Pickle Nirvana- Horman's NY Deli pickles

Are all pickles created equal? I think not. I may have found pickle nirvana in a jar of Horman’s Authentic New York Deli Pickles. I recently tasted their 4 varieties- the classic dill which was perfectly seasoned and crunchy, the spicy kosher which had a hint of heat, but was not overwhelming, the mustard kosher dill chips which had me looking for rye bread and ham in the fridge, and my favorite- the horseradish kosher dill chips, the envy of other pickles! The combination of pickling spices and horseradish is a home-run in my book, and would be perfect on a hot pastrami sandwich, but I would be equally happy eating them by themselves with an ice cold beer!

The Horman family has been making pickles since 1898 and prides themselves on making one thing- a great pickle. They call themselves “picklepreneurs”, and say one of the secrets to producing exceptional pickles is to keep their cukes ice cold from “vine to brine”.

Want to pick up a few jars? There will be a pickle party tomorrow at Fairway Market (595 Canal Street) from 12-3 PM where you will be able to taste (and buy) the four varieties. Try a brine shooter, and learn how to create a decadent relish tray using New York Deli Pickles. www.newyorkdelipickle.com

Thanksgiving leftover ideas...

We have 12 of the 14 pounds of turkey leftover and I am thinking about a few great uses... Recipes to come as they're made.

Turkey enchiladas
Asian turkey fresh spring rolls
Turkey chili -to freeze
Turkey salad with dried cranberries and tzatziki

Homemade (really easy) soft pretzel bites

I caught the last half of a morning talk show last week where they were making chocolately pretzels. While this didn't sound appealing, I loved the basic concept of using pizza dough to make soft pretzels.

I made homemade soft pretzels with marinara dipping sauce. for 5 hungry girls at our house tonight. They disappeared almost as soon as they were put on the table.

Here's the recipe:
1 package fresh pizza dough
kosher salt
garlic salt (optional)
marinara sauce

Preheat oven to 400. Bring a pot of water to a boil and salt generously, and line a cookie sheet with a Silapt mat (if you don't have one, line with aluminum foil and spray with nonstick cooking spray.

While the water boils, take small pieces of the pizza dough and roll into finger sized pieces. When the water boils, drop the dough balls into the water and cook until the pieces float to the surface, about 30-45 seconds.

Remove from water, place on the cookie sheet and sprinkle with kosher or garlic salt. Bake for 8-10 minutes or until bites are light golden. Serve with a small bowl of marinara sauce for dipping.

-Options-
Drizzle boiled dough pieces with olive oil, garlic salt and grated Parmesan cheese, bake as directed.

Chinese chicken salad

I've been wanting Chinese chicken salad for about a week now and although it's the "wrong" season for salads, I decided to make it today. I knew it was going to make a lot, so I invited my friend over to join me.

The thing I love about salads is you really can add in whatever you have and make it work!

Here's my delicious recipe for Chinese chicken salad:

Salad
1 C. cooked shredded or diced chicken
2 C. shredded cabbage
2 C. romaine lettuce
1/2 C. chopped snap or snow peas
1 C. chopped cilantro
1 C. chopped celery
1 C. shredded carrots
1 C. thinly sliced red pepper
1/2 C. diced scallions (white and green parts)
1 C. mandarin oranges
1/2 C. toasted sliced almonds
1/2 C. fried lo mein noodles, ( I didn't have any so I crumbled up a package of Ramen noodles and threw that in instead)

Combine all salad ingredients in a large bowl and toss to combine.

Dressing:
juice from 1 lime
1/4 C. rice wine vinegar
1/2 C. toasted sesame oil
1/4 C. soy sauce
pinch of sugar
1 cube of frozen ginger

Combine all dressing ingredients in a leftover jam jar with a lid, shake vigorously until combined.

This salad was really a snap to make and feeds at least 6 for lunch.

Guest chef at the Westport Farmer's Market

I was asked to be the guest chef at the Westport Farmer's Market tomorrow, Thursday, October 7th from 10-1. I will be making 2 delicious fall infused foods to sample using products from the farmers market.

Please stop by for a visit and a nibble. Here are the recipe's I'll be making. Hope to see you tomorrow!

Balsamic macerated figs with sweetened ricotta


10 fresh black figs, quartered
½ C. balsamic vinegar
2 Tbs. agave, honey or sugar
2 C. whole milk ricotta
¾ C. confectioners sugar
1 tsp. vanilla extract


Combine figs, vinegar and agave in an airtight container and let sit for at least 3 hours before serving.

In another container, combine ricotta, sugar and vanilla and stir well to combine. Keep in the refrigerator until ready to serve.

Place a dollop of ricotta in the center of a plate and add a few figs and balsamic mixture around ricotta, serve.

Fall Bruschetta


1 onion
4 tbs. olive oil, divided
¼ C. balsamic vinegar
2 tbs. agave or sugar
1 large eggplant
2 apples
1 butternut squash
kosher salt and pepper
1 tsp. sweet paprika
pinch of cayenne

1 baguette, sliced into 1” thick pieces


For caramelized onions:
Thinly slice onion and add to a nonstick pan with 2 Tbs. olive oil on medium heat. Add balsamic vinegar and agave, and cook over medium heat until liquid has evaporated, about 8 minutes. *Note, onions can be made up to 3 days in advance.

Preheat oven to 425. Line a cookie sheet with a Silpat mat. Finely dice eggplant and apples, leaving both skins on. Finely dice squash but remove skin. Toss with olive oil, salt, pepper, paprika and a pinch of cayenne pepper. Place mixture in a single layer on the Silpat lined cookie sheet and roast for 10-12 minutes. Gently turning halfway through cooking. Remove from heat and add onions. Place a spoonful of the bruschetta on a piece of baguette and serve at room temperature.

Upcoming Fall Harvest Class

I have an exciting new class next week called Fall Harvest Dinner Party. It's on Wednesday, October 13th at the beautiful Christopher Peacock Cabinetry showroom in Greenwich, CT from 11-12:30a.m.

Here's a sneak peak at the menu:

Pear and gorgonzola flatbread with arugula

Butternut squash and goat cheese ravioli

Lamb and leek stew over garlicky white beans

Gingerbread trifle with candied ginger

There are just a few spots left, so register at www.timetoeat.info if you'd like to attend.

Blues, Views and BBQ Festival- I'll be there!

Saturday, September 25th I will be doing a 1 hour demonstration at the Blues, Views and BBQ Festival in Westport, CT at the Levitt Pavillion which is behind the Westport Library. I'll be showing how to prepare an entire meal on the grill in under 1 hour! Here are the recipes I'll be doing. Come by and say hi, and pick up one of my autographed cookbooks while you're there!
Flatbread with smoked mozzarella, caramelized onion, and Asian pear

Olive oil

1 round pizza dough, available at most supermarkets

2 C. shredded smoked mozzarella

1 C. caramelized onions (recipe below)

1 C. thinly sliced Asian pear

1 C. baby arugula

1 C. candied pecans (Trader Joe's carries these)

Kosher salt and pepper

Heat your grill to medium high heat. While the grill heats, gently pull your pizza dough until it is thin, don't worry about making it round, just make sure it's thin-ish... Spray the back of a cookie sheet with Pam, and brush the top of the pizza dough with olive oil.

When the grill is hot, add the pizza dough, olive oil side DOWN to the grill. Cook for 1-2 minutes or until the pizza has nice grill marks. Brush the top of the pizza dough with olive oil before turning. Once you've flipped the dough, sprinkle cheese, then caramelized onions. Continue cooking for another minute. Gently slide pizza off the grill and add thin slices of Asian pear, a few candied pecans and a handful of arugula. Slice and serve while hot.

Alder plank grilled Norwegian salmon with grilled fennel and fresh herbs

1 alder plank that has been soaked in water for an hour

1 Norwegian salmon filet, skin removed

olive oil

assorted fresh herbs such as rosemary, oregano, marjoram, and thyme

2 fennel bulbs, quartered, green tops removed

smoked alder salt

ground black pepper

Heat grill to medium high heat. Remove plank from water and place on grill for 3 minutes. While the plank dries, slice fennel bulbs into quarters and drizzle with olive oil, a pinch of alder salt and pepper. Drizzle salmon with olive oil, and add a good pinch of the alder and pepper to both sides of the salmon.

Arrange the assorted herbs on the plank and place salmon atop herbs. Place fennel bulbs along the sides of the grill where there is less heat. Cover and let cook for 12 minutes. Remove plank with salmon, and fennel. Serve salmon with fennel.

Maple grilled pineapple with pound cake and toasted coconut

1 prepared pound cake (store bought)

1 cored pineapple

2 Tbs. maple syrup

1/2 C. shredded toasted coconut

Slice pound cake into 1" slices. Slice pineapple into 1" rings and place on the grill. Gently drizzle maple syrup over pineapple and cook for 1 minute. Turn and drizzle maple syrup on the other side. Cook for 45 more seconds and lay pineapple ring over pound cake. Sprinkle with toasted coconut and serve.

Banana muffins with peanut butter and chocolate chips

I saw this recipe in Cooking Light Magazine and just had to try it! I've altered it a little (surprise, surprise) and they were amazing.

The kids are getting off the bus soon and I can't wait for them to try these.

Here's the recipe.

3 ripe bananas
1/2 C. banilla yogurt (Stonyfield Farms makes this, or vanilla is fine)
1/3 C. chunky peanut butter
2 large eggs
1/2 C. each, granular and brown sugars
1 1/2 C. flour
1/4 C. ground flaxseed
3/4 tsp. baking soda
pinch salt
1 tsp. pumpkin pie spice
2 Tbs. dry-roasted peanuts
2 Tbs. mini chocolate chips

Preheat oven to 350. Spray muffin tin with Pam. Combine first 4 ingredients in a mixer on medium speed. Add remaining ingredients and mix until just combined. Pour into muffin tins and bake 12-14 minutes.

Chicken sausage with white beans, kale and mushrooms

Here's a great recipe I am making for tonight's dinner. The weather is finally feeling fall-like and I am inspired... This is a one-pot meal and it can be ready in 30 minutes or you can leave it on the stove on low all day, you choose...

1 tbs. olive oil
2 lbs. chicken sausage (the fresh one's not the Aidelle's type), cut into 4" pieces
1 C. button mushrooms, quartered
3 cubes frozen garlic
2 C. small white beans (canned is fine)
2 C. kale leaves, about 1/2 bunch
2 C. tomato sauce (I love Rao's)
1/4 C. white wine

Heat olive oil in a large pan with high sides. Add sausage and brown for about 2 minutes. Add mushrooms and frozen garlic and stir to combine. Add white beans, kale and tomato sauce, white wine and stir to combine. Cook on medium heat for 30 minutes covered. Season to taste. Serve with a green salad.

Join me at the Blues, Views and BBQ Festival at Westport's Leavitt Pavillion on Saturday, September 25th where I'll be demonstrating how to prepare a whole meal on the grill from appetizer to dessert in under an hour- great food and good times!

Blueberry peach crumble

One of our family’s favorite summer traditions is going blueberry picking. We always pick way to many berries and come home wondering what we’re going to do with them. This recipe is always at the top of our list. Fresh blueberries freeze beautifully. Simply wash, and freeze in a single layer on a cookie sheet before transferring to a ziplock bag. I’ve been asked over the years what the difference is between a crisp and a crumble. After some research, I found these general definitions, but the truth is you will not find a universally agreed upon answer. Whatever you call it, this dessert is delicious!


Betty — a baked pudding made of layers of spiced and sugared fruit and buttered bread crumbs.
Clafoutis — a French cobbler, with fruit (usually cherries) on the bottom, custard, and a rough batter crust baked on top
Cobbler — a spoon pie (more like a fruit stew with dumplings), in which biscuit dough is dropped onto the fruit before baking. The consensus is that the dish got its name because the lumps of cooked dough resembled cobblestones.
Crisp — a deep-dish fruit dessert made with a crumb or streusel topping and baked.
Crumble — a British dessert in which raw fruit is topped with a crumbly pastry mixture and baked. One reference says a crumble is like a crisp, but not as rich.
Grunt — a spoon pie, with biscuit dough on top of stewed fruit, which is steamed, not baked
Pandowdy — a spoon pie, with fruit on the bottom and a rolled crust on top, which is broken up to allow the juices to come through
Slump — a spoon pie, including cooked or uncooked fruit topped with biscuit dough or piecrust, which can be baked or steamed, and can be made upside down

For pie filling:

1 quart fresh blueberries
3-4 peaches, diced
½ C. brown sugar
¼ C. corn starch
1 Tbs. vanilla extract
1 Tbs. cinnamon
3 tbs. unsalted butter, diced


For crumble topping:

½ C. oats
½ C. flour
½ C. almond meal
½ C. granular sugar
5 Tbs. unsalted butter, diced
1 tsp. cinnamon


Optional- 1 pie crust

Directions:
Preheat oven to 350. Combine filling ingredients in a large bowl and gently toss to coat fruit with cornstarch. Place pie crust in a pie tin and add filling, draining any excess juice. Combine crumble topping in another bowl and using fingers, work to combine ingredients until it has the consistency of sand.

Add crumble topping to top of pie. Place pie on a cookie sheet and bake at 350 for 1 hour or until crumble is golden brown.

*IMPORTANT NOTE- After much research, we found this crumble is also delicious eaten cold for breakfast.

Blogging about salmon

I have been cooking up a storm, but haven't been posting here as I've been asked to write for a great site called http://www.salmoninseconds.com I've been making some incredible recipes and hope you check them out, they're worth the click.

Nicole

Grilled squid and cockles

The weather has been amazing here and last night was the perfect night to grill. I was feeling "meated" out, so I picked up some gorgeous little New Zealand cockles (they're like baby clams) as well as some beautiful cleaned squid.

In a disposable half sheet pan, I smashed up about 4 cubes of frozen garlic, a swirl of olive oil, about 1 C. of white wine, the juice of a lemon, a big pinch of kosher salt and pepper and a handful of basil leaves that I tore up.


Preheat your grill to high. While the grill heats, marinade the squid and clams in the mixture.

When the grill is hot, remove the squid and place on the grill. Leave the cockles in the marinate and place the sheet pan right on the grill. Cover the grill and let cook for 3 minutes. The cockles are ready when they pop open.

Turn the squid once and keep cooking for another 3 minutes.

Once the squid are done cooking, add to the cockles, garnish with another few leaves of basil and serve with a green salad and a baguette to sop up all of the juices.

Check out my segment on WTNH

http://www.wtnh.com/dpp/ct_style/in_the_kitchen/hoison-shrimp-snap-pea-stir-fry

I'm going to the White House!

Westport's own Time to Eat! chef Nicole Straight is heading to the White House on Friday to participate in First Lady Michelle Obama's Let's Move campaign to help bring about healthier choices to local schools.

"I am so thrilled to be a part of this, it's about time people begin taking our children's health seriously." Straight has been teaching busy parents in the tri-state area how to prepare delicious and healthy meals for their families for the past 9 years. Straight has been showing busy parents how easy it is to make 15 minute meals for their families that everyone will love.

As a working mother of 2, she sees the types of foods that kids are eating at school. "We live in one of the wealthiest towns in the country, I can not understand why our kids are being offered such unhealthy lunches at school, this has to change."

For more information on how to make Time to Eat! please visit www.timetoeat.info to register for a class.

Here is the official press release from the White House.


The White House

Office of the First Lady

For Immediate ReleaseMay 13, 2010
First Lady Michelle Obama Launches "Chefs Move to Schools" Program

THE WHITE HOUSE – As communities and organizations get behind the First Lady’s Let’s Move! campaign to solve the childhood obesity epidemic within a generation, one group that could have a tremendous impact on the health and well being of children is the Nation’s chefs. As part of her effort to turn policies into practical solutions for America’s families, Mrs. Obama is calling on chefs to get involved by adopting a school and working with teachers, parents, school nutritionists and administrators to help educate kids about food and nutrition. By creating healthy dishes that taste good, chefs have a unique ability to deliver these messages in a fun and appealing way to the larger audience, particularly children.

The “Chefs Move to Schools” program, run through the U.S. Department of Agriculture, will pair chefs with interested schools in their communities so together they can create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices. With more than 31 million children participating in the National School Lunch Program and more than 11 million participating in the National School Breakfast Program, good nutrition at school is more important than ever.

“Many children consume as many as half of their daily calories at school and as families work to ensure that kids eat right and have active play at home, we also need to ensure our kids have access to healthy meals in their schools,” said First Lady Michelle Obama. “We are going to need everyone’s time and talent to solve the childhood obesity epidemic and our Nation’s chefs have tremendous power as leaders on this issue because of their deep knowledge of food and nutrition and their standing in the community. I want to thank them for joining the Let’s Move! campaign.”

“Chefs and nutrition experts can play a critical role in addressing the childhood obesity crisis, and they are welcome partners as we work together to improve the overall health and nutrition of America’s children,” said Agriculture Secretary Tom Vilsack. “By passing a strong reauthorization of the Child Nutrition Act, Congress can provide important resources to improve school cafeteria equipment and expand training opportunities for chefs, school food service personnel, and nutrition experts in our schools, because they will be on the front lines of improving school meals for our kids.”

“School cafeterias are the frontline for fostering a healthy lifestyle for children,” said Secretary of Education Arne Duncan. “This initiative is a creative and vital opportunity for children to learn and practice healthy habits. When partnerships between schools and the broader community are created, everyone wins.”

Wheatberry, kale and Israeli couscous salad- a.k.a. my new favorite salad!

There are three things that I love so I decided that together they would make something great, and did they ever! Here's my recipe/newest obsession.

1 c. wheatberries
1 C. Israeli couscous (use regular if you can't find it)
4 C. kale, stems removed and chopped
4 C. chicken stock divided in half
3 tbs. olive oil
2 cubes garlic
kosher salt and pepper to taste
1 tbs. soy sauce
1 C. toasted slivered almonds
2 Tbs. toasted sesame seeds

Boil 2 C. chicken stock in a pot. When liquid boils, add wheatberries, remove from heat and cover for an hour. This can be done 1 day in advance. Remove wheatberries from liquid and add a pinch of salt and pepper.

In another pot boil 2 C. chicken stock and a drizzle of olive oil. When stock boils, add couscous, reduce heat to low, cover and let cook until all liquid is gone. This can also be made 1 day in advance.

In a large nonstick saute pan, add 1 tbs. olive oil on high heat. Rinse chopped kale and when oil shimmers, add kale and garlic cubes. Cook for 2 minutes, stirring, until kale has wilted down but is still bright green. Add a pinch of salt and pepper.

Combine wheatberries, couscous and kale in a bowl. Add 1 tbs. of olive oil, soy sauce, nuts and sesame seeds. Stir to combine and try not to eat the whole thing in 1 sitting!!

Recent article in Moffly Media

APRIL 26, 2010
Who wouldn't like to whip up dinner in 15 minutes? Nicole Straight's Time to Eat cooking classes, held at the Christopher Peacock showroom in Greenwich, prove that it's not only doable but even easy. I attended a recent midday class that attracted a group of moms from Westport plus a nanny and a mom-to-be from around Fairfield County. While the class concept is geared to parents and family meals, I think most everyone would like to have a few quick, satisfying recipes up their sleeves.



The setting for the classes is luxurious—you get to cook in one of Christopher Peacock's gorgeous kitchens using all state-of-the-art equipment. As you are admiring the sleek stainless ranges and beautiful tile work, Nicole shows you, in a lively and down-to-earth fashion, how to turn out supper in record time.



As a chef and mom of two young girls, Nicole wanted convenient but healthy meals to feed her own family. Her friends liked her 15-minute meals so much that she turned the concept into a business. While Nicole is cooking, none of her ingredients are pre-measured, so she follows all of the steps for each recipe right in front of the class as she explains the different techniques. Along the way, she gives lots of shortcuts and helpful hints. The tip I plan to use immediately is to buy frozen cubes of cilantro, garlic and other herbs at Stew Leonards—definitely a time-saver and I couldn't taste any difference from fresh chopped.



First we savored some yummy Skirt Steak Fajitas—the steak is cooked in the broiler—followed by an Udon noodle soup with chicken and mushrooms. Next Nicole prepared Egg Noodles with Chicken Sausage and Parmesan, which also contains peas and sundried tomatoes. I've already made this dish for my family at home and it was a hit with both my husband (who's a semi-picky eater) and my 3-year-old daughter (who is often just too distracted to eat). I especially liked the last dish Nicole made for us, Greek shrimp with couscous and tzatziki. She uses frozen shrimp and pre-made tzatziki, which is available at Trader Joe's, for faster preparation. Only an hour had passed by the time Nicole had cooked all four of these dishes and given us a chance to taste them.

If you're interested in taking a class, check out the schedule information on Nicole's site, timetoeat.info. She also offers private cooking classes and parties.

So here's the recipe I'm making for dinner tonight, courtesy of Nicole:

Skirt Steak Fajitas
1 skirt steak
2 tablespoons olive oil
juice from one lime
2 cubes frozen garlic
2 cubes frozen cilantro
pinch of kosher salt and pepper
1 tablespoon unsalted butter
1 onion
1 red pepper
1 package flour tortillas
Preheat oven to broil. Line a cookie sheet with aluminum foil. Combine olive oil, lime juice, garlic, cilantro, salt and pepper. Add half of the mixture to the steak and broil for 5-6 minutes.

While the steak cooks, add butter to a large nonstick pan. Slice onion and pepper into thin strips and add the other half of seasoning. Cook for 3-4 minutes on medium high heat. Remove pan from heat.

Remove skirt steak and slice into thin strips; add to onions and peppers. Warm tortillas in the microwave for 45 seconds and serve.

Reader Comments:

Buttermilk brined fried chicken

I don’t make fried chicken regularly, but when I do this is my favorite recipe. Soak the chicken for a whole day to give it time to soak in the flavors. This is a great dish to bring to any bbq, picnic or beach party!

For the soak/brine:

10-12 pieces chicken wingettes
3 C. buttermilk
2 tbs. kosher salt
1 tbs. paprika
1 tbs. black pepper



For the fry:

2 c. peanut oil
2 C. flour
1 tbs. paprika
1 tbs. celery salt or Lawry’s seasoning salt
1 tbs. black pepper
½ tsp. cayenne pepper

Combine all soaking/brining ingredients in a ziplock bag. Gently shake to combine, and let sit overnight in the refrigerator for 24 hours.

For the fry:
Preheat oven to 350. Heat oil on medium high heat in a large pot, a Le Creuset works beautifully. While the oil heats, combine remaining ingredients in a bowl. Remove chicken pieces from brine and roll in flour mixture. Add 3-4 pieces of chicken and let fry for 5-6 minutes, until crispy and golden colored. Remove chicken and place on a parchment lined cookie sheet. Keep warm in the oven until all chicken is ready to eat. Continue frying a few pieces of chicken at a time.

This chicken disappeared within 5 minutes in our house. If you happen to have any leftover the next day, it’s even delicious cold!

Creamy chicken enchilada tostadas with pickled onions

I love the flavor of enchiladas, but I find them to be pretty filling with all of the cheese. Here's my take on a healthier version. I served them with black beans and rice and shredded lettuce.

1 tsp. vegetable oil
6 boneless skinless chicken thighs
salt and pepper to taste
1 tsp. chili powder
3 tbs. whipped cream cheese
1 C. enchilada sauce (trader joe's makes a good one or make a homemade sauce, recipe below)
1 thinly sliced onion

flour tortillas

Directions:
Heat oil on medium high in a large nonstick skillet with a lid. When oil shimmers, add chicken thighs and season 1 side with salt, pepper and chili powder. Brown chicken on both sides, this will take about 3 minutes per side. Add enchilada sauce and cream cheese. Stir to combine. Reduce heat to medium low, add onions, cover and let cook for 15 minutes.

In the pan, shred chicken with 2 forks and continue cooking for another 10 minutes, or reduce heat to low and continue simmering until ready to serve.

Wrap tortillas in aluminum foil and warm in a 400 degree oven for 3 minutes.

Serve with shredded lettuce and a spoonful of pickled onions.

PICKLED ONIONS:
1 thinly sliced purple onion
1 C. red wine vinegar
3 Tbs. sugar

Add all ingredients in a tupperware or jar with a tight fitting lid. Shake a few times to incorporate sugar and place in fridge. Onions will be ready to eat in 4 days, but will last for up to 3 weeks in the refrigerator.

HOMEMADE ENCHILADA SAUCE:
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Directions

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

15 Minute Meal class this Wednesday (4.28.10) at Christopher Peacock Cabinetry in Greenwich

Our first class of the season was fantastic!

Our next class still has a few spaces available, go to www.timetoeat.info to register.

Here's the menu:
1. Garlic and herb smeared New York Strip steaks with roasted tomatoes
2. Braised Haddock
3. Panko crusted pork chops
4. Parmesan Noodles with beef and vegetables
5. Homemade Pizza
6. Salt and Pepper shrimp with snap peas

Come on down to the showroom, we'd love to teach you how to make Time to Eat!

Asian sauteed kale with almonds and sesame seeds

We are a kale loving family and and I wanted a new way of making our families favorite vegetable. We made grilled teriyaki chicken thighs, some rice and this delicious sauteed kale. Enjoy!

Here's my recipe for Asian sauteed kale with slivered almonds and sesame seeds.

1 large bunch kale, rinsed, leaved removed, stems discarded
1 tbs. sesame oil
2 cubes each-frozen ginger and garlic
1 tsp. soy sauce
1 small pinch sugar
1/2 C. toasted slivered almonds
1 Tbs. toasted sesame seeds
red pepper flakes (optional)

Heat oil in a large nonstick pan on medium high heat. When oil is sizzling, add kale and stir to combine. Add in frozen herbs and continue cooking until kale has shrunk down and the color has turned a deeper green-about 1 minute.

Add soy sauce and a small pinch of sugar. Continue cooking for another 30 seconds, add almonds and sesame seeds and serve.

Pea shoot, broccoli and fennel salad with honeyed pistachios

Spring is here and everything is in full bloom! Here's a salad I made for a dinner we're going to tonight.

1 fennel bulb, thinly sliced
2 cups broccoli, cut into small pieces
1 large handful of pea shoots
1/4 purple onion, thinly sliced
1/4 thinly sliced green apple
1 C. roasted pistachios
2 tbs. honey
balsamic vinegar
olive oil
salt and pepper

Steam broccoli until just bright green (about 2 minutes) and blanch in ice water. Remove from water and let dry.
Melt honey in a nonstick pan and add pistachio nuts. Stir to combine and cook for 3 minutes or until toasted. Remove from heat and let cool until ready to use (these can be done 1 day in advance).

Combine fennel, broccoli, apple, onion and pea shoots. Toss to combine and add in pistachios. Drizzle with a splash of balsamic vinegar, olive oil and a pinch of salt and pepper.

-Optional- toss in a little goat, blue or feta cheese.

Enjoy!

Wheatberry salad

One of my favorite salads is a wheatberry salad, although I must admit, I've never made it at home. I was a the market today, saw a package of wheatberries and took them home. I didn't realize how easy these were to prepare! Here's my recipe for wheatberry salad. It's best to make this salad 1 day in advance and eat it the following day cool or at room temperature.

1 cup wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 tsp. dried oregano
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper
1/4 C. toasted slivered almonds or pine nuts
1/4 C. dried cranberries
handful of flat leaf Italian parsley
-optional- 1/4 C. feta cheese, finely diced cucumber

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil, oregano and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, almonds, cranberries, pepper, and chopped parsley. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

Thai coconut curried chicken and shrimp.

Norway was amazing and after eating delicious seafood for a week, I was longing for a curry.

Here's my recipe for Thai coconut curry with chicken, shrimp and vegetables. This dish is also delicious as a vegetarian dish, simply omit the chicken and shrimp and use diced extra firm tofu.

1 Tbs. peanut oil
salt and pepper
2 cubes each- frozen garlic and ginger
4 boneless, skinless chicken thighs
1 chopped onion
1 C. baby carrots, sliced on the diagonal
1 peeled potato, cubed
1/2 C. red bell pepper cut into slices
1/2 C. button mushrooms, cut in half
1 12oz. can light coconut milk
3 Tbs. mild curry paste
1/2 lb. uncooked shrimp
1 C. green beans, cut in half
juice from 1/2 lime
1/2 C. chopped fresh cilantro

Heat oil in a large pan with a lid on medium high heat. Season each side of chicken with a pinch of salt and pepper. Add onions, garlic and ginger to pan and saute for 1 minute. Add chicken and brown on both sides, about 2 minutes per side. Add carrots, potato, bell pepper, mushrooms, coconut milk and curry paste. Stir to combine, cover and reduce heat to medium low. Cook for 15 minutes. Add green beans, shrimp and lime juice, cover and continue cooking for another 5 minutes. Garnish with chopped cilantro and serve over rice.

Pear and candied ginger granola muffins

I've been making a lot of granola recently and wanted to make muffins using granola. Here's what I came up with. These muffins are moist and loaded with lots of fresh pear with little bits of delicious candied ginger.

Pear and candied ginger granola muffins

1¾ C. all-purpose flour 

2 tsp. baking powder 

1/2 tsp. salt 

1 tsp. ground cinnamon
2 large eggs
2 tbs. milk
1 tsp. vanilla

3/4 C. packed light-brown sugar 

1/2 C. plain low-fat yogurt 

2 Tbs. unsalted butter, melted
3/4 C plain granola
2 Tbs. chopped candied ginger

2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice 



Granola crumble topping:

1/2 c. granola 

1/4 c. all-purpose flour 

1/4 c. packed light-brown sugar 

3 Tbs. chilled unsalted butter


Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. 
In a separate bowl, whisk together eggs, brown sugar, yogurt, milk, vanilla, ginger and butter. Add egg mixture to flour mixture and fold until just combined. Gently fold in the granola and pears.

Make Granola Crumble Topping: In a bowl, combine 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.


Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature. 


Grilled pizza with proscuitto

The weather has been amazing here and it's time to fire up the grill. Tonight we're going to make grilled pizza, it's easy and a delicious way to enjoy a perennial family favorite.

You can either use store bought pizza dough or make your own.

Pizza ingredients:
pizza dough
olive oil
1 C. smoked mozzarella cheese, grated
3-4 pieces proscuitto
garlic salt
1 c. baby arugula
balsamic vinegar

Here's a good recipe for homemade pizza dough:

1/2 cup warm water (about 110˚)
1 envelope (2 1/4 tsp) instant yeast
1 1/4 cups water, at room temperature
2 Tbsp. extra-virgin olive oil
4 cups (22 oz) bread flour, plus more for dusting
1 1/2 tsp. salt
olive oil or non-stick cooking spray for greasing the bowl
olive oil for brushing crust (optional)
garlic salt for brushing crust (optional)

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass form. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.

To make the grilled pizza:

Preheat grill to high and close lid. While the grill heats, press dough gently with your hands slowly pulling the dough out. I like to make a rectangular shape as I find it's easier to flip on the grill.

When the grill is hot, brush it with a paper towel that's been rubbed with olive oil.

Carefully place the dough on the grill and cook for 3 minutes or until pizza has a nice golden color, flip, and brush with olive oil. Add a little tomato sauce, about 1 C. of grated smoked mozzarella cheese and a few slices of proscuitto. Add a sprinkling of garlic salt and let cook for another few minutes until cheese is melted and bubbly.

Remove from the grill and slice into pieces. I like to top this pizza with a handful of baby arugula, a little drizzle of olive oil and a dot or two of balsamic vinegar.

Enjoy!

Lamb Kofta with tzatziki

I saw a good looking recipe in Cooking Light Magazine and tweeked it a little to come up with a delicious kofta that we all devoured tonight.

Here's my recipe for Lamb Kofta (you could also substitute lean ground beef or chicken)

This makes about 8-10 patties.

1/2 onion - grated
2 cubes frozen garlic
2 cubes frozen cilantro
2 Tbs. tzatziki (prepared is fine)
1 tsp. ground cumin
1 tsp. turmeric
pinch of kosher salt and pepper
1 lb. ground lamb
1 tsp. Greek seasoning
1 Tbs. olive oil

Preheat oven to 350. Combine all ingredients -except olive oil-in a bowl and mix with your hands until well combined. Form 3" oblong shaped patties. Heat olive oil in a pan on medium high heat (a stovetop to oven pan works well- like Le Creuset), and brown on all sides for 3 minutes.

Finish cooking by placing pan in the oven for 10-12 minutes.

We served the kofta with a dollop of tzatziki, couscou and steamed green beans with a pinch of dried oregano, salt and pepper.

New classes at Christopher Peacock Cabinetry!

Join us for our first class of the 2010 season!

Register at www.timetoeat.info

When: April 7
Time: 11-12:00 p.m.
Where: Christopher Peacock Cabinetry- Greenwich, CT

15 Minute Meals- Express Class III $75
Learn how to make 4 easy and delicious meals in an hour!


Skirt steak fajitas
Japanese udon noodle soup with chicken and mushrooms
Egg noodles with chicken sausage, peas and Parmesan
Greek Shrimp with couscous and tzatziki

Grilled shrimp on the barbie...

It was the first really nice day we've had here since last fall and I was ready for fire up the grill!

I defrosted about 30 large shrimp and marinated them in a bowl with:

The juice from 1 lemon
3 tbs. of olive oil
1 tsp. Italian Seasoning
pinch of kosher salt and pepper
2 cubes of frozen garlic

While the shrimp marinated for about 20 minutes, I preheated the grill to hot, cooked some rice on the stove, and roasted a head of cauliflower that I cut into florets with a simple drizzle of olive oil, and a liberal sprinkling of Seasoning Salt.

I cooked the cauliflower on a Silpat lined cookie sheet for about 15 minutes on 425.

I skewered the shrimp on 4 skewers and placed them on the grill when it was good and hot. I closed the lid, and cooked the shrimp for about 2 minutes per side, flipping once.

The mistake most people make when grilling shrimp and most food is that they don't let their grill heat up hot enough.

The shrimp had beautiful grill marks and were ready in 5 minutes.

I threw together a simple salad and we all enjoyed our dinner together.

Finally, a fabulous bread recipe!!

I spent most of last winter trying to perfect a good bread recipe, I had mediocre luck with the only consistently good loaf coming from Jim Fahey's No Knead Bread recipe- the only downside, it takes 17 hours to rise... The bread was delicious, but I was always a bit hesitant to start the clock...

While perusing the NY Times online today, my favorite food writer Mark Bittman posted an updated version- my ears perked right up! I quickly went to the kitchen and whipped up a batch of dough where it had to rise for only 4 hours...

End result, a delicious crusty loaf (just like the other bread) and a nice chewy center (just like the other loaf)!

Although it's taken a year, I believe I have finally found a fantastic bread recipe.

Enjoy, it's sooooo easy...

3 cups bread flour
1 packet ( 1/4 ounce) instant yeast
1 1/2 teaspoons salt
Olive oil as needed.

1. Combine flour, yeast and salt in a large bowl that has been drizzled with a little olive oil. Add 1 1/2 cups warm water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees. * I turned my oven on for about 5 minutes, then turned it off and left the door slightly ajar, this helped to give the dough a warmish area to rise.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: 1 big loaf.

Cherry, chocolate chip oat scones

It's snowing here (again) and the kids are running around in the neighborhood with their friends. I decided to make something warm for them when they invariably return home, cold and ravenous.

Here's my very easy recipe for scones that everyone will love!

2-1/4 C. Bisquick mix
3/4 C. quick oats
1/2 C. low-fat milk
1 large egg
1 Tbs. vanilla
1/4 C. sugar
1/2 C. semisweet chocolate chips
1/2 C. dried cherries or cranberries

Preparation:

Preheat oven to 425 degrees F.

Combine all ingredients in a large bowl. Mix together.

Line a cookie sheet with a silpat mat or use parchment paper that is sprayed with nonstick cooking spray.

Place about 3/4 C. balls of scone mixture onto the cookie sheet, leaving about 2" between scones.

Bake for 12-14 minutes or until scones are golden brown.

This recipe makes about 10 scones.

Option- cinnamon spiced scones. Omit chocolate chips and cherries and add 1 Tbs. of cinnamon and 1 tsp. of either apple pie or pumpkin pie spice and bake as directed. These are delicious also.

Greek zucchini fritters

I saw this recipe in the NY Times a few days ago and although I've made zucchini fritters (think potato latke) these have some delicious Greek additions. I ate it with tzatziki and a salad. Kirk and I liked them, but the kids-not so much...

Here's my adaptation of Greek zucchini fritters:

2 large zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt
2 eggs
2 cubes each- frozen dill and parsley
1 tsp. ground cumin
1 tsp. Greek (or Italian) seasoning
1 tsp. celery salt
3/4-1 C. breadcrumbs
Freshly ground pepper
3/4 C. crumbled herbed feta
All-purpose flour for dredging

vegetable oil for frying

1. Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.

2. In a large bowl, beat the eggs and add the shredded zucchini, frozen herbs, cumin, celery salt, Greek seasoning, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.

3. Heat 1 inch of oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form patties. Lightly dredge in flour.

4. When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack, or keep warm in the oven.

Super Bowl skins and chili

I must admit that although I am not a big fan of the sport, I love the commercials, and nothin' says Super Bowl in my book more than a big ol' pot of chili and some potato skins.

Here's my recipe for both vegetarian and regular chili and some super tasty mini potato skins!

Enjoy.

Mini potato skins.

3-4 Tbs. Olive oil
8-10 baby yukon gold and/or red new potatoes
Smoked sea salt or Kosher salt
Ground black pepper
Shredded cheddar cheese
sour cream
scallions

Preheat oven to 425. Drizzle olive oil on an aluminum foil lined or Silpat lined cookie sheet. Wash potatoes and slice in half lengthwise. Using a melon baller, gently scoop the inside out of each potato, leaving a good portion of each side and the bottom in tact. Save the little potato balls to roast as well. Toss the potatoes (and balls) in olive oil, smoked salt and pepper. being sure to coat both the inside and outside of each potato.

Place the potatoes skin side down on the cookie sheet so they are not touching and add balls in remaining areas.

Roast for 15-20 minutes until skins are crisp and golden brown.

Before removing from oven, sprinkle potatoes with shredded cheese and broil for 30 seconds.

Remove and garnish with a dollop of sour cream and a pinch of chopped scallions.

Vegetarian Chili:
1 large diced onion
2 Tbs. olive oil
1/2 C. diced button mushrooms
1 can black beans
2 cans pinto/red beans
3 cans diced tomatoes with Italian herbs
2 C. frozen roasted corn (from Trader Joe's, if you can't find it, regular frozen is fine)
4 Tbs. chili powder (or 1 packet chili seasoning)
1 diced zucchini
1 large peeled and diced sweet potato
kosher salt and pepper to taste
2 Tbs. cornmeal

Saute onion for 2-3 minutes in olive oil in a large pot. Add mushrooms and continue cooking for another minute. Add drained beans and tomatoes. Stir to combine and add frozen corn and chili powder. Finally, add zucchini and sweet potato, and a good pinch of kosher salt and pepper. Cover and let simmer on medium low for 25 minutes. Season to taste, add cornmeal and continue cooking until ready to serve.

I served this with a side of jalapeno corn bread and homemade guacamole. If you like it spicy, add a little Tabasco sauce before serving.


Beef or Turkey Chili:


1 tbs. olive oil
1 diced onion
1 lb. 90% lean ground beef or turkey
1 C. frozen roasted corn
1 small can pink beans rinsed
1 small can kidney beans rinsed
1 large can diced tomatoes -I found fire roasted ones, and they were yummy.
3 tbs. chili powder
1 tbs. cumin
a good pinch of 2 of kosher salt
optional- red hot sauce

Heat olive oil on medium high in a deep pot. When it begins to sizzle, add onions and saute for 3 minutes, or until they begin to turn golden brown. Add beef and break up in pot with a wooden spoon so you don't have big chunks. Saute for 5-6 minutes until beef is almost cooked through. Add corn, 2 cans of beans and tomatoes, stir to combine. Add chili powder, cumin and salt. Stir to combine, lower heat to medium, cover and cook for at least 25 minutes to let flavors combine.

Mushroom pate

I made the most delicious hors' d'oeuvre tonight, I had eaten something similar a while ago, and was anxious to try to replicate it at home.

Don't let the name fool you, mushroom pate is simply sauteed mushrooms that have been finely chopped in a Cuisinart to make it spreadable.

Bring this to your next party, it will be devoured!

Here's my recipe for mushroom pate.

2 Tbs. olive oil
1/2 C. diced shallot or onion
3 cubes frozen garlic
1 lb. total of assorted mushrooms, I used crimini, poratbello and shiitake, roughly chopped
1/2 tsp. dried oregano
1/2 tsp. celery salt
pinch of black pepper
1 Tbs. Madeira or sherry

**Optional- process 1/4 C. toasted pine nuts and 1/4 C. goat cheese to the mixture.


Saute shallot in olive oil on medium high heat for 1 minute in a large nonstick pan. After about a minute, add garlic cubes and stir to combine. Next, add washed mushrooms, oregano, celery salt and black pepper and saute to 2 minutes. Once mushrooms have begun to release liquid, add Madeira and continue cooking for 7-8 minutes, stirring occasionally until all liquid has evaporated.

Remove from heat and let cool for a few minutes. Add mixture into a Cuisinart and pulse until texture has become finely chopped but not completely smooth.

Add a dollop to a thin slice of baguette or cracker and garnish with a shaving of Parmesan or Manchego and a bit of parsley. Can be eaten either hot or cold.

Spanish quiche torta- for non-quiche lovers!

We have a ton of eggs from our little chickens and can't believe they are still laying through the winter. We even got a double yoked giant the other day!

I decided what better use of these yummy eggs then to make a quiche torta. It's similar to the one's I've made in the past, but I added a few different ingredients.

This recipe makes 2 and freezes beautifully..

2 pie crusts
3 yukon gold potatoes
1 C. shredded cheese
1 1/2 C. frozen chopped spinach
1/2 C. frozen sliced roasted peppers (I bought these from Trader Joe's)
1 package of thick cut bacon
1 c. sliced mushrooms (crimini work well, but use whatever you've got)
1 diced onion
salt and pepper to taste
1 tsp. Italian seasoning
8 eggs

Preheat oven to 350. Line 2 pie plates with a pie crust. Bring a pot of water to a boil, while the water boils, peel and dice potatoes in the Vidalia chopper on the small dice, and boil potatoes for 4 minutes. Remove from water and sprinkle with salt, pepper and Italian seasoning. Set aside. Add frozen spinach, peppers and shredded cheese.

Using kitchen shears, cut bacon into small pieces and cook in a pan on medium high heat until crisp, this should take about 8 minutes. Drain and add to the potatoes. Remove bacon drippings from the pan, leaving about 1 Tbs. remaining. Saute onion in pan for 2 minutes and add mushrooms. Saute until mushrooms have browned, about 3 more minutes. Remove and add to bowl.

Crack eggs into a separate bowl and season with salt, pepper and a little Italian seasoning. Whisk until well combined and add to vegetable mixture. Stir gently to combine, and pour equal amounts of mixture into each pie plate.

Bake for 25-30 minutes until the center is set and feels firm to the touch.

I love this torta because I am not a big fan of very eggy quiches, this one is full of vegetables and the finely diced potatoes add body to the dish. We ate it with a side of fruit salad.

This dish could easily be made vegetarian by omitting the bacon.

Greek shrimp with rice pilaf and green beans

My kids love shrimp so I made a recipe I did last month when I did What's Cooking on News 12. The kids devoured the shrimp and we had to claim a few for ourselves before they ate the all!

Here's my recipe for easy and delicious Greek Shrimp.

1 bag frozen, peeled, cleaned and deveined uncooked shrimp
Juice from 1 lemon
1 tsp. Greek seasoning
3 tbs. olive oil
3 cubes frozen garlic
Kosher salt and pepper

Preheat oven to broil. Move an oven rack to the top third of the oven.

Defrost shrimp in a bowl of hot water for 2 minutes. While shrimp defrost, combine lemon juice, Greek seasoning, 2 tbs. olive oil, garlic, salt and pepper in a bowl. Add shrimp to bowl and toss to coat. Add shrimp to an aluminum lined cookie sheet and broil 2 minutes per side.

Stuffed chicken tacos with cilantro salsa

We had eaten these from Trader Joe's a while back and I figured they would be fairly easy to make. Here's my recipe for stuffed chicken tacos.

3 boneless, skinless chicken breasts (diced)
3 Tbs. taco seasoning
1 C. finely diced onion
1 C. shredded cabbage
1/4 c. water

1/2 C. shredded cheese
8-10 small corn tortillas
1 C. vegetable oil

Finely chopped lettuce
diced tomato

For Salsa:
2 cubes frozen cilantro
1 cube frozen garlic
juice from 1 lime
pinch of salt and pepper
1/2 C. olive oil

Heat a large nonstick pan with a lid on medium high heat. Add diced chicken and onions and saute for 1 minute. Add taco seasoning and stir to combine. Cook for 2 minutes until beginning to brown and add cabbage. Add water, reduce heat to medium and continue cooking until chicken is cooked through, about 10 minutes and most of the liquid has evaporated.

Remove from heat and let cool for a few minutes. Add chicken to a cuisinart and pulse a few times until chicken is finely chopped but not pureed. Remove chicken into a bowl and add shredded cheese. Stir to combine.

Meanwhile, add oil to another nonstick pan and heat on medium high heat. Heat oven to 350 and line a plate with a few sheets of paper towels to place tacos.

Add a few tablespoons to 1 side of each corn tortilla. Gently place in pan and fold other side over to cover. Press down with a spatula and turn after about 20 seconds, each side should be nicely browned. Remove from oil, dry on paper towels, then keep warm on a cookie sheet in the oven.

To make cilantro salsa. Add all ingredients to a jar, shake to combine.

Serve tacos with a big handful of shredded lettuce, tomato and a drizzle of the cilantro salsa on top.

You could also serve with a dollop of sour cream and or guacamole.

Enjoy!

Homemade (low fat) granola

We are a granola loving family, however we don't eat it frequently as 1-it's generally very high in fat and calories and 2- it's very expensive.

I have a friend who makes it often and it was a lousy day yesterday, so I decided I too shall make granola. I was amazed at how easy it is. Basically mix the stuff in a bowl and let it bake slowly in the oven until it dries out. Cool and enjoy!

Here's my recipe for basic granola with a whole mess of optional mix-ins.

Let me know what you add.

Enjoy!

4 C. old-fashioned oatmeal, uncooked
¼ C. sweetened shredded coconut
½ C. sliced or slivered almonds, pecans or walnuts
2 tsp. apple pie spice
pinch of salt
¼ C. maple syrup
¼ C. dark brown sugar
2 Tbs. apple juice or water
1 Tbs. vegetable oil
Optional add-ins:
¼ C. sesame seeds, sunflower seeds
¼ C. wheat germ
1 tsp. vanilla, orange or almond extract
To be added in after baking:
½ C. dried: cranberries, cherries, blueberries, dates, apricots, apples, mango
¼ C. finely diced candied ginger


Preheat oven to 300 F.

Stir together oatmeal, almonds, coconut, apple pie spice and salt in a large bowl. In a separate bowl, whisk maple syrup, brown sugar, apple juice and vegetable oil; pour over oatmeal mixture and stir to coat thoroughly. Any other optional ingredients except dried fruit and ginger should be added in now.

Spread mixture in an even layer onto a Silpat lined cookie sheet. Bake for 25 minutes, stirring twice during baking time. Granola should be tan, but not dark.

Cool mixture before adding dried fruit or ginger. Store granola in an airtight container for up to 3 weeks.