You could be my luck, even if the sky is falling down...

Today’s offering is tremendously simple, with just a few ingredients this could without difficulty become a frequent visitor at your dinner table. It carries warm flavors that are sure to keep you cozy on cool autumn evenings. Frequently pork is paired with apples, but for a change I have roasted grapes with fresh herbs. I believe they grapes have an excellent balance of sweet and tart. To me, they appear more elegant than apples and would be striking for entertaining. The pairings for this succulent pork are equally as effortless; a modest tossed salad and grilled potato skewers (with the skewer being a sprig of rosemary). I grilled the potatoes, but they would be just as enchanting roasted in the oven. These elements meet to fashion a delicious complete meal, and prove that decadence can be made simple. 

Seared Pork with Roasted Grapes:

4 Tbs. extra virgin olive oil, divided

4 boneless, skinless pork chops

2 – 3 cups seedless red grapes, pulled from the stems

2 sprigs thyme (more for garnish)

2 Tbs. fresh oregano

coarse salt and pepper

Preheat oven to 400. Arrange the grapes on a rimmed baking sheet. Drizzle with a tablespoon or two of oil. Sprinkle thyme sprigs over the grapes, along with a small pinch of salt. Roast the grapes for 20 minutes, or until they’re slightly wilted and bursting.

In the meantime, heat the remaining oil in a cast iron (or regular non-stick) skillet over medium-high. Season the pork on both sides with salt and pepper and sear for 4-5 minutes per side. They’re pretty thin, so they won’t need too long.

Arrange the pork on a serving plate; sprinkle the roasted grapes over the pork and drizzle with any remaining grape juice.

Garnish with chopped fresh oregano and thyme.

For the potatoes, I diced them into similar size chunks toss them with olive oil, salt, pepper, and minced garlic. Skewer them onto a sprig of rosemary and grill or roast.

Until tomorrow…Peace.

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Standing on the field with your pretty pompom...

I thought before food I would show you pictures of my babies, Hollie and Lillie. They are often by my side in the kitchen.

Miss. Hollie

 Miss. Lillie

Today I wish to entice you with a cold vegetable curry. As I have mentioned previously I adore curries and Indian flavors. I do believe this is my new favorite chilled vegetable salad. The flavor layers will pop in your mouth. There is an excellent combination of warm earthiness from the curry and bright freshness from the herbs. As with most of my recipes you may adjust the heat levels to your liking. If your local grocery does not have lemongrass, you should be able to find lemongrass paste in the produce section. Feel free to experiment with any vegetables of your choice; I went with mainly traditional Indian veg. This is one of those dishes that tastes better the next day, so I recommend preparing it the night before you are planning on serving and refrigerate overnight to allow the intense flavors to marry. This is a nice salad for a transition into fall with the warm notes that it carries. Grilled chicken or lamb with a simple Indian rub and basmati rice seasoned with coconut are excellent accompaniments. Enjoy!

Lemongrass Mango Curry

1 cup raw pumpkin seeds

1/4 teaspoon salt

1 tablespoon olive oil

1/2 bunch cilantro

1 cup basil leaves, plus handful for garnish

handful mint leaves, plus more for garnish

1 garlic clove - minced

1 mango diced

3 lemongrass stalks – chopped (if you cannot find fresh, paste will do)

2 tablespoons olive oil

1 inch piece ginger grated

1 jalapeno diced

1 teaspoon curry powder (use whatever heat level you like)

squeeze of honey

juice of one lime

sea salt to taste

1 large radish julienned

1 medium zucchini julienned

1-2 red, yellow or orange bell peppers julienned

1/2 cauliflower head - chopped into small, bite-size florets

Preheat oven to 375 F. Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper covered baking sheet. Toast for 10 minutes until puffed up and golden.

Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic. Process until well combined.

Meanwhile, combine the mango and lemongrass in a high-speed blender, blending until smooth. Strain and discard the solids.

Add the lemongrass-mango puree to the food processor, along with the ginger, jalapeno, curry powder, honey, lime juice and salt to taste. Process until well combined.

In a large mixing bowl combine the daikon radish, zucchini, bell pepper and cauliflower pieces. Add in the mango-curry sauce and reserved 1/2 portion of toasted pumpkin seeds. Toss well to combine. Garnish with basil and mint leaves and serve.

Until tomorrow...Peace.

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It's a living thing, what a terrible thing to lose...

One of my first blog posts was the traditional banh mi sandwich. I have revisited this delight today in a different form. Actually, banh mi is a Vietnamese term for all kinds of bread. Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette; therefore the term banh mi is synonymous with this type of bread. The banh mi is usually more airy than its western counterpart, so as a result, has a thinner crust. In the western hemisphere, especially in areas with substantial Vietnamese expatriate communities, the term is used to refer to a type of meat-filled sandwich on banh mi bread, found in Vietnamese bakeries. Typical fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, grilled pork, grilled pork patties, spreadable pork liver pate, grilled chicken, soft pork meatballs in tomato sauce. Accompanying vegetables typically include fresh cucumber slices, generous amounts of cilantro, and pickled carrots and daikon in shredded form. Common condiments include spicy chili sauce, sliced chilis, and mayonnaise. I wanted to take all these intense flavors and make a cool refreshing summer sandwich, so I set out to recreate all this goodness in a chicken salad banh mi. It in fact turned out just as delicious as the original. You can cater the heat to your liking, but this is supposed to be a spicy sandwich. This salad keeps nicely in the fridge for a few days. If you have extra pickled veggies they are good on just about anything or simply on their own. This would serve as an ideal summer evening dinner.  

Chicken Salad Banh Mi Sandwiches

Ingredients

1 teaspoon sriracha sauce (or more if you like)

1/2 cup mayonnaise

2 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon soy sauce

2 teaspoon grated fresh ginger

1 garlic clove, minced

1/2 teaspoon salt

4 cups chopped chicken breast

3/4 to 1 cup pickled carrots and radishes (recipe follows)

1/2 cucumber, seeded and diced (slice the second half for sandwiches)

1 green onion, finely sliced

1/4 cup + 2 tablespoons (for sandwich topping) finely chopped fresh cilantro

1 tablespoon finely chopped fresh mint

1 jalapeno, diced (remove ribs and seeds for less heat)

baguettes

Instructions

In a small bowl, whisk together the Sriracha sauce, mayonnaise, light sour cream, soy sauce, and lime juice. Whisk in the ginger, garlic and salt - set aside.

In a large bowl, combine remaining ingredients (minus pickled veggies).

Pour dressing over the salad and stir until evenly mixed.

Refrigerate for 30 minutes before serving to allow flavors to blend.

Place salad on bread with sliced cucumbers, pickled veggies and cilantro.

Pickled Veggies

3/4 cup shredded carrots

3/4 cup shredded radishes

3/4 cup water

1/4 cup rice vinegar

2 tablespoons sugar

2 teaspoons salt

Instructions

In a small saucepan, combine water, vinegar, sugar and salt.

Heat and stir until combined.

Remove from heat and allow to cool completely before pouring over veggies.

Let them pickle overnight or longer for best results.

Until tomorrow…Peace.

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The air was more than human, and the heat was more than hungry...

It's summer, it's hot, and with temperatures sky high I prefer to eat light and refreshing dishes. I indulge in a salad almost daily, as I have been experimenting with more than just the average garden salad. This is a garbanzo ginger salad. It is sharp and bright. The fresh ginger is the star in my opinion, but this bold flavor is sweetened by the carrot. This packs the protein and nutrition for a slow picnic and walk through the park. This would also be an ideal dish to take to your next summer picnic, as it can stand up to the heat. Keep cool, and I hope you all enjoy.   

You know my name, not my story. You've heard what I have done, but not what I have been through.
-anonymous

Ginger Garbanzo Salad

Ingredients

• 2 cups canned garbanzo beans, rinsed and drained
• 1/2 cup cashews, lightly chopped
• 2 large carrots, finely grated
• 1 scallion, finely chopped
• 3/4 cup cilantro, chopped
• 1 clove garlic, minced
• 2 tablespoons ginger, minced
• 1 teaspoon cayenne
• 2 teaspoons paprkia
• 1 lemon, juiced
• 1/4 cup olive oil
• salt and pepper as desired

Instruction

In a large bowl, combine all ingredients. Toss to combine.

Until tomorrow...Peace.

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It's been a long road to here...

The spread I am providing you with today is truly versatile. It is similar in texture to hummus, but contains cashews, walnuts, and soy milk...SO healthy!!! So far my favorite use for this is on whole greain bagels with a bounty of toppings. These alone would be a lovely sunday brunch, as you could assemble a fun topping bar. I have also included a recipe for pea soup and this pairing is a perfect summer lunch on a patio. The pea soup is highlighted by the brightness of fresh ginger, and I chose to serve the soup cold so that all the flavors were given the opportunity to shine. A dollop of Greek yogurt adds an ever so slight amount of tang desired.

Lemon Pepper Cashew Walnut Spread

makes about 2 cups - you will have leftovers!

1 cup raw cashews

1 cup raw walnuts

3/4 cup soy milk 

1/2 juicy lemon plus a pinch of zest

4-7 generous dashes of fine black pepper and 2-3 pinches of salt

Also grab:

slices of tomato and onion, herb salad mix, bagels (of course), fine black pepper - garnish: slices of lemon (from the other half)

optional but lovely:

sliced avocado, sprouts, sliced white peaches, sliced apple, chopped garden herbs, edible flowers

Directions:

Soak your raw cashews in salted water until tender.

Drain and rinse the soaked cashews. Add them to a blender or food processor. Also add: lemon, soy milk and half the walnuts. 

Blend from low to high for a few minutes until the mixture becomes smooth. Salt and pepper to taste. Add in more walnuts as needed to achieve a hummus-like consistency. Blend until nice and smooth.

Do a taste test and add more spices and salt as desired. If you are serving the spread within a few minutes - place it in the freezer to chill and thicken up a bit. If serving later - just place in the fridge - covered - until needed.

Bagels! Toast them. Add the spread. Then tomato, onion, greens and pepper on top. Garnish with lemon zest or lemon slices.

I served my bagels alongside a light herb salad and a small bowl of pea soup for some added protein.

Pea and Ginger Soup
EVOO 1 T
Yellow onions 1/2 C diced
Garlic 2 cloves grated
Ginger root 1 T peeled and grated
Veg Stock 3 C
Fresh hulled peas 4 C
Fresh mint 2T minced
Salt and Pepper to taste
Plain Greek yogurt and fresh chives for garnish

Instructions:

Heat oil in large saucepan. Add onion, garlic, and ginger, and saute until soft. Be careful not to brown. Add stock and peas; bring to a boil. Reduce heat and simmer, covered, until peas are tender, about 7 minutes. Using an immersion blender (or transfer to a blender), blend until desired thickness is reached. Stir in mint. Add salt and pepper to taste. Serve warm with a dollop of yogourt and a garnish of fresh chives, or serve chilled.

Until tomorrow...Peace.

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This is not a drive by...

The meatball sub, a timeless classic. Often this sandwich is associated with Italian flavors, and smothered in marinara with sauted peppers and onions. As you can imagine we are Rays (baseball) fans in this region so for the game the other night I made mini meatballs (as I used mini baguettes) and enhanced them with the flavors of cumin, coriander, and paprika. I also added ricotta to guarantee a moist meatball. The real star in this sandwich is the roasted tomato and pepper relish. The sweetness from the roasted veggies is countered by the acidity of the vinegar that marries perfectly with the flavored beef. I believe once you try this you will not return to the typical meatball hoagie. For a side I made baked sweet potato and carrot fries seasoned with fresh herbs and a garlic aioli for dipping (the aioli is easy to prepare and is a great addition I would not reccomend skipping this). These are sure to be a hit at your next gameday event. 

1 lb lean ground beef

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 piece of bread (soaked in milk then lightly squeezed)

1/2 cup chopped parsley

1/2 cup fresh ricotta cheese

1 t smoked paprika

1 t ground coriander

1 t ground cumin

dash of cayenne

1 t salt

pepper to taste

fresh rolls, I used mini baguettes

sliced mozzarella

Sautee the red onion and garlic in a bit of olive oil, until soft and translucent. When cooked, remove from the pan and set aside.

In a large bowl, combine the beef, cooked onions, bread, parsley, ricotta, spices, salt & pepper and mix well.

With wet hands, form golf ball-sized meatballs and place on a tray lined with foil. When all the meatballs have been formed, place the tray in the fridge and allow the meatballs to rest for 20-30 minutes.

Pre-heat the oven to 400°c.

Place the chilled meatballs on a greased baking tray and place in the oven. Bake for 15-20 minutes until the meatballs are cooked through but still juicy.

To serve, cut the rolls open, but not all the way through. Place the sliced cheese on the bread followed by a few meatballs, warm in the oven for a moment to melt the cheese. Spoon over the tomato relish.

Tomato Pepper Relish

2  red peppers

1 hot wax pepper

4 medium sized tomatoes

2 cloves garlic

salt

1 T chopped fresh parsley

1 T chopped fresh chives

1 T vinegar (I used cider)

2 T oil

Wash the peppers and tomatoes and roast them whole in a preheated oven (375) for around 40 minutes. Leave them to cool enough to be peeled (if you leave them in a bowl covered with clingwrap, they'll be easier to peel). Remove the stalks and seeds and peel the vegetables. Chop them up roughly, add finely chopped garlic, parsley and chives. Season to taste, add oil and vinegar.

Baked Carrot and Sweet Potato Fries Recipe

1 sweet potato, washed and cut into 1/2 inch wide strips3-4 carrots, washed and cut into 1/2 inch wide stripsolive oil1 T chopped fresh rosemary

1 T chopped fresh thyme
salt and pepper to taste 

Preheat oven at 400°F. On a large baking sheet, toss carrots and sweet potatoes with olive oil, chopped herbs, salt and pepper.

Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 40 minutes, or until golden brown and crisp. Serve with garlic aioli (recipe below).

1 cup oil (use a combination of olive oil and neutral tasting oil like canola)2 egg yolks1 T fresh squeezed lemon juice1 T garlic, chopped (adjust amount to taste)salt & pepper, to taste

Make sure ingredients are at room temperature before starting to mix. Add oil, egg yolks and lemon juice into a blending container. Place hand blender (a food processor would also work) at the bottom of the container and turn on. Within seconds you will see the mayonnaise start to form at the bottom. It will begin to emulsify and become thick. Once your mixture feels like real mayo, add the chopped garlic, salt and pepper. Mix well and enjoy. Keep in an airtight container in the fridge and consume over the next few days (make sure to use the freshest, high-quality eggs available).

Until tomorrow...Peace.

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Take a walk on the wild side...

Today I am providing you with an early idea for summer (or anytime) grilling. It is a spin on the traditional ground beef patty. I chose a Mediterranean twist, and positioned the meat on a skewer (you could also form it into a patty). This is similar to street food that you run across in many European countries. Fresh mint, cilantro, garlic, onions, peppers and a hint of cinnamon were components of the patties. To moisten them I stirred in one egg and Greek yogurt. These are delectable rolled in a flatbread, or savored along side a cold salad. I prepared a simple mango chutney that was a distinctive sweet yet sour addition to the meat. The chutney is highly versatile, and I am sure once you taste it you will definitely be keeping a jar in the fridge. This creates a lovely gift, as it is a unique relish. I have included multiple recipes for sauces, so that you may have a variety of ideas for serving. Kick off spring with a new twist on burger night.

Grilled Ground Beef Kabobs

2 pounds ground beef

1/2 cup plain Greek yogurt, plus more for serving

1/4 cup fresh cilantro leaves, finely chopped

1/4 cup fresh mint leaves, finely chopped

1/4 teaspoon ground cinnamon

2 to 3 cloves garlic, finely chopped

1 egg, lightly beaten

1 lemon

1 Hungarian wax chile pepper, seeded and finely chopped

1 small onion, minced

Kosher salt and freshly ground pepper

Vegetable oil, for brushing

Cooking spray

Chutney, for serving (recipe for mango chutney below)

Flatbreads, for serving (recipe on post titled: Sing for the laughter 2.20.12)

lettuce and tomato, for serving

Combine the ground beef, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, chile pepper, onion, some salt and lots of pepper in a large bowl. Form one-sixth of the meat mixture around each of 6 metal skewers (if you don't have skewers, you can form it into patties). Brush with vegetable oil.

Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10 to 12 minutes.

Cut the lemon into wedges. Serve the kabobs with the flatbread, lemon wedges, chutney and yogurt.

Mango Chutney

1 ripe but firm mango

1 sticks cinnamon

2 whole cloves

1 tsp cumin seeds

1 tsp coriander seeds

2 cardamom pods, cracked (ground may be used)

1 tsp ginger, grated

2-3 whole dry red chilies

1 clove garlic, crushed

3/4 cup demerara sugar

1/2 cup vinegar

3/4 cup water

1 tsp salt

Cut the mango into 1 inch cubes and for chunky chutney, keep some pieces about 2 inch. If you are looking for smooth, cut them all in same size.

Using a piece of thin cheese cloth, tie up the spices into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango is tender. Some pieces will disintegrate into the water. Takes about 10 minutes.

Add the vinegar, sugar, salt and dry chilies. I like to break 1 red chilly into flakes and keep 1 whole. If you want and are feeling adventurous you can go up on the chilies. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add as per your liking.

Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit you can from the cloth and discard it. Transfer to a jar while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.

**The other garnishes in the photo are hummus, tzaziki, and gardiniera.

    ~hummus recipe on post titled: I don't need a thrill ride I'm already thrilled enough 2.17.12

    ~tzaziki recipe on post titled: Get in line here comes the truck 2.6.12

    ~gardiniera recipe on post titled: I won't worry my life away 3.1.12

Lentil and Potato Salad

1 cup lentils

1 large fresh bay leaf

1 large russet potato, peeled and cut into 1/2-inch dice

Kosher salt

3 tablespoons vegetable oil

1 small red onion, finely chopped

2 cloves garlic, finely chopped

One 1-inch piece ginger, peeled and grated

1 green chile pepper, finely chopped

1 T ground turmeric

1 1/2 t ground cumin

1 1/2 t ground coriander

1 t powdered mustard

1/8 t cinnamon

Handful fresh cilantro leaves, finely chopped

2 cups baby spinach, chopped (optional)***

Juice of 1 lime

Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.

Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.

Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.

Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the spices to toast them, then remove from the heat.

Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.

*** This salad may be served at room temperature with or without the spinach. You may also add another vegetable in if you prefer. If you chose not to use the spinach it goes nicely on a bed of lettuce or atop flatbread.

Until tomorrow...Peace.

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I won't worry my life away...

If you prefer to carry the heat, this is the relish for you! Warning, you may possibly catch yourself assembling excuses to fasten this on everything you eat. I am captivated with this relish. When I initially prepared it, I devoured it right out of the jar. My popular use for it is folded in a pita with hummus and alfalfa sprouts. The promises this relish offers are immeasurable; sandwiches, hot dogs, hamburgers, cheese and crackers, eggs, use your imagination. It resembles loveliness in a jar therefore making it an excellent gift. Now, if the heat intensity intimidates you just decrease the amount of peppers in the recipe. This relish is highly versatile, so I encourage you to try it then mold it to your personal appetite.  

HOT Italian Gardiniera

2 red bell peppers

6 fresh jalapenos

4-5 hot wax peppers

2 stalks celery

4 medium carrots

1 medium onion

1/2 head cauliflower

1/2 C salt

2 cloves garlic

1 1/2 T oregano

1 t crushed red pepper

1 t black pepper

1 C white vinegar

2 C canola oil

water

Dice all vegetables and garlic very finely (small enough to be a relish on a sandwich). In a bowl dissolve salt and enough water to cover all veggies, add veggies. Cover and refrigerate overnight.

Rinse veggies in cold water. Be sure to rinse thoroughly, so that the salt is diminished. Pack them tightly in mason jars. In a bowl whisk oil, vinegar, oregano, crushed rep pepper, and black pepper. Evenly distribute liquid amongst jars.

Refrigerate, the veggies will stay fresh for up to a month. This recipe makes about 2 quarts.

Until tomorrow...Peace. 

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I wanna rock right NOW...

Today is snack fest! For anyone that grasps me, it is apparent that I am a snacker. I do not fancy large meals, and I do not eat much meat. If it is salty, I am most likely advancing to select it. I have been diligently preparing an atypical combination of snacks. This entry is for pickled veggies. They have an Indian flair, and are notably versatile. They are distinctive in a salad, on a cheese tray, or eaten alone. The recipe may be tweaked to solely contain carrots, or you may add other veggies of your choice. I nibbled on them with hummus (this was a fragment of my snack arrangement this morning, post for recipe to follow) for lunch. I doubled the recipe below and it filled 2 quart jars (shown in the pic).

 

Pickled Vegetables (Indian spiced)

3/4 C water

1 1/4 C apple cider vinegar

2 1/4 t coarse salt

2 1/4 t brown sugar

2 cloves garlic

1 hot pepper

1 cinnamon stick

1 bay leaf

1 T cumin seed

1 T coriander seed

1 T fennel seed

1 T black peppercorns

1/2 lb carrots peeled, sliced in rounds or sticks

1/2 lb mixture broccoli and cauliflower roughly cut

Heat 1 quart jar with hot water. Let sit until warm.

In a small saucepan, bring to boil the water, cider vinegar, salt and brown sugar.

Drain jars and add spices.

Pack tightly with veggies. Pour hot brine over to cover.

Let cool and refrigerate overnight.

Store in refrigerator up to 3 weeks.

Until tomorrow...Peace.

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