Stir-Fry Beef Tenderloin

Do you ever get bored of the dishes you make night after night?  I know I do.  Even though I cook a lot, I still tend to repeat the dishes my family gravitates to until they get boring.  So tonight I decided on stir-fry, a dish I blogged about back in 2010, but thought I'd share it again.

When I make stir-fry I serve it on top of brown rice, raw spinach or some variety of lettuce. Tonight I felt like a plate of veggies so I served it on top of raw spinach. I'm sure this would taste delicious and be healthy over barley, quinoa or any other grain you like -  be creative!

The key when making stir-fry is to mise en place your ingredients, so they're ready when it's time to toss into your wok. Since stir-frying is a quick process, this alleviates any mistakes, and overcooking.

Be sure your flame is high, and use an oil with a high smoke point such as canola, peanut or grapeseed oil. If possible use a heavy flat bottom wok, allowing a larger surface area to come in contact with the heat,  rather than a round-bottom wok.

Stir-fry can be made with beef, chicken, fish or all vegetables, even tofu.  However, this evening I purchased beef tenderloin and used veggies I had on hand to add to the mix. If you're not a fan of the veggies I selected, use those that appeal to you and your family.

Leftovers can be warmed up the next day and wrapped into a tortilla, adding spinach, or your favorite grain, making for a delicious and hearty lunch.

Note: Before preparing this dish be sure to read the directions at least two times, familiarizing yourself with each step.   This dish is simple to prepare.  Mise en Place is key!

Stir-Fry Beef Tenderloin

Ingredients:

1 pound beef tenderloin
1 tablespoon heavy soy sauce
1/4 cup plus 1 tablespoon rice wine (Mirin)
2 teaspoons dark sesame oil
1 pound mushrooms (I used baby bellas)
3 whole green onions
4 asparagus spears
baby carrots, large handful
3 tablespoons cooking oil (I use canola)

Seasonings:

3 cloves garlic, minced or 1 1/2 teaspoons jarred roasted garlic
1 tablespoons minced ginger, optional

Sauce:

1/4 cup chicken stock
2 tablespoons rice wine (Mirin)
1 tablespon thin soy sauce (I used low sodium soy)
1 tablespoon oyster sauce
1 tablespoon dark sesame oil
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper

Mise en Place:

Cut beef into 1/4 inch rectangular slices about 1/2 inch wide and 1 inch long.
In a bowl combine the soy sauce, 1 tablespoon of rice wine, and sesame oil. Blend well and set aside to marinate for at least 15 minutes but no longer than 8 hours, refrigerated. Set aside the remaining 1/4 cup of rice wine.

Trim stems off mushrooms and slice into 1/4 inch pieces. Cut green onion on a diagonal into 1-inch long pieces. Cut the same with the asparagus. Slice baby carrots in half lengthwise. Combine all veggies together on a plate and set aside.

Combine the seasonings if using both and set aside until ready to use. In a separate bowl combine the sauce ingredients and set aside.

Cooking Instructions:

Place the wok over the highest heat. When the wok becomes very hot, add 2 tablespoons of the cooking oil. Roll the oil around the wok and when the oil starts to smoke, add the beef. Stir and toss the beef until it loses its raw exterior color, about 2 minutes. Then slide beef onto a plate and set aside.

Immediately return the wok to the highest heat. Add the remaining 1 tablespoon of cooking oil, and the Seasonings. Stir-fry the Seasonings for about 5 seconds, then add vegetables until they brighten in color. This should only take about 3 minutes.
Just after adding the veggies add the 1/4 cup of rice wine, this will help the veggies to soften more quickly giving them a richer flavor and stir.

Stir the Sauce, and then pour it into the wok. Return the beef to the wok. Stir and toss until all the ingredients are glazed with the sauce and thickened.

Transfer stir-fry immediately to a serving platter. Place on top of spinach, lettuce or grains.

Enjoy!!!

Meyer Lemon Curd Cheesecake!

I can't wait for spring to arrive, and nothing feels more like spring to me than Meyer Lemon Curd.  When I was younger the word curd sounded disgusting to me, so I never tried it.  Of course, once older, I found it to be quite tasty.  I could eat it with a spoon.

Have you ever tried lemon, lime or strawberry curd?  If you haven't please try my recipe.  Lemon curd, especially made with Meyer Lemons, is heavenly eaten straight off the spoon, on crackers, in trifles, layered in cakes, sandwiched in macarons or even as I made today - on top of cheesecake.

Meyer Lemons although still sour, are less acidic than a regular lemon.  Since they are part of the Mandarin Orange family they're a bit sweeter with a smoother skin, similar in color to the Mandarin Orange. Meyer Lemons can be used in place of any recipe calling for regular lemons.

The cheesecake recipe below is one I've been making since my college days - quite some time ago!  Back in those days, I would often make it for a restaurant that was in the town of Lawrence, Kansas where I went to college - University of Kansas.  However, for the life of me I can't recall the name of the restaurant, but was thrilled to make my cheesecake for them.  

My cheesecake has no crust!  I know, you're thinking - "what, NO CRUST!"  My husband only likes cheesecake for the crust, but honestly, this cheesecake is so delicious it doesn't need any - it's New York style.  Back then I'd top it with blueberries which was my favorite.  

I have to admit since we eat heart-healthy as often as possible, I haven't made this recipe in some 20 years.  Let's face it, six 8 ounce packages of cream cheese with heavy cream isn't exactly heart-healthy, but it's delicious and a wonderful dessert for Easter, Passover or a special occasion.

I hope you'll try it.  I'd suggest preparing both Meyer Lemon curd and cheesecake the day before, refrigerate, then combine both together the next day, and serve.  

For a variation on this same recipe: Pour 1/2 the cheesecake mixture into your springform pan, then half lemon curd - swirl with a knife.  Then add remaining cheesecake mixture, and lemon curd, swirling once again.  This method will give the cheesecake a beautiful marbled effect and lemon flavor throughout the cake.

For my Meyer Lemon Curd Cheesecake recipe, read below.........

Meyer Lemon Curd Cheesecake
serves 8-10 people

Cheesecake

Ingredients:

6 (8 ounce) packages cream cheese, softened
6 eggs
1 cup whipping cream
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract

Directions:

• Using a mixer, cream the cream cheese.  With mixer still running:
• add sugar
• add eggs, two at a time
• vanilla, then whipping cream.

Pour cream cheese mixture into a 9 inch springform pan coated with non-stick spray.Lay a square sheet of parchment, sprayed with non-stick spray, over the base.  Leave enough overhang so the parchment is hanging out of the bottom.  (This will make for easy removal once cooked).

Bake in a preheated 450F degree oven for 45 minutes.  After the 45 minutes, turn oven off leaving cheesecake in oven for an additional 1 hour.  During that hour DO NOT OPEN THE OVEN DOOR! 

Refrigerate overnight.

Meyer Lemon Curd

makes 1 1/2 cups

Ingredients:

2 tablespoons Meyer lemon zest (zest of 3 lemons)

2 large egg yolks, lightly beaten

3 large whole eggs, lightly beaten

3/4 cup granulated sugar

1/2 cup freshly squeezed Meyer lemon juice (juice of 3 lemons)

Directions:

• Combine all ingredients together in a large metal or heat resistant glass bowl
• Place bowl over pot of simmering water.  Cook, whisking frequently until curd is very thick - approximately 20-25 minutes.  (pudding consistency)
• Strain, discarding zest, then cover and chill curd completely.

Assemble:

Remove cheesecake from springform pan.  Carefully remove parchment from bottom of cheesecake and place on serving platter.  

Top with chilled Meyer Lemon Curd and serve.

Note:  Although this cheesecake needs no crust, if you can't imagine yours without, then by all means add a crust.

For another great recipe using Meyer Lemons, try my Meyer Lemon Tart with a Layer of Chocolate. 

Enjoy!!!

Grilled Sea Bass over Vegetable Salad with Cilantro Vinaigrette

I've been craving vegetables, in anticipation of spring.  So when I went over to Whole Foods Market the other day I couldn't resist.  In my opinion, there isn't a more beautiful selection of produce anywhere.  Their displays of brightly colored fresh produce is spectacular.  

Walking through the produce isles I gathered up a few things I thought might be tasty for a salad to set fresh fish on.   Corn on the cob, avocados, tomatoes, red onion, orange pepper, mango, cilantro and although I wanted cucumbers, my daughter is allergic to them.  I wanted raw veggies, otherwise, I would have selected a slew of different items to roast, but this was perfect.  Of course, the corn would go on the grill along with the fish I selected.

I had hoped for some Halibut but they were out, so I opted for the Sea Bass, a mild buttery fish that has always been a favorite of mine.

I headed home to whip up a healthy dish for my husband, daughter and myself.

This dish was so simple to prepare and since our kitchen cabinets are in the process of being repainted, space was limited, but it wasn't an issue. 

After washing and slicing my salad ingredients, I whipped up a Cilantro Vinaigrette, and popped the corn and fish onto the grill.  We enjoyed springtime on a plate, and it was delicious!

I hope you'll try this recipe.  If you're not a fan of fish, and I know many of you aren't, then add grilled chicken or even tofu if you're vegan.  This dish won't disappoint you.

Grilled Sea Bass over Vegetable Salad with Cilantro Vinaigrette

serves 4

4 (6-8 oz.) pieces of Sea Bass

Grill Sea Bass for approximately 20 minutes or until flesh separates easily when knife is inserted.

******************

4 Ears Corn, husk removed, brushed with olive oil, grilled, remove kernels & add to salad

2 Avocado's, diced (drizzle with lime juice to prevent browning)

16 oz. grape tomatoes (yellow and red if available), sliced in half

1 small red onion, finely diced

1 (15 oz.) can black beans, rinsed (this removes the excess salt)

1 ripe Mango, diced

1 orange bell pepper, fine dice

Add ingredients to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

1/3 cup unseasoned Rice Vinegar

1/4 cup fresh lime juice

1 clove garlic, minced

1 1/2 - 2 canned chipotle chile's in adobo

3/4 cup extra-virgin olive oil 

1 cup, tightly packed cilantro, with leaves & stems left on

salt and pepper to taste

Directions:

Add all ingredients to blender and process until the vinaigrette is smooth.  Check for seasoning.

Note: You can substitute lime olive oil, smokey chipotle or jalapeno olive oil in place of the extra-virgin olive oil for a little more pizazz.

Vinaigrette will last 3-4 days in the refrigerator.  

To Serve:

Place a large spoonful of the vegetable salad on each plate, center fish on top and drizzle Cilantro Vinaigrette over the top.

Enjoy!!

Roasted Beet Salad with Citrus Vinaigrette

Last week my husband and I decided to take a few days off and fly to Arizona to escape the Midwest weather, and get some much needed rest and relaxation. We enjoyed our time, sleeping in, exercising, having some spa treatments and eating out.

My husband isn't much into trying new foods but he was a trooper this time, and let me make all the selections.  All the restaurants we dined at were superb, but St. Francis was at the top of our list.  

When we first drove up, my husband said, "I hate this restaurant already."  Why?  It took too long to get there due to traffic, and he didn't like the parking arrangements.  OK!  I thought the place looked great.  Casual, yet trendy, with a relaxed atmosphere.  The menu had a wide selection, each with a twist.  

My husband was starved, so he ordered the Pork Chile Verde for an appetizer thinking I'd have some, but I had my eye on the Beet Salad instead.  Plus, he ordered the Roasted Chicken.  Of course, his eyes were bigger than his stomach, but he loved both dishes.  In fact, he couldn't stop raving about the roasted garlic sauce on the chicken.  He even complained to me when they brought it since it had capers on it (he dislikes capers), but after trying it, said the sauce made them taste good.  Hurrah!!!  I had the Beet Salad and Roasted Salmon Superfood.  Everything was incredible, even the wine was perfect.  We were so stuffed we had no room for dessert.  

After coming back to St. Louis all I could think of was that beet salad.  St. Francis used tiny, whole golden beets that were purchased from a local market in Phoenix.  I went to Whole Foods hoping to find some, but only found the larger golden beets, so opted for those. 

If you've never roasted beets before, don't be intimidated by them.   They're so simple to prepare, delicious and highly nutritious! You can read about them in a post I wrote back in March of 2012 here.  However, you do need to be careful with red beets, they tend to stain your fingers and everything they touch, but not golden beets.  Plus they're so sweet and flavorful - I could eat them plain.

For this recipe I made one batch of beets just enough for my family. There are so many wonderful ways to serve them, plus they're colorful & beautiful - they'd make a lovely presentation for your dinner guests.  Here are a couple ways I've served beets that you might like to duplicate.

In my opinion, if you're making a beet salad, be sure to serve it with arugula - it makes all the difference in the world.  The peppery flavor of the arugula goes perfect with beets.  Here's my recipe, I hope you like it.....

Roasted Beet Salad with Citrus Vinaigrette

Roasted Beets (1 beet per person), sliced

Arugula

Avocado, diced

slivered almonds

shaved red onions

Clementines, segmented

Plate salad individually for each person with a small amount of arugula, sliced beets, followed by remaining ingredients.  Top lightly with citrus vinaigrette. 

Citrus Vinaigrette

4 Tbsp. Blood Orange Olive Oil

2 Tbsp. fresh squeezed Clementine juice

1/2 tsp. agave nectar (see Health Benefits)

1/4 tsp. Dijon mustard

salt & pepper to taste

Combine all ingredients and drizzle lightly over Beet Salad.

Enjoy!!!

Tequila Lime Chicken with Grilled Pineapple Salsa

I had to be crazy to grill today.  It  literally poured the entire day - even the dogs had no interest in going outdoors.

However, yesterday my husband and I returned from a mini vacation to Arizona.  The weather was perfect and the food, spectacular!   I was so inspired that I couldn't wait to get home and cook. 

Although I had something specific in mind to prepare this evening, my daughter begged me to make something using a salsa.   I decided on Tequila Lime Grilled Chicken Breasts with Grilled Pineapple Salsa.  For a side dish I prepared Roasted Golden Beets with a Citrus Vinaigrette, both were light and delicious.  The salad was inspired by a restaurant we dined at in Arizona.  I'll share that recipe on my next post.

I started by marinating my chicken breast halves this morning so they'd have plenty of time to absorb the flavors.  My salsa I whipped together this evening while the grill was fired up.  This dish would be fantastic with grilled chicken, sea bass or halibut.  I hope you like it.......

Tequila Lime Chicken

serves 6

1/8 cup tequila

1/3 cup fresh squeezed lime juice (approximately 2 limes)

1/8 cup fresh squeezed orange juice (I used Clementines since I had an abundant amount)

1 teaspoon chili powder

1/2 fresh jalapeno pepper, seeded and minced

1 clove fresh garlic, minced

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

1/4 cup extra-virgin olive oil

6 boneless skinless chicken breast halves

Directions:

Combine all ingredients except chicken breasts in a large zip lock baggy and blend.  Add chicken breasts, seal, and swish around to coat all the chicken breasts.  Set bag in a bowl and place in refrigerator for 2-24 hours.

Preheat grill, then remove chicken breasts from marinade sprinkling with additional salt and pepper if desired.   Place breasts on grill what would be skin-side down, even though they're skinless, for approximately 5 minutes.  Flip chicken and grill for another 7-10 minutes or until just cooked through. (Check out my tips for Grilling the Perfect Chicken) Remove from grill, cover tightly allowing to rest for about 5 minutes.  Serve hot or at room temperature with Grilled Pineapple Salsa.

The Tequila Lime Chicken was adapted from Ina Garten Barefoot Contessa Family Style.  I did change the recipe slightly by adding olive oil and reducing the ingredients by two-thirds.

Grilled Pineapple Salsa

serves 6

Ingredients:

1 large fresh pineapple, peeled and cut into 10 rounds

1 large orange bell pepper, seeded and diced

3 Roma Tomatoes, diced

1/2 small red onion, diced

1 clove garlic, minced

1/2 jalepeno, minced

1/3 cup cilantro, minced

juice of 1 lime

salt and pepper to taste

Directions:

Grill pineapple rounds until nicely charred on each side.  Remove from grill and dice 4 of the rounds.

Add all ingredients to a medium size bowl and blend.  Cover and set aside until ready to use.

To Serve:

Place a round of grilled pineapple onto each plate.  Top with grilled Tequila Lime Chicken Breasts.  Spoon salsa over the top, and garnish with additional cilantro.  Serve.

Note: I created the salsa recipe as I do most of the ones I make.  Making your own salsa is so easy - simply use ingredients on hand and use spices that will compliment your dish.  You really can't go wrong.

Enjoy!!!

How To Make A Delicious Heart-Healthy Green Smoothie

When the weather gets warmer do you find yourself craving more fresh fruits and vegetables?  I know I do!  In fact, right before I go out for a run or bike ride I love to make this luscious and nutritious green smoothie.

Don't turn your nose up until you've tried it.  After sharing this recipe in many of my culinary classes, I've literally turned 100% of the "oh I don't think I want to try a green smoothie" comments to, "is there enough for seconds?"

In this brief video I'll show you how to make this simple emerald green smoothie.  For written instructions you can view a previous post.

If you try this, please let me know what you think.  Do you have a green smoothie recipe you'd like to share? Please post it in my comments section for everyone to see.  

Nothing makes you feel better than when you nourish your body from the inside out.  I even turned my 91 year old mother onto this beverage.  If she loves it, you will too!

Enjoy life to the fullest by eating well, exercising, laughing and spending time with those you love and who make you happy.

Have a great weekend!

Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions

There's nothing like a great burger prepared on the pit but, as we all know, grilling the perfect burger can be challenging.  Back in 2011 I posted some grilling tips, in the event you need to hone your skills for the upcoming season.

That said, even if you are a master at the grill, a burger is just a boring burger unless you know how to jazz it up, changing it from ordinary to extraordinary!

My favorite burger is a Kobe Beef Burger! 

What's Kobe Beef?

Kobe beef refers to the meat originally cultivated from the Wagyu cattle breed in Kobe, a Japanese region. The Wagyu cattle breed produces a more tender, flavorful meat than other cattle breeds. Although Wagyu cattle are now raised in areas other than Japan, such as the United States and Australia, it is available in a limited quantity compared to other beef, and is considered a delicacy.

Kobe beef provides a rich, complex beefy flavor, it's marbled with fat and has a looser texture than Angus beef.  Although the meat has a higher fat content, its ratio of monounsaturated fat over saturated fat is higher than Angus meat, thus making the meat a healthier choice.

Since the fat content is higher, you have to be careful not to overcook the Kobe burger or all the flavorful goodness will disappear with the cooking.Therefore, special care should be used when grilling.  Here are some simple tips:

Remove Kobe burgers from refrigerator - set out until they reach room temperature, insuring even cooking.

 

Preheat grill, and place burgers  on "medium high" heat.  To enhance their flavor, season with only salt and pepper. Grill Kobe beef until it reaches an internal temperature of 145F-150F degrees, appproximately 5 minutes per side.  Lower heat once flipped to avoid flare-ups, and continue cooking to desired temperature.  For the juiciest and best flavor cook until medium-rare.

 

Now that you understand how to grill your Kobe beef burger, let me show you how to jazz it up! Here's my recipe for a Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions on a Brioche Bun!

Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions on a Brioche Bun
serves 4

Ingredients for Kobe Beef:

11/3 lbs. Kobe Beef, ground (serves 4)Season with salt and pepper

Ingredients for Onions:

2 tbsp. canola oil
½ tsp. butter
4 large yellow onions, sliced
2 cloves garlic, crushed
2 tbsp. brown sugar
¼ cup hoisin sauce
½ cup beer
1 tbsp. tomato paste (tube)
1 tbsp. soy sauce
freshly ground salt and pepper to taste

Brioche Bun

Directions:

Heat oil and butter in a large sauté pan.  Add onions, S&P, cook 10 minutes, then stir in brown sugar.

Combine garlic, hoisin, beer, tomato paste, and soy sauce.  Once blended, add to onions. Continue cooking for approximately 15 minutes until liquid is reduced and glossy, stirring occasionally.  Keep warm until ready to serve.  Makes 2 cups

Serve on Brioche Bun with choice of sides.

ENJOY THIS DELICIOUS BURGER!!!

 

Dutch Oven Baked Artisan Bread!

If you've ever been to Italy I'm sure you'll remember the delicious bread brought to your table at lunch and dinner.  Dark, crunchy, crisp crust, light airy dough inside, too difficult to slice with a knife, but perfect for tearing and dipping into rich green extra-virgin olive oil. There's something rustic yet magical about the moment, that can only be experienced in Italy - until NOW! Now YOU can bake this bread, and have it hot from your oven, at home.

Unlike many breads, artisan bread making takes time, and specific techniques: fermentation, pre-ferments, autolysing (resting), proofing, punching down and folding.  Accurate measurements, time, and temperature are crucial.  These small batches of handcrafted breads with a thick and hearty crust, can be made with white or whole wheat flour, generally consisting of yeast, sugar, salt, corn oil, milk or water, requiring the dough to rise twice before baking. 

The recipe below from Matt Carlson of Big Sky Bread and Pastry with its short list of ingredients - flour, water, yeast and salt, is best measured with a food scale for accuracy, then baked in a Dutch Oven.  After reading about this recipe in an article posted by Sydne George, I was instantly intrigued and knew I had to try it.

My family avoids overloading on carbs these days, but this recipe was hard to resist.  After reading over the detailed instructions 4 times, adding my own side notes, I was ready to tackle it.  

I was nervous that it wouldn't turn out perfect, it wouldn't proof long enough or end up underdone or dry - I'm not a bread baker!  Instead, the recipe, truly easy to follow, was perfection - dark, crispy crust, with soft fluffy interior.  Oh, and my family gobbled it up for dinner! 

You must try this Dutch Oven Baked Artisan Bread!


BASIC WHITE FRENCH BREAD
Recipe by Matt Carlson

You will need a food scale for this recipe, as measurements are listed in grams. (I've added U.S.measurements if you don't have a scale but for best results a scale is recommended).

863 grams King Arthur all-purpose flour (3 3/4 cups)
634 grams water (at 80 degrees Fahrenheit) (2 3/4 cups)
3 grams instant yeast (1 tsp.)
17 grams salt (1 Tbsp.)

Preheat your oven and Dutch oven at 450 degrees 45-60 minutes before baking.

1. Mix flour and water until combined. Let rest for 30 minutes. This is called an autolyse (resting).

2. Add yeast and 2 tablespoons water (although it didn't state this I used 110F degree water, perfect for activating yeast) and using a wet hand begin to work it in by hand. Then add salt, and continue folding and pinching the dough between your thumb and index finger, until dough comes back together, about 5-10 minutes. Dough should be nice and smooth.. (Remember to keep a pitcher of water handy to wet hands so they don’t stick to dough.) 

Dough left to rise for 5 hours

Dough after 5 hours

3. At this point, we’re giving dough what's called a "bulk rise". This will take four to five hours. Fold dough every 15 minutes during the first hour. This will develop strength. Dough will puff up and be double the size when it's ready.

4. Divide dough in half (750 grams each). Then round them into balls placing them seam-side down in two bread-proofing baskets or two bowls with towels in them. (If using the latter, be sure to dust towels with a decent amount of flour so dough doesn't stick..  Cover baskets with plastic wrap). Leave bread to proof for 1½ to 2 hours. It will hold an indentation but also spring back about halfway after being poked. 

Note: I started this at 10:00am and had to leave for the evening at 4:30pm.  I allowed loaves to proof for two hours then prior to leaving, placed both bowls, covered, in refrigerator until morning.  Removed from refrigerator at dawn, giving 1 1/2 hours to proof again, and come to room temperature before placing in oven..

5. Now that your Dutch Oven has preheated for 45 - 60 minutes at 450F degrees, remove it from the oven -  you're ready to bake!  Set pot on top of a hot pad, remove lid and set aside. Sprinkle inside bottom of Dutch oven with a dusting of flour. Working quickly, lightly dump your dough onto a floured counter. Seams should be up - you should see a cracked looking surface. (DO NOT flip dough over - you want cracks.) Using both hands, pick dough up gently, placing inside Dutch oven - remember it's hot!  Place lid back on, and return to oven.

Bake for 25 minutes. Remove lid and bake for another 15-20 minutes until bread is dark brown and beautiful.

Enjoy!!!

Salmon with Orange and Fennel Salad

During the holidays my friends at Melissa's Produce sent me their new cookbook, "50 Best Plants on the Planet" The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes.  Brightly colored pages fill the book with produce ranging from A - Arugula to W - Watermelon each with photos and fresh recipes to try.

The photos, so stunning and life-like, make you salivate just viewing them.  With 150 recipes, deciding which one to try first was difficult.  My family loves salmon, and after receiving a box of Melissa's Ojai Pixie Tangerines I opted for the Salmon with Orange and Fennel Salad.

Simple to prepare, with a light, refreshing vinaigrette, tossed with the crisp fennel salad to top a perfectly roasted salmon - this dish was a winner!   

I wish I could show you every page of this extraordinary cookbook but instead, if you're of fan of fresh fruit and vegetables, I highly recommend purchasing one of your own.  Eating a rainbow of foods on your plate each day is key to a healthy and long life.  "50 Best Plants on the Planet" by Cathy Thomas, Angie Cao and Cherl Forberg, is sure to deliver just that.

To get the recipe for this heart healthy, refreshing dish, please read below........

Salmon with Orange and Fennel Salad

serves 4

Ingredients:

Four 4-ounce skinless salmon fillets
salt
Freshly ground black pepper
1 tsp. ground fennel seed
2 large *oranges, 1 zested and juiced; 1 cut into supremes**
1 tsp. Dijon mustard
2 Tbsp. extra-virgin olive oil
1 small red onion, cut in 1/2 from top to bottom, thinly sliced
2 medium bulbs fresh fennel, untrimmed 

***Canola oil or vegetable oil for brushing grill pan or grill (see #1 directions)

1 cup baby arugula

Directions:

1. Place salmon fillets in a single layer on a large plate.  Season with salt, pepper, and the fennel seeds.  If using a grill, preheat to medium-high heat and clean the grate. (I roasted my salmon instead, due to cold weather, in a 500F degree preheated oven for 10 minutes.  If done this way, leave skin on, place on heavy-duty foil lined pan.  No oil is needed.)
2. In a medium bowl, whisk together the zest, orange juice, and mustard, then season with salt and pepper. Whisk in oil in a thin stream.  Add onion and toss.  Set aside.
3. Trim off dark green stalks and feathery fronds from fennel bulbs.  Roughly chop fronds and set aside for garnish.  Quarter bulbs lengthwise; cut out and discard cores.  Cut the quarters into very thin crosswise slices with a mandoline or sharp knife.  Add fennel slices, chopped fronds, and orange sections to vinaigrette.  Gently toss.
4. If using a grill pan, heat it on medium-high heat.  Brush grill grate or pan with oil.  Add salmon, seasoned-side down.  Grill about 5 minutes per side, or until just barely cooked through.  Grilling times vary depending on the thickness of the fillets and heat of the grill.(I roasted my salmon instead of grilling - see #1 above)
5. Place salmon on four dinner plates.  Add the arugula to fennel mixture and toss; spoon the salad over salmon and serve.

Notes:

* I used Ojai Pixie Tangerines in place of oranges. Not only are they delicious, juicy and sweet but they're easy to separate - perfect for this dish. 

** Supremes - To cut citrus fruit into supremes (peeled segments): Cut the top and bottom off through the white pith to reveal the flesh.  Place fruit cuttside down on a work surface.  Following the contour of the fruit, cut off the peel and pith in strips with a sharp knife, starting at the top and cutting down.  Working over a bowl (to collect juice), use a small sharp knife to cut parallel to each section's membrane, cutting toward the center.  Repeat until all the sections are removed.  Squeeze the "skeleton" membranes over the bowl to remove any remaining juice.  

*** I didn't use any canola oil since I roasted my salmon in the oven.  When roasting or grilling if you leave the skin on it's not necessary, in my opinion, to use oil.  When removing salmon from the oven or grill, simply take your spatula and gently slide it above the skin and under the salmon - lifting salmon up and placing onto your plate.  This method is quite simple and avoids the fish sticking to the grate or pan.  That said, I do not flip my salmon using this method.  If you prefer flipping your salmon then follow step #4 above.    

Enjoy!!!

Easter Peeps Centerpiece

I love cooking, baking and decorating for any type of holiday or celebration.  I have to admit decorating isn't always my strong suit, but love the way it jazzes up a room and perks everyone up.

Pinterest is a great place to find ideas.  While browsing the site I saw so many darling Easter decorations, but Easter Peeps Centerpieces were plentiful.  I'd love to say this was my creation but it's not. Although based on the variety on Pinterest I'm not sure who created these.

Here's my version, although I have to say my jelly beans were with all the Easter candy, so I would have thought them to be pastel colored - they're not.  Even still, I think my centerpiece is darling!  What do you think?

Easter Peeps Centerpiece

makes one 

Materials Needed:

3-inch cube vase

5-inch cube vase

Jelly Beans
Gerberas Daisies

Hyacinths

1 pack of Peeps

Directions:

Center smaller vase inside the other and insert jelly beans (colors of your choice) between the walls of the cubes.

Place Peeps on top of jelly beans.  Don't be afraid to squeeze them into the space.  Fill the gaps if possible. 

Gerberas are sold with plastic tubes on the stems, perfect for supporting them.  Keeping the plastic in place, cut the Gerberas and plastic if needed, to desired length along with Hyacinths, and arrange in vase.  Flowers around exterior should be cut shorter than those towards the center of the vase....Select your favorite flowers!

Note:  

I used a 3 and 5 inch vase but you could also use the 4 and 6 inch vases or even rectangular vases.  Whatever suits you.

I'm lousy when it comes to floral arranging but this is easy.  These vases can be used all year with various colored marbles, rocks, shredded colored paper or jelly beans.  Then fill with your favorite flowers.  The perfect low centerpiece anytime.

Isn't it adorable?  I sure think so!

Flourless Chocolate Cake with Macaroon Crust

Are you tired of the same dry sponge cake with berries and non-dairy whipping cream for your Passover dessert? Try this quick and delicious Flourless Chocolate Cake; your guests will be thrilled they stayed for dessert!

This Flourless Chocolate Cake can be served for Passover or any occasion. Since it's extremely rich, one cake makes 16 servings. Be sure to bring to room temperature before serving!.......

Flourless Chocolate Cake with Macaroon Pecan Crust

serves 16

Ingredients:

1 cup pecans (your favorite or a blend)

24 small coconut macaroons (I used Manischewitz)

8 oz (2 sticks) unsalted butter or Pareve margarine

16 oz. semi-sweet chocolate

1/4 cup *Sabra Chocolate Orange liqueur

8 whole eggs

1/2 cup sugar

Directions:

Preheat oven to 325F degrees

In a food processor, blend nuts and macaroons until finely chopped. Spray the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Press mixture onto entire bottom of pan to insure crust is firmly in place.

In a saucepan, melt butter, when hot, add chocolate. Using a wooden spoon, stir continuously until chocolate is smooth, add liqueur and blend.

In a large bowl, whip the eggs and sugar until doubled in volume. 

When chocolate mixture is fully melted, incorporate it slowly to egg mixture and blend well. 

Pour batter into prepared springform pan. Bake for 30 minutes or until center no longer wiggles. Remove from oven and let cook at room temperature. Place cake in refrigerator. Thirty (30) minutes prior to serving remove from refrigerator and allow to get to room temperature.

*Note: You could also use a coffee liqueur and if not keeping Passover - Kahlua will work as well.

Serve with berries and Raspberry Coulis.

Raspberry Coulis

makes 1 1/2 cups

Ingredients:

2 cups fresh raspberries, or 1 (10 oz) pkg frozen, thawed and drained

1/4 cup fine sugar

1/4 cup orange juice

2 Tbsp. lemon juice
2 Tbsp. Sabra Chocolate Orange Liqueur

Directions:

Place berries, sugar, orange and lemon juice in a blender - puree until smooth. Strain through a fine mesh sieve into a glass bowl, discarding the seeds. Stir in the liqueur, taste, and adjust sugar if necessary.

Place in a squirt bottle and decorate plate and cake as desired.

Enjoy!!!

Chocolate Pretzel Basket Video!

It's still not too late to add more fun treats for Easter.  Here's an adorable Chocolate Pretzel Basket that even your kids will have fun creating.  Fill with your favorite goodies or fresh fruit, for all to enjoy.  Before you know it the entire basket will disappear!

Watch my video below, then head to the grocery store to gather the few supplies needed to make this special treat.  Whether for Easter, a fun or elegant centerpiece - you'll have everyone smiling when they feast their eyes on your creation.

For detailed recipe view below........

Chocolate Pretzel Basket

Adapted from Chocolate Holidays by Alice Medrich

Ingredients for large basket:

12 oz. package chocolate chips (whatever type you prefer)

7 oz. thin salted pretzel sticks

Equipment:

2 quart bowl or other container to use as a mold

2-3 quart bowl for mixing

Chocolate-coated pretzel "twigs" lend themselves to elegant centerpieces filled with plain or chocolate dipped fruit, chocolate truffles, or meringue mushrooms. Or make a little nest for each child filled with jellybeans or chocolate robin eggs.  Let the kids play with the sticky chocolate-coated pretzels on sheets of waxed paper...and don't be surprised to see miniature log cabins, stick figures, and edible skyscrapers.

Directions:

Prepare the mold:  

Spray bowl (mold) with non-stick spray.  Line entire bowl with plastic wrap allowing for plenty of overhang. You may need two sheets to cover the entire bowl, just be sure to overlap plastic wrap. Press wrap as smoothly as you can, covering bottom and sides of bowl.

Bring an inch of water to a simmer in a saucepan.  Set other bowl over simmering pot and place chocolate chips in bowl.  Using a silicone spatula stir until chocolate has just melted and is a fluid consistency.  Remove bowl from heat.  Wipe moisture off bottom of bowl with a towel - be sure not to get any moisture or water in the chocolate. The chocolate should be warm and fluid, not hot.  Add pretzels to chocolate.  At this point the chocolate will be cooler.  Using a rubber or silicone spatula carefully fold the pretzels in the chocolate, adding more pretzels if necessary, until all pretzels are lightly coated.  It's okay if some of the pretzel shows through the chocolate.  If needed, use your fingers!

If chocolate is too warm, pretzels will slide down sides of mold rather than staying in place when building your basket.

Put a handful of pretzels into the lined mold (bowl) and spread them out to form bottom of basket.  Build sides of basket by adding handfuls of pretzels and arranging them against sides of mold.

When pretzels are arranged to your satisfaction, refrigerate until chocolate has hardened, at least an hour, or until needed.  To unmold, lift ends of  plastic liner to remove basket from mold (bowl).  Set basket onto counter and gently peel off plastic wrap.  Store, basket on plastic sheet and return to mold, cover, and refrigerate until needed.

To serve, place on serving platter - fill with Robin Eggs as shown in video, or strawberries - plain or chocolate dipped, truffles, jellybeans, etc.  

For a more decorative look, surround with fresh leafy branches or sprigs of green, if desired.

Wishing you and your family a very Happy Easter!

Mango Guacamole with Baked Tortilla Chips

Do you love to party! If you do then you know Cinco de Mayo is this Sunday.

When I was younger I use to go out and party with my friends, then it got old being around a bunch of rowdy people, lots of pushing and shoving - not fun at all.  So instead of going out I started going to friends homes or having them over, and now, well, if you must know, it's just another day.  

That being said, I still like to prepare food for the occasion, to celebrate.  Whatever stage in life you're at, I know you'll enjoy celebrating with this Mango Guacamole and Baked Tortilla Chips.  It's so simple to whip up that you'll be making it all the time, not just for Cinco de Mayo.

I prepared a video covering all the details from how to cut an avocado and mango,  to selecting the perfect ones, plus, how to make your own baked tortilla chips.  Baked tortilla chips are healthier than fattening fried tortilla chips.  Let's face it, you can still celebrate and enjoy the festivities, and food, without feeling disgusting the next day - that is unless you over indulge in the alcohol.

Check out my video then print the recipe below to make for your Cinco de Mayo celebration this Sunday!

Ingredients:

3 medium-large (about 1 ¼ pounds), ripe avocados

½ small red onion, chopped into ¼ inch pieces

½ to 1 fresh Serrano chile, stemmed, seeded and finely chopped

2 tablespoons (loosely packed) chopped fresh cilantro, plus a few leaves for garnish

1 tablespoon fresh lime juice

1 large ripe mango, peeled, flesh cut from the pit and cut into ¼ inch pieces

Salt

Baked Tortilla Chips, Cucumber or Jicama slices, for serving

Directions:

• Cut around each avocado from stem to blossom end and back up again, then twist the halves apart.  Dislodge the pit. 
• Scoop the avocado flesh into a large bowl.  Coarsely mash the avocado with a large fork or potato masher.
• Scoop the onion into a small strainer and rinse under cold water.  Shake off the excess water and mix into the avocado along with Serrano, cilantro, lime juice and 2/3 the diced mango. 
• Taste and season with salt, usually about ¾ teaspoon.  If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – best if served within a couple of hours.

When you’re ready to serve, scoop the guacamole into a serving bowl and garnish with the remaining diced mango and a few cilantro leaves if desired.  Serve with baked tortilla chips, slices of cucumber or jicama.

  Baked Tortilla Chips

1. Turn oven on to Bake at 350 degrees
2. Take package of tortillas, removing desired amount, and spray with non-stick cooking spray 
3. Sprinkle tortillas with cumin, salt, and pepper
4. Slice tortillas into wedges with a pizza cutter
5. Lay wedges out onto foil lined cookie sheet
6. Bake for 8-10 minutes until lightly browned

Serve with your favorite toppings!

You can also use other seasonings if you like such as, chipotle powder or other spices that you like.

Enjoy!!!

Chocolate Brickle Sensations

Do you have those go to recipes that you know will ALWAYS please everyone?  I have quite a few up my sleeve, but I love these little cookies for their toffee crunch and chocolaty goodness.  Plus you literally toss all the ingredients together and portion them out.  How simple is that?

When company is coming unexpectedly, or I'm looking for just one more sweet treat that I know will be a hit, I pull out my recipe for Chocolate Brickle Sensations.  

I'd love to claim this recipe as mine, but some 20 years ago I saw it in our local paper - a recipe sent in by a Pat Bollwerk.  I tore it out of the paper and have had it filed ever since, creating this recipe over and over again.

If you're having company this weekend, asked to bring a dish to someone's home, or even an extra nosh for Mother's Day next weekend, I suggest making these.  With four dozen cookies from one recipe, these are guaranteed to disappear in one day!  Really!!!  For this recipe read more.........

Chocolate Brickle Sensations

makes 4 dozen cookies

Ingredients:

1 cup (2 sticks) butter, melted

3/4 cup packed brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon pure vanilla

1 (4-serving-size) package instant French vanilla pudding mix

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 cups unbleached all-purpose flour

1 (12-ounce) package mini chocolate chips

10-ounce package brickle (English toffee) bits

Directions:

Preheat oven to 350F degrees.  Line cookie sheets with parchment paper.

In a large bowl, combine all ingredients together.  Stir by hand until well mixed.  

Using a small cookie scoop or teaspoon, drop cookie dough onto parchment lined cookie sheets.  

Bake 8 to 10 minutes, or until browned.

If you make these, I'd be curious to know how long they lasted.  GUARANTEED A WINNER!

ENJOY!!!