Sunday, August 1, 2010

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...