Mexican Made Easy – Enchilada Sauce

27 Monday Jun 2011

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It’s important for me to push my limits in the kitchen. Last year that was making my own beans instead buying canned ones, and not to toot my own horn but I LOVE my Homemade Pinto Beans (recipe is on the blog). For this batch of beans I also attempted to make my own enchilada sauce to drench our burritos in, it turned out delicious. I think it was do to the leftover juice from my Perfect Roast Chicken.

 The beans boiling away w/ onion (from the farmer’s market), fresh garlic (from the farmer’s market), a little jalapeno and a piece of kombu.
 Yummy enchilada sauce: Saute garlic and onions in olive oil, season with salt and pepper, then maybe 2tsp. each of cumin and chili powder, next a add a heaping tablespoon of flour and stir around for about a minute. Next pour in about 1 c. chicken stock (you could use veggie stock as well) and scrape off any bits of the bottom, when it starts to thicken add a large can of tomatoes, pureed (I used my last jar of canned tomatoes, pureed). Stir everything together and simmer for a bit.
The finished dish! We used Rico’s Whole Wheat Tortilla’s, filled with Homemade Pinto Beans (recipe on the blog) and Beehive Promontory Cheese, topped w/ homemade enchilada sauce, smashed avocado and DIY Tofu Sour Cream (recipe on the blog), w/ a side of fresh greens (from the farmer’s market) and a Wyomatoes tomato. YUM-MY!

Pizza on the Grill- A Summer Favorite!

27 Monday Jun 2011

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I can’t believe it has taken me a week to updates last weeks meals. Blame it on summer, it’s just so busy!

 I got my charcoal grill nice and hot! Onions were up first, then I brought them in the house and chopped them up and tossed them in a bowl in anticipation of the other veggies.
 Next: grill the asparagus! (fresh from the farmer’s market)
 Next: grill the oyster mushrooms and the baby shitake’s. (fresh from the farmer’s market)
 All the grilled veggies chopped up with a Wyomatoes tomato and some fresh basil.
 Grill the prepared pizza dough (I picked it up from Whole Foods), just 1-2 minutes each side. Keep an eye on it!
 Top the grilled pizza dough w/ DIY Pizza Sauce (recipe is on the blog), then the grilled veggie mix.
 Next: Beehive ‘Fresh’ Cheese, then I slide the whole pizza w/ the foil underneath back on the grill. Put the lid to the grill on the grill just long enough for the cheese to melt. I usually have Billy help me pull the pizza of the grill and back on the cookie sheet.
 Take the pizza back in the house and slice it up. Doesn’t this look amazing?!
Here’s Master William enjoying one of his favorite summer meals. He’s my biggest food fan.

Rhubarb Coffee Cake- Thanks Mom

20 Monday Jun 2011

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When I was a kid my parents had a pretty good size garden and rhubarb was one of the items that grew in that garden. Well, I loved the sour taste of anything back then and still do, so when I saw rhubarb at the Farmer’s Market this week I just knew what I had to make my moms Rhubarb Coffee Cake. This is one of those recipes that just takes me back and it was perfect for the Slow Food Potluck this weekend and also for my father-in-law Big Bill for father’s day. Thanks for the recipe mom, Enjoy!

-Rhubarb Coffee Cake-

1 1/4 c. brown sugar (I used 3/4 c. agave)
1/2 c. butter (I used Earth Balance butter, that’s just what I had in the fridge)
1 egg
1 tsp- 1 T. vanilla (I used 1 T.) *update- 5/12/12 added 1 tsp. almond extract
2 c. flour (I used organic whole wheat pastry flour) *update- 5/12/12, 1c. whole wheat pastry flour, 1/2c. almond meal, 1/2c. coconut flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2-3 c. rhubarb (I used 2 c.) outer layer peeled and diced
*optional 1/2 c.- 1 c. nuts (I used 1/2 c. sliced almonds)

-Topping-

1/2 c. sugar (I used organic sugar cane)
2 tsp. Cinnamon

Preheat oven 375 degrees

1. Cream together butter and brown sugar (or agave). Beat in egg and vanilla.
2. Mix dry ingredients, flour, salt, and baking soda. Add half of the dry ingredients to the creamed mixture and mix to combine. Next, add all of the buttermilk and mix to combine. Add remaining dry ingredients, stir in and mix completely.
3. Stir in rhubarb and nuts (if using).
4. Butter a 13×9 baking dish and pour the batter into the buttered dish. Mix the topping ingredients together in a bowl and spoon over the prepared batter.
5. Place the baking dish in the oven and bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool a bit before cutting into it.

Perfect Roast Chicken- It’s What’s for Lunch

20 Monday Jun 2011

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Roast Chicken is one of the easiest things to make and I believe that knowing how to roast a chicken is essential. I’m lucky enough to be involved in my community to access fresh chicken from local family farms, like McDowell Family Farms. I am very particular about the meat I bring into my house, and in my book, McDowell is hitting it out of the park. I hope you’ll try this recipe the next time you want to treat the ones you love, I SWEAR IT’S EASY! (that’s for my girl Kim) Enjoy!

 Isn’t this a pretty little chicken.
 The aroma in our house when this chicken came out of the oven was incredible.
I roasted this chicken to make salads with for our lunches, but we had to make a quick sandwich and enjoy some of this delectable little bird. Volker’s Cottage Cheese Dill Bread, mayo and mustard, fresh greens from the market and Perfect Roast Chicken.
-Perfect Roast Chicken-
3 1/2lb fresh organic, locally raised chicken
carrots (I had 3 hanging out in the fridge)
celery (about 8 stalks cut in half)
1/2 onion, cut into 4 pieces
3 garlic cloves
half a lemon, cut in half
salt and pepper
olive oil
1. Preheat oven to 375 degrees. (Make sure that your chicken has had some time outside the fridge and is about room temp before putting in the oven).
2. I rinsed and dried (with paper towel) the chicken. In a roasting pan place the carrots and celery on the bottom of the pan, also 2 pieces of the onion.
3. Place the chicken on the top of the vegetables. Place the other two pieces of the onion, garlic and lemon in the cavity of the bird. Pour about 3/4c. water into the bottom of the pan. (I think this helps the bird stay moist and not dry out)
4. Drizzle the outside of the little chicken with olive oil and season with salt and pepper.
5. Place the chicken in the oven and roast for 1 hour 25 minutes. I used a meat thermometer to make sure the meat reached 165 degrees. Let the chicken rest for about 20 minutes before starting to carve.
-This weeks salad for lunch- I made 8 servings
Perfect Roast Chicken
Fresh Salad Greens from the farmers market
Wyomatoes Cucumbers
Avocado
Fresh Asparagus from the farmers market
House Dressing from Tony Caputo’s
Volker’s Cottage Cheese Dill Bread , cubed for crouton’s

Slow Food Potluck

19 Sunday Jun 2011

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This is actually the first Slow Food potluck that I have been to, it was a beautiful night for a get together. Here’s a couple things I love about Slow Food get togethers:
1. There is always wine
2. There are always vegetables (think about how many parties you go to that lack something green)
3. The food is always delicious, seasonal and local

Here’s a few photo’s, Enjoy!

 Outdoor fun, these little potlucks are a way to meet others members and hear about upcoming events.
 Lots of new faces.
 Chantelle and I (Chantelle is a core member of Slow Food)
 Racheal and Dave from Edible Wasatch
 Gwen and Larry Crist, my neighbors when I was a kid. Gwen is a core member of Slow Food, and Larry and  Billy are happy to have each other to  hang with at these events.
 Me and my sweetie
 You would think I could have got a photo of the food before it was gone!
 The food is always so great, it disappears.
Lucky for all of us there was plenty of dessert.
The food:
Salad w/ fresh greens from the market w/ homemade dressing
2 Asparagus dishes
Wild Rice dish w/ cranberries
Blue Cheese Walnut bread
Chocolate Pecan bread
Nu Nooz pasta w/ cilantro pesto
Creminelli salami

Lentil Salad- It’s What’s For Lunch

15 Wednesday Jun 2011

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I needed something fast to make for lunches this week. This Lentil Salad fit the bill, it’s fresh, fast and taste like summer. Feel free to use any vegetables that you like, you can also swap out the herbs if you prefer to use different ones. Enjoy!

-Lentil Salad-

For the lentils:
2 c. lentils soaked in water overnight

1. Drain and rinse the lentils, place in a large pot and add 3 c. of water for every cup of lentils. (6c. total).
2. Bring to a boil, add a pinch of salt (and a piece of Kombu-optional), skim the foam of the top of the lentils. Place a lid on the pot turn down the heat to medium or medium low and simmer for 30 minutes.
3. After 30 minutes take lid of pot and pull out a few of the lentils and smash between your fingers, if they mash easily they are ready. If not cook a little longer.
4. Drain the lentils into a colander in the sink, and gently rinse the lentils under cold water. Set aside while you chop the rest of the ingredients.

Mix ins-

2 sweet potatoes, peeled and diced- use raw
1/2 c. – 3/4 c. diced celery
1 large cucumber, peeled and diced
2 garlic cloves, minced
1/2 onion, chopped
1/4 c. olive oil
1/4 c. apple cider vinegar
fresh parsley, as much as you like
fresh basil, same as above
fresh mint
salt and pepper

1. Scoop the lentils from the colander to a big bowl, add all the mix-ins and toss lightly. Mix well. Taste for salt and pepper- add more if needed.
2. Divide into containers for lunches.

Dressing- I put this in it’s own container on the side for each serving

2 tsp. olive oil
2 tsp. apple cider vinegar
2 tsp. favorite dressing of choice (I used leftover House Dressing from Tony Caputo’s)

First Farmers Market of the Summer- Yippie!

12 Sunday Jun 2011

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It almost felt like Christmas this morning! Even though Billy and I hate getting up so early on a Saturday morning by the time we get downtown it’s totally worth it, so nice to see all our familiar faces and buddies at the market. Let me give a shout out to a few that I forgot to take a picture of, Kyle Lore of Nu Nooz Pasta (I’m actually going to another pasta making class with him on Monday, so I’ll get pics then), I also forgot to get an updated photo of our buddy from Wyomatoes but if you scroll down to the bottom of my blog page you’ll find a photo of him. Also our good friends Gwen and Larry Crist (Gwen is one of the core members of Slow Food Utah and manages our book club), were my neighbors when I lived at home and are still my mom’s neighbors. Great to see everyone, enjoy the photo’s.

 It’s a beautiful day for the market! Last year it was raining on opening day.
 Just about to enter the park.
 Billy can not resist the samples at the Beehive Cheese Co. booth. Every week whether or not we need cheese we have to stop and chat.
 This is Tamera (her husband was not there today) and I love her booth for fresh parsley and they have the best cherry tomatoes at the market. Today I got lemon balm from her, I can’t wait to use it in my tea next week.
 Kathy and Val- The Soap Lady. They are so near and dear to our hearts, like family to us. I have known Kathy for almost 15 years and Val couldn’t have been more excited to see Billy and I this morning. There is an amazing photo at the bottom of my blog page of Kathy’s booth. If you hit the market this summer you have to check out her creations, truly one of a kind.
 This is Dave of Crumb Brothers, a new friend and fellow pasta class buddy. We are not new to Crumb Brothers creations- delish. There is a photo at the bottom of my page with a close up of their pastries that Billy just can’t resist.
 This guy (I think his name is Kyle, we haven’t seen him in a while and I couldn’t bring myself to ask him his name… next week) is the reason I can make Nori Wraps (recipe not on the blog, this summer I promise). He has great fish and is a true fisherman, he also has a fish market up in Jackson Hole.
 This is Enrico from Creminelli Meats and Christiane a Slow Food Utah buddy. Creminelli will be doing a spot on X96 (a local radio station) August 18, they will be talking about the art of Sausage making. I’ll keep you posted on that.
If I don’t look happy in this photo it’s because I was sad to leave the market so soon this morning, but we had to get to a wedding. Can you believe the size of this kale I’m holding? Beautiful- I can’t wait to eat it.
A list of the goodies I picked up:
Kale
Micro greens
Basil
Fresh Garlic
Tomatoes
Lemon Balm
Parsley
Onions
Asparagus

White Bean and Sage Pita Burgers- Cooking Light, June 2011

10 Friday Jun 2011

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Sometimes I’m at a loss for ideas on what to make for meals, so occasionally I have to pick up one of my favorite magazines like Cooking Light for divine intervention. I saw these veggies sandwiches and thought they would be right up mine and Billy’s alley, let me just say they were a hit. Enjoy!

 I used my biscuit cutter to help me mold the patties, this mixture is very sticky and soft.
 I had to also enlist my 1/4 c. measure and spatula to get the job done. A little harder than I was anticipating, but the final product was worth the work.
 MMM… the yummy yogurt sauce, local goat yogurt and local goat feta.
 Fresh herbs from my garden that I used in the sauce, mint, green and purple basil and a little rosemary.
 No caption needed for these last two photos, my hope is that they speak for themselves.
– White Bean and Sage Pita Burgers-
Olive Oil
1/2 c. chopped onion
2 garlic cloves
1/3 c. raw rolled oats
1/3 c. sliced almonds, toasted
2 T. cornstarch
1 1/2 t. fresh chopped sage (I used more)
2 t. Dijon mustard
1/2 t. salt
1/4 t. freshly ground pepper
2 (15oz) cans cannelini beans, drained and rinsed
1 large egg, lightly beaten
1/2 c. reduced-fat sour cream (I used Drake Family Goat yogurt)
2 T. grated fresh onion (I also used some scallions I had hanging around)
2 T. crumbled feta (I use local feta, crumbled it myself)
Pita
Mixed Greens
Tomato (I also sliced more onion, and cucumber and olives would be great on this-next time!)
1. Heat oil in a nonstick pan over medium heat, when ready add onion and garlic to the pan. Cook for just a few minutes until the onion begins to soften. Place mixture in the food processor. Add oats and next 8 ingredients (through egg) process until smooth.
2. Wipe pan with a paper towel. Return pan to medium heat, add oil to pan and swirl to coat. Working with one portion at a time, spoon bean mixture into 1/2 c. dry measuring cup and carefully remove bean mixture with a rubber spatula onto pan. Bean mixture is very soft and sticky, use the spatula to shape mixture into 3/4 inch thick round patty. (As you can see from my photo’s I formed all the patties out before hand and I put them in the fridge to set up for a few hours. I just happened to make mine early in the day so they would be ready when I got home late last night.) Cook 8 minutes or until golden turning after 4 minutes. Repeat until all the patties are cooked. (My mix made 8 patties)
3. Combine sour cream (or yogurt), grated onion, and feta in a bowl, (fresh herbs if you have them). Season with salt and pepper to taste.
4. Using the sauce, pita, greens, tomatoes, (cucumber and olives if you have them) build your sandwiches.

Smoothie in a Bowl- Thanks Kath!

10 Friday Jun 2011

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I wish I could take credit for this recipe but it actually came from a blog that I like to follow, ‘Kath Eats Real Food’. She calls this recipe her Dough Boy Smoothie, the name almost threw me off because I was worried about the texture. I made a little modification with mine so it’s a little less thick, VOILA! This is what has been for breakfast this week, probably next week too! Shh… don’t tell Master William, he is missing the Quinoa Breakfast. Enjoy!

-Smoothie in a Bowl- Makes 2 adult servings or 1 adult and 2 kids

In a blender goes:

1 c. raw oats
1 c. milk (I used coconut milk)
2 T. chia seeds
1 banana (I also added about 1/2 c. strawberries)
cinnamon (maybe 1t.)
vanilla (maybe 1t.)
pinch of salt

1. Mix together with a spoon and place blender in the fridge until morning. In the morning pull the blender out and mix slowly and tell increase power, at this point I add 1 more cup of milk (I used Goat Milk Kiefer). Mix until smooth, pour into bowls and top w/ your favorite toppings.

My toppings:

Chopped walnuts
Fresh Strawberries
Coconut Granola (recipe is on the blog)
Coconut Butter

You could use:

Any other nuts you like, pumpkin, sunflower, almonds
Any other fruit, raspberries, blueberries
Your favorite granola
Almond butter