Holidays

Mother’s Day Brunch Ideas

Friday, May 11th, 2012

Most of the moms I know would love nothing more than a day off from the household duties – cooking included. This Sunday, surprise the mom in your life with a simple brunch. Even something routine and easy-to-prepare will make her feel like royalty, especially if you remember to clean up afterward!

What should you make? Whatever your mom/wife likes best. A few ideas…

If she’s an oatmeal lady, dress up a bowl of it with fun toppings like berries, nuts, shredded coconut, etc. Check Kath’s Tribute to Oatmeal for this + about a million other delightful oatmeal ideas.

If she’s a yogurt-lover, set up a make-your-own-yogurt parfait bar, so everyone can layer in the ingredients they love.

If she’s a French toast aficionado, make her favorite variety (or if she appreciates a healthy take on a classic, try the French toast recipe pictured above).

If she would ideally eat dessert first, bake something sweet like this yogurt coffee cake, and serve alongside a platter of fresh fruit.

Whatever you make for your mom or wife, no doubt she will appreciate your thoughtfulness and effort. Happy Mother’s Day to all you moms, grandmas, aunties, and moms-to-be!

yogurt parfait image source

What to Eat on Cinco de Mayo

Wednesday, May 2nd, 2012

Contrary to popular belief, Cinco de Mayo is not Mexico’s Independence Day (which is celebrated September 16th). It’s actually a celebration commemorating Mexico’s victory over the French in the Battle of Puebla – and the holiday is not even observed in most of Mexico – only in the state of Puebla. Who knew?

Regardless, it’s a much anticipated holiday for Americans like me who love any excuse to eat Mexican food and indulge in a margarita. I almost always create a make-your-own-taco bar, or make this braised chicken with tomatillos and fruit. This year however, I’m looking to Pinterest for Cinco de Mayo menu inspiration. In an instant I’ve found so many delicious-looking ideas, such as…

Individual Seven-Layer Dips

Easy Fish Tacos

Barefoot Contessa’s Pink Grapefruit Margaritas

Fruit tacos with Chocolate Tortillas

Burro Pinata Cookies

(pictured at the top. Seriously. How incredible are these?!)

More coming soon……

Spinach and Cheese Puff Pastry

Saturday, April 21st, 2012

Puff pastry is certainly not a health food, but it’s a great item to keep on hand in the freezer in case you have unexpected company or need a quick yet impressive brunch dish.

You can buy frozen puff pastry dough at most grocery stores, and though it sounds fancy, it’s super easy to work with – and the possibilities are endless.

Roasted tomato & goat cheese pastries are usually my go-to, but the other day I decided to try a spinach and cheese pastry when I had some extra dough in the freezer.

Instead of cutting the dough into small pastry pieces, I left it whole and topped it with a bag of thawed & drained frozen spinach, shredded sheep’s milk cheese (this was a hard cheese, but you could use feta or goat or any cheese you like), and a generous pinch each of salt and dried thyme.

It was delicious and so easy!

Green (REAL Green) Food For St. Patty’s Day

Saturday, March 17th, 2012

With so many delicious real green food options for your St. Patrick’s Day meal, why not skip the food coloring this year? There’s just no need for green velvet cupcakes or Shamrock shakes when you can put together a naturally green feast that will please everyone’s taste buds. Here are just a few of the mouth-watering St. Patrick’s day food ideas I found on Pinterest:

Potato & Brussels Sprout Pizza

Creamy Lime Squares (leave out the food coloring and add more lime zest!)

Shamrock Pizza

Fruity Shamrock Smoothie

Spinach and Feta Hummus with Pita

I don’t know about you, but my temptation to use green food coloring just went way down. Still considering it? Here are some reasons that may dissuade you. Of course, once in awhile this stuff won’t hurt you, but if you can avoid it, may as well.

Cranberry Lemon Scones

Sunday, December 25th, 2011

If you’re into sweet rather than savory breakfasts on Christmas morning, make these scones. Just a few pulses in the food processor and a quick baking time will let you get back to enjoying the holiday in a flash. You can easily alter this recipe to include whatever ingredients you have. Some suggestions: dried cherries with orange zest, almonds with raisins, or chopped dried apricots with walnuts. Merry Christmas!

Cranberry Lemon Scones

Ingredients

2 1/2 cups all purpose flour

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1 stick cold butter, cut into small pieces

1/2 cup sugar

Zest of 1 lemon

1 cup (not packed) dried cranberries

1/2 cup cold buttermilk

Turbinado (the coarse kind) sugar for sprinkling

Instructions

Preheat oven to 375. Place flour, baking powder, salt, lemon zest and cinnamon in the food processor and pulse a few times to combine. Add cold butter pieces and pulse until the “dough” looks course, then pour in the buttermilk and cranberries and pulse again until you have a mixture like this:

Empty the contents of the food processor onto a parchment-lined baking sheet and use your hands to form into a 1-inch thick disc, then cut into wedges:

(Don’t over-handle the dough, otherwise your hands will partially melt the cold butter and your scones won’t be flaky).

Rub the whole disc with a little buttermilk then sprinkle generously with turbinado sugar. Separate the wedges and place them a couple inches apart from each other on the sheet, then bake for 15-20 minutes, turning pan halfway through. Let cool a few minutes before digging in.

Optional: Mix some lemon juice with powdered sugar to make a lemon “glaze.” (Start with 1 Tbsp lemon juice and 1/4 cup powdered sugar. Add more or less of each ingredient until you have a mixture that looks “drizzle-able”). Drizzle this over the scones before serving.

Warning: a very hungry and enthusiastic crowd may be standing by while you make these!

Christmas Breakfast Strata

Thursday, December 22nd, 2011

There isn’t much talk of breakfast on Christmas morning; I guess most people focus on the dinner. But we have to eat something as we dive into stockings and unwrap presents…and preferably not just candy canes…or a regular old bowl of oatmeal.

For us, the solution is strata. Strata is essentially bread pudding, only with savory flavors — cheese, meat, herbs, veggies, etc — instead of sweet. This cheesy, hearty dish is special enough for a holiday, but fast and easy to make, so you won’t miss out on the festivities. There are a lot of variations of this dish, and you can add any sauteed veggies or some browned sausage if you like, but this is the simplest version:

Whisk 2 cups milk (whole or 2%), 5 eggs, 1/2 tsp salt, 1/2 tsp pepper, and the juice of half a lemon. Cut a baguette or Ciabatta bread into cubes (about 12 oz, or 6 cups) and place into a greased baking dish (I rub it with a buttered paper towel). Chop about 2 cups of arugula (or basil, parsley, spinach) and sprinkle over the bread. Pour the egg mixture on top of the bread and press down so the bread starts to soak up the egg. Let sit for at least 15 minutes then use your hands to gently stir the mixture again (the bread should be soaked — if there are dry pieces still and the liquid is all soaked up, add another beaten egg. If the mixture seems too wet, press in a few more bread cubes before baking). Then cover with grated Parmesan cheese (about 1/2 cup) and some shreds or slices of sharp cheddar cheese (about 1/2 cup)

and bake at 350 until the top is browned and the center is no longer liquidy, about 35-40 minutes. Let cool for 5-10 minutes then serve with a side of fresh fruit, sausage, or both.

Yum!

Homemade Pumpkin Spice Latte

Saturday, November 5th, 2011

Pretty much every even semi-cool morning during the fall, I wake up craving a Starbucks holiday drink. The eggnog latte is my favorite, but I would also never turn down a pumpkin spice or gingerbread latte, nor a peppermint mocha. Mmmm.

Unfortunately, the calories and cost of these drinks take a hefty toll on both the wallet and the waistline. So this season, I’ve decided to make my own versions at home. This morning was my first attempt at a pumpkin spice latte, and if I do say so myself, it was GOOD. It was also easy (no fancy equipment needed), lower in calories & sugar, and made with real pumpkin, not a flavored syrup. Here’s how you can do it too.

Pumpkin Spice Latte

Print This Recipe

Number of Servings: 1

Ingredients

1 pinch Cinnamon
1 pinch Ground Nutmeg
2 tablespoons Canned Pumpkin
½ cup 1% Milk
¼ teaspoon Vanilla Extract
2 teaspoons Sugar
8 ounces Brewed coffee

Directions

1 Make latte.
In a microwaveable mug or bowl, whisk together the milk, pumpkin, sugar, spices, and vanilla. Heat in the microwave until hot. Pour into your mug of hot brewed coffee and stir to combine. (Note: you can also use a couple pinches of pumpkin pie spice instead of the cinnamon/nutmeg combo).
2 Make foam.
If desired, warm 2-3 Tbsp more milk or cream in a separate mug, and froth using an Aerolatte milk foamer. Spoon this foam onto the top of your latte before enjoying.

Print This Shopping List

Baking
- 2 teaspoons Sugar
- ¼ teaspoon Vanilla Extract
Dairy
- ½ cup 1% Milk
Spices
- 1 pinch Cinnamon
- 1 pinch Ground Nutmeg
Vegetables
- 2 tablespoons Canned Pumpkin
beverages
- 8 ounces Brewed coffee

Holiday Favorites, Both Naughty and Nice

Friday, October 14th, 2011

When summer ends and the weather begins to turn cool, I can’t help but think of the holiday meals that lie ahead. While many families whip up heavy, meaty dishes during this indulgent season, mine takes another approach. We love to make light, veggie-heavy dishes featuring the best seasonal produce – not because we’re trying to be healthy, but because this food tastes good! Sweet potatoes, Brussels Sprouts, squashes, and hearty winter salads always occupy significant real estate on our holiday table. However, we definitely save room for dessert! I guess you could call our holiday tradition “Naughty & Nice.”

Here are some of my family’s favorite dishes. Try them at your house this holiday season – you’ll never see veggies (or cookies) disappear so fast!

Baby Greens with Persimmon and Pomegranate

The crunchy textures and sweet flavors of this salad keep everyone going back for more. Plus, persimmons and pomegranates are only in season for a couple months every year, so I love using them as much as possible while they’re around. Mmmm.

Brussels Sprouts with Cranberries, Pistachios, and Lemon

This dish will quickly erase any memory you have of mushy, bitter, cafeteria-style Brussels sprouts. And it’s super easy. You just quarter and roast (roasting is just baking at a high temperature, like 425) the Brussels sprouts with olive oil, salt, and pepper.

Then while they’re still warm, toss them with a little more olive oil plus fresh lemon juice, dried cranberries, and toasted shelled pistachios. That’s it!

Pumpkin Fondue

I wouldn’t exactly call this “light,” but it is seasonal and does involve a vegetable

The recipe, which my friend Kari introduced me to, is based on Ruth Reichl’s, and it is so incredible, I don’t recommend making it unless you have LOTS of people to share it with. Otherwise you may end up eating a whole pumpkin yourself, which would be a shame because then you wouldn’t have room for one of the best desserts in the world…

Grandma Dixie’s Homemade Oreos

My grandma Dixie was making these looooong before homemade Oreos were trendy. We’ve been leaving these out for Santa on Christmas Eve since I was a little girl (he loves them too, FYI), and they are by far my favorite holiday indulgence. The recipe is super simple, and one big perk of these cookies is they’re best after sitting for a day or two (the filling kind of melds into the cookie instead of squishing out the sides….OMG I’m starting to drool), so you can easily make them before family and friends start arriving at your door.

Are you ready to sink your teeth into that baby or what?! I am. In fact, I better sign off and go find some chocolate.

Look forward to sharing more — and hearing some of YOUR — holiday traditions and recipes throughout this season!

I created this post as part of Frigidaire’s Talk Turkey Campaign. Share your own recipes and tips at Frigidaire’s Make Time for Change site. For every recipe or tip that’s shared, Frigidaire will donate $1 to Save The Children’s U.S. Programs, which creates lasting change for children in need.

**Kari Lauritzen is my friend and fellow personal chef in Los Angeles. She introduced me to the idea of making fondue inside a pumpkin – such a wonderful discovery!**

Labor Day Leftovers? Make a Taco Salad

Tuesday, September 6th, 2011

If you BBQ’d for Labor Day, you may have some extra cooked burger patties with fixins’ (tomatoes, lettuce, onion, etc)…and perhaps some leftover chips and salsa. Here’s an easy way to turn yesterday’s leftovers into tonight’s healthy dinner. Simply pile lettuce or other greens into a bowl, add the meat, and top with whatever Mexican-ish toppings you have in your fridge. Of course it’s sad that the last holiday weekend of the summer is now over…but at least you can enjoy it’s food one more time!

Healthy Taco Salad

Print This Recipe

Number of Servings: 4

Ingredients

¾ pound Lean Ground Beef, or 2 large cooked burgers
1 pinch Ground Cumin
¼ cup "Onion, any color", sliced or chopped
1 pinch Kosher salt
¼ cup Fresh salsa
10 dashes Hot sauce, any kind
1 cup Black Beans, rinsed and drained
2 cups Tomatoes, chopped
6 cups Romaine Lettuce , chopped
2 cups Fresh Corn Kernels, cut off of cob (or use frozen)
¼ cup Plain Nonfat Greek Yogurt
½ cup Sharp Cheddar Cheese, shredded or cubed
4 large Lime wedges
1 cup Tortilla chips

Directions

1 Cook meat.
Heat a skillet over medium heat. Add 1 tsp oil and the meat. Let brown for a few minutes, then stir with a wooden spoon and let cook until meat is browned and no longer pink. (If using pre-cooked burgers, break them up with your fingers and cook just long enough to reheat). Add salt, cumin, hot sauce, onions, and salsa and cook another 2 min. Remove from heat.
2 Assemble salad and serve.
Pile lettuce into 4 bowls. Top with the ground meat, cheese, and veggies (these are just suggested veggies - use any veggie you like or have on hand). Add a dollop of plain Greek yogurt, some spoonfuls of salsa, and a generous squeeze of lime. Serve with tortilla chips on the side.

Print This Shopping List

No Department
- 10 dashes Hot sauce
Beans
- 1 cup Black Beans
Dairy
- ¼ cup Plain Nonfat Greek Yogurt
- ½ cup Sharp Cheddar Cheese
Meat
- ¾ pound Lean Ground Beef
Mexican
- ¼ cup Fresh salsa
Pantry
- 1 pinch Kosher salt
Spices
- 1 pinch Ground Cumin
Vegetables
- ¼ cup "Onion, any color"
- 2 cups Fresh Corn Kernels
- 6 cups Romaine Lettuce
- 2 cups Tomatoes
produce
- 4 large Lime wedges
snack foods
- 1 cup Tortilla chips

Burgers for Labor Day

Monday, September 5th, 2011

Burgers and hot dogs are great, but sometimes they need a little livening up! This Labor Day, offer your guests some unique toppings for their grilled burgers (or veggie burgers) and dogs. It doesn’t require much more work for you, but it’ll make for a more memorable BBQ. Either do a “feature flavor” like one of these, or just display a bunch of toppings. Here are some topping ideas…

Mexican style…

Canned diced green chiles

Black bean and corn salsa

Pepper jack cheese

Salsa Verde (green salsa made from tomatillos)

Avocado slices

Italian style…

Marinara sauce

Provolone and/or mozzarella cheese

Fresh basil leaves

Sliced Pepperoncinis

Sliced roasted red peppers

Greek style…

Olive tapenade (or sliced olives)

Feta cheese

Fresh mint leaves

Sliced cucumber, red onion, bell pepper

Greek yogurt or tzaziki sauce

Hummus

Southern BBQ style…

Several different BBQ sauces

Coleslaw

Caramelized onions

Indian style…

Mango chutney

Fresh cheese (like Queso Fresco, frying cheese, etc)

Golden raisins

Spinach leaves

Plain yogurt

Hawaiian style…

Sliced pineapple rings

Cooked Canadian Bacon

Sliced red onions

Whichever you choose, your guests will love loading up their traditional sandwiches with a variety of fun toppings.

Have a wonderful, relaxing Labor Day!

Make Your Own Hot Dog Buffet

Saturday, July 2nd, 2011

I’m somewhat embarrassed to admit how much I like hot dogs, but the truth is I love them. They’re one of my favorite meals, especially during the summer when you can toss them on the grill, add a few toppings, and call it dinner. You can imagine how excited I was to find these hot dogs:

which are not only organic, grass-fed beef hot dogs (Seriously! And bonus: now available at Trader Joe’s), but also happen to be one of the tastiest dogs on the market. This Fourth of July, I’m going to grill a bunch of these puppies up for a Make-Your-Own Hot Dog Buffet. I’ll put out some little bowls of traditional and not-so-traditional toppings

and let people build their own dog.

This set up plus some fresh fruit platters and a bowl of my lightened potato salad is all we need for a true all-American celebration.

Have a safe and happy 4th of July weekend!!

Father’s Day Pulled Chicken Sandwiches

Friday, June 17th, 2011

Is your dad into heart, meaty foods? This sandwich is made for him (but shhhh, it’s also for you because it’s healthy and packed with flavor). I created this sandwich using Peanut Butter & Company‘s The Heat is On, which is a spicy peanut butter that works perfectly in savory dishes. Here’s the recipe. Hope you and your dad enjoy!

Father’s Day Sandwich Buffet

Tuesday, June 14th, 2011

Tea sandwiches are often thought of as “women food” — but I beg to differ! Every guy I know likes sandwiches…and also likes to see a table full of little foods so he can fill his plate with some of everything…and then go back for seconds. So why not make a variety of little sandwiches, along with some platters of other tasty foods, for your Father’s Day celebration this year. If you think your dad might think this is a little too feminine for him, just call this set-up a “Sandwich Buffet” and he’ll quickly be convinced. Here are some ideas…..

Egg salad sandwiches on white bread. The best recipe? Simply chopped boiled eggs with some mayo, salt, and pepper. Put it on a pretzel roll for something a little different.

Fig and prosciutto sandwiches on ciabatta bread. Spread some fruit preserves and pesto on ciabatta bread, then add prosciutto, brie cheese, and some fresh arugula or greens to top it off.

Smoked salmon sandwiches on whole wheat bread. Spread cream cheese onto bread, then add chopped fresh dill, green or red onions, cucumber, and lox or smoked salmon.

Fresh fruit platter. With summer produce almost in full swing, the options for this are endless. Pick 3 fruits of different colors for best presentation.

Cookie platter. What man doesn’t love cookies? Make one type and buy the rest.

Sweet or salty treat tray. If the father in your life likes sweets, throw together a plate of chocolate, candies, and dried fruit. If he’s more of a salty guy, offer a tray of chips, seasoned nuts, and popcorn.

These are just suggestions, of course. There are so many delicious sandwiches and snacks to choose from!

Best Margarita for Cinco de Mayo

Wednesday, May 4th, 2011

Tomorrow is Cinco de Mayo, a.k.a my favorite holiday of the year. I love it for the margaritas and Mexican food, and also because it means that summer is right around the corner. My favorite way to celebrate Cinco de Mayo is with really good margaritas and really good Mexican food. I prefer to make this stuff at home, since I find the margaritas in restaurants to be too sweet and the food too heavy. It’s always hard to decide what direction to go with the food, but this year I’m going to rely on a couple of my staples: Bon Appetit’s Chicken with Tomatillos and Braised Fruit and Crispy Black Bean Tacos. These dishes are incredible, yet won’t weigh you down…even when paired with this amazing mango margarita. Enjoy!

The Best Mango Margarita

Print This Recipe

Number of Servings: 2

Ingredients

2 tablespoons Kosher salt
1 tablespoon Lime zest, from 1 lime
2 Lime, juiced
½ cup Orange Juice
2 cups Ice cubes
3 ounces 100% Reposado Tequila
1 tablespoon Limeade concentrate
1 cup Mango, frozen chunks

Directions

1 Prepare glasses.
Chill 2 glasses in the freezer for 15 minutes. Meanwhile, combine the salt and lime zest on a small plate. Remove the glasses, rub the rims with a lime wedge to wet, then dip rims into the salt/zest mixture.
2 Blend liquids.
Pour all the liquids into a blender and blend briefly to combine. Add the frozen mango chunks and a generous amount of ice cubes and pulse until a thick consistency is reached. Pour mixture into glasses and enjoy!

Print This Shopping List

No Department
- 2 cups Ice cubes
- 1 cup Mango
Beverages
- ½ cup Orange Juice
Fruit
- 2 Lime
Pantry
- 2 tablespoons Kosher salt
frozen
- 1 tablespoon Limeade concentrate
fruit
- 1 tablespoon Lime zest
liquor
- 3 ounces 100% Reposado Tequila

This is what the salt/lime mixture should look like. (Use any leftover for chicken or fish seasoning, then topped the cooked meat with fresh salsa!)

Happy Cinco de Mayo!

Snacks for March Madness

Friday, March 18th, 2011

The first weekend of THE tournament is here, and if your house is anything like mine, college basketball will be on TV pretty much nonstop…which of course means that people will come over, they’ll be hungry, and some tasty snacks will be in order. Here are a few easy, moderately healthy food ideas to help get you through the weekend of madness.

Fig and Prosciutto Sandwiches (pictured above). Cut some small rustic rolls in half. Paint one side with pesto of any kind (I used mint pesto, which goes great with salty meat and fruit) and the other side with fig preserves. Add a slice or two of prosciutto and a few chunks of brie. Sandwich can be served at room temperature or warm (use this method to warm them). Optional: add some fresh arugula or baby greens.Fresh fruit platter. Pick 3 fruits of different colors, then cut and plate them up for people to snack on. Sticking to just 3 fruits makes for a clean and appealing presentation. These in-season fruits are a good place to start: oranges, grapefruit, pears, and strawberries.

Dried fruit, chocolate, and cookie platter. This is an easy way to get out of making dessert. Just throw together some of your favorite chocolate covered nuts, dried fruits, and one or two kinds of store-bought cookies, and you’ve got a platter of sweets that will please any palate.

One other no-prep snack. Pita chips with hummus, olive crackers with tapenade, veggies with aioli…whatever you’re in the mood for will work to fill in your menu. Keep it simple, so you too can kick back and enjoy the game!

Last Minute St. Patrick’s Day Ideas

Thursday, March 17th, 2011

Having people over tonight for St. Patty’s and haven’t thought about what you’re going to serve? No problem! Just a few easy-to-prepare platters of goodies, plus some Irish beer, are all you need to please your crowd. First, make an Irish cheese platter:

Trader Joes, Whole Foods, and other stores with hefty cheese sections have some great options for Irish-style cheeses. You can find Kerrygold Dubliner (a terrific sharp Irish cheddar) just about anywhere, and around this time of year most stores will have Kerrygold’s cheddar with porter or Guinness. Serve these in cubes alongside some fresh herbs, roasted or steamed baby potatoes, and browned sausage slices.

Corned Beef & Cabbage Rolls: These are the lazy man’s way of serving corned beef and cabbage. Simply buy prepared corn beef, rye bread, Savoy cabbage, and some mayo & mustard and you’re ready to roll. These are hearty enough to feel like a meal, even though they’re served as an appetizer.

If you’re still looking for ideas, Cooking Light has some delicious and fairly simple healthy Irish recipes to add to your spread.

Happy St. Patrick’s Day!

Green Foods for St. Patrick’s Day

Wednesday, March 16th, 2011

In the past, you’ve probably eaten green cupcakes, guzzled green beer, or slurped down a Shamrock Shake to celebrate St. Patrick’s Day. But with so many delicious naturally green foods in the world, why not make a festive meal featuring these instead? After all we’ve learned lately about the potential dangers of food dyes, it makes a lot of sense to feature some good-for-you green foods on St. Patrick’s Day. Here are some ideas:

Cucumbers: Simply slice English or Hothouse cucumbers and soak them in a vinaigrette made of rice vinegar, sesame oil, sugar, salt, and pepper. Sprinkle in sesame seeds or add chopped fresh mint if you want. If you want a little more color, make these Greek Salad Cups.

Arugula: This peppery green is perfect for a simple salad. Toss it with lemon juice, olive oil, salt, pepper, then sprinkle on toasted Pepitas or any other nut. Add some shavings of Parmesan or Pecorino cheese if desired. Or, make this arugula salad with strawberries and edible flowers.

Asparagus: My favorite way to eat this spring veggie is simply roasted. But if you want to turn it into a main dish, try it as a bed for fried eggs, or in this easy pizza with prosciutto and pine nuts.

Broccoli: I’m currently obsessed with making this pasta recipe, but broccoli is also a stellar side dish, especially when sauteed with a little garlic and lemon. You can also use it for an easy green soup: just add florets to near-boiling broth with a couple of peeled and chopped potatoes. Cook a few minutes, then puree with an immersion blender. Or make one of these green soups.

Best Desserts for Valentine’s Day

Tuesday, February 8th, 2011

Not much time has elapsed since the indulgent holiday season, and it’s already time for another sweets-filled holiday. I love it. If you’re looking for the perfect dessert to top off a romantic meal with your sweetie, one of these decadent treats will do the trick. I just may have to make them ALL.

Lace Cookies (pictured above)
Rolo Cookies

Stout Floats with Cocoa Syrup

Chocolate Peanut Butter Cake with Cream Cheese & Butterfinger Frosting

Dark & Milk Chocolate Chunks with Dried Fruit

Lemon Ice Cream and Raspberry Granita Sundaes

Grandma Dixie’s Homemade Oreos

Valentine’s Day Chocolate Covered S’Muffins (if you don’t have time to cook, order these with one click)

Sophisticated Super Bowl Food (that’s super easy to make)

Saturday, February 5th, 2011

If you’re looking to go beyond chips & dip for this year’s Super Bowl party, look no further than these delightfully elegant snacks. They don’t require any more time or expertise to prepare than the regular game day appetizers, but are different enough to surprise and impress your guests. These are all items my friend Kari Lauritzen and I recently made for a party – she is one creative gal!

Idea #1: Platter of seasoned nuts, cubed white cheddar, and olives (see above). Simply lay out your favorite kinds of goodies on a platter and serve, maybe with a few fresh herbs or edible flowers for garnish. Make sure to provide a little bowl for olive pits/dirty toothpicks.

Idea #2: Roasted Garbanzo beans with course or flaked salt. These little beans get crunchy when roasted, so they’re the perfect alternative to regular chips. Here’s how to make ‘em. (For a little extra crunch, follow in my friend Kari’s lead and add shelled pistachios to the bowl!).

Idea #3: Roasted Veggies with Garlic Aioli. Store-bought veggie platters are often boring and tasteless, especially in winter when none of the veggies used are in season. Make veggies more exciting by roasting in-season ones, like carrots, baby potatoes, and delicata squash. Then whip up a creamy veggie dip like Garlic Aioli (just mix a clove of minced garlic with 1 cup may, 1 cup lowfat Greek yogurt, and the juice of 1/2 a lemon, plus salt & pepper to taste), or one of these dips.

Idea #4: Crostini with White Bean Mash. Simply saute 1/2 an onion or 1 shallot in some olive oil and salt until soft, then add 2 cans of drained, rinsed white beans of any sort and stir. Add some chopped rosemary or sage plus a little white wine, broth, or water to get the beans soft, then mash with a potato masher. To make crostini, just toast baguette slices with a little olive oil and salt and serve with the mash.

Idea #5 (For the especially lazy cook). Throw some nuts into a pretty bowl and call it good. Do this with a few different types of nuts in cool bowls around your living room for variety.

**Kari Lauritzen is my friend and fellow personal chef in Los Angeles**

Pumpkin Muffins on Christmas Morning

Friday, December 24th, 2010

When you wake up on Christmas morning wanting to fill your belly with something other than candy canes, whip up these pumpkin muffins. They’ll fill your house with sweet holiday smells, and start your day off healthfully and deliciously.

Pumpkin Muffins

Print This Recipe

Number of Servings: 14

Ingredients

¼ cup Canola Oil
1 cup Canned Pumpkin
2 Large Eggs
1 teaspoon Vanilla Extract
¾ cups Light Brown Sugar
2 teaspoons Cinnamon
¼ teaspoon Ground Nutmeg
2 cups All Purpose Flour
1 cup Wheat Bran
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Lowfat Buttermilk
1 teaspoon Kosher salt
2 tbsp Rolled Oats

Directions

1 Mix wet ingredients.
Preheat oven to 400. In a large bowl, whisk together pumpkin, brown sugar (leave 2 Tbsp of the sugar aside for the topping), oil, vanilla, and eggs until smooth.
2 Mix dry ingredients.
In a separate bowl, sift or whisk together the flour, wheat bran (available in the bulk bins of the grocery store), baking soda and powder, spices (leaving aside 1/2 tsp cinnamon for the topping), and salt. After combining, add half the dry ingredients to the wet, then add half the buttermilk. Repeat until dry ingredients and buttermilk are mixed in (mix until just combined; don't over-stir).
3 Make topping.
In a small bowl, mix together the oats, remaining 2 tbsp brown sugar, and 1/2 tsp cinnamon. Place paper muffin cups in a muffin tin. Spray cups and top of muffin tin with nonstick cooking spray. Using an ice cream scoop or measuring cup, scoop enough batter into each up so the cups are almost full. Sprinkle a little of the oat-sugar mixture on top of each muffin.
4 Bake.
Bake muffins for 18-22 minutes or until a toothpick comes out clean when you poke one of the muffins. Let cool for 5 minutes in the muffin tin, then remove muffins to a cooling rack and cool another 10 minutes before digging in.

Print This Shopping List

Baking
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¾ cups Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Wheat Bran
Cereal
- 2 tbsp Rolled Oats
Dairy
- 2 Large Eggs
- 1 cup Lowfat Buttermilk
Oils
- ¼ cup Canola Oil
Pantry
- 1 teaspoon Kosher salt
Spices
- 2 teaspoons Cinnamon
- ¼ teaspoon Ground Nutmeg
Vegetables
- 1 cup Canned Pumpkin

Mom’s Snacking Granola

Monday, December 20th, 2010

Need some last minute Christmas gifts? Make this enormous batch of my mom’s granola (fair warning: it’s addictive and hard to keep from snacking as you’re baking!) and package it up in bags or mason jars to give to the food-lovers in your life. No real cooking or baking skills required — anyone can make this. It’s also a great favor for your holiday party guests — just put it in little bags with a ribbon and store in a basket by the door for people to grab on their way out. Just make sure to keep a few handfuls for yourself!

Mom's Snacking Granola

Print This Recipe

Number of Servings: 35

Ingredients

½ teaspoon Cinnamon
½ teaspoon Ground Nutmeg
1 ½ cup Walnuts, rough chopped
1 cup Toasted Slivered Almonds
7 cups Rolled Oats
2 cups Flaked coconut
2 cups Puffed Rice Cereal
1 ½ cups Canola Oil
1 ½ cups Honey
1 cup Corn Syrup (light)
2 cups Golden Raisins
1 ½ cups Dried cranberries

Directions

1 Mix dry ingredients.
Preheat oven to 325. In a large bowl, combine oats, coconut, puffed rice (can use Puffed millet or Rice Krispies), and nuts.
2 Warm the wet ingredients
Pour oil, honey, and corn syrup into a microwave-safe bowl or large Pyrex measuring cup. Microwave until warm enough to pour (20-30 seconds) then pour over dry ingredients and stir until everything is evenly coated.
3 Bake.
Bake granola in a large roasting pan at 325 for 45 minutes to 1 hour, stirring every 10-15 minutes. Granola is done when it's golden brown.
4 Cool.
Remove granola from oven and spread out on 2 large cookie sheets. Stir in cranberries and golden raisins and allow to cool to room temperature. Pack into little bags or mason jars to give as gifts, or store in airtight containers until ready to eat. Note: this recipe makes A LOT of granola!

Print This Shopping List

Cereal
- 7 cups Rolled Oats
Condiments
- 1 ½ cups Honey
Dried Fruit
- 2 cups Golden Raisins
Fruit
- 1 ½ cups Dried cranberries
Nuts
- 1 cup Toasted Slivered Almonds
- 1 ½ cup Walnuts
Oils
- 1 ½ cups Canola Oil
Spices
- ½ teaspoon Cinnamon
- ½ teaspoon Ground Nutmeg
baking
- 1 cup Corn Syrup (light)
- 2 cups Flaked coconut
cereal
- 2 cups Puffed Rice Cereal

Mini Sandwiches to the Rescue

Sunday, December 19th, 2010

If you agreed to host a holiday meal or party this year and are now having heart palpitations because of it, it’s time to rethink your menu and go for something easy. Commit to serving just a few simple foods: you’ll feel more relaxed, which means your guests will be more relaxed, and everyone will have a better time.

Mini sandwiches work perfectly for a party because you can make them ahead of time and leave them out at the party for a few hours without worrying about food getting cold or your guests getting food poisoning. People love them because they’re tasty, familiar, and can be held in one hand while sipping on a cocktail. Here are a few ideas that my friend Kari came up with — we made them for a holiday party recently and they were all a hit!

Egg Salad on Pretzel Rolls

Just whip up a batch of your favorite egg salad recipe (I just mix eggs with light mayo and a little mustard) and stuff the salad into pretzel rolls, or any small roll you like. Keep the egg salad refrigerated until ready to serve.

Roasted Turkey with Baby Greens and Pesto

Put a little pesto on one side of a soft roll, and a little mayo on the other side, then add thinly sliced turkey breast and lettuce or baby greens. For extra flavor, add some sliced roasted red pepper or sundried tomatoes.

Warm Chicken Sandwiches

The version I make has sliced chicken breast, sauteed spinach with garlic and mushrooms, Dijon mustard, and smoked Gouda cheese, but make them with whatever you like or have around. These sandwiches get individually wrapped in foil and warmed in the oven, so you can serve them hot in a big basket and they’ll stay warm for quite awhile.

Want a few appetizers to supplement your sandwiches?

Warm olives with almonds

Kale Chips

Roasted veggies

Spinach Artichoke Dip

Caviar and Creme Fraiche Topped Potato Chips

Veggie Crudite with Dips

And here are even a few more easy party ideas.

**Kari Lauritzen, who created the top 3 sandwiches pictured above, is my friend and fellow personal chef in Los Angeles**

Holiday Cookie Ideas (for the Ambitious and the Lazy)

Tuesday, December 14th, 2010

If you missed last week’s newsletter (sign up here), you missed The Best of the Best Holiday Cookies! But this time you’re in luck, because I have no self control and am compelled to share a few of the treats I can’t stop making/eating, plus a couple new ideas for those of you who are short on time this season. Be prepared to start drooling…

Grandma Dixie’s Homemade Oreos (pictured above)

Peanut Butter Popcorn Balls

Monster Cookies

If you have no time to bake in the coming couple weeks, nothing is simpler than these Chocolate Dipped Pretzels. All you do is dip one side of a large pretzel into melted chocolate chips then sprinkle with holiday sprinkles (optional) and cool in the fridge for a few minutes.

And if you’re really short on time or energy, order these S’muffins — they’re a dense, mini-cupcake-shaped version of a S’more, and are absolutely delicious…especially the chocolate caramel ones in this picture.

Pantry Staples to Keep on Hand During the Holidays

Saturday, December 4th, 2010

It’s always nice to have a well-stocked pantry for unexpected guests, but especially during the holiday season. Just a few items in your pantry, fridge, and freezer will arm you with delicious and easy-to-prepare nibbles for anyone who happens to stop by. These are also great if you’re throwing a holiday cocktail party and don’t have much time to spend on food.

What to Keep on Hand

In the Pantry…

Olive Tapenade — serve in a little bowl with a side of crackers or grilled bread, top baked chicken or fish, mix into Light cream cheese and serve with veggie crudite, mix with fresh chopped parsley or basil leaves and serve on crostini.
Canned Garbanzo Beans — rinse and drain a can of these then toss with olive oil and coarse salt and roast at 425 for 15 minutes or until crispy. Add nuts, flaked salt, or chopped fresh herbs after roasting for extra flavor, like this. Or, turn into a veggie dip by mixing with olive oil, lemon juice, garlic, and veggie broth in a food processor or blender until smooth.
Marinated artichoke hearts, roasted red peppers, Peppadew peppers, or mini pickles (cornichon / Gerkins) — plate any or all of these up with some salami and chunks of Parmesan cheese and you have yourself an Antipasto Platter.

In the fridge…

Soft goat cheese — stuff into Peppadew peppers or cherry tomatoes, roll a log in chopped fresh herbs and serve with crackers, drizzle a chunk with honey and serve with crostini, or mix with chopped sundried tomatoes and stuff into chicken breasts or pork chops for an easy entree.
Parmesan cheese (or another hard cheese) — break into small chunks and serve with salami and any of the marinated items mentioned above, or grate and melt over slices of baguette for crispy Parmesan toasts.
Salami or Prosciutto — wrap around olives, dates stuffed with goat cheese, or slices of melon then hold together with a toothpick.
Store-bought hummus or bean dip — serve with warmed pita bread, pita chips, cucumber slices, or carrot sticks. Or, spread a little on crostini and top with crumbled feta cheese and a fresh parsley leaf.

In the freezer…

Baguette Slices — buy a couple baguettes and thinly slice them on a diagonal, then store the slices in freezer-safe plastic bags. Whenever you need crostini, pull out some slices and place on baking sheet, drizzle with olive oil and sprinkle with salt & pepper and toast at 350 for 8 minutes.
Peeled, De-veined Shrimp — Thaw these under running water, then bake at 400 for 2-3 min and serve with your favorite dipping sauce. Or, skewer and marinate in olive oil, lemon juice, and garlic, then grill for ~3 min and serve.
Pre-made Cookie Dough — Either homemade or store-bought, make sure the dough is separated into cookie-size pieces before you freeze it, so you can just pull out the number of dough chunks you need, plop them on a cookie sheet, and bake for 10-12 minutes.

What To Do With Leftover Cranberry Sauce

Saturday, November 27th, 2010

I’m convinced that the cranberry sauce on the Thanksgiving table is there almost purely for color and decoration, because I only know a few people who actually eat it. Thus, many of us are left with 95% of it when dinner’s over. But no need to toss the sauce, as there are many ways you can turn these leftovers into something delicious. Here are a few of my favorite post-Thanksgiving uses for cranberry sauce:

Grilled Turkey and Cheese Sandwich: Heat a skillet over medium heat. Lightly butter two slices of bread on one side. On the other side of one piece, spread a thick layer of cranberry sauce. On the other piece, spread a light layer of Dijon mustard. Add cheese (my favorites here are white cheddar, Gruyere, or Fontina) and thinly sliced leftover turkey breast and pan-cook like a regular grilled cheese. Let cool a few minutes before digging in, as the cranberry sauce gets very hot.
Cran-Applesauce: Place leftover cranberry sauce in a medium pot over low heat. Stir in 4-5 peeled and diced apples, then cover and let simmer, stirring occasionally, until apples are very soft and have melded into the cranberry sauce, about 30 minutes. Eat warm, cold, or at room temperature.
Fruit Compote. Follow this recipe for Pomegranate Pear Compote, but add the cranberry sauce to the pot as well. You can use any type of fruit juice you have on hand, and the pomegranate seeds are optional. This type of compote is delicious when stirred into yogurt, spooned over ice cream, or spread on toast with peanut butter.

Note: These recipes will work well regardless of whether you use homemade or store-bought cranberry sauce.

Beyond Marshmallows: 3 Yam Recipes for Your Holiday Table

Thursday, November 18th, 2010

Not everyone loves the yam-with-marshmallow mixture that appears on most Thanksgiving tables. So this year, surprise your guests one of these unique and delicious alternatives. I guarantee you’ll have a happy crowd.

1. Roasted Squash & Yam Salad (pictured above). Golden raisins, crunchy pecans, and a tangy dressing make this warm salad a real treat for your tastebuds.

2. Sweet Potato & Poblano Salad. Like a little kick, but not too much heat? This dish is for you.

3. Spiced Mashed Yams. Traditional fall flavors in a creamy whipped mash.

Whipped Mashed Yams

Print This Recipe

Number of Servings: 8

Ingredients

2 pounds Yams
1 teaspoon Cinnamon
¼ teaspoon Ground Nutmeg
1 cup Chicken Broth
¼ cup Maple Syrup
2 tbsp Unsalted Butter
½ teaspoon Kosher salt
1 cup Plain lowfat yogurt

Directions

1 Cook yams
Fill a large pot half way up with water. Place over high heat on stove and begin to bring to a boil. Cut peeled yams into 2 inch chunks and place in the water with 1 tsp salt. Boil until fork tender then drain in a colander.
2 Mash yams
Place hot yams into the bowl of a stand mixer. (You can also mash these by hand with a potato masher, they will just won't be as smooth). Turn mixer on low and begin to mash yams. Add yogurt, 1/2 cup at a time, until blended in. Next add cinnamon, nutmeg, syrup, and butter. Turn mixer to medium to whip yams into a creamier mixture. Return to low and add chicken (or vegetable) broth, a little at a time, until desired consistency is reached. Taste for seasoning.
3 Serve
Place in a large bowl, drizzle with a little more maple syrup and a sprinkling of cinnamon.

Print This Shopping List

Condiments
- ¼ cup Maple Syrup
Dairy
- 2 tbsp Unsalted Butter
Pantry
- 1 cup Chicken Broth
- ½ teaspoon Kosher salt
Spices
- 1 teaspoon Cinnamon
- ¼ teaspoon Ground Nutmeg
Vegetables
- 2 pounds Yams
dairy
- 1 cup Plain lowfat yogurt

Easy Appetizers for Your Holiday Table

Tuesday, November 16th, 2010

With eating season just around the corner, we’re all looking for some unique and tasty dishes to add to our holiday spread. Here are a few of my favorite appetizers, all of which were created or adapted by my friend Kari Lauritzen. Thanks to her these are some of my go-to’s…and will all be making appearances on my own holiday table this year.

Warm Almonds with Olives and Herbs

Print This Recipe

Number of Servings: 10

Ingredients

2 tablespoons Extra Virgin Olive Oil
2 sprigs Fresh Rosemary
1 peel Lemon, peel only
1 cup Whole Almonds
2 cups Mixed olives
5 cloves Fresh Garlic Cloves, Whole

Directions

1 Preheat oven to 325 degrees
2 Prep ingredients
Place olives, almonds, herbs, garlic, and lemon peel on a large baking sheet. Drizzle with olive oil and toss to combine.
3 Bake.
Bake for 20-30 minutes or until almonds are toasted, olives are beginning to wilt a little, and kitchen is fragrant.
4 Cool and serve
Let cool 5 minutes, then serve warm in a bowl. Make sure to include a smaller bowl nearby for guests to discard pits.

Print This Shopping List

Condiments
- 2 cups Mixed olives
Fresh Herbs
- 2 sprigs Fresh Rosemary
Fruit
- 1 peel Lemon
Nuts
- 1 cup Whole Almonds
Oils
- 2 tablespoons Extra Virgin Olive Oil
Produce
- 5 cloves Fresh Garlic Cloves

Crostini with Smoked Trout

Print This Recipe

Number of Servings: 6

Ingredients

3 tablespoons Extra Virgin Olive Oil
¼ cup Fresh Dill
¼ cup Fresh Lemon Juice
8 ounces Smoked Trout
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Kosher salt
½ whole French or Sourdough Baguette

Directions

1 Prepare smoked trout
In a medium bowl, combine juice of 1 lemon, olive oil, fresh baby dill leaves, and smoked trout. Gently mix until trout is broken into small pieces. Add salt and pepper to taste.
2 Make Crostini
Place baguette slices on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake at 350 for about 8 minutes or until crispy on the edges and beginning to brown.
3 Assemble crostini
Arrange crostini on a platter, then put a pile of the smoked trout dip on each crostini. Serve at room temperature.

Print This Shopping List

Bread
- ½ whole French or Sourdough Baguette
Fish
- 8 ounces Smoked Trout
Fresh Herbs
- ¼ cup Fresh Dill
Fruit
- ¼ cup Fresh Lemon Juice
Oils
- 4 tablespoons Extra Virgin Olive Oil
Pantry
- 1 teaspoon Kosher salt

Kale Chips

Print This Recipe

Number of Servings: 4

Ingredients

1 bunch Black Kale, wash and dry
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher salt

Directions

1 Prepare kale
Wash and dry kale. Remove stems by running a sharp knife along either side of the stem, making sure not to tear the leaves.
2 Cut kale length-wise into 2 strips
Kale will almost be cut in half where you removed the stems, so just cut the remaining part so each piece becomes 2 long strips.
3 Preheat oven to 425 degrees
4 Toss kale with olive oil and salt
Place kale strips on a parchment-lined baking sheet in a single layer (may have to bake in batches or use several sheets). Drizzle olive oil over kale, then gently toss leaves so they're evenly coated. Sprinkle with salt.
5 Roast kale
Place kale in 425 degree oven and bake for 5-8 minutes or until it's crispy and starting to turn brown. Watch carefully because it browns easily and after that it may taste burned. Remove from oven and let cool. Serve on a plate as "chips."

Print This Shopping List

Oils
- 2 tablespoons Extra Virgin Olive Oil
Pantry
- 1 teaspoon Kosher salt
Produce
- 1 bunch Black Kale

Want more appetizer ideas for your holiday meal or party? Keep checking back, as we’ll post lots more ideas in the coming weeks!

**Kari Lauritzen is my friend and fellow personal chef in Los Angeles**

Sunday Splurge: Warm Apple Turnovers

Sunday, November 14th, 2010

This week’s Sunday Splurge: a hearty fall treat that would make the perfect addition to a Sunday brunch, dessert after a light dinner, or even breakfast on a holiday morning. These apple turnovers are fast and easy to make, and will please any crowd!

Apple Turnovers

Print This Recipe

Number of Servings: 12

Ingredients

1 tablespoon All Purpose Flour
2 sheets Puff pastry dough, thawed but cold
2 teaspoons Cinnamon
1 Large Eggs, beaten
3 tablespoons Sugar
1 cup Applesauce

Directions

1 Prep ingredients.
Preheat oven to 400. In a small bowl, mix together cinnamon and sugar. In another small bowl, beat egg well. Set aside. Sprinkle flour on a cutting board or small part of the counter to use as a workspace. Lay out one sheet of puff pastry (keep other in fridge until this one’s done). Using a pizza cutter, cut the puff pastry into 6-8 even squares (can do more or less depending on how big you want the turnovers to be).
2 Fill pastry squares.
Put a small dollop of applesauce – about 2 tsp – in the middle of each square then fold into a triangle and seal the edges together by pressing on them with a fork. Place triangles on a parchment-lined (or nonstick) baking sheet. Using a pastry brush or paintbrush, paint each turnover with a little of the beaten egg then sprinkle generously with cinnamon sugar. Place this sheet in the fridge while you prepare the 2nd batch of turnovers in the same manner with the other puff pastry sheet.
3 Bake and cool.
Bake both sheets at 400 for about 15 minutes or until golden brown and puffy. Let cool for 5-10 minutes (inside is very hot!) then serve on a large platter.

Print This Shopping List

Baking
- 1 tablespoon All Purpose Flour
- 3 tablespoons Sugar
Dairy
- 1 Large Eggs
Spices
- 2 teaspoons Cinnamon
frozen
- 2 sheets Puff pastry dough
fruit
- 1 cup Applesauce

Thank you to Kari, my brilliant chef friend who created and taught me this recipe!

*Kari Lauritzen, besides being my friend, is a fabulous private chef in Los Angeles*

Presentation ideas:

5 Ways to Eat Your Leftover Pumpkins

Tuesday, November 2nd, 2010

Halloween’s over and we’re all stuck with a doorstep full of pumpkins. Instead of just throwing them away, turn them into one of these delicious dishes:

ROAST PUMPKIN: Preheat oven to 425 degrees. Cut around the stem of the pumpkin and remove the top (see above), then scoop out the seeds and drizzle the inside with olive oil and a generous sprinkle of salt and pepper. Replace the top and put the whole pumpkin on a foil-lined baking sheet. Rub the outside of the pumpkin with oil so that it doesn’t burn, then roast it for about an hour, or until the pumpkin has some give when you touch the outside, at which point the flesh should be tender.
PUMPKIN SOUP: Follow this Curried Pumpkin Soup recipe, only use fresh pumpkin in place of canned. For a different take on pumpkin soup, replace the curry powder with 1 tsp each of cinnamon and ginger plus 1-2 Tbsp brown sugar. Then add a few peeled chopped apples in with the pumpkin. If you’re having company, make a killer presentation by serving this soup inside of roasted small pumpkins.
PUMPKIN FONDUE: I can’t get enough of this fantastic dish, my friend Kari’s take on Ruth Reichl’s amazing idea. Sage, cheese, cream, and pumpkin, all melted together in a perfect goo that was just made for slathering on a hunk of bread. YUM.

pumpkin fondue

PUMPKIN MOUSSE PIE. If you’d rather wait until Thanksgiving to make this dessert, simply roast your pumpkins using the directions above (but skip the salt & pepper), then scoop out all the pumpkin flesh and freeze it in an airtight container for the next few weeks. You can then turn it into this frozen pumpkin mousse pie, pumpkin pudding, or your favorite classic pumpkin pie.

PUMPKIN SMOOTHIE. Roast your pumpkins using the directions above, but use canola or another flavorless oil and skip the salt & pepper. Let cool, then place 1/2 cup cooked pumpkin in a blender with 1/2 cup low-fat milk, 1/2 cup plain yogurt, 1 Tbsp honey or agave syrup, a pinch of cinnamon, a dash of vanilla extract, and a cup of ice cubes. Blend until smooth.

**Pumpkin Mousse Pie image taken from www.eatingwell.com**

**Kari Lauritzen, who introduced me to Ruth Reichl’s fondue in a pumpkin, is my friend and fellow personal chef in Los Angeles**

Happy Halloween and Pumpkin Fondue

Sunday, October 31st, 2010

If you missed Friday’s newsletter (sign up here), you missed this amazing Pumpkin Fondue. This appetizer is so good, and so perfect for Halloween, that I’m giving it to you anyway. Thanks to my friend Kari Lauritzen for introducing me to Ruth Reichl’s genius invention. Enjoy and Happy Halloween!

Pumpkin Fondue

Cut off the tops and scoop out the seeds of a couple small sugar pumpkins (the funny looking dark green ones) or a pie pumpkin. Sprinkle the inside with salt and pepper, then add 1/2 tsp dried sage and 1-2 cups shredded Gruyere, sharp cheddar, or other aged cheese you like. Pour equal parts chicken broth and cream into the pumpkin until it’s filled about half way to the top or a little over. Replace the pumpkin top, rub the outside of the pumpkin with oil, and bake pumpkins on a foil-lined sheet at 425 for about 1 to 1 1/2 hours, or until pumpkin is very soft and browned (if it seems like the skin is burning, cover it with foil). They’ll look like this:

Let cool a couple minutes, then remove tops and stir the inside so that most of the pumpkin flesh gets mixed in to the cheese/broth mixture. Serve this fondue with hunks of bread or crostini (toasted baguette slices) on a large tray:

pumpkin fondue tray

Note: If the fondue seems too thin, put the pumpkin back into the oven without the top on for about 15 minutes, so that some of the water evaporates. And/or, remove a little liquid with a ladle before mixing the pumpkin in – you can always add more back in later if you need to.

**Kari Lauritzen is my friend and fellow personal chef in Los Angeles**

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Lately, eating has become downright hard. So many questions about what to eat, when to eat, where to eat, how to cook, where to shop and what to buy. Eating Made Easy is your trusted resource for reliable, science-based nutrition information as well as practical tips to make healthy eating easier.

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Friday, May 11th, 2012

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Saturday, March 17th, 2012

Sunday, December 25th, 2011

Thursday, December 22nd, 2011

Saturday, November 5th, 2011

Pumpkin Spice Latte

1 Make latte.

2 Make foam.

Friday, October 14th, 2011

Tuesday, September 6th, 2011

Healthy Taco Salad

1 Cook meat.

2 Assemble salad and serve.

Monday, September 5th, 2011

Saturday, July 2nd, 2011

Friday, June 17th, 2011

Tuesday, June 14th, 2011

Wednesday, May 4th, 2011

The Best Mango Margarita

1 Prepare glasses.

2 Blend liquids.

Friday, March 18th, 2011

Thursday, March 17th, 2011

Wednesday, March 16th, 2011

Tuesday, February 8th, 2011

Saturday, February 5th, 2011

Friday, December 24th, 2010

Pumpkin Muffins

1 Mix wet ingredients.

2 Mix dry ingredients.

3 Make topping.

4 Bake.

Monday, December 20th, 2010

Mom's Snacking Granola

1 Mix dry ingredients.

2 Warm the wet ingredients

3 Bake.

4 Cool.

Sunday, December 19th, 2010

Tuesday, December 14th, 2010

Saturday, December 4th, 2010

Saturday, November 27th, 2010

Thursday, November 18th, 2010

Whipped Mashed Yams

1 Cook yams

2 Mash yams

3 Serve

Tuesday, November 16th, 2010

Warm Almonds with Olives and Herbs

1 Preheat oven to 325 degrees

2 Prep ingredients

3 Bake.

4 Cool and serve

Crostini with Smoked Trout

1 Prepare smoked trout

2 Make Crostini

3 Assemble crostini

Kale Chips

1 Prepare kale

2 Cut kale length-wise into 2 strips

3 Preheat oven to 425 degrees

4 Toss kale with olive oil and salt

5 Roast kale

Sunday, November 14th, 2010

Apple Turnovers

1 Prep ingredients.

2 Fill pastry squares.

3 Bake and cool.

Tuesday, November 2nd, 2010

Sunday, October 31st, 2010

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