The other "girl" in our family…..

Posted by on February 13, 2010

Well, I have not yet introduced a very important member of our family to date.  Today is the day.  Her name is “Gabby.”  She is a Havanese.  She doesn’t shed, and she doesn’t “sass” back.  Our home is filled with men, so it’s essential that our little doggie is a girl.   My men don’t mind walking her, pink leash and sylish beaded collar and all, because she is a “chick” magnent.  You will also notice the very fashionable shearling coat…..fabulous!

In the photo you can see how she likes to sit, with her front paws resting on her hind paws, it’s very cute.  You may also notice that she is on a leash.  She can be a tiny bit “naughty” so we have to confine her to the TV room.  She is very happy there, she can sit on the top of the couch and watch all the activity out our front window.

Of couse, my bit has to include something about food.  Gabby is also a “foodie.”  Whenever I’m in the kitchen, peeling carrots, or simmering chicken bones for stock….she is at the end of her leash with one paw up, waiting…..patiently…..for carrot peels or tiny bits of chicken I pick off the bones.  She is extremely appreciative and never complains. 

She frequents the “beauty shop” more often than I and we just love her to pieces.  So, now you know “Gabs.”  I adore animals, they’re so good for the soul.

Have a wonderful weekend!!

Angie

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Meatless Tamale Pie….

Posted by on February 11, 2010

This is an excellent vegetarian one dish dinner recipe that will leave your tastebuds happy and your appetite satisfied.  The combination of the butternut squash, roasted poblanos, corn tortillas and white corn is absolutely delicious!  There are a few more steps to it than many of my other recipes, but it will totally be worth it.  You could roast the squash and prepare the poblano peppers a day or two ahead if you wish.  Why not double the recipe, freeze to enjoy at another time!

Meatless Tamale Pie

1 medium sized butternut squash, cut in half and seeded
1 cup water
2 teaspoons chili powder
Salt and pepper
3 poblano peppers
1 tablespoon canola oil
1 medium onion, chopped
3 large cloves fresh garlic, minced
1 teaspoon cumin
1 16 oz. bag frozen white corn
Salt and pepper
1 can black refried beans
1/3 cup non fat plain yogurt
16 oz. medium salsa verde
12-14 small corn tortillas
1 16 oz. can diced tomatoes with juice
8 oz. shredded cheddar cheese

You will need a large casserole dish, spray generously with cooking spray. Set aside.
1) Preheat oven to 350’. Carefully cut squash in half, remove seeds. Place cut face down on cookie sheet and add water to pan. Bake until squash is soft, about 45 minutes. Remove from oven, allow to cool enough to handle.
2) Scoop squash out and put into medium size bowl. Add chili powder, a couple of pinches of salt and a pinch of pepper. Beat with a hand mixer or with a potato masher. Add enough water to resemble the consistency of mashed potatoes. Set aside.
3) Roast the rinsed poblano peppers until they blister over a gas flame on the range, on the grill, or in the broiler. Once blistered and charred, place in a bowl and cover with foil. Allow to steam for about 20 minutes.
4) In a large skillet, heat pan with canola oil over medium high heat. Add onions, cook about 6 minutes, add garlic and cook another minute. Add corn.
5) While corn is warming, remove core and seeds from roasted poblano peppers. Remove the skin and chop peppers coarsely. Add to pan with the corn. Season with cumin, salt and pepper. Taste. Remove from heat.
6) In a small mixing bowl, combine the refried beans and plain yogurt, mix well.
7) Cut corn tortillas in half. Layer bottom of casserole dish with halved tortillas.
8) Spread black beans over tortillas and half of the cheese.
9) Pour half of the salsa verde over beans, top with another layer of corn tortillas.
10) Spread squash over tortillas and add corn on top of it. Add remaining salsa verde.
11) Add one last layer of tortillas. Pour tomatoes with juice and spread evenly. Top with remaining cheddar cheese.
12) Bake at 350’ for one hour. Allow to sit for 10 minutes before serving.

This is excellent baked ahead, cooled and reheated. It will slice like lasagna. It freezes well. Serve with a cool salad with yogurt ranch dressing. Enjoy!

Filed Under: Casseroles, Vegetarian | Tagged: Tagged With: , ,

Sign up for my newsletter……WIN a Mini Cuisinart Food Processor!!

Posted by on February 8, 2010

I am so excited to finally have a date (Feb. 12) to post my first monthly newsletter!  If you sign up, you will receive it via email.  I will be giving hints as to what’s coming up as well as cooking tips, time and money saving ideas and, of course, recipes.  This newsletter will be printable so you may have it in hand to read at your leisure.

I am very excited to announce that I have a wine expert, Nora,  to help with parings as well as general guidelines for serving wines.  We’re going to call it “Nora Knows Wine.”  Nora is going to be a monthy contributor to my blog, I can’t wait!  I love wine but don’t always know what to serve with what.  We will also entertain questions from readers.

Ok, the most exciting part of this whole newsletter thing is that if you sign up to receive it, you will be in a drawing to win a Mini Cuisinart Food Processor!  If you’ve already signed up for the newsletter, you’re automatically in the drawing. This is one of my favorite kitchen applicances, you’ll love it.

I will announce the winner on March 12th, and will promptly ship!

Thanks everyone!  Have a blessed day!

Angie

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Wildly simple things you can do with frozen broccoli…..

Posted by on February 5, 2010

I love quick and easy vegetables.  The first recipe below is for broccoli as a side dish, followed by the recipe pictured above. The beauty of it is that you can use frozen broccoli.  It is frozen at the peak of freshness. No need to buy the expensive”steam bags,” this is less expensive and totally delicious!

1 pound package frozen broccoli florets (or one large head fresh, cut into bite size pieces)
1-2 tablespoons olive oil
1-2 cloves fresh garlic or ½ teaspoon granulated garlic powder
2 pinches salt
1 pinch dried pepper flakes (optional)
Lemon wedge (optional)

1) Heat a large skillet over medium high heat and add olive oil, garlic, salt and pepper flakes, cook for one minute. Add frozen broccoli and cover with lid.
2) Stir after a couple of minutes, repeat until broccoli is heated through. Taste. Adjust seasoning if necessary. Serve warm with a squeeze of a fresh lemon wedge.

Take it a step further……add pasta and cheese and you have a delicious vegetarian main dish or add some left over shredded chicken.  Add whatever you like!

1 pound Barilla whole grain pasta
1 pound frozen broccoli florets
2-3 tablespoons olive oil
1 small onion, chopped
34 cloves fesh garlic or  1 teaspoon granulated garlic powder
1/2 teaspoons salt
1/4 teaspoon dried pepper flakes
1 cup reserved pasta water
Parmesean cheese to taste (about 1/4 cup is good)

1)  Before you begin to make the broccoli, cook whole wheat pasta according to package directions.  Reserve 1 cup pasta water before draining.
2)  Heat a large skillet over medium high heat and add olive oil and onion.  Cook stirring often until translucent, about 5 minutes.  Add garlic, salt, and pepper flakes, cook for one minute.  Add frozen broccoli and cover with lid.   Additional ingredients you can add at this time if you wish:
  Sundried tomatoes,chopped
  Shredded chicken
  Left over diced italian sausage
  Fresh or frozen, drained spinach
  Frozen peas
  Fresh tomatoes
 
3)  Heat all ingredients through, 3-4 minutes.
4)  After a couple of minutes add pasta water and pasta, mix well to evenly combine.
5)  Toss with grated parmesan cheese.  Enjoy!

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The Morton Arboretum Celebrates Chocolate!

Posted by on February 3, 2010

Aren’t these lovely?   Photo/truffles by Julia Baker Confections of Scotsdale, AZ.   What a delicious way to be in touch with nature!  Please read the press release below to see the schedule of events throughout the month of February.

http://www.mortonarb.org/press-room/press-releases/16708-who-likes-chocolate.html

Thanks and have a wonderful day!

Angie

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It’s Show Time: WTTW Channel 11 Food Bloggers

Posted by on February 2, 2010
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"UFO"……..Unidentified Food Object…..

Posted by on February 1, 2010
This mystery vegetable is a cousin of the carrot and has a stronger taste.    It is pale in color and has significantly more vitamins and minerals than the carrot.  It also offers a significant amount of dietary fiber.    If you guessed Parsnip, you’re correct.    I believe this vegetable is best oven roasted.  The natural sugars caramelize to make for a tender, sweet, excellent side dish to most any roasted meat or chicken.    It is also very good cut into chunks and adds heartiness to soups.  It’s a good alternative to potatoes.   Simply peel, cut into even slices as shown, toss with a drizzle of olive oil and season with salt and pepper.  Roast in a preheated 375′ oven for 10 minutes, give a turn, and roast another 5-8 minutes.  Simple, delicious, and nutrutious.  Enjoy!
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Vanilla Yogurt Whole Grain Pancakes

Posted by on January 30, 2010

Don’t you just LOVE breakfast?   This is very, very simple and has a wholesome ingredient list.  You could mix all dry ingredients the night before and simply add the wet in the morning if that’s easier for you.  For leftover batter, refrigerate and use within a few days, or,  make the rest of the pancakes and freeze for another morning.  I would freeze them in single serving portions for easy microwave heating, defrost for 3 minutes then on high for a minute or two.  The yogurt in this recipe gives it a very light & fluffy texture.  I use a cast iron griddle but you could use any non stick pan, just be sure it’s heated and oiled before you start.  Enjoy with fresh berries or bananas and real maple syrup…..need I say more?

2 ½ cups all purpose flour
1 ½ cups whole wheat flour
¼ cup sugar
3 tablespoons wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet ingredients:

3 cups milk
1 6 oz. container Dannon all natural vanilla yogurt
¼ cup canola oil
2 beaten eggs
1 teaspoon vanilla

1) In large mixing bowl, blend all dry ingredients.
2) In medium mixing bowl, whisk all wet ingredients together.
3) Make a well in dry ingredients and add all wet ingredients at once. Mix just until dry ingredients are incorporated. Over mixing will give you a tough result.
4) Pour about 1/3 cup batter onto hot, lightly oiled griddle. Carefully flip when you start to see bubbles. You can check to see if pancake has browned with a spatula before flipping.

Makes about 15 six inch pancakes

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Live TV…..

Posted by on January 29, 2010

Oh my gosh!  That was so fun!  I thoroughly enjoyed being a guest on Chicago Tonight.  Phil Ponce is absolutely charming and really put us at ease.   Thank you so very much, Phil.

I truly enjoyed being on the show with Natalie of Bake and Destroy and Dana Joy of Real Food Rehab.  You must check out their sites.  Natalie has many cupcake recipes on her site, many of which are vegan.  She is a mom of a four year old, so we had plenty to talk about!  Dana Joy is incredibly interesting, she has vast knowledge of Chicago’s specialty and artisan food offerings.  She is a delight and I’m so happy to have met her.

If you didn’t get a chance to catch the show, go to http://www.wttw.com/.  They have a link to the Local Food Blogger Segment.  I will try to get ahold of the link to post on my blog as well.

http://www.bakeanddestroy.com/
http://www.realfoodrehab.blogspot.com/

Thank you for your support and for sharing the evening with me!

Angie

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Simplest Tomato Garlic Spaghetti

Posted by on January 28, 2010

This is a wonderful side dish to serve with parmesan encrusted chicken, oven fried chicken, or oven roasted whole chicken.  This versitle pasta dish can be served on its own, as a meatless entree.  Serve with a delicious salad and you’re set.   You can also add just about any other ingredients you like, spincah, arugula, shredded roasted chicken, the possiblites are endless!   It is super simple,  as easy as any processed pasta or rice dish.  This recipe goes together in 10-15 minutes.   If you use the Barilla whole grain spaghetti you get 6 ounces of fiber per serving, it’s a very easy way to sneak fiber into the pickiest eater’s diet!

1 pound whole wheat spaghetti (I like barilla whole grain)
3 tablespoons olive oil
4 large cloves garlic, finely chopped
1 teaspoon dried oregano
¼ cup tomato paste
2 cups pasta water
½ teaspoon salt
¼ cup Parmesan cheese
1) Undercook pasta by 2 minutes according to package instructions. (if cook time is 6 minutes cook for 4) Reserve 2 cups of cooking liquid before draining.
2) While pasta is in colander draining, put pasta pot back on the stove over medium heat and add olive oil, garlic, and oregano. Cook 1 minute and add tomato paste, stir well to incorporate paste into oil and garlic mixture. Add water and salt, simmer for 3 minutes.
3) Add undercooked pasta to tomato/garlic mixture over medium heat, cook for about 2 minutes. Add parmesan cheese. Serve with additional cheese if desired. Makes about 8 one cup servings.

Filed Under: Pasta, Quick Weeknight Dinners, Side Dishes | Tagged: Tagged With: , ,
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