I Pray to Gouda

The French 75

2011-07-17T11:03:00.001-07:00

Whoa! A cocktail on I Pray to Gouda?

One cannot live on food alone.

Wait.

Well, whatever, anyway. It’s time for me to blow your mind with a simple but classic summer drink. It’s also time for me to attempt to convince you not to drink three. You live and you learn, folks.

Do NOT buy that bottled lemon juice. I will hunt you down and beat you.

The French 75

makes 1 drink

1 lemon

3 Tb gin

1 1/2 Tb fresh lemon juice

1 Tb simple syrup

1 cup ice cubes

1/4 cup dry sparkling wine (brut Champagne, etc.)

Using zester or paring knife, slice peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside.

In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with sparkling wine.

Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and serve immediately.

Farfalle with Salmon, Mint and Peas

2011-07-16T12:44:00.001-07:00

I wish I hated pasta. But I can’t. I can’t hate it. I don’t care if it’s long and skinny, shaped like a bow or shell or comes stuffed…I want it and I want a lot of it. Give me a choice between a slice of chocolate cake and a bowl of pasta smothered in Parmesan and I’ll eat both go right for the bowl of carbs.

Here’s a pasta dish you can feel good about eating. Fresh salmon, lemon and a touch of mint gives it a complex mix of flavors, but it’s a cinch to make (especially when you have five girls coming over to watch Bachelorette and
play drinking games based on how many times that idiot Ashley says the name, “Bentley”).

Farfalle with Salmon, Mint and Peas

1 lb farfalle (bowtie)

1 1/2 lb skinless salmon filet

Coarse salt and freshly ground paper

Juice and finely grated zest of 2 lemons

1 pkg frozen peas, defrosted

2 Tb unsalted butter

1/4 cup chopped fresh mint

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot.
Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.
Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.
Slide entire contents of skillet onto pasta; add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.

When in Portland…

2011-05-07T11:33:00.001-07:00

“Why are you going there?”

This tends to be the response you’ll receive from sunshine-loving Californians when you inform them of an upcoming weekend jaunt to the cloudy Oregon city of Portland. The answer? “Why not?” Portland is quickly establishing itself as a progressive actor on the arts and cuisine fronts and if you know me, you know I like to eat my way right through a vacation. I can skip the stupid tourist sites and simply go to bed happy if I’ve conquered a city’s best eats. Here are the highlights of my recent trip to Portland. It’s mostly food-related. Why do you look so surprised?

Touche Restaurant and Bar

Do NOT go into this restaurant expecting much by the way of its innards. As in, I think my travel buddies and I may have witnessed some of the worst art we’ve ever seen. I’m not sure what the heck was going on at this place, but I’ll tell you this – their food took my mind off the hideous wall hangings. The lasagna di forno nearly made me faint and Julia’s and Kristie’s gnocchi rendered them almost unable to talk. Pair all that with a reasonably priced Malbec (Trabiche 2008) and a hot, Italian waiter (what? How can I not include that part?) and you’ve got an amazing meal.

Cacao

Why do I love traveling with my friends? Well, because after stuffing ourselves so full of Italian fare

that we nearly had to roll out of Touché, instead of trekking to a martini bar like any good 30-year old girl would, we hopped right on over to Cacao for sipping chocolate. And promptly made ourselves sicker than dogs because we. couldn’t. stop. The girls and I ordered the samplers (cinnamon, spicy and dark). I think I’d go back and just get the cinnamon, to be honest. But you’re the star in your own chocolate world, so go take a spin at Cacao.

Public Domain Coffee

Whoa. This place actually made me feel bad for ever going to Starbucks. Downtown Portland sees coffee as an experience, not a simple caffeine quencher. That being said, it means your cup of joe isn’t going to only take 30 seconds to get to you at Public Domain. Instead, they are going to make sure it blows your mind and slooowly drip it into its awaiting cup. The girls bought espresso drinks (hand-pulled!) and I went with an Ethiopia Sidamo drip. Public Domain also serves pastries from a local baker (literally. Down the street). Go for the almond croissant.

Mother’s Bistro

Look. You aren’t going to find a better breakfast joint. Just face it and roll with it. From pecan
cinnamon rolls (holy isssssh) to crab benedict to OMGTHEBESTOMELETTEOFMYWHOLELIFE, Mother’s has breakfast down. My only warning is that we waited for roughly 45 minutes and I thought the girls were going to gnaw off their own arms. Or mine. Seriously one of the best breakfasts I’ve ever had (I say “one of” because I’ve been to Pancake Pantry in Nashville, and let’s just leave that for another travel post).

Paragon

Fresh, local food and a gorgeous ambience (fireplace!) Only drawback? They wouldn’t serve us another glass of wine at 10:01 because they had “closed.” Major malfunction. However, the gorgonzola cheesecake made up for it. What a genius idea. If you order wine and there is more than one of you imbibing, I’d heartily suggest ordering a bottle, as their prices justify it. Well, in my mind, anything justifies a full bottle, but…you know.

Waterfront Bike Rentals

Well, with all of the food intake, there unfortunately comes a time when the caloric intake catches up to you and you should probably get in some exercise. Enter Portland’s Waterfront Bike Rentals. I was a tad bit wary (I’m clumsy. I fall off my own feet, I could barely imagine two wheels), but I consider this one of the best parts of the trip. The staff is incredibly helpful, knowledgeable about the trails and routes, and the prices are cheap. Take your bike up to the Oregon Zoo and come back down through the Nob Hill District and hit Kenny and Zukes for lunch. Their subs are to. die. for.

And there you are – a quick guide to an active, cultural city on the West coast. I’d lastly recommend jumping on Portland’s MAX rail – great public transportation on the cheap. Happy travels!

Pork + Broccoli Stir Fry

2011-04-04T20:22:00.001-07:00

You know why I love stir fry? I love stir fry because it’s a one pot meal that gives you a protein, a starch and a veggie. I don’t have to think about what healthy green thing I’m going to put on the side, because it’s already in there.

That’s what I call efficiency, friends.

(P.S. Ho.ly. COW. Have you tried those Jell-O Temptations pudding thingamabobbers? Sweet baby Jesus. They tout that they’re only 60 calories each, but damn if it doesn’t become a moot point when I eat three of them.)

Pork and Broccoli Stir Fry

adapted from Martha Stewart

1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice

1/4 cup soy sauce

1/4 cup rice vinegar

1 tablespoon cornstarch

2 teaspoons vegetable oil, such as safflower

1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced

3 scallions, white and green parts separated and thinly sliced

1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.

In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.

Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.

Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

Parlez-Vous Coq au Vin?

2011-03-31T10:18:00.001-07:00

Chicken in wine. That’s what it is. If you tell yourself, “It’s simply chicken in wine,” then coq au vin will become a jumpable hurdle, a reachable goal, a climbable wall.

Or, you can just walk into your friend’s house after she’s already labored over it and nearly lick your bowl clean.

Coq Au Vin

courtesy of Ina Garten

4 ounces good bacon, diced

1 (3 to 4-pound) chicken, cut in 8ths

Kosher salt and freshly ground black pepper

1/2 pound carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle (375 ml) good dry red wine such as Burgundy

1 cup good chicken stock, preferably homemade

10 fresh thyme sprigs

2 tablespoons unsalted butter, at room temperature, divided

1 1/2 tablespoons all-purpose flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlicand cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to thestew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Shrimp Farfalle with Peas and Cilantro

2011-03-30T13:41:00.000-07:00

I was off from work today. Something about Cesar Chavez, yadda yadda. I had all of these grand plans – laundry, work, bathing the dog…

What did I really do? Watched copious amounts of 48 Hours, Dateline and Keeping Up with the Kardashians, napped, pondered the state of my eyebrows and went to Target to buy roughly $75 worth of stuff I totally did not need.

Yeah, I’d call that success.

Unfortunately, 5pm rolled around and I was ravenous. Hi – I may as well be living in a nursing home. Blue plate special, anyone?

Luckily, this meal is delicious, easy and fast. I recommend following it up with Ben and Jerry’s Phish Food.

Shrimp Farfalle with Peas and Cilantro

2 cups farfalle pasta

1 Tb unsalted butter

1 large shallot, finely chopped

2 cloves garlic, finely chopped

2 cups frozen green peas

1 Tb chopped fresh cilantro

1/4 tsp kosher salt

1/2 tsp freshly ground black pepper

1 lb frozen cooked shrimp

1/2 cup grated fresh Parmesan cheese

Melt butter in large saucepan over medium-high heat. Add shrimp and shallot to pan and cook until shrimp are dethawed; add garlic, salt and pepper and peas and cook on medium for 2 minutes. Meanwhile, cook pasta. Drain pasta and add to saucepan; stir in cilantro and Parmesan.

Girls’ Night Gets Fancy: Curried Carrot Soup and Tarragon-Braised Chicken

2011-03-28T20:09:00.001-07:00

Look. I’m the last person who is going to get on your case about whipping up a quick lasagna, or ordering a pizza when your friends come over for a low-key movie night. This gets harder and harder to do now that 98.4% of my friends have figured out I’m a food blogger (the other 1.6% just think I’m a nutcase for photographing a pan of sautéing onions). However, some nights just call for adding a

touch of pizzazz. Enter my friend, Carolyn (I affectionately refer to her as Caro Syrup. I dunno why. I could be because everything = food to me) who brought over the ingredients for a delicious soup and a comforting side dish.

Curried Carrot Soup with Roasted Almonds

1/4 lb frozen carrots

2 tsp olive oil

1 small white onion, sliced

1 tsp minced garlic

3/4 tsp mild or medium curry powder

1/2 tsp salt

4 cups chicken broth (use veggie to make vegan!)

1/2 cup chopped or slivered almonds

Steam carrots on stove or in microwave according to package directions. Meanwhile, heat olive oil in a medium pot. Add onion and sauté on medium heat until translucent and beginning to brown. Stir in garlic, curry powder and salt, and cook until fragrant. Transfer to a blender or food processor and add cooked carrots. Add 2 cups broth, and blend until smooth. Transfer mixture back to pot, turn heat to high, and stir in remaining broth. Bring to a simmer and season with more salt, if necessary. Divide among bowls and top with almonds.

Braised Chicken with Red Potatoes and Tarragon Broth

2 tsp olive oil

1/3 cup finely chopped shallots

1 lb skinless, boneless chicken breast halves, chopped into bite-size pieces

2 1/2 cups fat-free, less-sodium chicken broth

1/2 cup dry white wine

1 tsp chopped fresh tarragon

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 12-oz package red potato wedges

2 Tb chopped fresh flat-leaf pieces

Heat oil in large saucepan over medium-high heat. Add shallots to pan and sauté 1 minute. Add chicken and sauté 2 minutes or until browned. Add broth, wine tarragon, salt and pepper; bring to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes; simmer 5 minutes or until potatoes are tender. Remove from heat; stir in parsley.

Yam and Black Bean Tacos

2011-01-31T14:29:00.001-08:00

No, trust me. They’re good. This coming from someone who eats a whole lot of the more traditional version of this dish.

Side note: whoever invented Taco Tuesdays should win the Nobel Peace Prize.

Yam and Black Bean Tacos

3 sweet potatoes, cut into 1” cubes

2 Tb olive oil

2 cloves garlic, finely chopped

1/2 Tb cumin

1 tsp chili powder

1 14-oz can black beans

1 cup fresh cilantro, coarsely chopped

corn tortillas

Cilantro sour cream (see recipe below)

Heat olive oil on medium heat in sauté pan. Cook garlic for about 30 seconds, then add chopped sweet potato. Cook for five minutes, then add in black beans, cumin and chili powder. Season with salt and pepper, if desired.

Warm corn tortillas in a dry sauté pan or in the microwave. Top tacos with fresh cilantro and cilantro sour cream.

Cilantro Sour Cream

This is pretty easy. Don’t hurt yourself.

1 cup sour cream

1 cup cilantro

Blend in food processor. Lick bowl.

What a Crock.

2011-01-27T09:50:00.000-08:00

In my years (what, like, 5 maybe?) of cooking, I’ve tended to snub the crock pot. Or, “slow cooker” is the new, politically correct term for it these days, I guess. Visions of pot roasts (haven’t warmed up to those yet), sticky stews and weird oatmeals have turned me off to this machine.

Now I think that maybe Baby Jesus sent his angels down in the form of crock pots. There’s no other explanation for something that takes a bunch of ingredients, sends you on your merry way for hours on end and cooks your dinner while you’re gone. It’s a dang Christmas miracle.

I should warn that this particular slow cooker recipe takes a bit more work than the usual, “stick that there chicken in with some salsa and you got yourself a dandy meal.” But stick with me.

Meatballs in Tomato Wine Sauce

adapted from Not Your Mother’s Slow Cooker Recipes

For the sauce:

2 TB olive oil

1 large yellow onion, finely chopped

2-3 cloves garlic

1/4 cup dry red wine

One 28-oz can diced tomatoes, with juice

One 6-oz can tomato paste

1 tsp salt

1/2 tsp black pepper

1 tsp minced fresh basil

1 tsp minced fresh oregano

1/4 tsp ground allspice

1 bay leaf

2 Tb minced fresh parsley

For the meatballs

1.5 lbs lean ground beef

1 cup plain dry bread crumbs

2 large eggs

3 Tb freshly grated Parmesan cheese

1 tsp salt

1/4 tsp black pepper

1 tsp minced fresh basil

3/4 tsp minced fresh oregano

1/4 cup minced fresh parsley

dash of ground allspice

1.5 Tb olive oil

1/4 cup dry red wine

1. To prepare the sauce, heat olive oil in a large nonstick skillet over medium high heat. Add onion and garlic and cook, stirring until softened but not browned, about 5 minutes. Add wine, bring to a boil and continue boiling for 1-2 minutes, scraping up any browned bits stuck to pan.

2. Transfer to the slow cooker. Add tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice and bay leaf and stir to combine. Cover and cook on HIGH while you prepare meatballs.

3. To prepare the meatballs, put the ground beef in a large bowl, breaking it up a bit with your fingers or a large fork. Add bread crumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley and allspice. Gently but thoroughly blend the ingredients, using your hands or a large fork. Be careful not to compact the meat, which will make your meatballs tough. Gently shape the mixture into 12 meatballs.

4. Heat olive oil in a large nonstick skillet over medium high heat. Add meatballs and brown on all sides, turning carefully, 6 to 10 minutes. Using a slotted spoon, transfer them to the sauce. Pour off any fat from the skillet, return to the stove and add wine. Cook over high heat for 2-3 minutes. Pour over meatballs. Cook on LOW for 5-6 hours. Remove bay leaf and serve over pasta.

Voila!

Bolognese – Light & Quick

2011-01-21T22:24:00.000-08:00

“Oh, my God. I found a magazine full of fatty sauce recipes that don’t have as much fat! We can eat all the damn fettuccine alfredo and bolognese we want!”

So said my coworker (and friend) Kiana one cold, blustery day at the office. My response? “Dude. I’m in.”

And that’s how Kiana and I spent a cozy Thursday night, eating fabulous meat sauce, cramming our faces with cupcakes and figuring out what to wear for our next night out.

Which is, like, weeks from now, but you can never plan too far ahead to look your best, right?

Lazy Bolognese (it’s ok if I call it that,

right, Kiks?)

Makes about 8 servings

What you’ll need:

1 Tb canola oil

1 lb. ground turkey

8 oz. Italian turkey sausage

1/2 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

1 Tb minced garlic

1 cup 2 % cottage cheese

1/4 cup tomato paste

1-28 oz can diced tomatoes in juice

1 cup dry red wine (plus the rest of the bottle for drinky)

2 Tb balsamic vinegar

1 tsp each of dried oregano and basil

1/2 tsp each kosher salt and red pepper flakes

1/2 cup cream cheese

1 cup chopped fresh parsley

Heat oil in a large saute pan over medium high heat. Add turkey breast and sausage and cook until browned.

Process onion, carrot, celery and garlic in a fod processor until minced; add to browned meat. Cook vegetables until softened, 5 minutes. Process cottage cheese in food processor until smooth, 2 minutes; stir into meat mixture in saute pan.

Stir in tomato paste, cook 1 minute. Add tomatoes, wine, vinegar, oregano, basil, salt and pepper flakes. Reduce heat to medium low; simmer 40-45 minutes, stirring occasionally. Add cream cheese, stirring until melted, then stir in parsley.

Shrimp Stir Fry

2011-01-17T18:47:00.001-08:00

This isn’t your typical stir fry. It’s filled with fresh vegetables and accompanied by wine. But let’s be honest, most of my dinners are accompanied by wine; unfortunately, “I Pray to Pinot Grigio” isn’t quite as catchy.

I use brown rice as a base, but this stir fry is perfection on it’s own, or you could even go as far as putting it on top of couscous or whatever ancient grain strikes your fancy.

Shrimp Stir Fry

2 Tb butter (just do it.)

2 Tb olive oil

4 cloves garlic, minced

10-12 jumbo shrimp, peeled and deveined

1 ear of corn, with kernels cut off

1 red bell pepper

4 radishes, sliced

1 cup black beans (canned)

2 Tb fresh parsley, chopped

1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

2. Add the rest of the butter and oil and heat over medium heat. Add bell pepper slices in a single layer and cook for one minute, tossing once. Shift bell pepper to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add radishes, salt, and pepper, and beans and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve over brown rice if preferred.

Oh, Snap

2011-01-13T09:33:00.000-08:00

I have a hard time referring to these cookies as “snaps.” They don’t snap. In fact, they are

deliciously chewy and quite possibly the best gingerbread cookie out there for that very reason. And they stay soft for more than a day which, if you ask me, is a feat not many cookies can accomplish.

It’s still blustery out there (I have no right saying that. It's in the 40s here, which would probably feel like the Caribbean at this point to most of the rest of the country), so these sweet, spicy little buggers are still totally acceptable to nosh on.

If you’re wondering if this is worth buying molasses for, I would reply with a resounding “yes!” Plus, molasses lasts for, like, ever (“ever” to me being 6-8 months. Which could explain my issues with commitment. Hm.).

Chewy, Sugared Gingerbread Cookies. Oh, With White Chocolate. Why not?

makes about 2 dozen, adapted from Two Peas and Their Pod

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/4 cup molasses

1 tablespoon canola oil

1/2 teaspoon vanilla extract

1 1/8 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 teaspoons ground cloves

1 1/2 teaspoons ground ginger

1 large eggs

1 3/4 cups all-purpose flour

3/4 cup white chocolate chunks

1 cup granulated sugar-for coating cookie dough balls. I added sprinkling sugar. I’m fun like that.

1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.

4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Ain’t that a (Side) Kick in the Head

2011-01-11T12:09:00.000-08:00

Apparently I’m on a sides kick. Not to worry, main dishes will make a reappearance as soon as I stop going out to eat as much. I go through cooking phases like everyone else does and sometimes having someone else cook for me is diiiivine. But new shows like TLC’s Strange Addictions (eating laundry detergent, what the…?!) or another season of The Bachelor (I’ve been watching since 2001, and so what if that makes me proud) or screaming, “Oh em gee, I can totally do that!” while watching The Amazing Race means cooking and then enjoying food at home is back on the agenda.

This dish is a healthy side dish that packs a punch from the shallots that get caramelized and then a drizzle of balsamic vinegar.

Balsamic Green Beans and Shallots

What you’ll need (serves 3):

- 1 lbs fresh green beans

- 1 shallot, chopped

- 1 Tb olive oil

- Good balsamic vinegar *

- Salt, pepper

Directions:

1. Blanch your beans. First, bring a pot of water to a boil, throw in the green beans for about 5 minutes, then transfer them immediately into a bowl of ice water.

2. Meanwhile, sauté the chopped shallot in olive oil in a saucepan. Drain your green beans and add them to the saucepan. Toss together with salt and pepper.

3. Transfer to a serving dish and drizzle with balsamic.

Calivirgin Products

* There are some pantry essentials that should be high quality. It is my firm belief that olive oil and balsamic vinegar are two of them; it can change the entire taste of your dish. While I don’t tend to promote goods on I Pray to Gouda and must emphasize that they didn't ask or pay me to do so, I stand behind Calivirgin products for olive oil and balsamic. I’m lucky enough that their products are made locally, but they are also easy to order online. Don’t trust me? Click here.

Try them out!

Garlic-Rubbed Bleu Cheese Focaccia

2011-01-10T13:06:00.000-08:00

It doesn’t get much easier than this, folks. Especially since I’m not telling you to go make your own focaccia bread – nope, this is a delicious addition to a meal that will not only taste good, but looks gourmet.

Garlic-Rubbed Bleu Cheese Focaccia

What you’ll need:

- 2 TB extra virgin olive oil

- 1 loaf focaccia

- 1/2 cup bleu cheese crumbles

- 1 Tb chopped garlic clove

- 1/2 Tb chopped, fresh rosemary or basil

1. Preheat oven to 350 degrees.

2. Combine good quality olive oil and chopped garlic.

3. Brush the top of the bread with this mixture.

4. Tear small holes (about 1” across, 1/2” deep) into focaccia.

5. Stuff each hole with two to three individual cheese crumbles. Sprinkle chopped herbs over bread. Broil 8-10 minutes.

Life is Just a Bowl Full of Cranberries.

2011-01-09T13:21:00.001-08:00

Some moments are sweet. Some are sour. But combined, you have a pretty good chance of maintaining a nice balance.

Holy shucks, that was sappy, no? But…shoot, I’d write that down if I were you. Before I figure out some genius already said it somewhere else.

This recipe was one I used on Thanksgiving, to give a more real food spin to the usual canned cranberry sauce. Now, I’d be lying if I told you I didn’t like that canned stuff. I ignore the fact that Ocean Spray straight up molded a berry into a gelatinous wonder, but I just can’t help it.

Whether you secretly adore the canned version, too, or simply think I’m crazy, I’d recommend you try this version this winter while they’re still in season.

P.S.: did you know these are called “bounceberries” because they bounce when ripe? I’m not sure I’ll ever be able to call them cranberries again.

Sugared Vanilla Bean Cranberries

- 2.5 cups sugar

- 1.5 cups water

- seeds scraped from one vanilla bean

1. First, you’re going to make a simple syrup. Bring your water and 2 cups of the sugar to a simmer over medium heat and stir until the sugar is fully dissolved.

2. During the simple syrup making process, put your cranberries into a heatproof dish. Pour the simple syrup over the top of the berries. Cover with plastic wrap and refrigerate overnight.

3. The next day, pulse the remaining .5 cup sugar with the vanilla bean seeds in a food processor and then transfer to a shallow dish. Use a slotted spoon or colander to strain the cranberries. Then roll the cranberries in the sugar and spread on a parchment-covered baking sheet.

4. Let set for one hour, then serve!

Something a Tad Corny

2010-09-02T14:54:00.001-07:00

Geez, that title itself is pretty darn corny. But it’s all I’ve got, it’s almost 3pm on the day before Friday, I’m coming off some weird virus and I’m running on roughly two brain cells. One of them needs to be used for the rest of the work I have to do today. That leaves one loner for a blog title.

Summer is the season for corn and tomatoes. Which means it’s the time of year to leave the canned stuff on the shelf. Corn fresh off of the cob cannot be substituted for by its cousins in the canned and freezer departments.

The warmest season of the year is also prime time for pesto-makin’. But this won’t be your average pesto. I think you’ll love this tweak on an old favorite.

Fettuccine with Bacon and Corn Pesto

adapted from epicurious

4 slices bacon, cut into 1” pieces

2 ears corn, kernels cut off (<—like so)

1 large garlic clove, minced

1 1/2 cup grape tomatoes, halved

1 1/4 tsp coarse salt

freshly ground pepper

1/2 cup shredded Parmesan cheese, plus more for serving

1/3 cup pine nuts, toasted (simply put in oven or toaster oven on lined baking sheet for 7-9 minutes on 350 degrees)

1/3 cup olive oil

Fettuccine

3/4 cup basil leaves

Directions

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, tomatoes, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

~ Side note: I’m giggling every few hours because I’m wearing this t-shirt.

25 Books in 2010

2010-09-01T21:52:00.001-07:00

This challenge is going to be a cinch. And if you think you don’t have the time (no big…reduce your goal, just don’t tell anyone else that I’m advocating for you to be an underachiever), reduce the goal. But if you used to harbor a love of reading and getting lost in a story and post-college and just plain life have made you forget, having a goal like this will make you rediscover it.

Or maybe it will just help your general spelling and grammar.

I’ve read these thus far….here are my latest:

1. Midwives. I’ll be brutally honest. I couldn’t even finish this book, it was that awful. I’ve learned that just because a piece of literature is recommended by several people doesn’t mean it’s good. Or maybe I just have bad taste.

Yeah, right. Maybe Oprah’s the one with the bad taste, because ~~she’s~~ her people are the ones who recommended it.

2. Girl with the Dragon Tattoo . Remember all that stuff I said up there about various recommendations meaning nothing? Yeah, ignore that for a few minutes. This book is epic. And graphic. And completely creeped me out. All of the reasons I watch Dateline, 48 Hours and 20/20 a lot. The storyline is pure genius and I can’t wait to read the other two in the trilogy.

3. Little Bee. Ok, now you can bring back the distant memory of me casting aside books that had received many recommendations. This book is rotten. I finished this one, though, I’ll have you know. While the true story of Nigerian oil wars could have made a true impact in this book, instead, it’s filled with horrifically unrealistic situations and baseless characters. I had high hopes. They weren’t met.

Well, crud. I just realized I’m only up to 10 books?! I have to read 15 more within the next four months, apparently. Ok. We can do this.

By the way, I get most of my books on Amazon used and I refuse to pay over $5.00. Additionally, your local library is a great resource…and free. (I totally should go to heaven for that one).

Enchiladas En Un Jiffy

2010-09-01T16:32:00.000-07:00

How do you like that for some Spanish? You’d never know I was in a Spanish honors program in both high school and college, would you?

It’s 4pm on a Wednesday and I’m sitting in my apartment watching recorded Project Runway in my pajamas. How in the world does one get the flu in SUMMER? More importantly, why can’t Gretchen just shut her danged, high-horse mouth?

Back to the fabulous enchiladas (if I do say so myself. And I do.). I go back and forth between calling these my Christmas Enchiladas because they’re made with red and green sauces. But then I realize how dumb that sounds and I stop.

These cheesy delights are only about 30 minutes of work and will please the masses. Unless they’re lactose intolerant. FYI. You’ll make your own enchilada sauce (don’t get scurred!) and do some dipping, stuffing and rolling, so suit up!

~~Christmas~~ Weeknight Enchiladas

1 lb ground turkey

Olive oil

1/4 cup chili powder

1/4 tsp of the following: cumin, onion powder and garlic powder (or you can finely chop a couple of fresh cloves, my personal preference)

Green onions (a bunch)

salt and pepper

1 cup water

tortillas

Mexican blend cheese

El Pato Mexican Sauce (red sauce)

Green Chile Enchilada Sauce

________________________

Preheat oven to 350 degrees.

Mix water, chili powder, cumin, onion powder and garlic powder. Set aside. Chop green onions. Brown turkey in 1 tb olive oil, adding in spice mixture as you go. Season with salt and pepper.

Meanwhile, pour red sauce onto a large plate. Dip each tortilla into sauce, covering completely. Add meat mixture inside tortilla, cheese, chopped green onion. Wrap tortilla and place in glass baking dish.

When done wrapping, cover enchiladas with more of your cheese blend. Then pour green chile sauce over all enchiladas. Bake at 350 degrees for 20 minutes.

The Next Time You're in Waikiki...

2010-08-30T12:23:00.000-07:00

I'll be honest...I'm not really a warm, white sand beach girl. I prefer big cities, mountains and a colder, rockier coast line. Watching mass amounts of tourists squeeze themselves into bathing suits that are inevitably the wrong size or drunkards walking around in sagging board shorts gulping Bud Light isn't my thing. I'd much rather relax fireside in Bodega Bay or engage in broken-English fights with taxi drivers in Paris or New York City. It's now Monday and all I can think about is the fact that it's 10am in Waikiki and we'd most likely be lounging in a chaise near the aquamarine water, sipping mango sodas (I just peed myself. I LURVED these sodas and it looks like they're available at Nugget Foods. Be still my cold, dead heart). To keep myself sane, I decided to do a blog post on things I think you must do if you're going to Waikiki. And, I know stuff, so trust me. Diamond Head Crater. Want a gorgeous, 360-degree view of Honolulu? Do this. It's a hike, but it is easy. We saw people of the older ilk and approximately 432 women wearing some type of wedge heel walking up steep flights of stairs (WTH. Why would you do that?! Same people who walked around downtown Honolulu in their bathing suits only. Save it for the beach and pool, people. Sigh, my mama just taught me right.). Moana Surfrider Hotel. This hotel (the oldest in Hawaii, dating back to 1909), had "Faith" written all. over. it. Gorgeous plantation-style architecture, open-air lobby, on-site Honolulu Roasting Company (DO IT. If you go to Starbucks in downtown Waikiki, I'll personally hunt you down) and...wait for it...lovely, comfortable, wooden rocking chairs on the front patio! No words. Moana also housed my favorite beach bar. One mai tai brought the boyfriend down. Those homies do not mess around with their rum drinks. The Moana is pricey (naturally. Things I love always are. Eyeroll.), but well worth it. Two words: mango daquiri.

Hanauma Bay. This is THE place to snorkel. Just watch out for the kiddies, because you know what they're doing in that warm water. You'll watch a great nine-minute video pre-snorkel that will teach you about the coral and wildlife. My tip is to grab water and snacks at the top of the hill before you go down to the water. That hill ain't no joke, you will not want to traipse back up it for something to drink. I never found Nemo (where IS that freaking clown fish?!), but you'll see tons of beautiful, colorful fish. Another tip is to BYOU. Bring your own umbrella, shade is hard to come by at Hanauma Bay.

LOST. Fan of the ABC show? If you aren't, why the hell aren't you? That show is epic. Netflix it now. Visiting the filming sites was amazing, and I'm not afraid to admit that I was half hoping the smoke monster would fly right out of the mountains. Judge away. You can freely access The Others' Camp, which is a still-used YMCA campground. I totally felt Ben Linus' "Am I evil or am I not evil?" presence lurking. Mmmhm. Next we hit Police Beach, site of the survivors' camp. Visit this site to get driving directions, it can be tricky. Bonus: Tim and I saw at least eight enormous sea turtles at that beach...they were sunning themselves and eating before setting out for....well, whatever they do.

Eat at Taormina Sicilian Cuisine. It's mere blocks from the major Waikiki hotels and not only is the service attentive and nice, but I had the best lasagna of my LIFE here. LIFE, people. Bleu cheese and bolognese lasagna.

Drink Coffee at a Honolulu Coffee Roasting Company. The one in the Moana Surfrider had exceptional service and they use kona coffee (DEE.LICIOUS) alongside their fresh pastries and bagels. And they make acai bowls. Get on that, California.

Eat a leisurely breakfast at the Royal Hawaiian. Their egg white omelet was to die for and they offer four flavors of tropical jam with their toast! It's the little things, people. Warning: everything here is pink.

Summer Denial

2010-08-23T15:19:00.000-07:00

Before I start whining about my hatred of Sacramento summers, I'll preface this by saying that this might be the most mild summer season I've ever experienced here. I'm not sure it's gotten over 100-degrees here in three months. It's usually 128-degrees in August. Ok, that's a ridiculous overstatement, but I just roll like that. So, on a summer evening with the thermometer kicking in at 68 degrees, I'm in the mood for some soup. What of it? And, tomatoes taste better in the summer, so I suggest you roll with this, too. Dee-licious Tomato Soup (alongside my award-winning grilled cheese. Because, why would you eat tomato soup without grilled cheese, you weirdo?) Serves roughly 6ish. Or 3 hungry peeps. 3 tablespoons good olive oil 1 1/2 cups chopped red onions (2 onions) 2 carrots, unpeeled and chopped 1 tablespoon minced garlic (3 cloves) 4 pounds vine-ripened tomatoes, coarsely chopped (5 large) 1 1/2 teaspoons sugar 1 tablespoon tomato paste 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish 3 cups chicken stock, preferably homemade 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 3/4 cup heavy cream Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves.

Homemade Granola With a Healthy Twist

2010-08-14T13:05:00.000-07:00

I have it on good authority (mine) that you will likely never buy granola again after making your own. Not only is it easier than I'm guessing most of you think, but it's heartening to know exactly what is going into your food - and being able to pronounce it.

Granola has generally been denounced in the health food world due to most companies filling it with truckloads of sugar. The other problem is that it's expensive. Why oats covered in sugary binding agents cost so much is beyond me. But there's a skirt around the issue: Double Coconut Granola.

I made this batch as a gift for my colleague who just announced her pregnancy. Buy some Ball Jars at your local hardware store (totally inexpensive, woot!), some cute wrapping accessories and you'll be on your way to easy gifts. Or eat it yourself. Or shoot, do both and call it a day.

Double Coconut Granola
courtesy of Opera Girl

6 C. rolled oats
1 2/3 C. unsweetened shredded coconut
1/2 C. honey
1/3 C. coconut oil
1 Tbsp. vanilla extract
1 tsp. kosher salt

1. Heat oven to 300F.
2. In a large bowl, combine oats and shredded coconut.
3. In a small saucepan, cook honey, coconut oil, vanilla, and salt over medium heat until the mixture just begins to simmer.
4. Pour honey/oil mixture over oats and coconut flakes, and stir with a wooden spoon until well combined.
5. Spread out granola on a baking sheet. Place in oven, bake for 10 minutes, then stir granola. Repeat until granola is well-toasted — this took me four stirs, or 40 minutes total cooking time.
6. Cool on baking sheet, stirring occasionally. When cooled, store in airtight containers for up to 2 weeks. Can refrigerate or freeze for longer shelf life.

Sloppy Janes

2010-08-02T19:27:00.000-07:00

Oh, lentils. How tasteless and disgusting I once thought you were. A key player in the one and only bad recipe my father made in my youth - the dreaded lentil stew. But look at you shine now! You're a star! Everyone loves you!

Actually, I'm sad to say, dear lentils, that I'm afraid not many know your multiple personalities. For instance, I bet it will come as quite the surprise to many that their beefy sloppy joes can be transformed into vegan beauties, enjoyed even by those who cringe in fear when the word "vegan" is uttered (you should see the boyfriend's eyes widen. It makes me giggle.)

These bad girls are tasty. Sure, you may miss the beef. My goal isn't to make things that are vegan taste exactly like their meaty counterparts, but instead, when I make a vegan dish, it's to enjoy a good alternative to a favorite, with major health benefits on the side.
Here's what you'll need:

Vegan Sloppy Joes
courtesy Post Punk Kitchen

1 cup uncooked lentil
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard)
4 to 6 whole grain hamburger buns.

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait.

One Mean, But Clean Burrito

2010-04-07T21:49:00.000-07:00

For the life of me, I cannot figure out what is wrong with my camera. The pictures I take turn out bright white and overexposed. Not good for food photos. If you have suggestions, please email me.

Another bummer? After a glorious 9-mile run last Saturday, I seem to have royally pissed off my IT band. Which appears to be necessary for running. Oh, and walking. Someone called me Quasimoto today. Lovingly...but still.

So while I wait for my old, exercise-driven self to come back, I'm eating even healthier than usual. I'm cutting out most dairy and pasta and sticking to fruits and vegetable bases. Luckily, with this burrito, I don't have to sacrifice taste. To vegan-ize this recipe, replace the sour cream with tofu cream.

Clean, Mean Burrito (makes 1 burrito)
adapted from The Kind Diet

Whole wheat wrap (easy to find in the tortilla section)
1/2 cup cooked brown rice
1/2 cup pinto beans, cooked (just use the canned ones, perfectly acceptable)
2 TB fresh cilantro
Chopped scallions, cucumber, avocado, tomatoes
1 Tsp fat free sour cream, or tofu cream

Mix ingredients and wrap 'em up. Add about 1 Tb of cheese if you want. It's that easy, it's that tasty, and it's that healthy. I served mine with a side of strawberries and raisins.

I bet you're dying to know what I'm currently chowing down for dessert. Glad you inquired! I recently made a trip to My Tea Shelf's online tea boutique to order a few ounces of loose leaf tea. Just to try out. I'm impressed! With flavors like "Sol y Luna," vanilla coconut and "Mango Marshmallow," it would be nearly impossible not to find something you like. With my "Cocoda," I'm munching on Dr. Lucy's Sugar Cookies.

Deep Dish Polenta Pizza: A One-Pot Wonder!

2010-03-29T15:22:00.001-07:00

I don't know about you, but following a full day of work (and usually some meeting, outing or exercise class thereafter), cooking can seem like a tremendous chore. Granted, making food generally acts as a therapeutic hobby for me, but there are days when picking up a phone and ordering a house chow mein is tempting.

Don't get me wrong: I have Shanghai Garden on speed-dial.

This polenta pizza will take less time than it would take a delivery man to get to your door, and the preparation is easy, too. You can variate it by adding your favorite pizza toppings. Deee-licious.

Deep Dish Polenta Pizza
adapted from Real Simple

1 tablespoon olive oil, plus more for the pan
1 cup polenta (not instant)
1/4 cup grated Parmesan
Kosher salt and black pepper
1 cup fresh spinach
1/2 cup sun-dried tomatoes, thinly sliced
1 clove garlic, minced garlic
4 ounces mozzarella, cut into 1/2-inch pieces
1/2 lb pork sausage, italian style

1. Heat oven to 400° F. Oil a 9-inch springform pan or pie plate; set aside.

2. Brown sausage. Drain, set aside.

2. In a medium saucepan, bring 2¼ cups water to a boil. Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes. Stir in the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.

3. Using a spoon, spread the polenta over the bottom and up the sides of the prepared pan.
In a bowl, combine the spinach, tomatoes, garlic, mozzarella, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Spoon the mixture over the polenta and bake until the polenta is crisp around the edges, 25 to 30 minutes.

Book Update

2010-03-23T15:49:00.000-07:00

This 25 Books in a Year thing is going to be easy-peasy.

1. The Help: go and buy/rent/check-out/sell your vital organs for this book.

2. Cleaving: throw it in the trash, preferrably the one you use for your meat scraps.

3. Sarah's Key: great storyline, a tad juvenile. Read it if you're 15 years old.

4. The Art of Racing in the Rain: the author does an outstanding job of narrating from a dog's perspective. Sure, as if I would know, but still.

"What? I Totally Paused." And I Come to a Screeching Halt for this Eggplant Chana Masala

2010-03-17T16:35:00.001-07:00

In 1995, while sitting in my friend, Tanya's, basement on her 15th birthday, eating Sugar Daddies, flirting with the nerdy band geek who wore wingtips and watching Clueless, the last thing on my sugar-buzzed brain was that Cher Horowitz would create a vegan cookbook 13 years later.

And Alicia Silverstone has come up with a good one, at that. And biznatch looks even prettier AND younger than she did in the Aerosmith video!

I'm not Indian food's biggest fan. It lost me at yellow curry. However, this dish is wicked easy to make and the addition of cumin, garlic and eggplant, you may jump on board, too.

Eggplant Chana Masala
courtesy of The Kind Diet

1 1/2 large onions, roughly chopped
3 garlic cloves, minced
1 Tb olive oil
1/2 tsp. curry powder
1 tsp cumin
1 eggplant, peeled and chopped into 1/2" pieces
1 (15 0z) can chickpeas, drained
1 can peeled tomatoes, drained
1 can vegetarian chili (I used Amy's)
1 handful chopped fresh cilantro

1. Saute the onions and garlic with the oil, curry powder and cumin in a large pot until onions are soft or translucent. Add eggplant, saute for five minutes longer until lightly browned.
2. Add chickpeas, tomatoes and chili, simmer for 20-30 minutes. It will reduce to a thick, stewy chana masala. Add more spice to taste and top with cilantro.

This serves roughly 3-4. Serve over brown rice with pita bread!

Brown Rice Krispie Treats: Why Didn't I Think of This?!

2010-02-16T22:11:00.000-08:00

By now you're probably wondering if I Pray to Gouda has turned into some weird, hippie health blog. You wonder if another, "Dang, that cheesy wonder looks amazing, I can't wait to make that" dish will appear on a blog originally dedicated to my love of God's gift from cows.

Fear not. I will whip up artery-clogging life-shorteners soon enough. I mean, shoot - I ate onion rings and chocolate chip cookies for dinner tonight. (Judge not, my friend.) But - at this venture, I'm busy introducing as many healthy products and wholesome alternatives into my life so that the not-so-wholesome foods will compliment my diet rather than fully comprise it.

Ya get what I'm throwin' down, yo?

Here's my promise, though: I love food. More than a lot of people. So I'm never going to put a recipe on here that I don't find absolutely deeelicious and think you should try, too.

On that note, introduce some wholesomeness into your life via the new and improved rice krispie treat.

Brown Rice Krispie Treats
whipped up by my bud, Jennifer

3 Tb vegan margarine (such as Earth Balance) - if you don't want to go vegan, use regular butta'.

1 package Dandie's Vegan Vanilla Marshmallows (yums. I swear.)

6 cups brown rice crisps cereal (we used Barbara's. Love that lady.)

Melt butter in a large saucepan over low heat. Stir in marshmallows. Add in rice crisps and stir until coated. Using wax paper or a greased spatula, press this mixture into a 9x13 baking dish. Cool, cut and nosh.

Super-Charge Me Cookies!

2010-02-16T12:12:00.001-08:00

Oh, they live up to their name, too. Even the boyfriend, Mr. I-Only-Love-Butter-Filled-Chocolate-Chip-Cookies agreed that they were "good for a healthy cookie."

Folks, these are just plain good, regardless of whether you're trying to be healthy or not. No butter (replaced with all-natural peanut butter and a bit of canola oil). No white sugar (used 100% maple syrup, instead). If you have kids (or if you're a kid at heart), these are an awesome alternative to a sugar and artificial ingredient-laden cookie.

The Super-Charge Me cookie is filled with nutrition: spelt flour* (the "grandfather" grain to wheat; huge source of protein, B2, manganese and a crapload of other good stuff); dried cherries, unsweetened coconut and flax. I used dark chocolate chips, but you can use carob chips or milk chocolate and then add whatever dried fruit your cute little heart desires.

Warning: you're gonna eat a whole lot o'these.

Super-Charge Me Cookies
modifed from the original at Eat, Drink and Be Vegan
Makes 11-15 cookies

1 cup quick oats
2/3 cup spelt flour
1/4 tsp (rounded) sea salt
1/8tsp cinnamon
1/8 cup unsweetened shredded coconut
1/4 dried cherries
5 Tb carob or chocolate chips (optional; or use more dried fruit, nuts, or seeds)
1 tsp baking powder
1/3 cup flax meal (not flax seed)
1/2 cup pure maple syrup
3 tbsp peanut butter (no sugar added!)
1 1/2 tsp pure vanilla extract
2 tbsp organic canola oil

Preheat oven to 350°F.

In a bowl, combine oats, flour, salt, cinnamon, coconut, cherries, and carob or chocolate chips, sift in baking powder, and stir until well combined.

In a separate bowl, combine flax meal, syrup, peanut butter butter, and vanilla and stir until well combined. Stir in oil. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart, and lightly flatten. Bake for 13 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.

*Spelt flour can be found at Whole Foods and Nugget Stores. Or any health food store.

Must Try It: Two Leaves and a Bud Green Tea

2010-02-10T14:27:00.001-08:00

I'm not green tea's biggest fan. I find it bitter and akin to the taste of dirt. I'll admit right here, right now that I used to eat ants when I was child, but that was mere practice for future, adventurous culinary endeavors. By the way, those little bastards will bite (who wouldn't if they knew they were about to take a wee journey to the Land of Stomach Acid?).

Back to my original point, drinking this Japanese brew has always been a chore, but the various benefits associated with it (potential cancer-fighter, antioxidant-rich) kept drawing me back. Shoot, it claims to stave off dementia. I feel like I'm headed down that road five out of the seven days of the week - why not keep my sanity a bit longer?
Two Leaves and a Bud's Orange Sencha Green Tea is much less bitter and has a touch of citrus. Plus, their web site is cool. And really, that stuff matters.

Letting Oats Have Their Privacy

2010-02-03T11:29:00.000-08:00

You know what I need? This. I'm over my point and shoot camera when it comes to taking food pictures. And as my thirtieth birthday is fast approaching (WOOT!), I think I can finagle one - or at least donations via loving family members (hi, Mom!). Until then, we're all just gonna have to deal.

Do you love oatmeal? I bet it loves you back. But what I really bet is that it would sometimes just love to have a little, eh hem...alone time...with all of the other goodies you add to it. I mean, if they're going to have to mix and mingle into your morning meal, why not let them get acquainted first?

Creamy Overnight Oats

1/2 cup oats
1/2 cup water
1/3 cup greek yogurt
1/2 banana, microwaved for 20 seconds to get gooey and caramelized
1 tsp cinnamon
1/2 packet Stevia

Put these ingredients into a bowl. Stir. Stick in your refrigerator. Wake up. Heat 45 seconds. Eat. I like to add fresh berries in the morning to get some extra antioxidants in.

25 Books in 2010

2010-01-27T10:11:00.000-08:00

Because, really, I don't have enough to do, right?

But I actually enjoy reading. Call me a nerd, but I look forward to that last half-hour prior to passing out at midnight (that New Year's Resolution about going to bed earlier is really not working in my favor) when I snuggle up in bed with a good book and shut out the world.

Luckily, I'm already one down, twenty-four to go. And I highly recommend the book I just polished off, The Help. Up next? Sarah's Key.

Here's to more novel-reading, and less reality TV in 2010.

Who am I kidding. I can fit in both!

A Faith-Style Welcome Wagon: Shrimp Risotto with Chive Gremolata

2010-01-13T13:13:00.000-08:00

Sounds fancy and difficult, no? It's fancy, but with some time and a cold glass of Chardonnay, this dish is easy to whip up on a weeknight. I had a few girls over last week to welcome Meaghan, my new, fabulous next-door neighbor, and Lindsay, a friend I met in boot camp who just moved in around the corner, to the 'hood.

I swear, I'm never moving off this street. I'm surrounded by cool people. It's like a Fun Person Commune right in the heart of Sacramento. Only we shave our armpits and go to work everyday.

Don't be afraid of the fact that this requires making your own stock! Easy as 1-2-3 (or 1-2-4, as Dick Clark might say) (oh, yes I did) and tasty as all get-out.

Shrimp Risotto with Chive Gremolata

adapted from Cuisine at Home

For the Shrimp Stock-
1 lb. medium shrimp (just buy it cooked)
2 cups water
1½ cups chicken broth
1 cup chopped leek greens (tops)
9 black peppercorns
4 fresh parsley sprigs
2 bay leaves

For the Risotto-
2 Tbsp. unsalted butter
1 cup chopped leeks
1 cup Arborio rice
¾ cup dry sherry
1 cup frozen peas
1 tsp. kosher salt
¼ tsp. cayenne pepper
½ tsp. ground nutmeg
2 Tbsp. unsalted butter
2 Tbsp. grated Parmesan cheese

Separate shrimp meat from tails; set shrimp aside. Place tail shells and remaining stock ingredients in a saucepan and bring to a boil. Reduce heat to medium-low and simmer stock for 10 minutes. Strain stock through a colander into a bowl; discard solids. Return stock to saucepan over low heat.

Melt 2 Tbsp. butter in a sauté pan over medium heat. Add leeks; sauté 2 minutes, then stir in rice and sauté 2 minutes. Do not allow rice or leeks to brown.

Deglaze pan with sherry, stirring frequently until liquid evaporates. Add ½ cup at a time until all stock is used and rice is tender, 20-25 minutes.

Stir in the peas and shrimp and cook until shrimp are pink and firm, about 5 minutes. Season risotto with salt, cayenne and nutmeg.

Off heat, add butter and Parmesan. Garnish with Chive Gremolata (see recipe below).

.:. Chive Gremolata .:. - yum. Do not skip this. For that matter, don't ever skip anything with bacon it it, fool.

3 strips thick-sliced bacon, diced
2 Tbsp. snipped fresh chives
2 Tbsp. minced lemon zest
½ tsp. minced garlic
Salt to taste

Popeye Has Nothing on Me: Introducing the Green Monster

2010-01-12T13:59:00.000-08:00

Many of you may scoff at my new 3x/week breakfast. Some of you may even get that twingey, my-lunch-is-about-to-make-a-reappearance feeling in your throat. I'm imagining, however, that if you read food blogs, you're open to trying new stuff. And by new stuff, I'm straight up talking about my latest obsession, The Green Monster.

I'm going to make you a quick promise here: YOU WON'T TASTE THE SPINACH IN THIS!

Try it. Just once. Not only do these taste great like whoa, their nutritional value is off the charts. I did the math (doozie. I need to stick to writing from here on out, peeps), and you're looking at 371 calories and 35 grams of fat, which as a breakfast in the morning will easily be burned off throughout your day. Most of the fat grams are obtained from the flax meal, but the benefits far outweigh the fat content - flax is seriously chock FULL of omega-3s and lignans (fight that cancer, baby). It has a nutty flavor that calms down the spinach and leaves your tastebuds happy.

The Original Green Monster

2 cups fresh spinach
1-1.25 cups milk (your choice of cow’s milk, soy, hemp, almond, rice, etc)
1 tablespoon flax (optional)
1 banana
frozen peaches

The order in which you place the ingredients in the blender is important! Putting in the flax and spinach first will ensure that the rest of the ingredients weigh these two superpowers down so they don't fly all over the dang place inside your blender. So stick those in first, then cut up the banana into the machine, add your milk and then your frozen fruit of choice. Blend, baby. Blend.

Side note: I used frozen peaches for my first Green Monster. This morning, I chose blueberries (wicked good.) Feel free to go crazy, as long as you either use a frozen fruit or ice. This thingamabobber tastes far better cold!

Must Try It: A Savory Dressing and a Healthy(ish) Snack

2010-01-09T15:45:00.000-08:00

This starts a new little part of I Pray to Gouda...the "Try It" posts. As I continue on a journey of leading a more healthy lifestyle, I pick up ideas from other blogs or while on a hunt at The Nugget that either to turn out to be really good or damn bad (I'm still trying to put that Tofurkey grossness behind me.

Along with Clif Mojo bars, Vitamin Water , Sandwich Thins and tasty teas, here are two more products I think you just might love. I know my cold, dead heart does. Annie's Shiitake & Sesame Drrssing is organic, lowfat and plain fabulous. I'm hoping to use it as a marinade soon. Two for da price of one, baby!

Popchips? Popchips are A.MAY.ZZIING. Not baked. Not fried. 2010 is all about poppin', baby. I will say that the plain Popchips are a bit salty for me, but I love them regardless. My main problem? I can't find half of their flavors in the stores. I'd love to try the Parmesan, or the Salt and Pepper, or the Cheddar...but even in my California metropolitan city, I can't get my dang hands on the things. Sigh!

How to Thank a Handyman: Hearty Green Chili

2010-01-09T12:03:00.000-08:00

When a nice boy comes over to spend a hearty chunk of time unplugging your bathtub drain and doesn't even subject you to the gross, giGANtic clump of hair that led to the problem (seriously, I could have made a new person out of that hairball), you feed him a hearty chili. I doubt you'll find that rule in Emily Post's book of etiquette, but once I come out with my own bestseller, it will undoubtedly be in the first chapter.

The making of this green chili is a tad unconventional, but I have no doubt you'll be amazed by the product. The blended tortilla chips add a salty nuttiness to the chili, thickening it and giving it a unique flavor.

(No, I did not let some random dude in off the street to play plumber and then cook him dinner. That's Tim, the boyfriend. Tim, meet blog followers, blog followers, meet the newest Faith's Kitchen Taste Tester.)

Green Chili
1 quart chicken broth
1-1/4 pounds skinless, boneless chicken breast halves
4 large handfuls tortilla chips, plus more for serving
2 tablespoons vegetable oil
1/2 bunch scallions, thinly sliced (about 1 cup)
2 teaspoons dried oregano
2 teaspoons ground cumin
One 15-ounce can small red beans, drained
1 cup jarred green salsa

In a deep skillet, bring the chicken broth and chicken breasts to a simmer over medium heat. Reduce the heat slightly and poach the chicken, turning occasionally, until just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool.Crumble the 4 handfuls of tortilla chips into a food processor and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup broth.

In a large saucepan, heat the oil over medium heat and add the scallions, oregano and cumin; cook until the scallions are softened, about 2 minutes. Pour the remaining cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.
Puree the chips and broth in the food processor until smooth, then whisk the chip mixture into the bean mixture. Shred the chicken, add to the chili and cook over medium-low heat, stirring, until heated through. Serve with extra tortilla chips.

I Rule. General Tao's tofu

2009-12-09T21:38:00.000-08:00

Have you ever had one of those moments after cooking a feast where you think, "Did I seriously just make this? In my kitchen? And it tastes this good?"

If you haven't (and dang, I really hope you have, it's better than se....wait. No it's not. But still), then try this recipe. Not only is it fabulous, it's fabulously easy. And while it is vegetarian (you can make it vegan by simply swapping the egg out for an egg substitute), I wouldn't necessarily call it healthy. The sugar kind of squelches that, but shoot, I started my day off with oat bran, sailed through lunch on a Boca burger and spinach salad and did boot camp. I'll be damned if I can't have myself a bit o'sugah!

General Tao's Tofu. (Or, as I have now donned it, Fake Out the Take Out)

1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
1/2 red bell pepper, chopped
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper flakes to taste
1 Tablespoon white vinegar
steamed broccoli

Directions: Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden. Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, bell pepper, red pepper flakes, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic.

Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.

Add fried tofu and coat evenly. Serve immediately with steamed broccoli over your choice of rice.
Serves: 4
Preparation time: 30 Minutes

Try Its: A Great Way to Get Hydrated and Gingerbread-Laced Protein

2009-12-01T15:54:00.000-08:00

Daaaaang. How are these so good? What in god's name are the folks over at Glaceau putting in this water? Happiness. Happiness is what they're putting in there, I tell you. Here's the downer - you're paying roughly $1.50 for water (if you get it on sale). So I treat myself to about two per week because, shoo, I start to feel bad not only for paying that much for tasty water, but using that many bottles. Regardless, YUM.

Yes. I know Clif bars can be boring. But I exercise like whoa roughly 3 times per week and if I don't eat something protein-y and hearty beforehand, I vomit. That's right. I barf. So protein bars for me need to be tasty, none of that sawdust nastiness they try to pass off as food. Enter the Clif Iced Gingerbread. These should be illegal.

I have several new recipes to share, but for some reason (you know, besides being my own fault), my pictures didn't translate property when I emailed them here to work.

(Yeah. Sometimes I blog from work. I bet you're reading this from work, so there.)

I have to say, I carried on the veganism. 100%, no. I'm not giving up dairy, I'm just not. But I feel better when I don't consume as much of it, or it's cousin, meat. Oh, and I've also lost 6lbs. Holler.

Vegan Week, Days 4 and 5: Living La Vida Loca

2009-11-14T11:50:00.001-08:00

I was a bit worried about Day 4's dinner. After going to great lengths to be creative with meals, I figured it was time to use simple vegan substitutions for an everyday meal.

Tacos, baby. Luscious, meaty, cheesy, crunchy tacos.

My heart fell when I realized these tacos would be "meaty," and "cheezy." But it was time to test the waters of Vegan Week.

Success! Smart Ground Mexican crumbles are pretty darn tasty and I'm not sure I'll be returning to regular meat for my tacos hereafter. But the real test would be the cheese. Fake cheese product could truly ruin a good taco. Luckily, Veggie Slices stood up to the challenge. it even melts for crying out loud!

Day 5 saw me forgetting my camera. Breakfast was oat bran (seriously, try this stuff.). Lunch was leftover risotto that I topped with fresh spinach (fresh spinach can be put into damn near anything savory and it offers up extra nutrients and fiber), soy yogurt and a Fuji apple. Followed up by a yummy Caramel Apple Spice from Starbucks. I decided those were vegan, so hopefully there aren't any milk derivatives floating around in 'em. Don't tell me if there are. Ignorance = bliss once in a while.

I drank my dinner last night. Don't judge.

Vegan Week, Day 3: This Is What Creams Are Made Of

2009-11-12T19:29:00.000-08:00

What's the best thing to do on a cold, autumn Wednesday night? Fill a bag with fresh produce and head to your friend's house to drink wine, build a fire and read about your astonishingly correct astrological signs while making dinner.

I showed up at Jennifer's door with a bag full of asparagus, onions, celery and cashews (more on that later) and she was just getting started on an amazing BBQ "chik'n" pizza on Trader Joe's whole wheat crust. To go with it, I sauteed and simmered my cold, black little heart out on this amazing Cream of Asparagus soup from Tal Ronnen.

How do you get a cream o-anything in a vegan lifestyle? Cashews, baby. Before you turn up your omnivorous nose, try it. I triple-dog dare ya. (no dogs were harmed in the making of that sentence.

Cream of Asparagus Soup
from A Conscious Cook

Salt
3 Tb extra-virgin olive oil
1 large bunch asparagus, ends trimmed,cut into 2-inch pieces
2 stalks celery, choped
1 large onion, chopped
2 quarts vegetable broth
1 bay leaf
1 cup cashew cream*
Freshly ground black pepper
2 cups fresh baby spinach

1. Place a large stockpot over medium heat. Sprinkle bottom with a pinch of salt and heat for 1 minute. Add oil and heat for 30 seconds, being careful not to let it smoke.

2. Add asparagus, celeery and onion and saute for 6-10 minutes, until celery is just soft. Add stock and bay leaf, bring to a boil, then reduce the heat, and simmer for 30 minutes. Add cashew cream and simmer for an additional 10 minutes. Remove and discard bay leaf, season to taste with salt and pepper.

3. Working in batches, pour soup into a food processor and puree. Add spinach to last batch and blend to smooth. Pour soup into large bowl and stir in spinach batch. Ladle into bowls.

*Cashew Cream: put 2 cups of cashews into a bowl and cover with cold water. Refrigerate overnight covered. Drain cashes and rinse under cold water. Place in blender with enough fresh cold water to cover them by an inch. Blend on high for several minutes until very smooth.

Vegan Week, Day 2

2009-11-11T13:19:00.001-08:00

Happy Veterans Day, folks! Hopefully this day finds you not sitting in an office in front of a computer, but rather sitting here, reading I Pray to Gouda. I mean, you don't have anything else to do today, right?

Day 2 of this vegan life showed me a tempting side to life. Case in point:

My lunch at an all-staff meeting: salad, steamed veggies and bread.

The luscious, chocolatey, cream cheese-filled dessert that accompanied the other staff members' lunch.

I did not cave! Instead, I ate a Clif Z-bar, Chocolate Brownie flavor to be exact. These are almost as tasty as the Mojo bars from Clif, and the perfect size if you are searching for a sweet, midday snack. My ability to avoid those little chocolate pieces of heaven at lunch meant I needed to have a great dinner. Enter Tal Ronnen's Lemon Asparagus Risotto from his new vegan cookbook, A Conscious Cook. Stephanie and Ally put aside meat and cheese to imbibe in this vegan dinner. Thanks, girls!

Lemon Asparagus Risotto

from The Conscious Cook

Sea Salt

1 lb asparagus, cut into 1" pieces

ground black pepper

3 Tb olive oil

3 shallots, chopped

2 garlic cloves, minced

2 cups Arborio rice

1 cup plus a splash of dry white wine

6 cups vegetable stock (optional: boil the broth with 3-4 dried porcini mushrooms. This will give it a meatier flavor)

Grated zest of 3 Meyer lemons

Juice of 2 Meyer lemons

1/2 cup pine nuts, toasted.

1. Fill small pot with water. Add 1 tsp salt and bring to a boil. Blanch the asparagus in boiling water for 1 minute, drain and season with salt and pepper.

2. Place large saute pan with steep sides over medium heat. Sprinkle bottom with a pinch of salt and heat for 1 minute. Add pinch of salt and rice and saute for 2 minutes, stirring frequently.

3. Add in shallots, onions, lemon juice and wine. Saute until onions are soft.

4. Start adding in the broth, 1 cup at a time. Wait for each cup to be absorbed by the rice prior to adding the next cup. This process will take about 30 minutes (be patient, it's worth it!).

5. Add in lemon zest, a dash of salt and pepper, and top with pine nuts.

Vegan Week, Day 1

2009-11-09T20:51:00.001-08:00

Holla! I made it through Day 1, and without a scratch. That doesn't count my raw, blistered palms from asphalt pushups in boot camp. That was a rough hour. Now I'm avoiding homework by watching Tivo'd Desperate Housewives. Don't judge.

Breakfast: Have you ever tried Oat Bran?! It's crazy awesome. If Oat Bran and oatmeal got in a scuffle in the alley behind the gymnasium, Oat Bran would totally kick oatmeal's hiney. And this combo will blow your mind with the additional bonus of tiding you over until lunch.

- Oat bran
- "Melted banana" - try this: microwave a banana for 30 seconds. It slightly caramelizes and stirs right into the Oat Bran.
- Kingslake and Crane Mahalo Granola Mix. Holy amazing. And California-made.
- Dash o'brown sugar. Or maybe 1/4 cup. Whatevs.

Lunch: this documentation is going to give you a pretty good view of my office. Especially since I tend to work through lunch.

- Pita, filled with spinach, mushrooms, snap peas, cilantro-lime hummus and Tofurkey. Hell naw to the Tofurkey. That stuff will not enter mi boca ever again.
- Wholesoy & Co. Yogurt: YES, YES, YES! I think I like this more than milk-based yogurt! It's richer and not as thick. A-ma-zing.

Snack: Nugget brand trail mix and a Starbucks VIA instant coffee. Have you tried VIA yet? It's great. Dissolves more easily. Stronger than usual instant coffees. Rock on.

Pre-boot camp snack: buy these NOW. Clif Mojo bars in Peanut Butter Pretzel.

Dinner: I totally rocked dinner! I went low-key since I'll be doing some heavy-lifting cooking for the next few days.

- Amy's Lowfat Split-pea soup. Ok, so this was the last chance I was giving Amy. I've tried several of the products and I've wanted to vomit in my mouth with each bite. This soup is dee-LI-cious.

- Salad with OrganicGirl lettuce blend (California lovin'! OrganicGirl is in Salinas), mushrooms, snap peas, cucumber and Trader Joe's Meatless Meatballs.

- Sweet potato fries! Cut a sweet potato into 1/2" disks and bake at 450 degrees for 20 minuts on a baking sheet sprayed with veggie spray. Dip in sumpin'.

Today was a good day. I do not yet miss cheese, although I'm dyin' for some half and half. Is it bad I'm already looking forward to tomorrow morning's oat bran? I'm lame.

Welcome to Vegan Week 2009

2009-11-09T10:48:00.000-08:00

Look at that veggie and fruit-packed refrigerator! And hummus. And soy mayonnaise. And Tofurkey.

Yep. It's that time again. Time for Faith to ditch anything coming from our animal friends and dive into the exciting world of veganism. If you'll remember last time, this experiment didn't go well. I was a dairy-free mess of a girl and mean (-er than usual). This year promises to go a tiny bit more smoothly due to ample research and participatory friends (who have no clue what they're getting into).

So sit back and enjoy while I hopefully survive while also showing how to enjoy plant-based cuisine in a meat-obsessed world.

Two Things I'm Lovin' Right Now

2009-10-14T13:37:00.001-07:00

1. Chai Spiced Cider from Naked Juice! This shiz is so good! First of all, I love drinking my fruit (because I hate eating it, for real, I'm way more of a veggie girl) and secondly - holy autumn! 4 1/2 apples, yo!

2. Arnold (Oroweat if you're on the West Coast, aka the Best Coast) Sandwich Thins. All the beauty of sandwich bread without the 4,092 carbs and fatty calories.

Feast of San Gennaro

2009-09-30T10:01:00.000-07:00

Head on over to my friend, Sarah's, amazing little blog, The Undercover Caterer, to see the scrump-diddly-umptious dinner we had the pleasure of experiencing on Monday night.

It was in stark contrast to the Chipotle burrito I scarfed down last night while attempting to watch Biggest Loser, write a term paper, and keep Klaster from getting too jealous that a boy was sitting next to me. That dang dog has THE trickiest ways of smuggling himself in the middle of me and whoever else is on my couch.

picture courtesy of Sarah of The Undercover Caterer

It's Oh-ficially Fall.

2009-09-29T12:03:00.001-07:00

It sprinkled today. And I'm wearing a very adorable, autumnal sweater with ARGYLE on it. I'm obsessed with argyle in the fall. And pumpkins.

Oh yes.

Oh yes, #2.

And bring on these.

With a Name Like Curd...

2009-09-26T14:35:00.000-07:00

Why in the world would they name such a wondrous, lemony, smooth gift from God, "CURD"?

Regardless...a coworker's birthday was dawning and the usual gift card was not in my repertoire. (Not that I mind getting gift cards. Just a quick FYI, there). So, I decided to whip up something, package it in a supercute manner and hand it off to the recipient.

Yeah, so. Hand-juicing and meticulously zesting, then straining 19 lemons? Doesn't quite fit into the "whip up" category. I've never cooked something and then had sore wrists and biceps for days thereafter. On a positive note, as readers of I Pray to Gouda, you all now have free, all access tickets to my gun show. :: flex ::

Homemade Lemon Curd

*"What the heck do I do with it, Faith?"

* Top scones, pancakes, stir into plain yogurt and crepes and whipped cream, english muffins...or pull a Faith and eat it off a spoon.

2 cups sugar
4 large eggs, plus 4 large egg yolks, beaten
1/4 cup finely grated lemon peel
1 cup fresh lemon juice (approximately 1 hour later - check out your awesome, toned arms in mirror)
1 1/2 sticks unsalted butter, cut into pieces

1. Set a fine-mesh strainer over a medium, heatproof bowl next to stove. In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add butter, cook over medium-low heat, stirring constantly (about 5 minutes).

2. Lower heat and simmer. Sitr until mixture thickens (another 5 minutes). Strain mixture into prepared bowl, then press a sheet of plastic wrap directly onto surface. Let cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 month.

Hurry! Before It's Too LATE!

2009-09-25T12:11:00.001-07:00

Because blueberries are about to head right out of season, yo. Actually, with the way temps are going here in California (um, hot with a side of HOT), blueberries may well be part of the produce sections around here through December. I'm quite over this non-autumn weather we're having. But I'm not sure who to yell at for it.

These blueberry crumble bars are OUTSTANDING. Like - crazy goodness in yer mouth. I made them for a movie night my neighbors and I had (my neighbors? Well, they're the best. I've got two rad school psychologists next door, a sweet, funny plastic surgeon [holllaa!] upstairs who has a supah-hilarious criminal psychiatrist friend who's over a whole heck of a lot, and a majorly kind, cute, 30 year old guy
across the street. Before you go leaving comments about how the two of us should totally, like, date...everything is under control.)

What was ridiculously cool about this movie night is that it was outside and we used a projector to splat the movie right onto the side of the house. Yes.

Blueberry Crumble Bars
courtesy of Smitten Kitchen (congrats on the baby, Deb!)

{Makes roughly 36 smallish rectangles}

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown.
Cool completely before cutting into squares.

In A Word: Adorable!

2009-08-28T16:38:00.001-07:00

I love books. And not in a nerdy way. Well, ok...in a nerdy way. But I have supercute Prada eyeglasses, so that totally takes away from the nerdiness, no?

Penguin is recovering many of their classics (Wuthering Heights, Great Expectations, Sense & Sensibility, etc.) in original art and selling them! The above picture are books recovered in cloth with a matte-foil design, while Pride and Prejudice here has an original illustration from artist Ruben Toledo (who works with Vogue and Harper's Bazaar).

These would be so cute on a floating bookshelf with some funky bookends. However, I also recommend actually reading them. Have you ever been with a bunch of nerds who start whipping out lines from Wuthering Heights while laughing amongst themselves, and you sit there having zero clue what they're talking about?

I hate that.

Don't Eat This Meal If You're Bloated.

2009-08-27T14:04:00.001-07:00

Because this dinner won't help you at. all.

But, hey, if you're rockin' the flatter tummy side of things, whip this up! I'm not sure how I befriended so many damn vegetarians (you know, besides the fact that I have a wonderfully, magnetic personality and all. Not bitchy whatsoever. Not I.), but I've made it my life's work to try and please them.

I figured out with this recipe, however, that I'm not so sure I'm a huge wild rice fan. It's so....earthy. And....wild. And while I like to say that I have a wild side (what? I do! It's right there under my pearls and argyle!), the wild side of rice isn't winning me over. I'd make this again with just the orzo, or possibly turn it into a risotto dish.

Oh, by the way, I totally doubled the butter. If you're shocked, you don't know me well.

Wild Rice and Orzo Pilaf With Mushrooms and Pecans
courtesy of Rachael Ray

1/2 cup wild rice
1/2 lb orzo pasta
2 Tb butter
1/2 lb cremini mushrooms, sliced
1/2 cup pecans, chopped
2 Tb chopped, fresh sage
1 cup frozen peas, thawed

1. Cook wild rice according to package directions, transfer to large bowl. Meanwhile, in a pot of boiling, salted water, cook orzo until al dente and drain. Add to wild rice.

2. In large skillet, melt butter over medium-high heat. Add mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook until nuts are toasted and mushrooms are tender. Stir in peas and chickpeas. Add vegetable mixture to orzo mixture and season with salt.

Well, Check US Out!

2009-08-25T15:40:00.000-07:00

Design*Sponge higlighted my very own Sacramento! It looks like they called upon someone named Lisa to expertly give the run down of things to see, places to go and crud to eat in our little big city.

Although, I'm going to have to disagree in a few areas.

1. Babycakes Bakery - only go there if you like your cupcakes dry and crumbly. I'm guessing you like yours moist.

2. Inn at Parkside - customer service goes here to DIE. Die, I say.

3. Tex Wasabi's - quite possibly the most nauseating "food" I've had in a while.

All in all, though, quite a list, and it even has some places I haven't yet been!

Barefoot Bloggers: White Pizza with Arugula and Mango Banana Daiquiris

2009-08-14T10:20:00.000-07:00

I'm pretty sure Barefoot Bloggers is going to force me to try things I normally wouldn't (precisely why I joined), because there is no way in hey-ell I would have attempted this pizza otherwise. I HATE making pizzas. It's not that they're difficult. It's that I really, a whole lotta-like, love pizza when it's ordered and shows up on my doorstep. Was this pizza worth it? It was worth trying. It's a healthy alternative to the Meat Lovers situation you find yourself in on a Friday evening, chasing with beer.

Thing is...I like the cheesy, greasy fattiness of chasing cheesy, greasy pizza with beer.

But if you want to lighten things up a bit, I say go for it.* I followed the recipe mostly, but I diverged at some points to throw in some Faith Flair. I tried to get Kim, Tina and Tim to give me their honest opinions - they said they liked it, so I'm going to just have to trust that they weren't feeding me a line.

P.S. The daiquiris were FABULOUS.

*Here's what I don't recommend: staying up until 1:43am afterward, watching an incredibly freaky movie and then lying on a hard sidewalk waiting for a meteor shower to show itself. Just my two cents.

White Pizza with Arugula
adapted from Ina Garten's Back to Basics

For the dough:
1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes

For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese
Grape tomatoes (I used mini-heirloom), halved

For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Mix the dough.

Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

Knead by hand.

When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise.

Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Make garlic oil.

Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees.

Dump the dough onto a board . Place the dough on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Stretch the dough.

Press and stretch dough into a large circle and place sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Top the dough.

Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Make the vinaigrette.

Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

Add the greens.

When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

Mango Banana Daiquiris
from Ina Garten

2 cups chopped ripe mango (1 to 2 mangos, peeled and seeded)
1 ripe banana, chopped
1/2 cup fresh squeezed lime juice (4 limes)
1/4 cup sugar syrup*
1 1/4 cups dark rum
Mango slices, for serving

Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with the mango slices.

*To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill.

Happy Birthday, Klaster

2009-08-07T11:21:00.001-07:00

This month (roughly - he's an SPCA Special), my little baby turns four years old.

Klaster, thank you for being my best buddy. Thanks for cuddling up when I've cried, decided to randomly nap at odd hours, and been incredibly hungover. Thank you for not freaking out when I belt out Beyonce's "Halo" at the top of my lungs in the shower. Thanks for picking me as your favorite. Thanks for crying at Papa's door when I left you there for the weekend. Thank you for having a really quite adorable underbite that turns into a smile when I say, "Treat?". Thanks for growling at strange noises because you like to pretend you're big enough to protect me. Thanks for pooping in overgrown shrubs and bushes so I don't have to actually pick it up (no one knows it's there!).

Most of all, thanks for picking Papa and me back in 2006 after I saw your picture and fell in love at first sight. Happy birthday, my sweet boy.

*picture courtest of Away to Wag

P.S.

2009-08-05T13:39:00.000-07:00

I Pray to Gouda is going to go a bit more...random. Oh, I will still bow down to the cheese gods, but there are other things to life besides food!

Grilled Ratatouille - Or So She Calls It.

2009-08-05T11:51:00.000-07:00

So...life has changed for me. In a good way. Some people may look at this change as bad, or depressing, but those are generally people who don't know me very well. Those who do now see me as a happier, sunshiny-er, driven person. I'm just minus a spouse. Has life been perfect for the past six months as I've ridden this ride? Naturally, no. Am I headed toward more of life's adventures? Most definitely, yes.

That put me at a cooking crossroads. My previous cooking escapades involved another person I was experimenting with, creating for and sharing with. And when things ended, so did my zest for cooking.

Then I woke up and realized I have WAY too many friends to not bring back this hobby that had previously brought me so much joy, accomplishment and a sense of self-worth. WTF was I thinking? Being surrounded by friendship, food and wine is pretty much my most favorite thing. Ever. So hop back on the ride with me as I now show them what I've got.

Last night, my neighbors, Kim and Luna came over for a deeeelicious dinner of roasted veggies and chicken over couscous with pita wedges I toasted and served with goat cheese. I adapted this from Rachael Ray, who tried to call it ratatouille. I think Rachael Ray is full of poop on this one and has never had the real stuff in France.

Roasted "Ratatouille" over CousCous
adapted from Everyday Rachael Ray

3 large tomatoes, halved crosswise
2 bell peppers, quartered
2 zucchini, thickly sliced lengthwise
1 eggplant, thickly sliced lengthwise
1 onion, thickly sliced crosswise
1 head garlic, halved crosswise
1/4 cup extra-virgin olive oil
Salt and pepper
2 tablespoons red wine vinegar

1. Preheat oven to 500 degrees. Cut veggies into wedges (leave garlic cloves whole) and toss with olive oil and salt and pepper and roast for 25 minutes.
2. After roasting, toss veggies with red wine vinegar and additional salt and pepper.

I served the veggies over couscous and tossed in pre-cooked chicken strips. I then cut pitas into wedges and baked them in the preheated oven for 10 minutes and served with a soft chevre.

I Just Bought $60 Worth of Coffee Beans

2009-06-10T12:50:00.000-07:00

No joke.

I took myself (well, myself and my rather adorable pug/rat terrier, Klaster) to the gorgeous, California coastal town of Mendocino. Holy retreat, people. Not only do I recommend the dog-friendly Inn at Schoolhouse Creek, I'm going to tell you right now - if you don't hit Moody's Organic Coffee Bar in downtown Mendocino, you really shouldn't bother going at all.

I'm seriously in LOVE, L. O. V. E. with their Rendezvous blend. I bought a bag after casually asking the barista (is it baristo for a man, or what?) for a recommendation. I have never had coffee this good. Evah. So I sent Bill at Moody's an email practically begging him to ship me some.

He did. Bill's real sweet. Five bags later (and like $6 shipping, not too sure how Bill pulled off that one), I am a very happy girl. Seriously. Either go here or buy a bag and call for an order to be shipped tell ol' Bill that Faith from Sacramento is plugging him like crazy.

An Easy Dinner for One - Chicken Mushroom Quesadillas

2009-06-03T11:10:00.001-07:00

Except that I probably ate two servings, which is really what I tend to do normally, anyway. I figure I work it off by living a rather active social life AND walking up the one flight of stairs at work instead of riding the elevator. Right?

These quesadillas are pretty scrumptious and easy. I was lucky enough to follow it up with a couple of hours of wine drinking with neighbors under the Sacramento 70-degree night sky.

Chicken Mushroom Quesadillas
courtesy of Ellie Krieger

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.

Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.

Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Good Friends + Pasta + Wine = Happiness.

2009-04-17T21:26:00.000-07:00

I swear, I have some of the greatest friends in the world. How it happened is beyond me. Erin is a girl I met in college. We couldn't be more different. She's a smart, cute lil rocker chick who is currently sporting some awesome purple streaks in her raven-black hair, tattooed feet and a band boyfriend. I was a preppy, khaki-wearing sorority Republican girl, naive to a fault. Six years later, Erin made me this incredibly yummy meal and we reminisced over a lovely V. Sattui merlot that resulted in a super-sweet headache for both parties the following day.

This isn't your every day pasta cheese bake. Snippets of lemon and spinach come through, and the dish is perfected with sliced almonds. Yum!

Baked Pasta Casserole
courtesy of 101 Cookbooks

Extra virgin olive oil
3/4 lb whole wheat pasta shells
sea salt
1 large yellow onion, chopped
2 cloves garlic
4 cups well-chopped spinach
1 1/2 cups sliced almonds
Zest of 2 lemons
8 oz mozzarella

Preheat oven to 375 degrees. Butter a large casserole dish. Cook pasta, toss with olive oil.

In the meantime, heat a bit of olive oil in a skillet over medium-high. Saute the onions with a couple pinches of salt for a few minutes (or if you want a bit more depth of flavor until caramelized). Stir in garlic. Stir in spinach. Cook for just about 20 seconds, until the spinach collapses a bit. Remove from heat and stir in 1 cup of the almonds and 1/2 of the zest. Add to pasta and stir and stir - mixing extremely well, a minute or so.

Now sprinkle the bottom of baking dish with the rest of the zest. Add a layer of the pasta to the bottom of the baking pan, now sprinkle with some of the cheese, add more pasta, then more cheese. Finish with a layer of cheese. Cover with foil and bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled with the remaining almonds.

Nothing Like a Lil' Vacation...

2009-04-01T12:17:00.000-07:00

Ok. So, a) we all need a little hiatus. I took one. Now I'm back. And, b) go here to fight some hunger. Because just because you get to eat three square meals a day and dream up delectable recipes to whip around in your kitchen, many people try to figure out how they're going to scrounge up one measly piece of nutrition to take care of their basic need of hunger.

Oh, lastly? Some food blogger just named her food blog, "I Pray to Feta." That's, sorta uncanny. Anyway. Stay tuned for recipes and the random ramblings from I Pray to GOUDA. Gouda. Not Feta.

Food Post from Paris: Potato Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream Sauce

2009-02-02T08:49:00.000-08:00

Paris is such a Faith city. Bustling streets, apartment buildings from the 1500s, a cozy cafe on every corner and people who are more interested in enjoying each hour of every day rather than rushing through it. I came to Paris not for the Tour de Eiffel, the Louvre or Versaille, but to experience the culture of a people who sit and enjoy an espresso or fromage with friends without worrying about tight schedules or how much money they put in the meter. And I've been able to get my full experience in this amazing French city.

So here I sit in my apartment in Les Halles, doing one of my fave things - food blogging!

This is a recipe my friend, Jennifer and I made on New Year's Eve. Jennifer is vegan, and I must say that the sound of this recipe sent a tiny shiver down my spine when I first heard of it. Amazingly, however, this gnocchi dish is phenomenal. It's a little bit of work, but fun to do and even more fun to eat.

Potato Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream Sauce
Serves 2-3

For Gnocchi:

2 Russet Potatoes (about 1 1/2 pounds)
1 Scant Cup Bread Flour (No salt!)

For Thyme Vinaigrette

2 Tbs Fresh Thyme, leaves only
1-2 Pinches Salt, to taste
4 Tbs Olive Oil
1 tsp White Wine Vinegar

For Lemon Cashew Cream

1 Cup Water
1 1/4 Cups Roasted, Salted Cashews (or raw)
Zest of 1 Lemon
1/2-1 tsp Lemon Juice

For the specific cooking directions, head on over to Vegan YumYum...

Updates Soon!

2009-01-30T11:10:00.000-08:00

I just figured out how to plug my camera's memory card into my computer rather than waiting to buy a new little cord thingie. Insert eyeroll here. Meanwhile, I'm blogging from beeeautiful Paris, France and will be back online soon with yummy recipes! Au revoir!

Meanwhile...a $2.00 Treat for Ya!

2009-01-13T09:54:00.001-08:00

Starbucks is having a "tea" event from January 6-18. They've released new tea drinks with weird names such as "London Fog" and "Vanilla Rooibos." Not all that genius, if you ask me (why can't they just stick to coffee, for crying out loud?), but with this coupon, you can try one of these anomalies for two bucks.

What's to lose?

Coming Back Soon!

2009-01-13T09:50:00.000-08:00

I have some great recipes to share (a vegan gnocchi and a few fabulous French recipes from Sacramento's very own William Rolle), but I've misplaced the little thingamabobber that allows me to hook my camera up to the laptop. Recipes and pics coming soon!

Here's to 2009!

2009-01-01T11:32:00.000-08:00

Happy New Year!

Here is to a year of good food, good friends, good things and good times.

A Post-Christmas Breakfast: Chocolate Chip Buttermilk Pancakes

2008-12-27T15:38:00.000-08:00

Have you made pancake batter from scratch yet? If not, I'd highly recommend trying it. It sure beats Bisquick, if you ask me. And the best way to get it done, and get it done quickly with the least mess is by having a Kitchenaid stand mixer. There aren't too many kitchen tools I declare as absolute necessities. That darned mixer is one of them.

Try these. While they aren't the healthiest option for a breakfast (who out there is being healthy this week, though?!), I bet you'll enjoy them just as much as my niece, Skyler did...

Buttermilk Chocolate Chip Pancakes (makes enough for 4)
courtesy of Joy the Baker

2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter
½ teaspoons vanilla extract
1/2- 3/4 cup milk chocolate chips (depending on how chippy you feel)
oil or cooking spray (for cooking)

In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.

Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.

Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.

Dairy-Free Chocolate Cake with Peanut Butter Frosting

2008-12-26T18:40:00.000-08:00

Sounds weird, doesn't it? Can't say I blame you. Eric and I were pretty wary of this idea, ourselves. A cake with no eggs? Or milk? That's just crazy. But a good friend stopped by for a Christmas Day visit and it was time to get creative. And while creativity doesn't always come easily to me, it's always a fun adventure.

And oh, SO good. This recipe was passed on to me by a friend of mine who explained it as a cake often served during the Depression era due to ingredient rationing. We Americans sometimes forget how easy we have it these days!

Put a little spice in your life and shake things up a bit. Try out this vegan and delectable recipe. Your friends will never know.

Vegan Chocolate Cake with Peanut Butter Icing

Mix until smooth:

1/2 cup vegetable oil
1 cup strong, brewed coffee
2 teaspoons vanilla

Into the wet ingredients, fold the following:

1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar

Quickly mix in 2 teaspoons of vinegar and pour into a greased and floured cake pan. Bake for at least 25 minutes at 375 degrees.When the cake is cool, frost with:

Peanut Butter Frosting

Mix together at medium speed:

1/2 cup peanut butter
1/2 cup non-dairy margarine
2 cups confectioners sugar (or more if you like it sweeter)
pinch salt
4 teaspoons soy milk
1 oz dark chocolate, chopped or shaved

'Twas the Night Before Christmas...

2008-12-24T23:56:00.000-08:00

And all through the home...

Faith's OCD was kicking in as she frosted the carrot-cakey dome...

I decided to do part of my menu tonight, seeing as I didn't want to hang myself by the Christmas lights tomorrow due to taking on way too much kitchen time. I baked and frosted during the 17 Kids and Counting commercials while simultaneously watching How the Grinch Stole Christmas (Jim Carrey-style) and blasting Christmas music in my breakfast nook. Eric took it quite well. Haven't heard one complaint. Most likely because I baked his most favorite kind of dessert AND let him lick the whisk.

I, myself, don't love carrot cake. Amazingly, this one may have swayed me to the dark side. The cake is light and spongy, but the cream cheesy frosting we all know 'n love has a hint of pure maple syrup and truly steals the show.

Carrot Cake with Maple Cream Cheese Frosting
courtesy of Smitten Kitchen

Makes one 2-layer cake

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated, peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional) - um. I left these out. The only way I like raisins is in the box in which they came.

Preheat oven to 350F.

Butter two 9" cake pans. Line bottoms of pans with waxed paper (truly important!). Butter and flour paper, then tap out excess flour.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.

Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread.

Frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

Wish Me Luck: The Christmas Menu

2008-12-24T00:37:00.000-08:00

On Thursday, I will be making all of this:

Braised Short Ribs
Creamy Mashed Potatoes
Root Vegetable Enchiladas with Cashew Cream Sauce
Vegan Chocolate Cake
Homemade Carrot Cake

This is after some buttermilk chocolate chip pancakes and strong coffee...for energy, of course!

Go Buy It Stocking Stuffers: For the Writer!

2008-12-23T10:23:00.000-08:00

Do you actually know a person who still handwrites cards and mails correspondence? They are few and far between, unfortunately, but this set of adorable return address labels will motivate them to do it more often! I'm all about supporting the little guys, and this Etsy business, Fire Hydrant Press (oh my god. I seriously want to hug my screen whenever I read that company name!), has it going for them.

35 return labels? $10.50, baby. You get to choose the font, colors, pictures and match it to your recipient's style.

I do wish there were a little pug/rat terrier mix graphic, though. Boo.

Winter Warmup: Beef Stew with Dumplings

2008-12-21T14:25:00.000-08:00

I gotta admit: I love cold, rainy weather. Even being outside in it. When I truly love this type of weather is when I'm digging into a hearty meal that warms you up from the inside out, and if you're looking to do that this winter season, this recipe will definitely fill the void.

I'm not a huge beef eater. I also hate cooked carrots. Blech. You're now probably wondering why the heck I made this meal, then? Well. It never hurts to expand the ol' horizons. I'm glad I did. This would be a perfect Christmas Eve recipe...simple, extremely tasty and will please the masses. This particular serves about 6 (in reality, if you have two hungry men in the house like I did, then it serves roughly 3).

The Best Beef Stew
courtesy of Paula Deen

2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch

1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours.

2. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid.

3. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Dumplings

You can add the dumplings into the pot with the stew to cook during step 3.

1 1/2 cups Bisquick mix
2/3 cup of milk

Mix until a soft dough forms. Drop by rounded spoonful into stew and cook for 10 minutes on low. Cover stew and let sit on low for another 5 minutes.

I'm It.

2008-12-19T11:12:00.000-08:00

The rules:

1. Link to the person that tagged you

2. Post the rules on your blog

3. Share six non-important things/habits/quirks about yourself

Sarah, over at Paper Envy, tagged me. I had never seen Sarah's blog. Which was a good thing. Because now, as a fellow paper obsessier, I'm officially screwed. She posts some seriously cute stationary and paper goods that are making me drool.

~ I love nice grey linen, hemstitched table linens, the look (but not the texture) of marshmallows, vintage cookbooks and freshly sharpened pencils.

~ I tap my chin with my index finger when I'm nervous. I've actually bruised it before.

~ I've never seen The Goonies.

~ I will freely admit that I'm incredibly judgemental of people who don't treat their pets like additional family members.

~ Just because I know my mom reads my blog and I need to finally get this off my chest, sometimes as a teenager I'd stick out my tongue at her or roll my eyes behind her back if she was really annoying the heck out of me. Sorry 'bout that, Mom!

~ I have a muscle in my back that gets really angry and inflamed if I move it wrong. It pops out so much that Eric calls it my "meatball."

Go Buy It Stocking Stuffers: For the Girly Girl!

2008-12-19T10:21:00.000-08:00

Well, I'm pretty bummed out. I should be in a toasty car, annoying Eric by listening to endless Christmas music while driving up I-5 to the snowy hills of Oregon. I should be planning the dinner I was going to cook for my parents and watch Christmas movies on the comfy sofa with my mom.

Stupid Northwest snowstorm.

But, here I am to bring some joy to you, instead. Need a fun, original stocking stuffer for the chic girl who has it all? Sofia has put sparkling wine in these adorable, pink cans that fit quite smartly into stockings! Who needs sugarplums or chestnuts when instead you can sip champagne from a straw by the fire?

Go Buy It Stocking Stuffers: Ibiza Wine Glasses from CB2

2008-12-16T10:12:00.001-08:00

This time of year becomes tricky. It's one of the many times I realize how lucky I am to have many great, close friends. I then realize how incredibly different they are from each other and when it comes to gift giving time, this becomes readily apparent.

For your friends who like things a bit more on the uncoventional side, these CB2 wine glasses are perfection! Simply tie a bow on each and stick them into a stocking! At $1.95 a pop, it's a deal, yo.

Go Buy It Stocking Stuffer: For the Animal Lover

2008-12-15T13:12:00.001-08:00

Want to make the animal lover gift recipient happy while also doing your duty to help prevent animal cruelty? Well, I do. Actually, I'd like to be the recipient and the gift-giver for this one. Too awesome for words, even though I'm trying.

This holiday season, shop at the Animal Rescue Site for tons of adorable jewelry, clothing, accessories and more to fill a stocking. Money from sales goes to help animals in need.

I Pray to Gouda

The French 75

Whoa! A cocktail on I Pray to Gouda?

One cannot live on food alone.

Wait.

Well, whatever, anyway. It’s time for me to blow your mind with a simple but classic summer drink. It’s also time for me to attempt to convince you not to drink three. You live and you learn, folks.

Do NOT buy that bottled lemon juice. I will hunt you down and beat you.

makes 1 drink

1 lemon

3 Tb gin

1 1/2 Tb fresh lemon juice

1 Tb simple syrup

1 cup ice cubes

1/4 cup dry sparkling wine (brut Champagne, etc.)

Using zester or paring knife, slice peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside.

In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with sparkling wine.

Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and serve immediately.

Farfalle with Salmon, Mint and Peas

Farfalle with Salmon, Mint and Peas

1 lb farfalle (bowtie)

1 1/2 lb skinless salmon filet

Coarse salt and freshly ground paper

Juice and finely grated zest of 2 lemons

1 pkg frozen peas, defrosted

2 Tb unsalted butter

1/4 cup chopped fresh mint

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot.

Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.

Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.

Slide entire contents of skillet onto pasta; add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.

When in Portland…

“Why are you going there?”

Touche Restaurant and Bar

Cacao

Why do I love traveling with my friends? Well, because after stuffing ourselves so full of Italian fare

Public Domain Coffee

Mother’s Bistro

Waterfront Bike Rentals

And there you are – a quick guide to an active, cultural city on the West coast. I’d lastly recommend jumping on Portland’s MAX rail – great public transportation on the cheap. Happy travels!

Pork + Broccoli Stir Fry

You know why I love stir fry? I love stir fry because it’s a one pot meal that gives you a protein, a starch and a veggie. I don’t have to think about what healthy green thing I’m going to put on the side, because it’s already in there.

That’s what I call efficiency, friends.

(P.S. Ho.ly. COW. Have you tried those Jell-O Temptations pudding thingamabobbers? Sweet baby Jesus. They tout that they’re only 60 calories each, but damn if it doesn’t become a moot point when I eat three of them.)

Pork and Broccoli Stir Fry

adapted from Martha Stewart

1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice

1/4 cup soy sauce

1/4 cup rice vinegar

1 tablespoon cornstarch

2 teaspoons vegetable oil, such as safflower

1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced

3 scallions, white and green parts separated and thinly sliced

3 scallions, white and green parts separated and thinly sliced

1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.

In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.

Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.

Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

Parlez-Vous Coq au Vin?

Chicken in wine. That’s what it is. If you tell yourself, “It’s simply chicken in wine,” then coq au vin will become a jumpable hurdle, a reachable goal, a climbable wall.

Or, you can just walk into your friend’s house after she’s already labored over it and nearly lick your bowl clean.

courtesy of Ina Garten

4 ounces good bacon, diced

1 (3 to 4-pound) chicken, cut in 8ths

Kosher salt and freshly ground black pepper

1/2 pound carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle (375 ml) good dry red wine such as Burgundy

1 cup good chicken stock, preferably homemade

10 fresh thyme sprigs

2 tablespoons unsalted butter, at room temperature, divided

1 1/2 tablespoons all-purpose flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Shrimp Farfalle with Peas and Cilantro

I was off from work today. Something about Cesar Chavez, yadda yadda. I had all of these grand plans – laundry, work, bathing the dog…