Saturday, November 14, 2015
Yes....I have nothing better to do these days than to spend 2 days cooking for a silent auction dinner. In the middle of my kitchen at 10 am, I was wondering what the heck was I thinking. This was due in large part to my desire to do it "authentic" and playing guessing games with the metric system and my recipes.
This beautiful cake is curtesy of my pal Jola (the Jola who lives in Clovis and not the one in Warsaw....if you have been keeping score). She was kind enough to call her Mom and get the perfect recipe.
Here it is with the non metric measurements:
3 c flour
1/2 c butter
2 tsp baking powder
2 heaping Tbsp sour cream (or plain yogurt ....which I used since it was organic)
1/2 c powdered sugar
Mix all ingredients then divide into two balls (2/3rds and 1/3rd) and put in fridge for an hour.
When chilled take the larger ball and press it into a greased spring form pan. Prick with fork and bake at 350 for 15 minutes
Grate on the largest holes 8 large apples. Squeeze a little lemon and sprinkle 2 to 3 tsps of cinnamon on top. Toss.
Place apples on top of the cooked crust then grate the last ball of dough so iris crumbles on top and bake again for 30 to 45 minutes until golden brown.
Wednesday, September 23, 2015
Inspired again with my OOOOBY box and the pile of basil and the big fat eggplant, I tried a wonderful new recipe I found in my Cooking Light magazine (but you know me.....put a Dana spin on it!)
1 large eggplant, sliced with skins
2 tbsp fresh lemon juice
1 tsp amino acid (or soy sauce)
1/2 tsp crushed red peppers
1 1/2 plain organic nonfat yogurt
1/2 c. chopped basil
1 1/2 tsp cumin
1 garlic clove minced
1/2 tsp lemon zest
Sea salt and pepper
Prep the eggplant after you slice it by sprinkling with salt. Let it "sweat" the rinse and dry. Add a little olive oil in the pan and lightly fry the eggplant until golden brown. Blot well and cool. Set aside and sprinkle a little sea salt.
Mix up all of the remaining ingredients but retain about 2 tbsps of basil. Drizzle over the eggplant and sprinkle the basil over the top. Serve at room temperature.
Saturday, August 29, 2015
4 5 to 6oz chicken breasts, skinless, boneless
Salt and pepper (sea salt is a must)
2tsp chopped fresh rosemary
2 cloves of garlic chopped
4 tbsp of EVO (I used the amazing olive oil I smuggled home from my uncle in Croatia!)
2 oz crumbled feta
1 1/4 tsp dried thyme
1/2 c white wine (they said red but I only had white home)
8 fresh figs, cut and diced (lovely figs from Kevin and Diane Herman's farm)
1 tbsp honey
Sprig of rosemary for garnish
Pound chicken to flatten but don't make too thin. Place chicken in bowl with salt, pepper, rosemary, garlic, 2 tbsp oil and 1/4 c wine. Toss and let sit for at least 30 minutes.
Cook chicken in 2 tbsp oil till light brown. Place in oven proof pan like shingles and sprinkle with feta.
Pour remaining wine in pan to deglaze and reduce to half of the volume. Add thyme, honey and figs, sauté will warm and soft. Pour over chicken and feta. Place under broiler to brown and top with sprig
Sunday, July 26, 2015
Coming home from Poland, my first thought goes to Mexican food. Fresno is the motherland of Mexican food and seriously......nothing else will do! My dear friend decided to cheer me out of my Mexican food blues by taking me to the "Tia Juana" in Warsaw. Let's just say......I was lucky it didn't effect me like my meal from a street vendor in Cabo! When in Poland - eat Polish food.
I digress.......ok so I was inspired and made th is mostly organic chicken enchiladas. They are super easy and fill the bill for those of us who have Mexican food withdrawal.
4 cooked chicken breasts, chopped
4 c. power greens (kale, chard, etc.)
2 c. (or 2 cans) green enchilada sauce*
12 oz. bag of shredded Mexican cheese
1/2 round of queso fresco*
16 small flour tortillas (you may need more or less)
A few shakes of hot sauce, salt and pepper to taste
Non stick spray
Cook the power greens till tender. Toss with chopped chicken, crumbled queso fresco, 8 oz of shredded cheese, salt, pepper, hot sauce, and about a 1/4 cup of the enchillada sauce. Pour a little sauce on the bottom of the pan (which has been sprayed with Pam or a non stick spray.). Add a few tablespoons of chicken mixture in to a tortilla, roll and place in the pan. When pan filled, top with remaining cheese and pour remaining sauce on top. It should make two 9x13 pans....more or less if you don't roll them tightly. Bake at 350 for about 30 minutes or until bubbly. Photo forthcoming.... Enjoy!