Pan Seared Salmon with a Coconut Thai Curry Sauce

Hubby and I frequent Opal restaurant here in Santa Barbara. When we are able to break free for the night this is where we always decide to dine. Actually, this is where we had our very first date!  We still order the same exact meal we ordered that day 4 1/2 years ago; phyllo wrapped prawns in a coconut curry sauce and the lemongrass crusted salmon filet with a Thai curry sauce.  This meal is deemed a "local favorite" and for good reason, it's simply amazing! 

After my last pregnancy, I developed an unfortunate aversion to seafood.  Hubby and I went from eating salmon 5 times per week to zilch!  The only salmon dish I could happily eat was from Opal.  Although the past few weeks I've been trying to incorporate seafood back into our routine.

This recipe is my version of our favorite salmon dish.  It's simple, elegant, and delicious!! The lemongrass loans a flavorful yet not overpowering citrus flavor; and the quinoa adds a nice nutty crunch! I know you will enjoy this yummy meal as much as we did! 

Pan Seared Salmon Fillet with a Coconut Thai Curry Sauce

Recipe created by Epicurean Mom

Yields 3 servings

Ingredients:

1 tablespoon lemongrass, finely minced

1/2 teaspoon garlic, chopped

1 1/2 tablespoons butter

1 can coconut milk, about 14 ounces (I used *lite* Thai kitchen)

1 teaspoon red curry paste 

1 1/2 teaspoons honey

1 1/2 teaspoons lemon, juiced

1/2 teaspoon salt

Pinch of pepper

1 teaspoon chives, minced

2 1/2 tablespoons olive oil 

3-6oz salmon fillets

1 1/2 cups cooked quinoa or basmati rice 

Preparation:

Melt butter in a large saute pan over medium-medium/low heat.  Add lemongrass and garlic, sauteing until fragrant, about 1 minute.  Add the coconut milk and red curry paste, stir until completely dissolved.  Add honey, lemon, salt and pepper.  Bring to a slow boil, turn down heat and simmer until slightly thickened, about 5-7 minutes.  Stir in the chives, cover and set aside.

Preheat 1 1/2 tablespoons olive oil in a large heavy bottomed cast iron skillet or saute pan over medium heat, for 2 minutes.  Sprinkle both sides of salmon fillets with salt and pepper, add to heated pan.  Turn heat to medium-high heat and cook for 3 minutes.  Flip fillets and cook for 5 minutes, until browning, or flakes easily with a fork (cooking time depends on fillet thickness.)

Spoon 1/3 quinoa/rice onto an individual plate.  Place one salmon fillet on top and spoon 1/3 of coconut thai sauce over salmon.  Repeat with remaining fillets. 

White Bean and Kale Soup

Kale.  Lovely Kale!  

Besides being incredibly delicious, these healthy curly leafs contain a chemical called, sulforaphane, that has potent anti-cancer properties!  Awesome, right?? Makes you want to eat loads more! Sulforaphane is more potent when eaten raw, and when kale leaves grow larger some varieties can be rather strong to eat raw.  If this is the case, I would recommend using baby kale available at some health food or grocery stores.  

Speaking of fighting cancer, I wanted to introduce my readers to a very courageous and inspiring woman, Heather Von St James, who began fighting cancer over 6 years ago and is now cancer free!  I was incredibly touched when I heard her story and just love her remarkable and encouraging blog, found here!

Ready for another interesting raw kale fact?  Kale freezes well and tastes sweeter and more flavorful once chilled!  I usually give my kale an ice bath before tossing in a salad.

I think I can voice for pretty much everyone that soups are a universal household staple.  Warm, hearty, usually healthy and great for leftovers! One downside? Canned foods are found in most recipes.  I do know sometimes it's hard to completely cut-out canned foods, but I like to avoid it when possible.  Plus it's so easy to plump up those hard dried beans in a snap, well, almost a snap! Simply place rinsed beans in a pot, cover with water, leaving about 2-in of water above them.  Bring to a boil and take off heat.  Let sit for 1 1/2 hours, drain and rinse.  Easy and far more healthful then canned! 

The fresh beans add such a rich texture and taste to this soup!  

*Don't forget to enter my Shabby Apple Giveaway for a free $75.00 Gift Card!* 

Enter here: http://www.epicureanmom.com/2012/04/shabby-apple-giveaway-75-gift-card.html

White Bean and Kale Soup

Recipe created by Epicurean Mom

Yields 7-8 servings 

Ingredients:

2 cups dried cannellini beans, rinsed well (white kidney beans)

1 1/2 tablespoons olive oil

1 large onion, chopped

1 tablespoon fresh garlic, chopped

5 cups vegetable broth

2 1/2 cups water

1 bay leaf

1 tablespoon thyme, minced

1 1/2 cups carrot, diced

1 1/2 cups celery, coarsely chopped

8 cups kale, coarsely chopped

3 small yukon gold potatoes, washed and diced (leave skin on)

1/3 cup strawberry tomatoes, quartered (any kind of small tomatoes will work)

1/3 cup shaved parmesan cheese, for garnish

Salt and pepper to taste

Preparation: 

Place rinsed kidney beans in a medium pot.  Cover them with water until they are completely submerged, leaving 2-inches of water above them.  Place over medium-medium high heat, stirring occasionally, until boiling.  Take off heat and let sit uncovered for 1 1/2 hours.  Drain and rinse well.  Set the beans aside. 

In a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant.  Add the onions and cook until softened, about 4-5 minutes.  Add all ingredients, except for diced potatoes. Cook, stirring occasionally, for 20 minutes.  Add the potatoes and continue to cook for another 30-35 minutes, until potatoes are soft when pierced with a fork.  Season with salt and pepper, I also add a sprinkle of Trader Joe's 21 seasoning salute (I love this seasoning!)

Spoon into serving bowls and garnish with shaved parmesan cheese. 

Butternut Squash and Sage Pizza

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While perusing the site real simple I came across a delicious ricotta butternut squash pizza.  Ricotta is one of my top 5 favorite cheeses but I wanted to change it up a bit, since we just indulged in my Eggplant Parmesan a few days ago. 

My girls adore making pizzas!!  

 It really brings out the creativity in kids, and allows them to 'play' with their food. When are kids actually allowed to play with their food? My kids sure as heck aren't, that's why this is extra special for them!  They love diving into the toppings, even if they don't like them, such as onions...see above! 

After the girls helped me assemble the pizza, hubby put the kiddos to bed and we had a nice pizza dinner for two! 

Butternut Squash and Sage Pizza

Yields a 10-inch pizza

Recipe created by Epicurean Mom

Ingredients:

1 pizza dough-pre-made or store bought

1 small onion, peeled and sliced 

13 fresh sage leaves, chopped plus a few whole leaves for garnish

1/2 small butternut squash, peeled and diced into 1-inch squares

1 teaspoon fresh garlic, minced

3 1/2 tablespoons olive oil, plus more for drizzling

1/2 cup mozzarella cheese

1/2 cup monterey jack cheese

Salt and pepper to taste

Preparation:

Preheat oven to 375 degrees.  Lay diced butternut squash onto a baking sheet, drizzle with olive oil.  Toss to coat.  Bake for 10-15 minutes, or until just tender. Let cool slightly.

Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat.  Add the onions and cook, stirring frequently, until browning and caramelized, about 10-15 minutes.  Set aside.

On a lightly floured piece of parchment paper, pat out dough to form a 10-inch circle.  Make sure the sides are slightly thicker to form a crust.  Set aside until ready to assemble.  

Heat 1 tablespoon olive oil in a small skillet over medium-low heat, add chopped sage leaves.  Stirring constantly, cook until fragrant and starting to crisp, about 3 minutes.  Immediately take off heat and add 1 teaspoon minced garlic, stir until well combined.  

Preheat oven to 500 degrees.  If using a pizza stone, preheat the stone with the oven for about 20-25 minutes.

Pour sage mixture into a small cup, add 1 tablespoon olive oil and spread over the pizza dough with a basting brush.  Generously sprinkle dough with salt and pepper.  Add the caramelized onions, mozzarella and monterey jack cheese.  Evenly spread the butternut squash on top of the cheese and sprinkle with a few whole sage leaves.  

Bake for 7-10 minutes, or until a golden brown.  Let cool for 5 minutes before serving.  

Eggplant Parmesan

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It only made sense to make my hubby's favorite dish for Valentine's Day.  Eggplant parmesan is a wonderful make ahead meal full of lots of delicious leftovers. (I love leftovers!)   It's also a great dish to make 2 or 3 of in a snap.  One of my dearest friends had a baby 3 weeks ago and this was the perfect meal to make for their special V-day dinner!  

I've had many different types of eggplant parmesans.  Some good, some not so good.  I'm not a fan of thick cut eggplant that turns mushy after cooking.  I'm more of a thin cut crunchy gal!  To date, hubby says my parmesan is the best he's ever had.  Not a bad review!  

My recipe is a mishmash of many I've eaten, cooked, and read about. 

I hope everyone had a very special Valentine's Day!

Eggplant Parmesan  

Recipe created by Epicurean Mom

Ingredients:

2-3 japanese eggplants, peeled and sliced thinly into rounds (or to your liking)

1 egg

1 tablespoon water

1/2 cup bread crumbs

1/2 cup seasoned bread crumbs

8 oz baby bella mushrooms, chopped 

1 tablespoon olive oil, plus more for drizzling

1 small shallot, minced

1/2 teaspoon fresh garlic, minced

1/2 tablespoon thyme leaves, chopped if desired

1 jar marina sauce

1 cup mozzarella cheese, grated

1 cup parmesan cheese

15 oz part skim ricotta cheese

salt and pepper to taste

Preparation:

Preheat oven to 375 degrees.  Grease a baking sheet with olive oil, set aside.  

Pour the 2 bread crumbs together on a plate and mix.  Beat the egg white and water together, until well combined.  Dip an eggplant round into the egg wash then coat with bread crumbs, set onto prepared baking sheet. Repeat until all rounds are dredged (you may need to baking sheets for all the rounds, or bake them in batches.)  Sprinkle some salt over the tops of the eggplant and bake for 10-15 minutes, or until golden brown.  Turn eggplant over, sprinkle with salt and bake for another 7-10 minutes, (We like ours crispy and dark brown) cooked until desired doneness.  Set aside to cool.  Lower heat to 350 degrees.  

In a large skillet over medium heat, heat tablespoon of olive oil.  Combine the shallot and garlic, cooking until fragrant.  Add the chopped mushrooms and thyme to the skillet, stirring well.  Season with salt, pepper and add any spices of your liking (I use a sprinkle of 21 seasoning salute form Trader Joe's.)  Cook until the mushrooms are reduced and browning.  Pour the marinara, over the top of the mushroom mixture, stirring for about 2 minutes.  Remove from heat.  

Grease an 8 x 10 pan with olive oil.  Spread half the marinara sauce over the bottom, half the eggplant rounds, evenly spread half the ricotta cheese over the eggplant, half the mozzarella and finish with parmesan cheese.  Repeat this process, finishing with parmesan cheese.  

Bake the eggplant parmesan at 350 degrees for 35-45 minutes, or until bubbly and browning on the top.  Let cool for 10 minutes before serving.

Chili with Chipotle {3 Bean Recipe}

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After a Dailey Method or Pilates workout I crave a meal that's hearty, healthy and enriched with protein.  (On a side note if you haven't checked out the dailey method, I suggest you do!)

Eating healthy can be, well, slightly boring and monotonous.  I love salads, grilled veggies, quinoa and raw foods; although sometimes these can be on the light side.  After a hard workout protein is what your body craves.  Chili is hearty, healthy and veggie filled...everything your muscles need.

A hearty chili meal isn't a "real" chili without its partner in crime...corn bread.  If you want to avoid unwanted calories, skip the corn bread; although I wouldn't recommend it!

My chili is super simple, quick and easy to adapt. 

Enjoy! 

3 Bean Chili


Ingredients
1 tablespoon olive oil
1 teaspoon garlic, minced
1 onion, diced, plus 1/4 cup for garnish
1/2 red bell pepper, diced
1/2 green pepper, diced
2 carrots, diced
2 teaspoons cumin
1/4 teaspoon thyme
1 teaspoon oregano
1/4 teaspoon 21 seasoning salute (from trader joes) *Optional*
1 bay leaf
1.2 lbs lean ground beef/turkey
2 1/2 cups water
4 cups diced tomatoes ( I used Pomi brand)
1 chipotle pepper (in adobo sauce), minced
2 1/2 teaspoons adobo sauce
1 can organic kidney beans, rinsed
1 can organic black beans, rinsed
1 can organic pinto beans, rinsed
salt and pepper to taste
sour cream, garnish
cheddar cheese, grated, for garnish

Preparation
Heat olive oil and garlic in a  dutch oven (or heavy saucepan) over medium-high heat, until fragrant.  Add the onions, red/green bell pepper and carrots, stirring until soft, about 10 minutes.  Stir in cumin, thyme and oregano stirring for 1minute.  Add bay leaf, 21 seasoning salute and beef.  Cook beef until no longer pink.  Pour water, diced tomatoes, adobo sauce and chipotle pepper.  Cook partially covered for 30 minutes.

Add black, pinto and kidney beans to chili, cook for an additional 20-25 minutes.  Add salt and pepper to taste.

Serve immediately, garnishing with cheddar cheese, diced onions and sour cream.

Southwestern Quinoa Wrap {Vegetarian}

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I've been on quite the quinoa kick lately, have you noticed??  As I mentioned in this post, quinoa is extremely versatile and an easy, gluten-free substitute for gluten grains.

The other night as I was dozing off to sleep I thought of using quinoa in a wrap (the same way I would use lentils) and adding a tex-mex flare to it.  Sounds yummy, no?  Yummy indeed!

 

Have you tried adding quinoa to your kids diet? You can make these protein filled wraps kid-size by downsizing them and making them into cute pinwheels, adorned with adorable butterfly toothpicks...who could resist??  My girls sure couldn't, Ky (5) said, "Mommy, I love these beany burritos!!"

Plus these bad boys are LOADED with protein and are super healthy!  It's a win win! 

Southwestern Quinoa Wrap
Yields 3-4 wraps
Recipe adapted from Epicurean Mom

For Chipotle Dressing:

Ingredients
6 oz Fage 0% yogurt (greek yogurt)
1 teaspoon adobo sauce
1/2 chipotle chili, seeded and chopped
1/4 teaspoon garlic, minced
1/2 Mexican lime, (key lime) juiced, although lime would do just fine.
pinch of salt

Combine all ingredients together.  Mix until well incorporated, set aside.

For Quinoa Wraps:

Ingredients
1 cup quinoa, rinsed well
2- 2 1/2 cup veggie broth
pinch of salt
1 can organic black beans, warmed or cold
1 medium onion, coarsely chopped
2 tablespoons olive oil
1 avocado, sliced
2 ears of corn, shucked
2 bell peppers, grilled and sliced into strips (Any color pepper works. I used all the colors)
4 whole wheat tortillas
hot sauce, garnish

Heat veggie broth and quinoa in a small saucepan until just boiling.  Turn to low-medium and simmer for 25 minutes, or until just tender.  Fluff with a fork and set aside.

Heat olive oil in a small skillet over medium heat, add the onion.  Cook until browned and caramelized, about 10 minutes.  Set aside.

Preheat oven to 375 degrees.  Place shucked corn on a baking sheet, drizzle with olive oil and toss to coat.  Bake until just browning, about 7-10 minutes, stirring occasionally.

To Assemble:
Slather chipotle sauce over the middle of tortilla.  Scoop a heaping spoonful of black beans, quinoa, caramelized onions and corn.  Place bell pepper strips over the top and finish with avocado slices.  Roll, serve with hot sauce and Enjoy!

Loaded Baked Potato Soup

My family and I just recently got back from a trip to South Lake Tahoe for a dear friends beautiful wedding.  After two flights and screaming children (Yes, we were the most hated passengers on the plane!) all we could think about was food...Glorious food!


I'm sure most of you have flown.  If not, do not eat airport food.  It really is awful.  I attempted to eat a caesar salad....safe, right?  No, not so safe.  After 2 bites down it went into the garbage.

Immediately when we received our rental car we asked for the nearest healthy, good restaurant or deli.  They pointed us to a place called süp (Pronounced:soup). It's small quaint place that serves great sandwiches, salads and soups (no they didn't sponsor this post.  I just really liked it!)

I bought our 16 month old a baked potato soup (playing it on the safe side, since she's a picky eater) and we all fought for spoonfuls.  I knew this was a soup I would try to recreate when I got home.

I would definitely say this soup is comparable or even slightly better (yes, I'm biased.)  ;-)

It tastes exactly like a loaded delicious baked potato.  My soup is a thicker soup but it's easy to thin it out with adding extra milk or chicken broth.

Now, comes the good part...the giveaway!

This giveaway isn't sponsored (although I do have a fun sponsored giveaway coming up soon!) I recently bought a few items for myself and I love them and wanted to share it with all my wonderful readers/friends!

One of my favorite stores for home and clothes is anthropologie!

A few weeks ago I found some adorable ceramic 'cartons'.  I use them for fruit and planted flowers, but they can really be used for anything, and they are great photo props!

This ceramic rolling pin is the best and most efficient rolling pin I've ever used. Virtually no sticking, and it's adorable!

Giveaway Details

You have until Wednesday, Oct 5th, 12 midnight PST to enter this giveaway.  One winner will be chosen via random.org and will have 2 days to respond or a new winner will be selected.  Only open to residents of the US and Canada. 

Items:

1 white ceramic (dishwasher safe & microwave safe) 'carton'

1 teal ceramic (dishwasher safe & microwave safe) 'carton'

1 ceramic rolling pin  

How to Enter:

5 possible entries. To earn credit for each entry leave separate comments for each step (listed below) on my blog.  If you don't leave a separate comment for each step, I will not be able to include them. 

YOU MUST leave your email, in order for me to contact you.

1. "Like" Epicurean Mom on Facebook 

2. Subscribe to Epicurean Mom by email (on my blog homepage) or RSS

3. Follow @EpicureanMom on Twitter

5. Tweet this post/giveaway, being sure to include my twitter handle (@EpicureanMom.)

4. Stumble this post 

5. Leave a comment about your favorite/most used kitchen item (mine being this amazing roller!)

Good Luck!!

*Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset. * 

Loaded Baked Potato Soup

Recipe Adapted from Epicurean Mom

Serves 6

Ingredients:

3-4 Large Russet Potatoes

2 tablespoons olive oil

1/2 cup butter (1 stick)

3/4 cup flour

2 1/2 cups broth

1/2 cup half & half

2 1/2 cups 2% milk

1/4 teaspoon pepper

1 1/4 teaspoon salt

1 teaspoon minced garlic

1 cup (mild) cheddar cheese, grated, plus more for garnish

1 cup white (mild) cheddar cheese, grated

1/2 cup sour cream

1 large onion, diced

5 pieces bacon, cooked and crumbled

4 tablespoons chives, chopped

Preparation:

Pre-heat oven to 400 degrees.  Rub potatoes with olive oil and place on a baking sheet.  Bake for 45 min- 1 hour, or until soft and completely cooked. 

Cool potatoes completely and peel. Dice 2 potatoes (into bite sized pieces) and mash the other with 1/2 cup milk.  Separately, set both aside. 

Over medium heat melt butter (you can add more butter, I cut on it to save on calories) in a dutch oven and add flour, stirring vigorously, until thickened and smooth. Slowly add half and half and milk (stirring vigorously.)  Add onions and garlic and cook until soft and translucent (stirring continuously.) Add the mashed potato. Using an emulsion blender or blender, blend until smooth (if using a blender return to the dutch oven.) Add chicken broth, cheddar cheese and white cheddar cheese, salt and pepper.

Stir in the sour cream, until completely incorporated, and add diced potatoes. 

Spoon into bowls and garnish with cheddar cheese, bacon and chives. 

{Guest Post} Perry's Plate

Natalie at Perry's Plate has the most beautiful blog and recipes.  She also shares my love of wholesome fresh foods. I've found so many great recipes (from her blog) that my picky girls ate right up! We both have 2 young girls, and understand how frustrating it can be to have them try new healthy foods that they instantly refuse. I think you'll find Natalie has mastered this feat!  

Here's the wonderful Natalie...

-Perry's Plate-

My name is Natalie and you can find e blogging at Perry's Plate.  I'm so excited to be guest posting on Katie's beautiful blog! 

Katie and I share a love of whole, clean food. I also try to cram as many vegetables as possible into every meal that I make.  Like most kids, my two girls are carb fiends and would gladly live out their days munching on bread or noodles alone. Luckily I discovered techniques to play off of their fondness for pasta. 

You may have guessed that those "noodles" aren't really pasta, but thinly julienned zucchini.  It's a great pasta alternative if you're eating paleo, gluten-free, or low carb.  I feel like I'm the last one in the blogosphere to try out zucchini "noodles."


I was surprised at how the texture and appearance of the zucchini resembled actual pasta.  I think I even giggled a few times. My kids were hesitant (I'm still trying to get them to like zucchini.  That night we made progress!) but I think after a few tries they'll be slurping up those "noodles" like nobody's business. 


Especially if it has bacon sprinkled in it.  I really like bacon. (Evidence here and here.) Bacon is my insurance if I'm not sure if something will turn out well.  And it's a small change to make a mostly-vegetable dish a little more indulgent.  Throw a little bacon in and a mediocre dish will rise to "pretty good" status. Instantly. No, it's not the most healthful food, but I feel better about eating a little bacon once in a while than something artificial or processed beyond recognition. 


This sneaky "spaghetti" dish comes together quickly and easily! For more whole-food, family-friendly recipes come see me over at Perry's Plate.


Thank you Katie, for letting me have your blog for the day! 

Pesto Zucchini "Spaghetti"
By Natalie at Perry's Plate


4 medium zucchini, julienned thinly (mandoline slicers are great for this)
generous pinch of salt
6 slices uncooked bacon
1/2 cup green onions, sliced into 1-inch pieces
2 cups broccoli florets
2-3 Tb prepared basil pesto
fresh parmesan cheese, for garnish


Place zucchini strips in a colander over a bowl or in the sink.  Sprinkle zucchini with salt and toss to combine.  Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary.


Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently. Remove bacon to a stack of paper towels to drain.  Crumble bacon.  Remove all but 2 Tb of bacon drippings from the pan.


Return the pan to medium heat.  Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender. Add zucchini and 2 Tb of pesto, tossing to combine all ingredients.  Taste and add more pesto, if needed. The mixture only needs to warm-up so 2-3 minutes ought to do it.


Serve with bacon crumbles and freshly grated parmesan cheese


Serves 4

Chicken Pot Pie {Recipe)

Years ago I asked my husband If he liked chicken pot pies.  He promptly replied "Well, they are not my favorite.  I remember, as a child, eating the frozen pies and they seemed rather salty and full of MSG."  I quickly replied "Oh NO, homemade pies are completely different than frozen store bought pies"  He, of  course, loved it! 

I just love the smell of pot pies in the oven.  The entire house fills with the exquisite savory smell of chicken swirled with peas, carrots and onions mixed with the dainty aroma of the buttery pastry!!  It's probably one of my favorite kitchen smells!  There's a reason why it's called 'Comfort Food'! 

Recently a friend that I've connected with through a non-profit that I volunteer for, PEP (Postpartum Education for Parents), tore her ACL.  All her friends band together to create a 'Care Calendar' for her. A 'Care Calendar' is a way for friends and supporters to help bring meals or childcare for someone in need.  

It's so helpful and important to have friends/community members that will come to the aid of those that need it.  It takes a village to help raise kids regardless of a tragedy or not. To think of those that are injured or sorrowful and need companionship or help is beyond my comprehension.

Most of us (bloggers or not bloggers) have seen the tragedy with Jennie's tragic loss in Jennie's Kitchen.  To be helpless and lost is unmanageable.

How better to help is to offer donations to Jennie's Fund, through Bloggers without Borders.  Such an amazing cause and a great way to give back!

Immediately after signing up for my friends 'Care Calendar',  I knew I had to make a comforting chicken pot pie.  It's a family and kid pleaser!

Most like to skip on the homemade crust and buy store bought.  Why?? It's the easiest to prepare and tastes beyond any store bought.  Take the 5 minutes and make homemade crust, you won't regret it....promise!!


Chicken Pot Pie
Pot pie recipe adapted from Ina Garten
Butter crust by Epicurean Mom
Makes 5-6 6-inch pot pies 


Ingredients  


For Filling:
2 whole chicken breasts, bone-in and skin on (4 split)
3 1/2 tablespoons olive oil
Sea salt
Fresh ground pepper
4 cups chicken stock, homemade or store bought
2 teaspoons better then bouillon (chicken)
12 tablespoons unsalted butter
2 cups chopped yellow onion, about 1 large onion
3/4 cup unbleached all-purpose flour
1/4 cup heavy cream
2 cups course chopped carrots
2 cups sliced celery
1 (10 ounce) package frozen peas
1/4 cup chopped parsley

For Crust:
1 3/4 cups unbleached all-purpose flour
1 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into cubes
1/3-1/4 cold water
1 egg and 1 tablespoon water (for egg wash)

Preparation


For Filling:
Preheat oven to 350 degrees.

Place chicken breasts on a baking sheet drizzle with olive oil on both sides massage into chicken. Sprinkle with salt and pepper and bake for 30-40 minutes, until cooked through.  Let cool then cut the chicken into large cubes.

In a saucepan heat the stock and bouillon, until almost boiling, simmer.

In a large dutch oven melt the butter over med-low heat, add the onions. Cook until soft and translucent, 7-10 minutes.  Stir in the flour, continuously stirring until thickened.  Pour the warm stock mixture into the dutch oven.  Simmer over low heat until thickened, about 3 minutes.  Stir in heavy cream, salt and pepper.  Add the chicken, peas, celery, carrots and parsley.  Mix until well combined and take off heat.

For Crust: 
In a food processor, combine flour, salt, and cubed butter.  Pulse until flour mixture looks mealy.  While food processor is running pour cold water, in 1 tablespoon increments, until the dough just comes together.  Be sure not too add too much water or the dough will be soggy.

Assembly:
Preheat oven to 375 degrees.

Pour the filling, evenly between ovenproof bowls.

Lightly flour sil pat, or any surface.  Divide the crust into 5-6 pieces (depending on how many pot pies you need.)  Roll out each piece into a 8-inch circle.  Place each dough circle over filled bowl and crimp the sides and trim the edges.

Whisk the egg and 1 tablespoon water and brush on the top and edges of pot pies.  Make 3 slits on the top and bake for 45 minutes-1 hour, until golden brown and the filling is bubbling.Jennie's Fund

Farmers' Market Pizza

I found myself wandering around the Farmers' Market grabbing every veggie that looked delicious, which was pretty much all of them.  My girls have a pretty broad palette, but not enough to eat veggies every night for a week.  

Often I've been conflicted on how to incorporate fresh veggies with fun dishes for the girls.  Either, it seems, there's too much spice or it's too bland.

Is there a happy medium??  I think I may have found one....

How can I incorporate all of these veggies in one dish that the girls would happily eat?  Pizza, you say?  Absolutely!  Pizza is a universal kid magnet.  It seems you can 'dump' all the veggies onto a warm, delicious, cheesy, comfort food bread and the kids will eat it up.

Brilliant, I say!

Farmers' Market Pizza
Recipe Adapted From Epicurean Mom


Serves 4-6


For Dough:
I, personally, use a pre-made dough from an organic grocery store (Lazy Acres).  I'd rather spend the time making pizza sauce rather than the dough.  If you have time to make both...great!! 


For Sauce:
(makes sauce for 2-pizzas) 


26 ounces strained tomatoes (I use Pomi)
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon dried cumin
1/4 teaspoon dried oregano
1/4 teaspoon granulated garlic
1/2 teaspoon fresh minced garlic
1/8 teaspoon thyme
1/8 teaspoon fresh ground pepper
1 tablespoon fresh rated parmesan
1/2 teaspoon onion powder
1 bay leaf

Preparation:
Combine all ingredients in a medium non-stick skillet. Bring to a boil and simmer for about 10 minutes, stirring frequently.  Set aside to cool.  Be sure to remove bay leaf.

For Pizza Topping:
1/4 cup olive oil
3/4 cup fontina cheese, grated
1 cup mozzarella cheese (grated) plus a few round slices
A  handful of parmesan cheese, shaved
2 kale leaves, shredded
1 purple bell pepper, slivered
1/2 red onion, chopped
1 ear of white corn, shaved off the ear
1 costata romanesco zucchini, cut in rounds ( Less moist then more common italian zucchini and very nutty)
1 roma tomato, cut into 1/4-inch pieces

Preparation For Pizza:
Preheat oven to 425 degrees.


Brush pizza crust with olive oil.  Spread 1/2 of the pizza sauce on top, a handful of the parmesan cheese, grated mozzarella and grated fontina cheese.  Sprinkle the rest of the ingredients over the cheese and top with the mozzarella rounds.

Bake for about 15-20 minutes, or  until golden brown color.

Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots

What a great end to the week.  My sister, who lives in Northern Ca, came down to visit on a last minute whim.   I rarely get to visit with her since we are both inundated with life; me family, her work.  We were invited to a beautiful wedding at the Figueroa Mountain Farmhouse on Saturday (this historic site is one of the many amazing sites you need to see next time you visit Southern Ca) and on Sunday we brunched and caught up.  There's something to be said for sisterly visits... slightly therapeutic.  

Before my sister's arrival we took our weekly visit to the Farmers' Market on Saturday.  I love the Farmers' Market; lots of music, little kids dancing, balloons, great produce and wonderful people to mingle with.  Both my girls have an amazing time devouring their freshly picked fruits and veggies as they're swaying back and forth meeting new friends.

Exploring all the wonderful foods, taking in the surroundings and experiencing the diverse culture makes  my heart go pitter patter.  Walking around the Farmers' Market influences and inspires me to create and make things that the grocery store would never usually do.

As we danced our way through the crowds of the Market, I quickly glanced upon a beautiful bouquet of squash blossoms.  Squash blossoms are phenomenal when stuffed and fried.  Not the healthiest but definitely the tastiest!

And radishes... well, I've never been a big radish fan; usually they are uncooked and served with a salad.  My mom, being a true southern belle, has always loved radishes.  She remembers them being served raw and dipping them in salt, which she loves.  Since I've made my roasted radishes, she's become a true fan, to be honest so have I! 

Farmers' Market: Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots
Recipe Adapted from Epicurean Mom
Servings 4-5

Ingredients:
Bundle of radishes
Bundle of baby carrots
12 squash blossoms, stamen removed
3-4 sprigs rosemary
2 tablespoons garlic infused olive oil
8 oz mozzarella, grated
1 cup flour
2 eggs
Vegetable oil
1 tablespoons sea salt plus more for garnishing
1/2 tablespoon pepper

Preparation:
Wash squash blossoms, radishes and carrots.  Place the radishes and carrots aside.  Very gently take the stamen out from inside the blossom.  Pat dry and carefully fill the blossoms with mozzarella cheese, twist the top of the blossoms to close off, repeat with remaining.

Place the flour into a shallow bowl and add the pepper and salt, mix until well incorporated.  Beat the eggs in a bowl and place next to the flour (like an assembly line.)  Dredge the squash blossoms in flour mixture (do not tap off excess), then in the egg wash and back in the flour, until very well coated.  Repeat with remaining blossoms.

Preheat the oven to 400 degrees.  Place the radishes in a cast iron skillet drizzle olive oil on the radishes until well coated and sprinkle a few sprigs of rosemary on top. Repeat this process with the baby carrots on a baking sheet and bake until just browned, about 20-25 minutes. Sprinkle the blossoms with sea salt.


Pour oil into a tall rimmed frying pan, filling about 2-3 inches.  Heat until hot but not smoking, about 350-380 degrees.  Carefully fry blossoms in batches, until a nice golden brown color.  Serve warm.

Spinach, Gruyere and Gouda Quiche

There are two types of quiche lovers...loaded with veggies and loaded with eggs.  I'm a veggie girl!  I love my quiches to have 3/4 more veggies then eggs.  I do like the creaminess of an eggy quiche but i'm definitely partial to the fresh taste of a loaded veggie quiche.  I love how each bite is a mouthwatering vegetable delight!!

It's difficult to achieve a nice wavy crust along the edge of the quiche.  If you haven't gotten the latest issue (July) of Cooking Light Magazine, you should!  Not only am I their reader feature (Pg. 130! Yippee!) but they have a great pie crust tutorial!  Once you lay the prepared pie crust into the greased pie pan gently press the crust against the pan.  Fold under overhanging edges of dough.  With the left thumb and the right thumb and index finger carefully make little triangles into the crust.  Repeat this until the whole pie edge has a pretty edge.

Quiches are so easy and fast to whip up.  Usually you already have all the ingredients in your fridge and pantry.  As long as you have eggs, cheese, flour, butter and veggies, you're all set to go! It's so easy to create your own signature quiche.  Almost everything tastes incredible in an eggy pie! I just melt for a yummy spinach quiche.  I usually pair my spinach quiches with either gouda, gruyere or fontina cheeses.  All are very mild and compliment each other wonderfully.

Spinach, Gruyere and Gouda Quiche
Recipe Adapted from Epicurean Mom

Servings: 6-8


For Crust:
I use Martha Stewart's Pate Brisee, minus the sugar.  I prepare the whole recipe place half in the freezer and use the other.  I roll the crust into a 10-inch circle and place into a prepared pie pan, fork it, and place in the oven to par-bake for about 15 minutes.


For Filling:


Ingredients
6 eggs (for a lighter dish use 3 egg whites and 3 whole eggs.)
1 cup 2% milk
1 cup gouda cheese, grated
3/4 cup gruyere cheese, grated
20 ounces frozen cut spinach, thawed and drained ( I tend to go heavy on the veggies, but if you like a cheesier quiche then cut down on the spinach.)
1 large shallot, minced
1 1/2 teaspoons salt
1/4 teaspoon black pepper


Preparation


Preheat oven to 350 degrees.  Set aside the prepared crust.

Beat the eggs and gradually add the milk.  Mix in the next 4 ingredients until well incorporated.  Add the salt and pepper, to your taste, and pour into prepared crust.

Bake for 35-45 minutes, until the crust is a golden brown and the center is set.  Cool 10 minutes before serving.

Easy and delicious!

Cabernet Marinara

I normally don't promote or endorse specific products that are sent to me.  I feel blogging endorsements and ads can be over the top.  Although a Pomi rep contacted me recently and I was immensely impressed with the product.  I did the research and found this product to be exactly what I was looking for.  It's BPA free, all natural, low sodium and completely organic.  I feel it's very important to feed your kids and family with the most fresh and pure ingredients.  BPA is commonly found in canned or plastic products.  I love to make lasagna, spaghetti and parmesan dishes but have disdained using the canned products, for this reason. Thankfully I've found a product I can incorporate my fresh organic ingredients with a packaged!

On that organic note..who doesn't like wine?? I personally LOVE wine and incorporated a cab into this marinara and it worked perfectly!  Please enjoy this marinara recipe as much as we did.


Ingredients:
1 (26 oz) Pomi strained tomatoes
1 (26 oz) Pomi chopped tomatoes
1 fresh tomato chopped
1/4 cup olive oil
1 1/2 teaspoon minced garlic
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped basil
1 tablespoon fresh chopped thyme
3 bay leaves
1 carrot shredded
1 medium onion chopped
1 lb ground beef
3/4 cup Cabernet wine
1/4 cup parmesan cheese
1 1/2 teaspoon salt
1 teaspoon pepper


Preparation:
In a large dutch oven (or heavy skillet) heat the oil over medium heat.  Saute the onions, carrots and garlic until vegetables are translucent, about 10 minutes.  Add the strained tomatoes and use a hand blender to blend all ingredients, until pureed.

Heat a separate medium skillet over medium heat.  Add the ground beef and cook until just not pink.  Set aside.

Add the Pomi chopped tomatoes and fresh chopped tomatoes, cabernet, bay leaves, parsley, basil, thyme salt and pepper to the onion mixture and simmer covered for 25 minutes. Add the cooked ground beef to the marinara and cook for another 20 minutes.  Discard the bay leaves.  Season with salt and pepper to taste and serve over cooked pasta.

Recipe Adapted from Epicurean Mom