the parsley thief

Fresh Orange Margaritas

2012-01-27T21:00:00.000-05:00

Arggh. I can't tell you how crazy it makes me when a whole week passes and I'm unable to post here! I won't start grumbling about how I've been sick all week - because I hate to come here and whine when really, life is good and there are plenty of people out there with much more than a cold to complain about.
I also won't start complaining that I've been so busy. Because the kind of busy I've been is good. Things are happening. The kinds of things that happen when more and more people realize I have this little blog here. I can't tell you how much I appreciate that people actually come here and like what I do. I love hearing that a recipe you found here was the best ever. I love hearing how I've influenced you in some way - to start cooking, to cook more, to try new things. It's the best.
What I will mention is that, while I haven't been here this week - I have been other places, in the form of guest posting. I've done guest posts before, but the month of January has brought more than usual. Honestly, I'm happy to do them and I'm quite flattered that people ask me. So - as a token of my gratitude I thought I'd share them with you here.
Two of the many lovely ladies I met at the Blogshop workshop I did last Fall asked me to guest post for them - both posts are part of a new series each of them have recently begun. First, was Ranu at Sunshine Girl - who's series is called, "Q&A with...". I love reading interview posts and getting turned on to new blog finds, so I'm really enjoying them.
Second, was on a blog called, Running in Heels - written by Emily. Her series is called, "What She Wears" - in which she asks bloggers to share their style. This was a new area for me, but as you know I love making design boards - so I was excited to participate.

Last, but not least, I guest posted this week on a food blog, called Savoring the Thyme. I met Jennifer quite awhile back, at the first Fridgidaire/Save the Children event I attended. Her guest series is called "10 Things You Didn't Know About Me" - which features fun interviews and delicious recipes from many of my favorite food bloggers. Needless to say, I was quite happy to participate! The day I met her, I added her blog to my reader feed where I've been enjoying it ever since.
So - I've told you about some of the places I've been this week. Now, I must tell you how you need to make yourself one of these ridiculously tasty margaritas this weekend - or now works too. I know it took awhile for me to get to this important part...especially after the week I've had. But does one really need an entire blog post dedicated to the mixing of a cocktail? I doubt it. But if you do, there should be plenty of info here to help you.

You may remember that I recently posted a link to a gorgeous looking 'Blood Orange Margarita' in one of my Food Blog Love posts. Ever since I saw it, the desire to make one has consumed me. Problem was, I didn't have any blood oranges. Then, when I decided to hunt some down during my next trip to the market - they were pathetically dry and shriveled looking. Defeated, I decided to make another version using Florida juice oranges...which I just so happened to have a massive 25 lb. box of.
I consider myself to be a very good margarita mixer and have made many different types over the years. One thing is always a constant and that is - Patrón tequila. Along with with the good tequila you must also have some sort of orange liqueur. Mostly, I use Cointreau {pricey!}...other times Triple Sec {when money's tight}....and once in a blue moon {usually because it's all I have laying around} I'll use Grand Marnier.

In this particular instance I actually recommend you use Grand Marnier. I find it tends to be sweeter than the other orange liqueur options and I also find the orange flavor to be more intense. For this reason, it's not my favorite option when making a traditional margarita, because it tends to compete with the lime. Here, since the citrus being used is orange, it was the perfect compliment.
However, part of the fun of mixing cocktails is experimentation. Definitely try making one {and that's all I recommend - just one!} with whatever you have on hand.

What makes this margarita special is the fresh squeezed orange juice, which is not what I would have ever thought to make one with - but it is so good.
If you love margaritas as much as I do - be sure to check out this post for Traditional Margaritas...and another one of my favorites - Watermelon Margaritas.

Fresh Orange Margarita

Adapted from Blood Orange Margarita by White on Rice Couple
Makes one {strong} cocktail
While I am sure this recipe would be equally delicious using blood oranges - I opted to use fresh Florida juice oranges because they're in season at the moment and I just so happened to have a 25 lb. box of them laying around {don't ask}. As with any drink recipe, this can be easily adapted to suit your taste. I chose to use Grand Marnier, which is a liqueur containing a blend of cognacs and bitter orange essence - it works very well with the fresh orange juice. Because oranges are sweeter than limes and Grand Marnier is sweet as well, I found these didn't need any added sweetener. But if you find you'd like them a bit sweeter you could add in some simple syrup, or agave nectar.

3 ounces freshly squeezed orange juice
2 ounces Patrón Silver tequila
1 ounce Grand Marnier
orange wedge & coarse sea salt, for optional garnish

Pour some coarse sea salt onto a plate. Rub a wedge of orange around the rim of a lowball glass {or a drinking glass of your choice} and dip into the salt. Add the orange juice, both liquors and a few ice cubes to a cocktail shaker and shake vigorously. Add a few ice cubes to your prepared glass, strain in the contents of the shaker and serve.
Click here for the printable recipe.

Black Bean, Chicken & Rice Bowl with Apple Salsa

2012-01-18T15:00:00.000-05:00

Years ago - pre-kids years ago, when I lived in Brooklyn and had vegetarian eating habits - this was the kind of meal I subsisted on. Yes, I know this isn't a vegetarian recipe - but minus the chicken {and chicken stock} this was the kind of meal I made quite frequently. I was really into the whole idea of a "bowl" type meal. For one, it's cheap! Two, it's easy to make and the leftovers can be used for the following day's bagged work lunch, or another night's dinner. The perfect college girl meal.
It seems like an eternity since I've made a dinner like this and seeing it in the current issue of Bon Appétit made me crave one. I had also just discovered my new favorite way to prepare brown rice, so the timing was perfect.

What makes this recipe unlike many bean and rice "bowl" recipes out there is the apple salsa you serve along with it. I love that it uses Granny Smith apples because they're commonly available throughout the year - so any time is a good time to make some. The tart apples, paired with a bit of tangy lime juice, a kick from the minced red onions along with the brightness of fresh cilantro is a perfect flavor combination. Especially when combined with mildly spicy and slightly smoky black beans.

This recipe is very well fit for being adapted. So - I encourage you to adjust the ingredients or quantities to suit your families tastes - or to possibly use up any leftover bits of this or that you may have hanging around inside your refrigerator. I, myself, adjusted the original recipe quite a bit - adding in some minced jalapeno pepper, for just a touch of heat and changing some of the quantities to suit my taste. I decided to 'press' the garlic, rather than mince it because I have this wonderful {super high quality & well designed} garlic press that does an amazing job {and yes, it is worth spending $40 on}.
When you mince garlic, much of the 'juice' from inside the cloves ends up on your cutting board - but with this tool, every last bit of garlicky goodness ends up in whatever you're preparing.

If you like this recipe, you might also like these posts - Havana Black Beans, Lentil & Bulgur Salad and Perfect Brown Rice.

Black Bean, Chicken & Rice Bowl with Apple Salsa

Adapted from Bon Appétit, January 2012
Serves 4
The real stars in this dish are the black beans and apple salsa. The beans are perfectly seasoned and just get better as they sit - making them a perfect make ahead option. The apple salsa goes so brilliantly well with the spiciness of the beans and really should not be omitted. This recipe can easily be adapted for a vegetarian by substituting another protein, such as tofu or tempeh, or simply serving the beans, rice and salsa as is - just substitute vegetable broth for the chicken broth. For the rice, any leftover cooked rice will do - you can substitute white rice if that's what you have available, but personally, I love the brown rice here. I used the breast meat from a rotisserie chicken but you can also poach or grill some chicken breast, if desired.

2 granny smith apples {peeled & diced}
1/4 cup chopped cilantro
1/4 cup finely chopped red onion {divided}
juice of 1 lime2 tablespoons vegetable oil
1/2 medium red bell pepper, diced
1/2 jalapeno pepper, seeded & minced {for more heat leave the ribs & seeds in}
3 cloves garlic, pressed or minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seed3 cups chicken broth
2 {15 ounce} cans black beans, rinsed & drained
kosher salt & freshly ground black pepper
4 cups cooked brown rice
2 cups shredded cooked chicken breast

1. Apple Salsa - add the apples, cilantro, 2 tablespoons of the red onion, lime juice and a pinch of kosher salt to a small mixing bowl. Toss to combine and set aside until ready to serve. Note: the addition of lime juice will prevent the apples from discoloring - therefore, the salsa can be made many hours ahead of time and refrigerated until ready to use.
2. Black Beans - add the vegetable oil, bell pepper, jalapeno and the remaining 2 tablespoons of red onion to a skillet, or saucepan. Saute over medium-high heat, stirring regularly, until softened - about 5 minutes. Stir in the garlic, chili powder, coriander and cumin seeds - continue to cook for an additional few minutes, stirring constantly, so the spices don't burn. Add the chicken broth and beans, bring the mixture to a boil, reduce the heat to a simmer and cook for about 10 minutes, or until the mixture has thickened. While the mixture is simmering mash some of the beans with the back of a wooden spoon - this helps thicken the mixture. Season with kosher salt and freshly ground black pepper, to taste.
3. Assemble - Arrange the brown rice, shredded chicken and black beans in a bowl. Garnish the top with some of the apple salsa and serve.
Make Ahead: All of the elements of this dish can be made well ahead of time and even last for days as leftovers in the fridge. Chill, in individual airtight containers, and assemble just before serving. This makes a great to-go lunch too!
Click here for the printable recipe.
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Food Blog Love...

2012-01-14T20:30:00.000-05:00

You won't hear me complaining when we get at least a dozen snowstorms in one winter - as we did last year. I love the snow. I love snow days. I love sledding and then coming inside and drinking hot cocoa [or a hot toddy]. But this year we've had only one...and that one doesn't technically count because it wasn't even winter when it happened. It was Halloween. We had some rainy days last week, torrential at times - if only it had been colder we would have had a nice dumping of the white stuff. Maybe someday soon...
Here are some of my favorite food finds from around the web this week - Hope you enjoy them and that you all have a lovely long weekend!
{1.} swedish meatballs | dinner with julie {2.} blood orange margaritas | white on rice couple {3.} texas chicken tortilla soup | confections of a foodie bride {4.} edamame salad | the creative salad {5.} chimichurri steak fajitas | simply scratch {6.} hazelnut cherry muesli | the kitchn - loving their new site design too! {7.} apple-cinnamon swirled ice cream with pie crust sprinkles | hungry girl por vida
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{The Basics} Perfect Brown Rice

2012-01-12T14:00:00.000-05:00

If given a choice between eating white or brown rice, I'd choose brown rice any day. Not only because it's healthier than choosing white rice, but also because I happen to prefer the way it tastes - I love the nutty flavor and chewy texture of brown rice. With brown rice the bran layer has been left intact, which makes it high in fiber and essential minerals. While white rice is more convenient because it cooks faster and is more commonly prefered because it's fluffier in texture, it's not as nutritious and needs to be fortified in order for some of the lost nutrients to be added back in. Personally, I prefer to stick with the all-natural choice.
The only problem is - brown rice is a pain to cook. If there's one thing in the kitchen that gives me the biggest challenge it's producing perfectly cooked {not sticky, soggy or mushy} brown rice. I typically follow the package instructions - which I've learned is not the best idea! - and no matter how precise I am in my measurements, it just never turns out well.

I've found the only place I can enjoy perfectly cooked brown rice is when I order it from an Asian restaurant. I believe most use a rice cooker/steamer to achieve their perfect results. I've considered buying one, but decided it was just another small kitchen appliance that would take up precious cabinet or counter space - not to mention, most decent quality models are very pricey.

So - for me this method from Saveur magazine has been such a great discovery! I was apprehensive it would work as it claimed, but the results have been spot on and fool-proof after many attempts cooking rice this way. It really couldn't be simpler and the best part about it is the rice cooks quicker using this method than using the standard water absorpbtion method. Who has an hour on a weeknight to cook brown rice? Most nights, I certainly don't - which is why I don't serve it as much as I would like to.

With this method all that is required is some measuring of the two ingredients {dry brown rice and water}, rinsing the rice, followed by 30 minutes of simmering, a quick drain in a colander and then a 10 minute steam {to absorb the last bits of water}. It is recommended you use a pot with a heavy, tight-fitting lid - something like a Dutch oven would be prefect. But I realize not everyone owns one of these pots, so I also tried this method using a standard stockpot. To prevent any steam from escaping through the lid I covered the top of the pot tightly with foil before placing the lid on top - this worked perfectly as well.

I believe this method will work for white rice as well - although the cooking time would be less, of course. However, I have not tried it - so I can't vouch for the results {If anyone does, please let me know in the comment section}. Now that I've learned this method I can't say I'll be eating much white rice from now on.
Have any of you tried this method before and had as much success as I did? What's your favorite way to cook brown rice?
Next up - some recipes to use your perfectly cooked brown rice with!

Perfect Brown Rice

Adapted from Saveur magazine, Issue #111
Makes 4 cups
This recipe can easily be decreased or multiplied keeping in mind that 1 cup of dry rice = 2 cups cooked. With this method the water measurement is not essential - it simply needs to be enough to boil the rice for 30 minutes, without running out or crowding the rice as it simmers. For instance, if you are using 1 cup of dry rice, 4-5 cups of water will be sufficent - if you are using 3 cups of dry rice, use roughly 12-14 cups water.

2 cups short grain brown rice
at least 8 cups water

Rinse the rice under cold water, using a fine mesh strainer. Bring the water to a boil in a stockpot over high heat. Stir in the rice and boil, uncovered, for 30 minutes {you should reduce the heat slightly so it doesn't boil over}.
Using the same colander, drain the rice for 10 seconds only. Return the rice to the stockpot, cover and let the rice rest, off the heat, for 10 minutes. Remove the lid, fluff the rice with a fork and serve.
Click here for the printable recipe.
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Food Blog Love...

2012-01-07T17:34:00.000-05:00

After pulling out a high fat, high carb recipe this week, I thought I'd be more supportive of those trying to get in shape, lose a few pounds or simply trying to eat healthier by focusing on healthy recipes in this week's Food Blog Love. It's been a few weeks since I did one of these posts - I sort of decided to take the holidays off. But this week I'm back at it with some healthy finds from around the blogosphere to possibly help inspire your weekend cooking or weekly menu planning.
{1.} spicy lentil collard wraps from so good & so tasty {2.} a whole slew of roasted chicken dinner ideas from food52 contributors {3.} quinoa cakes with lemon, olive and parsley from love & olive oil {4.} redemption salad from dinner: a love story {5.} an article about being a "part-time" vegan from mark bittman - along with some delicious looking recipes to help you along {6.} a 31 days of salad project from kitchen corners {7.} thinking about doing a New Year's cleanse? Two interesting looking ones from Goop and Whole Living. Hmmm...they look hard. We all know how well I did on my last cleanse attempt!
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Scalloped Potatoes & Fennel

2012-01-05T15:00:00.000-05:00

I realize that for those of you out there trying to turn over a new healthy-eating leaf this New Year my posting a ridiculously rich and carb-loaded casserole is not exactly helping your cause. I'm hoping that having this dish on the other side of your computer screen versus sitting right in front of you makes it okay {smiling}.
Truth is, I do have some healthy January recipes on deck. But before I went ahead with those, I wanted to sneak this one in. I, for one, am a bit behind with getting started on my resolutions - at least the ones that involve me snapping out of the holiday indulging habits.

This year I hosted dinner at my house on Christmas Day and New Year's Eve. Both were small gatherings - which was nice. I didn't have to go too bonkers with the food and my house is small, so intimate groups are my favorite. When planning my Christmas meal I spotted this recipe from Bon Appétit. I knew I wanted to make scalloped potatoes, but didn't know exactly what recipe I'd use. One familiar, or a new one?
When I saw this version, using a mixture of russet potatoes and sliced fennel along with garlic and fresh rosemary - I was sold.

You may have noticed by now...I love fennel and have posted quite a few recipes here featuring it. Such as Fennel & Orange Salad, Edamame & Fennel Salad, Tiny Pasta & Pea Soup, and more recently this Couscous with Roasted Fennel & Toasted Almonds.
While it does have a taste similar to black licorice, I don't think you necessarily have to be a fan of licorice in order to like fennel, as the anise flavor is more subtle. It's especially subtle when you cook the fennel. In fact, the rosemary used in these scalloped potatoes has such a strong presence that it does knock the fennel flavor out quite a bit.
While the fennel is subtle in this dish, I still think it's a necessary factor in the overall end result and because of this, I wouldn't want to leave it out. The flavor of these scalloped potatoes is unlike anything you've probably ever tried. It has many layers yet everything balances out so well.
I love scalloped potatoes in general, but I really love these. So much so I polished off whatever was leftover on Christmas later on that evening...just the plastic container, a fork and me. And because it was Christmas, I didn't have one shred of guilt about it either.
Since they were such a big hit the first time around, I decided to make them again a week later - for New Year's Eve. I also wanted to blog the recipe, so making them again for guests was a better idea than making them again for no one in particular - only to end up eating the whole thing myself.
I decided to have my little guy help me out with the recipe. While we were prepping and measuring, I was also taking photos and doing a dozen different things and because of this an extra cup of cream ended up in the mix. It was quite the bummer, because while they were still good - they weren't knock my socks off good. The extra cream made everything too soupy and it was too bad I didn't realize it until after the fact and after any chance to fix it had passed.
It just goes to prove that I have screw ups in the kitchen all the time.

Scalloped Potatoes & Fennel

Adapted from Bon Appétit, November 2009 {recipe written by Josie Le Balch}
Serves 12

4 cloves of garlic {peeled & smashed}
4 2" long sprigs of fresh rosemary
2 1/4 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
2 bulbs fennel {fronds attached}
3 1/2 pounds russet potatoes
4 tablespoons unsalted butter, cut into small pieces

1. Preheat the oven to 375 degrees. Grease a 13 x 9 x 2 inch casserole dish with butter. Scatter the smashed garlic and rosemary sprigs across the bottom of the dish; set aside.
2. In a large mixing bowl, whisk together the cream, salt and white pepper. Wash and peel the potatoes {once peeled, place the potatoes into a bowl of water to prevent browning}. Using a mandoline, or V-slicer, slice the potatoes into 1/8" rounds. As you work, place the sliced potatoes into the cream mixture and toss to coat.
3. Trim the stalks from the fennel bulbs and remove the fronds. Coarsely chop the fronds; set aside. Slice the fennel bulbs in half, remove the cores, then slice very thinly on the mandoline {1/16"}. Arrange half of the fennel slices evenly over the bottom of the casserole. Remove roughly half of the potatoes from the cream mixture and arrange over the fennel. Repeat this process once more with the remaining fennel and potatoes. Pour the cream mixture over the casserole and dot the top with the cubed butter.
4. Cover the casserole loosely with foil {try to tent the foil slightly so it's not in direct contact with the potatoes} and bake for 1 hour 15 minutes. Remove the foil, increase the oven temperature to 425 degrees and bake for an additional 15-20 minutes, or until the potatoes are tender when pierced with a fork and the top is deep golden brown in spots. Let the scalloped potatoes rest for 15 minutes before serving. If desired, garnish with the chopped fennel fronds.
To Make Ahead: You can bake the scalloped potatoes several hours in advance. Let them cool completely at room temperature, cover the casserole with plastic wrap and chill until ready to use. To reheat, preheat the oven to 350 degrees, remove the plastic wrap and cover with foil {use the same foil you originally used, if possible}. Heat for about 20 minutes, or until heated all the way through.
Click here for the printable recipe.
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Best of 2011

2011-12-31T17:30:00.000-05:00

In the nearly four years since I started The Parsley Thief I have yet to do a year end "Best of..." post. This year feels like the right time to start the tradition. The past two years have been difficult for our family for many reasons. There has been loss and change. The kind of change that's been hard to adjust to.
Yet, in 2011, I feel like I have grown as a person more than I can ever remember growing in one year's time. Maybe it's all the change that's taken place, or a tragedy bringing a perspective into my daily life that's real and tangible...or maybe it's a combination of things and the fact that I'm getting older {and hopefully, wiser}.
I'm looking forward to 2012 as there's lots on the horizon in my life and here on my blog - hopefully changes you'll like! I'm really excited to share it with you when it happens. I also wanted to say thank you to everyone out there who reads The Parsley Thief - you make it all worthwhile for me. So, as the year comes to a close, I share with you the Top 10 most popular recipes of 2011...

10 | mango sorbet 9 | spinach & strawberry salad with poppy seed dressing 8 | short rib ragù 7 | brown butter brownies 6 | breakfast quinoa with berries & bananas 5 | pomodoro fresco pasta salad 4 | thai chicken & noodles 3 | cheddar guinness dip 2 | vanilla bean cupcakes with salted caramel frosting 1 | peanut butter pie {a pie for mikey}
Excuse the super cheeseball twinkles, but I couldn't resist it on NYE! Happy New Year to All! xoxo - Katie
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A Lovely Christmas

2011-12-29T22:30:00.000-05:00

This week off has been heavenly so far. We have pretty much assembled everything that needed to be assembled, opened every toy that could be opened, played every game there was to play and only got out of our pajamas when we really needed to...like the day we ran out of milk. Normally the period after the holidays can be a bit gloomy for me. I usually get so excited about Christmas, put all this energy and effort into the big day and then when it's over I'm left with the post-holiday blues. I'm sure it's coming - maybe it will arrive once New Year's has come and gone - or maybe I'm wrong and it won't come at all this year?
I'm not sure what's different about this holiday season, but one thing that comes to mind is that I was so desperately in need of some down time. For many reasons, things this year were even busier than they normally are. My to-do lists were a mile long with no realistic hope of possibly tackling it all. To be perfectly frank, there were a few days when I feared I might be on the verge of a nervous breakdown - for reals. So getting this time with no pressing deadlines to meet {well - there are but they'll have to wait}, no social obligations to attend, nothing that absolutely had to get done this very second, has been a godsend. Because honestly - what is this season really about?
For me, it's about family. It's about spending quality time with my kids, with the electronic balls and chains I have around me most of the time turned off and playing Hangman, or putting together a new scooter.

So - as you can probably imagine, I have no food posts for you at the moment. I have done some cooking - because cooking does bring me joy too and there's nothing much better than puttering around the house in my new fleece ~~housecoat~~ robe and making something yummy to eat.
However, in a possible act of unforeseen grace - I dropped my camera battery a few days prior to Christmas. I used the camera again a few times after I dropped it so I didn't think much of it at the time. But sadly, when I went to grab it first thing Christmas morning - it didn't work. A major bummer to say the least, because is there really any better photo op than opening presents on Christmas morning? Thankfully, I had my trusty iPhone camera at the ready. Not the best pictures in the world when lined up next to photos from my Nikon - but better than nothing at all.

Along with some photos I took on Christmas day, I thought I'd also share with you some of the favorite gifts we gave or received this year. It's interesting to me that the things I think will be the number one hit of the day sometimes aren't - while the sleeper gifts, the ones you think might go unnoticed are the ones the kids play with all day long. Case in point - how many times have your kids had hours of fun with an big empty appliance or electronics box?
Santa brought heating pad stuffed animals this year. He must have known that my boys have a "secret" soft spot for all things cuddly. Both my guys, but especially my little one, also love using my microwavable flaxseed pillow whenever they're sick or get hurt so I guess it's not all that surprising. I don't mind one bit that they still appreciate babyish things as they're growing up way too fast.
A fun gift that sounded absolutely disgusting to me in every way, yet was actually pretty authentic and not bad tasting at all {in small doses} were gigantic gummi bears {in clear, pineapple flavor of course}. A set of stilts for kids were nerve wracking for me but have been getting quite a bit of mileage.
My favorite gifts to receive are the handmade variety. Sometimes just doing something for someone or making them something is all that's really needed to show you care. This year, I received lots of little tchotchkes from my little one - all adorned with different "I love my Mommy" sentiments. My older boy gave me a hand woven bowl made from yarn, beads and straw. He made it in art class at school and I'm seriously impressed. Hubbie put up a glass plant shelf with pretty brackets in a sunny dining room window. I've been wanting it up for a really long time and I love it.

Another gift I love, which isn't pictured here, was a 2012 Kate Spade desk calendar. The paper is super nice {I'm a paper snob} and the images inside are very cool. While on the subject of super nice paper, I bought the hubbie a monogrammed magnetic notepad from Pinhole Press. I was very impressed with the quality and I love that the magnet covers the entire back of the pad.
This was our first Christmas with our new kitty {more on her soon} and she really loved all the wrapping paper, along with attacking my beloved ornaments and drinking the Christmas tree water. And - that "robe" I mentioned earlier?

I'm wearing it {along with a new starry scarf!} in the photo above...during a cuddly moment with my kitty while we watched the kids open their presents. I'm embarrassed to admit I'm at the age where I'd even consider wearing such a thing. I hope I don't offend anyone by saying this, but it's similar to something I remember my grandmother wearing. She used to call it her "housecoat".
It was a gift I bought myself and I love it! Not the most flattering item of clothing I own, but boy is it comfortable. I love that it zips up versus the tie waist real robes have - which makes staying in it all day long real easy to do. A little too easy I must say.

The all day pajama days are coming to an end and it's back to the grind soon. I will have had my fill of relaxing and having the boys home with me very soon too. Along with the lovely moments, there's been the fair share of driving me crazy as well. There's only so much, "Mom, he's touching me", "Mom, he's not giving me a turn" - Mom, Mom, Mom... that I can handle.
It's almost time to take the tree and decorations down and pack them away for the year. I'm not sure if I'll take them down this weekend or wait until Epiphany. Once the tree is gone it's time to find homes for everything underneath it, which is why I'm not rushing to the task. January is organization month. Next on deck is getting a new camera battery so I can shoot again as soon as possible. I can't wait to share some of the recipes I used this holiday...Christmas dinner came out so good!
So - Did you all have a nice Christmas? What was your favorite gift to give or receive this year? Do you let Christmas linger around your house until New Years or are you quick to get it all packed away?

Merry Christmas!

2011-12-25T21:30:00.000-05:00

Things are just winding down for the day. The kids stayed up late to play with their new toys from Santa, the dishes are done and the house is about as close to back together as it's going to get tonight. Which is not very far.
The holidays are a lot of work for me...and for most, I presume. The days leading up to the big one can be frantic and very long. But at the heart of everything - the reason I want to do it all - is the joy on the faces of my boys on Christmas morning. Along with the family traditions that are making lifelong memories for them. I'm looking forward to the upcoming week of school vacation - no homework, no alarm clock, no sports. Just having time to enjoy all the new fun stuff we have to play with.
I hope you all had a wonderful Christmas!
{photo: this was our holiday card this year which I'm sending to you all virtually. xoxo -Katie}

Tree Chopping 2011

2011-12-23T20:00:00.000-05:00

I am so behind the eight ball this year - it's not even funny. There's something about getting older that makes the time between Thanksgiving and Christmas seem shorter and shorter. When I was a kid, waiting for Christmas to come seemed like an eternity and a day. But now? It's ridiculous how fast time flies.
All the cookie posts I intended to post this week just aren't happening. But I do have this post of our annual tree chopping adventures. We do it every year, but typically I host a gathering back at my house afterwards. This year I needed to simplify - so we tailgated at the tree farm. It was the best and I think it may become our new tradition. Everyone is always so busy this time of year and it just makes sense. Everyone who came brought something. I made a pot of chili, some biscuits and some vermontucky lemonade {maple lemonade with bourbon} - a friend brought hot cider and sugar cookies - and my brother-in-law went all Martha on us and brought a folding table with a tablecloth, a pot of hotdogs, hot cocoa and a basket full of condiments. We all stuffed ourselves silly, then rode the hayride up to the trees and picked the perfect one. Here are some pictures from the day...featuring friends and their kids, along with my nephews {one of whom really loves to ham it up for the camera - I love it!}
Do any of you cut your tree fresh? I love how long they last and how amazing they smell!
{past year's tree chopping here + here}

Note: one or two of these photos could have possibly been snapped by the Dh. He makes a stink when I don't give him credit...so there you go :)
Another note: For those folks out there who happen to like photography and use a Dslr camera with a lens hood...I always sort of wondered how much I really needed to bother using mine, yet always did...until it broke recently. You can see sun glare in many of these photos - so now I know that I actually did need it!

Last Minute Gift Inspiration...

2011-12-19T22:00:00.000-05:00

for the cook or food lover | {1.} to-go meals in style, weck jar lunch set {2.} super pretty & fun whisks {3.} know what's in season all year long, perpetual produce calendar {4.} retro serving set {5.} cozy ceramic mug [via here].

for the kids or kid at heart | {1.} instant film camera for instant gratification, intax mini {2.} cute transportation sheet set {3.} typewriter font stamp set {4.} customized wooden utensils {5.} all-natural crayon rocks {6.} so both kids can watch a movie on the ipad, robot headphone splitters {7.} terra cotta piggy bank

for your bestie or for you | {1.} tie dye scarf {2.} button magnets {3.} super cool stick lighters [via here] {4.} the coffee table book of 2011, design*sponge at home {5.} scrabble refrigerator magnet set {6.} my favorite polish, boom boom pow {7.} this color really does look good on everyone, heat wave by nars [via here] {8.} handmade travel tissue holders [via here]

Some Things I Just Love...a Guest Post!

2011-12-17T21:22:00.000-05:00

I've asked my friend Susanna if she would be kind enough to pick out a handful of "things that she loves" - to contribute to one of my style posts. I met Susanna through a mutual friend a few years ago. Before that - I knew of her through the amazing children's art studio she ran, called Paper Scissors Oranges. She's since closed the studio to take the time to raise her adorable children. But before she did we were lucky enough to host a birthday party there...my older son's 3rd birthday to be exact [which was more years ago than I'd care to think about]. It was the most magical and memorable party we've ever had for either child.
Since then we've bonded over a love of design, good food and blogging. She has a wonderful style/family blog called Paper Oranges - I check it out daily. I love her taste and frequently get inspired by the things I find there. Her fabulous style goes beyond the computer screen - her home has been featured on the popular design website, Design*Sponge. She really has the best style! I'm obsessed. So - without further ado - Susanna's "Some Things I Just Love" Picks...

{1.} Clare Vivier makes bags....and clutches I adore...this bag is super practical...love the silver. {2.} My friend Jill has it going on. She turned me on to Erica Tanov....a designer based in California with a shop in NYC. This perfect color navy cami so so versatile and drapey...Great with jeans, a big chunky sweater and boots. {3.} The coveted mama ring....simple skinny rose gold band with the littlest mama engraving and the teeniest diamond....SWOON! {4.} The Jess Brown doll, handmade, simple, each doll is one of a kind and oh so lovely. {5.} A new book for children that is so gorgeously photographed....about a little girl and her favorite doll in Paris. The doll happens to be a jess brown doll.... {6.} This balm is my new go to moisturizer especially with cold weather. I use it on my face, hands and even a bit on my unruly hair. Smells great too. Originally found on the blog Simple Lovely. {7.} Oh this pillow makes my heart sing every time I see it....my daughter, Piper, is getting one for christmas....it's print is the hottest of hot pink on the loveliest shade of oatmeal linen.

Couscous with Roasted Fennel & Toasted Almonds

2011-12-14T22:00:00.000-05:00

I was recently offered a review copy of the newly released cookbook from the website Food52. To say I was excited about this would be an understatement. I've been a follower of the website for years and every single thing I've ever made from it has been amazing. I had a feeling their cookbook would be no different.
If you're unfamiliar with the site - in a nutshell it showcases recipes from home cooks, every day people like you and me who happen to have a few great recipes or specialties up their sleeves. It's a recipe sharing community, but it's also more than that. The 52 in the site's name comes from the 52 weeks in a year, and each week the editors of the site hold a contest for the best recipe in one of many categories....the Best Holiday Breakfast, the Best Raspberry Recipe, the Best Paella are just a few examples. The contest entries are vetted by not only the sites creators but also by the community itself. The winning recipe for each contest gets a prize - but even better gets their recipe published in The Food52 Cookbook!

The cookbook I'm speaking of today is the first one - a year's worth of contest winning recipes {the second book is in the works now}. Knowing that each winning recipe has been tested and voted upon by a community of food loving people makes me feel confident that I will most likely enjoy them as well...which is why more often than not I use the site as a regular "what should I cook for dinner tonight?" resource. Personally, I've never entered any of the contests {but - one of my recipes did win a Wild Card slot for the 2nd cookbook!}. Not because I don't want to, but because the way my life is I'm lucky if I know what day of the week it is, let alone keep track of recipe contests. I do, however, appreciate everyone who does because I love reaping the benefits.

I do use the recipe sharing part of the site though - if I ever come up with an original recipe that I want to share I upload it there. It's a great spot to store your personal recipe box.
It was tough trying to decide which recipe I would feature here for this review. So many of them called out to be made and I know for sure that this cookbook will not sit on a shelf collecting dust - it will get used many times and I hope to one day try all the recipes.
In the end, I decided on this Couscous with Roasted Fennel & Toasted Almonds. I found it in the Winter section of the book {I love that it's divided by seasons!} and it just felt so perfect for this time of year. Even the colors in this dish feel like winter to me.

For the exact recipe, I will be sending you to the Food52 website - as I wish to support their cause by having you get it directly from the source. But - I will share some slight changes I made and specific ingredients I used with you here.
First - the recipe calls for using black raisins which are then soaked in orange juice. Which for folks who like raisins is probably a great way to plump them up while adding some orange flavor to the final dish - but, I am not a raisin person. I don't mind them so much on their own, but once they get added to food forget about it.

So, instead I used dried cranberries - and instead of soaking them in orange juice I added a bit of orange juice to the dressing, to keep some of the orange flavor in the finished dish. I cut back on the vinegar to make up for the added citrus juice {2 tbsp. olive oil, 1/2 tbsp. sherry vinegar & 1/2 tbsp. freshly squeezed orange juice}. It ended up being perfect for my tastes because I love vinaigrette's made with a combination of juice and vinegar.
I also left out the garnish of fennel fronds as the fennel I used was trimmed previously. As far as adaptions that's pretty much it - everything else I followed to a tee.

As for ingredients, I used a hand-rolled Tunisian couscous, called M'hamsa. Since it's an imported specialty item it's pricey {for something that's primarily semolina flour and water}. But - I bought it months ago on a whim, intrigued by the idea of trying a handmade couscous and ever since I've been hooked. The grain is not as large as an Israeli {pearl} couscous, but it's larger than commercially made varieties. As far as flavor, it's much more intense than factory made couscous - the nutty flavor is much more pronounced. I also love that the larger grains don't stick together in a big glutenous mess like the small ones sometimes do. This salad is a perfect winter side dish and the leftovers taste great the next day.
I know you'll really enjoy this recipe and many others from The Food52 Cookbook. And...to make sure that one of you does, I'm offering up a free copy to one lucky commenter!
The Giveaway winner will receive a copy of "The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks" by Amanda Hesser & Merrill Stubbs.
To enter, simply leave a comment here on this post.
You may enter multiple times by sharing this giveaway with your friends or followers on Facebook and/or Twitter {one extra entry for each, totaling 3 maximum entries}. In order to be eligible to win you must comment here under this post. Please leave your contact information so I can contact you if you win! The winner will be chosen at random on the morning of Monday, December 19th. Good Luck!
UPDATE: The winner of this giveaway {chosen using a random number generator} is - Comment #9 Lauren H. Congrats Lauren!! {It's your second giveaway win! You sure are a lucky lady!}
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Food Blog Love...

2011-12-09T21:00:00.000-05:00

Even though I'm nowhere near ready to begin my holiday baking, I am in the planning stages. Trying to decide which old stand-by classics will make the cut or what new treats I'll attempt this year. One thing the Internet is far from lacking is plentiful inspiration in this department. Everywhere I look it's edible gifts galore. And I'm not complaining because not only do I really enjoy baking but I really cherish any kind of homemade gift {even the non-edible varieties}. In my opinion there's not much that shows you love someone more than taking the time to make them something.
The photo above is a box of my homemade cookies, wrapped up and ready to deliver from a few years back. A recipe for every single cookie in that box is available here on The Parsley Thief...there's a link to all of them in the side column to the right {scroll down the page to find the "Holiday Cookies & Treats" section}. You can also go to the "Cookies & Bars" section of the Recipe Index, or check out this "Holiday Baking Round Up" I did last year.
Now for some wonderful looking sweet treats from around the Web that just might make the box this year...

Pignoli cookies are probably my most favorite cookie ever - but I've never tried making them myself. If you've yet to try one of these chewy, almond-pine nut delights you most definitely should. This recipe from Shockingly Delicious is a top priority for me this season.

Growing up in an Italian family, Panettone was an ever present holiday staple. Yet I have to say - as a kid I was terrified to try it. It wasn't until I was an adult that I finally developed a taste for it. This recipe for Guava Marmalade Panettone from Lulu's Sweet Secrets sounds amazing.

I try to have a few kid-friendly and some "kid-made" treats in the cookie box every year...not every cookie can be super sophisticated, right? I know my boys would have a blast making gingerbread people and these super cute ones from The Little Epicurean are very inspiring.

I love cookies that also double as decorations...either as ornaments, or a pretty touch added to a wrapped gift. Such is the case with these Lemon & Almond Cookie Wreaths from Cook Republic. The food styling in the post is gorgeous as well!

I'm immediately drawn to anything with the word brown butter in the title. Especially these Brown Butter Brown Sugar Cookies...because that second ingredient makes it doubly delicious sounding - from The Novice Chef.

This next link isn't exactly a cookie but a cracker...that's sweet enough to be pretty darn close. These Cinnamon & Sugar Crackers from A Cozy Kitchen are as cute as can be. I've always wanted to try making my own crackers and I think my guys would love being little helpers in the process.

How unbelievable does this Chocolate Bark look?? I love that it has assorted flavors and textures in the toppings - so if you give it as a gift the recipient can have a little bit of everything. As usual, You Are My Fave also has great DIY packaging!

Many months ago, a friend of mine made these macaroons and was kind enough to bring a couple to our kid's hockey practice to share with me. They were so delicious and I've been dreaming of them ever since. I'm hoping these French Macaroons with Raspberry-Rose Buttercream from Bon Appétit will be making an appearance here soon!

What are some of your favorite Holiday Edible Gifts?

Glazed Buttermilk Meatloaf

2011-12-07T19:00:00.000-05:00

This past summer I was engrossed in a reality cooking competition on the Food Network called The Next Food Network Star. I haven't seen every season of the show, but typically once I begin watching I get sucked in up until a winner is declared. For those not familiar with the show, it's a cooking/talent competition where the winner gets their own show on the Food Network. Some of the past winners have went on to become big stars - such as Guy Fieri.
Anyway - a few weeks before this past season began, a friend of mine from high school - who knows I have a food blog and that I would most likely be interested in this sort of thing - contacted me to let me know a fellow graduate from our school would be competing in the upcoming season. Her name is Mary Beth Albright, and while I do not know her personally, I did remember who she was. After hearing the news I was very excited to watch the show and see how things turned out for her!
Of course I wanted her to win - not just because we share the same hometown, but because after watching the season I was easily convinced she would indeed make a great food television show host. Unfortunately, she did not win. But from what I've learned of her I have no doubt she'll go on to do exciting things.

While the show was airing, Mary Beth would simultaneously post her personal take on the developments of each week's episode on her blog - occasionally also posting one of her recipes from the competition. The recipe of Mary Beth's that sparked my interest most was for this meatloaf. She made the meatloaf for a panel of the usual judges, along with a guest judge. That particular week's guest was Paula Deen, who tasted her meatloaf and said it was so good it would replace her own recipe! I figured if Paula Deen - the queen of comfort food cooking - said it was good then it had to be pretty darn good.

The recipe also has quite a few comments - all of which give the recipe rave reviews. I think what sets this recipe apart from the rest is the use of panko breadcrumbs and buttermilk {full fat, if you can find it!}. The panko gives the meatloaf a lighter texture...it's not as dense as when using regular breadcrumbs and the buttermilk gives it a slight tang. Mary Beth recommends, as I always do, that you use the best ingredients possible. Buy your favorite bottle of BBQ sauce, or make you own. Use Parmigiano-Reggiano cheese, if available. As you know, I love using fresh herbs and in instances such as this it really makes a difference in the final product.
This recipe has been sitting on the back burner of my "to make soon" list because does one really want to make meatloaf in August? No, not me. This is winter food - and even better it's the kind of meal that's perfect for December when everyone is pressed for time because it can be made ahead.

In my version here, I used all ground beef versus a combination of beef and pork - mainly because that's what I had on hand, but also because I like using all beef when making meatloaf...use whichever you prefer. The recipe also didn't specify what kind of brown sugar to use, so I used 1/2 light and 1/2 dark. I later read in the comment section that she recommends dark brown sugar, but really either works here.

So, tell me - did you happen to watch this past season of The Next Food Network Star? Were you routing for Mary Beth too?
If you like this recipe you might also like: Sloppy Joe's, Meatloaf with Chili Sauce, Italian Style Mini Meatloaves, Turkey Meatloaf, or Turkey Meatballs.

Glazed Buttermilk Meatloaf

Adapted from Mary Beth Albright
Serves 6-8
You will have more sauce than you need for glazing the meatloaf. I recommend using some of the extra to serve alongside the meatloaf and if you plan on eating the leftovers the next day in a sandwich, the sauce will make a great condiment for that as well. If not, simply reduce the quantities when making the sauce by half. The original recipe calls for full fat buttermilk, which I couldn't find in any stores near me. I used lowfat buttermilk and I thought it worked well, but if you can get your hands on the real stuff, I would!

Glaze:
1 cup ketchup
1 cup BBQ sauce {your favorite brand}
1/2 cup brown sugar {light or dark, or a combo of both}

Meatloaf:
1 tablespoon olive oil
1 cup finely chopped onion {roughly 1 medium}
1 large clove garlic, minced
1/4 cup chopped fresh parsley
1/3 cup chopped fresh basil
2 tablespoons tomato paste
1/3 cup panko breadcrumbs
1 cup buttermilk, well-shaken
2 pounds ground beef
1 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To make the glaze: Add the ketchup, BBQ sauce and brown sugar to a saucepan and place over low heat. Keep on stove over low heat, stirring occasionally, while you prepare the meatloaf.
1. Preheat the oven to 425 degrees. Heat the olive oil in a skillet over medium heat. Add the onions and garlic; saute for 4-5 minutes, or until softened. Stir in the parsley, basil and tomato paste and cook for an additional minute. Set aside to cool.
2. In a large mixing bowl soak the breadcrumbs in the buttermilk for 5 minutes. Add the ground beef, Parmesan cheese, onion mixture, salt and pepper; mix gently with your hands until just combined. On a rimmed baking sheet, form the mixture into a loaf and brush all exposed sides with some of the glaze. {Note: I like to divide the sauce into two separate bowls - one for brushing the meatloaf and one for serving later on. This way the sauce used as a condiment doesn't come in contact with raw meat}
3. Bake for 50 minutes, or until the internal temperature reaches 160 degrees. Remove the meatloaf from the oven and brush with additional glaze several times throughout baking. Let rest for 10 minutes before slicing. Serve the meatloaf with extra sauce on the side.
Click here for the printable recipe.
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I'm Back...

2011-12-06T11:46:00.000-05:00

We arrived home from our long weekend trip to Lake Placid, NY very, very late on Saturday night. I didn't want to sound too pessimistic going into the tournament - but I did have a fairly strong feeling my son's hockey team wouldn't do so well this year. There were more teams vying for the medals in his bracket and the skill level of our opponents was more advanced this time around. In the end, they lost all their games - 3 out of the 4 total games by only one goal each! - and were eliminated early from the tournament. It was a bummer to be so close yet lose by so little but the trip was well worth it for both my boys. We stayed at the lovely Crowne Plaza in Lake Placid and during the free hours between games the boys played in the hallways with their friends, had yummy meals at some of the fantastic restaurants in the area and really enjoyed the team dinner...which took place at a sports bar/restaurant complete with a pool table, dance floor, DJ, fog machine and strobe lights! It was probably the most fun my boys have ever had in their lives.
Once home, I enjoyed spending time with my sister from Oregon, who was in town to see a performance of the Nutcracker - in which our younger sister was the lead role! It was a special day and my sister was breathtaking as Clara. Her performance was perfect in every way and I shed many a prideful tear while watching her. Great job Olivia!
All in all life has been very busy the last week! But - I'm back in the saddle here and hope to get some blog updates up soon [like taking down the Thanksgiving side dish links that are still featured in the side column!].
{Photo: my little guy wearing my sunglasses to protect his eyes after getting caught in a very windy snow shower on our way to a game...he's too cool, right?}

Bozo Pic of the Week...

2011-11-30T09:30:00.000-05:00

Even though both my guys play hockey, this post is dedicated to my big guy. He plays on two teams - the main one, a travel team as a goaltender. The second team - a house league as a forward, so that he has an opportunity to "skate out". Otherwise his skating skills would most likely suffer from all the time he spends in the net.
This weekend the travel team is making their longest trek of the year for a tournament up in Lake Placid, New York...a six hour drive from our home made easier with this new purchase! It's a three day tournament that ends with gold/silver medal and bronze medal games this Sunday. We went up this same exact time last year and came home with bronze. This year, however, it's looking like we'll be facing even steeper competition than we did last year. As a goaltenders mother, it's a nerve-wracking 3 days - mixed in with lots of good family fun of course!
In an effort to get us all pumped up for the challenge ahead I'm posting these pics of my goalie in action at a recent game at Yale University in New Haven, CT {home of the Yale Bulldogs!}. Yes, we love hockey!

Happy Thanksgiving

2011-11-24T12:40:00.001-05:00

I'm about out the door to go drive with the family to my brother-in-law's house for an undoubtedly delicious and abundant feast. Everyone participates by bringing various appetizers, side dishes and desserts. He does the foundation of the meal - the turkey, gravy and stuffing. These crudités and homemade ranch dip are one of my contributions and the only one finished in time to capture a picture. It's something I bring nearly any time I'm asked to bring an appetizer and really nothing ever changes about it. As a kid the seat next to the crudité platter was my favorite spot in the house - and my kids are the same way. I love bringing raw vegetables to snack on because more often than not it's the only healthy thing the kids will ingest on Thanksgiving. Green beans? Cooked carrots? Nope. Their plates will consist of white meat turkey {with maybe gravy}, sometimes mashed potatoes or stuffing {depending on the kid} and a dinner roll. This platter of veggies makes me feel better about the "white" meal they will no doubt be eating for dinner tonight.
While I've been cooking, our morning has been spent watching the Macy's Thanksgiving Day Parade, listening to Arlo Guthrie's "Alice's Restaurant Massacree" {a diehard tradition} and playing with our new kitty. I've also been reading and listening to all the poems, stories and songs my guys brought home from school this week...listening to what their grateful for and thinking about all the things I'm blessed with. Most of you are busy today, but I would love to hear what you're doing for the Holiday, what you're cooking, or what you're looking most forward to eating? Most of all - I'd like to wish you all a wonderful, joyous Thanksgiving!

Endive & Clementine Salad

2011-11-23T17:40:00.000-05:00

I recently picked up the special Holiday edition of Gourmet magazine and within it's pages I found this salad. A very unusual and unexpectedly delicious salad. I say unexpectedly because a glance at the ingredients list doesn't turn up the usual suspects when it comes to salad fixings. Clementines, olives, Belgian endive? Yes, that's normal. Whole celery and parsley leaves? Not all that common, but not completely unheard of. Cocktail onions? Ummmm. You mean those little onions you find in martinis? Never in my life have I seen them used in food. Is a martini considered food?

All of this weirdness aside, I love cocktail onions! I mean, really love them. I went through a martini phase - many years ago - pre-children years ago - and I would always order my drink with extra onions. By extra, I mean like eight. Yes - bartenders looked at me like I was nuts, but I love vodka soaked cocktail onions even more than I like them plain.

So, needless to say, when I saw this salad I knew it would be made. The headnote for the recipe says it's a combination of sweet, salty, bitter, tangy and sour...basically flavor fireworks. It also seemed like a great salad to serve over the Holidays when meals are typically heavy and rich.

All of the elements of this salad can be prepared several hours before you plan to serve it, making it an ideal choice for entertaining. If needed, you can use regular oranges - or in a pinch even canned mandarin oranges. But if possible I recommend using clementines. They are in season and abundant this time of year and they do have a very distinctive flavor which works particularly well here.

The individual segments of fruit need to be removed from the clementines. If you're not familiar with how to supreme an orange {or any citrus fruit}, I've included the steps in the photo above. First - to make your life easier, slice the top and bottom sections of peel off the clementine. This makes it possible for it to sit flat on a cutting board. Second - slice the peel and pith off the fruit with a sharp paring knife by following the contour of the fruit {if you see that you've missed some spots at the bottom when you flip it over simply trim those off as well}.

Third - cut out the segments from between each membrane while holding the fruit over a bowl to catch the juices that drip out {even if the recipe you're using doesn't call for using the juice, use it for another purpose - such as flavoring water}. Fourth - Drop the removed segments into the bowl your working over and you're done!
I decided to add the accumulated juices to the dressing because I thought using the full amount of red wine vinegar called for in the original recipe would be too much. I'm not a 2:1 {oil:vinegar} ratio kind of person - I find dressings made this way to be too overwhelmingly acidic. I thought cutting the vinegar with some clementine juice would sweeten it a bit more and help balance out all the bitter and sour flavors in the salad. I thought it worked out very well!

As a final note - Belgian endive is one of those vegetables that browns very quickly after being cut. To prevent this I recommend slicing it right before assembling the salad. Everything else can be prepped ahead of time.
More Salad Ideas: Fennel & Orange Salad | Green Bean Salad with Arugula, Tomatoes & Basil Dressing | Edamame & Fennel Salad

Endive & Clementine Salad

Adapted from Gourmet Magazine | Holiday
Serve 8

8 clementines
6 medium Belgian endives
6 inner stalks of celery, with leaves
1/2 cup Kalamata olives, pitted & quartered
2/3 cup drained cocktail onions, quartered
1/2 cup fresh flat-leaf parsley leaves
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon sugar
kosher salt & freshly ground black pepper, to taste

1. Supreme the clementines: Slice the tops and bottoms off each clementine {so they will rest flat on a cutting surface}. Using a sharp paring knife slice off peel and pith by following the outside contour of the fruit. Working over a bowl to catch the juices, cut fruit segments out from between the membranes. Add segments to the bowl and set aside.
2. Remove the outermost leaves from the endive and slice in half lengthwise. Cut out and discard the core; slice the leaves diagonally into 1/2" wide strips and add to a mixing bowl. Separate the leaves from the celery stalks; slice the ribs diagonally into thin strips. Tear the leaves into bite-sized pieces. Add the sliced celery and leaves to the bowl of endive, along with the olives, cocktail onions and parsley leaves. Add the clementine segments, reserving a tablespoon of accumulated juice for the dressing.
3. In a small bowl, whisk together the olive oil, vinegar, sugar and a tablespoon of clementine juice until emulsified. Season to taste with salt and pepper. Add some of the dressing to the salad and toss gently, adding in more as necessary, until desired taste is achieved.
To Make Ahead: All of the salad ingredients {except the endive} and salad dressing, can be prepared several hours ahead of time and stored in separate airtight containers, or plastic bags. Belgian endive browns very quickly after being cut. I recommend slicing it right before assembling the salad.
Click here for the printable recipe.

Food Blog Love...

2011-11-22T18:35:00.001-05:00

I neglected to get last week's link love post up by the weekend. I was busy working on other projects, getting ready for the upcoming holiday and battling a very bad chest cold, complete with the worst case of laryngitis I've ever had. I'm still sick but well enough to get back to work - and I really have no choice as DH is away on a business trip and Thanksgiving is a day away!

I also won't be posting any link lovin' this Friday either as it's the "day after" and I'm pretty sure I'll be in a deep food indulgence coma...along with most of you out there. Plus, will anyone really want to look at food that day? I didn't think so.

Instead of skipping the posts all together, I am combining both weeks - in a double food blog link love whammy! This edition is - like last week's - Thanksgiving food centric. Hopefully it will provide anyone out there needing last minute recipe inspiration some assistance.

There are loads of great Thanksgiving Food Guides out there right now. Some of my favorites are provided by Saveur magazine, Epicurious, and Bon Appétit.

I also love some of the round-ups on fellow food blogs - such as The Bitten Word and How Sweet it Is. The food website Food52 also just released their Holiday Recipe & Survival Guide iPad app - which looks very handy!

The website Pasplore has an amazing Thanksgiving mosaic with over 750 recipe ideas - including several from The Parsley Thief! [You can use the "search" bar to find them]

This Chocolate Chess Pie from Merry Gourmet looks so rich and creamy...and delicious!

My sister loves Green Bean Casserole. When I saw this post from The Bitten Word I meant to forward it on to her, but never got to it. Here you go Em!

Taking a classic Thanksgiving casserole and rolling it out into a Sweet Potato and Marshmallow Biscuit? From Smitten Kitchen, of course!

For the jellied cranberry sauce in a can lovers out there who wish they could make their own at home, without all the added junk - check out this "Canned" Cranberry Sauce from Food in Jars.

I'm a huge fan of brussels sprouts and fennel - so this Roasted Brussels Sprouts with Cream & Aleppo Pepper from Healthy Green Kitchen sounds amazing to me!

Finally - if you're looking for some Thanksgiving recipes here you can check out last year's round-up, or find links to several of my seasonal favorites in the side column under the header "Thanksgiving Recipes"

Happy Cooking!!

{photo: finding Danish butter cookies at Whole Foods recently took me back to my childhood - my grandmother used to buy these all the time and I would enjoy them with her after school while we drank tea. Miss you every day Grandma}

{Sponsor Love} Orange & Pear

2011-11-19T15:00:00.000-05:00

As a special Thank You to the lovely sponsors of The Parsley Thief - I will from time to time be spotlighting who they are and what their businesses' are all about - as a way of introducing them to you. It felt only natural to feature the wonderful gift website Orange & Pear and the talented woman who operates it first.

The owner, Jennifer Hassell and I have known each other since our kids were in Kindergarten together...in fact, her older daughter was my younger son's first "girlfriend" [whatever that is at age 6!]. But we didn't really have an opportunity to get to know each other until we worked our school's Bake Sale together a year later. During that few hour shift we learned that we both ran a business out of our home while raising a family and that we both loved art, design and food. I was super impressed when I learned that she owned Orange & Pear.

I had a slight knowledge of the site from clicking around the Internet, a gift guide here or a inspiration board there lead me down the path to finding it. But I had no idea that it was run by someone right in my own town - much less by a mom in my son's class! It was a happy coincidence and since then I have grown to love her site more and more. The layout and design are gorgeous and her taste in the products she chooses is superb. I really appreciate Jennifer taking the time out of her busy life to answer a few questions for me and to do so with such candor and authenticity. I hope you enjoy reading a bit more about her as much as I did!

Company Name: Orange & Pear
Location: Rowayton, CT

You know I love your site...but, for those who are not familiar with your business can you tell us what Orange & Pear is all about?

We sell gifts in the categories of Home Decor, Bath and Body, Paper Goods, Handbags, Accessories and Jewlery. We search for beautifully designed items that are not found everywhere, that you'd be proud to give. We love items made in America, by artisans and items that "tell a story".

What's the significance or inspiration behind the name "Orange & Pear"?

The name was inspired by a still life done by my Grandfather. It's hanging in our hallway and features an orange and a pear in it. We thought the colors were fun, the name - easy to remember and we like that it was in deference to my Grandfather who I loved dearly.

Where did the idea of starting an online gift store come from? What inspired you to choose this market in particular?

I was lucky to be brought up by a family of artists! My grandfather, my grandmother, my mom, my dad and my brother were and still are amazing artists. Sadly, I never really was able to perfect any fine arts skills but I do have an appreciation for it! I guess I've had "an eye" for beautifully designed gifty type things over the years. I have a binder of magazine tears that I started 10 or so years ago.

What have some of your past occupations been? Anything in particular that lead you down the path to starting your own company?

I started at Saks Fifth Avenue right out of college, in the merchandising/buying program and worked there for 7 years with a 1 year stint at J. Crew. After Saks, I went to Ann Taylor and then to a semi large specialty store in CT, close to my home. So, I've been in retail my whole career but never in e-commerce, so creating and managing this website has been a learning process [with the help of my husband who runs about a dozen websites]. I love the buying and creative aspect of the business but I've also really enjoyed learning a whole new industry. It's been a ton of work but also a lot of fun and all in all very invigorating!

left to right: 1. | jonathan adler hollywood plate 2. | john derian porcupine tray 3. | john derian peacock pencil tray 4. | jonathan adler hollywood highball glass

How would you define your own personal style and how does that translate into the products you choose?

We live in a 90 year old home, so I've always loved antique, vintage and "romantic" decor but I also adore bright and bold colors, retro glam and modern clean lines. I do believe that often these two aesthetics can live harmoniously together! For instance I love the quirky, old world look of John Derian and the quirky, whimsical feeling of Jonathan Alder. I feel very strongly about finding things that are beautifully designed [well-priced] that are beautifully presented. I've really enjoyed getting to know my designers and artisans and learning the story behind their work. I have met some amazingly talented people in the process of searching for great items and I do hope that my customers appreciate that.

I know first hand that running a business while raising a family is no easy task. What does your life outside of Orange & Pear look like and how to you manage to juggle it all?
I have two amazing little girls - a 7 year old and a [just turned] 6 year old. I love the fact that I can work from home and still be there to pick them up from school, see their teachers, meet their friends and attend some field trips or school events. I do have this terrible habit of trying to squeeze in work for the business all the time! When you have a small business - it's very hard to get away from it like a corporate job that you can actually leave at the end of the day. But I do my best and my girls are used to seeing me on the computer and coming with me to the UPS hub or Post Office. The UPS man is almost a part of our family! But I still do a lot with them and I've caught them telling friends or strangers about my business, so even though I'm not sitting on the floor playing Barbies with them every afternoon, they are pleasantly proud of what I do and that means a lot to me. I'm about 90% off the business on the weekends.
I do love to cook and find it calming at the end of a stressful day [I listen to NPR at the same time]. I bought this Tivoli radio about 5 years ago and I can't live without it! It's my connection to the world. I don't have time to read the paper during the week so NPR is my daily news. My girls are thankfully great eaters and good about trying new foods. I do cook differently for them then I do for my husband because in the summer I do a lot of vegetable dishes and fish. In the fall, I move to soups, stews and casseroles and they love to eat that so we have more dinners together in the fall.

above: tivoli audio model one radio

When you have some time to yourself, what's your favorite way to spend it?

I try very hard to work out 4 times a week but it's so difficult to fit it in especially since my kids school starts late [9:20]. I do exercise classes of all kinds, spinning and I do love yoga. I also try to walk when I can with friends. I don't watch a ton of television because I work almost every night. But my favorites are Glee, Gossip Girl and Downton Abbey. I'm really looking forward to seeing Downton Abbey's next season in January. I borrowed the first season from the library and watched it in 3 days! It was crazy - one night I watched 3 episodes back-to-back. It's a great show- like a drug for me! I've always loved period movies and the actors and costumes and sets in this show are incredible. And Maggie Smith is laugh out loud funny! I love to read and I read a book a month for my book club. I just finished The Art of Racing in the Rain which is amazing and before that Ruth Riechl's Comfort Me with Apples - terrific. I also read a ton of magazines [for inspiration]! On Saturday's, we often do "movie night" or "game night" with the kids.

My final question to Jennifer was to ask her what gifts from her store she would like to give or receive this Holiday, or what in her determination were some "must have" products this year.

In response, she shared with me some wonderful gift guides she's created for her Orange & Pear customers and her blog [which is a great read by the way!]. I thought I would share a few collections from her guides below to help inspire your gift giving this year!

With the Holidays coming up shortly and Small Business Saturday coming up even sooner [November 26th] - I hope you'll patronize companies like Orange & Pear who not only have perfect gifts for just about anyone on your list - but who's success in turn helps support other small business owners, designers and artisans. Personally - It's a cycle I desire to encourage.
As a special treat to my readers Orange & Pear is offering up a generous 15% off discount now through December 15th, 2011! Simply enter the coupon code "parsley" when checking out. Enjoy!

Bread Pudding with Bourbon, Pecans & Butterscotch

2011-11-17T10:30:00.000-05:00

When I saw this recipe in the November issue of Bon Appétit I knew I would make it. I thought maybe as a Thanksgiving dessert. But, it turns out I couldn't wait that long and made it the day after it arrived in my mailbox. Of course the fact that it was a bread pudding comprised of pecans, and bourbon, and butterscotch sold me. More than all that though, I was intriqued by the use of poppy seeds in this dessert. Poppy seeds in bread pudding? Well, yes...and they work. The little bits of black splattered among all the other rich, creamy goodness add a nice crunch and texture.

This recipe is delicious and inventive, and I wouldn't expect anything less from Anita Lo, the original recipe's author. If you're as much of a food television addict as I am, then you may know Anita from her stints on Chopped: All-Stars, Season One of Top Chef Masters, or as a contestant in the first season of Iron Chef America, where she became the first challenger to beat an Iron Chef. Can you tell I'm a fan?

While making the butterscotch sauce for the bread pudding I began pondering what the difference was between butterscotch and caramel. Aren't they pretty much the same thing? Is it a regional thing? They look and taste about the same...maybe butterscotch being a bit deeper in flavor than caramel.
Well, it turns out the difference is in the type of sugar used. Caramel is made with white sugar and butterscotch is made with brown sugar, or a combo of both as it's done in this recipe. Aha! So there you go...your fun food fact of the day.

I've adapted the recipe here to suit my taste...primarily cutting back on the very heavy use of butter and salt. Trust me when I say that even with these adaptations, this is still a very decadent, rich dessert. Something you pull out once a year for a special occasion, such as Thanksgiving. It also has the added usefulness of being easily prepared ahead of time, something we can all appreciate during the holidays.

If you decide to make this ahead of time - make the sauce, let it cool to room temperature, then store it in an airtight container for up to 3 days. Reheat in a saucepan over medium-low heat or in the microwave. You can bake the pudding, which should be soaked in the custard overnight, early in the day - then cover the baking dish with foil and reheat in a 350 degree oven for about 15-20 minutes, or until warm throughout.
This post is my November contribution to the food website, CTBites. Be sure to click over there and check it out!

Bourbon Pecan Bread Pudding with Butterscotch

Adapted from a recipe by Anita Lo via Bon Appétit
Serves 10
The bread used in this recipe should be the crusty, airy, country loaf variety. For local people - Wave Hill Bread Company's "Pain de Campagne" is the perfect choice. Cut the bread into 1" cubes and let it sit out on a baking sheet at room temperature overnight to let it stale. Alternatively, if you're pinched for time, you can dry the bread out in a 350 degree oven for about 10 minutes.
For the Butterscotch Sauce:
1 cup {packed} light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/2 cup heavy cream
1 tablespoon bourbon

For the Bread Pudding:
1 pound day old rustic white bread, cut into 1" cubes
4 tablespoons unsalted butter, melted
2 tablespoons + 1 1/2 cups sugar
5 eggs
4 cups heavy cream
2 tablespoons poppy seeds
pinch of kosher salt
3 tablespoons bourbon
1/2 vanilla bean
2 cups coarsely chopped pecans

For the Butterscotch Sauce:
1. Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Bring to a boil over medium high heat, stirring occasionally to dissolve the sugar. Let the mixture simmer for about 3 minutes, or until it's reached a syrupy consistency. Remove from heat and whisk in the heavy cream and bourbon until smooth {the mixture will bubble up after adding the liquid}.
To Make Ahead: The sauce can be made up to 3 days ahead. Let cool completely and store refrigerated in an airtight container until ready to use. Reheat before serving.

For the Bread Pudding:
1. Lightly grease a 13" x 9" x 2" baking dish with butter; set aside. In a large mixing bowl, toss together the bread, melted butter and 2 tablespoons sugar; set aside.
2. Using an electric mixer, beat the eggs and remaining 1 1/2 cups of sugar together for 3 minutes, or until light and fluffy. Add the cream, poppy seeds and salt. Beat to combine. Slit the vanilla bean half length-wise and scrape out the seeds. Add the seeds and bourbon to a small bowl and whisk vigorously to disburse the seeds. Add to the egg mixture and whisk to combine. Pour the egg mixture over the bread. Add the pecans and stir to combine. Pour the mixture into the prepared baking dish and spread out evenly. Cover with plastic wrap and chill overnight.
3. Preheat the oven to 325 degrees. Remove the plastic wrap and bake for 1 - 1/2 hours, or the top is golden brown and a toothpick inserted in the center comes out clean. Serve with the Butterscotch Sauce.
To Make Ahead: The pudding can be baked several hours before serving. Cover with foil and re-heat in a 350 degree oven for about 20 minutes.
Click here for the printable recipe.

Piper Lia

2011-11-15T22:43:00.001-05:00

I'm a proud Auntie again! My sister gave birth to her second daughter on November 3rd at 8:56am. Congratulations to Lauren, Billy and big sister, Penny...and welcome to the world Piper!

Some Things I Just Love...

2011-11-15T19:30:00.006-05:00

Bozo Pic of the Week...

2011-11-12T12:30:00.008-05:00

After the Halloween snowstorm fiasco and the resulting cancellation of school on the day of the spooktastic holiday, all planned classroom activities were nixed. Someone...or many someones...must have given the principal an earful because it was decided several days later that everything was back on!
So - a week ago the Bozos and all their schoolmates got their beloved Halloween parade and an opportunity to march through their school's basketball courts. Yay!
I have to say it's one of the days I most look forward to. I know I'm biased, but I think our school has some of the most creative and outrageous costumes around. I love seeing all the wee little ones dressed up in their cute princess and firemen get-ups. The older kids are usually the ones who get super imaginative. Some of my favorites this year were a candy vending machine, a boom box set to station Z100, a big bunch of purple balloon grapes, a Lego man and a takeout container of lo-mein noodles.

Food Blog Love...

2011-11-11T23:17:00.011-05:00

I stopped dead in my tracks when I read on someone's Facebook status earlier this week that in 7 weeks Christmas would be here.
I'm on the fence about how I feel about people who do that...alerting the public of how many days of craziness they have left. On the one hand, it sent me into a tailspin of panic. On the other, it made me realize I best be getting my act in gear - without which I may have been lollygagging around for another several weeks before I realized. As of today, there's 6 weeks and 2 days until December 25th. But, before we get to Christmas, we must get a handle on the Turkey and all the fixings.
This week's Link Love is comprised of recipes that have me thinking Thanksgiving...some sides, a dessert, a possible appetizer. All of which cried out to me - make us!

I've made a Goat Cheese Tart before...which I love. I also love blue cheese and thought cutting this Stilton Tart with Cranberry Chutney from Dana Treat, up into little bites would be a great appetizer.

I love having greens on Thanksgiving. It's a great way to break up all the rich foods typical of that day. I'm also a sucker for anything with a tahini dressing, so this recipe for Sauteed Kale with Tahini Sauce from Simply Recipes sounds perfect to me.

Another green and certainly not a common Thanksgiving side dish...yet, something I'd love to try is this recipe for Cime di Rapa Fritte {Slow-Cooked Broccoli Rabe} from Saveur.

Save room for some Butternut Squash Candy from Devil & Egg. How amazing does that sound? Wonder if my kids would believe me when I told them it was candy.

I've been dying to try this Cornbread Stuffing with Green Chiles from Bella Eats ever since I first spotted it a few months ago. And - while you're visiting be sure to check out this amazing Caramel Apple post...it may be my most favorite food photograph ever. Unbelievable.

This Maple Walnut Custard Pie from Seven Spoons seems like a perfect way to cap off an Autumn feast.

Now tell me...are you cooking this year? What's on your menu so far?

Apple Pie

2011-11-08T17:30:00.000-05:00

I made this pie a few weeks ago, after we went apple picking and came home with a ridiculous supply of apples. Some of them ended up in this Roasted Cardamom Applesauce. Many made their way into school lunch sacks. But, we still had about a dozen left and I really wanted to make a pie.
I've made apple pie before, but it was so long ago I have no idea what recipe I used. When looking for an apple pie fix, without as much work, I usually end up making something faster and easier...like Apple Crostata, or Apple Crisp. This time, I wanted the real thing and after some browsing around the Internet in search of a great recipe, I found this one by Rose Levy Beranbaum.

Making pie crust isn't my strong suit. I mean, the process is simple enough...but, I usually encounter the typical issues, like struggling to get it rolled out evenly {and never in an actual circle!} or having the crust shrink back in the pie pan as it cooks {which I'm told is caused by stretching the dough too much}.

As simple as the actual act of making short crust is, it's the whole process involved in making a pie, tart, quiche, etc. that's time consuming. You chill the ingredients, then mix the ingredients, then chill the dough, then roll it out, then chill again, then pre-bake or fill, then chill again, then finally cook the dang thing. I'm not a lazy person in the kitchen, and I am no stranger to cooking processes that take all day. In fact, I usually love tackling tricky recipes. But, when I'm looking for instant gratification, making pie crust isn't what you'll find me doing. The pâte brisée {short crust pastry} I usually make is also available here...and as proof that it involves many steps, I've got the post divided into two parts.

The recipe I linked to above is a standby recipe for me. But, this pie crust came out fantastically as well and it would be difficult for me to decide which I prefer. It was crispy, flaky, light in texture...all the things a pie crust should be. I cut back on some of the tasks involved in the original recipe, only to save on time. At some point, I would like to make the dough exactly as described...and if I ever do, I'll be sure to let you know if it ends up even better.

One thing that attracted me to this recipe is the process used in make the filling. The peeled, cored and sliced apples are mixed with brown sugar, white sugar and traditional apple pie spices, then left to macerate.

The result is an amazingly delicious sweet liquid, which is reduced to a syrupy consistency and then added back to the apples. The pie should really be called Caramel Apple Pie, because that's exactly what the finished filling tastes like.

The dough is very easy to use and roll {which I was very happy about!}, and it's the addition of cream cheese that gives it a very pliable texture. It also adds a slight tartness which balances well with the sweet filling.

You could use the top crust to make a traditional double crust apple pie, and simply cut a few slashes in the top to vent the filling. Or - you could do what I did and cut out little decorative shapes using cookie cutters or pie crust cutters. A lattice crust would be really pretty too.

However you decide to decorate the crust is fine, but don't forget the most important touch. A big scoop of vanilla ice cream.

Apple Pie

Adapted from The Pie & Pastry Bible by Rose Levy Beranbaum
Serves 8
I supposed you could say I've taken the original recipe and simplified it...yet, even so, making this pie is still a detailed task, with many steps. Yet, so worth it! In the recipe, as written, you are instructed to freeze the flour mixture, butter and cream cheese ahead of time. I didn't have the time to do all that, so I skipped it. I would be interested in seeing if taking the time to freeze everything produced a better end product...but, I'll have to save that for another day. I thought the crust came out fantastic, so I'm not sure I would change a thing.
Through some research I conducted on this particular pie crust recipe, it seems that the general preference is the use of pastry flour. However, at the time I made this pie I didn't have any on hand. I used plain all-purpose flour and it came out great. Use whichever you have on hand, or prefer. I was a bit hesitant about using cider vinegar in the dough, but it really does add a perfect touch to the crust...don't skip it!

For the Crust:
2 cups flour {or 2 cup + 3 tablespoons pastry flour}
more flour for dusting
1/4 teaspoon sea salt
1/4 teaspoon baking powder
4 1/2 ounces cold cream cheese
12 tablespoons cold unsalted butter {cut into small cubes}
2 tablespoons ice water
1 tablespoon apple cider vinegar

For the Filling:
2 1/2 pounds tart apples {about 6 apples - peeled, cored & cut into 1/4" slices}
1 tablespoon freshly squeezed lemon juice
1/4 cup {packed} light brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon sea salt
2 tablespoons unsalted butter
1 tablespoon + 1 teaspoon cornstarch

1. For the Crust: Place the flour, salt and baking powder in the bowl of a food processor and pulse several times to combine. Cut the cream cheese into three pieces and add to the processor. Process until the mixture resembles coarse meal, about 30 seconds. Sprinkle the cubes of butter over the top and pulse until the largest pieces are no bigger than a pea. Add the water and vinegar and pulse several times, or until the liquid is evenly distributed. Dump the mixture out onto a lightly floured work surface and work together into a ball. Divide the dough in half and shape each into a disc. Wrap in plastic wrap and chill for 45 minutes, or overnight. {Note: This process can also be done by hand using a pastry blender}
2. For the Pie: Remove one disc of dough from the refrigerator and allow to soften for 10 minutes. On a lightly floured work surface, roll the dough out to an 1/8" thickness. Fit into a pie plate, leaving a slight overhang around the edges {trim any excess}. Cover with plastic wrap and chill for 30 minutes, or up to 3 hours.
3. In a large mixing bowl toss the apples, lemon juice, both sugars, cinnamon, nutmeg and salt to combine. Allow to sit for a minimum of 30 minutes, or up to 3 hours, for the apples to release their juices.
4. Transfer the apples and their juices to a colander propped over a bowl to catch the liquid. There should be about a 1/2 cup of liquid released.
5. Pour the liquid into a small saucepan and add the butter. Bring to a boil over medium high heat. Lower the heat slightly and continue simmering until the mixture reduces to about a 1/3 cup, or until syrupy in consistency. As the mixture cooks, swirl it around in the pan if needed, but avoid stirring. Meanwhile, toss the drained apples with the cornstarch, in a mixing bowl, until evenly coated and any lumps of cornstarch disappear. Pour the syrup over the apples; toss gently. {Note: The liquid might harden when it comes in contact with the apples. This is fine, as it will melt once baked}
6. Roll the remaining disc of dough out to an 1/8" thickness, being sure it's rolled out large enough to cover the pie. Depending on how you'd like the top crust to look, you can leave as is, or cut decorative shapes out. Transfer the apple mixture to the pie shell. Moisten the edges of the bottom crust with some water and lay on the top crust. Crimp the edges together firmly, trim away any excess, and shape the border using your fingers. If using an undecorated top crust, cut several 2" long slashes into the crust to let the steam escape {if you've cut shapes out you can skip this part}. Cover the pie loosely with plastic wrap and chill for 1 hour {according to the original recipe, this helps relax the pastry and helps maintain flakiness}.
7. While the pie is chilling, place the oven rack at the lowest level and place a baking stone, or cookie sheet on it. Preheat the oven to 425 degrees. Set the pie directly on the stone, or baking sheet and bake for 45-55 minutes, or until the juices are bubbling and the crust is golden brown. After 30 minutes of baking, place a pie shield, or pieces of foil over the edges of the crust to prevent them from burning. Cool the pie for 4 hours before serving. Serve warm or at room temperature. But - always with vanilla ice cream.
Click here for the printable recipe.

Food Blog Love...

2011-11-04T22:43:00.001-04:00

This Pot Roast is an antique post of mine from way back in January of 2009. I had Pot Roast on my mind...thinking I'd like to make one again soon...and found this gem. I did some adjusting to the original post because let's just say...it was bad. I kept the original photos which were taken in the early evening under poor light conditions, but tried to fluff up the post a bit. As much as I sometimes cringe when I look at my old posts, it's important to remember just how far I've come down this food blogging road.
The process of doing a regular Friday Link Love post is still under development. Not sure exactly how the regular format will go, so don't be surprised if it looks different {or is called something different} in the weeks to come. For now, please enjoy some wonderful looking food blog posts from around the web that inspire me...

I need a plan to get rid of all our excess Halloween candy. Do you? I'm thinking this Halloween Candy Bark from Annie's Eats is the direction I'm headed.

Of all the soups out there, I think Black Bean is probably one of my favorites. This bowl of Chunky Black Bean Soup from Local Kitchen is calling out to me.

Scallion Pancakes are something my kids always beg me to order when we get Asian food take-out. These Green Onion Pancakes from Delicious Days look just like a restaurants! - {or even better}

Cold weekends call for making a warming, comforting pot of stew...like this Beef Stew with Carrots & Mushrooms from The Kitchen Sink.

When I saw this post for Lemony Olive Oil Banana Bread from 101 Cookbooks I knew I needed to make a loaf...right now.

Vegetarian Texas Frito Pie from Scarletta Bakes? Yes, please. How amazing does this look? I've never made a frito pie, but have always wanted to. This has sold me.

Have a great weekend! Let me know if you whipped up something delicious!

Pumpkin Picking 2011

2011-11-01T22:00:00.001-04:00

One of the best things about having a blog is that it's doubles as my personal photo album. It's hard to believe I've been at this for almost 4 years now. I love that I can look back to previous Pumpkin Picking adventures, like this one, or this one, or my favorite one, and see how young and cherub-like my guys were! Those angel days are over, but I have the memories right here.
This year's post was supposed to go up yesterday, on Halloween. But - as I mentioned, I had the Bozos home with me all day...which nipped my plans of working right in the bud.
I'm sure most of you have buried the desire to see anything having to do with Pumpkins with the stretchable spider webs, R.I.P. signs and fog machines. But, I couldn't let this year pass without another documented day at Warrup's Farm.
Some lingering consequences of Hurricane Irene two months ago and record rainfalls were very muddy fields, no corn maze [but - a meadow maze instead] and no "real" pumpkin patch this year. We still had a blast.

Happy Halloween!

2011-10-31T21:08:00.010-04:00

Hope everyone is having a fun-filled Halloween! For those folks living in the path of the recent Nor'easter here in New England, I hope you're electricity and heat are back on.
For us, we made it through without losing power. I was very happy, as we have a small co-op electric company in our neighborhood and we're usually the first to lose power.
Many others were not so lucky. In my town alone 5,700 households lost power...on a day when temperatures were frigid! Because of the this, along with downed trees all over the place, school was canceled today. Which ordinarily would have been cause for celebration. But, today there were all sorts of fun activities planned at school - the annual Halloween parade and classroom parties - all were cancelled along with school...a major bummer!

Then late this afternoon our Mayor announced that Halloween had been postponed until Saturday night. Are you kidding me? How does one cancel [or postpone] Halloween? My kids were in tears.
But, we decided to flip our porch light on...have the candy ready...and suit up for Trick or Treating anyway and take our chances that others would be doing the same. I understand that some neighborhoods are still without power, and that downed power lines are a real hazard. But, our neighborhood was safe, so we went. Good thing too because it was the best year yet! My boys made out like bandits.
[This year, Bozo #1 was Pac-Man and #2 was a Ninja! The Scream characters are the boys who live across the street. Fun times!]
Past Halloweens here, here, and here.

Food Blog Love...

2011-10-28T13:52:00.011-04:00

I've been wanting to start a little weekly round-up of some of my favorite finds from around the Food Blog world. I give shout-outs to style and design finds all the time...but, what about Food??
There are so many great food blogs out there, and I think you should be reading them! Here are some of my favorites this week...{1.} Organic Extra-Virgin Olive Oil Pumpkin Bread with Pumpkin Seed Topping via My German Kitchen in The Rockies {2.} Homemade Unsweetened Applesauce via So Good & Tasty {3.} Harvest Apple & Spinach Salad via Annie Eats {4.} Super Simple Roasted Apples via Joy the Baker {5.} Grilled Eggplant & Squash Lasagna via Give Me Flour {6.} Beef, Beer & Blue Cheese Pot Pie via Edible Ireland
Enjoy!

Eggplant Parmesan

2011-10-28T10:45:00.003-04:00

My grandmother made the best Eggplant Parmesan known to man. No joke. It was soft, cheesy, salty, sweet from the tomatoes, crispy on the edges and generally perfection in every way. Knowing this, you would think I make it all the time, right? But, I don't. And, I haven't. Ever.
It's just been one of those dishes that intimidates me. Plus, the thought of salting all that eggplant, then having to wait for it to drain, then making a sauce, then assembling it, then doing the mountain of dishes you created using 5 plates, a pot, a colander and a skillet. Well, you just really have to be in the mood.
Another reason is why make it myself when I have my mother's version available numerous times a year? You see, in my opinion [sorry Dad, you've got grandma's meatballs down to a science] my mother can replicate this signature dish exactly. I love when she makes it and so does my entire family.
However, this isn't doing me any good at the moment, as my mother recently moved away...2,207 miles away from me to be exact. She left Connecticut and is fulfilling her dream of living in Jackson Hole, Wyoming {where my brother can have all the eggplant he wants}.

This past summer was my second year growing our own eggplant in the garden. It was also much more prolific than last year and by early September I had many, many eggplants. More than I really knew what to do with. They were harvested and stored in the crisper drawer for a few weeks while I waited for a free Sunday afternoon to tackle the task of making this dish.

In the meantime, I happened to take a look at Marcella Hazan's version in her cookbook, The Essentials of Classic Italian Cooking and it didn't seem too far off the mark in terms of how I think my Mother makes hers. I could have just called her and asked for her recipe, but I most likely would have gotten something more along the lines of a technique...and I knew the basic technique.

I was attracted to aspects of Marcella's version because it doesn't require making a traditional tomato sauce {I didn't have a lazy afternoon to go the Sunday gravy route}. In this version, the chopped, canned tomatoes are simmered in nothing but olive oil until reduced and thickened. Unless you're planning on serving some spaghetti with sauce on the side...in which case, you should go ahead and make the gravy...her simple method of cooking the tomatoes works wonderfully.

So, this is my simpler Eggplant Parmesan. It uses about half my family's traditional method and half Marcella's. I urge you to try it, as it's really not as hard as I made it out to be and it can be made ahead. Just reheat and serve.
Now tell me - What is the dish no one makes better than someone in your family...your Mom, Dad, Grandparents, Spouse?

Eggplant Parmesan

Inspired by the Eggplant Parmesan my Mother makes and by Marcella Hazan, Essentials of Classic Italian Cooking
Serves 4
If you are using thin skinned baby eggplants there is no need to peel them. However, I recommend peeling larger varieties. I used home-grown eggplants from our garden, but decided to peel them - purely for the benefit of getting my children to try this dish. I thought the purple skins might tip them off to the fact that they were indeed eating a vegetable.

1 1/2 pounds eggplant
kosher salt
vegetable oil
flour, for dredging
2 large eggs, lightly beaten
1/2 a {28 ounce} can of San Marzano whole tomatoes, chopped
1 tablespoon olive oil
3/4 pound fresh mozzarella, thinly sliced
8 fresh basil leaves, thinly sliced
1/2 cup freshly grated Parmesan cheese

1. Remove the stems from the eggplant and slice into thin rounds {about 1/4" thick}. Note: if you're using small eggplants, as I did - you will need to slice the fattest parts into rounds and the thinner sections lengthwise. This makes the size of the eggplant slices more uniform and the frying process less arduous}. Line the inside of a colander with one layer of sliced eggplant and sprinkle with kosher salt. Lay the next layer on top of the first and sprinkle with more salt. Continue this process until all the eggplant is salted. Prop the colander over a bowl and let drain for at least 30 minutes. Pat the eggplant dry before proceeding. {If you go a little overboard with the salt, you can also rinse the salt off and pat dry.}
2. Pour enough oil in a large skillet to fill to a depth of 1". Heat the oil over medium-high heat. Place the flour and eggs in separate shallow bowls, or plates. Coat a piece of eggplant in egg, allow the excess to drip off, then coat in the flour. Continue this process, cooking the eggplant in batches, about 2-3 minutes per side, or until golden brown. Transfer to a paper towel lined platter.
3. Heat the olive oil and chopped tomatoes in a separate skillet over medium heat. Simmer, stirring occasionally, until the sauce is reduced by half.
4. Preheat the oven to 400 degrees. Grease a baking dish, or pie plate with butter. Line the bottom of the dish with a single layer of eggplant slices. Spread some of the cooked tomato over the eggplant, followed by a layer of mozzarella and a bit of the basil. Repeat the process, ending with a layer of eggplant. Sprinkle the Parmesan over the top, cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
Make ahead: This dish can be made several days in advance and stored, covered with plastic wrap in the refrigerator. Reheat in a 350 degree oven for 15-20 minutes.
Click here for the printable recipe.

Some Things I Just Love...

2011-10-24T11:46:00.006-04:00

Being a fair-skinned redhead, Autumn colors are something I've always been attracted to. Here are some favorite Fall finds from around the web - {1.} Ponchos are super popular at the moment and I'm very happy about this. This sweater is one of my most favorite recent finds and I hardly ever take it off! {2.} I'm developing a crush on anything owl related. I love this Wise Ol' cookie jar. {3.} I love the idea of using these velvet pumpkins {with real pumpkin stems} for Fall decorations. {4.} I love Chan Luu bracelets. This gold vermeil bracelet with orange leather is perfect for this time of year. {5.} Adorable and vintage looking Halloween dishtowels from House 8810 {6.} A great pot with spoon for serving holiday entrees or side dishes from Terrain.

Spiced Dark Chocolate & Pumpkin Seed Bark with Sea Salt

2011-10-20T12:40:00.001-04:00

I'm dubbing this treat Halloween Candy for Grown-ups. It's my kind of candy - a perfect combination of just enough sweetness, crunch, saltiness and a touch of spice. While the super dark varieties of chocolate aren't really my thing, I love bittersweet chocolate. Not only for it's purported health benefits but for, as it's name suggests - it's slightly bitter, not too sweet taste. I know I'm probably not the only one who can get a bit overwhelmed with the sickeningly sweet candy overload that comes with Halloween. This treat is perfect for folks like us and it's a fun treat to whip up for a teacher goodie bag, a hostess gift, or to serve if you're entertaining during the upcoming weeks.

When I say you can whip this up, it's true - this recipe couldn't be easier. Not only is it easy and quick to make, but it's very adaptable as well. If you're not a fan of bittersweet chocolate, use semisweet or a combination of both. Add dried fruit, like cranberries, cherries, or apricots.

Pumpkin seeds are appropriate for this time of year, but pistachios, almonds, peanuts or cashews would would be great too. To add some depth and spice to the flavor of the chocolate, I've added in some pumpkin pie spices and ground red chipotle. The flavors are evocative of Autumn and the chipotle adds a subtle heat, which you can certainly adjust to your taste. You can purchase pumpkin pie spice at your local market, but I've also included a quick recipe with instructions on how to make your own at home below.

This recipe is my October contribution to the food website - CTBites. Be sure to click over there to check it out!

Spiced Dark Chocolate & Pumpkin Seed Bark with Sea Salt

Makes about 12 ounces
If you don't have a double boiler, a heat-proof bowl set over a pot of simmering water will work just as well. The chocolate can also be microwaved at 30 second intervals, checking and stirring after each, until completely melted. Experiment with the ingredients and quantities to suit your tastes...such as adding dried fruit, assorted roasted nuts, or using a combination of semi-sweet and dark chocolate. The spices give the chocolate a subtle heat, nothing too spicy. If you'd like it on the spicier side, add a bit more ground chipotle. Pumpkin pie spice can be found in most supermarkets, but if you're unable to find some, I've included a recipe to make you own at home below.

3 {3 1/2 ounce} bars good quality dark chocolate {70% cacao or higher}
1 teaspoon pumpkin pie spice {optional recipe below}
1/8 teaspoon ground red chipotle
1/2 cup + 2 tablespoons roasted & salted hulled pumpkin seeds {plus more for decorating}
1/2 teaspoon coarse sea salt

Line a baking sheet with parchment paper and set aside.
Break the chocolate into small pieces. Melt 3/4 of the chocolate in a double boiler over medium heat, stirring occasionally. Once melted remove from heat and add the remaining chocolate; stirring until melted. Add the dried spices and stir to thoroughly combine. Stir in a 1/2 cup of the pumpkin seeds.
Using a silicone spatula scrape the mixture out onto the parchment paper. Spread out evenly into a rectangle, as thin or as thick as you desire. Sprinkle the remaining 2 tablespoons pumpkin seeds over the top. Let the bark rest for 5 minutes to cool slightly, then sprinkle the sea salt evenly over the top.
Refrigerate for 45 minutes, or until firm. Break the bark into pieces and enjoy!

To make ahead: The bark can be made several days in advance and stored in an airtight container. Keep refrigerated, or store in a cool spot.
Make your own Pumpkin Pie Spice {optional}: In a small container combine 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon freshly ground nutmeg and 1/4 teaspoon ground allspice. Yield: 2 teaspoons - Save the remaining spice blend for another use by storing it in an airtight container for up to 3 months.
Click here for the printable recipe.

{The Basics} Homemade Chicken Stock

2011-10-19T08:20:00.005-04:00

I have two Chicken Soup recipes on this site that give basic instructions on how to make homemade stock. But, recently I've decided that the process of making really good stock warrants it's own post, where it can hold a seat in the "Kitchen Basics" section of this blog. Because really, making your own chicken stock is something you should be doing...that is, if you enjoy cooking. It's worlds better than using store bought, although I have been known to cave and do just that on many an occasion. It's also nourishing, economical and makes use of parts of a chicken that would ordinarily be thrown away.
I've been making, packaging and freezing my own stock for years. But, one thing that used to really bother me was that my stock always came out muddy looking. It still tasted good, but the bits floating around in it looked unappetizing. I had tried straining it through a fine mesh sieve, even one lined with cheesecloth...but, it still never came out even mostly clear. Through research and experimentation I discovered what I had been doing wrong.

The main issue is that I was cooking my stock at a full, rapid boil. Apparently that's not what I was supposed to be doing because it was causing small particles to become trapped within the fat molecules and stay there even after straining. Another problem was that I wasn't using enough cheesecloth. In order for it to trap even the smallest particles, multiple layers need to be used. Even better than cheesecloth? Use coffee filters. I've found the easiest to use are the square shaped ones made by Chemex. This means there's no need to fiddle around with a cone filter because they unfold flat into a large square big enough to line a sieve. Chemex filters are designed to trap even the smallest particles and work like magic on filtering chicken stock. Using them is my favorite shortcut.

If some problems arise...like one, you don't have any coffee filters or multiple layers of cheesecloth around. Two, you try your best to keep it at a low simmer only to step away for a few moments and come back to it boiling away. Or three, you did everything you were supposed to do but it still came out cloudy. There's a way, albeit somewhat compulsive, to fix it after the fact.
That way is called clarifying a stock. I learned some ways to do it on the message boards at Chowhound and from here and here. The method I'm giving below in the recipe is a somewhat simplified way of doing it. There are many more complicated out there, such as how to make a consommé using things like ground meat, a mirepoix, and egg. I didn't go that far. If one day I do, I will be happy to share my results. But, for now I'm sticking with a simpler approach.

You might ask, why bother getting it clear? Well, you certainly don't have to. For years I was consuming cloudy stock and was no worse for wear. It's not especially important when you're adding a cup of stock to something like gravy, or a pan sauce...for those uses simply passing it through a fine mesh sieve is sufficient. But, if I'm making chicken noodle soup, or any broth based dish it's nice to have the technique under my belt. As a final note...if you simmer your stock the full 3 hours you will most likely end up with a stock that gels when it cools. This is not a mistake. That happens when the gelatin in the chicken bones breaks down causing the liquid to coagulate when cooled. This is a good thing, as it means your stock is very concentrated and packed with flavor.

Homemade Chicken Stock

Makes 2 quarts
Homemade chicken stock is the basis for endless delicious meals and anyone who's tried making their own stock can attest to the fact that it's eminently better than using the store bought alternative. Through much trial and error, as well as research, I've discovered several techniques...all of which are included here. Regardless of which option you choose, there's one thing that remain consistent. Keep your stock at a very low simmer, as I've discovered that not allowing the liquid to come to a full boil helps prevent a cloudy, muddy looking end result. Even with this knowledge, it's not always possible to stand guard over a slow simmering pot for 3 hours. So, I am also supplying techniques for remedying a cloudy stock after the fact.

1 whole organic chicken, or the equivalent in chicken parts
12 cups water
2 teaspoons kosher salt
3 carrots, unpeeled & cut into large chunks
3 stalks celery, cut into large chunks
1 yellow onion, unpeeled & quartered
15 whole peppercorns
1 cup fresh parsley {leaves & stems}
4 cloves garlic, unpeeled
2 fresh bay leaves

Special Equipment: a large stockpot, cheesecloth or Chemex coffee filter squares {optional}

Option One | For a Basic Stock
1. Wash the chicken and trim away as much excess fat as possible. Add the chicken to a large stockpot and pour in the water. The chicken should be covered completely. Depending on the size stockpot you use, you may need to add extra water.
2. Add the kosher salt, carrots, celery, onion, peppercorns, parsley, garlic and bay leaves and bring the stock to a bare simmer over medium heat. Keep the stock simmering very low for 1 hour, skimming any foam or impurities from the surface during the first 15 minutes or so.
3. Remove the chicken from the pot and let it sit until cool enough to handle. Remove the meat from the bones and reserve for another use. Return anything that's left back to the pot and continue slowly simmering for another 2 hours.
4. Pass the stock through a fine mesh sieve using a ladle, discarding any solids. Return the stock back to a clean pot and let it cool until the fat separates from the stock. Skim off the fat and discard {or reserve for another use}. Alternatively, you can refrigerate the stock in a container overnight and remove the fat once completely cool.
For Storage: Package the stock in pint, or quart airtight containers {or even ice cube trays} and refrigerate for up to 1 week, or freeze for up to 2 months.

Option Two | Ways to prevent a cloudy, muddy looking stock
1. One method is to let the chicken simmer alone for 1 hour. Follow Step 3 above to remove the chicken meat from the bones and return what's left to the pot. At this point follow Step 2 above, but instead add the vegetables and aromatics in during the final hour of simmering. Proceed with the rest of the recipe. This helps prevent the vegetables from breaking down so excessively that they muddle the stock.
2. Another method is to follow either above described technique but before using the stock, or packaging it for freezing, re-heat the stock to get it back to a viscous state. Pass it once more through a sieve, this time lined with multiple layers of cheesecloth, or a coffee filter. This captures most of the smallest particles and leaves you with a clear stock.

Option Three | How to fix a cloudy stock after the fact, or clarifying stock
2 eggs
1/4 cup water
broken shells from 2 eggs

1. After the stock has been passed through a fine mesh strainer lined with cheesecloth, or a coffee filter, return to a stockpot and heat. In a small bowl, combine the egg whites with the water. Add the mixture to the stock, along with the broken shells. Bring the stock to a simmer, remove from heat and let it sit for 5 minutes.
2. The egg whites will cook in the hot liquid and as they do they will trap any loose particles from the stock. Re-drain using the cheesecloth method, pouring gently so the particles do not get loosened back into the stock.
Click here for the printable recipe.

Blogshop

2011-10-14T23:18:00.005-04:00

I know I've mentioned this several times in the past few weeks...but, I recently attended a workshop in NYC called Blogshop and now I'm finally talking about it!
I initially discovered these workshops and the idea of attending one when I read about it on a blog I read regularly, called a Cup of Jo. I was immediately intrigued. The workshop is a 2-day course in learning how to apply Photoshop techniques to your photos and blog posts...and it's specifically geared towards bloggers [although anyone would learn a ton and have a blast attending one!].
I learned a thing or two about Photoshop while in college studying Design. But, that was years ago [more years than I'd care to think about] and my major was not graphic design, so the bits of the program I did learn were purely rudimentary. Since starting a blog, I've re-taught myself several things. The problem is, the way I was previously "figuring things out" wasn't really the proper way to do things. Ultimately, I was just making things more complicated and difficult than they really needed to be...I was basically just winging it. There have also been times when I'll be browsing around the Internet, checking out other people's blogs and will wonder, how'd they do that?
For all of these above reasons I jumped at the chance to take this course.

Blogshop is run by two ridiculously talented ladies - Bri and Angela. Each class has about 20 students, so everyone gets individual assistance when needed. This particular session was assisted by Bekka...who was so sweet and helpful!! [Thanks Bekka!]
It was held in an amazing space, called Divine Studio in Manhattan. The studio was completely white...I love all white anything. The only splash of color was from these big, gorgeous and magical balloons, supplied by Geronimo [they are on my wishlist].

Each day we had delicious meals served by Radish, a prepared foods & catering shop based in Brooklyn, NY. Being that I have a food blog you know I need to talk about this. The food was amazing! I was so inspired by their menus and presentation.

Some of the dishes served were Kale Salad with Roasted Butternut Squash & Toasted Pumpkin Seeds, Apple, Walnut & Gorgonzola Flatbreads and Concord Grape Hand Pies.

Baguette Sandwiches filled with homemade Chicken Tenders, Fresh Horseradish Sauce & Arugula, or Roasted Market Carrots, Pesto & Gruyere...along with Roasted Cardamom Applesauce, which I was inspired to make here because it was so good!

One of the touches I found most special were their handmade sodas. The first day they served Cream Sodas...homemade. with real cream. and soda. If there's anything in this world my boys love it's cream soda and when I let the ladies of Radish know this, they let me bring home two bottles. My guys were very happy.

I can't tell you how to do the things I learned. For that you'll have to sign up for an upcoming class! But, I will tell you that I learned how to do all sorts of cool things...all in the hands of some fun, happy and patient teachers!
I learned how to add text to photos...both by adding handwritten scribbles and writing to my photos, or by customizing ready made fonts to suit my needs. I learned how to edit photos, using tools to magically remove spots and wrinkles, or help someone lose a few pounds [now I know why everyone in magazines looks so perfect!]. We learned how to make mood boards and collages...also how to make templates for collages, or blog posts...which makes things so much easier [and faster!]. Now when I want to make a collage I can just plug my photos into the template...such a time saver! I also have complete creative control over how my photographs look in the collage, which is something I didn't have when using an online collage making service.

More cool things? I learned how to make an animated gif, which you can see above. We all got to make one, using photographs Angela took of us. In this series of pictures I'm modeling a few of the great swag bag items we received. Many of which could have come straight out of one of my "Some Things I Just Love" posts...and some have!
Such as this sequined heart pin from Ban.do or a vintage silk scarf. Some other great things were B rooklyn wine bags from Maptotes, an issue of Uppercase magazine, exquisite letterpress stationery from Good Egg, custom notepads from Pinhole Press and temporary tattoos from Tattly.

One of the reasons it took me so long to get this post up was that I wanted to wait for the video of the event to be published! Every Blogshop workshop has a video and each one is special in it's own way. In fact, seeing the videos of past events was what really sold me on signing up for this! They looked like so much fun!
Blogshop NYC was filmed by Stebs of Paper Fortress Films. If you ask me, he did an amazing job! Check out the video. If you'd like to learn more about Photoshop, or how to make your pictures and blog posts really shine sounds like something you'd be interested in...sign up! You'll really be glad you did! [A big thanks to Bri & Angela for such a great experience!]

Bozo Pic of the Week...

2011-10-13T08:09:00.001-04:00

Roasted Cardamom Applesauce

2011-10-07T12:20:00.004-04:00

Ahhh...FALL. My favorite season. I love the chillier weather, wearing sweaters, the smell of fires burning in fireplaces, the colored leaves...and the apples!
We went on our annual apple picking trip recently and brought home many, many pounds of apples. If I get my act together, hopefully I will have more apple recipes coming your way. But, for now, I'm starting off with homemade applesauce. There's a vintage recipe here for plain old applesauce, which is delicious as is. But, this year I was inspired to try something new.
A few weekends ago I attended a workshop in NYC. The event was catered by an amazing prepared food shop in Brooklyn, NY called Radish. On the first day, one of the lunch items served was a Cardamom Spiced Applesauce. It was hugely popular and even people who claimed to not really care for applesauce were loving it. All I could think of was how much my boys would love some! So, that was my mission...finding out how to make something similar. I didn't have Radish's exact recipe, but found something online that looked like it might fit the bill.
It's pretty much exactly how I would normally make applesauce, except instead of steaming the apples in a bit of water, these are roasted. Then, of course, there's cardamom added...which is really what gives it a unique flavor. We had ours with breaded pork chops, mashed potatoes and green peas {basically my all time favorite dinner...ever}.

Roasted Cardamom Applesauce

Inspired by the Cardamom Applesauce at Radish in Brooklyn, NY | Recipe adapted from Well Fed
Serves 6
If you own a food mill, I recommend leaving the skins, seeds and stems on the apples. This gives the applesauce a pink color, and deepens the flavor. Once processed through the mill all the seeds and skins will be removed. This also eliminates the tedious task of peeling so many apples. If you don't have one, peel and core the apples first, and mash the sauce by hand with a potato masher, or in a food processor. If preferred, you can use ground cardamom, but I recommend taking the time to grind your own as cardamom loses some of it's intense flavor as it sits on the store shelf.

3 pounds McIntosh apples
8 cardamom pods
1/3 cup water
1/8 teaspoon coarse sea salt
1/4 cup dark brown sugar
1 tablespoon sugar
1/4 teaspoon ground cinnamon

special equipment {optional}: a food mill, mortar and pestle, and a 9 x 12 baking dish

Preheat the oven to 425 degrees.
Cut the apples into quarters and set aside.
Slice the cardamom pods open with a sharp knife and pick out the little seeds inside. Place them into a mortar and grind them until medium ground. {You don't want them too chunky, or ground into a fine powder...something in the middle would be perfect.}
Add the ground cardamom seeds to the baking pan along with the water, sea salt, brown sugar, sugar, and cinnamon. Stir with a wooden spoon or whisk to combine. Add the apples and toss well. Roast for 40 minutes, or until tender and beginning to caramelize. Remove from oven and set aside to cool slightly. Process through the food mill and serve right away {warm}, or store in an airtight container, refrigerated, for up to a week.
Click here for the printable recipe.

RIP Steve Jobs

2011-10-06T15:03:00.004-04:00

"No one wants to die. Even people who want to go to heaven don’t want to die to get there. And yet death is the destination we all share. No one has ever escaped it. And that is as it should be, because Death is very likely the single best invention of Life. It is Life’s change agent. It clears out the old to make way for the new. Right now the new is you, but someday not too long from now, you will gradually become the old and be cleared away. Sorry to be so dramatic, but it is quite true.

Your time is limited, so don’t waste it living someone else’s life. Don’t be trapped by dogma — which is living with the results of other people’s thinking. Don’t let the noise of others’ opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary."

- Steve Jobs, commencement speech @ Stanford University, 2005

{photo source: Apple}

Saag Paneer

2011-09-27T22:54:00.002-04:00

I actually made this meal in the middle of the summer. But, somehow, it didn't feel like the right time to post it. For me, this meal is a cool weather kind of thing. It comes in handy though...having some posts on the back burner...for times like this week.
I spent the past weekend in NYC at a Photoshop workshop for bloggers, called Blogshop. It was the best! I learned so much, and want to tell you all about it...I will soon. For now, I am playing catch up. Not being home for 2 days felt like a week...or, I should say it looked like I had been gone a week when I got home.

Today, while I was working on this post, I wished I was having it tonight. Anyone who knows me can attest to the fact that I love Indian food. Specifically, Saag Paneer, also known as Palak Paneer. It's a stew-like dish, made with spinach {the saag, or palak} and paneer...which is a firm Indian cheese that has a very mild flavor. The two are cooked with aromatic spices, onions and cream. How much cream depends on the Indian restaurant, or chef who happens to be preparing it.

I have my spots...the restaurants I order take-out from on a regular basis and I happen to like places that make it on the creamier side. I've had it with what seems like no cream at all, and while good, I still prefer the creamy kind...and who wouldn't, right?

I found this recipe on Food52, and once I discovered it I knew it would be made. Their recipe uses a mixture of buttermilk and cream. I adjusted it a bit, because while I do like the tang of the buttermilk, I didn't want it to be overly predominant. I wanted the creaminess that I love to balance out some of the acidity.

I used half & half instead of heavy cream, mostly because it's what I had on hand, but also because I think it does the trick just fine with a slight reduction in the fat content. You can adjust this to your taste. I've even seen recipes that use only buttermilk and yogurt, and then some that use ricotta...which I would imagine would be delicious. So, it's up to you. Any way you make it will be great because the spice mixture is spot on...the smell will fill your whole house with deliciousness.

I love to serve this dish with some jasmine rice and Indian naan, which I buy frozen from Trader Joe's. Love that stuff.

Saag Paneer

Adapted from Food52
Serves 4
Ghee is a clarified butter, popular in Indian cuisine, which can be found in most specialty, or ethnic grocery stores. Because the butter has been previously heated, it has a toasted, almost nutty flavor. You can clarify your own butter at home, or substitute vegetable oil. I like to serve this dish with jasmine rice and Indian naan bread.

2 tablespoons ghee {or vegetable oil}
8 ounces paneer cheese, cut into 1/2" cubes
1 small onion, finely chopped
1 large clove garlic, minced
1 teaspoon finely chopped fresh ginger
2 teaspoons spice mixture {recipe below}
1/4 teaspoon turmeric
1/2 teaspoon kosher salt {or to taste}
2 {10 ounce} packages frozen spinach, thawed
1 cup buttermilk
1 cup half & half
1/8 teaspoon grated nutmeg
freshly ground black pepper

Heat the ghee in a large skillet, or saute pan over medium heat. Add the cubed paneer, and cook, lightly browning on all sides, for about 5 minutes. Remove and set aside.
Add the onion to the same pan and saute for about 5 minutes, or until just beginning to brown. Add the garlic, ginger, spice mixture, turmeric, and salt. Cook for an additional 2 minutes, stirring frequently.
Squeeze as much liquid from the spinach as possible, and add to the pan. Cook until the spinach is heated through, about 3 minutes. Add the buttermilk and cream, and simmer for another 3 minutes. Taste for seasoning, and add in the nutmeg, some black pepper {to taste}, and some additional salt, if necessary. Stir in the paneer, heat for a minute or two, and serve.

Spice Mixture

Adapted from Food52
Makes a 1/4 cup
If you don't have a mortar and pestle, an electric coffee grinder can be used.

2 tablespoons cumin seed
1 tablespoon coriander seed
2 teaspoons mustard seed
1/2 teaspoon red pepper flakes
2 cardamom pods
3 whole cloves

Grind the spices into a fine powder using a mortar and pestle. The mixture can be stored in an airtight container for several weeks.
Click here and here for the printable recipes.

Happy Autumn!

2011-09-23T23:30:00.009-04:00

This is the second time I've posted on the Autumnal Equinox. I don't think I've ever posted about the start of any other season...and the reason is, I love Fall. It's my most favorite time of the year.
For some of you, who may not live in an area with defined seasons, Fall may not make as big of an impression. But, here in New England, it makes the best impression. I love the changing leaves, the pumpkins, Halloween, fires in the backyard, the crisp air, and sweaters.
Life has been very busy, as usual...but, I hope to sit back and enjoy some of the wonderful changes around me.

I have many great things coming your way this Fall. They will be surprises, but I think you'll really enjoy them...at least, I hope you will! I'm really excited to start cooking cool weather foods...digging out the cast iron, and cooking the kinds of meals that take all day, filling the house with amazing smells.
I have several things on the burner, just about ready to post. This weekend I'm attending a Photoshop blogging workshop in NYC, called Blogshop. I'm super duper excited about it, and hope to learn some cool new tricks! I will tell you all about it this week, I promise. In the meantime, check out this video from one of their past workshops. Looks so fun!

Bozo Picture of the Week...

2011-09-20T11:33:00.013-04:00

Yesterday, the Bozos played hooky. I pulled them out of school for the day so we could go to a Yankee game! Shhh...don't tell anyone.
I couldn't pass up the opportunity, as the tickets were free {a gift from my Dad} and this was our first trip to the ballpark this season. We've had many opportunities in past years to go because my Pops has season tickets, and we inevitably end up getting some of the games he can't attend. But, one common problem is that his tickets are for two seats. So, I always end up having to choose which kid to take with me...a decision that usually ends in tears, along with various other displays of hysterics. Typically, we "take turns" with who gets to go. But, this time we didn't have to because we got three tickets!
It was such a fun day! The weather couldn't have been any more perfect...a gorgeous, sunny, Fall day. We stuffed ourselves silly on stadium food...including cheesesteak, hot dogs, cheese fries, garlic fries, cracker jacks, ice cream, fresh squeezed lemonades...and beer for Mommy. Let me tell you, it was a good thing the tickets were free!
I love spending days like this, alone with my boys. No to-do lists, no emails, no household chores. Just hanging and enjoying each others company. On the train ride home, they told me it was the best day ever. I thought so too. {Thanks Pops!}
[Some other Yankees fun here, here, and here.]

Roasted Corn & Edamame Succotash

2011-09-15T12:50:00.002-04:00

Here in Connecticut, the temperature is dropping into the 60s over the next few days. Fall is in the air, and September life as I know it is in full swing. Lazy days have been replaced with a busy Fall schedule of school, homework, and afternoon sports.
This salad is dedicated to the last glimpse of Summer. It's a salad I've eaten many, many times...but, have never made until now. A very similar version is sold at the deli, in a local market I frequent quite often. When it's available, I always buy a quart, and when I do have it in the fridge, it never lasts long. All I need is that plastic tub and a fork and I'm happy.
I find this salad to be very addictive. I'm a huge fan of edamame {roasted corn is pretty tasty too} and there's something about this crunchy veggie mixture with a creamy, yet light, mayonnaise dressing that I can't get enough of. Because I love it so much, I had to share it with you here.
A quick Internet search turned up this recipe, which from what I can gather is a fairly exact copy of the one I've been enjoying for months. I changed a few things here and there based on what I had available at the time...and, that's the beauty of recipes like this one...it's very adaptable. You can easily turn this into an Autumn succotash by using frozen corn kernels. It will still be fantastic. Plus, using frozen corn will cut way back on the time needed to make it...a good thing on busy weeknights.
One of the creative liberties I took was making a pretty large batch of it. I considered halving it for this post, but decided to leave it as is, as I'm confident you'll be happy to have it hanging around the fridge for a few days. Have your kids try some too...it was given a big thumbs up from my Bozos. They even requested it be included in their school lunch the following day.

To make - begin by soaking the corn in water for about 10 minutes. I left most of the husks on, but removed the outermost, dark green husks. I did this so the corn would have closer contact with the grill.

Preheat the grill on high. Roast the corn for 15 minutes, flipping once halfway through. Let the corn cool, then cut the kernels off the cobs into a large mixing bowl. Note: If you're like me, and inevitably end up with corn all over your kitchen while performing this task...try this handy technique!

To the corn - add 2 cups of shelled edamame, 1/3 cup finely chopped red onion, and 3/4 cup finely chopped red bell pepper.

For the dressing - add to a small mixing bowl...3 tablespoons mayonnaise, 1 teaspoon grated ginger, 2 tablespoons chopped cilantro, 1 teaspoon kosher salt, and some freshly ground black pepper {to taste}.
Have you ever tried Dorot frozen ginger? I'm typically not a huge fan of using frozen herbs, as I think they rarely taste as good as using fresh. So, I haven't tried many of their other products. But, the ginger one...I use all the time! It tastes great and is a huge time saver. I also love that it's portioned in 1 teaspoon measurements, so you can thaw just want you need.
Whisk to combine, and pour over the corn mixture. Whenever I am making salads like this one, I always mix up the dressing separately from the salad. It would be easier to just throw it all in one bowl, and toss it up...which, you could totally do. But, I like to add the dressing in parts. There's nothing worse than mixing up a whole dish, only to realize that it's too salty, or too acidic, etc. Mixing the dressing to your preference, and then only adding in what you think the salad needs is a method that works well for me.

Toss to combine and serve.

Roasted Corn & Edamame Succotash

Adapted from Shawn Edelman, via Self Magazine
Makes 8-10 servings
During the summer months, I recommend using fresh corn, and taking the extra effort to roast it, as it adds such a great flavor to the dish. However, it does take time to do so! To make this a quick, weeknight side, the corn can be prepared using any method you would typically use to cook corn on the cob, whether boiled, or steamed. When fresh corn is unavailable, frozen corn kernels can be substituted by simply thawing them out, or lightly steaming them. The original recipe calls for using fresh lemon juice, but I had limes on hand, and I love the combination of cilantro with lime...so, I used it instead. You can use either. My version makes a generous batch, but I love having it on hand for lunches, or snacking on throughout the week. You can easily halve it, if desired. This recipe is very versatile! Play with the ingredients, or proportions to suit you, or your family's tastes.

6 ears fresh corn, or 3 1/2 cups kernels
2 cups frozen shelled edamame, thawed
1/3 cup finely chopped red onion
3/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
2 tablespoons chopped cilantro
1 teaspoon kosher salt
freshly ground black pepper

Remove only the outermost, dark green husks from the corn, leaving most of the husk in tact. Soak the corn in a pot of water for 10 minutes. Meanwhile, preheat grill on high heat. Grill the corn, in husks, for 15 minutes, turning once. Remove from grill, and let cool.
Once cool enough to handle, shuck the corn. Cut the kernels from the cob into a mixing bowl. Add the edamame, red onion, and bell pepper.
In a separate small bowl, whisk together the mayonnaise, lime juice, ginger, cilantro, salt, and black pepper. Add the dressing to the corn mixture, toss to combine, and serve.
Note: This salad can be made several days ahead of time. Store in an airtight container in the refrigerator until ready to use.
Click here for the printable recipe.

Fire Roasted Heirloom Salsa

2011-09-07T22:20:00.000-04:00

One of the things I did, just prior to getting hit with the recent hurricane, was go food shopping. Just like every person within 100 miles of me. I was hoping the storm wouldn't be as bad as everyone was predicting, that we wouldn't lose power, and that the weekend would be spent being stuck inside, playing board games, watching movies, cooking yummy food and eating!
So, rather stupidly, I stocked the fridge to the max. It wasn't the brightest thing to do because we did indeed lose power. At first it flickered on and off, about every hour or so. Then, it finally went kaput for good the morning the storm hit. After that, the next 48 hours had me in a panic. Not because we couldn't watch TV, or use the computer, or because it's very hard to get used to doing everything in the dark...but, because of the food! Why, oh why, did I spend all that money on food? Much of which would end up getting thrown away. Especially when there are people all over this planet starving?
To relieve some of the anxiety I was having over the situation, I made it my mission to use up as much of it as I could. Luckily, we had the foresight to fill the propane tank for the grill, and anything that could be cooked on it, did. The need to empty the contents of our crisper drawer, combined with a massive amount of tomatoes I had on hand from our garden, inspired this recipe.

I've made many variations of salsa before...like this green kind, some with fruit, and more with fruit. Usually, if I'm making traditional red tomato salsa, I make it in a similar fashion to the ones I just mentioned, using raw ingredients. But, this time I wanted to try something new. So, I ended up roasting half the tomatoes, along with some of the other ingredients on the grill, until they were charred and full of smoky flavor. The other half of the tomatoes, I left raw. I did this to keep some of the fresh, juicy texture of heirloom tomatoes present...yet with the roasted flavor mixed in.

If I had my oven to use, I might have tried roasting the vegetables under the broiler. As it would have been easier than grilling them. But, if you have a grill basket, or one of those handy grill pans that you lay over the grill grates, they work great! They prevent smaller items from slipping through the grates of the grill, and I use ours all the time. I threw a couple jalapeno peppers on whole, but I chopped the rest of the veggies into large pieces, so they'd hold up over the high heat.

Before grilling, I tossed everything with some oil, salt and pepper. Then, I grilled the vegetables until they were tender and lightly charred. Once cool enough to handle, I chopped everything up and mixed it together with raw chopped tomatoes, some {pressed} garlic, freshly squeezed lime juice, and chopped cilantro.

This recipe makes a pretty big batch, and I'm glad it did. Once my fridge was back on, it was great to have some handy the rest of the week. We ate it the usual way...accompanied by tortilla chips, but it's also delicious with eggs!

Fire Roasted Heirloom Salsa

Makes 4 cups
I used many different varieties of tomatoes for this salsa, all of which varied in size. Some were enormous, while others were only slightly bigger than a cherry tomato. Because of this, I am giving the quantity for the tomatoes in weight. This is a general approximation, and you can adjust the ingredients according to how many tomatoes you have on hand.

2 pounds assorted heirloom tomatoes
1 medium red onion, cut into quarters
1 bell pepper, seeded + cut in half
2 jalapeno peppers, or to taste
1 tablespoon vegetable oil + more for grill
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 large cloves of garlic, pressed
1 lime
1/3 cup chopped fresh cilantro

special equipment: a grill basket, or grid

Preheat a grill on high heat, and rub a grill basket generously with oil.
Cut half of the tomatoes into large pieces, and arrange on a rimmed baking sheet. To the pan, also add the quartered red onion, bell pepper halves, and the jalapeno peppers. Toss together with the vegetable oil, 1 teaspoon kosher salt, and black pepper, until evenly coated. Arrange all of the veggies on the grill basket, and roast, turning occasionally, until tender and beginning to char on the edges. Remove from the grill, place back on the baking sheet, and let cool slightly.
Once cool enough to handle, medium dice all of the roasted vegetables, and place in a large bowl. Note: for the jalapeno peppers, I removed the seeds and stems before dicing to cut back on the heat a bit. You can adjust this according to your preference. If you'd like your salsa very spicy, dice them as is, seeds and all.
Medium dice the remaining raw tomatoes, and add them to the bowl. Add the garlic, juice of one lime, and chopped cilantro. Stir to combine. Taste for seasoning, add in the remaining 1/2 teaspoon of kosher salt, if desired, and serve.
Note: You can make this salsa well ahead of time. It tastes great for days, and only gets better as the flavors have a chance to blend.
Click here for the printable recipe.

Bozo Picture of the Week...

2011-09-06T14:38:00.017-04:00

It seems like forever since I posted last! Things around our house have been in upheaval since Hurricane Irene rolled through. For starters we lost power for two days. Then, because of all the damage it caused, and resulting power outages in our town, the first day of school was postponed for six days.
Now, for all of you mothers out there who consider having your children home with you all day a blessing...and, I know there's plenty of you out there...this was probably an occasion to rejoice over. But, for me? Not so much.
Now, don't get me wrong. There are things about Summer vacation I really love. Things like not having to pack lunches and generally having lazy mornings. No homework to talk my kids into doing, or sports to shuttle around to. Instead, there's trips to the pool, or beach...and having a tan on my typically pale body. I could go on...
All those lovely things aside, there's the constant refereeing...the endless whining...the yelling {theirs and mine}...the "he hit me", "he's not giving me a turn", and "do I have to?". Then, there's the fact that I can't get a thing done. My life has piled up around me, and getting around to tackling all that needs to be tackled is just something that hasn't been happening.
The thing is, it's been that way because we have been enjoying our Summer. Things that need to get done haven't in favor of having a fun day...and, that's okay. It's okay, because eventually school does start. And, finally, as of today, it has...and, I am very happy about it!
Will it take me some time to get used to this quiet house? No.
{Photos: My boys on their first day of 2nd and 4th grade!}

Breakfast Quinoa with Berries & Bananas

2011-08-29T15:00:00.003-04:00

When I saw this recipe in the current issue of Whole Living magazine, I was very intrigued. Quinoa is technically not a grain because it's not part of the grass family {it's a relative of chard, and spinach}...but, because of it's grain-like texture it's marketed as one. It seems I'm always hearing about how good it is for you, and I've had the good intention to use it more in my cooking...but, really don't all that often. It's very high in protein, making it an ideal breakfast choice for me, or my kids.
My guys are super oatmeal fans...during the winter months it's the breakfast of choice around here. I make a big batch of steel cut oats, then store it in the fridge to heat up during the week. That saves me from having to take the time daily to make it. You can use the same method with this quinoa hot cereal by multiplying the recipe. I had high hopes that they would like this. Unfortunately, they were not all that wild about it.
If their love of oatmeal was not so deeply ingrained, they may have. These kids won't even eat instant oatmeal because they've grown up eating the real stuff and think the processed version is "disgusting". So, getting them to like this was a long shot.
I, however, loved it. It was definitely much different than any hot cereal I've ever had, but I loved the texture and flavor. As the mornings begin to get cooler, I know I will be making more of it.

This recipe is very adaptable. You can substitute any fruit for the raspberries, blackberries and bananas I used here. I used 2% milk, but you can use whole, skim, soy, or almond milk too. Quinoa is low on the glycemic index...if that's important to you, you can use agave nectar, or stevia as the sweetener. I used maple syrup, but brown sugar would also be delish. If you like a bit of crunch in your hot cereal, chopped nuts would be great.

Breakfast Quinoa with Berries & Bananas

Adapted from Whole Living Magazine, September 2011
Serves 1-2 {depending on your appetite}
Being a "grain" which contains loads of protein, Quinoa is very nutritious way to start your day. This recipe is very adaptable...you can use any fruit {apples, pears, apricots}, milk {whole, skim, soy}, or sweetener {agave, brown sugar, stevia} here. It would also be great with some chopped nuts on top!

1/2 cup quinoa {rinsed + drained}
1 1/2 cups milk
1 tablespoon maple syrup {or to taste}
pinch of ground cinnamon
1/2 cup mixed fresh berries
sliced banana

Bring the milk and quinoa to a simmer in a saucepan over medium-high heat. Reduce the heat to maintain a simmer, cover the pot, and cook until the quinoa is tender, and most of the milk has been absorbed {about 15 minutes}.
Remove from heat, and stir in the maple syrup and cinnamon. Serve topped with berries and banana slices.
Click here for the printable recipe.

Some Things I Just Love...

2011-08-22T13:45:00.012-04:00

I've always been a sucker for linen. There's something about the soft, crinkly texture of the fabric that I love. I also love that every linen item I've ever owned and used heavily...be it a favorite shirt, a beach bag, or a kitchen towel...has just gotten better with age.
When it come to kitchen linens, I have a bit of a problem. My stash has grown so that it no longer fits, neatly folded in a kitchen drawer and now calls a basket on the counter home. It's important to me that we use cloth napkins, and towels in our home..not only for the environmental impact using paper napkins takes on our planet. But, also because they work better, and they look nicer...plus, washing and folding linens is a great intro course in "how-to-do-laundry" for the wee ones.
My collection of kitchen linens comes from all over the place...dish towels passed down from my grandmother, embroidered napkins I've purchased at estate sales, vintage well-worn pieces on Ebay, and gifts from friends and family over the years. More recently, it's been handmade, sustainable linens found on Etsy.

{from NEW YORK} The first shop...which, I've recently become obsessed with...is called Small Batch Productions. The owner of the shop, Claire, designs and hand sews each and every item herself. All of her pieces are made from sustainable, all- natural linen...or, a blend of cotton/hemp. They are incredibly well-made, and will withstand the test of time...but, when the time comes all her designs are compostable.
Pictured above: {a.} dish towel in citron. I love the color of this towel...it would brighten up any kitchen. {b.} grey recycled hemp/organic cotton apron...featuring 2 patch pockets & removable/adjustable ties {c.} light grey/aubergine check cafe apron...I own this apron and love it more and more every time I use it! {d.} gingham check dish towel...I love the classic look of this gingham fabric.
Claire has been generous enough to offer a 15% off coupon code to my readers this week! The coupon code, "parsley" can be used starting today, and is valid through Sunday August 28th. I highly recommend taking advantage of this great discount to get yourself something {or multiple items} from her shop!
Aside from the typical uses of cooking, or creating art...the deep, double patch pockets on the aprons are perfect for carrying tools while working on home improvement projects. I've also been using my apron while watering the garden, as it's perfect for keeping my garden snips, or pruner handy...and the short length makes it very easy to work in.

{from CALIFORNIA} The second shop I'd love to share with you is called Linea Carta. I am equally obsessed with this shop, which is owned by Diva. Like Claire, she designs, sews and prints all of her products using sustainable materials. Her shop is chock full of all sorts of amazing finds...from wishing bracelets {a favorite of mine} to stationery. But, today I'm focusing on her linens.
Pictured above: {a.} ladybug napkins...people close to me know how much I love ladybugs! I have a set of coasters in the same print. {b.} hearts napkin...this was the first item I purchased from Linea Carta. It's made an appearance in several of my posts, including this recent one. {c.} geo makeup bag. Even though this isn't a kitchen item, I couldn't resist including it. It's a recent addition to the shop and I love it! {d.} fern napkin...I can just imagine how pretty a table set with these napkins would look.
Diva is also generously offering up a 15% off coupon code for my readers this week! The coupon code, "parsley" can be used starting today, and is valid through Sunday August 28th. Be sure to take a look at all the beautifully made items available at Linea Carta...even if you're not in the market for kitchen linens, there are loads of other finds!
Supporting small businesses is important to me. I prefer buying items from shops like these any day over mass produced products. The simple beauty of these linens aside, they are amazingly well made. I love seeing them in my kitchen, or at our dinner table and I hope you do to! So tell me...do you share my love of kitchen linens? What are some of your favorites?

Zucchini Blossom Fritters

2011-08-18T16:15:00.001-04:00

I've been eating zucchini flowers my entire life. Every summer my grandmother would harvest the blossoms from her zucchini plants and use them to make a frittata. We ate many, many frittatas each season and I loved every one of them.
Nowadays, squash blossoms are a popular ingredient. But, when I was growing up, it seemed that unless you were Italian, you probably had never heard of eating them. So, it didn't surprise me one bit when shortly after meeting my Italian husband, his mother served me Zucchini Blossom Fritters...and it was love at first taste.
Since then, my whole family enjoys these delicious treats every year. My boys love when their grandmother makes them a batch....and, it brings me back to my childhood summers.
It's very common to find zucchini blossom recipes that involve stuffing the flowers with a ricotta cheese mixture, then pan-frying them in a tempura like batter. Those are fantastic too! But, these are different. The blossoms are sauteed in olive oil to soften them a bit, then chopped, and added to a fritter batter flavored with fresh basil and Parmesan cheese. I was so happy when my mother-in-law shared the recipe with me. But, I have to say that unless she is the one making them, they are never exactly the same. Doesn't that seem to be the case with all passed down recipes?
For those not familiar with squash flowers...The best way to get your hands on some is to grow your own zucchinis. But, if that's not possible, check your local farmer's market for some. If they don't have any when you go, just ask! Most times, if they can bring you some the following week, they will. I've also seen them at specialty markets,...or if you live in the Northeast, the company Satur Farms packages them this time of year.

Begin by preparing your squash blossoms. You'll need about 7-8 flowers, but it's not necessary to have the exact amount. A few more, or less will do just fine. Gently open the petals on each flower and inspect the inside for any dirt, or insects that may have crawled inside. Rinse them with water, and pat dry with paper towels.

I like to remove the little green spikes from around the stems, and I also remove the pistil from the center of each flower. Since these won't be getting stuffed, it's easiest to cut a slit alongside the length of each flower...which makes removing the pistil easier. Otherwise, just reach in to take it out.

Next, heat a tablespoon of olive oil in a skillet over medium-high heat. Add in a clove of sliced garlic, along with the squash blossoms. Saute until the flowers are softened, and beginning to brown. Remove them from the pan, and coarsely chop. Meanwhile, in a mixing bowl, whisk together 1 cup of flour, 1 teaspoon baking powder, and a 1/2 teaspoon kosher salt.

Add the chopped squash flowers to a separate bowl. To them, add a tablespoon of chopped fresh basil leaves,

1 egg, a 1/2 cup milk, and 3 tablespoons of freshly grated Parmesan cheese. Use a fork to gently beat together. Pour the mixture into the bowl with the flour mixture, and stir to combine. The mixture should be slightly thicker than a pancake batter. If needed, add in a bit more milk.
Pour enough vegetable oil into a skillet to coat the bottom by about a 1/4", then heat over medium high heat. Scoop the batter by the heaping tablespoonful, and drop into the hot oil. Use the back of a spoon to flatten each fritter slightly.

Cook until golden brown, about 3 minutes. Flip the fritter over, and brown the other side. Transfer to a paper towel lined plate. If desired, sprinkle lightly with some coarse salt, and chopped fresh basil. Serve while hot.

Zucchini Blossom Fritters

Adapted from a recipe by Marie Vitucci {a.k.a. my mother-in-law}
Serves 4

7-8 squash blossoms
1 clove garlic {peeled + sliced}
1 tablespoon olive oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon chopped fresh basil leaves {plus more for garnish}
3 tablespoons freshly grated Parmesan cheese
1 egg
1/2 cup milk
vegetable oil for frying

Prepare the squash blossoms by inspecting each flower for dirt, or bugs {little critters do like to hide inside them}. Give them a gentle rinse with water, and dry with paper towels. Remove the pistil from inside each flower. Note: For this application, it's fine to cut a slit alongside the length of each flower, to make removal easier. You wouldn't want to do this if you were stuffing the blossoms. I also like to remove the little green spikes from around the stem of the flowers.
Saute the blossoms with the garlic, and olive oil, in a skillet over medium high heat until softened, and lightly browned. Remove from the skillet and coarsely chop. Transfer to a bowl, and add in the chopped basil leaves, Parmesan cheese, egg, and milk. Use a fork to gently beat the ingredients together. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the wet ingredients into the bowl, and stir to combine. The mixture should be slightly thicker than a pancake batter. If needed, add in a bit more milk.
Pour enough vegetable oil into a skillet to coat the bottom by about a 1/4"; heat over medium high heat. Scoop the batter by the heaping tablespoonful, and drop into the hot oil. Use the back of a spoon to flatten each fritter slightly. Cook until golden brown, about 3 minutes. Flip the fritter over, and brown the other side. Transfer to a paper towel lined plate. Sprinkle lightly with some coarse salt, and chopped fresh basil. Serve while hot.
Click here for the printable recipe.

Peanut Butter Pie

2011-08-12T15:25:00.015-04:00

I made this pie today as a tribute to a fellow food blogger. One whom I've never met, but who's blog, In Jennie's Kitchen, I've been reading for longer than I've had my own. Tragically, her husband passed away this past Sunday...suddenly, of a heart attack. The food blog community immediately took to the internet, reaching out, wanting to know what they could do to help her.
Amazingly, she posted to her blog this week, to talk about her husband and to ask her readers to make this pie today. It was something he loved, and making it is a way to celebrate his life. She also asked that it be shared with someone you love.

Those close to me will know why this tragedy has hit me deeply. Losing a spouse at such a young age, or a parent, is something no one should ever have to bare. Just 5 days before Jennie lost her husband was the 1 year anniversary of our family losing my sister-in-law, Tina. She was just 39 years old, and was happily married to my brother-in-law, Larry...with 2 young boys, just about the same age as my two boys. She was my husband's only sibling. My husband and I met 20 years ago. For 20 years she was my sister too.

She passed away after a sudden, rare illness and her death was a shock to us all. It still is. Larry and my nephews live fairly close to us, and we see them quite a bit. My boys are obsessed with their cousins. In fact, there's no one else they'd rather be with.
I look at those boys and it breaks my heart that they are without their mother. It breaks my heart to see all the things they've done this past year, all the growing and changing they've done...but, she's not here to see it. That my brother-in-law is without his wife, and the mother of his children, whom he loved very deeply .
I posted a snippet of this post this afternoon. But, couldn't finish it because we had plans to be with Larry and my nephews tonight. It seemed like kismet to me that I would be seeing them this Friday, and only natural that they be the ones I bring the pie to.

I've wanted to talk about my loss here...as it's been such a major event in my life. One that's changed it forever.
I wanted to talk about it when it happened, and again just over a week ago on the anniversary. But, it's hard to talk about sad things here. It's hard to one day announce that something tragic has happened in your life and then the next day write a post about food. Life goes on, whether we like it or not...but it's hard to switch the mood. So, I've struggled with that.
Because of losing Tina, Jennie's loss this week has touched me on a personal level. But, it's also taught me something about coping with loss. Losing someone is sad. It's sad on a level that can't be easily put into words. It's sadness that hurts emotionally, but also physically. But, sharing your loss with people isn't only about being sad...

It's a celebration of life. It's paying tribute. It's honoring someone's memory. It's a reminder that life is precious and you should hug the ones you love close.

Jennifer Perillo's Creamy Peanut Butter Pie

Recipe via In Jennie's Kitchen
Serves 10-12

8 ounces chocolate cookies
4 tablespoons butter {melted}
4 ounces finely chopped chocolate, or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup confectioner's sugar
1 {14 ounce} can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
extra melted chocolate, chopped peanuts and/or chocolate chips as garnish {optional}

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1" up the sides of a 9" springform pan.
Melt the chocolate in a double boiler, or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place the pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir a 1/3 of the whipped cream into the filling mixture {helps lighten the batter, making it easier to fold in the remaining whipped cream}. Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Garnish if desired, and refrigerate for 3 hours or overnight before serving.
Click here for the printable recipe.

Banilla Smoothie

2011-08-12T09:12:00.000-04:00

Last week I talked about a way to freeze and store fruit, to have it on hand for making smoothies. Today, I'm sharing one of my favorite ways to use some of that frozen fruit...namely, bananas! I don't know about you...but, in our house, if there's one fruit that goes from ripe to over-ripe faster than any other, it's bananas.
But, ever since discovering this recipe, having over-ripe bananas has been a happy occasion. It means that there will always be a constant supply of frozen banana chunks in the freezer for making this smoothie.
Along with the smoothie bag making discussion...I also talked about how smoothie obsessed my two boys have been in recent months. They've always loved them. But, the obsession took over shortly after our regular blender crapped out and I purchased this system as a replacement. It's a compact blender that comes with four plastic smoothie glasses and lids. You fill the glass with your smoothie ingredients, twist the blade attachment over the glass...then blend away. It's super easy...even for a child to use, and safer than a traditional blender. I've seen them sold in many places, but this online store has them in a bunch of great colors!
The recipe for this smoothie came from a little book I got from my DH for my 30th birthday {which was more years ago than I'd care to think about}. At the time, I had a 2 year old & a newborn and happened to be in the midst of my own smoothie phase. I used the book for a while...but, since the phase ended, it's sat collecting dust. My older son has taken quite a liking to the book nowadays. I love seeing him {every morning} with his little black book of smoothies, deciding what the day's blend will be...then gathering up all the ingredients he can find, measuring them, and whipping himself up some breakfast.
It's bittersweet that my son is now old enough to fix himself breakfast...more so, one that doesn't simply involve pouring some cereal and milk in a bowl! For all of you mother's of babies and toddlers out there...it actually does get easier...and, yes, it does go by in a blink of an eye.

To make this smoothie you'll need one frozen banana. As mentioned above, I usually have sliced chunks of bananas at the ready in my freezer.

One banana equals approximately 5-1" chunks. Add the frozen chunks to a blender, along with 3/4 cup vanilla flavored almond milk {or, the milk of your choice},

2 tablespoons of agave nectar,

3/4 cup vanilla low-fat yogurt and 1 teaspoon vanilla extract.

Blend until smooth.

Divide between two glasses {or one, if you're feeling hungry}...

and serve.

Banilla Smoothie

Adapted from The Little Black Book of Smoothies, by Ruth Cullen
Serves 1-2
The original version of this recipe calls for using non-fat milk. But, I like making smoothies with almond or soy milk...as I prefer the way they taste. You can use whichever is your preference. I've tried making this smoothie with almond, soy, 2% and whole milk...and they're all great!

3/4 cup vanilla almond milk {or milk of choice}
1 whole frozen banana, cut into 1" chunks
3/4 cup low-fat vanilla yogurt
1 teaspoon vanilla extract
2 tablespoons agave nectar

Combine all of the ingredients in a blender and blend until smooth. Pour into two glasses and serve!
Click here for the printable recipe.

Instagram Love

2011-08-07T11:49:00.020-04:00

I first heard about the iPhone app, Instagram quite awhile back. But, at the time I was heavily obsessed with a similar {yet very different} photography app, called Hipstamatic...so, I didn't really bother checking it out. When I finally did, I couldn't believe I had waited so long!
Many of you out there have probably already heard of Instagram...in fact, many of my friends and family are currently just as engrossed in using it as I am. But, as popular as this app is, there are still plenty of folks out there who haven't. I know this because I get inquiries very frequently from people who see my pictures on places like Facebook, and ask...How did you do that?? So, this post is my answer to all those inquires.
It's also to share with you all of the cool things I've learned you can do with the pictures you take!

For those not versed in the world of Instagram, it's a free photo editing app, available only for an iPhone {a very big downside}. However, not only does it help you edit the pictures you capture on your phone, it's also a social network. Instagram is basically a mix of Facebook + Twitter, but instead of status updates, or micro-blog postings, it's photographs. You can find your friends, or people you admire {who knew that Jamie Oliver was also a very talented photographer?} who are also using Instagram and "follow" them, in the same way you would follow someone on Twitter, or friend someone on Facebook. When you follow someone, all the pictures they take will show up in your feed...which is a great way to keep up with your friends and family via pictures.
When you see simple, ordinary photographs you take get transformed into something a professional photographer would take, it gets additive. I'm sure that those of you out there who are already using the app will attest to how easy it is to become Instagram obsessed.
Because this app has taken on like wild fire, many developers, or entrepreneurs have jumped at the opportunity to create different viewing platforms for your Instagram photos, or products and services for taking your creations even further. Right now there are too many out there to name them all. But, I will share some of my most favorites.

Collages, or mosaics are a great way to organize, or view your favorite snapshots. This is how I've chosen to display them here in this post. A great tool for making an Instagram collage is the iPhone app, Diptic. You can get as creative as you want with this app and create some really gorgeous collages. If you're interested in seeing some of the amazing creations people out there are making, you can type #diptic into the search on Instagram and see them. Another great place to make mosaics is the website Big Huge Labs. It's a free service and has many different photographic tools. What I love about their collage maker is that it doesn't crop off the borders of your Instagram photos. Each filter on Instagram has a unique border style...which you can see in my collages here. If you're interested in keeping the borders visible, this tool is great for doing that.
Have you ever wanted to print your favorite Instagram photos? Well, there are tons of places out there happy to do it for you...and in ways more creative than I would have ever imagined. The website Printstagram, has some of the best print products out there for your Instagram photos. You can make posters, stickers, polaroid style prints, mini books and even tiny books! The tiny books are probably the cutest things I've ever seen...and they're even magnetic, so you can stick them on your fridge!
At Instagoodies you can make 1" square stickers of your photos...Artflakes lets you create 4" x 4" stickers...and Keepsy lets you create photo albums. If you're the crafty type, you can create your own tiny Polaroid style magnets using this great tutorial from Ambrosia Girl, which I discovered via Design Mom. But, my most favorite of all is Teeny Tile! This company turns your Instagram pics into little 2" x 2" ceramic tiles. They also come with a magnetic strip, so you can turn them into magnets. But, they can also be used in any tiling project. How cute would they be to accent a children's bathroom?

For people who wish they could view their Instagram feed, or pictures in ways other than using your iPhone, there are plenty of options out there. You can view them from your computer, or an iPad. I won't get into all that stuff here. But, this article has some great tips on doing so...and is how I found out about many of the fun things I've shared here. Also, a simple Google search inquiring about Instagram tips will yield a plethora of information for the Instagram curious. Or, you can visit sites like Instagramers, where the Instagram users of the world unite to share information and tips.
If you love photography as much as I do...or, even if you never thought you did...I'm sure you will enjoy Instagram. So, check it out! If you'd like to see or follow my Instagram feed, you can find me by searching for theparsleythief.
Now tell me...what are some of your favorite Instagram tips? Do you already use it and love it?

{The Basics} Smoothie Bag

2011-08-05T13:40:00.000-04:00

I've spoken many times here about keeping a "stock bag". Whenever I'm using a whole chicken for a recipe, I save any remaining pieces I might have and store them in the freezer for when I make chicken stock.
Over the past year I have started using the same method for making a "smoothie bag". It came about around the same time my kids became smoothie obsessed. Both my boys love drinking them, but my older one is consumed with the smoothie.
He drinks them every day after school, as his snack. He drinks them for breakfast, or a pre-sports game snack. If he could he would drink them for every meal. But, I had to limit him to one a day...even with good things, it's easy to go overboard.

When it comes to buying organic, fruit is one area I always prioritize. There are so many fruits that are heavily sprayed and it freaks me out. However, buying frozen organic fruit is expensive, and it seemed like we were going through it way too quickly.
Then when it comes to buying fresh fruit...there are plenty of times when it doesn't get eaten fast enough and it's a waste not to use it. That's where the smoothie bag came into play. Any fruit that reaches the still good, but too bruised or soft stage, it gets cut up to freeze. I lay the frozen pieces out on a plastic wrap lined sheet pan and freeze them until hard.
Once they're completely frozen, I toss them in a resealable plastic bag, or storage container and keep them there until we're ready to use them. If you tossed them in the bag straight away the pieces of fruit would stick together. So, freezing them on the pan solves that issue. I have a second freezer, so I keep reusing the same lined pan over and over.

I like to group the fruit in bags based on what tastes good together...so we can grab a handful of whatever assortment is in there and it will taste good. For example, tropical fruit {banana, mango, pineapple}, berries {strawberries, blueberries, raspberries}, or stone fruits {nectarines, peaches, plums}.
My boys have become smoothie masters. Oftentimes developing their own recipes, or improvising with what we have on hand. I will be posting one of our favorites this weekend...

Bozo Picture of the Week...

2011-08-04T09:30:00.000-04:00

My younger son participated in a theatre camp this summer and these pictures are from the performance they did at the end of the week-long session. It was called Mother Goose Retires...a story about the election of her successor once she retires to the Bahamas. The cast was made up of many of the typical Nursery Rhyme characters...such as Little Bo Peep, Jack & Jill, Nat King Cole, The 5 Little Piggies, etc. My little guy had the part of Little Tommy Tucker. He looks less than thrilled in the photo above...but, that was taken during a duet and he was super nervous about that part! Once he got through it he was so proud of himself.

I know that it's common to bring flowers for performers after a performance. But, I didn't think he'd be all that into getting flowers. So, I brought him a gift bag full of chocolates and a balloon.

I was so proud of him and got choked up at many points during the show. It was pretty much the cutest thing ever and I hope he wants to do another course again soon!

Pomodoro Fresco Pasta Salad

2011-07-27T15:04:00.009-04:00

A while back I received a copy of the cookbook In a Small Kitchen to review. It's written by the 20-something girls, Cara Eisenpress & Phoebe Lapine from the food blog, Big Girls Small Kitchen. I'm just finally getting around to it now, which is an indication of just how insanely busy my summer has been thus far!
As much as I love cookbooks, I am extremely selective in the ones I purchase...or, even accept for free...as I don't want to amass an enormous collection of cookbooks unless they'll be used on a fairly regular basis. {Is there a term for the opposite of being a hoarder? A minimalist? If so, that's me.}
But, I happen to be a fan of these girls. I love that they've been bitten by the food bug at such a young age and I appreciate their love of entertaining. I heard about their blog for the first time while watching an episode of Barefoot Contessa on The Food Network, in which they were guests. I know you're not supposed to judge a book by it's cover...but, looking at the cover of this cookbook, I could tell right away I would like it.
The recipes within it's pages are very accessible, even for beginners in the realm of cooking. At the same time they're still sophisticated. The cookbook has an original approach, where it's recipes are organized by the occasions for which one would cook...such as meals perfect when you're cooking for one, or having a date night, or hosting a dinner party. This one was from the section titled, Potlucking...under the subcategory, Packing a Picnic. Each section of also full of stories and food inspirations. It's one of very few cookbooks I've known that reads like an actual book, in that you could read it cover to cover.
What drew me to this recipe is that it's exactly the type of meal I would naturally make for a summer dinner, albeit a bit more refined than my typical version. When I looked at the ingredients list I realized it was basically my mother's bruschetta {with a few extra ingredients} mixed with pasta. My mom makes her signature dish many times every summer with her garden tomato harvests. She serves it with toasted bread slices as an appetizer. It's something that we all look forward to!
This recipe is called a pasta salad, as it's supposed to be served at room temperature, and can be made ahead of time. But, you could certainly serve it warm by adding in the hot pasta and plating it up right away. I love their idea of adding in some balsamic vinegar and a touch of sugar, as I knew it would add a nice sweetness to balance the acidic nature of tomatoes. It couldn't be easier to make and it's sure to be popular with anyone you serve it to...even with the a picky kid crowd.
ALSO...Today, I am offering up TWO free copies of "In a Small Kitchen" by Cara Eisenpress & Phoebe Lapine! To enter for a chance to win one, just leave a comment below. Winners will be randomly selected on Monday, August 1st {my birthday!}. Don't forget to leave contact information!
UPDATE: And the WINNERS are...Comments #1 {Lindsay!} and #14 {Joanne!}. Please send me an email with your contact info, so I can mail you your cookbooks! You can find my email in the "About Me" section above. Thanks All!

Begin by making the "sauce", which should be done at least an hour ahead of time. To do this you'll need 2 pounds of ripe tomatoes. Using the freshest, best-quality tomatoes would be ideal here. Unfortunately, at the time I made this I only had an assortment of good tomatoes and "just okay" tomatoes. But, it was still really good! Chop the tomatoes and add them to a large mixing bowl.

To them add 2 cloves of {minced} garlic, 1 teaspoon kosher salt, 2 teaspoons balsamic vinegar, 1 teaspoon sugar, a {hefty} pinch of red pepper flakes, and a 1/4 cup extra virgin olive oil. Cover and let sit for 1 hour.

After the tomatoes have marinated, bring a large pot of salted water to a boil. Cook 1 pound of pasta {any type}, according to the package instructions for 1 minute less than al dente. Stir a 1/4 cup of chopped fresh basil into the tomatoes.

Drain the pasta and add it to the mixing bowl. Stir, to coat the pasta with the sauce, and serve.

Pomodoro Fresco Pasta Salad

Adapted from In a Small Kitchen, by Cara Eisenpress & Phoebe Lapine
Serves 4-6
Due to my lacking the freshest, ripest summer tomatoes, I used a mixture of high quality store-bought varieties and some from a Farmer's Market. I recommend getting the best quality you can find, as ripe tomatoes really make this dish. Mine turned out wonderfully delicious, but I can only imagine what it would be like with some home-grown tomatoes...something to look forward to with this year's garden harvest! For the pasta choice, it's up to you. The original recipe calls for using fusilli. I chose to use orecchiette, or little hat shaped pasta, as it's perfect for holding sauce.

2 pounds ripe tomatoes, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons balsamic vinegar
1 teaspoon sugar
a hefty pinch of red pepper flakes
1/4 cup extra virgin olive oil
1 pound pasta {your choice}
1/2 cup chopped fresh basil leaves

Add the tomatoes, garlic, salt, balsamic vinegar, sugar, red pepper flakes, and olive oil to a large mixing bowl. Stir and let sit for at least 1 hour, to let the flavors develop.
Cook the pasta in a large pot of salted water, using the package instructions for timing. I recommend cooking it about 1 minute less than al dente as the pasta will soak up liquid from the sauce and soften further. Drain the pasta.
Right before assembling the salad, stir the chopped fresh basil into the bowl of tomato sauce. Add the drained pasta to the sauce, give it a stir to coat, and serve.
Note: If preferred you can serve this dish hot, as a pasta main course, or it can be served at room temperature as a pasta salad. I served it as a pasta salad, and found the leftovers were very delicious the next day cold from the fridge...so, make extra! It can also be made several days ahead of time. Just add the basil in at the last minute, as it will brown and wilt if added too early. As an extra option, this salad would also be great with some cubed fresh mozzarella, or ricotta salata tossed in.
Click here for the printable recipe.

Strawberry Paletas

2011-07-20T09:15:00.002-04:00

As a kid, one of my favorite summer treats was a FrozFruit Bar. I loved the chunky strawberry one,...and I also really loved the coconut one. It all depended on my mood. It's amazes me sometimes the things from childhood that stand out as clear as day. Walking to the store, with a few pieces of change and picking out a fruit bar is a memory that makes me happy.
Years later, as an adult living in Brooklyn, I still loved walking to the nearest bodega and picking up one of those exact same bars. I know similar fruit bars, or even the same ones, are available in some supermarkets. But, eating one out of a box is different from getting an individually wrapped one out of a freezer chest at a convenience store. I don't know exactly what it is, but they taste different to me.
I recently purchased a set of ice pop molds and couldn't wait to try them out. When I decided on this recipe, I had no intention of re-creating a strawberry FrozFruit bar at home. But, the end result? It tastes exactly like one! I was so excited...and so were my boys. We've already started planning out which flavors we will make next.
For more ideas, I recommend the cookbook, "Paletas" by Fany Gerson...where you can find this recipe, and many more. By the way, Paletas are frozen fruit pops in Mexico...but, have become quite the rage in the United States. They are sometimes made with milk, but always with fresh, real fruit. Have you tried making Paletas at home? What are some of your favorite flavors, or flavor combos?

Begin with 4 cups of ripe strawberries. They need to be hulled and quartered. The strawberries I used were local and super ripe. They were so little, I didn't bother hulling them...instead, I just chopped the tops off.

Add the strawberries to a bowl and pour in 3/4 cups of sugar. Give it a stir, and let them sit for about 15 minutes {a bit longer for firmer, off-season berries}.

This gives the berries a chance to soften and release their juices. Transfer the berries to a small saucepan, and add in a 1/2 cup of water. Bring the mixture to a boil, reduce the heat, and simmer for about 5 minutes. Let cool to room temperature.

Pour the strawberries into a blender, or food processor and add in the juice of one lemon {about 2 tablespoons}. Blend until smooth {alternatively, if you'd like some chunks remaining, process less}. My kids have this affliction where the presence of "chunks" in anything that in their mind should be smooth traumatizes them. So, I made ours very smooth. If it were up to me, they'd be chunky.

Divide the mixture evenly between the molds, cover with the lid, and add in the Popsicle sticks. Freeze for about 5 hours, or until completely frozen.
You can make these without conventional molds too. Just use paper cups...Divide the mixture among the cups and let it freeze for 2 hours. Insert Popsicle sticks in the center of each cup, then freeze another 3-4 hours, or until solid.
Another side note: When making ice pops in any type of mold...to release them, run some hot water over the outside of the molds...just enough to heat the surface of the pops. They should slip right out!

Strawberry Paletas

Adapted {barely} from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas, by Fany Gerson
Makes 8-10 Ice Pops {depending on the size of your molds}

4 cups fresh, ripe strawberries {hulled & quartered}
3/4 cup sugar
1/2 cup water
juice of one lemon

{special equipment: ice pop molds}

1. Stir the prepared strawberries and sugar together in a bowl. Let them sit for 15 minutes {a bit longer for firmer, off-season berries}. This gives the berries a chance to soften and release their juices.
2. Transfer the berries to a small saucepan, and add in the water. Bring the mixture to a boil, reduce the heat, and simmer for about 5 minutes. Let cool to room temperature.
3. Pour the strawberries into a blender, or food processor and add the lemon juice. Blend until smooth {alternatively, if you'd like some chunks remaining, process less}. Divide the mixture evenly between the molds, cover with the lid, and add in the popsicle sticks. Freeze for about 5 hours, or until completely frozen.
{Note: If using a different brand of ice pop molds, follow the manufacturer's instructions. If you don't have molds, you can make these in paper cups. Let the pureed mixture freeze inside the paper cups for about 2 hours, insert the popsicle sticks in the center of each pop, then freeze for the remaining 3 hours, or until firm.}
Click here for the printable recipe.

Some Things I Just Love...

2011-07-15T10:45:00.003-04:00

I'm a huge fan of beauty products, yet many days the most you'll see me wearing is mascara {if that}. This certainly doesn't stop me from buying it! During the summer months, I love that very little is needed. On occasions when I do go out, or get a sudden desire to get gussied up, these are the products I use and love...
{a.} I picked up some of this unbelievably fabulous smelling bronzing shimmer oil while on vacation. It gives your skin a sun-kissed glow and even tone. I love that its organic and can be used on your face, body and even hair! {b.} Some may think that a fair-skinned redhead doesn't have to deal with the summer battle against hairiness. Well, think again. This battery-operated water-proof razor/trimmer is a dream. It's been my friend for many years. {c.} My sister left this lip gloss at my house over a year ago...and let's just say she never got it back. I am typically not a fan of the texture of lip gloss {I'm more of a lip balm girl}. But, this moisture rich lip gloss by Smashbox has changed my ways. It's shiny, but not too shiny and is completely non-greasy. It gives your lips a perfect pink tint...a pink that would look good on anyone. {d.} This is my go-to nail color for summer. Jelly Apple by Essie is the best color I've ever found for complimenting fair skin tone. Although, I think it would look good on just about anyone. {e.} Nars blush in Orgasm is probably the most well-known and beloved blush out there...the reason being, it's the perfect shade for everyone. The same color comes in a multiple stick, which can be used on eyes, cheeks, or lips. It has a bit of sparkle added, which makes it perfect for summer skin. {f.} MCMC frangrances makes amazing scents using natural ingredients. I'm not much of a perfume wearer in the summer...but I do love their Garden perfume oil. To me, it smells like summer...and if you're like me and like to try before you buy, they sell sample sets! {g.} You could stop me anywhere, look in my purse and find this Mini Nail Rescue Kit from Tweezerman. It's tiny, has everything you need to resolve any nail dilemma, and {in typical Tweezerman fashion} works great. {h.} COOLA makes {by far} the best suncare products around. I discovered this brand recently and wonder how I ever managed without it. I use their sport sunscreen on the whole family, but my favorite is their tinted moisturizer mineral sunblock. Because it's a mineral based product, it has a very smooth finish, without any heaviness, or oiliness. It also gives enough coverage that you can use it as your summer foundation {with nothing else needed}.
So, tell me...what are your favorite summer beauty products?? I love hearing what other people use! :)