watermelon, arugula, feta & balsamic salad

I used to hate arugula.

It looked like a weed.

It tasted like a weed.

It was too peppery for me.

And any salad that contained even just one piece of this leafy green, I had a strong aversion to.

All of this changed however, when I decided to take a risk and try the salad my fabulous friend Emily brought to one of our Artist Way gatherings.

She brought a big salad bowl filled with organic arugula, chunks of fresh watermelon, crumbled feta cheese, that was all tossed with a balsamic reduction.

The flavor combinations in this salad are out of this world!  It’s both salty and sweet, it’s incredibly fresh and so so easy to make!

I wouldn’t say I’m now a lover of arugula but I’m sure more open to it.

I do hope you get to try this recipe too, as I know you’ll be very blessed.

I served this salad with marinated, grilled flank steak and fork oven potatoes. Enjoy!

Watermelon, Arugula, Feta and Balsamic Salad

1 bag of organic arugula
1/4 watermelon, de-seeded and cut into chunks
2-3 T feta cheese, crumbled
1/4 c balsalmic vinegar

Place arugula, watermelon and feta in a large salad bowl.

Place vinegar in a small saucepan and cook, on medium heat, for 7-10 minutes in order to thicken and reduce. Remove from heat, let cool slightly and pour desired amount over salad.  Toss to coat.

spaghetti with shrimp scampi

Three things inspired me to create this most fabulous dish:

1. My lemon tree yielded me exactly one lemon this year.  I knew I wanted to use it to create something special.  It had been hanging all by its lonesome for quite some time, saying, “pick me.”

2. I had a hankering for both seafood and pasta.

3. Ina’s recipe, the inspiration for this dish, made it on my recipe wish list.  After we enjoyed, I checked it off the list, what fun and what satisfaction!

It’s super simple to make.  It’s light and refreshing, yet filling.  After only the first bite, Kyle said, “We’re definitely adding this one to the list of things we MUST make again.”  I served this dish with a simple green salad and fresh baguette with butter.

Spaghetti with Shrimp Scampi

(Adapted from Ina Garten’s Linguine with Shrimp Scampi)

1/2 T plus 3/4 t kosher salt
1/2 pound spaghetti
1 1/2 T unsalted butter
1 1/4 T olive oil
1 T minced garlic (about 3 cloves)
12 large shrimp, peeled and deveined
1/8 t freshly ground black pepper
1/8 c chopped fresh parsley leaves
1/4 lemon, zest grated
1/8 c freshly squeezed lemon juice
1/8 lemon, thinly sliced
Pinch of red pepper flakes

In a large pot of boiling water, add 1/2 T of salt and spaghetti, cook according to directions on package.

In large skillet melt butter and olive oil over medium-low heat. Add garlic. Saute for 1 minute. Add shrimp, 3/4 t of salt, and pepper. Saute until shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat, add parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.

When pasta is done, drain and put it back in pot. Immediately add shrimp and sauce, toss well, and serve.

 

poached eggs in tomato sauce with chickpeas and feta

I know the title of this blog may not necessarily draw you in, and that it may even be the cause of a sour look upon your face.  I mean how can the combination of eggs, chickpeas and tomato sauce even create a delicious dish?  But it can, and I’m just going to ask you to trust me on this one.  It can.

I found the recipe in Bon Appetit some time ago and added it to my recipe wish list as something I hoped to try one day.  I did just that this past week.  Here are a few things I learned and enjoyed about this dish:

• It’s quite delicious, relatively easy to prepare, very inexpensive and highly cultural.  It’s a popular dish in Israel, called shakshuka, and can be enjoyed for breakfast, lunch or dinner (though I think I’d have a hard time choking it down for breakfast).
• It’s a cold weather dish that will make you feel all warm inside!
• The recipe calls for an ovenproof skillet.  I was able to use my Le Creuset iron handle skillet, a favorite of mine, in the preparation and serving of this dish.  It was given to me as a gift by my husband on the eve of our wedding.  It’s super special for this reason, but I also love the way it looks, how sturdy it is and how easy it cleans up. I highly recommend!
• Purchase the spices for this recipe in bulk.  Buying spices in bulk is inexpensive and allows you to purchase only what you need.  It keeps you from spending a whole lot of money on a whole container of spice you may never use again.
• Jalapeno seeds can cause your hands to burn (like they’re hot on fire). Be careful! Luckily this didn’t happen to me, even though I used my hands to remove some of the seeds.  I started with my hands because I assumed that one removed seeds from a jalapeno just like one removed seeds from a green pepper, with the hands.  Mid process, Kyle shouted from the living room, “Be careful, the seeds can burn your hands.”  I had a moment of panic, my hands had already touched the seeds (I know I’d heard something about this at some point in my life but guess I forgot).  I quickly washed my hands, several times with soap and water, and then finished the task using a knife.
• The dish is to be served with pita bread for dipping but I chose to serve it with Indian naan bread (found in the freezer section at Trader Joe’s).  Naan bread is a tasty, hearty bread that will allow you to sop up all the goodies.

Poached Eggs in Tomato Sauce with Chickpeas and Feta

(Adapted from Bon Appetit, December 2011)

1/4 c olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
1 1/2-2 jalapenos, seeded and finely chopped
1 15-oz can chickpeas, drained
2 t Hungarian sweet paprika
1 t cumin
1 28-oz can whole peeled tomatoes
Salt and pepper
1 c feta, crumbled
5 large eggs
1 T parsley, chopped
2 slices of naan bread, toasted

Preheat oven to 425.

Heat oil in large ovenproof skillet over medium-high.  Add onion, garlic and jalapeno; cook for about 8 min., or until soft, stirring occasionally.  Add chickpeas, paprika, and cumin and cook for 2 more minutes.  Take can of whole tomatoes and crush each tomato into the skillet, add remaining juice from can.  Bring to boil, reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.  Season with salt and pepper.

Sprinkle feta over dish.  Crack eggs one at a time and place over sauce, spacing evenly.  Place skillet in oven and bake about 5-8 minutes, until whites are set and yolks are still runny.  Remove from oven, garnish with parsley and serve tableside with naan bread for dipping.

lemon poppy seed scones

Have you ever gotten out of bed in the morning just knowing that you’d like to make something delicious to enjoy for breakfast?

Well, that was me this morning.

I had nowhere to rush off to because I had the day off, thanks to Martin Luther King Jr., so I thought it’d be fun to be creative and whip something up.

I looked around my kitchen.

I saw two ripe lemons (that came straight from the tree!) sitting in the fruit basket, I knew I had a jar of poppy seeds in the spice drawer and scones kept coming to mind.

I grabbed the computer and did a search on the internet for lemon poppy seed scones.  I found a nice, easy looking recipe from Country Living that I thought was worth the try.

Within about 30 minutes, 15 minutes for preparation and 15 minutes for baking and cooling (I rushed the process and didn’t let them cool the full 20 minutes), my husband and I were enjoying warm, flavorful scones with a hot cup of coffee.

It was a real treat!

Lemon Poppy Seed Scones
(Recipe adapted from Country Living)

Makes 4 scones

1 c flour
1 1/2 T sugar
1 T poppy seeds
1 large lemon, zested
1/2 T baking powder
1/4 t baking soda
1/4 c cold salted butter, cut into small pieces
1/4 2% milk
1/8 c lemon juice
1/2 T lemon juice
1/4 c powdered sugar

In large bowl, combine flour, sugar, poppy seeds, lemon zest, baking powder and baking soda.  Using a knife and a fork, cut in butter until mixture resembles a coarse meal.  Pour in milk and 1/8 c lemon juice.  Mix just until dough is formed.

Gather dough into a ball and place on baking sheet lined with parchment.  Shape into 6-inch disc.  Cut disk into 4 pieces and space each piece about an inch apart. Bake at 400 for 10-12 minutes.  Let cool 20 minutes.

Whisk remaining lemon juice and powdered sugar together.  Pour over scones and serve.

a new year cheers to creativity

Happy New Year!

I can hardly believe that the holidays were here, and now done and gone.

I don’t know about you but it seems to me that the past few months have just flown by.  My grandma always says, “The older you get, the faster time goes.” I guess I’m now experiencing the truth of those words.

It’s been way too long since my last blog.  I’ve missed it.  To be honest, the busyness of the holiday season did play a part but the real reason I haven’t blogged is because I haven’t had any good food photos to post in a blog entry.

As some of you may know, I’m not really interested in food if there aren’t any photos of it.  Yes words do matter, whether they make up the body of a blog, a magazine article or an actual recipe, but the photos are what really draw me in. On most days photos are what will determine if I try a recipe or not.

Although I have no photos of food to offer you, I have been busy in the kitchen these past few months and so I thought I’d share that with you.

My Saturday morning routine goes something like this: wake up without an alarm, pour myself a cup of freshly brewed Starbucks coffee (thanks to my hubs!), grab my copy of Bon Appetit, head to the couch and cozy up.  It’s a great way to kick off the weekend.  A gift of space and time.  Thank you Lord!

As I read I take note of recipes I’d like to try, and as you can imagine after doing this for several Saturdays, I’ve collected quite the stack.

A few months ago I decided I needed to do something with this stack that was only collecting dust in my cupboard.  I pulled it out.  I also pulled out a few dusty cookbooks in hopes of using them too.

In the midst of my sifting and sorting, I felt inspired to create a wish list of recipes.

I got creative with the idea.

I grabbed my computer and typed a list of recipes (note, I did include some old favorites).  After making the list, I categorized the recipes, decorated the list and hung it up on the inside of my kitchen cupboard door.

Boy, has it been  fun and such a blessing!

I look to it when I need a little inspiration.  It keeps me accountable to be the creative person God made me to be.  Because of this list, I made Ina Garten’s beef stew (a totally time-consuming dish but absolutely worth the effort), I poached eggs for eggs benedict (nailed the first one, needed help with all the rest), sautéed side dishes, whisked up three salad dressings and baked a dark chocolate bundt cake (a beloved recipe).

Each time I create something that appears on the list, I check it off.  I also add the date created and a little comment or two.

The beauty about this list is that there are no conditions that come with it.

I don’t have to create so many recipes a week or finish creating everything by a certain date.  It’s not guilt producing.  In fact, it does just the opposite.  Each time I see what I’ve accomplished, I feel super proud.

What do I have left to do?  I still want to grill a head of romaine, create fresh pico de gallo, my dad’s teriyaki-cream salmon and homemade bread.

I’d like to encourage you to try creating your own wish list of recipes.  Here’s to risking, taking small steps and being in the kitchen creating something delicious in 2013!

roasted portabella mushrooms

Roasted portabella mushrooms.

A culinary accomplishment in my book.

I’ve always had sort of a thing for portabella mushrooms.  They’re just so huge, they look so hearty and they taste delicious.

The first time I ever tried one was on a roasted vegetable sandwich, in which they used a portabella mushroom as the main filler.  It really was the star of the show, so meaty and full of  flavor.

After delighting in that creation, I knew I had to try roasting my own portabella mushrooms.

The thought intimidated me.

Why?

I’d be engaging a sophisticated technique (the roasting) on a sophisticated ingredient (the portabellas).

Questions and thoughts filled my mind, one after another.  Portabellas are too superior for you.  Isn’t roasting beyond your skill level?  Will you be able to pull it off?  What if you try and they don’t turn out or taste like they ought?

I could see how I was really afraid to try what I deemed above me and fail.

What you need to remember is that I’m a gal who’s surrounded by friends that posses and utilize sophisticated culinary skills, and whose cupboards and refrigerators are filled with many sophisticated ingredients.

I’d just witnessed my friend Kim put the art of roasting into action, as she roasted several pans of assorted vegetables (including portabellas) for her very own anniversary celebration dinner. They turned out just incredible.  Everyone raved.  She’s so talented in the kitchen.

Rather than her feat being an encouragement and inspiring to me, it was being used to open a little door for fear (as I shared in a previous post, comparison robs and steals.  It truly isn’t good).   What if I tried, just as she had, but didn’t succeed?

Deep down inside I knew I didn’t want to let that question, fear or comparison stop me.  I’m amazing in the kitchen too and I do like trying new stuff even if it’s a flop, after all that’s how one learns.

I’d invited a friend over for a special birthday celebration dinner.  I needed to do some shopping.  While perusing the aisles of Trader Joe’s, I came across a package of large portabella mushroom caps.  There they sat, just calling my name (well not literally).  I knew they’d be a delight to her so I decided to be brave, pull up my big girl panties, take a risk and purchase them for roasting.

Boy, was I glad I did.  It was super easy and they were TRULY d-e-l-i-c-i-o-u-s. They were plump and juicy and the flavor of the seasonings married wonderfully.  We couldn’t get enough!

I hope you get the chance to enjoy roasting some of your own caps!

Roasted Portabella Mushrooms

2 large portabella mushroom caps, washed and dried
1 T olive oil
1 t fresh garlic, minced
1 t fresh rosemary, chopped
1/2 T balsamic vinegar
salt
pepper

Remove stem from caps. Place each portabella mushroom gill side up on cookie sheet lined with parchment paper. Pour olive oil over each, garlic, rosemary and balsamic. Season with salt and pepper to taste. Roast at 400 for 20 minutes (or longer if needed).

pb & j muffins

If you read my blog last week then you’ll know it’s about my favorite jam, strawberry rhubarb.

Shortly after making the jam, a friend of mine happened to share a delicious recipe with me for peanut butter and jelly mini muffins, in which I could use the jam, score!

I’m going to assume that just about everybody at one time or another has tasted a peanut butter and jelly sandwich.  I mean for most of us it was the staple of elementary school lunches.

I always enjoyed my pb & j with a generous spread of crunchy peanut butter, a thin layer of strawberry jam and cheap squishy white bread.  Sometimes I’d place a few Doritos in the middle of the sandwich for the crunch factor.  I liked to pretend that the crunch the chips gave was actually a cold, crisp piece of lettuce, which made me feel more sophisticated when eating such a childish thing.

I couldn’t wait for the opportunity to turn this old-time favorite into a muffin.

I should note that Nicole, the amazing woman who gave me the recipe, rarely makes things twice and she’d already made these muffins twice.

I decided to make them on a Saturday night.

I’d invited a few ladies from church over to play games and wanted to offer them a tasty treat.  I knew I had the recipe, a jar of peanut butter and some strawberry rhubarb jam, so I made the muffins.

I made them three different ways, some with blackberry, apricot and strawberry rhubarb jam.  I also used crunchy peanut butter rather than creamy.

They were delicious!   The ladies went back for seconds and even thirds.  They really do taste like a pb & j plus they’re cute and adorable because they’re mini!

This super simple recipe will provide you with a very fun adventure, as well as a unique creation.

I do hope you get to create a batch, so that you too can experience the pleasure of popping one of these little guys into your very own mouth.

Enjoy!

PB & J Muffins

2 c flour
1/2 c sugar
1/4 t salt
1/2 c peanut butter
1 egg
2 T butter, melted
1 T baking powder
1 c milk
2/3 c jam

In mixing bowl, stir flour, sugar, salt and baking powder together.  In separate large mixing bowl, whisk milk, peanut butter, egg and butter.  Add dry ingredients and stir just until combined (don’t over stir).

Spray muffin tin with cooking spray or fill cups with paper liners.  Fill each cup 1/3 full with batter, place 1 t jam on top and cover with batter until cup is 2/3 full.  Repeat process with each cup until tin is full.

Bake at 350 for 17- 20 minutes.  Makes 24 mini muffins.