Serving a Small Plate of Tilapia Salad

You don't have to do much to get some tasty going on. This small plate of fish on salad is delicious and nutritious. I quickly grilled some tilapia and the salad is just a quick chop. Squeeze some lemon on top and it's ready.

I find eating on small plates makes for a more intimate relationship with the food. Little plates, little bites, but it all tastes special.

You can always have another plate if you want, but when you start small it satisfies the senses and helps cut back on calories.

Sensational Soy Soup-Miso Happy

Miso! Miso!

Having a yummy bowl of soy soup is so satisfying. It's ready in minutes. I chopped up some spinach and added a few carrots to this bowl, but you can add anything you want or nothing at all. The soy paste is a wonderful broth all on its own, or used as a marinade for fish or sauteed dishes. Maybe you just add in some ramen. Tofu is a very popular ingredient. However you fix it, it's one tasty flavor you'll want to keep on hand. Soy bean paste is vitamin and mineral-rich plus high in protein. There are many kinds of miso available. Most American markets carry white, red, and brown miso but if you have a nice Japanese market near by, they have a larger selection. Buy organic!

IMPORTANT TIP:  You don't want to cook your miso paste. Never boil miso. Simmer your desired add-in ingredients in water or stock, dissolve miso in a small amount of water and then combine.

Spicy Hot Link Sausages

My neighbor is a year-round griller. Last May he shared some of what he was cooking and although I don't eat sausage very often, these are so good I asked him to pick some up on his latest run to Costco. Six months may be too long in between visits with these naturally smoked, flavor-filled hot links. They are made in California by Evergood Fine Foods and are fully cooked, gluten free, milk free and egg free. They come packaged in three sets of four hot links for $10.00. A great buy if you want an almost instant meal. Just heat and serve. Mustard, fresh ground black pepper and a few green peppercorns add just enough zip and I'm thinking if you like hot links, you're gonna love this combination.

Black Bean Nacho Nights

Nachos are a great go-to when you need to feed a crowd some quick delicious. I made two kinds. One without extra cheese on top except for a garnish, and another with crumble crunch tortillas and extra cheese. The only thing that takes a little time is cutting up the ingredients for the salsa fresca.

This salsa just has chopped tomatoes, serrano chili peppers, red peppers, chili flakes, sriracha and a half lemon/lime squeeze. One can of black beans, tortilla strips and some mex-mix cheese is the rest of the party.

Each nine inch pan serves about 4 people.

The Joy of a Salad Spinner

I realized while cutting up my veggies for a salad and the ease of washing it all with my salad spinner that it brought me great joy. Truly, great joy. All the colors were playing with my eyes, I could feel their freshness and taste the crunch before I had even taken a bite. Cooking brings so many pleasures, but the amazing array of colors I get to interact with while prepping has to be one of the highlights. This salad spinner has an awesomely bright green insert that is a nice frame to hold everything. My point in writing this, and sharing the image, is to remind you of just how amazing life can be if you stop and see some of the simple wonder right in front of you. There is even satisfaction in pulling the cord to spin out the water, grateful that I have hands that offer me the ability to do so. Oh, I know... it all sounds a bit Polly-Anna but I think she knew how to see things in a happy light. And I do too. Take a moment today and spin some fresh thinking in to your heart. It can be right in front of you, just waiting to be noticed.

Fastest Frozen Pizza in the West

I try new products as they come on the market and this new pizza from Safeway® is excellent. It's a Margherita with a wood-fired crust. Hand-Stretched and baked in Italian wood-burning ovens. (it's a product of Italy) and cooks in 7-8 minutes. Adding a few toppings always enhances these store bought pizzas, and gives it a more homemade look and taste. For this first taste test I used a spoonful of marinara and meat sauce, a tomato slice, some basil, chives and asiago sprinkles on the mozzarella rounds which are on each slice. Then I tossed on a few more tomato bits. It was delicious. I don't know for sure, but I think this is the fastest cooking time for a frozen pizza and one I would buy again. If you have a Safeway near you, I give this a complete thumbs up and think you will too. As a base pizza that you add toppings to, or one straight out of the box...it's a wood-fired winner. Keep a few on hand when you need a quick fix.

Cranberry Harvest is On-Relish the Season

It's here, it's here! It's cranberry time. One of my favorite things to make with cranberries is a mix for salad dressing. Once I cook the cranberries, a simple mix of water and sugar to taste, I freeze the sauce to use it all year long. If you prefer, you can just freeze the whole bag of berries and make what you need, but I like having it on hand for quick and easy dressing or a saucy glaze. For the salad dressing, mix a large spoonful of cranberry relish in to vinegar and olive oil for a bright burst of flavor.

So, go out and get some cranberries now, before it's too late.

TIP: Before you freeze it, you'll want to put it through a strainer if it's a more chunky sauce, or cook it a little longer, and crush the berries to thin it down.

Tasty Mistakes Take a Shot at Convention

Just a quick post about tasty mistakes. Today a friend was fixing spaghetti for lunch and did not like the jar sauce taste. It's a good sauce overall, but was not meeting her taste buds with satisfaction.

What to do...I took the basic sauce and a few things that were on hand to recreate it in to chili side shots topped with cheese and chives.

I've posted my chili preferences earlier, but this new twist is nice.

Made from the marinara sauce base, it had a creamy, yummy, extra smooth flavor I had not previously achieved.

It's extra fun in the glass. Serve as a side shot...the mouth of the cordial glass is just big enough for a spoon. Dress it up a bit with a chive garnish, and it's a "V' for victory.

Steamed Spinach Sandwich with Crunchy Carrots and Pumpkin Seeds

Time to lighten up your lunch with some crunch. Steam some spinach, and squeeze out the moisture. Form it in to a nice
pattie and place it on the lightly toasted whole wheat bun. Top with carrot slices, pumpkin seeds and a little of your favorite cheese.
Sprinkle a few red pepper flakes and it's ready to eat.

You can make the spinach ahead and put it in the fridge.

This is delicious hot or cold.

Tomato Soup Mac & Cheese

Keep it simple for the kids. Make your Mac & Cheese.

Add in a few spoons of tomato soup.

Top with a few greens and some happy cheese.

Done.

Ready to serve in minutes.

TIP:

Get your kids to make this for themselves.

They will feel proud of it and enjoy the simple pleasure.

Add any other ingredients you like.

Poached Tilapia in Butter and Lemon Juice Bath with Spinach and Tomatoes

This is a really quick meal to put together and deliciously fresh. Doing the prep ahead makes it a lot easier. Fortunately, I have a lovely Meyer lemon tree and also some frozen lemon ice from the last harvest.

Hand selecting and de-stemming the spinach takes a little time, as does the chiffonade but it's all worth it.

The tomatoes are simple slicing and then I de-seed. Putting them in a bowl keeps them all in one place and then I add the water. Cleaning out all the seeds and draining the water a few times to make sure I have not missed any.

Using a non-stick pan, I melt the butter and then add in the lemon ice shavings. Next, I put the boneless, skinless Tilapia fillet in the pan, cover with a lid and let it cook slowly. Once it's tender, I add in the spinach and tomatoes at the last minute for a very quick steam. (The spinach is sliced so thin, it can even cook itself on the plated fish)

Carefully plate your fish with a broad spatula. The fish is very tender and can break apart if you are not careful. Then pour the lemon and butter sauce onto your plate.

Serve with a mini side salad topped with asiago and about three or four drips of ranch dressing. Rim the salad with some of your fresh spinach.

Finish with freshly grated pepper and a squeeze of lemon to taste.

TIP: If you have some broken pieces or actually prefer that to this formal setting, it still looks and tastes great.

Plus, if you have some leftovers, it's great over a crisp salad or in a fish taco.



PS. These are frozen Tilapia that are individually wrapped. Perfect for either single or group servings at the last minute.

Glorious Goat Cheese-Chèvre

Lower in fat & calories than cow's milk and higher in protein, this good for your brain food is also a great source of other nutrients—amino acid, tryptophan, phosphorus, riboflavin, potassium, B6, vitamin A and selenium. It's easier to digest than cow's milk, making it possible for even the lactose intolerant to enjoy this delicious boost of calcium.

Goat Cheese is thought to be the forerunner of all cheeses. It's been around for thousands of years but it was first marketed in France in 1935 with a safety guarantee for the consumer.

Thank you to the nomadic hunters who created this cheese and to the over 100 producers today who have made its flavor a fine art.

Hearty Bowls of Stew to Warm your Heart

Casual Comfort from the Kitchen.

Making stew is a comfort in and of itself. Taking a little time with yourself to cut up your veggies and potatoes is a quiet pleasure. I slow cook the meat in the oven on a rack.  Just underneath is a celery tops and carrots water steam bath to infuse the meat. (covered tightly with foil) I check the water level every so often to make sure it's still enough to keep steaming. It cooks for a couple of hours and then I let it rest. Next, I cut the meat up into bite size cubes and flour them before I brown-sear the pieces. Once that's

complete, I toss everything in the pot with a stew broth base and let it cook for a good long time. I like to keep the veggie and potatoes on the firm side, so I do some that will cook with the stew and then add the rest toward the end to keep some crisp brightness.

For extra flavor I cut all the scrap off the cooked roast and simmer and sear the pieces for the juices and fond. If you like a thicker stew broth, mix some flour and water in a separate pan until it's a nice and smooth consistency and then add it into your stew. 

Plating Steak and Sides

When steak is the main attraction, serving a small side of green beans and roasted potatoes is all your need to round out the plate. Timing everything to be ready at the same time takes a little practice. The potatoes crisp up quickly if you cut them into bite size pieces, but that's where you want to start. Next, get your grilling going so you can concentrate on cooking the green beans to perfection. When you are ready to make the second turn on the meat, get your water boiling (use a steamer if you like). Now, back to the grill for your additional turns, and then set the meat to rest. Pop in your beans for a few minutes until they are bright green and to the tenderness you like. By now, your potatoes are ready. Your beans are finished, your steak is juicy and you're ready to plate up some delicious. 

Homestyle Meatloaf Monday

This is truly homestyle meatloaf.

No one taught me to cook. Basics is where we all begin. I don't have any data, but if you still eat meat, you probably eat meatloaf every once and awhile. Most people I know seem to prefer a cold meatloaf sandwich. I sliced this up with one of my serrated steak knives which chews up the cut edges a bit but I don't like things to look too perfectly sliced when it comes to homestyle. Of course, ketchup is the most popular topping—I also added a few green peppercorns for the fun of it. If you want to cut a few calories, skip the bread. A serving of three skinny slices is very satisfying. As I said, no one taught me to cook...this hardly classifies as anything special but it does fall into the comfort food category at diners. Anyone can do it. A small side added to this and you have a nice meal.

The ingredients are simple. Hamburger, eggs, milk, breadcrumbs, ketchup, and a bit of salt & pepper. If you want something else added to the mix, well that's good too.

Using Shredded Chicken as a Main Ingredient

Chicken, Vegetable Rice and Cheese Quesadilla

One thing I like to keep on hand is shredded chicken. It works for so many different dishes and if you make a batch, put some portion packs into the freezer, it's there when you need something quick to fix. Last night I made a quesadilla with some veggie rice and cheese, but this is just one example. It goes great on a salad, added to soup, in a sandwich, in a casserole, in a gravy over biscuits, in a potpie, with hot wing or BBQ sauce, you name it, chicken works. Since chicken does not have too much flavor, adding different herbs and spices creates a whole new dish. Depending on what you want to make, you can pre-cook your shredded chicken with different flavor adds or keep it simple and add the flavor later. Thyme, rosemary, and sage impart a delightful aromatic infusion, but there is almost no limit to what you can do. This is shredded chicken breast, but it's a good idea to roast a whole chicken and use both the white and dark meat. Keep them in separate packages and label them with the contents.

TIP: This is yield from one medium chicken breast. A good amount to pack and freeze.

I like to get a nice crispy roast on the chicken to give it a little extra texture for the mix.

Glorious Art of Salad Gallery

Food is so beautiful. I get a little caught up in just how amazing it is. It's definitely a love affair with details. Having these earth gifts packed with nutrition is one thing, but composing them into artful arrangements, appealing to the eye, is quite another...for me, it happens naturally. I seldom style the plate. I let it style itself. Yes, I do have some sense of what is going on in-process but I want the food to look natural. I used to be really finicky about cutting everything exactly the same size with laser precision and although I have deep respect for this disciplined craft...it looked a bit too staged. I now prefer a more homestyle cut and when dressing the plate, I let things fall naturally.

Once I finish, I photograph it. Not too unlike the original plate, I don't generally want to mess with what it really looks like. Today I changed my mind and threw a photo filter on these images. It's still the original lighting and everything else but it accents the edges. Other than that, it's the original shot crop.

My appreciation of nature and its personal expression started when I was very young. I remember walking home from school and picking honeysuckle off the fence—looking at it from every angle before I ate it.

When you love and appreciate things on this level they feed you for life. They are intimate moments with yourself that you savor. Who you really are on a soul level comes to the surface and you feel at one with life.

I hope you'll find some of those moments today and hold them close to your heart. They are a reflection of your own beauty just waiting to be discovered.

This image astounded me with its simple grace.

Then of course, you get to enjoy eating the art on your plate...or serve it to someone who will feel the joy and nourish themselves with delight.

Easy Skillet Dinners

Dinners are easy when you cook everything in a skillet.

First, I pan seared the chicken breasts and then added curry powder to simmer a nice slow cook with the peppers. Once that was in a nice juicy state, I added water before tossing in the jasmine rice and carrots. For a little color contrast I sprinkled in a few wild rice grains. When you cook rice this way it takes a little longer but the juices get soaked up into the grains and give it a robust flavor. Add enough water to keep some of the curry sauce in its liquid state. I also break the chicken up a bit with a fork about half way through to let the juices in through the seared top.  What you get is deliciously tender chicken and perfectly cooked rice and veggies. Serve either on a plate or in a bowl depending on your preference.

It's Chili Time

Chili is one of the easiest meals to prepare and serves a hearty helping of heat on a chilly day. Everyone has their own idea of what chili should include and it sparks strong debate. I don't have a standard chili recipe...sometimes I add different ingredients depending on how hot I want it. When making chili for kids, I don't add a lot of heat ingredients. I keep to some basics, although I do use two kinds of beans. Kidney and black beans. I like the size and flavor variation. I also use diced tomatoes not tomato paste. Most of the time I add salsa. If you don't want meat, double up on the beans and you won't know the difference. I also add my veggies in after everything is already cooked. If you are making a big pot and will be reheating, I recommend doing the same. They add a nice semi-soft crunch. Toss them in while you reheat and they will cook to perfection and keep their nice bright color. I especially like corn and peppers.  If you like, top with some cheese, sour cream, pepper and a little sriracha. 

The fun thing that comes with this serving of chili is that I lined the bowl with a small corn tortilla and then crisped up another one in the oven for a few festive accents. I like using a red serving dish to brighten the presentation.

However you make your chili, it's sure to please everyone. Make it ahead of time and put some in the freezer. Then when you need a delicious hot meal in minutes it's right on hand.

TIP: Any leftovers can go into lots of other dishes. Chili nachos, chili fries, inside quesadillas, over eggs, over cornbread...you can even make a chili pizza. Little ones like chili on bagels warmed up with some mex-mix cheese...try it.

I've included a link below that has all kinds of history on chili if you want to know more. Some fun facts everyone will enjoy.

http://www.chilicookoff.com/history/history_of_chili.asp

Plating Love

Bring out your Fall Plates and Reframe some Fantastic

It's time to bring some warm colors to your table.

If you don't have a variety of plates to choose from, now is a great time to go out and start your collection. The settings don't even have to match. You can get plates from a vast number of sources at very affordable prices. These were $3.99 from my Home Goods store. Antique stores, flea markets and even second hand stores have some fun finds if your are willing to take a little time looking for the gems. Some textural design element to the plate gives it a richer feel if that's what you like. These plates have both a high gloss and a un-glossed stoneware rim. The contrast is both elegant and earthy.

If you have a restaurant, cafe or bistro—you might think about a changing of the plates to match seasonal transitions. White restaurant tableware is traditional, and a great mainstay, but this brings a little freshness to the plate...especially to your regular customers. Even if you are presenting the same food, it looks new with a new frame. That's what a plate is, a frame for your delicious, artful presentation.

Sloppy Joe-Joe

When Sloppy Joe's were on the school lunch menu, I did not pack my lunch. I seldom wanted what was on the monthly menu, but for some reason...Sloppy Joe's were a good thing. I still love them and although I only eat them once or twice a year, they bring back all kinds of yummy memories. No one really knows where the name came from, or when it was first invented...but I think when you discover something delicious and satisfying, it doesn't matter who invented it. How come Sloppy Joe's aren't on the menu everywhere? It's a humble sandwich, but if you add some interesting toppings it could be amazing, and kids love them.

Second to this is another childhood favorite, Girl Scout Goulash. Both of these foods are great for a campfire cookout and I hope you will enjoy one some time soon.

A Toast to Toast and Toasters

A healthy alternative to jamming your toast with calories. Lightly toasted bread with peanut butter and grape slices.  A few fresh grape slices add a bit of festivity and the kids will love it. If you don't like peanut butter or have peanut allergies, go for a nice spread of honey on your bread. Equally delicious!

Life made easier...

A beautiful quick snack or breakfast, this toasty treat is courtesy of our toaster. Early bread was toasted on a long-handled toasting fork cooked over a fire or grill. The first electric toaster was created by Alan MacMasters in Edinburgh, Scotland. US Patent application and use of a new type of wire, called chromel, invented by George Schneider in 1906, changed electric heating appliances forever. Other brands came to market in 1909, one by General Electric, hailed as 'the first commercially successful electric toaster.'

The automatic pop-up toaster was patented in 1919 by Charles Strite and went on to become know as the Toastmaster. Advanced technology has toasters doing some pretty amazing things...one toasting a weather prediction onto your toast, while another has a color sensor that allows you to get the exact shade of brown you like...what's next in toasters? I can't wait to see...I have a few ideas of my own.

But for today, I'll serve you a new slice of flavor to consider. Enjoy.

For the Love of Far Niente

One of my favorite wine crates has been outside too long. As you know, the crates are perfect when you buy the wine. Then you want to save them, but this one got outside and aged to a silverish tone and the logo is almost gone...but today I saved it. It's been moved a lot...house to house, yard to yard, and in honor of all things as delicious as Far Niente...I say, thank you for your loving contribution to the many gatherings you have made extraordinary.

Egg Soup Fantasia Galore!

Egg Soup Fantasia Galore! Earlier today I did my post and was not hungry after I made it. So, tonight I turned it into soup. Tossed all the ingredients into a sauce pan, added a little water, salsa, and a spritz of vinegar...cream would have been awesome, but was keeping it as light as possible. It was the most delicious, original tasting soup I've ever eaten. Amazed at how all the plated ingredients merged into infused magic. WOW!WOW!WOW!

Here ya go.

Delicious Variety. Breakfast, Lunch or Dinner.

Sometimes I wonder why...why do I think of these things and then feel compelled to put them on the plate. But, here I go again...Asiago cheese crisp rounds with cheesy scrambled eggs in a red pepper slice. Hard cooked eggs on the side with hash browns strips and snow peas. A few red pepper accents and a tiny dollop of sour cream and salsa on the egg slices. Seriously, I sketched this out before I shopped and cooked it up. Is that crazy?

Maybe, but when you have stuff dashing around your brain, saying 'please...plate me up'... well, I do it.

Perhaps you will enjoy trying it yourself. Even if you only get to the Asiago Cheese Rounds...you'll have enough to put a smile on your face. You do have to keep your eye on them so they don't burn.

Everyones oven is different. Try 350 for about 8 minutes...but again, keep checking for your desired bubbly browning taste. I used Martha Wrap (Foil & Parchment in One) to make sure nothing sticks to the sheet pan. You can use other baking sheets too, but this works well. Let them cool for a few minutes before using your non-stick spatula to ease them off. Don't rush it. They are perfectly lovely but delicate.

Hotshot

52 Foods for your Face

Today I did some research on foods for your face and it was interesting just how many foods are natural support for good skin care. You pretty much have a spa in your kitchen. There are lots of websites that will give you the recipes, so I am not going to go in to all of that, but here is a list of foods for your face. These are all foods you apply to your skin for a natural beauty treatment without chemicals. The cost savings is evident and the aromas alone make this a delicious way to treat yourself to a bounty of benefits.  

Whether you want to sooth puffy eyes, refresh your skin, shrink a zit, get rid of under eye darkness, reduce pores, exfoliate, or nourish and tone, these face foods will help you look and feel better.

It is recommended that you treat these ingredients the same as you would anything new, try it on a small area first, because some allergic reactions can occur. Use good hygiene, a clean, sanitized work space and containers, when using water, choose distilled or filtered water and last, as with all food…it’s best if prepared fresh and kept refrigerated.

Banana

Yogurt

Honey

Oats

Brown Sugar

Lemon

Lime

Tangerine

Kiwi

Cucumbers

Coffee Grounds

Baking Soda

Green Tea

Wheat Flour

Garlic

Turmeric

Mint

Parsley

Grapes

Sugar

Strawberries

Blueberries

Heavy Cream

Chamomile Tea

Coconut Oil

Coconut Water

Olive Oil

Peanut Butter

Mayo

Egg Yokes

Avocado

Tomato Pulp

Apples

Cornmeal

Baking Soda

Cornstarch

Almond Meal

Almond Oil

Raw Potatoes

Bran

Lemon Grass

Licorice

Flax

Sea Salt

Apple Cider Vinegar

Thyme

Rosemary

Yarrow

Sage

Blueberries

Black Tea

Milk

Pizza Bites alla Bolognese

alla bolognese is Ragoût, from French ragoûter “to stimulate the appetite.”

Cut up pizza slices and a meaty bolognese sauce make a quick serve to hungry customers. Lots of restaurants serve bread before the meal service but this is a new twist.

At home, almost everyone likes pizza but what do you do with the extra slices the next day? I happen to have both leftover pizza and a meat sauce this week, so this is what I did to clear out the fridge and enjoy another mama mia! treat.

You can serve it hot or cold, with or without freshly grated parmesan cheese. I usually add some red pepper flakes and fresh ground pepper at serving.

The thing about ‘leftovers’ is they kind of get a bad rap and you do have to eat them within a certain time frame to make them work, but reconstructing ingredients can be just as fun as making the original dish. So before you toss things out, think about how they can be repurposed to create something new. This is a match made in heaven if you like Italian food.

If you prefer, keep the pizza bites separate and put the dipping sauce on the side. If you have people who do not prefer meat, serve a side of traditional red sauce.
The portion size is up to you.

Innovative Fun with Leftovers-Stuffing Buns

This week there has been some press for ramen buns. Sounds interesting but I think this tops that idea.

Oven toasted stuffing buns. I took some leftover stuffing and formed it in to patties and popped them in the oven to get a nice crisp. Then I topped them with left over chicken and a little sriracha. The side salad is so wonderful.  A small bite of red pepper with some mixed greens and ranch dressing. It's a nice departure from all the other salad presentations I see. I think this would be awesome with a fried or poached egg. Let me know what you think.

Truly Original Table Setting Art

This is not my creation. I have no idea who did this, a friend sent it to me along with some other amazing images but while I was sorting though my computer images I ran across it...don't you love it? There are so many talented people on this planet. When I look at Pinterest my head spins in awe. To all of you who create, stop and appreciate your specialness. Thank you for sharing yourself with the world.