Cosmopolitan Hippie Chef

NEW WEBSITE!

2012-01-16T10:12:00.000-08:00

I am finally ready to share my new website! To all you loyal blogger followers, THANK YOU. I blog for you. Come be a follower on the new site.
Cosmo Hippie Chef- Food, Nutrition, Love

(When I click on the link above it says that my internet explorer can't find the website, and gives me the option to do a google search. It will work then. The new website is cosmohippiechef.com)

Under Construction!

2011-12-30T10:24:00.000-08:00

Hey y'all I hope you are enjoying this holiday week, I have been a slug but loving every minute of it! I am working on a new site for my blog in hopes that it will be easier for us all of use. Wish me luck and thank you for all the support. I let you know when it's ready to access! B

Spicy Cranberry Pomegranate Jam

2011-12-09T17:46:00.000-08:00

In the summer we get blueberries, strawberries and raspberries to enjoy for just a short time, and if your like me you made jam and shared with those you love. Well in winter we get cranberries and pomegranates for just a short time so I just had to whip up some jam to savor these beauties. I am planning on sharing some as gifts and the rest will help me out with all those parties we have to attend where we are required to bring something to share, I can't wait! I hope this recipe helps you out like it will be. Happy Holidays! ENJOY!

-Spicy Cranberry Pomegranate Jam- Makes 4 8oz jars

2 1/2 c. organic cranberries
1 c. organic pomegranate seeds
1 Fresno chili seeds and all, chopped (these add a sweet heat, if you want a spicier jam use a jalapeno)
1 1/2 T. lemon juice
1 1/2 c. sugar
1 1/4 c. pomegranate juice
2 tsp. pectin powder (I followed the directions from the Pomona's Universal Pectin that best suited my recipe, be sure to adjust for whatever Pectin you choose to use. This brand contain no sugar or preservatives.)
4 tsp. calcium water (same info for this as above with the pectin powder)

-Directions-

1. In a large pot on the stove add the pomegranate juice, lemon juice and calcium water. Turn on the heat to medium, bring to a boil.
2. When the juice mixture begins to boil add the cranberries and Fresno chili, let this mixture boil until most of the cranberries have popped. Stir the mixture just a bit during this time.
3. When most of the cranberries have popped add the sugar and pectin powder, stir until those two ingredients have dissolved.
4. Pull the pot of the heat and add pomegranate seeds and stir to combine. Let the mixture cool just a bit and then portion it into your jars. Let cool completely before you top with the lids. Will keep for a month in the refrigerator.

Ricotta Cupcakes

2011-12-01T18:10:00.000-08:00

http://orangette.blogspot.com/2005/10/going-steady.html

These cupcakes are so good! They came to be because I had leftover ricotta from making homemade ravioli and I didn't want the ricotta to go to waste. So I did what I usually do, I started looking through some of my cookbooks looking for a special recipe to use my ricotta in, nothing came up. Next thought was to search some of the blogs I like to follow and just then I remembered that I was introduced to a new blog from a book we read in Slow Food Utah book club called 'A Homemade Life' by Molly Wiezenberg (I recently read this book in TWO days on a little getaway to Sundance with my sweetie). She has a blog called Orangette, so I did a search through her recipes and found this little gem of a recipe. I have made them twice in the last month- their that good. I posted the link above, I hope you'll try them. They are simple to make but big on gourmet flavor. Enjoy!

Chicken Soup- For What Ails You

2011-11-28T17:46:00.000-08:00

Last year I made a recipe for Turkey Noodle Soup (recipe is on the blog) with all the turkey we had leftover from Thanksgiving and it was good but this recipe for Chicken Soup is great! I needed to whip up something to cure this nasty cold that Billy was so nice to share with me and since I had a little chicken from McDowell Family Farm in the freezer I thought why not whip up some chicken soup- it can't hurt! We don't eat a lot of meat, mostly just what I can get local but thanks to the McDowell family and their wonderful chicken I might just out smart what's ailing me! Enjoy!

Here's how to start:

In a large soup pot add-

1 whole chicken w/most of the skin removed (my chicken was local, organic and weighed under 3lbs)
1 large onion, quartered
2 large carrots, chopped in big pieces
4-5 stalks celery, cut in half
1 whole head of garlic, remove the outside skins
2 tsp. peppercorns
2 bay leaves
1 gallon water

Simmer at medium heat for 1 hour. Turn off the heat, remove the chicken and place him or her on a plate to cool (when cool, pick off as much meat as you can, reserve for the soup). Strain the cooking liquid and the vegetables through a strainer- reserve the cooking liquid and the garlic. Set those two things aside and discard the rest.

-Chicken Soup-

4 carrots, diced
8 stalks of celery, diced
4 cloves garlic, minced
1 large onion, diced
herb bundle (1 medium sprig rosemary, thyme and sage. Tie together w/kitchen twine)
olive oil
salt and pepper
reserved cooking liquid
reserved garlic
chicken meat
*optional- cooked pasta of your choosing (Billy request tiny little pasta called Stellette)

1. In a large soup pot heat olive oil over medium heat, when you can smell the oil add the carrots, celery and onions. Saute until the veggies start to soften (about 10 minutes), season with salt and pepper. Next add the reserved garlic and stir to combine.

2. Next add the reserved cooking liquid, and the herb bundle. Turn the heat up just a bit. When the soup begins to boil turn heat back down to medium low and simmer for 30 minutes.

3. When the 30 minutes is up add the chicken meat and the fresh garlic, stir to combine. Check flavor to see if you need more salt and pepper. Take out the herb bundle and discard.

4. Serve hot just like it is or w/a sprinkling of Parmesan cheese and if using, your pasta of choice.

Serve it Cordray style: 1/2 c. Stellette pasta, ladle over warm chicken soup, squeeze a slice of lemon over soup and pasta, top w/huge handful of arugula and sprinkle on some Pecorino Romano. VIOLA!

Gluten Free and Vegan Peanut Butter Cookies

2011-11-14T16:25:00.000-08:00

These are Gluten Free Vegan Peanut Butter Cookies

These are Gluten Free Peanut Butter and Jelly Cookies

I have been making both of these cookies a lot lately, I don't have a gluten intolerance nor do we eat vegan all the time but I love having these in my arsenal of recipes for a healthier treat, or for the friends in our lives that have special needs in the food department. I got these recipes for Elana's Pantry, a food blog that I like to follow. Check her out! Enjoy!

Vegetable Minestrone

2011-11-14T16:07:00.000-08:00

I LOVE SOUP! I think soup is the perfect meal for lunch, well really anytime but especially during the cold months when you need just a little hug of warm soup in the middle of the day. Last week I made Lentil Stew (recipe is on the blog) but this week I went for Vegetable Minestrone. I appreciate the protein coming from the white beans (that I made instead of buying canned... I swear their easy) and the abundance of vegetables, also bean and veggie soups are good to your waistline, at this time of year that's a blessing in my book. Enjoy!

-Vegetable Minestrone-

1 medium onion, chopped
4 cloves garlic, chopped
4 carrots, diced
2 zucchini, diced
1/2 c. leafy celery tops, chopped
3-4 c. cooked white beans (you can use 2 14oz. cans of cannellini beans, making your own is an extra step but worth it)
1 jar of my canned tomatoes, crushed up with your hands (you can use 28oz can of whole tomatoes, I like the Eden brand)
1 bunch of kale, chopped
2-3 c. savoy cabbage, chopped (savoy cabbage is milder in flavor and texture than your traditional green cabbage)
1 quart veggie stock
1 1/2 c. water
Olive oil
Salt and pepper
*optional- Parmesan or Romano cheese rind

-Directions-

1. Start by heating some olive oil in a big soup pot over medium heat, when you can smell the oil add the onions and start to saute. Saute for just a few minutes and add the carrots, celery and garlic. Saute for just another few minutes (maybe 5 minutes). Season with salt and pepper.
2. Next add the zucchini and season well with salt and pepper, toss around and saute until the zucchini starts to soften just a bit, maybe another 5 minutes. Next add the tomatoes, broth, beans and rind if using, bring this mixture to a boil and reduce back to medium heat. Simmer for 20 minutes.
3. The last 5 minutes add the kale and cabbage, stir in until it starts to wilt, add the water and top with the lid and let simmer for those last few minutes. Remove the lid and taste for salt and pepper- add more if needed.
4. Serve hot with a drizzle of olive oil, grated cheese and a slice of bread, or divide into lunch containers for the week.

Aunt Jo's Homemade Kahlua (by CM Herold, eHow Member)

2011-10-29T17:06:00.000-07:00

I first have to mention where I got this recipe before I get on with it, last year I was looking for something to make for Christmas gifts. My sweet grandma Little Polly was in the hospital and between being with her and my family I was at work, so I needed something I could make for gifts when I had some time at home. I did a search for homemade Kahlua and this is what I found and even though I don't know Aunt Jo I was so thankful for this recipe, it made my gift giving easy when my life was so hard. Thanks Aunt Jo where ever you are- Cheers! I just got done making two batches of this for the upcoming holidays (it take 10 weeks to cure), I'm getting a head start this year. Enjoy!

Ingredients:

10 tsp. instant coffee
3 c. sugar (this time I used organic powdered sugar, it's the only sugar I had in the house)
3 c. water
3 tsp. vanilla
1 quart vodka

Directions:

1. In a large saucepan combine the instant coffee, sugar, and water, whisk together. Simmer, make sure the mixture does not boil. Simmer on low for two hours. Let cool.
2. In a mixing bowl combine (whisk) the vodka and vanilla. When the coffee sugar water mixture is cool add it to the vodka and vanilla. Stir or whisk to combine.
3. Pour into bottles, let age for 10 weeks before gifting.

- We like Kahlua in our coffee during the holidays, it's also good over ice with a little milk with dessert. Another great way to enjoy Kahlua is with Homemade Vegan Eggnog (recipe is on the blog).

Coconut Pumpkin Ice Cream w/ Toffee

2011-10-29T16:14:00.000-07:00

So naughty but so nice. I made this recipe a few weekends ago when I was needing some cheering up. I just happened to have these ingredients laying around and thought to mix them all up- Voila! A sweet treat perfect for the season and it also worked in cheering me up. Enjoy!

Ingredients:

2 cans organic canned coconut milk
1 package of Pumpkin Ice Cream starter mix (I bought this at Williams Sonoma)
1 1/2 c. toffee, chopped into smaller pieces (I used toffee from V Chocolates, it was gift from someone Billy works with and was just sitting around begging to go into this ice cream)

Directions:

1. Open and pour the two cans of coconut milk into a mixing bowl, pour in the package of Pumpkin Ice Cream starter and whisk until it feels like the mix has dissolved. Refrigerate this mixture in until completely chilled.
2. After the mixture has chilled (maybe 2 hours) take out of the fridge and mix in the toffee.
3. Pour the coconut pumpkin toffee mixture into your ice cream maker and freeze according to manufacturer directions. I think I processed mine for 20-25 minutes.
4. Pour into freezer safe containers and freeze for at least one hour before serving.

Broccoli-Cheddar Soup on the Food Network- Soup and Salad Night

2011-10-29T13:43:00.000-07:00

Broccoli-Cheddar Soup on the Food Network

I posted the link above for the soup, there is only two things that I did different and here they are...
1. I used 4 c. veggie broth (in their recipe they use 2 c. chicken stock and 2 c. of half and half)
2. I sauteed some bacon in the soup pot before I started making the soup. I scooped out the cooked bacon and about 2 T. of the bacon oil for my salad dressing. I left the rest of the bacon oil to saute the vegetables for the soup.

-Bacon Avocado Salad- Makes 2 servings

1 head of butter lettuce, torn into pieces and rinsed and spun in a salad spinner
1 avocado, diced
4 strips of sauteed crispy bacon, chopped
2 T. reserved bacon oil
2 T. red wine vinegar
2 T. veganaise or regular mayo
salt and pepper

1. Start with the dressing, whisk red wine vinegar into the reserved bacon oil, next add the veganaise and whisk again. Season to taste with salt and pepper.
2. Place the torn clean lettuce into a large mixing bowl, pour over half of the dressing and toss lightly.
3. Plate your greens and top with diced avocado and chopped crispy bacon, drizzle the rest of the dressing over the two salads.

Tart Dried Cherry Quinoa Salad w/ Walnuts, Parsley and Olive Oil

2011-10-29T12:57:00.000-07:00

I love this dish! It was a perfect side dish for lunch with my Market Squash Soup (recipe on the blog). Delish! Easy, healthy and totally gourmet. You can mix in different dried fruits and nuts to suit your taste. Enjoy!

Ingredients:

2 c. cooked, cooled quinoa (quinoa is a great source of protein and it's gluten free, a major staple in the Cosmo Hippie Chef kitchen)
1/2 c. tart dried cherries, chopped (I got mine at the Farmers Market, but you can find them in the bulk section at the grocery store)
1/2 c. fresh parsley, chopped
1/2 c. walnuts, chopped
2 T. olive oil
salt and pepper

Directions:

1. Cook quinoa according to the directions (Simple: Boil 2 c. water and a pinch of salt, when boiling add 1 c. quinoa, rinsed, to the boiling water. Bring to boil and then turn heat to medium and simmer for 15 minutes until all the water is absorbed.) Let cook completely.
2. Scoop cooled quinoa in a large mixing bowl, add all the rest of the ingredients- tart dried cherries, parsley, walnuts, olive oil and salt and pepper (salt and pepper to taste). Mix all together. Taste to check salt and pepper.
3. Let chill in the fridge for a least one hour for flavors to mell together. Serve as a side dish, snack or for lunch.

-A drizzle of Sesame Oil just before you eat puts this dish over the top. (Thanks Brenna for the idea)

Market Squash Soup

2011-10-29T12:25:00.000-07:00

This photo says it all-EASY! Just a few other ingredients are missing but it is really this simple. I had some leftover squash hanging out in the fridge and bought some at the Farmer's Market, they all came together for this lushish, warm, grounding soup for my lunch this last week. Enjoy!

Ingredients:

1 c. leftover roasted pumpkin puree
1 1/2 c. leftover baked sweet potato
2 c. diced kombocha squash
1 c. diced carrots
1/2 large onion, chopped
1 T. chopped fresh sage
1 quart veggie broth
2 tsp. chipotle in adobo
olive oil
salt and pepper (I used a smoked salt)
*the juice and zest of one orange, add just before you serve
-optional: top w/ toasted pumpkin seeds or walnuts, drizzle w/ olive oil or any other flavored oil

Directions:

1. Start by heating your favorite soup pot over medium heat. Drizzle in some olive oil and add the onion, carrots and kombocha squash. Season with salt and pepper, stir and cover and with lid and cook for 15 min. Remove the lid, add the sage and saute for 5 minutes.
2. Add the pumpkin puree and baked sweet potato, stir to incorporate. Cook for a minute just to warm through. Season with a bit more salt and pepper. Next add the veggie broth and simmer the soup with the lid slighty askew for 15 minutes.
3. After you have simmered the soup, turn of the heat and blend the soup. (You can use a blender, food processor, or I like my hand held immersion blender). Last but not least add in the chipotle and orange juice and zest and stir to mix in.
4. Serve right away topped w/ toasted nuts and a drizzle of your favorite oil, or portion out in your lunch containers and store in the fridge for later. You can also freeze for a when your in a pinch.

-If the soup is too thick just add a bit of water to loosen it up.

Zuppa e Councesze: Soup with Mussels

2011-10-29T10:47:00.000-07:00

Honestly this is on of the best recipes I've made in awhile, maybe because the first time I saw this recipe on David Rocco's Dolce Vita show on the Cooking Channel I've been waiting for the best time to make it, well last night was the night and this recipe didn't disappoint. Fresh, easy, seasonal and healthy- all the things this Cosmo Hippie Chef looks for. I served it with a crisp white table wine and slices of baguette topped with black truffle butter- totally gourmet and we didn't have to leave the house. Maybe I should start charging Billy for dinner, Kidding! Enjoy!

TOTAL TIME:45 minPrep:20 Cook:25 min YIELD:4 to 6 servingsLEVEL:EasyIngredients

1/2 cup/125 ml extra-virgin olive oil
2 cloves garlic, crushed
1 fresh chile pepper, chopped (I used a fresno chile, they have a sweet heat. A new ingredient in my kitchen.)
2 pounds/1 kg fresh mussels, cleaned and debearded* (I only used a pound)
1 cup/250 ml white wine
Salt and freshly ground black pepper
1 onion, chopped
10 ounces/300 g butternut squash, peeled, seeded and cut into cubes
7 ounces/200 g ditalini pasta
2 cups/500 ml water (I used veggie broth)
1/2 cup/125 ml Parmigiano cheese

*I used the juice and zest of an orange, I mixed those in right at the end

Cook's Note: To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped.

Directions

Heat up 1/4 cup extra-virgin olive oil in a deep saucepan. Add the garlic and chopped chile pepper and cook for 1 minute. Add the mussels, wine, salt, pepper, and stir together. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels.

In another saucepan, heat up 1/4 cup olive oil. Add the onion, butternut squash, salt, and black pepper. Cook for a few minutes. Then add the pasta and mix together. Add the water and allow the mixture to cook for 15 minutes or until the squash is fork tender. Cook's Note: To give the soup a creamier consistency, mash 1/2 the squash with the back of a fork.

While the butternut squash and pasta are cooking, shell the mussels and place them back into the saucepan. Transfer the mussel soup to the butternut squash soup. Mix together and add the Parmigiano cheese.

See Ya Later

2011-10-23T13:59:00.000-07:00

I am not good with 'Goodbye's' it feel so permanent and I just don't like it. So yesterday at the last Downtown Farmer's Market I chose to say 'See Ya Later' instead of goodbye because my hope is that those paths will cross again. I am so grateful for all those hard working dedicated farmers that show up every Saturday morning- rain or shine. I did my best to do the same, we only missed one Saturday due to our EPIC camping adventure. Time to hang up my bag until next year...until then- See Ya Later Farmers Market, you'll be missed.

Summer of Fun- Summer of Love

2011-10-16T20:53:00.000-07:00

When I look back at all the photos from this summer I can't believe we had that much fun. On our road trip to Portland and the Oregon Coast for our five year anniversary in May we expressed to each other that we wanted to have a "summer of fun", mostly because this is when we decided to make a serious decision regarding the future of our family, so just in case this was our last summer alone we wanted to live it up, and let me tell you we did! Even though our summer ended with a loss it certainly didn't over shadow the fun and love we experienced the last few months. Most of all thank you to my sweetie for the most amazing summer we shared as a couple but a huge thanks to our family and friends who added to the fun and most of all the love.

Here a some highlights from our summer, Enjoy!

JUNE

Me and Mom at Big Mike's god son's wedding @ Log Haven. (Big Fat Greek Wedding)

The Dudes: Big Mike and Billy at the wedding- good lookin' dudes! (P.S. Beautiful setting and alot of alcohol)

After or trip to Portland in May we came home with the biking bug.

Thanks to our friends Don and Kim we had bikes to play around on all summer.

Mom and Big Mike at our second Big Fat Greek Wedding in June, this one was fatter than the last one! Don't Mom and Mike look handsome?

Me- flying solo at that second wedding because Billy was on a biking trip in Moab with our buddy Charlie. I'm wearing this super cute vintage dress I got at my friend Missy boutique: MISC.

Ahh... my first batch of jam- Cherry Rhubarb. I can't tell you what a hit this jam was with a little Drake Family Farms Goat Cheese and crackers. It was a super saver for all the get togethers we went to.

This jam even got me a early pass to a vintage bikini sale at MISC Boutique before anyone else! I worked that little deal at the party pictured below.

This is our friends Charise and Chantelle's sister soiree party, about a week before Chantelle (pictured third from the left) and I discovered that our mom's used to work together back in the day, AND her grandpa and my grandma Little Polly used to ride the bus together! Small world!

Pictured from left to right: Charise, her mom, Chantelle, Me and my mom.

June also marked the beginning of the Downtown Farmers Market- YAY!

This is EPIC beer, we drank alot of EPIC this summer. It was a reacquiring theme.

JULY

Fourth of July: This day started with a very rainy bike ride in which Billy and I laughed the whole way through. This picture is the fix ins for the Bruschetta I took to the Cordray family party. (recipe is on the blog)

Ravioli Salad (recipe is on the blog) I mentioned in the blog post for this recipe that each season it can be made with what's in bloom, July brings tomatoes, basil and zucchini.

Psst... did you notice the EPIC? *)

Our first concert of the month (we went to Chris Isaak but we didn't get photo's), Bruce Hornsby and Bella Fleck. Billy requested these tickets for his b-day. We had a blast.

I made a special cocktail for the concert, The Leland Palmer- Yum! (recipe is on the blog)

The best part of Red Butte Concerts is that you can bring your own food and drinks. We had white wine that we brought back from our road trip to Oregon, Greek salad and salmon. Delish.

This is Miss Olive, she belongs to Sadie and JD our friends who used to live here but moved to San Jose last fall. Lucky for us they came for a visit in July for their second daughter Adalae's b-day.

This is Miss Adalae- the b-day girl. Sadie and JD's second baby girl. Don't you just want to eat her cheeks?

This is Mr. Soren (Nate and Alisa's first boy) and Miss Olive taking a break from being super heroes, they had on matching capes, so stinken cute!

Mr. Soren, the oldest child of all our friends.

Baby Jude, (Nate and Alisa's second baby boy) him and Miss Adalae were born on the same day. Crazy!

Every one's favorite brotha's. From left to right: Jeff (Nate's brother), Charlie (every one's brother), and Chris (Alisa's brother).

Our Crew: From left to right- Sadie and JD (and Miss Addy), Nate and Alisa, Billy and Brooke, and the empty chair belongs to our friends Don and Kim who are off in France having their year of fun.

This is a picture from Billy's secret b-day party we had a Squatters. Shh...

This is Billy and hie sister's favorite Christmas tradition- their dad's Eggs Benedict, but since his sister was here for his b-day Big Bill made a special batch. Featuring, Clifford Family Farm eggs, and Creminelli ham. This is a classic.

Peanut Butter and Jelly thumb print cookies I mad for a Slow Food Utah pot luck.

This is a pasta dish I made for the pot luck with fresh tomatoes, basil and mozzarella.

Sausage and Grapes (Gwen Crist, the new president of our Slow Food Utah Chapter made this dish), the recipe came from a book we read for Slow Food Book Club, A Thousand Days in Tuscany.

Evey one enjoying each other's company, the house we were at was magnificent.

Billy's pregnant sister Michelle was visiting so we took her with. She said this food was some of the best food she has ever eatin. I should mention that Michelle lives in one of the food capitals of the world- NYC!

Gwen Crist (the Pres of Slow Food Utah) and her niece Ashia enjoying the party.

This is what I whipped up with the leftover pasta from the potluck. I chopped up some fresh spinach and tossed in the leftover pasta, VIOLA dinner!

AUGUST

Bathroom remodel- Our nasty old bathroom

Let the work begin...

New floor, new tub and tile

New cabinets that Billy and Charlie built, they are gorgeous and work so well. Billy had to have that vessel sink and cool faucet. Good picks sweetie.

I waited 4 years for this new bathroom and I love it. It was totally done the day before my birthday. Happy Birthday to me!

SLC Bites is like the new little sister of Slow Food Utah, these get together are a way for the younger generation to get involved in all things food.

Mr. Matt Caputo was in charge of apps.

These are the apps, all local ingredients.

The Queens of Slow Food Utah, Gwen Crist-the Pres, and Chantelle Bourdouex-the Vice Pres (well that's what I would call her), these ladies work their butts off for Slow Food.

These are all the people who made SLC Bites happen, it was one of the memorable nights we got to experience. Good job!

This photo is for Kimmy, our friends Nate and Alisa are the King and Queen of camping and since Kim couldn't be on our camping adventure she wanted me to take a photo of this.

Baby Jude is ready for camping.

Canoe time... every one had a turn, it was a beautiful lake.

Billy and his buddy Jude.

Our first meal, local chicken sandwich on great harvest bread, classic Lay's potato chips, dried mango's and EPIC beer.

CAMP...

Kimmy! Look at Alisa's kitchen, can you believe it? She is the Queen.

Mama bear and baby bear (Alisa and Jude).

It was an EPIC camping trip. The boys enjoyed games of horse shoes.

Chow! Taco night, I made nachos- they were soooo goood!

Billy and his other buddy Miles, and his best friend that weekend EPIC beer.

Alisa's sister Laura and her sweet kids, Ryan and Tommy. Sweet family, papa bear was playing horse shoes.

These last two photo's are of the wonderful Ries family, they made this whole camping trip a reality. The photo above is Nate and Soren in the canoe, Soren loved being in that boat with his dad. The last photo is Nate, Alisa and Jude relaxed and bellies full. Thanks again you guys this was the highlight of our summer, we can't wait till next year.

Truly the summer of a lifetime, full of fun and tons of love. What could be better?

Gnocchi With Squash and Kale on the Food Network

2011-09-19T19:44:00.000-07:00

Gnocchi With Squash and Kale on the Food Network

Billy and I made this for dinner tonight, seriously so good. Fast, healthy and a perfect fall dish. For a picture of this dish check out my fan page on facebook. (Cosmopolitan Hippie Chef)

Shrimp Tostadas

2011-08-23T12:26:00.000-07:00

I use to make this recipe back in the day when I was single and living in my shabby chic apartment on Elizabeth St., those were the days. What is great about this recipe is that it is fast to whip up and feeds 4-6 people comfortably, with a few beers of course. This recipe is now one of Billy's favorites and is requested during the summer when something light is called for. I hope you make these for your next backyard hangout. Enjoy!

I bought this beautiful, flavorful shrimp at Aquarius Fish Co.

Disclaimer: There is technically not a set recipe, just don't over do it on the onions and garlic and you'll be fine. (This means you Jenn)

-Shrimp Tostadas-

1-1 1/2 lb shrimp (I used large wild Louisiana shrimp) peel, devien and cooked just until pink, drain and let cool and then chop into a few smaller pieces
1/2 large onion, diced
2-4 cloves garlic, minced
1 pint baby size tomatoes
1 bunch cilantro, chopped
1 jalapeno, stemmed, seeded and diced
2 limes, juiced
Salt and pepper

1. Start by placing the onion, garlic, tomatoes, cilantro, and jalapeno into a large mixing bowl. Toss to combine, next add the lime juice and toss again.
2. Add the shrimp to the already mixed mixture and toss another time to combine all the ingredients.
3. Place in fridge and let marinate for a few hours or even overnight. Toss a few times while marinating. Serve cold. (remember this is not an exact recipe, feel free to experiment on your own)

-Toppings-

You can dress yours up any way you want. These are just the toppings we like. Delish!

Update: X96 and Cristiano Creminelli

2011-08-18T19:13:00.000-07:00

All I can say is, this morning has been one of the coolest things I have been lucky enough to be a part of. Cristiano Creminelli did such a great job on the X96 Radio from Hell Show in their 'Ask A' segment. He was very nervous when we first got there but as soon as we got going he got into a groove. The hosts of the Radio from Hell show (Kerry, Bill and Gina) loved him and Bill called him 'a very charming guest'. Their producer (Richie) was even getting text from ladies wanting to know if Cristiano was married because they were mesmerized by his accent! Cristiano did a fantastic job, and it was neat to learn more about were the passion for his craft comes from. Good job Cristiano, thank you X96 (Kerry, Bill, Gina and Richie), and thanks to Chantelle for being my sidekick in the studio this morning.

Mr. Cristiano Creminelli

Treats for the X96 crew, Creminelli salami of course!

The Radio from Hell Crew- Gina, Bill, Kerry and Cristiano

X96 and The Radio from Hell Show featuring Creminelli Meats

2011-08-16T10:45:00.000-07:00

‎'ASK A SAUSAGE MAKER' Thursday August 18 @ 8am X96 and The Radio from Hell Show (FM station 96.3 KXRK) will be featuring Cristiano Creminelli of Creminelli Meats for their 'Ask A' segment. This is a great way to learn more about one of our local food artisans. I can't wait! I get to be a guest in the studio that morning along with my food buddy Chantelle Bourdeaux. Hope you tune in.

This is Enrico w/ Creminelli Fine Meats at the Downtown Farmers Market w/ our friend Christiane a Slow Food Utah buddy.

This is a pic of a Muffaletta sandwich I made with Creminelli ham.

Big Bill's (my father-in-law) famous Eggs Benedict featuring Clifford Farm Eggs and Creminelli ham.

Remember this sandwich? It is was kept Billy fed the weekend I was really sick. Thanks Creminelli, Beehive Cheese and Crumb Brothers for helping a girl out.

One of the dishes I made for Mother's Day after the Susan G. Komen Breast Cancer walk, sliced cucumber and Creminelli salami.

HERA and Climb4Life Interview

2011-08-08T15:59:00.000-07:00

My new friend Jessica Kinghorn asked if I would do an interview for the climb4life organization that she is so passionately involved with. I was honored to be asked and said yes without hesitation. Here is a brief description provided by Jessica to better translate what they are all about.

The HERA Foundation, through Climb4Life and other events, raises funds for research, awareness, education about ovarian cancer. Climb4Life Utah is holding it's 10th Anniversary event this year, giving Utahns and others the opportunity to learn to climb or go on group hikes and raise funds for the HERA Foundation. It's an exciting weekend filled with exercise, parties, massage, yoga, film night and much more. http://www.herafoundation.org/c4l-utah-2011/

You can check out my interview here herafoundation.org/blog/

Blog at ya later, B

Farmer's Market Beauties

2011-08-03T09:04:00.000-07:00

I just thought I would share some pictures of some beautiful food. When I see these photos they not only make me happy to look at but also happy to know this is what Billy and I put in our bodies. Lucky us! Enjoy.

Day 5 Juicing

2011-07-22T09:02:00.000-07:00

The picture above is the Hummus Platter from Omar's Rawtopia where we ate our first meal since Sunday, last nights dinner was a flavor explosion in my mouth. Even though this week has been a challenge I believe it was a worthy experiment for the two of us to do together. We juiced for breakfast this morning and are talking about splitting something for lunch along with a green juice and then having dinner. When bringing food back into the body it is important to take it slow and eat simple clean whole foods. Thanks you to all of our friends who called and checked in with us this week, it really meant alot to us. Also I want to say how proud I am of Billy, he has never done anything like this before and what is great about this is now I think juicing will be part of his life. As his wife and a Holistic Nutrition Educator this makes me very happy. Much Love, B

-Breakfast Blend-

Kale
Pineapple
Beets
Ginger

Day 4 Juicing

2011-07-21T11:53:00.000-07:00

We are doing well, yesterday was definitely the hardest day for both of us. So today we have a new plan, we are juicing for breakfast and lunch and going to dinner at Omar's Living Cuisine (the only raw restaurant in SL). I think this will be the plan for today and tomorrow so that we can slowly reintroduce food into our systems. I have to say I am looking forward to dinner tonight. YAY for food.

-Breakfast Blend-

Kale
Carrots
Cucumber
Lemon
Watermelon

Brushetta- Summer Fave

2011-07-20T14:00:00.000-07:00

This wonderful, easy recipe is actually my creation, but I have to say that it is a hybrid of a recipe from the cookbook 'Small Plates, Appetizers as Meals' by Marguerite Marceau Henderson (who is actually a SL local). No matter who I make this recipe for they always end up loving it. I have made it with roasted peppers in place of the tomatoes and I've also tried it with fresh and roasted tomatoes, just this last July 4 I added artichokes to the mix. So whatever your preference I'm sure it will be amazing. Enjoy!

-Bruschetta- (measurements are exact but pretty close)

2-4 cloves of garlic, minced
2 shallots or a small onion, diced
1-2 T. capers, liquid drained
1/2 olives, chopped (I think I used a kalamata olive mix)
1/2 c. basil, chopped
8 Roma tomatoes, chopped (I have roasted the tomatoes to add more flavor, in the above pic I used roasted tomatoes in olive oil from Tony Caputo's)
8 oz artichokes in olive oil, chopped (I got my at Caputo's but you can totally used canned)
1 t. salt (I like Celtic gray salt)
1/4 tsp. fresh ground pepper
1/3 c. balsamic vinegar
1/3 c. olive oil

1. Place the first 7 ingredients in a bowl.
2. Mix the balsamic vinegar, olive oil, salt and pepper in a bowl. (A little trick I do is put pour the balsamic in first and then slowly whisk in the olive oil. I think it mixes better that way.)
3. Pour the wet mixture over all the other ingredients and mix well.
4. Marinate in the fridge for at least an hour. Serve.

Can be served with:

Sliced baguette (I love Crumb Brothers, or Volkers)
Over grilled fish or chicken
Or made into a sandwich w/ fresh sliced Mozzarella (when I do this I use the roasted bell peppers in place of the tomatoes)

Day 3 Juicing

2011-07-20T08:09:00.000-07:00

-Breakfast Blend-

Kale
Blueberries
Watermelon

-Mid Morning or Late Afternoon Blend-

Apples
Carrots
Beets
Beet Greens
Ginger

-Lunch and Dinner-

These two will most likely be just like yesterdays blends. I'll check in later and let you know how we felt today... stayed tuned!*

*UPDATE*

Day three was for sure the hardest day for Master William and me, seriously we wanted to eat each other. It didn't help that we went to visit his dad (Big Bill) for his birthday last night and Billy's mom had bought a chocolate cake for all of us to share. NO CAKE FOR US! We powered through.

On a positive note we feel great, my skin is glowing and Billy has lost 8.5 pounds (he weights himself at the gym, I have know idea about me because we don't own a scale). The goal really was to give our digestive systems a break, gain energy and Billy wanted to see if it would help reduce his sugar cravings. We'll see...

Day 2 Juicing

2011-07-19T18:36:00.000-07:00

I picked these beauties out of our garden today and I'm going to use them for a late night juice for my sweetie. Day 2 is going well, Billy was a little cranky this morning and this evening that's why we are going to have an extra juice tonight. Surprisingly I am doing better than yesterday, my energy is good and no headache! Billy and I both agree dinner is the hardest time of the day but for the most part we are doing great. One day at a time. I did the same juice blends as yesterday, the only thing I did different was I added onion and garlic to lunch and dinner- DELISH.

DIY Popsicles- Hurray For Summer

2011-07-18T15:13:00.000-07:00

Last summer I picked up some Popsicle molds to make our own (less sugary) Popsicles. Not to mention that Billy is always wanting a 'treat' after dinner and I wanted to make something I could feel good about us having. Well, they were a hit. We had a get together planned with our friends this weekend (Nate & Alisa, and JD & Sadie) whom all have kids (Soren & Jude and Olive & Adelae) and I was in charge of dessert, so Viola Popsicles! I knew the kids would love them. Everyone including the adults loved this treat, I also made sure to pick up some molds for my friends to make their own with the kids, and from what I was told that is the first thing Soren wanted to do the following morning, YAY! These are easy and you should try your own creations, our friend Brittany said she pours flavored yogurt into hers for her kids-great idea! Enjoy!

-Chocolate Almond Butter Popsicles- (this recipe comes from Elana's Pantry)
2 banana's
1/4 c. almond butter
1/4 c. water (I used 1/2 water)
2 T. cacao powder (raw chocolate)
1 T. vanilla
1/4 t. stevia (I used 1 T. agave)

1. All the ingredients go into your vita mix or blender (I used a blender). Mix well and chill in the fridge for about an hour, then pour into molds and freeze. Freeze until ready.

-Sour Orange Popsicles-
3/4 c. fresh squeezed orange juice (I used my juicer, I needed 2 oranges)
3/4 c. fresh grapefruit juice (again I used the juicer, needed 2 grapefruit)
1 c. Whole Foods Blood Orange Soda
1/4. c. fresh lime juice
1/4 c. agave

1. Mix all the ingredients in a bowl and chill in the fridge for about an hour, then pour mixture into molds and freeze. Freeze until ready.

-Watermelon Lime Popsicles- (I made these for our week of juice fasting)
2 1/2 c. fresh watermelon juice (I used my juicer)
1/2 c. fresh lime juice (used my juicer)

1. Mix these two ingredients together and chill in the fridge for about an hour, then pour into molds and freeze. Freeze until ready.

Day 1 Juicing- Breakfast

2011-07-18T10:25:00.000-07:00

Who loves juice? We love juice! Master William was inspired by a movie we watched called "Fat, Sick and Nearly Dead" to partake in a juice fast. At first he wanted to do 10 days, I talked him in to 7 days. I personally do a cleanse twice a year and go through periods of juicing daily before breakfast, but have never done a complete juice fast. If I make it 3 days I'll be happy, but my sweet man is very excited about this adventure. I got the idea for juice blend at the Farmer's Market and think it is a good one to start with. I'm actually drinking this blend while I blog, if you are not doing a juice fast I think this would still be a great juice to try out. Enjoy!

-Breakfast Juice-*

Pineapple

Kale

Ginger

Beets

Beet Greens

Psss... On my way to yoga I could smell bacon and fresh bread- torture! I almost gave up before I started. Wish us luck!

-Lunch Juice-*

Kale

Celery

Zucchini

Cucumber

Lemon

Lime

Green Apples

Parsley

Ginger

-Dinner... Tomato Soup Juice-*

Tomatoes

Carrots

Onion

Zucchini

Swiss Chard

Fresh Parsley

Fresh Oregano

Fresh Basil

Lemon

*I used my juicer to juice all of these blends today. We also drank Kuckicha Tea and Herbal Tea (recipe for the Herbal Tea is on the blog), and lots and lots of water. I have a really bad headache... other than that I feel good.

-Dessert Juice-*

Watermelon Lime Popsicles (recipe on the blog under DIY Popsicles)

Sweet and Sour Cucumber and Red Onion Pickles

2011-07-11T17:45:00.000-07:00

I love pickled anything! When I was a kid I used to drink the pickle juice straight from the jar, I don't partake in that practice anymore but the love for pickled anything still remains. Last summer I pickled radishes and beets, this summer I started with this recipe for sweet and sour cucumbers I found in the July issue of Sunset Magazine. They also have a few other recipes for pickled carrots, green beans and jicama I might just have to try out. But for now, try these yummy cucumbers. Enjoy!

All the goods, time to get started!

I love this picture! Those cucumbers are swimming in pickled goodness.

This is what I used my cucumbers on. Salmon cakes over greens topped w/ the sweet and sour cucumber and red onion pickles.

-Sweet and Sour Cucumber and Red Onion Pickles-

1 1b. Persian or English cucumbers, ends trimmed (I used Wyomatoe cucumbers)

1/2 medium red onion, halved lengthwise (I used two small purple onions I got at the Farmer's Market)

1 stalk fresh lemongrass

1/2 sugar (next time I make these I may use less sugar, I like a more sour brine)

2 tsp. sea salt (I like grey Celtic salt)

1 tsp. freshly ground coriander seeds

1/8 tsp. pepper

3/4 c. Champagne vinegar (I used apple cider vinegar)

1. Slice cucumber and onion very thinly on a mandoline or w/ a knife, rinse onion and drain. Put both in a medium bowl. Peel tough outer layer from lemongrass and smash core with the meat mallet or back of a small heavy saucepan until flattened. Mince core and add to bowl. (I used the back of my knife and just tossed the whole stalk into the bowl)

2. Whisk sugar, salt, coriander, pepper, and vinegar together. Pour over cucumber mixture and chill at least an hour, stirring gently a couple of times. serve cold. Keeps chilled up to a day.

Sun Tea- Cosmo Hippie Chef Alert!

2011-07-06T11:26:00.000-07:00

When I was a kid my parents would make sun tea in the back yard during the summer. I'm not sure why I loved seeing that ice tea decanter sitting in the sun, but I just thought is was neat. So now that I have my own backyard it's time to make sun tea! It is easy, the sun does all the work and it is cool and refreshing on a hot day. Plus you can make whatever flavor of tea you like. Enjoy!

-Sun Tea-

Glass decanter
7 tea bags, your choice (I used Plum Berry green tea)
handful of mint (I used lemon balm, Thanks Erin Bean)
14 c. water (that is what my decanter holds)
hot sunny day

1. Start by putting the mint in the bottom of the decanter and muddle just a bit w/ a wooden spoon.
2. Next add in the tea bags and water, place the lid tightly on the decanter.
3. Then place the water, tea and mint filled jar somewhere in your yard where it will get the most sun all day, leave it out all day.
4. At the end of the day bring it in and let cool just a bit and then place the jar in the fridge to chill.
5. Serve when cold.

Cherry Rhubarb Jam

2011-06-27T16:33:00.000-07:00

I found the recipe for the jam in Sunset Magazine. I have to say my first batch didn't turn out, probably because I followed their recipe with no regard for the pectin that I was using. Super bummer. So I followed the ingredient list but merged it with the directions for the pectin I was using. So my recommendation is that you find a recipe you like and follow the directions or merge like I did. Second batch: SUCCESS!

Perfect Roast Chicken Salad- Perfect Lunch w/ my Sweetie

2011-06-27T16:20:00.000-07:00

Just thought I would share a photo of the our Perfect Roast Chicken Salad's, we actually got to sit out on our deck at the end of the week and share our lunch together. Perfect!

Mexican Made Easy - Enchilada Sauce

2011-06-27T15:59:00.000-07:00

It's important for me to push my limits in the kitchen. Last year that was making my own beans instead buying canned ones, and not to toot my own horn but I LOVE my Homemade Pinto Beans (recipe is on the blog). For this batch of beans I also attempted to make my own enchilada sauce to drench our burritos in, it turned out delicious. I think it was do to the leftover juice from my Perfect Roast Chicken.

The beans boiling away w/ onion (from the farmer's market), fresh garlic (from the farmer's market), a little jalapeno and a piece of kombu.

Yummy enchilada sauce: Saute garlic and onions in olive oil, season with salt and pepper, then maybe 2tsp. each of cumin and chili powder, next a add a heaping tablespoon of flour and stir around for about a minute. Next pour in about 1 c. chicken stock (you could use veggie stock as well) and scrape off any bits of the bottom, when it starts to thicken add a large can of tomatoes, pureed (I used my last jar of canned tomatoes, pureed). Stir everything together and simmer for a bit.

The finished dish! We used Rico's Whole Wheat Tortilla's, filled with Homemade Pinto Beans (recipe on the blog) and Beehive Promontory Cheese, topped w/ homemade enchilada sauce, smashed avocado and DIY Tofu Sour Cream (recipe on the blog), w/ a side of fresh greens (from the farmer's market) and a Wyomatoes tomato. YUM-MY!

Pizza on the Grill- A Summer Favorite!

2011-06-27T15:13:00.000-07:00

I can't believe it has taken me a week to updates last weeks meals. Blame it on summer, it's just so busy!

I got my charcoal grill nice and hot! Onions were up first, then I brought them in the house and chopped them up and tossed them in a bowl in anticipation of the other veggies.

Next: grill the asparagus! (fresh from the farmer's market)

Next: grill the oyster mushrooms and the baby shitake's. (fresh from the farmer's market)

All the grilled veggies chopped up with a Wyomatoes tomato and some fresh basil.

Grill the prepared pizza dough (I picked it up from Whole Foods), just 1-2 minutes each side. Keep an eye on it!

Top the grilled pizza dough w/ DIY Pizza Sauce (recipe is on the blog), then the grilled veggie mix.

Next: Beehive 'Fresh' Cheese, then I slide the whole pizza w/ the foil underneath back on the grill. Put the lid to the grill on the grill just long enough for the cheese to melt. I usually have Billy help me pull the pizza of the grill and back on the cookie sheet.

Take the pizza back in the house and slice it up. Doesn't this look amazing?!

Here's Master William enjoying one of his favorite summer meals. He's my biggest food fan.

Rhubarb Coffee Cake- Thanks Mom

2011-06-20T11:54:00.000-07:00

When I was a kid my parents had a pretty good size garden and rhubarb was one of the items that grew in that garden. Well, I loved the sour taste of anything back then and still do, so when I saw rhubarb at the Farmer's Market this week I just knew what I had to make my moms Rhubarb Coffee Cake. This is one of those recipes that just takes me back and it was perfect for the Slow Food Potluck this weekend and also for my father-in-law Big Bill for father's day. Thanks for the recipe mom, Enjoy!

-Rhubarb Coffee Cake-

1 1/4 c. brown sugar (I used 3/4 c. agave)
1/2 c. butter (I used Earth Balance butter, that's just what I had in the fridge)
1 egg
1 tsp- 1 T. vanilla (I used 1 tsp.)
2 c. flour (I used organic whole wheat pastry flour)
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2-3 c. rhubarb (I used 2 c.) outer layer peeled and diced
*optional 1/2 c.- 1 c. nuts (I used 1/2 c. sliced almonds)

-Topping-

1/2 c. sugar (I used organic sugar cane)
2 tsp. Cinnamon

Preheat oven 375 degrees

1. Cream together butter and brown sugar (or agave). Beat in egg and vanilla.
2. Mix dry ingredients, flour, salt, and baking soda. Add half of the dry ingredients to the creamed mixture and mix to combine. Next, add all of the buttermilk and mix to combine. Add remaining dry ingredients, stir in and mix completely.
3. Stir in rhubarb and nuts (if using).
4. Butter a 13x9 baking dish and pour the batter into the buttered dish. Mix the topping ingredients together in a bowl and spoon over the prepared batter.
5. Place the baking dish in the oven and bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool a bit before cutting into it.

Perfect Roast Chicken- It's What's for Lunch

2011-06-20T10:58:00.000-07:00

Roast Chicken is one of the easiest things to make and I believe that knowing how to roast a chicken is essential. I'm lucky enough to be involved in my community to access fresh chicken from local family farms, like McDowell Family Farms. I am very particular about the meat I bring into my house, and in my book, McDowell is hitting it out of the park. I hope you'll try this recipe the next time you want to treat the ones you love, I SWEAR IT'S EASY! (that's for my girl Kim) Enjoy!

Isn't this a pretty little chicken.

The aroma in our house when this chicken came out of the oven was incredible.

I roasted this chicken to make salads with for our lunches, but we had to make a quick sandwich and enjoy some of this delectable little bird. Volker's Cottage Cheese Dill Bread, mayo and mustard, fresh greens from the market and Perfect Roast Chicken.

-Perfect Roast Chicken-

3 1/2lb fresh organic, locally raised chicken

carrots (I had 3 hanging out in the fridge)

celery (about 8 stalks cut in half)

1/2 onion, cut into 4 pieces

3 garlic cloves

half a lemon, cut in half

salt and pepper

olive oil

1. Preheat oven to 375 degrees. (Make sure that your chicken has had some time outside the fridge and is about room temp before putting in the oven).

2. I rinsed and dried (with paper towel) the chicken. In a roasting pan place the carrots and celery on the bottom of the pan, also 2 pieces of the onion.

3. Place the chicken on the top of the vegetables. Place the other two pieces of the onion, garlic and lemon in the cavity of the bird. Pour about 3/4c. water into the bottom of the pan. (I think this helps the bird stay moist and not dry out)

4. Drizzle the outside of the little chicken with olive oil and season with salt and pepper.

5. Place the chicken in the oven and roast for 1 hour 25 minutes. I used a meat thermometer to make sure the meat reached 165 degrees. Let the chicken rest for about 20 minutes before starting to carve.

-This weeks salad for lunch- I made 8 servings

Perfect Roast Chicken

Fresh Salad Greens from the farmers market

Wyomatoes Cucumbers

Avocado

Fresh Asparagus from the farmers market

House Dressing from Tony Caputo's
Volker's Cottage Cheese Dill Bread , cubed for crouton's

Slow Food Potluck

2011-06-19T10:36:00.000-07:00

This is actually the first Slow Food potluck that I have been to, it was a beautiful night for a get together. Here's a couple things I love about Slow Food get togethers:
1. There is always wine
2. There are always vegetables (think about how many parties you go to that lack something green)
3. The food is always delicious, seasonal and local

Here's a few photo's, Enjoy!

Outdoor fun, these little potlucks are a way to meet others members and hear about upcoming events.

Lots of new faces.

Chantelle and I (Chantelle is a core member of Slow Food)

Racheal and Dave from Edible Wasatch

Gwen and Larry Crist, my neighbors when I was a kid. Gwen is a core member of Slow Food, and Larry and Billy are happy to have each other to hang with at these events.

Me and my sweetie

You would think I could have got a photo of the food before it was gone!

The food is always so great, it disappears.

Lucky for all of us there was plenty of dessert.

The food:

Salad w/ fresh greens from the market w/ homemade dressing

2 Asparagus dishes

Wild Rice dish w/ cranberries

Blue Cheese Walnut bread

Chocolate Pecan bread

Nu Nooz pasta w/ cilantro pesto

Creminelli salami

Lentil Salad- It's What's For Lunch

2011-06-14T21:23:00.000-07:00

I needed something fast to make for lunches this week. This Lentil Salad fit the bill, it's fresh, fast and taste like summer. Feel free to use any vegetables that you like, you can also swap out the herbs if you prefer to use different ones. Enjoy!

-Lentil Salad-

For the lentils:
2 c. lentils soaked in water overnight

1. Drain and rinse the lentils, place in a large pot and add 3 c. of water for every cup of lentils. (6c. total).
2. Bring to a boil, add a pinch of salt (and a piece of Kombu-optional), skim the foam of the top of the lentils. Place a lid on the pot turn down the heat to medium or medium low and simmer for 30 minutes.
3. After 30 minutes take lid of pot and pull out a few of the lentils and smash between your fingers, if they mash easily they are ready. If not cook a little longer.
4. Drain the lentils into a colander in the sink, and gently rinse the lentils under cold water. Set aside while you chop the rest of the ingredients.

Mix ins-

2 sweet potatoes, peeled and diced- use raw
1/2 c. - 3/4 c. diced celery
1 large cucumber, peeled and diced
2 garlic cloves, minced
1/2 onion, chopped
1/4 c. olive oil
1/4 c. apple cider vinegar
fresh parsley, as much as you like
fresh basil, same as above
fresh mint
salt and pepper

1. Scoop the lentils from the colander to a big bowl, add all the mix-ins and toss lightly. Mix well. Taste for salt and pepper- add more if needed.
2. Divide into containers for lunches.

Dressing- I put this in it's own container on the side for each serving

2 tsp. olive oil
2 tsp. apple cider vinegar
2 tsp. favorite dressing of choice (I used leftover House Dressing from Tony Caputo's)

First Farmers Market of the Summer- Yippie!

2011-06-11T17:50:00.000-07:00

It almost felt like Christmas this morning! Even though Billy and I hate getting up so early on a Saturday morning by the time we get downtown it's totally worth it, so nice to see all our familiar faces and buddies at the market. Let me give a shout out to a few that I forgot to take a picture of, Kyle Lore of Nu Nooz Pasta (I'm actually going to another pasta making class with him on Monday, so I'll get pics then), I also forgot to get an updated photo of our buddy from Wyomatoes but if you scroll down to the bottom of my blog page you'll find a photo of him. Also our good friends Gwen and Larry Crist (Gwen is one of the core members of Slow Food Utah and manages our book club), were my neighbors when I lived at home and are still my mom's neighbors. Great to see everyone, enjoy the photo's.

It's a beautiful day for the market! Last year it was raining on opening day.

Just about to enter the park.

Billy can not resist the samples at the Beehive Cheese Co. booth. Every week whether or not we need cheese we have to stop and chat.

This is Tamera (her husband was not there today) and I love her booth for fresh parsley and they have the best cherry tomatoes at the market. Today I got lemon balm from her, I can't wait to use it in my tea next week.

Kathy and Val- The Soap Lady. They are so near and dear to our hearts, like family to us. I have known Kathy for almost 15 years and Val couldn't have been more excited to see Billy and I this morning. There is an amazing photo at the bottom of my blog page of Kathy's booth. If you hit the market this summer you have to check out her creations, truly one of a kind.

This is Dave of Crumb Brothers, a new friend and fellow pasta class buddy. We are not new to Crumb Brothers creations- delish. There is a photo at the bottom of my page with a close up of their pastries that Billy just can't resist.

This guy (I think his name is Kyle, we haven't seen him in a while and I couldn't bring myself to ask him his name... next week) is the reason I can make Nori Wraps (recipe not on the blog, this summer I promise). He has great fish and is a true fisherman, he also has a fish market up in Jackson Hole.

This is Enrico from Creminelli Meats and Christiane a Slow Food Utah buddy. Creminelli will be doing a spot on X96 (a local radio station) August 18, they will be talking about the art of Sausage making. I'll keep you posted on that.

If I don't look happy in this photo it's because I was sad to leave the market so soon this morning, but we had to get to a wedding. Can you believe the size of this kale I'm holding? Beautiful- I can't wait to eat it.

A list of the goodies I picked up:

Kale

Micro greens

Basil

Fresh Garlic

Tomatoes

Lemon Balm

Parsley

Onions

Asparagus

White Bean and Sage Pita Burgers- Cooking Light, June 2011

2011-06-10T14:56:00.000-07:00

Sometimes I'm at a loss for ideas on what to make for meals, so occasionally I have to pick up one of my favorite magazines like Cooking Light for divine intervention. I saw these veggies sandwiches and thought they would be right up mine and Billy's alley, let me just say they were a hit. Enjoy!

I used my biscuit cutter to help me mold the patties, this mixture is very sticky and soft.

I had to also enlist my 1/4 c. measure and spatula to get the job done. A little harder than I was anticipating, but the final product was worth the work.

MMM... the yummy yogurt sauce, local goat yogurt and local goat feta.

Fresh herbs from my garden that I used in the sauce, mint, green and purple basil and a little rosemary.

No caption needed for these last two photos, my hope is that they speak for themselves.

- White Bean and Sage Pita Burgers-

Olive Oil

1/2 c. chopped onion

2 garlic cloves

1/3 c. raw rolled oats

1/3 c. sliced almonds, toasted

2 T. cornstarch

1 1/2 t. fresh chopped sage (I used more)

2 t. Dijon mustard

1/2 t. salt

1/4 t. freshly ground pepper

2 (15oz) cans cannelini beans, drained and rinsed

1 large egg, lightly beaten

1/2 c. reduced-fat sour cream (I used Drake Family Goat yogurt)

2 T. grated fresh onion (I also used some scallions I had hanging around)

2 T. crumbled feta (I use local feta, crumbled it myself)

Pita

Mixed Greens

Tomato (I also sliced more onion, and cucumber and olives would be great on this-next time!)

1. Heat oil in a nonstick pan over medium heat, when ready add onion and garlic to the pan. Cook for just a few minutes until the onion begins to soften. Place mixture in the food processor. Add oats and next 8 ingredients (through egg) process until smooth.

2. Wipe pan with a paper towel. Return pan to medium heat, add oil to pan and swirl to coat. Working with one portion at a time, spoon bean mixture into 1/2 c. dry measuring cup and carefully remove bean mixture with a rubber spatula onto pan. Bean mixture is very soft and sticky, use the spatula to shape mixture into 3/4 inch thick round patty. (As you can see from my photo's I formed all the patties out before hand and I put them in the fridge to set up for a few hours. I just happened to make mine early in the day so they would be ready when I got home late last night.) Cook 8 minutes or until golden turning after 4 minutes. Repeat until all the patties are cooked. (My mix made 8 patties)

3. Combine sour cream (or yogurt), grated onion, and feta in a bowl, (fresh herbs if you have them). Season with salt and pepper to taste.

4. Using the sauce, pita, greens, tomatoes, (cucumber and olives if you have them) build your sandwiches.

Smoothie in a Bowl- Thanks Kath!

2011-06-10T13:38:00.000-07:00

I wish I could take credit for this recipe but it actually came from a blog that I like to follow, 'Kath Eats Real Food'. She calls this recipe her Dough Boy Smoothie, the name almost threw me off because I was worried about the texture. I made a little modification with mine so it's a little less thick, VOILA! This is what has been for breakfast this week, probably next week too! Shh... don't tell Master William, he is missing the Quinoa Breakfast. Enjoy!

-Smoothie in a Bowl- Makes 2 adult servings or 1 adult and 2 kids

In a blender goes:

1 c. raw oats
1 c. milk (I used coconut milk)
2 T. chia seeds
1 banana (I also added about 1/2 c. strawberries)
cinnamon (maybe 1t.)
vanilla (maybe 1t.)
pinch of salt

1. Mix together with a spoon and place blender in the fridge until morning. In the morning pull the blender out and mix slowly and tell increase power, at this point I add 1 more cup of milk (I used Goat Milk Kiefer). Mix until smooth, pour into bowls and top w/ your favorite toppings.

My toppings:

Chopped walnuts
Fresh Strawberries
Coconut Granola (recipe is on the blog)
Coconut Butter

You could use:

Any other nuts you like, pumpkin, sunflower, almonds
Any other fruit, raspberries, blueberries
Your favorite granola
Almond butter

Herbel Iced Tea

2011-06-10T12:55:00.000-07:00

This recipe comes from one of my favorite cookbooks 'Clean Food' by Terri Walters. She says it helps replenish her adrenals, but is refreshing and satisfying too. I agree! I love this tea in the summer, it's easy to make, taste great and is good for you.

Ingredients: (I double the recipe)

10 c. water
1/4 c. dried nettles (I found this at Dave's Nutrition)
1 T. dried red clover flowers (I found this at Whole Foods in their bulk spice section)
2 T. dried rosemary
3 T. chamomile
2 T. dried peppermint leaves
1 T agave nectar

1. In a large pot, bring water to a boil. Remove from heat, stir in herbs and agave, and set aside to brew and cool for at least 1 hour. Pour tea through a fine mesh strainer into a pitcher (I pour mine into and ice tea decanter). Discard herbs, chill tea and enjoy!

*Nettles: Have been studied extensively and has been shown promise in treating Alzheimer's disease, arthritis, asthma, bladder infections, kidney stress, prostate enlargement and tendinitis to just mention a few. Its also has been shown to calm the nervous system and balance hormones.

*Red Clover: Has a good amount of vitamins, proteins and minerals. Contains minerals that assist in bringing about hormonal function. It is also an effective liver and blood purifier.

*Chamomile: Great for asthma, colic, fevers, inflammation, nausea, anti-inflammatory, anti-bacterial, anti-allergenic and has sedative properties.

*Peppermint: Contains a compound known as perillyl alcohol that has been shown to inhibit the growth or formation of cancer. It has a another compound rosmarinic acid, a powerful antioxidant that blocks the allergy-producing leukorienes, the high content of this substance has been shown to help relieve that nasal symptoms of allergic rhinitis, (hay fever).

*Rosemary: Is very useful for people with inflammatory conditions, such as rheumatoid arthritis, as well as bronchial asthma ans atherosclerosis. Rosemary also contains substances such as flavoniods and volatile oil that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary has also been shown to increase the blood flow to the head and brain, thus improving concentration.

'Fakin Bacon', Egg and Avocado Salad - It's what's for lunch this week

2011-05-31T20:46:00.000-07:00

So lucky for me my garden is sprouting up greens. We have kale, spinach, micro greens and Swiss chard (the chard isn't quite ready). I wanted to take advantage of the beautiful bounty, so I took a look in the fridge to see what I could throw together for our lunch this week, and this is what I came up with. Enjoy!

-Fakin Bacon, Egg and Avocado Salad- (this is just a blueprint, you do what works for you) I made 6 salads

1 package fakin bacon tempeh, cooked
12 hard boiled eggs, two for each salad
about 6 cups of greens, I used kale and micro greens
2-3 avocados
sun dried tomatoes, you could use fresh
salt and pepper

1. I divided all of this between 6 lunch containers.

-Dressing-
* see post for Broccoli Romaine Salad (posted June 21, 2010) I used the dressing from that recipe

1. Divide dressing into 6 separate containers to go along with the salad.

** To see a picture of this salad please visit my fan page on Facebook under the same name Cosmopolitan Hippie Chef, click the LIKE IT button and receive updates when I post something new.

Thanks for the support- B

Manzanita, Oregon- Coast Cabins

2011-05-30T19:24:00.000-07:00

Well here we are at our final destination... the beach in Manzanita, Oregon. When we woke up this morning the sun was shining so we jumped out of bed and headed to the beach!

After spending most of the morning soaking up some sun we took the long way back through town back to the Coast Cabins for a much needed breakfast/lunch. We enjoyed our usual, yogurt, fruit and my Homemade Coconut Granola (recipe on the blog) and topped w/coconut butter. YUM!

Later that night I got started on Quinoa Soup; onions, garlic, mushrooms, brussel sprouts, quinoa, veggie broth and a jar of my home canned tomatoes.

While we waited for the soup to simmer a bit we got started on a simple appetizer. French baguette, local sharp cheddar, local blue cheese and topped with a tart cherry spread. So damn good!

Just sitting by the fire taking it all in. The Coast Cabins is truly a special place, not our first time there and hopefully not our last.

Dinner is served! Quinoa Soup topped w/ fresh basil and Spinach Salad w/ crumbled Vegan Herbed Crackers. (recipe for the crackers is on the blog) Billy said that this is was once of the best meals he's ever had, it could have been the wine talking. What a great day this has been.

This was the next day, we took a hike on Neakahine Trail. It was a tough hike, but so beautiful, and such a great time shared together. We were lucky enough that we had the trail all to ourselves.

Everything from the rocks to the trees are draped in this incredible green moss, one of my favorite things about Oregon.

View from the top- they say that this is the highest point from Canada to San Francisco. Spectacular!

Lunch after our big hike, leftover soup, baguette w/tuna and avocado. Up next... Massages! See you tomorrow.

Our last day at the Coast Cabins, the usual breakfast and warm tea. Kind of sad this morning but still have the whole day to play.

We spend some time at the beach, and these cute ladies needed someone to take their photo and my sweet boy came to their rescue.

Lunch was the rest of our Quinoa Soup, and baguette w/ tuna.

Before our last day came to a close we decided to go check out this beach down the road called Short Sands Beach, this is were all the locals hangout. I had to take pictures of all the plants because they all look like they are on steroids, so big and so green. It takes your breath away.

Billy and I agreed that the walk down to the beach was just a beautiful as the beach itself was.

Our first view of Short Sands Beach.

Our last dinner on the coast, pasta, shrimp, asparagus, garlic, and arugula topped w/ fresh basil.

The next day we had to get in the car and drive 10 hours. This was a much needed trip and we had an amazing time- time to head home. See ya Manzanita.

I had to put this picture of my sweet love at the end, I told him he looked like a tired, worn out rock star. We headed back to SLC that day and the thought of spending 5 more hours in the car after spending the previous 10 hour drive day seemed like torture! But we have have to get back to our fun life at home and our kitties. Thanks for going on this journey with us. PEACE

Happy Anniversary

2011-05-23T20:25:00.000-07:00

Billy and I ventured out on this road trip for our 5yr wedding anniversary. I promise not to get to icky about the love stuff but... I have to say I feel like the luckiest girl to be married to my sweetie. We had a great time on our trip and really savored that time together. This is a little look at that day. Enjoy!

It was a rainy chilly morning in Portland but we didn't care, this is our special day and we wanted to enjoy every part of it. Plus it was fun sitting in the rain drinking coffee waiting for our table.

'Besaws'- The bartender at our hotel highly recommended this place, and he wasn't wrong. This place was our best meal in Portland. Great little gem.

One of the best Bloody Mary's I have ever had, and I'm pretty sure they owned their own canned tomatoes. That is the best way to win this girls heart.

Billy is a sucker for a sweet breakfast he always wants French Toast and I couldn't decide that morning. So we thought let's get something sweet and something savory and we can share, it was our anniversary after all. VIOLA! Perfect breakfast negotiation. French Toast and Breakfast Burrito, those Rosemary Potatoes had whole cloves of roasted garlic in them. Seriously, I'm moving in.

This is later in the afternoon on our way the the Oregon Coast, this was our view of the ocean. A breath of fresh air.

A view from the car, it is so green and lush.

We have finally made it to our destination, this is a view walking down the street headed to the beach. It was cold so we just took a few pics and went back to our warm cabin.

Can you see the rays of sun beaming through the clouds? This was a cold beautiful end to our warm, loving day. Happy Anniversary my sweet.

Portland- Artisan Bike Tour

2011-05-23T14:19:00.000-07:00

What a perfect day to update my blog about our time in Portland, it looks like Portland here today. We must have brought some of that Northwest rain home with us. From what we heard SLC was rainy the whole time we were gone- I have to say we were enjoying sunshine about 90% of our trip.

One request Billy had for our time in Portland was to go on a bike tour of the city, well I had just seen a mention in Sunset Magazine about Pedal Bike Tours in Portland. There were a few tours to choose from but I was delighted when Billy said he would want to do the Food Tour, score for both of us, yeah!. Here's a few highlights from that day. Enjoy!

Here we go...

First Stop: World Cup Coffee

We hadn't had much to eat that morning so I stuck to some peppermint tea, Billy had a yummy hot chocolate. This coffee shop also has a location inside Powell's Bookstore, which if you haven't been to Powell's, grab a coffee from World Cup Coffee and wander through this city block sized bookstore.

Second Stop: Elephants Delicatessen- we had been to a smaller Flying Elephants Deli in the heart of downtown Portland the last time we visited, it's a smaller version of this place, but for people on the go.

The selections were endless, they had so much to choose from- all of it ready made. Soups, salads, sandwiches, hot items, frozen items, wine, cheese, meats, etc.

This is the Sample Plate that was provided for us on the Bike Tour, all of it local!

Third Stop: Two Tarts (You can find them on Facebook)

Fuzzy Photo of their "Thumb Prints" with a seasonal Rhubarb filling- soooo delish! We got a variety of their sweet morsels to take with us up to the coast, the Macaroons were our favorites.

Fourth Stop: Hot Lips Pizza- this place is a locally owned family pizza joint. That is a pic of the electric vehicle they use to deliver their pizza's. They even make their own soda!

This location of Hot Lips is in one of Portland's LEED Certified buildings (that means they meet very high "Green" building standards) it was a beautiful space.

Billy loves his Pizza, if this place was in Utah I would love Pizza too. This piece had a local sharp cheddar, broccoli and hazelnuts, crazy good! They had a huge variety of vegetarian and vegan options, and they strive to use as much local, seasonal ingredients as possible.

Fifth Stop: Portland's Farmers Market, we picked up some asparagus to take with us to the Coast.

Belisimo!

Last Stop: cacao - a chocolate shop

This hot chocolate was like drinking a melted chocolate bar, so good, so rich and so glad it came in this tiny cup!

Cacao even carried a Utah local chocolate, Amano Chocolate, you can find this at Tony Caputo's Market here locally.

Pedal Bike Tours did a great job, Billy and I had such a fun time and it was a great way for us to see the city in a different way that we did the last time we were there. Portland we love you, if it weren't for the rain, we would move there in a heart beat. All the the shops and restaurants support local, seasonal products- it's fantastic.

Big City Coffee- Not our first time

2011-05-16T21:35:00.000-07:00

Not our first time to Big City Coffee, and surely not our last. This is a fun local joint that has such amazing treats and coffee we've had them shipped to us in SLC. Their Butter finger Brownies are to die for and their coffee raises money for Breast Cancer Research w/ cute names like 'Big Titty Coffee and Double D Decaf'.

Me enjoying my Bit-O-Honey latte made w/soy milk (cinnamon and honey- how warm and delicious does that sound?) Yum!

My sweet husband is a sucker for a good breakfast sandwich, this one has steamed eggs on it.

This plate is called 'The Usual'- fine by me I also got some steamed eggs on the side. We had a long time in the car ahead of us so I wanted a filling breakfast. This hit the spot.

A few from the street, Big City Coffee is located in what they call the Linen District.

This is how all the bike racks in the Linen District are decorated-clever!

Boise Fry Company- First leg of the road trip

2011-05-16T21:13:00.000-07:00

This awesome little Boise local joint was featured in Sunset, and since we were headed to Boise I knew we had to check them out.

Their philosophy is "burgers on the side", this is their vegan burger. They also have a beef burger and a bison burger.

The fries at this place get all the attention, you can pick from about 6 different kinds of potatoes- how you want them cut (traditional, curly, shoestring, etc) , they have about 10 different seasoning salts and about 8 different dipping sauces- all house made.

We tried the good 'ol russet potato (this is Idaho you know!) w/traditional cut, and the Okinawa (which was a purple potato that was kind of sweet). Our favorite dipping sauces were the regular fry sauce and the spicy curry. We also shared a regional beer that tasted like cream soda! YUMMY!

Komen Walk and Mother's Day Dinner- Boobs, Friends and Food

2011-05-08T20:51:00.000-07:00

Our group for the big Komen Breast Cancer Walk, Yeah Team!

Jenn, Mom and Me

Breakfast at Squatters- Yum Fun

Creminelli Sopressatta Salami over Fresh Cucumber

Urban Oven Crackers topped w/ local Goat Cheese, Fresh Anchovies and a slice of Fresh Lemon

The dudes chillen, waiting for food. (Billy and Big Mike)

View of our beautiful table

Close up of Greek Salad (made by Mike, recipe on the blog) and Homemade Pasta (made my me) topped w/ local Sunbridge Pesto

Dessert- Homemade Coconut Ice Cream topped w/ Strawberries that were marinated in Chocolate Balsamic Vinegar

-Homemade Coconut Ice Cream-

1 14oz can organic coconut milk

1/4 c. agave

1 T. Bourbon Madagascar Vanilla (I get mine at Williams Sonoma)

a pinch of salt

1. Mix all the above ingredients in a bowl and pour into your ice cream machine and process for 20-25 minutes.

2. Scoop into a freezer container and freeze for at least a few hours before serving.

3. When ready to serve take out of freezer and let sit for awhile to soften just a bit, serve. ENJOY!

Pea and Kale Puree w/Nu Nooz Pasta and Scallops- Pea's the Season

2011-05-03T21:21:00.000-07:00

Peas, kale, mint, chives, scallops and dry Nu Nooz Pasta

Pureed steamed peas, kale, mint, garlic, olive oil, salt and pepper

Sauteing the scallops

VOILA! Finished dish- MMM

-Pea and Kale Puree w/ Nu Nooz Pasta and Scallops-

2 c. petite frozen peas (reserve 1/4 cooked peas for garnish)

1 bunch of kale (mine came from my friend Gwen Crist garden, thanks Gwen)

3 cloves of garlic, chopped

2 T. fresh mint chopped (reserve a little for garnish)

1 T. chives, chopped

2 c. dry Nu Nooz pasta

8 large scallops

2 T. olive oil

1 T. coconut oil

salt and pepper

1. Bring a medium pot of salted water to a boil over med-high heat. When water comes to a boil toss in the peas and cook for 2 min. Use a slotted spoon to remove the peas from the boiling water and toss in a strainer reserving the boiling water for the kale and pasta.

2. Next toss the kale into the boiling salted water for just 2 min, use the slotted spoon to remove the kale just like the peas and place into a strainer to cool.

3. Cook the pasta in the same salted boiling water you used for the peas and kale. Cook pasta according to the directions. When the pasta is done drain the pasta and the water and set aside.

4. In a food processor place the peas, mint, garlic, kale (squeeze out any remaining water), olive oil, salt and pepper. Process until smooth. Set aside. (Check the salt and pepper to taste)

5. Heat a saute pan over medium heat, add the coconut oil and let melt. When the oil is melted add the scallops to the pan and salt and pepper them. Cook for two minutes and turn over and cook on the other side, be sure to salt and pepper that side as well- cook another 2 minutes or until done. (Be careful not to over cook)

6. Toss the pasta with some of the puree, spoon on a little and add more to coat real well. Divide into two bowls, add the scallops and garnish with the reserved peas, mint and chopped chives. ENJOY!

Twice Baked Potatoes- Easter Dinner

2011-05-01T13:01:00.000-07:00

All the ingredients

Potatoes scooped out and prepared filling, cheese for topping

Completed prepared potatoes

Dinner!

-Twice Baked Potatoes-

6 organic russet potatoes

1 heaping c. Creminelli Prosciutto Cotto, cubed and fat trimmed off (about 1/2 lb)

1 heaping c. Beehive Full Moon Cheese, cubed- save 1/3 for the topping (I would have liked to use Beehive's Promontory Cheddar but my store was out)

1/2 c. chopped green onions

1/4 c. organic sour cream

1/4 c. prepared horseradish

1 T. olive oil

salt and pepper

1. Prepare a cookie sheet with parchment paper, bake the potatoes whole rubbed with olive oil and sprinkled with real salt. Bake @ 400 degrees for 50 minutes turning once during the cooking time.

2. When potatoes are cooked take out of the oven and let rest until cool enough to handle. Cut the potatoes in half and scoop out flesh of potatoes, be careful during this step not to break the outside shell. Leave 1/4 inch of flesh around the sides of the shell.

3. Scoop the flesh into a big bowl, add olive oil and salt and pepper to taste. (Taste to check seasoning)

4. Next add ham, 2/3 of the cheese, onions- mix to combine. Next add sour cream and horseradish and mix all together.

5. Scoop a large spoonful of the mixture into each half of the potato until they are all filled. Top with remaining cheese.

6. Bake @ 400 for 20 minutes. Serve hot! Enjoy!

Crepes- Happy Easter

2011-04-24T17:18:00.000-07:00

Billy woke up this morning and wanted something special for breakfast, he didn't want today to feel just like any other day and since neither set of parents had invited us over for a meal today it was up to me to make is request happen. Billy grew up having crepes every weekend, his mom was nice enough to share the recipe and I've been making them ever since. We don't have them alot but when we do it seems to be a very special time we share, this is one of the best recipes Billy has brought to our relationship. Thanks sweetie.

-Crepes-

1 1/2 c. flour (I use whole wheat pastry flour)
2 c. milk (I use almond milk)
3 eggs, local if you can get them
3 T. butter (I use coconut oil)
1 tsp. vanilla
1 tsp. sugar (I use sucant)
1/2 tsp. salt (I use real salt or Celtic salt)
1/2 tsp. cinnamon
1/4 tsp. nutmeg, fresh grated

1. Use a blender- start with the eggs, crack them into the blender and blend lightly. Next add the milk and mix again.
2. Sift together the flour, sugar, salt, cinnamon and nutmeg together in a bowl. Add half the mixture to the blender with the milk and eggs, mix lightly. Add the rest of flour mixture and mix all together.
3. Add the vanilla and coconut oil, mix together.
4. Let the mixture rest for up to 30 minutes.

-To Cook-

1. Heat a small nonstick skillet over medium heat, melt a little coconut oil in the pan and swirl around.
2. Using a 1/3 measuring cup, ladle the crepe mixture in to the skillet and swirl around to coat the pan. Cook just until the edges start to pull away from the pan, flip for maybe 30 seconds.
3. I place the cooked crepe into a 200 degree oven on a lined parchment cookie sheet while I make the rest.

-Toppings-

*Nutella, Almond Butter
*Chopped Fruit- Strawberries, Mango, Raspberries
*Banana's India House- 1 c. organic sour cream, 1/4 c. sucant (sugar, agave) stir to combine, when the sugar dissolves add 1-2 chopped bananas. Fold mixture gently together.

101 Post!

2011-04-24T16:46:00.000-07:00

Last night was my 100th post, how cool is that? I just saw that as I was getting ready to post our Easter Breakfast. I hope my recipes are inspiring you all to get in the kitchen and cook. Much love to my friends, family and followers, I do this for you.
-B

Ravioli Salad- Kim's Birthday Hangout & Earth Day

2011-04-23T21:21:00.000-07:00

Ravioli Salad

TBC (Tall Bitches Club, minus Sadie)

Birthday Spread- Ravioli Salad, Cheese Plate w/ local Beehive Cheese and Cerignola Olives from Tony Caputo's Market.

-Ravioli Salad-

1 package Asiago Garlic ravioli, (got them at Tony Caputo's Market)

1 lb asparagus (roast in the oven @ 400 degrees for 15 minutes, drizzle w/olive oil and sprinkle w/salt and pepper)

1/2 purple onion, diced

3 cloves garlic, chopped

1/2 c. basil, chopped

1 5oz container baby spinach (you could use mixed greens or arugula)

1/3 c. olive oil

1/3 c. balsamic vinegar

salt and pepper

1. Heat a large pot of water over medium high heat, when it comes to a boil add some salt to the water. Add the ravioli, stir. When the ravioli float to the top their ready. Drain and set aside.

2. In a large bowl mix the olive oil and balsamic vinegar together, add salt and pepper to taste. Add the garlic and onion and let them marinate for a minute in the mixture.

3. Next add the basil and the spinach, and when the ravioli are cooled add them on top of the spinach, then the roasted asparagus.

4. When ready toss to combine and serve. Enjoy!

*Sping- use asparagus

*Summer- use heirloom tomatoes

*Fall- use pomegranate's

Nu Nooz Pasta- Eat Local First

2011-04-23T20:08:00.000-07:00

This is the Broccoli Romaine Salad (posted June 21, 2010) using the dry Nu Nooz Pasta, a new local pasta maker here in SLC. I found it at Tony Caputo's Market on 15th&15th.

This is the fresh Nu Nooz Pasta with the Pasta alla Vodka Sauce (posted January 17, 2011), I made this for Big Mike's birthday dinner. It was a big hit!

*The TBC (Tall Bitches Club) girls Kim, Alisa and I are taking a pasta making class w/ Nu Nooz Monday April 25, set up through Slow Food Utah. I hope to take some photos and share them on the blog. You can find Nu Nooz Pasta at Tony Caputo's Market.

'Salted' Vegan Chocolate Almond Butter Fudge

2011-04-21T17:11:00.000-07:00

This is a super fast, super easy and super delish. And did I mention only five ingredients as you can see from the picture. The fun thing about this recipe is the salted flavor, it helps balance the the chocolate and almond butter. I use Celtic Grey Salt- it has a natural balance of minerals and trace elements. I usually find it at Whole Foods or Good Earth.
-Salted Vegan Chocolate Almond Butter Fudge-

1 c. vegan chocolate chips
1 c. almond butter
2 T. agave nectar
1 T. vanilla
1/2 tsp. Celtic Salt

1. In a small saucepan over low heat melt the chocolate, stir until melted. Make sure to melt the chocolate low and slow.
2. When chocolate is melted stir in the almond butter until combined well. Then add the vanilla, salt and agave, stir again to combine.
3. Pour mixture into a small loaf pan or small square casserole pan. (I did prep the casserole dish with some coconut oil to make it easy to get the fudge out when sliced)
4. Place the fudge into the fridge for at least two hours to set up.
5. When ready, slice any way you want. (I sliced into 1" squares)

Quinoa- Tabbouleh Style, It's What's For Lunch

2011-04-21T16:50:00.000-07:00

I wanted something light and fresh for lunch this last week and I've been on a Quinoa kick so VIOLA! this is what I came up with- Quinoa Tabbouleh! Enjoy!

-Quinoa Tabbouleh Style-

2 c. cooked Quinoa
1 cucumber- peeled, seeded and diced
4 scallions, chopped
1/2 c. parsley leaves
1/4 c. chopped mint
1/2 c. Cerignola olives, chopped (I get these at Tony Caputo's, you could use your favorite olive)
2 lemons, both juiced and 1 zested
2 T. olive oil
1/2- 3/4 c. chopped dehydrated tomatoes or sun dried tomatoes
salt and pepper

1. In a large bowl combine quinoa, cucumber, scallions, parsley, mint, olives and tomatoes. Toss lightly to combine.
2. In a separate bowl combine lemon juice and zest with olive oil and salt and pepper.
3. Pour the lemon and olive oil mixture over the quinoa and toss together lightly to combine. Taste for salt and pepper, add more if needed.
4. Refrigerate for a few hours to let flavors combine.

Hummus # 2

2011-04-16T12:48:00.000-07:00

The last time I posted a Hummus recipe was June 20, 2009 it is one of the first recipes I blogged and this is just a hybrid of that original. Billy is the snack king, he is always looking for something to snack on so if I have veggies and hummus in the fridge he's happy, I'm happy, we're all happy. This is a great healthy snack to have around for dipping or a great topping for a veggie hummus sandwich. Enjoy!

-Hummus #2-

15oz can garbanzo beans (drained, and rinsed- *optional: after you drain and rinse cover with fresh water and a piece of kombu and soak for 24 hours, save 1/4 c. soaking water for the hummus)

1/4 c. tahaini paste

1/4 c. olive oil

1 lemon, zest and juiced

3 garlic cloves, chopped

1/2 small purlpe onion, chopped

1/2 tsp. garlic salt

1/2 tsp. celtic salt

1/8 tsp. cayenne pepper

1/2 c. sliced almonds or chopped walnuts

1. In a food processor pulse the garlic and onion just a bit to chop into smaller pieces.

2. Next add the beans, tahaini, lemon zest and juice, salt and garlic salt, cayenne pepper. Pulse to combine, add soaking water, or regular water and mix again.

3. Scrape down sides and with the motor running drizzle in olive oil.

4. Add the almonds or walnuts and pulse lightly to combine.

*Beans and nuts make a complete protein, and nuts and seeds make a complete protein. This is why I wanted to revise this recipe and add the nuts.

*Kombu helps tenderize beans and adds minerals.

Eat Local First- Good Ol' Ham Sandwich

2011-04-16T12:00:00.000-07:00

Last weekend I was very sick, thank goodness I had done the grocery shopping before I was down and out. Billy was a little lost on what to eat! But lucky for him I had picked up some great local products such as Criminelli Prosciutto Cotto Ham, they are a new local purveyor of pork products and you can find them at Tony Caputo's. This sandwich is also highlighting Beehive Full Moon Cheese, you can find them at the Farmers Market during the summer and the rest of the year you can find them at Tony Caputo's, Liberty Heights Fresh, Harmon's, and Whole Foods. The whole sandwich is held together with Great Harvest Sourdough Multigrain Bread. I have never seen Billy eat a sandwich so slow, he savored every little bite and said this is the best sandwich he has ever had! Yeah for our local hard working food artisan's they took my place and saved my sweetie from starvation.

Cosmo Hippie Chef Lunch- The Soup and Salad with Cilantro Miso Vinaigrette

2011-04-06T17:18:00.000-07:00

Who wouldn't want to eat this beautiful food for lunch?! I have really enjoyed my lunches the last couple days, especially today. I haven't been sleeping well due to come serious back aches that have really been challenging. So even though I was tired and not wanting to put in the effort for lunch, I'm glad I did.

Pictured above:

-The Soup (recipe posted June 2010) made with soba noodles

-The Salad, mixed baby greens, diced carrots, diced snap peas, diced avocado, Sunbridge micro greens (local grower), broccoli sprouts and topped with Tempeh (it is a meat sub and it's 19.5% protein, rich in unsaturated fats and highly alkalizing, strengthening and easy to digest) and of course dressed with Cilantro Miso Vinaigrette (on the blog).

P.S. The bowl and plate my soup is in was given to me by my sweet grandma Little Polly. Still miss her terribly.

Cilantro Miso Vinaigrette

2011-04-06T16:38:00.000-07:00

I made this vinaigrette a couple weeks ago with organic basil for my Green Lentil Salad (not on the blog...yet) and it was amazing and so flavorful. So this week I was craving my favorite soup, The Soup (on the blog) and because that recipe is heavy in Asian flavors I thought why not try this dressing with cilantro?! I know that people either love cilantro or hate cilantro, so feel free to use basil or parsley. But for me this vinaigrette was spot on for my salads this week for lunches. I also thing this recipe would be great as a veggie dip, for you your kids or your picky significant other. Enjoy!

-Cilantro Miso Vinaigrette-

1/4 c. miso paste (I used Westbrae Natural Organic Mellow White Miso)
1/4 c. olive oil
1/4 c. apple cider vinegar
1 1/2 T. water
2 T. brown rice syrup (you could use honey or agave)
1/4 c. chopped green onions
1/4 c. cilantro leaves

1. In a food processor or blender, blend the miso, olive oil, apple cider vinegar, water and brown rice syrup until well blended.
2. Add the chopped green onions and cilantro and pulse lightly to blend.
3. Pour into container with tight fitting lid and refrigerate for just a few hours for flavors to develop.

*Miso: Contains living enzymes that aid in digestion and help maintain healthy gut flora. Miso is a rich source of minerals. It tones and cleanses the body of toxins and metals such as radiation and mercury, and it helps the body assimilate good cholesterol and break down the bad. Miso is a living food that gives recipes a salty, rich flavor. Good quality miso will be in the refrigerated section. NEVER bring miso to a boil as doing so destroys it's living enzymes. (Information provided by: Terri Walters, author of 'Clean Food' cookbook)

*Cilantro: Helps eliminate the heavy metal build up of mercury and lead from the bones and tissues in the body.

Roasted Fennel Tomato Soup

2011-04-04T18:10:00.000-07:00

Well yesterday was the perfect day to have soup and sandwich's due do the fact that it snowed 5" at our house, seriously! Saturday was warm and beautiful and great fish taco weather and them BAM, more snow. Any one who lives in Utah just knows that this is spring time weather but I know I speak for many of us when I say "enough already". But- it's great to make one of my favorite soups and cuddle up with Billy on the couch and do nothing. Now the weather looks crappy again this weekend so maybe there is time for you to whip up a batch of this yummy soup. Enjoy!
-Roasted Fennel Tomato Soup-

1 large onion, skin removed, cut in half and both halves quartered (total of eight pieces)
1 large fennel bulb, leafy top removed (cut off), cut in half and quarter both halves
4 large garlic cloves, skin removed
2 carrots, chopped
7-8 c. pureed tomatoes, (I used 2 16oz jars of my canned tomatoes)
2 c. vegetable stock (I used homemade)
1tsp. coconut oil (for sauteing the carrots), you can use whatever oil you have
2 tsp. grape seed oil (to drizzle over the vegetables before roasting) whatever oil you have
Salt and pepper

1. Preheat the oven to 400 degrees. Place the chopped onion, fennel, and garlic on a cookie sheet lined with parchment paper, drizzle with oil and season with a little salt and pepper. When oven is ready place the vegetables in the oven and roast for 30 minutes, turn the vegetables over once during that time.
2. When vegetables are done pull out of oven and set to the side.
3. In a large pot or dutch oven heat the coconut oil over medium heat, when melted add the carrots and saute until a little browned on both sides. Add the roasted vegetables and toss around for just a minute.
4. Add the tomato puree, veggie stock and season with salt and pepper. Bring to a boil, then turn down to a simmer and simmer for 30 minutes with the lid askew. After those 30 minutes, puree the soup using a hand held blender or you can use your tradtional blender.
5. Taste for salt and pepper, and sevre hot.

Fish Taco Sauce

2011-04-02T16:10:00.000-07:00

Who doesn't like the yummy white sauce that comes on fish tacos? Well I wanted to come up with a healthier version, so mine is mostly made with avocado. This sauce rocks! It's even good as a chip dip, our friends Don and Kim eat it that way all the time. Make it for you fish tacos and I promise they will be a hit. Enjoy!

-Fish Taco Sauce-

1 whole and 1/2 avocado, cut in half and remove the seed
1 jalapeno, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 purple onion, diced
1 lemon, juiced and zest
1 lime, juiced and zest
1/2 c. veganaise (this is a dairy free mayonnaise, I know that sounds weird but I swear it good!)
salt and pepper

1. Place the avocado, onion, bell pepper, jalapeno, lemon and lime juice and zest into the food processor. Pulse a few times to combine.
2. Next add the veganaise and mix well in the food processor until smooth. Add salt and pepper to taste.
3. Let sit the the fridge for a least 2 hours to develop the flavor.

Fish Tacos

2011-04-02T15:54:00.000-07:00

Billy loves my fish tacos and probably request them every other week for dinner, so I thought tonight would be a great night to treat him since he's been working in the yard all day! The fish is great grilled on the BBQ or you can bake it in the oven @ 400 degrees for 20 minutes. Which ever way is easiest at the time, both ways produce amazing flavor. Enjoy!

-Fish Tacos- Serves 4

1 lb. Wild Cod (you can use whatever fish you like or use shrimp)

-Marinade-

1/2 onion, sliced in half moons
1/4 c. cilantro leaves, pulled from the stem

All in a bowl:

1 lemon, juiced and zest
1 orange, zest, peeled and segmented
1/2 tsp. cumin
1/2 tsp. chili powder
Salt and pepper

1. Place the fish in a baking dish.
2. Sprinkle the sliced onion and cilantro over the fish.
3. Mix all the other ingredients in a bowl, mix well and pour over fish.
4. Marinate the fish in the fridge, covered. No longer than 8 hours, toss around the fish 1 or 2 times during the time it's marinating.
5. To cook, either on the barbecue or in the oven @ 400 degrees for 20 minutes.

Other essentials for the complete Fish Tacos:

Tortillas, (I like sprouted grain tortillas)
Shredded cabbage
Shredded carrots
fresh chopped onion
fresh cilantro leaves
fish sauce (recipe to follow)
lime wedges
sauteed veggies (I do this when I trying to sneak more vegetables into Billy, mushrooms, bell peppers, carrots, onion, zucchini)

Warm Bulgar Soup- Thanks to my Whole Foods App

2011-04-01T11:34:00.000-07:00

Yummy! I made this soup at the beginning of the week and it was super easy and super delish! The blueprint for this recipe came from my Whole Foods App on my phone, I did add a few things of my own of course. Now listen it has been beautiful here (SLC) yesterday, today and hopefully tomorrow but then Sunday more rain and chilly. No big deal make a pot of this soup and some tuna sandwiches and it will be a great day. I think when I make this soup again on Sunday I am going to use Quinoa instead of the Bulgar. I'll be sure to update y'all on which one is better. Good luck and Enjoy!

-Warm Bulgar Soup-

2 tsp. Coconut Oil (this is what I saute with)
1 carrot, diced
1/2 c. leafy celery, diced
1/2 purple onion, diced
1/2 yellow onion, diced
1 garlic clove, chopped
1 jar tomatoes (I used my own canned tomatoes), or 14oz can
1 tsp. ground coriander
1/2 tsp. cinnamon
1 c. Bulgar (I get mine in the bulk section at Whole Foods), this is also what you use for tabbouleh
1/4 c. chopped parsley
1 T. fresh thyme, chopped
1 lemon, juiced and zest
3 c. chicken stock (I used my homemade stock)
2 c. vegetable stock (I used my homemade stock)
Salt and Pepper
Olive Oil and Parmesan Cheese, for garnish

1. In a large pot or dutch oven warm the coconut oil over medium heat, when it starts to sizzle just a bit add the onions and start to saute. After about 2 min add the carrots, cook for another 2 min then add the celery and garlic and saute all together for about 5 min. Salt and pepper lightly.
2. Next add the coriander and cinnamon and stir around to coat all the vegetables. When the spices start to stick to the bottom of the pot add the tomatoes and make sure to scrape the spices off the bottom of the pot. Next add the chicken and veggie stock (side note: you can use all chicken stock or all veggie stock, whatever you have) and bring the mixture to a boil. Salt and pepper lightly.
3. Add the Bulgar, turn stove to a simmer and cook with the lid on for about 10 min, check to see if the Bulgar is softened if not cook another 5 min. Taste the broth for salt and pepper, add more if needed.
4. Remove lid and add the fresh herbs, juice and zest of lemon and stir to combine. Turn the heat off and get ready to serve.
5. Ladle the warm soup into individuals bowls and drizzle some olive oil and sprinkle a bit of Parmesan cheese on top, VIOLA! Mangie, Mangie! (that means EAT, EAT in Italian)

Spinach, Beet and Quinoa Salad- It's What's for Lunch

2011-03-28T19:57:00.000-07:00

We have been having some fun meals for lunches the last couple weeks Lentil Stew, Lentil Salad and now this one! We are starting to move out of winter vegetables and moving toward spring veggies. Bring on the beets, spinach, onions, radishes and so on. I can't wait to get these vegetables going in my garden, I bought the seeds today!

-Spinach, Beet and Quinoa Salad-

2 c. fresh baby spinach

1/4 c. cooked quinoa

2/3 c. beets, roasted and diced

1/4 c. goat feta cheese

1/4 avocado, diced

1 T. walnuts, chopped coarsely

1 wedge of lemon

fresh ground pepper

*Tomato Vinaigrette (this is also on the blog, posted 2-19-11)

1. All of this in a bowl or travel container with a lid for easy lunch travel.

2. Top with Tomato Vinagrette, or put into a container with lid for easy lunch travel.

3. Enjoy!

P.S. I also packed carrots and hummus on the side for an afternoon snack. Yum! (hummus recipe is on the blog)

Coconut Granola- DIY

2011-03-28T13:32:00.000-07:00

This is the third attempt to get this recipe on my blog, not sure what the problem is so I'll just get to the point. The blueprint for this recipe came from a blog I follow called 'Kath Eats Real Food', with a few favorite ingredients of my own and another that I love about a friends granola- VIOLA, homemade granola! Enjoy.

-Coconut Granola-
2 c. raw thick rolled oats (there are gluten free ones available)
3/4 c. raw buckwheat groats (these are gluten free, and they are what we use for our raw cereal)
1/4 c. raw macadamia nuts, chopped (these remind us of Hawaii and for some reason I have a surplus of them in the fridge)
1/4 c. sunflower seeds
1/2 c. walnuts, chopped

1/4 c. coconut oil (if its solid, melt gently so it becomes liquid)
1/4 c. brown rice syrup
1/4 tsp. Celtic salt
1/2 tsp. cinnamon
1 tsp. vanilla
1/8 tsp. cayenne (our friend Gwen puts this in hers and we loved it)

3/4 c. raw unsweetened coconut flakes
1/2 c. chopped dried fruit (I used papaya, this also reminds us of Hawaii)

1. Preheat the oven to 300, mix the first five ingredients in a large mixing bowl. Toss together.
2. Mix the next six ingredients in a separate bowl, you may want to whisk to ensure that all the ingredients are well mixed.
3. Pour the wet mixture over the dry mixture and toss all together making sure to coat everything well.
4. Pour mixture into a baking dish (I used my Le Creuset casserole dish because the first batch I used a cookie sheet and the granola got a little toasty) and place on the middle rack in the oven.
5. Bake for 1 hour tossing every 20 minutes.
6. When done baking, take granola out of the oven and toss in the last two remaining ingredients. Toss well and let cool completely, store in jars or containers with a tight fitting lid.

Quinoa- For Breakfast (Cosmo Hippie Chef Alert!)

2011-03-25T11:06:00.000-07:00

For the last two weeks I have been doing a spring cleaning menu for Billy and I. Since we are trying to transition seasons I wanted to switch up our eating to get us out with the old and in with the new. We usually start our day with a pretty rich antioxidant protein shake and raw cereal, but the new menu has been raw juice (green apples, lemon, ginger, celery) and Quinoa Cereal. It always takes Billy just a few days to get used to something new, but now he loves this recipe. I think it will be our weekly morning cereal for spring and summer, and the cool thing is I will just switch the fruit for whatever is in season. Enjoy!

-Quinoa Cereal- I make a big batch of Quinoa (1c. soaked overnight in water and then cooked) and portion it out for the week, this is a individual serving.

1/2 cooked quinoa (I soak mine overnight, drain and cook. The ratio is 2 parts water to 1 part quinoa, but I go just a little less on the water since it has been soaking overnight.)

1/4 c. fresh organic blueberries

1/4 c. fresh pineapple, chopped

1 tsp. raw pumpkin seeds

1 T. walnuts, chopped

dash of cinnamon and nutmeg (freshly grated)

drizzle of agave or honey

*optional: 1/2 c. organic goat or Greek yogurt (this is how Billy likes it)

1. Scoop the quinoa into a bowl or container and put all the other ingredients on the top, it's ready to eat.

2. I mentioned that I portion this all out for the week, when I do this it's just the cooked quinoa and the cinnamon and nutmeg. Then every morning I take two containers out of the fridge and top it with the other ingredients.

Quinoa- Is highly appreciated for it nutritional value, and it's protein content is very high. Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a great source of dietary fiber, phosphorous and is high in magnesium and iron. Quinoa is gluten free and easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long duration manned spaceflights! (How cool is that?!)

*I obtained this info form Wikipedia

Tofu Sour Cream- DIY

2011-03-20T17:54:00.000-07:00

I used to buy Tofutti sour cream but just like some of the other DIY recipes I make (Almond Milk, Kale Chips), I can make this for less money AND with better ingredients. So I was lucky to find this recipe in one of my favorite cookbooks 'Clean Food' by Terri Walters. Enjoy!

-Tofu Sour Cream- Makes 1 Cup (I doubled the recipe)

8 oz firm or extra firm silken tofu (I have found this sprouted tofu that I like, so I used that)
2 T. lemon juice
3 T. canola oil
2 t. brown rice vinegar (I used apple cider vinegar, and I used just a little more to give it that sour flavor)
1/2 t. sea salt
1/2 jalapeno, stem and seeds removed, chopped

1. In a food processor, whip tofu until smooth.
2. Add remaining ingredients and process until pepper is mixed in and all the ingredients are well combined.
3. Chill before serving.

Cosmo Hippie Chef Burrito

2011-03-20T17:36:00.000-07:00

So I made a fresh batch of refried beans (posted Nov. 8 2010) for burritos tonight for dinner and maybe one during the week. We are still experiencing cold weather but transitioning into spring. What's a Cosmo hippie chef to do? On the cold nights we'll eat the burritos, and on the warmer nights I'll make something lighter. This is just a blue print of the burrito we made but feel free to use the beans you make any way you like. Enjoy!

-Cosmo Hippie Chef Burrito-

Refried Pinto Beans with Green Chilies (posted Nov. 8 2010)
Cooked forbidden rice (this rice is black but turns purple when cooked! High in nutrients!)
Chopped fresh baby spinach, chopped
Chopped fresh cilantro, chopped
Fresh avocado
Grated local Beehive cheese
Sprouted tortillas
Tofu sour cream (I'll post this recipe)
*optional- enchilada sauce (homemade, from the store or your favorite Mexican restaurant)

Parmesan, Arugula Cottage Cheese Dip

2011-03-20T17:17:00.000-07:00

This recipe was inspired by one I saw in Sunset Magazine during the holidays. I thought it would still appeal to having a rich dairy dip but be a little more balanced, due to the fact that it is made from cottage cheese and not sour cream and cream cheese. It's great for a dip or a great topping for a baked organic russet potato (this is how Billy and I enjoyed it yesterday for lunch). Try it out for your next get together. Enjoy!

-Parmesan, Arugula Cottage Cheese Dip-

16 oz organic cultured cottage cheese (I use low fat)
5 oz baby arugula or baby spinach (I use a combo of both)
1/4 c. grated Parmesan cheese
2 garlic cloves, chopped
1 lemon, juiced and zested
salt and pepper

1. Place the contents of the cottage cheese tub in the food processor, season with a little salt and pepper. (If you like pepper, use a little extra) Pulse a few times to smooth out just a bit.
2. Lightly saute the arugula or spinach in a little oil over medium heat. Add the garlic and saute just until the greens start to wilt, but are still green.
3. Add the greens and garlic to the food processor along with the lemon juice and zest. Pulse enough to mix well together.
4. Add the grated Parmesan cheese and pulse again to mix in. Taste to check salt and pepper, add more if needed.
5. Scoop into a bowl and refrigerator for a few hours, serve when ready.

Feeling Green Salad

2011-03-20T16:55:00.000-07:00

We eat alot of dark greens at our house, kale, collards, spinach, and arugula. So yesterday with lunch I wanted something a little lighter in the green department, so I was glad to find some bright crisp greens (butter lettuce, red leaf lettuce, sprouts, celery) in the fridge to whip up this salad for Billy and me. Light and bright and perfect for spring weather.

-Feeling Green Salad- Serves 2

4 c. butter lettuce and red leaf lettuce, chopped
1/2 cucumber, peeled, seeded and diced
1/2 c. sprouts, micro greens, alfalfa, broccoli
1/2 avocado, sliced or diced
1/4 c. leafy celery, chopped

-Dressing-

3 T. apple cider vinegar
2 T. olive oil
1 T. Dijon mustard
2 t. agave
salt and pepper
Bragg's seasoning (optional)

1. Divide the salad fixings between to bowls. Season with a little salt and pepper.
2. Whisk the apple cider vinegar and olive oil together in a bowl, then whisk the rest of the ingredients in with the olive oil/vinegar mixture. Season with salt and pepper.
3. Dress the salad with the dressing and serve. Enjoy!

Weekend Roundup

2011-03-07T09:23:00.000-08:00

I think that the people around me are sometimes overwhelmed with how much I cook, and worry that for them in their lives it just seems unattainable. Not the case! It certainly goes in peaks and valley's for me, at times I have more time on the weekend and at times I have more time during the week. Whatever the case is I just dip into the reserves, whether that is leftover soup in the freezer or making something like Marinara Sauce for a meal during the week. This weekend I had Saturday to be in my kitchen, Billy was off helping Big Mike ALL DAY. In anticipation for their arrival, I just kept on playing in my favorite room in the house. Wait till you see what I was up to, Enjoy!

It all started Friday night-
Dinner: Roasted Spaghetti Squash w/ Vodka Sauce (Vodka Sauce is on my blog) to be honest I had some leftover Vodka Sauce but I just didn't think it was fresh enough to eat, so I made a quick version of the Vodka Sauce- minus the bacon and vodka and I added mushrooms.

Saturday-
Breakfast: Hot Cereal w/ 'Sausage' and Kale (both recipes are on the blog)
Lunch: The Soup (on the blog) just the broth and soba noodles
Dinner: Leftover Tortilla Soup, out of the freezer (on the blog) this was a last minute fix, I'll explain later!

Just because: Homemade Vegetable Stock, here's the deal I probably make this once a month. It's a great way to use whatever is leftover at the end of the week. Celery, carrots, onions, garlic, stalks of kale, stems of broccoli, greens, sweet potatoes or regular potatoes, peppercorns, always a piece of kombu. Throw all your leftover scraps and veggies into a huge pot, add a gallon of water, bring to a boil. Boil for about 2-3 hours, let cool, strain, divide into freezer bags and VIOLA! you have your own stock for the month to come.

Snacks: Vegan Chocolate Pudding (on the blog)
Herbed Vegan Crackers (on the blog)
Muesli Scones, find at Elana's Pantry.com (these are going in our lunch bag this week)

What I was going to take to a party Saturday night...we didn't make it. Family stuff! Thank goodness for frozen Tortilla soup-
Homemade Guacamole, fresh avocado's, lots of lime, salt, garlic salt, onion powder, DELISH!
Jar of my Homemade Canned Salsa, blended
Laurie's Buffalo Tortilla Chips, local company

For dinner during the week- Marinara Sauce, I'm going to use this for Lasagna Rolls for dinner Monday and Tuesday night.

Sunday-
Breakfast: Gingerbread Waffles (on the blog)
Lunch: out with family
Dinner: No dinner, to full from breakfast and lunch ;0)

For our protein shakes: Homemade Almond Milk (on th blog)

PHEW! I'm tired! Thank goodness I have some recipes to carry us for the week.

Fabio's Lazy Tuna- Cosmo Hippie Chef Alert!

2011-02-20T14:13:00.000-08:00

I didn't realize until this morning that this dish is like a one dish fish cake! Fish cakes are like crab cakes that have potatoes in them, and probably the reason this is called Fabio's Lazy Tuna is because you make it in one big dish instead of individuals cakes. Maybe I shouldn't be drinking Dirty Martini's when I'm eating dinner, these things would come to me sooner.

Anyways this dish comes from one of my favorite shows on the Cooking Channel, David Rocco. David and his wife live in Florence, Italy and sometimes he's at home cooking or sometimes they are out road tripping and he'll make a dish the is special to that region. I saw him make this this twice and thought it looked interesting, and it is.

I think this dish would be a great to entertain with, it's easy, fresh, lighter than a traditional fish cake, delicious and something new and fun. I hope you'll try it. Enjoy!

-Fabio's Lazy Tuna-

6 potatoes, boiled, peeled and finely chopped (mine were organic, local cal whites, similar to russets)

3 cloves garlic, finely minced

1 T. chili peppers (I used dried)

bunch fresh Italian parsley, chopped (I used about 1/2 c.)

salt and freshly ground pepper

1 1/2c. olive oil

1 T. fennel seed, crushed (I used my mortar and pesol)

2 T. lemon rinds or zest

bunch of basil, torn (I know basil is not in season but I was able to find organic basil at the store)

8 peeled plum tomatoes, coarsely chopped (I used my own canned tomatoes, but I used a little less because I added 1/4 c. roasted red bell peppers as well)

1 1/2 lb. fresh tuna, thinly sliced (Lucky for me my buddy Dave owns a sushi restaurant- Sushi Groove, so I was able to get a pound of fresh ahi from him. But you can just hit up your favorite fish shop)

1 1/2 c. bread crumbs (I used a baguette that was leftover, I pulsed it into crumbs in the food processor and then toasted it for a minute in the oven to make them extra dry)

1. Preheat the oven to 400 degrees.

2. In a large bowl, add potatoes, garlic, chili peppers, half the parsley, salt, pepper to taste. Add 3/4 c. olive oil and mix well. Spread the potato mixture on an ovenproof pan, packing the mixture so it serves as a solid bed for the tuna.

3. Spread half of the fennel seeds, lemon rinds, basil and pieces of the plum tomatoes sparingly (roasted bell peppers ,if using) on top of the potato mixture.

4. Add the tuna slices on top covering the baking dish.

5. Spread the remainder of the fennel seeds, lemon rinds, plum tomatoes (bell pepper, if using)

and the rest of the parsley on top of the tuna.

6. Generously sprinkle the bread crumbs, and drizzle the remaining olive oil on the top.

7. Bake in the oven for 10-15 minutes. (Depending on how well you like your tuna) Serve!

Tomato Vinaigrette

2011-02-19T15:48:00.000-08:00

This is one of my go to dressings for salad, marinates or whatever you want. It's great when your craving tomatoes in the winter, you can use organic tomato sauce or your own canned tomatoes, pureed and strained. It's easy, throw all the ingredients into a jar and shake. Enjoy!

-Tomato Vinaigrette-

1/4 c. fresh lemon juice

1/4 c. balsamic vinegar

1/2 c. olive oil

1/4 t. dry thyme, basil, oregano

1/2 t. garlic salt

1/2 t. salt

1/4 t. onion powder

1/4 t. fresh ground pepper

1/4 c. tomato sauce

*optional- fresh chopped garlic

1. Pour all the ingredients into a jar with tight fitting lid. Place the lid on the jar and shake all the ingredients together until well blended.

2. Refrigerate for at least one hour. Ready to use!

In the summer when fresh herbs are available you could swap them for the dry herbs.

P.S. I use my mortar and pesol to grind all the herbs, salt and pepper and onion powder together before adding them to the other ingredients.

Peanut Butter Cheesecake- For My Love

2011-02-12T16:31:00.000-08:00

Everyone knows how spoiled my husband (Billy) is when it comes to the food department at our house. I take full responsibility for the monster he has become, but all the cooking I do for him is out of pure love. I warned him when we started dating that I was a handful, but I also said I would be worth every bit of it. Cooking for him is my way of saying I love you, I cherish you and thanks for putting up with me. I think he would agree it's a perfect trade off. When Valentine's rolls around I usually make him something naughty, this recipe definitely doesn't fall under our eating for health plan but Valentine's is about showering those whom we love with a little extra love. So honey, this ones for you. ENJOY!

-PEANUT BUTTER CHEESECAKE-

*base:
1/2 (14 oz) box graham crackers (2c.)
1/2 c. salted peanuts (I used macadamia nuts because I have a surplus of them)
1/2 c. bittersweet chocolate chips (I used semi-sweet vegan choc chips)
4 T. soft unsalted butter

*filling:
2 (8oz) bars cream cheese
3 eggs
3 egg yolks
1 c. superfine sugar (I used sucant)
1/2 c. sour cream
1 c. creamy peanut butter

*topping:
1 c. sour cream
1 c. milk chocolate chips (I used the semi-sweet vegan chocolate chips)
2 T. light brown sugar (I used sucant)

9-inch spring form pan

Cook's Note: All of the ingredients should be room temp. before you start.

1. Preheat the oven to 325.
2. Process the crackers, nuts, chocolate and butter in a food processor. Once it comes together in a clump, turn it into a spring form pan and press into the bottom and up the sides to make a crunchy crust. Put it in the refrigerator while you make the filling.
3. Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture. Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. (Iactually cooked mine for only 45 min.) The top should feel set and dry.
4. Take cheesecake out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the sugar in a small saucepan over low heat. Gently whisk to blend in the chocolate as it melts, then take pan off the heat.
5. Spoon and spread the topping vety gently over the top of the cheesecake, being careful to not break the surface. Put back in the oven for a final 10 minutes.
6. Remove the cake from the oven and cool completely. Slice and serve.

**This recipe comes from Nigella Kitchen by Nigella Lawson. As seen on Cooking Channel

Cranberry Relish

2011-02-07T17:20:00.000-08:00

I was introduced to this delicious recipe at a recent book club meeting from my fellow Slow Food Utah book club buddy Kate Holbrook. I asked her permission to share the recipe with all of you and she told me she got the recipe from a friend- who got it from a friend. Isn't that the way it always go?! Let me tell you that this dish was a big hit, and the fact that it is easy makes it even better.

It is very hard to find fresh cranberries at the market this time of the year, probably because they are in season during the holidays. Normally I would not do a recipe like this with produce that is out of season but I was able to find frozen cranberries at the market. I feel good about buying these because they come from a Sustainable Farm in Oregon called Stahlbush Island Farms. These cranberries are flash frozen, so they are super fresh and there is nothing added to them- just cranberries! This company also uses their remaining fruit and vegetables material to produce green energy, naturally chic. Enjoy!

-Cranberry Relish-

10-12oz fresh cranberries

1 green onion, chopped (I forgot this time to get green onions, so I used 1/4 chopped purple onion)

1 medium jalapeno, chopped (seeded for those who can't handle the heat)

3/4 c. sugar (I use sucant*)

1-2 T. cilantro leaves (I actually used more)

1/4 tsp. cumin (I used 1/2 tsp)

pinch of salt

block of cream cheese, or log of goat cheese

1. Blend all the ingredients (except the cheese) in a food processor until blended, but still chunky. Refrigerate for a few hours or overnight.

2. Serve over cheese of your choice with a fresh sliced baguette or crackers.

*Sucant- Minimally processed sugar made by pressing the juice from the cane, clarifying, filtering and evaporating it, then crystallizing the resulting sugar. Sucant retains many of the minerals, vitamins and trace elements found in sugar cane.

Pasta Alla Friends- Friday Night Hangout

2011-01-29T17:35:00.000-08:00

We try and get together with our friends as often as we can, due to the fact that all our friends have kids this can sometimes be a challenge. But lucky for us we could all make it work this weekend. We all bring a dish and a libation of choice and the rest is history. I know these little get togethers really restore all our spirits after a long week. The dishes don't have to be complex, so is the case in the pasta I brought. I really just made this up on the fly, I looked to see what I had on hand and all I had to buy was some whole wheat pasta. Good luck and I hope you Enjoy!

-Pasta All Friends-

1 lb. whole wheat spaghetti (cooked according to the directions)

1/2 c. pistachio's (shelled and toasted)*

1/2 c. pine nut's (shelled and toasted)*

3 lemons, zested and reserve the juice

1/4 c. parsley leaves

1/2 c. olive oil

1 1/2 c. cheese (I used Peccirino and Parmigiana)

salt and pepper

*to toast nuts put them in a dry saute pan over medium heat just until they start to release there oils, you'll be able to smell them become toasty. Shake pan occasionally, be careful not to burn.

1. Cook pasta according to the directions. Be sure to salt the boiling water.

2. After you have toasted the nuts, place them in the food processor with the lemon zest, pepper and parsley, pulse down to a fine grind. Use your best judgement on the size of the pulsed nuts.

3. Mix the olive oil and reserved lemon juice, whisk together. Season with salt and pepper.

4. When the pasta is done cooking drain and place back into the pot you boiled it in. Drizzle in the lemon and olive oil mixture, the nut mixture and the cheese. Using tongs toss all together and coat all the pasta.

5. Pour into a big bowl and garnish with any leftover cheese or parsley.

I liked the idea of this dish because we are getting whole grains from the pasta, good fats from the nuts and olive oil, and using fresh herbs and lemon bring a fresh flavor and take your taste buds for a ride. Parsley has a number of healing properties such as strengthening the liver, kidneys and the bladder. It's also a immune enhancer and helps support the nervous system.

How cool is that? Food should always taste amazing but also be nutritional dense, using whole foods will ensure this.

Kale! It's on sale at Whole Foods... Hurry Run!

2011-01-17T19:41:00.000-08:00

I wanted to make a quick mention of this because Kale is a highly nutritious green vegetable. It's loaded with vitamins and minerals and when cooked right totally delicious. This would be a great time to try out a couple of my earlier recipes- Sausage and Kale and Kale Chips. Kale can be added to soups and can be juiced with other fruits or vegetables. So hurry, run to the store and pick some up today. Let me know what you think.

Pasta all Vodka- Rockstar Status!

2011-01-17T18:43:00.000-08:00

This recipe will make you look like a rock star in the kitchen. This is one of those recipe that I pull out when I want to blow someones socks off. My friend Kim laughs when I say "I swear it's easy" when it comes to a recipe, but I SWEAR IT'S EASY!!! I wish I could give credit where credit is due but all I can tell you is our old friend Alan Daly gave me this recipe and I love it. This is a great dish to try out on your in-laws, a new love, and old love or maybe just for your friends. Enjoy!

-Pasta alla Vodka-
3 T. olive oil
4 garlic cloves, thickly sliced
1 onion, chopped (this is not in the recipe but I like it)
1/2 c. chopped bacon, go for the meaty parts (I use prosciutto de parma)
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
1 T. chopped fresh rosemary
1 1/2 T. chopped fresh sage
1/2 c. vodka
1 1/2 c. tomato sauce
1 1/2 c. chicken stock
1 lbs pasta
Parmigiano Reggiano Cheese

1. Heat the oil in a large saute pan set on medium heat until sizzling, about 2 minutes.
2. Saute garlic, onion, bacon or prosciutto, salt, pepper, red pepper flakes, rosemary and sage for 2-3 minutes, until the bacon is beginning to brown.
3. Turn off heat, stir in vodka, turn heat back on and scrape up any brown bits that have accumulated on the bottom of the pan. Cook for 2-3 minutes.
4. Add the tomato sauce and chicken stock, stirring well.
5. Bring to a boil, reduce the heat to medium low and cook, uncovered for 30-40 minutes, stirring occasionally.
6. Cook pasta according to the directions, once the pasta is finished pour the finished sauce over the pasta and cook, stirring over medium heat for 3 minutes.
7. Sprinkle cheese over the pasta and mix well.

DIY- Herbed Crackers (Vegan and Gluten Free)

2011-01-17T15:57:00.000-08:00

I wish I could take credit for this recipe but I can't, this one belongs to Elana's Pantry. I have made these crackers more times than I can count, they are easy, taste fantastic and are probably not like any other cracker you've had. They are great with soup or with your favorite dip. I recently made these for my mom to go with this yummy, warm, spicy roasted squash soup after her last chemo treatment (YEAH!). This was a perfect combination because I wanted something delicious and comforting, but good for her. Did I mention these crackers are high in protein due to the fact that they are made with almond meal. Enjoy!

-Herbed Crackers-

2 c. almond meal (the last time I bought almond meal I bought it at Cali's Market, but I've also seen it in the bulk section at Whole Foods)

3/4 tsp. real salt, or Celtic salt

2 T. Herbs de Provence (I use Bragg's Organic Sprinkle)

1 T. olive oil

2 T. water

1. Preheat the oven to 350.

2. Mix all the dry ingredients together first. Then add the olive oil and water, mix again well.

3. Using a parchment lined baking dish (8x8 or 9x9 in size) pour the mixture into baking dish. Press the mixture into the bottom of baking dish, making sure to even out the mixture. Make sure the mixture is pressed down firmly and evenly.

4. Bake for 10-15 minutes or until the top of crackers mixture is browned a little.

5. Take out of the oven and let cool 20 minutes. Then cut the crackers, I get 16 crackers out of my batch.

DIY Recipe- Homemade Pizza Sauce

2011-01-17T15:23:00.000-08:00

We love making homemade pizza at our house, especially in the summer out on the grill. So now that it's cold and miserable outside we had to come up with a plan B. Lucky for me Big Mike (my mom's fiance) gave us a pizza stone, so decided to try it out Saturday night. I had the pizza dough, mushrooms, kale, cheese, vegan sausage, but no sauce. Here's what I came up with. P.S. I joke that if my husband approves it must be good, he's very picky about his sauce.

Good luck and Enjoy!

-Pizza Sauce-

1 T. olive oil

1 onion, chopped

3 garlic cloves, minced

2 c. pureed tomatoes (I used my canned tomatoes, and strained them through a fine mesh strainer to remove any seeds)

1/4 c. ketchup

1/4 tsp oregano, basil, sugar

salt and pepper

1. Start by sauteing the onion and garlic in olive oil in a sauce pan over medium heat. Saute until the onions are soft. Season with salt and pepper.

2. Add all the other ingredients and simmer the sauce until it thickens, maybe 20 minutes. Taste the sauce to see if you need to add more salt and pepper.

3. Use on your next homemade pizza.

Leftovers- Turkey Noodle Soup Ya'll- It's what for lunch

2010-11-29T13:23:00.000-08:00

I apologize for the funny turkey picture, my camera is on the fritz and I haven't decided on a replacement yet.

We are all so thankful for the bounty of leftovers that Thanksgiving brings, but then you look in the fridge and say "what am I going to do with all that turkey?". Well try this turkey noodle soup that I found on my Whole Foods app. It's a great way to use the leftover turkey as well as any leftover carrots, celery and greens. And if your lucky like me you can use some homemade turkey broth too. Enjoy!

-Turkey Noodle Soup- Serves 4

1 T. olive oil
2 cloves garlic, chopped
1 yellow onion, chopped
2 t. chopped fresh thyme
3 1/2 - 4 c. low sodium chicken broth (I used 4 c. turkey broth and 2 c. water)
2 c. baby spinach (I used 2 c. chopped kale)
2 c. chopped turkey
6 oz. wide egg noodles
1 15oz can cannellini beans, drained (I used 1 1/2 c. fresh cooked great northern beans)
1 14oz can sliced carrots, drained (I used 3 medium fresh carrots, chopped)
1/2 celery, chopped (not on recipe, but wanted to add some)

1.Heat oil in a large pot over medium heat. Add garlic and onions and cook for 3 minutes. Add carrots and celery and cook another 5-7 minutes, until slightly softened.
2. Add thyme and stir to blend. Add broth, spinach, turkey, noodles, beans, and salt and pepper and stir well.
3. Bring to a boil, reduce heat cover and simmer about 15 minutes, or until noodles are tender.
4. Ladle into bowls and serve hot.

Leftovers- Sausage Stuffing

2010-11-28T12:41:00.000-08:00

This is a picture of my sweet husband Bill holding a huge beautiful bunch of kale at this years Farmer's Market. He'll kill me for putting this picture on the blog but I did so because this post is about one of his favorite dishes "sausage" and kale, I usually make this dish for breakfast on the weekends. When I first posted that recipe he told me that I should make mention of it at least once a month because he thinks that if you try this dish you'll become a kale loving convert like him. So this morning while making a winter fruit salad for breakfast I had planned on making the "sausage" and kale dish as well, I looked in the fridge and realized my mother-in-law Pauline had left us some of her sausage stuffing from our Thanksgiving meal we shared on Friday. I tossed that in with the regular recipe I use for the "sausage" and kale and it was wonderful! It was extra savory and made this staple dish something a little more special. Toss some of your leftover stuffing in with some hearty winter greens (kale, collards, watercress, spinach and arugula) and you have a fun new side dish for any time of day.

Kale and Sausage Recipe (posted March 5, 2010)
Leftover Stuffing
olive oil
salt and pepper
lemon

1. Start with the sausage and kale recipe, follow the directions. Just before you start to add the kale add your leftover stuffing to the pan.
2. Follow the directions form the sausage and kale recipe until the end. Don't forget to add a squeeze of lemon juice and a drizzle of olive oil.

Gravy (Psst... It's vegan and it's delicious)

2010-11-15T17:15:00.000-08:00

When I was a kid and didn't feel good I would request mashed potatoes and gravy, they were the ultimate comfort food for me. Even now that I'm a 'grown-up' I still want this when I need a bowl of comfort. This weekend was one of those times. I ran across this recipe for mushroom gravy a while ago and I make it all the time, it's super savory and a great alternative if you don't eat meat but want a full flavored gravy. I hope you love it as much as me and maybe it will help with your Thanksgiving meal. I found this on Eating Well.com.

-Portobello Gravy- 2 c. chunky gravy or 1 c. smooth gravy, serves 8

1 T. olive oil
1 medium onion, finely chopped
2 garlic cloves (I use more), minced
1 1/2 c. chopped cleaned portobello mushrooms (I use baby bellos or baby shitakes)
2 1/4 c. vegetable broth (I use homemade broth)
3 T. tamari or reduced sodium soy sauce (I use liquid amino's)
1/4 t. dried thyme leaves
1/8 t. crumbled dried sage (I use fresh sometimes)
1 T. cornstarch
2 T. water
freshly ground pepper

1. Heat oil over medium heat. Add onion and garlic, cook, stirring often, until softened about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
2. Add broth, tamari or soy sauce, thyme and sage, simmer 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often until slightly thickened, about 10 minutes more. Season with pepper.
- If you prefer a smooth gravy, pass it through a fine sieve, discard the solids (I use a hand held blender and blend the gravy until smooth and discard nothing). Serve hot. ENJOY!

What's for Lunch? Lentil Stew

2010-11-15T15:28:00.000-08:00

When it comes to making lunch I start by taking inventory of my kitchen. I always have lentils in my pantry as well as most the vegetables that are in this soup, carrots, celery, onions, garlic and potatoes. I also try to find a recipe that can be made in a big batch and can be portioned out for the entire week, this Lentil Stew is perfect! One thing I love about the fall and winter is being able to make big pots of soup, remember to make extra and freeze it for later. This recipe comes from one of my favorite cookbooks 'The Kind Diet' by Alicia Silverstone.

-Lentil Stew- Makes 6 servings

1/2 t. garlic powder

1/2 t. paprika

1/2 t. sea salt

1/4 t. ground cumin

1/4 t. dried oregano

1/2 t. dried basil

2 T. olive oil

2 garlic cloves, minced

2 lrg onions, diced

2 celery stalks, diced

1 carrot, diced

1 potato, cut into chunks

1/4 c. shoyu (soy sauce, I used liquid amino's)

5 c. vegetable broth (I used my own homemade broth)

3 tomatoes, cored and cut into chunks

1 1/2 c. brown lentils

1. Combine the garlic powder, paprika, salt, cumin, oregano, and basil in a small bowl. Heat the oil in a large soup pot (you'll be adding a lot of liquid later, so make sure it's a big pot) over medium heat, and add garlic, onion, celery, carrot, and potato. Stir in half the spice mixture and the shoyu. Cook, stirring frequently for 7-10 minutes or until the onions are tender.

2. Add 5 cups of water (I only added 2 c), the broth, tomatoes and lentils. (I soaked my lentils overnight, drain and then add to soup) Bring to a boil over high heat, then reduce the heat and simmer with the lid askew for 30 minutes. Add the remaining spice mixture, and cook for 20 minutes longer or until the lentils are soft. Serve warm or portion out into containers for lunch. ENJOY!

Gingerbread Waffles...Yum-O

2010-11-08T16:35:00.000-08:00

I have this box labeled 'Random and Important' and in this box contains recipes I love, don't want to loose and that remind me of the past. I know most of these recipes by the paper, recipe card, or old envelope they are written on, so is the case with this recipe for gingerbread waffles. It's a small blue piece of lined paper, no instructions and just the ingredients. Funny.

This make me shake my head, and laugh out loud recipe has been in my recipe box for a long time. I have this reaction to this recipe because they remind me our old apartment that we lived in before we bought our house. And about the over the top way we like to eat these waffles (I'll explain later). They are warm, smell like home, and taste like fall. Topped with banana's, nuts and a drizzle of warm agave or real maple syrup they are a fun way to mix up what's for brunch on Sunday.

-Gingerbread Waffles- Makes 12 waffles (can be cut in half, that's what I do)

3c. flour (I used 3/4c. whole wheat pastry flour, 3/4c. buttermilk waffle mix, 1/2c. wheat germ,1c. cornmeal. I had to get creative okay?!)
4 t. baking soda
2 t. cinnamon
2 t. ground ginger
1/2 t. nutmeg
1/2 t. salt
4 lrg. eggs
1 c. pumpkin puree (I use fresh pumpkin I roasted myself, I had some left over from a pumpkin pie I made the day before. This was a great way to use up the leftovers)
1 1/4 c. milk (I used coconut milk, NOT CANNED)
1/2 c. molasses
butter, or oil of choice (I use earth balance butter, but it just came to me to try coconut oil next time. Great idea!)

1. Mix the dry ingredients in a bowl. (I like to sift my dry ingredients)
2. Mix the wet ingredients in another bowl.
3. Slowly add the dry to the wet a little at a time whisking all the ingredients together as you go. 4. Heat your waffle iron and add a LITTLE butter or oil to the iron. Using a 1/3c. measuring cup ladle the mixture onto the iron, close and let cook until done. Continue with the rest of the batter until gone. Place the cooked waffles in a 200 degree oven to keep warm until you are ready to eat.

-Regular Toppings-
Banana's, Nuts (walnuts, almonds, pecans), warm Agave or real Maple Syrup

-Naughty Toppings-
Parmigiana Regiano Cheese (Parmesan cheese), Crispy Prosciutto (crisp up in the oven at 400 degrees for 10-15 min turning once while cooking), Banana's, Nuts, and Agave or Real Maple Syrup. ALL of these go on one waffle, that's what makes it naughty. I know what your thinking, that all these ingredients together is crazy! But I'll tell you what it's a flavor extravaganza for your taste buds. Just try it. ENJOY!

P.S. I think this is a Rachael Ray recipe, hence the Yum-o in the heading.

Health Benefits of Beans/Legumes

2010-11-08T15:32:00.000-08:00

Legumes offer a huge bang for your bite. Their benefits make them a highly sought after non animal source of protein as well as an excellent source of complex carbohydrates and fiber.

- A few benefits -
1. They are a rich source of cholesterol-lowering fiber. The high fiber content helps prevent blood sugar levels from rising to rapidly after a meal, making them an especially good choice for individuals with diabetes, insulin resistance, or hypoglycemia.
2. They have a significant amount of antioxidants, folic acid, vitamin B6, and magnesium.
3. Red kidney beans are rated the highest, just ahead of blueberries.
4. Beans are also protective against cancer. Researchers found that beans significantly reduced frequency of breast cancer in the woman who had a higher intake of common beans or lentils. Eating beans or lentils two or more times per week was associated with a 24 percent reduced risk of breast cancer according to a study by the Nurses' Health Study II.

- How to eat-
1. Make a three bean salad
2. Make into a dip for veggies
3. Make bean and rice burritos like me!
4. Add to soups and salads

Pinto Beans- Cosmo Hippie Chef Alert!

2010-11-08T14:17:00.000-08:00

I wanted to make something yummy and fun on Saturday for the U of U vs. TCU game, it was a beautiful fall day and I had the time to put in the extra effort it takes to make homemade beans. I have been trying hard to make homemade beans a habit in my kitchen. It takes a little extra planning but the bonus is bulk beans are cheaper than the canned ones, and when you make your own there is always extra so you can freeze them for later use, AWESOME.
Well, my efforts were a huge success my husband and his buddy Charlie loved them, we made bean and wild rice burritos for the game. A few toppings like guacamole, greens, tomato's, onions, sour cream and salsa and you have the best Mexican in town! And now we have extras for another dinner this week. I hope you'll try them.

-Refried Pinto Beans with Chiles- Serves 6 (This recipe comes from of my favorite cookbooks 'Clean Food' by Terry Walters)

3 garlic cloves
1 onion, diced
2 T. grapeseed oil
4 c. cooked pinto beans
2- 4oz cans chopped green chiles (I only used one)
1 t. chili powder
1 t. cumin
1/2 t. sea salt
2 T. lime juice

1. In a saute pan or Dutch oven over medium heat, saute garlic and onion in oil until soft (about 3 min). Add beans and remaining ingredients and saute another 3-4 min. With the back of the spoon smash the beans to your desired consistency. Remove from heat and serve.
* okay little side note: I made my pinto beans fresh before I made this recipe so I reserved 1c. of the bean cooking liquid. I added this and 1/2c. water to the beans along with 2 T. olive oil and use my hand held blender and blended until smooth. I like my beans more on the creamy side.

- Legumes, Beans - Basic Cooking Instructions
1 c. dried beans of choice (yields 2 1/4c. cooked beans)
water
Thumb-size piece kombu (Sea vegetable that is used to infuse foods with highly alkalizing minerals, iodine and iron. Also known for it's ability to tenderize legumes and reduce their gaseous properties.)
Pinch of salt

1. Sort through dry legumes and remove any dirt chunks and pebbles.
2. Place legumes in pot with 3 c. water and soak overnight.
3. Drain, rinse, and return to pot with 3 c. fresh water.
4. Cover pot, bring to boil, skim off foam and reduce heat and simmer. Add kombu and salt.
5. Cover and cook until beans are tender (anywhere from 50 min- just over an hour). Test by removing a bean and squeeze between fingers.
6. Drain remaining liquid and store cooked legumes in a airtight container in the refrigerator or freezer.

Holy Crap! (sorry mom about the word crap) I'm Done!

2010-10-28T18:40:00.000-07:00

I just finished and emailed off the biggest project of my life to date, my Final Presentaion for Holistic Nutrition School. WOW. Some time to rest, and then I'll be back to my blog.

I'm Still Here!

2010-10-23T12:33:00.000-07:00

I can't believe how long since my last post. I apologize to those of you who follow my blog and look to my blog for ideas. It is my intention that my blog be helpful and useful in the area of food and nutrition. Don't give up on my blog. I am knee deep in my final presentation for Holistic Nutrition School and have had a incredibly busy stressful summer (you may have read my SUPER FOODS, FOOD IS SUPER post in July). I'M STILL HERE!

My deadline is next week for my final and then I can get back to filling my blog with some new recipes and nutrition tid bits I've learn along the way in school. Thanks for all your support and I hope you all are doing well and eating super!

See you soon, B

Broccoli in the Tabbouleh? Crazy!

2010-08-23T14:35:00.001-07:00

This week at the Farmer's Market one of my favorite farmers, Tom (pictured below in the Farmer's Market pics) said that this might be the last week he would have broccoli. Well broccoli really wasn't on my list this week but I couldn't pass up fresh broccoli or Tom, knowing full well he probably had a special bag of broccoli just for me. So lucky for me I was going to make Tabbouleh for this weeks lunches. I did this trick a few weeks back when I made this dish for my two girlfriends Sadie and Alisa after they had just had their babies, it's a fresh dish that can be made ahead and know one would ever know there was broccoli in it, sneaky I know. But if you eat out of my kitchen you should know I'm always hiding extras in the food.
I take the broccoli, cut away the stems, take the florets and put them into the food processor and pulse it down until it's about the size of the Bulgar wheat. I don't cook the broccoli, I kind of like different textures in my food and thought it was a great way to add something raw to the Tabbouleh, as well as hide vegetables in my husbands lunch.
So when you get to the part in the recipe when the Bulgar has had time to soak up the water, lemon and olive oil, add the chopped broccoli along with the fresh herbs and mix. I hope this trick works at your house. Enjoy!

P.S. The original Tabbouleh dish was posted 07/01/09.

White Bean Salad- Farmers Market Inspired

2010-08-15T10:30:00.000-07:00

So sometimes I need a quick fresh dish that I can whip up in minutes after work. It's usually late so it needs to be healthy and light, this white bean salad is a great choice. You can serve it with a large green salad or with a side of wild salmon or free range chicken. It would also be great for a picnic because it won't go bad in the heat.

-White Bean salad- Serves 2
1 can organic great northern beans, drained and rinsed
1/4 c. onion, chopped- FM
2 cloves garlic, minced- FM
1/2 pint small tomatoes, cut in half- FM
1/2 cucumber, peeled and diced - FM
handful basil, torn into salad- FM
handful parsley, torn into salad- FM
2 T. olive oil, 2 T. red wine vinegar
salt and pepper
1. Toss all the ingredients in a large bowl and dress with olive oil, vinegar and salt and pepper.
2. Serve as soon as possible either alone or as a side.

Remember that you can change up the proportions and make this dish your own, I guarantee I wasn't the first to think this up. I am however going to double this and pack it for my lunch this week, and for Billy I'm going to use garbanzo beans for his lunch version of this dish. ENJOY!

The Leland Plamer- A Summer Cocktail

2010-08-09T21:01:00.000-07:00

I was so glad when I found this recipe! I wanted a fun summery drink, and this fits the bill. I ran across this recipe in Bon Appetit magazine one day at the salon, my client Cindy and I are always talking about food and like to browse this magazine while her color is processing. This recipe appealed to me because it called for Limoncello which is a Italian liquor and for some reason I happen to have a surplus of, yeah for me! This recipe is easy, refreshing and was a huge hit at the unvailing of my mom and big Mike's new patio. Even Mike's tough guy buddy Fred loved it and he drinks nothing but beer. Try it soon while we still have some summer left.
http://www.bonappetit.com/recipes/2010/06/the_ leland_ palmer

P.S. I use fresh honey from the Farmer's Market, and the Jasmine tea I found at Whole Foods. Enjoy.

SUPER FOOD- Food is Super!

2010-08-09T20:31:00.001-07:00

Wow times flies when your having fun or not having much fun at all. This year has certainly been a little of both at are house, July was the topper on that cake of life. We celebrated two holidays (The 4th of July, and Pioneer Day (it's a Utah thing). We celebrated the arrival of new new babies, not our own of course! (Mr. Jude and Miss Adelae). We mourned the death of two sweet animals, (Jude, and Simba). And the biggest shock to our systems was finding out my mom is battling breast cancer. All the while just living, working, going to school and trying to carve out some quiet moments with my love.
Food for me is medicine, more than ever this year when life has challenged me I've challenged myself right back with making smart healthy choices when it comes to what I put in my body. So no matter what I make sure I fill myself up on the foods that will help get me through, kale, collards, garlic, ginger, my green drink, beans, whole grains, fresh local fruit, and of course a cocktail. Be kind to yourself so that you may be kind to those around you, all of us have full heaping plates. Let's make sure there full of the the super foods our bodies crave and need to function so that we can be super heroes in this wonderful bitter but sweet world. Food is Super!

Vegetable Curry... and a lesson in cooking

2010-06-21T17:14:00.001-07:00

I love curry, love. My husband...not so much (talking about the curry). So sometimes I'll treat myself to lunch and have curry by myself. Recently I was watching Giada DeLaurentiis on the Food Network and she was making Thai food for her husband and Vegetable Curry was on the menu. I thought awesome, if Giada whom is a Italian girl/chef can make curry for her husband maybe this Italian cosmo hippie chef (me) may have found a curry recipe to make for my husband. So it goes that a couple days ahead of time I'm prepping Billy that I want him to have a open mind, all the other things that I have made him that he thought he wouldn't like he ended up liking, go figure. So it was the opening day for Farmer's Market. It was cold and rainy and perfect for something warm like curry. I made the curry and was so excited, and guess what? Billy liked the it, but for me not so much. What happened you ask? I'm not really sure, but if you've had curry you know a good curry. This was a great easy recipe and it got my husband to have an open mind to curry. When ever I made something awesome my husband will say "babe this is so good, what did you put in this?" and my reply is always "I put my finger in it!", so maybe I forgot to stick my finger in it. Next time.

Lesson: When your new to cooking or an old pro sometimes you make a dish and it just doesn't turn out. If I make a dish that doesn't turn out, I'm bummed. But that's the motivation to try again. So don't give up and keep trying those recipes, practice makes us better.

Carrot Cake Cupcakes

2010-06-21T17:00:00.000-07:00

I follow the blog Elana's Pantry, I like to browse through her recipes from time to time and came across this one for Carrot Cake Muffins. The kicker is that Elana's blog is a gluten free blog, so these little gems are made with almond flour which is very high in protein and a great alternative to flour. They were easy which I love about her treat recipes. Anyways these were delicious and fast to make. Instead of writing out the recipe I'm going to direct you to her blog @ http://elanaspantry.com and search for Carrot Cake Cupcakes. Enjoy!

Broccoli Romaine Salad

2010-06-21T16:29:00.000-07:00

This recipe is one that my husband request all the time, I came up with it a few summers ago and it makes a great lunch. Sometimes I add shrimp to it, but you could also make this into a dinner item and add grilled chicken or grilled fish.

-Salad- serves 6 lunch containers or a large side dish for dinner or a get together

1 head of red or green leaf romaine lettuce, rinsed and chopped

1 bunch of red or green kale, stemmed, rinsed and chopped

2 c. broccoli

2 c. whole wheat pasta shells

1 c. sliced almonds

*grated Parmesan, optional

-Dressing-

1 head of roasted garlic (bake a whole bulb of garlic with the top cut off drizzled with a little olive oil and some salt, wrapped in tin foil in the oven for 40-45 minutes @ 400 degrees)

1/2-3/4c. veganaise

1/2 lemon, juiced

1/2 tsp. salt

1/2 tsp. garlic salt

1/2 tsp. ground pepper

1 tsp. ground mustard

2 tsp. anchovy paste, or anchovies packed in oil (if you don't have it don't worry about it)

1/2 tsp. onion powder

1/4 c. white wine vinegar

1. Divide the lettuce and the kale into the containers (if making for lunch) or in big bowl if making for dinner.

2. Cook the pasta according to the directions in salted water, in the last few minutes add the broccoli and cook the rest of the time. (Maybe 2-3 minutes at the most). Drain ,rinse under cool water, and set to the side. When cooled completely divide the pasta and the broccoli between the lunch containers or the big bowl.

3. Next divide the almonds between the containers, or add to the bowl. This would be the time to add the Parmesan if using maybe 1 T. per container or about 1/2 c. if making it in the big bowl for dinner or get together.

4. Salt and pepper each container or bowl just a little.

5. For the dressing: all of those ingredients go into the food processor or blender, blend until well mixed and then divide between six little containers. If making for dinner or get together I would wait and dress the salad just before you serve it. Enjoy!

I make this at the beginning of the week and it's good till Friday.

Broccoli Chop Salad

2010-06-21T13:38:00.000-07:00

This is what I made for my lunch this week, it's light fresh and taste amazing. This recipe makes alot so make it the beginning of the week for something quick out of the fridge or make it for your next get together. P.S. My picture isn't the best but don't judge this book by it's cover, try it you'll love it.

-Broccoli Chop Salad- serves 6-8

2 heaping c. fresh broccoli

2 heaping c. fresh cauliflower

1 heaping c. fresh peas (FM) you could use frozen

1 c. chopped celery

2 medium granny smith apples, cored and diced

1/4 c. - 1/2 c. diced purple onion (depending on how much you like)

2/3 c. raw sunflower seeds

optional ingredients:

1/4 c.- 1/2 c. blue cheese or Gorgonzola

1/2 c. raisins, dried cranberries or tart dried cherries

crispy bacon (I didn't add the optional ingredients and for the bacon I use something called Organic Smoky Tempeh 'tem-pay' Strips. Tempeh is an Indonesian word meaning tender cooked legumes, this one is made with organic soybeans and organic brown rice. I know what your thinking but you fry it up like bacon and in this dish you can't tell the difference. It's also good in place of bacon on a BLT)

1. Usually I use all the ingredients raw but this time I decided to blanch the broccoli, cauliflower and peas one at a time for maybe one minute each and then quickly dropped them into a ice cold water mixture in the sink. You decide.

2. Whether your using the veggies raw or blanched chop the broccoli and the cauliflower into rough bite size pieces and toss into a big bowl.

3. Next add the peas, then the chopped apples, celery and purple onion. Toss all together lightly.

4. If using the optional ingredients add them now, wait to toss with the dressing.

-Dressing-

1 c. mayo, (I use veganaise...LOVE it! I've never tried this but you could add plain yogurt)

1/4 c. rice wine vinegar

2 tsp. agave

salt and pepper to taste

1. Mix all together in a bowl with a whisk or fork.

2. Pour half over the veggie mixture and toss lightly, add the rest of the dressing and the sunflower seeds. Toss to coat. Refrigerate at least one hour before serving, good for 4-5 days. Enjoy.

Wild Mushroom Ravioli with Spinach Arugula Salad

2010-06-21T13:05:00.000-07:00

Sunday night, part of me wants to get take out and part of me wants to make something in my own kitchen. Lucky for mine and Billy's taste buds we made something amazing in our own kitchen. I had so many fresh ingredients from the Farmer's Market I whipped this little gem of a dinner together. I have to give credit where credit is due so this salad recipe came from one of my client's ,Charlie. Every time she comes for a haircut all we do is talk about food, so thanks Charlie for the great idea and we'll be making that salad again this week.

-Wild Mushroom Ravioli- serves 2-3

1 package fresh Wild Mushroom Ravioli (I think Cucina Fresca, I find it at Whole Foods or Liberty Heights Fresh Market)

1 1/4 c. baby shitake mushrooms, chopped (FM)

2 T butter or olive oil

2 cloves fresh garlic, chopped (FM)

2 spring onions, chopped (FM) also called green onions or scallions

1 heaping T. fresh chopped parsley

1 heaping T. fresh basil (FM)

zest of one lemon, juice of half lemon

1. Cook the ravioli according to the directions.

2. While the ravioli is cooking start by placing a medium saute pan over medium heat. Place the butter or olive oil in the pan to warm when ready add the mushrooms, garlic and onion and begin to saute. Add a little salt and pepper to taste.

3. When the ravioli is done drain and set to the side.

4. Saute the mushrooms, onion and garlic just until the mushrooms brown. When done turn off heat add to the pan the ravioli, parsley, basil, zest and juice f lemon. Toss lightly and serve promptly. Enjoy!

-Spinach Arugula Salad- serves 2

Juice of one lemon

1 fresh garlic clove, minced (FM)

1 T. olive oil

1/4 of a medium purple onion, chopped

1 fennel head, sliced very thin (if your new to fennel maybe only use half and I grated mine on the grater)

2-3 c. fresh spinach (FM) just eye ball the amounts (FM)

2 c. fresh arugula (FM)

handful cherry tomatoes, cut in half

1/4 c. grated Romano cheese, you could use Parmesan as well

1. Start with a large bowl, in the bottom of the bowl add the lemon juice, garlic, olive oil, salt and pepper to taste and the cheese. Whisk all together.

2. Add the two lettuces, onion and fennel to the bowl and toss well. Divide between two bowls and top with the cherry tomatoes. Enjoy!

FM- Farmer's Market