Ham and Arugula Wraps

I adapted this recipe from Everyday Foods magazine. I couldn't find the recipe when I was ready to make these wraps to take to the Playboy Jazz Festival at the Hollywood Bowl, so I improvised slightly (adding the rosemary) and made the wraps from memory. I couldn't make the cheese stretch to 4 wraps as guided in the original recipe, but these were very good and well praised by my friends. A handy lunch idea, too!

Ingredients:

4 oz goat cheese, room temperature
1 tsp finely grated lemon zest
1 tsp finely minced fresh rosemary
3 lavash bread wraps
1 lb thinly sliced ham
1 bunch arugula, trimmed

Directions:

• In a small bowl, combine the goat cheese with the lemon zest and rosemary, and mix well.
  
  
• Spread the wraps with goat cheese and top with ham and arugula. Roll up and cut in two, or into slices. Wrap with plastic wrap or waxed paper and refrigerate for up to one day.

Serves 3. Enjoy!

Urban Foraging

I thought this article in the New York Times about Urban Foraging was really interesting.

As I walked around my neighborhood last summer, I saw a neighbors yard that held a full tree of ripe apricots that they didn't seem to be eating. I thought of asking them for some, or of offering something from my own yard in exchange!

So it seems that some people are already doing that, and I think it's great. It helps us use the harvest wisely, it helps us share, and it could help build a sense of community!

I think I'll look around the neighborhood a little more...

heh.

Make sure you ask first!

For more info on apricots, go here.

I love Pizza!

A favorite meal that the kids love helping with is Pizza. In fact, I used to have a routine where we rented movies on Sunday night and we made pizza to each while we watched our movies.

The kids liked helping make the dough, and especially liked pressing out their own piece after I divided the dough. They'd spread out the dough as wide as they could, then top it with ingredients of their choice. I always offer lots of veggies (see left side of this pizza) but they're not often the first thing picked (see right side.)

Whether you use this as a family activity, or just make it for yourself - have fun!

Basic Pizza Dough
Ingredients
1 pkg dry active yeast
1 cup warm water
3 Tbsp olive oil
1 tsp salt
2 1/2 to 3 cups flour

Instructions:
Pour water into a bowl and sprinkle with the active yeast. Let sit for 5 minutes or so. Then add the oil and salt, and slowly start adding the flour. Stir the flour until it sticks together, then use your hands to knead the dough. Add flour until the dough is not sticky, but smooth. Knead for a few minutes more.

Then put a little olive oil a medium bowl, and wipe it around the inside . Place the dough in the bowl, and turn a few times to cover the ball of dough with oil. Cover with a damp towel or paper towel, and put the bowl in a warm, non-drafty place. (I usually use the top of the stove or the oven,) Let sit 1 hour.

Turn on the oven to preheat it to 450 degrees. Wipe a pizza pan or a cookie sheet with a little oil.

Remove the towel and take out the dough. Punch it down to deflate it a bit, and divide into individual portions (3 or 4). Spread the dough into individual pizza discs onto the pan, and top with anything handy - cheese, vegetables, cooked meat, tomato sauce.

Bake at 450 degrees until cheese is melted and pizza browned - about 10 minutes.

Yum!

Macaroni Salad with Indian Spices

I've noticed that quite a few people come to this site searching for an Indian Macaroni Salad. There's always confusion whether Indian is referring to people from the country in the East, or Natives of the Americas.

Thanks a lot, Columbus!

Anyway, not wanting to disappoint anyone, I looked for a recipe for such a dish. I found something at http://www.macaroni.in/, a site that seems to specialize in macaroni. I haven't tried the recipe, so if you do, please post your opinion in "Comments." It's always good to hear from someone who's actually tried the recipe.


Macaroni Indian Style Recipe

Macaroni Pasta 2 Cups
Tomatoes large 2 Nos
Onion medium size 1 No
Ginger paste 1 tsp.
Potato Large 1 No
Coriander Powder 2 tsp.
Chilli Powder 1 tsp.
Tumeric 1/2 tsp.
Salt Acc to taste
Garam Masala Pwd 1 tsp.
Cilantro Fresh For Garnishing
Water 10 Cups
Cheese As Sprinkle

Seasoning:
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Oil 2 tsp.

Cut all the vegetables lengthwise. Rapid boil the water, add pasta & cook till a ldente. Reserve 1/2 cup of water, drain & run cold water over to stop cooking.

Heat oil & do the seasoning. Add onions fry till translucent.

Add ginger paste, potatoes, salt, tumeric & cover to cook for few minutes. Mix in tomatoes, cook till juice wilts from tomatoes. Add the reserved pasta water if necessary.
Add coriander, chilli powder & cook till potatoes are done. Mix in macaroni pasta & adjust the seasoning.
Garnish with fresh coriander leaves & serve with cheese sprinkle.

Pumpkin Cupcakes

I made these cupcakes before Thanksgiving, and they smelled SO good that we could hardly wait to eat them! Not too pumpkin-y, and I substituted whiskey for rum, because that's what I had on hand. I can't imagine that rum would make them any better, but try it yourself and see!

Hope you enjoy...

Pumpkin Cupcake Recipe
makes 12 cupcakes

Ingredients:
1 1/2 C flour
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t allspice
1 t baking soda
1/2 t salt
1 1/2 C sugar
3/4 C pumpkin puree
2 large eggs
1/2 C vegetable oil
1/4 C whiskey (dark rum)
1/4 C maple syrup

Directions:
Whisk together flour, spices, baking soda, and salt.

In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
Mix in the oil, rum, and maple syrup.

Slowly add the flour mixture and mix until fully incorporated.

Fill cupcake liners 3/4 full.

Bake at 350 F for 20-25 minutes.

From The Cupcake Project

New Mexican Frijole Cheese Soup

Many, many years ago, my Grandfather gave me a cookbook he bought as a fundraiser for his old school, Menaul High School in New Mexico. It's the kind of recipe book where real people contribute their own tried and true recipes.

This recipe was contributed by someone named Connie Bralley, and I halved and slightly altered the recipe for my own use. Other than using the blender, it's really easy, and only requires 1/2 lb of bacon. You can save the other half for breakfast, or for another recipe. Perhaps I'll post another recipe for using the other half (like Puerto Rican Rice or Pasta Carbonarra) one day soon.

This is a family favorite.

New Mexican Frijole Cheese Soup

Ingredients:
1/2 lb bacon
1 large onion, chopped
22 oz. can diced tomatoes
3/4 cup water
3-4 ribs celery (I leave this out!)
1/2 lb sharp Cheddar cheese, grated (or less, to taste)
1-2 15-oz can(s) pinto beans with jalapenos
1 22-oz can of pinto beans
1 tsp vinegar
salt and pepper

Directions:
Cut bacon into 1-inch pieces and fry until crisp. Remove from pan onto paper towel to drain. Saute chopped onion in the bacon drippings and drain on paper towels. Pour grease from the pan.

Combine bacon, onions, tomatoes, water, celery and shredded cheese in a large pan. Cook over low heat, stirring frequently until blended and cheese is melted. Puree the pinto beans with their liquid. Add two cans beans w/jalapenos if you like it spicier. Stir the beans into the cheese mixture with the vinegar. Add salt and pepper to taste.

Makes 4 + servings.

A Package of Chicken Two Ways

With the rising price of food and a slumping economy, I've been following several articles about family meals below $10. I'm always looking for ways to cook and eat economically, so last week I took a "Family Style" package of chicken ($6.50 on sale) , and divided it in two. I put a few pieces into a baggie and back into the refrigerator, and the first night I made one of my husband's favorite meals, Hot Braised Chicken.

Day 1: I got this recipe from a Filipino friend of mine, named Liz.


Hot Braised Chicken

Ingredients:
Approx. 1 lb boned chicken pieces, cut to desired sizes
flour, salt & pepper
vegetable oil
2-3 Serrano chili peppers, sliced
1/2 - 1 bottle soy sauce
water
Cooked rice
Directions:
Add oil to a deep pan, less than 1/4 inch. Heat oil over medium heat. Dredge chicken in flour seasoned with a little salt and pepper. Don't add much salt, as you will get a lot more from the soy sauce. Drop the chicken into the hot oil and fry on each side a few minutes until cooked and browned. Remove from oil and repeat until all the chicken is cooked.

When the chicken is finished, make sure there is still some oil in the pan. Add the peppers and saute, and the oil will take on the flavor from the chilies. After a few minutes, add soy sauce and water it down a bit, to taste. Add chicken back to pan and simmer in the hot sauce until heated through.

Serve over cooked rice.


Day 2 - I made up this recipe. It's easy and delicious (IMHO).

Crock Pot Tortilla Soup
Ingredients:
Few chicken pieces (1/2 - 1 lb)
1 15 oz can corn. drained
1 15 oz. can black beans, drained
1 15 oz can diced tomatoes w/green chile
1 28-oz. can diced tomatoes
1 tsp oregano
1/2 tsp garlic seasoning, red pepper flakes
Condiments for serving*

Directions:
Put chicken, drained corn, canned tomatoes and spices to crock pot. Don't add salt yet, as canned vegetables often include salt. Cook on high 5 hours +. When almost ready to eat, remove chicken and allow to cool. Shred the chicken and return it to the pot. Salt to taste.

Serve condiments for garnish. Allow each person to create their own bowl according to their taste.

If you don't have a crock pot, you could cook this soup over low heat for 1 hour, then shred chicken pieces.

Suggested condiments:
Corn chips
corn tortilla strips **
cheddar cheese
cilantro, fresh
avocado, diced
sour cream
minced onions

**To make corn tortilla strips, take a short stack of corn tortillas and cut into thin strips. Toss with oil and bake on a baking sheet at 300 degrees, turning over every 10 minutes until crisp and brown. Salt to taste.


Enjoy!