Moroccan Grilled Eggplant and Squash

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Need a few new ideas for all of those zucchini and eggplant bursting forth from the garden this time of year?  Prepare to heat up the grill! 

recipe courtesy of Driftless Organics

serves 4


The Ingredients:
1 medium eggplant, sliced into 1/3” thick rounds
1 large summer squash, sliced lengthwise into ¼” thick planks 
2 cloves garlic, minced 
1 Tbsp lemon juice 
1 Tbsp olive oil
¼ tsp ground cumin 
½ tsp Hungarian paprika 
1 Tbsp fresh mint, chopped
1 Tbsp fresh parsley, chopped 
 Salt and pepper to taste

The Process:
Brush the eggplant and zucchini with oil and sprinkle with salt and pepper.

Grill or broil over high heat until soft and slightly charred, about 5-7 minutes per side.  Allow to cool slightly.   Chop coarsely and toss with remaining ingredients.

 Serve warm or room temperature with crusty bread or toasted pita.

The Review:
 I enjoyed this dish for several days of lunch.  Broiled or grilled, the eggplant didn't have the bitter or slightly slimy characteristics some unfairly pin on it.  Garden fresh and on the smaller end, the eggplants I used were almost sweet. 

The fresh garlic, paired with herbs and cumin was a huge hit (while for me anyway...I am a bit heavy handed on the garlic...I'm sure a few of my co-workers may have had an objection).

Perhaps a squirt more lemon next time around...

Roasted Green Beans

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Every week I've been treated to huge bags of fresh green beans.  These are our veggie of choice when preparing a last minute meal, but even we cant keep up.  I've take to blanching and freezing most of the fresh green lovelies within a day after getting them.  I'd say we're pretty well stocked for the winter.

But we can't forget to enjoy some of the bounty at it peak of freshness.  This preparation was wonderfully simple and quick to throw togther.




recipe courtesy of Driftless Organics

serves 4-6

The Ingredients:
1½  lb. green beans, trimmed
2 Tbsp olive
salt and pepper to taste
2 cloves garlic, minced
Zest and juice of 1 small lemon


The Process:
Preheat the oven to 450.  Place a large sheet pan in .  Toss beans in oil and sprinkle with salt, and pepper. pepper.  When the sheet pan is hot remove, from oven and slide the oiled beans onto it in an even layer.  Return tot he oven and roast for about 5-7 minutes, or until beans are starting to caramelize on the outside.

 Immediately stir in garlic and lemon zest.  Drizzle with lemon juice right before serving.

The Review:
Have I mentioned oven roasting makes everything better?

The original recipe called for a generous dousing of Parmesan cheese.  I did not have fresh Parmesan on hand...only the sad green shaker of preservative laden topping.  Rather than sully the wonderfully fresh flavor and caramelized glory of this simple preparation, I nixed the cheese.

The salt and pepper added just enough extra flavor...the lemon juice just a touch of brightness. 

Oven roasted...must remember to do this more often...

Stout S'mores Bars

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I have many, many recipes bookmarked or flagged...online, in cookbooks, clipped from magazines or newspapers.  It will take me years to cook my way through all of them. But I carry on.

Very rarely do I come across a recipe that I need to make immediately.  The Beeroness has that effect on me.  You've seen a variation of her bacon jam.  And  beer marinaded pork chops.  A sriracha stout BBQ sauce.  Ale biscuits.  Her recipes inspire and encourage me like few other bloggers do. Perhaps it is my mild obsession with craft beer and home brewing.

This recipe is one I made the very same day that I found it.  I almost couldn't wait for the bars to cool down before I dug in.  Jackie's recipe uses Young's Double Chocolate Stout...a very tasty beer on its own.  Due to my impatience, I made due with the stout i had on hand, as well as the baker's chocolate in lieu of her chocolate chips.   

Still with the substitutions, I'm glad I didn't wait...

yields 12 bars

adapted from the Beeroness

Ingredients:10 graham crackers
4 Tbsp butter, melted
2 Tbsp brown sugar
3 eggs
1 cup white sugar
1/2 cup brown sugar
4 oz semi sweet chocolate, chopped
1 stick butter
1 cup cocoa powder
1/2 tsp salt
1/2 cup flour
3/4 cup stout
24 large marshmallows



The Process:Preheat oven to 350

Add the graham crackers and the brown sugar to a food processor and blend until an even crumb is formed.  With the food processor still running, slowly drizzle in the melted butter.  Process until the mixture resembles wet sand.

Spoon the crumb mixture into a 9 x 13 pan and press into an even layer.

In a medium  bowl, beat the eggs and both sugars on high until well combined, about 3 minutes.

Combine the chopped chocolate and butter in a microwave safe bowl. Microwave on high for 30 seconds at a time, stirring and repeating until melted and well combined. Allow to cool slightly.  Add the chocolate to the egg/sugar mixture and beat until well combined.

In a separate bowl, sift together the cocoa powder, salt and the flour. Add flour mixture to the chocolate mixture, mixing until well incorporated. Add the beer and stir until just combined.
Pour the batter over the crust and spread into an even layer.

Place marshmallows in even rows across the top, leaving a 1/2 inch boarder along the edge.
Bake at 350 for 20 minutes or until the marshmallows are golden brown.

The center of the bars should be soft but not soupy.  They will continue to set at the bars cool.  Allow to cool and cut into bars.

The Review:
Can't type...fingers sticky....

Holy Homemade Hummus!

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I have been meaning to make hummus for ages.  Store bought varieties are a staple of my lunches...with veggies, on pita, sometimes with pretzels or chips.  I adore every variety I've tried...plain, garlic loaded, spicy.  With olives or roasted red pepper.   The only thing that bothered me was a slightly artificial acidic flavor that nagged every brand I'd ever purchased.  I suspected the only solution was to make my own.


adapted from Cook Eat Live Vegetarian


yields about 1 1/2 cups

The Ingredients:
1 - 14 oz can garbanzo beans
3-4 Tbsp tahini
2-3 cloves of garlic
3-4 Tbsp lemon juice
1/4 tsp salt
oil, cumin and paprika to serve

The Process:
In a large bowl, thoroughly rinse the garbanzo beans, gently squeezing and rubbing the beans together to loosen the skins.   Skin the loosened skins off the top of the water.

Transfer the beans to a medium sauce pan.  Add just enough water to cover.  Bring the water to a boil, reduce heat and simmer the beans for about 12-15 minutes, or until soft.

Drain the chickpeas, reserving about 1/4 cup of the liquid.   Rinse, again while gently rubbing together to loosen and remove any remaining skins.  This may sound incredible tedious, but the extra step yields an extra creamy end product!

Transfer the beans to a food processor.  Add the tahini, garlic, lemon juice and salt.  Process until smooth, adding reserved liquid 1 Tbsp at a time until the desired consistency is achieved. 

Spoon the hummus to a serving dish.  Drizzle with olive oil and sprinkle with cumin and paprika.  Serve with pita, veggies or chips.

The Review:
I made this to enjoy with lunch.  I almost sat down with the entire batch and a spoon...it's that good...

Homemade pitas to follow!

Oatmeal Pancakes with Milk

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This post is sponsored by got milk? in partnership with local California organizations that educate kids about the importance of proper nutrition and healthy lifestyle.
Since returning home from Liv's Vegas Competitive Dance Nationals, my main focus has been to put a little weight back on her exhausted frame and some energy back into her body.  With 12 hour days for nearly a week, Liv had the time of her life while competing against some incredible talent from as far away as Hawaii.

National Champions!!  (Liv's boots designed by... me!)

The Spotlight Dance Cup proved to be a most successful event for our team.  Remember those boots I spent hours (over 14 to be exact...) on earlier in the season?  How about 1st place, baby??  Yep... the small group tap number, Kixmix, was named the National Champion small group in Vegas last week.  I think I may be stretching my resume to add "National Champion Costume Designer" to my all around qualifications.

4th Place Lyrical Solo

Liv once again brought tears to my eyes as she performed her lyrical solo to near perfection, earning herself a 4th Place Overall standing in the finals.  Her second solo, a musical theater number, brought her a 7th place standing along with a 3rd runner up position in the Miss Teen Spotlight competition, and again, emotional tears to Mom and Dad.
Being on the road though, sometimes makes finding not only good, but healthy food difficult to come by.  With three to four hour long rehearsals (sometimes twice a day) combined with hours of competing, I found myself attempting to refuel her little body at any opportunity.  By the end of the week, however she was running mostly on adrenaline and ended up losing weight.

3rd Runner Up (Liv, left)

Shortly after returning home, the Foodbuzz Tastemaker Program in combination with the California Milk Processor Board (the creators of the "Got Milk?" campaign) provided me with the opportunity to promote a product near and dear to our hearts, pure dairy milk.  An ingredient this Dance Mom uses on a daily basis, especially to refuel my young teenage dancer's body, highlighting the benefits of milk is not hard to do.
Filled with calcium, milk helps meet the requirements necessary for the growth and proper development of growing adolescent bones.  In addition, researchers have provided scientific support that milk is even better than sports drinks for serious athletes recovering from exercise.  Containing carbohydrates, electrolytes, calcium and Vitamin D, dairy milk sets an athlete's body back on the recovery track, and with casein and whey being two of the best proteins for rebuilding broken down muscles, milk "does a body good".
In an effort to educate consumers about the wholesome goodness of pure, dairy milk, the CMPB is partnering with the Bay Area based Community Resources and Central Valley After School Foundation, THINK Together, to sell limited edition Got Milk Glasses which contrast the pureness of dairy milk with some of the multiple ingredient imitation milks.  During the four week sale (July 9 through August 5th, 2012), the limited edition glasses are available at www.gotmilk.com/glasses for $15 with 100% of the purchase price going directly to the community organizations to support nutrition education programs in Los Angeles, Sacramento, San Diego, San Francisco/San Jose, and Fresno.  The goal of the sale is to raise $10,000 for each area for a total of $50,000.
Making milk a part of our lives is vital to Liv's growing body, and while she has never been keen on sipping it from a glass like me, the ingredient is part of many recipes that have become family favorites.  Adding milk to smoothies, making ice cream, eating cereal, enhancing baked goods or stirring up pancakes, milk and all of its benefits are helping her to recover from her long week at the Spotlight Dance Nationals.
As her growing body finally eases into the lazy days of summer and rebuilds those torn down muscles, pancakes have been a frequent request.  Staying with simple, pure and wholesome ingredients, Oatmeal Pancakes have graced our table multiple times in the last few days.
Featuring rolled oats, whole grain flours, eggs, a touch of brown sugar and of course, pure bone building milk, Liv tops her pancakes with bananas, walnuts and maple syrup while my son prefers his with a banana on the side.  I enjoy mine with a tall, frosty glass of pure dairy milk.
Thanks to the CMPB and the Foodbuzz Tastemaker Program for giving us the opportunity to share our love of milk and to help promote their charity event in support of the THINK Together community.



Oatmeal PancakesOaty and substantial, yet light, this batch with feed two hungry teenagers.  Topping with bananas, strawberries or other fruits along with your favorite nuts adds a nutritional punch to these already healthy pancakes.
3/4 cup rolled oats1 cup milk1/4 cup whole grain flour (we prefer oat or spelt flours, but may sub all-purpose flour)1/4 cup + 2 Tbs All-Purpose flour2 tsp baking powder1/2 tsp salt1/2 tsp cinnamon
1 Tbs brown sugar1 tsp vanilla1 egg, lightly beaten1 Tbs vegetable oilGarnish with fruit and nuts of your choice (Liv's favorite is banana and walnut)
Place the rolled oats and milk in a large bowl and set aside for 30 minutes.
In a medium bowl, combine the whole grain flour of your choice, the all-purpose flour, baking powder, salt and cinnamon.  Whisk to combine.
After 30 minutes of resting, add the brown sugar, vanilla, egg and vegetable oil to the rolled oats and milk.  Whisk to combine.
Add the dry ingredients to the oatmeal mixture and stir lightly to incorporate.  (Add a little extra flour or milk as needed to obtain your desired consistency).
Ladle the batter onto a medium hot pan on the stove, or an electric griddle.  Allow to cook until bubble form on the top of the pancakes, then carefully flip with a spatula.  Cook for another minute or two, until the pancakes are browned, then remove and serve.

As part of the Foodbuzz Featured Publisher Program, I received a stipend and got milk? glassware in exchange for my participation in this program.

Time for Vacation!

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No... we are not flying UPS, but this is the plane my husband flies!

Greetings from 36,000 feet above the ground!!  Goodness, times have changed.  Explaining to the kids today that, yes... they needed to look presentable on the plane, they commented, "But no one else does!".  While I disagree with their evaluation, they do have a point.
Do you remember the times when we put on our Sunday best for airline travel?  Do you remember getting a deck of cards that you actually got to keep?  I still have one from American from oh, so many years ago.  And how about those little wings that made you a Jr. Co-Pilot?  Not anymore as those pins could be a weapon.
Times have changed indeed, but what hasn't changed is the excitement of travel.  And excited we are!  With my Mom and Dad home with the pups, my family is winging our way to Venice, Italy where we will catch the Seabourn Spirit in a few days with an itinerary including Italy, Croatia and Greece.  Yes... I'm excited!!
With my internet connectivity price a bit higher than home, my posting will be less frequent, but we will try to check in and post a few pics of our adventures.  Hence, I leave you with a few of our travel posts from the last year or so.
Safe travels, my friends!
Last fall has my husband and I heading to Rome on a flight reminiscent of Elaine's coach experience...  join us for The Joys of Flying and Some Inflight Entertainment.
2011 also brought us to one of my favorite Farmer's Markets -  The San Francisco Ferry Plaza Market
A day at the Roman Colosseum brought us lunch at Mario's
Wine tasting in the Temecula Valley
Waterfalls in spring in Yosemite.  We saw Frazil Ice flows then went home and made Lemon Limocello Cheesecake
And speaking of Limocello... Sorrento - The land of Limoncello Dreams
As we wing our way to the other side of the world, we wish you safe travels in your own adventures and a summer filled with Living Life!!
XO

Chunky Peach BBQ Sauce with Grilled Pork Tenderloin - a Food Photography Challenge

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BBQ... what does it mean to you?  In my childhood years, BBQ was more of a verb than a noun.  Dad would BBQ chicken, or maybe T-Bone Steaks on the weekend.  However, when my husband and I moved to Kentucky early in our marriage, BBQ became a "thing".  I must admit that I never did quite figure out what that "thing" was, but I know it's something traditional and not to be messed with.
Shortly after our move to Kentucky I happened to be chatting with a neighbor boy of about 10 years old and he mentioned that he "had BBQ last night".  In my naive California way I asked, "BBQed what?".  Perplexed he retorted, "What do you mean BBQed what?  We had BBQ!"  I never did figure out what "BBQ" was, but  know it was indeed special.
Moving back to California our new San Diego home included a fabulous built in grill.  Here we don't really BBQ, but I do grill 4-5 times a week.  I grill everything from the traditional chicken, fish and steak to garlic bread and pizza and even fruit and veggies.  I look upon my grill as my BFF.  We have a wonderful relationship as long as I pay attention to her - meaning not forgetting that I have something cooking.
With this month's Food Photography Challenge for my photography group, The Inspired Plate, posted as BBQ, I must admit to being in a bit of a quandy.  Should I go traditional with meat doused in a viniagery sauce (BBQ) or work on something a little more out there like our favorite grilled pizza?
Once again, Dad provided the answer.  Nothing says summer quite like the rosy kissed cheeks of a tender, fuzzy peach, and with an occasional bag of the fragrant, sweet stone fruits appearing on my doorstep, I know Dad has been thinking of me.
Yesterday, such a bag appeared, and wending peaches into this month's Food Photography Challengedidn't prove to be a difficult decision.  Photographing said BBQ, though, did prove to be quite a challenge.
Meat has always proved to be difficult for me to capture nicely.  Frankly, I don't really think meat is "pretty", or even attractive.  Sizzling away on the grill, meat is indeed mouthwatering, and a nice, juicy fillet topped with a pat of herb butter can even almost appear sexy.  Pork tenderloin, however, just didn't bring out those feelings for me.
With a fabulous Peach BBQ sauce simmering away on my stove, aromas of bacon, chipotle and sweet peach filled every corner of the house.  The pork slowly roasted over my low flame on the grill, and after a quick rest on the cutting board, the pork proved to be exceptionally tender and perfectly cooked.
Combining the steaming sauce and tender pork with a side of Aroz Verde, the plate actually held mouthwatering appeal.  Shooting as the sun set into the ocean just a few miles behind me, the light brought out the colors of the sauce and the rice contrasted nicely with its green hue.
As the setting sun dropped quickly and my teenage son hovered over his dinner, time was of the essence and after some 20 shots my shoot was deemed done.  The dinner, however, lasted far longer as my son and I lingered over our peaches and pork for an enjoyable and infrequent dinner with just the two of us.  With topics bouncing all over the spectrum and conversation flowing for over an hour, this BBQ dinner proved to become an evening that this mom will long remember.


For more BBQ Food Photography, join my for a trip around our Inspired Plate Blog Circle.  Next up?  A fabulous photographer I had the pleasure of joining on a photo shoot a few weeks ago, Laurie Vengoechea | Southern California Food Photographer


Peach BBQ Sauceadapted from EpicuriousPrinter Friendly
4 ounces bacon slices, chopped1 chipotle chile from can, diced (more for a spicier sauce)1 cup coarsely chopped onion2 garlic cloves, chopped1 tablespoon Worcestershire sauce1/2 tablespoon whole black peppercorns, crushed2 small peaches (10 to 12 ounces total), halved, pitted, diced3/4 cup orange juice (We've 1/2 cup pineapple juice in a pinch!)1 cup ketchup1 1/2 tablespoons (or more) fresh lemon juice (we use Apple Cider Vinegar on occasion)1/2 teaspoon hot pepper sauce (optional)

Sauté chopped bacon and chipotle pepper in heavy large saucepan over medium heat until bacon is crisp. (If not using bacon, simply add the chile to the onions)  Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes. Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer.  Alternatively, leave sauce chunky (I prefer chunky!).  Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)Pork TenderloinFor the pork I simply rubbed my tenderloin with my favorite garlic oil (optional... any oil will work just fine), sprinkled with salt and pepper and grilled on a medium/medium low heat to about 140º.  Allow to rest for a few minutes, and slice.  Top with the Peach BBQ Sauce. 

Thanks for the peaches Dad!!!  XOXO