tag:blogger.com,1999:blog-79879705058158999502024-03-12T21:36:41.090-07:00Working Girl's KitchenLisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-7987970505815899950.post-81202623898594910072010-10-11T07:40:00.000-07:002010-10-11T09:28:45.504-07:00Stability through Pico De Gallo<div style="text-align: justify;">"Retirement" has been treating me well. No complaints from lack of sleep or stress from too much work. In fact, I think I may be the first to stress out from the <i>lack</i> of stress in my life. Is that possible? The thoughts of no responsibility, no corporate strain nor protocol and no 6 AM wake up calls to get my butt to work used to make me smile. Now, the thought of stability and financial independence sound way too good right now. Although financial independence is something that doesn't happen over night, stability can definitely be found in the little things... i.e. homemade pico de gallo... </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AfLJVkxJ4dk/TLM6rG6zV0I/AAAAAAAACOA/MF5USx4QOrY/s400/CIMG0052.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526825679979763522" /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This recipe is from a cooking class at Let's Get Cooking in Westlake, CA. It's fool proof. It's the recipe for pico de gallo that will never let you down... consistent and stable. Because I live in California I was able to gather most of the ingredients from the Farmer's Market this past Saturday - tomatoes were still ripe! </div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#FF6600;"><b>Pico De Gallo</b></span></div><div style="text-align: center;">1/2 medium onion, finely chopped</div><div style="text-align: center;">4 large plum tomatoes, seeded, chopped</div><div style="text-align: center;">2 serrano chiles stemmed, seeded, minced</div><div style="text-align: center;">1/4 cup cilantro, chopped</div><div style="text-align: center;">1 lime - juiced</div><div style="text-align: center;">2 tbsp olive oil</div><div style="text-align: center;">Salt to taste</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Combine the salsa ingredients in a medium bowl, mix, taste and adjust seasoning and serve. Que Facil!</div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-48030033195336429302010-08-03T13:29:00.000-07:002010-08-03T21:49:02.811-07:00Practicing Patience<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AfLJVkxJ4dk/TFiTLCaNTeI/AAAAAAAAB6Q/av4HztDqfao/s1600/Shortbread2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/TFiTLCaNTeI/AAAAAAAAB6Q/av4HztDqfao/s400/Shortbread2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501308762667699682" /></a><br /><div style="text-align: justify;">Let's take a step away from summer squash ideas and enter the realm of patience. Ahhh, something I've learned is absolutely necessary in the midst of a career change. Since June, I've been waiting. Waiting for some test dates to arrive, waiting for my unemployment appeal (ugh don't ask), and then waiting some more for application deadlines. Let's be honest though, I have nothing to complain about. I've decided to take this free time and put it to work.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This weekend I managed to make it down South and visited some great friends in Santa Monica. Saturday morning we found ourselves in line at Huckleberry, a brunch spot just off Wilshire. With a beautiful morning to just sit around and chat, I found myself biting into homemade shortbread. Definitely not part of my diet plan, but I was most definitely inspired!</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AfLJVkxJ4dk/TFiSukwoBhI/AAAAAAAAB6I/u0GRrdpaFc4/s400/Shortbread1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501308273672324626" /></div><div style="text-align: justify;">Here's my rendition of shortbread infused with some local Toyon honey (very dark, rich honey). Shortbread has very few ingredients, but there are some important steps that seem to take up the day - which was just what I needed - to kill some time.</div><div><br /></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color:#CC9933;">Shortbread infused with local honey</span></b></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">adapted from Martha Stewart's Baking Handbook</span></i></div><div style="text-align: center;"><!--StartFragment--><span style="font-family:Cambria; mso-ascii-theme-font:minor-latin;mso-fareast-mso-fareast-theme-font: minor-latin;mso-hansi-theme-font:minor-latin;mso-bidi-Times New Roman"; mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language: EN-USfont-family:";"><span class="Apple-style-span" style="font-size: medium;">3 sticks (1 1/2 cups) unsalted butter at room temperature, plus more for pan</span></span><!--EndFragment--><span class="Apple-style-span" style="font-size: medium;"> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Cambria;"><span class="Apple-style-span" style="font-size: medium;">2 1/2 cups all-purpose flour</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Cambria;"><span class="Apple-style-span" style="font-size: medium;">1/4 teaspoon salt</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Cambria;"><span class="Apple-style-span" style="font-size: medium;">1/4 cup dark, rich honey variety</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Cambria;"><span class="Apple-style-span" style="font-size: medium;">1/2 cup plus 2 tablespoons confectioner's sugar</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Cambria;"><span class="Apple-style-span" style="font-size: medium;">Confectioner's sugar for sprinkling the top of the shortbread</span></span></div><div> <p class="MsoNormal" style="text-align: justify;">Preheat the oven to 325 F.<span style="mso-spacerun: yes"> </span>Butter a 12-by-8-inch rimmed baking sheet and line with parchment paper, leaving a 1-inch overhang on long sides.<span style="mso-spacerun: yes"> </span>Whisk together flour and salt in a small bowl; set aside.</p> <p class="MsoNormal" style="text-align: justify;">In the bowl of an electric mixer fitted with the paddle attachment, beat butter until fluffy on medium speed, 3 to 4 minutes.<span style="mso-spacerun: yes"> </span>Add confectioner’s sugar and honey; continue to beat until very light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add flour mixture, and beat on low speed, scraping down sides occasionally, until just incorporated. (It should have the consistency of soft cookie dough)</p> <p class="MsoNormal" style="text-align: justify;">Using a small offset spatula, evenly spread dough in prepared baking sheet. Chill in the freezer or refrigerator until dough is firm, about 15 minutes.</p> <p class="MsoNormal" style="text-align: justify;">Prick dough all over with a fork.<span style="mso-spacerun: yes"> </span>Bake, rotating sheet halfway through, until shortbread is golden brown, 40 to 45 minutes.<span style="mso-spacerun: yes"> </span>Transfer to a wire rack and immediately sprinkle with confectioner’s sugar. The more sugar on top, the better!<span style="mso-spacerun: yes"> </span>While still hot, use a large knife to cut shortbread into 4-by-1-inch pieces.<span style="mso-spacerun: yes"> </span>Cool completely in the pan.<span style="mso-spacerun: yes"> </span>Shortbread can be kept in an airtight container at room temperature for up to 1 week.</p> <!--EndFragment--> </div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com4tag:blogger.com,1999:blog-7987970505815899950.post-58362670596908800022010-07-28T07:40:00.001-07:002010-07-29T22:37:29.367-07:00Summer Squash Ideas<div style="text-align: justify;">Phew, so much time on my hands that I'm forgetting about my to do list! Funny how that happens. If that to do list gets away from me the day becomes a black hole. First item on the list - find a job... check! Second item on the list - cook up that summer squash that is growing like crazy in the backyard... check! Third item - blog it... well that has taken a bit too long, so here are some fun ideas if you like to eat summer squash.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The first item I threw together is a quick pan fry of baby squash, ghee and mint. Yes, mint. It was pretty delicious! If you are a beginner in the kitchen, ghee and mint are great starts! They taste so wonderful on their own that you should have confidence that they will taste just as delicious together when paired with some summer squash.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">No mint on hand? Try dill. No dill? Try basil... get the picture? Herbs are a cook's best friend (that and butter). Don't be shy!</div><div><br /></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color:#66FF99;">Baby Squash </span></b><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0"><b><span class="Apple-style-span" style="color:#66FF99;">Saute</span></b></span><b><span class="Apple-style-span" style="color:#66FF99;"> - Working Girl's Version</span></b></div><div style="text-align: center;">1 lb baby summer squash sliced about a 1/4 '' thick</div><div style="text-align: center;">3 tbsp Ghee</div><div style="text-align: center;">2 tbsp diced mint leaves</div><div style="text-align: center;">(crumbled goat cheese is the secret ingredient)</div><div style="text-align: center;"><br /></div><div>Begin to melt the ghee on medium heat. Toss in the summer squash and let it sizzle for about 5 minutes. Stir in the mint with the stove still at medium heat. I like to caramelize my squash a little so tend to keep it on the pan a little longer. Once cooked through, add to a bowl and sprinkle some crumbled goat cheese on top for fun.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/TFJkmumdDzI/AAAAAAAAB3Q/XPlyXArOO3E/s400/SummerSquashSaute.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5499568711479922482" /></div><div><br /></div><div style="text-align: justify;">Next installment of summer squash coming soon! Egg white and squash <span class="blsp-spelling-error" id="SPELLING_ERROR_0">frittata</span> ... for my healthy friends.</div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-25709303619520198782010-07-01T07:18:00.000-07:002010-07-06T19:08:20.045-07:00Life of Leisure<div style="text-align: left;">Yes, I am living the life of leisure. However, I'm not so sure if this is how life should be at 26 years old... but I'll take it for now. The best part of unemployment is having time to realize what it is I truly want to do as a career. The bad part of unemployment is that my blog title no longer makes sense: nope, not a working girl - nope, not in the corporate world. Although I have to admit it feels really good to read that previous sentence.</div><div style="text-align: center;"><br /></div><div><div style="text-align: justify;">The world is my oyster! I can now move forward towards my personal legend! I have seen the light! And I will be taking this amazing avocado salad dressing with me to top all the bland cooked chicken and boring vegetable salads that cross my path!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;"><i><b>Smooooth Avocado Dressing</b></i></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">adapted from Choosing Raw</span></i></div><div style="text-align: center;">1 avocado</div><div style="text-align: center;">1 garlic clove</div><div style="text-align: center;">4 tbsp olive oil</div><div style="text-align: center;">1 lime (juice & zest)</div><div style="text-align: center;">salt to taste</div><div style="text-align: center;">pepper</div><div style="text-align: center;">1/4 tsp dijon mustard</div><div style="text-align: center;">1 tbsp cumin</div><div style="text-align: center;">* I'd add a cup of cilantro if you have it on hand</div><div style="text-align: center;">1/4 cup - 1/2 cup water</div><div style="text-align: left;"><br /></div><div>Combine all ingredients, except the water, in a food processor until smooth. Slowly add the water until you get the consistency you are looking for. The sauce is great on salads, chicken, pork tenderloin, grilled eggplant, the list goes on.</div></div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 221px; height: 166px;" src="http://3.bp.blogspot.com/_AfLJVkxJ4dk/TDPhALWVmrI/AAAAAAAABzU/Jgbb7wBMJRw/s400/avocado+dressing.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5490979763857496754" /></div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com1tag:blogger.com,1999:blog-7987970505815899950.post-60364571220722744082010-06-20T18:07:00.000-07:002010-07-07T20:36:29.798-07:00Summer Watermelon Salad<div style="text-align: left;">It's definitely summer in Southern California. I've been spending my new found freedom (ehem unemployment) catching up on books I haven't had time to read, spending time with friends and family, working on applications to grad school, planning a trip to Latin America, and, of course, cooking up a storm. Life couldn't get any better - that is, until I discovered this amazing watermelon salad.</div><div style="text-align: left;"><br /></div><div style="text-align: justify;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 221px; height: 166px;" src="http://2.bp.blogspot.com/_AfLJVkxJ4dk/TCS6Jx38mFI/AAAAAAAAByY/J3CobLERWj8/s400/mail.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5486714923213690962" /></div><div style="text-align: justify;">Personally, I'm not fond of the watermelon salads that add cheeses or meats; I find them very off putting and normally avoid them at all costs. This watermelon salad, however, is very different. It's dairy free (like watermelon salads should be) and tastes like a daiquiri from your favorite tropical location. Convinced? I am!</div><div><br /></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color:#FF6666;">Summer Watermelon Salad</span></b></div><div style="text-align: center;">about 4 cups cubed watermelon</div><div style="text-align: center;">1 lime (for juice & zest)</div><div style="text-align: center;">2 tablespoons chopped mint</div><div style="text-align: center;">1 tablespoon chopped basil</div><div><br /></div><div style="text-align: justify;">In a large bowl combine watermelon and the juice & zest of one lime. Toss in the mint and basil. Let the flavors marinate for about 15 minutes. Serve with your favorite BBQ or keep in the fridge for dessert after BBQ. You could even use the juices from the salad to create a delicious summer martini. </div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-47172259156121449812010-04-09T07:25:00.000-07:002010-04-09T08:35:15.171-07:00Almond Butter Banana Blondies<div style="text-align: justify;">Decadent and healthy? It's possible with these Almond Butter Banana Blondies. They're dairy free, sugar free, gluten free and yet they still taste pretty amazing. I think I ate about half the pan over the course of a week... a little bit at work with my coffee, a little bit after dinner, a little bit for breakfast... ridiculously delicious and satisfying.</div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AfLJVkxJ4dk/S79JEEIQdSI/AAAAAAAABxQ/xYD-mG8hQUI/s400/AlmondButterBananaBlondies.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5458161607573009698" /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This is what I like to call a "one bowl" recipe. "One bowl" recipes use one bowl to mix all of the ingredients . . . they're great if you don't have too many tools in the kitchen or if you are just too busy to bake. </div><div><br /></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="color:#663300;">Almond Butter Banana Blondies</span></b></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>adapted from </i></span><a href="http://www.elanaspantry.com/"><span class="Apple-style-span" style="font-size:small;"><i>Elana's Pantry</i></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;">1 (16 oz) jar of roasted Almond Butter</div><div style="text-align: center;">1.5 ripe bananas</div><div style="text-align: center;">1 cup maple syrup</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;">1/2 teaspoon sea salt</div><div style="text-align: center;">1 teaspoon baking soda</div><div style="text-align: center;">1 scoop Chia Seeds (optional... you could add flax seeds too)</div><div style="text-align: center;">1 cup dark chocolate chips (optional)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pre heat the oven to 325 degrees. Dump the almond butter into a large mixing bowl, add the banana and stir until banana is incorporated. Add the maple syrup then the eggs. Once all of these ingredients are well combined, add the sea salt & baking soda, mix well. Lastly add the chia seeds and chocolate chips (reserve about 3 tablespoons of chocolate chips).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pour the batter into a well greased 9 x 13 pyrex baking dish. Scatter the remaining chocolate chips over the top of the batter to make it look pretty! Bake for around 35 minutes. I had to bake mine for longer . . . I've accepted the fact that every oven is different.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Remove from oven and let cool. You can store these awesome Almond Butter Banana Blondies in the fridge. Next batch I may even try freezing.</div><div><br /></div><div>Enjoy!</div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com2tag:blogger.com,1999:blog-7987970505815899950.post-35832497458976519062010-03-16T06:42:00.000-07:002010-03-16T20:18:56.049-07:00Quick Cooking with Quinoa<div style="text-align: justify;">It's amazing how fast the natural foods industry moves to get popular items on the shelf for the masses. There's the soy milk craze, acai craze, and now I'm starting to get the sense of a quinoa craze. It's everywhere! Its even showing up at local restaurants as side dishes, who would have thought? Check out this recent article <a href="http://www.vancouversun.com/health/foods+future/2665725/story.html">Link </a></div><div style="text-align: justify;"><br /></div><div align="justify"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AfLJVkxJ4dk/S6BJ659RWwI/AAAAAAAABxE/tCZeISAV-Ww/s400/QuinoaSavory.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5449436825457351426" /></div><div align="justify"><br /></div><div align="justify">So, I've been cooking with quinoa for a couple years now. At first it tasted funny, there was no satisfaction from eating it, and I always ate it plain. . . a huge mistake! After lots of experimenting in the kitchen, I now love how versatile the seed is - I eat mine for breakfast with almond milk, coconut flakes and a banana, for lunch in my salad or for dinner with some veggies & protein! The best part is, it only takes about 20 minutes to cook. The second best part is, you can really make quinoa suit your personal tastes. </div><div align="justify"><br /></div><div align="justify">For savory, I'm posting one of my favorites. . .</div><br /><div align="center"><strong><span style="color:#006600;"><em>Quinoa with Leeks & Asparagus</em></span></strong></div><div align="center">3 leeks chopped up (about 1 1/2 cups)</div><div align="center">1 bunch of asparagus (I pick the skinny stalks)</div><div align="center">Pepper</div><div align="center">Pinch of Salt</div><div align="center">Maybe a tablespoon or two of white wine</div><div align="center">2 cups cooked quinoa</div><div align="center">Olive oil</div><br /><div align="justify"><i>Cooking the quinoa</i></div><div align="justify">The proportions are simple: 1 cup quinoa to 2 cups water. Place everything into a sauce pan, turn the burner on high and bring the water to a boil. Once boiling, turn down to simmer, cover and let it sit until water is fully absorbed. This may take around 20 minutes... not that long.</div><div align="justify"><br /></div><div align="justify"><i>The good stuf</i>f</div><div align="justify">Dice leeks into small slices. Be sure to clean them really well before chopping. Wash and dice asparagus. In a large sauce pan, add some olive oil over medium heat and stir in the leaks. Once leeks become transparent, add the asparagus. Add salt & pepper to taste... I even threw in a couple tablespoons of white wine (psst secret ingredient). Let everything marinate. The asparagus will turn a vibrant green and the leeks will start caramelizing. After about 8-10 minutes, add 2 cups of cook quinoa. Toss around to soak up the flavors. You could even let the quinoa crisp up a bit on the bottom of the pan. </div><div align="justify"><br /></div><div align="justify">This makes about 4 ample servings. I topped mine off with a fried egg and some avocado.</div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-43962194616813464152010-02-27T08:00:00.000-08:002010-03-08T11:10:16.309-08:00Breakfast for Athletes<div style="TEXT-ALIGN: left" align="justify">I love pancakes but I don't love the heavy, slouchy, lazy feeling I have after I gorge myself with buttermilk pancakes, french toast or waffles. As a result, I rarely eat such high density, carb overloading options for breakfast, especially during the week days. </div><div align="justify"><br />This new recipe is anything but unhealthy, yet it also satisfies the pancake cravings. Using coconut flour (you can find this at your local Whole Foods), whipped-up egg whites and a ripe banana, you are able to achieve a "pancake" like breakfast that leaves you feeling satisfied and ready to take on the day. I promise.<br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446275465359429298" border="0" alt="" src="http://2.bp.blogspot.com/_AfLJVkxJ4dk/S5UOrh2sjrI/AAAAAAAABw4/1NB60DlFHu8/s400/HealthyPancakes2.jpg" /><br />Just check out this recipe below...<br /><br /><div style="TEXT-ALIGN: center"><b><span class="Apple-style-span" style="color:#cc9933;">Banana Pancakes... a lighter version</span></b></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center">2 large bananas, smashed</div><div style="TEXT-ALIGN: center">2 eggs</div><div style="TEXT-ALIGN: center">2 egg whites</div><div style="TEXT-ALIGN: center">2 tbsps high quality honey</div><div style="TEXT-ALIGN: center">2 tsps vanilla </div><div style="TEXT-ALIGN: center">1 tsp baking soda</div><div style="TEXT-ALIGN: center">1/4 cup coconut flour (or Almond Meal)</div><div style="TEXT-ALIGN: center">Olive oil or butter for the frying pan</div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: left"><i>Directions</i></div><div style="TEXT-ALIGN: left" align="justify">Combine smashed bananas, eggs, honey, vanilla and baking soda with a whisk or fork. Add the coconut flour and combine well. In a separate bowl, beat the egg whites until soft peaks form. Fold the whipped egg whites into the pancake mixture. </div><div style="TEXT-ALIGN: left" align="justify"><br /></div><div style="TEXT-ALIGN: left" align="justify">I like to top mine off with some blueberries while they are cooking in the frying pan. You could also add some coconut flakes, strawberries, walnuts, you get the idea.</div><div style="TEXT-ALIGN: left" align="justify"><br /></div><div style="TEXT-ALIGN: left" align="justify">In a frying pan, heat 1 tbsp butter or olive oil. Lastly, fry up your "pancakes"! </div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center">Recipe courtesy of a new Paleo/Gluten/Fitness friendly blog, <a href="http://www.sweetcheekshq.com/">SweetCheeksHQ.com</a></div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com3tag:blogger.com,1999:blog-7987970505815899950.post-44796247130238372602010-02-23T07:34:00.000-08:002010-02-23T07:36:55.866-08:00Teach Every Child About FoodFor my fellow food bloggers to pass along. Food education is just the beginning of a total transformation of the American Lifestyle. Change starts with you.<div><br /></div><div><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 11px; color: rgb(255, 42, 6); white-space: pre; "><!--copy and paste--><object width="446" height="326"><param name="movie" value="http://video.ted.com/assets/player/swf/EmbedPlayer.swf"></param><param name="allowFullScreen" value="true"><param name="wmode" value="transparent"></param><param name="bgColor" value="#ffffff"></param> <param name="flashvars" value="vu=http://video.ted.com/talks/dynamic/JamieOliver_2010-medium.mp4&su=http://images.ted.com/images/ted/tedindex/embed-posters/JamieOliver-2010.embed_thumbnail.jpg&vw=432&vh=240&ap=0&ti=765&introDuration=16500&adDuration=4000&postAdDuration=2000&adKeys=talk=jamie_oliver;year=2010;theme=ted_prize_winners;theme=new_on_ted_com;theme=a_taste_of_ted2010;event=TED2010;&preAdTag=tconf.ted/embed;tile=1;sz=512x288;"><embed src="http://video.ted.com/assets/player/swf/EmbedPlayer.swf" pluginspace="http://www.macromedia.com/go/getflashplayer" type="application/x-shockwave-flash" wmode="transparent" bgcolor="#ffffff" width="446" height="326" allowfullscreen="true" flashvars="vu=http://video.ted.com/talks/dynamic/JamieOliver_2010-medium.mp4&su=http://images.ted.com/images/ted/tedindex/embed-posters/JamieOliver-2010.embed_thumbnail.jpg&vw=432&vh=240&ap=0&ti=765&introDuration=16500&adDuration=4000&postAdDuration=2000&adKeys=talk=jamie_oliver;year=2010;theme=ted_prize_winners;theme=new_on_ted_com;theme=a_taste_of_ted2010;event=TED2010;"></embed></object></span></div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-73685282398228585142010-02-20T08:30:00.000-08:002010-02-20T09:08:19.533-08:00Blogging Scones<div style="text-align: justify;">So I'm not too sure how long my break from blogging really was, but I hope that this new recipe will help me redeem myself in the food blogger universe.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It has been a fantastic 2010. The year started off with a fabulous trip to Cabo San Lucas... sun, chips, guacamole, beer, chips, guacamole... a working girl could get used to the vacation life. Unfortunately, reality hit with a small cold and piles of work with no end in sight. Fortunately, inspiration arrived in the form of a <i>Culinary Institute of America Breakfasts & Brunches </i>Cookbook which finally provided me with a ham and cheese scone recipe that I plan to stick with all year long. </div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AfLJVkxJ4dk/S4AQDIniUcI/AAAAAAAABwI/kpDdkl79K_o/s400/Scone.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5440365995902521794" /></div><div style="text-align: justify;">Although a tad on the sweet side, these ham & cheese scones are perfect for a Sunday brunch. They come out of the oven very moist with tons of flavor from the ham, cheese and scallions. If you aren't a fan of the sweet and savory, you could easily replace the ham & cheese with some fruit of choice - that's why I love this recipe. It's versatile and simple, allowing the chef in the kitchen to take the reins.</div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;"><b>Ham & Cheese Scones</b></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">The Culinary Institute of America: Breakfasts & Brunches</span></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;">3 cups all-purpose flour</div><div style="text-align: center;">1/2 cup sugar</div><div style="text-align: center;">2 tbsp baking powder</div><div style="text-align: center;">1/2 tsp salt</div><div style="text-align: center;">1 cup medium-diced ham</div><div style="text-align: center;">1/2 cup medium-diced cheddar cheese</div><div style="text-align: center;">1/2 cup sliced scallions</div><div style="text-align: center;">2 cups heavy cream.</div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><i>Preparation</i></div><div style="text-align: justify;">Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan and reserve the other piece</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>Scones</i></div><div style="text-align: justify;">Sift the flour, sugar, baking powder and salt together in a mixing bowl. Add the ham, cheese, and scallions and toss together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture. Add the cream to the mixture and stir by hand jut until the batter is evenly moistened. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 2 hours.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preheat the oven to 350F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into equal pieces and place the individual pieces on the baking sheet about 2 inches apart.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bake the scones until golden brown, 30-40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks. Serve scones warm or at room temperature. They are awesome the same day they are made but of course, you may freeze them for up to 4 weeks. </div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com1tag:blogger.com,1999:blog-7987970505815899950.post-82141866432411158492009-12-13T18:35:00.000-08:002009-12-14T06:11:04.688-08:00Recovering, then doing it all over again.<div style="text-align: justify;">This recipe is all about recovering. Earning back those calories you spent on pumpkin pie, extra gravy, delicious homemade challah stuffing ... ehem the best stuffing ever... and whatever it was that your little heart desired. I almost feel like Thanksgiving sets off a feeding frenzy, one that is influenced by cold weather and the fact that my office is starting to fill up with gifts in the shape of Holiday treats. I pride myself for my usual resistance to free treats in the office, but this time of the year, my self control dwindles. A little bite here, a handful of something there and all of a sudden I am slumped over my desk with very little energy to do anything else but head back to the break room and, well, eat more.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 221px; height: 166px;" src="http://1.bp.blogspot.com/_AfLJVkxJ4dk/SyWkJ9v6c_I/AAAAAAAABt0/fxDTtQOcSVE/s400/mail.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5414914618084193266" /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Back to recovery. Ellie Krieger's Curried Butternut Squash Soup from her book "The Food You Crave" is a healthfully sweet dish that will leave you dishing for more. Full of vitamins and minerals, also free of cream, sugar, and grease, it's filling and delicious. The perfect compliment to nursing a Thanksgiving feast hangover, and it will definitely never leave you slumped over your desk at work. I recommend making a big batch, freezing some, and saving some for lunches and dinner. It goes great with some homemade croutons or shaved Parmesan cheese. </div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC9933;"><b><i>Curried Butternut Squash Soup</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC9933;"><b><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-weight: normal;">Ellie Krieger's</span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-weight: normal;"> The Food You Crav</span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-weight: normal;">e</span></span></span></i></b></span></div><div style="text-align: center;">1 tablespoon canola oil</div><div style="text-align: center;">1 large onion, chopped (about 2 cups)</div><div style="text-align: center;">2 cloves garlic, minced (2 teaspoons)</div><div style="text-align: center;">One 2 1/2 pound butternut squash, peeled, seeded, and cut into 1-inch cubes</div><div style="text-align: center;">6 cups low-sodium chicken or vegetable broth (I used vegetable)</div><div style="text-align: center;">1 tablespoon plus 2 teaspoons curry powder</div><div style="text-align: center;">1/2 teaspoon salt, plus more to taste</div><div style="text-align: center;">2 tablespoons honey</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">You will need a large soup pot and a blender or hand help immersion blender. Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to medium-low and simmer until the squash is tender, about 15 minutes. Remove the soup from the heat and stir in the honey. In two batches, puree until smooth in the blender. Make sure soup is very smooth with no lumps. Taste and season with salt if necessary. Top it off with some homemade croutons, Greek yogurt or Parmesan cheese.</div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com1tag:blogger.com,1999:blog-7987970505815899950.post-74029396228204379372009-11-17T06:39:00.000-08:002009-11-17T20:22:59.441-08:00Thanksgiving Side Dishes<div style="TEXT-ALIGN: justify">Over the past couple weeks I just haven't been able to get a break from this lingering cold. Starting with a cough three weeks ago, it has now showed up in the form of a sore throat. Double ugh. The worst part is I've had to take time off from work, something I'm not too fond of doing, <i>especially</i> when it's considered a "sick day." I'd much rather have the opportunity to call it a "personal day," a day full of adventure and excitement with shopping or hiking on a weekday. Instead, I'm couch surfing with Oprah and my Antioxidant Green Tea.</div><div style="TEXT-ALIGN: justify"><br /></div><img id="BLOGGER_PHOTO_ID_5405291306678578130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_AfLJVkxJ4dk/SwNzzhIVa9I/AAAAAAAABtg/Zty7d5RBrnQ/s400/Fall1.jpg" border="0" /> <div style="TEXT-ALIGN: center"><br /></div><br /><div style="TEXT-ALIGN: justify">So with lots of time on my hands, I've begun to think about Thanksgiving, a wonderful holiday that is just around the corner. Last year my obsession for the holidays was healthy and natural ingredients. Anyone who cooks sans sugar or sans white flour understands the difficulty to get flavors and textures perfected. Something that I stay true to is cooking with the freshest and purest ingredients, for example, relying on the flavor of the sweet potatoes, not the marshmallows. This holiday season, however, is going to be decadent! Starting with a quick cooking class at <a href="http://www.letsgetcookin.com/mm5/merchant.mvc?Screen=PROD&Store_Code=LC&Product_Code=907012&Attributes=Yes&Quantity=1">Lets Get Cooking</a>, the itinerary for this class is quite gourmet. In the mean time, here are some healthier recipes that may work great for your Thanksgiving dinner. . . </div><div style="TEXT-ALIGN: justify"><br /></div><img id="BLOGGER_PHOTO_ID_5405291299919859330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_AfLJVkxJ4dk/SwNzzH87joI/AAAAAAAABtY/d788CROVfpE/s400/Fall2.jpg" border="0" /><br /><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><a href="http://workinggirlskitchen.blogspot.com/2008/11/stay-classy-with-your-root-veggies.html">Sweet Potatoes with Almond Oil</a></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><a href="http://workinggirlskitchen.blogspot.com/2008/11/satisfaction-gauranteed.html">Rustic Kale & Roasted Walnut Pasta</a></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><a href="http://workinggirlskitchen.blogspot.com/2008/11/cranberry-sauce-1-2-3.html">Cranberry Sauce</a></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><a href="http://workinggirlskitchen.blogspot.com/2008/12/brussel-sprouts-meet-dill.html">Roasted Brussel Sprouts with Dill</a></div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-56320871882038811102009-10-29T06:56:00.000-07:002009-11-14T07:31:40.849-08:00Nothing is Impossible: Homemade Croissants<div style="text-align: justify;">Croissants are one of my all time favorite pastries to devour. This "devouring" has become an art. First step, to make sure the pastry leaves an apparent footprint of grease in my carry away bag . . . this is the true test of home baked goodness. Next, peel off layer by layer of the flaky dough until you are left with the delicate center, let each piece melt in your mouth. Savor the last couple bites for as long as possible, for nothing is as good as the center of the croissant. But of course, my three steps to devouring a croissant are only truly enjoyed with the homemade variety. Don't ever waste your time on imitations.</div><div style="text-align: center;"><br /></div><div align="justify"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/Sv7MfsCJPAI/AAAAAAAABtE/Hg67NpXPwXM/s400/Croissant2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5403981447659338754" /></div><div align="justify">In all seriousness, for me, the croissant brings along a sense of intrigue and complexity. I always envisioned a baker slaving away in the kitchen, rolling out layer after layer of dough, with no end in sight, only to achieve perfection. No normal, sane person could ever assemble something so complex and time consuming. But in October 2009, I am so happy to say I proved myself wrong.</div><div align="justify"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/Sv7MO2PsjrI/AAAAAAAABs8/JFWOd2y8Cto/s400/Croissant1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5403981158342758066" />With the help of my new trusty Baker's Cookbook (and Jose, the ultimate taste tester), our first attempt at Croissant baking turned out pretty darn delicious.<br /><br /><br /><div align="justify"><strong>Happy Croissant Hunting:</strong><br />The ultimate croissant I've ever tasted comes from <a href="http://www.tartinebakery.com/index.html">Tartine Bakery</a> in San Francisco. A truly delicious experience, one unmatched to any other. This croissant sets the highest standards. If you live in Ventura, check out <a href="http://www.myfloristcafe.com/ventura.html#/2">My Florist</a>. They have consistently proved to be quality bakers of breads and pastries. <a href="http://www.renaudsbakery.com/">Renaud's Patisserie</a> in Santa Barbara is a small French cafe with some tasty croissants and quaint, french ambiance.</div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com3tag:blogger.com,1999:blog-7987970505815899950.post-81819316099892559482009-10-25T09:48:00.001-07:002009-10-25T19:53:24.943-07:00Festive Rum Pumpkin Cupcakes<div style="text-align: justify;">Every weekend I have this little obsession of browsing through the recipes of Bon Appetit, Gourmet, Martha Stewart & Sunset magazines in search for a little inspiration or a recipe that is unique and fun. This Sunday I had a hankering for something Fall, Halloween themed and Sassy. Something that I could easily ship to work to feed my coworkers and something that I could add a personal twist too. There's nothing like the personal twists!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AfLJVkxJ4dk/SuUO1uO7XLI/AAAAAAAABrE/AHV6Vi_r0gM/s400/Boo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5396736044579904690" /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My eyes fell upon the mini Halloween Pumpkin Cupcakes in this month's Bon Appetit (<i>Page 52 to be exact</i>). I noticed they mentioned the cupcakes were "kid-sized" so I decided to add some Rum to the batter as there are no kids in this household! These are now the Working Girl's "bite-sized" Sassy Halloween Pumpkin Cupcakes that will wow any <i>adult</i> crowd.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://2.bp.blogspot.com/_AfLJVkxJ4dk/SuUOTXMRafI/AAAAAAAABq8/KxnN92cGiLw/s400/pumpkincupcakes.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5396735454279199218" /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC6600;"><b><br /></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC6600;"><b>Mini Pumpkin Cupcakes</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>Bon Appetit, October 2009</i></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 cup self rising flour </div><div style="text-align: center;">(1 Cup flour + 1 1/4 teaspoon baking soda + 1/8 teaspoon salt)</div><div style="text-align: center;">2/3 cup packed golden brown sugar</div><div style="text-align: center;">2 teaspoons pumpkin pie spice</div><div style="text-align: center;">(1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nut</div><div style="text-align: center;">meg + 1/8 tsp cloves)</div><div style="text-align: center;">1 large free range egg</div><div style="text-align: center;">1/2 cup canned pumpkin (pure! pumpkin)</div><div style="text-align: center;">1/3 cup vegetable oil (I use Spectrum Canola Oil)</div><div style="text-align: center;">1/3 cup organic Greek yogurt (substitution for sour cream)</div><div style="text-align: center;">1 1/2 tsp vanilla extract</div><div style="text-align: center;">1 tbsp Dark Rum (or to your discretion)</div><div style="text-align: center;">1 tbsp chopped crystallized ginger (optional, but worth it)</div><div style="text-align: center;">1 cup powdered sugar</div><div style="text-align: center;">nonfat milk</div><div style="text-align: center;">1/2 lemon</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">Preheat your oven to 350 F. Line your mini muffin pan with paper liners (I skipped this step . . . no motivation to drive to the grocery store)</div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><i>Cupcakes</i></div><div style="text-align: justify;">In a large bowl mix together the dry ingredients: flour, baking</div><div style="text-align: justify;"> soda, salt, golden brown sugar, pumpkin pie spice. In a medium bowl mix together the wet ingredients: egg, canned pumpkin, vegetable oil, Greek yogurt, rum. Add the wet mixture to the dry and stir to combine. Spoon batter into paper liners (or just the muffin tin). </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bake until an inserted toothpick comes out clean. I baked my cupcakes at 335 F convention bake for 12 minutes, they turned out perfect. The Bon Appetit bake time is 16 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>Frosting</i></div><div style="text-align: justify;">In a bowl combine the powdered sugar, a drop of nonfat milk and just a small squeeze of a lemon. Combine with a fork to the texture you desire. I wanted my frosting thick so didn't add too much liquid. (If you enjoy the cream cheese butter frostings, go right ahead and use the one in Bon Appetit)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Once the cupcakes have cooled, gently spread on the frosting. </div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-12223687026443958612009-10-18T07:58:00.000-07:002009-10-24T13:59:22.784-07:00The Paleo Diet<div style="text-align: justify;">For the past two weeks I have joined a group of <a href="http://www.crossfitpacificcoast.com/">Crossfitters</a> in the attempt to eat like a "caveman" for the entire month of October. Supposedly <a href="http://www.thepaleodiet.com/">the Paleo Diet</a> is the healthiest diet in the world - removing all dairy, sugar, alcohol, wheat, rice... you get the picture... from your diet. Yes, this has been very very difficult.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I work the typical 8 to 5 with occasional overtime days just because life err work gets busy. A diet like this could seriously damage your routine. I've realized all of my vices were affecting my day to day existence; however, with these changes my life is healthier and my body is happier.</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">There has definitely been some cheating... drinking my favorite brew of dark coffee in the morning and a glass of wine last Friday night. There have also been some amazing recipes exiting my kitchen. Forced to cook my own food each night, I've surrounded myself with the freshest produce making my creations endless. </div><div><br /></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color:#000066;">Fish in a Pouch (en Papillote)</span></b></div><div style="text-align: center;">2 cloves of garlic</div><div style="text-align: center;">1/4 red onion roughly chopped</div><div style="text-align: center;">1/2 bell pepper roughly chopped</div><div style="text-align: center;">1/2 cup chopped dill</div><div style="text-align: center;">juice of 1/2 a lemon</div><div style="text-align: center;">2 small fillets of any white, flaky fish (I used Tilapia)</div><div><br /></div><div style="text-align: justify;">Preheat oven to 350 F</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cut out a large piece of parchment paper (about 12'' by 12''), this will be the Pouch for the fish, etc. Chop the garlic, onion, bell pepper, dill and anything else you find suitable for flavor. Place the clean fillets of fish on the parchment paper and top with the other ingredients. Squeeze lemon over the top and add a dash of sea salt (no table salt).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Fold & twist up parchment paper creating a pouch. Place in the oven for about 20 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cooking en papillote is a different way to steam your food. No oil is needed and your dish always comes out moist and flavorful. I try to add as much intensely flavored ingredients to a white fish en papillote so I won't need to use salt in the end. In fact, you could even top off the steamed fish with this <a href="http://workinggirlskitchen.blogspot.com/2009/01/ballad-to-my-cuisinart.html">lemony pesto</a> . . .</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> <span class="Apple-style-span" style="font-size:medium;">12 </span>more days to go . . . wish me luck!</div><div> </div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com1tag:blogger.com,1999:blog-7987970505815899950.post-45891193384229884852009-10-11T09:19:00.001-07:002009-10-11T10:56:39.622-07:00Rest in Peace, Gourmet<div style="text-align: justify;">The economy has definitely gone bust as one of the nation's oldest culinary magazines is saying goodbye... <i>Gourmet Magazine</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>Ahh</i><i>h . . .</i> The memories of sifting through these monthly subscriptions as a little girl were forefront on my mind after I read the sad decision by Conde Naste. At my office I couldn't help but contemplate, why Gourmet? As a food blogger you are immersed in a community where people absolutely love food . . . cooking, eating, photographing, illustrating, musing, conversing food. But then I'm taken aback and realize could this, the internet, be why Conde Naste would choose Gourmet to walk the plank? In the midst of the quick click, selective reading, and opinionated lifestyles that we live can we no longer enjoy the old school magazines like Gourmet? Are they going out of style? Or is this the next step to something better?</div><div style="text-align: justify;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/StISrnZtdbI/AAAAAAAABqk/N3Euw1XR80E/s400/GourmetBound.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391392244436399538" /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Whatever it is, I vow to hold on tight to my subscription of <i>Bon Appetit.</i> I will dog ear every page I find to be inspiring and post-it every recipe worth trying. I will savor the photography and amuse myself with the content. I will never take it for granted. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>**tear</i></div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: justify;"><i><a href="http://www.npr.org/blogs/thetwo-way/2009/10/gourmet_other_conde_nast_mags.html">NPR Article here</a></i></div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-89621512957156712182009-09-26T08:40:00.000-07:002009-10-11T10:30:14.606-07:00When Fall gives you Apples...<div align="justify">Make Apple Pie!<br /><br />What better way to end an insanely busy week than with a slice of homemade apple pie. As Fall creeps into the background I can't help but feel a sense of coziness, warmth and quietness. The Summer partying is officially over. Now, it's all about family, week night television and enjoying a slower pace of life. That is, once you leave work for the day.<br /><br />It feels so strange to be back in my hometown as the sense of familiarity of the seasons is laden with childhood memories, sights, smells, and sounds. A little weird yet so comforting. So why apple pie? A classic for really any season, but Fall is when the Engel apple tree has branches covered in fruit. It's pretty amazing to see, as this Gordon variety Apple tree is seasonally consistent with its fruit production. It keeps not just my Dad happy with Apple Crisps, pies, and cobblers but also the birds that frequent it for the overripe apples that have fallen to the ground.</div><div align="justify"><br />This pie is a combination of several recipes. Never am I one to follow a recipe, so why not multitask and incorporate three? The crust is from Julia Child; we use Crisco & butter. </div><div align="justify"><br /></div><div align="justify"> </div><div align="justify"></div><img id="BLOGGER_PHOTO_ID_5387088341717250658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 279px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_AfLJVkxJ4dk/SsLITgW0cmI/AAAAAAAABqE/roTxGmJicpE/s400/Pie.jpg" border="0" /> <p align="center"><br /><strong><em><span style="color:#336666;">Classic Apple Pie with Streusel Crumble Topping</span></em></strong><br /><br /><strong>for the crust... <em>Baking with Julia</em><br /></strong>5 1/4 cups all-purpose flour<br />1 1/2 sticks cold unsalted butter cut in cubes<br />1 3/4 cups solid vegetable shortening, chilled<br />1 cup ice water<br /></p><div align="justify">To make the dough, start with very cold ingredients. Place the dry ingredients in the food processor and pulse to mix. Add the cubed butter and shortening and pulse again until dough looks like cornmeal. Add a little cold water and pulse, continue to do so until the mixture sticks together when pressed between your fingers. Chill the dough!!! wrap the dough in plastic and refrigerate for at least 2 hours... I'd recommend a full day.<br /><strong></strong><p></p><p align="center"><strong>for the Oat-Wheat Germ Streusel Topping... <em>The Perfect Pie</em></strong><br />5 tablespoons all-purpose flour<br />a pinch of salt<br />3/4 cup granulated sugar<br />1/4 cup dark brown sugar<br />1/2 cup old fashioned rolled oats<br />1/4 cup toasted wheat germ<br />5 1/3 tablespoons unsalted butter diced, at room temperature<br />1/4 teaspoon ground cinnamon<br />1/4 teaspoon ground nutmeg<br /><br />In a large bowl combine everything with your hands. This is the fun part!<br /><br /><strong>apple filling... <em>The New Basics Cookbook</em><br /></strong>6-8 apples<br />1/2 stick unsalted butter, melted<br />1/2 cup plus 2 tablespoons sugar<br />2 tablespoons cornstarch<br />3/4 teaspoon ground cinnamon<br />1 teaspoon grated lemon zest<br />(or maybe a tad more, this is my fav addition)<br />1 teaspoon vanilla extract<br /><br /><strong>Egg Wash for Dough</strong><br />Beat together:<br />1 egg<br />tablespoon of water<br /><br /></p><div align="justify">Preheat oven to 350F<br /><br />Peel and slice the apples and combine everything in the apple filling list together in a big bowl. The cornstarch will thicken the apple filling while the zest will bring out some juices in the apples.</div><div align="justify"><br />Roll out the dough on a floured surface. Place into a pie dish. I believe this dough will make two pies, so you can always freeze one of the round discs. Brush the egg wash on to the pie dough and pre-cook the dough for about 8 minutes, or until dough is set.<br /><br />Let cool. Next add the apple filling. Cover the apples with the Streusel Crumble.<br /><br />Bake for about 1 1/4 hours, or until the filling is bubbling and the crust edges are golden brown.<br /><br />phew... that was a lot of direction! Last but not least, Dig In!<br /><br /><img id="BLOGGER_PHOTO_ID_5387087981310248866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 302px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_AfLJVkxJ4dk/SsLH-hvGB6I/AAAAAAAABp8/ilyF9cee7AQ/s400/BigPie.jpg" border="0" /></div></div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com1tag:blogger.com,1999:blog-7987970505815899950.post-18293773983167532932009-09-17T06:57:00.000-07:002009-09-28T13:04:40.836-07:00Ayurvedic Cooking for the Fiery Working Girl<div align="justify">A couple weeks ago I attended an Ayurvedic cooking class at the <a href="http://www.lavenderinn.com/">Lavender Inn of Ojai</a>. It was fascinating to learn that I am composed of not one, but two Doshas that could be affecting the way I live my life (take the test for yourself here <a href="http://doshaquiz.chopra.com/">Dosha Quiz</a>)... The three Doshas are Vatha, Pitta and Kapha. Your strongest humor is determined by your body physique and personality. The Doshas are comprised of the five universal elements: space, air, earth, fire, water.<br /><br />Because I am composed of a strong Pitta (mostly fire with some water) I have a quick temper and a fiery disposition. Watch out! According to Ayurvedics, my state of mind and body are thrown off balance by spicy food, caffeine, heavy foods, stress... you get the picture. In order to stay balanced, and this has actually proved to be true, I must consume cooling, calming foods. All in all, it's quite fascinating and may ring true for some people, and to others, well, it may sound ridiculous.<br /><br />Whether you are a fellow Pitta or not, this mango lassi is a great way to cool off on a hot September weekend. Made with vanilla yogurt, frozen mango, mint and a touch of Indian spices, I find this drink to be a healthy treat at any time of the day. <br /><br /></div><div align="justify"> </div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify">An easy find is the Trader Joe's organic vanilla yogurt. Mango adds a sass to the drink while the cardamom and mint give the lassi depth and intrigue. If you choose to use plain yogurt, I'd recommend sweetening it with some Agave Nectar or honey. Make this mango lassi for an amazingly healthy indulgence. It is my temporary relief from a stressful day at work or a desire for something sweet. <br /><br /></div><div align="justify"> </div><div align="justify"></div><div align="justify"></div><div align="center"><span style="color:#ff9966;"><em><strong>Sweet Mango Lassi</strong></em></span><br />1 1/4 cup organic vanilla yogurt</div><div align="center">1/4 cup mango (frozen mango works great)</div><div align="center">pinch of mint</div><div align="center">dash of ground cardamon</div><div align="center">1 tablespoon agave nectar </div><div align="center">tool: blender </div><br /><br /><div align="center">Blend all of these ingredients together on high until mango is pulsified. There should be no lumps of mango in the lassi. Next, taste test for perfection! If you like your drinks sweet, add some agave nectar for a more subtle sweet. I'm not a fan of white sugar. If you want a little kick, add some more cardamom. </div><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383615227362389826" border="0" alt="" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/SrZxhpJRr0I/AAAAAAAABpU/f95CMzJLPAY/s400/LassiSteps.jpg" /><br /><div align="center">Pour into individual glasses and top off with a dash of more cardamom, mint or agave nectar.</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383615567176973746" border="0" alt="" src="http://2.bp.blogspot.com/_AfLJVkxJ4dk/SrZx1bDYvbI/AAAAAAAABpc/euex0vJDZNc/s400/Lassi.jpg" /><br /><div align="left"><em><span style="font-size:130%;"><span style="font-size:180%;color:#ffcccc;">Psst</span>... </span><span style="font-size:85%;">there are also salty lassis that are more traditional to Indian culture. Both sweet and salty lassis are used as digestives before meals.</span></em></div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com2tag:blogger.com,1999:blog-7987970505815899950.post-69226560994058692212009-09-13T08:31:00.000-07:002009-09-18T13:40:05.585-07:0010 Things Cooking Taught Me About Life<div align="justify">I came across a great article on CNN from Real Simple's Kim O'Donnel. Coming from a small kitchen in San Francisco, a lot of her points really hit home. Love for cooking arises from all different elements. It's about sharing and making the most with what you have.<br /></div><div align="justify"></div><br /><div align="center"><strong><span style="color:#3366ff;"><em>"10 things cooking taught me about life"</em></span></strong> </div><div align="center"><a href="http://www.cnn.com/2009/LIVING/personal/09/04/rs.cooking.taught.about.life/index.html"><span style="font-size:85%;">Link to the article</span></a></div><br /><div align="center">1. Small gestures can make a big difference</div><br /><div align="center">2. Cheap thrills are closer than you think<br /></div><div align="center"></div><div align="center">3. Control is overrated</div><br /><div align="center">4. Sing if you must, but quit thinking so much<br /></div><br /><div align="center">5. There are always second chances</div><br /><div align="center">6. Substance beats style every time</div><br /><div align="center">7. We all have what it takes to create something</div><br /><div align="center">8. Communicate anyway you can</div><br /><div align="center">9. Your instinct may not be the best, but it's yours</div><br /><div align="center">10. Less really is more</div><br /><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center">Here's a shot of my family's all time fave, <a href="http://workinggirlskitchen.blogspot.com/2009/05/cooking-is-on-hold-for-couple-more.html">Lemon Blueberry Bundt Cake </a>... </div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380979002695504386" border="0" alt="" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/Sq0T5K-AUgI/AAAAAAAABo0/mlval21n-GE/s400/BlueBerryCake.jpg" /></div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-91282881457667231622009-08-30T16:51:00.000-07:002009-08-31T09:36:48.118-07:00From the GardenI started this blog in San Francisco, a city that showcases some of the freshest produce around. San Franciscans love their organic lifestyles; however, it comes with a price. I remember dropping $40 buckaroos at the farmer's market. Although worth it, life was tough when it came to paying rent, if you know what I mean. So it's not too often that I'm able to blog about fresh fruits and vegetables from my backyard. Since moving to Ventura not only have I been savoring the lower sales tax but I've also been giddy about the amazing fruits and veggies growing in my backyard. The image below is a snapshot of this summer's, late harvest: organic heirloom tomatoes, Roma tomatoes, green zebra tomatoes, cucumbers, funky squash, lemons and bell peppers. Aren't the colors amazing?<br /><div style="TEXT-ALIGN: justify"><br /></div><div style="TEXT-ALIGN: justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AfLJVkxJ4dk/Spsc1TMoWYI/AAAAAAAABhk/hVV1o0aBJzo/s1600-h/Veggies2009.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5375922282208713090" border="0" alt="" src="http://3.bp.blogspot.com/_AfLJVkxJ4dk/Spsc1TMoWYI/AAAAAAAABhk/hVV1o0aBJzo/s400/Veggies2009.JPG" /></a><br /><div style="TEXT-ALIGN: justify">It has been so fun to cook with all of these veggies. We've made pasta sauce, stir fries, capreses, pizza, the list goes on! I hope to get some of these posts up soon, till then, enjoy the pic :) </div></div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-10153972071532344812009-08-18T07:54:00.001-07:002009-08-27T10:23:37.617-07:0026th<div style="TEXT-ALIGN: justify">Just recently I celebrated my golden birthday - it was a weekend full of great friends, family and delicious food. The best part was I was home and had the kitchen all to myself to bake me a cake. Not just any cake, but a decadent chocolate cake with fresh strawberries in the middle. Having a birthday in the middle of summer pays off! All the good stuff is in season.<br /></div><br />see pic....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AfLJVkxJ4dk/SpSomDzd6xI/AAAAAAAABfc/NBOyqsgzxuY/s1600-h/ChocCake26th.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 350px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5374105627169516306" border="0" alt="" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/SpSomDzd6xI/AAAAAAAABfc/NBOyqsgzxuY/s400/ChocCake26th.JPG" /></a>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-25948684013668124312009-08-08T14:08:00.000-07:002009-08-15T18:27:32.816-07:00"Outstanding" Fresh Berry TartIn my opinion, fruit tarts always look better than they taste. The gooey, gelatinous glaze that holds the fruit together, um, no thanks! I've never had a fruit tart that left me fully satisfied, until I made my own. This "Outstanding" tart defies all others with it's flaky crust, fresh berries, and amazing lemon curd... a fresh berry tart doesn't get better than this.<br /><div style="text-align: justify;"><br />For those who aren't familiar with the organization <a href="http://www.outstandinginthefield.com/">Outstanding in the Field</a>, it is a project that brings together local farmers, chefs and foodies of all sorts for amazing dinners and conversation. They ultimately aide in rebuilding relationships between the consumer and farmer - the epitome of the sustainable and slow food movements. What an awesome cause! Unfortunately I missed my chance to attend the McGrath Farm Dinner in Camarillo, featuring wines from Old Creek Winery and creations by Chef Tim Kilcoyne from <a href="http://www.thesidecarrestaurant.com/">The Sidecar Restaurant</a> - one of my fav's. I heard it was amaaaaazing! Hopefully they'll be swinging through Ventura County again next year. In the meantime, I'll keep enjoying their cookbook.</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AfLJVkxJ4dk/SochlKI-GhI/AAAAAAAABdQ/wcazFZ8nMzA/s1600-h/OutstandingBerryTart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/SochlKI-GhI/AAAAAAAABdQ/wcazFZ8nMzA/s400/OutstandingBerryTart.jpg" alt="" id="BLOGGER_PHOTO_ID_5370298002923461138" border="0" /></a> <div style="text-align: center;"><span style="color: rgb(102, 51, 51); font-weight: bold;">Mixed Berry Tart with Meyer Lemon Pastry Cream</span><br /><span style="font-size:85%;"><span style="font-style: italic;">from Outstanding in the Field Cookbook</span></span><br /><br />1 Meyer lemon<br />1/2 cup plus 1 tablespoon sugar<br />2 tablespoons white flour<br />1/8 teaspoon salt<br />1 large egg yolk<br />1 1/2 cups whole milk<br />1 1/2 pints mixed fresh berries<br />Tart Shell<br /><br />Tart Shell<br />1 1/3 cups white flour<br />1 tablespoon sugar<br />1/4 teaspoon salt<br />8 tablespoons (1 stick) butter, cut into pieces and chilled<br />2 large egg yolks<br />3 tablespoons ice water<br /><br />Tools:<br />Tart pan<br />Food processor<br /></div><br /><div style="text-align: justify;">For the Curd: Zest the lemon and chop it finely. Squeeze about 1 tablespoon of the juice from the lemon and set it aside along with the zest.<br /><br />Whisking is key here! In a medium bowl, whisk together the 1/2 cup sugar, flour and salt. Whisk in the egg and egg yolk until a smooth batter forms. In a heavy bottom saucepan bring the milk to a boil. While whisking the egg batter constantly, temper it by pouring a little bit of the hot milk into the egg batter. Whisking briskly, pour the entire egg batter into the milk. Whisk in lemon zest. Keep the saucepan over medium heat, whisk constantly, scraping the bottom and sides of the pan. The mixture should quickly thicken. Remove from the heat and pour the pastry cream into a bowl. Press a piece of plastic wrap flush to the surface to prevent a skin from forming. This is key! Refrigerate until cold, or overnight.<br /><br />In a small bowl, mix your fresh berries with the lemon juice and remaining 1 tablespoon of sugar. This will help the flavors marinade together, macerating the berries.<br /><br />Tart shell: Using your food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse into mixture forms coarse bread crumbs. Add 1 of the yolks and 1 tablespoon of water and pulse until the dough just comes together, adding the remaining water 1 tablespoon at a time only if necessary. Press the dough into a disk, wrap tightly in plastic, and refrigerate at least for an hour. I personally believe overnight is the best way to go!<br /><br />Once you remove the dough from the fridge, let it sit for about 10 minutes. On a lightly floured surface roll the tart dough to 1/8 inch thick. Fit into your favorite tart pan with a removable bottom and refrigerate again for 30 minutes.<br /><br />Heat the oven to 425 F.<br /><br />Line the pan with parchment paper and pour in pie weights, bake for 20 minutes. Remove the parchment and weights, prick the bottom and sides with a fork. Bake for an additional 5 to 7 minutes until tart shell is a golden brown.<br /><br />Meanwhile, mix the remaining egg yolk with a pinch of salt. Brush the surface of the tart crust with the egg yolk mixture and bake for 1 to 2 minutes until the yolk is set. Remove tart shell from oven and let it completely cool.<br /><br />Assembly: Spoon the chilled pastry cream into the shell and smooth the top. Pour the berries and their juices on top and serve as soon as you can.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AfLJVkxJ4dk/Sodf5zfa5zI/AAAAAAAABd0/Prbzbue-xRI/s1600-h/TartSteps.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AfLJVkxJ4dk/Sodf5zfa5zI/AAAAAAAABd0/Prbzbue-xRI/s400/TartSteps.jpg" alt="" id="BLOGGER_PHOTO_ID_5370366527341782834" border="0" /></a>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com1tag:blogger.com,1999:blog-7987970505815899950.post-17392038502896747642009-08-01T13:01:00.000-07:002009-08-09T08:11:07.590-07:00Recession Canned Bean SaladAhhh bean salad, how I despise you... that is until I throw in some dill and pan roasted carrots.<br /><div style="text-align: justify;"><br />One of my best friends lives her life gluten and dairy free. So after I told her I'd cook for the "Concert Under the Stars" picnic I became a tad stumped on what to make. My main dish was paprika, mint yogurt marinated chicken kabobs. For the side, I needed something with a punch of flavor that would be OK cold. After carousing the food blog network, I came across this salad on 101 Cookbooks. A little hesitant and with not much time on my hands, I gave in to the canned beans. Cringing as I winded the can opener along the rim of my lovely canned white beans, then my even more lovely black beans, my heart almost didn't let me do it.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AfLJVkxJ4dk/SnjoDbzZ9_I/AAAAAAAABcM/D49ntCviQW8/s1600-h/Roll+52.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AfLJVkxJ4dk/SnjoDbzZ9_I/AAAAAAAABcM/D49ntCviQW8/s400/Roll+52.jpg" alt="" id="BLOGGER_PHOTO_ID_5366294101712566258" border="0" /></a><div style="text-align: justify;">Nothing against bean salads, but I really don't find them appealing. So I certainly surprised myself with this one! The recipe is very simple yet very yummy! The pan roasted carrots and fresh dill take all the attention away from the canned beans, to my surprise. This is a great dish for any picnic and will work great for work lunches.<br /></div><br /><div style="text-align: center;"><span style="color: rgb(0, 102, 0); font-weight: bold;">Roasted Carrot & Dill Duo Bean Salad</span><br /><span style="font-size:85%;">adapted from 101 Cookbooks</span><br />3 cups chopped carrots<br />1 clove of garlic<br />1 can of white beans<br />1 can of black beans<br />1/4 cup chopped dill<br />salt & pepper to taste<br /><br /><span style="font-weight: bold; font-style: italic;">fo</span><span style="font-weight: bold; font-style: italic;">r the vinaigrette</span><br />1/4 cup good olive oil<br />juice of half a lemon<br />2 shallots diced<br />salt & pepper to taste<br /><br /></div><div style="text-align: justify;">Over medium heat, in a large fry pan, heat up some cooking oil ( I prefer Spectrum Canola Oil). Add the diced garlic and carrots. Saute carrots and garlic until the carrots turn brown and begin to caramelize. It should smell delicious!<br /><br />In a medium bowl throw in the beans and dill. Lightly toss. When carrots are done roasting add to the beans, add the dill. Lightly toss once more.<br /></div><br />In a small bowl whisk together all of the vinaigrette ingredients. Take a taste to test seasoning. You may need to add more salt/pepper. Lightly toss into the bean salad.<br /><br />I have to admit that I was quite impressed with this bean salad. Consider it my ammo for the next pot luck picnic!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AfLJVkxJ4dk/Snjov8CeZZI/AAAAAAAABcU/O5pxXN_5fUE/s1600-h/BeanSalad.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/Snjov8CeZZI/AAAAAAAABcU/O5pxXN_5fUE/s400/BeanSalad.JPG" alt="" id="BLOGGER_PHOTO_ID_5366294866279949714" border="0" /></a>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com4tag:blogger.com,1999:blog-7987970505815899950.post-25882940042124453462009-07-24T08:46:00.000-07:002009-12-14T21:55:39.469-08:00Heaven in a Sheet CakeMy Co-Worker couldn't have put it better, "It's like heaven." My mom's Coca Cola Cake is something out of this world. A chocolatey, ooey gooey morsel from heaven. It's about time I share the recipe!<br /><div style="text-align: justify;"><br />Speaking of sharing, a couple days ago, I thought it'd be fitting that I introduce this heavenly sheet cake to my new co-workers. What better way to put a smile on people's faces? Or test their will power ;-)<br /><br />Below is the secret recipe that is not so secret anymore... I bet you can't have just one slice!<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AfLJVkxJ4dk/SmtwkKLbfAI/AAAAAAAABaE/G8Xia_ba63U/s1600-h/CocaColaCake2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AfLJVkxJ4dk/SmtwkKLbfAI/AAAAAAAABaE/G8Xia_ba63U/s400/CocaColaCake2.JPG" alt="" id="BLOGGER_PHOTO_ID_5362503547824602114" border="0" /></a><span style="color: rgb(102, 51, 51); font-weight: bold;">Mom's Coca Cola Cake</span><br /></div><div style="text-align: center;">2 cups flour<br />2 cups granulated sugar<br />3 tablespoons unsweetened cocoa<br />2 sticks unsalted butter<br />1 cup Coca Cola<br />1/2 cup Buttermilk<br />2 teaspoons baking powder<br />2 beaten eggs<br />1 teaspoon salt<br />1 1/2 cups Miniature Marshmallows<br />1 teaspoon Vanilla<br /><br /><span style="font-weight: bold;">For the Frosting</span><br />1 stick unsalted butter<br />6 tablespoons Coca Cola<br />3 tablespoons unsweetened cocoa<br />1 box powdered sugar<br />1 teaspoon vanilla<br />Slivered Almonds (Optional)<br /></div><br /><div style="text-align: justify;">Preheat oven to 350 F<br /><br />In a bowl, combine the flour, sugar, baking powder & salt. Over medium heat, in a saucepan melt the butter with the Coca Cola and cocoa until mixture begins to boil. Pour over the flour mixture. In another bowl, beat the eggs, buttermilk and vanilla. Pour this egg mixture into the flour/chocolate mixture. Add the marshmallows and stir. The marshmallows will float to the top.<br /><br />Pour and spread evenly over a sheet cake pan. Bake for about 20 minutes. Or until a toothpick test comes out clean.<br /><br />In the meantime, in a saucepan over medium heat, combine the 1 stick of butter, Coca Cola and cocoa. Once melted, remove from heat and stir in the powdered sugar and vanilla. Immediately pour frosting over cake once cake is removed from the oven. Sprinkle some slivered almonds over the top and voila! Serve once cooled... even better the next day!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AfLJVkxJ4dk/Smtravc_fjI/AAAAAAAABZ8/E2UPQIcpNQY/s1600-h/CocaColaCake.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AfLJVkxJ4dk/Smtravc_fjI/AAAAAAAABZ8/E2UPQIcpNQY/s400/CocaColaCake.JPG" alt="" id="BLOGGER_PHOTO_ID_5362497888473546290" border="0" /></a><br /><br /></div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com0tag:blogger.com,1999:blog-7987970505815899950.post-14972119884713099432009-07-15T20:10:00.000-07:002009-07-16T05:52:40.259-07:00Namaste, Mary's Secret Garden<div style="text-align: justify;">Eating raw, unrefined food is a way of life I try to embrace as much as possible. As an ex collegiate athlete, I look for foods that nourish my soul and give me a natural boost to take on the day. Although I love to eat out and indulge, it’s nice to have accessible indulgences that taste just as good as they are for your body.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AfLJVkxJ4dk/Sl6dRqJ134I/AAAAAAAABV4/nPFZ0Vp-iFY/s1600-h/CIMG1047.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/Sl6dRqJ134I/AAAAAAAABV4/nPFZ0Vp-iFY/s400/CIMG1047.JPG" alt="" id="BLOGGER_PHOTO_ID_5358893533316374402" border="0" /></a><br /><div style="text-align: justify;">Mary’s Secret Garden is Ventura’s local Vegan restaurant offering the community some of the freshest and tastiest vegan dishes. Mary is positively passionate about her food, paying attention to every detail in presentation and quality of ingredients she puts in each dish.<br /><br />Now I’m definitely not a vegan, but I most definitely enjoy my fresh fruits and veggies. That’s why Mary’s is my go to place for that perfect salad, vegan entree and some of the best smoothies in town… I’m nuts about their smoothies. Packed with raw, organic and tropical nutrients, they taste amazing! "Pure energy food" all of her smoothies contain no soy or processed ingredients and are 100% raw. Our society is so accustomed to the typical Jamba that we forget natural can taste good.<br /><br />One of my all time fav's is their Pistachio Mint Smoothie. Yes, I said Pistachio and Mint! However, the Purple Sky has a lot more to offer… Its ingredients may surprise any smoothie aficionado. Check it out! And if you are inspired, give it a shot!<br /></div><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(102, 51, 51);">Purple Sky Smoothie</span><br /><br />1/4 cup or small handful of fresh or frozen blueberries<br />1 whole banana<br />1 heaping teaspoon of Hemp seeds<br />1 small handful of Mint leaves<br />1 large scoop of ice cubes<br />1/4 to 1/2 cup Raw Almond mylk*<br />2 tablespoons Raw Agave Nectar<br /></div><br /><div style="text-align: justify;">Combine all in a very powerful blender (Vita Mix is definitely worth the investment). Serve right away and enjoy!<br /></div><br /><div style="text-align: center;"><span style="font-weight: bold;">*For the Raw Almond Mylk</span><br />1 cup sprouted almonds<br />8 dates w/o pits<br />4 cups high quality Water<br /></div><br /><div style="text-align: justify;">Blend all ingredients until warm to touch, about 1 minute. Strain. Raw Almond mylk will keep in the fridge for up to 4 days.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AfLJVkxJ4dk/Sl6csyKcSfI/AAAAAAAABVU/xat0crbfF_U/s1600-h/CIMG1051.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AfLJVkxJ4dk/Sl6csyKcSfI/AAAAAAAABVU/xat0crbfF_U/s400/CIMG1051.JPG" alt="" id="BLOGGER_PHOTO_ID_5358892899811215858" border="0" /></a><span style="font-style: italic;"><br /></span><div style="text-align: justify;"><span style="font-style: italic;">Food plays so many roles and fills so many needs in</span><span style="font-style: italic;"> our society. A restaurant, like Mary’s Secret Garden, that cares about their food and service beyond its revenue makes better offerings to the individual and to the community, and </span><span style="font-style: italic;">that’s something I strongly advocate. </span><br /></div><br /><div style="text-align: center;"><span style="color: rgb(0, 153, 0); font-weight: bold;">Mary's Secret Garden</span><br />100 S. Fir Street<br />Ventura, CA<br /><a href="http://maryssecretgarden.net/">Website</a><br /></div>Lisa Engelhttp://www.blogger.com/profile/16883011681400760150noreply@blogger.com2