Strawberries and Cream

Yesterday was a perfect summer day.
Sunny. 84 degrees. Bright. Warm. Breezy.
And I was stuck inside working a 22 hour overnight shift through the holiday.

I did, however, manage to stumble upon
some juicy pieces of office gossip in that time.
It almost made it worth it.
And, it did, at least, make the hours tick by just a little faster.
(But those are stories for another day...)

I had wished to be able to spend the holiday
lying somewhere quiet, soaking in the sun.
But, there will be other days, and other opportunities
before the summer ends, to be sure.

In the mean time, I did manage to whip up this brilliant
vanilla layer cake with fresh whipped cream and strawberries.
(Click on any of the images below to get the recipe.)

Channeling some Betty Crocker energy this weekend,
I made two versions of this cake.
After giving away most of the first
(and a dozen cupcakes) to friends and family,
and then inevitably receiving their mostly complimentary feedback,
it was decided that the cake needed
to be a bit fluffier, and richer in vanilla flavor.

So, I tweaked a few things.... and made another.
And, just in time to take a few slices into work with me.

(The rest I left behind for my husband -
who must of enjoyed himself while I was at work
- if the carcass of a cake that was left behind is any indication...)

This second version didn't make its way into the hands of friends or family,
but was greedily eaten up by my husband and I,
while we shared a brief moment of phone time together
(as he prepared for bed at home, and I at work).

From my kitchen to yours,
Happy Cooking!

Ginger-Spiced Chai Smoothie - Happy Monday!

With Thanksgiving finally over, and Christmas right around the corner, I seem to be busier than ever..... and with a steadily decreasing amount of time in which to get it all done....

Every year the holiday season is hectic, what with the getting orders out in time for Christmas delivery, and making (and mailing) my own gifts to family and friends– not to mention all the traveling to see them! I am amazed each year when I manage to come out on the other side of the New Year, having actually completed all the items on my to-do list, and even survived in order to do it all over again next year.

This year though, seems even crazier than usual because on top of all the normal goings-on this time of year, my husband and I are moving some eight hours North-West, to Buffalo, NY – just two short days after Christmas! It has been a colorful juggling act, keeping on top of everything – and keeping track of all the boxes: boxes for customers... boxes for family....boxes for friends...and just boxes on top of boxes on top of boxes, waiting for their trip to a new home.

To keep it all straight, I have resorted to an almost manic use of neon-colored Post-Its and Sharpie markers. Everything labeled – color coded – for my sanity's sake. Keeping a firm foundation in my daily routine doesn't hurt either – which is why I am adamant about starting my day at the same time each morning, eating my meals at the same time each day, and maintaining a regular rotation of household chores. I find comfort in the monotony of these little things...

And, as you all must know by now, one of those little things that I love is my morning smoothie!

I know, you think it CRAZY that I am still making my icy smoothies each morning, even though outside, the dew has turned to frost, and the daily temperatures are no longer rising above fifty degrees....

But, it seems that, when I sleep, my body temperature rises dramatically. My husband calls me his personal radiator, and sometimes I even get so hot that I must crack the window... even deep into the winter when the air is frigid and dense.

So, each morning when I awake, I still find the cool beverages to be quite soothing. This gingery-spiced beverage is one of my favorites. It is sweet, but also spicy, and so has a bit of an illusion of warmth despite its chill...

Ginger-Spiced Chai Smoothie
(Serves 2)

1-1/2 cups hot water 2 bags Celestial Seasonings Chai (Vanilla-Ginger-Green Tea)

2/3 cup plain non-fat yogurt
1-1/4 cups soy milk (vanilla or plain)
1 tsp. fresh grated ginger
2 tbsp. maple syrup
1 tsp. vanilla

First, steep the tea bags in the hot water for 3-4 minutes. Remove the tea bags and transfer the liquid to a small ice cube tray and freeze. Combine these cubes with the remaining ingredients and blend until frothy and smooth. Enjoy!!

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FIND MORE SMOOTHIE RECIPES IN OUR ARCHIVES!

Back to Basics - Peachy Lean Smoothie

Oh no! I've disappeared from Blog-world ...... yet again!!
I admit it! I have definitely been slacking on my posts lately!

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If you would go and ask any of my real-life friends, you would quickly discover that I sometimes -- ok, frequently -- drop of the radar for days -- sigh, sometimes weeks -- when I get all-absorbed in some sort of creative project.

Or, you would learn that, as a child (and then well into my teens) I would frequently be late for dinner, lost in some fantastical world of literary brilliance. I would emerge, well past dark, to rejoin the real-world after completing an entire novel in one day (taking it with me to read on the bus, at school, during classes, at home, at the dinner table.... everywhere and anywhere ... until it was completed).

What can I say? I like to lose myself in the process ... and so I do ...

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Unfortunately though, last week's hiatus was not that sort of occasion....

It was, alternatively, a miserable illness that dismantled my entire life ....
for the better part of a week.

One of those nagging head colds that builds up unbearable pressure inside your skull - so you cannot focus - with the constant coughing and sneezing - endless coughing coughing coughing and sneezing sneezing sneezing - leaving you dizzy from the lack of oxygen and the brain rattling - and, let us not forget, the clogged sinuses and phlegm buildup that prevents you from breathing freely - and inevitably leads to more coughing and sneezing --> and then, oh my goodness, on top of it all, no amount of Nyquil in the world could help you get any kind of decent sleep!

So...... after lying in bed for days, sipping mugs of chicken broth, and glass after glass after glass of tea or water - watching endless reruns of Grey's Anatomy and basically being a complete baby about the whole ordeal --- I had, I'll admit it, absolutely no interest whatsoever.... in sitting down in front of the computer to write blog posts....

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But.... after a few clear-headed days now to regather my wits (and get out of the house) - I am back on a .... somewhat dreary Monday morning, with a brand new smoothie recipe.

I won't go on and on about how rich in Vitamin C, potassium, and beta-carotene this smoothie is.....

Instead, let me just tell you how delicious it is!!
Simply, it as close as you'll ever get to fresh peach cobbler....
without ever turning on your oven!


Peachy - Lean Smoothie
(Serves 2)

2/3 cups low-fat peach yogurt
1 to 1-1/2 cups sliced peaches, frozen
1/4 cup Whole Fruits peach sorbet
3/4 cup plain soy milk
1/4 tsp ground cinnamon
pinch of ground allspice

Combine the yogurt and soy milk in a blender.
Add all the remaining ingredients. Blend until smooth.
Serve immediately!

Per serving: approximately 185 calories, 3 g fiber and 9 g protein. Also high in Vitamin C and Potassium.

Mostly Mushroom Enchiladas

Long gone are the days when the only mushrooms in the produce aisle were white button, portobello, or cremini. Some stores now display up to dozens of different varieties, including some of my favorites – shitake, morel, and chanterelle. But no matter what the variety, mushrooms are easy to prepare and will always add an intense flavor boost to your dish, in everything from soups, stews, and sauces to meats, stuffings, and egg dishes!

TIP: When buying mushrooms, try to buy them loose (rather than prepacked), and sort through looking for mushrooms with whole, intact caps and a light, springy texture; avoid those that are discolored or dry and spongy.
Visit my TIPS page for more on how to select, clean and store mushrooms.

For this recipe I really wanted to make a "meaty" feeling dish.....without the meat.

To do that, I chose to use portobello mushrooms, which have a dense, steak-like consistency and a robust flavor, white button mushrooms, which also develop a rich and meaty flavor when cooked, and shitake mushrooms, which are dense, chewy and a bit nutty in flavor. The result was a complex, sweet and nutty flavor complimented by the heat of jalapeno, and gooey goodness of melted cheese. (My favorite part --> the crispy cooked cheesey edges....)

Mostly Mushroom Enchiladas
(Makes Approximately 8-10)

1 portobello mushroom cap, cleaned and chopped
6-8 white button mushroom caps, cleaned and chopped
2-3 shitake mushroom caps, cleaned and chopped
1 - 15.25 oz. can Golden, Whole Kernel Corn, drained and rinsed
10-12 grape tomatoes, halved (or quartered, if large)
2 jalapeno peppers, de-seeded and chopped
1 large red pepper, finely chopped
1 yellow onion, finely chopped
6 oz. pepper jack cheese, shredded
1 - 10 oz. can Hot Enchilada Sauce
8-10 corn tortillas (or flour, if preferred)

In a cast iron skillet, first heat a tablespoon of olive oil and saute the onion, peppers, and tomatoes. Continue to cook over a medium heat until the onions and peppers soften, and the onions begin to turn translucent. Transfer this mixture to a mixing bowl with with rinsed kernel corn and set aside.

Add a small amount of olive oil to the skillet again and saute the thinly chopped mushroom pieces over medium heat for about five minutes, or until they release liquid. Then increase the heat to high and continue cooking until the liquid evaporates, about another 8 or so minutes. Remove the mushrooms from the heat at this point and add them to the other filling components. Mix thoroughly.

Now, preheat the oven to 375 degrees and prepare a baking dish (I used one that measured approximately 8 inches x 13 inches) by greasing the bottom and edges with a small amount of olive oil, and then pouring about 1/3 of the can of enchilada sauce into the bottom.

Next, roll up the mushroom filling inside the 8 to 10 corn tortillas and arrange them in the baking dish, topping with the remaining enchilada sauce and then the pepper jack cheese.

Since the filling has already been cooked, the baking time is quite short! Bake for only 15-20 minutes, or until the cheese topping melts, bubbles and begins to brown at the edges. Remove from the heat, let cool about 5 minutes and then serve over rice with sour cream! Enjoy!

Per serving: Approximately 357 calories, 17 g fiber and 18 g protein. Also high in Vitamin A, C and Iron.

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A Very Veggie Breakfast

Despite our very different ideas of what constitutes a “fabulous meal,” I can always rely on my husband and I to agree on what to eat for breakfast. Whether I am just fishing for compliments on my cooking, or I am just too tired to want to argue, I can always count on a good omelet (or egg sandwich – or breakfast burrito – or, yes, even pancakes) to have us both leaving the table sated and smiling.

I suppose that is how we adopted our weekly, Sunday morning “breakfast in bed” routine. No matter what else is going on in our lives, we make sure we have that time together, just the two of us. While some couples have a “date night” routine, my husband and I prefer to sleep in late on the weekend, then whip up breakfast in our pajamas and crawl back into bed to watch cartoons. This weekend was no exception, and we may have even out-done ourselves with this super-veggie-stuffed, cheesy masterpiece of an omelet– served with a simple side of sauteed garlic potatoes and three episodes of The Venture Brothers.

The omelet, which was executed beautifully, if I do say so myself – was incredibly filling. In fact, I found it impossible to finish my portion – and my husband, after the fact of course, said he surely shouldn't have finished his... The completed dish could easily feed three - maybe four - adults (with a side of potatoes and toast). By cooking up the onions, peppers, mushrooms etc. ahead of time, their distinct flavors are made more vibrant and cohesive. The filling develops this harmonic blend of sweet from the onion and bell pepper, pleasantly pungent earthiness from the mushrooms, with a lingering hint of spice from the jalapenos and peppery cheese.

I dare you not to enjoy!

Cheesy Vegetable Omelet
(Serves 2-4)

4 large eggs + 2 large egg whites
(beaten with a splash of half and half)
3/4 cup pepper jack cheese, shredded
4-5 white button mushrooms, finely diced
1 jalapeno pepper, deseeded and finely diced
1 small red pepper, finely diced
8-10 grape tomatoes, chopped
1 small onion, finely diced
1 stalk celery, finely diced
Olive Oil, to cook

First, I sauteed the diced vegetables in about one tablespoon of olive oil.
Start with the peppers and onions for 2 minutes over a medium heat, then add the celery, and lastly the tomatoes and mushrooms. Cook for another 7-8 minutes, or until the entire mixture has softened and browned.

Now, everyone has a different technique for creating that perfect omelet, but in my kitchen, I always have the most luck with a large cast iron skillet and an evenly heated oven.

I'll lightly grease the skillet with a touch of oil, pour in the scrambled eggs (they'll cook more evenly if you have let them warm while you were preparing the filling), and cook, until just set (about 10-15 minutes at 350 degrees). Once the egg mixture has set, pull the skillet out of the oven and layer the cheese and the filling on one half of the omelet shell. Finally, use a spatula to gently loosen, and then fold over the other half to create that perfect omelet. Cut in half (or thirds - or quarters) and serve with a side of potatoes and toast! Enjoy!

TIP: Loosen the edges of the omelet with a knife before attempting to flip the omelet to prevent breaking.


Per serving (assuming 3 servings): approximately 420 calories, 6 g fiber, and 30 g protein.
Also high in Vitamin A, C and Calcium.

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Weekly Smoothie Recipe - Frothy Iced Mocha

It is oh-so easy to get distracted when you have a lot to do! Often this is because it is just too hard to focus clearly on any single thing. When this happens to me, which it does all too frequently, I try to stop, write things down, and sketch out a to-do list to get me through the day...

Unfortunately, I still have not figured out just how to stick to the list. In fact, it is not unlikely for me to add about a million more things to it before I even finish the first thing on the list – resulting, inevitably, in most of list remaining -- still unchecked -- at the end of the day.

Indeed, it isn't so much the making of the list, as it is the tackling one thing on it at a time, and committing to completing one task before moving onto another, that keeps you on track and moving forward. As I begin to find a routine that works for me, and allows me to best get things done, it becomes easier to commit to sticking to that schedule each day!

My smoothie and breakfast routine, which I've been maintaining for well over six months now, is one of my minor successes. As small as the achievement may seem, I should point out that until this year, my first meal would not occur until well after noon. So, being able to pull myself out of bed and then pull together a meal - all before I start my daily to-dos - has been a huge lifestyle improvement, and certainly a small step in the right direction.
(The next step, certainly, will have to be adding in a regular exercise regiment, but let's not get too ahead of ourselves here....)

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So, this week's smoothie is a bit of a deviation from my regular fruit-yogurt smoothies. This rich, chocolaty treat is more of a dessert than a breakfast drink, but the added coffee is a great pick-me-up for the morning. Certainly not a daily extravagance, this little delight is a great way to punch up the start of the week, especially when you need that little extra shove out of the weekend. Enjoy!!

Mocha Smoothie
(Serves 2)
2/3 cup plain yogurt*
2-3 tbsp. chocolate syrup
1 tbsp. confectioner's sugar (or more for sweeter results)
Approx. 2 cups of brewed coffee, frozen into ice cubes
1-1/2 cups soy milk (or low-fat milk)

Combine all of the ingredients into a blender (starting with the yogurt - or tofu, then the chocolate syrup, coffee cubes and milk), and blend until smooth and frothy.

Serve immediately, and enjoy.

*The yogurt gives this smoothie a "tang" that my husband just does not appreciate. In his opinion it "taints" the coffee flavor, and so when I make these for him I'll substitute in 1/2 cup firm-tofu for the yogurt, as it has no flavor of its own...

Each (yogurt) smoothie contains approximately 277 calories, 2 g fiber and 12 g protein. Also high in Calcium!


FIND MORE SMOOTHIE RECIPES HERE

Corn Custard - Reimagining a Grandmother's Recipe

Please excuse the lack of blogging the past few days...
I have been feeling ill and, truth be told, have done very little besides sleep, read magazines and watch movies, and I certainly have not done any cooking.

When I finally started feeling better last night, I was so thrilled that I still had a few of these corn custard cups in the freezer from last week's cooking binge! It allowed me to get a quick something into my stomach, without resorting to canned soups or, worse, quick take-out.

Not to mention that the small portion sizes were perfect for not overdoing it with my first real meal in days...

The recipe itself is a reinvention of a dish I remember my grandmother making for Easter brunch. Her recipe is essentially one box of Jiffy corn muffin mix, butter, eggs, creamed corn, onions and green peppers and then baked (in one large casserole dish) until set. But when I set out to make these last week I wanted to spice the recipe (and cut way back on the butter), so with what I had available in the fridge (and pantry) this is what I ended up coming up with.

Overall, I really enjoyed the updated dish. It wasn't as dense, or greasy, as the original dish (which, of course, is what my husband says he like about it in the first place), but instead, was light (like a quiche) and had an airy, bread pudding-like consistency. The thyme gave them a wonderful aromatic flavor, and the small tomato chunks were like pieces of sweet treasure. Plus, I added bacon! You can hardly ever go wrong with bacon!


So, go ahead and eat these for breakfast or lunch! They reheat quickly in these serving size portioned dishes and can even be taken along to work!

Corn Custard with Bacon and Tomatoes
(Makes approximately 5 custard cups)

2 tsp. olive oil
2 - 8.75 oz. cans kernel corn, drained and pureed
(yields approx. 1 cup corn mush)
3-4 slices bacon, cooked and sliced thin
1 small onion, finely diced
3 eggs, lightly beaten
1/2 cup grape tomatoes, halved
3/4 cup bread crumbs
1/4 cup half and half cream
1 tsp. thyme

Preheat oven to 350 degrees.
Grease 5-6 ramekin cups (lightly) with olive oil. Set aside.

Heat a small amount of olive oil in a saute pan, and cook the onions 3-4 minutes, or until they begin to soften. Then, mix together the corn, onion, tomatoes, bread crumbs, half and half, bacon and thyme. Add in the eggs and mix until all the ingredients are evenly distributed throughout the mixture. Spoon the mixture into the ramekin cups and place them in a large baking dish. Add enough hot water to come half way up the sides of the cups. Lay foil loosely over top of the dish and bake for 30 (or so) minutes, or until the centers of the custard cups set.

Serve hot and enjoy!

Per serving: approximately 328 calories, 11 g protein and 4 g protein.

FOR MORE BRUNCH RECIPES CLICK HERE!!

Make-Ahead Meals: Baked Penne with Sausage

There is nothing I like more than being able to, after a long day, enjoy a hot and steaming plate of home-cooked goodness, without having to lift a finger!

How is this possible, you ask?

Well, the trick is to have a few make-ahead meals prepared and stocked up in the fridge (or freezer) for those days when you know that you just won't have time to pull together a well thought-out dinner. Last week, we survived off these such dishes... and this one, in particular, fed us for 3 days (and a few snackings).

It is not the most daring, or creative meal...
No, it is simply a home-cooked family favorite, that is both easy and cheap!


Baked Penne with Sausage
(Serves 6, approximately)

1 - 14.5 oz. box Penne Rigate (I use Smart Taste brand for extra fiber and calcium.)
1 large red pepper, chopped
1 large green pepper, chopped
1 medium-sized onion, finely chopped
1 lb. spicy Italian Sausage, cooked and coarsely chopped
2-4 cloves garlic, minced
1 - 28 oz. can crushed tomatoes, seasoned to taste
(I prefer fresh, but canned are convenient and cheap to have on hand...)
6 to 8 oz. shredded mozzarella cheese
(Again, I prefer fresh, broken up into bite size chunks, but a bag of shredded is cheaper...)

First, cook up the pasta to al dente in a big pot of boiling (salted) water.
Drain, rinse and set aside.

In the mean time, saute your onions and peppers in a bit of olive oil until the onions begin to soften and turn translucent. Remove from heat.

Next, season the crushed tomatoes to your personal tastes... I throw in a ton of oregano, basil, thyme and some cayenne for a little extra kick. Add the onions, peppers and sausage and then stir in the cooked pasta until the sauce has evenly coated the noodles.
Transfer to a large casserole dish and top with shredded mozzarella.

At this point, you can cover the casserole dish with foil and store it in the fridge, or freezer, for later use...

OR

Bake at 375 degrees until the cheese melts and begins to bubble and brown around the edges (approximately 30 minutes).

Serve with a side of garlic sauteed green beans and garlic bread. Enjoy!

Per serving: approximately 500 calories, 12 g fiber and 35 g protein. Also high in calcium and Vitamin C.


FOR MORE OF OUR FAMILY DINNERS CLICK HERE!!

Weekly Smoothie - Strawberry Guava and Cantaloupe

Cleaning out the pantry this weekend I stumbled across a few rogue cans of GOYA Guava nectar and a bottle of HERO Guava nectar -- so I figured it was about time to make some smoothies!

After a little experimenting (I haven't used the guava nectar nearly as often as the mango and pear varieties), I developed this successful recipe. It is our favorite, so far, of the concoctions.

The guava nectar had a creamy richness that added a delectable punch of flavor, and the combination with cantaloupe and strawberry gave a little extra sweetness that was a refreshing change to our recent smoothie routine.

And don't you just adore that rosy color....?


Strawberry Guava and Cantaloupe Smoothies
(Serves 2)

1/2 cup plain yogurt
12 oz. (1 can) Guava nectar
1 to 1-1/2 cups frozen strawberries
1 to 1-1/2 cups frozen cantaloupe

Combine all of the ingredients into a blender (starting with the yogurt, then the frozen fruit, and then the juice), and blend until smooth.

Serve immediately, and enjoy.

Each smoothie contains approximately 206 calories, 12 g fiber and 8 g protein. Also high in Vitamin C!
(Find out more of the health benefits of Guava fruits here.)


FIND MORE SMOOTHIE RECIPES HERE

Banana Pancakes - A Splendidly Sweet Morning

Yesterday I spent more than half of the day meddling in the kitchen. I put together dinners for the next four days (just into the oven and 40 minutes later, voila, a home-cooked meal), breakfast items (because I can't live off of smoothies and hard boiled eggs forever) and even a few snacks (to fight off my mid-day munchies, without spoiling dinner).

Yes, it was a busy day in my kitchen... But I enjoyed every minute of it, and now, even if I don't feel like cooking, there will be something in the kitchen ready to eat...

This morning, it took just 10 minutes to throw these pancakes together (since the batter was already made), and my husband and I got to enjoy a splendidly sweet little breakfast together before he had to go to work (working for the third full day this week, which is a small - but definite - improvement).

Banana Pancakes
(Makes 8-10 Pancakes)


2 very ripe bananas, mashed
1 cup white whole wheat flour (I like King Arthur brand flour)
2 tsp. baking powder
1/2 tsp. ground cinnamon
pinch of ground nutmeg
1 cup soy milk
1 tbsp. maple syrup
(and you add walnuts, pecans or even chocolate chips... extra yummy...)

First, sift together the flour, baking powder, cinnamon and nutmeg. Add the flour mixture to the mashed banana and stir until the flour is moistened. Then add the milk and syrup and stir until the batter is smooth. Cover and set aside for 1 hour (or overnight in the refrigerator).

Heat a large non-stick skillet over medium heat and melt a small amount of butter into the bottom (this will give you those nice crispy edges on the pancakes). Cook the pancakes in small batches, using 1/4 cup of batter per pancake. Cook for 3-4 minutes (or until bubbles begin forming on the surface), and then flip and continue cooking for another 3 minutes.

Serve drizzled with maple syrup (unless you used chocolate chips, and then that should be sweet enough even for kids).

Enjoy!

Per serving (2 pancakes): Approximately 200 calories, 5 g fiber and 7 g protein.


FIND MORE BREAKFAST RECIPES HERE

Smoothie of the Week - Creamy Cantaloupe Cooler

The change of seasons, while beautiful and refreshing, has left me feeling a bit under the weather... For the past few days I have been fighting a nagging head cold, stuffy sinuses, sore throat, headaches, and while it is not so bad that I cannot get on with my day, it certainly was not motivating. In fact, it put quite a damper on my weekend endeavors, and I barely even stepped foot in the kitchen except to warm up some broth and make egg drop soup.

I'm still not feeling one hundred percent, though the pressure in my head has finally began to subside, so this morning I really wanted to boost my Vitamin C intake to kick this cold once and for all. So, since I had a cantaloupe (on sale for $1.50 ea. this week), grapes (also on sale, $1.99), and strawberries (left-over and already frozen) I decided to whip up this cool and creamy smoothie, which has 121% of your recommended daily intake of Vitamin C!

Its mildly sweet flavor, and cold creamy consistency was even soothing on a sore throat, so how could you go wrong?

Creamy Cantaloupe Cooler
(Serves 2)
1/2 cup fat free plain yogurt
1 cup (each) cantaloupe, strawberries and green grapes, sliced and frozen
1 cup plain soy milk

Combine all of the ingredients into a blender (starting with the yogurt, then the frozen fruit, and then the milk), and blend until smooth.

If the smoothie is too thin, add ice and blend to thicken.
If the smoothie is too thick, add more soy milk and blend.
If the smoothie is not sweet enough, add just a teaspoon (or two) of sugar and re-blend.

Serve immediately, and enjoy.

Each smoothie contains approximately 174 calories, 4 g fiber and 8 g protein. Also high in Vitamins A and C.

Grilled Cheese with Tomato Soup: Upgraded

I was never a big fan of grilled cheese and tomato soup. Don't get me wrong, in theory it could be an incredible meal, but too often it is an experience in soggy greasy bread, flavorless "American" cheeses, and bland watery soup.

But yesterday I was inspired by the latest posting over at Good Things Catered, to create a "dressing up" of this childhood classic...

To re-create the dish in an appropriate and satisfying manner, while staying true to the essence of the original tradition...

Enjoy!

Tomato and Sweet Pepper Soup
with Grilled Cheese and Veggie Panini
(Serves 4)
The Soup

2 tbsp. olive oil
2 large red bell peppers
1 sweet onion, finely chopped
2 garlic cloves, crushed
1-1/2 lbs. ripe tomatoes, roughly chopped (
(You can use almost any kind of tomato, even canned tomatoes if you prefer...)
1/4 cup dry sherry
2 cups chicken (or vegetable) stock
2 tbsp. tomato paste
1 tsp. rosemary
1 tsp. dried basil
salt and pepper, to taste
a dash sugar

Start by removing the core and seeds from each pepper. Then, slice them into quarters and place them (skin sides up) on a broiler pan. Broil until the skins begin to bubble and char, and then remove and cool (either in a brown paper bag, or a covered bowl).

Meanwhile, heat the olive oil in a frying pan with the onion and garlic. Cook over a gentle heat, stirring occasionally, until the onions are soft and translucent (approx. 10 minutes). Remove the skins from the pepper slices and roughly chop the remaining flesh.

Transfer the onions, peppers, tomatoes, sherry, stock, sugar and spices into the ceramic base of your slow cooker and cook on high for 3-4 hours. Then, after the soup has cooled for 10-15 minutes, blend in batches until smooth in consistency.

**Now, I prefer to run the soup through a sieve once and then re-blend the remaining pulp and stir it back into the thin broth. I do it this way because only one blending leaves the soup too grainy.... and I without the pulp it is too thin.....

Of course, you can certainly adjust this process to your personal cooking style.

You are almost done!
And here comes the best part....
This soup is fabulous hot OR chilled!

You can ladle the soup, at this stage, into warmed soup bowls, or refrigerate for 3 hours and then serve in chilled bowls.

**I served a version of this soup at my wedding this summer, and at is was a big hit!
It was made with Heirloom tomatoes and then chilled.... fabulous!

The Panini

8 slices of bread (I used sourdough, but you can use whatever you prefer)
Thinly sliced sharp white cheddar (or your favorite cheese)
*The amount of cheese will also vary greatly depending on personal tastes, but we used about 4 oz. for 4 sandwiches.*
1 onion, thinly sliced
1 red pepper, thinly sliced
2 tbsp. butter
**Portobello mushrooms are also a great addition to these sandwiches.

Melt butter in a fry pan and add the onions. Cook over a medium (medium low) heat for 10 minutes. Add in the red peppers (and/or mushrooms) and cook for another 10 (to 15) minutes, or until onions are well caramelized and the peppers (and/or mushrooms) are soft.

Layer the onions and peppers between two layers of cheese and two slices of bread. Grill on a non-stick panini press, electric grill/griddle, or fry pan until both slices of bread are toasted and brown, and the cheese is fully melted. Serve with warm (or chilled) tomato/pepper soup. Enjoy!


Per bowl of soup and 1 sandwich: approximately 502 calories, 7 g fiber and 18 g protein. Also high in iron, calcium and Vitamins A and C.

Smoothie of the Week: Power Punch

For the past few months I have been (somewhat compulsively) preparing for the newest chapter in my life. On July 27 (just a few short weeks away) I will be getting married to a wonderful man who I feel very grateful to be sharing my life with. We’ve decided to take this event as an opportunity to grow and change and put forth a best effort to create the life we both dream of having together. We’ll be trying a new city, moving all the way across the country to Seattle in an attempt to find a place where we both can thrive. We’ll also be trying our luck at turning our passions, our hobbies, into lifelong careers that give us each a sense of satisfaction and fulfillment at the end of every day. We hope to build a life on foundations of happiness and compassion, on honesty and trust.

But… even lost in all these overwhelming hopes and dreams, let us not fool ourselves into believing that the road will be not be paved without some cracking along the way that will need repairing. The stress of planning (and paying for) our own wedding, for instance, is certainly shortening fuses and fostering tensions, but we ultimately rely on each other to be the one person in the world that we can be our worst around, and still be loved by, and the one person that can always make us laugh even when we’re as mad as we think we could ever be. While I don’t have a lot to base it on, I am hoping that these are the things that build a strong marriage and a strong family.

In the mean time, in an attempt to cut spending (and pounds) in the weeks before the wedding, we (well, mostly I) have begun a stricter regiment for health and beauty. I am, as you will discover, a woman with a plan, and a lack of structure (and organization) in my life makes me feel like I am suffocating. I realize that this is a trait that will be tested once we decide to have children, but in the mean time, I am inclined to put it to good use in attempt to create a business and a home during the upcoming years.

I hope to document this process here, featuring the many recipes that get us from day to day, in the hopes that it will help me keep focused on my goals and dreams. Much of our life revolves around food, however meager the meals may be at times. The certain smells of home that bring the comfort of my mother’s kitchen into mine, no matter where I am in the world; the fact that we always eat dinner together and talk about our day; the fact that in group settings the crowds magnetize around the food table. To me, food is one of the major essentials of human social interaction because it is a love that must be shared in order to be truly appreciated.

I have decided to start this new blog off with one of my best (and recent additions) to our daily routine; fruit smoothies. There is an infinite array of possibilities, endless combinations, to create quick, low-fat, high fiber, high protein smoothies. Having a smoothie or two every day is great way to ensure that you are getting more of the so-called power foods into your diet. For many I will use plain yogurt as a base, and for others soft tofu; add some fruit and any juice or soy, rice or regular milk, then toss it all into a blender and press “start.” Now you’ve got a delicious, nutritious substitute for ice cream or the perfect breakfast on the go. I started having one a day for breakfast, and now Jon drinks them too (even when I put tofu in them).

As an added bonus I discovered a study from the University of Tennessee that found that people who added three servings of yogurt a day to their diets lost 61 percent more body fat and 81 percent more stomach fat over 12 weeks than those who didn’t eat yogurt, and truth be told – since adding protein-yogurt smoothies to my daily routine 3 months ago (even without increasing my daily exercise) I’ve lost 14 pounds (of my 20 pound goal toward reclaiming my pre-relationship weight of 125 pounds by the wedding day). One of my newest favorites is this refreshing tofu-based smoothie we like to call the perfect “power punch.” It is an energy elixir which is rich in protein and omega-3 fatty acids which gives your brain a boost and protects against some of the negative effects of aging. Drink this in the morning after a good workout to replenish spent nutrients.

Power Punch Smoothie
(Serves 2)

1/2 cup soft silken tofu

1 – 12 oz. can pear nectar (I like to use GOYA brand)
1 cup frozen diced pineapple
1 frozen banana, sliced
1 tsp. fresh lime juice

Combine ingredients into a blender (we adore our Magic Bullet – a single serving blender with bar mug style cups that we purchased from Amazon.com for approximately $55) and blend until smooth. Serve immediately, and enjoy.

Each smoothie contains approximately 170 Calories, 3 g fiber and 3.5 g protein.