One of the things I love and will miss about living in the country is our proximity to farms, farmers' markets and orchard. I just have jump in the car and 15 minutes in any direction, I have fresh produce at my finger tips!
Nothing beats a sunny September Saturday, with a hint of of autumn in the breeze and strolling through rows and rows of apple trees...Macintosh, Spy, Jona-Gold, Macouns, Cortlands and Crispins...and many heirloom varieties as well. I mean, really does an apple taste any better than whence you pluck it from the tree, polish it on your shirt sleeve and take that first overly big, crunch from the juicy pomme? My mouth is watering as I think of it! On apple picking day, we eat apples for lunch!
From pies to chutney and Dutch Baby pancakes to apples smeared with peanut butter...I love to nosh on apples and this recipe for apple muffins is wonderful as a breakfast treat, after school snack or served warm with cinnamon whipped cream as dessert.
According to Bon Appetit magazine, the three best apple for varieties for baking are: Crispin (aka Mutsu), Pink Lady and my favorite, HoneyCrisp!
Please enjoy Apple and Spice Muffins...
makes 18-24 muffins
Ingredients
1 stick (1/2 cup) unsalted butter, softened to room temperature
2 large eggs
3/4 cup white sugar
1/4 cup light brown sugar
3 cups unbleached flour
1/2 tsp. salt
1/4 tsp, baking soda
1/4 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup apple cider or apple juice
1 tsp. vanilla extract
2 cups peeled and diced apples (you may sprinkle some cider or lemon juice on them to prevent browning)
Demerara sugar to sprinkle on unbaked muffin tops.
Method
Line 2 twelve hole muffin tins with cupcake liners or grease well the muffin tin and set side/
Preheat the oven to 400*F.
In a large bowl, cream together the butter and sugars.
Add in the eggs one at a time, incorporating the first well, before adding the second, and beating until no yolk can be seen.
On a large strip of wax paper, sift together the flour, salt, soda, powder, cinnamon and cloves.
In a measuring cup, combine cider and vanilla.
Alternating one third at a time, add the dry and wet ingredients into the butter mixture (start by gently, pick up the edges of the paper with the dry ingredients and funneling it into the bowl with the butter mixture).
Mix well.
Gently fold in the apples and stir until they are lightly coated with the batter.
Using an ice cream scoop, fill the muffin tins 3/4 full with batter and sprinkle with the Demerara sugar.
If there are any empty muffin wells, fill them 1/2 way with water to insure even baking.
Bake for 15-20 minutes, or until a tester comes out clean.
The muffins should be golden brown with a light crumb on the sides when the paper is pulled away.
Not that they will last, but these muffins freeze well. Wrap individually in plastic wrap and then store in a freezer safe container or bag.
Recommended beverage: Hot cider infused with cinnamon!
Bon Appetit!
Wednesday, September 10, 2014
Tuesday, September 9, 2014
What's New Beef Stew?
Keeping up with the slow cooker theme, I thought I'd share my slow cooker beef stew recipe. This is one of those recipes that if you set aside some time on the weekend, make it ahead, and, you can pop this in the fridge to keep until you need it later in the week...although I wouldn't go longer than three days in the fridge...if you want it for later than that, do all the prep work for the meat. onions and stewing liquid and put it in a freezer safe container and when your are ready to cook it...get the rest of the stuff prepped the night before and toss it all together in the morning before you head off for the day.
One of the great things about this recipe is it can be tweaked to your family's taste...kids don't like carrots? Try parsnips or rutabaga...Want to add some greens? Toss in a half a bag of frozen peas or 2 cups fresh spinach about 1/2 hour before the end of cooking time...et voila...veggies galore!
I tend to season as I go, but with a light touch...slow cooking can get salty fast, so be careful when salting and seasoning...by taking a few extra prep minutes before assembling the final slow cooker contents, you can build flavor by browning some of your ingredients in a saute pan. Added steps I know, but they are worth the effort with marvelous flavor in your end product.
Please enjoy...
Beef Brew 'n' Stew
Serves 6-8
Ingredients
2 lbs. trimmed stew meat (I ask my butcher to cube a nice chuck roast)
2 tbsp. flour
4 slices bacon
2 tbsp. vegetable oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. onion powder
1/2 tsp. cumin
2 large onions, halved and cut into 1/2 inch thick slices
6 garlic cloves, thinly sliced
1 12 ounce bottle of beer (do not use an IPA...too bitter) I like Guinness or Sam Lager
1 cup low sodium beef broth
1/2 cup water
1 lb. Yukon Gold potatoes, cut into 2 inch chunks
1 lb. carrots peeled and cut into 2 inch chunks
1/2 lb. parsnips peeled and cut into 2 inch chunks
Bouquet garni : in a piece of cheese cloth place 1 large bay leaf, 4 sprigs of thyme, 5 sage leaves , several stems of parsley and 1 large sprig of rosemary. Tie the cloth into a bundle using cooking string.
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. brown sugar
Method
In a large zip top bag, combine the flour, with half of the following: salt, pepper and onion powder.
Add cubed meat to the bag and toss to evenly coat the meat with the flour.
Set aside.
Heat a large skillet, over medium high heat.
Add bacon and cook until crisp.
Remove bacon from the pan to a paper towel lined plate. Reserve bacon for optional garnish.
In the bacon drippings, add half the beef and cook until brown on all sides.
Remove the meat to the plate with the bacon and repeat with remaining beef.
(Add up to an additional tbsp. of oil to the skillet if needed.)
Add remaining oil to pan and swirl to coat pan.
Reduce heat to medium-low.
Add the onions, garlic, and cumin and saute for 8 minutes or until the onions are soft and begin to brown.
Add the beer to the pan and gently scrape the bottom of the pan to remove browned bits.
Increase the heat to medium-high and bring to a boil and then reduce to a simmer.
Add the beef stock and water along with remaining salt, pepper, onion powder; continue to simmer for 5 minutes.
Turn off heat and carefully pour the mixture into a prepared 6 quart crock pot.
Carefully stir in the mustard, vinegar and brown sugar, stirring to incorporate well with the onion mixture.
Nestle the bouquet garni, into the liquid.
Layer in the beef and the root vegetables.
Cover and cook on LOW for 6-7 hours.
If desired, you can add frozen vegetables like peas, beans and or corn to the stew 30 minutes prior to the end cooking time.
Remove bouquet garni before serving.
To serve, garnish with parsley and crumbled bacon bits.
Serve with a biscuits or a crusty loaf of bread.
Wine recommendation: California Zinfandel, Cotes du Rhone or new world Malbec!
Bon Appetit!
One of the great things about this recipe is it can be tweaked to your family's taste...kids don't like carrots? Try parsnips or rutabaga...Want to add some greens? Toss in a half a bag of frozen peas or 2 cups fresh spinach about 1/2 hour before the end of cooking time...et voila...veggies galore!
I tend to season as I go, but with a light touch...slow cooking can get salty fast, so be careful when salting and seasoning...by taking a few extra prep minutes before assembling the final slow cooker contents, you can build flavor by browning some of your ingredients in a saute pan. Added steps I know, but they are worth the effort with marvelous flavor in your end product.
Please enjoy...
Beef Brew 'n' Stew
Serves 6-8
Ingredients
2 lbs. trimmed stew meat (I ask my butcher to cube a nice chuck roast)
2 tbsp. flour
4 slices bacon
2 tbsp. vegetable oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. onion powder
1/2 tsp. cumin
2 large onions, halved and cut into 1/2 inch thick slices
6 garlic cloves, thinly sliced
1 12 ounce bottle of beer (do not use an IPA...too bitter) I like Guinness or Sam Lager
1 cup low sodium beef broth
1/2 cup water
1 lb. Yukon Gold potatoes, cut into 2 inch chunks
1 lb. carrots peeled and cut into 2 inch chunks
1/2 lb. parsnips peeled and cut into 2 inch chunks
Bouquet garni : in a piece of cheese cloth place 1 large bay leaf, 4 sprigs of thyme, 5 sage leaves , several stems of parsley and 1 large sprig of rosemary. Tie the cloth into a bundle using cooking string.
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. brown sugar
Method
In a large zip top bag, combine the flour, with half of the following: salt, pepper and onion powder.
Add cubed meat to the bag and toss to evenly coat the meat with the flour.
Set aside.
Heat a large skillet, over medium high heat.
Add bacon and cook until crisp.
Remove bacon from the pan to a paper towel lined plate. Reserve bacon for optional garnish.
In the bacon drippings, add half the beef and cook until brown on all sides.
Remove the meat to the plate with the bacon and repeat with remaining beef.
(Add up to an additional tbsp. of oil to the skillet if needed.)
Add remaining oil to pan and swirl to coat pan.
Reduce heat to medium-low.
Add the onions, garlic, and cumin and saute for 8 minutes or until the onions are soft and begin to brown.
Add the beer to the pan and gently scrape the bottom of the pan to remove browned bits.
Increase the heat to medium-high and bring to a boil and then reduce to a simmer.
Add the beef stock and water along with remaining salt, pepper, onion powder; continue to simmer for 5 minutes.
Turn off heat and carefully pour the mixture into a prepared 6 quart crock pot.
Carefully stir in the mustard, vinegar and brown sugar, stirring to incorporate well with the onion mixture.
Nestle the bouquet garni, into the liquid.
Layer in the beef and the root vegetables.
Cover and cook on LOW for 6-7 hours.
If desired, you can add frozen vegetables like peas, beans and or corn to the stew 30 minutes prior to the end cooking time.
Remove bouquet garni before serving.
To serve, garnish with parsley and crumbled bacon bits.
Serve with a biscuits or a crusty loaf of bread.
Wine recommendation: California Zinfandel, Cotes du Rhone or new world Malbec!
Bon Appetit!
Sunday, September 7, 2014
I'm Ba-ack...with Chicken and Chickpeas for Supper!
It's been a while. I took some time off to find my voice, hone my skills and do lots and lots of research. I've been a busy lady! But, I've missed writing and sharing cooking ideas with you.
Recently, I was talking to friends on Facebook, and the subject of make ahead meals evolved into slow cooker meals for busy school nights. I chimed in that I enjoy a tasty Chicken and Chickpea Tagine recipe that I've adapted from Cooking Light Magazine 12/13...well the requests poured in and I thought what better a "rentre'" to the Cook's Concern than this?!?
I love this dish because it is easily doubled (if using a large Dutch oven at 300* for 3- hours or 2 slow cookers) so you can freeze half for another busy school night! The recipe is adaptable to your tastes if some of these warm spices are not up to younger kids' palates... and feel free to toss in some other hearty vegetables like carrots, butternut squash or rutabaga ( I'd say 1/2 cup per person) if you are trying to up the nutrition all in one pot! I have substituted cannelini beans, with the final product creamier and more stew-like. I hope you enjoy!
Chicken and Chickpea Tagine with Warm Spices
Serves 8
250 calories per serving
Ingredients
1-2 tbsp. olive oil
8 chicken thighs, skins removed
2 large onions, chopped
6-8 cloves of garlic, minced
Combine the following dry seasonings in a bowl:
1 1/2 tsp. kosher salt
1 tsp. white pepper
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. smoky paprika
1/2 tsp. ground ginger
1/2 tsp. turmeric
1/4 tsp. allspice
1/4 tsp. cayenne pepper
1 cup low sodium chicken broth
1/2 cup dried apricots, diced
1/2 cup dried plums, diced
2 (15 oz.) cans chickpeas, drained and rinsed
Lemon wedges and 1/3 cup cilantro leaves or baby spinach as garnish
Method
Heat a large skillet over medium high heat.
Add oil and coat the pan evenly.
Sprinkle a healthy pinch of the seasoning mixture over the meatier side of chicken.
Add chicken to pan, meaty side down in the skillet and cook on one side for about 5 minutes or until well browned.
Remove from the pan and place in a dish; set aside.
Add onion and garlic to the pan and the remaining seasoning mixture.
Saute for 3-4 minutes or until the onions soften.
Add the stock to the pan and loosen any browned bits from the bottom of the skillet.
Bring the mixture to a boil.
Once boiling, turn off the heat and carefully pour the liquid mixture into the slow cooker.
Stir in the chickpeas and dried fruit.
Arrange the chicken thighs, browned side up evenly over the chickpea layer.
Pour in any collected meat juices.
Cover and cook on LOW for 7 hours.
(All slow cookers vary in heat and timing. Follow your slow cooker's manufacturer's instructions if they vary greatly from the recipe.)
After cooking, serve the chicken and chickpea mixture with wedges of lemon and garish with chopped cilantro or spinach.
Suggested sides: Steamed green beans or sauteed spinach.
Recommended wine: A crisp Italian Pinot Grigio or a Citrus-y Sauvignon Blanc from New Zealand
Bon Appetit!
Recently, I was talking to friends on Facebook, and the subject of make ahead meals evolved into slow cooker meals for busy school nights. I chimed in that I enjoy a tasty Chicken and Chickpea Tagine recipe that I've adapted from Cooking Light Magazine 12/13...well the requests poured in and I thought what better a "rentre'" to the Cook's Concern than this?!?
I love this dish because it is easily doubled (if using a large Dutch oven at 300* for 3- hours or 2 slow cookers) so you can freeze half for another busy school night! The recipe is adaptable to your tastes if some of these warm spices are not up to younger kids' palates... and feel free to toss in some other hearty vegetables like carrots, butternut squash or rutabaga ( I'd say 1/2 cup per person) if you are trying to up the nutrition all in one pot! I have substituted cannelini beans, with the final product creamier and more stew-like. I hope you enjoy!
Chicken and Chickpea Tagine with Warm Spices
Serves 8
250 calories per serving
Ingredients
1-2 tbsp. olive oil
8 chicken thighs, skins removed
2 large onions, chopped
6-8 cloves of garlic, minced
Combine the following dry seasonings in a bowl:
1 1/2 tsp. kosher salt
1 tsp. white pepper
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. smoky paprika
1/2 tsp. ground ginger
1/2 tsp. turmeric
1/4 tsp. allspice
1/4 tsp. cayenne pepper
1 cup low sodium chicken broth
1/2 cup dried apricots, diced
1/2 cup dried plums, diced
2 (15 oz.) cans chickpeas, drained and rinsed
Lemon wedges and 1/3 cup cilantro leaves or baby spinach as garnish
Method
Heat a large skillet over medium high heat.
Add oil and coat the pan evenly.
Sprinkle a healthy pinch of the seasoning mixture over the meatier side of chicken.
Add chicken to pan, meaty side down in the skillet and cook on one side for about 5 minutes or until well browned.
Remove from the pan and place in a dish; set aside.
Add onion and garlic to the pan and the remaining seasoning mixture.
Saute for 3-4 minutes or until the onions soften.
Add the stock to the pan and loosen any browned bits from the bottom of the skillet.
Bring the mixture to a boil.
Once boiling, turn off the heat and carefully pour the liquid mixture into the slow cooker.
Stir in the chickpeas and dried fruit.
Arrange the chicken thighs, browned side up evenly over the chickpea layer.
Pour in any collected meat juices.
Cover and cook on LOW for 7 hours.
(All slow cookers vary in heat and timing. Follow your slow cooker's manufacturer's instructions if they vary greatly from the recipe.)
After cooking, serve the chicken and chickpea mixture with wedges of lemon and garish with chopped cilantro or spinach.
Suggested sides: Steamed green beans or sauteed spinach.
Recommended wine: A crisp Italian Pinot Grigio or a Citrus-y Sauvignon Blanc from New Zealand
Bon Appetit!
Thursday, May 2, 2013
Low Carb Cinqo De Mayo!
It is no secret that I have been working out at a local Get In Shape For Women studio for 10 months. I feel better...my high cholesterol problem is no more...and I have dropped 20 pounds, give or take a few. In addition to cardio and strength training, part of the transformation process is making smarter food choices, with a nod to low or lower carb menus. This has been my greatest challenge...but I make more beneficial choices now and if I have something that has more complex carbs than I need, I work a little harder the next time I go to GISFW!
With Cinqo De Mayo coming up this weekend, I thought I would develop a low carb alternative to tacos or burritos. These lettuce wraps have all the right flavors, and I think the lettuce provides a nice crunchy balance to the spicy chicken filling. Enjoy!
Cinqo De Mayo Chicken Lettuce Wraps
2 large servings or 4 small servings
Ingredients
1 pound boneless chicken breast or thighs 1 head Butter or Boston lettuce, leaves separated
2 tsp. Mexican Chili powder 1 avocado, peeled and sliced
½ tsp. garlic powder 1 cup cherry tomatoes, halved
½ tsp. onion powder 1 small red onion, thinly sliced
¼ tsp. ground cumin ½ cup chopped cucumber
Sea salt and black pepper, to taste 2 tbsp. chopped cilantro
2 tbsp. Coconut oil 1 lime cut into wedges
½ cup mango, cubed Plain, low-fat Greek Yogurt
Method
Slice chicken into ¼ inch strips.
Toss the chicken in a bowl with chili powder, garlic and onion powders, cumin, salt and pepper, coating the meat thoroughly. Cover and set aside to marinate for 10-15 minutes.
In a non-stick skillet, over medium heat, melt the coconut oil until shimmering.
Add in the chicken, cooking for 8-10 minutes, stirring occasionally, until chicken browns slightly and is cooked all the way through…no pink!
Serve the chicken in the lettuce leaves, garnishing with your choice of avocado, tomato, onion, cucumber, mango and or cilantro. Squeeze some lime juice over the top.
Too spicy? Add a dollop of plain, non-fat Greek yogurt for a cooling touch!
Enjoy with a Mint-Watermelon Martini serves 6
4 cups cubed watermelon, seeds removed 1/2 cup fresh mint leaves
1/2 cup fresh lime juice zest from 1 lime
1 cup Ketel One Vodka 1/4 cup Cointreau
2 tsp. Stevia or Agave syrup
Garnish: mint leaves, small diced watermelon cubes, twists of orange peel
In a blender or food processor, combine the watermelon, mint, stevia and lime zest. Process until smooth.
Using a sieve , strain the puree into a gallon pitcher. Add lime juice, vodka and Cointreau to the pitcher and stir. Add 2-3 cups of ice.
To serve: place a tablespoon of diced watermelon in the bottom of a chilled martini glass. Carefully pour in the Watermelon martini. Garnish with a mint leaf and orange peel twist!
¡salud!
Thursday, April 4, 2013
A Recipe for Water?
Spa Water
With Spring right around the corner, it is time to kick up our healthy habits! To get things started, hydrate, hydrate, hydrate! But, let’s be honest, good ol’ water can be boring. Soda is evil. Tea and coffee are fine in moderation…but let’s get back to America’s favorite beverage…water.
A couple years ago, I was visiting Charleston, South Carolina…beautiful city, dripping with history, charm and sweat…we were there during one of the worst heat waves this city had ever experienced. I owe my well-being to whoever was responsible for filling a large dispenser filled with ice water that had strawberries, mint and citrus slices floating in it…right there in the lobby…calling me to drown my heated thirst…aah. Each day of my stay afforded me a little libation surprise…cool, crisp and calorie free!
No sooner did I get back to Groton, then I ordered a 3 gallon glass dispenser to use when we entertain…but recently, my chapped hands and lips have me questioning why reserve such a useful tool for guests only?
I pulled the glass dispenser out of my storage room and I have played around with various refreshing fruit, herb and spice combinations to help me consume my 6-8 glasses of water daily.
A few weeks ago, I sliced 2 lemons, 1 limes, 1 orange, peeled a 1 “x 2” strip of fresh ginger, roughed up a few sprigs of mint and tossed them all in with 2 cups of fresh ice and a couple gallons of water…after an hour of “infusing” time, I imbibed the water as is and later in the day use it to make a cup of green tea…yum!
Green tea…I have heard the virtues of this stuff…I drink it on occasion when the health bug bites, but it has not been a regular in my menu of beverages…until now. Much like the fruit water infusions, I wondered if I added green tea to the mix, could I amp up the benefits of my daily doses of H20…so I gave it a try. Look for this tasty tea in the recipe section of this blog.
There is no rhyme or reason to the mixtures other than flavor profiles I enjoy…but there are health benefits to certain herbs, spices and fruits that give our Spa water a leg up over good old tap water.
Using food grade herbs and spices in normal quantities can help the body fight inflammation, abdominal/digestive discomfort, boosts metabolism, and serves as a natural diuretic .
Listed below are some of my favorite fruits, herbs and spices and their benefits.
HERBS & SPICES
Metabolism boosters:
Green Tea Cayenne Pepper
MInt Cinnamon
Cumin
Hot Curry blends
Relieves Abdominal Discomfort/Bloating
Fresh Ginger Ground Ginger
Fennel Fennel Seed
Mint Star Anise
Parsley
Anti-inflammatories
Basil Cardamom
Chamomile Cayenne
Chives Cinnamon
Cilantro Cloves
Parsley Ginger (fresh and ground)
Rosemary Nutmeg
Turmeric
Fruits
The following fruits work well with many of the herbs and spices listed. More importantly, aside from their own nutritional benefits, they infuse well and don’t get yucky in the water!
Citrus fruits: Grapefruit, lemons, limes, oranges/ blood oranges, tangerines; whether sliced or just the peel
Melons: Cantaloupe, Honeydew, Watermelon
Peach
Pineapple
Cherries
Berries: Blackberry, Blueberry, Raspberry, Strawberry
Carambola/ Star fruit and Kiwi
Miscellaneous: although not a fruit, Cucumbers are a very refreshing addition to our Spa Water
Spa Water Concoctions to make 1 gallon:
Citrus Cooler
Slice the following very thinly
2 lemons
1 Lime
1 Orange
1 Grapefruit
Add the fruit to 3 quarts of water and 4 cups of ice.
Drop in 3-5 sprigs of Spearmint and 4-6 sprigs of parsley and stir gently.
Allow the fruit and herbs to infuse for about an hour.
Enjoy.
You can replenish the ice one or two times more before needing to discard the fruits and herbs.
Springtime Splash
1 lime slice thinly
1 pint of strawberries, washed, hulled and halved
1 hothouse cucumber, sliced thinly
2 kiwi fruit, peeled and sliced thinly
½ cup crushed mint leaves
Add the ingredients to 3 quarts cold water and 4 cups of ice.
Spiced Green Tea Spa Infusion
2 Green tea bags
2 cinnamon sticks
1 star anise
1 piece of peeled fresh ginger 1inch by 2inches
Steep the tea in 1 quart of boiling water for 5 minutes
Discard the tea bags.
Add the spices and ginger to the tea and steep for at least 30 minutes.
Remove the star anise pod and discard.
Add 2 more quarts of cold water and 4 cups ice to the tea mixture.
Raspberry Lime Cooler
1 pint fresh raspberries, rinsed
1 lime, sliced thinly
½ cup mint leaves
2 quarts sparkling water
1 quart cold water
4 cups of ice
Combine all the ingredients in a gallon container and let sit for at least 15 minutes.
Tropical Cooler
1 cup fresh pineapple chunks
1 orange thinly sliced
2 tbsp. fresh ginger, grated
¼ cup cilantro leaves
2 quarts sparkling water
1 quart cold water
4 cups of ice
Combine all the ingredients in a gallon container and let sit for at least 15 minutes.
Cheers and Bon Apetit!
 |
| Raspberry Lime Cooler with Blackberry Garnish |
Thursday, March 14, 2013
Champagne Thursday
Also, I incorporated many of the recipes for small plates and appetizers that I started developing when I lived in Paris...and I included some from our world travels.
I have been asked by many...Why Champagne Thursday? Well, it is a two part answer: First, about 12 years ago, my aunt shared with me her tradition of Champagne Thursday. About the time she hit the 5 year breast cancer free mark, she decided to celebrate with some bubbly and shrimp cocktail...and she and my Uncle Louie have enjoyed the pleasures of Champagne Thursdays...when she came to visit us and sponsor my eldest daughter for Confirmation, it was was a Thursday and she asked if we had any champagne for this was perfect reason to celebrate Champagne Thursday; a tradition was born! It was reborn in March of 2010 on a cold March afternoon in Paris...and it has going quite strong ever since!
Secondly...we need to fast forward to April 2012! My darling husband came home from work and declared he needed a gift for his assistant for Administrative Assistants' Day...the next day! I suggested we put together a Champagne Thursday Basket for Bonnie. It contained some Champagne, cocktail goodies, recipes and ingredients for some lovely appetizers and our history of Champagne Thursday...she cried and told me it was the best gift she ever got and that I should write a book. So I did.
Just over nine months later, accompanied by self-doubt, butterflies and sheer dumb luck, I self-published Champagne Thursday at www.lulu.com !
It has been a great learning experience and I have learned some very valuable lessons...but perhaps the most important being just how lucky I am to have so many supportive friends and family who taste-tested, consumed great quantities of sparkling wines, and never doubted that I could do it!
If you are on Facebook, I hope you will pop over to My Champagne Thursday page and like it...I could use the help in publicizing my little tome...You'll know it because the cover from my book is the banner picture!
Also, if you have been so gracious as to buy my book, first...THANK YOU!!! and secondly, would you go to www.lulu.com (search for Champagne Thursday) and write a review...the more comments I get, the higher up the Lulu list my book goes!
So today is Champagne Thursday...I'd like to toast you all for your support for this blog, my book and my writing in general...you have given me the courage to try. Cheers!
My first Champagne cocktail in Paris...in 2001 was a French Kiss...here's the recipe! Bisous!
Ingredients
1 ounce Courvoisier (V.S.) 1/2 ounce fresh lemon juice
1/2 tsp. super fine sugar Lemon peel twist
4 ounces Champagne (Pommery Pop was the preferred bubbly of the bartender!)
Method
In a small bowl, dissolve the sugar in the lemon juice.
Add the sweetened juice to a champagne flute.
Pour the brandy and champagne into the glass, swirling gently to mix.
Twist the lemon peel over the rim of the glass and use as a garnish.
Cheers!
Bon Appetit!
Monday, December 3, 2012
Have Yourself a Less Harried Little Christmas!
Strategies for a Happy Holiday and A Few Meals for a Busy Week
Tis the season to be very merry and busy! This is also the time of year when we can lose track of our progress and grab a bite to eat here or gift ourselves with that special treat there…But, if you don’t have a menu planned to fall back on, those grabs and treats will be on so convenient, and just may set you back further than you intended.
Invest an hour or so during the weekend, perhaps before the family wakes up and plan out your meals for the week. And, if you know you are going out to a restaurant, go on-line if possible and preview their menus so you can make an informed choice and not an impulse decision.
One trick I use is to order soup as an appetizer…it generally takes a little longer to eat and if it is high in protein, will give a sense of fullness sooner. Then, I will choose another appetizer or salad as my main meal…if a salad, I’ll ask if I could have some fish, chicken or even steak tips added on…the worst thing that could happen is they say no…but to be honest, that hasn’t happened yet!
Admit it, we all know the drill about holiday parties…offer to bring a dish you know fits in with your meal planning…eat a small meal before you go…steer clear of the desserts…yup…we know…and sometimes those Christmas cookies just look to yummy…so…enjoy one….yes, one…and then grab some nuts or another shrimp or two…and watch your alcohol consumption…it will lessen you inhibitions and resolve to make healthier choices.
My rule of thumb is to START with a glass of water, flavored with lemon, lime or mint. Sip it slowly and once that is gone, indulge in ONE glass per hour, of wine (4 ounces not 6, 8 or 10!) a light beer (12 ounces) or 1 ounce of liquor like vodka/gin and add at least 8 ounces of seltzer, club soda or sparkling water, add a twist of citrus and maybe a little splash of lime or cranberry juice to make it festive. You’ll consume around 100 calories if you do this…want to cut a few more calories?... A 6 ounce glass of Champagne has 75 calories and you look ever so elegant holding that Champagne flute! Continue to alternate water and cocktails throughout your event.
Running around like crazy people trying to get our shopping, visiting and celebrating done creates a perfect storm for losing track or worse, control. Being prepared for long lines, rush hour traffic delays and impromptu gatherings will give you a sense of personal power and that in and of itself can boost your motivation to keep on track.
You might one to try some of these strategies for keeping it together during the chaos that we love during the holidays:
Pack a snack! In my purse, I carry snack bags with a mixture of 1 tablespoon of dark chocolate chips, 1/8 cup of pistachios and 1/8 cup of dried cherries. Another mixture at the same ratios is: dark chocolate chips, almonds and dried apricots. At about 100 calories, It curbs the sweet, salty crunch thing that happens to the best of us!- Plan a menu and shopping list at the beginning of the week…if you have already bought the food and have the meals planned, you might be less likely to splurge on a less than healthy fast food feast.
- Have a well stocked pantry that has some of the following: low sodium crackers, nuts, dried fruits, jams and a few good quality baking mixes so you can welcome unexpected company with ease and a smile.
- Use your slow cooker/crock pot and dinner will be ready when you get home!
- Keep to your exercise schedule…this is a wonderful gift of time and camaraderie for you.
- Drink plenty of water! Adding some sliced citrus or mint leaves to the water makes it interesting and refreshing.
- Portion control! One simple rule…a serving size of just about anything should be no larger than a deck of cards for protein or the size of your fist for vegetables and fresh fruits. If it is bigger than that, ask your server to pack up the extra as soon as possible.
- Get plenty of sleep…tired people tend to give in to the path of least resistance and that may not always be the healthier choice.
Spicy Shrimp with Peas and Curried Cauliflower
Serves 4
Ingredients
1 lb. large deveined shrimp
1 large shallot, minced
2 cloves minced garlic
1 small cauliflower, chopped to resemble pieces of rice
½ cup chicken or vegetable broth
10 ounces frozen peas
Spice Blend: 1 tsp. ground cumin, ½ tsp. ground coriander, ½ tsp. ground ginger, ¼ tsp. turmeric, ½ tsp. white pepper, ¼ tsp. cayenne pepper, 1 tsp. kosher salt
½ tsp. red pepper flakes
½ cup fresh mint, chopped
Juice from ½ a lime
Vegetable oil
Method
In a large pot of salted boiling water, cook the chopped cauliflower for 3-5 minutes, or until tender; once done, drain the cauliflower and set aside.
Heat 1 tbsp. oil in a large sauce pan, over medium high heat, and add the garlic and cook, stirring constantly for 30 seconds; do not let the garlic get brown, as this will make it bitter.
Add the cooked cauliflower to the pan, stirring often for another 2 minutes.
Next, add the spice blend, broth and season with additional salt and pepper to taste and lower the heat to simmer and cover.
In a large skillet, heat 1 tbsp. oil over medium high heat.
Season the shrimp with a pinch of salt, pepper and red pepper flakes and cook in the hot oil, tossing frequently, until the shrimp are pink, opaque and just start to curl.
Remove to a plate and set aside.
Add another 1 tbsp. oil to the pan.
Add the shallots and peas, stirring occasionally until cooked through, about 3 minutes.
Mix in the mint, lime juice and adjust salt and pepper to taste.
Spoon a the cauliflower on to each plate and top with the minted pea mixture and 3-4 shrimp per person.
Garnish with lime wedges.
Serves 4
Ingredients
1 to 1 ½ pounds of sirloin steak tips
1 cup cooked beets, peeled and cubed (I buy Trader Joe’s Cooked Beets in the refrigerator section of the store. They keep for weeks in the refrigerator and up to 5 days once open and stored in an airtight container in the fridge.)
2 scallions, thinly sliced
6 cups of mixed lettuces and greens
1 large carrot, shredded
2 tbsp. Italian parsley, chopped
4 ounces crumbled blue cheese (or goat cheese if you prefer)
Olive oil
Combine the following for vinaigrette: ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 tbsp. water, 1 tbsp. Dijon mustard, ¼ tsp. salt, ¼ tsp. pepper.
Method
In a bowl, combine 1 tbsp. olive oil, with ½ tsp. salt and ¼ tsp. black pepper.
Toss in the steak tips and coat evenly.
Heat a grill pan over medium high heat.
Cook steak tips, being careful not to crowd the pan, and sear on all sides, taking about 3 minutes per side for medium rare.
Remove from heat and let rest while you assemble the salad.
In a bowl, mix together gently, the beets, scallions, carrots, parsley and half the vinaigrette.
Place a large handful of greens on each person’s plate and top with ¼ of the beet mixture.
Place steaks tips on each salad and top with 1 ounce of cheese per person.
Drizzle the remaining vinaigrette on each salad and serve immediately.
Eggplant Alla Matricianna with Zucchini Pasta
Serves 4
Ingredients
1 medium eggplant, cubed
2 cloves garlic, minced
2 zucchini and or summer squash cut into long pasta-like ribbons
6 ounces smoky bacon or pancetta, cut into ¼ inch pieces
2 cans diced tomatoes, drained and juice reserved**
1 large onion, sliced thinly
1 tsp. red pepper flakes
Olive Oil
Grated Romano cheese
Parsley for garnish
Method
In a large pot over medium heat, cook the bacon until crisp, then, remove to a paper towel lined plate and set aside.
Add the onions and cubed eggplant and cook until lightly golden and soft, about 5-7 minutes
Reduce the heat and add the garlic and red pepper flakes and heat through for a minute.
Add the tomatoes, salt and pepper to taste and bring to a simmer. **Add some of the reserved tomato juice if the sauce is too thick or too much liquid evaporates.
Return the bacon to the pan, covering and simmering for 15 minutes.
Remove the lid from the pot and toss in the zucchini ribbons.
Increase the heat to medium and cook for 3 minutes, or until the “pasta” is slightly tender (aka al dente).
For each plate, spoon out the zucchini pasta and sauce, topping each with some grated cheese and garnish with parsley.
Serves 4
Ingredients
4 6-ounce pieces of cod/scrod or haddock
1 avocado, diced
1 pint cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
Juice of 1 lime
¼ cup chopped fresh cilantro or parsley
1 lb. carrots, peeled and cut into ½ inch dice
½ tsp. ground cumin
Olive Oil
Salt and pepper
Method
Place the carrots in salted boiling water.
Reduce the heat and simmer until tender, about 15 minutes.
Save ½ cup of the cooking liquid and drain the carrots.
Place the carrots, 1 tbsp. olive oil, ¼ tsp. salt,a pinch of pepper and ¼ cup of the cooking liquid in a the bowl of a food processor and puree until smooth (add more cooking liquid if the puree is too thick).
Place the carrots in a bowl large enough to rest on top of a pot of simmering water, in order to keep the carrot puree warm.
Heat 1 tbsp. olive oil over medium high heat, in a non-stick frying pan.
Season the fish with salt and pepper and cook in the hot oil until opaque and golden brown crust forms on each side, about 4-5 minutes preside.
In a separate bowl, combine the avocado, tomatoes and olives. Toss gently with the lime juice, cumin, and cilantro.
To serve, spread a thick dollop of the carrot puree on each plate.
Place a piece of fish on the puree and top with a scoop of the avocado salsa.
Garnish with lime wedges.
Serves 4-6
Ingredients
½ cup low sodium soy sauce
½ cup apple cider or apple juice
2 tbsp. rice wine vinegar
1 tsp. toasted sesame oil
1 tsp. grated fresh ginger
½ tsp. crushed red pepper flakes
2 lbs. pork loin cut into 2 inch pieces
1 medium onion, sliced very thinly
1 red bell pepper, cut into strips
1 carrot, peeled and shredded
½ lb. snow peas, trimmed
Chopped cashews for garnish
2 zucchini or summer squash, cut into “linguine” type noodles
(Or if you prefer, try soba noodles and prepare according to package directions! )
Olive oil
Butter
Method
In a 4-6 qt. crock pot, combine the soy sauce, apple cider, vinegar, sesame oil, ginger, and red pepper flakes.
Add in the cubed pork and onions, and toss to coat.
Cover and cook on low for 7-8 hours or until the pork is fork tender.
A few minutes before serving, heat 1 tbsp. olive oil and 1 tsp. butter in a large sauté pan over medium heat and gently cook the squash noodles, carrot, bell pepper and snow peas until tender, about 5-7 minutes.
Divide the vegetables onto each person’s plate and top them with some pork and sauce from the slow cooker.
Garnish with chopped cashews or parsley if desired.
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