Friday, November 29, 2013

Baby Meyer Lemons

It's gonna be awhile before these are ready to enjoy but I tell's worth the wait. If you don't already have a Meyer lemon tree plant...get one. It's pure delicious delight!

Meyer Lemon Early Growth

Baby Meyer of the most wonderful things you can have in your garden...when they are ready to harvest, you'll have many recipes that will appreciate their sweet squeeze of zest. If you don't have one already, give it a try. You'll have to be diligent with care and feeding, but it is worth the effort. Diligent is from diligere which means to love, take delight in. I hope you will!

November Garden Update

eleven days of romaine regrowth

I said I would give an update on the lettuce. This is after 11 days and it's really fun to see it regrow. Yes, it's November 29 in California and the lettuce seems to like the sunshine. Have you tried this yet? If not, I think you'll enjoy watching something regenerate itself in quick order.

Thursday, November 21, 2013

Cran-Crazy Recipes

Chicken thigh salad
I admit I've gone a little cran-crazy, but it is my favorite seasonal gift. Also, the pomegranates added in to the's a perfect combo.

This first shot is a salad with a crumb crusted chicken thigh medallion marinated in chicken broth, with shallots, carrots, celery and thyme. So tender and juicy and a wonderful centerpiece for a salad.
Cran-Pom Salad mix with goat cheese
For the vegetarian set, this is just about the best seasonal salad you can make. Full of superfood and bursting with flavor.
Stacked Cran-Brownie
I don't usually focus on dessert, but this tiny bite is filled with satisfying flavor and won't bust your calorie count for the day.

Wednesday, November 20, 2013

Make Ahead Cheesy Baked Potato with Spicy Salsa or Casserole Cuisine

One potato, two potato. This is a quick and easy meal anytime of day. Baking potatoes to perfection in the oven takes about two hours. I leave the skins on, poke with a fork and lightly butter before I make a foil tent package. Once they are cooked, I refrigerate over night. Cooking and then cooling makes it easier to cut nice slices. This is just one example of what you can do for a topping. For this recipe I sliced up some good sized segments, reheated the potatoes and topped them with grated cheese for a yummy melt and added some spicy salsa. One large potato easily serves two. As an alternative, you can under cook the potato a bit. Use the same cooling technique before slicing and then make a potato casserole. Layer the potatoes and add in whatever you like. Do at least one layer of potatoes, then your other ingredients and a final top layer of potatoes with a garnish. Timing the second phase of cooking the potatoes will be about thirty minutes.

Baked Potato Slices with Cheese and Salsa

Monday, November 18, 2013

Naturally Delicious Cran-pom Purée

cranberry jam puree
Another reminder to get your cranberries now. Make some beautifully smooth puree and use in your recipes for the holidays. Freeze what's left over or increase your batch to make sure you have some extra throughout the year. This mix was made with brown sugar instead of white and included pomegranate seeds.

The cran-jam is also great for next day turkey sandwiches.

I also love it mixed into some goat cheese for a tasty spread.

Sunday, November 17, 2013

Learning about Lettuce

I saw a posting on Pinterest last week about not throwing out your lettuce cuttings. After making salad last night I saved the bottoms. They said it will regrow. I don't remember which page, so I have to wing it. So here we go, I'll keep you posted as to the progress with my little experiment. I'll bet there are lots of other things we can do to conserve and create new beginnings. If you know of some, please share them with all of us. In the meantime, it makes some lovely art and planting. If you don't want to try this with me, an alternative is to use it as a natural centerpiece for your table.

Art of Regrowing Romain

Potting romain

Wednesday, November 13, 2013

Sriracha Chicken Salad

Nothing fancy, but oh so good. Sriracha is really popular and mixing it in to your chicken adds a great punch of flavor. I have mentioned before that it's good to have shredded chicken on hand. Fresh or frozen for a quick fix. Top it off with a little freshly grated parmesan and rainbow pepper. Delicious flavor combinations with a crunchy crisp.

Hot n' spicy Chicken Salad

Curry Chicken and Rice. A Dish to Warm your Heart...

Curry Chicken and Rice with Carrots and Poms

This small plate of curry chicken served over rice with sliced carrots, pomegranate and pepper is delicious. The spicy curry flavor and its broth are a perfect combination with the sweetness of carrots and the bright tartness of the pomegranate seeds. The plating is simple but it's a feast for the eyes. You can eat this hot or cold. If you know you won't have time to cook...make the curry chicken ahead of time and then cook the rice when you are ready. Pop the pomegranate seeds on just before serving.

Monday, November 11, 2013

Culture and Cuisine.

Opening your heart through your stomach.

Finding love for others is as simple as the food you enjoy. Cultural cuisine is an opportunity to get to know your brothers and sisters around the world.

If you love their food, you will find you can love the country of origin and its people.

Are you with me? Vote with your mouth.

Cultural Cuisines of the World

Friday, November 8, 2013

The Pomegranate. Juicy Jewels with Healthy Benefits

This super food is low in calories and high in two essential vitamins, C & K and offers the added benefit of phytochemicals. Known also as the seeded apple, the arils are fiber rich with many health advantages. Used in many culinary dishes, this in-season juicy jewel is something you'll want in your kitchen.

One half of pomegranate de-seeded

This is one half of a pomegranate seeded.
A perfect serving of

Tuesday, November 5, 2013

Spiral Cut Cucumber Salad with Rice Wine Vinegar

This is a beautiful way to serve and eat your cucumbers.
Spiral cut and topped with rainbow pepper and rice wine vinegar.
So simple and so satisfying!

Spiral cut cucumber salad with rice wine vinegar and freshly cracked rainbow pepper

Sunday, November 3, 2013

Home Menus—Peas and Baked Potato Salad or Baked Potato, Peas, and Steak?

Sometimes people have different appetites and having alternatives, even for your home menu offerings, is a good way to satisfy different taste buds. Here are two ways to cook the same ingredients but serve them differently. One is the hearty steak, baked potato with cheese and peas, the other is a baked potato salad with fresh and crisp salad ingredients. A simple switch that your family will appreciate. Choice is good.

Baked Potato and Pea Salad

Steak, Baked Potato and Peas Plated