Chocolate Blonde

Sea Salt & Matcha Kissed Popcorn

2009-12-23T12:13:00.000-08:00

I was at the mall yesterday and stumbled upon a new-fangled popcorn shop selling nearly 20 gourmet flavored popcorns as well as a few seasonal offerings. One of the seasonal selections was a green tea and sea salt flavor. So, being the green tea lovin’ gal that I am, I ALMOST shelled out $15.00 for a one-gallon bag of the matcha coated popcorn.

Recipe Girl to the rescue! I saved my $15.00, headed straight home and fired up my popcorn kettle and started working on my very own version. I call my recipe, Sea Salt & Matcha Kissed Popcorn. Make a date with this healthy and uniquely flavored snack on your next movie night.

You will need oil, popping corn, DoMatcha matcha, and sea salt.

Combine 1 teaspoon of salt and 1 heaping teaspoon of matcha and add to a salt shaker.

Make one recipe of Old Fashioned Popcorn.

1. Place a large heavy pot with a lid over medium-high heat.
2. Add in about 3 to 4 tablespoons of corn or vegetable oil.
3. Add in about 10 popping corn kernels and cover with a lid
4. When you hear the kernels start to pop, quickly add in about 1 cup of kernels and cover.
5. Gently shake the pot back and forth until you hear the kernels start to pop.
6. Shake the pot a bit faster and crack the lid every-so-often to allow the steam to escape.
7. Popcorn is ready when you no longer hear the kernels popping.

Transfer popcorn to a large brown paper bag. Shake about 1/4 teaspoon of the matcha and salt over the popcorn, close the bag and gently shake to coat. Repeat process until the desired taste of matcha and salt is achieved. Store popcorn in a 1-gallon sized zipper style platstic bag. This recipe will make about two 1-gallon bags of popcorn.

Sea Salt & Matcha Kissed Popcorn!

Julie Anne's Sweet Citrus Granola

2009-12-22T10:44:00.000-08:00

I am head-over-heels for Julie Anne’s Sweet Citrus Granola. This crunchy clustered granola treat is scented by pure vanilla extract and luscious orange zest. Each bite of this gourmet granola is studded with toasted almonds, coconut, tart dried cranberries, and golden raisins.

Each delightful pouch of granola is made with care and contains almost 8 servings. Try these 8 delicious serving suggestions;

1. Pour ice cold milk over a hearty bowl of Granola and enjoy the delicious vanilla and orange flavors.

2. Serve with warm milk for a comforting breakfast meal or mid-day snack.

3. Sprinkle a serving over the top of your favorite yogurt.

4. Sprinkle a quarter cup over the peanut butter when making a PB&J sandwich.

5. As a healthy garnish to a scoop of your favorite ice cream.

6. When making oatmeal and raisin cookies.

7. Sprinkle a handful over oatmeal or fresh fruit.

8. You can always enjoy Julie Anne’s Sweet Citrus Granola by itself for a light, sweet snack.

You can order Julie Anne’s Sweet Citrus Granola from Amazon.com by clicking on this link or by viewing the Julie Anne's widget to the right of this post directly under my profile section.

Pinkalicious Cupcakes, Redmond Town Center

2009-12-19T10:32:00.000-08:00

This week I had my fill of cupcakes. I went on a mission to unearth the finest cupcakerie in Puget Sound. I visited Trophy Cupcakes, New York Cupcakes, Cupcake Royale and Pinkalicious Cupcakes. My criteria for the finest cupcake are as follows;

1. The flavor of both and cake and frosting must be intense enough that the few bites of the dessert will satisfy my cupcake craving.

2. The ideal cupcake will be rich enough that I have to eat it with a glass of milk.

3. The cake ought to have a tender, airy and perfect crumb.

4. The cupcake should be garnished with a billowy mound of frosting.

5. The frosting ought to be delicate yet solidly flavored. Sweeter is not always superior!

6. Garnishes on the frosting should be applied with a light hand. I loathe a million sprinkles! Chocolate curls and caramel drizzle are charming and delicious.

I was a somewhat let down by the first three shops I visited. I chose two cupcakes from each shop, a white cake and a chocolate cake. I was taken aback at how dry some of the chocolate cupcakes were, and one notable shop’s coconut cake was so dense and chewy that I stopped eating after the first bite (this shop supposedly sets the “standard” for the other shops). Another shop’s frosting was so cloyingly saccharine it reminded me of canned frosting. Another shop claimed that their cupcakes were “now moister than ever”, though, that translated into an awfully oily concoction and when I tried to lift the cupcake out of the box, the top came off.

On my very last visit, I stopped by the “new girl” in town, Pinkalicious cupcakes located in Redmond Town Center.

If the shop’s name sounds recognizable, it should if you have read the book titled Pinkalicious, which is about a little girl that eats so many pink cupcakes that her skin and hair turn pink. She develops a bad case of Pinkititis.

The charming shop is located on the top level of Redmond Town Center and is decked out with pink and brown colors. The interior is similar to the majority of the other cupcake shops in town, noticeably decorative with a parade of picturesque cupcakes housed in a glass case.

I chose two cupcakes; the white coconut cake with white buttercream frosting and coconut, and the chocolate cupcake with peanut butter buttercream frosting.

I definitely appreciated the white coconut cupcake for its buttery flavor and tender, fine crumb. I would have liked to have tasted far more coconut in the cake element which could simply be corrected by adding a modest amount of cream of coconut to the batter. The mound of white buttercream was smooth, silky, and not overly sweet like some other shops offer. I enjoyed the downy drift of tender coconut that topped the marvelous frosting.

The chocolate cupcake was tremendously moist with a definite chocolate essence. The mound of rich peanut butter infused frosting garnished with a slice of peanut butter cup was a dream-come-true for the peanut butter and chocolate fanatic that I am.

I paid $3.00 per cupcake which is about two dimes and a nickel more than the competing shops. I have tasted what the competition is offering and consider the cupcakes at Pinkalicious wholly worth the extra twenty five pennies!!!

Pinkalicious Cupcakes are the most excellent cupcakes in Puget Sound!!!!!

Green Tea Ice Cream

2009-12-08T09:41:00.000-08:00

I typically stay up to date on trendy foods and ingredients. Lately, I have noticed that Matcha seems to be one of the “it” ingredients. It seems that very nearly every coffee stand and café offers a cold and hot brew containing matcha. Several liqueur companies are incorporating the cherished green powder into their liqueur products.

I noticed that Haagen-Dazs is riding the matcha train and has introduced a velvety and delightful Green Tea Ice Cream. I devoured a container of their frozen concoction (brain freeze!!) and agree that their recipe is unquestionably creamy and contains a soothing green tea flavor. On the other hand, my friends don’t call me Recipe Girl for naught, of course I fashioned a delicious recipe at home using my own ice cream maker and my much-loved DōMatcha Organic matcha.

The ingredients are pretty simple.....

1 cup half & half

1 cup sugar

1 tablespoon DōMatcha Organic matcha

2 cups heavy whipping cream

Gently heat half and half in microwave until very warm. Whisk in sugar and matcha until dissolved.

Pour matcha mixture into a glass pitcher. Stir in heavy whipping cream. Place in freezer for 30 minutes.

Pour chilled mixture into ice cream mixture. I use the Cuisinart ICE-20 (love it!!).

Freeze mixture for about 30 minutes or until thickened.

Quickly transfer ice cream to a 13x9 inch glass dish, cover with plastic wrap and "ripen" in freezer for 2 to 3 hours or overnight.

Enjoy!!!!

Agave Sweetened Green Tea Gelatine

2009-11-22T18:06:00.001-08:00

Matcha is a Japanese green tea that has been ground into a micro-fine powder and is served several different ways. My two favorite ways are drinking it steeped in hot water and using it to make Agave Sweetened Green Tea Gelatine.

Matcha is rather expensive and there are a few different grades. Organic ceremonial grade is the most expensive, around $100 per pound. You can find what is called “second harvest” which is a bit more bitter and astringent, but still quite delicious in blended drinks and recipes.

My two favorite brands are DoMatcha and The Tao of Tea’s Liquid Jade. You can purchase both of these at Whole Foods.

You will need matcha, agave nectar and one box (1 ounce) gelatine.

Sprinkle all four packets of gelatine over 1 cup of cold water; let stand 2 to 3 minutes.

Place 1 tablespoon of matcha into a 2 cup measuring cup.

Pour 2/3 cup of agave nectar into the matcha powder. Mix well.

After mixing well, you will have this beautiful jade colored matcha goo.

Pour the matcha goo into the bowl with the gelatin and add in 3 cups of very hot water. Whisk for about 3 minutes to ensure gelatine has totally dissolved.

Carefully pour mixture into a 13x9 inch pan. Place in refrigerator until firm, about 3 hours. To serve, cut into 1-inch squares.

Chicken Fried Bacon

2009-11-17T11:29:00.000-08:00

On a recent visit to my home state of Oklahoma, my uncle and I were having a chat about delightful Southern chow. He asked me if I had ever heard of Chicken Fried Bacon. I had not heard of this enchanting food he spoke of; however the imagery that entered my mind were that of meaty thick slices of smoked bacon with a buttery crunchy coating just begging to be dipped in velvety peppered cream gravy. I swiftly snapped out of my bacon-y daydream and began developing a recipe for chicken fried bacon.

I bought a few packages of thick center cut bacon as I assumed the regular thin slices may not hold the coating. For my first attempt, I dredged the slices in all-purpose flour, dipped them in an egg and milk mixture, and pressed the slices in a coating of corn meal and crushed saltines. I fried the coated bacon slices in vegetable oil heated to 360 degrees. The good news is the bacon strips fried to a gorgeous golden brown and the coating stayed put. The bad news is that the cornmeal imparted a very granular texture which I did not enjoy.

On my second attempt, I dredged the slices in a combination of potato starch and flour, dipped them in a mixture of condensed milk and beaten eggs, and coated them with crushed up saltine crackers and flour. JACKPOT! I had fashioned extremely tasty chicken fried bacon that I dipped in cream gravy. I was barely able to devour four strips before I started to feel really full.

Give chicken fried bacon a try and you may just want to serve it along with a deep fried Twinkie for dessert.

Chicken Fried Bacon

1 (12 ounce) package of thick center cut bacon

1/4 cup potato starch

1/4 cup all-purpose flour

1/4 teaspoon black pepper

2 eggs, slightly beaten

2 tablespoons condensed milk

1 sleeve saltine crackers, crushed

1/4 all-purpose flour

Separate the bacon slices from the package. In a large zip-lock bag, add in the potato starch, flour, and pepper. In a pie plate or shallow dish mix the beaten eggs and condensed milk. In another pie plate or shallow dish mix the crushed crackers and flour.

Add 1 inch of oil to a heavy pot and heat to 350 degrees.

While oil is heating, place a few slices of bacon in the zip lock bag and gently shake to coat the bacon. Shake off extra and dip in the egg mixture. Press the strips into the cracker coating to coat both sides.

Fry the bacon for about 2 to 3 minutes, keeping oil at 350 degrees, or until golden brown.

Drain on paper towels and keep warm in a 250 degree oven. Continue process with remaining bacon strips.

Serve alongside your favorite cream gravy.

Zereshk Polo (Basmati Rice with Barberries)

2009-11-16T12:42:00.000-08:00

Zereshk is the Persian name for the tiny, garnet colored berries that grow on a spiky evergreen shrub known as Berberis Vulgaris (a.k.a Barberry). The petite berries that are harvested from the bush are safe to eat and used extensively in Iran. In fact, Iran is the main producer of this cherished berry. There is evidence that the cultivation of zereshk goes back to over 200 years ago.

Zereshk is usually used to concoct juice, jelly and dried fruit rolls. However, my preferred use of the tart berries is making Zereshk Polo which is hot and fluffy basmati rice studded with the berries. I often serve it along with joojeh kebab or another Persian chicken dish.

Zereshk is found in most Persian grocery stores. Keep the berries tightly sealed in your freezer until you are ready to use.

You will need 1 3/4 cup.

Pick over the berries and remove any visible stones, twigs, and debris. You will need to rinse at least ten times (no kidding!). Rinsing in a colander with cold water is good. On the final rinse, fill the bowl with cold water and soak the zereshk for at least 30 minutes.

Start making your basmati rice while the zereshk is soaking. I usually use 4 cups of rice with this dish. Feel free to make tadig (potato, rice, or bread)!

Once your basmati rice is finished cooking, keep it warm. Melt 2 tablespoons of butter in a large pan set over medium heat. Add in 2 tablespoons of grape seed oil.

Saute 1 cup of finely sliced white or yellow onion in the hot fat until soft and light gold.

Add the soaked zereshk to the cooked onion. Stir and cook for about 5 minutes.

In a small cup, add in 2 tablespoons of boiling water, 1 tablespoon of white sugar, and 1/2 teaspoon of powdered saffron. Allow to steep for 2 minutes and pour over the zeresk. Stir and cook for a few minutes to reduce the liquid.

Place the cooked rice in a serving bowl.

Gently mix the zeresk into the basmati rice.

There you have it! Zereshk Polo!!!

Restaurant-Style Cabbage Salsa

2009-09-27T16:26:00.000-07:00

I dined at a cozy little Mexican restaurant and the usual chips and salsa were offered to me along with a cabbage salsa that was bursting with cilantro, jalapenos, onions, and garlic. I fell in love with the crunchy, spicy concoction after a single bite. I actually requested three additional servings of this fantastic stuff and I decided I would attempt to make it at home the next day. You can control the heat by adding less jalapenos or adding in the seeds for that extra “kick”.

If you don’t have agave nectar add in 3 teaspoons of sugar.

Restaurant-Style Cabbage Salsa

1 (16 ounce) bag 3-color deli coleslaw shreds
1 ½ teaspoons salt
1 teaspoon pepper
12 plum tomatoes, diced
2 teaspoons jarred roasted chopped garlic
1/2 small red onion, diced
1/2 cup packed chopped cilantro
3 medium jalapenos, seeded and ribs removed, diced small
2 teaspoons agave nectar
Juice of two limes (about ½ cup)
In a large, non-reactive bowl add in the coleslaw shreds. Sprinkle with salt and pepper, mix well.
Add in diced tomatoes and garlic, mix well.
Add in diced onions and cilantro, mix well.
Add in diced jalapenos and mix well.

Mix the agave nectar and lime juice together and sprinkle over the veggie mix. Stir to combine. Chill for at least 30 minutes. Serve with chips.

Old-Fashioned Popcorn

2009-11-05T13:19:00.000-08:00

There are a small number of “convenience foods” that bother the heck out of me. Microwave popcorn is at the top of my list. I have worked in offices where staff essentially implemented a “no microwave popcorn” policy. The stench of the stuff being micro waved is atrocious, which I believe is most likely from the artery-clogging carroty-orange hydrogenated oil that is in the bag along with the kernels which is rumored to make it pop better, and impart a buttery-like flavor (yeah right!!!!).

I grew up with a Super-mom, the kind that made everything from scratch and could repair any item that happened to become broke with a butter knife. She made the best old-fashioned popcorn on the stove. Not only did it smell mouth-watering, the buttery-salty taste was awesome!

Next time you fancy “real” popcorn, follow these simple steps and you will never go back to that bagged junk again!!!

1. Place a large heavy pot with a lid over medium-high heat.
2. Add in about 3 to 4 tablespoons of corn or vegetable oil.
3. Add in about 10 popping corn kernels and cover with a lid
4. When you hear the kernels start to pop, quickly add in about 1 cup of kernels and cover.
5. Gently shake the pot back and forth until you hear the kernels start to pop.
6. Shake the pot a bit faster and crack the lid every-so-often to allow the steam to escape.
7. Once you hear the popping stop, carefully transfer the popcorn to a large heat-proof bowl and salt to desired taste.

Ash-e Reshteh (Persian Noodle Soup)

2009-11-02T13:00:00.000-08:00

In Persian culture, it is common for folks to eat noodles (Reshteh in Farsi) before they start something new, such as a vacation or a new job. They are also served on the Iranian New Year’s Day called Norooz or Nowruz. I like to serve them two ways; either as Reshteh Polo which is a spiced mixture of basmati rice and roasted noodles, or as Ash-e Reshteh which is a delicious and thick noodle soup.

When I first made this for my husband, I followed an “old-school” Persian recipe that requires soaking dried beans in water for over 2 hours, simmering beef bones for homemade broth, washing and chopping spinach, and peeling garlic to crush. Needless to say, after my initial attempt at this, I swiftly created shortcuts that kept the traditional flavor, but simply saved time.

Rather you are cooking this for the first time, or you grew up eating this in Iran, you are sure to agree that this time-saving version is delightful!!!

In a large Dutch oven, heat 1/4 cup of oil over medium heat. Add in 4 large chopped onions and 6 teaspoons of jarred minced garlic. Saute until soft (about 8 minutes).

Add in 3 bunches of chopped green onions, 1 bunch of chopped parsley and 2 (9 ounce bags) of ready-to-eat baby spinach that has been coarsely chopped. Saute for 10 to 12 minutes or until the herbs have given up their water and have reduced by about 75 percent.

What they look like reduced.

Season with 1 teaspoon of black pepper, 1 ½ teaspoons of salt, 2 teaspoons of turmeric, 2 tablespoons of dried dill. Add in 2 (32 ounce) containers of good quality chicken or beef broth. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes.

Add in 1 (15 ounce) can of drained and rinsed garbanzo beans, 1 (15 ounce) can of drained and rinsed white kidney beans, and 1 (15 ounce) can of drained and rinsed dark red kidney beans. Add in one more (32 ounce) container of chicken or beef broth. Cover and cook for 25 minutes.

Break them into 3rds and add in

Break 1 (12 ounce) package of Persian reshteh ( I break them into 3rds) and add to the pot. Cook for about 10 minutes, stirring occasionally. Add in 1/2 cup of kashk (thick whey found at Persian grocery stores) and stir well.

Make the garnish by thinly slicing one large onion and placing in a large bag, add in ¼ cup of flour and ¼ cup of corn starch. Shake the bag well and pour onions and flour into a large colander, shake colander over sink to remove extra flour. Fry onions in hot oil until golden brown and crispy.

Add 6 teaspoons of jarred garlic to 2 tablespoons of oil in a small pan set over medium-low heat. Cook and stir for 2 minutes, add 1 tablespoon of powered dried mint, stir and cook for 1 more minute. Remove from heat.

In a small bowl, add 2 tablespoons of kashk and 2 teaspoons of hot water, stir to a smooth consistency.

Add soup to bowls and garnish with crispy onions, garlic & mint, and a drizzle of kashk.

Salad Shirazi

2009-03-01T14:18:00.000-08:00

Salad Shirazi tastes like Summer time to me. This legendary Persian salad consists of diced cucumber, juicy tomato, crisp onion, garden-fresh mint, fresh squeezed lemon juice, a touch of olive oil, salt, pepper, and a bit of refreshing parsley. Mixed together and chilled, this recipe is the ideal beginning or ending to an outdoor barbecue.

I favor long English cucumbers in my version as this particular variety of cucumber contains less water than the regular ones. I use cherry tomatoes that I cut in half instead of Roma or beefsteak. Fresh mint is most excellent, although dried mint will work in a squeeze (allow it to marinate a little longer to soften it up).

What to do with leftovers? Drain all the liquid off and serve it spooned inside toasted pita bread. Use it in place of salsa and eat it on tortilla chips. Did I mention it is great with fried halibut fillets served in warm flour tortillas (the best fish tacos ever).

Enjoy!!!!!

Salad Shirazi
Ingredients:
2 English cucumbers, peeled & cut into ¼-inch dice
2 cups grape tomatoes, cut in half
1/2 small white onion, cut into a ¼-inch dice
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1/4 cup packed minced fresh parsley
2 tablespoons packed minced fresh mint
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
In a large glass or plastic serving bowl, combine diced cucumbers, halved tomatoes, diced onion, lemon juice and olive oil. Toss to combine.

Stir in the parsley, mint, salt and pepper. Chill for at least 30 minutes, serve cold.

Makes 4 to 6 servings

Matcha Dusted Dark Chocolate-Manuka Honey Truffles

2009-02-23T07:48:00.000-08:00

A few months ago there was a recipe contest held by TuttieFoodie.com and Scharffen Berger. The criteria were straightforward; employ their chocolate and at least one adventure ingredient, such as matcha, wattleseed, basil, peppercorns……

I developed four recipes and will be sharing each of them over the next few weeks. The contest drew in over 1400 recipe submissions. Although I did not win, I feel really fortunate to have accepted this culinary challenge and to having created such fantastic sweets.

If you follow my blog, you know I am a colossal aficionado of Manuka honey. I worship the complex flavors of this distinctive variety. There are profound hints of tobacco and leather in this lush honey which lends a definate richness to everything it touches. I have to be straightforward and state that Manuka honey is the main performer in my truffle recipe. Please do not try to substitute clover or other processed, mass-marketed honey. Splurge to purchase this specific variety. Plus, you can make my pizza crust from my last post with it.

Matcha Dusted Dark Chocolate-Manuka Honey Truffles
Ingredients:
3/4 cup heavy cream
1 egg yolk, room temp, beaten
10 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate, finely chopped
1/4 cup Manuka Honey (do not substitute any other variety!!!)
6 ounces Sharffen Berger 62% Cacao Semisweet chocolate, finely chopped
4 ounces Scharffen Berger Natural Cocoa Powder
3 teaspoons Matcha powder

In a large heavy saucepan, bring the heavy cream to a boil. Remove saucepan from the heat and quickly whisk in the egg yolk. Add in the chopped bittersweet chocolate and stir until the mixture becomes smooth and creamy. Stir in the Manuka honey. Transfer mixture to a glass bowl and cover tightly with plastic wrap. Chill in refrigerator for at least 5 hours.

Line a large baking sheet with parchment paper. Use a small ice cream scooper to form 24 truffle balls and evenly place on the baking sheet. Chill in refrigerator for 30 minutes.
Melt semisweet chocolate in a double boiler. Using a chocolate-dipping fork, or dinner fork, immerse the ganache balls into the melted chocolate one at a time and completely coat with chocolate. Return to the parchment lined baking sheet and cool until chocolate is almost hard.
Spread Scharffen Berger Natural Cocoa Powder in a thin layer on a flat plate. Roll the chocolate covered ganache balls in the powder until completely coated.

Sprinkle 1/8 teaspoon of matcha powder over the top of each truffle.

Keep truffles in an airtight container.

Homemade Pizza Dough

2009-02-12T07:48:00.000-08:00

I love making homemade pizza and last night I had friends coming over, so I needed to make four 15-inch pizzas. If I were to order from my local pizzeria (which is by no means “Gourmet”) it would have cost me $92.00, plus tip. I have a super easy recipe to make wonderful dough and a sneaky little trick to make thick and intensely flavored pizza sauce.

I make the pizza dough in my food processor fitted with the sharp blade. First I measure out 2 & 1/4 teaspoons of active dry yeast into a 2-cup measuring cup, then I add in 2 teaspoons of manuka honey, but use whatever variety you have. I pour in 1 cup of water that is exactly 110 degrees (I use my digital thermometer to make sure). I gently stir to dissolve the yeast and honey and set aside. I add 3 cups of unbleached all-purpose flour (I like King Authur’s) to my food processor along with 1 1/4 teaspoons of salt. I turn on my food processor and quickly add in a heaping tablespoon of olive oil to the yeast water. I then slowly pour the yeast water in a small stream into the food processor. As soon as a dough ball forms, I stop. I grab a gallon sized food storage bag drizzle about 1 teaspoon of olive oil inside, crumple it up to oil the inside of the bag, remove the dough ball and knead it in my hands for about a minute and place it inside the oiled bag. I then place it in my UNHEATED oven to proof for about 2 hours. Since I had to make four pizzas, I repeated this process three more times. One ball of dough is enough to make 3 or 4 personal sized pizzas.

Now on to the sauce. To yield enough sauce for the four pizzas I made, I bought two jars of Newman’s Own Basil and Tomato Pasta Sauce. Poured both of them into a large stock pot, sprinkled in some crushed red pepper, some fresh chopped basil, and some black pepper. I turn the heat to medium-low, place a spatter screen over the top of the pot and let the sauce reduce by half, stirring every so often. Why the spatter screen you ask…because the sauce will sputter and spit all over the place if you don’t. It takes about 25 minutes to reduce the two jars to the volume of one jar, but the results thick and perfect for pizza.

When I make pizza, I also make basil oil to drizzle over the top. In my small food processor I add in 2 cups of packed basil, 3/4 cup olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper. Process until smooth. Pour into a squeeze bottle with a tip, or use a rinsed out mustard container. When the pizza comes out of the oven I drizzle this delicious oil over the top, and I dip my crust into it for flavor. Store the remaining in the fridge and use it within 24 hours (so make some pasta the next night).

The four pizzas I made were:
Tomato-Walnut-Basil (I put thin slices of tomato atop the cheese and sprinkled walnuts over the top, after they came out of the oven, I garnished with a lot of chopped fresh basil)

Tri-color bell pepper pizza (diced yellow, red, and orange bell peppers went atop the cheese and when it came out of the oven I gave it a pop of green color with a drizzle of the basil oil)

Cheese (for the kiddos)

Pepperoni and Green Bell Pepper (I use premium pepperoni and I dice it up and sprinkle it on, followed by a nice amount of diced green bell pepper).

Dr. Oetker Organic Cake Mix

2009-02-10T07:36:00.000-08:00

I recognize that some folks in the world of distinguished cooking would be horror-struck at the mere mention of “boxed cake mix”, but I embrace it (let me explain). Boxed cake mixes have been around for quite some time, that means they have pretty much been perfected. It really is a no brainer, you pour, your stir, you bake. Now having said all this, I don’t decide on just any boxed mix. I refuse to pay money for the ones with trans fat and/or artificial flavors. Yes….I grasp that includes 90% of the ones currently found on store shelves.

So what is a girl to do? I was at PCC and came across Dr. Oetker Organic Cake Mix and Dr. Oetker Organic Icing Mix. Both set me back around $8.00. I was impressed that all the ingredients are organic, nothing altered or genetically modified in the box.

One must still contribute the standard additions of eggs, water, and oil. The results were absolutely yummy. The cake was just as moist as the conventional brands, but the taste was “genuine” and “pure”. I could smell and taste the abounding creamy vanilla flavor. The vanilla icing was rich as if I had made it from scratch.

Not only does this company manufacture four different cake mixes and two icing flavors, they also make brownie mix, cookie mixes, muffin mixes, all-purpose baking mix, and pancake and waffle mix. I plan to try them all.

So next time you need to make a cake in a hurry and want to feel good about it, give Dr. Oetker try.

Fried Okra

2009-02-09T08:12:00.001-08:00

Growing up in Oklahoma, I ate fried okra a lot!! My grandma would fire up her decades old cast iron skillet and turn out the most excellent fried okra! When I moved to Washington to attend college, I could not come across fried okra anywhere (no hush puppies either!!!). About 8 years passed and I found a bag of frozen breaded okra, bought it, fried it, threw it out!!! This was nothing like my grandma’s! So I started looking in old Southern cookbooks and found a basic recipe. Of course I tweaked it to make it my own. My daughter and I both have a weakness for good fried okra and crave it every so often.

I always buy the bags of frozen, cut okra. Fresh okra can be tricky to find at my local stores and if found, it is usually past its prime. I use Johnny’s Seasoning Salt, however any all-purpose seasoning blend salt would work.

Shannon’s Fried Okra
2 large eggs, beaten lightly
1 cup buttermilk
1 teaspoon all-purpose seasoning blend
1/2 teaspoon black pepper
1 teaspoon prepared yellow mustard
2 pounds of frozen, chopped okra, thawed and drained if necessary
1/2 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Oil for frying

In a large mixing bowl, combine the eggs, buttermilk, seasoning blend, black pepper, and mustard. Mix well. Add in the okra and gently stir to completely coat the okra in the egg mixture, set aside.

In another large mixing bowl, combine the cornmeal, flour, and salt.

Gently stir the okra again to coat with egg and transfer to a large colander. Gently shake the colander to drain off the extra egg mixture. Place okra into the dry ingredients and gently toss or stir to completely coat with cornmeal mixture. Wash and dry colander.

Place a large, heavy skillet over medium-high heat. Pour in 2 inches of oil and heat. While oil is heating, empty the okra into the colander and gently shake back and forth to remove extra coating.

Turn heat up to high and place about half of the okra in the hot oil. Fry for about 2 minutes and reduce heat to medium-high. Once okra starts to turn golden brown on the bottom, carefully turn okra over and cook until golden brown. Transfer to a paper towel lined dish and repeat cooking process with remaining okra.

Salt to taste and serve immediately.

Dark Chocolate-Cardamom Kissed Pistachio Toffee

2009-02-05T20:19:00.000-08:00

Last year, Green & Black’s Chocolate Company sponsored a recipe contest where contestants had to create an original recipe using their famous chocolate, have six ingredients or less, and compose an essay about why they choose organic. I was very excited about his contest because the grand prize was a trip to New York City to attend the James C. Beard Awards and a visit with chef Curtis Stone (hottie!!!).

I decided to create a delicious toffee recipe. I was inspired by a Persian candy called Sohan which is a toffee-like candy flavored with saffron, cardamom, and pistachios.

Although my recipe was not chosen as a winner, one of my fellow cooking contesters was chosen and shared her wonderful experience via her blog. My recipe is still a winner with my family and friends and I hope you will enjoy it just as much.

Here is the essay I submitted:
I used to trust the idea, “You are what you eat”. Seeing as I have grown older and wiser, I now have faith in my motto “Our world is what we eat”. Organic foods do not need pesticides and synthetic chemicals to grow. All they require is pure water from the heavens and golden energy from the sun. I feel really good ensuring my family eats a wholesome organic diet. When I choose organic, I am doing my part to keep the water and air pure, and support my local farmer. Organic food is extraordinary in so many ways.
I love the intensely rich and exquisitely delicious flavor of Green & Black’s Organic Chocolate. It is the only chocolate I use when making my Dark Chocolate-Cardamom Kissed Pistachio Toffee. My family loves the buttery, crunchy texture of the nutty toffee and the intense flavor of the bittersweet chocolate. All of the ingredients in my recipe are organic. This delectable treat makes my mouth smile and my conscience content.
-Shannon A.

Dark Chocolate-Cardamom Kissed Pistachio Toffee
4 sticks of organic salted butter
2 cups organic evaporated cane juice sugar
3/4 teaspoon organic ground cardamom
1 1/4 cups coarsely chopped organic unsalted pistachios, divided
4 (3.5 oz) bars Green & Black’s Organic Dark 70% Bittersweet Dark Chocolate, grated or very finely chopped

In a 6-quart saucepan set over low heat, add in the butter, sugar, and cardamom.
Gently stir and cook until butter has melted and mixture is smooth. Increase heat to medium and frequently but gently stir the mixture with a wooden spoon until a candy thermometer inserted into the mixture reads 260 degrees. Stir in 3/4 cup pistachios. Continue cooking mixture, stirring gently and frequently until the candy thermometer reaches 300 degrees.
Very carefully and evenly pour the hot mixture into a 13x9x2-inch metal pan lined with non-stick foil, use a spatula to spread to the edges. Evenly sprinkle the grated chocolate over the hot toffee. Once the chocolate has softened and begins to melt, use a knife to evenly spread the chocolate over the top of the toffee. Evenly sprinkle the remaining 1/2 cup of pistachios over the chocolate.

Allow toffee to cool at room temperature for at least 30 minutes. Transfer to refrigerator and cool completely for about 1 hour.
Remove from the refrigerator and peel the toffee from the non-stick foil. Working quickly so the chocolate does not begin to melt, break the toffee into desired sized pieces and place into an airtight container. Store in a cool dark place.

Makes about 3 pounds

Adas Polo (Basmati Rice with Lentils)

2009-02-01T13:52:00.001-08:00

My four year old is so finicky about eating meat and I fret over his protein intake. Fortunate for him, he loves a dish called Adas Polo, which is basmati rice and lentils (loaded with protein). The traditional Persian version also contains raisins and dates, but I leave those out. This dish is great on its own, served with yogurt, joojeh kebab (see my earlier post for recipe), or added to scrambled eggs for breakfast.

Adas Polo
1 cup lentils, rinsed
1 teaspoon ground saffron
2 cups basmati rice, rinsed very well
Salt and pepper to taste
2 tablespoons olive oil

In a medium sized pot, bring 5 cups of water to a boil. Add in lentils and ground saffron and cook for 15 minutes. Drain, saving the saffron infused water, place lentils into a bowl, set aside. Bring 5 cups of water along with the saffron infused water to a boil in pot. Add in basmati rice and cook for 6 minutes. Drain the rice and rinse with cool water. Combine the rice and lentils along with salt and pepper to taste. Drizzle olive oil over rice and gently stir thru the rice.

Place rice mixture into the pot (sort of in the shape of a pyramid). Add in ¼ cup of water, place a dish towel or paper towels over the pot and place lid on tightly (this way the steam cannot escape the pot, but make sure there is no overhang of the towel, I wrap the towel up around the lid or if using paper towels, I trim off any excess). Cook over low heat for about 40 minutes or until rice and lentils are tender.

Baked Spaghetti & Meat Sauce

2009-01-31T10:01:00.001-08:00

I posted earlier about how to “dress” up bottled pasta sauce. Well, that actual night I prepared the sauce and was getting ready to boil the spaghetti, when my husband called and said that he would be a little behind getting home. Uh Oh….now I will have gluey noodles because we all know you need to eat the pasta as soon as it is ready.

Thinking swiftly, I decided to go ahead and boil the noodles (but only for 9 minutes as I figured they should still be al dente if they were going to cook in the oven), toss them with the sauce, and then bake it in a casserole dish at 350 degrees. I lightly oiled my 13x9 Pyrex casserole dish with a little olive oil then covered tightly with tin foil. I baked it for about 40 minutes. During the last few minutes, I removed the foil and turned it up to 450 (to somewhat brown the top). I garnished with some of the left over basil.

It turned out so delicious!!! The noodles absorbed the sauce completely but did not stick together. The next night, the leftovers heated up nicely and the flavors were still wonderful.

Kuku Sabzi (Persian egg and fresh herb omelet)

2009-01-29T17:00:00.000-08:00

You may have seen my Jan 20th post about Kuku Sib Zamani and thought that it looked delectable! Well if you appreciated that recipe, then you will without doubt go for this variation on the popular Persian egg dish. This specific recipe contains fresh herbs and smells delightful while cooking. Serve this with toasted pieces of pita or lavash bread and drizzle with plain yogurt.

Kuku Sabzi
6 large eggs, lightly beaten
¼ cup minced scallion
¼ cup packed minced fresh basil
¼ cup packed minced fresh Italian parsley
¼ cup packed minced fresh chives
2 tablespoons packed minced fresh dill
1 teaspoon sea salt
¼ teaspoon fresh ground pepper
2 tablespoons olive oil

In a large mixing bowl combine the beaten eggs, scallion, basil, parsley, chives, dill salt and pepper, mix well.

In a 10-inch skillet set over medium-low heat, heat olive oil. Pour in ingredients and cover with lid. Cook for about 7 minutes. Carefully turn entire omelet over and cook for five minutes. Remove to a serving plate and serve immediately. ***If you are not able to flip the entire omelet at once, you can cut it into fourths and flip each wedge.

"Dressed Up" Spaghetti & Meat Sauce

2009-01-28T16:56:00.001-08:00

I love, love, love spaghetti and meat sauce!!! I certainly wish that I had the time to make it “old world” style, but on weeknights I need to get it prepared in under 30 minutes (I guess I am channeling my inner “Rachel Ray” wink wink).

I always buy Newman’s Own Tomato & Basil Bombolina Sauce. It costs around $3.49 and contains all natural ingredients. Though it is very good on its own, I enjoy dressing up the sauce with a few extra ingredients and ground meat.

Starting in a large saucepan, I heat about 2 teaspoons of olive oil over medium heat. I add in half of a chopped red and yellow onion. Half of a chopped green and red bell pepper. I cook them for about 5 minutes or until they begin to soften. I then add in 1 pound of extra lean ground beef and cook until done. I then pitch in 1/2 a cup of packed chopped fresh basil. I empty in the entire jar of sauce and simmer over low heat while I cook my pasta.

I really fancy Ronzoni Healthy Harvest spaghetti. I enjoy both the 7 grain blend as well as the whole wheat blend. The only difference is the whole wheat blend has more fiber and less fat. It takes about 12 minutes for the pasta to become tender. I merely drain the noodles and add them into the sauce, tossing to coat. I top it off with a little grated cheese and some minced fresh basil.

Perfect spaghetti and meat sauce in under 30 minutes!!!

Backgammon Birthday Cake

2009-01-23T09:25:00.000-08:00

My husband’s favorite game in the world is backgammon, he has played the game since he was small and has become absolutely expert at the game. I made him a homemade backgammon cake for his birthday.

We have been married for thirteen years and more than a few times during our marriage he has wished (out loud) that I knew how to play his favorite game. Once he told me “You would be the perfect wife if you knew how to play backgammon”. Well heck, if that is all it takes for me to be flawless ….!! (wink wink).

I bought some board game software back in 2004 and it contained backgammon, along with a tutorial on how to play. On the sly, I learned how to play and amazed my hubby one night with an offer to play backgammon. He was one happy man!!! I still had a lot to learn, especially strategic moves and opening plays. He tolerantly helped me, and today I consider myself good but not expert.

So where did backgammon originate? The ancient Egyptians played a game called senet and it closely resembled backgammon. When researchers carried out an excavation at Shahr-e Sokhteh in Iran, they found a game that was very similar to backgammon, they estimate the game was played as far back as 3000 BC. Even the ancient Mesopotamians placed a game called the Royal Game of Ur which once again, is very similar to backgammon.

Backgammon is not only a game of luck but as well as skill. This is definitely a game that one should learn to play. It is highly addictive, especially in the winter when there is not much to do.

Two Notable Brands of Sauerkraut

2009-01-22T06:57:00.000-08:00

Growing up, I loathed sauerkraut!!! Who could blame me, my mom served it from a metal can and it tasted like a metal can. When I was in my twenties, I spotted some sauerkraut in a clear plastic container in the refrigerator section and decided to give it a try. I also bought some Keilbalsa sausage and recreated the recipe my mom had made so many years ago, sans the taste of a metal can (wink wink).

Wow, what a delightful difference a little plastic container can make!!! I almost certainly ate sauerkraut everyday for an entire week. I just could not get enough. Years had passed when I finally got to craving Keilbalsa and Kraut again. I was at Whole Foods when I found Bubbies Sauerkraut. A 25 ounce glass jar set me back around $4.00. The actual product is prepared in Canada, however, Bubbies is out of San Francisco. What impressed me the most is this sauerkraut contains NO sugar, vinegar or preservatives. There are only three ingredients; cabbage, artesian well water, and salt. The result is gluten-free and abundant with live cultures. As far as taste, DELICIOUS! Hot or cold this is one of my favorite brands. The website is http://www.bubbies.com/

The other brand I am quite fond of is Pleasant Valley Farms. I like this product for several reasons. First of all, it is made in my home state of Washington. I buy local as much as possible…it is that whole philosophy about sustainable farming and all. Second, it tastes remarkable ,is crisp and crunchy. It is packaged in a plastic pouch. The 28 ounce container cost me around $3.29. The only bone I can pick is that they add far more ingredients (including preservatives) than Bubbies. The irony is the package claims to be made the “Old Fashioned Way”, “Crafted the way pickles and sauerkraut was made 100 years ago at home”. So which home cooks had Sodium Benzoate, Potassium Sorbate and Potassium Metabisulfite just sitting around with the salt and pepper? I am willing to overlook the flaws because the taste is awesome.

Kuku Sib Zamani (Persian Potato and Egg Patties)

2009-01-20T07:55:00.000-08:00

Persian food can either be really heavy and filling, or it can be really light and satisfying. One of the lighter meals is Kuku Sib Zamani (Kuku means egg dish and Sib Zamani means potato). Most cuisines have their own twist on a fried potato pattie, Jewish cuisine has latkes, Ecuadorians have Llapingachos, Malaysians eat Puffy Potato Patties, the Catholics eat Piogini Pratai during the vigil of the feast of All Saints. We cannot leave out the good ole’ Irish and their Boxty dish.

As far as the variety of potato I like to use, hands down it is the Yukon Gold. Gold potatoes are pretty much new to the United States. Most of us still love the Russet potato, while our friends in Europe consider gold potatoes their “everyday normal spud”. Not only are gold potatoes pretty with their yellow meat, but they are sturdy and hold up better than the super starchy Russet.

I serve Kuku Sib Zamani along with yogurt, herbs, toasted Lavash bread, pickles, and tomatoes. This dish is not just served at supper time in my house, I love it for breakfast too!!

Kuku Sib Zamani
6 to 7 medium sized Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 large onion cut into a small dice
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons chickpea flour (regular flour works fine too)
1 teaspoon ground turmeric
3 large eggs, lightly beaten
1/4 cup olive oil, plus more if needed

Boil potatoes in water until easily pierced with a fork, about 12 minutes. Drain water and place in a large mixing bowl. Mash potatoes to a chunky consistency and allow to cool to room temp.
While potatoes are cooling, set a medium sized sauté pan over medium heat. Add in oil and once hot, sauté onions until golden brown. Drain any oil and transfer onions on top of potatoes. Allow onions to cool to room temp.

Once potatoes and onions are cool, add in the salt, pepper, chickpea flour, turmeric, and beaten eggs. Lightly mix to combine all ingredients.

Heat a few tablespoons of oil in a large skillet set over medium heat. Using about 1/4 cup of mixture per patty, flatten patties to 1/4-inch thickness in the pan and cook for about 3 minutes per side, or until golden brown. Transfer to absorbent paper and then keep warm in oven until ready to serve.

Makes about 16 patties.

Cardamom Kissed Chocolate Cupcakes with Dark Chocolate-Coconut Butter Frosting

2009-01-18T12:21:00.000-08:00

My four year old son wanted to make cupcakes, and all I had on hand was a box of chocolate cake mix and a container of ready-to-use dark chocolate frosting. I decided to make them a bit more special by adding some ground cardamom to the cake mix and mixing the frosting with the coconut butter I found at PCC (*see my post about coconut butter from yesterday)

I added 1 ½ teaspoons of cardamom to the dry cake mix and continued per the package’s instructions. I baked them and allowed them to cool on a wire rack. I softened 1 cup of the coconut butter in the microwave and stirred in 3/4 cup of the prepared dark chocolate frosting. Once the cupcakes cooled, I frosted as usual.

They turned out to be very delicious and the frosting was so much richer and better tasting with the coconut butter.

It goes to prove that with a few extra ingredients, you can make anything taste delicious.

Coconut Butter

2009-01-17T07:30:00.001-08:00

I was at my local PCC market looking for peanut butter when I discovered Artisana Coconut Butter. I use coconut oil for cooking, nutritional support, and even an occasional hair mask. This product is different because it contains whole coconut flesh, not just oil. The company that makes the product is Premier Organics and they are out of Berkeley, CA. This product is raw and organic and the label states: “Artisana Organic Coconut Butter-warm it up, mix it up, and spread the flavor! Freshly made from whole coconut flesh, this is a whole food, not just oil. Our “cream” melts in your mouth with full coconut taste and aroma, while giving you whole coconut nutrition”.

Well, I was sold! I bought the 1 pound jar for around $11. First thing I did when I got home was get a big spoon and dig in. YES, it melts in your mouth!!! YES, it tastes like a fresh coconut!!!!
I am so loving this coconut butter……it might be a while before I go back to eating peanut butter.
P.S The label also states “A portion of sales goes to support the protection of our beautiful rainforests”.

The company website is: http://www.premierorganics.org/