Un-Kosher La-La-Latkes-n-Gravy.

Happy Chanukah, ya'll! 

Do yourselves a favor and make some latkes! Super easy and DELISH! The kids will even like 'em! This evening, the 2nd night of Chanukah, I decided to kick 'em up a notch and add feta, dill, Panko bread crumbs and smother them in a rich gravy. **Not the most kosher of Chanukah's recipes, but DAMMIT it's good!** You can go traditional and omit the extra ingredients; not use anything but salt, pepper, and add two extra eggs... but... where's the fun in that for this gentile?

**Funny/ totally un-Kosher/ throw your a@#$ right out of temple thing about tonight's dinner: 

I had some pork chops that I had defrosted the night before that I never prepared-- I know what you're thinking already. Latkes and pork?!  Anyway, I needed to use the chops tonight so they wouldn't be sacrificed to the HEFTY Gods. Where-for, I decided to concoct my moms old stand-by, pork chops and gravy. That's when I was drawn into a Chanukah-related Sesame Street where Grover and his friends were chowing on some latkes. SOLD! The only problem was that I didn't have any applesauce or sour cream for the more traditional potato-fare. What I had was a 1/2block of feta cheese that I also needed to use up and I absolutely needed to make those chops. IDEA!

Hearty La-la-latkes-n-Gravy:

Serving: 6 medium Latkes

Prep time: 10 min

Cook time: 30min

SUPER SIMPLE GRAVY! 
2-4 Chicken breasts, thighs, or Pork Chops
1 can Campbells Cream of Celery or Cream of Mushroom Soup (this is something EVERYONE should have on hand for those "uh-oh, what am I going to make for dinner?" moments)
1/2 onion, rough chop
1 celery stalk, chopped
1/2 cup chicken stock
2 drizzles of Olive Oil
S&P

Salt and Pepper your choice of meat. In a large skillet,  on med-high heat, brown it until the yummy bits coat the bottom of the pan and your meat has a nice, golden sheen (5-7 minutes). Next, remove the chops and saute the onions in the olive oil and bits. Next, deglaze the pan with stock and then add the soup. Incorporate the bits and the soup well until it is a rich, golden brown and reintroduce the meat. Cover and let simmer on low heat for 30 minutes and drizzle all over your...


LATKES! 

3 medium- large Russet potatoes, skin on, grated, and rinsed (after you grate them, rinse well. Try to remove any extra starch)
1/2 of medium onion, diced
2 tablespoons of crumbled feta cheese
2 Teaspoons of Dill (fresh or dried)
1 teaspoon oregano
2 teaspoons paprika
1 teaspoon Penzey's Fenugreek seasoning* (Now, this is ahhmazing spice to use, but, it is totally optional ... unless I am coming over for dinner, in which case, please use Fenugreek)
1 egg
21/2 cups flour (add more if it's too runny)
1tsp salt and pepper
Panko Bread Crumbs for coating
1/2 bottle of Vegetable oil (if you want this recipe to taste insanely delicious, use Peanut oil. Oy Vey!)

Mix all of the above ingredients together and let them sit in the fridge while the gravy simmers and you are ready to fry.

When the gravy is ready, dump 2 cups of Panko onto a plate. Next, ball up your latke batter, a little larger than a golf ball, flatten and smoosh both sides into the Panko crumbs.  Finally, drop them into a preheated skillet of oil.

 Fry those little suckers up until they are golden brown on both sides and let them rest on a few paper towels to remove any excess oil and serve with the gravy. You can absolutely serve your chicken or chops WITH the latkes. If you are using thighs, separate the chicken from the bone and stir into the gravy. Oh yeah!

I served them up with peas. Peas are one of two green vegetables my kids will eat... which is why you see them so often as "the veg" on this here blog.

Take it from this mentsh and nosh on this recipe!


חנוכה שמח

Part II: Confessions of a Supplement Junkie

I was taking supplements BEFORE Dr. Oz made them mainstream! If you get yourself ANYTHING this holiday season, and your New Years resolution happens to be dropping a few pounds, think about purchasing some supplements.  They helped me lose nearly 50lbs. 

*First, read part I*

**New game changing supplement blog for meaner, sweatier workouts!**

After my blood work, Dr. Pagan noticed that I was deficient in a few categories. He told me that human bodies CRAVE nutrients and will seek them out... which explains those weird, last minute, night time cravings. Unfortunately, our body doesn't specifically ask for these nutrients and we eat whatever looks tasty in the pantry. Wouldn't it be nice if our stomach said,  "Hey! Put down the Dr. Pepper and Cheetos and grab a handful of almonds, a banana and a glass of milk. There. Craving over and you can still button your jeans tomorrow."

 My body needed: 

1. Magnesium (vitamin B6): After a long day at the office, mommy/daddy errands and
various extra carricular activites can leave us physically and emotionally drained- making careless dietary choices through out the day.  Unfortunately, our adult bodies can't keep up with the extra stress and calories like they could when we were in our teens and twenties. What we need is a metabolism booster... and that's where B6 comes in to help us out! An average adult needs 100/mg per day to supplement our bodies, thus burning, say, those extra dumb food decisions. Magnesium does double duty for yours truly. Studies prove that B6 acts as a histamine reducer for those of us who are used to getting those histamine induced headaches; like sinus headaches and migraines. Sure, I'm B-6ed up and still get migraines... but they have significantly decreased and only tend to flare up around Yankee Candle or my menstrual cycle... and you can't fight hormones! You can also get B6 by eating more fish, whole grains and legumes. 

2. Calcium  (vitamin D): Well, duh! I am a woman... and ALL women should be taking 800-1200mgs of calcium... unless, of course, you are already ingesting 4-5 cups of milk or yogurt per day? If not, start taking a supplement. Other than reducing the risk of osteoporosis, calcium is excellent for alleviating PMS symptoms and lowering blood pressure.  

3. Riboflavin (vitamin B-2): The energy pill. B-2 is, yet, another common deficiency among humans. Why? Well... we pee it out. The average adult urinates 5-8 times per day and loses 1.0 mg each time. We lose even more B2 when we wipe! (No, don't stop wiping. Gross.) Going to enjoy a night of excessive alcoholic frivolity? Say buh-bye to your B-2 and your energy! Interestingly, though, B6 (magnesium) is found to help with hangovers... and morning sickness.  Good to know, right? You may be able to determine, without a lab, if your body is craving this nutrient. Do your lips crack regularly? Mouth ulcers? Dry skin? Low, low energy?  Grab some B2... or a banana, green beans or some popcorn.

4. FLINTSTONES: That's right, I needed a multi-vitamin. We all do. The problem with those big horse-pills and me is that they kill my stomach. Blah. So I chew up two Flintstones (or whatever generic equivalent is on sale) per day. They don't jack my stomach and they take me back to an age when my biggest concerns were missing an episode of Jem and Holograms and Thundercats. 

Flat Belly? Yes, please! Dr. Pagan also recommended that I try the "Flat Belly Diet." He said that it is the ideal diet for new (and not-so-new) moms. Technically, I was still a new mom- my youngest daughter was two and my baby weight wasn't going anywhere! So, when I saw those pictures of me from my girlfriend's wedding... I ordered the bright yellow "Flat Belly Diet" that day! The FBD is more of a lifestyle change than a diet. It makes you re-think food and the way you eat... and I am 50lbs lighter because of it. One of the things the FBD recommends is flaxseed. Whole flaxseeds can be tricky to store, expensive to purchase and difficult to find! So... I went supplement.

5. Flaxseed oil:  The anti-fat. The essential fats in flaxseed oil make your body feel fuller, longer. Adding flax oil helps release food into your lower intestine at a slower pace, with a slow sustained rise in blood sugar, followed by a plateau of blood sugar. In other words, folks who add flaxseed oil to their diet plans will ingest fewer calories than those who do not use flax. Other flaxseed oil benefits include heart healthy Omega 3's and circulatory system kick-starters!  It's win/win! 

Currently, my girlfriend with the fat finding photographer is latex-deep into Kent State's nursing program. At this same time last year, she was in a comprehensive nutrition course. Among other nutrients the body needs for metabolism, her teacher mentioned cinnamon. Cinnamon? As a supplement? Really? So, I gave it a try... and I will NEVER go a day without them!

6. Cinnamon: Such an awesome, natural, discovery! Other than it's cholesterol lowering, arthritis soothing, natural insulin making, cancer fighting and cognitive brain functioning powers, cinnamon is an excellent metabolism bootster! A recent National Institute of Health Study showed how insulin directly stimulates fat cells to take in glucose, thus helping to burn fat. Nice!

Dieting During the Dot. PMS is pure torture... let alone when you are dieting! PMSing is an inevitable monthly thing, ladies! Lord knows that a week before my period, I am tired, puffy, irritable and I am HUNGRY! I just want to stuff my face with all kinds of sweet and salty, dense carbohydrate ridden crap, so, dieting can be a real pain in the you-know-what. Lucky for us, a woman's metabolic rate can rise by 10% during menstruation, thus helping us burn an extra 100-200 calories per day. If you can keep your diet somewhat in check during the dot, you will be fine a week later. You ay have to write some apology notes for your mood ridden bitchiness, but, I may have a buffer for that?

*Glucomannan is worthless. Don't waste your $

7. St Johns Wort: The anti-bitch pill. And why shouldn't I bitch? I have cramps, a headache, I can't button my jeans, my skin is gross, I'm tired, my back is killing me AND I am HUNGRY! The other problem is that I feel bad for my husband and kids. Nobody should have to deal with MOMZILLA. In lieu of locking myself in my cave and becoming scarce for a week, this magic pill helps tame the bitchy beast.  St. Johns Wort is known as "natures Prozac" and is taken to naturally treat depression, anxiety and other mood disorders. Another PMS reliever is Evening Primrose Oil, but, I tried that and didn't get the same results that I do with da' Wort. If you are already taking an antidepressant, please, talk to your doctor FIRST before trying this herb.




Now, now... I know that you are thinking, "Damn, Kertney! That's a lot of !@##@$% to take!" Yes. But you may not need all of this?

My advice is to start with blood work. Ask your doctor to see what YOUR body is craving. If you get migraines, cramps, dry skin, cracked lips, thinning nails and hair, etc... chances are that YOUR body is lacking a few things? If you decide to try any of the above supplements, be sure to give your doctor a heads up; ESPECIALLY if you are on any medications for diabetes, depression and/or cholesterol. Also, consider buying your supplements from a reputable company online. I love Puritans Pride. They have so many buy one get two free deals, it will make your head spin. For example, I got three months worth of my everyday supplements INCLUDING my children's gummy vitamins for $42. Shipping was FREE! Hello!? Just try doing that at CVS or Rite Aid. Not gonna happen!

Also, take a look at my newest information about fat and the 10 Reasons Why?  It breaks down the things that may not be working for you in the world of weight loss: Real, scientific, tangible things about how the body reacts to stress and hormones, for example, and the deal breakers involved nutritionally. It does talk about supplements and the need to talk to a professional.

After I got my supplements in check and my diet kick-started, I decided to start exercising. Losing weight has a yin and yang: good nutrition and more movement. I decided to go with Zumba. I was a musical theatre/ club scene gal before the baby making days.  If you want to burn fat and have a little fun during your cardio session, Zumba is a good option.  Mixxed Fit is another great option. One is more latin flavored the other is hip hop. I am preferring Mixxed Fit lately. According to my Fitbit, an hour of intense, full-out movement, burns between 300-500 calories. Score! I love wailing on a heavy bag, too. My MMA classes are by far the best- you are working every inch of your body- core especially- and you are learning how to defend yourself. Win/win.

Part III: ZUMBA! 
Part I: "Lose your fat." 

What to do with all that left over holiday ham? Scalloped Ham-n-Taters Au Gratin, of course!

I love this time O' the year. Why? 

SCALLOPED POTATOES! 

My favorite, super easy, leftover recipe is a Mom-inspired dish and a staple from my youth. We always had a s**ton of leftover ham from Thanksgiving and Christmas. Sure, Ma' made the baked pork and beans; and that creamy spiral pasta salad with the ham and mayo;  And lets not forget the split pea soup! But I think the family's favorite leftover ham dish was--drum roll please-- Scalloped Potatoes! This Thanksgiving, with my own family, I find that we, too, have an s***ton of leftover ham... and cheese. So, I have decided to take two of my favorites, mom's scalloped potatoes and potatoes au' gratin (which is French-talk for anything that is grated- like bread crumbs or cheese) and combine them! Why? Because I can. And like Mom always said, "you should do whatever blows your skirt up." 

Ham-n-Cheesy Scalloped 'Taters

Prep Time: 20minutes

Bake time: 60min

Serves: 4-6

Preheat oven to 375

5 or 6 small- medium sized potatoes. (I prefer red potatoes because you don't have to skin them and they look pretty...but you can use whatever taters you want, provided that you skin them, first. Unless I am coming over for dinner. In which case, please use red potatoes, un-skinned.)

1/2 cup finely chopped onion 

1 cup roughly chopped leftover ham
3 strips of uncooked bacon, chopped
2 cups of your favorite cheese (I used sharp cheddar and Asiago) **Reserve enough cheese to sprinkle on top at the end. 
1/2 pint heavy cream
1 cup of stock (veggie or chicken or my favorite Penzey's soup base)
1tablespoon flour
Freshly cracked pepper

Wash and slice your potatoes and lay them in a pre-sprayed 6x9" casserole dish and mix with half of the ham.

On the stove: In a medium sauce pot, on med-high heat, add your bacon and ham bits. Fry them up until crispy and remove from the drippings. Place on a paper towel and set them aside for later. Do not drain the fat... we're going to use that for the roux! Roux? Cindy Lou Roux, that's who! (God, I'm a dork) Next, drop the temp to medium and add your onions. Let those cook until translucent and then add 'your flour. Combine the flour, fat and onions until well incorporated. Finally, add your stock, cream, cheeses and pepper. Let that cook until thick and creamy (gravy like consistency) for 5- 7 minutes and pour over your potatoes.

Let that bake, covered, in the oven for 55min. The final 5 minutes should be used in the broiler, after you topped the now bubbling potatoey goodness with your remaining cheese and bacon/ham bits. Nom, nom, nom...

Resist the urge to dig in and let that bake in the broiler, uncovered, until golden (5 minutes or so). Let it cool for 15- 20 minutes before you eat it (because it will burn in your mouth like hell fire, if you don't) and VOILA! Here you have the easiest most delicious au gratin/scalloped-leftover-killer-duo EVER! Okay... maybe not ever. But it's super tasty and I'm pretty sure it would do Mom proud!

You can enjoy your dish with whatever veggie ya like. I went with steamed peas and sangria. Sangria is a veggie, right?

Enjoy!

Chicken a la Kertney with Garlic mash!

I'm putting an Italian twist on an old English staple! It's no secret that I loooove Chicken Marsala. There's just something about the sweet, smokey flavor of the Marsala wine combined with the soft, buttery texture of the chicken... oh, and those big, moist chunks of mushr--- see!? I'm slobbering already. I'm also a huge fan of creamy Chicken a'la King and puff pastry. It reminds me of my mum and when she'd prepare it when we had company... and ate in the dining room... with the good china. Impressive. This fortuitous Friday would prove fortunate even further, (say that three times fast) for I had a coupon for the puff pastry AND the better brand of Marsala was on sale. So, why not combine the two dishes and create a comfort food TO DIE FOR!    

Chicken a'la Kertney:
Serves: 6
Prep time 35minutes
Slow cook time 2.5 hrs.

4 pack chicken thighs (skin on)
3 tablespoons butter
1tsp each, S&P&Garlic Powder
3tsps Extra Virgin Olive Oil
1 package of puff pastry
1 small onion, diced
2 large garlic cloves, pressed
1 small pkg baby bella (crimini)  mushrooms, sliced- I prefer thickly sliced bites of mushroom in this dish, but you can do it however you want... unless I'm coming over for dinner. In which case, slice them thick. 
1/2 cup frozen peas
1/2 cup heavy whipping cream
1 cup of middle priced Sweet Marsala wine ($5-10)
2 cups of (pick one) a) Prepared Chicken stock or b.) Diluted Chix Soup Base (I prefer the Penzey's brand. Man, this stuff is awesome, but any will do. If you use a box/can stock, be prepared to add more salt and pepper)
Parsley to garnish- optional

Step 1: Season your chicken with S&P and Garlic Powder and plug in your crock pot. Heat your large pan to medium-high heat and add 1 tablespoon of butter and 2 tablespoons of olive oil. Add your chicken and brown until you get the good bits on the bottom of the pan, 5-7 minutes. Remove your chicken and place them in the crock pot. Reduce the heat to medium and set aside. Add your onions to "the bits" and saute 'til translucent.-2 minutes. Next add your mushrooms and garlic and add 1 tablespoon extra of EVOO. Saute for 5 minutes and de-glaze the pan with 1/2 cup of the Marsala and 1 cup of stock or diluted soup base. Simmer for 2-3 minutes and pour it over the chicken in the crock with the peas and the rest of the Marsala (1/2cup).  Let the chicken and shrooms cook for 2-2.5 hours or until the chicken is falling off of the bone.

Step 2: Prepare your puffed pastry (per pkg instructions) and your mashed potatoes (you had better not be making these from a package) 45 minutes before the chicken cooks.

Step 3: Remove the thighs from the crock and let cool a few minutes. Hello? You don't want to burn yourself! Pull the chicken from the skin and bone. Discard the bone and skin and place the chicken back into the crock.

Step 4: Measure out 1/2 cup of your cream and merry 1/2 cup of the crock sauce to it. We're trying to keep the cream from curdling when we add it to the crock.

Step 5: Get a medium sauce pan and get a roux going. (1 tablespoon of butter and 1 tablespoon of flour.) Add almost all of the "crock sauce" until it thickens. Next add the crock cream. Prepare your plate and the puff pastry. Ladle in your creamy chicken mixture, add some freshly cracked pepper, fresh parsley and VOILA! Chicken a'la Kertney.

Oh, and be sure to enjoy it with some yummy wine! Try Deer Creek Winery's Fawn Catawaba-- one just opened in the Mall! The Fawn was my favorite; delicious, semi-sweet white wine.

Part 1: Confessions from a Supplement Junkie and a Weight Loss Heroine.

"Aye, Senora! These shots aren't going to do anythin' for you until you...

LOSE YOUR FAT."

 <GASP>

Um... did he just say what I think he just said? Sure, I was offended... but I knew he was right. That and he was the one injecting a rather long hypodermic needle into my vertebrae, so, a knee-jerk reaction was out of the question!

Seems like only yesterday when I would visit Dr. Pagan's office for weekly prolotherapy (sugar injections) and chiropractic adjustments. In college, I was in a pretty nasty car wreck that left me with two herniated, lower discs and severe sciatica... which made matters worse with extra weight from two babies. I was lying face down, about to get "shot up" when he told me to "lose my fat." Luckily, Dr. Pagan has a thick, rhythmic, Puerto Rican accent which lessened the blow.

 Okay, not really.

I decided to call another chiropractor and dismiss Senor "Calls it As He See's It." After all, weight loss was a scary, new concept for me. I had always been an athletic, slim gal with metabolism to spare, that is, until my baby making days. I had never really "dieted" because I was always so active with theatre, dance and an active gym participant. I never had to watch what I was eating. I watched it go into my mouth, sure, but I never bothered to read the caloric intake. I never took vitamins, either- other than of the pre-natal variety. I thought that there was a magic fat-fairy who would wave her magic wand and undo what age and pregnancy had done? I was in mommy denial, plus size time!

"I am supposed to be a size 16."
(I'm 5'8) 

"It's baby weight."
(My youngest was two and a half)  

"When I clean the house, it's like exercising."
 (Especially when I cleaned the pantry)

"I'm a busy mother! I have no time to exercise."
 (I had to help my oldest beat the next level in Super Mario Bros.)

It was that same week when my great friend forwarded her wedding pictures to me. I chuckled at one particular dance floor photograph of this portly woman busting a move. Coincidentally, she was also busting out of her hounds tooth dress. Seriously, what made her think she could wear that? Someone tell that woman her hounds tooth has a cavity! Girlfriend looks so--

Me before...

 <GASP AGAIN>

IT. WAS. ME! I didn't even recognize myself? (Forgive me for not showing the actual picture. I demanded the picture to be set aflame!) At the time, I thought I looked all "Jackie O" in that dress? Instead, I looked like I ATE her! I was so disgusted with myself that I decided to take control! I would be damned if I had any more pictures taken of me looking like that! And here I am... 4 dress sizes down and 47lbs lighter! I feel like a brand new person. I still have mild lower back pain... but nothing an Advil and some stretching won't fix. In fact, I haven't needed Dr. Pagan's needle in nearly 3 years. The last time I visited the office, I was having *neck pain and needed an adjustment. The office staff didn't even recognize me.

 *I should have gone to my PCP for this particular neck ailment. It turned out that I had herpes simplex encephalitis: http://en.wikipedia.org/wiki/Herpesviral_encephalitis My brain was bleeding from a viral infection, much like that of meningitis, and I almost died... but that's an entirely different blog.

60lbs. Gone.
Photo Credit Left: Kate Lall Photography

Working on the 'ceps. 

They did a double take when they read my name on the chart. "This can't be the same broad?" Let me remind you that these were the same receptionists who I saw regularly. We were on a first name basis! When they figured out who I was, they paraded me around that office like I was the newly crowned Miss Weight Loss America.

Dr. Pagan's jaw dropped. He told me that I should be his "poster child." He said if more of his patients were to do what I did, they too would not need as many (or any at all) pain treatments or medications.

How did I do it, you ask? It's as simple as
1)Supplements
2) Cardio
3) Strength training

I started, however, with a trip to the doctors.

Sloppy Joe Casserole: The Un-Shepherds Pie

If you love BBQ, mashed taters and cheddar cheese...  here's the TRIFECTA! 

I say "UN" shepherds pie because this recipe is a sweeter, beefy version of the hearty lamb staple. I had no idea that there was a heated beef vs. lamb debate about Shep Pie? Who cares! After all, shepherds pie, originally known as "cottage pie," is a poor mans casserole for all of the left over veggies and mutton from the harvest. Today, in the middle- class Kertney cottage, I needed to rid the fridge of some taters, celery, corn and peas... and the dregs of a bottle of BBQ sauce.


Prep time: 30min
Serves 4-6
Bake time: 45min

First, set your over to 375 and get yer taters goin'!



5 medium- large red potatoes- halved, cleaned, skin on
1 or 2 large Sweet potato(s)- peeled and halved
3 chicken bouillon cubes
1 cup cheddar cheese (save this for later) 
1 scallion stem- sliced (save this for later, too)
1/2 stick o' butter
2 tsps salt
2 tablespoons sour cream or Greek yogurt (I didn't have any sour cream. So I used the Greek stuff. Worked like a charm!) 


Bring a large pot o' water to a boil and drop your bouillon cubes and potatoes. Let it cook until fork tender, about 20 minutes and drain. Mash or whip potatoes together with the butter, salt and sour cream. In that 20 minutes of tater cooking, you can get yer beef goin':



1lb pkg ground beef
1 medium onion- diced
1 large celery stalk- diced
1 small can of tomato paste
1/2 bag of frozen peas
1/2 bag of frozen corn
2 good sized garlic cloves- minced
1 tablespoon brown sugar
2 tablespoons of your fav BBQ Sauce. (My Favorite? Sweet Baby Rays)
1 teaspoon thyme
2-3 good shakes of Worchestire sauce
2 teaspoons Chili powder
2 teaspoons of Salt and cracked Pepper (S&P)
1.5 cup beef stock


Get your deep skillet on a medium high heat and cook your beef, salt, pepper and garlic. Once browned, add the brown sugar, thyme, chili powder, worchestire, onions, celery, corn, peas and let those cook for 5 minutes. Next add the tomato paste, BBQ sauce and beef stock and let that cook, together, until well Incorporated. For a thicker consistency, use less stock. For a more gravy-like consistency, use more stock.

Grab a casserole dish and a lined cookie sheet to place under it. Trust me... this pie runneth over! Add your meat mixture to the dish and top with the taters. Next, top the taters with your cheddar and scallions. Bake, uncovered,  for 45 minutes and serve!

Curried Pumpkin Chili!

Pumpkin fever is upon us! I have heard of this combination as a soup... but never a chili! If you are looking for a different pumpkin inspired dish, ride the autumn bandwagon with me and try my New Delhi take on a Dallas favorite.  

Slow Cooker Curried Pumpkin Chicken Chili   

Yields: 4-6 servings 

Prep time: 30minutes

Slow cooker time: 6 hrs.

4 chicken thighs

1/4 cup pumpkin butter

2-3 tbsp EVOO 

1 medium onion- diced

2 celery stalks- sliced

1/4 tsp tamarind

2 tsp sweet curry powder

1.5 tsp mild curry paste (Patkas) 

1tsp each- Salt, pepper, garlic salt

1 cup chicken stock

Season your chicken thighs (skin and all) with S&P, garlic salt, tamarind and curry powder.  Pre-heat your LARGE stew pot to med- high heat and add EVOO. Add chicken thighs and brown (5-8 minutes) so you get all of the yummy golden "bits" on the bottom of your pot. Remove chicken, lower the heat (medium) and add pumpkin butter, onions, celery and curry paste. Sautee them together in the bits (2 minutes) and add the chicken stock. You should hear a large SIZZLE! Let that boil down by half (15min) and add: 

1 large sweet potato- cubed

2 med. cloves garlic- minced

1 small sweet red pepper, diced 

1 small green pepper, diced

1/2 cauliflower cut into bite sized chunks 

1 cinnamon stick

1 large bay leaf

1 tsp nutmeg (freshly grated is best) 

1 16oz can of pumpkin puree 

1 16oz can drained northern beans

1 16oz can drained butter beans

Let this simmer for 5 minutes and put into your preheated slow cooker. Take the chicken (and all the yummy juices) and place it into the cooker w/ the chili. Let them them cook on high heat together for 4-6 hours. Before serving, be sure to remove bones and skin from the chicken (they should be falling off of the bone by now) and reintroduce the meat. Don't worry about the bay leaf. Just say whoever finds it gets 10points AND an extra helping!  Add extra salt and pepper (to taste) and serve with a dollop of sour cream and fresh cilantro. If you like heat, add a sprinkle of chili flakes. I recommend some warm naan bread for dipping!   

WTF: Rambutans! Intergalatic Hairy Chinese Suckers

 

I feel so stupid! For years I thought 'Rambutans' were those pointy eared dudes that invaded the Starship Enterprise. I certainly didn't think they were a fruit... and a freaky looking fruit at that! Come to think of it, Rambutans look like something that should be on the Starship Enterprise. I found them in Aliquippa's Giant Eagle, of all places. Interestingly, Aliquippa's Giant Eagle hasn't been updated since Star Trek... when Kirk was captain. So, I set my ray to "stun," bagged up the freakish spiny, red, ball thingies, and beamed myself into the checkout line.


Indonesian for "hairy," these little guys harbor a sweet, juicy, white (pitted) fruit grown from a tropical evergreen tree. Rambutans are native to Southeast Asia and widely cultived in Africa, The Carribean Islands, Australia and elsewhere in the tropics. Costa Ricans call them, mamón chinos; Chinese suckers. Honestly, I'm suprised that grocery stores are allowed to sell them... with the pits being toxic, and all...

<SPIT TAKE>

Information that would have been useful BEFORE consuming three of them, pit and all! This freaky fruit is sounding more and more like a Trek character, now isn't it? Live long and toxic.

Rambutan pits have toxic levels of tannins, a biomolecule astringent which is known to inhibit the absorption of minerals. When consumed in large quantities, tannins are known to cause bowel irritation, liver damage, irritation of the stomach and gastrointestinal pain, making one want to vomit. Sounds like a brutal night of binge drinking!

Speaking of which,  tannins are also found in, you guessed it, BEER! Condensed tannins are found in the golden hops used in your favorite brew. (Now you know what to blame for your stomach feeling gross, early the next morning) Which reminds me, tannins are also found in coffee! (There's a reason why a bran muffin and a strong cup of Starbucks will have you running for the facilities) But wait, there's more!

Rambutans also have saponin, a fish-killing toxin, which makes some folks weary of eating them. Saponins have a frothy, foaming agent that, long-story-short, drowns fish. So if you have gills: stay far, far away from saponins. Other than that, I think it's safe to ingest it in small doses. Conversely, health gurus are praising saponins for their cholesterol lowering abilities. High cholesterol? Enjoy a handful of rambutans with some red wine- another saponin rich product. Come to think of it, saponins and tannins are found in just about everything grown; nuts, smoked food, legumes, berries, soy, oats, herbs and spices. So, what's so scary about the toxins in rambutan pits?

Nothing, really. I don't know why there is a warning label slapped on them? I'm not saying to eat them like peanuts at a ball game, but, I don't see the harm. Besides, I ate them and suffered no ill effects. The pits are kind of bitter and not exactly palatable... so I only ate one pit.

Thumbs up or Thumbs Down?

I like them! Once the outer shell is removed, which is a very simple thing, they are like a peeled grape, only less tart. Rambutans are very sweet and truly delicious. They would make a very cool, very unique, Halloween party hors' devours. When halved, they resemble alien-like eyeballs.

If the eyeball thing doesn't make you queasy, the price tag will: 6.99/lb. Then again, according to the rambutan toxic police, you should only ingest a few at a time, which is easy on the wallet. Besides, it takes a lot of these things to produce a whole pound! I purchased three and it wasn't even $1.

I urge you to join me in my mission to seek out new food and boldly go where no westerner has gone before, in the produce section. Give these hairy suckers a try... unless, of course, you are a fish.       

Got ZUCCHINI? Make Fritters!

Anyone else have a garden with zucchini coming out of their ears?

I do! So does my sister in Washington... and we are sick of eating zucchini bread, zucchini summer salads and zucchini cobbler (which is still pretty awesome).

Big sis sent me this wonderful recipe for Zucchini Fritters and sweet, tomato relish! The combination was absolutely delicious. (The quince was my idea. It's my WTF for August) The fritters were an excellent, fried, greek way to enjoy your zucchini with fresh, tangy tomato relish! A MUST EAT!

For the relish:
4-5 tomatoes, peeled and seeded
1 finely diced bell pepper- I like yellow but use what you have, unless I am over for dinner, please use yellow
1 finely diced small onion
1 T. olive oil
2T red wine vinegar or Seasoned rice wine vinegar
1tsp Agave nectar or honey (optional)
1t. finely chopped fresh mint--- or more if you just love mint
1t. paprika
1 clove garlic
s and p

Combine and mix all the tomato-goodness and set aside at room temperature for a couple of hours then...


For the Fritters:
6 small zucchins (or 3 medium or 1 ginormous one), grated
Salt
8 oz. Feta cheese, crumbled
2 T. chopped fresh dill
2 T. chopped fresh parsley
3-4 chopped green onions
2 Quince, peeled and shredded (optional)
1 clove minced garlic
3 beaten eggs
3/4 c. flour
Freshly ground black pepper
Canola oil for frying
Tomato Relish (recipe follows)

Put the grated zucchini in a colander and sprinkle with salt and let drain for 30 minutes. Squeeze it dry and place in a bowl.  Add all the other ingredients. If the batter seems too-too runny, add a bit more flour. Mix it all up and add a pinch of salt if it needs it.

Heat the oil in a heavy skillet, fairly high. C'mon, you know how to do it for old fashioned pan frying. Drop batter by heaping tablespoons in the oil and fry about 2-3 minutes, flip 'em and fry about 2-3 minutes more. Drain on paper towels and serve with  tomato relish.

Enjoy!

WTF? Oca Potatoes

SAY 'O'KAY to OCA POTATOES

Ugly little buggers, aren't they? I came across these starchy, rosy thingamabobs in Giant Eagle's Market District produce dept. They were DARING me to prepare them...  so I met the challenge! Mind you, I have never EVER seen or heard of "Oca Potatoes," so I was somewhat reluctant to try them. These bizarre little gems proved to be sweet and delicious and super easy to prepare!

Oca Potatoes a.k.a. New Zealand Yams or "Papa Roja" are grown in Mexico and the Andes. Oca's come in 3 different colors, (purple, yellow and rose)  and tend to get sweeter when they are yellow and left longer in the sun. An excellent source of calcium and fiber, Oca potatoes are a super versatile tuber and are delicious raw or cooked. You can boil them, fry them, throw them into a salad for some crunch... you name it! I prepared my Oca's boiled and broiled.

Prep: After washing them and cutting out some of the blemished areas, I dropped them in, unskinned, with my other potatoes, in the boiling pot of water and chicken bouillon. I reserved some, however, thinly sliced them and placed the slices on a prepared baking sheet with dark agave nectar, galic salt, chili flakes, salt and pepper. I put those under a low temperature broiler for 10 minutes.

Thumbs up or Down:  "WOW" is all I can say! I give this root veggie TWO thumbs up, and so does my husband... who is a potato purist! If you are looking for a little something to 'liven' up your carb cravings, Oca's will do the trick!  Oca's made my regular potatoes sweeter and more hearty. I noticed my children enjoying their mashed potatoes more (personal victory) probably because of their sweetness? The sweet and zesty broiled/crispy oca's gave an extra crunch to my green beans! The price is a little daunting, though. Remember, Oca's are imported and they cost more...  $6.99/ lb. Ouch!  But, I reccomend doing what I did and incorperating them into something, so you don't have to buy a pound or two. They are an EXCELLENT conversation piece and will leave your dinner company impressed and enlightened!

Challenge yourself to try something different!

RAMEN 101: College Souper Food LAB

Welcome to AICC2 University.
Fall Semester Syllabus: RAMEN 101 LAB
Professor Kertney

Lecture: There's more than one way to eat your Ramen Noodles:

Notes:  For this particular recipe, you'll need a few dorm kitchenette"must haves" to kick-up your Ramen eating experence, Thai-style. Provided that you are fortunate enough to have a fridge and microwave, you will need the following things. You can EASILY find all of the items below at Walmart or Giant Eagle. Just put them on mom's shopping list!

Equation: 4S+2C = AMAZING THAI RAMEN NOODLES

1. Soy and/or teryaki Sauce
2. Sesame oil
3. Sweet Chili sauce
4. Seasoned rice wine vinegar
5. Corn Starch
6. Chicken flavored Ramen soup package

Make your noodles per package instructions via microwave or stove top. Drain 2/3 of the broth and keep 1/4 cup for yinzself in a microwave safe bowl. Add 1tbsp of cornstarch to it, mix and add the noodles. Then add 2 tablespoons of the chili sauce and 1 tbsp, each, of the other sauces and vinegar. Finally, add  a drop or two of the sesame oil to the noodles mixture, stir together, and microwave for 30 seconds... to thicken the cornstarch, making "the sauce."

LAB Warning: Be prepared to share! The smell from this recipe, alone, will have your flat-mates wanting a bite. I have made my fair share of Ramen variations from my college days and I think this particular recipe was my favorite... and everyone elses! This Thai Ramen recipe is super easy to make and, most importantly, CHEAP! It tastes like you ordered take out... but for waaay less. It's a pretty amazing recipe for us non-college folk, too!

WTF Introduces: PITAYA. a.k.a. DRAGON FRUIT

This little pink gem is an intersting thing for a westerner to behold. It's flame-like outer shell can really intimidate the average shopper- let alone it's nick name! Cut it open, however, and you'll realize how tame and humble this dragon can be. No fire breathing, I promise. This particular fruit can even be manipulated to taste like whatever you want. Good dragon... fruit.

Is that 'white kiwi?" A common misconception that I've heard uttered a few times, but, it does look much like kiwi fruit. Besides, isn't 'white kiwi' an endangered bird?  Anyway, dragon fruit has the same seedy texture as it's little furry cousin (not feathery) but with a completely different taste. In fact, I would be hard pressed to say that dragon fruit has any taste at all. It is humbly sweet and has a muted honeydew melon-like flavor. It can easily be manipulated into any fruit dish and holds flavor well. It is delicious when paired with melon, mint and agave nectar... not to mention brilliant to look at. Who would have thought that with such a menacing exterior, the dragon fruit could have such a radiant interior?  Maybe it's that huge white flower it hails from?

Pitaya cactus can be found, now, all over the country. They were originally introduced to us by South America, Central America and Mexico. The cactus is as intersting to look at as it's fruit. I guess it's true what they say: The dragon fruit doesn't fall far from the cactus. (Am I funny, or what?) Pitaya is also nutrient rich and very, very easy to prepare. When ripe, and it needs to be ripe, it's skin peels as easily as a banana.

Thumbs UP or DOWN? Up... but with reservations. Dragon fruit is an interesting discussion food, that's for sure! Personally, I like it. I think it has a nice taste and it is super easy to work with! My only gripe is it's 6.99/lb price tag. So... I would reccomend this fruit much like I reccomended it's dragon tongue bean cousin; Buy it to impress company and make a visual statement. If you have never experienced Pitaya, by all means, pick one up and give-it-a-go! Other than that... I think you can leave the dragon in it's cave.  

  

   

FOOD NEWS: Disney "Imagineer" making YOU hungry in supermarkets to $pend more

We've all heard it before, "NEVER BUY GROCERIES ON AN EMPTY STOMACH!" Now, with this new little hunger enhancer, that saying is truer than ever. A Brooklyn supermarket is testing our olfactory system to empty our wallets. In selected aisles, little black fans are strategically placed to pipe in food fragrances. In the candy/ baking aisles, for example,  they have a "Lindt chocolate" fragrance. "Smoky bacon" is billowing in from the minute you walk into the store and "Rosemary Focaccia" is an additional scent wafting in from the bakery. I saw a segment this morning on CBS with a few customers who had the same reaction, "the smells are making me/us very hungry." And that's the idea. Makes me wonder who came up with this?

Would you believe, Disney? The mastermind behind ScentAir, the name of the company providing these intoxicating aromas, is a former Lockheed Martin rocket scientist turned Disney Imagineer. Disney is all about making your experience as enchanting as possible. ScentAir's philosophy is no different. In their "Scent Science" section, online, they claim to harness:

"...the power of emotion linked with smell - and put it to work for your business.We've helped our clients... fix problems (like making a greasy restaurant smell fresh and clean), sample fragrances (by wafting custom scents for patrons to enjoy and purchase), and sell more product...from coffee to clothes and speakers to shoes."

In the food business, isn't it a RED FLAG when a store has to mask it's odor? Natural smells are one thing, but, superimposed fragrances to "make a greasy restaurant smell fresh and clean" is totally different. Call me crazy, but, I always welcome the scent of generic PineSol in my grocery store- I know it has been cleaned. I also welcome the smell of sour milk or funky fish as a defense mechanism/ deterrent away from those would-be food purchases. 'Hard to make those rational decisions when "Lindt Chocolate" is distracting my better judgement. More importantly, are these smelly judgement infractions even safe for us?

The American Lung Association concluded that most air fresheners have negative impacts on those with lung conditions- approximately 40 MILLION Americans! I, myself, am a migraine sufferer. There are about 30 million of us. I can't even walk by a Yankee Candle without plugging my nose for fear of a migraine attack, so I avoid those stores and those products at all costs. I would be angered if my local supermarket's superficial market strategy was the result of my migraine or worse...  my child's asthma attack! Wouldn't you?

Listen, I'm all for business tactics and market strategies, but, not when it comes to disguising MY food. That's just wrong. I would be looking out for these little black hunger enhancers your grocery stores, if I were you. I'd be willing to bet this is something Giant Eagle would fiddle with? So, if you are there and start getting a headache, crave a BLT on rosemary focaccia, all while humming "it's a small world after all," you know you've found one.  

Protect yourself: Wrap it up!

Tried on your summer shorts, lately? Uh-oh. Not fitting the way you remember? Well... protect your figure from carbs and sodium (bloat, anyone?) and try this cost friendly, easy, sweet and tangy wrap. Healthy food doesn't have to be flavorless, nor should it come out of a Lean Cuisine freezer box. Buy all of the ingredients and you can prepare these bad boys all week. This wrap is around 400 calories and PACKED with flavor and hunger quenchers that will help to get you back into your summer duds- without sucking it in!

Zesty Chicken and Zucchini Wrap

with feta cheese and dried cranberries.  

You can get most of these ingredients from Aldi, and you know how I love me some Aldi, except for three. Yields one wrap. 

3 oz prepared chicken- grilled and diced

1/2 zucchini, grilled and cut into strips

2 tblsp of dried cranberries

1 handful prepared salad mix

1 tblsp crumbled feta cheese

1 tblsp chopped walnuts

Equal or other artificial sweetener

1/2 tsp Sea Salt

Olive Oil
Freshly squeezed lemon juice (optional)

Things you must get from other grocery stores (Walmart, Giant, etc):

1 large wheat wrap (80- 100cal)

Mrs. Dash Original Blend

Rice Wine Vinegar

For a person who's short on time, buy a package of prepared grilled chicken strips and don't bother grilling the zucchini. For someone who has a few minutes...

Butterfly (split in half) your chicken breast and season with Mrs. Dash, a pinch or two of salt and a drizzle of olive oil to prevent the chix from sticking on the grill. Do the same thing with your zucchini-slice in half, then slice again to make them thinner and easier to grill.  Grill your prepared chicken, irst, and then the zucchini (so all of the yummy chix flavor passes onto the veggie). Yum! The zucchini will take maybe 2 minutes on each side to char.

Next, prepare your dressing. You can prepare enough for one wrap... or... make enough for a couple and store it. Trust me, this dressing is so awesome, you'll want to use it for everything; salads, wraps, marinades... you name it! This recipe is for a few servings:

3 tblspoons of Mrs. Dash

2 pkgs of Equal or other "blue" artificial sweetener. If you don't want to use nutrasweet, substitute with honey or sugar.

3/4 cup of rice wine vinegar

1.5 tbls of water

1/4 cup of olive oil

In a large bowl, add a handful of your salad mix, 2 tablespoons of dressing, feta, zucchini, cranberries and walnuts. Squeeze half of you lemon into the mix, as well, and toss. Grab your wheat wrap and add your mix and chicken on top. Wrap it up and enjoy. You can do it much like the shirtless fellow below... 

WTF introduces: Jerusalem "Sun" Artichokes

What the food is a Sunchoke?

Jerusalem artichokes, a.k.a. Sunchokes, are a North American Indian Sunflower with an Italian nickname that, despite it's name, has nothing to do with Jerusalem, nor is it actually an artichoke. Don't ask. 

Italian Americans call this flowery root vegetable girasole, translation: turns with the sun. American Indians grew this daisy with their corn to make harvests heartier. (A good tip for any of my fellow gardeners out there) The Sunchoke's flower is very, very small, compared it's sunflower brothers and sisters. The big surprise, however, is under the soil, where it harbors a large, lumpy,  potato-like root... only... it tastes like an artichoke... but isn't.  Okay, now I'm confused.. so I got some.

I purchased a package of Sunchokes at our Giant Eagle Market District with some Israeli couscous (stay with the theme, right?), sweet peppers and scallions. You'll find these ugly ducklings at most specialty markets; Trader Joes, Wegmans, Whole Foods, in produce, next to the celery, fennel, bok choy, etc. According to online cooking instructions, you are to remove the outer skin and either eat raw or boil in salted water for 10 minutes to bring out the artichoke flavor. I thought they were better cold and raw, but we'll get to that later.

Attention Diabetics: The flavor, when cooked, is the taste of inulin. Inulin is a polysaccharide- a highly nutritious component that most diabetics or sugar conscious people know as levulose- the sweetest of all known natural sugars. Sunchokes provide all of those nutrients (especially potassium and fiber) without the company of dextrose- a component that is often added to levulose. A component that diabetics should avoid.

I decided to boil the artichokes for 10 minutes in salted water because I wanted to taste the artichoke flavor, without them getting too soft... and boy did we ever! I say "we" because my friend, Stephanie, joined us for dinner that evening.

Thumbs up or down?

Both! I have to admit, Steph and I didn't care for them cooked. I think they tasted like a brutally strong artichoke. I preferred the crunchy, subtlety of the flavor, rather than the high impact ARTICHOKE flavor. Stephanie said that they "did nothing for her" and I agree. Luckily, the flavor did not overpower the couscous. Please forgive me for not showing a picture of the finished meal. My three year old somehow managed to break my camera without my knowledge and I am in the market for a new one. Any point-and-shoot camera suggestions would be most appreciated. I will post a picture and recipe as soon as I but a new camera. The next time I make this dish, I will keep the "artichokes" raw and keep my three-year-old away from my camera.

Better than buffet: How to make your Chinese taste like theirs.

You've decided to make stir fry for dinner- knowing that it simply won't taste like your favorite Chinese food restaurant's dish. Not anymore! I promise that with a few simple items and cooking techniques, you won't want take-out... well, not as often, anyway.

You need a few key items to make your Chinese taste like theirs... better, even. I suggest taking a trip you your local Asian market for the best prices and an awesome cultural experience. If an Asian market isn't near you, all of the condiments listed below can be found at your local grocery store. Note: "La Choy" is not an option! The ingredients on my Kung Pao recipe cannot be found at Safeway. You'll have to hit up the market.  They are STAPLES in most of your favorite Asian dishes. 

1. Pre-flavored vegetable oil. 

Oil that has been used, previously, to fry fish or chicken. (So, the next time you fry something, strain the bits and reserve the oil in a container for a later date)

2. Oyster sauce. 

Yes, it's fishy and salty... but... it's the main ingredient in most of the Chinese dishes you love; LoMein, Kung Pao, General Tso's, to name a few. You can find this sauce in the specialty/
international foods aisle.

3. Teriyaki sauce
4. Seasoned Rice Wine Vinegar

 A sweeter, tart, pre-seasoned alternative to vinegar. I absolutely looove RWV and I often use to replace "regular" vinegars in my salad dressings, etc.

5. Sesame oil

6. Soy sauce

7. Corn starch

8. Whole, dried red pepper pods*

You can use red pepper flakes, if you want to... but pepper pods offer more flavor.Be careful, they pack quite a HOT punch!

9. Toasted sesame seeds*

*optional items that can be found in the spice aisle

Today we're going to tackle this recipe:

Garlic Sesame Chicken with Snow Peas served over Vegetable Fried Rice.

"Hot pan, cold oil- food no e'stick."

My family lived in Taiwan in the late 1960's. If there's one thing Mom learned, it was how to prepare the food... she also learned to speak Mandarin, but the food was more important! Our housekeeper, Mei Li, (not an uncommon thing for Naval officers, back then) taught Mom everything she knew about Chinese cooking and Mom taught Mei everything she knew about American cooking.

 Another influential Chinese cook, Martin Yan, helped Mom in the 1980's on Saturday mornings with his show, "Yan Can Cook." Besides his amazing handywork with a cleaver, one of his most frequent sayings was, "hot pan, cold oil- food no e'stick." Remember that saying... it comes in handy when cooking Chinese food, believe me!

Always start with your rice.

**You want to prepare the rice ahead of time and refrigerate. The rice works best when it is cold. If you have had trouble preparing rice in the past, never fear! I'm here to help! Try Mei Li's fool proof way to cook rice and don't you dare use anything thing with "minute" in front of it!

Fried rice is exactly that, fried. You have to start with cold,  pre-cooked rice and then... well... fry it.

Serves 2-4:
3 tbsps seasoned veggie oil
1/4 tsp sesame oil (use a tiny bit... too much will ruin the flavor. A little goes a long, long way)
1 clove garlic, pressed or chopped
2 cups cold, pre-cooked rice
1/2 frozen peas
1/2 cup finely chopped onions
1/2 cup finely chopped carrots
1 egg- beaten *optional
2 tblsps - 1/4 cup soy sauce
1 or 2 handfuls of bean sprouts

Heat your wok (or largest pan you have) over med-high heat and wait a minute or two. Add your seasoned vegetable oil (hot pan, cold oil... remember?) onions, carrots, frozen peas and pressed garlic and sautee utnil onions are translucent. Reduce the heat.  Add your egg and scramble. Next, add your cooked rice and mix together. Finally, add the soy sauce and bean sprouts and sautee until everything is well incorperated. Remove from the heat, cover and set aside.

Garlic Sesame Chicken with Snow peas or green beans.
Servings: 2-4

3 Table spoons of per-flavored veg oil
1/2 tsp of Sesame oil
2 large, boneless, skinless chicken breasts
2 tblsps corn starch
1 12oz package of pre cut/washed green beans or...
2 large handfuls of Snow Peas from the grocer's bin
1 medium red pepper, sliced
1 celery stalk, thinly sliced
3/4-1 cup of garlic sauce
2- 4 Red pepper pods (depends on how spicy you want it?)
2 stems of Scallions, sliced
Sesame seeds for presentation

Chicken stirfry prep:
Chinese food is prepared in stages. Yes, it's tedious, but... it's how to get your dinner tasting like theirs.

Butterfly your chicken breasts and pound the hell out of them, (in between two pieces of wax paper) until they are nearly paper thin and flat. Slice the chicken into bite sized pieces and coat in the corn starch. FYI: Corn starch acts as a meat tenderizer and as a thickening agent for the delicious sauce that we drizzle all over our rice.

Next, in a seperate pot, boil your green beans in water for 5 minutes until the beans are a vibrant green. Shock them in a cold water bath and set aside. No prep (other than a rinse) needs to be done for the peas.

Heat your wok on high and wait a minute or two before adding your cold, pre-flavored oils (veg and sesame)- which prevents the chicken from sticking to the wok. Fry your coated chicken slices until they are completely cooked and remove them from the pan. Reduce the heat to medium and fry the green beans and celery- 5 minutes, TOPS! Avoid over cooking the vegetables- you want a crunch not a mush! Reintroduce the chicken to the wok with the scallions, red pepper pods and add the sauce:

Garlic Sauce:
1/4 cup Oyster sauce
3 tsps Rice Wine Vinegar
3 tsps Teriyaki sauce
2 tsps Soy sauce
1 tblsp Corn starch
1/4 cup Chicken stock or water
2 cloves Garlic, chopped

Toss everything in the sauce on a medium/high heat (so the sauce will thicken) and add the sliced red peppers at the very end- 2 minutes TOPS! If your sauce is too thick, add more stock. Serve immediaely over rice and sprinkle with the sesame seeds for that finished look.

Trust me, this Chinese food  is as authentic as it gets... without going out for it. You know you've prepared it correctly when you are hungry, again, in 20 minutes.

If you must go out for authentic Taiwanese/Chinese (which is the best, if you ask me) please visit Taiwan 101, in Monaca, PA (A Pittsburgh suburb). For my Baltimore area friends, visit Hunan L'Rose. Both establishments are, by far, the best Chinese retaurants I have ever, EVER had the pleasure of enjoying!

再見! (Zàijiàn)
Goodbye.

Why, oh why wasn't I born Greek?!

GREEKS KNOW HOW TO HOOK-IT-UP!
No, I'm not Greek. But I can pretend, right?

This year, I'm playing pretend with a Greek-inspired Easter menu. Mediterranean food is fresh, vibrant and deliciously healthy. The flavor combinations are thoughtfully simple and affordable to create. Here's a look into our Easter dinner. Καλό Πάσχα!


Eat your heart out Sandra Lee! Here's our blue and white, Greek flag inspired tablescape; complete with my oldest daughter's, prehistoric, blue and white vision. RAWR!

Sweet Pea Soup with Leeks and Mint

A deliciously EASY way to enjoy peas. Sautee leeks (white and some green) and shallots in bacon fat and butter in a large stock pot. Add dry sherry, frozen peas and chicken stock and simmer for 20 minutes. Puree in batches in a blender with a handful of mint. Return the soup to the pot and add salt and freshly cracked pepper to taste. Add a small dollop of creme fraiche or sour cream before serving.

Italian Sourdough Bread

"Pane Cafone" Countryman's Bread

I decided to go Italian with my bread. I was going to make the traditional Greek Easter bread, Tsoureki (the pretty one with the red egg) but my husband isn't a big fan and my oldest got a small batch of the chicken pox, so I decided to cut my losses and go with what I know...  Italian. (Still Mediterranean, right?) I made this bread with a culture that my father-in-law gave to me. I'll submit more info on this process later. The proofing (yeast activation) takes about 5 days... but it was totally worth it. AND I'll have this culture for as long as I "feed" it to make bread whenever I want. 

Spinach and Orzo Salad No Greek dinner is complete without olives and orzo! This dish so simple it makes itself. Cook a package of dry orzo and drain. Add garlic, olive oil, olive juice, vinegar, fennel (optional), feta cheese, cherry tomatos, baby spinach, red onions, olives, garbanzo beans, fresh basil, oregano and mint. Add salt & pepper to taste. Refrigerate. Serve cold. A perfect side dish for any occasion.  

Lemon Souvlaki Breasts I knew I didn't want ham... didn't we just eat ham for Christmas dinner? So we broke out the grill and prepared some lemon chicken breasts (my husband did the grilling... thank you, Nick) with garlic, S&P, oregano and mint. I whipped up a batch of garlic mashed red potatoes (thanks to my friend for the smashing/ mixing process) with chives and a side dish of sauteed green beans with lemon, pepper and shallots. I also added some tzatziki (the yummy, garlicky cucumber yogurt dip famously found on gyros) to accompany the chicken and the bread.

 We finished the meal with Cinnabunny Cakes and Baklava.