Shrimp Saganaki

Fifteen years ago, my knowledge of Greek food consisted of hummus and gyros (which I only ate when the bars closed).  Thank god it has expanded since then, because it might be one of my favorite cuisines.  One day, mark my words, I will go to Greece and eat my way through the country.  Until then, I will continue to explore the wonderful Greek restaurants this country has to offer, like Petros in California and Avra and Limani in New York.  My favorite things to order are Grilled Octopus, Moussaka, lamb anything and always, ALWAYS, Shrimp Saganaki, which is a simple, flavorful dish consisting of shrimp cooked in a tomato feta sauce.    

I've been dying to try it at home and I finally did.  It was extremely easy to make and I loved it.  Make sure you buy some crusty bread or soft pita to sop up this sauce.  I followed the recipe here (and ditched the greek liquor because I didn't feel like buying an entire bottle).  This is a wonderful transitional meal for the change of seasons... comforting but not TOO heavy.  Make it.  Opa!  

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Healthy Burger Toppings

We eat a lot of burgers in our house, especially in the summer.  Turkey burgers (here & here), chicken burgers (here & here & here), veggie burgers (here & here), fish burgers (here) or your classic and DELICIOUS beef burger.  And while I see nothing wrong with topping these burgers with cheese, bacon or onions and mushrooms (sautéed in butter, obviously), I thought I'd change it up a bit and search for healthier and more unique alternatives.

Instead of lettuce, try chopped bok choy sautéed in garlic.  Instead of pickles, try lightly sautéed yellow squash or zucchini.  It's almost impossible for me to eat a burger without tomatoes and avocado, so I had to include those.  But other ideas: roasted red peppers, pickled carrots or crispy kale.  And instead of basic ketchup and mustard, I tried out two different greek yogurt toppings: one with a dash of sriracha and the other with lime juice and lime zest.  Also, the vessel?  One half of a toasted English muffin instead of a bun.  Not exactly easy to eat, but delicious nonetheless.   

Doesn't that look pretty?  All assembled and ready to eat, yes?!  Well SECONDS after this photo was shot, this happened...

The glamorous life of a food blogger... always in a rush to photograph your food and then EAT it.  Oh, and don't worry, I put it all back on my plate and did just that.  Judge away!

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Arugula Pesto

Before we begin, have I told you about this article I wrote for the Today Show Parenting Community?  It's about "parenting on-the-go" and how over the years, whenever we're packing for anything, I forget something monumental.  WITHOUT FAIL.  And so I talk about keeping your sanity during these situations, because no one is perfect.  So read, and make fun of me, and comment letting me know I'm not alone in this matter, and vote!  Thanks :)  

Now let's talk about pesto.  As a kid, I LOVED pesto, but the traditional basil kind.  In recent years, I have learned you can make pesto from anything!  Peas, kale, sun dried tomatoes, etc.  And as daunting as making a homemade sauce might seem, let me tell you, it's truly as simple as throwing everything in a blender or food processor.  I made this pesto with peppery arugula in a matter of minutes!  The longest step was toasting the pine nuts (which you could totally omit if you have a nut allergy).  We served it with spinach pasta, and it was soooo good.  Completely green, no carbs, right?  

I ate two bowls.    

Arugula Pesto

(Makes roughly 1 cup)

Printable Recipe

1/4 cup pine nuts

1/4 cup grated Parmesan cheese

1 garlic clove, roughly chopped

2 cups baby Arugula

Extra virgin olive oil

Salt and pepper

In a dry skillet over medium heat, toast pine nuts until they begin to brown, stirring frequently to prevent burning.  Remove from heat and let cool.  Once cooled, add pine nuts, garlic and Parmesan to a food processor or blender.  Pulse until everything is finely processed.  Add arugula, and process, slowly drizzling in the olive oil until your desired consistency is reached.  Taste, and then season with salt and pepper.  

You might also like this Pistachio and Pea Pesto!

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Pistachio & Pea Pesto

Hi people!!  How are you I've missed you what's going on?!  Did I forget to mention that I'd be taking two weeks off over the holidays?  It actually wasn't my intention, as I had all these wonderful ideas for posts.  But then my house turned into Kevin McCalister's as far as holiday guests go, and the days became full and merry and chaotic and joyful.  So now I'm back with something green because isn't that what you're supposed to do at the beginning of January?  Eat green things?  Again, this wasn't my intention (moderation all year round, my friends).  The real motivation behind this green sauce was the pistachio nut.  I bought a whole bunch of the raw, unsalted kind by accident.  Gross!  Who wants that!?  However, instead of throwing them out, I turned them into pesto with peas and garlic and parmesan and really delicious olive oil.  It's SO good.  Make a big batch and eat it on spaghetti squash or roasted veggies OR... if you're into moderation like me, a gigantic bowl of pasta.  

Come back tomorrow for some very, VERY exciting information.    

Pistachio & Pea Pesto

(Makes approx. 2 cups)

Printable Recipe

1/2 cup raw, unsalted, peeled pistachio nuts

1/2 cup thawed frozen peas

1 clove garlic

1 T chopped basil

2 T grated Parmesan cheese

Olive oil

Salt and pepper to taste

Place first five ingredients in a blender (or food processor) and blend until well combined.  With blender still going, slowly add olive oil until you reach desired consistency (more olive oil will result in a smoother pesto, less will result in a chunkier pesto).  Season with salt and pepper to taste.

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TODAY tonight: Jerk Chicken

Carson has never been a huge fan of the sweet and savory combo, unlike me who has been dreaming of a McGriddle sandwich from McDonald's almost every morning of this pregnancy.  But he absolutely loved making this Jerk Chicken recipe on The Today Show last week, which is why it's next up in my "TODAY tonight" series!  The sweet and spicy flavors in this marinade were a hit with the entire family, actually, as everything tasted very balanced.  The recipe called for 3 jalapeños but mine were giant so I only used 2, and I removed the ribs and seeds from one so that it wouldn't be too hot for the kids.

Jack loved helping me throw all the ingredients in a blender, although he was sickened by the smell of ground allspice.  I said I thought it smells like Christmas, and he said I was a crazy mother person.  But my point being, the marinade was very easy to assemble and that was about all I had to do with this dish!  Carson took over the grilling, something he thoroughly enjoys doing.  

Just look at that joy...

We marinated our chicken for roughly ten hours, although the recipe only calls for a minimum of two.  I say the longer the better.  Also, our butcher helped us butterfly this chicken.  It's worth asking the butcher to do that step for you because, guess what, that's their job!  

I hope you enjoy this recipe as much as we did.  It's perfect for end-of-summer BBQ's.

Wait, summer is ending soon?!?

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Buffalo Deviled Eggs

Buffalo sauce.  Will you marry me?  I promise to love you forever and I'll always be true, unless brown sugar bacon tempts me and in that case, LATER.  

My friends and I share a love of buffalo anything.  So when I came across a recipe for deviled eggs, I decided to make them for an afternoon pool party.  We were ALL pleased.  They took no time to assemble, and I even got all fancy and piped the yolk mixture into the egg whites using a plain old freezer bag with the end snipped.  You've got to get a little fancy when you're proposing to a sauce, after all.  Recipe here. 

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Baked Zucchini Fries with Yogurt Cucumber Sauce

While we were recently in Los Angeles for 2 weeks, we ate.  A lot.  When you're hopping from one hotel to another, you're forced to eat out, a lot!  And as much as you may try to eat healthy at restaurants, it's never easy.  Especially after 2 weeks.  Veggie burger?  Not so bad.  With french fries? Sure, okay.  Salad?  Healthy.  With a Fried Zucchini Sticks appetizer?  Yes!!  After devouring an order of those, it got me thinking about making a healthier alternative when I got home, which is exactly what I did last night.  And guess what?  We devoured them as well!  Crispy baked shell, tender, juicy zucchini inside with a tangy, yogurt-based sauce.  Fried food, schmied schmood.  

Baked Zucchini Fries with Yogurt Cucumber Sauce

(Makes approx. 24 "fries" and 1 cup sauce)

Printable Recipe

For Fries:

2 zucchinis, cut into 3-inch spears

1 cup all-purpose flour

1 cup plain bread crumbs

1/2 cup grated Parmesan cheese

2 tsp salt, divided

1 tsp pepper, divided

2 large egg whites

Preheat oven to 425.  Line a baking sheet with parchment paper.  Crack egg whites into a small bowl, stirring briefly.  In another bowl, stir together flour with 1 tsp of salt and 1/2 tsp of pepper.  In one more bowl, stir together bread crumbs, Parmesan and remaining salt and pepper.  Taking one spear at a time, dip first in the flour (shaking off any excess), then in the egg whites and finally in the bread crumbs, pressing lightly with your fingers to make sure crumbs coat zucchini.  Place on baking sheet and repeat with remaining spears.  Bake for 15-20 minutes, until fries are golden.  

For sauce:

1 cup greek yogurt
1/2 cup diced, peeled cucumber
1 clove garlic, minced
1 T lemon juice
Salt and pepper to taste

Combine all ingredients in a bowl and stir.

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Beef Stew in Red Wine Sauce

Have you ever moved?  Like, REALLY moved... far, far away?  Did you find yourself taking naps on piles and piles of packing paper in between unpacking box after box?  So my friends, we just moved straight across the country from California to New York.  Here is my new kitchen window view...  

Brrr.  I spent a lot of my childhood in Connecticut and then MINNESOTA.  My college years were spent in Wisconsin.  Therefore, I should be used to cold weather, yes?  Nope.  Ten years spent in California were enough to turn me into a HUGE baby.  But I'm still enjoying the view of the fluffy white stuff, and I'm ready to savor every budding moment of spring with the rest of the townsfolk who have been enduring this crazy winter for months.  Am I allowed to do that?  I'm going to.  

We were supposed to get yet another big snow storm on Monday and I was excited.  I bought stuff to bake cookies, I bought stuff to make stew, I was going to listen to music and stare at my kids out that window as they built snowmen.  Aaaand, we barely got a dusting.  Oh well!  I still made stew!  And it was delicious.  I like really hearty, rich sauces to accompany my beef, and this red wine sauce did not disappoint!  I skipped the whole pancetta/lardon step because it freaked me out and I didn't miss it.  (I know, I didn't miss bacon).  Can I eat leftovers for breakfast?  WHAT, it's cold??!

Recipe here.

*Sorry for the iPhone photos, but I can't locate the box that has my camera in it.  Or my car phone charger.  Or that one hoodie that I really want to wear.  Or...

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Peanut Sesame Noodles + Homemade Sriracha

Lately, I've been wanting to eat take-out Chinese food from those paper cartons.  I want to shovel food in my mouth using chopsticks, like they do in the movies when something bad happens.  I'm not saying I want something bad to happen, I just want to enjoy a lot of Chinese take-out, in my mouth, while watching Pretty Woman.  Is that okay with you?

Problem is, there is not great take-out Chinese in the Santa Monica area (feel free to correct me if I'm wrong).  So I had to make my own version of Asian-style take-out, even if I was paper carton-less.  I followed this recipe for Peanut Sesame Noodles, and they were delicious!  The sauce was everything I wanted it to be - smooth, spicy, nutty with a hint of sweet.  But what made it excellent was the Homemade Sriracha I stirred it all together with.  A good friend, Marianne, makes her own and hands them out as gifts and I'm telling you, the store-bought version does not come close. She shared her recipe with us below... yay!

Homemade Sriracha

(Makes 1 jar)

Printable Recipe

Adapted from Gwyneth Paltrow's My Father's Daughter

1 1/4 cups peeled garlic

1 pound red jalapeños, steamed and sliced into thin rings (seeds removed - the more seeds: the hotter the sauce)

2 1/4 cups rice vinegar

1/4 cup brown rice syrup

2 T sea salt

1 T arrowroot

1 T fish sauce (or soy sauce)

In a small sauce pan, add garlic and cover with water.  Bring to a boil and immediately drain.  Cool the garlic under running water and return it to saucepan.  Cover again with water and repeat blanching process. 

Thinly slice the blanched garlic and combine with jalapeños and vinegar in a large pot.  Bring to a boil, cook for 3 minutes and then remove from heat.  Add the brown rice syrup and salt and stir to combine.  Let the mixture sit undisturbed for 1 hour to steep and cool. 

Whiz the mixture in a powerful blender until smooth.  Return the pureed sauce to the pot, bring to a boil, lower the heat and simmer for 10-15 minutes, skimming off any foam until the sauce is slightly reduced and has some body.      

In a small bowl, dissolve the arrowroot with 1 tablespoon of lukewarm water.  Whisk into the simmering sauce and cool for 2 minutes more or until sauce has thickened.  

Remove the sauce from heat, let it cool slightly and stir in the fish sauce.  Store in a screw top jar in the fridge for up to 6 months. 

I chose to toss my Peanut Noodles with diced red bell pepper, cucumber, green onions, cilantro and chopped peanuts.

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Baked Ziti

In this week's edition of "Random Things You Should Know About Me" (that's not a thing), I love pretending that I'm an Italian grandmother.  I like to imagine myself slaving away in the kitchen all day, making family favorite recipes I know by heart, adding my secret components that I'll only tell one deserving grandchild before I die (the one who sends me the most text messages).  Until I reach that status, I will try out recipes online that only take an hour from start to finish.  Like this Baked Ziti, made with love and tons of cheese.  If you're ever cooking for a crowd, check out The Pioneer Woman's recipes.  She often times cooks for small armies, and her food is divine.  I made this with just sausage, and otherwise followed the recipe to a T.  My one note: go splurge on good cheese at a local cheese shop or Italian market, you won't regret it.

Now get out of my kitchen before I spank you!  

(That's how they talk, right?)      

Oh, hello Ricotta and Parmesan and Mozzarella and Egg.

Leftovers for days...

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Lee Kum Kee Orange Chicken

Last week, we had a 'Welcome Home' dinner for Carson and the theme was orange (because of this).  Jack and I had fun decorating the table with orange balloons, pumpkins, festive flowers and screwdrivers.  Not the tool, the drink, and Jack didn't help with that part I swear.  Coincidentally, I had just been sent some products from Lee Kum Kee and included was a packet of sauce for Orange Chicken.  Orange!  No preservatives or artificial flavoring, no MSG and no HFCS.  Prepared with fresh ingredients, ready in minutes... highly recommended for a weeknight dinner.  Do I sound like a commercial yet?  Should I take over Flo's job?  But seriously, I like making my own sauce like the next Julia Child wannabe, but I'm a mom of two and I want to keep what little sanity I have left.  Therefore, sauces in bags are the answer.  Serve this Orange Chicken with brown rice, carrots, and a salad with orange tomatoes and orange bell peppers and you're ready for your orange party.  Don't forget to invite some Oompa Loompas.  And check out Lee Kum Kee's website for other yummy products!              

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Slow Cooker Short Rib Ragu

I can't believe how early school starts these days.  Mid-August and summer is over for kids.  What happened to Labor Day buttoning off the season??  I suppose when my kids are grown and bored, I'll be anxious to send them off to school early.  But for now, I'm trying to cling on to every last minute of warm weather and lazy days outside.  Durrrr, except for this meal I made the other night that SCREAMS fall and was absolutely delicious...

I'm a short ribs girl.  If they're on a menu, I will order them.  So when a reader sent me this recipe for a Short Rib Ragu that you throw in the crockpot and forget about, I instantly bookmarked it.  I was trying to wait until fall to make it, but I am not a very patient person when it comes to food.  Listen, whatever month of the year it is, make this recipe.  Very few ingredients, simple as can be, and a total crowd pleaser!  Now go to school.  (Recipe here.)

p.s. If you can't find boneless short ribs like the recipe calls for, use bone-in ones like I did.  The meat will just slide off the bone once it's done cooking and it only adds to the flavor : )

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Pesto Quinoa Salad

WHAT UP BLOG?!  Sorry, it's been awhile, I've forgotten how to do this.  I should probably not start by sounding like a tween.  Is that how tweens sound?  I'm a cool mom.  ANYWAY.  I've missed you guys!  Last week, in New York, all I could think about were things I wanted to cook and share with you.  Like this salad we ordered in our hotel room one night.  It was so simple and delicious and I knew it would be easy to recreate and I was right.  I'm usually right, except for when I'm wrong, which is most of the time.  

Pesto Quinoa Salad

(Serves 6-8)

Printable Recipe

2 cups quinoa

4 cups water

2 T olive oil

2 small zucchini, diced

1 yellow pepper, diced

3 cups arugula, chopped

1 7oz. store-bought pesto, defrosted

Salt and pepper

In a medium-sized pot, combine water and quinoa and bring to a boil.  Cover, reduce heat to a simmer and cook for 15 minutes.  Uncover, fluff with a fork, and remove from heat.  Set aside.  While quinoa is cooking, heat olive oil in a large skillet over medium heat.  Add zucchini and pepper and cook for 2-3 minutes.  Add arugula and cook for another minute or so.  Season with salt and pepper and remove from heat.  In a large bowl, toss quinoa and vegetables and add pesto.  Stir, and season with salt and pepper to taste.    

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Olive Tapenade Spaghetti

I have been pretty creative this week when it comes to dinner.  You can send my medal via mail.  I accept cookies.  The other night, I took pasta and olive tapenade and created dinner!  Make pasta and then scoop in some olive tapenade.  Oh, and then throw in some toasted pine nuts and grated Parmesan cheese.  Salty, crunchy, cheesy... again, you can give your mail carrier pigeon my award... he knows where I live.  BUT!  I'm going to bake next week.  More than once.  So stay tuned... and have a nice weekend, why don't you?!      

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