Grapefruit and blackberry salad w/agave balsamic dressing

I (finally) found a way to eat grapefruit and enjoy it!



mixed greens, sectioned grapefruit, blackberries

Dressing:
1/4 cup balsamic vinegar
1/4 cup agave nectar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp fresh black pepper

Combine all ingredients and shake well.
(Optional: emulsify ingredients in blender.)

Mom's Gobhi Paranthas

Okay, so technically I didn't make these. I did, however, stand over my mom's shoulder the entire time watching her prepare them. I had unexpectedly gone to my parents' home last weekend and my mother asked what I felt like eating. "Whatever is fine with me. Eggs?" She asked again, what I really wanted to eat. I normally don't ask her to make these because I feel like it's too much trouble, saving the request for special occasions... but she was insisting, so with a huge grin on my face, I asked, "do we have cauliflower?" She knew what I wanted. Gobhi paranthas -a type of stuffed, pan-fried flatbreads - are probably my favorite breakfast item.



Unlike the kinds you get at restaurants, mom hand cuts the cauliflower and other ingredients so you get big bites of flavor.

cauliflower, cilantro, ginger, cerranno peppers


A little patience is necessary for best results:

Summer Salad

Even though it's pouring sheets of rain outside, this salad reminds me of summer. Fresh ingredients from the farmer's market -crisp romaine, luscious tomatoes and perfectly ripe avocado -topped with shaved parmesan and dressed with salt/lemon juice/olive oil.

Tricolore Orzo Salad w/Basil-Cilantro Pesto

orzo salad with basil-cilantro pesto, baby asparagus, grape tomatoes, and uncooked firm tofu

I bought several bunches of fresh herbs from the farmer's market the other day -basil, parsley, and cilantro. I keep hearing how easy pestos are to make, but I find a bit daunting any recipe that calls for me getting out my stepstool and reaching above the stove to get down the food processor. Sure, I could leave it on my counter, but its more often used sibling appliances have already taken residence on what little space I have. Silly, I know. I finally decided today was the day, and it was so easy!

1 cup fresh basil leaves
1/2 cup fresh parsley
1 cup cilantro
1 jalapeno, seeded and chopped
1/2 cup olive oil
3 cloves garlic
salt and fresh cracked pepper

Add herbs to food processor. Slowly add the olive oil in a constant stream while the food processor is on. Add garlic and jalapeno and pulse again until blended. Add salt and fresh ground black pepper to taste.

Orzo Salad: Blanch some baby asparagus and set aside. Cook one small box of orzo, according to package. Rinse and allow to cool. Add asparagus, grape tomatoes (sliced in half) and firm tofu (one package, drained and cubed). Dress with as much of the pesto as desired. Optional: add fresh shaved parmesan.

Move Over, Wahoo's!

Tilapia, marinated in lemon juice, salt and ground roasted cumin. Cooked on grill pan, on high heat 2-3 minutes each side (depending on thickness of filet). Cabbage salad -cabbage, shredded carrots, chopped tomatoes, one large clove garlic, paprika, roasted cumin powder, dried mint, sea salt, fresh cracked black pepper. A couple of tbs vinegar and fresh lemon juice. For a creamier salad, instead of mayo, I used two tbs firm yogurt and a tbs low fat sour cream. Arrange fish on corn tortilla, top with cabbage salad and sliced avocado.

Savory Oats

Like many people, when I think of oatmeal, I think of a bowl of mush that happens to be really good for you... made appetizing by the addition bananas, brown sugar, and maybe some blueberries and walnuts if I'm feeling adventurous. I haven't always been good about starting off the day with breakfast, usually resulting in me starving by noon. A friend suggested that I just make a pot of plain oatmeal so that I would have a convenient, healthy breakfast on hand in the mornings. The day before, I had some with honey. Yesterday, I added bananas and brown sugar (and really enjoyed it). By Day 3, I felt oatmealed out.

I realized that the problem is that I'm more of a savory-breakfast person. Don't get me wrong. I love warm blueberry pancakes or french toast with maple syrup, but I'd rather someone else at the table order it so I can have a few bites of theirs after I'm done with my omelet.


On Day 3 of my oats-for-breakfast kick, I decided I was done and that eggs were in order. As I rummaged through through the refrigerator for ingredients, it dawned on me that I could come up with a savory meal incorporating the oatmeal. I sliced up a small red onion, some mushrooms and several sprigs of cilantro, sauteed them in a bit of olive oil, added salt and fresh cracked pepper. Mixed in a cup of the cooked plain oatmeal into the pan and there I had it -savory oats for breakfast.


Optional: top with fried egg, over easy.

Gone Bananas!

I love baked goods, especially breads and cakes, but the only thing I really use my oven for is an occasional frittata. (That reminds me, I need to add quiche to my list of "to cook" items.) Last night I looked over at the bunch of overripe bananas sitting on my counter and had a flashback from childhood. My mom's friend had given her a banana bread recipe and she had saved that recipe on an index card for over a decade. I called her in hopes of getting the recipe, but sadly that 3"x5" card was long lost.

In browsing through various recipes, I realized they all had one thing in common -they all mentioned "creaming" butter and sugar (or shortening and sugar). A newcomer to the baking world, I had to look up the definition and found that this is the technique of blending ingredients — usually granulated sugar — together with a solid fat (butter or shortening). The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, creating tiny air bubbles. These air bubbles remain in the final batter and expand during baking.

Creaming butter and sugar.

this recipe is based on one by Julia Child:
2 cups flour
2 eggs
1 stick butter (1/2 cup)
1 tsp vanilla extract
2 1/2 ripe bananas
1/2 tsp salt
1 tsp baking soda
1/2 cup chocolate chips
1 cup sugar

In separate bowl, combine flour, salt and baking soda. Cream together butter and sugar. Add eggs, vanilla extract and mix. Mix in flour mixture. Fold in chocolate chips. Spoon into greased pan. Bake at 350 degrees for one hour.

Banana batter, just before the chocolate chips.


And...the finished product.

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