This vegan dip was a snap to make – especially with the new mini food processor I picked up at Sur La Table!  Yesterday, I was in heaven – Apple Store and Sur La Table, right across from each other in South Coast Plaza. Ummm, did some damage

Green Goddess Dip

(adapted from Clean Food, by Terry Walters)

12 ounces silken tofu*

3 scallions, chopped

3 tablespoons fresh parsley or cilantro

1 tablespoon maple mustard*

1 tablespoon brown rice vinegar*

2 teaspoons mellow white miso

3 tablespoons extra virgin olive oil

Make 2 cups.

Wrap tofu in paper towels and press gently to remove excess water. Place in food processor or blender and process until smooth. Add remaining ingredients and process to combine. Cover and refrigerate to thicken and allow flavors to blend. Store in airtight container in refrigerator for up to 3 days.

Variations: I had soft silken tofu – for extra firm or firm silken tofu, add water 1 tablespoon at a time to achieve desired consistency. The dip can also be further thinned and used as a salad dressing, or made with 1½ cups great northern or cannellini beans instead of tofu.

*If your kitchen isn’t stocked with ingredients like brown rice vinegar – use regular rice vinegar. For maple mustard I used 2 tablespoons of natural honey mustard mixed with one tablespoon of maple syrup. Improvise – it’s all good

Serve with cut up veggies of your choice, pita chips, or toasted pita bread as shown.

** I highly recommend Clean Food if you’re interested in eating healthier, closer to the source, and venturing into vegetarian and vegan. The book is available in the TM Shop.

Last week  was Orange County Restaurant Week so there wasn’t much cooking go on in the She’s Cookin’ Kitchen.  OC Restaurant Week gives local foodies a chance to enjoy specially priced pre fix menus for lunch and dinner at over 100 participating restaurants. The specialty menus usually consisted of three courses at lunch for $10, $15 or $20 depending on the restaurant and four courses at dinner for $20 or $30.

I live in Huntington Beach and restaurant week gave me the chance to check out  two local restaurants.  The first was Zimzala at the Shorebreak Hotel in the exciting new downtown development called The Strand. The Shorebreak is a Joie de Vivre hotel and is described on their website as:  ”The ultimate Southern California beach experience with a contemporary twist. Shorebreak Hotel, in Huntington Beach, combines the relaxed, sun-drenched spirit of an Orange County coastline hotel with edgy modern accents”.  I loved the mid-century modern, meets contemporary beach aesthetic.

It was a Monday so the hotel wasn’t busy and I was able to chat with the ladies at the front desk and Megan, the sales manager.  I loved the vibe and immediately thought that it would be a cool place to have a graduation dinner celebration for my daughter in June.  My lunch date, Marcie aka Suburban Mama and her son Milo arrived and we were seated.  All the staff was extremely friendly in that low-key beachy way

The lunch was three courses beginning with an ultra rich cream of celery soup and ending with a decadent dessert of chocolate ganache served with thin slices of grilled sourdough bread brushed with olive oil and sea salt – the contrast of the sweet and salty did a dance on your taste buds.  There were three choices for the entree and we both selected the grilled cheese on toasted brioche with monterey jack cheese, applewood -smoked bacon, avocado and tomato served with thin french fries.  Everything was delicious, presented elegantly and with attention to detail.  In fact, I was blown away by the tea “service” that accompanied my ice tea – served with lemon, raw sugar, regular sugar, artificial sweeteners served in a petite silver pot, and a flacon of simple syrup! I felt remiss in not using any of it!

I’ll definitely be returning to Zimzala with my husband and highly recommend it for the coastal Meditteranean food, ambience, and proximity to the beach where you can enjoy a walk aprés dining and revel in the beauty of beach life. Check out their menus here.

SIT, STAY, EAT

The motto of the Lazy Dog Cafe expresses the simple pleasure of taking things a little slower and sharing food with those you love.

The whimsical doggie-themed decor has instant appeal and the creative rustic design has been described as “Frank Lloyd Wright meets Ralph Lauren”, inspired by owner Chris Simms’ summers in Jackson Hole, Wyoming.  I have a thing for lighting and fell instantly in awe of the massive chandelier crafted from Aspen logs in the entry and the fun dog-paw ceiling fixture in the bar area (see photo above).  Dog print fabrics, canine photos, and metal sculpture make you smile inside and you have to love the playful fire hydrant beer tap!

The Lazy Dog Cafe specializes in an eclectic menu of American fare with touches of Italian, Chinese, Mediterranean and South American with everything from classic American Campfire Pot Roast and BBQ Baby Back Ribs to Bahama Jerk Chicken, Hawaiian inspired Ahi Poke and a Trio of Hummus Sampler. Pictured below is the Pesto Chicken & Hummus Salad, Shrimp Wok Platter  and Cast Iron Idaho Trout. They offer a Puppy Dogs menu for kids  8 and under for $4.95 and smaller portions of menu favorites for the Big Dogs, 12 and under.  And for us older dogs, there’s a terrific Happy Hour, check out the specials here.

The staff was friendly, enthusiastic and eager to please – special thanks to our charming waiter, Michael, who allowed us to take countless photos. I didn’t catch the name of the smiling bartender below, who gave us a photo op as he poured one of the 21 draft beers available. Executive Chef, Gabriel Caliendo’s attention to detail was evident as he checked plates leaving the line and quizzed staff on the names of the selections they were serving.

Read the rest of this entry »

Recently, I posted a recipe for Chicken and Sausage Jambalaya in honor of New Orleans and Fat Tuesday.  What exactly  is Fat Tuesday all about?

Roman Catholics around the world celebrate Carnival, which comes from the Latin phrase “the removal of meat”,  and is the three day period preceding the beginning of Lent on Ash Wednesday.  The Tuesday before Ash Wednesday is Shrove Tuesday and is more popularly known by the French term Mardi Gras, meaning “Fat Tuesday”, because it is the last day of excess before the fasting traditions of Lent.

Lent has traditionally been marked by penitential prayer, fasting, and almsgiving. Some churches today still observe a rigid schedule of fasting on certain days during Lent, especially the giving up of meat, alcohol, sweets, and other types of food. Other traditions do not place as great an emphasis on fasting, but focus on charitable deeds, especially helping those in physical need with food and clothing, or giving money to charities. Read more about the season of Lent here.  Fish on Friday became a tradition because those of  Catholic faith abstain from eating meat on Ash Wednesday and every Friday during Lent. Exceptions to the rules of abstinence are made (by the bishop) – especially, if  St. Patrick’s Day falls on a Friday - for real

So here’s to Fish on Friday, or any day of the week.  This fish preparation is embarrassingly easy, no-recipe delicious – I think we can all appreciate that!

Halibut with Lemon and Capers

2 fresh halibut steaks, 8 oz. each

prepared seafood spice rub

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1 teaspoon capers

Serves 2

Preheat broiler.

Brush halibut with canola oil, sprinkle with spice mix such as lemon pepper or Lawry’s Seafood Rub, broil for 5-8 minutes (depending on thickness) until fish is opaque. Melt the butter, add lemon juice and teaspoon of capers. Drizzle fillets with a little lemon butter sauce half way through to produce wonderfully moist fish with a golden brown crust. Spoon remaining lemon caper sauce over fish and serve immediately.

Shown here with roasted fresh asparagus.

Enjoy

Sometimes I get to relive my glory days through the sounds of the music I grew up with (now considered “classic” rock) and watch the transformation of slouching, indifferent teens into rock stars. This weekend was one of those times.

Our daughter has been part of the Commercial Recording Arts or CRAD (now known as Music, Media and Entertainment Technology) (MMET)Department of the Academy of Performing Arts (APA) during her four years of high school. APA is a magnet program of Huntington Beach Union High School District, students must live in the school district and audition for inclusion in the department of their choice. Besides CRAD, which of course is the coolest department because it’s rock n’ roll , there is Theater, Musical Theatre, Dance, Orchestral Music, and Technical Theatre. Learn more about APA here.  Auditions are being scheduled now, in case you have a child who loves drama, music, shooting movies, or wants to learn about entertainment technology.

Even though there’s years of research and information published about how unhealthy the typical American diet is, I feel as if the increased publicity of Food, Inc. and Michael Pollan’s books are reaching mainstream America and more families are taking action: eating more fruits and vegetables, less meat, closer to the source, etc.

I’ve been experimenting with cooking more meatless, vegetarian and vegan dishes and I have to say that, since my family are cheese lovers, cooking vegan is a challenge. But I’m determined to find recipes that even the most hardcore meat eater, *ahem*  like my husband, The Don, will actually enjoy without sending any quizzical looks my way!  (I don’t lie to my family, but I’ve found that full disclosure isn’t necessary either.)  The crumbled tofu mixture was flavorful and savory with the same texture as traditional ricotta – these shells passed with flying colors!

Baked Stuffed Shells

(Adapted from Clean Food, by Terry Walters**)

8 ounces large pasta shells

2 tablespoons extra virgin olive oil

2 large garlic cloves, minced

1 large onion, chopped

¼ cup mirin*, or sherry

1 t. dried basil

2 tablespoons Italian parsley, chopped

1 pkg. (14-16 ounces) fresh firm tofu (not silken)

1 bunch kale or collard greens, cut into strips

sea salt and freshly ground pepper

28 ounce can organic tomato sauce

1 cup grated soy or rice mozzarella

Cook shells according to instructions. Remove with a slotted spoon, reserving the cooking water. Add the chopped collard greens to water and blanch for 3 minutes. Remove with a slotted spoon to a colander. Drain, using fingers to press down to remove excess liquid. Transfer to a cutting board and chop.

Filling:

Heat olive oil In a large skillet over medium heat, sauté onions for 2 minutes, add garlic and cook for another 2 minutes, stirring. Add mirin, basil and parsley. Wrap tofu in paper towels and press to remove excess liquid. Crumble tofu into skillet, mix with other ingredients and cook for 5 minutes.

Stir in collard greens and season with salt and pepper. Remove from heat and allow to cool enough to handle.

Preheat oven to 400 degrees F.

Assembling:

Stuff shells with filling and place in a 9×12 inch baking dish sprayed with oil. Cover stuffed shells with half of the tomato sauce and sprinkle with cheese. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for 10 minutes. Remove from oven and let stand for 5 minutes before serving. Heat the remaining tomato sauce for the table or spoon on plates and place shells on top to serve.

Serves 4-6

Enjoy

*Mirin is Japanese rice cooking wine and can be found at Asian markets or the Asian section of some supermarkets.

** I highly recommend Clean Food – one of the 10 Best Cookbooks of 2009. “Clean Food is a gateway book for the vegan lifestyle, not a hard sell. Who knows, it may end up on your kitchen shelf right next to your copy of The Meat Bible.” It’s available at the TM Store, as well as Gourmet Today, another of the top 10.

Yes, its March already and we’re featuring another awesome mom, wife, and business-owner  from Orange County!

Carrie was nominated by Kim of saveourbeach.org. who said this about her:

“Mountain biker, mini-van driver, wardrobe refashioner, public school advocater, church goer, This is Me - kid’s journal creator, mother of 3 … AND she’s also the mama behind This Mama Makes Stuff !!! Her oldest daughter is hand making origami cranes to raise money for sick children! That’s amazing!  She helped me organize a beach cleanup the day before Thanksgiving and we had 89 participants!”

I think you’ll agree that Carrie is definitely a Top Mom

Photo credit: James Carson Photography

In honor of Fat Tuesday and the Mardi Gras celebrations going on in New Orleans, I decided to cook up a batch of Jambalaya.  Growing up in Arkansas (located directly above Louisiana in case you’re geographically challenged) I made my first trip to Mardi Gras during my sophomore year of college when I decided to take a “break” from academics. Naturally, my parents were not keen on this idea, but I did return and get that BA Whether for business or pleasure, a visit to the Big Easy is an experience of food, music, culture,and history like you’ve never experienced!

I’m elated to see N’Awlins rising like a phoenix from the ashes of Katrina and experiencing a “perfect storm” of  sorts with celebrations for their Super Bowl win merging into the city’s infamous Mardi Gras.  I’m sure I’m not the only person wishing they could be part of the amazing energy blessing this historical city.  For a peek inside, visit Chef Ryan Boudreaux’s website where you’ll find all kinds of interesting info about the food and music of Mardi Gras and other New Orleans history, traditions, and landmarks.

Louisiana is known for foods with intriguing names such as jambalaya, gumbo, and étoufée.  The origin of  word jambalaya is most commonly thought to come from the French word  for ham, jambon, and the West African word for rice, ya, joined together with the French contraction “a la” (meaning in the style of).

There are two kinds of jambalaya: Creole Jambalaya and Cajun Jambalaya. Creole Jambalaya originated in the European sector of the French Quarter and includes tomatoes.  It was an attempt by Spanish settlers to recreate their beloved paella using tomatoes as a substitute for the saffron which was not readily available in the New World. Cajun Jambalaya originates from the low, lying rural swamp areas of Louisiana and is known as “Brown Jambalaya” in New Orleans – tomatoes are not used in Cajun Jambalaya. You can read more about the origins of Jambalaya here.

Buy organic ingredients whenever you can and chicken that is labeled “raised without antibiotics and not fed animal by-products” such as this brand called “Smart Chicken”. This recipe includes the “trinity” of onions, green bell peppers, and celery.

Chicken and Sausage Jambalaya

3 lbs. chicken breast halves and thighs (with skin and bones)

2 T. canola oil

1 lb. andouille* or other spicy smoked sausage, cut crosswise into ¼” slices

1 onion, chopped

1 green pepper, cored and chopped

2 celery ribs, chopped

3 large garlic cloves, finely chopped

4 c. organic chicken stock or broth, divided use

1 (14-16 ounces) can organic diced tomatoes

¼ t. cayenne pepper

1 ½ c. long grain rice, rinsed and drained well**

1 c. thinly sliced scallions, green part only

*Andouille sausage can be found in most markets. It has a unique smoky, spicy flavor. ** I prefer brown rice, but white long grain is traditionally used.

Pat chicken dry and season with salt. Trim excess fat if desired. Heat 2 T. oil in large cast iron skillet* or dutch oven over med-high heat. Brown chicken in batches, without crowding, turning once, approx. 6 to 8 minutes total. Transfer to a bowl as browned.

Pour off all but 1 tablespoon fat from skillet. Cook onions, green pepper, and celery over medium heat, stirring occasionally, until onions are soft and golden, about 8 minutes. Add garlic and cook, stirring, for 1 minute. Add 1 cup stock, cook, stirring, 1 minute.

Add chicken, stir in remaining 3 cups stock, rice, tomatoes, and cayenne. Bring to a boil, cover and simmer until chicken is tender, about 30 – 35 minutes.

*A skillet may not be large enough to add the remaining broth and cook the rice with the other ingredients. If so, cook the rice on the side – still yummy!

Serve with crusty bread to sop up all the delicious juices.

Enjoy

Ozarks Barn

Photo credit: Harrison Sutcliffe

I enjoy getting creative in the kitchen and that includes trying to recreate favorite dishes that I come across in my foodie adventures.  Here’s my riff on the Scallops with Leek Confit from the underground dinner that I wrote about last week.

Chef Amy’s pan-seared scallops were served on top of  a delicate Leek Confit (Confit is a French word that is best translated as preserving. Confit has recently been expanded to include interpretations such as slowly cooking meat, fish or vegetables in a flavorful oil such as olive oil (which may or may not be infused with secondary flavors. You can read the complete definition of confit here.)

The leeks in my dish became a bit more carmelized, so have a more assertive flavor. After searing the scallops I deglazed the pan with some white wine for a light sauce.

Scallops with Carmelized Leeks and Arugula

½ lb. fresh or frozen-defrosted scallops

2 leeks, white and light green parts cut crosswise into ¼” strips

3 T. butter, divided use

1 T. canola oil

½ c. dry white wine

1 t. Wondra gravy flour

1 c. prewashed arugula

Heat 1 tablespoon butter and canola oil over med heat, add leeks, cook until lightly browned. Remove from pan.

Add 1 tablespoon butter to the pan. Place scallops in the pan and cook until golden brown, turn to brown other side – about 2 minutes per side for medium size scallops. Remove scallops to a plate, tent with tin foil to keep warm. Add 1 tablespoon butter to pan juices, pour in ½ cup white wine, stir to blend and sprinkle with a little gravy flour to thicken a bit.

Place scallops on bed of arugula, drizzle with pan sauce.

Serves 2.

Enjoy