Merry Christmas

May your Holiday and home be filled with love and happiness!

Stocking Stuffers

Christmas is just days away and I'm still not done shopping! The last items on my list are always the small things...the little add-ons to the big gifts I've already purchased. Here are a few of my favorite last minute stocking stuffers.

Beauty

For the fashion savvy ladies out there, one of my must have nail polishes comes from Deborah Lippmann. Her polish is beautifully pigmented, high quality and super quick drying. You can buy them at department stores like Nordstrom and Bloomingdales, or you can purchase them online from www.lippmanncollection.com. I recently bought this gorgeous blue/green glitter shade named Across the Universe, and also adore the gold version called Boom Boom Pow. It helps that the names of each color are super fun!

Tech

If the guy in your life is anything like mine, his phone is constantly running low on battery. I saw these handy and handsome chargers in the J.Crew Men's Shop last weekend and thought what a great stocking stuffer they would make. They do come in a variety of colors, but are not currently available online. Check out your local mall to pick one up, or for a plainer but no less useful version, check out the ultimate smart charger on Kitson.com

Kitchen

One of my favorite little kitchen tools is my fresh nutmeg grater. I got mine at Crate & Barrel years ago, but this one is from Bed, Bath & Beyond.com. This is such a handy item and you could certainly use it to grate small amounts of zest from lemons and limes. The bottom (black) portion catches everything you grate for easy pouring into recipes.



Bathroom

For those bath lovers out there, check out Lush.com or your local brick&mortar Lush store for the most deliciously scented, smooth as silk and bubbly bath bars. My favorite is the Rose Jam which has an incredibly strong, sweet rose perfume and can be split in half for use in two sleep inducing baths. Bonus: you'll smell like a flower for the rest of the night!

Enjoy the rest of your shopping and remember the best gifts are always the ones that come packed with love!

Comforting Chicken Soup

I'm pretty into soup.  And this simple chicken soup is one of my all time favorites. It's easy. It's economical. It's versatile and above all, it's delicious. This is what you want to eat when that sore throat is creeping up on you, when the days are too short and the nights are crisp.

Start with the basics. Chopped onions, celery and carrots. Then build from there in any direction you choose. If you happen to have any other vegetables handy, like zucchini or squash, toss those in too. The most important thing to remember about homemade soup is that you have to add flavor. And the best way to do that is with lots of herbs, salt and pepper.

I always put a bay leaf in my soup, something I saw my mother do so many times when I was young. I also like to put whole sprigs of rosemary and thyme, you'll find tiny bare branches floating around later, make it a game to see who gets the stems.

Another great flavor addition is a can of white or cannelini beans. Drain the beans, pour half the can into the soup and mash the other half to add a nice creamy thickness to your broth.

At the end of cooking, I like to add a hearty leaf vegetable like kale or swiss chard, it's a healthy alternative to noodles and it tastes amazing!

Whether you choose to use homemade chicken stock or boxed stock doesn't matter, just be sure that it if you do buy it, it's high quality and low in sodium. You need to be in charge of the salt levels. You can also choose to use a raw chicken breast, that will cook directly in the soup, or pre-cooked, shredded chicken (such as a rotisserie chicken from the market). Either way, this soup will seriously satisfy you're whole family and last a while too! I make a pot for my husband and I for two nights of dinner, and you could certainly double this recipe to serve a crowd.

Sprinkle each bowl with a bit of parmesan cheese and dig in.

Comforting Chicken Soup

1 T olive oil
1 medium yellow onion, chopped
1-2 carrots, peeled and chopped
4 celery stalks, chopped
1 zucchini, chopped
1 clove garlic, minced
2 sprigs each of rosemary and thyme
1 bay leaf
1 14 oz can of diced tomatoes
5 C chicken stock or broth
1  14 oz can white or cannelini beans, drained and split in half
3 or 4 leaves kale or swiss chard, chopped
Cooked rotisserie chicken, chopped, or one large raw chicken breast
salt and pepper, to taste

Heat the olive oil in a large stock pot or dutch oven over medium heat. Add the chopped onion, carrots, celery and zucchini. Brown the vegetables until they begin to become translucent, about 6-7 min. Add the garlic and cook for 1 min. Add the herbs, bay leaf and salt and pepper followed by the can of tomatoes and broth. Bring to a boil. At this point, if you are using raw chicken, drop it into the boiling broth and cook for about 8-10 min. Remove the cooked chicken breast and dice it up, then continue with the next steps.

Bring the soup to a simmer, add half the can of drained beans. Mash the remaining beans in the can with a fork until they resemble a paste. Add the mashed beans to the pot. If you are using cooked chicken, add it to the broth at this point. Gently fold the kale into the soup, shut off the heat and cover the pot to allow the greens to wilt down, about 3-4 minutes. Season again to taste, if necessary.

Enjoy!

Quick Weeknight Thanksgiving Dinner

Let me tell you how my day went last Thursday. I worked all day as usual, went straight to the gym, ran home to shower and then cooked Thanksgiving dinner. Yes, Thanksgiving dinner on a weeknight at 6:00pm. It can be done. Maybe you have to work on the holiday this year, or just don't feel like spending hours in the kitchen. Or maybe you are like my husband, who loves Thanksgiving, and these tips allow me to recreate his favorite meal year round.

First tip: Don't cook an entire bird. Larger supermarkets often carry Turkey cutlets, breasts or thighs all year long. The cutlets are boneless, skinless and thinly sliced, all qualities that equal quick cooking. Maybe you don't get the wishbone, but you also don't have to wait 3 hours.

Second tip: Use the same pan to cook different dishes. For example, I used the same saucepan to steam my veggies as I did to boil my sweet potatoes and I didn't even need to rinse in between. There's no reason to use multiple pans if you don't have to. Less pans equals less mess and less time spent cleaning up. I also used the same skillet to brown my veggies for stuffing as I did to pan fry my turkey cutlets.

Third tip: Fire up the oven. But not for cooking, just for keeping everything warm as you cook each side in batches. I prepped the stuffing, put it in a casserole dish and stuck it in the oven to keep hot while I cooked the turkey.

Finally: Keep it simple. We all know what the classic flavors of Thanksgiving are; Turkey, Stuffing, Cranberry sauce, etc. To speed things up, focus on making the ingredients you want to use stand out by paring down what you add to them. Guess what? Green Beans are pretty delicious with just a sprinkle of salt and pepper and a dash of mustard and butter.

I hope you have a fantastic, relaxing Holiday whether you decide to spend the day cooking or just use these tips to get your meal on the table in no time.

I'll leave you with one of my favorite Cranberry Sauce recipes that will make your house smell amazing.

1 Bag Fresh Cranberries
1/2 C white sugar
1/2 C fresh Orange Juice
1/4 C water
1/2 an apple, peeled and diced small
1 tsp. grated orange zest
1-2 T sweet vermouth or brandy
1 cinnamon stick
1/2 tsp each ground nutmeg, ground clove, ground allspice and ground cinnamon

Place all ingredients in a small saucepan over medium heat. Bring to a boil and then lower to a simmer, mixing occasionally. The cranberries will burst as they cook down. Continue to simmer for 15-20 minutes or until the mixture resembles jam. Remove from heat and place in the refrigerator to cool. This sauce will get better with time, so if you have a minute to make it a day or two ahead, go for it.

Enjoy!

And don't forget, the best part of making these dishes is the sandwich you can make with the leftovers the next day! 

Black Bean Stew

This meal was inspired by a dinner my husband and I had years ago at a Spanish tapas restaurant. It was a simple Black Bean Soup served over white rice and it became one of my all time favorite dishes. This is my recreation of that soup, tweaked to be slightly more like a stew and not brothy at all. This recipe is one of the very easiest and quickest meals I make, which is why I love whipping it up during the work week. It's also incredibly warm and comforting, perfect for those cool Fall nights that are right around the corner.

First, cook white, brown or jasmine rice according to package directions. I like to use jasmine rice in my mini rice cooker.
While the rice cooks, start the stew by browning bacon in a heavy bottomed pan over medium heat until it becomes crispy and the fat renders out a bit. Add the onions and cook until they are tender, about 5 minutes, then add the garlic and cook until you can smell it, about 1-2 minutes.

 Turn the heat down to low and add the tomatoes, ketchup, worcestershire sauce, spices and broth. Add the black beans and then turn the heat up to a boil before bringing it back down to a simmer.

 Simmer the stew for 10-15 minutes. Meanwhile, chop up the cilantro.

 Add the cilantro and lime juice to the stew and then simmer for a few minutes more. At this point, you could serve the dish right away or cool and reheat it for later.

 Layer the rice on the bottom of the bowl. Sprinkle a bit of cheese over the rice, then scoop a ladle of stew on top. I like to spoon some sour cream over the top with more cheese and a dash of cilantro.

Spanish Style Black Bean Stew

Adapted from Dave Lieberman

2-3 slices bacon, finely chopped

1 medium onion, chopped

1 large garlic clove, minced 

1 can diced tomatoes

1/4 C chicken broth

Heaping T of ketchup

1 1/2 tsp. worcestershire sauce

1/2 T chili powder (or more if you like spice)

2 cans low sodium black beans, drained

Salt & Pepper, to taste

1/2 bunch of cilantro, chopped

Juice of 1/2 a lime

About 3 C cooked rice (1 cup uncooked)

In a dutch oven or heavy bottomed pan, brown the bacon over medium heat until the fat renders, about 5 minutes. Add the onion and cook until it becomes translucent and tender, about 5 minutes more. Add the garlic and cook until you can smell it, 1-2 minutes. Turn the heat down to low.

Add the canned tomatoes, broth, ketchup, worcestershire sauce and chili powder. Stir then add the beans. Bring the stew to a boil and then turn it down to simmer for 10-15 minutes. 

Meanwhile, chop the cilantro. Add the cilantro to the stew with the lime juice and stir. Add salt & pepper to taste, being careful with the salt, as both the beans and the bacon will already be salty.

Place about 1/4 C cooked rice in the bottom of your bowl, top with cheese and a ladle full of soup. Garnish with more cheese, a spoon of sour cream and more cilantro if desired. 

Enjoy!

The Week-Cap - Happy Autumnal Equinox!

It's here! Fall is here! And after what had to be one of the hottest summers in quite some time, I am so excited to celebrate autumns arrival. And though days will be shorter, so many great holidays and events are around the corner. Maybe you will celebrate Fall by decorating your home with pumpkins and leaves, or doing 108 sun salutations in your yoga class. I recently read somewhere that Ginger is traditionally served on the Equinox, so perhaps you could make some Gingerbread today. Any way you decide to welcome Fall, use it as a time to be grateful for where you are and even more grateful for where you are going. 2012 is three quarters done already...doesn't time just fly?

• Monday - The first morning and evening that really started to feel like the season was changing to crisper air and earlier sunsets. 
• Tuesday - Some time back I posted a method for roasting veggies by broiling them. This week I made a variation on that for a side dish to go with BBQ chicken. I combined zucchini, onion and frozen corn with salt, pepper, paprika and olive oil and it came out amazing! Proof that you can really combine whatever is in your fridge to make a quick and healthy addition to your meal.
• Wednesday - Remember that super easy Sausage recipe I posted last week? Well I found another delicious use for it when I made a salad for lunch and sliced the cooked sausage really thin over it. I added some goat cheese, avocado and balsamic vinaigrette and it was my highlight lunch of the week!
• Thursday - If you like running, ellipticalling (is that a word?), or aerobicizing in any way, you must download my new favorite song to run to. Its not a new song, but has been recently featured on a commercial for something I can't remember right now. It's called 'In My Mind' and I love the rhythm and ups and downs of the music. Even if you don't typically like 'house' or electronic music, try using it when you exercise, the beat can help motivate you through the more unenjoyable parts of working out. :)
• Friday - Work was made WAY more exciting by the coverage of the Space Shuttle Endeavour making its last journey by flight to where it will be on display in Los Angeles at the California Science Center. It passed over Disneyland at one point and I was able to snap a (albeit faraway) shot of the shuttle from where I work. It was a really cool experience to have seen it flying by and I felt priveleged to be able to take part in such a historical moment. You can visit the Shuttle at its new home starting October 30th.

Perfectly Grilled Sausage

Fresh, handmade sausage is a fantastic and easy way to change up your weeknight meals. I always buy sausage from the butcher counter that has been made in house and if possible, using organic meats. I prefer chicken sausage over pork because I feel like the flavors go with absolutely anything and they are slightly lower in fat. These days you can get sausage that has been flavored with everything from herbs and parmesan to apples and bacon. Choose your favorite and build your meal from there. 

 First step is to boil the raw sausages in a bottle of beer. Pre boiling the sausages helps to trap the juices inside and ensure even cooking on the grill. I've used Stella Artois and Blue Moon, but you can use whatever beer you have on hand as long as it is somewhat light. And remember, the better the flavor of the beer, the better the flavor will come across in the sausage.

 You want the sausages to be covered by liquid, so if the bottle of beer doesn't do it, just add a little water. Boil the sausages for about 10-15 minutes, or until they begin to look opaque and the juices inside are visibly running.

 Place the par cooked sausages on a grill pan or BBQ and cook for another 10 minutes or so, flipping mid way to get the grill marks on either side. Once finished, you can keep them in a warm oven until your meal is ready, or serve them immediately. Just be sure to let them rest for a few minutes before cutting.

You can serve these sausages however you like, sliced in pasta or soup, on a good crusty french roll or with your favorite side of vegetables. This was our meal and it was amazing! I'll share the recipe for the Grilled White Peach and Goat Cheese salad soon too.

Enjoy!