Care's Costco Picks!

Quite frankly Costco makes me happy. Pushing that huge cart through aisles of over-sized products in quantities I could not consume in a lifetime some how makes me smile. I find items I did not even know I needed. With seemingly good deals around every corner its important to be smart when shopping at a store like Costco. While much of what they sell can be a good value, make sure you aren't sacrificing quality for quantity and check the per unit price compared to your local stores. Sometimes getting 8 of something is not really saving you money, especially if you cant eat it before it goes bad. I often split packed items with friends/family- great way to share the savings!

Here are a few of my Costco tips:

 

Meat- check out their fresh fish, steaks, chicken. They also have some great prepared meats like chicken skewers and my favorite chicken meatballs. I use these meatballs with pasta, on sandwiches, cut up on pizza. Or go meatless with Gardenburger patties.

2 packs of meatballs- easy to freeze- use in pasta, cut up on pizza

Vegetables- When picking out veggies- check the pack date and make sure you reach to the back of the shelf to get one that was packed most recently (thus lasting longer). My favorites money savers are mini-peppers, cherry tomatoes, avocados, edamame and mushrooms.

Perfect healthy snack

Baby bella's are my fav- great to saute

Grains, nuts- They have a great selection of grains, nuts and pasta. They are now offering whole wheat pasta options and grains like Quinoa. 

 

These are family staple! Great ravioli with herb blend

This bag was under $10- huge savings. New favorite grain

Naan bread is great soaks up sauce well!

Great sub for croutons on a salad

Toppings- Who doesn't love toppings and sauces? My staples from Costco include pesto, tzatziki, feta. Just make sure you only buy items you will be able to finish by the perishable date. 

These tomatoes are great on pizzas

Not just for greek food! Think pasta, salad

I could eat this whole jar in a week!

Perfect blend of sweet and spicy

Be sure to check our their cheese too- great quality aged products like Manchego, Parmesean, Gouda. Another surprise is the seasonings. I love their sea salt and pepper grinders and the dried herbs are the best price you'll find anywhere. 

With so much to choose from- you'll need plenty of time to walk around the enjoy! Thanks for the great blog idea Michelle.

Yummy delicious!

I'm a huge artichoke fan. I love when they come out on an antipasto platter drenched in olive oil and seasoning and it doesn't get much better than artichoke and spinach dip. So it cant be that hard to cook an artichoke, right? The only time I had bought artichoke was the can or jar variety, packed so neatly and already soft and easy to use.

A few weeks ago I brought home this beautiful whole artichoke with the hopes of making it into the delicious side for dinner. That thing sat in the bottom of my refrigerator until it got old. Who knew a prickly vegetable could be so intimidating. Then Food Network came to my rescue, as they usually do. I was watching Alex's Day Off and she made the most amazing stuffed artichokes. But she began with explaining and demonstrating how to tackle the prep of these culinary treats. Its time consuming, but so worth the wait. When I was in Los Angeles last week, my sister and I decided to tackle the recipe, and add our own twists. They turned out amazing! I believe our words were, Yummy! Delicious!

Here's Alex's recipe with a few notes from what we changed:

Ingredients

water, as needed (less than 1/2 cup)
3 to 4 lemons, juiced, divided
6 medium artichokes, stems trimmed (look for larger size- bigger than apples- we used 4)
1/4 to 1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup coarse bread crumbs, lightly toasted (Katie and I skipped these- and it tasted great)
1/2 bunch curly parsley, stemmed, washed, dried and chopped
1 small or 1/2 medium bulb fennel, tough outer layer removed, halved lengthwise, cut into thin slices and very roughly chopped (We used onion!)
1/2 to 3/4 cup fontina cheese cut into small cubes (You could sub any melty cheese here, cheddar, goat, parm, or a mixture)
1/2 cup grated Parmesan
Kosher salt

Prepare a bowl of cold water large enough to hold the 6 artichoke hearts. Add the juice of 2 lemons to the water. Use a paring knife to trim the dark green skin from the stem and the base of each artichoke. Also slice about 2 to 3 inches off the top. In a circular motion, using a paring knife or peeler or your hands, peel the outer, dark green bitter layer of the heart until the fleshly, light green part is exposed. Trim and leave about 2 to 3 inches of the stem. (Chef's Note: Since the stem is edible, why cut it off? Plus, the stem makes for a more beautiful presentation.) Use a tablespoon to scoop out the "hay" or "choke" from the center of each artichoke. Squeeze some of the remaining lemon juice over the artichoke, if desired, rubbing the lemon directly on them to prevent them from discoloring, then submerge them in the lemon water.
Preheat the oven to 350 degrees F.

In a large bowl, combine 1/4 to 1/2 cup olive oil, the bread crumbs, parsley and fennel with the fontina and Parmesan. Stir to blend. Season with salt, to taste. Remove the artichokes from the water, pat dry and transfer them to a bowl. Reseason with salt and drizzle them with about 1 tablespoon of olive oil. Stuff each artichoke with the bread crumb mixture and arrange them in a baking dish. Don't be afraid to pack the stuffing into each artichoke. Arrange them close together in the dish so they steam a little and create moisture as they cook. Top the artichokes with any remaining stuffing. Add a little water to the bottom of the baking dish to prevent the artichokes from drying out or scorching on the bottom as they cook. Cover the dish with a tight layer of aluminum foil and put the baking dish in the center of the oven.

After 45 minutes, remove the dish from the oven. Test the most tender part of the artichoke, where the stem and the heart meet, with the tip of a knife. The knife should pierce and remove without resistance. Remove the foil and put the dish under a broiler for 5 minutes. Remove the baking dish from the oven and allow to cool for a few minutes before serving. Cut each artichoke in half to reveal the stuffing, arrange on serving plates and serve.

Tacos!

Hands down my go-to meal is tacos. No matter the time of day, or day of the week, I am always craving tacos. I never get sick of them because they can vary so greatly. They are the perfect way to use leftovers in your fridge. Leftover steak and potatoes- throw them in a tortilla with onions, mushrooms and fresh salsa. Today I made tacos on corn tortillas with leftover eggplant, zucchini, smoked salmon and topped with a creamy cilantro sauce. If you are having a group of friends over they are the easiest item to serve. You can prep everything before people come and then lay out a fabulous build-your-own taco bar.

Here's my no-fuss guide to amazing tacos:

1. Pick a tortilla (corn, flour, wheat)
2. Pick a meat (fish, chicken, sausage, pork, etc or skip it)
3. Pick your veggies (onions, mushrooms, eggplant, garlic, peppers, etc)
4. Pick a sauce and topping (salsa, cheese, hot sauce)

*Of course you can always add scrambled eggs to make them breakfast tacos

Step 1
Heat up your tortilla. I always heat in a dry saute pan on both sides until it gets some color.

Step 2
Using the same saute pan add some olive oil and saute the veggies (at least ones that need to cook) in order of which ones need to cook the longest.

Step 3
Put the cooked veggies on a plate, while you cook the meat. If your meat is already cooked- you can just throw it in with the veggies to re-heat.. My meat essentials are salt, pepper and chili flakes. Add the veggies back in and stir for a bit to incorporate everything.

Step 4
Lay the tortillas open on a plate, add veggies, meat, and toppings.

Enjoy!

Tastes Like Home

What is about a chain restaurant that makes them so popular? Its usually not amazing food, or the most healthy option and they don't promote eating local. But they are still wildly popular and can be found in even the smallest of American cities. I think its the consistency. In a world of chaos and change, these restaurants, no matter where you visit look and feel the same. Your favorite item is on the menu whether you're in Texas, Washington or Colorado. While we often love the unknown we crave the comforting and familiar.

During college I attended Semester at Sea, a program that allowed us to visit 10 countries in 4 months from a cruise ship. This trip was paradise for a foodie like me, authentic cuisine around every corner. Yet, when we docked in Japan our last stop of the trip, I was ecstatic to see Starbucks and McDonald's. I was a bit ashamed to be in Japan and wanting these American staples, but half through my latte in the white cup with green lettering, and those salty fries I felt less homesick. To me it tasted like home, and after months away its exactly what I needed.

Growing up in Highlands Ranch, CO our family favorite restaurant was Chili's. Much to my father's dismay the women in the family would often out-vote him for our post-church Sunday meal. Over time any member of our family could order for each other. We all knew exactly what we'd get, and it was great every time. There wasn't one in Seattle so we used to drive 45 minutes to Bellevue, WA just to sink our teeth into a Old Timer and skillet queso (which may have been the beginning of the end for my queso addiction). We were so sad when it closed a few years ago, but when I moved to Austin I was reunited with our favorite joint.

Its no surprise that last night when I was starving and wanting to watch the Saints vs. Vikings game I ended up at Chili's in the bar. Although what I order has changed, no more queso or burgers, I opted for grilled chicken with lime citrus marinate, veggies and black beans. While I support local restaurants, and continue to crave one of kind hole-in-the-wall joints, I have this appreciation for the American chain restaurants and memories of good meals, great times and amazing company that they bring me.

Whats your family favorite?

It's All Greek To Me!

I was fortunate enough to grow up in a family that exposed me to foods from around the world. When my sister and I wanted McDonald's, Dad was dragging us to Indian, Greek, Thai and Korean BBQ places. It left me not only with an appreciation for their food, but a diverse palate. Today I'll eat pretty much anything, anytime and the spicier and funkier the better! One of my favorites cuisines is Greek. It doesn't get better than Tzatziki, hummus and feta. If you haven't seen "My Big Fat Greek Wedding" its a hilarious movie that dives into a Greek's families crazy fun lives when their daughter is married.

Here's a few Greek basics to know:

Dolma- grape leaves stuffed with rice and veggies

Hummus- chickpeas, tahini, olive oil, lemon juice, garlic all blended to a creamy sauce/dip

Spanakopita- phylio pastry stuffed with spinach, feta, onions

Tzatziki- Greek yogurt with cucumber, garlic puree

Gyro- (pronounced like hero) meat roasted vertically served with Tzatziki and garnishes like feta, tomatoes , usually in a pita

Moussaka- layered meat and eggplant casserole topped with a creamy sauce

Baklava- phylio pastry layers filled with nuts and drenched in syrup.

This week I tackled a Greek Gyro sandwich at home for the first time. Here's what you'll need:

-Gyro meat (Sprouts sold it sliced in thin pieces near the meat counter)- could also use chicken!

-Tzatziki sauce (I buy mine at Costco and use for dip with veggies)

-Feta crumbles (I buy mine at Costco too- huge container and is great in salads)

-Chopped tomato

-Pita bread, tortilla, or anything else you want to put it all in (I used corn tortilla that I warmed up in a dry skillet)

1. Heat up your pita (or tortilla) so its easy to fold

2. Heat the meat according to package instructions- I just put mine in a skillet to warm and brown a bit

3. Line your pita with Tzatziki sauce, then meat, feta, tomato, and little more T sauce if you love it like me

Opa!

Now Eat This!

One of my favorite Sunday pastimes is curling up on the couch with cookbooks and cooking magazines to plan a menu for the week. I don't always follow recipes exactly and often just use them as inspiration for my own recipes.

My current cookbook obsession is Now Eat This! by uber-talented (and hunky) chef Rocco Dispirito. Living in Texas the past few years has fueled my desire for comfort foods like mac and cheese and anything fried. Rocco's book teaches you how to have your cake (check out the desserts pg. 221) and eat it too. By learning to sub simple ingredients for others that are high in calories, fat and sugar you can still indulge! Did I mention ALL the recipes are 350 calories or less a serving? He includes a list of "Can't-Live-Without Ingredients" in the intro that are now essential items in my pantry. Needless to say this cookbook rocks!

My favorite recipes are:

Stuffed mushrooms with crab meat - page 8

Spicy fried calamari with lemon - page 9

Coconut shrimp with pineapple puree - page 12 (the puree could be used for so many things)

Tortilla soup w/avocado and cilantro - page 45

Shrimp and Chorizo paella - page 101 

Macaroni and cheese with a crusty crunch - page 174

Beans, beans the magical fruit...

Its a rainy, gray day in Austin and I'm craving black bean soup. Growing up whenever my mom would cook beans my sister and I would dance around singing "beans, beans the magical fruit, the more you eat...". I'll spare you the end of the song, but you can go here to learn it.

My nutritionist told me to try incorporating more beans into my diet, so I started with black beans and discovered there are many more ways to enjoy them than I knew about. Enjoy the recipe and let me know if you try it and make any adjustments!

Care's Black Bean Soup

2 Cups black beans (I use dry beans, but two cans would be just fine)

2 cloves garlic- finely chopped

1/2 onion- finely chopped (any type of onion would be good)

4-5 Cups water

1/2 to 1 Cup salsa verde or tomatillo salsa (I made my own, but there are lots of great  pre-made options)

Salt and pepper

1. Prep the black beans. If you are using dry beans soak overnight, or quick soak according to package directions. If using a can, drain and rinse.

2. Combine beans, garlic, onion, salt, pepper and salsa. Combine as much or as little salsa as you like. Could also use a red salsa, and can add more once the beans are cooked too.

3. Add the water and cook the beans on simmer for about an hour and half, or until beans are tender.

4. Ladle out a lot of the cooking liquid and save in case your soup is too thick. You could either be done and enjoy or puree all or part of the soup here. I puree it all using an immersion blender right in my pot, but a blender works well too. Some people only puree half of the soup so they still have the whole bean consistency. I love the pureed consistency the immersion blender gives the soup. If you use a blender pour the soup back in the pot after blending to warm again. 

5. Serve! Top with sour cream, cheese, avocado, or fried tortilla strips.

*You could also reduce the liquid after cooking, before you puree or blend for a thicker puree that would be a nice addition to plate a dinner!

That Food is So Pretty!

One of my favorite aspects of travel is getting to taste new and exciting food. Its amazing to learn about a culture's tradition through their local cuisine. I love getting recommendations from "real" people, instead of the hotel concierge. I always want to eat where the locals would. The best meals I've had on the road are in hole in the wall digs that are completely unassuming.

I had the fortune of traveling to Europe twice this year, and spent time in France, Italy and England. In Old Nice just outside of the bustling downtown you can find open air markets. Each day the theme of the markets changes from antiques, jewelry, and food! I happened to visit on a food day and spent hours walking through the aisles of spices, vegetables and sliced meat. When walking through a market like that, the true foodie in me comes out. I find myself fantasizing about the meals I could make with the beautiful produce. As my Grandma Char would say "that food is so pretty". She's always had an appreciation for plating of food that I now share. 

Recently I saw the movie Eat, Pray, Love. Having just traveled to Rome (where a third of the movie/book takes place) I can attest that it is truly "a no carb left behind" type of trip. The pizzas and pasta were spectacular, and wine flows like water. To escape the hustle and bustle of the city I spent an afternoon in beautiful Roman wine country as well! If you visit Rome anytime soon, visit Alla Rampa at the bottom of the Spanish Steps. I ate there two nights in a row and was blown away with flavor both times. Its the quintessential Roman restaurant with tables outside in this busy courtyard.

Below are some of my favorite food & wine shots from Europe.

Spice bins in Old Nice

Fenocchio Gelato- the best in Nice!

Cupcakes at Harrods in London

Roman wine country

Olive Oil and Balsamic Spray- great for salad

So beautiful!

Olives!

The perfect French breakfast

The best Caprese salad I've had- Cap Ferrat, France

Eat More Grains!

I've been meeting with nutritionist, Laura CaJacob, to learn about easy ways to adjust what I eat that will promote long term health benefits. One of the first things she told me was to incorporate more grains into my diet. So I packed up my reusable shopping bags and headed to bulk aisle at Whole Foods. I felt so earthy, green, and totally out of my element. But after 30 minutes of analyzing and searching I ended up with:

-Bulgar Wheat

-Whole Wheat Couscous

-Stone Cut Oats

-Barley

Its been a fun week of trying new recipes! My favorite so far was Old Fashion Spaghetti & Meatballs made with Bulgar. This dish even passed the kid test- Tristan (3) and Isabella (8) LOVED this dish! (And they didn't even know it was healthy). I incorporated a new grain, lots of tomatoes, whole wheat pasta and was pleasantly surprised with how satisfying the meal was!

While enjoying my morning coffee the Today Show ran a great segment about trying to new grains. Check out these awesome recipes- I'll be blogging about a few of them soon!

Today Show Segment

Blog Bonus:

My godson started pre-school today.  How cool is this dinosaur sandwich? You can tell by his dino shirt, backpack and lunch box that he is as obsessed with dinos as I am cooking.

Burnt Pine Nuts & Overcooked Meat

My obsession with cooking began at a young age. When my friends were outside playing I was at the kitchen island watching my mom and grandma cook. I loved watching the process, the peeling of vegetables, the seasoning of meat, draining the pasta and plating of food. It made me even more thankful when I sat down to eat it. We had a rule growing up that, whoever cooked didn’t have to do the dishes, so naturally I started to help cook in an effort not to clean up. This is how my sister became “the dish b*tch” as we lovingly call her.

When I started to cook by myself, my fear of failure held me back for a long time. I was scared to use new ingredients, or try new dishes. But I slowly realized even the best chefs had to fail at some point and it became part of the fun process. I started to laugh at the burnt pine nuts (still do this almost every time) and overcooked meat. In fact the first time I cooked dinner for a boyfriend I used skirt steak, which I had never used before. I wanted to give this Texas boy some good ol’ red meat. I seared the crap out of it, and we both could not even cut the meat. Luckily the guacamole was perfect that night so we just ate that and laughed.

My days revolve around food. I wake up thinking about what I want for dinner that night. My Sundays are spent browsing websites, cooking magazines and cookbooks for recipes to try that week. I menu-plan then excitedly drive to the mothership- a grocery store. I switch up which store I go to, so I’m never bored. (In Austin you can find me at Whole Foods, HEB, Central Market and Sprouts). I can wander the aisles for an hour or more. Always leaving with much more than I had planned. Cooking is my outlet. The kitchen is where I feel most at ease in my life. It’s my beach with a pina colada moment.  I invite you to continue reading this blog and share this food journey with me. I’ll share recipes, cooking tips, great wine finds, restaurants to try and more. Please comment and share!

Here’s to many more good eats!