Finger Foods!

My fantastic Sister in law and I were in charge of my Sister's baby shower a bit ago, of course I jumped at the opportunity to 'quasi' cater it while Julia the decorating queen took care of everything else...We wanted it to be charming and clean, finger foods and lemonade...Everyone had a great time and it was soooo worth  it seeing the smile on my very pregnant little sisters face...

the spread...note the beautiful flower arrangements 

cucumber sandwiches with cream cheese and watercress, Ladies don't eat crust!

cheese plate w/ baked brie, goat cheese w/ marinated and grilled asparagus and blueberry goat cheese log

meat plate w/ salami, ham and bread sticks wrapped in prosciutto (total hit, and stolen from my friend Dino)   

Crostini toasted with a drizzle of olive oil and garlic, smeared with goat cheese and covered with arugula and roasted asparagus

Meat and trees! Sirloin Steak pounded thin, smeared with blue cheese and wrapped around Asparagus, then popped in the broiler to a beautiful med rare.

Gift pops! At the end of the party everyone got to walk away with one of the homemade whales: made by adding melting chocolate into whale molds...

A few of the things that I learned while doing this, is that staying organized is key and knowing what and how people eat. We were left with some leftovers and fed 30+ hungry women to the brim. Also by elemenating the crock pot element from most showers we cut out the utensil and dishwashing aftermath. That being said, doing most the big stuff yourself cuts the cost, yes save some time by buying  dips and small things, but skip the party trays and make your own; it's surprising the quality and savings you will get this way. Also cut your own veggies up, the savings isn't huge but you do have the piece of mind of knowing how long your produce has been around...never trust carrots in water. 

Visit my wonderful sister in laws blog San Diego Songbird for more decorating tips!

....oh and yes, my sister gave birth to her very happy and healthy baby girl Ashlynn last month....

Vegan Roasted Potato Salad

When it comes to potato salad everyone has their own variation and favorite, usually stemming from whatever their mom or nana would make...for me I always pretty much had a strong dislike for that mayo, celery, (and I want to punch the Einstein who thought egg would be a great addition), grocery store stuck in the 1950's slop that most of us have become accustomed to. This is my version of what I think potato salad should be: crunchy, good warm, and you don't need to worry about bringing a cooler with you when you go out on a picnic.

depending on season I will use blanched green beans or asparagus, but for this version I used peppers and green onions.

What you need 

(2-3 servings)

1lb Potatoes (fingerling potatoes or red)

1/4 C. Green Bell Pepper chopped 

Green Onion chopped

3 cloves garlic (skin on)

3 T. EVOO as well as some for roasting

1/2 Lemon juiced

1 T. stoneground mustard

S&P

Step 0: Turn oven to 350˚

Step 1: Scrub the Spuds, cut into bite sized chunks and put in a bowl of cold water...allow to soak.

 

Step 2: Dry Potatoes and put on baking sheet with garlic, drizzle with EVOO and massage the bunch together. Pop into oven and cook till golden brown.

Step 3: Make vinaigrette by adding lemon juice, mustard, and the roasted garlic (please remove the skin at this point), S&P- whisk in EVOO till it emulsifies.

Step 4: Pour over Potatoes and lightly mix.

Step 5: Impress your mayo hating friends!

Housemade Barbecue Chicken

When there is a sunny day in the middle of gloom most people in San Francisco freak out, drink a bunch and have BBQs....well cheers to that! Although the weather doesn't last long I can still eat the hot weather food that I love...Here is my Barbecued chicken recipe-

The Sauce!

2 T. EVOO

2 Cloves Garlic grated

1/4 C. Molasses

1 C. Sugar free ketchup or tomato sauce

1/2 t. Sriracha

1/2 T. Agave nectar 

3-4 T. Apple Cider Vinegar (add more or less depending on thickness and taste)

pinch of the following:

cayenne pepper
cumin

red pepper flakes
s&p

Step 1: add EVOO and garlic into a cold sauce pan, heat slowly until garlic has almost melted into oil, keep on low. 

Step 2: stir in molasses and ketchup (wait to add more of either after sauce has cooked down a bit, the flavor always changes)

Step 3: add in the rest of ingredients and simmer for 30min. adjust flavors to your desired taste...

The Chicken!

Wash and pat dry desired chicken parts ( I prefer bone in skin on thighs and legs). Cover with S&P and place in Big bowl.

Drizzle with BBQ Sauce and allow to marinade.

Put chicken on hot grill till internal temp is about 155˚ remove and allow to rest. Inside temp will rise to 160˚ at that point.

Eat!

*no final photo, due to starvation and enjoying my food hot!

Roasted Pork Tenderloin with Apple Gravy

Pork! I never really cook it, but wanted to take off my training wheels and dive in- best plan, roasted pork tenderloin. Best garnish Apples! Duh! This has to be the easiest, most tasty way to cook a tenderloin in my opinion- however not the only way, for sure. I hope you enjoy.

What you need

2-3 lb Pork tenderloin (fat on, good quality)

1 Apple (I used gala)

1 Shallot chopped

2 C. veggie broth

1 T. apple cider vinegar

S&P

Step 1: Rinse and pat dry pork, salt and pepper entire piece of meat.

Step 2: In a hot dutch oven lay pork fat side down. Allow for fat to render, you will know this once your kitchen starts to smell like breakfast.

Step 3: Remove roast and add cubed apples and shallot saute lightly, then deglaze with 2 C. hot broth- bring to simmer and put pork back in.

Step 4: Cover with lid and put in a 325˚ oven for about 45min. Depending on size of roast cook it till it's internal temp is 140˚ for medium to 160˚ well done. 

Step 5: Remove the roast to rest, and put dutch oven back on stove, add 1 T. apple cider vinegar and bring to boil- mash apples with a potato masher, reduce till apples make a thick sauce.

check out that beautiful crust!

Step 6: Slice, Plate and Serve! (my dinner was accompanied with sauteed polenta and braised swiss chard) 

bon!

Creamy Potato, Fennel, Celery root Soup!

warm, easy and nutritious....shall I say more? 

What you need:

2 1/2 C. Cubed peeled yukon gold potatoes 

1 C. Celery root peeled/cubed

1 Bulb Fennel diced and divided

1 Leek (white part) chopped

1 shallot 

2 cloves garlic

2 T. EVOO

1 T. butter 

6 C. hot broth (veggie or chicken)

1/2 C. white wine (optional)

1/2 C. Soy/Almond milk

1 tsp Cumin

pinch of red pepper flakes

fresh parsley and sage

Step 1: Heat 1 T. EVOO in a heavy bottom pot, add in leek and sweat about 6 min. Then add butter, finely chopped shallots, garlic and 1/2 chopped fennel bulb, cook for a few more min. until browning starts to happen throw in S&P at this time.

Step 2: Add in celery root and 2 C. potatoes, gently sauté for a few min.

Step 3: Raise heat and de-glaze pan with white wine, a little at a time until absorbed. You will start to notice the starches being released and becoming almost sticky.

Step 4: Add in 4 cups of broth and bring to a boil, reduce to simmer and cover for 30min.

Step 4.5: While you are simmering get out a saute pan and add 1 T. EVOO and remaining potatoes and chopped fennel, allow to saute till lightly caramelized.

Step 5: Once veggies are tender blend quickly (this meaning don't over blend unless you want glue)

Step 6: Bring puree back to stove and a gentle heat, add in milk and the gradually add remaining broth until it gets to a consistency you like, dump in sauteed potatoes and fennel, add cumin, red pepper flakes, fresh herbs and S&P to taste, cook on med. heat till potatoes are completely soft.

Step 7: put in bowl and garnish with fresh herbs and creme fraiche or croutons if desired.

bon!

Quick Meyer Lemon Grilled Chicken with Lemon Couscous and roasted winter Vegetables

Unfortunately I am one of those working stiffs, who pulls out their creative cooking juices on the weekends aka weekend food warrior? hmmm I am sure I can come up with something better, but alas it is a work day and my brain is tapped. I made this dinner the other night and it was just perfect, fast and lo-cal...., just because work can beat you with a stick it doesn't mean frozen pizza should be what you have to look forward for dinner tonight!

Meyer Lemon Grilled Chicken

2-4 Chicken Breasts

1 Meyer Lemon juiced and zest

1 Shallot chopped

EVOO

fresh parsley chopped

salt and pepper

Step 1: make marinade with lemon juice/zest, garlic, parsley and whisk in EVOO.

Step 2: rinse chicken and pat dry, sprinkle S&P to season and put the chicken in marinade, refrigerate for at least 15min. flipping to make sure it marinades evenly.

Step 3: heat BBQ or grill pan, once heated brush with EVOO. Put chicken on hot grill for about 5-6min. each side depending on size of (.)(.) breasts, (I couldn't help it......). I use a meat thermometer to check for doneness, I hate the days where I would rest my meat only to find out it's raw....

Step 4: rest meat.

Lemon garlic couscous

1 C. whole wheat couscous

1.5 C. water

1 T EVOO

2 cloves garlic chopped

1 meyer lemon (thin sliced)

1 tsp. Cumin 

S&P

chopped parsley

Step 1: with a dash of EVOO lightly sauté garlic (I used green garlic here), before it browns add water, lemons and bring to a boil.

Step 2: when water reaches a boil add couscous and cumin. Cover and remove from heat for about 10min. 

Step 3: Fluff with fork and season with S&P and sprinkle in parsley.

Roasted Winter Veg.

whatever you have in your fridge that looks like it wants to commit suicide for me it was the miniature trees and root things.

EVOO

S&P

lemon juice

2-3 cloves garlic rough chopped

Step 1: pre-heat oven to 350˚,  chop all sad veggies up into 1" sized pieces (broccoli, cauliflower, carrots et al.), put in a big bowl.

Step 2: add garlic, lemon juice and drizzle with enough EVOO to cover all vegetables, season with S&P.

Step 3: place in a single layer on a backing sheet and roast till vegetables turn lightly brown.

put all items on a plate and eat!

rustic grass fed pot roast...set it and forget it!

If there were 365 days of Pot Roast I would be a happy lady!

Shall I say more? This is such a simply divine way to dine after creating a disaster of Christmas Armageddon in your living room....Since we are fatties that love left overs I got a 4 lb. cut for two...romantic huh?

What you need:

A really good butcher.

4 lbs. of grass-fed (local preferred) Chuck Roast Center cut, have butcher tie it up or do it yourself.

5 cloves Garlic

1 Leek Chopped

1/2 lb. Mushrooms Sliced

4 Carrots quartered

1 Onion Quartered

1 lb. Yukon gold Potatoes

1 C. Red Wine

3 C. Organic low sodium beef broth

S&P

EVOO

fresh herbs (parsley, sage, marjoram, thyme and oregano)

Step 0: Rinse and pat dry roast, salt and pepper.

Step 1: Slice 3 cloves of garlic. Make small slices into beef and insert garlic.

Step 2: Drizzle EVOO into a hot dutch oven, place beef into dutch oven and brown, for a large roast this can take about 20min.

Step 3: Remove roast set aside, turn down heat and add a bit of EVOO, add leeks to dutch oven and sweat down.

Step 4: Chop remaining garlic and add to leeks, then add mushrooms and Onion, S&P.

Step 5: pump up heat and add red wine in small amounts, when it reduces add beef broth and return roast. Add Carrots and Potatoes, fresh herbs and more S&P. Cover with lid and put in oven. Get back to the Christmas story and start hitting the hot toddies!

Step 6: When meat fork tender (about 3 hours I say) it is ready. remove roast and let rest, remove carrots and potatoes and put on a serving plate with roast- with the remnants in the pot either use a potato masher or an emersion blender and make into a sauce.

Step 7: Make a happy plate and smother in gravy....shown with a pear, almond, blue cheese salad...

Enjoy!