Not Your Average S'mores

I love when restaurants take a popular dish and add a unique flair. The best example of this lately was at House Wine off South Lamar (behind P. Terrys). Set in a renovated home, House Wine offers a casual setting that feels like your living room. They feature an extensive wine list and several appetizers like hummus and cheese plates. I was there for open mic night, so I had the pleasure of listening to talented Austin musicians play out front in their great outdoor "yard" as well.

When I saw the roasted mozzarella appetizer I was instantly sold. Marinated mozzarella balls are brought to the table with a small table top fire and skewers so you roast the mozzarella yourself. Think smores, but with cheese and crackers. As if it couldn't get better they serve it with olive tapenade and sun dried tomato puree to make the perfect gooey cheese and cracker bite.

Amazing!

Our favorite wine of the night

The Time Between

The weeks between Thanksgiving and Christmas are often crazy, stressful and usually a lot of fun. I find myself attending holiday parties, shopping for great gifts and soaking up time with good friends before we travel for the holidays.

With all the hustle and bustle around the holidays, I have a hard time focusing on recipes and being creative in my own kitchen. When its finally cold in Austin the last thing I want to do is chop tons of veggies and do dishes. I want to be outside enjoying being bundled up in a city that rarely dips below 60 degrees. However, its still important to me to save money and stay healthy by eating at home during this busy time. I compromise with what Sandra Lee calls "Semi-homemade".

With a mix of great deli prepared items, fresh fruits & veggies, lean cuts of meat and fish I've been successfully making 15-20 minute meals that usually take one dish to make. Here is a sample menu from this week:

-sauteed quartered brussel sprouts, mushrooms and diced chicken in a raspberry chiptole sauce
-breakfast tacos with eggs, cheese and mushrooms in corn tortillas
-seared salmon (season with lemon pepper, salt, olive oil) and deli prepared roasted root veggies
-deli prepared egg salad sandwich with cucumber and tomato salad (toss diced cucumber and tomatoes in olive oil, salt, pepper, herbs)
-package of whole wheat ravioli tossed with brown butter, sage, ground turkey
-thin crust pizza (used Pillsbury dough) with pesto, ground turkey and veggies
-scrambled eggs and apple slices dipped in almond butter

There's an Octopus in my Breakfast

I'm pleased to have my first guest blogger today! One of my cooking inspirations- someone who can make any leftover taste amazing. The man that had a toasted bagel with cream cheese and pesto waiting for me every morning growing up. Cooking with Care welcomes- Tom Vander Ark!

"Put today's breakfast in the win column: egg white omelet with pesto veggies topped with Pico party--diced avocado, onion, tomato, cilantro, with feta and Chalula. 

But that's bush league compared to Tom's Big Breakfast at Lola (2000 4th, Seattle).  It starts with a little garlic Greek yogurt in a bowl topped with sauteed octopus, pumpkin, spinach, bacon, and finished with a fried egg."

Photo from Seattle.net

Tom and crew also ordered the Lola specialty- doughnuts with seasonal jam and vanilla mascarpone. These little nuggets of goodness have been featured on Food Network and have chef Giada de Laurentiis raving from a recent visit to Seattle. Tom called me after breakfast raving- and I cant wait to try this out myself!

Photo from TripAdvisor

All of the Tom Douglas restaurants in Seattle have been family favorites. Mom's frequent request is always Etta's, which is a block from the Pike Place market and has amazing crab cakes and bloody mary's. On my last trip to Seattle I visited Serious Pie for happy hour with some girl friends. Their happy hour features popular pizza's in a smaller size for $5. I brought home the chanterelle mushrooms & truffle cheese pizza and had my family addicted immediately.

I'm looking forward to Christmas in Seattle - cant beat family and good food!

Peppercorn Bistro & Bar

Federal Way, WA (my hometown) finally has a unique, classy restaurant that is on par with those found in Seattle and Tacoma. Peppercorn Bistro & Bar was a pleasant surprise in a city filled with restaurants that often lack creativity. As we walked in the front door a Christmas tree filled the air with a fresh pine scent, that along with jazz music playing set the mood for an amazing Latin inspired meal. A funky beach wood wall and B&W photos of Seattle highlighted the Northwest flair of Peppercorn.

The small, but perfect menu boasted flavors for all food palates. Traditional Latin recipes were modernized and highlighted Northwest seafood. We shared:

Pasta de la Casa (pasta, salmon, artichokes, asparagus, olives in a thin cream sauce)

Gorgonzola Spinach Stuffed Pollo (served with Polenta and crisp green beans)

Mariscada (prawns, sausage, mussels in a rich tomato broth served)

Photos from Yelp customer reviews

We topped off our entree's with Dash Point Margarita (peach puree, simple syrup, tequila) and a bottle of Cab Sav. Needless to say it was a great experience that we are sure to relive again soon.

A Perfect Thanksgiving

This week I had the pleasure of sharing another relaxing, scrumptious and most of all fun Thanksgiving with my family. To top off a perfect day we woke up to a fresh dusting of snow. 

This year I planned the menu about a week in advance and stared shopping for groceries 6 days before. With the threat of major snowstorms the week of Thanksgiving I knew it was best to get as much in advance as possible. We saved seafood and fresh produce for our last minute purchases. My mom and I made the pies the night before and started the other dishes in the morning so they could just be warmed before eating. Working on dishes throughout the day allowed us to keep the kitchen clean and the mood stress free.

After devouring the amazing meal we sat around the table for another hour chatting and laughing. Shortly thereafter we all assumed spots under comfy blankets on the couches with the dogs cuddled around where we napped and watched football afternoon. Doesn't get much better in my opinion. 

Our amazing spread of food consisted of:
(click the titles for the recipe links)

Steamed King Crab (served with melted butter infused in garlic and lemon juice)
Sauteed Shrimp and Scallops (marinated in lemon juice and Chipotle Tabasco)
Roasted Garlic Mashed Potatoes (added lots of fresh herbs and mixed in shredded cheese)
Quinoa Stuffing
Green Bean Casserole (subbed heavy cream for cream of mushroom and used crunchy onions instead of bread)
Chocolate Pecan Pie

Paula Deen's pies y'all

All the dishes!

The perfect plate

Thanksgiving Potluck!

This past Sunday my Girls Night group had a Thanksgiving Potluck at my place. It was such a fun way to practice and test our favorite holiday recipes with each other. I loved tasting everyone's dishes and picking up a few tips, tricks from my friends. Everyone has such fun stories about dishes they remember from their childhood. Sitting around the table drinking wine and enjoying the food was the perfect way to spend our Sunday. 

Our pretty table!

Here was our amazing menu:

-Goat cheese stuffed figs wrapped in proscuitto

-Baked asparagus wrapped in prosciutto

-Pillsbury rolls

-Green bean casserole

-Honey Baked ham

-Stuffing

-Mashed potatoes & gravy

Stay tuned for recipes and pictures to be posted later this week!

Tastes Like the Holidays!

Last month's cooking magazines were full of fall recipes. Squash, turkey, ham, fresh herbs and sweet potatoes could be found in almost every recipe. There is something about those flavors that brings back such wonderful memories- just tastes like the holidays. Below is a great recipe from Rachael Ray's October 2010 (pg. 77) EveryDay Magazine. Like most recipes I made a few changes and it turned out amazing. The brown butter puts this recipe over the top- and brought out the flavor in the whole wheat pasta.

My adjustments were:
-Use whole wheat pasta. You could sub lasagna noodles with whole wheat spaghetti, penne or any other shape you like.
-Didn't have a lemon so I skipped in the brown butter and didn't miss the flavor
-Added seasoned ground beef/sausage (about 1/2 pound) for added protein, flavor
-Added a zucchini with the squash

Pasta with Squash, Brown Butter and Rosemary

Ingredients:
    • One 3-pound butternut squash—peeled, seeded and cut into 1/2-inch cubes
    • 1 onion, chopped
    • 2 1/2 tablespoons extra-virgin olive oil
    • 1 1/2 tablespoons chopped fresh rosemary
    • Salt and pepper
    • 2/3 pound lasagna noodles, broken into pieces (use whole wheat pasta!)
    • 4 tablespoons butter (unsalted butter works great)
    • 1 teaspoon fresh lemon juice
    • 1/2 cup grated Parmesan cheese
    • 3 tablespoons pine nuts, toasted

Directions:
• Preheat the oven to 400°. In a large bowl, toss the squash, onion, olive oil and rosemary; season with salt and pepper. Place on a baking sheet and roast until the squash is tender, about 30 minutes.
• Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain and transfer to a large bowl.
• In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in the lemon juice. (I browned the meat in this pan first- then wiped out and used for the butter)
• Add the roasted squash, brown butter (and meat if you added) and 1/3 cup Parmesan to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining Parmesan.

Become a Leftover Whiz

I've always told my Dad he should start a restaurant where people bring in their leftovers and he turns them into an amazing meal. He could literally take anything left in the fridge and turn it into a breakfast of champions. I think the trick to leftovers is to transform them so they are totally different than their original form. Otherwise I have a hard time repeating a meal several times.

My leftover Carnitas meat has been a perfect addition to meals through out the past week. Here are a few examples:
--added the pork into egg scramble with veggies and cheese
--pork pizza with mushrooms and pesto
--potato smash with zucchini, squash and pork with chipotle sauce

A few other leftover tricks:
--pack leftover items separately (ex. pasta and sauce can be used in two different ways- use the pasta in an egg frittata and the sauce over grilled chicken)
--even if you are cooking for 2 people- double the recipe so you have leftovers, it will help you eat great breakfasts and lunches through out the week
--while prepping a meal like a casserole if you have to cook meat double the meat needed and place half in another container for later in the week, throw the meat on salads, etc.
--leftover veggies can be roasted and blended to create salsa and sauces

--leftover bread can be toasted for croutons or blended for homemade breadcrumbs

Don't be afraid to explore the leftovers in fridge- being creative is always better than just reheating last nights meal!

The Perfect Girls Night

Entertaining could be my middle name. I love cooking and having friends and family over to my place. Even when I was little I got excited when my parents had dinner parties. I always wanted to play waitress and help serve the guests. There is something so special about cooking a meal and sharing it with people who mean a lot to you. 

Last week it was my night to host girl's night and after much deliberation I decided to serve pork carnitas. As I have mentioned before, tacos are so great to entertain with. You can have most of the prep work done beforehand and have a clean kitchen when your guests arrive (something I learned to appreciate from my mom). Using the slow cooker allowed me to clean up all my prep dishes, which means I spent the hour before everyone arrived reading a magazine and enjoying a glass of wine. I prepped all my side dishes ahead of time and had the toppings for the tacos (guacamole, sour cream, cheese, coleslaw) ready in serving bowls in the fridge.

Here's my ingredients for a Carnita's dinner:

Spicy coleslaw- I use broccoli slaw shreds instead of cabbage- holds up better. Just mix a bit of ranch and hot sauce and let sit in the fridge.
Corn and/or flour tortillas- I heated mine in the skillet right before serving
Toppings- guacamole, sour cream, shredded cheese, tomatoes, etc
Sauteed veggies- I did onions and red and green peppers in a bit of garlic and olive oil

Tortilla chips
Pork Butt/Shoulder

For the Pork:
I used a 4lb Pork Butt. I cut it in 3 pieces and cut off as much fat as possible. I then browned the pieces on all sides in a skillet with a bit of oil (less than 10 minutes total). Place the browned pieces in a crockpot with:
-Cumin
-Garlic cloves
-Salt, pepper
-Chili powder
-Paprika
-Half a beer
-Little chicken stock
-Optional- I used a chipotle raspberry marinate - to kick up the flavor
-Optional- add slices of onions

After about 6 hours on low, or 4 hours on high the pork should be very tender and shred easily. You can serve from there, or I choose to shred and place in a skillet, removing any other fatty pieces. I brown the meat a bit more to get the traditional look and taste to the pieces.

Nutella!

I'm not a huge sweets person. Give me a bag of chips or a cupcake and I'll take the carbs all day long. But there are a few sugary snacks that I do crave. While growing up my sister and I had the pleasure of a few family vacations to Europe. While our grandparents were hoping we would fall in love with French Impressionism, we instead discovered Nutella. If you haven't had it, leave your computer right now and go to the store. Its a chocolate hazelnut spread that kicks peanut butter's butt any day. My favorite use is on a warm flaky croissant, or a toasted English muffin. Last fall I discovered the recipe below and probably made 20 batches over the course of a few months. It started as a Halloween treat with orange sprinkles, and became a New Years surprise with candies on top. Try variations like mini peanut butter cups on top, or skip any toppings and just make them plain. Any way you decide they will be an instant hit with friends and family and likely to become your go to cookie recipe. 

Chocolate-Hazelnut Smooches

Ingredients

• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate hazelnut spread (recommended: Nutella)
• 1/2 cup butter, softened (1 stick)
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup orange sprinkles, or orange sugar
• 1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the

egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.

Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.

Pike Place Market

The Pike Place Market is one of the most magical spots in Seattle. No matter the time of year, the aisles are bustling with an array of people. Everywhere you turn there is amazing produce, huge bouquets of fresh flowers, and street performers perfecting their craft with a crowd watching on. I remember growing up spending Saturday afternoons at the market with my family. Katie and I would choose new flavored honey sticks, Mom would pick out food for that night and Dad would be sampling all that was available to taste. When I graduated from college my first office was right down the hill from the market, which meant many days I was able to wander the streets of the market finding a new fun spot for lunch. Its no surprise that on my recent trip to visit Mom and Dad, a stop at the market was high on my priority list. We made our usual stops for fresh seafood, Chukar Cherries, and pastries from Le Pannier. Next time you find yourself in Seattle make sure to plan a day to wander the market, come hungry and leave happy.

Famous Market Sign

The most beautiful flowers!

Market fish stand- huge King Crab legs!

Fresh salmon

Dried chilies to hang in a kitchen- add so much color

Worlds best mac & cheese. They also make a mean grilled sandwich and tomato soup

Great French bakery

Panier's great selection- my favorite is chocolate crossaint

The original Starbucks

Stunning produce everywhere

Chukar Cherries- chocolate covered goodness

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