Oven-baked Kalua Pig

Man, when did it become so incredibly HOT outside? I'm definitely not one of those people who loves the sweltering heat. What's there to like? Burning my hand on my steering wheel? Sweating like a pig? Ugh. If my little cottage didn't have CH&A, I don't know what I'd do. Seriously. I don't care if that makes me seem like an entitled brat. Whenever that thermometer starts climbing past 75 degrees, my air goes on- STAT. I would never survive in the South, where they have the double whammy of heat and humidity. I'm a total wuss. So this weekend when it reached over 100 degrees,  I tried to minimize my time spent in the kitchen. On Friday night, I convinced Mr. S. that we should go out to eat...I called it a date night but in all honestly, I just didn't want to cook. We tried the new Turkish restaurant on J Street, Istanbul Bistro. Not bad. The lamb beyti kabob was heavenly. The chicken shish plate...meh, probably wouldn't order that again. It was a bit bland and the portion was skimpy for the cost ($15).

Saturday night, I headed to the wilds of Rocklin for a wonderful get together of a few food bloggers in the area, including- Bake It With Booze, Guava Rose and Tate's Kitchen. There was such a delicious array of foods and cocktails. Man, can those ladies cook! I even got to try some tasty homemade orangecello that made my made my eyes bug out on the first sip. Those Bake with Booze girls aren't messing around with their booze. That orangecello may have put some hair on my chest, it was hardcore! I loved it though. :) Sunday was spent helping Kidlet #2 with his report (I now know more than I ever wanted to about FDR), reading  my book for book club (Home by Toni Morrison, which I'm enjoying immensely) and cooking. Yep, I said cooking. I cranked up the AC and ventured into the kitchen...and I even used the oven! I guess I just can't stay out of there. I thought a little luau food would be fun for the kidlets so I braved the heat and made Kalua pig, Hawaiian mac salad and coconut rice. The kidlets and Mr.S. loved it.  It was such an easy dish to make and pork butt is so cheap, I think we'll be making it more often. We even had enough for leftovers for the next day. Kalua pork is so versatile- you can throw the leftovers in tacos and quesadillas, stuff them into sandwiches and even toss some onto a pizza. It also freezes well. The only thing that would have made that meal better, would have been a GIANT mai tai. Um...for me (not the kidlets).

Kalua Pork

Ingredients

5 lb. pork butt, bone in
1.5 tablespoons Liquid Smoke
2 tablespoons of Hawaiian Alaea sea salt


Instructions

1. Preheat oven to 325 degrees F.

2. Score the pork butt on all sides.

3. Rub liquid smoke and salt onto the pork butt. Use your hands to pat it into the meat.

4. Place the pork butt on a large piece of heavy aluminum foil, fat side up. Wrap the foil tightly around the meat in a tent-like fashion. Place in a roasting pan or baking dish.

5. Cook for about 5 hours (about 45 minutes per pound of meat).

6. When it's done, remove the pork butt from the oven and let it sit, untouched, for another 10-15 minutes.

7. Open the foil. Remove the meat from the foil and shred the meat with two forks. It'll be really tender and will fall apart easily. You can also use some of the remaining roasting liquid to moisten the pork (optional). Serve.

Artichoke & Goat Cheese Tart with Parmesan-Polenta Crust

I've been dying to make this recipe ever since I read about it in Maria Speck's book, "Ancient Grains for Modern Meals." Her book had some fantastic gluten-free recipes and has a way of making you want to incorporate grains more in your life without any heavy-duty food preaching. The tart sounded wonderful and I'm a huge fan of savory tarts, especially ones that use goat cheese. Did you know that fresh goat cheese has a third of the fat and calories of cream cheese made from cow's milk? It also has half the cholesterol and twice the protein. Plus for those of us who are lactarded, goat cheese is much easier to digest...not to mention, that it tastes delicious.

I pretty much followed Maria Speck's recipe as written but I did opt to throw in some shallots and garlic. (Is there anything I won't throw garlic into?) I also was out of Greek yogurt so I used organic, plain, lowfat yogurt in it's place...it worked fine. I thought the tart came out great, but next time I might go slightly lighter on the rosemary (but that's just my personal preference). If you're looking for something a bit different from your average quiche or frittata to take to a brunch, this would be a good choice.  This recipe would also work well with asparagus.

Artichoke and Goat Cheese Tart with Parmesan-Polenta Crust
(slightly adapted, from Maria Speck's book, "Ancient Grains for Modern Meals")

Crust:
1 1/2 cups vegetable broth
1 1/4 cups water
1/2 teaspoon sea salt
1 1/4 cups polenta
1/2 cup grated Parmesan cheese
1 large egg, room temperature
1/4 teaspoon freshly ground black pepper

1. Bring the broth and water to a boil in a heavy-bottomed saucepan over medium-high heat. Add the salt. Slowly add the polenta in a thin stream, whisking constantly, and continue whisking for 30 seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring with a wooden spoon every few minutes to keep the polenta from sticking to the bottom of the pot. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. Stir in the cheese, egg and pepper.

2. Grease a 10-inch tart pan or cake pan with olive oil. Have a glass of cold water ready. Spoon the polenta into the pan and press it out, pushing it up the sides. Dip a wooden spoon or your hands in the cold water to help the polenta along. Set aside for 15 minutes and then form an even rim about 3/4 of an inch thick with moist fingers, pressing firmly. Don't worry if the crust looks rustic.

3. Put a rack in the center of the oven and heat to 375 F.

Artichoke filling:

1 cup plain Greek yogurt or organic, plain, lowfat yogurt
2 large eggs
1/2 cup finely chopped scallions
2 tablespoons chopped flat-leaf parsley
1 tablespoon minced fresh rosemary
2-3 tablespoons chopped shallots
2 cloves, garlic minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
12 ounces artichoke hearts, canned or frozen
1/2 cup crumbled goat cheese
1/2 cup shredded Parmesan cheese

1. Sauté the shallots and garlic in a small pan.

2. Whisk the yogurt, eggs, scallions, parsley, rosemary, shallots, garlic salt and pepper together until well-combined. Cut the artichoke hearts into quarters and distribute them evenly over the polenta crust. Sprinkle the goat cheese on top of the artichokes and pour the yogurt filling evenly over the artichokes. Sprinkle with the Parmesan cheese.

3. Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and let cool for at least 20 minutes, though 40 is better. The tart can be prepared up to one day ahead.

Pan-fried Halibut Cheeks with Asparagus-Mushroom Israeli Couscous

Last week was a great week for two reasons- I made Mr.S. and I the most wonderful dinner on Thursday night (yep, I'm tootin' my own horn) and then on Friday night we saw a fantastic play at the Sacramento Theatre Company. I'm going to take a moment to gush here a bit...if you haven't seen STC's production of Athol Fugard's "Master Harold...and the boys," get your butt off the sofa and go buy your tickets now! This is the second time I've seen this play (I saw it the first time when I was in college) and I have to say this version was amazing. Michael J. Asberry's performance as Sam was so moving that at times I forgot we were watching a play and felt transported to the St. George's Park Tea Room in South Africa. The play takes place in 1950 (during the apartheid era) and tells the story of a 17-year old white boy (Hally) and two black waiters (Sam and Willie) during a rainy afternoon. This timely story of Fugard's does a phenomenal job of discussing oppression and compassion on a large scale (universally) and also on a smaller scale (in our own lives). The content is quite poignant and thought-provoking and the ending will haunt your mind for days afterward (especially when you find out that the play is based on a personal account of Fugard's).

There's a great review in the Bee, if you're interested in finding out more : Master Harold...and the boys. (Btw, this production is not suitable for young children.)

Photo Source: Sacramento Theatre Company

Ok, now back to our regular programming...the awesome dinner I made Thursday night was: pan-fried halibut cheeks accompanied by Israeli couscous mixed with fresh asparagus and mushrooms. Mmm! Simple but super delicious. If you've never had halibut cheeks before, you should definitely try it. It's the sweetest most tender part of the halibut. The cheeks kind of remind me of scallops but flakier.

Now I had never cooked halibut cheeks at home before so I asked one of the friendly fishmongers at Sunh Fish for some direction, his call- just gently pan-fry them. I'm so glad I followed his suggestion  because this is seafood that definitely does not need any futzing. I also made some Israeli couscous to go with it but these cheeks would have been just as good on a bed of sautéed greens.

(If you're unfamiliar with Israeli couscous, it's a wheat-based pasta that's rolled into tiny balls that resemble Nerf pellets. It has a nice nutty taste when toasted.)

Pan-Fried Halibut Cheeks

Ingredients

1 lb. fresh halibut cheeks
2 tablespoons AP flour
salt and pepper
2 tablespoons butter
fresh parsley, chopped (optional)

Instructions

1. Gently pat your halibut cheeks dry with a paper towel. Season with salt and pepper on both sides.

2. Spread the 2 tablespoons of flour on a plate then very, very LIGHTLY dredge the cheeks through the flour. Set aside.

3. Place the skillet over medium-high heat. Melt 1 tablespoon of butter. Place your halibut cheeks on the skillet. Space them out a bit so that they do not touch each other. Let them cook for 2 minutes.  Then using a spatula flip them over. Allow to cook for another minute to a minute and a half.  (Be careful not to overcook the cheeks.)

4. Repeat with remaining butter and fish.

3. Plate. Garnish with chopped fresh parsley (optional).



Israeli Couscous with Fresh Asparagus and Mushrooms

Ingredients

1 1/3 cup Israeli couscous
2 tablespoons olive oil
1 bunch of asparagus (woody stems removed, sliced into 1-inch pieces)
1 8-oz. package of crimini mushrooms, sliced
1 small sweet onion, diced
3-4 fresh garlic cloves, minced
2-3 tablespoons Parmesan cheese, grated
salt and freshly ground pepper, to taste

Instructions

1. In a medium sized pan , heat 1 tablespoon of olive oil. Add couscous. Over medium heat, toast the couscous until it's lightly browned.

2. Add 1 3/4 cup of boiling water to the saucepan and couscous. Stir well to combine. Bring the whole lot to a boil. Then reduce the heat to medium-low, cover and let it simmer for 15 minutes (or until all the liquid is absorbed). Remove from heat and set aside.

3. In a separate pan, heat remaining tablespoon of olive oil over medium heat. When it begins to shimmer, add garlic and onions. Cook until onions begin to slightly soften, then add asparagus and mushrooms. Cook 6-8 minutes (depending on how crisp you like your asparagus). Stir occasionally.

4. Remove from heat. Add veggie mixture to cooked couscous. Add grated Parmesan cheese and season to taste with salt and pepper. Toss. Serve.

Spicy Thai Soup

If you've been over to my cottage lately, you'll notice my coffee table, dining table and nightstand are piled high with books. Books, books, books everywhere. I love books. I always have, even as a kid I would get ecstatic when the school sent us home with those book order sheets from Scholastic (remember those?). I'm sure my parents used to cringe when they saw those- I was a quick reader and I always wanted a ton of books. Even now as an adult, I love to order books online, peruse the stacks at the library and most of all linger in bookstores. There's something about print media that engages me, that digital media just lacks. I'm not sure if it's the tactile sensation of holding the book or the musty smell of the pages but there's a biblio-euphoria that comes with reading books for me. And currently, I'm a bit inundated. I've got books I need to read for book club, books I've been needing to read for a few months now on specific subjects (like "Slaying Excel Dragons"- Ugh!) and my favorite category- food books. The majority of the books in my home right now are cookbooks, culinary essays and food memoirs. Are you surprised? ;)

The five food books on my nightstand right now that I'm steadily making my way through are:

1. Recipes Remembered: A Celebration of Survival by June Feiss Hersh - if you read this one, keep a box of tissues close by!

2. My Berlin Kitchen by Luisa Weiss

3. My Year of Meats by Ruth I. Ozeki

4. The Saucier's Apprentice by Bob Spitz

5. Encore Provence by Peter Mayle

Photo Source: ParisForBreakfast

What's on your reading list? Any good food stories or cookbooks you'd recommend? I'd love to hear your suggestions.

My top three favorite food books of all time that I'd recommend are:

1. Kitchen Confidential  by Anthony Bourdain. Although Bourdain has watered himself down over the years this memoir is still one of my favorites, a pre-commercialized Bourdain if you will. It also reminds me of the days when I worked in the restaurant industry- being in the weeds and all stressed out, putting up with insane customers and of course coming to work hungover after partying with coworker all night.

2. Any of Ruth Reichl's first three books (Tender to the Bone, Comfort Me With Apples or Garlic and Sapphires). All brilliantly written. Reichl has a writing style that just reaches you out and brings you into her warm kitchen and eclectic world.

3. The Sharper the Knife, The Less You Cry by Kathleen Flinn. A great story about starting over. Could you just pack up and move to Paris and pursue a diploma from the world famous Le Cordon Bleu? Flinn did and shares her frustrations, joys and tribulations. She also does a fantastic job of painting images of the French farmers' markets and storekeepers she encounters. I found this a much better read then the popular "Julie and Julia," which had me snoozing in some chapters.

Now you didn't think I'd leave you hanging without a recipe, did you? How about a recipe for a nice bowl of hot soup? I made this spicy Thai soup the other night and it hit the spot. It's richly flavored without being overly heavy and it's simple to throw together (giving you more time to snuggle down and read a book). And if you want to make the dish a bit heartier, you can throw in some boneless cubed chicken meat or serve it over rice.

Spicy Thai Soup

Ingredients

2 (14 oz) cans lite coconut milk
1 (14 oz) can chicken stock
4 stalks fresh lemongrass (bottom 2/3rds only, remove tough outer leaves)
9 slices of peeled ginger (cut in 1/4 inch thick round)
4 kaffir leaves, hand torn
3 birds-eye chilies, lightly pounded and sliced
2 tablespoons fish sauce
4 tablespoons fresh-squeezed lime juice
2 teaspoons sliced cilantro
2 teaspoons red curry paste
2 tablespoons light brown sugar
5 cloves garlic, minced
1 tablespoon soy sauce
1 (14 oz) can artichoke hearts (drained and rinsed)
1 (14 oz) can baby corn (drained and rinsed), sliced in half
3.5 ounces fresh shimeji mushrooms
1 large carrot, peeled and julienned

Instructions

1. Cut off the hard, dry bottom portion of the lemongrass and the top leaves. Bruise the stem by thwacking it with a heavy knife or meat mallet. Peel off the tough outer leaves. Cut into 1-inch long pieces.

2. In a stock pot over medium heat, add coconut milk, stock, sliced ginger, torn kaffir leaves, sliced chilies and lemongrass. Bring to a boil for 1 minute. Stirring occasionally.

3. Reduce to a simmer. Let it cook for about 5 minutes.

4. Add fish sauce, lime juice, sliced cilantro, red curry paste, brown sugar, garlic and soy sauce. Again bring to a boil for 1 minute then return to a simmer.

5. Add rinsed artichoke hearts, baby corn, fresh shimeji mushrooms and julienned carrots. Simmer for about 15 minutes. The vegetables will become tender.

6. Remove kaffir leaves, ginger rounds and lemongrass stalks.

7. Ladle into warm bowls. You can garnish the top with roughly chopped fresh basil or cilantro leaves (optional).

Jambalaya That'll Warm You Up

"New Orleans food is as delicious as the less criminal forms of sin."

-Mark Twain

Why hello there readers! Sorry for the lack of posts but I took a brief hiatus from cooking while in Kansas City. Unlike my December trip to KCMO, this month's trip was COOOOOOLD, however, I was lucky to get out before the snowfall got real (and deep!).

This is what the snow looked like while I was there:

This is what it looked like just a couple days after I left. The snow is up to two feet!

Anyhow, now I'm back in the milder climate of good ol' Sacramento but I've still been craving some pipin' hot meals to warm up my poor cold body...so this week, I decided to make a hearty batch of jambalaya. This down-home recipe is on the milder side of the spiciness scale but if you like heat, add a tad more cayenne and hot sauce (whoo-boy!) and you'll be set. I had to keep our batch toned down since the kidlets were eating with us. Also if you want to keep true to the holy trinity of Cajun cooking (onion, celery and green bell pepper) you can sub in a green bell pepper for the red. No one at our dinner table likes green bell peppers which is why I threw in a red one. ;)

This recipe makes enough jambalaya to feed a family of four and have enough the next day for a round of leftovers. It reheats well. Don't you love when you can get two meals out of one night's cooking? I know I do!

Now pour yourself a stiff drink, get cooking and... Laissez les bons temps rouler!

Jambalaya

Ingredients

1 lb. Andouille sausage, sliced 1/4 inch thick
1 tablespoon Canola oil
1 tablespoon unsalted butter
1 yellow onion, diced
5-6 cloves of fresh garlic, diced
1 large red bell pepper
3 stalks of celery, diced (use the tender stalks in the heart of the celery) & dice up those celery leaves as well
1 (10 oz) can Rotel diced tomatoes with green chilies- drained
1 (14.5 oz) can diced tomatoes- drained
3 bay leaves
4 sprigs of fresh thyme
1 tablespoon Worcestershire sauce
2 tablespoons concentrated tomato paste
1 teaspoon hot sauce (I like Frank's or Crystal)
4 cups chicken stock
2 cups long grain white rice- uncooked, rinsed
1 lb. fresh large shrimp- rinsed, peeled and deveined
6 scallions, sliced thin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/2 teaspoon dried oregano
1 teaspoon Cajun seasoning (optional)
salt and pepper, to taste
juice of 1/2 a lemon
flat-leaf parsley, chopped- for garnish (optional)

Instructions

1. In a heavy bottomed pot, heat canola oil on medium-high heat. Add sliced sausage, cook until browned. Remove sausage, place in a bowl and set aside.

2. Leave the sausage drippings in the pot, heat 1 tablespoon of butter. Add in diced onions. Cook for about 5 minutes. Add garlic, sauté a few minutes more until onions soften and become translucent.

3. Add celery, celery leaves and red bell pepper. Allow to cook for about 3 minutes, stirring occasionally.

4. Add both cans of tomatoes, bay leaves and sprigs of thyme. Allow to simmer for 4-5 minutes.

5. Add Worcestershire sauce, tomato paste, hot sauce and sausage. Stir and allow to cook 5 minutes.

6. Add chicken stock. Bring ingredients to a rapid boil. Add smoked paprika, garlic powder, onion powder, cayenne, oregano and Louisiana Cajun seasoning. Stir thoroughly.

7. Add 2 cups of rinsed rice. Bring to a boil.

8. Lower heat to a simmer, cover tightly and allow to cook for about 20 minutes until liquid is absorbed.

9. Turn off heat. Add in uncooked shrimp and sliced scallions. Give it a good stir or two.

10. Replace lid. Let it sit, untouched, for 15 minutes. (The shrimp will cook up from the heat in the pot.)

11. Open. Removed bay leaves and thyme sprigs. Season to taste with salt and pepper.

12. Squeeze lemon over jambalaya. Stir. Sprinkle with chopped parsley (optional). Serve.

Seared Scallops with Tangy Carrot Puree

This year unfortunately I'm 1800 miles away (literally) from Mr.S. for Valentine's Day. I have to admit I'm a wee bit bummed but to be honest everyday is Valentine's Day when you're with someone you're head over heels in love with so in the long run it's no big deal. I love that we do romantic things year round instead of only on a day that Hallmark dictates that we should. One of my favorite things to do with Mr.S. is cook dinner for him. Don't get me wrong, I love cooking with him too but sometimes it's nice to spoil your partner with a fabulous meal. In fact, Julia Child once said, "I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a Valentine as you can give,"...that Julia, she's a wise one-- and I think she was spot on.

Anyhow, before I left for my trip I made Mr.S. this recipe for scallops with carrot puree. The puree didn't come out quite as smooth as I would have liked (I was at Mr. S's so I was using a blender to puree the carrots and it kept crapping out every 10 seconds) but it didn't matter because he looked so happy when I placed the plate of  caramelized scallops before him. It sounds crazy but--- I'll take a romantic dinner on an average old Wednesday night any day over a box of chocolates or an expensive meal on February 14th.

So readers, please excuse the awful photo (I was more concerned about starting the meal then getting the perfect pic) and take the time to look over the recipe below. Then pick a night, any ol' normal night and surprise whomever you love by cooking this recipe. Light some candles, open a bottle of good wine and celebrate each other. You'll be glad you did.

Seared Scallops with Tangy Carrot Puree

Ingredients

1 lb. dry, large sea scallops
3 tablespoons clarified butter
sea salt and freshly ground pepper


1 large shallot, chopped
2 cloves garlic, minced
3 large carrots- peeled & cut into 1/2-inch rounds
1/2 teaspoon Maldon salt (you can sub in sea salt)
1/8 teaspoon cayenne
1/4 cup room temperature water
1/2 cup fresh Meyer lemon juice
3-4 Tablespoons Greek yogurt
1 tablespoon unsalted butter


Instructions for Puree

1. Place a large steel or cast-iron skillet, over medium heat. Drizzle 1 tablespoon of olive oil across the pan. Once the oil starts to shimmer, throw in the chopped shallots. Cook your shallots for about 3-4 minutes, until they get soft.

2. Add garlic, cook until fragrant. Add carrots, salt, cayenne and water.

3. Raise heat to high and bring it all to a boil. Then reduce heat to a simmer, cover and cook for 10-12 minutes.

4. Once the carrots are tender, take the skillet off the heat and allow ingredients to cool for 5 minutes.

5. Move your mixture to a blender. Add your Meyer lemon juice and blend. Then add your Greek yogurt and butter and blend. Puree until smooth but thick.

Handy Tip: When using a blender to process hot foods/liquids- slightly release one corner of the blender's lid. This will prevent the vacuum effect that results in heat explosions. To safeguard against splatter, place a towel over the top of the machine, give it a few pulses after which you can process on high speed until smooth.

6. Season to taste with salt. Set aside and keep warm.


Instructions for Scallops

1. Place scallops on a large plate. Sprinkle them with salt and pepper on both sides.

2. Place a large cast iron skillet over high heat. Place a tablespoon and a half of butter on the skillet.

3. Place half of the scallops on the skillet, you want them spread apart so they have room to sear. Now here's the most important thing- don't touch them for 2 minutes. Don't nudge, peek or poke...you want to get that nice think layer of crunchy caramelization on them. At the end of 2 minutes, gently flip each scallop over and cook for another 1.5-2 minutes. Remove and place on a warmed plate.

4. Repeat with remaining butter and scallops.

5. Spoon carrot puree onto plate. Arrange the scallops on top of the puree. Pair with mixed greens salad or your favorite roasted veggies.

Kidlet Friendly Crispy Ranch Chicken

Kidlets say the darnedest things.

Last night I was at Mr.S.'s and we helped with some homework, watched a bit of TV and played a few games of chess with the kidlets (Kidlet #2 got a set from his grandpa for Xmas this year). At one point, Kidlet #2 had Pepper pup in a headlock and was trying to spend some quality time with him. Pepper was having none of it (as usual) and was squirming, wriggling and whining in a valiant effort to escape. Somehow he pulled a Doggie Houdini and broke free, ran into the other living room and then came over to hide in my lap. As he took off though, Kidlet #2 called out, "Waaaaait Pepper! I'm available!!" His 10-year old sincerity was touching but hilarious at the same time and we all burst into a fit of giggles.

About 15 minutes later during a cut-throat game of chess between Kidlet #1 and Mr.S., I suggested to Kidlet #2 that he "give some pointers to his dad so he could beat [Kidlet #1]." His reply was, "Nah...a smart chimp could beat [Kidlet #1]." When I advised him that it wasn't very nice to say such a thing, he countered with. "WHAT?!!? Do you know how many smart chimps there are out there?!!?"

Seriously, out of the mouth of babes. What can you do but laugh? And much like you can never predict what they'll say, you can never predict what they'll eat either. We've been lucky with Kidlet #1, he's an adventurous eater and will try anything once...and if the dish is spicy? Well, the spicier the better! I'm sure this kid could probably chow down on a ghost pepper without batting an eye. Now Kidlet #2 is more of a reluctant eater. He'll look with suspicion at anything new, "weird," or remotely resembling healthy. *Sigh.* But over the past 3.5 years that Mr.S. and I have been dating, I've found that I could usually get Kidlet #2 on board with dinner if I go with traditional recipes, comfort foods and pretty much anything with chicken breasts. So for dinner tonight we had roasted broccoli and cauliflower (the kidlets and Mr.S. LOVE the broccoli especially) and crispy ranch chicken. Most recipes I've ever seen for ranch chicken utilize mayo or butter but I like to try and keep it healthy so I use Greek yogurt. No one's the wiser and it's fat-free. Hallelujah! The chicken's also cooked in the oven--which eliminates the greasiness that you get when you fry it.

The kidlets loved the crispy ranch chicken and it looks like this dish will be making some repeat appearances in our dinner rotation.


Kidlet Friendly Crispy Ranch Chicken

Ingredients

4 boneless, skinless chicken breasts

6 oz. plain-flavored Fage Greek Yogurt

1 envelope Hidden Valley Ranch salad dressing mix

2 cups smashed corn flakes (I put mine in a Ziploc and run a rolling pin over it a few times)

4 tablespoons grated Parmesan cheese

4 tablespoons bread crumbs

Olive oil spray (or in a mister)


Instructions

1. Preheat oven to 375 degrees F.

2. Line a baking sheet with aluminum foil and place a wire rack that can accomodate the 4 chicken breasts on it (this will keep the bottoms of the chicken breasts from getting soggy).

3. In a bowl, mix together your ranch mix, crushed corn flakes, Parmesan cheese and bread crumbs.

4. Pat your chicken breasts dry, then coat all sides with the Greek yogurt (about an medium amount, don't go too skimpy or too thick).

5. Dredge your yogurt-covered chicken breasts through the dry ingredient mix and place them on the wire racks.

6. Spray the top with olive oil spray.

7. Place the sheet in the oven. Cook for approx. 25-35 minutes, depending on the thickness of the breast.

8. Remove from oven and serve warm.

Weeknight Creamy Clam Chowder

My god, has it been colder than a witch's tit or what lately? I know it's been colder than past Sacramento winters because I've actually been wearing SOCKS the past two weeks and I rarely wear socks (I absolutely abhor the feeling of my feet being encased). However, it's been a choice of wearing socks and being uncomfortable and grouchy or having numb toes and blue feet...so there you have it, socks win. Dammit! Anyhow, to keep warm I've also been eating a LOT of soup. Soup, it's the ultimate comfort food and there's so many different kinds-- smooth butternut squash, heart warming chicken noodle, zingy tom yum...the list is endless. What's your favorite kind to dig into on chilly nights? For me, it's homemade mushroom soup- the thick velvety kind that dances on your tongue with a luxurious, earthy flavor. I could eat it everyday! For Kidlet #1, it's clam chowder in a bread bowl. He goes absolutely bonkers for the briny-creamy concoction. He'll even eat the watery canned stuff in a pinch (gack!)...so I thought I'd surprise him with a batch for dinner last night. Now I know there's all kinds of low-cal, low-fat, skinny-minny recipes out there for clam chowder. I've tried a few...and quite honestly, they suck. I say- if you're gonna make some chowder, go balls out and use butter, cream and potatoes. You can even use fresh clams but if you're like me, you're a bit lazy on weeknights and canned will suffice. Anyhow, give yourself a reprieve from the almond milk and tofu and be decadent for one evening. Vive la chowder!

(Chowda purists be warned though- this is not the traditional chowder most likely immortalized in the memories of your youth spent summering in New England; however, it is a hearty, aromatic, delicious taste of the sea nonetheless, so give it a try. )


Creamy Clam Chowder

Ingredients

1/2 lb. sliced bacon
1 large sweet onion, diced
2 stalks celery, chopped
1 lb. of Honey Gold potatoes, quartered or 3 Yukon Gold potatoes, cubed
1 cup carrots, peeled and chopped
1 leek, chopped (white and light green parts only)
2 cobs fresh corn, zippered
3 cloves fresh garlic, minced
3 cans (10 oz. undrained) whole baby clams
6 tablespoons unsalted butter
3 tablespoons rice flour (you can use AP flour if you must)
1 cup whole milk
1 cups cream
3 teaspoons Kosher salt
1/2 teaspoon fresh ground pepper
1 bay leaf
1/2 teaspoon thyme
4 sourdough bowls (optional)

Instructions

1. In a pan, cook your bacon. Let it crisp up (about 3-4 minutes). Remove bacon with a slotted spoon or tongs and set on a paper-towel, leave the bacon grease in the pan.

2. In the pan (with the bacon grease), add in the onion and leek. Saute for about 7-8 minutes over medium heat, until onions are soft and semi-translucent. Stir frequently. Add in garlic. Cook for about another 1-2 minutes. Transfer ingredients to a large soup pot, set aside.

3. In pan, melt 3 tablespoons of butter. Add your jumble of celery, potatoes, carrots and corn. Cook for about 10 minutes on medium-high heat. Transfer ingredients to soup pot.

4. Open all three cans of clams. Drain liquid into a measuring cup and save. Place clams in a bowl and place in fridge.

5. Place soup pot on burner over medium-high heat. Add 2 cups of clam juice. Stir. Allow to cook for 15-20 minutes.

6. Add in clams, salt, pepper, thyme and bay leaf. Slowly add in milk and cream. Stir until sauce comes to a boil, reduce heat to a simmer. Cover and allow to cook another 15 minutes. Chowder will thicken.

[7. If you like your chowder on the slightly thicker side: In a pan or small pot, whisk together 3 tablespoons of rice flour with 3 tablespoons butter. Once it's bubbling, add a large ladle of chowder to the flour and butter mixture (aka roux). Mix together well then add it back into the pot of chowder. Turn the heat up and allow it to come to a boil, then again reduce to a simmer.]

8. Hollow out your sourdough bowls. (I like to keep the dough I pull out, it's great for dipping into the soup.) Chop your bacon slices into 1/4-inch pieces.

9. Stir soup occasionally. Adjust seasonings if needed. Make sure potatoes are knife-tender. Discard bay leaf.

10. Ladle into sourdough bowls. Sprinkle with bacon bits. Garnish with cracked pepper or chopped fresh parsley (optional). Serve hot.

Crab-Stuffed Baked Avocado

Eric Ripert. That silver-haired French fox is turning up everywhere these days. He's popped up on "Top Chef," "Treme" and "No Reservations." Not to mention, he's good buddies with Bourdain, hosts his own PBS TV series “Avec Eric," and his restaurant Le Bernardin has garnered three Michelin stars and has upheld a four-star review from The New York Times for over two decades. Holy cow! Is there anything this culinary wizard can't do? Well in addition to making amazing seafood dishes, it turns out he knows his way around an avocado too. I recently came across this tweet of his and decided to give it a go.

There were no measurements listed so I played around with the ingredients in my kitchen. The resulting product- a decadent dish of fresh crab and warm, creamy avocado that only takes a few minutes and a few dollars to throw together. Deee-lish! 



Crab-Stuffed Avocado


Ingredients

6 oz. shredded fresh lump crabmeat

1 fresh avocado, halved and pitted

2 tablespoons Best Foods's mayo

1 teaspoon Dijon mustard

3/4 teaspoon Old Bay seasoning

1 teaspoon fresh lemon juice

fresh ground pepper

2.5 Tablespoons breadcrumbs

lime or lemon wedges (optional)


Instructions

1. Set oven for broil. Slice and pit avocado.

2. Line a baking sheet with foil and place pitted avocado halves on sheet.

3. In a small bowl, combine crabmeat, mayo, mustard, Old Bay seasoning and lemon juice together. Mix well.

4. Divide the crabmeat mixture evenly into two servings. Using a spoon, fill each avocado cavity with a serving of the mixture. Top with some fresh ground pepper (to taste).

5. Sprinkle generously with breadcrumbs.

 6. Place in oven and broil for about 10 minutes (keep an eye on it if your oven's temperamental like mine).

7. Remove from oven and serve immediately. Lime or lemon wedges (optional).

Chicken and Mushrooms in Sherry Sauce

Happy Monday!

Can you detect my sarcastic undertone? Blech! No matter how much older I get, I still abhor Mondays. You'd think the beginning of the week would illicit feelings of unicorns and rainbows. No? Well in the very least a fresh beginning...but unfortunately, Mondays always feel like a giant buzzkill to me. It takes all my willpower not to pull the covers over my head and stay in bed. Well, maybe this week I'll find some time to start a few holiday cooking projects. Anyhow, I hope while I've been MIA, you've been having some fun. Mr.S. and I had a great date night last week. We attended a performance at The Crest put on by Dennis Prager and Adam Carolla. It was a mix of discussion and debate covering everything from politics to parenting, followed up by a Q&A session.  I found the event interesting and had a good time even though my views on politics and religion differ quite a bit from the two speakers. Mr.S. loved it, he's a a huge fan of Carolla's podcast and tends be a bit more conservative than me in his beliefs. He must not be the only one in Sac because I'm pretty sure the show was sold out...it was really packed in there! Luckily we were in the second row so we had some breathing room.

I also got new wellies (in dark red!) and got to break them in this week. I was quite excited to finally get to wear them. They're quite comfortable as well as fashionable...because you know you need to look fashionable when wading through a rainstorm. ;)

And don't worry, I did a little tinkering around in the kitchen too. I would have done more but I just couldn't get myself to go out in the foul weather to the grocery store. It's not the rain that bothers me, it's the crazy drivers! Anyhow, I was craving something rich and hearty to warm me up, so I threw together some chicken and mushrooms with a flavorful sherry sauce. If you love the taste of garlic and shallots (we do!), then you're bound to like this delicious recipe.

Chicken and Mushrooms in Sherry Sauce

Ingredients

3 large boneless, skinless chicken breast- cut into bite-sized pieces

2 tablespoons unsalted butter

1 tablespoon olive oil

1 cup fresh shimeiji mushrooms

1 cup fresh shiitake mushrooms, sliced

3 shallots, minced

3-4 cloves fresh garlic, minced

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1 teaspoon white pepper

1 1/2 cups no salt chicken broth

1/2 cup dry sherry

2 tablespoons cornstarch

salt and fresh ground back pepper


Instructions

1.  In a large skillet, heat the butter over medium heat. Add the chicken pieces and cook until lightly browned (about 5 minutes).

2. Remove the chicken from the skillet and set aside in a bowl.

3. Add olive oil to skillet and heat over medium-high heat. Add the shallots and garlic, saute until fragrant. Add the mushrooms, stirring frequently until they soften.

4. Return chicken to skillet. Then add rosemary, thyme and white pepper. Cook for 1 more minute.

5. Add the chicken broth and sherry to the mixture.

6. Reduce heat the medium-low and simmer for about 5 minutes.

7. Remove a 1/2 cup of sauce from skillet. Add cornstarch to the cup of sauce. Whisk, then return to skillet.

8. Season with salt and pepper. Cook for another 5 minutes.

9. Remove from heat and serve with with rice, pasta or by itself.

Cheesy Quinoa Casserole

Resolutions and goals aren't solely reserved  for New Year's. I'm a firm believer that you can set them for any time of the year. One of the goals we've in embraced in our household for summer is to get healthy and I'm not talking about sucking down ViSalus shakes and getting up to change the TV channel. By "healthy", I'm referring to nutritious-waistline friendly meals, more exercise and drinking more water. We also enrolled the kidlets in this great program for the summer that I heard from my friend Sheri, who's a nurse. It's called Project HYPE  (Healthy Youth for Physical Excellence) and it's a free day camp (ages 10-15) run by the Mission Oaks Recreation and Park District. It's only the third day in but Kidlet #2 seems to love it and Kidlet #1 slowly seems to be coming around (I think he was hoping for a summer of sleeping in and playing video games all day...teenagers!). The program focuses on teaching the kids proper nutrition and physical fitness in a positive environment. According to Kidlet #2- karate, yoga, and kickball are just a few of the exercise activities on the agenda for this summer. Several speakers, ranging from professional trainers to chefs will be coming to speak as well. Additionally, one of the great things about this program is that it requires that the family be involved. They have bi-weekly meetings for the parents and guardians that are mandatory. According to HYPE's literature, "[i]n 2008, the Center of Disease control published statistics indicating that 1 out of every 3 children are either overweight or obese. Out of 58 counties, Sacramento ranks 3rd in California in the prevalence of overweight children ages 6-11. Overweight and obese children are at a higher risk for developing chronic diseases such as type II diabetes, heart disease and cancer." Sacramento ranks 3rd!! Can you believe that? That is not a statistic we should be proud of.

So a healthy meal...last night I took stock of the fridge and decided to make a quinoa casserole. Although it does have cheese in it, on the whole this meatless meal is nutritionally sound. You have your vegetables and your supergrain- quinoa. Which is high in protein and includes all nine essential amino acids. I tweaked the original recipe to utilize what I had in my home and my personal tastes. I also wanted it to be lactose-free so I subbed in soy milk and Daiya Cheese for the dairy items.


Cheesy Quinoa Casserole (adapted from Eat Live Run)

Ingredients

1 1/2 cups quinoa, rinsed
3 cups chicken broth (or veg broth if you want to go vegetarian)
1 red bell pepper, chopped
3 green onions, chopped
2 tsp minced garlic
1 bunch of chard, rinsed and chopped into bite-size pieces (or you can use spinach)
1 tbsp canola oil
1 cup soy milk
2 cups grated cheddar cheese
2/3 cup panko breadcrumbs
1/2 cup grated mozzarella cheese
1 tsp sea salt
1/2 tsp dry mustard
1/2 tsp fresh ground black pepper

Instructions

1. Preheat oven to 375 degrees F.

2. Add canola oil to a large pot over medium-high heat. When it starts to shimmer, add bell pepper, green onions and chard. Saute for about 4-5 minutes.

3. Add the garlic. Cook for about 30 seconds more.

4. Add your quinoa and your broth. Stir well. Then add your dry mustard, salt and pepper.

5. Bring to a boil. Then reduce to a simmer, cover and let the mixture cook for 20 minutes until the quinoa has completely absorbed the liquid and cooked (the quinoa will take on a translucent look).

6. Add the grated cheddar and soy milk. Stir well. Then transfer the mixture to a greased 9x13 glass casserole dish.

7. In a small bowl, combine the panko and the mozzarella. Sprinkle that on top of the casserole.

8. Bake for 30 minutes. The top with get a golden, crunchy look.

9. Remove and allow to cool for 10-15 minutes. Serve hot.

Note: This also makes a great meal to take to lunch the next day. It reheats well.

Lazy Weekend Avocado Pasta

I can't believe the weekend is over...for once it was a nice, quiet weekend that didn't involve rushing from one end of town to the other. Mr.S. had the kidlets so we hung out, watched movies, went to the farmers market and played outside. I know I'm trying to enjoy the cooler, sunny weather now because I'm sure Sacramento's scorching summer is just around the corner (ugh!). We went for a few walks down by the river on Sunday and even took Kidlet #2 geocaching. I'd never been on a geocache before and it was kind of neat...it's like a mini-treasure hunt using a special GPS app on the iPhone. We actually found the "cache" during our excursion, which turned out be a tiny camo micro capsule with a log inside (some caches are larger and may contain a trinket or two). We signed our names and returned the capsule to it's hiding spot. Can't wait until we go again!

Later still on the lazy train, I didn't want to spend a lot of time cooking for dinner but wanted something healthy...so I decided to use one of the beautiful avocados I had on the counter to make a simple avocado pasta. The avocado sauce has a nice creamy texture that tastes rich and the basil and lemon give it a nice zesty zing. If you want to make it gluten-free like I did, you can use quinoa pasta.  Also, if you want to jazz it up a bit you could sprinkle some Parmesan cheese, halved grape tomatoes or sliced almonds on it.


Lazy Weekend Avocado Pasta (recipe adapted from Oh She Glows)

Ingredients

1 medium sized ripe avocado, pitted

1/2 lemon, juiced, plus  lemon zest to garnish

2-3 garlic cloves, minced (to taste)

1/2 tsp kosher salt

1/4 cup fresh basil

2 tbsp extra virgin olive oil

2 servings (about 6 oz) quinoa pasta

freshly ground black pepper

Parmesan cheese, grated (optional)


Instructions

1. Bring a pot of water to boil. Add quinoa pasta and cook for 7-9 minutes (or per package instructions).

2. While the pasta is cooking: in a food processor, add the garlic, olive oil, lemon juice, basil, avocado and salt. Process until you have a nice, creamy sauce. You may need to scrape the sides a few times to make sure everything gets blended well, the basil likes to stick.

3. When the pasta is done cooking, drain and rinse noodles. Place pasta in a bowl and add avocado sauce. Toss well. Then plate.

4. Season with fresh ground pepper and garnish with a sprinkling of lemon zest. Sprinkle with Parmesan cheese (optional).

5. Serve immediately. (Note: This is not a good "reheat dish," since it has avocado in it.)


Makes 2 servings

A Recipe For The Best Pulled Pork You've Ever Tasted

Mmmm, midway through cooking



This is my last (at least for a long while) David Chang recipe. I think even Mr.S. was getting a bit worried with my recent obsession with the Momofuku cookbook (although he wasn't fussing too much when he was shoving the cooked results into his mouth). Maybe it's Chang's love for all things pork, but I'm kind diggin' on him right now. Anyhow, this particular recipe is for the pulled pork that they use in their pork bo ssam dish at Momofuku. When I happened to mention to my friend Melanie that I was going to attempt this recipe, she referenced Chang's "Let's put pork in every f-----g dish," line in Treme. I hadn't seen it so of course when I got home I had to look it up...hilarious. If you haven't checked it out, you can catch a clip of it here: David Chang on Treme.

This recipe yielded the best tasting pulled pork I've ever made or tasted at any friend's house or restaurant. The pork has to sit overnight, but it's worth it. The inside is nice and tender and the outside has this amazing salty-sweet lacquer. It's like a bit of meatopia in your mouth.

Pulled Pork Momofuku-Style (Adapted from “Momofuku,” by David Chang and Peter Meehan)

Ingredients

4 lb. boneless pork shoulder

1/2 cup Kosher salt (don't sub in table salt, it'll come out way too salty)

1/2 cup granulated sugar

3 1/2 tablespoons brown sugar

fresh ground black pepper

Instructions

1. The night before: In a small bowl, combine the granulated sugar, the salt and the ground pepper. Rub the mixture all over the pork shoulder, making sure you get the crevices. Put it in a pan, cover it with plastic wrap and refrigerate overnight.

2. The next day: Heat your oven to 300 degrees F. Transfer the pork out of the pan and discard the juices and any excess sugar/salt mixture. You can either place the pork in a roasting pan or a cast iron skillet. Place in the oven and cook for 5-6 hours. Baste the shoulder with the fat in the pan every hour, after the first 3 hours.

3. Remove the pork from the oven, drain off the fat. Let it rest for up to an hour.

4. Ok now, open the windows to your house because there's going to be some sizzling and smoking going on....Crank the oven up to 500 degrees F. Stir together 1/2 tablespoon of salt with 3 1/2 tablespoons of brown sugar. Press the brown sugar into the top of the pork shoulder, make it into a nice even layer. Return the pork to the oven for about 10-15 minutes or until a nice crunchy lacquer forms. Keep an eye on it though so it doesn't burn.

5. Take the pork out and let it rest for a half hour.  Then use two forks to shred it up. You can use it in all kinds of dishes - tacos, sandwiches, pulled pork hash, pork ragù....

6. By the way, the crispy, cooked skin on this sucker is oh so heavenly!

Time to dig in!

Japanese Sticky Chicken

It's funny, people assume that because I like to cook that I like to cook ALL the time and that I always cook intricate, time consuming dishes. Not true, there's often times that I find myself eating Trader Joe's frozen meals, grabbing a sandwich to go at the local deli or just nibbling on a salad at home. Othertimes, I'll be at Mr.S.'s and neither of us want to cook anything that requires any sort of time suckage. That's when we make dishes like this one. It's actually a recipe for Japanese chicken wings I came across last winter on Ito Eats but the marinade was so dang good, I've started using it as marinade for chicken breasts as well. I just mix up this marinade, dump it in a Ziploc, plop the chicken breasts in there and throw it in the fridge to marinate. Then all Mr. S. has to do is toss them on the grill...easy-peasy--dinner is served!

Japanese Sticky Chicken  (adapted from Ito Eats)

Ingredients

1 1/2 tbsp mirin (can found at most Asian stores)

4 tbsp sake

2 tbsp brown sugar

4 tbsp soy sauce

1 inch fresh ginger, grated

3 cloves garlic, minced

1 red chili, sliced

2-3 boneless, skinless chicken breasts


Instructions

1. Mix all the ingredients together in a bowl, pour into a Ziploc bag. Plunk in chicken breasts. Close.

2. Place in the fridge for at least 3 hours. If you happen to open the fridge, massage the bag once or twice to make sure the marinade gets distributed around the chicken.

3. Take chicken breasts out of the bag and grill.

4. Garnish with sesame seeds and sliced green onions if you wish.

Beet & Ricotta Ravioli with Butter & Sage Sauce

Lately I've been fascinated with ravioli. Not the meat-stuffed Chef Boyardee kind but rather homemade ravioli stuffed with veggies. I've been picking up fresh wonton wrappers at the Mei Mei Noodle Factory (the #7 dumpling wrapper) and making fillings from seasonal vegetables at the farmers' market. It's pretty fun to do and you can churn quite a few out in a short while and freeze them. I froze mine in small Tupperware containers and have been pulling them out for weeknight meals when I'm too tired to cook (or just too lazy and would rather watch Mad Men and The Good Wife). One of my favorite flavors I've made so far is beet and ricotta. The roasted beets have a slightly sweet flavor so they taste great paired with a quick butter and sage sauce.

                              "The beet is the most intense of vegetables" -Tom Robbins

Beet & Ricotta Ravioli  (recipe adapted from Bon Appetit)

Ingredients

2 large red beets   * do not use canned

1/2 cup fresh whole-milk ricotta cheese

2 tablespoons dried breadcrumbs

~100 fresh wonton rounds for full circle raviolis


Instructions

1. Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender (about 1 hour). Open foil and allow beets to cool. Slip off beet skin (you may want to wear latex gloves as the beet juice does stain).

2. Using a grater, finely grate the beet into a medium bowl. Add ricotta cheese, mix well and season to taste with salt and pepper. Stir in breadcrumbs.

3. Place a small bowl of water next to your work surface. Lay out a few wonton rounds on your work surface and spoon about 1 teaspoon of beet filling onto the middle of each round. Dip fingertip into water and dampen edge of 1 round, all the way around. Place another round over the filling, pushing out as much air as possible and pressing edges firmly to seal. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags or airtight containers.)

3. To Cook: Working in batches, cook ravioli in large pot of boiling water until cooked through (usually the ravioli will float to the top), about 2 minutes. Using a slotted spoon, remove the ravioli from the water and place on a plate. Top with sauce and cheese.

Butter and Sage Sauce (recipe adapted from Mario Batali)
Yield: 4 servings

Ingredients

4 tablespoons butter

8 sage leaves, chopped

1/2 lemon, juiced

1/4 cup grated Parmigiano-Reggiano (optional)


Instructions

1. While your pasta cooks, melt butter in a saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter.

2. Add sage leaves and remove from heat. Add lemon juice.

3. Gently pour over ravioli. Sprinkle on the cheese and serve immediately.

Crockpot Chorizo & Lentils

Hope everyone had a great St. Paddy's weekend. Mr. S. and I spent most of it playing catch up. He was gone all of last week with his eldest son on a fieldtrip to the Marin Headlands while I puppysat this cute little guy at his house. (Yes, I spoiled the furball rotten. He's my baby.)

It was nice to have Mr.S. back in town again. We hung out with his kidlets on Friday night and then Saturday night we went to see our friend's band, Ghost River, play at Old I. The place was packed and a good time was had by all...and a lot of Jamesons was also had by all.

Sunday, I headed back to my cottage in the Grid in the afternoon and was welcomed by not one...but two hailstorms! The storms knocked all the blossoms off the trees in my courtyard and when intermingled with the ice pellets, it looked like it had snowed.

Anyhow, it was nice to get back into my normal groove with cooking this week and this recipe was the perfect recipe for two reasons. It fit the bill of being a nice hearty dish for the sudden cold weather we've been having and it turned out to be a superb hangover dish. I did tweak it a little by adding in some sliced baby portabella mushrooms to bulk it up more (and because Mr. S. is nuts about mushrooms) and I decided to use green lentils because I think they taste better. (Tip: buy your green lentils at your local Mediterranean store, it's much cheaper than the gourmet grocery stores in town and just as good.) Also, be sure you are using Mexican chorizo for this recipe not Spanish chorizo, they are completely different types of meat. The end result was- we all loved it. The dish is really flavorful. Even me, the "lentil hater," approved.

Crockpot Chorizo & Lentils (adapted from a recipe by My Kitchen Addiction)

Ingredients

1 pound of Mexican chorizo or Mexican longaniza, casings removed
(you can find this at your neighborhood Mexican supermarket. I buy mine at Mercado Loco)

1 yellow onion, diced

1 red bell pepper, diced

8 oz. baby portabella mushrooms, sliced

5 cloves garlic, minced

1 pound dry green lentils- picked over, rinsed & drained

1 – 15 ounce can tomato sauce

4 cups chicken stock

1 teaspoon smoked paprika

1 teaspoon Kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper


Instructions

1. Remove the chorizo (or longaniza) from the casing and brown over medium heat. Add in the mushrooms, onions, bell peppers and garlic. Cook the vegetables until they're tender.

2. Place the lentils, broth, tomato sauce and spices in the crockpot. When the chorizo and vegetables are done, add them into the crockpot too. Mix together well.

3. Cover. Set the crockpot for low and cook for 5-6 hours until the lentils are tender.

4. Stir ingredients well and serve hot.

French Lentils With Bacon

Top of the mornin' to you! Hope you had a great weekend and got to indulge in lots of tasty Superbowl vittles and libations. I know, I myself, ate an ample amount of chips and guac as well as those yummy Lit'l Smokies concoctions (you know the ones smothered in BBQ-sauce?)...yes, I know that they're horrendous for you, but Jeebus, they taste so damn good! Anyhow, unlike me, Mr.S. has been taking a healthy approach to eating as of late. He's temporarily decided to lower his carb intake and try to increase his consumption of leafy greens and legumes...including lentils. Now me, I hate lentils...ugh, make that abhor lentils--so he's been on his own on this one; however, boiled brown lentils after awhile can get kind of blah so I took some pity on him and told him I'd try and find him some sort of jazzy lentil preparation...and find one, I did. Now what product can you think of that can instantaneously turn a boring dish into a winning dish?

That's right...bacon. I found a great recipe for French lentils with bacon online and decided to make a batch for Mr.S.. As luck would have it, I was able to track down a box of French green lentils at Corti Brothers and pick up some fresh veggies at the farmers' market this weekend. The recipe was pretty easy...the only thing that took awhile was all the veggie prep; but if you're like me, you probably find it relaxing to chop veggies while listening to some tunes in the kitchen so it doesn't seem like "work." End result was that Mr.S. loved the lentil salad. He couldn't believe the taste difference between this dish and the boring ol' lentils he had been eating. I got several compliments from him...which of course, I accepted graciously---as I popped a few (dozen) chipfuls of guac into my gullet.


French Lentils with Bacon (adapted from a recipe by Answers En Croute)
Ingredients

1/2 lb. thick cut bacon,  cooked then diced

1 small red onion (or 1/2 large), diced

2 large carrots, diced small

5 stalks rainbow chard, stems diced and leaves reserved

1 clove garlic, minced

2 cups French green lentils (preferably Puy), rinsed

3 tablespoons of dijon mustard

zest and juice of one small lemon

1 tablespoon red wine vinegar

1/4 cup olive oil

2 tablespoons reserved bacon fat

1/4 cup minced parsley


Instructions

- Set a pot of water large enough to hold the lentils on the stove and bring it to a boil. Add the lentils to the boiling water and cook until tender, 20-30 minutes and drain.

- In a large pan, cook the bacon over medium high heat until crisp. Set aside onto paper towels to drain, and pour all but 1 tablespoon of bacon fat from the pan (reserve the extra bacon fat for later). Saute the onion, carrot, and chard stems over medium heat until the carrots are just tender but not browned, about 10 minutes. Roughly chop the chard leaves and add them to the mixture, along with the garlic, and saute for an additional 2 minutes until wilted. Remove the mixture from the heat.

- While the lentils are warm, assemble the salad. Place the lentils in a large bowl and add in the crisp diced bacon and the onion, carrot, and chard mixture. Toss to combine, and then add the mustard, lemon juice and zest, red wine vinegar, olive oil, and reserved bacon fat.

- Stir in the minced parsley, and season to taste with salt and black pepper. Serve warm.

Sweet Miso Udon

Noodles...in the asian culture they symbolize longevity...and what could be better than a long life filled with slurping delicious noodles? In the dogs days of summer, I love to make zaru-soba to cool me down and in the chilly nights of winter, nothing warms me up quicker then going out for a pipin' hot bowl of ramen. Today though, I was craving something warm but not too soupy and it definitely had to be something bursting with flavor. Some chewy udon noodles...oh and definitely some mushrooms! I had stopped by Oto's on Sunday night and had been entranced with the mushroom display and had picked up some lovely shimeji mushrooms that had called out to me. (Have you been to Oto's? They have a fantastic mushroom selection.)

Sweet Miso Udon (adapted from a recipe by Love & Lemons)

Ingredients

1 package pre-cooked fresh udon noodles

1-2 cloves garlic, minced

2 teaspoons grated, fresh ginger

4 oz. shimeji mushrooms, base cut off & mushrooms gently separated

1.5 tablespoons sesame seeds, lightly toasted

3 scallions, chopped (whites & greens)

1 tablespoon butter

salt, to taste


Sweet Miso Mixture:

2 tablespoons shiro miso paste

1.5 tablespoons sugar

2 tablespoons mirin


Instructions

- Prep chopped items and set aside.

- In a small saucepan, combine shiro miso paste, sugar and mirin. Bring to a gentle boil, turn heat down and simmer for 2-3 minutes while whisking continuously. The mixture should bubble slightly but take care to not let it burn. Set aside.

- Boil 1.5 cups water. Add udon noodles, cook for 2 minutes.

- In a medium pot, heat butter until melted. Add garlic, ginger, mushrooms, scallion whites and a pinch of salt and saute until mushrooms are cooked down.

- Drain noodles and add to pot with mushroom/butter mixture.

- Add the sweet miso mixture to noodles, 2 tablespoons at a time and taste. (You might not use all of it and if necessary, add a little water to thin the sauce to your desired consistency.)

- Turn heat off and stir in half the scallion greens and sesame seeds. Taste and adjust seasonings, adding more sauce if necessary.

- Portion into bowls and garnish with the remaining scallion greens and sesame seeds.