On The Side: Fanciful Frozen Sweets

Almost a year ago I was invited to the lovely Anty T's Grandmothers 100th birthday. Abuela is a wonderful treasure and I used to cook for her so I thought it only fitting I whip her up something tasty for her 100th party. The party was a Parisian theme so I was ready to embark on the baking adventure of the french macaroon.

I had done my research and was full of food blogger confidence as I headed into the kitchen ready to conquer. I was immediately humbled. Sure I wasn't using blanched almonds so I was aware that mine would possess the more "natural" look, but these are definitely an art form with a learning curve. Mine lacked the nice puff or "foot". They tasted great, but just not as gorgeous as intended.



Enter Trader Joe's. I read a review of Trader Joes frozen macaroon over on Serious Eats.

All I can say is I very much agree with the thumbs up review, and if you're fortunate enough to have a Trader Joe's near you, run, don't walk to try them yourself. A nice sweet treat while the wee ones nap, something to fancy up your party, or an indulgence for the car ride home.

I think I'll take these to Abuela for her 101st. She'll think I've been practicing this whole year.

Lazy Just a Little

The other day I found myself over at The Zest (which is a perfectly delightful place to find yourself in). I was reading this wonderful post of hers where she is discussing the fact that many a folk are clicking through their food rather than actually cooking.

I've heard this sentiment before. Oh yes, here we go - Michael Pollan on another rant. I honestly do not mean this in the snarky way that it came out. I think I have simply just filled to myself to the gills with reading, watching, and hearing about food dilemmas.

Such guilt befalls me when I don't get a meal made, from scratch, or when I slug off buying plants to go in my garden. And forget about the guilty pleasure that shocks many who know me. Such shame, to admit that yes, I like Doritos. I feel like I'm committing the most horrific offense when I eat these. Like I'm standing in front of the firing squad, ready for Pollan, Schlosser, Waters, and Kingsolver to pull their triggers and end this dishonor of a food blogger.


See, me in front of the firing squad.

I am certain that all of the media illuminating the wrongs that plague our society within our food culture is doing good. I must believe this, or else I feel such false hope. However, I think the ones that it is hitting the hardest, are the ones who already are looking to fully experience their world of food.

I suppose I'm trying to tell you all that the food blogger is full of much guilt. That the atrocities of food hit us hard, and perhaps it's time to forget about our alleged misconduct and realize that we are simply human. That at best, my kid knows what a potato is.



And at our least, our food isn't styled the best it could be.

I wonder if it is this attempt to live so righteously in the realm of food, that I've made myself too dang tired to make dinner. That I've spent so much energy finding local produce, making homemade bread, and running to get my CSA basket, that I'm too tired to do anything with all this humanity friendly food.

But the reality of it all, is that most days I feel gratitude that I even have any of these options. That the abundance of food in my life is a complete blessing. Whether it's a full scale meal worth taking a beautiful photo of, or a guilty pleasure that I hate admitting to, these are all blessings afforded to me that I must never take for granted. Every bite is worth something.

So I decided that I'd share with you one of my favorite dinners that is basically me at my laziest (well, me at my laziest is letting the Mr. call the local pizza place for delivery).



These are lazy tacos and I love them because I can pretty much make them with out dirtying very many items and everyone loves them.



These can also be changed up any way you like. Here's what I had to work with today - refried beans (yes, from a can, but they are one of my easy pantry go to items), cheese, green chiles, onions, corn tortillas, and leftover rice with mushrooms.

I love these with leftover roasted vegetables. In fact, parents if you need to hide veggies from kids, this is one of the best ways to do it (I'm a mean parent and make my kids eat them in plain sight, while I eat Doritos). I also like to use other beans, like a can of pintos just rinsed and thrown in. Anything goes - olives, cotija cheese, cooked chicken, roasted red peppers, and even spinach. This is a good place to use up small amounts of leftovers that wouldn't exactly fill you up alone.



First I add a small amount of olive oil the the palm of my hand and rub it all over the corn tortilla. Then I start layering my filling, and then add another oil rubbed tortilla over the top. A small hint is to try to use sticky ingredients on the first and last layer, that way your tortillas won't slide off.

Most of the time I like to bake these on a cookie sheet in a 400º oven so I can make them all at once. I leave them in for 15 minutes on one side and then flip them over and let them cook for another 5 minutes on the other side. If you want you can add your flat taco to a nonstick pan and heat over medium high for 5 minutes on one side and flip for another five on the other side. The pan method makes them very crisp which I prefer, but the oven method allows me more time. More time to make some super lazy guacamole.



I love avocados and who doesn't love guacamole, but who wants to dirty another dish? No need. Let's just make cutting board guacamole.



I just chop up my leftover bit of onion with some jalapeno, and I added the wee bit of canned green chiles that were leftover. They would just hang out in my fridge forever getting pushed to the back.



Then I make a little paste out of garlic and salt. Have you all seen this done? Maybe while you were on the couch watching Food Network instead of making food? If not here's a nice little Youtube.



Add 2 avocados right on top of your paste and squeeze on a little bit of lime juice.



Use your knife to start chopping up the avocados.



Then move to the fork and add all your jalapenos and chiles on top. I also like to add a little cumin powder and pepper and mix it together. Sorry you had to dirty a fork, but the bright side is you can use it to eat.



I like to quarter the flat tacos up and serve them with more veggies on top. This is entirely optional.

You can make this and peruse the beautiful food that you didn't make. In fact, you could skip this and order take out and no one is the wiser. I won't judge you one bit as I sit back, feeling full and completely lacking of nothing, licking all the orange powder off my fingers.

What is your guilty pleasure you're willing to tell?

Spring In My Step

The citrus trees are blossoming, spring break is over, and the snowbirds are leaving. It's officially spring and I couldn't be loving it more. Sure the oppressive heat is only weeks away, but it's not here yet. I'm soaking in every ounce of outdoors while I can.

I'm not sure if it's all the fresh air, the amazing opportunity I've been blessed with, all the greens I've eaten from garden, or all the projects I'm working on and will share with you soon, but I feel extremely motivated. Motivated to get things going, create new opportunities for myself and lay out some new goals.



I've been told by some people close to me that I need to post regularly here. That I need to put out a schedule and stick to it. So here it is, to anyone who ever drops by here this is my goal, my schedule, my new adventure. I will post 2 times a week, Monday and Friday. Every now and then I'll throw in a side dish middle of the week with something like my favorite links, restaurants, or anything just plain delicious.

Speaking of just plain delicious and springs in your step I have a great dessert for your spring table. Individual pavlovas. Dairy free even.

These are the best for any sort of party because so much of it can be made ahead. Let's start with the meringue base. These are so easy and already gluten free. The sugar content is a bit high, but its a nice treat.

Mini Meringue Cups
3/4-1 cup egg whites (about 5-6 large eggs)
1 1/2 cups white sugar (superfine works the best, but I usually only have regular)
1 1/2 teaspoons cornstarch
1 teaspoon vinegar (cream of tartar works too, but I never have it)
1 teaspoon vanilla

In a small bowl mix together the sugar, and cornstarch. Preheat the oven to 250º. Start beating the egg whites in a large bowl or mixer over high speed. As soon as they are foamy pour in the vinegar. Slowly start adding the sugar mixture while the eggs are beating. As soon as it starts to turn white add the vanilla. Let the mixture beat on high for at least 3 minutes. As soon as the peaks are glossy and very stiff you are ready. Use a cookie sheet that is nonstick or a parchment lined sheet. I like to use a decorating bag and add the meringue. Then make 3 inch discs on the cookie sheet and then form walls on top around the edge of the discs. You could also make a nice tall mound and use the back of the spoon to form a dent in the middle. As long as it will hold stuff it will look pretty. Bake in the preheated oven for about an hour and a half. They will be very dry and hard to the touch. If they aren't starting to brown turn the oven off and leave them in to cool with the oven. If they are are remove them from the oven to cool. On a side note it is not a good idea to make these on a humid day. One time mine become very sticky and gooey upon removal from the oven.


Here I piped some on the pan, then flattened them with an offset spatula. Then I pipe walls on the outside edge.


This method is very quick, just dollop some on the cookie sheet and make a dent in the middle. Sometimes your filling will oooze this way, but it still looks good.



Now the filling. You can change this up however you like. I made a very quick dairy free pudding out of Trader Joes instant pudding mix and coconut milk. Next time I will follow the pie directions which uses less milk. I thought this way was a little thin, but still tasted great. Did you know pudding mixes themselves are dairy free? I just found this out. Trader Joes doesn't have very scary ingredients, an even better find. Just follow the directions on the back, but use coconut milk.

You could easily use pudding with dairy, or whipped cream or how about a fool (which is just whipped cream with some macerated berries lightly stirred in). Then any sort of fruit you have.

Spoon the cream mixture into the center and pile on whatever fruit is in season or in your fridge. I happened to have fresh coconut that I grated and sprinkled over the top to amp up the coconut flavoring.



You can also go the plain Jane route with just fruit. The kid doesn't want to try my dairy free pudding even though her brave farther tried it and loved it.



This dessert can be changed in so many ways. You could make little cookies out of the meringue, or even change the flavor. Dried fruits and nuts can be folded in the meringue after it is finished whipping. Oh, the possibilities.



Happy spring, and here's to all that is blossoming in life. Is there anything new and exciting for any of you? Any goals and prospects that sweeten your day?

Another Time

I love finding and going through old pictures. Even if they're just from a couple months ago, I love pouring over them rehashing the days I felt were worthy of snapping a shot. I especially love going over the very old pictures. The ones that it seems were captured in a much different time and place. Like this one of my parents.



I love her hair and clothes, that necklace. My dad's hair is an unimaginable length, and forget about the vest. I could clean the photo up a bit, but I love the scratches and the faded quality of it. I love how some unknown person has captured the way she is looking at him, and he at her. It is the beginning of them.

They aren't together anymore but it doesn't take anything away from this. This moment in this picture, their smiles, or anything that was in the beginning. It was simply a different time. I know neither one of them would have it any other way, and I don't think I do either. I don't feel a disconnection from these different times anymore. Call it maturity, or call it healing, but I just don't separate the time of them being together or being apart any longer.

One of my favorite memories is sitting at the table with both of them, sharing artichokes. I felt so adult eating this odd flower, tearing and dipping.

Apparently eating artichokes in this manner is of another era as well. I had some beautiful globe artichokes in my basket and was excited to share with the kids how to eat an artichoke. I was looking for the original artichoke dip my parents used to eat so I headed to the internet first. Of course a quick search for artichoke dip in this century means a dip with artichokes, cheese and spinach. What was I thinking?



Of course stuffed artichokes are divine, and are found in abundance online and in cookbooks as well. But I was searching for that super 70's recipe of lemon and copious amounts of butter. Or even a Bearnaise sauce for a bit of class. Most of my newer recipe books will either site what has become norm for an 'artichoke dip', or they offer a jazzy stuffed version and quite a few sauteed. Only that classic, American house wife, standard cookbook still lists the one true understated way I remember my artichokes.



I thought I would share with you how to prepare and eat artichokes my favorite, apparently old fashioned, way. It's spring and globe artichokes are appearing everywhere. Globe artichokes are the big ones. Try and find some that are pretty green, not too many brown spots, the leaves still tight, and slightly heavy for their size. Plan about one per person (wouldn't this make a fun dinner party - super 70's style artichokes, maybe some fondue, and a homey chocolate cake?)



First remove some of the browner leaves off the bottom and chop off the stem if it is still intact. The stem is very good so save it and throw it in the pot.



Next I lop off the tops. The tops tend be pretty poky and I don't like my food stabbing me.





Then I use some kitchen scissors and cut the tips off the rest of the leaves. They're also pointy, and it just looks pretty.



Into the pot they go. I've read that you should use a pot that isn't stainless so there is no reaction, however I have made them in one before and they seemed fine. Now that my mom has blessed me with my ceramic coated pot, I'll just use that. Now I squeeze in some lemon juice on the top to stop them from turning brown and I usually just throw in the peel to flavor it while steaming. I sprinkle some oregano and olive oil on the top for some more flavor. Then I add about 2 inches of water to the pot. A tight fitted lid, about 30 minutes of boiling, and you have some perfectly steamed artichokes. Sometimes it takes 10 minutes longer if the artichokes are larger.

I wanted a little variety in sauce so I made my favorite Better Homes and Garden butter lemon sauce. It's roughly 2 parts butter, 1 part lemon juice and 1 part Dijon mustard. I usually end up adding a little more of either lemon juice or mustard depending on what I feel like. Some pepper is good too.

I also whipped together something close to a Bearnaise sauce. I don't think one could technically call it Bearnaise seeing as I didn't have tarragon or shallots, but let's just say it was close and it was yummy. I sauteed about 2 Tablespoons of chopped onions in some butter and added 1/4 cup white wine vinegar (usually Bearnaise uses champagne vinegar, but that wasn't in my pantry). I let it reduce down by half then cooled it to room temperature.



Next I added the cooled sauce, 3 egg yolks and about 2 stems of thyme to a blender. With the blender running I slowly streamed in 1 stick of melted butter. It's a very velvety thick sauce that I'm glad I made. It's not authentic, but with that much butter it's gotta be good.

I like to set my table up with an empty bowl for the leaves, a small knife ready to prepare the heart, and little bowls with the dips for everyone.



Of course you only eat the small tender bottom part of the leaf, but there is more meat on the leaves as you get further in to the artichoke. Then when the leaves become too small and you think that the fun is over it's time to eat the heart.



First you remove all the fuzzy stuff with the knife, then you are left with a very tender and very tasty artichoke heart. And it's even better smothered in sauce.

My own kids weren't as fond of this as I was at their age. The whole process and flavor wasn't what they were hoping. But that's ok with me. They are forming their own memories that they will want to hang on to later. And someday they'll look at pictures of their parents in a different time, and see the beginning.

And Then There Was One

Having a food blog has opened my eyes to a lot of my world around me. I find myself thinking in posts from time to time. It's forced me to venture out of my own food world bubble. There is also that small disruptive thing I do before everyone can take a bite. I pull out the camera, get out my mini tripod, and open the blinds as far as they'll go. It delays eating far too long for some folks around here.

And every now and then the entire family is so hungry that the picture is forgotten, the food is devoured and I am left with crumbs. Or one solitary leftover chicken finger.



I really wanted to make my curried chicken fingers again. This time to get actual measurements of ingredients rather than my dump and go procedure. I also wanted to make sure they were post worthy. Every now and then I think I have an absolutely fantastic dish. Then I when I put it all together, or remake it, it just isn't worth taking a photo of it and telling the whole internet about it.

These chicken fingers are post worthy, and the perfect thing with to go with curried honey mustard dipping sauce. So perfect that there was only one lonely chicken finger left on the plate and I had forgotten to take a shot of the others. But I really wanted those who enjoy Foodbuzz Family Bites section another option with their dip.



In a Hurry Chicken Strips with Curry

1.5 lbs chicken tenders OR 4 chicken breasts cut into strips
1 cup plain yogurt
1-2 teaspoons sriracha hot sauce (more or less if you like it spicy or not)
1 teaspoon hot Madras curry powder*
1/2 teaspoon chaat masala divided*
3 cups corn flakes
salt and pepper

In a large bowl mix together yogurt, sriracha sauce, curry powder and 1/4 teaspoon chaat masala. Add the chicken to the bowl and stir to coat all the pieces. Let sit refrigerated anywhere from 8-1 hour. Preheat the oven to 375º. In a shallow bowl or plastic bag add the corn flakes salt and pepper and another 1/4 teaspoon of chaat masala. Crush up the flakes so they are not too large. I remove the chicken from the yogurt sauce, but I like to leave some on. I just let as much drip off but use it like a glue for the flakes. Dredge each chicken piece in the cornflake mixture until covered. Place them on a cookie sheet evenly spaced and bake in the oven for 20-30 minutes or until completely cooked through. Serve with a green salad and honey mustard curry dipping sauce. I used this sauce as a dressing for our salad too. Delicious!

**These spices were introduced to me from Monica Bhide's super wonderful cookbook Modern Spice. I am not a fan of stocking my pantry with tons of 'use once and never again spices', but if you enjoy eastern food, you will use these spices over and over. I love her recipes and bought these spices for some specific recipes in her book. Now I am using them in all sorts of new ways in my cooking. Hot Madras curry powder is not really spicy just in case you were worried. Her blog and book are beautiful and fascinating, I highly recommend both!

Check It Out, Family Bites

This week my little ole blog is part of the Family Bites section on Foodbuzz. I know I've shared my love for Foodbuzz with you before, but they really are pretty sweet.

Family Bites is one of their newer sections sponsored by Newman's Own. At the end of last year I was asked if I wanted to participate. Of course I said yes, and low and behold a box of goodies was from Newman's Own was at my door. I was asked to come up with some great family friendly recipes using some Newman's products, (so the disclaimer here: yes I was given free products). All the same I believe that Newman's has some good stuff out there.

Here is my boxed waffles turn eggplant Parmesan using Newman's Sockarooni sauce.



Gluten Free Eggplant Parmesan


1 eggplant peeled and cut into circles 1/4 inch thick
3 gluten free waffles toasted, cooled and torn into large pieces
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon chopped parsley
salt and pepper
2 eggs
1 cup mozzarella or asiago cheese shredded
2 cups Newman's Sockarooni sauce
Parmesan for sprinkling on top

Place the peeled and cut eggplant into a strainer. Sprinkle about 1 teaspoon of salt over the slices and let them sit. They will sweat so leave a towel underneath or in the sink. Leave for 1/2 an hour. Place waffle pieces, oregano, garlic powder, parsley and salt and pepper in a food processor. Pulse until it forms nice small crumbs. Preheat oven to 375º. Rinse salt off of the eggplant and pat dry. In a bowl separate whisk the eggs with some salt, pepper and about a tablespoon on water. Oil a cookie sheet and have nearby. Dip each slice into the egg and let it drip off. Place into the crumbs and press crumbs onto the eggplant. Place on cookie sheet and cook for 12 minutes. Flip over the slices and cook for another 10 minutes. Remove from oven and place enough cheese on each slice to cover. Spoon about 2 tablespoons sauce over the cheese. Sprinkle a generous amount of Parmesan over the top of each one. (I actually add a little more mozzarella on top too). Place back into oven for another 6-10 minutes until the top is nice and melted and golden.

Thank you Foodbuzz once again for taking my blog outside the box I sometimes put it in. Thank you for introducing me to countless other fabulous food lovers. Thank you for filling my recipe box to the brim. And yes, thanks for the free stuff, it's truly appreciated.

**Stay tuned. Later this week I'll give you another use for that Honey Mustard Curry Dip.

Bottomless Pits

For as much as I love it, I am ready to admit that sometimes staying at home is a bit....monotonous. Trust me, I never take for granted the fact that I get to work at home. I spent too many years wishing I could be right where I am to regret this move. I hated leaving my new baby, and turned into some postpartum, hormonal creature yelling at poor young workers in blind furious rages. True story, sorry Josh.

It's not like I get swept away down the domestic drudgery drain. I've accepted the pile of laundry awaiting me everyday. I understood the constant picking up of toys like clockwork everyday. These things were always there, from the beginning and will always be there. They are my constants, and remind me of how blessed I am.

What strikes me these days, what floors me the most is a truth that I've never let myself accept. I never acknowledged it as a chore until this moment. I AM CONSTANTLY FEEDING PEOPLE. My kitchen is in a constant state of preparing, cleaning or eating.



Oh yes I love to tinker and toil in the kitchen, but I realized that at times this is a bit ridiculous. I could stand in my kitchen all day and be constantly employed doing something at all times. These little people have endless hollow stomachs. All day long they eat. Oh sure, I've set it up like this. I've made little grazers of them, but I really feel like that it's best to feed them these little meals through the day.

Every now and then I hit upon something that will stick to their ribs for a little longer than 20 minutes. This allows me time to do other things like make a bed, fold laundry, type a blog post, do some actual work, or fold laundry.

These oatmeal muffins were one of my favorite after school snacks or breakfasts when I was little. I have no idea where my mom got the original recipe. I only have the bare bones of the recipe written down - ingredients and cooking temps. I don't even use 2 bowls for these muffins. Everything into one bowl and in the tins in less than 3 minutes.

I've included the gluten free and regular version for you. Just in case you are in need of feeding multitudes as well.

Oatmeal Date Muffins

1 cup rolled oats (Bob's Redmill has a gluten free version)
1 cup buttermilk
1 egg
1/2 cup brown sugar
1/2 cup vegetable oil
1 cup flour (when making them gluten free I use 3/4 cup of my gluten free flour mix and 1/4 cup millet flour + 1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped dates
1/2 cup chopped walnuts

I usually mix all ingredients in one bowl. I let the oats and buttermilk sit and soak while I gather up all my other ingredients. Don't forget to line your muffin tins and preheat the oven to 400º. Then add all of the other ingredients on top of the soaked oats. Mix and pour into the muffin cups. Bake for about 16-20 minutes. These are great hot out of the oven smeared with butter.



So I'll see you the next time they let me out of the kitchen, full, happy, and with all the laundry folded.