wasa Multigrain

they taste good for you if you know what I mean, but I like that

And last but not least, my Whole Foods cheap Pinot

It may or may not be in the late 4's when I indulge:)

Tuesday Food Day-Boiled Peanuts

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This is an all time favorite for me.  Who doesn't love a boiled peanut with salty juices running down your mouth and hands?  I know there are some of you out there who are completely grossed out, but your not southern..it's ok.  

I can eat them piping hot or cold as ice.  Either way I like a cold beer or a diet coke with mine...something about the salty sweet taste.  

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Boiled Peanuts

pack as many green peanuts as you can in a pot of boiling water

go ahead and add 1/3 cup of salt to a packed pot

boil 2 1/2-3 hours and taste as you go...sometimes you need more salt

eat hot or cold

refrigerate after cooking

(Pawleys Island is the best place to be for consuming these if possible:))

I have to confess, I may have been a little over zealous heading into the Piggly Wiggly this afternoon buying 11 pounds of green peanuts and two Iodized salts.   Memorial Day weekend is encroaching and I HAVE to be prepared.  

What about you?  You dig em'?  Make your own or buy them already boiled?  

Canned anyone-never tried them, just curious???

Tuesday Food Day

Hummus with Green Goo

101 Cookbooks

Let me start by saying, I had this hummus this weekend at a friend's house, and it is by far one of my all time favorites!!!  That green goo on top makes it-looks bazaar but tastes amazing!  Going to the store tomorrow and stock up on ingredients!  I forgot how much I love hummus.  You?

This recipe below came from  101 Cookbooks.  

Check it out.

Hummus with Green Goo

This hummus keeps nicely, refrigerated, for a few days, but is best served at room temperature. As Heidi notes in her recipe, the hummus might thicken in the refrigerator. If this happens, you can simply thin it with a splash of water. Adjust with salt and lemon juice if needed as well. If you are sensitive to heat, you can deseed and devein the jalepeno.

Hummus:
1 pound / 453 g dried chickpeas, soaked in water for at least 4 hours, drained ( I think you could use canned and it would work fine) 

1 teaspoon baking soda (don't need if using canned)
1 cup water
scant 1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons fine grain sea salt
1/3 cup / 80ml tahini

Green Goo
1/4 cup Italian parsley
1 jalapeño, destemmed
1 large clove garlic
scant 1/2 teaspoon fine grain sea salt
2/3 cup / 160 ml extra virgin olive oil

In a large pot cover the chickpeas with 2 inches of water. Bring to a boil over medium heat. Add the baking soda, and reduce the heat. Simmer, skimming any foam from the surface, until the chickpeas are soft but still structured, roughly an hour. Drain.

Place 4 cups / 1.5 pounds / 650 g of the cooked chickpeas in a food processor. You can set aside any remaining chickpeas and have them as a snack or use them in a stew or soup. To the food processor add the water, lemon juice, and salt. Process for three minutes or until completely smooth. Scrape down the sides of the bowl once or twice along the way. If you like your hummus thinner add more water a small splash at a time. Add the tahini, process one more time. Taste and adjust the seasoning, add more salt or lemon juice if needed. Transfer the hummus to a serving bowl.

To make the "green goo" rinse out the food processor bowl, and use it again, and if you don't have a food processor, you can certainly do a hand-chopped version. Pulse the parsley, jalapeño, garlic, and salt in the food processor. Slowly drizzle the olive oil into the mixture while the processor is running, until an green emulsion is created. Transfer to a jar, taste, and adjust the seasoning.

Drizzle the hummus generously with the green goo. I realize now, I didn't use nearly enough in the photo up above.

Serve with pita chips, crackers, flatbread, or toasted lavash.

Makes 4 cups of hummus.

Adapted from Insalata's Mediterranean Table written by Heidi Insalata Krahling ofInsalata's Restaurant in San Anselmo, California.

Tuesday Food Day

Why is Tuesday SO hard for me to get a post up????  Well, this is bound to appear sometime Wednesday but just wanted to share one of my most favorite and easiest meals!  This here is a Naan bread pizza.  Have you ever tried Naan bread?  It's an Indian flat bread and perfect for "pizzas, wraps or naanwiches" according to the package.  I get the whole grain Naan bread-it makes me feel like I am being healthy!!  They are carried at most grocers, including Costco where you can buy a package of ten for just over $4.00 FYI.  These are just as good when frozen too:)

Naan Bread Pizza

serves 2

preheat oven to 400 degrees 

lightly grease pan (learned the hard way, when cheese melts, you can't get the thing off:)

2 Naan breads

brush of olive oil (or pizza sauce)

wilted spinach

sliced roasted tomatoes

sauteed mushrooms

sliced onion

fresh buffalo mozzarella

(fresh basil would be a perfect topper)

I prefer for my mouth to burn so I add jalapenos and this stuff

all over it!!!!

I bake at 400 degrees for 10-12 minutes.  

Some other variations I have made are:

prosciutto/ arugula/ parmesan

bbq chicken/ mozzarella/onion/ pineapple

grilled shrimp/ tomato/ basil/ mozzarella

Happy cooking!!!!

Oreo Truffles

Oh goodness!  It's already 8:17 pm and I am just siting down to write my Tuesday Food day post!  Well, thought I would fill you in on the most decadent dessert I have been making.  E-Z too.  I actually found it on one of my favorite blogs, Two Ellie, which came from Bakerella.  The recipe is as follows and is what I will be serving at Little R's Batman Birthday.  I decided it would be smart to do a trial run before freaking out the night before that something isn't right!  

Get a napkin and wipe your mouth-I know it's watering!!

  I think I am going to do exactly as Paula did for her son's 4th birthday, and put them on lollipop sticks. 

 Take a look at her decorations for the superhero birthday too-you will be seeing a few similar decorations at R's bday.  

Oreo Truffles

1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark

1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!

Makes about 36 truffles.

Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate bark. And for an extra twist, use the mint oreo sandwich cookies.

Recipe amended from Kraft Food & Family Fall 2006.

Thursday Food Day (since I missed Tuesday)

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So, this is what I've been putting down the hatch lately.  So yummy.  And did I mention so easy.  Mine doesn't look so pretty but all I do is:

2 thick slices whole grain bread-toasted

1/4 ripe avocado-spread across each slice

salt + pepper this layer

sliced roma tomatoes (or if you have those roasted tomatoes from last week)

salt + pepper

and voila. delish!

Tuesday Food Day (a day late)

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Who doesn't love a little tomato basil combo?  These look like roasted tomatoes with a  little olive oil and  fresh basil to top it off.  Have you ever roasted a tomato?  You are in for a delectable treat!   My favorite way to roast a tomato is to slice them in 1/2inch thick slices and place on a sheet of parchment paper.  Preheat your oven to 200 degrees in the meantime.  Lay your slices out, sprinkle with kosher salt and fresh ground pepper, and a splash of olive oil.  Next I put whole cloves of garlic (peel included) sprinkled alongside the tomato slices.  Bake at 200 degrees for 2-3 hours.  Mmmm my mouth is watering!!!! 

Tuesday Food Day

Thai Spicy Curry Noodle Soup

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If you are a fan of Thai food/ curry/ spicy food-you are in for a treat!  I cannot tell you how unbelievably good this was.  Yes, pretty time consuming but so worth it and a lot of leftovers!!!!  I should have changed the name to Spicy Shrimp Noodle Soup because that was the first thing I changed.  There were some other major tweaks made purely as a result of my laziness and unorganized life. As you will see under the prep section, you can make most of this ahead. I will include those changes in blue.

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons chopped shallots
• 3 garlic cloves, chopped
• 2 tablespoons minced lemongrass (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)(did not add bc could not find at Harris Teeter) would have been an awesome addition!!!
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons Thai yellow curry paste(thought we had some, we didn't-oops)
• 2 tablespoons curry powder
• 1 teaspoon hot chili paste (such as sambal oelek)
• 2 13.5- to 14-ounce cans unsweetened coconut milk, divided(again, an oversight, only one can)
• 5 cups low-salt chicken broth(added 2 more cans of chicken broth to compensate for lack of coconut milk)
• 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 teaspoons sugar
• 3 cups snow peas, trimmed
• 2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
• 1 pound dried rice vermicelli noodles or rice stick noodles
• 3/4 pound skinless boneless chicken thighs, thinly sliced(no chicken, only SHRIMP)
• 1/2 cup thinly sliced red onion(no red onion)
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds(not necessary bc already pretty spicy)
• 1 lime, cut into 6 wedges
• 
  

Preparation

• Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
• Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite , about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature.
• Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

Read More http://www.bonappetit.com/recipes/2008/01/spicy_curry_noodle_soup_with_chicken_and_sweet_potato#ixzz1FaWjrIFb

Tuesday Food Day

Yummo!!!!  

This is what we had for supper last night and I just had to share.  This was so easy and any sort of meat could be added and be super yum too!  I made a few adjustments so I will put those in blue.

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Crispy Black Bean Tacos with Feta & Cabbage Slaw

Yields: 6 tacos, 2 servings

Adapted from here.

For the black beans:

1 15 oz. can black beans, drained( I used 2 cans)

1/2 small onion, thinly sliced

2 garlic clives, thinly sliced

1/2 tsp. ground cumin (1 tsp)

salt and freshly ground black pepper, to taste

For the cabbage slaw: 

2 tsp. olive oil

1 tbsn. lime juice

2 cups coleslaw mix (used finely chopped lettuce instead)

2 green onions, chopped (onion instead)

1/3 cup cilantro, chopped

1 tbsn. mayonnaise (optional) (YUCK-DID NOT USE!!!)

salt and freshly ground black pepper, to taste

For the tacos

2 tbsn. olive oil

6 corn or flour tortillas (wheat)

1/3 cup crumbled feta cheese

hot sauce, for serving

guacamole

"In a medium pan, heat the oil over medium-high heat. Once hot, add the onion and garlic and saute until translucent, about 3 minutes. Add the black beans, cumin, and salt and pepper to taste. Use a fork to slightly mash the beans and cook until heated through, about 3 minutes. To make the cabbage slaw, mix 2 tsp. of olive oil and lime juice in a medium bowl. Add the coleslaw, green onions, cilantro and toss to coat. If desired, you can also add the mayonnaise for a creamier slaw. Season with salt and pepper, to taste. Heat 1 tsp. of olive oil in a large nonstick skillet over medium heat. Add three tortillas in a single layer. Once golden brown, flip, then spoon 1/4 of the bean mixture onto each tortilla and cook for 1 minute or until golden brown. Repeat with the remaining tsp. of oil and tortillas. Fill the tacos with feta and slaw. Serve with hot sauce, lime wedges and sour cream."

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And I just had to include a few shots of my boys from the weekend...

Daddy took little R to get his soccer gear this weekend.  

Super pumped!

Baby g up to no good at my brother's house after my niece's christening.  

(Big R looked at him when I got him dressed and said "Un Uhh, he's not wearing that. That's a girl thing to wear."  and I said, "Too bad. "  Sorry monkey:))

This is the last time though, right.  Bustin' out....