Fall Cravings

First, I must apologize that it has taken so long to get back into posting recipes. As some of you know I am pregnant with my first child and that first trimester was a little harder than I expected. Due to that, there was very little cooking going on here in the Robertson household.

Now that I am feeling better and enjoying cooking again, I'm back in full force with a great two part-er for you. I am enjoying these chilly, fall days as it has been a very long time since we truly experienced a fall. Not, that I am looking forward to winter because believe me I am not but living on the West Coast you do miss the change in the air and the sights and smells of Fall.

Pumpkin Bread 
I used my bread machine for this lovely bread but you could bake it in the oven if you do not have one. My husband really liked this bread, it will be a repeater at our house.
Ingredients:
2 cups flour (I used 1c bread and 1c whole wheat)
1 tsp baking powder 
1/2 tsp baking soda
3/4 cup white sugar (or sugar substitute)
3 tbsp of Vegetable Oil
2 eggs
1 16 oz can of pumpkin pie filling
Pinch of Salt
Dash of Cinnamon (optional) 

Place ingredients in the pan of the bread machine. Select the Dough setting, and press start. Let mix for 3 to 5 minutes until all ingredients are thoroughly combined. With a rubber spatula push the dough from the side off the bread pan, when needed. After combined stop machine and smooth out the top of the loaf. Then select the baking setting and press start. The bake cycle time varies with machine but it should cook for about 50 minutes. To check bread, inset a toothpick into the center, it should come out clean. If need be back 10 to 15 minutes more until the toothpick comes out clean. Remove bread pan from the machine and let cool, then remove bread from the bread pan. This is a great healthy snack or a perfect breakfast on the go.

Now for part two, since I had made the Pumpkin Bread on a Saturday and Sunday woke up a major craving of French Toast, I thought what is better than French Toast. Well, Pumpkin French Toast.

Ingredients:
1 loaf of pumpkin bread (sliced thickly)

4 eggs 

2 tsp of cinnamon

1/2 tsp of clove or nutmeg depending on taste

1 cup of Milk - I used soy vanilla milk to add a little sweetness 

dash of salt 

1 tsp of sugar (optional, not necessary if you use the vanilla milk) 

butter 

maple syrup

Break eggs into a wide, shallow bowl and  beat lightly with a fork. Stir in sugar, salt, cinnamon and milk.
Over medium-low heat lightly coat pan or griddle with a thin layer of butter. While the pan is getting hot, place the bread slices, one at a time, into the bowl, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. The more they soak up the better they taste. Transfer bread slices to hot griddle or pan, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with hot syrup and berries.I like to put my syrup on the stove top, so it's nice and warm when breakfast is ready. This was so good, I toasted some sliced almonds and heated up some frozen berries and then drizzled them over the top. Since I made the bread the night before, it really is a simple recipe full of flavor.

Hope you enjoy!
Stay warm and enjoy the chilly weather.

Refreshing Dinner Option - Gazpacho

Well, as most of America has been feeling this unbelievable heatwave, its nice to have a summer time meal that is not hot. I must say after living in Arizona, the need and want for soup dwindles down to about never but this past week I wanted to make something different for dinner, something that wouldn't add to the sweat inducing, humidity ridden summer we have all been experiencing and Gazpacho was the answer.

I have never made Gazpacho before, so I sought out on a fact finding mission of sorts. I wanted to find out what Gazpacho really was, I mean besides a cold tomato soup. Which honestly that description leaves little to be desired for me. So, I came to realize that Gazpacho is basically a generic term for cold vegetable soup. There are so many options and varities out there, the main thing everyone agrees on is that it must cold and must be chalked full of veggies.

So, I decided to tip my hat at Gazpacho making and give it a whirl. This Gazpacho, has ton of flavors, is very unique as I did roast the vegetables but still offers that traditional feel. What a great mid work week meal, not only did it satisfy the need for something cool, it's a great way to add a vegetarian option to your weekly meal rotation.

GAZPACHO 

·         1 English cucumber, halved

·         2 red bell peppers, cored and seeded

·         3 Roma tomatoes, quartered

·         1 Jalapeño pepper, cored and seeded

·         1/2 red onion

·         2 garlic cloves, minced

·         12 ounces spicy tomato juice

·         2 teaspoons of balsamic vinegar

·         1/2 tablespoon sea salt

·         1 teaspoons freshly ground black pepper

·         Juice of one lime

·         2 teaspoons of Worcestershire sauce 

.    Handful of fresh cilantro chopped  

Preheat your oven to 425. On a baking sheet place all your vegetables, lightly drizzle with olive oil and season with salt and pepper. Roast veggies until they begin to char about 10 to 15 minutes. This is somewhat different from the original recipe but I believe brings out the flavors in the vegetables and really adds to the overall soup. Most recipes I found called for a lot of olive oil once the veggies are purred. I opted to omit that step, I just didn't feel it was necessary for the flavors and when ever I can cut calories with out sacrificing taste I am in.

Once roasted, place all vegetables in a food processor or blender. Add your seasonings, Worcestershire,lime juice and balsamic vinegar. Blend until you reach the desired consistency. Personally, I like it very smooth, so I blended until no chunks were left. At this point add your vegetable juice, add 1/2 cup at a time. Again this is on personal preference and the consistency you prefer your soup to be, you can always add more but can never take it back if you add to much. Taste and season with salt and pepper as needed. If you like an added kick, you might want to put a few drops of your favorite hot sauce.

Pour into a container and place in the fridge or freeser for at least two hours. The longer this soup sits the better it gets. Since we were eating it that night, I opted for the freezer. Just make sure to check on it every hour and mix it up. In the meantime chop your cilantro, once ready to serve sprinkle the cilantro on top of each bowl. I also added a small dollop of greek yogurt. It really doesn't get much easier than this, quick satisfying summer meal.

This was a huge hit in my house. To round out the dinner and because my husband is always asking for bread. I also toasted some ciabatta bread then placed a piece of smoked guoda on top and put it under the broil for a minute or two until bubbling and golden brown.

I hope you enjoy, Happy Weekend Everyone!

Breaded Pork Chops

Pork is such a versatile protein, offering so many different flavors and textures. I mean who doesn't love bacon. I realize sometimes it can be hard to think of new, inventive ways to make the same old protein we eat day in and day out. So today I thought I would offer a new version of the pork chop.

This recipe has a very light breading, yet is still very satisfying in that comfort food kind of way. By using panko breadcrumbs and Italian seasonings, this old classic has been updated with a new twist. I know that Pork is not always associated as a healthy protein but a lean cut of pork is high in protein, low in fat and has more B-vitamins than any other type of meat. Some even say that pork is an "energizing food", as the numerous vitamins play a role in metabolism and energy production. So eat guilt free and enjoy this breaded pork chop for the same or even possibly less calories as the good old chicken breast. 


Breaded Pork Chops
What you will need:
3 eggs, lightly beaten
Splash of milk or water (about 2 tablespoons)
1 1/2 cups of Panko bread crumbs
1/2 cup of grated Parmigiano Reggiano
2 tablespoons olive oil
4 pork chops
3 tablespoons of each; oregano, basil & marjoram
2 tablespoons of garlic powder 
Salt and Pepper for seasoning



In a large bowl (big enough to dip your pork chops) whisk your eggs and milk. Pound your pork chops out so each chop is the same thickness. I prefer a meatier chop so I pounded my out to about 1/2 inch but the thickness is purely personal preference. The important part is to make sure each chop is the same thickness, so the chops are all done at the same time and cooked evenly.

In a large dish add the bread crumbs, parmigiano reggiano and spices. Season pork chops with salt and pepper, dip into egg mixture then bread crumbs, coating each side evenly. In the meantime heat the olive oil up in a large skillet, sear pork chops on each side about 2 to 3 minutes until golden brown. Then place in the oven for about 20 to 25 minutes at 350f.

This is truly an easy, fast recipe that offers a satisfying crunch. Tonight we add lemon basil quinoa and sauteed vegetables. Have a great weekend everyone! If you like my recipes or have given them a try, please post a comment or photo.

Ciao!

Italian Cravings

As most of you know I am half Italian by blood and full Italian by heart. I love everything about my heritage, especially the food. Last year at this time the hubby and I were on the most wonderful two week trip through Italy. So in honor of that trip, we skip down memory lane via food.

Since I can't travel back to Italy anytime soon, Italy will come to me. One of my favorite things about Italy and good Italian food in general is its simplicity and the respect for the ingredients. So tonight I made pasta as my great grandparents would have, I used no machines and completely enjoyed the experience. Though I have made homemade noodles numerous times, I usually use the food processor and to be honest it has been way to long since I made pasta in general.

I decided to make my favorite noodle, the pappardelle noodle. It's long ribbon like frame offers a mouthful of goodness. Though, this type o f noodle is often accompanied with rich, deep flavors. This meal is for me, so I get the noodle and sauce of my choosing. Tonight, we use just simple but good extra virgin olive oil, basil, tomatoes and parmigiano-reggiano.
 

Pappardelle Pasta
3/4 Cup of Semolina Past Flour  - Durham Wheat
3/4 Cup of White Flour
2 Eggs

Make a mound on a clean wood butcher block, cutting board or your counter with the flour. In the center make a large whole for the eggs. Crack your eggs in a separate bowl, then place in the whole in the flour. You want to crack the eggs in  separate bowl just in case you get a bad egg. With a fork whisk eggs, taking a little flour from the sides. Do this until you incorporate all the flour, by putting your hand around the flour you can control the distribution easily. Once all the flour and egg is mixed together kneed for 3 to 5 minutes, moving front to back. Wrap dough in plastic wrap and place in fridge for at least 30 minutes.

After your dough has rested and chilled, it's time to roll the dough. I quartered the dough, to make it easier to work with and since my counter space is not that large. With a rolling pin, evenly (to the best of your ability) roll the dough out. It's up to you how thin or thick you want your noodle personally, I like them on thinner side. The next step is to cut out your pasta, lightly roll the dough, then make two inch cuts down the dough. Once all the dough is sliced, lightly unravel the pasta, sprinkle with flour and set aside. I lined mine up on the counter, to ensure they didn't stick but technically the flour should also prevent sticking.

In the meantime, start a large pot of water and bring it to a boil. Once boiling salt the water, remember the pasta itself doesn't have any salt so the water should be salty. I usually taste it before putting the pasta in.

For us a simple few ingredients made for a wonderful meal. We had veggie Italian sausage for our protein, which means it will be quick and tasty. While waiting for the water to boil, chop up 1 to 2 cloves of garlic, 2 handfuls of basil, 2 handfuls of small cherry tomatoes and diced veggie Italian sausage. In a medium to large size pan, place one to two tablespoons of olive oil, add garlic and sausage and saute on  low heat, caramelizing the veggie sausage. The pasta should only take three to five minutes depending on how thick it is. Once pasta is cooked al dente, place in your pan with the sausage and garlic, add remaining ingredients, season with salt and pepper and toss. Finish with a drizzle of good extra virgin olive oil and shaved parmegaino-reggiano. If you like a saucer pasta, you can always add some of the pasta water to the pan.

Please do not be intimated by making homemade pasta, give it a try and you will be pleasantly surprise how easy it can be. I hope you enjoyed this as much as my husband and I did. It truly transported us back to Italy.
Ciao!

Father's Day BBQ Ribs

I am so excited for this weekend, it's Father's Day and for the first time in a very, very long time I get to celebrate it with my Dad and not over the phone! Now that we are in Chicago, we get to see the folk's much more often and I am very thankful for that. I am and will always be a Daddies girl, so this year my parents, my sister and her boyfriend are all coming to our place for a Father's Day Cookout.

We have planned a menu fit for a King and hope and pray that the Chicago weather is good to us, so we can spend some much needed outdoor time together. About a month ago, I had a huge craving for BBQ ribs, so I thought why not try to make them at home and I was pleasantly surprised how well they turned out for my first time. After raving about them so much, my family has requested BBQ ribs for Father's Day and I am happy to comply.

You do not have to be a BBQ master or even have a charcoal grill, to get these juicy, smokey, tender ribs. I did a little research, read a few blogs and found out the best ribs are done at a low heat around 230 for about 3hrs. Whether you like your ribs wet or dry, you must start with a dry rub to get that crust that you expect from a BBQ Rib.


BABY BACK RIBS 
3 to 4 Pork Ribs - Cleaned and Trimmed
Wood Chips for Smoking (Mesquite/Hickory)
Foil Pan for woodchips
BBQ Sauce

DRY RUB 
1/2 cup firmly packed dark brown sugar

1/4 cup white sugar
1/4 cup smokey paprika

3 tablespoons sea salt (fine)
3 tablespoons garlic powder

1 tablespoon red cayenne pepper
1 tablespoon ground black pepper
1 tablespoon ground ginger powder
1 tablespoon onion powder
1 teaspoon rosemary (ground to a powder)

2 tablespoons of Olive Oil

Mix all rub ingredients together, after ribs have been cleaned and rinsed. I purchased cleaned and trimmed ribs, if you didn't make sure to remove the membrane before cooking as it can be leathery and chewy. The membrane is the white thin layer on the back of the ribs. Lightly coat the meat with oil, I used olive oil but vegetable oil would be fine. This will help the rub sticking and creating the crust. Liberally place the rub all over the top of the ribs and massage into the meat. Let sit for at least 2 hours.The remainder rub can be stored in a jar or plastic bag and placed in fridge. It's a great dry marinade for fish and chicken.

To cook your ribs you will need a grill, a container for the wood chips and wood chips. You want to heat your grill to 225 - 230 and do not let it get hotter than 250, as the meat can become tough. The key is to slow roast at a constant temperature. Once you have the temp down, place two or three handfuls of woodchips in a pan that can be on the grill with a small amount of water. You want a nice smoke coming from those chips. Place the pan of chips on the back of the grill, directly on the heat or as close to it as possible. Then add your ribs, meat side up. Never putting them directly on the heat.

Now it's time to wait, enjoy a cold beverage of your choice and the beautiful sunny day, cause that is why your grilling right. About halfway through cooking, you should move the ribs so each rib is getting cooked at the same pace. Meaning if one is closer to the flame, switch with the other that is farthest from the flame, never flipping keep meat side up. This is a great time to add more woodchips, if need be, another two or three handfuls. Try not to peek during cooking and enjoy the process. 

Allow 3 to 4 hours to cook, cooking time does vary depending on how steady the temp stayed, the type of ribs and amount of meat on the bone. A great way to test them, is to pick up a slab with tongs and gently bounce it. If the surface cracks, they are ready to go. Once you have determined they are cooked, slather your ribs with your favorite barbque sauce and place the ribs on the hottest part of the grill. This will give you a crisp, caramelized texture. Remember to keep lid open and watch them at this point, as the sauce can burn in seconds. 

Your ribs are read to be taken of the grill and enjoy! These may take awhile but really once they are on the grill, you get to sit back and relax. Have people over, play a game of bocce or cornhole and enjoy the Summer! I hope everyone enjoys these as much as my family.

Happy Father's Day! 

Eating Out

With Birthday's, Holidays and Weddings the last month we have had a lot of eating out and trying new places. Still new to the City of Chicago, I am always excited to get out and try the wonderful culinary benefits this great City has to offer. This past weekend we were able to try a local bakery, a great burger bar and an Italian restaurant with lots of old charm.

First, lets talk about the bakery! Both my husband and I love sweets! Since we moved into the Lakeview neighborhood, I have walked past Dinkel's Bakery numerous times. So, I decided to do a little research and was pleasantly surprised to hear all the rave reviews. I'm a sucker for tradition and small family owned restaurants. Dinkel's has been at the same location since 1922 and four generations later they are going strong. I was happy to find out they were able to do a small birthday cake with little notice and ordered a chocolate cake with chocolate mouse and a chocolate gnosh topping. Needless to say my husband is a chocolate addict. The cake was moist, not overly sweet and very good. The service was excellent, the price was average and I plan to stop back in when I need that sweet treat.

Our next adventure was the Burger Bar. This is where my hubby wanted to eat for dinner, so as true Chicagoans, we hopped onto the L and a few minutes later we were sitting at the burger bar. Right of the redline, the burger bar is located on Clyborn in Lincoln Park. Though it was a Wednesday night, they were rather busy and to our delight were able to seat us quite quickly. We started our meal with fried pickles and two beers. The beer selection was great and they had specials on numerous craft beers, another plus. I ordered the Wild bill, which was a bison burger with arugula, goat cheese and tomato chutney on a pretzel bun. Though it was very good burger, it was a little dry and just didn't wow me but with that said, my husband ordered the sausage burger and it was fantastic, cooked to perfection, juicy, tangy and a definite try. They have many choices, numerous toppings and the best sweet potato tator tots I have ever had. I love that they support local farmers and the burgers are organic and hormone free. All in all this was a great experience and with all the choices available in Chicago, we will be coming back to the Burger Bar.

So the final adventure was Italian restaurant off the beaten path. We usually do not go out for Italian, I am a little spoiled and let's say picky growing up eating my Sicilian grandmothers food but I had heard about Ignotz Ristorane and how they have been around since the early 1900's and how it was traditional, so I wanted to give it a try. We walked in and were immediately greeted by the owner, Roger. Who was very nice and welcoming, it was Saturday night and the place had a few empty tables so I wasn't sure what we just got ourselves into. After being seated we ordered two glasses of wine and the fried calamari. The calamari was OK, I loved the spice and light breading but it was on the chewy side. I ordered a seafood fettuccine with a spicy red sauce, clams and oysters. Ben ordered veal parmigana. Both of our meals were very good, the service was excellent all in all it was a good experience and I'm glad we ventured in but not sure it is worth a second trip.

We have really enjoyed our new City, spent the entire Sunday just taking in all the sites via bicycle and are so thankful to finally have some great weather. Stay tuned for a great BBQ Ribs recipe, perfect for Father's Day.

Trail Mix Muffins

It has been a crazy few months for my family, seems there is always something going on and this past weekend was no exception. When life gets so busy it's hard to eat right and I don't know about you but with summer fast approaching I am really trying to make good food choices. So, when we were packing for our latest weekend adventure, Congrats to my cousin Joe and his new wife Keri, I wanted something not only healthy but that would tide me over for the 3 hour plus car ride.

My goal was to create something easy to eat, freezable and not to time consuming and so the muffins were born.

Trail Mix Muffins
1 cup of whole wheat pastry flour
1 /2 cup of whole wheat flour
1 cup of regular oats
1/2  cup of applesauce
2 teaspoons of baking soda
1/4 teaspoon of salt
1 cup of plain nonfat Greek yogurt
2 mashed bananas
1 egg
1 cup of your favorite natural trail mix
1/2 cup of dried fruit
3 tablespoons of whole flaxseed (for the top of the muffins)
3/4 teaspoon of stevia (optional)

Preheat oven to 375. Spray muffin cups or tins with cooking spray or lightly oil with olive oil. Combine flours, oats, baking soda and salt in a large mixing bowl. Make a well in the center of the mixture, combine yogurt, banana, applesauce and egg. Pour into the well of the flour mixture, stirring just until moist. Fold in trail mix and dried fruit. Spoon batter into prepared muffin cups. Sprinkle the flaxseed on top of each muffin. Bake at 375 for 25 to 30 minutes depending on the size of your muffins or until a toothpick comes out clean. This made 12 muffins for us, though I prefer large, over-sized muffins.

These muffins have a lot of flexibility, my husband is not a huge dried fruit fan, so I halfed the batter and made his portion with just nuts and blueberries and my portion with all the other good stuff. Of course what ever nut or fruit you use is up to you, I love to find big chunks of each and be surprised with ever bite, so that is why I went with my favorite trail mix from Whole Foods. 

These muffins are great for you, they have absolutely no sugar, no oil and packed full of protein. The applesauce and the banana are used as sweeteners. If you prefer your muffins to be on the sweeter side, then I recommend adding the Stevia option. Stevia is a natural sweetener and great for baking, the key is to use very minimal. You can always add more but once you over sweeten there is no way to take some out. Each ingredient in these muffins offer a great deal of nutritional value. Both flours and oats are a good source of dietary fiber and protein. The applesauce is organic, all natural with no sugar. The Greek yogurt has twice the protein as regular yogurt and no fat. Plus, depending on your choice of nuts or fruits, you are sure to get many antioxidants, vitamins and good fats into your diet. These were a huge hit with family and a new favorite to keep on hand for those busy mornings or mid day cravings. 

The muffins went so fast I was unable to get a picture. If any of you decide to give them a try, feel free to send a photo and leave a comment. 

Have a great weekend.

My Mom decided to make the muffins herself, she enjoyed them so much. So, I thought I would share the picture.

Vegetarian Cinco De Mayo

One of my favorite items to get at an Mexican restaurant is Chili Rellenos. The problem is more often then not, they are fried, flatten and no longer resemble a pepper in anyway. In lue of Cinco De Mayo, today's recipe is a stuffed chili rellenos that happens to be meatfree. Though  my husband is no longer a vegetarian, we do try to eat two to three meat free meals a week.

This recipe uses Tempeh, for those of you unfamiliar with Tempeh, it is a soy product that is made by controlled fermentation which binds the soybeans into a firm cake. Just like all other forms of  soy, it is mild or nearly tasteless, so is a great starting point for any meal.

We eat Mexican fairly often, it happens to be my husbands favorite, so whenever possible I try to make healthier versions of the dishes we both love oh so much. To cut calories and  bulk up the protein, I added a cup of cannellini beans. I would typically use Black Beans but had the cannellini beans on hand so thought I would give it a shot. These peppers pack all of the flavor with half the calories and lots of veggies.


Stuffed Chili Relleno
1 pkg of Tempeh(chopped in bite sizes)
1 c of Cannellini Beans
1/2 onion (chopped)
4 Poblano Peppers
1 c of frozen corn
2 cloves of garlic (finely chopped)
1 tomato (chopped)
2 1/2 c of Vegetable Broth 
1/4 c of freshly grated cheddar
1/4 c of freshly grated monterey jack
Handful of fresh chopped Cilantro (optional)
Taco Seasoning
2 tsp Chili Powder
1 1/2 tsp Paprika
1/2 tsp sea Salt
1/2 tsp ground Cumin
1/2 tsp Oregano
Dash of Cayenne Pepper (or two if you like it spicy)
Pinch of freshly ground pepper


Pre-heat oven to 400 f. Slice your chili down the middle, remove the seeds and place on a cookie sheet. Put in the oven for about 5 minutes, flip and cook on the other side. The chili should retain it's shape, begin to blister yet firm to the touch.

In the meantime, heat a large skillet over medium heat, spray with olive oil or make one turn around the pan. Place chopped tempeh in the pan, cook for about 2 minutes on each side. Just until golden brown, add garlic and stir often, cook until fragrant. Then add beans, onion, tomatoes, seasoning and veggie broth. Cook for about 20 minutes until the liquid is gone and the flavors have melded together.

Fill each pepper with stuffing mix, do not over fill so that it is spilling out, sprinkle with chopped cilantro. Top with cheese and return to the oven for about 3 to 4 minutes until the cheese is bubbling and golden brown. We paired our Chili Rellenos with my version of Spanish Rice, if you would like that recipe as well, email or a leave a comment.

Happy Cinco De Mayo everyone!

Easter Breakfast Ideas

With Easter fast approaching and family arriving for the weekend. I thought I would share with you two recipes I recently tried. For those of you who want to prepare breakfast the night before the cinnamon rolls are a perfect choice. I was so impressed with how great they turned out. Plus, I didn't use any sugar! Instead, I used agave and cinnamon and honestly, they were just as good. I think next time I might try to use jam for the filling instead of cinnamon and sugar for a nice twist.

The second recipe for today is French Toast Waffles, yep that's right. This inspiration is from Bobby Flay, I recently caught his new show Brunch @ Bobby's and he made French Toast Waffles, that I just had to try. No need for a lot of prep or time, these are simple and easy to make, top with some good maple syrup and fresh berries and you are good to go.

For those of you who don't know me, I am not a baker. I do not do well with exact measurements and long waits, so baking has never been my strong suit but once in awhile I'm in the mood for a sweet treat, so I pull out the measuring cups. This happened to me a few Saturday mornings ago and I decided Cinnamon Rolls was the perfect fit. Though no Cinnamon Roll is diet friendly, whenever possible I try adapt my recipes to make a lighter version. So here you go my take on the ever loved favorite, the sticky Cinnamon Roll.

CINNAMON ROLLS
1 cup milk (heated)

1/4 cup warm water (110 degrees F.)

1 teaspoon maple extract
1/4 cup butter, room temperature
2 eggs, room temperature and beaten

1/2 teaspoon salt

1/4 cup Blue Agave
1 1/2 Tablespoons ground cinnamon (Or More)
5 cups bread flour
3 teaspoons instant active dry yeast

Pre-Heat oven to 350 Degrees F

In a small bowl or measuring cup put the water and yeast together. The water should be at 110 degrees, if you have a candy thermometer great. If not I microwaved it for about 1 minute, before adding the yeast. Do not stir the yeast. After about five minute the yeast should start bubbling or foaming, this is how you know the yeast is good.

In a large bowl or stand mixer, combine water, eggs, milk, salt maple extract and beat together. Once combined begin adding the flour, one cup at a time. Using a dough hook mix until the mixture is combined and begins to form a ball.

Lightly flour your working surface, turn the dough out and knead until stretchy and soft, approximately 15 minutes. Cover the bowl with plastic wrap and let rise, should almost double in size. After dough has risen, roll and stretch the dough into a rectangle.

Cover with melted butter, then layer generously with blue agave and then cinnamon, covering the entire surface. (If you would like to add brown sugar this is the time to do it, nuts or raisins would be perfect as well), Roll the dough into a log or long roll. Using a greased or floured knife, cut off slices about 1 to 1 1/2 inches thick.

Grease a cake pan and place roll in the center and the rest around the roll. I didn't have a cake pan and baked mine on a regular sheet pan. Bake in the oven at 350 degrees F for about 15 to 20 minutes. Do not over bake, if the rolls begin to brown quickly, cover with a lid or tinfoil for the remainder of baking.

Simple Frosting Options:
Vanilla Frosting:
In a medium bowl, add 2 cups of powdered sugar, 1 tablespoon of melted better and 1 teaspoon of pure vanilla extract. Then stir in enough milk or water to reach consistency you like.

Since I was being mindful of my calories, I simply drizzled a mixture of Blue Agave (few tablespoons) and Vanilla Stevia liquid drops (few drops) over the top of the hot Cinnamon Rolls.

This was my first attempt to make Cinnamon Rolls, I did change the amount of butter and sugar but still achieved the sweet treat I was craving. Though, they turned out delicious, they could have looked better. Here is a tip for all those first timers out there, roll the log as tight as possible. Rolling the log too lightly will result in the centers popping up, which is what I achieved but thankfully they taste all the same.

FRENCH TOAST WAFFLES

4 Slices of Texas Toast

4 Eggs

1/2 Cup Milk

1/2 teaspoon vanilla

1/4 teaspoon ground cinnamon

1 Waffle Iron

I typically use Challah or Brioche bread but any good sturdy bread will do. My mom had Texas toast on hand so that was the winner this time. If the bread is not already sliced, slice into thick slices about 1 inch.

Turn on the waffle iron, medium to high heat. In a medium mixing bowl whisk together the eggs, milk, vanilla and cinnamon. Submerge bread slices into the egg mixture, until every ounce of the bread is covered. Place each soaked piece of bread aside in a small casserole dish. Repeat until every piece of toast is covered. Pour any remaining egg mixture over the top of your saturated toast. Once the waffle iron is hot, place the toast in the waffle iron and close. Cook until golden brown on each side. Serve with maple syrup and fresh berries.

This recipe serves four, add 2 pieces of bread, 2 eggs and 1/4 of milk for every additional person. This was a great break from normal pancakes and was so easy, I'm sure we will be trying this one again. I hope everyone enjoys their Easter and spends some good quality time with family.

Pumpkin Ravioli

With swimsuit season fast approaching I'm definitely looking for tasty low calorie options of my favorite meals. As the pasta lover that I am there is no way I cannot have pasta at least once a week, so I came up with this quick ravioli recipe that is not only a breeze in the kitchen but also easy on the waistline.

Wonton Wrappers are a great way to make easy, fast pasta dishes. They are found in your local grocery store, are very reasonable in price and only have 160 calories for 8 wrappers. I purchase them whenever they go on sale and throw them in the freezer until I need them.

Tonight's recipe  has a total of 313 calories per serving and is full of protein. This is a great option for a meat free, vegetarian based meal. To keep the sodium down and the flavor amazing I have used organic pumpkin pie filling and dried beans not canned. I know dried beans can sometimes seem like a time consuming option but it really isn't. Here is a great tip to help get you in and out of the kitchen. Cook the whole the bag of beans at one time (follow the instructions on the bag) after they are cooked, cooled and dried portion them out into 1 cup freezer bags and place in the freezer. That way they are just as easy as grabbing a can but are so much better for you and offer much more flavor.
 

Pumpkin Ravioli
1 Package of Wonton Wrappers
1/2 Cup of Ricotta Cheese
2 Cups of Pumpkin Pie Filling 
1/2 Cup of  Cannellini Beans
1 Garlic Clove
Salt & Pepper to taste


Preheat oven to 250 degrees, since the ravioli cook in batches placing them in the oven in between will keep everything warm until they are ready to be served.  Place all filling ingredients (minus seasonings) into a food processor or blender. Mix until completely smooth, season with salt and pepper to taste. Fill a small bowl with water and place a damp paper towel over the open wonton wrappers. I prefer to work as an assembly line, placing numerous wonton wrappers on the working surface, putting a small spoon full of filling into the center of each wrapper and then wetting all corners of the wrapper . Fold the wrapper in half, sealing the filling inside. Set aside on a sprayed/oiled cooking sheet. After you have made the desired amount of ravioli place in the fridge for 5 to 10 minutes. You can skip this step but I find the ravioli stick together (do not open while cooking) if they have rested in the fridge first.

While the ravioli rest in the fridge, bring your water to a boil. Season the water with salt and cook 5 to 8 ravioli at a time, cooking 4 to 6 minutes until they float to the top. Make sure you do not over crowd the pot. Once the raviolis are ready to be removed us a large slotted spoon and gently remove ravioli. Place the cooked ravioli on your baking sheet and pop into the warmed oven.

While your ravioli is cooking start your sauce. I would usually pair this with a browned butter sauce but since this is a waistline friendly meal I have created a lighter option.

Balsamic Sauce
1/2 Cup of Chicken or Vegetable Broth
1/4 Cup of Balsamic Vinegar

Pour balsamic vinegar in a sauce pan, on medium to high heat and cook sauce until it begins to thicken. You must continually whisk sauce as you do not want it to burn. Once the sauce has reduced (almost in half) begin to add your broth, add the broth a little at a time until you reach the desired taste and consistence. If you prefer a thicker sauce you could always thicken with cornstarch.

For those of you wanting the Brown Butter Sauce here you go:
Brown Butter Sauce
3/4 Cup of Butter
1/4 tsp of Sea Salt
1/4 tsp of Freshly Ground Black Pepper

In a large, heavy sauce pan over medium heat. Add butter and cook until the butter starts to brown, approximately 3 minutes. Season with salt and pepper.

Once all the ravioli are cooked, plate the ravioli and drizzle the desired amount of sauce.
Optional - Finish with a drizzle of very good extra virgin olive oil and a sprinkle of Pecorino cheese.
Since there are only two of us in my house, I usually freeze half my ravioli for another quick meal when I'm in a pinch for time. Instead of making another batch of ravioli, this time I made tortellini so the hubby doesn't feel he is getting the same meal next week. 

Hope everyone has a great week. I would love to hear your comments about the recipes, please feel free to post comments and or questions.

Repurposed Meals

It's was not only a crazy busy week but also grocery week which means repurposing leftovers and quick, simple meals with anything I can find in the fridge. One of my favorite things to do is cook up a few chicken breast, portion them out and freeze them individually. This is perfect way to incorporate lean protein easily into my lunch or even a lazy night dinner. This week we had a variety of dinners, from tofu to corned beef so when Wednesday rolled around I wanted something simple and quick. To the freezer I went, defrosted two flat bread doughs, if you haven't tried my flat bread pizza please check it out and two chicken breast.

As former vegetarians we have chosen to eat only organic meat. I realize organic can be much more expensive but even if you set aside the numerous benefits such as no antibiotics, all chickens are raised to maturity and allowed to roam free, the taste alone will bring you back time and time again. The flavor of organic meat has so much more depth and deliciousness.

Simple Chicken Breast
3 to 4 Medium Size Organic Chicken Breast (skinless)
1 cup of Chicken or Vegetable Broth
1 tbs of Thyme
2 tbs of Oregano
1 tbs of Olive Oil
1 clove of Garlic (smashed)
Salt and Pepper to taste



In a small to medium size pan heat up your olive oil and garlic, your temperature should be a low to medium as you do not want to burn the garlic. Keep garlic whole but broken because we are just infusing the olive oil with the garlic. After a about 2 minutes pull the garlic out, turn up the heat and place the chicken into the hot pan. Sear the chicken for about 3 to 4 minutes until you see a nice golden brown color add 1/2 the chicken broth into the pan and turn the heat to a low medium and simmer for another 3 to 4 minutes. Until the chicken is cooked 1/2 way through and all the broth has evaporated. Then turn up the heat and flip the chicken and repeat the same steps, sear and add broth. When I am cooking this chicken for my freezer meals, I prefer to have the chicken a bit pink that way after I have re-heated the chicken I am left with a juice piece of meat. 

So tonight I made a Zesty Chicken side salad to go with my pizza.
For the dressing, I used
2 tbs of Greek plain Yogurt
2 tbs of Fire Roasted Salsa
1 tbs of White Vinegar
Juice of 1 fresh lime
This is a great fresh salad dressing minus the oil and calories.

For tonight's pizza I used a ladle full of my simple tomato sauce, 1/2 cup of mozzarella, 1 to 2 ounces of goat cheese and 2 handfuls of arugula. I prefer to grill my flat bread first with a spritz of olive oil. After grilling on both sides I add all my toppings minus the arugula and bake at 350 until cheese has melted. Then finish the cooking process by broiling it for 1 to 3 minutes depending on how hot your broiler is, just until cheese has become golden brown. Finally, topping the entire pizza with fresh, peppery arugula.

This is one of my favorite combination's, though I prefer a ricotta base this is a great substitution when in a pinch. Enjoy your weekend. Feel free to leave any comments, I would love to hear feedback.

Easy Entertaining

Having people over doesn't have to be stressful. My sister and her boyfriend were coming over for dinner last Saturday night, so what better to prepare than Penne alla Vodka. Here is an easy dinner that has a nice presentation and a wonderful wow factor. Well, technically I made Rigatoni alla Vodka because that is the pasta I always have on hand but either way this is a dish everyone is sure to enjoy.



VODKA SAUCE

1 quart Simple Tomato Sauce
1 cup vodka
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
1 pound of Pasta
16 oz Pancetta (chopped into small cubes)

In a large deep pan or pot simmer your tomato sauce and vodka over low heat for about 20 minutes, the mixture should reduce by 1/4. Add cream and simmer until heated through. Add your Parmesan into the sauce mixture, stir so that the cheese is melted and well blended. While the tomato and vodka sauce reduces, start browning your Pancetta. Add your chopped Pancetta to a hot medium size skillet, reduce to a low to medium heat. Cook the Pancetta until browned and crispy about 10 to 12 minutes.

After you add the cream to your sauce, its time to start your water for the pasta. Bring your water to a boil, add salt and then add your pasta. Your pasta should take about 7 to 9 minutes to cook. Cook pasta until al dente, tender but still firm. Drain your pasta and then transfer to the finished sauce, toss and coat.

Just in case you do not have a simple tomato sauce, here is a quick and easy recipe.
Simple Tomato Sauce 
2 tbsp virgin olive oil
1 small onion
2 cloves garlic
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
a few shakes of oregano
Sea salt and freshly ground black pepper


Throw all the ingredients into a food processor and puree. In a large pot add your tomato sauce, bring to a boil and then turn the heat down to a simmer, simmer uncovered for at least an hour. I usually make two batches at a time and then freeze 1/2 so the next time a recipe calls for tomato sauce I have it on had. Once you've had the real thing, jar or canned sauce just won't do.

Pour your sauce and pasta into a large serving bowl, sprinkle with Pancetta. Since I knew not everyone was a fan of Pancetta, I didn't sprinkle it over the entire pasta and had a separate bowl with the remainder. I wish I had a few more pictures to show you but this was such an amazing dish I just couldn't wait to give it a try. 

Ciao

Chickpea Soup

This week I have had a sick husband at home! For me the best comfort when your sick is Mom but when you just can't go to Mom's house and let her take care of you the next best is homemade Chicken Noodle Soup. My husband, a former Vegetarian, is not a fan of chicken and won't eat regular Chicken Noodle Soup. So I have to get creative and create new versions of this comforting, classic soup.

Though very similar to my Twisted Chicken Soup this soup is a vegetarian based recipe and has a unique protein. Both soups start with the same basic veggie mix or mirepoix. Mirepoix is a combination of onions, carrots and celery.This is a great base for many stocks, soups, stews and sauces. The twist on this soup is that I used Chickpeas for the protein. Chickpeas are fantastic and easy to prepare. They are full of protein and high in fiber. A great way to replace meat in just about any dish.


Chickpeas Veggie Soup 
1 12 ounce can of Chickpeas drained
1 tbsp of Smokey Paprika
1 tsp of Red Chili Powder
1 tsp of Cayenne Pepper
4 cups of Veggie Stock or Broth (or Chicken but then the recipe is not Vegetarian)
2 to 3 cloves of Garlic (chopped)
2 to 3 Celery Stalks (chopped)
2 to 3 Carrots (peeled and chopped)
2 Roma Tomatoes (Roughly chopped) 
1/2 teaspoon of Bay leaves ( or if whole Bay Leaves 2)
2 to 3 Fresh Basil leaves (chopped) 
2 tsp Italian Parsley (chopped)
Salt and Pepper to taste
1 package of your favorite pasta (this time I used Rigatoni)

In a large pan or grill pan, start your Chickpeas. Spray the pan lightly with olive oil or cooking spray, after the pan is hot pour the Chickpeas in. Sprinkle with Cayenne Pepper, Chili Powder, Smokey Paprika and salt and pepper. Let roast for about 2 to 3 minutes (until you start to see color) then flip and roast on the other side. Meantime start cooking your meripoix, garlic and bay leaves in a large stock pot on medium to low heat. Once onions start to become translucent and celery/carrots become soft add tomatoes and roast for another two to three minutes. Then add your  stock and simmer for 10 to 15 minutes. The longer the soup simmers the better it tastes. Start your water to cook the pasta 4 to 5 minutes before  serving. Follow directions on pasta package or bring your water to a boil, add salt and then pasta, cook until al dente about 4 to 6 minutes depending on the pasta. I like to compose my soup in each bowl so I can control the ratio of protein, broth and pasta.

Typically I would recommend egg noodles for this type of recipe but being Vegetarian Soup, I decided to opt for small rigatoni noodles. Sprinkle with freshly chopped parsley and enjoy. I added a few chunks of mozzarella to finish it off (but that was a husband request and of course optional).

Counting down the days to Spring!

Comfort Food on a Cold Day

Happy Weekend Everyone, it has been way too long since I last checked in. A crazy few weeks for me but  no complaints here, my mother-in-law always says "Don't wish your days away" so I try to enjoy every day no matter what is going on. I have made a lot of quick, easy meals this past week and I thought I would share with everyone my Polenta Casserole. Since moving to Chicago from the sunny West Coast, I have enjoyed the type of foods that bring you warmth and comfort so much more. My love for soups, stews and casseroles is on a completely different level now that it is below zero outside. After working 10 + hours you just don't always want to spend two hours in the kitchen. Well, my polenta casserole offers you all the depth of hours of cooking in half the time.

Polenta! If you have never tried it you must. Polenta is quick and easy and can be served in so many different ways. My favorite kind is Bob's Red Mill, they are dedicated to making all natural foods, using the traditional way of stone grinding. They have many different products; I love their 7 Grain Hot Cereal as well as the vast selection of flours and mixes. 

This dish could also be called Polenta Veggie Lasagna as I layer the polenta, cheese and veggies similar to a lasagna. The polenta offers depth and creaminess you wouldn't get with noodles. This is why it is a perfect meal for a cold, windy Chicago day. 

Polenta Veggie Casserole 

2 Cups of Corn Grits (Polenta)
1 package of Soft Tofu

3 or 4 Zucchini (medium)

1 1/2 c of Ricotta Cheese 

1 c of Parmesan 

1/2 c of Mozzarella 

1/4 Onion 

2 to 3 cloves of Garlic 

2 tbsp Basil 

1 tbsp Oregano 

1 tbsp Italian Seasoning 

Salt and Pepper

1 tbsp of Olive Oil

Pre-heat Oven to 425
Start your polenta first, in a large deep pan or pot ( I use my cast iron pot, which I then cook the entire casserole in) bring 6 cups of water to a boil. Once the water is boiling add 1 tsp of salt, if you add the salt before the water is boiling it will take longer to boil. Meantime grate your Parmesan cheese and chop your veggies. Add 2 cups of polenta to your water and reduce heat. The Polenta will take about 30 min, stir frequently, your mixture should become very thick. Spread the polenta out onto a large cutting board and let rest.

Pour the olive oil in a pre-heated deep pan, you can use the same pan that you cooked the polenta in but have a large bowl ready to transfer the veggie mixture. Saute the onion and garlic a few minutes until fragrant, add your tofu, stir slightly and then add veggies, Italian seasoning and salt and pepper to taste. Cook for about 4 to 5 minutes, you want the veggies to be al dente as the veggies will continue to cook in the oven. In a separate bowl mix your cheeses, basil and oregano  (leave 1/2 cup of Parmesan out for the top of the casserole).

Cut or shape your polenta, I use the lid of my casserole dish but you could easily free hand it. You will need two polenta sheets, similar in size. Carefully place the polenta in the bottom of the casserole dish, then 1/2 of the cheese mix, then 1/2 of the the veggies and repeat. Sprinkle the remainder of the cheese on top and any remaining polenta bits.Cook in the oven for 20 to 30 minutes until slightly browned on top.

Stay warm!