Fresh, fast and fantastic!

Here's a great summer recipe for those hot nights when you don't want to spent a lot of time in the kitchen but want something fresh and seasonal. With the abundance of tomatoes and basil from Papa's garden, and my new incredible immersion blender with food processing attachment (Thanks, Aunt Squeak!), I have made this impromptu recipe several times this summer. From start to finish, I can have dinner on the table in under half an hour.

Simple Summer Sauce
14 oz Diced tomatoes, or about 5 or 6 tomatoes from the garden
1/2 Large carrot
3 cloves of garlic
2 small onion
Handful of fresh basil leaves
Olive oil

1 lb pasta
Salted water for boiling

First set a pot of cold, salted water to boil.When at a rolling boil, cook pasta according to directions.

 Meanwhile, using a food processor, chop the onion, garlic and carrots until very fine. Heat some olive oil in a pan and quickly saute mixed vegetables.  Chiffonade the basil and toss it into the pan. When the onions are a little translucent (5 minutes, tops) add the tomatoes, stir and cover. Allow to simmer until the pasta is ready. Once the pasta is drained, add to the sauce pan and toss until evenly covered.

Serve it up and enjoy!

Crockpot Beef Stew

Rabbit Rabbit!

My maternal grandfather, Papa, has always been an inspiration to me; my earliest memories of him are in the kitchen, tasting whatever he was cooking. There is no meal in the world more delectable than Papa's broccoli-rabe, beef stew and his own invention, potato pie. My offhanded, handful of  this, handful of that cooking style is a direct result of watching him throw whatever is on hand into a pot and creating something spectacular.

My quest into graduate school is also inspired by him. When I was little I was slightly awed by him and how he can talk about any subject with authority. He tells the most incredible stories about his childhood, time in the Navy, career as a police officer and everything in between. When I was in college and studying the court system he'd lend be books on Justice Oliver Wendell Holmes and landmark Supreme Court decisions. His passion for learning and desire for me to get the best education possible is one of the main reasons I went to grad school.

Consider this improvised beef stew recipe as an ode to Papa and a learning experience!

Crockpot Beef Stew
1 pound of cubed beef stew meat (or more if desired)
4 large potatoes
4 cloves garlic, chopped or pressed
1 tbs paprika (I don't have it on hand and usually substitute with taco seasoning)
2 tbs soy sauce (or Worcestershire)
1 onion, chopped
1 1/2 cups beef broth (or whatever, bullion and water works, too)
1 cup wine (red or white, you pick)
2 carrots, cut into sticks (or chopped in a food processor to save you time)
1/3 cup brown sugar
1 cup homemade tomato sauce (or 4 chopped fresh tomatoes)
Grind to a Salt (have you noticed I love this stuff?)
Freshly ground black pepper
Some flour

Combine broth, wine, soy sauce, tomatoes, brown sugar, paprika, some seasoned salt and pepper in the slow cooker and set to high (4-6 hours cook time) or low (8-10 hours cook time) depending on when you want to eat.

Wash, peel and chop potatoes, carrots, onion and garlic. Throw them into the broth.

Take your stew meat and put it into a zip-lock bag. Sprinkle some flour over it and salt and pepper it a bit. Close the bag and give it a good shake to coat the meat (or, in the words of Weasel, "Shake it like a Polaroid picture!"). Throw this in the fridge for a few minutes while you drag out a frying pan and add just enough olive oil to coat the bottom on the pan and let the flame heat it up on high. Toss in the now coated meat and saute until nice and brown. It doesn't have to be cooked all the way, because  you will now throw it into the slow cooker with all the rest to continue cooked. Make sure the pot is covered, and walk away (cocktails, anyone?).

Enjoy!

Note: The measurements in this recipe are arbitrary. I usually just pour, sprinkle, toss and add according to my whim, what I have in the fridge, and what kind of flavor I am looking for. The beauty of this method? I have a base recipe I can work with, and I also have the freedom to experiment!

Summer Salad

There is something wonderful about a simple, chilled salad on a hot day. I have been tinkering around the kitchen and have, through reviewing some recipes and much  invention on my part, created a great cucumber salad for picnics, barbecues or anytime you want a taste of summer.

The delicate taste of chilled cucumber  is the prefect compliment to a little bite of onion and fresh ground pepper. And, because of the ingredients I ultimately chose, this is a completely fat free dish!

Summer Cucumber Salad
3 medium to large cucumbers
1/2 an onion, yellow or red will do
Splash of white vinegar  (honestly, just splash it on there...)
1/4 cup fat free sour cream
1/2 cup Miracle Whip Free
Fresh ground pepper to taste (I like to go a little heavy handed here)
Simply Organic's Grind to a Salt to taste (again, I love this and add it to everything...)

Start by peeling the cucumbers and roughly chopping them into bite size pieces. Chop the onion very fine (my lovely new immersion blend with the food processor attachment makes quick work of this, so I recommend getting one). Put in all in a bowl and splash some white vinegar on there. Let it sit for half an hour. Go do something else. Have a cocktail...

After your cocktail- I mean the half hour- is finished, pour off the excess liquid and transfer all of your veggies into a colander or mesh strainer. Sit this on top of the bowl you just used, and let it continue to drain for at least a half hour, although I like to give it a little longer. Again, go have a cocktail.

Take the strainer off the bowl, pour out the excess liquid, and throw everything back in (if you've been having cocktails be careful here, or it'll end up on the counter...). Now add your pepper and Grind to a Salt, and you can use as little or as much as you want. As there is such a great quantity, the light, freshness of the cucumber is unlikely to be overwhelmed and will highlighted by the added spice. Add your fat free sour cream and Miracle Whip Free, mix, and throw into fridge to chill until needed. At least and hour, or more, whatever.

Congratulate yourself with a snack, or another cocktail, I don't judge.

Enjoy!

Note: The measurements for the sour cream and light mayo is variable. I typically don't even measure, just spoon it on there. Even the quantities of cucumbers and onion can be played with, but I recommend a ration of about 3:1/2 in order to keep the flavors fresh and not overly onion-y.

It's a small world...

It's official... I'm going to Disney World! My family's group of twelve members of my family, including Super Boy, will be going for a week of fun, relaxation, good food and adventure. It's an absolute dream come true for me I've loved Disney World ever since I first went as a two-year old, and nothing has changed in the 21 years since then. For the first installment of get-ready-for-vacation videos, our hotel... the Polynesian!

BBQ Time!

Gorgeous weather like we've been having in my neck of the woods always makes me think about sunny days at the beach, the small of sunscreen and sand, and, of course, Okie's. I have spent at least part of every summer on Long Beach Island in New Jersey, home of great surf, great memories, and a great deli.

Okie's Butcher Shop not only has the best burgers and hot dogs on the island (or anywhere, as far as I'm concerned) but they also have the best potato salad. I introduced Super Boy to Okie's a few years ago and he's just as hooked as I am. And let's face it, it's just about impossible not to love red skinned potato salad that amazing. So In honor of springtime and the beginning of beach season, I present my very own potato salad recipe, created through trial and error in hopes of capturing Okie's flavor. It may not be Okie's, but I think it's pretty darn good!

If you try the recipe, please leave me a message in the comment's section. I'd love to get some feed back. 

Oh, and yes, that is a giant wooden cow on their roof.

Surf City Potato Salad
3 lbs red skinned potatoes
Kosher salt (to salt boiling water)
1 cup Miracle Whip Free
2 tablespoons of spicy brown mustard
Freshly ground black pepper (give it a good 5 or 6 turns)
Simply Organic's "grind to a salt" seasoning blend* (another 5 or 6 turns)
1 stick celery chopped fine
1 small yellow onion chopped fine

Scrub your potatoes and place them in a pot. Cover with water, add Kosher salt and bring to a boil. Once boiling, lower to a simmer and let sit for 15 minutes. Drain them into a colander, place colander over the pot and cover with a dishtowel. Let them steam like this for another 15 minutes.

Meanwhile, combine Miracle Whip, mustard, pepper and salt seasoning blend t a large bowl and mix until well combined. Toss in your chopped celery and onion at this point, and stir until everything is nice and covered.

When your potatoes are done steaming and are cool enough for you to handle, cut them into halves or quarters, depending on size, and toss them into your big bowl of dressing. Leave the skins on! Stir everything together until it's all combined and covered. Now place in the fridge and allow it to sit for a few hours until completely cold. This will allow the flavors to fully combine.

Enjoy!

Notes: I use Miracle Whip Free just to cut down on the calories, but feel free to use your favorite mayo or mayo substitute.  You can also vary your potatoes depending on what you have available or your preference.

* available at food stores like Whole Foods, etc. I use it in everything!

Spring has Sprung!

Spring is finally, finally here to stay in the Northeast! I can't be happier! So in celebration of my favorite season of all, I'll be posting a series of springtime and warm weather videos, articles and recipes. Also stay tuned for some fun DIY projects inspired by some very talented people around the blogosphere!

For today's Moment of Joy, check out this "bird house." I'm actually pretty jealous :)

Moment of Joy

Now this is an oldie! Taken during a trip to the New York Botanical Gardens a few years ago, this miniature orange tree really caught my eye. Not only do those dew-kissed fruit look scrumptious (and boy, do they) there was something refreshing about them. Just the sight of them makes me feel clean and newly washed in sunshine and sweetness.

But I wax poetic. This picture reminds me of a my mom, dad and Super Boy, the freshness of all things green and growing, and God's promise to make all things new.

An uplifting and comforting thought, no?

Soothe the heart through the stomach...

So I recently experienced the loss of a very, very beloved pet and I can't handle it. I am in denial, I'm angry, and I'm absolutely shattered.

That said, I am trying very hard to keep myself busy and not dwell on sad things. One way I've tried to do keep myself going is cooking. I have always found cooking to be extremely enjoyable; I love the freedom and creativity of the process, especially when the results are good. So yesterday I endeavored to invent my own stir fry recipe from the things I had on hand and whatever I could pick up at the grocery store with minimal expense and ease.

The result is below, my very own Ginger Beef and Peanut Stir Fry. While the vegetables and meats can be varied at will, the sauce if what really brings the whole dish together. Super Boy and I really enjoyed making it together and, of course, devouring nearly the entire pan.

It may not make everything better, but I'd like to think that, in a small way, the heart can be soothed through the stomach. Prayer and faith can help, but love (in any form) is truly the strongest bond of all. 

Ginger Beef and Peanut Stir Fry
¾ lb. lean beef, thinly cut (leftovers work well)
1 tbs grated ginger 
2 tbs peanut butter
2 tbs soy sauce
1 tbs brown sugar, not packed
2 tbs olive oil (For sautéing)
2 carrots, chopped into sticks
1 zucchini, chopped into sticks
1 small onion, cut into large pieces
1 bell pepper, sliced into ribbons
2 cloves garlic, minced
1 can (small) beef/chicken/ vegetable broth
Dash pepper (go a little heavier if you like it) 
8 oz. angel hair, cooked
Chopped peanuts, for garnish
Directions

1. In a bowl, combine the broth, soy sauce, peanut butter, ginger, sugar and pepper until smooth; set aside
   
2.  In a large skillet or wok, stir-fry the beef, onion, carrots, zucchini, peppers, and garlic in oil for about 8 minutes or until meat is no longer pink. If using leftovers, add the already cooked beef to the pan halfway through the vegetable cooking time.
   
3. Stir the broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
   
4. Add cooked noodles and toss until well mixed.
   

Notes: All of the ingredients in this recipe can be increased or omitted at will; it is very adaptable and can be altered to suit individual tastes. Vegetables can be improvised and changed at will. Just make sure everything gets cooked through.  Meats can also be substituted, just make sure they are well cooked accordingly.

Recipe Puppy, a new favorite thing of mine…

I have a new love in my life. Meet "Recipe Puppy," a little pug that "fetches" recipes for you based on what you already have in your kitchen (plus or minus a few ingredients). Not only does this help immensely when you are trying to make dinner on a budget and with what you have on hand, the recipes are fresh, varied and easy to personalize.

Perfect for a foodie on a budget!

Check out the new gadget posted under my "favorite things" bar. Try it for yourself, and I guarantee Recipe Puppy will steal your heart and make your mouth water.

All you need is love…

Nothing has changed. No new news about the graduate programs, no idea what I am going to do. I don't know what school I'll go to, where I'll live or what my next step is. I feel numbed. I am totally crushed. This is nothing like I imagined. I never thought I'd be so conflicted and confused; I was hoping it'll all just magically work out wonderfully and that would be the end of it.

If there's anything I hate, it's not having a plan.

So, because I can't deal with all of this right now, I have been spending my time doing… well, nothing really. I haven't been doing anything. I had a few days off from my internship (thank God for state holidays) and I have spent the time napping, watching TV and snacking. I probably now official classify as a vegetable, mostly likely a potato of the couch variety. But I only feel marginally guilty. I am sure I should be doing something productive, but I like naps so much better. And I have a wicked cold, so I really do need some rest.

But I did manage to rouse myself out of bed for Valentine's Day. Ok, so Super Boy prodded me along. He's much more romantic than I am; if I had my way, anyone who celebrated Valentine's Day would be boiled in their own champagne and buried with a long stem rose through their heart. But not Super Boy. He takes things seriously. A dozen and a half roses. Dinner at PF Chang's. A very sweet card. And, my personal favorite, an owl shaped bath mitt covered in hearts.

Bizarre? Yes. Perfect? You bet.

You see, I may not be a big fan of the whole Valentine's Day thing, but I needed it. In the middle of this grad school debacle I needed to be reminded that there are more important things in my life. And for someone who gets very wrapped up and consumed by things that can't be control, the reminder is a good thing.

What more do I really need? I've got Super Boy.