Fennel & Orange Salad

Hello, hello, anyone out there? I'm still here, really I am. I've quit putting pressure on myself to blog every week because it just isn't happening. Eventually I'll get back to it.

I am excited to say I have been cooking more. Creating and trying new recipes. You can only imagine how many mini left over meals I have in my freezer. You'd think I'd be posting more right? It's challenging to get photos for the blog. When I'm cooking a recipe that I think will be delicious, I have the camera ready. Of course that's when I'm disappointed and I think, no way is anyone going to eat that. It's when I don't think of being ready to take photos that a dish turns out great. It's funny how things work out that way. Anyway, I then have to make the dish again so I can get some good photos. The life of a food blogger. Rough, I know. :) I only want the best for you. What can I say.

This dish is so refreshing. I made this right before Memorial Day weekend. When my mom and dad arrived for the weekend, I handed a bowl of this salad to my mom and said let me know what you think. She devoured it as I did. She looked up after and said, I need that recipe. There you go...two thumbs up from two true foodies.

I've wanted to try raw fennel for a long time. I've seen SO many recipes with raw fennel that look really good. I was reading a cookbook (one of my favorite things to do) and came across this recipe and actually had everything except the fennel. Luckily it is in season so it's easier to find right now and cheaper to buy. I got out my madoline and sliced it really thin, which I recommend. You can use a knife if you don't have one. Just watch the fingers!

What is really crazy is you can see the two different oranges in the picture. One looks more like the color of grapefruit but it is an orange, really it is. The darker one came from the farmer's market and the other from the grocery store. Hum..what?! It was definitely sweeter too. Lesson learned. For the highest quality vegs/fruits, buy from the Farmer's Market...if you can. We know that but it's not until you see the same piece of fruit a totally different color that you know it's true.

Fennel and Orange Salad

2 fennel bulbs (2 lbs), washed and core removed. Sliced ~1/8 inch thin
3 large oranges, peeled, segmented or quartered and cut into 1/4 inch pieces (save the juice)
1/2 cup mild black olives, sliced
1/4 cup fresh mint, chopped
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
Salt and pepper

Add fennel, oranges, black olives, mint to a large mixing bowl and toss well to combine. In a small bowl, mix the lemon juice, any remaining orange juice, salt and pepper. Add to the fennel mixture and toss to combine. Check for seasonings. Serve! Can be refrigerated for a couple of days.

Adapted from Best American Side Dishes
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Greek Style Green Beans

Vegetables. We have a love-hate relationship. 

Most vegetables are pretty low on the flavor scale and they're another dish to cook and clean. Sometimes it's just easier to ignore them all together but then my conscious speaks up and reminds me that I need to eat my vegetables so what's a girl to do.

I give it my best shot. I always have the greatest intentions when I go to the farmers market or grocery store each weekend. The fresh organic vegetables look so good and I think, I'm going to create something fabulous.  Guess what happens...nothing! The end of the week comes and they're still in my veggie bin. 

Every now and then I hit a home run and actually clean my plate. Like when I made these green beans. They're flavorful and just something different. I think part of it is just spending some quality time with your vegetables rather than doing the usual steaming or sautéing. 

The dressing I used on the beans is my favorite greek salad dressing. Take some romaine lettuce, tomatoes, cucumber, feta and this dressing and I'm in heaven. I have eaten it for days in a row. Really yummy. I think it would be good on about anything.

Greek Style Green Beans

1 lb. washed and trimmed green beans

1 tablespoon clarified butter (or your oil of choice)

2 large tomatoes, chopped

8 oz. crumbled feta cheese

Greek Dressing:

1/4 cup extra virgin olive oil

30 whole pitted kalamata olives, chopped

2 tablespoons red wine vinegar

1 teaspoon sugar

1 clove garlic, minced

salt and pepper

To make the dressing, add the olive oil, vinegar, sugar, garlic and salt/pepper to a small blender or chopper and mix it well (it also can be done by hand). In a mixing bowl, add dressing and stir in the olives. This will stay good in the refrigerator for at least a couple of weeks. 

In a large saute pan, add your butter or oil and when hot, add your green beans. Salt and pepper your green beans. Sauté the beans and when they start to get some color on them, add 1/2 cup water and cover to steam. When still green but with a slight crunch, remove from pan and add to a large bowl. Add dressing, cheese, tomatoes and mix well to coat all of the beans. Check for seasoning and add more salt and pepper if needed. Serve warm but also good at room temperature.

Greek Salad Dressing adapted from the Pioneer Woman

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Roasted Garlic Mashed Cauliflower

I've been wanting to make this cauliflower dish for a while. A couple of years ago I made some mashed cauliflower without the roasted garlic and it was delicious. Rich and creamy. I've been dreaming of it ever since. This is a lighter version but the flavor is amped up with the roasted garlic. It's one of those dishes you taste to make sure the seasoning is right, and believe or not, it was perfect the first time. This would make a terrific side dish for anything you'd normally serve with mash potatoes or polenta. You won't miss the potatoes with this one.

I've been cooking all afternoon. Every now and then I get the urge to prepare for the week ahead so I'm not scrambling at 7pm on Monday night trying to figure out what to have for dinner. I hate it when that happens because then I end up eating something not so good for me. Today I made a few dishes that I can eat throughout the week. One of my favorites that I made for the week and that helps me get my veggies in is this Crunchy Walnut Salad. I love it. It's great with sandwiches or a piece of chicken. 

Hope everyone has a good week ahead and has the time to make and enjoy a few meals! 

Roasted Garlic Mashed Cauliflower

1 large head of garlic

1 large head of cauliflower, cleaned and chopped in large chunks

1 tablespoon Olive Oil

1/4 cup cream (could use half-n-half, milk or coconut milk)

1/4 cup chicken stock

2 tablespoons butter

salt and pepper 

Parsley, chopped (garnish)

In a large saucepan, add cauliflower and add enough water to cover cauliflower. Add 1 tablespoon of salt. Cover and bring to a boil. Remove the lid when boiling. Check cauliflower after 8-10 minutes to see if fork tender. When fork tender, drain the cauliflower and then add back to saucepan if using an emersion blender or to a food processor or blender. Add butter and cream. Mix or blend until creamy. Add a tablespoon of chicken stock until cauliflower resembles mash potato consistency. Taste for seasoning and add salt and pepper as you prefer. Sprinkle with parsley and serve hot. Serves 4-6.

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Blueberries with Lemon Curd and Mascarpone Cream

You never know what each day is going to bring. My uncle passed away unexpectedly on Friday. He was such a good man. I know he didn't realize how much and how many people liked and cared about him. A good life cut way to short. I dedicate this posting to my Uncle Jeff. A very special man who will be sorely missed.

Spring is here, actually it's been here since January in California. I think we had fall, skipped winter and went straight to spring this year. I know many of you on the East coast had the worst winter ever. It is nice to see flowers blooming and to hear the birds chirping in the morning. My kitty loves it!

A little bit about this recipe. It is great for company because you can make it in advance. I love strawberries with mascarpone so I thought it would be interesting to try something similar with blueberries. Lemon and blueberries go together like basil and tomatoes. They bring out the best in each other. It's a rich dessert so you don't need a lot. I added crumbled cookie to add some crunch to the creaminess. I think a great dessert is one where you have several different textures. Hope you enjoy!

Blueberries with Lemon Curd and Mascarpone Cream

1 pint blueberries (washed and dried)

4oz mascarpone

1/4 cup heavy whipping cream

3 tablespoons lemon curd (Trader Joe's brand is yummy)

Zest of one lemon

1 tablespoon sugar

1 cookie, crushed (I used an Amaretto cookie. Could substitute biscotti or something really crunchy)

1 tablespoon fresh mint, chopped

Place a third of the blueberries in each serving dish. Add a tablespoon of lemon curd to each bowl. In a small mixing bowl, add the mascarpone, heavy cream, sugar and lemon zest. With a hand mixer, mix until the consistency of whipped cream forms. Add about 2 tablespoons to each bowl on top of the lemon curd. Sprinkle the top with the cookie crumbs. Garnish with fresh mint. Serves 3.

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Beet & Goat Cheese Salad with a Blood Orange Vinaigrette

Sounds very gourmet-ish doesn't it? I love blood oranges, not necessarily to eat on their own but for sauces and vinaigrettes or even cakes. They're in season now so I usually get a bag of them and squeeze the juice out of each of them and either whip something up or freeze the juice in ice cube trays for later. This time I decided to make a vinaigrette.

Here's my thoughts on making a salad. If I make a fruity dressing, I don't usually pair it with tomatoes or cucumbers, stuff that you have in a typical green salad. Instead I will add goat, feta or blue cheese and then either some fruit, like strawberries or orange segments or caramelized onions, beets or even butternut squash. Then I top it off with some chopped nuts. It's a nice change to your regular green salad. Hope you enjoy!

Beet & Goat Cheese Salad with Blood Orange Vinaigrette

1 pkg or 4 cups of baby salad greens, cleaned and dried
1 pkg or 6-8 small cooked or roasted beets (I buy them already cooked), chopped into 1 inch pieces
8 oz. goat cheese
1/4 cup chopped nuts (I used the "Slightly Sweetened" Walnuts from Trader Joe's)

Blood Orange Vinaigrette

5-6 small blood oranges, juiced - should have about 1 - 1 1/2 cups
1 tablespoon unfiltered honey
1/2 cup oil some unflavored oil since you want the taste of the oranges to come through. (I use less oil than the typical dressing recipe which is 1 part acid to 3 parts oil)
1 tablespoon champaign vinegar
1 teaspoon dijon mustard (I love the Amora French mustard above)
salt and pepper

In a large mixing bowl, add your clean greens, beets, and goat cheese (torn into small pieces). Add a couple of spoonfuls of vinaigrette to the salad and mix lightly. Taste a green to see if you have enough dressing. If not add a bit more. Add nuts and mix well. Serve immediately.

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Kahlua Hot Chocolate

Need something that will warm your belly and make you feel good all over. I've got it for you. This hot chocolate is not for wimps. It's rich and chocolately with a touch of coffee liquor to take it over the top. 

I think it's because of all the rain lately but this morning after lunch, a cup of hot chocolate sounded so good to me. I'm trying not to eat cow dairy except small amounts of butter or cream. Sounds strange but it works. As such, I had to get creative. My mom and I bought some Unsweetened Chocolate Almond Milk over the holidays as she had seen a really good recipe for Hot Chocolate that she wanted to try. I bought some knowing I'd find something to do with it. The key is "unsweetened". There is also the Sweetened Chocolate Almond Milk. Don't go there. My version has a lot less sugar in it.

I was going to do my taxes today but instead I'm watching the Oscars and enjoying a cup myself right now. I find it amazing that it's on the entire afternoon and into the evening this year. It's definitely Oscarmania!  Take a breather and enjoy a cup yourself!

Kahlua Hot Chocolate

1 cup Unsweetened Chocolate Almond Milk

1/4 cream (can use Half & Half or milk)

1 cinnamon stick

1/2 tsp. vanilla extract

2 tablespoons Kahlua (can do 1T if don't want to taste the alcohol)

2 squares bittersweet chocolate bar, chopped (like Ghirardelli) and a little extra for garnish

1 tablespoon sugar

pinch salt

Whipped cream (homemade or from the can)

In a small saucepan, add all of the ingredients except the whipped cream. Bring the mixture to the brink of boiling, stirring often. Then turn off the heat. Pour into cups. Top with whipped cream and chocolate shavings. Enjoy. Makes two small cups or 1 large cup. 

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Turkey Tamale Pie

Happy Saturday everyone! I've been in the kitchen this afternoon cooking up a few recipes. Sometimes you're in the mood to cook and other days, not so much. I think the reason I'm not always in the mood to cook is the cleanup. I am a messy cook. I get stuff all over floor, in the crevasses (you know, between the oven and the counter), the stove, you name it. I don't mind the dishes, it's all the other disasters I make. It's usually worth it...depending on the day and how the dish turns out.

Tomorrow is Super Bowl Sunday. I think it's almost become more about the food than the game, depending on who you ask. It is the second most popular food and beverage consumption day after Thanksgiving. I can see that. They say Americans will eat over 1.25 billion wings tomorrow, drink 50 million cases of beer, spending an average of $68 on food for the Super Bowl. That's a lot of good food and drink.

Did you know that each winning player gets paid $92,000 and each losing player $46,000? I'm sure with the millions they make each season, this isn't much to talk about. The trophy itself is worth $25,000. A few interesting facts.

I had planned to post a Super Bowl worthy dish but ran out of time. My usual excuse. There are quite a few on the blog already that would be good if you're scrambling to find a recipe - Party Meatballs, Easy Turkey Chili, Olive and Cheese Crostini, and Crab Bites to name a few.

This Turkey Tamale casserole is great for a weeknight. You can even make it on Sunday and then heat it up on the night you want to serve it. The flavors are great. All you need is a salad or vegetable on the side and you're ready to go.

Turkey Tamale Pie

Meat Mixture
1 pound ground turkey
1 medium onion, chopped
4 cloves garlic, chopped
1/2 cup pitted green olives, chopped
1 14.5 oz can diced tomatoes, undrained
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cinnamon
Salt and Pepper

Corn Topping
4 cups water
1 cup cornmeal
4 tablespoons butter
2 teaspoons salt
1 teaspoon black pepper
2 cups shredded Monterey Jack cheese or I substituted 1 cup Pecorino Romano (sheep cheese)

Preheat your oven to 375 degrees. In a medium saute pan, cook turkey, onion and garlic, salt and pepper until meat is cooked through. Add tomatoes, olives, cumin, chili powder, and cinnamon. Mix well. Taste for seasoning. Add salt and pepper if needed. Transfer to a 13x9 inch pan.

In a large saucepan, add water and whisk in cornmeal over medium high heat. Mix well and and stir for about 5 minutes until the mixture is thick. Remove from heat and add butter, salt, pepper and 1 cup of cheese. Mix well. Taste for seasoning. Pour or spoon over the top of the meat mixture and spread it evening over mixture. Sprinkle with remaining 1 cup of cheese. Bake for 25-30 minutes or until the mixture is bubbly around the edges. Serves 8. Freezes well too.

Adapted from Better Homes and Garden Mexican Authentic & Delicious
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Turkey & Vegetable Stuffed Peppers

Happy New Year! I am finally getting back into cooking mode. I think I ate so much good food over the holidays that my taste buds were spoiled.

I had such a great holiday. We did our usual which was to go up to my brother's place in southern Oregon. The weather was beautiful, probably the warmest Christmas we've ever had there. Both my brother and sister-in-law are terrific cooks and we eat REALLY well. It's all about food, laughter and just hanging out together.

On New Year's Eve, we decided to do drinks and appetizers. My sister-in-law made Oysters G-Feller which were amazing. We also made Olive Crostini,  Armadillo Eggs and Buffalo Chicken Wings. Talk about delicious...

On New Year's Day, we had our customary Fried Wontons. Someday I'll share this recipe with you because it is amazing and something we all look forward to indulging in each year. It's a family thing as we set up a wonton assembly line and all make them together. Believe me, this saves a lot of time.

They also did a smoked pork shoulder and a Virginia ham, among other things. Let's just say, we were pleasantly stuffed the whole time we were there.

Back to the recipe at hand. I have tried several stuffed pepper recipes and haven't been a fan of any of them. I saw this one on TV the other day and thought it sounded interesting. It's actually really good and the turkey meat stays moist from all the veggies which your kids will never know are there. Assuming you can get them to eat a pepper. :) I served it with a yummy greek salad. Something I could eat everyday. Here's the recipe...enjoy!

Turkey & Vegetable Stuffed Peppers

Greased 8.5x11 Baking pan:

5 red, yellow, orange peppers, cut in half and seasoned with salt and pepper

Food processor: 
1 large carrot, peeled and cut into one inch pieces
2 ribs of celery, cut into one inch pieces
1 medium sized zucchini, cut into one inch pieces
1 leek, cut into one inch pieces
2 garlic cloves, peeled and smashed
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper

Small bowl:
3 slices of regular white bread or gluten free bread
1/2 cup milk or half-n-half or almond milk (plain) or coconut milk or half water/half cream

Large bowl:
1 large egg
1/2 cup Pecorino Romano Cheese
1 lb. ground turkey or beef

Other:
1/3 cup white wine
2 tablespoons clarified butter or oil

Instructions:
1. Preheat oven to 400 degrees.
2. Spray your baking sheet with non-stick cooking spray and place your seasoned peppers, cut side up.
3. In a small bowl, add your bread and milk and let it soak for 15 minutes. As the bread softens, use your hand to break up the bread into small pieces.
4. Add all veggies and spices to your food processor, pulse until well mixed.
5. Heat a saute pan and add 2 tablespoons of oil/clarified butter. Once hot, add your vegetable mixture. Cook for 5 minutes until hot and then add wine. Cook mixture for a few more minutes or until the wine is fully absorbed into the mixture. Remove from heat and let cool.
6. In the large bowl with the egg, turkey and cheese, add the cooled veggie mixture, and soaked white bread. Use your hand to mix well.
7. Fill each pepper with turkey mixture. Sprinkle tops with a little more cheese and drizzle with olive oil. I also sprinkled with salt and pepper.
8. Bake for 50 minutes or until the internal temperature reaches 165 degrees.
9. Serve! Great as leftovers.

Adapted from Giada De Laurentiis
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