Ethnic Foods

We are so lucky to be living in a part of the world where we have access to so many food varietals and exposure to various cultures and their cuisines.

Nick and I have always loved different ethnic cuisines and we try to incorporate them into our diet regularly. This week I have cooked entrees from Turkey, Italy and India.

Last night we had a favorite....Quinoa Tabouli, Tuscan Hummus and Brochetes de Kefta.

My personal favorite is anything Indian....specifically Palak Paneer. I combined the Palak with a quick and easy Chicken Marsala. For the chicken marsala...I cheat and buy the marinade and sauce from jar. Tiger Tiger Tikka Paste is one of the best...it has a nice spice to it.

Lately, I have been lentil crazy...this dish is one of my best lentil dishes and is perfect for this time of year. It combines lentils with a spicy Italian sausage for a quick and easy entree. ( I did substitute spicy sausage instead of the sweet that the recipe calls for). Sausage and Lentils

Catching Up....

It definitely has been a while since my last post (or rather Carter's last post). So in my attempts to catch up a bit with what I have been making....here's a brief synopsis:

The cooler weather has put me in the mood for soups, stews, and squash. I don't recall which day...but about 2 weeks ago I made an attempt at Butternut Squash and Vanilla Risotto. The recipe is from Giada DeLaurentis. Personally, I don't think I would make it again...it was alright. I thought it was missing something. Maybe I did not season it well enough. Turned out a bit bland for my taste. It did look very appetizing though.

I just gonna sneak the Coconut Cream Pie in here...enough said. But to redeem myself a bit...it was for Nick's family....

I did substitute fresh whipped cream, stabilized with a bit of gelatin and topped with toasted coconut. I am not a fan of whipped egg whites.

Nothing better than a cup of hot tea in the autumn weather....and better yet Chai Tea. I love the warmth from the spices. I usually buy the concentrate from Oregon Chai....the "slightly sweet" version. I thought that making it could not be that difficult.....

2 cinnamon sticks

1 tbsp fennel

10-15 cardamom pods

1 tsp whole black peppercorns

1 tsp fresh ginger root

1 tbsp whole allspice

1 tsp vanilla (added at end of simmering process)

Place spices in a saucepan with 5 cups cold water. Bring to boil and then simmer for 20 minutes. Remove from heat and steep black tea into spice infusion ( I used Darjeeling tea). Sweeten with brown sugar or honey to taste. I place this mixture in a pitcher and store in the refrigerator until I want a cup. I combine 2/3 tea with 1/3 milk and usually microwave until hot.

When I want something a bit sweet and comforting...my Mom makes a Apples and Rice dish that maybe entirely made up...but I like anyway. I made some on Sunday...much to Nick's disappointment...he says that if this passed for dessert when I was a kid...I must of been deprived.

2-3 cups cooked rice

2 cups shredded apples

Layer some apples on bottom of baking dish and sprinkle with some cinnamon and brown sugar...next a layer of rice...then apples with cinnamon and brown sugar ect.

Bake covered at 350 degrees for 45-60 minutes. Serve warm with a pat of butter if you like.

Finally...yesterday. Dinner was a Bolognese Sauce with roasted spaghetti squash instead of pasta. One of my favorite dishes...easy, filling, healthy and wheat free.

Whew.....That should about catch me up....

Carter, Eli and Lilli's Day in Chicago!

Cater, Eli and Lilli each did their own thing.Carter got lego starwars the droid ship,Eli got lego Indiana Jones, chase for the Ark, Lilli got Bitty Baby clothes.It was a fun day.Carter,Eli and Lilli had a fun day in Chicago!

Aunt Susan finally got to go to More cupcakes....everyone will have a cupcake for dessert.

Vosges Naga Cookie

Ever since moving back to Chicago, I have been IN LOVE with Vosges Haute Chocolate. A truffle here, a exotic chocolate bar there....I can't seem to restrain myself. I have now officially taken it to the next level....I am baking with Vosges!

I have always brushed by the baking chips at Vosges, but something told me to pick up a bag of the Naga Chips last week. The Naga Bar is exceptional....sweet curry, toasted coconut all in a deep milk chocolate. I figured that the warm spice of the Naga Bar would complement autumn and in a cookie...who could ask for more?

Much to my husbands dismay....I tried to "healthify" the cookie. Now the curry itself has healing properties (it tonifies the stomach and aids in digestion), so I am halfway there. I figured that making the cookie "wheat-free" and cutting the sugar would excellent modifications. Well, at least I thought so.

The cookies were very good....and my husband did eat them all. But no doubt they would of been just a bit better if I didn't fuss with the recipe. I'll make them again and next time I'll be more indulgent.

Pasta Free Lasagna.

At this point it is a well known fact that carbohydrates that come from vegetables and fruits are inherently better than the refined carbohydrates we find in breads, pastas ect. In light of this fact, whenever I can make an easy substitution and eliminate the pasta, I do so. In this case...lasagna.

Instead of making a lasagna with layered pasta, I substitute grill slices of eggplant. The eggplant adds a nice mild flavor, minimal calories and some nutritional value to the dish.

Eggplant does have a reputation for having a bitter taste. So in the preparation of the eggplant, I first slice 1/4" slices with a mandolin and then sprinkle the slices with sea salt to help "sweat" out the bitter juices that hide in the eggplant...usually takes about 30 minutes.

Once "sweated" simply rinse the eggplant, coat lightly with some olive oil (I prefer the spray) and then grill about 3-4 minutes each side for some nice grill marks. Once this step is complete you can use the eggplant slices just as you would use lasagna noodles in your dish.

Because eggplant does not have a remarkable strong flavor, you want to make sure the sauce you use in your dish is rich in spices and taste. I prefer a good Bolognese Ragu...my favorite is by Emeri Lagasse. Not only does it have excellent tomato flavor(I use San Marzano tomatos..they are the best!), but has hints of cinnamon and nutmeg which is ideal for this time of year. You can also easily substitute ground turkey instead of beef for a healthier version.

To assemble the lasagna I place some sauce on the bottom of my dish, layer some eggplant slices and top with a ricotta-spinach mixture and some skim mozzarella cheese. You repeat the layering process 2-3 times, topping the dish with some mozzarella cheese. Bake at 350 degrees for 1 hour.

A Busy Bee in the Kitchen...

I don't know what got into me...it may the the arrival of Autumn and my desire for more comfort foods...I spent the entire day Friday in the kitchen. Starting with Beef Bourguignon and moving onto homemade S'mores (and by "homemade" I mean homemade marshmallows and homemade graham crackers) .

Indeed, the day nearly wiped me out...I was exhausted, but there was also something so satisfactory about the foods I made.

The Beef Bourguignon was an Ina Garten recipe. I did make a few substitutions:

1. Omitted Pearl Onions (didn't have any on hand)

2. Merlot instead of Pinot (again...didn't have any on hand)

3. I also cooked a bit longer....1 hour longer to be exact (I like my beef to be so tender it melts)

It was an entirely satisfying dish with layers of flavors....I had made it before, but today it came out exceptionally well.

Next, we have my adventures with homemade marshmallows. Now, I have heard that there is nothing better than a homemade marshmallow...and I am now a believer. But even better than the marshmallow it the graham cracker! I will never eat a boxed cracker again! The crackers were buttery, flaky and had just the right hint of honey and cinnamon. They were almost like the lovechild of a shortbread and a graham cracker.

The recipe for the S'mores (including marshmallow and the graham crackers) is from the French Laundry. I simply used a home torch to toast the marshmallow, added some organic dark chocolate , topped with graham cracker and the s'mores were ready for a cool Autumn evening. Nick and I did bring them up to Wisconsin where we had a bonfire Saturday Night at his Dad's.....my favorite!

Wheat-Free Banana Bread

Gluten sensitivity and allergy are more and more common place these days. Many of us are gluten sensitive or wheat sensitive and don't even know it. Vague symtoms like bloating, indigestion, headache and fatigue may often times be overlooked or even diagnosed as something else. I myself am not allergic to gluten (Celiac Disease) but I am sensitive, particularly to wheat. I try to avoid it the best I can and often substitute wheat-free flours in my recipies.

Today, I made a Wheat-free Spelt Banana Bread using whole grain spelt flour. For those unfamiliar with spelt it is a wonderfully nutritious and ancient grain with a deep nutlike flavor. Spelt is a cousin to wheat that traces its heritage back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat including bread and pasta making. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat. And even though spelt still contain some gluten, it seems that those allergic to gluten or sensitive to gluten seem to tolerate it well and without symptoms.

Vegetarian Buger Option.

Whether you eat vegetarian for personal reasons or because it's a healthier lifestyle, black beans become a staple in your diet. As an excellent source of nearly fat-free protein, blood-sugar stabilizing fiber, anti-oxidants and molybdenum. black beans are a healthy option. Why is molybdenum important? Mostly because it helps your body detoxify sulfites (a common food additive). There are numerous people who are sensitive to sulfites and molybdenum is an important mineral that helps them prevent severe allergenic reactions.



A few months back, I had gone to lunch at Milk & Honey in Chicago. There I had the most delicious black bean burger. I have been thinking about it ever since and today decided to try to replicate it. I did pretty good if I have to say so myself....

The Black Bean Burgers were made from seasoned black beans and topped with a mango-kiwi salsa and a pretzel hamburger bun. I made mini-sliders, which in the end helped make the black bean patties more manageable and they kept their shape without falling apart.

A little dinner...a big dessert

So today is my first post....and I am still trying to figure out what this blog is going to be about exactly. I think that it is something that will evolve over time, but to begin...I wanted a place where I could post some recipe's and pictures of the foods Nick and I are enjoying.

Today I was inspired by a recipe posted in MS Living Magazine. Nick and I love fresh concord grapes and the season is upon us. Martha's recipe of the month is Concord Grape Tart and I have never cooked with concord grapes so I gave it a try. The recipe was fairly easy, my only sticking point was the cooking of the grapes...the recipe says to cook until 220 degrees (about 8 minutes or so) ..for some reason after 15 mintues mine was still at 205 degress and I made the executive decision to pull it at that point. It turned out to be a good decision...everything set up well and there were no problems.
The tart was absolutely delicious and the creme fraiche was a good accompaniment (it definately needs the creme or some sort of whipping cream to compliment the grape). The crust was buttery and flaky...I would highy recommend you try this one.

Leave it to me to discuss dessert before dinner. I figured for the sake of balance...we needed a lighter, healthy dinner given that we were going to have dessert today. So our dinner tonight was Warm Goat Cheese and Roasted Beet Salad. The beets were fresh from my Mom's garden..small little jewels.

I cleaned the beets (but did not peel them) drizzled a bit of olive oil and place them in a foil pouch and roasted in a 375 degree oven for 45-50 minutes. Once roasted and cooled, the skins just slide right off. The beets get quarted and place on top of organic spring greens that are dressed lightly with Sherry Vinaigrette. Fresh goat cheese is dipped in egg wash and lightly coated with bread crumbs then browned in a saute pan with a bit of olive oil....nothing better than warm goat cheese!