Beyond green juice

I love green juice especially this time of year when all I can think about is eating better than I did in December. I own a slow juicer so making green juice isn't all that difficult. I also own a blender which means making a green smoothie is even easier and more satisfying than making myself the liquid counterpart. It's thick almost like a milkshake but so much better for you. The ingredients for this smoothie are the same as my usual green juice minus the banana. Bananas don't juice well. Here's to healthy sipping in 2014!

Green Smoothie 

2-4 stalks curly kale, washed & center ribbed removed
1 pink lady or other sweet apple, roughly chopped
½ frozen banana 
1/2 English cucumber, roughly chopped
Juice of 1 lemon 
1/2" knob of peeled fresh ginger
Small pinch cayenne pepper
Honey, pure maple syrup or agave nectar, to taste 
Ice cubes
Protein powder, optional
Ground flaxseed meal, optional

Place all ingredients except sweetener and ice into a high-speed blender and blend on high until very smooth. Give the concoction a stir if needed. Also add a little water to get the ingredients moving. Blend in ice and sweetener to taste plus anything else you think this is missing. Serve in a tall glass with a straw.

Yields about 4 cups

Celebration salad with homemade written all over it

The theme these days on every blog post and every food newsletter I receive is obviously holidays. What to make? Decisions, decisions. It doesn't have to be all that hard, does it? Let everyone else do the heavy lifting and bring a salad to your next celebration. This salad has touches of homemade in it that make it extra special. Every table needs a pop of color and this salad will hit it out of the park. With a bit of pepper from the greens, a hint of sweet from the fruit & the vinaigrette followed up by crunch & spice from the nuts you cannot go wrong. It's time to celebrate!

Celebration Salad with Persimmons, Pomegranates and Spiced Pecans 

Spiced Pecans
1 c. pecan halves (not pieces)
2 T. sugar
½ t. ground cinnamon
½ t. kosher salt
¼ t. cayenne pepper
2 t. honey

Bring water to a boil in a small saucepan.  Add the walnuts and boil for 30 seconds.  Drain nuts and transfer to a small bowl.  Toss nuts with remaining ingredients.  Arrange nuts on a parchment lined baking sheet in a single layer.  Baking, stirring once at 10 minutes in. Return nuts to the oven and bake until golden brown, about 5-7 additional minutes.  You want dark nuts but not burnt. Allow to cool completely.

Maple dressing1/3 c. real maple syrup
1/4 c. light sour cream
4 Tbsp. white wine vinegar
1 tsp. kosher salt
½ tsp. fresh black pepper
½ c. extra virgin olive oil

In a medium bowl, whisk together maple syrup and sour cream.  Whisk in vinegar, salt and pepper.  Slowly whisk in olive oil in a steady stream.  Taste dressing on a lettuce leaf.  Adjust seasoning by adding more salt or a squeeze of lemon juice.

Assembled salad

1 fuyu persimmon , halved (looks like an orange tomato; pick a firm one)
4 c. mixed greens such as arugula, spinach & butter lettuce
½ c. pomegranate seeds
½ spiced pecans
Maple dressing to taste

Preheat oven to 350°

At the last minute before serving salad, in a large salad bowl, toss together persimmon through spice pecans.  Dress salad with maple dressing to taste.  Mound each salad plate with dressed salad and sprinkle cooled walnuts on top. Note: this salad also tastes great with apples, pears & dried cranberries in place of the pomegranates and persimmons.

Serves 6

Recipe adapted from Tante Marie's Cooking School

No Regrets Go-To Holiday Dish

Wild Mushroom Bread Pudding

People always ask me what's my go-to holiday table staple. If only it were that easy. I rarely make savory recipes more than three times unless it's truly a gem. This wild mushroom bread pudding recipe has gem status written all over it. Since its original version, the recipe below has been updated several times. Each time I make it, I change it up a bit. It's foolproof; a must make ahead dish that's hard to pass up on a buffet even when you have serious will power. If you are going to go this holiday season, go big, no regrets.  

Wild Mushroom Bread Pudding

Ingredients:
1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 bulb chopped fennel
1 leek, halved lengthwise & thinly sliced
1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
1/2 oz dried mushrooms, hydrated & chopped
3 1/2 cups heavy whipping cream (just shy of 1 quart)
5 sage leaves, chopped
1/3 cup chopped fresh parsley
8 large eggs
2 teaspoons salt
1 Tbsp Dijon mustard
1 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan cheese
1/2 cup gruyere cheese

Directions:

1. Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Set aside. Cut bread into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.

2. Melt butter in large skillet over medium-high heat. Add fennel through assorted mushrooms. sauté until soft and juices have evaporated, about 15 minutes. Add hydrated mushrooms, stir to combine.

3. In large bowl, whisk heavy cream with the rest of the ingredients, reserving about 1/3 cup of cheese. Mix custard into bread and sauteed vegetables. Transfer stuffing to prepared dish. Sprinkle with remaining cheese. DO AHEAD best if prepared 1 day ahead. Cover and refrigerate.

4. When ready to bake, pull pre-made bread pudding from refridgerator. Let come to room temperature, about 30 mins. Meanwhile preheat oven to 350°F. Bake bread pudding uncovered until set and top is golden, about 45 mins-1 hour. Let stand 15 minutes.

Serves 10-12

Recipe adapted from Bon Appetit

Smart snacking

Spicy & sweet pickled veggies in no time



Make extra and give as a gift

Time to swap out your salty potato chip craving with this irresistible healthy snack. Giardiniera is an Italian mix of pickled veggies from the garden that are packed in vinegar and/ oil. I skip the oil to keep this crisp & punchy snack as healthy as possible. The steps to making this condiment are simple. Wash & chop any mix of crunchy veggies that you desire. Bring a saucepan of water, white vinegar and few spices to a boil. Add prepped veggies to the saucepan. Bring the liquid back to a boil. Remove saucepan from heat and let the mixture come to room temp before storing in the fridge for up to 3 weeks.

Help put your salty food cravings to rest with this versatile, low-cal snack/condiment that you won't regret munching on. Give it a try in salads, on a holiday relish platter (yes those still exist in some families), on sandwiches, as a pizza topping or even in scrambled eggs.

Crunchy Pickled Veggies with a Kick

Ingredients:
2 1/2 c. white vinegar
2 1/2 c. water
1 tbsp. kosher salt
2 tbsp. sugar
1 bay leaf
3 cloves
2 teaspoons celery seeds
2 stalks celery, halved and quartered lengthwise
2 carrots, peeled, halved and quartered lengthwise (or 10 baby carrots)
1/2 head of cauliflower, core removed and separated into small florets
1/2 yellow onion, halved, peeled & quartered lengthwise
2 Serrano chilies, stems trimmed and halved (remove the seeds for less heat)
1/2 cucumber, halved lengthwise & quartered (cut off the seeds)
1/2 orange bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
Handful of green beans, stems trimmed

Directions:
1. Combine the vinegar through celery seeds in a medium/large saucepan and bring to a boil. Add the remaining ingredients and bring back to a boil. Remove from the heat and let cool to room temperature.
2. Transfer to a container with a tight fitted lid. Keep in the fridge for up to 3 weeks.

Makes about 3 quarts

Recipe adapted from Mad Hungry Cravings

Warming Fall soup that will surprise & delight

Pumpkin Soup with Shredded Chicken, Poblanos and Black Beans

Ingredients:
2 large boneless, skinless chicken breasts (about 1.25 lbs)
2 poblano peppers
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely diced
1 tablespoon garlic, minced
2 tablespoons ground cumin
½ tablespoon ground coriander
1/4 teaspoon ground cinnamon
1 ½ 15 oz. cans organic pumpkin puree
2 15 oz. cans no-salt added black beans, drained & rinsed
1 ¾ cup low-sodium chicken broth
Kosher salt and freshly cracked black pepper to taste
Garnish: tortilla chips, sour cream & cilantro

Directions:

1. Place chicken breasts in medium sauce pan and cover with 2 inches of water. Place saucepan on the stove, turn heat to high and bring water to a boil. Once boiling, turn heat down to a simmer and continue to let chicken cook for about 20 minutes total.  A digital thermometer should reads 165°. Once cooked, let cool slightly and shred each breast with using 2 forks.

2. Meanwhile, over an open flame on a gas stovetop, place poblano peppers directly on the fire, turning frequently until well-charred on all sides. This will take about 10 minutes total. Alternatively broil in the oven in a well-ventilated kitchen until charred (about 5 minutes per side). Remove from heat and place peppers in a bowl, covered with plastic wrap, for 5 minutes. After 5 minutes, peel off the charred skins, removing the stem and seeds as best as possible. Give the peppers a quick rinse to remove any excess seeds. Roughly chop the peppers and set aside.

3. In a large pot, add olive oil. Once heated add the onion. Cook, stirring often, until the onion has softened, about 6-8 minutes total.  Add garlic, stirring frequently, then immediately add cumin, coriander and cinnamon, and cook for another minute. Add the pumpkin, roasted peppers, shredded chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20 minutes. Add additional broth or water if desired.

4. Ladle soup into bowls and garnish with crushed tortilla chips, sour cream & chopped cilantro.

Makes 4 servings
Recipe from adapted from Shape Magazine

Kale craving

Sometimes you just need to get the heck out of dodge in order to feel inspired by food. Meals I share with friends never disappoint especially when I am with my best friends & their amazing palates. That was the case recently when my besties & I ventured onto the hot food scene in Venice, California where innovative bites litter every block. Post trip I couldn't stop thinking about the kale salad from Superba Snack Bar. It had the perfect balance of acidity with a little sweetness, saltiness and lots of crunch. I knew at first bite that I had to recreate it in my own home kitchen. Why was it so special? Maybe it was the jalapeno pickled golden raisins & red onion that I fell in love with? Maybe it was a combo of the open air setting, the company and the freshness of the salad? Whatever the case, here's a little reincarnation of a memorable salad that's best devoured in good company.

Kale salad with jalapeño pickled raisins, pine nuts, parmesan & croutons

Pickled Raisins & Red Onion ingredients:
½ cup golden raisins
¼ of a red onion, thinly sliced (optional)
1 jalapeño, halved, white ribs & seeds removed, & sliced 1/3 cup red wine vinegar
1/3 cup apple cider vinegar
¼ tsp. kosher salt
¼ tsp. crushed red pepper flakes
¼ tsp. celery seed (optional)
½ tsp. sugar
a few cracks of black pepper

Salad ingredients:
1 bunches curly kale, center rib removed from each leaf, leaves chopped
1/8 cup olive oil
Zest & juice of 1 lemon
1 tbsp. raisin pickling liquid
1/4 cup toasted pine nuts
1/4 cup parmesan
1 sprig of mint, about 8 leaves, torn
1/2 cup jalapeno-pickled golden raisins & red onion mixture, drained (recipe above)
4 pieces toasted bread, cubed
kosher salt & pepper to taste
1 tbsp. parmesan for garnish

Directions:
1. Place the first 3 pickling ingredients in a medium size bowl. Set aside.
2. In a small saucepan, add the vinegars through black pepper and bring to a boil. Once boiling, give the liquid a stir & pour it over the golden raisin, red onion & jalapeno mixture. Let sit at room temperature for 30 minutes. Note: pickle ahead of time & leave mixture in a sealed container in the refrigerator up to 2 weeks.
2. Meanwhile in large bowl, toss all of the salad ingredients together using tongs. Taste & adjust seasoning as desired. Mound salad in the center of each plate.

Serves 2 large portions, 4 small portions

Recipe inspired by Superba Snack Bar (Venice, CA)

Buzzworthy coffee cake

blueberry sour cream coffee cake piled high

It's berry season! Celebrate by making Dahlia Bakery's perfect every time coffee cake that's dotted with fresh berries and topped with an irresistibly crunchy streusel topping. If you love to bake the Dahlia Bakery Cookbook is for you!

Sour Cream Coffee Cake with Cinnamon Streusel

Streusel ingredients:

½ cup (2.5 oz) all-purpose flour
½ cup (4 oz) packed brown sugar
1 tsp cinnamon
6 tbsp (3 oz) cold unsalted butter

Cake ingredients:

2½ cups (13 oz) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup (2 sticks/8 oz) unsalted butter, softened
1 cup (6 5/8 oz) sugar
3 eggs
1 cup (7 3/4 oz) sour cream
1 tbsp pure vanilla extract
1 tsp kosher salt
2 cups/8 oz. fresh berries (blueberries, blackberries, or raspberries) or 11 oz frozen

Directions:
1. Preheat the oven to 350°F. Butter a 9 x 13- inch baking pan and set aside.

2. To make the streusel, combine ½ cup flour, brown sugar, and cinnamon in a bowl. Add 6 tablespoons of diced butter and blend with a pastry blender or your fingers until crumbly. Set aside.

3. To make the cake, sift together flour, baking powder, and baking soda into a bowl and set the dry ingredients aside. In an electric mixer with the paddle attachment, cream butter and sugar together until light and fluffy. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition and scraping the bowl down as needed. Mix in the sour cream, vanilla extract, and salt. Add the dry ingredients, a third at a time, mixing just until everything is blended together. Remove the bowl from the mixer and, using a rubber spatula, gently fold in the berries. The batter will be thick.

4. Scrape the batter into the prepared pan and spread it evenly with the spatula. Sprinkle the streusel evenly over the surface of the cake.

5. Bake until the top of the cake is golden brown and a wooden skewer inserted into the center of the cake comes out with a few crumbs clinging but no batter, 40 to 450minutes, rotating the pan halfway through the baking time. Remove the pan from the oven and cool on a wire rack for 10 to 15 minutes. Cut the cake into 12 squares and serve warm.

Serves 12

Recipe from The Dahlia Bakery Cookbook