Berry-licious!

I know I usually only post recipes...but I couldn't resist this link. Very interesting berry that makes you taste everything very sweet (says it makes goat cheese taste like cheesecake!). I want one!

http://www.nytimes.com/2008/05/28/dining/28flavor.html?_r=1&ref=dining&oref=slogin

Yum Yum Hum...mus

In an attempt to do some healthy snacking...my husband and I have become fans of la sabre's tahini-hummus mix with pita. I was excited when my recent issue of Cooks Illustrated tested hummus recipes to give the best one for hummus they could find. I was pleased.

Restaurant style Hummus
(Cooks Illustrated, May/June 2008)

3 tbsp lemon juice (from 1-2 lemons)
1/4 cup water
6 tbsp tahini, stirred well
2 tbsp extra virgin olive oil
1 (14 ounce) can chick peas, rinsed and drained
1 small garlic clove, minced
1/2 tsp table salt
1/4 tsp cumin
pinch cayenne
garnish of minced cilantro or parlsey

1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and oil in another bowl.
2. In food processor, combine chick peas, garlic, salt, cumin and cayenne until almost fully ground about 15 seconds. Scrape down sides. Run machine and add lemon juice/water mix in steady stream through tube feed. Scrape down bowl. (about 1 minute) Again run machine and add tahini-oil mix through tube feed. Process until hummus is creamy and smooth, about 15 seconds.
3. Transfer hummus to serving bowl and sprinkle with garnish.
4. Serve with warm pita. Enjoy!

Spring has sprung!

I love to try to eat seasonally. Fresh food always taste the best and doesn't need a lot of embellishments to be delicious. I make these sammies when we are hanging around the house on a lazy spring Sunday.

Radish and Cucumber Sandwiches

4 radishes, cleaned
1 hothouse cucumber
Thin white bread
Course Salt
1/2 cup cream cheese
Butter
Few sprigs of fresh dill

For Cucumber sandwiches:
1. Peel cucumber and slice into thin rounds.
2. Spread thin layer of cream cheese on 2 pieces of bread.
3. Top bread with cucumber slices in a single layer. Top with fresh (or dried) dill and sprinkle with salt and pepper.

For Radish Sandwiches:
1. Slice radishes into thin slices (rounds).
2. Spread bread with thin layer of butter.
3. Top bread with radish slices in single layer. Top with course salt and pepper.

Beautiful Soup....

Make this when asparagus is in season. The potato adds creaminess without any of the fat of cream.

Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons
From Robin Miller (Foodnetwork)

4 slices bread, cut into 1-inch cubes
Cooking spray
2 tablespoons grated Parmesan
1 tablespoon olive oil
2 leeks, rinsed well and chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
Roasted asparagus, chopped, about 4 cups
1 baking potato, peeled and cut into 1-inch pieces
6 cups reduced-sodium chicken or vegetable broth
1/2 cup diced oil-packed sun-dried tomatoes

Special Equipment: Immersion blender, optional

Preheat oven to 400 degrees F.Coat a large baking sheet with cooking spray.Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown.

While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Mid Morning Munchie

At about 11:00 am everyday at work, I get a pang of hunger. With lunch over an hour to go, I need something with a little protein to keep me going through the day. These are the perfect solution--the quinoa bulks up the muffins without making them too dense. I throw in 1 tbsp orange zest, some dried cranberries in addition to the raisins and even a few chocolate chips. You can also add cinnamon, nutmeg, nuts or other fun treats that give the muffins a little excitement.

Quinoa Muffins
From Everyday Food

1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa
and 1 1/2 cups water to a boil. Reduce to a simmer; cover, and cook until
water has been absorbed and quinoa is tender, 11 to 13 minutes.
2. Meanwhile, brush a standard 12-cup muffin pan with oil; dust
with flour, tapping out excess. In a medium bowl, whisk together
flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa;
reserve any leftover quinoa for another use.
3. In a small bowl, whisk together oil, milk, egg, and vanilla. Add
milk mixture to flour mixture, and stir just until combined; divide
batter among prepared muffin cups.
4. Bake until toothpick inserted into the center of a muffin comes
out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer
to a wire rack to cool completely. Store in an airtight container up
to 5 days. Makes 12 muffins.

Indi-yum

Sweet Potato and Cashew Korma over Coconut Rice Cooking Light March 2005
Regular coconut milk gives the rice a rich, slightly sweet flavor; you could also use light coconut milk for more subtle coconut flavor. Butternut squash can be used in place of sweet potatoes. Garam masala is a spice blend that can be found in most well-stocked supermarkets. The extra liquid in the korma is quickly absorbed by the rice. Prepare and refrigerate the korma up to two days ahead, the rice up to one day ahead. Before serving, reheat both, separately, in the microwave.

Ingredients

Rice:
2 3/4 cups plus 2 tablespoons water
1 cup coconut milk
3/4 teaspoon salt
1 1/2 cups uncooked basmati rice

Korma:
Cooking spray
1 1/2 cups chopped onion
1 tablespoon minced peeled fresh ginger
2 teaspoons ground coriander
2 teaspoons garam masala
2 garlic cloves, minced
4 cups chopped peeled sweet potato
1 cup water
2/3 cup chopped plum tomato
3/4 teaspoon salt
3 tablespoons finely chopped cilantro
1 teaspoon chile paste with garlic
1 (14-ounce) package reduced-fat water-packed firm tofu, drained and cut into (1/2-inch) cubes
3 tablespoons plain fat-free yogurt
2 tablespoons finely chopped dry-roasted cashews

Preparation

To prepare rice, bring first 3 ingredients to a boil in a medium saucepan. Stir in rice, and cook, uncovered, for 5 minutes. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork before serving.

To prepare korma, while rice cooks, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add the onion; cook 7 minutes or until tender, stirring frequently. Add ginger, coriander, garam masala, and garlic; cook 2 minutes, stirring frequently. Add sweet potato, 1 cup water, tomato, and 3/4 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sweet potato is tender. Stir in cilantro, chile paste, and tofu. Serve korma over rice, and top with yogurt and cashews.

Yield

6 servings (serving size: 1 cup rice, 1 cup korma, 1 1/2 teaspoons yogurt, and 1 teaspoon cashews)

O-love Tapenade

Grilled Chicken and Tapenade Sandwiches
From Cooking Light June 2007

This is a great recipe to use left over chicken. You can also just broil up a breast or two if you don't have access to a grill.

Ingredients

1 1/2 cups diced seeded tomato
2 tablespoons finely chopped pitted kalamata olives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
5 teaspoons extravirgin olive oil, divided
1 pound skinless, boneless chicken breast
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
Cooking spray
1/4 cup (1 ounce) crumbled feta cheese
4 (2-ounce) ciabatta sandwich rolls, halved

Preparation

Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.

Prepare grill.

Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.

Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.

Yield

4 servings (serving size: 1 sandwich)