Recession Canned Bean Salad

Ahhh bean salad, how I despise you... that is until I throw in some dill and pan roasted carrots.

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.

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.

Roasted Carrot & Dill Duo Bean Salad
adapted from 101 Cookbooks
3 cups chopped carrots
1 clove of garlic
1 can of white beans
1 can of black beans
1/4 cup chopped dill
salt & pepper to taste

for the vinaigrette
1/4 cup good olive oil
juice of half a lemon
2 shallots diced
salt & pepper to taste

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!

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.

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.

I have to admit that I was quite impressed with this bean salad. Consider it my ammo for the next pot luck picnic!

Heaven in a Sheet Cake

My 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!

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 ;-)

Below is the secret recipe that is not so secret anymore... I bet you can't have just one slice!

Mom's Coca Cola Cake

2 cups flour
2 cups granulated sugar
3 tablespoons unsweetened cocoa
2 sticks unsalted butter
1 cup Coca Cola
1/2 cup Buttermilk
2 teaspoons baking powder
2 beaten eggs
1 teaspoon salt
1 1/2 cups Miniature Marshmallows
1 teaspoon Vanilla

For the Frosting
1 stick unsalted butter
6 tablespoons Coca Cola
3 tablespoons unsweetened cocoa
1 box powdered sugar
1 teaspoon vanilla
Slivered Almonds (Optional)

Preheat oven to 350 F

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.

Pour and spread evenly over a sheet cake pan. Bake for about 20 minutes. Or until a toothpick test comes out clean.

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!

Namaste, Mary's Secret Garden

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.

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.

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.

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!

Purple Sky Smoothie

1/4 cup or small handful of fresh or frozen blueberries
1 whole banana
1 heaping teaspoon of Hemp seeds
1 small handful of Mint leaves
1 large scoop of ice cubes
1/4 to 1/2 cup Raw Almond mylk*
2 tablespoons Raw Agave Nectar

Combine all in a very powerful blender (Vita Mix is definitely worth the investment). Serve right away and enjoy!

*For the Raw Almond Mylk
1 cup sprouted almonds
8 dates w/o pits
4 cups high quality Water

Blend all ingredients until warm to touch, about 1 minute. Strain. Raw Almond mylk will keep in the fridge for up to 4 days.

Food plays so many roles and fills so many needs in 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 that’s something I strongly advocate.

Mary's Secret Garden
100 S. Fir Street
Ventura, CA
Website

Easy Crumble

As a kid I was never too fond of baked fruits, but I've come around. Now I enjoy homemade pies, tarts, galettes and, today, a crumble! But it really isn't just the baked fruit I enjoy, its the ease of preparation for baked fruits... As long as the fruits are ripe and in season and you use quality flour and sugars, your baked cobbler, galette or crumble will turn out delicious. Served in a bowl with ice cream or homemade whipped cream, it will be a hit with everyone!

Tonight is our first dinner party in ages and the new kitchen is in full force! For dessert we made a no fuss crumble from the Barefoot Contessa At Home cookbook. Ina never ceases to amaze me! I love her recipes as they are so simple yet so delicious. A recipe for any cook, this Peach & Blueberry Crumble is easy to assemble and doesn't require a grandiose presentation. You simply plop the mixture into a ramekin and bake... let the oven do the work for you.

Peach & Blueberry Crumble
from Barefoot Contessa At Home

For the fruit
2 pounds firm, ripe peaches (6-8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all purpose flour
1 cup fresh blueberries (1 pint)

For the Crumble
1 cup all purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 pound (1 stick) cold unsalted butter, diced

First preheat your oven to 350 degrees

Immerse peaches in boiling water for 30 seconds to a minute, just until their skins peel off easily. Place them immediately in a bowl of cold water. Peel the peaches, slice into thick wedges, and place in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to marinate for about 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitter with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

I made mine earlier in the day and stored them unbaked until dinner time.

Going Local

Change is always a good thing; unfortunately I feel as though I’ve been changing something every year. Ehem, locationally speaking.

However, with each new City I’ve gained a sense of curiosity and discovery, making each City my own. These new traits have inspired me to discover Ventura, the small, quiet town I grew up in. This was a City that never wavered to change, that is, until I moved away.

One place in particular is Main Street. Downtown housed only a highly flammable costume shop (how could anyone forget Bonnies), which did in fact almost burn down. Now, Downtown Main Street stretches a couple blocks showcasing clothing boutiques, wine bars, restaurants and spas! Que paso!? Gotta love progress.

Some of my new favorite places are Mary’s Secret Garden, Paradise Pantry, Brook’s Restaurant & Sidecar Restaurant.

I hope to use this blog as a place of reference for anyone interested in visiting Ventura. Reviews are so fun to write!

Stainless Steal Inspiration

Ahhhh. Inspiration in its finest form … a new kitchen! What better moment in my life to move back to Ventura than the year my “roommates” decide to renovate their kitchen: a Viking refrigerator, a Dacor stove, a wine cooling unit and a peaceful outlook on the garden. My only problem is what do I make first?

Stone fruits come to mind as our plum tree’s branches tickle the ground due to their weight from the plump, purple plums. The apricot tree, one I didn’t always appreciate, stands majestically next to the tomato garden, its ripening fruits slowly turning to a vibrant orange… I think I’m in heaven! Summer is almost here and we are baking a rustic Galette!

Rustic Apricot-Raspberry Galette with Walnuts
adapted from Martha Stewart's Baking

Cornmeal Pate Brisee
2 cups whole grain pastry flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 - 1/2 cup ice water

Place the pastry flour, cornmeal, salt and sugar in the bowl of a food processor and pulse several times to combine. Add the butter chunks, and process until the mixture resembles a coarse meal. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together. According to Martha, do not process for more than 30 seconds.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate from at least an hour to up to a full day. (whoops, I had mine in the fridge for 30 minutes and it turned out fine!)

The Galette
Whole Wheat pastry flour for dusting
1/2 recipe of Cornmeal Pate Brisee
1 cup walnuts + 1 tablespoon sugar
12 fresh apricots, pitted and sliced into sixths
1 cup raspberries
1/2 cup granulated sugar
juice of 1/2 lemon (about 1 tablespoons)
2 tablespoons cornstarch
1 pinch of salt
1 large egg, lightly beaten
sanding sugar for sprinkling

Roll out dough on a floured surface into a 14-inch round, about 1/8 inch thick. Transfer dough to a large parchment-lined baking sheet. Refrigerate until ready to use, up to 1 hour. Meanwhile, preheat oven to 375 degrees F.

In a food processor, pulse the walnuts and sugar until a coarse meal. Set aside.

In a large bowl, gently toss together apricots, raspberries, sugar, lemon juice, cornstarch and salt. Sprinkle about 1/2 cup of walnut meal on dough. Next, Arrange fruit mixture on top of dough, leaving a 2 inch border all the way around. Fold border over the fruit mixture, press gently to adhere the folds.


Brush edges of dough with egg and sprinkle with sanding sugar and walnut meal. Bake until crust is golden brown or, the best indicator, when the juices in the galette are bubbling. It should take about an hour. Transfer the baking sheet to a wire rack to cool the galette. Best served warm with a scoop of vanilla ice cream!


Psst... This dessert is perfect for the non-perfectionist in all of us!

Dishwasher doesn't work...

But we're almost there!

Phew, almost done!

...Patience is a virtue, for every cook!

From the Recipe Files...

Cooking is on hold for a couple more weeks for obvious reasons (see pic below). But what better time to share some of my favorite recipes from the Engel household. Blueberries are just starting to make their way to the farmer's market which brings to mind one of my all time fav Blueberry Bundt Cakes. This will be the first Bundt cake added to my blog!

Bundt cakes are great because they can be considered a dessert in the evening or coffee cake in the morning. Dessert any time of the day? Sounds like my kind of cake! If you don't have a bundt cake pan don't fret as this cake can easily be made in a basic cake pan - and you can still eat it in the morning... But I can't promise it will taste as good. Bundt cakes always have a certain density that make them more filling and satisfying than a typical cake. They are a perfect match with your morning coffee or tea. Topped with a light glaze (as you all know I'm not a big fan of thick frostings), you can't go wrong with this recipe!

Lemon - Blueberry Bundt Cake
adapted from Cooking Light

2 tablespoons sugar
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 butter softened
1 tablespoon grated lemon grind
4 large eggs
1/2 teaspoon vanilla extract
1 (16 ounce) container reduced fat sour cream
2 cups fresh blueberries

For the glaze...
1 cup powdered sugar
3 tablespoons fresh lemon juice
hint of vanilla

Preheat oven to 350 degrees F.

Lightly grease your bundt pan and dust with the two tablespoons of granulated sugar. This adds a nice crunchy, sweetness to the outside of your cake.

In one bowl combine dry ingredients and mix well. In a mixer combine the 1 3/4 cups of sugar, butter and lemon rind. Once well blended, add the eggs slowly one at a time. Next, beat in the vanilla and sour cream. Mixture should appear light and fluffy. At medium speed, slowly add the dry ingredients to the wet. In another bowl, toss the blueberries in 2 tablespoons flour until coated. Fold into the batter. Bake for about 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 15 minutes then flip over onto a wire rack to cool some more.

The glaze is super simple. In a bowl combine the lemon juice, powdered sugar and a drop of vanilla. Drizzle over the bundt cake.

This cake is great the next morning with coffee... unfortunately, it doesn't always make it to the next day at my parent's house!

Here's a picture of my mom and me in Sonoma... the trip I've referenced a couple of times in previous blogs. Gotta love Spring flowers!

Cooking with Quinoa

Personal trainer, check. Mental commitment to getting into shape, check. Healthy diet, Quinoa! Summer is just around the corner and I've come to realize this new Southern California tan will look a lot better once I get myself in tip top shape. Hell no, I'm not going on a diet, just cleaning up my act. This next recipe comes from a cooking class I took about a year ago in Ojai, CA at the Lavender Inn. The woman who ran the class was such a wonderful resource for all things food - nutritionally speaking.

Quinoa is an amazing grain that you should incorporate into your diet no matter what. Two things that I love about Quinoa: it cooks in less than 20 minutes and it is so easy to prepare. One thing that I don't recommend for quinoa is eating it plain. Instead, incorporate this awesomely complex carb with vegetables and protein.

Summer Picnic Quinoa Salad

Recipe from Suzanne Landry

1 cup Quinoa
2 cups water
1/2 cup chopped red onion
1/3 cup diced carrots
1/3 cup green peas (fresh or defrosted)
1/3 cup cucumber, peeled & diced
1/4 cup fresh dill
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
Optional: 1/2 cup precooked chickpeas

Cook the quinoa in the water on high temp. Once the water starts to boil turn the temperature to low and simmer. Should take about 15 minutes, or until the grain is translucent. Remove from heat and let sit for 10 minutes. Fluff with a fork.

In a large pot of boiling water blanch the carrots for 30 seconds, strain and drain in cold water to stop the cooking. Add the chopped vegetables and chickpeas to the cooked quinoa and toss together. Lastly, toss in the fresh herbs, vinegar and olive oil.

This dish is great served immediately or the next day!

Psst... Quinoa is a great carb choice if you live your life gluten free!