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.