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Cucumber & Cantaloupe Salad

12 Jul

I am so hooked on this right now! I ate it 3 times last week! Twice for breakfast and once for a light dinner…

This recipe makes 1 serving:

-1/4 Cucumber (peeled if it’s got a thick skin): slice into bite size chunks (not thinly sliced)
Cantaloupe: use a Melon Baller or a metal Teaspoon if it has a scoop shape works just as well, and scoop about 5-6 balls (I like to have ratio with slightly more Cucumber to Cantaloupe)
-1/2 Cup Plain Yoghurt (preferably whole, but lowfat or nonfat can be used too)
Extra Virgin Olive Oil – 1 Tablespoon
-A big pinch of Salt (I like using Pink Himalayan)
Optional Garnishes: sliced or slivered Almonds, Sesame Seeds, Chopped Mint, Crumbled Feta

In a medium bowl, place all of the ingredients & gently stir until everything is combined. If you would like to garnish, sprinkle on top.

Enjoy!

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Apricot Bellini

4 Jul

Over a medium heat, in a heavy pot, cook Apricots until soft. Keep an eye on them so they don’t boil over. If your Apricots aren’t very sweet, add a touch of Honey. Then purée them (I like to use a hand blender).

Pour some chilled Champagne or Sparkling Wine into a glass and add about 1 Tablespoon of puree. So delicious!

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What To Do With Leftover Spaghetti Squash

2 Jul

Make Pancakes!

I had about 1 cup of leftover Spaghetti Squash that had been sitting in the fridge and I was uninspired by it until this morning (it was actually my lunchtime since I didn’t have time for anything besides Coffee this morning, because I went to Yoga). I was hungry and really craved some scrambled Eggs and Bacon and then saw the jar with Squash and knew I needed to come up with some way to use it up or it would go to waste which I hate!

Having grown up with a mother who lived in Holland during World War II, I learned not to take food for granted. I still remember her telling us how she used to eat an Apple — all but the stem and the seeds. Funny I find myself doing the same these days, and I feel healthier doing it!

Back to my Pancakes…I made this up and it turned out delicious so I hope you’ll try it. You could also use grated Zucchini.

Exact amounts are flexible in this recipe but this is what I used to make (6) 4-inch Pancakes for 2 servings:

1 cup Spaghetti Squash, shredded
2 large Eggs, beaten
3 heaping Tablespoons Chickpea Flour (or enough to make a thick batter)
1/2 teaspoon Baking Powder
1/2 cup Cotija Cheese, crumbled (Feta would be a good alternative)
1/4 teaspoon Baharat or any other ground spice (your choice! Suggestions: Curry, Garam Masala, Cumin, Coriander)
1/2 teaspoon salt
Freshly ground Black Pepper, to taste

Mix all the ingredients (Squash, then Eggs, Cheese, then dry) in a medium bowl.

Next, I slivered 2 pieces of Bacon into a nonstick pan, cooked until crispy, them removed them. When you sliver it, you get Bacon in every bite but don’t have to feel so guilty since you are eating just 1 piece. If you are vegetarian or vegan, use Butter or Olive Oil. Then used a small ice cream scoop to drop the pancake mix onto the pan (over medium heat) with the leftover Bacon Fat. The ice cream scoop helps to keep the Pancakes consistent in size. Cook on each side a few minutes and keep warm in the oven at 200 F.

I served them with a hash made from 4 small roasted Red Potatoes, sauteed Leeks and the slivered Bacon. Serve with some green Tabasco sauce for a bit of acidity.

Note, if you don’t have Chickpea Flour, you could use an All-Purpose Wheat Flour, but the Chickpea Flour adds a nice, slight nutty flavor plus extra protein, and makes them Gluten-Free.

Enjoy!

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Have You Tried Speck?

20 Jun

It is a delicious smoked Prosciutto, worth seeking out! La Quercia is a very good American-made brand that is top quality. I especially like it wrapped around fresh Figs, alongside a Frittata. This one pictured below was made with roasted Sungold Tomatoes, some leftover grilled Potatoes, and fresh Asparagus cut into small slices. The clay dish that I used to bake it in was quite small so it was hard to arrange the Asparagus tips in a more appealing manner, so please forgive me for lack of better styling. I often shoot photos at the spur of the moment!

Serve with a glass of bubbles any time of day or night! Iron Horse sparkling wine from California’s Green Valley (near the Russian River) or a grower Champagne would be my recommendation…they are quite good values too. Bon Appetit!

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Mixed Berries With Orange Blossom Water

16 Jun

A little goes a long way…just a splash!

This is a super simple and light dessert, or enjoy with yoghurt for breakfast. Garnish with some sliced Almonds or a sprinkle of Granola.

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Food Revolution Day

17 May

Today is Food Revolution Day! May 17, 2013! I think it should become a National Holiday 🙂

Lots of good ideas and recipes here !

I’m supporting Food Revolution Day because I believe food education & cooking skills can help save lives.

Tiramisu Affogato

5 May

Here’s a super simple idea for a delicious dessert! No baking needed!

Buy some Tiramisu, take a small ice cream scoop and place 2-3 scoops in a pretty glass, pour a couple of Tablespoons of cold Coffee over it (leftover from the morning works perfectly fine!), and sprinkle with some grated Chocolate or Cocoa powder.

I love the Tiramusu from Viola Pastry Boutique and Café in Santa Rosa. Trader Joe’s also has one called Trader Giotto’s Tiramisu Torte that is frozen and costs about $7.

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It’s a tasty twist on having coffee and dessert all in one and can be assembled ahead (keep refrigerated until about 30 minutes before serving).

Buon Appetito!