Cooking with Fresh Ingredients... Fruit and Herbs...

Cherry Tomato/Green Grape Salad

Back with the theme of being inspired by ingredients that are already in your kitchen. This is the “side salad” that I served with the Basil Walnut Pesto Orecchiette that I blogged about recently. It was a perfect mix of sweet/tart/savory, simple and a perfect accompaniment to a pasta dish!! It’s easy and quick, but that can remain our little secret!!

The measurements are "visually measured". I used basil to associate the salad's flavors to the pasta, but I think that fresh mint or tarragon would work just as wonderfully, alone or as a combination of any of these herbs. The kicker here was the special balsamic vinegar that I used to dress this salad. I purchased it online from a fantastic gourmet specialty shop called VERVACIOUS. I visited this shop while on a recent trip to Portland, Maine and I was like a kid in a candy store (blog to follow). I will give more details on the culinary treasures I discovered soon.



Approx. 1 pint of Cherry tomatoes
Approx. 1 pint of Green seedless grapes
1 and 1/2 tablespoons of chopped herbs (I used basil)
2 tablespoons of Extra Virgin olive oil
1 tablespoon VERVACIOUS Spiced Balsamic Vinegar (or plain balsamic)
Salt and pepper to taste

Cut the cherry tomatoes and grapes into halves lengthwise and put into a mixing bowl. Fold in the olive oil the balsamic vinegar. (Note: If you don’t have the wonderful spiced balsamic vinegar from VERVACIOUS, a good balsamic will do; the taste will be different, but still delicious). Add salt and pepper to taste.

This makes about 3-4 servings.

This simple salad is delicious with the pasta dish that I shared a few days ago. I am sure it would be delightful alongside most pasta dishes, as the brightness of this side dish cuts the starchiness in the pasta. This could pair well with sandwiches or would be a wonderful side at a picnic!!

Enjoy!

Elle :)

Cooking with Fresh Ingredients...

Orecchiette with Basil-Walnut Pesto

There always seems to be that eternal question of "What's for Dinner?"... and today was not any different for me. There is much to be said about always having a well stocked pantry... as well as, fresh herbs nearby... either in your fridge, or in your garden. The simplest ingredients can make the most amazing meals...

Today I decided to make a fresh pesto... easy, better and healthier than store bought pesto... minus all the preservatives! More importantly, you control the quality of the olive oil as well as the amount of salt... this is key for people with restricted diets and/or allergies. If you plan ahead, having key or basic ingredients saves time and money.

I was feeling a bit creative, and I was inspired by walking into my kitchen and seeing fresh ingredients. This pasta dish is easy, flavorful and sure to be a hit with your family or guests. I used a recipe from Ina Garten (The Barefoot Contessa), one of my favorite chefs, as inspiration to make this version. Of course, I improvised a bit by using the ingredients that I already had handy. Today, I was cooking for two people... so I took the measurements I would normally use to make a large batch of pesto and simply used half the amounts...
If you are feeding a family of 4-6, simply double the measurements.

2 1/2 packed cups of fresh Sweet Basil leaves
3-4 cloves of garlic
Approx. 1/3 cup of chopped walnuts
1/2 teaspoon sea salt
1/2 teaspoon fresh black pepper
1/2 cup freshly grated parmesan cheese
1/2 - 3/4 cups of good olive oil
1/2 lb. of Orecchiette pasta

Place garlic and walnuts into a food processor and process for about 30 seconds, using the steel blade attachment. Add the basil leaves, salt and pepper and continue to process. With the processor running slowly pour in the olive oil. Finally, add the parmesan cheese and process until a smooth consistency is achieved.

Meanwhile, cook the pasta according to the package's instructions. Today, I chose to use Orecchiette, which means "little ears" in Italian. The lovely thing about this variety of pasta is that the concave pasta pieces hold the sauce they are being tossed in.

Once the pasta is done, save approximately one cup of pasta water. The water that the pasta is cooked in has a lot of starch and is used to help create a thicker pesto (if you like). Once drained, pour the pasta back in the pot you used to cook it in and spoon in about 2/3 of the pesto. Fold in gently and using about two tablespoons of the reserved pasta water to create a richer sauce. (Keep in mind that the pasta water is optional. I chose not to use it this time and it created a cheesier coating on the pasta). Serve immediately, season to taste.



This pasta dish is delicious with a simple side salad of greens tossed in EVOO. I was feeling a bit creative and made a Cherry Tomato/Green Grape salad (recipe to follow on another blog).

On another note, this pesto can be made ahead of time, and if you have any leftover, it can be stored in an airtight container for 7-10 days with a light layer of Olive oil on top to preserve the freshness.

For another recipe idea... you can use this pesto to create a great party dip for veggies or pita chips!! Simply mix with sour cream, or for a healthier version...mix it into some plain greek-style yogurt!!

Great dinners don't have to be complicated... the simplest ingredients create the most amazing dishes. Go ahead... impress your family or guests... let them think you slaved in the kitchen... what they don't know won't hurt them... they will be loving you and your fantastic meal! :)

Bon appetite!!

Elle :)

Fresh Summer Eats...

FARMER'S MARKET SALAD

Being amidst the hot days of summer, it often becomes difficult to cook in the heat... and it is impossible to escape the eternal question, "What to eat???" ... Something about the heat makes me crave dishes on the lighter side, and it doesn't take more than a trip to the local farmers' market to draw inspiration! This is a great opportunity to turn down the heat, but turn on the delicious healthy eats!!

Many of you (who are my friends on Facebook)... have seen me post or comment about the salads I concoct and throw together for quick healthy lunches (or sometimes dinner). Here is a salad that I threw together on a Saturday afternoon, having just returned from a local Farmers' market. The intense flavors in the fruit and veggies that fresh are truly amazing, and can potentially make all the difference!

I did want to mention that this salad is spontaneous. The ingredients here are what I happened to mix together this time! There is definitely no right or wrong way with ingredients... I offer you my salad so that it might serve as a map to making your own creations:


About 3 to 4 cups of organic mixed greens, arugula and/or baby spinach
1 large yellow nectarine
1 large Plum
Approx. 6 to 8 strawberries
1/4 cup of chopped walnuts
Handful of Dried Cranberries
Extra Virgin Olive Oil
Chive Blossom Vinegar (See below for other suggestions)
Sea salt
Freshly Ground Pepper

Toss the washed and dried greens into a large salad bowl with the fruit diced into small squares. Drizzle about 2 tbsp. of EVOO and about 1 tbsp. of vinegar over your ingredients and toss. Season with salt and pepper...then top with walnuts and cranberries.

This can be a light meal for 1 or 2... or can make a fresh side with some broiled white fish. I have made other varieties of this by sprinkling some crumbled goat cheese or gorgonzola cheese on top.... or for a heartier alternative, shred some chicken and mix into the salad!

As for the vinegars, I happened to receive this one as a gift, but you can normally find flavored vinegars in specialty food shops, or a grocery store like Whole Foods. If you have White wine vinegar or Champagne Vinegar, that would work wonderfully with a salad like this! Again... there is no right or wrong; the star ingredients are the pieces of fruit that you choose!

Using very fresh produce makes the flavors pop in your mouth... Support your local farmers and go to the Farmers' market! It makes the creation of your meals a complete experience!!

Enjoy!!

Elle :)

Summer Freshness on A Plate!!

WATERMELON/TOMATO SALAD

Something about mixing sweetness and tartness... throwing in some fresh herbs... and in minutes... Voila!!! An amazing summer side salad that can add spark and brightness to any main course!!

This is my take on a couple of recipes inspired by both Giada DeLaurentiis and Alexandra Guarnaschelli; a fusion of their ideas, if you will.

About 1 pint of cherry tomatoes (cut in half)
6 oz. of seedless watermelon (cut into small cubes)
1 tbsp. fresh chopped Tarragon
1 tbsp. of fresh lemon juice
1 1/2 tbsp. balsamic vinegar
About 1/3 cup of extra virgin olive oil
Sea salt and freshly ground pepper to taste

In a small mixing bowl, whisk together the liquid ingredients and season to taste. Place all other ingredients in a medium sized salad bowl and pour the liquid over; fold over gently so that neither the tomatoes nor the watermelon get bruised.
Season to taste; but go easy on the salt in an effort to maintain the brightness of the fruit. You don't want to dull the fruit with the salt.

You can alternate the herbs with chopped fresh basil or fresh mint and there really is no right or wrong way to do this. If you have other tomato varieties; those can be used as a substitute... although the cherry tomatoes work the best.

This side is truly lovely with a light white fish or grilled/roasted chicken. Your guests will be wowed... I have made 2 different versions of this salad... and every time, a true hit!!

I would love to hear back with feedback or alternative versions of this salad!
Happy cooking and as always, happy eating!!


Elle :)

Starting a New Year on a Healthy Note...

In keeping my word to bring you more variety in 2010.... new recipes were part of that deal... and in some cases... those "recipes" I will post will comprise of "throwing" a few ingredients in a pan, for a quick, delicious meal, that not only is easy and healthy, but is also very wallet friendly! Many times, some of the best meals that are the easiest to whip up come from ingredients that are already in your refrigerator and pantry!

Here is a quick dinner that I (in this case) "threw together" in just a few minutes... the result: CALABACITAS with a side of QUINOA... Easy, tasty and fast... a great meal for working people... (a great one for vegetarians... and this could be vegan, as well!) and for those who have committed to being healthy in the new year!

From Food and Recipes

CALABACITAS:

2 Zucchinis or Mexican Squash (diced)
2 Yellow squash (diced)
2 fresh ears of corn (cut off the cob)
1 fresh Serrano pepper (seeded and chopped finely)
2 shallots (or about 1/3 cup of finely diced onion)
3 cloves of fresh garlic (minced)
2-3 tbsp. of Grapeseed oil
Goat Cheese (or queso fresco)
Freshly grated Parmesan cheese
Salt and pepper

(Makes approximately 4 servings)


Saute the shallots or onion, minced garlic, corn and serrano chili in the oil for about 5 minutes. Add the squash (make sure it is not diced too small, as it will cook fast and possibly become mushy). Salt and pepper to taste. Cook for about 5-8 minutes, stirring occasionally so that it cooks evenly. Sprinkle some of the goat cheese (or queso fresco)...(though it adds a lot of flavor to this dish... the cheese could be optional)... and stir in the cheese so that it incorporates itself into the dish. Grate some fresh Parmesan cheese on top to taste. It serves as a garnish as well!

(On a side note: There is no right or wrong way to make this dish. Traditionally, it is served with queso fresco, but I used goat cheese because that is what I had in the refrigerator. I have had Calabacitas a variety of ways, I prefer to saute in the pan this way, as it allows the squash to stay whole and still a bit crispy. Improvising is totally ok... again, use what you have!)


QUINOA

1 cup Quinoa
2 cups of Vegetable Stock (or Chicken Stock)

Bring stock to a boil in a 1 1/2 Quart saucepan. Reduce to simmer and add quinoa. Cover and cook until all the liquid is absorbed (about 10-15 minutes).

(About 4 servings)


This is a great and much healthier alternative to rice, easy and delicious (You can purchase this in most stores). Follow the directions on the box. Though the instructions call for water, I personally like to play with my food, so I change things up to add some flavor by using stock, without compromising the quality, healthy factor and taste; on the contrary... this is a great way to flavor this grain, without using too much sodium!


So there you have it! Fast, easy and delicious! This meal could be prepared in under 30 minutes from start to finish! If you plan ahead and purchase the ingredients on a grocery trip beforehand, making dinner on a whim, isn't so bad!

Are you cooking for one or two people?? I will follow this post with a recipe for the leftovers.... 2 dishes in one... how can you beat that??

Enjoy this "Fast food"... that is good for you!

Cheers To your health and a healthy 2010!

Elle :)

Tis the Seasoning...

Seasoning food is a very important part of a recipe; it can make or break the dish! Growing up in a Mexican household, I learned early on that the seasoning you use to flavor a dish is as important as the main ingredients, and now as a grown up and a full-fledged foodie, I couldn’t be more certain of this. Something as simple as too little salt can take away the WOW factor of a recipe, but on the flip side, over salting a dish, will kill it altogether.

Nevertheless, thank goodness we have some pretty fantastic chefs in our culture that we can turn to for ideas on flavoring our food. In this case, I will take Emeril Lagasse and his savoir-faire for all things Cajun. Coming from the South, our friend uses all the right spices to give his creations a kick of flavor… this, my friends, is why he canned the exclamation, “BAM!” when he cooks! It’s inevitable when using all the seasonings that he uses to shout that in the kitchen!

I must admit, I am an avid fan of all shows on Food Network, and I watch as often as time permits (often using TiVo to record some of these geniuses in the kitchen). For those of you who are familiar with his culinary techniques, Emeril uses a mix of spices he calls “Essence” as a key ingredient for many recipes. I have used this mix time and time again to season everything from stir-fried veggies and salads to seasoning chicken and fish. This mix also lends itself as a great rub to marinate meats or seafood, my favorite being shrimp… I put my raw shrimp in a large sealable plastic bag, shake in the Essence, rubbing it into the shrimp and refrigerate at least an hour prior to cooking. Served alongside brown rice and veggies or accompanying a simple pasta… simply delish!

As I mentioned in a previous blog entry, I am posting the recipe, if you will, for this mixture. This gives you a good amount of seasoning mix to be able to use as a rub with a shrimp dish like the one I mentioned, or simply to share with a friend in pretty jar as a hostess gift!! (You didn’t think of that, did you?) This makes for a very thoughtful gift, and adds a personal touch to show your appreciation for the host/hostess of any occasion.

Essence of Emeril

Ingredients:

2 1/2 tbsp. Paprika
2 tbsp. Salt
2 tbsp. Garlic Powder
1 tbsp. Black Pepper
1 tbsp. Onion Powder
1 tbsp. Cayenne Pepper
1 tbsp. Dried Oregano
1 tbsp. Dried Thyme

Directions:

Combine all ingredients thoroughly.
(I recommend storing in airtight spice jars…or shaker jars for sprinkling. These jars can be found in stores like Cost Plus World Market or Bed, Bath and Beyond)

Yield: 2/3 cup

Happy cooking!!

Elle :)

On Today's Menu: A simple and healthy lunchtime salad

For many of you who are my friends on Facebook, you are all too familiar with my sharing of what I am enjoying for lunch or dinner. I have received quite a few requests to post some recipes on what I eat; but the reality is there really are no recipes to my quirky salads... I just use whatever I have to mix in that day.

I will also throw in the fact that summer is right around the corner, and I am on a mission to get back into swimsuit shape! I am a true foodie at heart, but I am also a bit of a health nut; and that shows up in the meals I prepare at home on a daily basis (or at the office)!

Lunch doesn’t have to be complicated; but it should be food that is going to not only be nutritious, it is also going to give you natural energy and be “waist” friendly!! So here is my take on what would be an “every day” salad for me!

I keep a crystal salad bowl and silverware in my office for a couple of reasons. One, I don’t like to eat on paper/plastic anything (not as appetizing to me)... nor is it very “green”, and two, it is much easier to “toss” a salad in a bowl, as opposed to a paper plate!! Tossing in crystal bowl = easy; paper plate...not so much!

From Healthy Salads

Ingredients:
A handful of salad greens (about 3 cups)
(you could use any mix… I prefer the Trader Joe’s Organic mixes).

2-4 pieces of fresh diced fruit (i.e. peaches, apricots, strawberries, avocado, bananas, mango)

2-3 tablespoons of raw nuts (walnuts, pecans, pistachios or pine nuts)

1-2 Tablespoons of Extra Virgin Olive oil

(salt and pepper to taste... Or seasoning salt)

Directions:
Place the greens in your salad bowl. Top the greens with the diced fruit of choice (as mentioned above, today I am tossing avocado, white peaches, a few strawberries and two tropical “baby” bananas). Lightly season the fruit, toss in the nuts, drizzle with the extra virgin olive oil and voila... the 5 minute lunch!

In this economy it makes more sense to take a little time to shop ahead for your weekday lunches. You will spend pennies on the dollar by preparing your own salad when compared to going to a deli/restaurant to buy a pre-made version. Also, keep in mind that the quality of the pre-made salad will not be as good as one that you prepare yourself!

On a health note: Using olive oil in lieu of a dressing eliminates preservatives and sugars that are not good for your health or your weight. Olive oil is also great for controlling your cholesterol. Flax seed oil is also a great alternative as it supplies you with much needed Omegas, and aids in proper digestion of good fat in your body and helps to eliminate “bad” fat.

Raw nuts are healthier (believe it or not) than the roasted and/or salted variety, they supply you with protein and Omegas. Check out this link so that you can read more about the added benefit of raw nuts... and you thought the nuts were just to add crunch to your salad??

On a flavor note: I use “Essence of Emeril” for my seasoning. It is a cajun mixture that is a creation of the mastermind chef Emeril Lagasse. It is available to purchase at most grocery stores, but you can make the freshest and most natural alternative, by making it from scratch. (I will post the recipe on a separate blog entry).
Using “Essence” gives any salad a spicier kick and lots of flavor!

So consider that the salad idea I just gave you is not only supplying your body with a great array of much needed vitamins, minerals, antioxidants and cancer fighting radicals, but it is low in fat, low in calories (a great friend to our waists!), friendly to your wallet... And my favorite part... it’s DELICIOUS!!

Bon appetite mes amies!! :)