What Happened on Colfax Avenue

Something happened the other day. I cannot get over it.
Colfax Avenue is this giant street that runs from Aurora to Golden.The Safeway I visit is off Colfax. On Tuesday, after stocking up on a few groceries I hopped in my orange car and exited the parking lot with my right blinker clicking away. My light was red and approaching my direction was an old beat up car with it's blinker clicking away. It appeared as though the beat up white car was just about to turn right onto the street where I was coming from. So, I turned right.
BUT, instead of turning right like the blinker on the beat up car suggested, the car blasted through the light just barely missing me, changing lanes in the process. The man started honking his horn as he swerved to avoid me. Mind you, this wasn't a James Bond swerve it was a typical everyday swerve. He sped up to get up next to me just as I was about to make a U-turn. He pulled up closer on my right side. Closer. Closer. The man was inches, if not centimeters from my car.
The driver and his passenger were hanging their whole bodies out the driver's side window. I made eye contact only once. I was trapped. I was afraid if I made the U-turn my car would scrape against the fake-out blinker man's car. He was yelling obscenities at me. Words that start with F and B and C!!! He also referred to me as white(at least he got one thing right), as a whore and other horrible, terrible, terrible things that I cannot repeat. He kept screaming and I kept inching my way forward trying to get out of there. Finally, as I peered to see his status, he lifted his arm and throw a small metal box at my car. It hit the roof of the car(which is all glass) with a giant thud. He continued to yell. I pressed the gas and did a U-turn that Jason Bourne or James Bond or any other bad ass would have been proud of. Then, I started crying. I turned down neighborhood streets, peering out my rear view for a view of the scary man in the crappy car. I lost him, I don't know if he was following me. I was crying as I tried to call Brian. He didn't answer. I finally got a hold of my mom and told her what happened thru my sobs. It wasn't the fact that I almost got into an accident. Because, I didn't. An accident didn't happen and it was pretty far from happening minus the man having to change lanes because he was unaware his blinker was telling other drivers he was turning right when he was not. What I can't get over is the way he spoke to me. No one, ever, has said any of those things to me. At least not to my face. No one has yelled with their fists in the air and their face full of fury that I was a "F*&$# White Bitch" (and that was the nicest thing he said to me.) I have never in my life seen someone full of so much hate and anger over NOTHING. I started to think about all the times I have had to switch lanes or slam on my brakes. I imagined Brian or my Dad or my brothers after such an incident, hanging out of their cars yelling and screaming and harassing a woman.
I was thinking even if I had caused an accident, even if whatever happened was my fault, there was no excuse for the man and his passenger to speak(if you can call it that??) the way they did. Now, I feel sorry for those men. I feel sorry for the way they live their lives, the way they speak to strangers, to women. I feel sorry for all the issues they will face because of their diction and their behavior and their anger. I feel sorry they are absolutely unaware of their freaking blinker clicking away because their car is so junky. I pity them because they probably don't have insurances or licenses and certainly not girlfriends. I pity them because karma, actually, is the one whose the bitch.

Pappa al Pomodoro

Although the name makes it seem fancy, stuffy or difficult Pappa al Pomodoro is basically just bread and tomato soup. It is a rustic Tuscan soup that is hearty and filling and more delish than you could ever guess. It is also one of very few soups that is typically served in Spring and Summer. I made this on a whim, crossing my fingers that Brian and I would actually like it. I think the end product and the recipe I came up is exceptional. So so so good. Another great "Meatless Monday" alternative.( Except it is made with chicken stock) You can eat this as a main dish, side dish with a roasted chicken or grilled Italian sausages, or a hearty appetizer. Whenever you eat it, I assure you it will be better than you imagined. I promise.
Serves 3
Pappa al Pomodoro Ingredients
1 pint organic grape tomatoes
2 cups organic chicken stock, plus more to taste if desired
1 14oz can organic Muir Glen stewed tomatoes, crushed with fork
1 demi-baguette, (no larger than 5-6 inches) cut into cubes and roasted
3-4 garlic cloves, minced
Leaves from 4 small oregano sprigs
Olive Oil
Kosher salt
Pepper
Thyme
Red Pepper Flakes
1/4 c Romano cheese, shavings or grated
Basil, for service

Start by heating a saute pan with olive oil, salt, pepper and thyme. Once the pan is hot, add the pint of grape tomatoes. Roll them with a wooden spoon being sure to coat the tomatoes in the olive oil, herbs and spices. Cook over medium heat until the skin on tomatoes start to wrinkle and they are popping to the touch.
Turn on your broiler. Place the cubed baguette on a baking sheet. Drizzle with olive oil, salt and thyme. Place under broiler until golden brown on outside and still soft on the inside. Set aside.
Meanwhile, in a medium sized saucepan heat the chicken stock. Add the canned tomotoes and crush them with a fork in the stock. Add the chopped garlic, 1 tsp red pepper flakes, 1 tsp thyme, the oregano leaves and season with salt and pepper to taste. Let simmer about 10 minutes to marry the flavors. After 10 minutes add the cubed bread and stir constantly to break bread down. If the grape tomotoes are wrinkly and have begun popping, add them to the stock as well. Breaking them against the side of the pan with a fork. Scrape the bits from the saute pan into the soup pan. Let the soup simmer over low heat for another 20-25 minutes. Taste test while the soup is simmering, adding extra seasoning if required. Serve in soup bowls with a good sprinkling of Romano and basil.

Shroom Straff

My elliptical is downstairs in our basement. We have a TV down there, but only with a few channels. So I try to only go workout when there is something good on TV or else I will want to quit the elliptical. That usually means I will be elliptical-ing away with Oprah, Nate, Matt Lauer or Rachael Ray. I try to avoid working out to Rachael Rays much as I can, because then the whole time you are sweating you also are hungry. Which is just stupid. I did however, get caught in a Rachael Ray workout session a few weeks ago and I could not resistmaking her Mushroom Stroganoff for dinner that evening. I did change the recipe slightly, but since I did not write it down as I was preparing it...I don't remember what I did differently. This is an easy meal that is great for "Meatless Monday."

Rachael Ray's Mushroom Stroganoff

Meatball Subs

I can't even begin to tell you how crazy busy it has been around here. Sorry I have been a lame(once again) poster!! I have a ton of pics of recipes I have yet to upload. The good news is I just got a call from the Buddhist Monk (seriously) that fixed my Mac and I should have it TODAY!! YAY! Can't wait for my little white laptop to come home and for iphoto and everything else Apple related. I am so thankful for the nice monk who repaired my "Failing" hard drive and recovered all the lost data! Posting should be better and more frequent in the coming weeks! I also apologize for how BORING the blog has been lately. I am going to be adding funny stories from my kitchen and my life and recommended products to the site. :)

On to cooking, if you can call it that. I try to have a few "make ahead" meals in my freezer for quick un-thawing and dinner making when I don't feel like cooking or I am short on time. A while back I froze meatballs and marinara sauce. I didn't feel ike making the usual spaghetti and meatballs so I thawed the meatballs and marinara, cooked 'em up and served it all atop demi-baguettes with melted provolone and fresh basil. Such a quick and filling meal!!

For the Meatballs (turkey)
For the Marinara
Additional Ingredients:
demi-baguettes (1 per person)
provolone cheese(1-2 slices per person)
1 small bunch fresh basil, chopped or left whole

Prepare the meatballs and marinara or use previously frozen meatballs and marinara. If you are in a big time crunch a reputable jarred marinara (Mario Batali's brand is a good one) will do.

Slice 2 demi-baguettes (Smalller single serve baguette) in half. Place 3-4 meatballs on the subs. Spoon marinara over the meatballs on the baguettes. Place 2 slices of provolone on top of sauce and meatballs and place basil on top. Place in broiler until cheese is melted and bubbly.
Note: If you are on a diet I would not suggest making this:)

Greek-ish Scramble

They say that every 7 years our taste buds change, allowing us to try (and like) new flavors we might have previously dismissed. I also think it works in reverse and flavors that were once yummy become yucky. The past 6 months I have been opposed to eggs. I think it is the reverse taste bud phenom. I always have loved eggs and would, 100% of the time, choose eggy savory breakfast dishes over the sweet sugary ones. Now, eggs are kind of sicking me out. Regardless, I do make eggs on the weekends, hoping that my taste buds haven't betrayed me. This was a concoction that I did enjoy, eggs and all.
Serves 2

Ingredients
5 eggs
1/4 cup milk
Salt
Pepper
2 tablespoons butter
1/2 red onion, chopped tiny
1 jarred roasted pepper, chopped
1/4 c chopped Kalamata olives
1/3 cup feta cheese, crumbled
baby arugula, one handful per plate


Heat butter in pan over medium heat. In a bowl combine eggs, milk and sprinkle in salt and pepper. Mix with a fork. Pour egg mixture into pan with the heat on med-low. Gently mix in onion, peppers and olives. Cook until eggs are set, mixing ingredients into a scramble. Divide between 2 plates. One each plate top the eggs with a handful of arugula and the feta crumbles. Salt the greens and serve hot with a cup of joe.

Mustard Chicken Salad (Thanks Ina!)

I am so excited to be moving into Spring. I have already planted some herbs and I am ready to start again with cooking lighter, Springy type meals. This chicken salad is just the type of lunch/dinner I am talking about. Typically, I am not a fan of chicken salad. Perhaps that is because I imagine it being made from canned chicken....which really really freaks me out. Anyways, oddly enough a few nights ago chicken salad sounded like the perfect dinner. Thankfully, Ina has a great recipe that was a bestseller at her store, Barefoot Contessa, for years. I encourage you to try this easy, simple recipe for any spring or summer lunch or dinner. I have learned from reading cookbook after cookbook that the best way to enhance the flavor of chicken or shrimp or veggies is to roast! So, this chicken salad is made with roasted chicken and is one million times tastier than a poached or canned chicken salad. Good luck! Happy Spring!

Mustard Chicken Salad
adapted from Ina Garten, ingredients/amounts may be altered slightly
Ingredients
2 organic chicken breasts-boneless and skinless, roasted and cubed
3-5 cups broccoli florets, or frozen pieces
1 1/2 cups Best Foods Mayo(I always and only use Best Foods or Hellman's)
1/2 cup Grey Poupon Dijon mustard
1/3 cup Grey Poupon Whole Grain mustard
1 tablespoon red wine vinegar
3 tablespoons fresh tarragon, minced
10 small on the vine tomatoes, cut into quarters
1 regular container of baby romaine, Organics brand available at Vons/Safeway
Olive Oil
Salt
Pepper

Preheat your oven to 350 degrees. Place chicken breasts on sheet pan and sprinkle with salt, pepper and olive oil. Roast for about 30-40 minutes, depending on the size of the chicken breasts. When chicken is finished roasting, set aside on plate to cool. When chicken is cool, cut into 1 inch cubes.

In the meantime, steam the broccoli in colander over a pot of bowling water. When the broccoli is bright green and still firm it is done. Remove and set aside.

In a medium size mixing bowl combine mayo, Dijon, whole grain mustard, red wine vinegar. Mix welll and season to taste with salt and pepper. (about 1-2 teaspoons). Add in the cubed chicken along with tarragon, tomatoes, and broccoli. Serve over bed of baby romaine.

Roasted Red Pepper and Tomato Spaghetti with Ricotta

Such a simple meal for Spring! (Spring officially began yesterday:) It is a great way to go go for "Meatless Monday" at your homestead too! Although this technically is not yet the season of tomatoes, when you roast them slowly they tend to be just as flavorful of a ripe tomato in the summertime.
Ingredients (Serves 4)
14 medium tomatoes on the vine, cut in half
1/2 jar roasted red peppers
2 tablespoons fresh oregano, roughly chopped
2 tablespoons basil, roughly chopped
5 cloves of garlic, minced
1 teaspoon red pepper flakes
6 Fresh sprigs of oregano
1 pound spaghetti
olive oil
Juice from 1/2 lemon
2 dollops of ricotta cheese per serving (about 4)
1/3 c Parmasasn cheese, grated in food processor

Preheat your oven to 325 degrees. Line a baking sheet with tomatoes, cut side up. Drizzle with olive oil, salt and pepper. Sprinkle with chopped oregano and oregano sprigs. Roast for about 1 1/2 hours. Add roasted red peppers after tomatoes have roasted for the 1 1/2 hours. Roast for about another 30 minutes. Remove from oven and cover in foil to keep warm.

Cook spaghetti according to pasta directions. I use De Cecco or Barilla pastas. Reserve 1/4 c cooking liquid. While spaghetti is cooking, heat 1/4 c olive oil in a skillet. When pan is hot add the garlic and red pepper flakes and saute. Be careful not to burn the garlic. When the pasta is cooked add the spaghetti to the saute pan along with half of the reserved cooking liquid. Stir in roasted peppers and tomatoes. Add chopped basil, lemon juice, salt and pepper. Heat for about 3 mintues, tossing frequently. Serve the pasta in large bowls topped with a few dollops of ricotta cheese and a sprinkling of Parmesan.