Give Tuna A Chance

Unfortunately, this post will not be accompanied by a picture. Because... while it is tasty to eat, it is not a photogenic meal. Additionally, this is more like an assembling rather than a recipe. I think too many people think have a fear of tuna. And, on some levels I agree. I am a believer in eating tuna solely from your own kitchen, your mother's or your best friend's. Any other tuna consumption beyond that is risky. Therefore, I only eat tuna from people I love, not from Subway or other various sandwich jobs. All I can ask is that you give tuna a chance.

I eat this literally a few times a week for lunch! It is so filling and you won't be hungry until dinner. The amount of each ingredient is dependent on what type of flavor you are desiring. I'll give you the amounts that I used.

Ingredients:

1 Chicken of the Sea tuna in water

2 tablespoons jarred jalapenos, chopped

1 tablespoons chopped mixed nuts (without peanuts), or almonds

1/3 cup green apple cut into cubes

Mayo

Dijon

kosher salt

pepper

Combine in bowl. The key is keeping the mayo and dijon light, so the flavor of jalapenos and apples comes thru. Mushy tuna is to be avoided:) Serve with Pita chips. A great lunch.

Menu

I am up in the air about continuing with the "grocery list" portion of the blog, as I list ingredients with every meal. I'm thinking it might be a bit redundant. If there are special ingredients that you'd have to go out of your way to purchase, I will list them at the start of the week. So, at the beginning of the week I will list 3-4 things that I am cooking.

This Week:

1. Chicken Paillard and Fig Salad

2. Beef Braciole

3. Spinach Salad with egg, bacon and honey

4. Not your mom's tuna

Sage and Brown Butter Sauce

You can serve a sage and brown butter sauce with any pasta of your choosing. It goes really well with butternut squash ravioli and parmesan. If you are ever in a bind for time, but have these few ingredients, you can have a great meal on the table in minutes.

Ingredients:

Butternut Squash Ravioli, store bought (well do homemade another time)

4 tablespoons butter

8 sage leaves

Juice from 2 lemon wedges

Salt

Pepper

1/4 cup grated Parmesan

Begin cooking ravioli as instructed on the package. At the same time, melt the butter along with a dash of kosher salt and the sage in a saute pan, until a golden brown color. Add a squeeze of lemon juice from a wedge. Pour ravioli in serving bowl and toss with sauce and the parmesan cheese. Sprinkle with salt and serve right away!

Turkey White Bean Chil

I think chili is typically food associated with men, big chunks of beef, or meat and beans sealed inside cans. Regardless, I love chili. I had a bit of ground turkey meat to use up. Chili was a great solution because it is easy and stores (even freezes) well for future use. In college, every Fall the professors in my department put on a chili night. I don't really remember why, I just remember receiving a flyer and coming to a room full of crock pots and computers. My roommate Meghan and I used to make fun (what didn't we make fun of??) of the Chili Night in FCS, but I do have fond memories of some white chili that I probably sampled behind Meghan's back. Thus, the inspiration for my meal this week!

Ingredients:

1.5 lbs ground turkey (you could also use diced turkey or chicken)

1 medium sized jalapeno, seeded and chopped

1 yellow onion, diced

4 garlic cloves, minced

Sprinkle of: cumin, cinnamon, oregano, and cayenne pepper

Salt and Pepper

3 cans cannellini beans, 1 of the cans pureed in blender with salt, pepper and olive oil

3 small cans diced fire roasted chilis

5 cups chicken broth, or less depending on desired thickness

2 cups Pepper Jack Cheese for chili and/or garnish

Queso Fresco to garnish

Cilantro to garnish

Start by combining onion, garlic and jalapeno in a stockpot with olive oil, salt and pepper. Cook until onions are translucent. Add turkey meat and sprinkle with small amounts of cumin, cinnamon, oregano and cayenne pepper. Cook through. Add chilis, along with 2 cans of cannellini beans. While that cooks for a few moments, puree the third can in a blender with salt, pepper and drizzle of olive oil. Pour the puree into the pot. Add the chicken broth, until desired thickness is reached. Let simmer over medium heat for 5 minutes. Add 2 cups shredded pepper jack cheese and cook chili until cheese is melted. Ladle into bowls and garnish with crumbled queso fresco and cilantro if desired. Serve with crusty bread if desired.

Pizza with Queso Fresco

I love making pizza, and usually make some sort of pizza a few times a month. Last month we had Indian inspired pizza, and the month before we had pizza with brie, prosciutto and fig jam. I know typically when we think of pizza we think of something delivered or something half-assed and home-made with pepperonis on dried-out pre-baked store bought crust. There are so many ways to make a great home-made pizza that has different flavors! This month, I decided to use some stuff up in my freezer for mexican inspired pizza.

Ingredients:

For the Toppings:

1/2 container Queso Fresco (available at Costco)

4 Aidell's Chicken Habanero Sausages (available at Costco)

1 Red Pepper, sliced into strips

1 Sliced Yellow Onion, sliced into half moons

Red Pepper Flakes

One Head Romaine Lettuce, cut into tiny strips

1 tablespoon Herdez Salsa Verde

Drizzle of Jalapeno Tabasco

Olive Oil

Salt

Pepper

For the Pizza Dough:

(You can buy pizza dough at the store if you don't feel like making it... I like Fresh and Easy brand best:)

1 1/4 cup warm water

2 packages or 4.5 teaspoons dry yeast

1 tablespoon honey

3 tablespoons olive oil

4 cups all purpose flour

2 teaspoons kosher salt

(This recipes makes enough for 2 large pizzas or 6 personal size pizzas. Use enough for how may you are feeding and store the rest in the freezer.)

Using stand mixer with dough hook combine water, yeast, honey and olive oil. Let stand until yeast dissolves and mixture rises a tiny bit. (3 minutes or so) One cup at a time add the flour and mix on low speed. Gradually add up to another cup of flour, making sure the dough isn't sticking too much to the bowl. Once the dough is elastic and cohesive, transfer it to a floured board and knead the dough. Place in well oiled bowl, drizzle oil over dough and cover with a towel. Let rise for about 30 minutes.

Preheat oven to 500 degrees.

Once the dough has risen, transfer half the dough to floured surface again and cover with damp towel for 8-10 minutes. Put the other half of the dough in the freezer to make another pizza another time:) Roll the dough out onto pizza stone or floured baking sheet. Roll up edges on the dough and drizzle with olive oil. Don't worry about it being a perfect circle!

While the pizza is still rising, cut the red pepper and onion and sauté over low heat in a pan with olive oil and red pepper flakes and salt and pepper, until they are cooked through and flavorful. 10-15 minutes. Also, cut up the romaine and toss in a bowl with the salsa verde and Tabasco. Salt the greens.

Crumble the queso fresco over the dough, layer on the habanero sausages and red pepper and onion. Sprinkle with red pepper flakes.

Bake in the oven for 12-15 minutes. When the pizza is finished cooking, cut and top with romaine.

This pizza serves 4, probably with leftovers.

Quick, Healthy and Easy

Originally, this post was titled "Fast and Easy" and I had lots of good jokes to go along with it. But, as I announced them to Brian, he started furrowing his brow. I guess they were in bad taste. So, no jokes here. Maybe next time...

This really is a totally fast and easy dinner though, with little prep and cook time. And Healthy. And Filling.

I made this a few weeks ago, and while I usually try not to make the same meal more than once every few months, I thought this one deserved an exception and a formal introduction to my small audience...you loyal blog readers:)

This recipe is for 2 large salads, or 3 smaller salads. With leftovers.

Ingredients:

2 Boneless Skinless Organic Chicken Breasts

Salt

Pepper

Olive Oil

Cumin

5 mini cucumbers or 2-3 large cukes, sliced down the middle, then in half moons

6 small tomatoes from the vine, cut into wedges

1/3 red onion, cut into half moons...then cut again

A few tablespoons red wine vinegar

Lemon Juice

Parsley* optional

12 Stacey's Pita Chips, crumbled

Start by preheating oven to 400 degrees and seasoning 2 chicken breasts in baking pan with salt, pepper and olive oil. Sprinkle 2-3 pinches of cumin over each side 0f each breast. (Don't over cumin the chicken, or else it will end up tasting like major BO..as in body odor...which is never a good flavor.) Drizzle olive oil over the chicken and turn in pan to flavor. Place in oven to bake for 25-30 minutes or until chicken is cooked through. (I am a "mile high" so cooking temp and times may vary slightly.) Be sure not to over cook the chicken. Use this time to see how your oven cooks, (is it hot, slow, cool? etc) as they are all a bit different. Write down how quickly your chicken cooked this time and use it for future reference.

Meanwhile, cut the cucumbers, tomatoes and red onion. Divide equally and place in individual salad bowls. Sprinkle with salt and pepper. When the chicken is finished cooking, cut it roughly and fill the salad bowls with the chicken. Drizzle with red wine vinegar and a small amount of olive oil. Squeeze a wedge of lemon over the top. Toss with a fork! Crumble 6-7 pita chips over each salad. Eat immediately. You can garnish with parsley, if you'd like.

Grocery Lists and Menu

Last week I became gainfully employed, Brian was out logging wells in the field in the evenings and I got a bad case of food poisoning. All that to say, my cooking in the kitchen time was cut down considerably. I am hoping this week allows me to get back to normalcy.

(Forgive me for skipping Mexican Steak Salad, I'll try to fit it in this week.)

I think I will start by offering 4 meals/week from here on out. If I have the time and decent pic of any extra meals, I will add them happily.

What's For Dinner in no particular order:

1. Cucumber, Chicken, And Pita Salad

2. Pizza with Queso Fresco and Habenero Chicken Sausage

3. Turkey White Bean Chili

4. Butternut Squash Ravioli with Sage and Brown Butter Sauce

Grocery List: (again I'm assuming you have most the basics listed in "Prep Your Pantry")

Cucumbers

Organic Chicken

Red Onion

Stacey's Pita Chips

Tomatoes on the Vine

Yeast

Aidell's Habenero Sausages

Red Pepper

Romaine Lettuce

Herdez Salsa

Fire Roasted Chili's (canned)

Ground Turkey

Onions

Garlic

Cumin

Cannellini Beans (2 cans at least)

Chicken Broth

Cilantro

Jalepeno

Butternut Squash Ravioli

Sage

Turkey Burgers

So, I originally was going to make tiny turkey sliders to accompany a good beer and a football game. But, the week got away and by the time Sunday came around my challah rolls were totally moldy! On to Plan B. Turkey Burgers on Crispy English Muffins with Brie, Caramelized Onions and Arugula. (Partially inspired by my friend Steph's recipe from Bitchin In The Kitchen...love that girl:)

The following recipe is for 2 medium sized burgers.

Ingredients:

Lean Ground Turkey (I bought 1.5 lbs at the market, took enough meat out to form 2 burger patties, then put the rest back in the freezer for later.)

One Yellow Onion, sliced and cut into half moons

Use 1 tablespoons of onion and dice to put in burgers

Bread Crumbs, about 2 tablespoons (store bought or home-made)

1.5 tablespoons Dijon Mustard

Mayo

2 handfuls Arugula

4 slices Brie Cheese

Salt

Pepper

Thyme

Marsala

2 tablespoons Unsalted Butter

2 tablespoons Olive Oil

2 Orowheat Cripsy English Muffins

Start by heating the butter and olive oil in heavy, deep saute pan over medium-low heat. Once oil and butter are hot, add the onions and a bit of salt and thyme. Place lid on pan and let the onions get hot and sweaty for about 10-12 minutes. Meanwhile, combine the turkey meat, a few tablespoons of bread crumbs, salt, pepper, diced onion, thyme and Dijon in a small bowl. Let the flavors sit and marry each other for a few minutes. Drizzle the meat with a light olive oil and stir in with a fork.

Once, the onions are looking wilty and at least 10 mins has passed, take off the lid and continue cooking for another 30 minutes over low heat. Be careful not to burn the onions.

Grill up your burgers cooking a few minutes on either side. Layer brie on top of turkey.

Toast your English Muffins and spread a thin layer of mayo on the buns.

When the onions are nearly finished drizzle a bit of Marsala. Continue cooking for 2-3 minutes.

Assemble burgers with arugula, meat and onions.

Enjoy!

(These are so bomb, but very rich:)

Ina's Lemon Fusilli with Arugula

I promise I didn't flake this week! It has been crazy busy around here!! I will post all the recipes promised and start with more sometime later this week!

A few nights ago, I thought the perfect thing to make for din was a pasta dish I saw my girl crush Ina Garten make on her show last week. (I so want to be her!!) It is rich, but has such great flavor... and is also a great meal for lunch. A healthier alternative would be using less cream sauce and replacing the all pasta with the broccoli, arugula and cherry tomatoes.

Instead of re-listing the entire recipe I will link to it here.

I used rotini instead of fusilli, and half the amount of lemon and cream. I doubled the amount of cherry tomatoes and broccoli.

Hope you guys have had a great week!

Teeny Weeny Peach "Pies"

Peach Pie

A few days ago I was searching the pantry and fridge for something sweet to eat. All I found was an old butterscotch in the bottom of my dirty purse. Then, a few hours later my friend Giada was preparing a meal for her sister in the Food Network. (You've got to love that girl, because she tries to be really sexy when she tastes her food, and her Italian accent comes out only when using Italian ingredients. She also always has a really nice manicure. Classic.) For dessert she made a deconstructed apple pie and whipped cream. I too, didn't feel like putting together a big ole pie, but I did have a few peaches to use up and a container of heavy cream. Thus, my peach pie version of Giada's apple pie was born.

This is an easy dessert and a great way to use up peaches, apples, etc. Unlike the giant family sandwich, this dessert will give each and every person their own special "pie."

Pie Crust and Sweetened Whipped Cream are a breeze to make. Both components of this recipe came from The Williams Sonoma Cookbook, which I strongly recommend.

Makes 3 individual "pies"

Ingredients

Pie Crust:

1 1/4 cups unbleached all purpose flour

I stick of unsalted butter, cut into cubes

3 tablespoons ice water

1 tablespoon sugar

1/4 teaspoon salt

Whipped Cream:

3/4 cup heavy cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

Filling:

3 ripe peaches

Sugar

Ground Cinnamon

Set oven to 350. Stir together in stand mixer flour, sugar and salt. Place butter in the mixer and toss butter around with a fork, until the butter is coated. Mix on medium speed until the mixture has the texture of cornmeal. Add the water, 1 tablespoon at a time. (What I like to do is fill one cup with ice and water and get my tablespoons from there.) If your water is not cold enough, you won't be able to work with your dough. Keep mixing until dough forms a cohesive ball. Transfer to workspace covered in flour. Roll out dough to the size of a piece of computer paper. Using a round cookie-cutter or if you don't have a cookie-cutter use the rim of a glass to cut 6 circles. You will a have a small amount of dough left. you can eat it, if you want...or you can roll it into a snake and cut in slices. Use the slices to decorate 3 of your little discs with flowers. Place on cookie sheet and place in oven for 8-10 minutes or until crust is golden.

Meanwhile, clean your mixer and place all pour heavy cream, sugar, and vanilla extract in the bowl. Mix using whisk attachment on high, until the cream looks billowy.

Once the discs are a nice golden brown, take them out of the oven and let them cool.

Raise the temp of the oven to 400 degree. Peel, pit and cut into wedges your peaches. Sprinkle with cinnamon and sugar and toss to coat. Bake in oven on the top rack for 8-10 minutes.

Layer discs, then cream, then peaches, then more cream and another discs. Serve hot.

Best. Sandwich. Ever.

Roasted Veggie and Goat Cheese Sandwich

When I was in high school, my mom had the inspired idea to make one giant hamburger and cut it like a pie, instead of 5 individual hamburgers on individual buns. (It was not unlike the one giant pancake I had at a sleepover when I was a kid. Ew). It was so big, that the giant hamburger wouldn't even fit on a plate. My mom had to serve it from a cutting board. I still don't know how she flipped that monstrosity on the grill? Slicing into the five inch by ten inch burger with a huge bread knife, and hitting us all up with a good size wedge. My brothers and I made some serious fun of the giant hamburger, and needless to say...it was never served again. Now, as an adult I think the giant family hamburger is kinda cool. I wanted to change it up a little, and put my own twist on the family sandwich.

I purchased some amazing goat cheese last week and thought pairing that with some oven-roasted veggies and fitting between a big roundloaf and then slicing like a pie would make for a fun meal. And, it was even better than I thought. Although, when B asked what was for dinner I said "Veggie Sandwich" and he said "What kind of meat?" If you or your man require a protein grill up a chicken breast and layer it on the sammy.

Serves 2-3 depending on how many wedges you cut.

Ingredients

1 Rustic Italian Roundloaf (really any good crusty bread will...as long as it is round)

2 summer squash sliced lengthwise (hot-dog style)

1 zucchini sliced lengthwise

1 red pepper

2 tomatoes from the vine sliced

1/3 red onion cut in rings

1/4 cup Sun Dried Tomatoes

Handful of arugula

Any amount of goat-cheese

1 garlic clove minced

Olive Oil

Salt

Pepper

Thyme

Note: you will have extra veggies left over. Put them in a tupperware and eat them with romaine lettuce and a few drizzles of olive oil, for a great lunch.

Set oven to 425 degrees and layer squash, zucchini, tomatoes, red onion, red pepper and fresh tomatoes on a baking sheet. Sprinkle with a good amount of salt, pepper, and thyme. Drizzle olive oil over the veggies. (Don't skimp, but don't douse, you don't want them dry, but you don't want them swimming in oil either) Place on rack near the top of the oven. Cook for 15ish minutes, watching them closely. You want some of the edges to get a bit charred, giving the veggies that roasted flavor. In the meantime, cut the roundloaf down the center, tear out a bit of the bread in the center of the top half. Drizzle both sides with olive oil. Sprinkle with salt, pepper and thyme. Cover the bottom layer with the sun dried tomatoes and minced garlic. Place top back on bread and wrap in foil. Place in oven until the veggies are done.

When veggies are done, take them out of oven and allow them to cool slightly. Open up bread in foil and start placing a menagerie of veggies on the bottom half. You can get crazy and layer high, as the bread is strong won't sog out. On the top half, put a liberal amount of goat cheese. The amount is really up to you, as it has a strong flavor. I used at least 2.5 tablespoons. Cover the top half with a handful of arugula. Place both sides together, transfer to plate and cut into wedges. Serve immediately.

This Week's Grocery List

Don't judge my photography skills. I can cook, but I am not a food stylist. Bear with me, maybe I will improve. ..

What I'm Cooking This Week:

1. Roasted Veggie and Goat Cheese Sandwich on Rustic Italian Bread

2. Rotini with Cherry Tomatoes, Broccoli, and Arugula and Lemon Cream Sauce

3. Little Peach "Pies"

4. Mexican Steak Salad with Fire Roasted Veggies

5. Turkey Sliders

I usually make Monday thru Saturday lists and head to the grocery store to pick up my items. But, I find that I often switch around which days I actually cook each meal. Therefore, I will post a list of what I am making, but in no particular order:) Usually grocery lists posted will be in addition to what is already in the pantry. This week I will write a complete list, assuming you have some basics like Olive Oil and Salt and Pepper, etc.

Grocery List

Summer Squash

Red Peppers

Zucchini

Romaine Lettuce

Can of Green Chili's (fire roasted)

Herdez Salsa Verde

Flank Steak

Cotija/Mexican Cheese

2 Chicken Breasts

Ground Turkey Breast

Mayo

Italian Bread: Rustic or Ciabatta

Goat Cheese

Tomatoes on the Vine

Cherry Tomatoes

Sun-Dried Tomatoes

Heavy Cream

Lemons

Small Dinner Rolls: Challah

Red Onion

Rotini

Flour

Sugar

Unsalted Butter

Peaches

Cinammon

Sugar

Arugula

Yellow Onion

Brie

Again, I can't stress stocking up your pantry. My actual grocery list was quite a bit shorter, and I only spent $60 at the store this week. (And I shopped at Whole Foods buying mostly organic!) That includes buying for other meals that won't be posted!! I suggest buying things like specialty cheeses and meats at Costco, as their prices are so much cheaper.

Weekend Breakfast

Before Brian and I actually moved to Denver, we stumbled upon a little retro breakfast place near the Ballpark. The line was crazy, so we figured something must be up. We waited 45 minutes to get into Snooze (...and let me tell you it was worth the wait. We now make the trip to Snooze almost every weekend, as we can't resist the charming staff, the out of this world morning cocktails (Beermosa for B and Bellini for me) and the food!! Although the atmosphere is reminiscent of a Jetson's dinner, there is nothing dinner-ish about the food. 4 different types of "Bennys" (Benedicts), a Pineapple Upside Down Pancake, A Challah French Toast Sandwhich...I could go on forever! If you are ever in the city, head down to Snooze. Expect long waits if you come between 9 and 1, but once you bite in to whatever you ordered...You'll forget all about the wait and start planning your next trip to Snooze. (2 locations in Denver) Free coffee while you wait is a plus too!

Last Monday, Brian and I ventured over to Snooze for a late late breakfast. Each time we try something new, so I went with the Smokin Salmon Hash. Let me just tell you it was so great that I didn't need or want to eat anything else the rest of the day. Yesterday morning, before B went to play a round of golf, I came up with my own version of this new breakfast favorite!!

Smoked Salmon Hash

6-8 Ounces Wild Caught Smoked Sockeye Salmon*

3 green onions, white and green parts (use 50% of onion)

1 dollop Dijon Mustard

1 dollop Sour Cream

1 small dollop Horseradish (Beaver brand)

Salt and Pepper to taste

1 pound Petite Potatoes, chopped into small cubes (Medley- Red and Purple)

2 garlic cloves, chopped

1/4 teaspoon kosher salt, plus to taste

1/4 teaspoon black pepper, freshly ground, plus extra to taste

2 pinches dried thyme

Light Olive Oil for Potatoes

Optional:

2 Egglands Best Eggs

2 Extra Crispy English Muffins

*don't bother buying any farmed fish. EVER. The taste is noticeable and the environmental impact is widespread. Plus, all the benefits of Omega-3s we get from eating fish don't exist in farmed fish, as they are fed grains. To learn more, click here. *

Start by rinsing the potatoes in a colander. Cut potatoes in small cubes (1/2 inch at most) and place into heavy pan over medium heat with olive oil and chopped garlic. ( Be carful not to burn your garlic!) Spatter salt and pepper over potatoes and cook thru, about 25-30 minutes. While cooking, season with the thyme. While the potatoes are cooking prepare the salmon mixture. In a bowl combine the salmon, cut into small pieces, the green onions, the sour cream, Dijon, and horseradish. Season with pepper. The salmon is salty to begin with, so you should not need too much salt. When the potatoes are cooked thru, add the salmon mixture to the pan and continue cooking for 3-5 minutes. Serve immediately.

This hash goes perfect with a fried egg and english muffin. Serve alongside the hash for a complete meal.

Make 3 large servings.

My camera battery is charging as I type. Pictures of Breakfast will be up within a few hours! Plus, I am heading to the Farmer's Market and will have a grocery lists and this week's meals by tomorrow morning.

Coming Soon...

FYI: Pictures will be coming soon, so you don't feel like you have to read a novel every time you visit.

Prep Your Pantry!!

Okay. So this morning I compiled a list of "Must-Haves" that I tend to keep in my pantry and fridge. These are my staple items that I am constantly getting at the market and keeping tabs on in the pantry. As mentioned yesterday, once these things are residing in your kitchen, your meals will come together quicker than ever before. If it seems this list is going to break the bank, simply pick up a few items with each grocery run. Within a few trips, your pantry/fridge will be fully loaded and ready for some serious cooking.

For Baking:

Sugar

Brown Sugar

Flour

Whole Wheat Flour

Baking Soda

Baking Powder

Vanilla Extract

Almond Extract

Oils and Vinegars:

Extra Virgin Olive Oil

Light Olive Oil

Canola Oil

Asian Chili Oil

Balsamic

White Wine vinegar

Red Wine Vinegar

Rice Vinegar

Canned and Jarred Foods:

Tuna

Soy Sauce- Low Sodium

Canned Beans: Garbanzo, Cannellini, Black and Pinto

Stewed Whole Tomatoes

Sun Dried Tomatoes

Tomato Paste (Hunts)

Chicken Broth (I buy organic boxed broths)

Beef Broth

Veggie Broth

Salsa- red and green ( I use Herdez)

Dijon Mustard

Mayo (never use light!!ick! I use Best Foods)

Dry Cooking Wine(not actually cooking wines, as those are gross. Pick a wine that you would drink. White and Red)

Spices:

Red Pepper Flakes

Oregano

Thyme

Cumin

Cinnamon

Chili Powder

Bay Leaves

Kosher Salt (just say no to that little umbrella girl)

Pepper

Old Bay

Johnny's Seasoning Salt

Grains:

White Rice

Brown Rice

Cous-Cous

Angel Hair

Penne

Speghetti

Fresh Foods/Herbs:

Garlic

Shallots

Lemons

Limes

Various Onions: Red, White, Yellow, Green

Tomatoes

Basil

Mint

Sage

Rosemary

A few more things to keep around:

1. Bowl: I have found cooking much easier when I have a "garbage bowl" (i think this ideacame from Rachael Ray years ago) to put all my garbage in while cooking- wrappings, seeds, cores, any yucky residues, etc. I find I don't have to walk over to the trash every few seconds. One trip when dinner is in the over and all the trash is gone!

2. Cutting Board: I use a wood cutting board on my island. It is always sitting out, ready to be chopped on. (I use to use it next to my sink which worked well also.)

3. Plate: I use a cheap metal tray to set all my dirtied spatulas and spoons on so I don't have to make a mess on my counter. When I'm finished the tray and utensils go right into the dishwasher.

Dinner in Denver

So, this is my first post. I am totally blog illiterate, with a bad case of computer confusion, but I press forward in an attempt to offer up recipes, tips, and ideas to help others become more capable in their own kitchens.

I grew up with a mother who knew good food and a family who associated excellent food with celebration. We are embarrassing to go out with... Sampling an amount of food that could feed three times our number. Ordering drinks, appetizers, entrees and desserts. (Not that we are total gluttons, and fortunately we have decent metabolisms) We just love food. Good food. All food. Because I believe their is a difference between liking food, loving food, and knowing well-made, much loved food.

I know there are plenty of you who grew up on mushy casseroles and chain restaurants. (From now on, friends don't let friends eat at chain restaurants...and I am your friend!!) Maybe it's all you know?? So you didn't learn to cook, and now your family subsides on the occasional crock-pot meal and a hefty amount of take-out. (Don't get me wrong I do have a few take-out places that I am in love with, and even one or two crock-pot casserole-ish type dishes in my repertoire.)

I learned to cook from the best. (Thanks Mom!)And, I even taught myself along the way. I know that at first, cooking can be intimidating. It's tough to come up with a menu, a grocery list, and even tougher to come up with new recipes to cook for your loved ones. After all, who wants to eat the same old enchiladas Wednesday after Wednesday after Wednesday.

Cooking doesn't have to be that way.

I recently moved into my second kitchen, where I feel I have a little bit better hold on all things food. It took awhile to develop and a lot of practice on my part. But, it CAN be done.

First, you have to put to rest all those cooking myths.

Myth 1. Cooking is expensive.

Well...wrong. Home cooking can be waaaay cheaper than your El Pollo Loco Family Pack. But, first you have to get to a point where you have an adequetly stocked pantry/fridge. Because if you don't, every dinner you make will be time-consuming and expensive. I have been where you are. You only keep yogurt and bananas in the house and now your in -laws are coming and you decide to make your mother's favorite recipe. But first you need to run to the store and grab: olive oil, balsamic, sea salt, fresh sage, unsalted butter, red wine, pasta, flour, sugar, a zester, rammekins...and the list goes on. Stock your pantry (more on that later) and you'll be on your way to being a fab home cook!!

Myth 2. Cooking takes too long.

Wrong again. You go to the gym, you shave your legs, you read to your kids at bedtime, you talk to your girlfriends on the phone, you clean, you mow the lawn, you work. All of these things take time. Cooking isn't any different. But... it does not have to be a production that dirties up your kitchen and has you sweating over the stove till 9 at night. It just takes a little prep and planning. (And that will be even easier once your pantry is stocked:). I usually allot about an hour to prep, cook, clean and plate my dinners.

Myth 3. Cooking is hard.

Once you have debunked myths 1 and 2 and stocked up your pantry- Cooking will become a lot easier for you. You'll begin to learn the kitchen can be a haven, a place of creativity, and lots and lots of learning.

There is simply nothing better than receiving complements from the people you love about the food you created. Believe me, the way to a man's heart IS through his stomach. And if you happen to be a man, there is nothing sexier than a man in the kitchen. (Ladies, my brother is one of those guys and he just happens to be available)

Join me as I prepare my dinners in Denver. I'll be creating weekly menus and grocery lists to help you on your way. No more wasting produce and late night drive-thrus. I'll also feature reviews and inspired recipes from amazing restaurants in my mile high city.

Until Next Time,

Katie