Blueberry Quinoa Pancakes

Hi all! I've been super busy having fun wedding planning with the fiance! We found the perfect hidden place here in Southern California - the look is very rustic with an Italian Tuscan feel! It's so beautiful I consider at least once a day to make an appointment to just sit in the venue and take it all in! WOW it's gorgeous! Haha anyway, but I'll try my best to catch up now that everything has settled down.
 
So lately I've been trying to watch my flour intake, part due to fitting into my wedding dress but mainly because of stomach problems. I find cutting my carb intake makes me and my body feel better! So the other day I came across this recipe for Blueberry Quinoa Pancakes and wanted to give it a go! The best part of this recipe: no flour! Whhaaaaat?! Hmmm must try this out!

My Blueberry Quinoa Pancakes with Creme Anglaise and Watermelon Mint Cleanse via Instagram: reeeeeeeems

Before I get into how it went, I'll add my thoughts and additions to the recipe:

1) In the recipe, you see that it calls for 3 tsp of baking soda but when you look at the directions, it says baking powder instead. So I went with both. 1 1/2 tsp baking powder and 1/2 tsp baking soda. I didn't even add it up to 3 tsp and I found the recipe just fine.

2) I added about 3/4-1 cup of oats to the recipe. Thought it would add to the pancakes!

3) Instead of honey (which you all know I'm really not a fan of, taste-wise, but I've been using it for my skin, which makes it glow!), I used Yacon* syrup, not cheap, but I love using it when a recipe calls for honey or anything similar. I actually added about 2-2 1/2 T of the Yacon because I found 1 T wasn't really sweet. Not sure if that applies to the honey as well.

4) I added less than a 1/2 tsp cinnamon and a nice pinch of cardamom.

5) And lastly, I used Coconut Oil instead of Grapeseed, though I did have it on hand. Either one is fine!

The result?

Fun to make! The process is exactly like a regular pancake. Just keep an eye on the bubbles forming before flipping. Not as easy as regular pancakes but definitely possible. Sometimes the pancakes were easy to make and other times, too slippery to flip. They were firm for the most part and the ratio of pancakes to blueberries was perfect.

And the important part.....they taste like regular pancakes! If I wasn't the one that made them, I would not have guessed that these pancakes were without flour! Serve these pancakes with anything you normally eat them with! I believe the recipe made about 12-14 pancakes (some were indulged in by others before I counted so I'm estimating!;)

If you have a gluten intolerance, I highly recommend this recipe! And for those who want to make this vegan/vegetarian, just switch out the milk and find a good binding substitute for the eggs! You're all set!

*Note: Yacon Syrup is a low gylcemic sweetener that's better than sugar and has a molasses taste. It's a prebiotic and good for digestive health. It's found from the Yacon plant in Peru (which happens to be one of my favorite countries I've traveled to!). I found the Yacon Syrup in my local Whole Foods store but if you look online, I'm sure you'll be able to find it in other places. Try it out!

Baked Macaroni & Cheese

While waiting for some family to head over to the house the other day, I decided to just chill, flip through some channels, and settle down a bit.

 

And naturally, I stopped on the Food Network.

 

I rarely watch TV nowadays and even the Food Network has less and less captivated me now that the shows aren't as innovative but I still love some of the competitive shows when I get a chance.

 

Before I go any further, I just have to say I still love Ina Garten. Possibly the only one on that channel that can actually cook pretty darn well and keeping it classy in the Hampton's.

 

So to continue my 'hang out time' story, Ina Garten's show was on and I decided to make a pit stop and watch it.

 

She announced she was going to make one of her favorite recipes, the fantastic:

 

Baked Lobster Mac and Cheese.

 

I took one look at the lobster....

 

And had a major foodgasm.

 

I am not even kidding!

 

Even just thinking about it now...

 

Mmmmmmmmmmmmmmmmmmmmmm!

 

 I just had to have it baaad!

 

Lobster is one of those delicacies that I WISH I could have everyday. I promise I won't get bored of it! Of course it's expenisve to buy out here in the wonderful sunny state of California so I rarely get to enjoy it. So in the case of wanting to make Lobster Mac and Cheese right then and there, it was impossible.  

 

What is a girl to do?

 

Well I didn't let it stop me. I just made my own Mac and Cheese, just sadly without the Lobster.

 

My Macaroni and Cheese is pretty darn good, moist, cheesy, and comforting. Everything it is supposed to have and do. It's open to most pastas. Any cheese you'd like. Perfectly seasoned. Each bite was made to be loved.

 

PLEASE DON'T BE MAD AT ME! I forgot to snap a pic before the dish was served. I did however get a picture in for Instagram so just find me on there if you need to match the picture with the recipe!

 

Below I just mention cheese. You can use any of your favorite combinations. This time around, I used Muenster and Mozzarella and sprinkled Parmesan and Crumbled Turkey Bacon on top. Go with what you love.

 

Baked Macaroni and Cheese

 

Serves: 8 people

 

1 - 1 lb (16 oz) pasta

4 Tbsp unsalted butter

1/4 cup + 1 Tbsp flour

4 cups of milk

1 egg (optional)

~ 4-5 cups of cheese

1 1/2 tsp sea salt

1/2 tsp black pepper

1 1/4 tsp mustard powder

1 tsp garlic powder

1/2 tsp paprika

1/4 tsp red pepper flakes

Parmesan OR Breadcrumbs OR Crushed Unsalted Pretzel, for topping

Crumbled bacon, for topping (optional)

 

Directions:

 

1) Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.

2) Boil water on the stove, salt it, and cook the pasta noodles. Take off stove after cooking for about 5-7 minutes, drain, and place back into the pot.

3) While noodles are cooking, melt butter over medium heat, add the flour, and make a roux. Once combined, add the milk and mix. If using an egg, mix separately than add to the milk. While the milk is thickening, start seasoning with salt, pepper, mustard, garlic, paprika, and red pepper flakes.

4)Once it starts to thicken, add the cheese and combine until melted.

5)When ready, pour over the pasta and make sure every noodle is covered in the sauce. Then get the noodles into the pan, cover with your preferred topping(s), and bake in the oven for 25-30 minutes. Serve warm and enjoy! 

Zucchini Chickpea Burgers

Whaaaat??! Veggie burgers? Where's the meat!

 

I know, I know! Kind of strange seeing this girl post a recipe for a veggie burger but hear me out!

 

I made plans for myself to try to go completely meat-less -minus fish and 2 eggs/week, of course!- for a few weeks, starting this past Monday. Doing it mainly for health reasons and actually feeling great about it! This will be my second meat challenge this year and I'm feeling pumped about doing this again but working harder to eat better meat-less meals.

 

So how to do this without giving up, feeling hungry, and getting discouraged?

 

Get creative in the kitchen. Try new things and experiment. Figure out new flavors or combinations that you like and ones you may not but glad you at least had the guts to try. Play around with your food! Make it fun.

 

The first thing I thought of doing was buying three cans of chickpeas and deciding on making three totally different dishes I've never had before than the usual ways of delving into the garbanzo bean. Gotta start somewhere!

 

I looked online for some inspiration or even a new recipe to try and right away I locked my eyes on the recipe for Zucchini Chickpea Burgers....and that was the first new meal I was going to create with one of my cans. I was a little wary but definitely went in with an open-mind.

 

I found the recipe on Vicky's blog: http://avocadopesto.com

 

and here's the link to her recipe: Zucchini Chickpea Burgers

 

I made a couple of changes for my own preferences (and the fact I rarely follow a recipe!) but here is her recipe below:

 



Zucchini Chickpea Burgers

Recipe type: Dinner

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 6

 

Killer veggie burgers made with zucchini, chickpeas, quinoa and sunflower seeds. This will be your new favorite burger. Vegan and gluten free too!

Ingredients

• 2 tablespoons olive oil, divided
• 3 clove garlic, minced
• 1 small onion, chopped finely
• 1½ cup zucchini, grated on the largest setting of a box grater
• ½ cup sunflower seeds, toasted
• ¾ teaspoons sea salt, plus more to taste
• Black pepper to taste
   
• 1½ cup canned chickpeas
• 1 cup cooked quinoa (1/3 cup dry)
• ⅔ cups water
• 2 tablespoons dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• ½ teaspoon smoked and spicy paprika
• To serve::
• 8 hamburger buns or sliced bread (Udi’s gluten free for gluten free version)
• red onion, thinly sliced
• large handful arugula
• 4 tablespoons wasabi mayo (omit for vegan version)
• 4 tablespoons edamame hummus
• 3 small cucumbers, thinly sliced

Instructions

1. Heat 1 tablespoon olive oil in a pan. Saute onion and garlic until tender. Add zucchini, and saute until zucchini is cooked through. Season to taste with salt and pepper. Set aside.
2. Grind pumpkin seeds, sea salt, and pepper in a food processor until the mixture resembles coarse crumbs. Add quinoa, chickpeas, dijon mustard, lemon, dill, and paprika, to the mixture. Pulse to combine a few times and then run the food processor until the mixture is broken up but hasn’t completely lost its texture. If you need to, add a little water to the mixture.
3. Place the mixture in a mixing bowl and add the zucchini, onion, and garlic. Mix until combined.
4. Shape the mixture into 6-8 patties with your hands.
5. Heat remaining olive oil in a pan on medium heat. Cook burgers for five minutes on each side, or until golden brown.
6. Serve each burger on hamburger buns with a dollop of wasabi mayo, edamame hummus, sliced cucumbers, red onions and arugula.

 

Here's my end result:

 



 

And my changes:

• I ended up replacing the sunflower seeds with pine nuts. 
• No need to add any water to the mix. It was perfectly moist.
• The olive oil was kind of low for only 2 Tbsp and splitting it for the first steps and when cooking the burgers but I stuck to it.
• I had no dijon mustard in my kitchen so I used regular mustard but cut it down to less than 2 Tbsp. I got a hint of it when I tried the burger but not overpowering at all. I wouldn't mind using this again or just buying some dijon.
• I used dried dill instead of fresh. I don't use it that often to buy fresh so dried came in handy today.
• I had smoky paprika on hand already so used that though it isn't spicy at all.
• I added 1 tsp of red pepper flakes for a kick!
• I was out of arugula. :)
• Instead of making wasabi mayo, I made wasabi yogurt instead. Just made about 1/2-1 tsp of wasabi and added to about 1/2 cup of plain low-fat yogurt. It was more than perfect! That and I'm trying to avoid mayo as much as I can.
• And I didn't have edamame hummus - which I absolutely love, by the way!

My thoughts?

 

I actually really like this burger. I forgot that it wasn't meat for a second! I wouldn't mind making this once in a while. I was able to get 7 burgers out of the mix, which I ended up freezing them to enjoy on another day. So far it's been about 5 hours since I had lunch and I'm still feeling full, no appetite at all, and I'm not missing meat...so far! I encourage you to try this out and taste for yourself!

 

 



Moroccan Lamb Stew

We are slowly coming to the end of 2013 and I decided to look back and post the recipe of the BEST thing I ever made, cooked, and ate this year! And it didn't take me long to think about it. I've had some pretty good meals but one dish has stood out to me and now I'm getting hungry just thinking about it! It's my Moroccan Lamb Stew. And oh my word you need to have this in your life!

The flavor has so much depth to it. Richness yet it is so simple. If this is the best thing I've had this year, I can only imagine what it is like in Morocco everyday! I HAVE TO GO THERE SOMEDAY SOON! Truly I will forever speak highly of this meal and I could definitely eat this every day and not get bored. Or at least finish the whole pot by myself! The only downside to this recipe: It takes too long and the smells coming from the kitchen will have you in a trance! You just want to eat it already! So this definitely takes some patience on your part. :-)

Look at that vibrant color! It's enticing you but don't jump fast! Cooking it low and slow for a couple hours will all be worth it in the end, I promise. Don't make this on an empty stomach!

The stew is served with couscous and it is 100% perfect together. You can just buy a box of the couscous and follow the package directions and it'll be just fine. I added a side note to turn it into a dessert below the recipe. Try this stew. You will definitely not be disappointed. Trust me on this. Without further adieu, here is the recipe for the Best thing I ever ate in 2013:

Moroccan Lamb Stew

Ingredients:

3 lbs Lamb shoulder meat, cut into 1-1 1/2 in. cubes or lamb off the bone (leave some fat on)

1 Yellow onion, chopped

4-5 cloves of Garlic, finely minced

1 Red bell pepper, chopped

1 fresh Pasilla chile pepper, remove the seeds and chop or 2 tsp Pasilla chile powder

1 Tbsp Smoky Paprika (or regular Paprika)

1 tsp Cumin

1/4 tsp Cardamom

1/2 tsp Thyme

1 Bay leaf

2 cups of Chicken Stock

14 oz can of Whole Tomatoes, pureed, or 14 oz of fresh Tomato Sauce

1 can of Garbanzo beans (chick peas), drained

Salt and Pepper, to taste

2-3 Tbsp Olive Oil

Couscous, for serving

1. Pat the lamb pieces dry. Heat olive oil in a large pot over medium high heat. Add the lamb and brown the sides (about 7-8 mins). This will be done a few times so the pot is not crowded. Transfer each batch to a plate after browned.

2. Add the onions, red bell pepper, and pasilla chile (if using fresh) to the pot. Cook for about 5 minutes or until soft, stirring occasionally. Add the garlic and cook for about a minute or two. Stir in the paprika, cumin, cardamom, thyme, and add the bay leaf. Cook for a couple minutes.

3. Next add the tomatoes, chicken stock, and lamb pieces into the pot. Raise the heat to high and cook until the mixture boils. Lower the heat and let simmer with the pot not fully covered for about 2 1/2 to 3 hours, or until the lamb pieces are tender. 

4. About 20-30 minutes before the stew is done (estimate), mix in the chick peas. When ready, season with salt and pepper and serve over cooked couscous. The combination of stew and couscous is perfection.

5. Enjoy. Enjoy. Enjoy.

*Side note: Getting off topic here. :-) I grew up eating couscous as a dessert and you should try it too! Follow the package directions but cook the couscous in milk, with a pinch of salt, and a couple tbsps of sugar. Serve warm with either powdered sugar on top or very fine coconut flakes! YUM! 

Let me know what you think!

A new BBQ sauce

I have a huge love for BBQ and enjoy it with my usual BBQ sauces but lately I've been looking for something different outside of the norm. Although there are tons and tons of BBQ sauces out there and while they all have their own unique spins, they pretty much are all the same. You rarely see a different BBQ sauce being explored, both in restaurants and on the famous 'Food Network'. I want something different! A new change in my eats. More culture. More creativity in the works---from myself and from others. 

So one day....

I think I found my 'it' sauce. Or I know I found my 'it' sauce. How do I know I found it? Because I crave* it all the time now and that's enough to solve this new sauce dilemma! Or at least start my search for more.

*Growing up, my mom used to crack jokes all the time about my cravings and how they = to pregnant women cravings! Ugh! I can't help it! And that is one of the main reasons why I run, ;) besides the fact I actually do love running!

I got this recipe from an Egyptian friend. -I added a couple things to the mix to make it my own without changing its simplicity- At first, I didn't want to try it---WHAT?! The reason for this is because I asked what was in it and the main flavor you get from this sauce is---tahini. And to be honest, I wasn't too fond of it at the time. It's not a bad thing but in my opinion, too much of it is....too much. It's a strong flavor when used to the supreme. I know it's in one of my favorites--hummus, but I prefer it when it's used lightly. Now, things have changed and I appreciate it more. I've enjoyed experimenting with it now in both savory and sweet dishes.

So of course I tried it anyway and it was love from there. You get the hint of tahini but it really isn't overpowering at all. And it goes great with chicken. It's definitely not your typical 'BBQ Sauce' but I strongly urge you all to give it a go. Just once! Then tell me if you agree or disagree. I added the cayenne and garlic for that little hint of spice and I love love garlic so of course it made the cut. Sometimes I add the vinegar and sometimes I don't. Either way it's still a palate pleasing sauce.

Tahini BBQ Sauce Recipe:

1/3-1/2 cup Tahini
2 cups Plain Yogurt
1 Tbsp Vinegar, optional
Juice of 1/2-1 Lemon
Salt, to taste
1-2 tsp Paprika
1/4-1/2 tsp Cayenne
2 cloves of Crushed Garlic or 2 tsp Granulated Garlic Powder
Water, small amount just to achieve liquid consistency
Chopped Parsley

*Note: May need to experiment to your liking and double/triple/leave as is depending on the number of people enjoying this. Nothing is measured exactly when I make this. Some changes may or may not need to be made, depending on your liking.

1) Combine all ingredients and either use as a dip or pour over your meat of choice*.

*I've only had this with chicken. I haven't experimented yet with other meats.

It's time to appreciate the ingredients we have been given in each and every culture in this world.

Will you try this new BBQ sauce recipe?

Happy 4th!

To celebrate the fourth, I'm making my Blue Cheese and Bacon Stuffed Burgers. Mainly because I'm running everyday now for my current job and I have been CRAVING a good burger bad for days now. And normally, when it comes to my cravings, I have to give in because it just doesn't go away! And I would never deprive myself of eating good comfort food. :)

Once in a while, I'm all about simple and don't feel the need to add odd ingredients to everything I make, according to my friends. The faster it's put together, the quicker I get to eat!  It's only FOUR ingredients. No salt added and no salt needed. Satisfies the craving of a burger, who doesn't love bacon and blue cheese together, and my love of garlic. All put together to make an all around filling and craving-satisfied meal.

All you need is:

1 lb of ground beef (or chicken, lamb, your preference)
Garlic powder/Granulated Garlic
1/2 cup blue cheese
4 strips of bacon, cooked and crumbled

Combine cheese and bacon; set aside. Mix the meat and garlic together. Split meat into four sections and shape into rounds. Hollow out each ball and stuff in the cheese-bacon mixture. Close off and flatten with the palms of your hands. Heat skillet or get the grill going and cook burgers for 3-5 minutes on each side. Serve with avocado and keep it simple or add any of your favorite toppings on a hamburger bun.

My mouth is watering now.

Mollusks

On the menu today: Baked New Zealand Green Mussels in Dynamite Sauce and Machas a la Parmesana

Baked Green Mussels in Dynamite Sauce
Why do they call it dynamite, you wonder?

When they are under the broiler, listen to the smelt eggs explode as they are heating up!

You can spend tons of money at a Japanese restaurant and get a few mussels or you could just make it at home and enjoy more than a few. And really, it is so easy that it's ridiculous to go to a restaurant and order them. To make this my own, I added one of my favorite seasonings to the sauce: Garlic. Garlic makes everything better! One time I used fish sauce and they were great as well. -Shrimp also goes well in this appetizer. Shrimp--Probably one of my biggest weaknesses!- And as for the mayo, you have to go with Kewpie, not regular mayo in the fridge. They aren't the same. And don't skip out on it because it has MSG.

Just estimate how much Kewpie mayo you'll need and squeeze it into a bowl. I'd say a cup shall do. Add as much garlic as you'd like. Start with a teaspoon of Sriracha and continue until it's to your spicy liking. And scoop a couple spoons of Smelt Egg/Masago.

Top each fresh mussel half with the sauce, more masago (or after broiling; whichever) and broil them in the oven for about 5-7 minutes. When ready, top them with green onion and masago and serve warm.

Machas a la Parmesana
Now this is one of the typical dishes you'll find in Chile. It's the only memorable dish that I recall eating in Santiago. The first thing I ate there. I strangely had a harder time in Chile with the food more than any other country I've been to. Can't really explain why that is though. Food is easy to find on every street and with plenty of options to choose from. Seafood is of abundance of course, but they say it's only good in the coastal towns from what I heard. I did get sick after eating a few seafood dishes after the clams. That I remember! Maybe if I read more into Chile's history, it'll help to understand their culture and food. It was a last minute trip from Ecuador so I didn't really read up on it until I arrived there. Beautiful country for sure that I definitely plan on exploring more and hoping to take that time to really taste their creations. Just gotta dig a little deeper.

Now this is an easy meal/app to make. Preheat oven to 350 degrees F. Shuck your clams and clean both the meat and shells. I'll be honest. I quickly steamed them instead of opening them myself because I was exhausted and just didn't feel like doing it! I'd say it's better to get a man with his strong hands and muscles to do it for you.;) I ended up using Manila clams. Money saver than the other ones available and the ones they recommend you use for this dish.

When the clams were ready, I squeezed lemon juice on them, freshly grated black pepper, added a small scoop of butter, and then freshly grated Parmesan cheese on top.

*Find a Parmesan that hasn't been aged for too long. It's preferred to use a milder cheese for this dish so I ended up using a Parmesan that was aged for 10 months.

Baked them for 5 minutes and they were ready to devour.

Best part of the day? None of the mussels and clams were dead! I did a good job picking them out. :) I've got good eyes and awesome guessing skills.

Peruvian Coca-Cola Chicken

I just got this recipe from a Peruvian mama at work the other day and I had to make it ASAP because it made my mouth water just talking about it. Really simple with few ingredients, but authentic and very tasty Peruvian food. The combination of Japanese and Peruvian is flawless. Peru has a decent number of Asians who have migrated there and have an influence in the Peruvian cuisine. You have the coke flavor with the hint of soy and it comes together naturally and beautifully. I'll be keeping this recipe around.

Peruvian Coca-Cola Chicken

Skinless chicken breast/thighs/legs (any)

Soy sauce

1 onion, finely chopped

Coca-Cola - size depends on how big or small the meal will be

2-3 T. Cornstarch

Rice, to serve


Marinate the chicken in soy sauce for up to 24 hours. Peruvian mama says the longer the better. I went with legs first because I already had some in the freezer.

Heat 2-3 Tbsp of oil in a larget pan. Crisp up the sides of the chicken on the stove before you add anything else since that will be the only time you can do that. You can keep skin on for flavor and then remove later.

Next, take the chicken out of the pan and throw in the finely chopped onion for a few minutes, until translucent, and then add the chicken back in.

On the side, combine a cup of coke with the cornstarch, then pour into the pan. Keeps the cornstarch from clumping in the pan. Then add enough coke to cover the chicken. I used about 2 bottles of coke for this meal.

Let it get to a boil, then lower the heat and let simmer for 45 minutes to an hour, covered, or until chicken is tender and cooked thoroughly. Of course the time changes with the different parts of the chicken.

Pour some of the soy sauce marinade into the pan to season the sauce to your liking. Since the soy sauce touched the raw chicken, keep it on the stove and heat thoroughly.

Serve the chicken with rice and really enjoy this!

Edamame Hummus

Today, I have here my Edamame Hummus recipe that I have been working on in my free time. A unique spin on hummus by not using the garbanzo bean or even the white bean. The main thing I noticed with the edamame was that it was a little more work than usual trying to figure out the right way to get the consistency needed but what's more fun than experimenting in the kitchen?!

I wanted to try it with the same ingredients that I usually use when making this dish, except my goal was to try something else and give it its own unique spin. First, one thing different is that I made the decision to add tahini this time in my hummus. I normally don't in my usual hummus but I felt that by adding it, it would help to thicken the mixture and keep it together.

I also really wanted to add wasabi (horseradish) to the hummus because I love the combination of the two and that certain spice it adds to it but unfortunately I didn't have any around. I saw ginger but didn't think it would taste the way I wanted it to and decided with a different approach -- red pepper flakes. They add that kick to the dish and its hot 'n spicy flavor definitely works with this flavor combo. Next time, wasabi will be given the chance to shine. I'm really happy with the end product attained and I hope you all try it out and see for yourself!

Edamame Hummus



2 cups Edamame
3 Garlic Cloves (or your preference of course!)
Juice from 1 Lemon
Salt, to taste
Pinch of Onion Powder
1/4 t Red Pepper Flakes
1/4 cup Nonfat Plain Yogurt
1 T Tahini Paste

If edamame is frozen, cook the edamame according to directions but add another minute or two to make sure the edamame is tender before blending.

In the meantime, peel the garlic, roughly chop, and pour the salt over the garlic. Use a fork or a mortar and pestle and grind the garlic until it resembles a paste. Juice the lemon and add to the garlic paste. Combine and set aside.

When edamame is ready, strain and reserve the water. Put the edamame into a food processor and add the garlic, onion powder, red pepper flakes, yogurt, and tahini. It depends how much water you add to the mixture because edamame is a little more work than regular hummus with garbanzo beans. I believe I poured around 3/4 - 1 cup of water. It just depends on how the hummus comes together as you are processing.

When it is smooth to your liking, pour onto a plate and serve with olive oil and anything from vegetables, pita chips, or bread. Enjoy one of my favorite renditions of hummus!

Pizza of the Sea

There have been many instances that I have had a chance to try any type of seafood on a pizza and I always passed it up. Seafood on pizza? Naw, I'm more of a cook it quick kinda girl so I can eat it right away! SHRIMP. LOBSTER. CLAMS. SCALLOPS. SQUID. SUSHI. ETC. My weakness. :) I also don't like sharing! I'm working on that...

Again saw it in the Galapagos but passed because of my fear of cheese at the time. DON'T get me wrong. I absolutely love all cheeses! Well except for the processed. GROSS. Velveeta and Kraft Singles are not cheese. Sorry. It's because, at that time, it was my 2nd trip after Argentina and Brazil and I came home from that trip pretty much lactose intolerant. And didn't want to do anything that could cause pain to the stomach. Finally, gave into it in Montezuma, Costa Rica. Lactose pills have been a good friend to me! Anyway, the Shrimp and Mushroom Pizza with Mozzarella and Goat Cheese was waaay too good to be true. Possibly the best pizza I've ever had in my life? No doubt! Of course, Lou Malnati's in Chicago is on top as well. Do it.

After this experience, I decided to make my own Seafood Pizza. I chose my seafood mix. I chose my toppings and cheese. I took a basic pizza sauce and amplified it. And found a good pizza dough from scratch and just kept it smart and simple. Added LOTS of garlic powder! Oh yeaaah. Here it goes:

Seafood Pizza



Seafood:

Shrimp
Scallops
Squid

Cheese:

Mozzarella
Provolone
Asiago
Parmesan
Goat

Other Toppings That Were Included:

Mushrooms
Scallions
Fresh Basil

Pizza Sauce:

1 6oz tomato paste
6oz warm water
3 T minced garlic, more or less of course
1 t sugar (or honey, your preference)
2 t Anchovy paste
1 T fresh rosemary
1 T fresh basil
1 T fresh oregano
3 T olive oil
1/4 t pepper
1/8 t cayenne pepper
1/8 t dried red pepper flakes
3/4 t onion powder
Salt, to taste

Combine and let set ~ 30 minutes

Pizza Dough:

I actually got the recipe here: http://www.101cookbooks.com/archives/001199.html. I changed it up by adding my personal touch: lots of garlic powder! No need to measure it out. Do to your liking.

Directions:

Day Before-
Follow the pizza recipe. I made the dough a day earlier.

Day of-
1. Preheat oven to its highest temp. Oven needs to be really hot. At the time, I didn't have a pizza stone so I moved the rack to the bottom of the oven. I received a pizza stone on my birthday and can't wait to use it!
2.Combine the pizza sauce ingredients and set aside.
3. Sauté two garlic cloves in 2 T of olive oil over medium low heat until soft. Lower heat and first add the mushrooms and scallions. Remove to a plate to cool when soft.
4. Repeat the same steps and add in the seafood. I estimate the seafood to be about a cup or so of each: shrimp, scallops, and squid. Count wise, I don't know. I usually always eyeball everything. Except, cook the seafood for a couple minutes. They will thoroughly cook in the oven. If cooked well done on the stove, they will come out rubbery and dry. Remove to a plate to cool as well.
5. Since I didn't use a pizza stone, I lined a pizza pan with foil and covered it with cornmeal. The pizza did not stick to the foil so you should be fine. Use your hands and play with the dough until it is stretched out to your size liking. Place on the pizza pan. Follow the recipe.
6. Pour on the sauce, but not too much. A little goes a long way and the dough won't be soggy. The pizza sauce recipe can be used up to two-to-three separate pizzas.
7. Sprinkled on all the cheese. Any amount to your liking again. I believe it adds up to a total of 2 cups or so.
8. Add the mushrooms, scallions, and freshly chopped basil.
9. Place on the shrimp, scallops, and squid.
10. (Optional) Brush the crust with a garlic olive oil blend.
11. Place in the oven and bake for about 7-9 minutes. Once out, allow to cool for a minute until slicing with a pizza cutter. And enjoy! The crust ended up being both doughy and crispy at the same time. Just fine the way it was.



Now that you have excess pizza sauce and dough, what other pizza creations will you come up with? Make it interesting..

Pista Kulfi

Today I'm posting a recipe from one of my favorite Food Network Chefs, Aarti Sequeira. Her first episode, which was over a year ago, featured one of her favorite treats, Earl Grey Kulfi Pops. I like the fact that it's a shortened recipe because I don't know who has the time to spend reducing milk on the stove these days, so this recipe definitely appeals to us busy folks always on the go. One day soon you will see me in the kitchen making this from scratch!

Anyway, I made this awhile back and now getting around to posting it! It really is a sweet treat but I didn't think it was as sweet as some people have mentioned after trying this. Just watch your serving. A little bit will go a long way to curing your craving and a lot will leave you with a stomach ache! In the end, I absolutely loved this ice cream and plan on making it again very soon. Give it a go!

Pista Kulfi

by Aarti Sequeira

1 12oz can Evaporated Milk
4 Earl Grey Tea Bags
1/2 t Ground Caradmom
14 oz can Sweetened Condensed Milk
1 cup Heavy Cream
Finely Chopped Pistachios

First, I chopped the pistachios and set them aside.


Only had whole cardamom on hand so I had to grind them.


Now...

Heat the evaporated milk over medium heat until small bubbles form around the pot.


Snip the tops of the tea bags. Once the milk is hot, whisk to make sure nothing is sticking to the bottom. Turn the heat off and add the tea. Cover. Let it steep for 30 minutes.


Strain the evaporated milk into a bowl. Whisk in the cardamom, condensed milk, heavy cream, and pistachios.





Pour into popsicle molds, small bowls, or one large bowl. Cover bowls with a piece of plastic wrap to avoid freezer burn and formation of a skin. Pop into the freezer overnight. I poured the mixture in a jar and covered it with plastic wrap. Oh and I made this in the morning and decided I didn't want to wait all day for it! In a few hours, it was soft serve status and delightful.


When ready to serve, run the popsicle mold under hot water to loosen it or serve it like regular ice cream if made in a bowl. Sprinkle with more pistachios if you'd like.

Blue Cheese and Bacon Stuffed Burgers

Made these amazing burgers awhile back with a friend of mine in her kitchen. She made her pasta dish and I decided I was craving meat. Maybe a burger, perhaps? Walked around the supermarket to see what would spark my interest. It came down to bacon and blue cheese. Success! The makings of my burgers were actually only using four main ingredients: Ground Beef, Garlic Powder, Blue Cheese, and Bacon. I was afraid that Diana wouldn't try the burgers because she isn't a fan of blue cheese, but with persistence and the smell in the kitchen, she gave in. And you know what? She LOVED them. One of the best burgers she has ever tried and probably the best burgers I've ever made! She's been craving them lately and so am I. These are unbelievably amazing and you would be missing out if you don't stop and make these yourself.

Blue Cheese and Bacon Stuffed Burgers



Ingredients
1 lb Ground Beef
Garlic Powder
1/2 c. Blue Cheese
4 strips of bacon

Directions
1. Get the bacon in the skillet and cook thoroughly.



2. Remove bacon from skillet when done; allow to cool. Break bacon apart into small pieces. Combine with the blue cheese; set aside.

3. Prepare the ground beef by placing in a bowl and adding as much garlic powder as you'd like. Diana and I are HUGE fans of garlic so we added a huge heaping of it. :)

4. First wash and dry your hands, then get down and dirty with your meat. Mix it together. Work it a little.

5. Divide the beef into four equal rounds. Shape the patties and make a deep hole for the blue cheese and bacon mixture. Stuff all four burgers.



6. Shape the burger to cover the hole and get it ready for the preheated grill pan.

7. Cook the burgers about 3-5 minutes per side. Test one to make sure they are cooked through and enjoy! I served my burgers with just plain avocado and tomato. Didn't need ketchup, mustard, or anything else. That simple. I love the tangy blue cheese with the bacon and the beef combined. The blue cheese replaces my need for salt. A flawless burger, for sure. You can serve these burgers with the usual, like fries. This time I served them with banana fries that I quickly pan fried. Would have liked to deep fry them but Diana was out of oil! Nevertheless a better alternative than fries. And a better alternative to burger making than the standard burger these days. Give this a try sometime. AmaZING.

Langostinos With A Tarragon Lemon Butter Dip, Spicy Mayo, and Sautéed Carrots

Here's a fun seafood dish that I had fun playing with. And eating too.

Langostinos with a Tarragon Lemon Butter Dip, Spicy Mayo, and Sautéed Carrots




Ingredients
Bag of Langostino meat from Trader Joes
1/2 T. Onion Powder
2 Garlic cloves
Pinch of Salt
Vegetable Oil
3 T. Vietnamese Chili Garlic Sauce (or Sriracha)
1/4 c Mayonnaise
1/2 stick of butter
1 lemon, juiced
Few sprigs of Tarragon
3 carrots, sliced into sticks
Few sprigs of Rosemary
1-2 T. Red Pepper Flakes
Olive Oil

Langostino
1. Heat Vegetable Oil in a sauté pan. Crush garlic and add to pan.
2. Add Langostino, Onion Powder, and Salt.
3. Sauté thoroughly; Remove garlic from pan.
4. Remove langostinos from pan and set aside.

Spicy Mayo
1. Combine Mayonnaise and Chili Garlic Sauce (or Sriracha). Add more sauce to your hot liking.

Tarragon Lemon Butter Dip
1. Melt the butter in the microwave; about 30 seconds or so.
2. Pour the juice of one lemon into the butter.
3. Pinch the top of each Tarragon sprig, slide down the sprig with two fingers, and remove the leaves. Add to the butter dip and combine. Set aside.

Sautéed Carrots
1. Heat olive oil. Add a pinch of rosemary leaves and 1 tbsp of Red Pepper Flakes.
2. Add carrots and sauté just until cooked through and french fry style status. (I like them crispy and a little charred).
3. Towards the end, add the remainder Rosemary leaves and 1 tbsp Red Pepper Flakes. Remove from stove.

*To save time, I recommend starting with the carrots. They take about 10 mins. While they are cooking, you can work on the langostinos and the dips.
*Be careful not to overcook the langostinos. Thaw thoroughly before cooking.
*I only had the Vietnamese Chili Garlic Sauce in my refrigerator but I'm assuming that whatever hot sauce you prefer to use would be just as fine.
*I used the Tarragon and Rosemary from my backyard!
*Fresh herbs ARE DEFINITELY the way to go.
*I'm craving this now. Enjoy :)

Shrimp and Nectarine Stir-Fry

I love taking random things that I have in the kitchen and combining them together to make a yummy stomach pleasing dish. You gotta utilize what you have sometimes and never be afraid to experiment! I didn't have peaches but did have nectarines, so I figured, why not. I eyeballed everything so make sure when you do that, try not to add too much of the hot 'n spicy seasonings cause your heart will be burning for hours! So here we have..

Shrimp and Nectarine Stir-Fry

Ingredients



40-60 count of medium-sized Shrimp, peeled and deveined
Salt, to taste
1 t. Onion powder
1 Nectarine, peeled and sliced into slightly thick chunks
1 small lime
3 cloves of Garlic (or less) :), mince or use grater
1 t. dried Red Pepper Flakes
1/8-1/4 t. Ginger, freshly grated
Pepper, to taste

1. Sauté shrimp in vegetable oil over medium-high heat and season with salt and onion powder.
2. Then add the grated peel of the lime, the juice, garlic, red pepper flakes, ginger, and pepper. Combine and heat through.
3. Add in the nectarine at the last minute or two just to quickly heat through and remove from the stove.
4. Serve and enjoy.

Did I Really Eat That?

Ok, ok, I know I'm supposed to be writing about my amazing time in Ecuador, but this just came up a few days ago and had to write about it. I promise my next post and the few after will be all about my travels!

So I came home the other day after my Physical Fitness class to something that I have never seen in my household. Ever. I don't know how to put it out there better than how my teenage sister put it: "It's balls... on a MALE lamb!" Teenagers these days...

Yes, you read right. This was in my kitchen. At first I was in shock, but then, knowing my randomness, I wanted to try it! So I did. They were cut up, fortunately, because I don't think I could have ate them as is, and just sauteed them in vegetable oil, garlic, salt, and pepper. Simple as that.

So my mom finds my random ways odd. Apparently I'll eat anything that I can get my hands on, which is so not true! ;) I did not eat the ants that I was told to try recently in the Amazon. I got stung by 3 of them last year in Brazil and it wasn't a pleasant feeling at all! So there, I do have my limits! And this comes from the person who bought these and likes them as well! I get it from her.

What I thought? Not bad at all. Soft and easy to eat. Too easy. Practically melts in your mouth. Would I do it again? Sure, why not. Once in a while is fine. Apparently it is normal to eat this in the Middle East, as in other countries in the Eastern Hemisphere, so I don't find this gross at all. I encourage all those picky eaters out there to try this! I tricked my other sister into trying it and the look on her face was priceless! (I get my joking side, no doubt, from my dad.) She liked it, but it was just funny to make her try it first, not knowing what it was. She loves me still. So now, I say just DO it and give it a go.

Scallion Blini With Chicken in Tandoori BBQ Sauce By Aarti Sequeira

So I am now finally able to post this recipe. I cannot really get into what I saw at the Food Network taping of "The Next Food Network Star" back in January, but it just aired last weekend so you are now able to see it online..

Small recap of the show: Santa Monica Pier Party

I think you can probably tell who I am rooting for. You know it... Aarti!

How she is on TV is exactly how she is in person. So friendly, warm, genuine, real, and a darn great cook! Her dish was BY FAR my fav dish that day. I remember some of my conversation I had with her too. I went up to her station. She said hello and asked me if I had anything good so far. I told her I hadn't tried anything that sparked my interest yet and she responded by saying she hoped I enjoyed this and explained what it was. I tried it--I loved it! All I said was "Oh my goodness, this is so good!" She then said "Really!" and seriously walked around her station and gave me a hug! Too bad that didn't show up on camera! So yes, this recipe here definitely sparked my interest. Nothing compared to it. And I am SO GLAD the judges felt the same way. In fact, I even told Bobby Flay that he had to try it!

Right after the show aired last Sunday, I immediately wrote to Aarti asking her to please post the recipe! She sent me the link and now I can't wait to make it on my own! Here it is...

Scallion Blini With Chicken In Tandoori BBQ Sauce

Here's her blog if interested in checking it out. She gave me the link after our conversation. It is also located on the right side of my blog under Good Reads:

Aarti Paarti

Not even kidding, it was absolutely magnificent and you should really try it out. Now, all I've got to say is this: Food Network, PLEASE DON'T LET ME DOWN THIS YEAR! Last year was bad but please do the right thing this time around!

Work in Progress Pumpkin Bean Soup

So I finally started experimenting in the kitchen to recreate the most amazing bowl of soup I have ever had, which I ingulged in the middle of the Amazon Rainforest in Brazil last year. I knew attempting this would be a long process because I, for some strange reason, did not take any notes on the flavor of the soup and relied on my tastebuds. A year is a long time to remember the flavors! Nonetheless, I loved the idea of trying to figure it out though nothing can match up to the bowl of soup I originally had.

After trying this, I realized it still needs work, different flavor, and new flavor. Of course I knew from the beginning that the flavor would probably be different from the original because of the difference in environment and produce. I need to adjust the ratio of the "thickener" agent in the soup. Mine ended up not looking the same and that was due to the blended beans and soup broth. I added too much, hence my soup came out thicker than I had wanted it to be. Maybe I shouldn't have added the thickener at all. I might also look into different beans, but I think I am happy with my choice of the Pinto Bean. I was thinking about adding the beans in at a later time so they have a soft yet firm texture to them. So for now, it was pretty good for the moment. I also went with Butternut Squash over Pumpkin due to the time of year and the similarities of the two. So this is what I have so far and I will continue to work on it and make it better and somewhat similar to the original...


The original bowl of amazing Pumpkin Bean Soup.

-Work in Progress-Pumpkin Bean Soup

By: Reima



2 T. olive oil
1/2 white onion, chopped
2-3 small pumpkins (or 2-3 small to medium sized Butternut squash), cut into cubes
1 t. cumin
3 cans pinto beans
4 c. vegetable broth
1 bay leaf
Salt and freshly ground black pepper, to taste

1. Peel and cut pumpkins (or butternut squash) into cubes. Remove seeds.

2. Drain and wash 2 cans of pinto beans. Set aside.

3. In a heavy pot, heat olive oil over medium-high heat. Add onions. Cook for 5 minutes or until translucent.

4. Add remaining ingredients, except the remainder can of pinto beans. Bring to a boil.

5. In the meantime, drain and wash the remainder pinto beans and blend in a food processor or blender with 1 cup of the soup broth.

6. When the soup starts boiling, add the thickener and reduce heat to low.

7. Cook for 30 minutes, or until pumpkin is tender with fork. Adjust salt and pepper. Remove bay leaf before serving. Serve warm.