It's all happening!

1. NaBloPoMo. In case you missed it, National Blog Posting Month is officially over. In a way it's a relief to not have to worry about posting every single day anymore but in another way I'm sad it's over. All in all I ended up missing one day by a few hours and missing another day completely. I still maintained the 30 posts in 30 days though, just ended up posting a couple of posts on the same day. Unfortunately I didn't have a chance to cook all the recipes I posted, but that just means I have some new stuff to try out over the next few months.
   
   
2. The New Job. Today is the end of week one at the new job. As usual there is a lot of settling in and figuring out going on but I am happy to say, so far so good. These next few weeks are going to demand a lot of flexibility and patience from me as I don't really have a desk/office/cubicle/area-to-call-mine. But having incredibly supportive and understanding coworkers will make it that much easier. It's going to be busy until I get into a routine but I am absolutely loving it.
   
   
3. 200th post. The previous post was momentous not only because it was the first day of my new job but also because it was my 200th post. Unbelievable! I am also celebrating the 75th post on my food blog.

Helena's Never Fail Chocolate Cake

This recipe is in celebration of the last day of NaBloPoMo. I was late one day and missed another day completely but all in all I think I did pretty good for my first attempt. Over the next few months I have a lot of new recipes to try and will hopefully be able to update my posts with photos.

Helena's Never Fail Chocolate Cake

• 8 oz plain flour
  
• 2 oz cocoa
  
• 1 level tsp baking soda
  
• 1/2 tsp salt
  
• 4 oz easy creaming margarine
  
• 10 oz caster sugar
  
• 2 large eggs
  
• 1/4 pint buttermilk or milk soured with 1 tsp lemon juice

Preheat oven to 350F/180C/Gas Mark 4.

In bowl combine dry ingredients (flour through salt). In a separate bowl combine margarine, sugar, eggs and milk. Blend for 1 minute. Stir in combined dry ingredients. Pour into two 8" cake tins. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean. Turn out onto wire racks to cool completely before frosting. Enjoy!

Frosting

• 2 oz butter
  
• 3 oz icing sugar
  
• 1 tsp coffee essence

Cream all ingredients together and spread over cooled cake.

Easy Appetizers

White Beans, Sun-Dried Tomatoes, and Basil Bites

• 2 tbsp extra virgin olive oil
  
• 1 clove garlic, minced
  
• 8 fresh basil leaves, sliced crosswise into 1/2 inch strips
  
• 3 tablespoons drained sun-dried tomatoes packed in oil, sliced 1/4-inch thick
  
• fresh lemon juice
  
• freshly ground black pepper, to taste
  
• 1/2 cup white beans
  
• Carr's roasted garlic and herb table water crackers
  
• 2 oz ricotta salata cheese, coarsely grated

Heat olive oil in large skillet over medium heat. Add garlic and cook until pale golden. Add basil. When leaves are wilted and crispy, add sun-dried tomatoes. Cook for 1 minute. Stir in lemon juice and pepper to taste. Add beans and cook until warmed through.

Arrange crackers on serving tray. Spoon 1 tbsp of tomato bean mixture on each cracker, top with grated ricotta salata and serve.




Blue Cheese and Lavender Honey

• Carr's table water crackers
  
• 4 oz artisanal-quality blue cheese at room temperature
  
• 3 tbsp lavender honey

Arrange crackers on work surface. Divide cheese onto crackers and drizzle with honey. Arrange crackers on serving tray and serve.

Kate's Great-Grandmother's Corn Pudding

To stick with the posts of late I decided to post another recipe from a friend. Unfortunately there has been no cooking in my kitchen recently due to the holiday and now the new job. But that won't stop me from posting new recipes! Here's a great one from my pal over at Damn Delicious.

My great-grandmother grew up in Olive Hill, Kentucky. This is a traditional sort of recipe, the kind that would have been easy to make and would have fed the entire family. My grandmother grew up eating it and always served it at her Thanksgiving table. Now my mother does the same.

Kate's Great-Grandmother's Corn Pudding

• 8-10 ears corn, kernels cut off
  
• 1 1/2 cups milk (use whole for best flavor)
  
• 4 eggs
  
• 1 tbsp flour
  
• 1 tsp salt

Butter a 2-quart casserole dish and preheat oven to 375 F. In a small bowl, whisk together flour and a little of the milk. In a large bowl, lightly beat eggs. Add flour mixture, the rest of the milk, the salt and corn. Stir until combined. Pour into casserole and bake until center is set, about 40 minutes.

For added zest, throw in 3/4 cup chopped sun-dried tomatoes (dry, not oil-packed).

Travis' Caipirinha

One of the best parts about travelling is experiencing new food and drink combinations. Below is a recipe from one of my buddies who was recently reminiscing on his trips to Brazil. One day I'll get to go to Brazil and try this for myself!

• pineapple
  
• 1 lime
  
• 2 oz cachaca** (sugarcane brandy)
  
• sugar to taste
  
• ice cubes

Hollow out the pineapple to be used as a glass, save the pineapple fruit to be consumed later.

Wash the lime and roll it on a cutting board to release the juice. Cut the lime into pieces and place them in a pitcher with the sugar. Crush and mash the limes with a pestle, or the handle of a wooden spoon. Continue only until the juice is released and the sugar begins to dissolve. Add the cachaca, stir to mix. Place the ice cubes inside the pineapple glass and fill with the cachaca lime mixture. Enjoy!

**If you can't find a bottle of cachaca you can substitute it with vodka. However you will be changing both the flavor of the drink and the name. You will now be sipping on a caipiroshka.

Honey Rosemary Lamb Sandwich

If you feel like reminiscing over sloppy joes this is the perfect adult twist on the old childhood favorite. Easy to make and even more delicious to eat it's also perfect for a cool fall evening.

• 1 1/2 lbs ground lean lamb
  
• 1 onion, chopped
  
• 2 cloves garlic, minced
  
• 1 can tomato puree
  
• 1/4 cup honey
  
• 1 tsp rosemary
  
• salt and pepper to taste
  
• sandwich rolls
  
• goats cheese
  
• spinach

In a skillet over medium heat, brown the lamb. Add onion and garlic, stir to combine. Add remaining ingredients (through salt and pepper) and cook for 10 minutes. Serve on a roll with goat cheese and spinach.

New Job - Day One

As I sit in my apartment's living room enjoying my lunch I realize the best part of the new job is the proximity to home. Same start time as my old job however with this job I can get up at 7am instead of 5:30am to be there at 8:30.

First thing this morning I was given my laptop, log in information and email. Then I was toured around the adult clinic and introduced to a dozen or so nurses and doctors. The second half of the morning and the rest of the afternoon will be spent at the pediatric clinic figuring out what I am going to do there.

Speaking of which, lunch is over, back to work!

Tofu Stuffed Shells

• 16 jumbo pasta shells
  
• 1/2 jar marinara sauce (13oz)
  
• 15 oz extra firm tofu
  
• 1/2 medium onion, quartered
  
• 5 oz frozen chopped spinach, thawed
  
• 1/4 cup basil leaves
  
• 2 cloves garlic
  
• 2 tbs olive oil
  
• 1 tbsp dried oregano
  
• 1/2 cup shredded cheese

Preheat oven to 400F. Cook pasta shells in boiling water, per package instructions.

Place tofu and next 6 ingredients (through oregano) in a food processor. Process until smooth.

Fill shells with tofu mixture. Place in a 9x13" baking dish. Cover with sauce and sprinkle with cheese. Cover with foil, bake for 20 min at 400F.

Doug's Split Pea Soup

• 3 cups dried split peas
  
• 1 bay leaf
  
• 1/1-1 tsp dried mustard
  
• salt to taste
  
• 7 cups water
  
  
• 3 celery stalks, diced
  
• 2 medium carrots, diced
  
• 2 cups onion, diced
  
• small potatoe, sliced
  
• 3-5 cloves crushed garlic

Place split peas, bay leaf, salt, dry mustard, and water in a large pot, bring to boil. Simmer, partially covered for 20 minutes. While peas simmer, dice your vegetables. Add diced vegetables and simmer for 40 minutes, adding water as necessary. Remove from heat. Remove bay leaf and add pepper to taste. Garnish with parsley, tomatoes, and a splash of red wine vinegar.

Allie's Hot Artichoke Dip

• 1 can artichokes, slices
  
• 1/2 cup mayo
  
• 1/2 cup sour cream
  
• 1 cup parmesan cheese
  
• 1/2 tsp garlic powder

Mix all ingredients together in a large bowl and pour into casserole dish. Bake at 350F until bubbly and brown. Serve with wheat thins, bread, or other whole grain crackers.

French Toast

The beauty of Thanksgiving is waking up on Black Friday and finding the kitchen full of leftovers. The sliced baguette that was perfect for our appetizers yesterday, is even better for french toast today! This recipe is a guesstimate of what I usually use because honestly it is usually just thrown together by eye. If you have a lot of leftover bread, add another egg; only a little, stick to what is below.

• day old sliced baguette, the harder the better
  
• 1 egg
  
• 1/4 cup milk
  
• 1/2 tsp vanilla
  
• sprinkle of cinnamon, if desired

Turn griddle on to medium heat. Whisk together egg, milk, vanilla, and cinnamon in a medium bowl. Immerse baguette slices in liquid mixture until coated. Place on griddle. Cook until golden, flipping once. Enjoy!

Smoked Salmon and Herbed Goat's Cheese Toasts

Happy Thanksgiving! This is a slight twist on a dish my family enjoys every holiday season. Usually we spread cream cheese on melba toasts topped with smoked salmon and dill. I'm not sure which one I prefer but both are absolutely delish!

• baguette
  
• goats cheese
  
• fresh dill
  
• zest of 1 small lemon
  
• sliced smoked salmon

Turn oven on to broil. Slice baguette on the diagonal, place on baking sheet and toast in oven until golden brown. Set aside to cool.

Mix goats cheese with fresh dill and zest of 1 lemon, to taste. Spread over toasted baguette slices. Add smoked salmon on top.

Enjoy!

Bizcochitos

1 cup butter
2 1/4 cup all purpose flour
1 tsp anise seed, crushed
1 egg
1 cup sugar
1 tbsp brandy or milk
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt

2 tbsp sugar
1 tsp ground cinnamon


Combine butter, flour, anise seed, egg, sugar, brandy/milk, baking powder, vanilla, salt. Divide dough in half. Cover and chill 3 hours.

Preheat oven to 375F. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with cookie cutter (traditional - fleur de lis). Place on ungreased cookie sheet. Combine sugar and cinnamon, spring over cookies. Bake at 375F for 6-8 minutes or until edges are firm and bottoms are lightly browned. Cool on wire rack.

Apple and Berry Crumble

Tonight I went over to the marrieds house for dinner. I was supposed to cook a fruit crumble for them but instead I ended up buying a strawberry and rhubarb pie from the local supermarket. Luckily the pie was a hit but I decided I should probably post a crumble recipe anyway. This recipe comes from Donna Hay Modern Classics 2. Her recipe calls for blueberries but I suggest raspberries, strawberries, blackberries, or any other type of berry that suits your fancy.


7 green apples, cored and chopped
1 cup fresh berries
1/3 cup sugar
1 tsp finely grated lemon rind
2 tsp lemon juice

1 cup rolled oats
1/2 cup brown sugar
1/4 cup all-purpose flour
2.5 oz butter
1/2 tsp cinnamon

Preheat oven to 350F. Place apples, berries, sugar, lemon rind and juice into a bowl and stir to combine. Place in ovenproof dish. Combine topping ingredients in a medium bowl. Spoon topping mixture over fruit and bake for 55 minutes or until topping is crisp and fruit is soft. Serve warm.

Photos from London

I've finally put everything away in my apartment, located my camera cables and uploaded the photos from my recent trip to London. A little bit later than promised but here they are.

When I first arrived in London, Dad wanted to show me the garden that we recently received our keys to. Eccleston Square is a garden in the center of London reserved for the residents of the houses the surround the square. As you can see it is quite beautiful year round. So much so that my mother suggested I could even have my wedding here. Not that I am any where close to being married.

Eccleston Square

This photo collage is of my cousin's youngest son Isaac meeting my nephew Finley for the first time. At the beginning of the day it was a struggle for Isaac to decide whether he wanted to be older (drinking beer) or younger (playing in the baby gym). After being introduced to Finley, Isaac kept exclaiming, "Baby!" while pointing at Finley. It wasn't until later in the afternoon that Isaac became very helpful as he joined in on the patting of Finley's back while Collette burped him. After which Isaac joined Collette and Finley for a cuddle. All in all I would have to say it was quite an exciting day for Isaac.

Crema de Coliflor (Cream of Cauliflower Soup)

This recipe is the first one I have made out of my Sopas y Guisados cookbook that I bought last summer when I was living in Mexico. After two months of delicious soups I just had to have a cookbook so I could relive a little bit of Mexico after I returned to the US. I just can't believe it has taken me this long to try one out. Although the creamy whiteness of the soup isn't visually stimulating, the flavor is unbelievable.


Crema de Coliflor

• 1 head of cauliflower
  
• olive oil
  
• 3 cups vegetable broth
  
• 1 cup nonfat milk
  
• salt and pepper to taste

Slice the cauliflower into small florets. Place in a large soup pot and drizzle with olive oil. Cook over medium heat, approximately 3 minutes. Add vegetable broth and simmer for 15 minutes or until cauliflower is soft. Turn off the heat and let cool. Add milk and stir to mix. Liquidize in batches in a blender until smooth. Reheat and serve.

Wizards

Tonight I went to a Wizards basketball game. I sat in row four, on the court. The basketball players were giants.

Tomato Herb and Goat's Cheese Tarts

I'm going to pretend that I am still living in California and it is actually 11pm instead of the 2am that it currently is in Virginia. That way I haven't missed the midnight deadline of posting every single day.

Below is a recipe that I picked up at a supermarket in England. It's super easy to throw together, is impressive to look at and is a crowd pleaser. It should be included in everyone's repertoire of appetizers to take to a potluck.

• 1 box frozen puff pastry, thawed
  
• pesto
  
• goats cheese
  
• fresh parsley
  
• fresh chives
  
• cherry tomatoes
  
• olive oil

Roll out thawed puff pastry, cut into rounds and place on baking sheet. Gently score around each circle, 1 cm from the edge. Generously spread pesto on the tart to the scored line. Mix goats cheese with the herbs and spread over the tarts. Generously scatter tomatoes over the tarts and drizzle with olive oil. Bake at 200C, gas mark 6 for 15 minutes.

Things to look forward to

I was talking to soul-friend last night and remarking on how many wonderful things I have to look forward to. Next week I'll be going home to California for Thanksgiving with my parents, brother and his girlfriend; Line dancing and 5K running with my best friends; Football, unpacking and ice cream! I simply couldn't ask for anything more. Then in December my parents coming are coming to me for Christmas. If last year's Christmas is anything to go by, this years Christmas is going to be spectacular!

Since I have a few things to look forward to, I thought I would also provide you something to look forward to. This weekend I will finally get the chance to post pictures from my recent trip to London. I promise, they will go up on Saturday. Saturday, as in tomorrow. So be patient because they are definitely worth it.

Mushrooms Stuffed with Sun-Dried Tomatoes

I think it's about time for me to apologize for being a bit of a flake lately. Not only have I not been cooking the majority of the recipes that I have been posting this week but I also have not been bringing a lunch to work. I'm so sorry, I've let you down.

**Warning: Excuses to Follow** I guess this is what happens when over the past two weeks you've had two job interviews, been offered a new position, spent the weekend in London, had to empty your kitchen and closets for pest treatment, then had to move everything 12 inches from the wall for another pest treatment, and been trying to say goodbye to your coworkers while trying to get ready to go away for Thanksgiving. It's been a little hectic and my apartment still is nowhere close to being back to "normal". But that's what weekends are for, right?

This recipe is something that I will be making this weekend, between cleaning my entire apartment and heading south to visit a college friend. It comes from one of my favorite blogs, and another NaBloPoMo member, Smitten Kitchen. I don't know how she does it but everyday she has gourmet recipes posted alongside amazing photos. I wish I was capable of the same.

Mushrooms Stuffed with Sun-Dried Tomatoes
Adapted from Gourmet, March 1996

1/2 ounce dried tomatoes (about 5, not packed in oil)
2 tablespoons olive oil
18 white mushrooms, stems pulled out and chopped fine and caps reserved
1/2 cup finely chopped shallots
2 garlic cloves, minced
1/3 cup fine dry bread crumbs
1 large egg yolk, beaten lightly
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
1/2 teaspoon dried basil, crumbled
2 tablespoons freshly grated Parmesan

Preheat oven to 400°F.

In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.*

Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.

In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

Caprese Salad

Easy Peasy Caprese! If I were to pack a lunch today I would have made myself this salad. I had some leftover tomatoes and basil from yesterday's dip, so why not. It's both flavorful and refreshing.

Caprese Salad

• Tomatoes
  
• Fresh Basil Leaves
  
• Fresh Mozzarella
  
• Olive Oil
  
• Balsamic Vinegar

1. Slice the tomatoes into 1/4 inch thick slices. Layer tomato slices and mozzarella with a basil leaf. Drizzle with olive oil and a shake of balsamic vinegar. Enjoy!

Today's lunchbox consists of a few snacks as I will be going out to lunch with my coworkers:

1/2 cup plain nonfat yogurt with 2 tsp flax seed and 1 tsp sweetened chestnut

Gala Apple

Kashi Granola Bar - Honey, Almond, Flax Seed

Roasted Tomato Bean Dip

After perusing recipes all day at work yesterday I couldn't help myself but purchase a few extra ingredients at the grocery store last night. Especially when I saw the gorgeous red vine-ripened tomatoes in the produce section which would be perfect for this recipe I saw on Fat Free Vegan.

Roasted Tomato Bean Dip
3 large tomatoes or 4 medium
2 tsp minced garlic (divided)
freshly ground black pepper and dried oregano

1 1/2 cups cooked chickpeas, drained
2 tsp. white balsamic vinegar (or lemon juice)
10-12 large leaves fresh basil

Preheat the oven to 400 F. Slice the tomatoes into 1/2-inch slices and place them in a large, oiled baking dish in a single layer. Sprinkle each slice with garlic, using only half of the garlic. Add a sprinkling of black pepper, oregano, and salt to the top of each slice, drizzle with olive oil. Bake until tomatoes are soft, approximately 30 minutes.

Place the remaining garlic into the food processor along with the chickpeas, vinegar, and roasted tomatoes. Blend well. Add the basil leaves, and blend again. Serve chilled with vegetables or tortilla chips for dipping. Also makes a good sandwich spread.



Today in the lunchbox:

Moroccan Couscous with leftover chicken

Tortilla Chips and Roasted Tomato Bean Dip

Gala Apple

Kashi Granola Bar - Honey, Almond, Flax Seed

1/2 cup yogurt with 2 tsp flax seed, 1 tsp sweetened chestnut

The news you've been waiting for

Drum roll please . . . I've got a job! As of yesterday afternoon I have accepted a dietitian position at a local clinic. So local in fact the pediatrics clinic is located in the building next to mine. I'll work there, a 20 second commute from my front door, two days a week and at the adult clinic, half a mile up the road, the remaining three days a week. I'll be the only dietitian on staff but I'll have the support of the doctors and nurses whom all believe in the role of nutrition when treating patients. The icing on the cake is the fact that the majority of my patients are Spanish speaking so my Spanish will only get better and better. I start the Monday after Thanksgiving (11/26) so I have a few weeks ahead of me to prepare for the job transition. I'm really excited about this opportunity and, honestly, I couldn't have asked for more in my first position.

Vegetarian Moroccan Couscous

Today's lunchbox has a melange of items I found in my kitchen:

Lentil salad with salmon patty

Kashi Granola Bar - honey almond flax

1/2 cup yogurt with 2 tsp flax seed and 1 tsp sweetened chestnut

Celery sticks with crunchy natural peanut butter

After raiding my pantry I realized I had a box of couscous that I haven't touched in the past month. So today I present to you an adapted Barefoot Contessa recipe. It seemed like an easy dish to throw together with the ingredients I have on hand and the leftovers will be a perfect little something extra to take to work for lunch tomorrow.

4 tbsp butter/margarine
3/4 cup chopped shallots
3 cups vegetable stock
1 1/2 cups whole wheat couscous
1/2 cup pine nuts, toasted*
1/4 cup currants

Melt the butter/margarine in a medium pot, add the shallots and cook for 3 minutes over medium heat. Add the vegetable stock. Raise the heat until the stock is boiling, add the couscous, cover and remove from heat. Let the couscous sit for 10 minutes. Add the pine nuts and currants, stir and serve.


*To toast any nuts place in a medium frying pan over medium heat, stir constantly until golden.

ADDENDUM
This is a super easy dish to throw together. However since it is very midly flavored I suggest you pair it with an entree that has a lot of flavor.

I Blame Dad

Last night as I was packing, Dad suggested to me that I should keep the keys to the flat just in case my flight got cancelled and I needed to return after he had left. I didn't think about what he had suggested to the universe until my previously "on-time" flight was delayed three hours.

Luckily my flight was not cancelled and being delayed didn't make a return trip to the flat necessary, but it did make getting up early that morning a little pointless. However, I was able to make the most of the delay by sleeping in the airport and, since our flight was pretty empty, I was also able to squish myself in to two seats and sleep for a few more hours on the plane.

I guess I also have to blame Dad for the wonderful weekend I spent in London. Here are the highlights:

• Meeting Finley. My nephew is the most lovely little one month old boy I have ever met. I thoroughly enjoyed cuddling with him, taking pictures of him and just watching him get used to this strange world we live in.
• Sunday Lunch with the Family. One of the English traditions that I have always loved is that of Sunday lunch. A time to get together with friends and family, enjoy a large meal and basically do nothing all day Sunday. This Sunday lunch was the best one yet because not only was I able to spend it with my Sister, her boyfriend, my nephew and my Dad but we were also joined by my aunt, my uncle, my cousin, my cousin's husband, and my cousin's three lovely children. Delicious food, a good stroll around the Heath and an afternoon with family. There's no better way to spend a Sunday.
• Stomp. Saturday evening Dad and I treated ourselves to a night out. After a memorable meal at a small French restaurant called Mon Plaisir, we strolled over to the theatre to see Stomp. I have been wanting to see this production for a very long time and let me say, it was definitely worth the wait. It was superb! I even found myself tapping away on different items during my flight today; Although I don't think the other people found it as entertaining as I did.

Warm Lentil Salad with Roast Beets

After a three hour delay, I finally arrived home from London this afternoon. As I walked through the door of my apartment I was greeted not only by the contents of my kitchen cupboards displayed in my living room but also a notice that there will be another pest treatment occurring on Wednesday. Since I won't be putting anything back in it's rightful home until the weekend, this week I am going to present you with recipes I wish I was making (and perhaps will make at the weekend).

This is a simplified vegetarian adaptation of Bobby Flay's recipe as found on the Food Network.

1 can sliced beets, drained
1 medium onion, peeled and quartered
1 carrot, quartered
1 stalk celery, quartered
1 fresh or dried bay leaf
4 cups vegetable stock
1 1/4 cups dried lentils
Salt and freshly ground pepper
2 tablespoons olive oil
2 tsp minced garlic
1 small carrot, peeled and finely diced
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon sherry vinegar

4 cups frisee or mixed greens
Vinaigrette, choose your favorite
4 slices goat cheese
French bread, for serving

1. To cook the lentils:
   • Tie onion, carrot, celery, and bay leaf together in cheesecloth.
   • Place vegetable stock in a medium saucepan and bring to a boil.
   • Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes.
   • Drain well and discard the cheesecloth bag of aromatics.
   
   
   
2. Heat the oil in a large saute pan over medium heat. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
   
   
3. To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.

Apple Snow

This recipe comes from today's Sunday Times Style Magazine. Unfortunately I haven't had the chance to try it but it sounds like it would be something a little bit different then the traditional apple pie and perfect for the apples which are currently in season.

Apple Snow

• 3 apples, peeled, cored and chopped


• 100 g caster sugar


• 3 egg whites


• zest of 1/2 lemon


• biscotti

Place the apples and sugar in a pan with 100 ml of water over a low/medium heat and simmer until the apples are soft and mushy. Approximately 15-20 minutes. Remove from the heat and leave to cool completely.

In a large bowl, whisk the egg whites into stiff peaks. Fold in the apple puree, distribute between 4 servings bowls, garnish with lemon zest and serve with biscotti.

Remembrance Sunday

Today is the day that we take a moment to recognize and remember all those who gave their lives in the battle for peace and freedom. There is a parade this morning and the queen will be laying a wreath at the cenotaph followed by a national observance of silence at 11am for two minutes.

The rest of today will be spent with the family. My sister has invited Dad and Me, my aunt and uncle, and my cousin her husband and her three children around for sunday lunch. I love any opportunity I have to see my family, especially since the last time I saw my cousin and her children was a year ago.

Home Sweet London!

Just in case you were worried, I have made it safe and sound to London. For the first time in a long time I was on a flight that had some empty seats and although I was sitting in the middle section I had the benefit of an empty seat next to me. I also thoroughly enjoyed my vegetarian meal from United. I was prepared for the worst but it was actually quite tasty, and lot more interesting then the regular meals that everyone else was enjoying.

As for the entertainment, I enjoyed the following three films:

1. Sicko by Michael Moore - a look at the health system in the United States.
   
2. No Reservations with Catherine Zeta Jones - not my favorite romantic comedy but definitely a good way to pass the time on the plane
   
3. Licence to Wed with Robin Williams - a ho-hum comedy about the engagement period

Although our flight arrived early, we got sent into a holding pattern and then had to wait as another plane was still boarding at our gate. So instead of arriving at 9:15, we finally were able to get off the plane at our scheduled 10pm arrival time. Oops! Not to worry, the tube to the flat was straightforward and I was in bed and asleep by 11:30.

Today I am off to meet my nephew and then Dad and I will have some father-daughter bonding time this evening. Ooh! And we just watched the planes practicing for the Remembrance Day fly by as part of the Remembrance Day parade planned for tomorrow. Oh, how I love you London.

Shepherd's Pie

Since I'm in England I thought it was only fair to post an English recipe. But this isn't just any English recipe, this is one of the comfort foods from my youth and a recipe passed on to me by my mother. If you don't feel like topping the minced meat with mashed potatoes to make Shepherd's pie you can serve it over spaghetti, inside rigatoni, with cheese sauce to make lasagna, add it to a bean chili, or add some taco seasonings and throw it in a taco shell/wrap it in a tortilla and enjoy! This is truly one versatile recipe, and one that my family enjoyed over and over again as I was growing up.

The other benefit of this recipe is you can assemble the Shepherd's pie the night before you are going to eat it. Then when it's close to dinner time remove it from the fridge, pop it in the oven and you're ready to go! Minced meat can also be stored in the freezer for the next time you are ready to use it.

Side Note: Shepherd's pie is traditionally made with ground lamb. When it's made with beef it is referred to as Cottage Pie. But for me, this recipe is Shepherd's Pie.

Minced Meat

• 1 medium onion, diced


• 1 lb ground turkey


• 1 lb ground lean beef


• 1 can diced plum tomatoes


• 1/2 oxo beef stock cube


• sprinkling of herbes de provence

Place the diced onion in a large frying pan over medium heat, cook until translucent. Add equal parts ground turkey and ground lean beef. Cook until all the meat is browned. Add diced plum tomatoes, oxo seasoning cube, and herbs. Simmer until fluid no longer remains and meat is soft.


To Make the Shepherd's Pie
mashed potatoes
minced meat (as above)

Place minced meat in a round casserole dish*. Top with mashed potatoes (amount depends on size of casserole dish) using a fork to make designs in the top of the potatoes. Bake in oven at 350F until top is golden and crispy and liquid around meat is bubbling (approximately 30 min). Enjoy!


*If you want more veggies in your shepherd's pie you can mix the minced meat with peas and diced carrots before placing it in the casserole dish.

Dessert Wraps

You didn't think I would flee the country before giving you another recipe, did you? Well of course not, this is NaBloPoMo! So before I leave I thought I would wrap it up with a recipe that I would like to try. Coming to you straight from the food network this dessert wrap sounds like it would be absolutely delicious. Even a modified version of the recipe below with items you have on hand at home would be good too!

Tortilla Dessert Wraps
1/2 cup almond paste
4 (8-inch) flour tortillas
1 cup mini-marshmallows
1/2 cup milk chocolate chips
1/2 cup coconut flakes
Vanilla ice cream, for serving

Preheat a grill to low.
Spread almond paste evenly on each tortilla. Sprinkle 1/4 of the marshmallows and 1/4 of the chocolate chips and 1/4 of the coconut on half of each tortilla. Roll the tortilla up and wrap in heavy-duty foil; seal tightly. Grill over low heat until heated through, about 5 to 10 minutes. Remove foil and place on a plate. Garnish with fresh sweetened whipped cream or prepared whipped topping. Serve vanilla ice cream on the side.

Fall or Winter?

Current Weather:

Arlington, VA 39F
London, England 57F

I think this is the first time EVER that one of the things to look forward to in England is warmer weather. Speaking of England, I have about a million and one things to do before I leave tomorrow morning. Tonight when I get home from work I'll be:

1. Rearranging all my furniture and emptying my kitchen so they can spray for roaches, again.
   
2. Packing - how much do I really have to bring for a three day trip?
   
3. Making something to eat during my travels. The super shuttle is coming at 5am, my flight is at 9:40am and I arrive in London at 10pm. Something tells me I am going to get hungry at some point so I better come prepared.

Mexican Wrap

With the weather so cold outside I decided it was time to head south of the border. I guess, technically, this wrap could also be called a burrito. Just heat it up in the microwave for a 30 seconds before eating, serve with salsa, and you are ready for a lunchtime pick me up.

In my Mexican Wrap: whole wheat tortilla, black beans, diced tomatoes (with the seeds removed to prevent soggy-wrap-syndrome) and lots of fresh cilantro. Other ingredients to consider for your wrap: drained canned corn, rice, lettuce, avocado, chiles, chicken/steak/pork, cheese, etc.

In the lunch box:

Mexican Wrap

Granny Smith Apple

Baby Carrots

Plain Hummus

1/2 cup yogurt with 2 tsp flax seed and 1 tsp sweetened chestnut

Kashi Granola Bar - peanut butter

Chinese Wrap

In the lunchbox:

Chinese Wrap with a side of teriyaki sauce

Grapes

Kashi Granola Bar - peanut butter

Carrots with hummus

Sadly it is now 2:30pm and all those items are still in the lunchbox. A little nausea this morning combined with errands to run at lunch means I didn't get around to eating anything. Although I am considering getting the carrots and hummus out right now.

As for the chinese wrap, it was super simple to throw together. Just dry stir fry* some veggies (eggplant, enoki mushrooms, and bok choy) with a little bit of ginger, wrap it up in a whole wheat tortilla and you're ready to go! For a little kick I added a side of teriyaki sauce to drizzle on my wrap when I finally get around to eating it.




*Make sure to skip the sauces and seasonings so you don't have a soggy wrap at lunch time. If you simply cannot stir fry without them either pack your stir fry separate from your wrap and wrap right before you eat or drain your stir fry before wrapping making sure to line your wrap with some sort of lettuce or spinach.

Underwars

Thanks to the Mercury News I have found a way to release the stress of job hunting, get some exercise and potentially make $5,000. Check it out at:

www.jockeyunderwars.com

Which song should I choose?

Tuna Salad Wrap

Against the advice of one of my friends I have decided to bring tuna for lunch today. My favorite tuna salad comes from Coral Tree Cafe where they mix it with celery, jicama, olive oil and white wine vinegar. This is one of the only places that I know of that makes their tuna without mayonnaise, perfect for a person with a mayo-aversion.

Unfortunately I didn't have any jicama to include in my tuna so I just added some sliced celery for crunch. I also lined my whole wheat tortilla with lettuce so that I wouldn't be faced with a soggy wrap at lunch.

As for the rest of my lunch, here's what's in the box today:

Tuna Salad Wrap

Grapes

1/2 cup plain nonfat yogurt, 2 tsp flax seed, 1 tsp sweetened chestnut

Baby Carrots

Kashi Granola Bar - trail mix

Monday

It's the start of another week and I find myself at a loss for words. This past weekend was a "me" weekend, to which one of my friends questioned, "Isn't always all about you?" But seriously, I spent some quality time with myself this weekend shopping, cooking, going to church, getting some work done, and continuing on the seemingly endless job hunt. Speaking of which, I had an interview today that went pretty well and hopefully at the end of the week I'll be hearing back about a second interview for another position I have applied for. That's all the info I have for now but I'll keep you posted as things develop, or fall apart.

Oh yeah, and just in case you were curious, I didn't intend to partake in NaBloPoMo with both of my blogs, it just sorta happened. I guess I find myself wanting to write about stuff on my food blog that isn't exactly recipe related so then I just figure I should post here as well. We'll see how long I keep up with this.

Grilled Vegetable Wrap

To give myself some direction when it comes to planning my lunches I have decided that I am going to post on a theme this week. So I offer to you four* days of wraps. Besides being 100% delicious, wraps are as easy to throw together as a sandwich but provide that little bit of something different to keep lunches interesting. The only limitation to variety is your imagination and of course what you have on hand in the fridge.

I personally prefer to use whole wheat tortillas or tortillas with extra fiber. As for the fillings, I simply grill my vegetables at the weekend and then leave them in a tupperware in the fridge for use during the week. Assemble the wrap in the morning and voila you have a delicious yet healthy alternate to a sandwich.

Here's what's inside today's lunchbox:

Grilled Vegetable Wrap

Banana

1/2 cup plain nonfat yogurt with 2 tsp flax seed and 1 tsp sweetened chestnut

1 cup of baby carrots and sliced celery

Kashi Granola Bar - trail mix

Grilled Vegetable Wrap

• whole wheat tortilla


• plain hummus


• grilled italian squash (zuchinni, corgette)


• grilled chinese eggplant


• yam

Spread hummous over tortilla. Arrange grilled vegetables down the center of the tortilla. Roll tortilla being sure to tuck in the ends. Slice in half and enjoy!


*Four days, but I thought there were five days in a week?! That's right but on Friday I will be on a plane to England to meet my nephew! Although I suppose I could still pack myself a lunch.

Apple Cinnamon Muffins

Happy 50th Post!

One of my favorite memories of hanging out with my friend and chef over at Damn Delicious is waking up to the smell of homemade muffins and a pot of freshly brewed coffee in the morning. I kid you not, the girl is the perfect hostess. So when I woke up this morning I knew exactly what I wanted for breakfast. After whipping out my Betty Crocker cookbook I realized this recipe was obviously meant to be as I had all the ingredients waiting for me in the kitchen.

Apple Cinnamon Muffins

• 3/4 cup milk


• 1/4 cup vegetable oil


• 1 large egg


• 2 cups all purpose flour


• 1/2 cup sugar


• 2 tsp baking powder


• 1/2 tsp salt


• 1 tsp cinnamon


• 1 medium apple, peeled and diced

1. Heat over to 400F. Line muffin tin with paper cups, silicone cups or spray with oil.
2. Beat milk, oil, and egg in a large bowl with a whisk or fork. Stir in flour, sugar, baking powder, salt, and cinnamon until moistened. Do not over mix.
3. Fold in diced apple. Divide batter evenly among muffin cups.
4. Bake 20 minutes or until golden brown.
5. Enjoy!

Earplugs Part 2

Lo and behold, last night when I got up for water at 2am I walked back into my room and stepped on something soft. What was it? Well it was the missing earplug! Right there on the floor, next to my bed, as though I had just knocked it off my bedside table. I have no clue where it disappeared to all day yesterday or why it suddenly appeared last night but I have to say I am a little relieved to know that I didn't in fact eat it.

In other news I forgot that last night was daylight savings time. So instead of rushing around to get out of the house I now have a full hour to fill. Must be time to make some apple cinnamon muffins!

Gold Rush Chili

It is definitely fall out here in Virginia, which means I crave all things warm and soupy. Chilis, soups, stews, if it's hot it gets served. Being Saturday I had some extra time on my hands so I decided to try out another recipe from the food blog Fat Free Vegan Kitchen.


The hardest and most time consuming part of the recipe is getting the butternut squash prepped. I've heard a serrated peeler works well but I decided to go with a knife. I peeled it like you would a kiwi and, while it worked, it was just a little bit more difficult then I expected. But in the end it's definitely worth it.



Gold Rush Chili

• 1 butternut squash, peeled and cut into 1/2-inch cubes


• 1 medium onion, chopped


• 2 tsp minced garlic


• 1 red bell pepper, chopped


• 1 tablespoon mild chili powder


• 1 1/4 teaspoons ground cumin


• 2 teaspoons Mexican oregano


• 2 15-ounce cans diced tomatoes


• 1/2 cup water


• freshly ground black pepper, to taste


• 1 15-ounce can black beans, drained


• 1 15-ounce can kidney beans, drained

Heat a large, non-stick pot over medium-high heat. Add onion and bell pepper, sauté until the onion is translucent and the pepper is soft. Add the garlic and sauté for 2 more minutes. Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes. Add the beans, cover and cook until the squash is tender but not falling apart (about 20 minutes, depending on size of squash cubes).

Earplugs

Because my neighbors seem to be raising a herd of elephants above me and love to listen to their music at MAX VOLUME early on Saturday mornings, I often wear earplugs to bed. Unfortunately this morning when I woke up, I only had one.

After searching my bed, behind my bed, under my bed and not finding anything I'm a little worried that I may have eaten it in my sleep. I did dream about making chili and tasting the ingredients. I also dreamt about flying over the snow.

Waldorf Salad

After writing about PB&J yesterday I couldn't seem to get the thought of the sandwich out of my head. So, not surprisingly, today's lunch includes a PB&J sandwich. Personally I am a fan of the crunchy natural peanut butter with no added salt. If you want a simple way to get all that oil back into the peanut butter, simply turn the jar upside down for a day before you plan to open it. Makes the stirring a whole lot easier! Here's what's in the lunchbox today:

Peanut Butter and Jelly Sandwich

Waldorf Salad

1/2 cup plain yogurt with 2 tsp flax seed and 1 tsp sweetened chestnut

Minneola Tangelo**

Kashi Granola Bar - trail mix

Chocolate chip cookies

As you can see from above I have included a Waldorf salad in my lunch. I have never actually made this salad myself but in all honesty, it so easy to throw together and pack the night before that I'm not sure why I never thought of it before. Sadly I didn't have any walnuts on hand so my Waldorf salad is lacking an ingredient, but delicious nonetheless!

• lettuce


• 1 sweet apple, diced


• 1/2 cup red seedless grapes


• 1/2 cup celery, sliced thin


• walnuts
  
• 3 tbsp nonfat plain yogurt


• 1 tbsp lemon juice

Line Tupperware container with lettuce. Combine remaining ingredients in a small bowl, mix to coat fruit and veggies with yogurt. Spoon into Tupperware on top of lettuce.

Note: if you are a mayonnaise fan you can substitute mayonnaise for the yogurt.


**I was just looking up how to spell this type of orange and found out some interesting facts. Did you know that Tangelos are a cross between a grapefruit and a tangerine? Minneola's are in season between December and April (lucky me!), characteristically they are easy to peel, mildly tart-sweet, succulent and with little to no seeds. Have you tried one?

It's in the Mail

Yesterday was the best day ever. Okay, well it was when I looked in my mailbox. Not only did I have a dark chocolate chip oatmeal cookie sample from Kashi but I also had a gift certificate to Banana Republic from the best roommate ever! What more could a girl ask for?

Pinch Punch First of the Month!

It's the first of November and that means it's the first day of NaBloPoMo!!!! I'm soup-er excited so make sure you check out my first post! Heh, sorry for the bad joke. But seriously, I'm really excited about this month because it means I will actually be putting thought into my lunches which hopefully means that I won't be having peanut butter and jelly sandwiches everyday. I can't say that I won't ever pack myself a PB&J but hopefully we'll get some new recipes up and some interesting lunches to enjoy at work.

In other news, Dad was in town last night. We went out to Carlyle for dinner and then had a relatively early evening. I forgot how nice it is to have someone to chat with in the evening. So much so that I didn't want to leave him at the bus stop this morning. But we each had our own buses to catch and hopefully he is now sitting in his office getting his work done as I guess I should be too.

Bean and Vegetable Soup

Happy NaBloPoMo!

It's finally feeling like fall out here in Virginia which means it's perfect weather for soup. So to start the month with a bang I have a new soup in my favorite thermos for lunch today. There's nothing like enjoying a hearty bean and vegetable soup while sitting outside in the park with the warmth of the sun on your back and a cool breeze blowing across your face. Here's a rundown of what else is in my lunchbox today:

Thermos of bean and vegetable soup

Large Granny Smith Apple

1/2 cup plain nonfat yogurt with 2 tsp flax seed and 1 tsp sweetened chestnut

Kashi Granola Bar - trail mix

2 chocolate chip cookies (see previous post)

This recipe comes from one of my favorite foods blogs Fat Free Vegan Kitchen


Easy Bean and Vegetable Soup
Recipe by: Susan Voisin

• 5 cups water, plus one cube vegetable bouillon


• 1 can diced tomatoes


• 2 cups kidney beans (or 1 can drained and rinsed)


• 2 cups white beans (or 1 can drained and rinsed)


• 2 pounds frozen italian blend vegetables


• 1 russet potatoe peeled and diced (approx. 1/2 cup)


• 2 tsp minced garlic


• 1 teaspoon basil


• 1/2 teaspoon oregano


• 1/2 teaspoon marjoram


• 1/4 teaspoon thyme


• freshly ground black pepper


• 4-6 ounces fresh or frozen spinach

Combine all ingredients except spinach in a large sauce pot. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Add additional broth if necessary. Add spinach and cook for 5 more minutes before serving.