Monday, December 20, 2010

Thoughts on The Huffington Post

Recently, Arianna Huffington’s website, The Huffington Post, has grown from a humble blog into an iconic Internet fixture for news, culture and opinion. The Huffington Post’s audience is different from the typical businessmen picking up their Wall Street Journal and a hot coffee from a corner street vendor before work, and the website instead aims itself as an informational source for a new era of tech-savvy, blackberry-ites who believe in the credo that inserting an “i” in front of a commonplace item transforms it into a thing of bold progressivism and, (for those yet to possess it,) justified envy. If the technological world of today is a rat race to see which device can marvel first and more spectacularly, then the modern working class is the perpetuator of this principle, ready for the next big thing with open arms and abused credit cards. It is into this age of exponential technological growth that Huffington Post enters, perfectly situated to appeal to those who need not only the dissemination of information to happen with lightening-fast speed, (something a daily newspaper cannot provide,) but also the ability to view this information on all types of devices, so that it can be processed whenever and wherever he or she likes.

However, news websites like the Huffington Post are a relatively new invention, and with this newness comes an inherent imperfection that must be addressed. Particularly, the Huffington Post suffers from a visual standpoint: though topics are clearly labeled at the top of the main page, articles are scattered in a hodgepodge across the screen. The website would benefit from a more streamlined organizational approach, posting articles linearly and chronologically in each major category (e.g. Politics, Entertainment, Arts,) so that the latest information is easily accessible and presented logically. Perhaps a table of contents, updated daily (or even hourly,) under each major topic tab would provide the reader with a better navigational system to trudge through the massive amount of news and information now thrown at them with each click.

Next, the website needs to embrace its strengths and purge itself of all weaknesses. Admittedly, The Huffington Post is in a constant struggle to be seen as a legitimate source of news amidst time-tested and prestigious sources of print-journalism like the New York Times or the Chicago-Sun Times. Because of this, it must present information in a way that appears both authoritative and serious. Having a website that discusses the current tensions between the Koreas as well as Megan Fox’s “killer abs,” (as Huffington Post regrettably does,) not only de-legitimizes the website itself but also downplays the gravitas of significant national and international events.

Thirdly, though it may be deemed important by some Huffington Post editor to splash a headline about a conservative policy instituted by the FCC on the welcome page in size 48 font, this audacious, upfront declaration of the Huffington Post’s liberal views, is a turn off to a less left-wing reader. Though I am a proponent of websites expressing opinion from all ends of the political spectrum, announcing this slant in such an aggressive way will only alienate more moderate readers. A subtler, gentle approach to presenting liberally skewed news would serve to better expand the Huffington audience as well as convert those who consider themselves politically undecided.

Fourth, the section entitled, “Divorce” is unnecessary and irrelevant to the website. Though it may be intriguing to discuss the latest celebrity break up or speculate on a couple in the spotlight headed for martial doom, this again throws the legitimacy of the Huffington Post as a serious news source into a questionable light. Further, in my humble opinion, adding such negativity and broadcasting a phenomenon arguably on the rise only contributes to the problem of rampant marital separation in an America that oftentimes embraces the “everyone’s-doing-it-so-it-must-be-cool” ideology of playgrounds past (think Bernie Madoff investors and Tickle Me Elmo purchasers.) Instead, a section on “Marriages,” expounding upon the virtues of coupledom, or even a “Love” section (à la the late, great John Lennon,) chronicling partners pursing joint endeavors or local events where one might find interesting single people would be more appropriate.

Lastly, the Huffington Post should become more local, adding an option to search for a reader’s zip code to find news relevant to that reader’s particular area (at present, there is only an option to view New York or Los Angeles news.) In attempting to erase the need for a regional, often-provincial local newspaper, the Post has become too global and all encompassing for those concerned with their immediate problems and issues. Though this would require a tremendous grass roots effort to initiate, it is only with tedious and assiduous exertion that great results, and great expansion is possible.

A Breakfast Salad? A Breakfast Salad.


Post Today is all about eating healthy. I'm on a kick to fit into a bangin' dress I just bought for New Year's Eve, and have been committed to SUPER healthy OEats in the process. I'm talking no butter, no oils, food at it's least processed (and often most delicious) stage! So to kick things off (expect daily updates) here is a nice little "breakfast salad" I have instead of heavy carbohydrates (though organic instant oatmeal is only 110 calories!)

A Breakfast Salad? A Breakfast Salad.

Ingredients
1 large Grapefruit - segmented
1 large Orange - segmented (I get my citrus fruits shipped from my adorable and amazing Grandma in Florida!)
1 Kiwi Sliced
1/3 cup walnuts - chopped medium fine
1/2 avocado - cubed

Directions:

Mix grapefruit, orange, kiwi, avocado in bowl, sprinkle with walnuts and YES, you're enjoying a breakfast salad my fine friends!

As always, feedback is deeply encouraged :)

Best in this happiest of holiday time,

Xo

Tuesday, December 14, 2010

A Fish Dish!


Hey there. Sorry it's been a bit since I've updated. Last night I experimented with (what I may humbly call) an inspired fish dish when I got a request to make a piece of scrod "crispy" and "tasty" (but of course! Your wish is my command....) And so, my fish dish:

Ingredients for Fish:
1/2 lb fish of choice (here I used scrod. Would work with wild salmon, striped bass etc. A fish that doesn't flake in pan is the only essential requirement!)
1/3c blue cornmeal (easy to find in your grocery store, I bought mine organic at Whole foods in their baking section)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup + 3 tablespoons extra virgin cold pressed olive oil

Ingredients for Sauce:
1 tomato - chopped
1 Haas organic avocado - chopped
4 tablespoons Salsa (mild-spicy, your choice!)
2 tablespoons chopped cilantro (optional for those cilantro-haters)
1 tablespoon lime juice (freshly squeezed)
1 teaspoon lime zest (or just the zest of the lime you're about to squeeze)

Directions
1. Set up two bowls on your working counter: one with enough blue cornmeal to cover your piece of fish (for me it was 1/3c) and then enough oil to dredge it in beforehand (you can also substitute this for one egg but I prefer the oil.)
2. Dip fish piece in oil until all sides are coated then dip in cornmeal bowl until all sides are also coated.
3. Simultaneously, heat up about 3-4 tablespoons of olive oil in a saucepan just large enough to cook your piece of fish. Shake off fish in cornmeal bowl so excess cornmeal comes off then transfer to sautee pan over medium-high heat.
4. Cook 3 minutes on each side or until cornmeal has become crusty and fish is cooked through (depends on type and size of your fish.)

And while the fishy cooks................

5. Combine the avocado pieces (be careful not to break!) with the tomato and lime juice and zest (be careful to add your lime as soon as you chop your avocado so that it doesn't turn brown... the acid from the lime will keep it nice and green.) Oh and also, don't throw out that lime just yet....
6. Add chopped cilantro and salsa. Mix carefully to combine.
7. Place fish in middle of dish with sauce around it. Garnish with piece of cilantro, splash with a little extra lime juice (there's always a little extra) and ENJOY!

And there you have it. A light, tasty, crispy fish dish! Next wish? Leave it in the comments....... we LOVE to hear from you!

Happy holiday season from Organic Eats!

Xo


Monday, December 6, 2010

When there's No Time for Lunch - A Better Breakfast


Hey everyone! Today was a rough and busy day with time for just breakfast and no lunch (sound familiar?) but I got through it with a little help from a very scrumptious breakfast that is both light and nourishing. This breakfast is light but full of energy and will definitely get you through a day all the way to dinner! Now without further ado (because does anyone really like my rambling preludes anyway?)...

A Better Breakfast

Ingredients
3/4 cup Greek Yogurt (full fat is creamier but I used Fage brand 2%)
1 tablespoon maple syrup
1 1/2 teaspoon cinnamon
1 Grapefruit - segmented (so that there is no pith, rind or seeds, just pure grapefruit!)
2 dates - chopped
1 banana - sliced thinly
1/4 cup whole grain granola (or cereal of your choice)
2 Tbsp walnuts - chopped

Directions
1. Put yogurt in favorite, comforting cereal bowl
2. Stir in maple syrup and cinnamon
3. Add in sliced bananas, grapefruit segments and date pieces, stir gently
4. Top with 1/4 cup whole grain granola or other hearty cereal
5. Finally, sprinkle with walnuts.... grab your spoon, brew your favorite brand of coffee and be prepared (and fully satisfied!) for the day that awaits!!

As always, your feedback is deeply encouraged

Xo


Friday, December 3, 2010

Chicken Marsala

Here is a delicious and simple recipe for Chicken Marsala that is sure to please many a discerning palate. Just had it for dinner tonight and I still dream of the sweet, saucy goodness (no really, I'm hungry again just thinking about it...) So what are you waiting for? Give this big guy a try!

Chicken Marsala

2-3 Packages of Chicken Breast cut into pieces about 1-2in
1/2 lb mushrooms (I like shitake but portobello is the classic choice) - sliced
1 bottle of GOOD (not to use the Ina Garten term but must be drinkable!) Marsala Wine
1 cup flour
1/4 cup extra virgin olive oil (about)
2 tablespoon garlic powder
1/2 teaspoon cayenne pepper
About 4 tbsp of butter
1 tablespoon unbleached flour
1/2 teaspoon salt
1 teaspoon pepper + more for topping
1/2c organic vegetable or chicken stock

Directions
1. Mix flour, salt, pepper, 1 tablespoon garlic powder and cayenne in a bowl. Coat chicken fully in this flour mixture.
2. In a saucepan, heat the butter over medium heat until just melted and place chicken pieces in pan until slightly golden brown on each side (IMPORTANT - do not want chicken to be done here because they're going back in the pan to cook!) Place chicken pieces on plate when done to wait for more cooking later.
3. In another saucepan over medium-high heat place sliced mushrooms and coat with oil (about 1/4cup.) Add 1 tablespoon garlic powder and salt and pepper the mushrooms until seasoned to your desire and wait for them to soften, stirring often. When they become soft and release a small amount of liquid so that they have reduced in size, add about 1 cup marsala wine and 1/2 cup stock (just make sure the ratio of wine to stock is 2:1) add 1 tablespoon unbleached flour and stir until flour has evaporated. Let reduce to about 1/3 or until mixture becomes thick. Stir constantly. Just when you feel the mixture becoming very thick add the chicken back in and cook until chicken is done (about 5 minutes.)
4. Pour into serving dish and crack fresh pepper on top. Now it is ready to serve and enjoy! Now tell me that isn't better than your local Italian pizza place! Well? Tell me.... I'm waiting...... ;)

Xo

Thursday, December 2, 2010

Mushroom Stuffed Dates - A Winter Delight!


Hello everyone! How's the start of the holiday season treating you? Came up with this recipe a little while ago as a tasty snack or delicious appetizer to add some flavor to any holiday party! (The best part is that it is completely simple to make!) It's a dish that is both hearty, light and sweet (go figure!) Hope you try it and enjoy it as much as I have, seasons greetings from Organic Eats!

Mushroom Stuffed Dates
yield: 12 pieces

Ingredients
6 organic medjool dates cut lengthwise with pit removed
1 package or 2 handfuls chanterelle mushrooms (can substitute here but I love their buttery, light flavor!) - make sure to chop them up, not too finely but to about 1/4 inch pieces
1/4 cup olive oil
2/3 cup Marsala Wine
Fresh basil (a few tablespoons) - chopped finely
Salt and Pepper to taste

Directions
1. In a small saucepan heat up 1/4 cup olive oil (just for a minute) on medium-high heat
2. Add in mushrooms and soften (about 3-5 minutes)
3. Add in Marsala wine and reduce to about 1/3 of former amount (at the end, you can add 1 tablespoon of butter to make the mixture creamier but in the name of losing that Thanksgiving weight and not gaining the holiday ten, I opted out with the butter.)
4. Pour mushrooms into bowl and toss with salt, pepper and fresh basil
5. Line up dates on a cutting board with middle side up (where pit was removed) and stuff the mushroom mixture into the dates (take care not to get much liquid in with the stuffing or else your figs will get soggy.) If you want you can close the dates back up with the other half or else leave them as open halves (I think the presentation on that is prettier.)
6. Place on serving tray and garnish with a leaf or two of fresh basil.

ENJOY!

As always, your continued feedback is welcome and look for more holiday ideas coming your way soon!

Xo

Monday, November 29, 2010

Spiced Up!

Every year after Thanksgiving, things just start to feel more festive and the world seems to burst with holiday cheer. Where this goodwill and jubilance goes during the summer, fall and bitter winter days I haven't a clue, but for a brief month, everything is white snow and happiness. So how to celebrate as a foodie? Spices! Think of every food as a vessel into which will be inserted the essence of Holiday cheer... ginger, cinnamon, nutmeg, cloves... suddenly a simple biscuit becomes a manifestation of merriment. Here, I'll start you off. Use this simple recipe and go to town... or Grandmother's house...

Ingredients
(makes 12 biscuits)
2 1/2 cups all purpose unbleached flour
1/2 cup organic pastry flour
2 tablespoons cane sugar
2 tablespoons honey
3 teaspoons baking powder
Pinch of salt (about 1/2 a teaspoon)
1/2 teaspoon baking soda
1 stick room temperature unsalted butter cut into cubes
1 1/2 cups buttermilk
A few tablespoons of heavy whipping cream (can substitute with milk) for brushing

Directions
Preheat oven to 425F
1.Sift together flour, sugar, baking soda, baking powder and salt
2.Blend in butter with fingers until mixture resembles coarse meal
3. Add buttermilk and mix gently until a soft dough forms
4. Roll out onto floured surface and cut with knife into rectangle that is about 1.5in high. Cut rectangle in half lengthwise, then into thirds width-wise until you have 12 biscuits.
5. Place on greased baking sheet and brush tops with cream (or milk)
6. Cook 10 minutes or until tops are a lovely golden brown

(Recipe adapted from Epicurious.com)

NOW......

Before you add the cut in butter, feel free to try any of these holiday-inspired additions in any combination desired (mix them in with the cane sugar then add both to the dry ingredient bowl):
2 tablespoons ground ginger
2 tablespoons cinnamon
2 tablespoons nutmeg
2 tablespoons cracked pepper

Have more ideas for holiday goodness? Add them in the comments section, we love hearing from you!

Xo and Ho Ho Ho




Wednesday, November 10, 2010

Eggplant Spaghetti!

Hey everyone. I know, I know, have taken too long of a hiatus from this blog! For now, to tide you over, this is my take on a low-carb spaghetti dish, behold.... Eggplant Spaghetti!

Ingredients
1 Eggplant - Peeled and cut THIN (1/2-1/4inch) lengthewise then cut into long strips of "spaghetti"
4-5 cloves garlic
1/4-1/2 cup extra virgin olive oil
Fresh basil - rough chopped
1/2 Jar marinara sauce
1/2 cup parmigiana sauce
1/3 cup mozzarella cheese - large dice
1 tablespoon unsalted butter
Salt and pepper as desired

Directions
1. On medium high heat, sautee olive oil and garlic until you can smell the garlic aromas
2. Add in eggplant "spaghetti" and cook until transparent, stirring often
3. Add 1/4 cup parmigiana cheese, mozzarella and fresh basil and cook 1-2 minutes. Season with salt and pepper to desired amount (must be done after addition of parmigiana cheese, it's salty in itself!)
4. Melt in butter and stir until mixed through.
5. Add Marinara sauce and cook another 2 minutes in pan. Transfer to bowl, sprinkle with rest of parmigiana cheese and garnish with a few leaves of fresh basil and ENJOY!

Xo

Thursday, October 14, 2010

Oh My Gawsh, it's Squash!


So if you've been keeping up with my twitter updates and most recent twitpics, you should know by now that I haven become absolutely OBSESSED with squash as of late... squash in crepes, butternut squash soup, squash roasted, toasted... if there's squash involved, I'm there. SOoOoo... in an effort to consolidate my most recent squash recipes, here below are some easy preparations for my most favorite fall feast (also, for those diet-conscious, they're all "figure friendly" as Rachael Ray puts it, as well as nutritious and simple to prepare!) So what are you waiting for? Dig in!

Butternut Squash Soup

Ingredients
1 medium sized shallot - diced
7 cloves garlic - diced
1/2 stick unsalted butter
1 large butternut squash (peeled, de-seeded and diced) or 2 medium sized butternuts
Roughly 5 cups organic chicken (or vegetable) stock
1 1/2 tablespoons cumin
1 tablespoon garlic powder
Salt and Pepper for seasoning

Directions
1. In a large dutch oven, sautee garlic and shallots in the butter until they become clear and can smell aroma of the garlic/shallots
2. Place in diced butternut squash and cover in chicken/vegetable stock (about 5 cups, or until the butternut squash is covered)
3. Mix pot so ingredients get distributed throughout then cover and allow to come to a boil
4. Once mixture is boiling, put in simmer for 30 minutes (the longer the simmer, the longer the flavors can combine together so don't be hasty with this step, no matter how good it smells!)
5. Blend soup batchfuls at a time and place blended mixture into large bowl
6. Add cumin, garlic powder (nutmeg is also a nice spice to add but is optional) and salt and pepper to taste and mix thoroughly
7. ENJOY!

Roasted Delicata Squash Chips

Ingredients
2 medium sized delicata squash, peeled, de-seeded and cut into thin strips lengthwise.
About 1/4 cup olive oil
About 2 tablespoons cinnamon
Salt and Pepper to Taste

1. Preheat oven to 350 degrees F
2. Cut the thin strips of delicata squash into 1 1/2 inch pieces and lay out on cookie sheet
3. Drizzle with a healthy amount of olive oil until each "chip" is fully coated (can even brush the olive oil onto the chips to allow for perfectly even coverage)
4. Sprinkle chips with kosher salt and cracked pepper
5. Sprinkle cinnamon onto each chip lightly (trust me, delicious)
6. Allow to roast for up to 45 minutes or until the chips turn a golden brown.
7. Enjoy - I dare you to eat just one!

*Another recipe I am currently testing is roasted acorn squash, to attempt, follow instructions above but cut squash into thick wedges (skin on!) and instead of cinnamon coat with a combination of 2 tablespoons dijon moustard, 1 lemon rind + juice, 1/4 cup olive oil and 1/2 cup champagne vinegar....

Hope you try my simple squash preparations! Feel free to add more of your own in the comments section below!

Xo

Monday, September 27, 2010

Kale Walnut Salad with Peanut Vinaigrette

Kale Walnut Salad with Peanut Vinaigrette - a perfect fall meal or side dish!

Ingredients
3 Bunches fresh kale (cut off white roots and sliced diagonally across width into thin strips)
4 cloves fresh garlic
Fresh ginger (~1 tablespoon cut into small dice)
1/2 cup walnuts (rough chopped and toasted)
3 Tablespoons Organic Unsalted Peanut Butter
2 Tablespoons White Wine Vinegar
Salt and Pepper (to taste)
~1 Tablespoon olive oil


Directions
1. Boil water and place kale in large pot of boiling water for 3-4 minutes. Remove and strain with colander.
2. At the same time toast the walnuts in small saute pan until light golden brown (they become almost almost opaque in color.)
3. In Medium skillet sauté garlic and ginger in olive oil until can smell aroma. Add in kale and saute 4 minutes. Add in walnuts along with salt and pepper to taste. Remove from heat and place in serving bowl.
4. In separate bowl add peanut butter and white wine vinegar. Stir until combined through. Add salt to taste and pour over kale.

And there you have it! A perfect fall feast :)

Xox

Thursday, September 23, 2010

Spaghetti Squash

DELISH! A FALL MUST-TRY!!!!
Ingredients1 Medium-sized Spaghetti squashAt least 1 cup olive oil 7 Cloves garlic1/2 cup pine nuts2 tbsp unsalted butter 1 tbsp pepper (or 3 tablespoons pink peppercorns)1/2 tsp kosher salt2 tbsp dried oregano 1/2 cup feta cheese5-8 leaves fresh basil (a "bunch")
1. Slice spaghetti squash lengthwise and place halves "spaghetti" side up on ungreased cookie sheet2. Brush with olive oil until halves are completely covered3. Cook for 1 hour at 350F or until insides are completely soft4. Let cool and remove stringy spaghetti-like insides5. Rough chop 7 cloves garlic (or as much as you want, there's a lot of "pasta" so this is not that much) and place in medium sized sautee pan with olive oil, I like to keep my pieces on the larger size just because I am a garlic lover but please feel free to adjust garlic amount/size to your liking!6. In separate small sautee pan add 1/2 cup pine nuts and toast on medium to low heat (until you smell aroma of the nuts - be careful they burn easily!)7. Back to sautee pan with garlic... when garlic begins to give off fragrance add in 4 chopped tomatoes
8. Add in "spaghetti" with 2 tbsp unsalted butter (can substitute for a drizzle of olive oil)9. Add 1 tbsp pepper, (OR for a twist add 2-3 tbsp pink peppercorns if you can find!) 1/2 tsp kosher salt, 2 tbs dried oregano, 1/4c capers, 1/2c feta cheese. Stir on low heatAdd pine nuts. until ingredients are mixed through.
10. Turn off heat and add 5-8 leaves or one bunch (rough chopped) fresh basil - amount depends on preference - save a tiny bit of the chopped basil - can add a little on top when serving as a garnish11. Serve hot and ENJOY!
Xo

Saturday, September 18, 2010

The Art of Simplicity - Food and Our Move Away from Natural Taste

So today's post is not a recipe but rather an idea that has been idly churning in my head for a while and finally came to the surface today when my Uncle visited my house with the last of his garden crops: tomatoes, bok choy, jalapeno peppers, beets.

Normally, I would prepare a sauce, perhaps with some lemon juice, salt olive oil, but my uncle stopped me and instead offered that we slice the tomatoes, steam the bok choy, roast the beets and slice the jalapenos. I scoffed at the perceived tastelessness of the meal I was about to consume but what I had neglected to remember was that these crops had been just plucked from the vine this morning, and as such were as fresh as could be, still covered in a fine layer of soil, still warm from the mid-September sun.

What resulted from this preparation was a meal so tasteful, so decadent in its natural sweetness and richness that I had almost felt as if I had never tasted a tomato or beet before. In truth, I came to recognize the error of my ways, the error of understanding local produce and transforming it into... well... what it is: simple, unadorned, divine. So next time you reach for the condiments and sauces, think again, and remember that as long as your produce is fresh, the naked taste alone, if you really make an effort to mindfully eat it with a note towards natural flavors, will be more sweet and more satisfying than anything additions from a bottle could provide.

Xo

Wednesday, September 15, 2010

Butternut Squash Soup Recipe: Welcome To Fall

Here is a delicious and simple recipe for butternut squash soup that is an absolute go-to when you feel like making something that will warm your belly on a chilly fall afternoon. Festive for halloween in orange and adaptable for your dietary needs, without further ado please enjoy my recipe for butternut squash soup....

Ingredients
1 medium sized shallot (rough chopped)
1 stick butter
5 cloves garlic (peeled and minced)
1 medium sized butternut squash (skinned, seeds removed and cubed)
4-5 cups organic chicken stock
Salt and Pepper to taste
1 tablespoon Greek yogurt (optional-per soup bowl)
1 teaspoon Nutmeg (optional-per soup bowl)

Directions
1. In a large pot sautee the shallot and garlic together with 6 tablespoons butter (if you have dietary restrictions 1-2 tablespoons would suffice, though the extra few give it a creamier texture that I rather prefer, it really isn't too much butter for an entire pot of soup!)
2. When shallots have turned clear and you can spell aroma of garlic, add in butternut squash cubes along with four cups chicken stock (could be up to 5 cups, just enough so that it covers the tops of the butternut squash.)
3. Once mixture is boiling, turn down heat to simmer and allow to simmer for 30 minutes.
4. Let soup cool at least 30 minutes and when it is sufficiently cool place in blender (do this in portions, trust me all of the soup will not fit into the blender unless yours is super size!) With each blending portion, add salt and pepper to taste.
5. Optional: When serving, can add a dollop of greek yogurt along with a sprinkle of nutmeg (a complimentary flavor.)

ENJOY!

As always, feedback is highly encouraged and warmly welcomed.

Xo

Wednesday, August 25, 2010

AMAZING CHOCOLATE CHIP COOKIES


(this recipe needs no introduction)
CHOCOLATE CHIP COOKIES

Ingredients
3 Cups All-Purpose Unbleached Flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
3/4 cup LIGHT brown sugar
1 cup Granulated Sugar
2 sticks unsalted butter
3 Large eggs
1 1/2 tablespoons vanilla extract
2 Cups Semi-Sweet (organic!) chocolate chips

Directions
1. Preheat oven to 375F
2. Sift the flour, baking soda and salt together and place in medium sized bowl
3. Melt butter until it is very soft (about 1.5 minutes in my microwave)
4. Put softened butter, brown sugar and granulated sugar in large bowl. Mix until it becomes a light brown color and is thoroughly combined (almost fluffy texture, this will take a while so be patient!)
5. Crack open 1 egg and beat lightly. Add 1 tablespoon plus 3/4 tablespoon to sugar-butter mixture. Mix. Add eggs one at a time until combined.
6. Add Vanilla extract and mix until combined. Add flour mixture slowly, a little at a time, until it is combined in large bowl with sugar and butter and forms a dough.
7. Stir in chocolate chips until combined evenly throughout.
8. Butter or line a large cookie sheet with wax paper. Using an ice cream scoop (so that all cookies are the same size) scoop balls of dough onto sheet, leaving about 2 inches around each one to expand in oven (trust me you will need to make this in batches...)
9. Cook 11 minutes or until tops are just starting to turn golden brown.
10. Allow to cool and consume hungrily :)

(This recipe was adapted from a cookie recipe I found on Epicurious.com, a great resource for aspiring home cooks!)

Xo

Wednesday, August 18, 2010

Cous Cous On the Loose!


Here is my recipe for a delicious albeit surprising cous cous I made today. The flavors are eclectic and definitely not something you would think to put together but trust me, all together they make a beautiful symphony of cous cous goodness :)

Cous Cous On the Loose!

Ingredients
1 Box Regular Cous Cous
2 + 1/2 cups organic chicken stock (I like Pacific brand)
5 organic Medjool Dates
1/2 cup almonds (toasted)
2 Jalapeno Peppers - thinly sliced (unless they're very hot, use as much as will achieve the heat you desire)
1 medium sized shallot (thinly sliced)
2 handfuls fresh parsley
1 lemon (rind + juice)
1 teaspoon Kosher salt
1 teaspoon pepper
1/3 + 2 tablespoons cup extra virgin olive oil
1/2 cup marsala wine

Directions
1. In a medium sized saucepan pour cous cous and 2 cups of chicken stock. Cook 10 minutes or until cous cous is fluffy and soft. Let cool 5 minutes and place in large bowl
2. Simultaneously, in another saucepan place almonds and heat until you can smell the aroma (hence they are now considered "toasted.") Add almonds to cous cous bowl
3. In a third saucepan add slices of jalapeno and slices of shallots and cook until golden brown. Add to cous cous bowl as well.
4. Rough chop almonds, dates (remove pit), parsley and add to bowl
5. Add rind of one lemon plus juice of the lemon to bowl
6. Add salt and pepper
7. Add 1/2 cup chicken stock, 1/2 cup marsala wine and stir until all combined.
8. ENJOY!

As always, feedback is encouraged, hope you decide to try this cous cous at your next meal! It's a perfect side dish for dinner or as a light lunch :)

Xo

Monday, August 16, 2010

Oreo Chocolate Truffles

Hey there... posting a quick, easy and delicious treat that is the perfect cure to a long, bad day or celebration for a great one. Whatever the occasion, you have to try this recipe out, indulge a little... (not no to mention no baking required!)

Oreo Truffles

Ingredients
2 Packages Oreos (I prefer Newman's Own brand from Whole Foods)
1 Package Cream Cheese
1/4 cup cream
12 oz. semi sweet chocolate chips

Directions
1. Take out all the oreos from a package and remove cream from each cookie. Put chocolate halves in a ziplock bag once cream is removed from each one and close bag tight. Crush as hard as possible, imagine cookies are head of last boy/girl to dump you (okay kidding about that part but it is very therapeutic...)
2. Put 1/3 cup aside in a bowl to use on outside of truffles later. Put rest in large bowl.
3. Place cream cheese in bowl, microwave for one minute until softened.
4. Add cream cheese to large bowl of cookies and mix until combined, should form a kind of dough
5. In medium saucepan over medium-high heat put bag of semi-sweet chocolate chips w/ 1/4 cup cream. Stir until chocolate is combined into cream and forms a melty, delicious sauce. Turn off heat.
6. Roll dough into balls and dip into chocolate until coated all around. Then roll in bowl of oreo crumbs until coated all around as well. Set aside on plate for cooling. Repeat for entire batter until you have made truffle balls out of the entire thing.
7. Let cool in refrigerator for 2 hours before consuming several if not the entire thing due to utter deliciosity (it needs a new word its so yummy.)

ENJOY!
xo

Tuesday, August 10, 2010

Week at the Gym + A Sample Day of Healthy Eating!

Hi all! Just got back from a rousing little excursion to my local (huge!) gym. Have decided to up my fitness this week and be careful about my food intake and see how that lands me come Friday. Not so much doing it for appearance (though losing a few lbs would be nice...) but more because I just FEEL better in the hot, sticky late summer when I eat extra healthy. So for all those out there looking to have a fantastic, healthy, O Eats Week... Stay tuned and we can be on this week-long journey together :)

Xo

Tuesday....

Breakfast:
1/2 cup greek yogurt w/ 1 tablespoon maple syrup, 1.5 teaspoon cinnamon, 1/4 cup granola of choice (I love spiced walnut kashi brand), 1 skinned and sliced peach

Lunch:
Feta Cheese Omelette:
2 eggs w/ 1 tablespoon buttermilk over medium high heat in saucepan w/ 1/4 cup feta cheese, handful fresh garden-picked chopped basil, and 1/4 teaspoon vanilla (weird but trust me, DELISH!)

Dinner:
Seared Wild Alaskan Salmon w/ sweet chili sauce, grilled cauliflower and 3 slices of cooked sweet potato

Dessert:
1 square 85% cocoa bar
Ricecake w/ 1 tablespoon pumpkin butter smeared on top (from wholefoods, so delicious and perfect ending to my day!)

Soooooo.... what's on your plate this week? LOVE to hear!! As always, feel free to post recipes in comment box below!

Sunday, August 8, 2010

A Master Cookie Disaster


So this weekend was one of my close friend's birthdays and our phone conversation Thursday night went something like this:

Friend: Soooo.... Saturday night is my big party.
Me: I know! Can't wait!
Friend: Hmmm... have you been baking lately?
Me: Of course, what else is new?
Friends: Oh, thats good. Good to hear... you remember those chocolate chip cookies you made for Erika's birthday?
Me: Yup, they turned out delicious!
Friend: Really good.... I loved them... that's what I really loved... the cookies you made her.... for her birthday.... that I wound up finishing half of.... because I loved them so much.

As you can imagine, I was far from stumped about what to make her. I pulled out my delicious cookie recipe and set to work. BUT, with just two short hours before I was due at her party (I wanted the cookies to be super fresh and gooey when I got there so left them for the last few hours) I realized that I didn't have enough flour. I knew that some people substitute applesauce for flour but thought that gross in cookies so decided to go with some canned pumpkin I found in my pantry instead. HUGE MISTAKE!!! The cookies tasted okay (far from the deliciousness of my previous and renowned batch) but only to someone who liked pumpkin pie. Anyhoo... was scouring the internet for an (actual) pumpkin cookie recipe and found this good one over at Epicurious... So if you're feeling adventurous (and your friends have a more sophistocated palate than mine do... go ahead... take a stab at it... ) Needless to say my friend was less than pleased with my own batch and now I have an I.O.U. for my REAL cookies... will post that recipe with pictures when I make them YET AGAIN. So moral of the story? If you ever run out of flour in a batch of cookies your best friend not-so-subtly hints she would like you to make for her birthday, go to the store and get more. Don't be an adventurous, swash-buckling gourmand.

Xo

Mix
1 cup brown sugar
1 cup white sugar
1 egg
3/4 cup shortening
1 can pumpkin

Add:
3 cups flour
1 tsp. baking powder
1/2 tsp. cinnamon
2 tsp.baking soda
1/2 tsp. salt
1 cup chopped nuts

Cinnamon frosting
4tsp melted margarine
1 1/2 tsp. vanilla
1 tsp. cinnamon
2-3 cups powdered sugar
-MIX the first 4 ingredients-

milk (i just eye ball it till i think it looks good)

Drop tablespoon on greased/non stick cookie sheet. (i use my pampered chef perfect cookie scooper)
Bake at 350
10-12 minutes (mine are perfect at 10 mins)

(link is: http://www.epicurious.com/recipes/member/views/PUMPKIN-COOKIES-WITH-CINNAMON-FROSTING-50009886 )

Cheese Please!

Hey guys! Sorry for the brief hiatus but I am back. have you missed me? Todays post will be a list... for all of you to add on to... of the best/most interesting/stinkiest/butteriest/nuttiest/delightful cheeses you have ever tasted and recommendations for everyone to try... I'll start things off with a few of my favorites and add anything that you love (or love to smell) in the comments below!

CHEESE PLEASE
-Manchego (aged six months or more)
-Drunken Goat
-Ricotta Salata
-White Cheddar (from Vermont)
-St. Andres
-Aged Pecorino Romano
-Mascarpone (fine more of a cream but still delicious and technically called "cheese")

Sooooooooooo...... your turn...............

Xo

__________________________________

Will list all your yummy cheesy additions here:

-From @KatamaGeneral - Aged Gouda, minimum 3yrs. Great with a glass of cab.

Sunday, August 1, 2010

Digital Nostalgia Pt. 3: Melissa's Mexican Chicken

  1. Mexican Chicken!
    i made the BEST mexican chicken for dinner - my own flavors and spice combos... will post recipe here tonight :)
    1. sauté garlic 1/2shallot 1/4c scallions in oil 2. add in 1 c. cherry tomatoes (halved) 3. add chickn until cooked 4. melt in 2tbsp butter
    5. in separate bowl combine: 2 diced avocadoes, 1/2c blck beans 1c salsa 1 lime (zest&juice, 3 teaspoons chopped fresh parsley, s&p to taste
    6. after chickn is finished add this mixture to pan stirring in gently so as not to break avocados. 7. garnish w/ parsley 8. ENJOY! :D

Digital Nostalgia Pt. 2: Delicious Chicken Filets

  1. Chicken Dish - Tweet Tweet!
    ...and now my recipe for a quick easy & delish chicken dish if you have absolutely no idea what to do w/ the chicken filets you just bought!
    1. thoroughly clean 2 large packages of chicken, (5 filets/package) eliminating slimy, shiny grizzle, veins and bloody pieces.
    2. cut into smaller pieces 3. in a bowl crack 3 eggs 4. in another bowl mix 1c. flour 1 tbsp pepper 1/2tbsp salt, 1 tbsp garlic 1tsp cayenne
    5. dredge chicken in egg first then in flour mixture, being sure to shake off excess flour 6. heat up sautee pan & place in 2 tbsp butter
    7. when butter melts place chckn in pan until golden brown (~6-7min) add 1c chkn stock 1c marsala or red wine of choice, reduce to 1/2amt
    8. garnish w/ herb of choice (i prefer parsley) and ENJOY :)

Digital Nostalgia Pt. 1: Yummy Banana Bread

  1. 2:30 AM Update: Have been suddenly stricken with terrible stomache ache. Have decided to re-read my tweets over the entire almost year-long (eek!) run as @OrganicEats. Posted below is my delicious recipe I tweeted for a banana bread so good I am literally forced to make it for my family at least once a week... but don't trust me, try it yourself! I've decided to preserve it in tweet (140 character) form for the sake of sweet digital nostalgia. Enjoy mon amis....
    Xo
    My Yummy Banana Bread Recipe: 1. whisk 3/4c. unbleached flour, 1/4c. pastry flour, 1 tsp baking soda 1. tsp baking powder 1 tsp salt in bowl
    2. mash together 3 VERY RIPE bananas in a bowl 3. use electric mixer to combine 1 stick unsalted butter & 1c. maple syrup until well mixed
    4. beat in 2 eggs w/ butter/maple syrup mixture 5. add mashed bananas 6. add 1 tsp van. extract, 1/2c. mascarpone cheese, 1/4c. buttermilk
    7. add dry ingredient mixture SLOWLY until combined. 8. pour this into well buttered/greased loaf pans (prob enough for 2)
    8. bake in oven at 350 degrees for one hour ten minutes. 9. Let cool before slicing

The Week Ahead - A Fruity Salad

Hola mis amigos! Hope everyone had a fabulous weekend. Though mine was just under mediocre I have come out of it renewed, refreshed and ready for the week ahead! This coming weekend marks the birthdays of my three close friends, with parties Friday night and Saturday so to splurge I bought myself 2 brand new dresses... Thought it would be an appropriate time to roll out a week of SUPER healthy eating, lots of rest, tons of exercise and voila! Perhaps I shall look half decent come Friday... if it doesn't bother everyone too much I'd love to blog about the experience, starting on this Sunday night when I begin the five-day journey....

Here's what I'm thinking for breakfast:

A Fruity Salad

A nice, light fruit salad... good morning!

Ingredients
1 Grapefruit skinned and cut into wedges
1 Orange skinned and cut into wedges
1 Banana sliced
1 Kiwi sliced
1 date, finely chopped
1 tablespoon flax seeds
1 teaspoon orange juice (not from concentrate, let's get the real stuff here...)

Directions

1. Place Grapefruit, oranges, banana, kiwi in a nice bowl (it's your "presentation" bowl
2. Add dates, mix until combined through
3. Add orange juice until it coats all the fruit (if your orange is extra juicy this step is not necessary)
4. Sprinkle with flax seeds
5. FEEL GOOD ABOUT THE WAY YOU'RE STARTING YOUR DAY! :)

Xo

Thursday, July 29, 2010

Morning Eggs & Pesto


So today's recipe is a 2 parter... but fear NOT! It's still simple to make and delicious to eat... The first part is making a feta pesto and the second part is all about combining it and creating an egg-ceptional meal (too cheesy? yes, apologies for the lameness...)

My Eggy Twist

Part 1: Feta Pesto

Ingredients
4 cloves Garlic
3 Tablespoons pine nuts (toasted prior to use, just put in small saucepan without oil and cook on medium heat until you can smell aroma of pine nuts and they're "toasted"!)
4 Handfuls fresh basil (rough chopped)
1/3 + 1 tablespoon Cup cold pressed extra virgin olive oil
3 Tablespoons crumbled fresh feta cheese

Directions
1. In the food processor, add 1 tablespoon olive oil, pine nuts and garlic cloves until combined
2. Add basil, a little at a time, simultaneously drizzling in olive oil in between additions E.G. Some basil... whir... Some olive oil drizzled in... whir.... some basil... until all of the olive oil and basil are added into food processor
3. Add feta cheese until evenly combined throughout

OK! On to Part Deux!

Part 2:

Ingredients
3 Eggs (beaten lightly)
1 tablespoon whole milk (can use skim but for the right consistency, the whole milk goes farther, it's just a tablespoon... I promise you'll be fine...)
1/2 teaspoon butter
Pesto Mixture (see above)
1/2 avocado (rough chopped)
Pepper (to taste) - no salt, feta cheese is salty enough!

Directions
1. As mentioned, lightly beat 3 eggs in a bowl with 1 tablespoon milk until combined (don't over beat!)
2. Melt butter in saucepan over medium heat (not high, will make eggs tough) until butter coats entire bottom of pan
3. Add eggs and desired amount of pesto mixture (I added about a tablespoon and a half but this is completely up to you depending on how strong of a pesto flavor you want your eggs to have...)
4. Cook until desired consistency then plate (beautifully of course,) with some fresh cracked pepper over top
5. Garnish with chopped avocado, toast your favorite piece of bread, brew your desired brand of coffee and say it with me now: MMMM!!! GOOD MORNING!

Xo

Tuesday, July 27, 2010

Holy Guacamole!

Hey there... Sorry I haven't taken to my blog in a couple of days, prior commitments have inexcusably taken me away from this ole thing and for that I deeply apologize. But she's back... and with a spicy vengeance too! Today's recipe comes courtesy of my garden, it's a guacamole with a kick, and as always, simple to make but impressive to taste! So impress your friends, burn your enemies (but what a way to go!) but whatever you do, make sure you check out and enjoy today's summer recipe...

Holy Guacamole

Ingredients
2 Ripe Haas Avocados
2 Teaspoons Mayonaise
1 Lime (to use zest and juice)
1 and 1/2 Tablespoon Garlic Powder
1 Large Jalapeno Pepper (this can vary depending on desired spice level)
1 Medium-sized Tomato

Directions
1. Chop desired amount of jalapeno pepper FINELY (nobody wants a huge chunk of that stuff!)
2. Seed and Slice tomato into thin strips then dice these strips in 1/2-1/4 inch pieces (if you leave the seeds and insides of the tomato you will find your guacamole to be WAY too watery)
2. Scoop out the green good stuff in the avocado (don't miss any!) removing the pit and placing in medium sized bowl for mashing
3. Add mayo and mash! (Great to get out any anger or stress you may have been harboring during the day...)
4. Zest lime and add to avocado mash, taking care not to zest more than the green outer skin (the white part is bitter so stop before zesting that!)
5. Knock lime a few times against countertop to release juices, then cut in half and juice over avocado mixture
6. Add garlic powder and mix until combined
7. Add tomatoes and jalapeno until fully combined throughout
8. Find some delish chips and DIP!!!

Hope you love it as much as I did,

Xo

Thursday, July 22, 2010

FairyTale of Food

For @NYFoodGal written in the span of 10 minutes... Partly because I was bored, mostly because I adore her.

Once upon a time there lived a boy by the name of Alessandro. His friends called him Alex and his mother called him Alessio the Great, (a title he was loath but forced to accept) though in this story, we shall henceforth refer to him as simply Al. Al lived in a small cottage by himself, for at the age of eight his father passed on and his mother, a master chef, was forced to leave to find a living that would supper her and her son beyond the village borders. Luckily, young Al was an adept baker himself and so two months before his mother planned to set out, she tutored him in the intricacies of baking, always complimenting him with, "that will do" when he completed a recipe sucessfully or "yes! that will definitely do!" when he surpassed her expectations and occasionally, "no that will not do," on the rare occasion that the end result was not to her satisfaction. For sixty days she worked with Al to fine-tune and nurture his natural talents until day sixty one when, upon the complete inhalation of a divine slice of strawberry marzipan, she was finally sure that he was a much better baker than she, at which point she told him with a long kiss and tight hug that she felt confident he could survive on his own for a little while, promising to return when she could, waving as she walked out the door. Standing at the doorframe, watching his mother go, Al would forever remember how confident she appeared, smiling warmly at him from the end of their short walkway. He recalled how he smiled back then, looking at her intensely as if that would make her stay, and realizing from a brief flicker in her eyes that a deep sadness and worry overcame her as she went... but then the flicker disappeared and her loving smile radiated once more... perhaps he would be okay after all, he thought, not only at the time but also whenever he felt that he might not survive on his own. Two years later, because he heard no word from his mother nor was provided with any funds from her, he was forced to move out of his house, unable to keep up payments, and into a small abandoned cottage four villages away.

Each morning for the next eleven years, as hope for his mother's safe return dwindled, Al's baking abilities were able to sustain a sketchy outline of a half-formed existence that he came to accept as his life. Al woke up hours before he was due in to school to turn on the oven and bake something for his classmates. A little nutmeg... some brown sugar... a sprinkle of ground pepper... Al truly had a gift for combining the sweet and savory to create treats that tickled the taste buds no matter what one believed their previous preferences in cakes, cookies, breads to be. And so Al would rise before the sun, put to action his previous night's dreams about what should be mixed into his dough the following morning, and bake until golden brown his latest and greatest culinary creation. Al never complained nor minded the work but rather would not know what to do otherwise, for baking had become so ingrained in his life that he could scarce separate what he was meant to do for himself from what he was supposed to do for others.

But the recipients of Al's goodies did not deserve them, and were wicked little things, though Al only saw goodness and so did not see how unworthy they were of his daily delectables. His audience only expected his baked goods and never asked for them, knowing that just as the stars would shine, come 10am each morning, Al would appear down the path to school, hands full of baskets which in turn were full of food. "Give me 3 of the rosemary cookies Alex!" one of his classmates would order as Al happily doled out three of the desired. "Four of those!" "Bake more of these for tomorrow! And these!" Never a thank you, never a chip of appreciation for Al's hard work, (though never a sign that Al minded this treatment, because in truth, the kind-hearted Al did not.)

Then one day the ever-vibrant Al felt himself uncharacteristically sluggish by mid-afternoon, hardly able to walk home from school before falling into bed, thinking just as his upper eyelids closed upon his lowers that perhaps his aching body would come up with an especially good dream-molded recipe for the following morning. However, the next morning proved dark, and as thick thunderclouds covered Al's small house, so too did drowsiness and sickness befall his body. Al awoke, but could not lift his leaden head, instead listening blurrily to the intoxicating rhythm of rain pelting against the thatched roof... pst pst pst... pst pst pst... drip drip dip... drip drip... Al woke again hours later only to find that he had not only missed the day at school but was also still feeling terribly sick. The rain had not subsided and so, lulled back to sleep by nature's song, he slept on...

Meanwhile, the students at school grew restless, first when Alex did not appear upon the path in the morning and then throughout the day as no buttery croissants or melty scones were consumed due to Alex's absence. "What an outrage!" One cried, "An absolute inconsiderate dolt!" another declared. Though back in the comfort of his room, Al slept unaware of the turmoil his absence had caused at school.

Finally, Al opened his eyes the next morning as sunlight danced across his bedsheets. He felt renewed and refreshed and though Al wasn't sure of the time, he knew that if he hurried, he could be on time for school. Suddenly, a knock sounded at his front door and Al jumped to find out who this morning visitor could possibly be.

"Alessandro?" The woman at his door beckoned.
"Yes, I am he."
"How do you do? My name is Tuvia Gimbrelle and I have come to taste some of your delectable treats. I own a small factory a half day's walk straight down your road and if your food is half as good as I gathered it was from the complaints of those students I spoke with yesterday, then I think we may be able to work out some sort of deal."
"A deal? To sell my food?"
"Yes Alessandro, to sell your food across the land!"
"May I ask why you have not come sooner, I have been baking for years on end."
"To tell you the truth, I wish I knew. I always walk past the school on my delivery route and never got wind of your baking abilities. The only reason I am here today at your door is because as I walked past yesterday, the sound of cries and whimpers coming from the playing grounds worried me so much that I had to ask of the children what was wrong. I found out that each and every student in the school was complaining of starvation due to the absence of their self-appointed baker. I knew not from any compliments but their mere alliance to you and anger at your supposed betrayal that your food must be something extraordinary and found it strangely comforting that the cause of my hearing it was due to the callousness of these students I dare hope you do not call your friends! Had you shown up at school as you have apparently done for years, dutifully handing out your baked good silently without causing such a ruckus, I have no doubt that your talents would have gone unawares. Yet, because you missed this day and your schoolmates complained so loudly, here I am, ready to taste! Their selfishness paved the way to your selflessness, and for that, perhaps you better thank them after all!"

Stunned at the story this stranger told, Al moved noiselessly to his kitchen and sat at the small table there for a minute, day dreaming about something delicious to prepare for the spectacular stranger that was Tuvia Gimbrelle. The woman joined him at the table and then remained there, staring up in revery as Al went about setting down pots and pans, turning on and off ovens, checking doughs and going through his usual routine. Hours passed, and three batches of pink peppercorn cookies, two peanut butter banana layer cakes, and a half dozen blueberry cheese doughnuts later, Tuvia Gimbrelle looked up at Al's beaming face with a smile that surpassed his own as he asked her, "well? how was it?" The intriguing woman paused a minute, filling the air with the sweetness of the unknown soon to be discovered, and in a whisper ripe with supreme happiness replied, "Yes my son, this will do, this will most absolutely do."

In A Perfect World...

My apologies for taking a short break from the blog, I promise to be more diligent in writing every day from now on for those of you who follow my little culinary musings... Today I'd like my discussion to center around a little tidbit I heard earlier on a TV program that went something along the lines of...

"....increasing your daily intake of fruits and vegetables will automatically decrease your overall caloric intake because it will make you feel full without consuming nearly as many calories as would be the case without this change..."

In other words, if you eat your fruits and veggies instead of junk food, you'll feel full just as you would with the bad stuff HOWEVER unlike eating a pile of cookies or bag of chips, your fullness will result from eating food containing significantly fewer calories than would be the case with this latter set of foodstuff THUS you will lose weight.

Sounds simple? Well, it isn't always simple... cravings do of course come into play, but I think the answer to following this little program can be found in these two concepts: SEASONALITY and EATING LOCAL. Seasonality, could mean anything from having a kiwi, orange, grapefruit, mango salad for breakfast in the summer to a butternut squash soup in the late fall and winter... If you understand and take an interest in what fruits and vegetables are in season at any given time and consume them accordingly, you will automatically be increasing your intake just through this awareness and excitment. Secondly, eating local helps as well for if you decide upon having whatever it is that your geographical region specifically grows, (arguably hard in some parts of the country to be sure,) you will undoubtedly find these things to be the freshest and tastiest of their kind... nothing like a crisp and sweet red delicious apple just picked that morning from the autumn dipped tree... or a sun-ripened strawberry plucked from the field in early June mere hours before it hits your tongue... In this way, you'll gain a deeper appreciation for the taste of fresh foods and find yourself wanting to eat more of them... now doesn't that sound better than that packaged, processed, artificially flavor-inserted, I've-been-on-this-counter-for-months junk?

Think about it and get back to me...

Xo

Wednesday, July 21, 2010

Guest Recipe! Eggs Mornay

Hi all! Hope the week has been going well. Here is a little mid-week delight for you to try... the recipe comes courtesy of "A Baker's Dozen: Egg Recipes," an online e-cookbook sent to me via the lovely twitterer @victorvsampson. I decided a few days ago to feature guest recipes that I felt would make great summer treats and eats. So now, without further ado... Eggs Mornay! Try it, fry it... hope you enjoy! Also, if you have any great recipes you'd like me to share feel free to tweet or DM me @OrganicEats and I'll post them on my blog!


Xo


EGGS MORNAY



Ingredients:

6 eggs

2 tablespoonfuls of butter

2 tablespoonfuls of flour

1/2 pint of milk

1/2 teaspoonful of salt

1/2 teaspoonful of paprika

4 tablespoonfuls of grated Parmesan cheese


Instructions:

Rub the butter and flour together, add the milk, stir until boiling, add the salt and paprika, and if you have it, a teaspoonful of soy; pour half of this sauce in a shallow granite platter or baking dish. Poach the eggs, drain them carefully, and put them over the top of thesauce, cover with the remaining sauce, dust with Parmesan cheese and run in the oven a moment to brown.


To check out more recipes from this e-cookbook, please visit http://www.camphawk.com/recipes/eggs/bakersdozen2.html and send my courtesies to Victor Sampson for the heads up!


Sunday, July 18, 2010

Not-So-Pesky Pesto Recipe

Not-So-Pesky Pesto Recipe

This quick and easy pesto recipe is perfect for a summer outdoor dinner on the patio, paired with fresh sliced mozzarella cheese, tomatoes and a starry mid-summer sky....

Ingredients:
5 medium-sized garlic cloves (chopped)
3 tablespoons pine nuts
4 handfuls fresh basil
2 teaspoons fresh grated parmesan cheese
3/4 cup cold pressed olive oil
1 teaspoon salt
1 teaspoon pepper

1. Peel and rough chop 5 medium-sized cloves of garlic
2. Over medium high heat, toast 3 tablespoons of pine nuts in a saucepan, just until you can smell the sweet and nutty aroma they give off
3. Add pine nuts and garlic in a food processor and whir until combined
4. Add 4 handfuls of basil (rough chopped) and 1/4 cup oil until combined
5. Slowly drizzle in remaining oil until mixture becomes a paste
6. Add parmesan cheese, salt, and pepper to blender and whir until fully combined

Pour into bowl and garnish with one or two basil leaves and a couple of pine nuts. Delicious as a drizzle over a mozzarella and tomato salad!

As always, let me know if you try the recipe! Love to hear feedback!

Yours in Pesto,

Xo...