Stinky Grilled Cheese

Last weekend Mama, Papa and Marta were visiting Los Angeles. We ate very well. Tripel for dinner on Friday, dessert at the Culver City Hotel, Marmalade Cafe for coffee on Saturday, lunch at the Kogi, happy hour at MB Post and dinner at Pinguini. By Sunday, when Mama and Papa were back in Michigan, Marta and I were ready to cook.  We found inspiration at the Santa Monica Farmer's Market, buying mold-ripened goats cheese from Drake Family Farms and crusty whole wheat bread. We sautéed some mushrooms with butter, buttered our bread, and added two slices of mozzarella to act as a glue for our mushrooms and goats cheese. The result, a deliciously stinky grilled cheese sandwich. We also made prosciutto wrapped asparagus and homemade kale chips. If you are looking for a way to switch up your regular menu, visit the farmer's market with no plan, and be inspired by the ingredients.

Ingredients:

4 Slices of Mozzarella

A chunk of Mt. Baldy Mold-Ripened Goats Cheese

4 slices of crusty yummy bread

Butter Sautéed Mushrooms 

Butter for the bread

Facetime with Colby at MB Post

Kogi Truck on Abbott Kinney

Directions:
Pretty self explanatory. Butter the bread, add two slices of mozzarella top with a chunk of goats cheese and mushrooms. Use a panini press and cook until golden brown.

Caramelized Onion + Sausage Pizza

I first made this dish back in 2008 the day I got my wisdom teeth pulled. Brent came over and spent the evening with his drowsy chipmunk fiancée. Despite wishful thinking, my super sensitive teeth could only handle smoothies and mashed potatoes. I had all the ingredients in the refrigerator to make this pizza dish, so I made it just for Brent. I was so envious when he took a big, pain free bite of this pizza topped with caramelized onions, spicy sausage and melted gorgonzola cheese. When my teeth were back to normal I started making this dish fairly regularly. This week I had a craving for gorgonzola and for the first time in years made this pizza. I'm not sure why I abandoned the incredible flavor combination for so many years. It definitely won't be a few years before I make this again. Enjoy!

Ingredients:
Cornmeal, for dusting
1 tablespoon extra-virgin olive oil
1 large yellow onion, thinly sliced

1 tablespoon sugar

1 tablespoon balsamic vinegar
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 pound spicy turkey sausage, casings removed, crumbled
2 individual pizza dough servings
3/4 cup (3 ounces) crumbled Gorgonzola
A handful of Arugula

Directions:
Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.

In a large skillet, melt 1 tablespoon of olive oil over medium-low heat. Add the onions, sugar, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes.

Roll out the pizza dough until about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and top with arugula. Cut and serve.

BBQ Pretzel Burger

This week my life has consisted of running, yoga and cooking. I have really enjoyed starting my mornings with my run club buddies, stretching at YogaWorks in South Bay, and taking my time at the grocery store. Yesterday I stopped by Whole Foods after yoga class (I sound like such an LA housewife) and instead of rushing around the store like I usually do, I wandered. I sampled products, read labels, and looked through the hot bar for inspiration. When I saw the pretzel buns, I knew it was going to be burger night. Brent and I are obsessed with The Tripel. We go at least weekly, one of their best menu items is the Pretzel Burger. I was not going to try to recreate that masterpiece. There is no way I can compete with Brooke Williamson's poppy seed slaw and perfectly cooked aged beef. I knew I had a bunch of onions in the fridge, a bottle of unopened BBQ sauce, and arugula, so I decided to put them all together. I was a little nervous this meal would just make us crave spending more money at The Tripel, especially considering I used lean beef. After our first bite, Brent and I we were shocked at how yummy the burgers were. They were smothered in delicious BBQ sauce, the onions were falling of the sides, and the arugula added some freshness. I felt like a dork for feeling proud of my meal last night. It was one of those, "I can cook," moments. Enjoy!

Ingredients:
3/4 pound lean ground beef
1 tablespoon canola oil
2 pretzel rolls
Handful of baby arugula
Two slices of your favorite cheese
Your favorite BBQ sauce
3 red onions, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
Salt and pepper

Directions:
Onions
Heat oil in a large frypan over low heat. Add the onions and a pinch of salt. Cook for about 15-20 minutes, stirring occasionally. When onions are softened and golden, add the brown sugar and balsamic vinegar. Cook onion over low heat for another 5-10 minutes, stirring occasionally.

Burgers
Form two burgers with a deep depression in the center. Season both sides of each burger with salt and pepper. Heat the oil in the pan. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or longer if you prefer well done beef. Add the cheese, on the tops of the burgers during the last minute of cooking. 

Assembly
Allow the burgers to rest for a minute or two after cooking them. That way your pretzel bun won't get soggy. Slice the bun in half, add the burger, top with arugula, onions and BBQ sauce. Grab a bunch of napkins. You'll need them.

Brent really likes caramelized onions. 

Kale Almond Pesto

Mary Ann and I visited the Brentwood Farmer's Market this afternoon in search of fresh ingredients for our Sunday night dinner. We had fun sampling foods, people watching and picking out produce. An hour later we left the market with heirloom tomatoes, wild arugula, baby kale, basil, apple cinnamon goats cheese, raspberry honey, berries, and almonds! I played chopped with produce left in my fridge and made a Tuscan kale almond pesto. I roasted the heirloom tomatoes and some purple peppers with some extra virgin olive oil and garlic salt, and cut up some calabrese salami. I tossed rotini pasta with the pesto, tomatoes, peppers, basil and salami and topped it with red pepper flakes. As a side dish I made a baby kale and arugula salad with some avocado, candied walnuts, pomegranate seeds and my champagne vinaigrette. While the tomatoes and peppers were roasting, and the pasta was cooking we snacked on an appetizer of whole grain bread with the apple cinnamon goats cheese and a drizzle of honey. The colors on our plates were beautiful! I was skeptical of kale almond pesto because of how much I love basil, but it was fresh, nutritious and had a beautiful bright green color! Tonight's meal was a great celebration of the produce of California!

Ingredients:
1 small bunch Tuscan kale
2 cloves garlic
1/2 cup lightly toasted almonds
1/2 cup fresh grated parmesan cheese
pinch of red pepper flakes
juice of one lime
sea salt and freshly ground pepper
1/3 cup extra virgin olive oil

Directions:
In a food processor, combine the garlic, almonds and pulse to chop. Add the kale, parmesan, red pepper flakes, water, lime juice, 1/2 tsp. each salt and pepper and pulse to combine. Turn the processor on and drizzle in the extra virgin olive oil until you get your ideal consistency. Taste and adjust seasoning/add more kale leaves as needed.

Lazy Polenta Lasagna

When I'm craving lasagna but don't have the energy to prepare it, I make Lazy Polenta Lasagna. Because this lasagna uses such few ingredients, it's important to make sure you invest in quality. Skimp on the good stuff and this will taste like a lifeless "these ingredients have been sitting in my pantry for months" casserole. You might also consider adding a few fresh tomatoes and some fresh herbs to liven it up. Be sure to buy the best mozzarella cheese, stay away from ragu sauce, and don't buy the cheapo pepperoni in a bag. The prep work involved in this meal is quick. Just slice the polenta into rounds, top with a little bit of marinara, add the pepperoni, top with the rest of the marinara, sprinkle on the cheese and stick it in the oven. 30 minutes later you've got that warm, comforting lasagna taste in a fraction of the time.

Ingredients:
1 (18-ounce) roll precooked polenta, cut into 9 rounds
1 cup quality marinara sauce
1/2 teaspoon dried oregano

1/2 teaspoon dried parsley
9 thin slices pepperoni
Enough shredded mozzarella cheese to top the lasagna

1/4 teaspoon Red Pepper Flakes
Cooking spray



Directions:
Preheat oven to 400°F. Lightly grease an 8-inch square baking dish with cooking spray. Arrange polenta rounds in an even layer in the bottom of the dish. Spoon marinara over the top, then scatter with oregano and red pepper flakes. Arrange pepperoni over the sauce, then top with cheese and parsley and bake until hot throughout and bubbly, about 30 minutes. Serve hot.

Sandwich King Greek Tacos

I cheered for Jeff Mauro throughout the seventh season of the Next Food Network Star. Jeff has a charismatic and goofy personality, and an awesome midwest accent. He also knows how to make a quality sandwich. Jeff takes sandwiches up a notch with recipes such as Schnitzel Biscuits, Crunchy Fried PB and J and Filet Mignon Crostini with Rosemary Pesto. So far my favorite has been the Greek Taco, combining the best Mediterranean flavors. The pita topped with seasoned lamb, fresh cucumber salad and a dollop of homemade tzatziki has a heartiness about it, while still feeling fresh and light.

Ingredients
Meat:
1 tablespoon olive oil
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1/2 red onion, minced
1 teaspoon dried oregano
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry red wine

Feta Mint Tzatziki:
1 English cucumber
Kosher Salt
1 cup Greek yogurt
1/2 cup crumbled feta cheese
1 clove garlic, minced or pressed
2 tablespoons minced fresh mint

Cucumber Tomato Salad:
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced
Black pepper

Taco:
6 pitas, oiled and lightly griddled on each side (I like Trader Joe's Middle Eastern Flatbread and Whole Foods Whole Wheat Pita)

Directions:
For the meat: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb/beef and reserve. Lower the heat to medium and saute the onions in the juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits on the pan. Add the lamb back in, stir and set aside.

For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Add salt to taste.

For the cucumber tomato salad: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit.

To make the taco: Place on the lamb on the pita and top with cucumber tomato relish and tzatziki, or make it Brent style by spreading tzatziki first, then add lamb and relish.

Shrimp and Chorizo Paella

I have been working on perfect paella for about a year. Unfortunately something always went wrong. My paella would be too mushy, too crunchy, too salty or completely bland. After a year of testing the dish, I finally got it right, and found the perfect combination of ingredients. I love the taste of shrimp and spicy sausage with vegetables and rice. Although following the recipe below gives the most delicious results, when I am feeling lazy I throw the rice, saffron, paprika, bay leaves, and broth in a rice cooker. Next, I soften the vegetables on the stove, thrown in the sausage, and add the shrimp for just a few minutes. When the rice is cooked, I mix the cooked rice, vegetables, sausage and shrimp together. When I am pressed for time, this rice cooker version satisfies my paella craving.

Ingredients:
1 tablespoon vegetable oil
4 links cooked Spanish chicken chorizo, cut into 1/2 inch rounds

1 pound uncooked peeled deveined large shrimp
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1/4 teaspoon paprika

2 cups brown rice
1 pinch saffron threads
2 bay leaves
4 cups low sodium chicken stock
1/2 cup frozen peas
1 tomato, chopped
Salt and freshly ground black pepper to taste

Directions:
Preheat oven to 400°F. Heat oil in a large dutch oven over high heat. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes. Add the cooked chorizo and cook until browned and fragrant, about 1 minute.

Add rice, paprika, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add frozen peas, tomato and shrimp. Stir to combine.

Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 25-30 minutes. Remove from the oven. Fluff with a fork, season to taste and serve immediately.

Pesto Stuffed Shells

I've been wanting to post this meal for a few weeks, but felt like I needed a break from pasta posts. Over the past few weeks I have branched out with soups, salads, quinoa, and even smoothies recipes. I, however, keep coming back to the good stuff. I can't help it. I absolutely love pasta! I always have. As a little kid I always requested "skabeti" for dinner. I could never handle a low carb diet, or go paleo.  I made these pesto stuffed shells on a Sunday evening, and they looked so cute on the plate. The pesto mixed into the ricotta filling took the flavor up a notch. Ricotta stuffed shells topped with a simple tomato sauce and a little cheese created a blogable dish. 

                          

Ingredients:
Sauce:
1/3 cup extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
3/4 teaspoon salt
3-4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

Filling:
1 15-ounce container low fat ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup grated mozzarella
5 tablespoons store bought pesto

25-30 jumbo dried pasta shells

Directions:
Get a big pot of water boiling, and preheat your oven to 350F.

To make the sauce, combine the olive oil, red pepper flakes, salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.

To make the filling, combine the ricotta, pesto egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella. Set aside.

Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands - see photo.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Serve hot.

Serves 4 - 6.

Butternut Squash Soup with Truffle Grilled Cheese Croutons

Farm Fresh To You is a home delivery service for local organic produce. As a customer you select how often you'd like delivery service, choose your produce box size, and indicate what types of fruit and vegetables you are interested in getting delivered. I subscribe to Farm Fresh To You bi-weekly, and it has taught me to be more creative and to plan my meals around what in season. I have also learned to work with new ingredients, such as purple cauliflower, bok choy, rainbow chard, and beets. This past week for $25 I received a delivery of apples, oranges, grapefruit, kale, carrots, kumquats, and two beautiful butternut squash. I roasted the first butternut squash, and ate it with a spoon. It was so smooth and creamy! I decided to get a little more creative for the second. I sauteed some vegetables, added chicken stock and the roasted squash, seasoned it and blended it up. To take my soup up a notch, I made grilled cheese sandwiches, cut them into crouton cubes, and sprinkled them with white truffle oil and salt. You can't get this fresh taste from a can of soup, and you definitely can't get truffle grilled cheese croutons from a box. 

 

Ingredients:
3-4 tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1 large butternut squash, peeled
1/2 teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
Salt & Pepper
4 slices crusty wheat bread
Your favorite cheese
White Truffle Oil and/or salt for sprinkling

Directions:
Preheat the oven to 425 degrees F. Cut the butternut squash in 1-inch cubes. Place on a sheet pan and toss with the olive oil, about a 1 teaspoon salt and 1/2 teaspoon pepper. Spread it in a single layer. Roast for 40 until tender.

Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften, about 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer for about 10 minutes. Let the soup cool for a few minutes and carefully purée in batches in a blender.

For the truffled grilled cheese croutons, heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with olive oil. Turn the slices over and add cheese to two slices of bread. Place the remaining two slices of bread on top of the cheese, oiled sides up.

Grill the sandwiches on the panini grill for about 4-5 minutes, until melty and brown. Place back on the cutting board, allow to cool for a few minutes and cut into 1-inch cubes. Sprinkle with white truffle salt and oil. 

Truffled Pappardelle with Heirloom Tomatoes and Spinach

I love carbo-loading. It is one of the many benefits of being a runner. This pre-Los Angeles 13.1 meal was made almost entirely from Christmas gifts. I love experimenting with my foodie gifts! Tom, the pappardelle travelled well, and was the perfect canvas for sautéed heirloom tomatoes and spinach. Carmen and Jim, I felt really cool drizzling the pasta with white truffle oil. It made my pasta taste like an expensive entrée straight out of Beverly Hills. I have been using truffle on everything lately: eggs, grilled cheese sandwiches, popcorn. If you do not have truffle oil in your pantry, go buy some. It makes everything taste gourmet. Expect to see more recipes featuring truffle in the upcoming weeks!

 

Ingredients:
8 ounces pappardelle pasta
2 tablespoons olive oil
3 garlic cloves, minced
1 pint heirloom cherry tomatoes
4 ounces baby spinach (1/2 a bag)
1 teaspoon red pepper flakes
Salt & Pepper
Pecorino Romano sprinkling
A few drops of white truffle oil

Directions:

Cook pasta according to package directions. Drain, reserving some pasta water, and return pasta to pot.

Meanwhile, in a large skillet, heat olive oil over medium-high. Add garlic and cook, stirring often, about 2 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 4 minutes.

Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes.

Toss tomatoes, spinach and pasta, and sprinkle with Pecorino Romano and red pepper flakes. Serve in bowls, and top with a few drops of white truffle oil.

Brent's Salmon Pizza

After meeting Cristina, I was forced to step up my food game. I was raised in a family, God bless us, where meals were store bought lasagna or salad. After graduating college, my culinary repertoire consisted of pressing start on the microwave, and following directions on the mac and cheese box. Enter Cristina, the love of my heart and stomach's life. After mastering basics like Picadillo, Sweet Potato Enchiladas, arrays of Pastas (I now know the difference between penne, rigatoni, and farfalle), I felt comfortable stepping out from behind her tutelage and into my own.

This dish features a humble imitation of a Wolfgang Puck salmon pizza. While the concept of salmon on a pizza is the same, not much else is. The main difference is my own unique take on what pizza sauce should be. Pizza sauce is normally a boring cousin of simple marinera. To give it more spunk, I added sun dried tomato pesto, and chopped garlic. Add part skim mozzarella cheese (Cristina's zeal for health comes through here), artichoke hearts, and salmon. Looking at my first attempt at cuisine creativity, I know that I've come a long way from taking rotesserie chicken out from its grocery store warmth and plastic shield. The "yumms!" coming from my foodie simpleton father and chef master wife confirmed my growth. -Brent

On the pizza stone, ready to go in the oven.

Ingredients:
Pizza Sauce
Mozzarella Cheese
Pizza Dough
Sun-Dried Tomato Pesto
Salmon
Artichoke Hearts, chopped
Red Pepper Flakes

Directions:
There are no measurements with this pizza. It's pretty simple. Pre-heat the oven to 425 degrees. Roll out the pizza dough. Mix together equal parts pizza sauce and sun-dried tomato pesto. Sprinkle the sauce with the artichoke hearts. Add however much cheese you'd like, and top with salmon. Bake for 12-14 minutes, depending on the thickness of your pizza. If you intend on making is SUPER heavy, like Brent often prefers, consider pre-heating the dough for 2-3 minutes before adding the toppings. Sprinkle with red pepper flakes. Enjoy!

Carnitas with Roasted Tomatillo Salsa

I have been working on a developing a healthier carnitas recipe for months, trying different combinations of braising liquids, cuts of pork, spices and cooking times. After a few failed attempts, I have finally perfected the dish. I use pork tenderloin (pork loin was way too dry), half a beer (the entire beer was too watery), an orange, a few cloves of garlic and my taco seasoning as the dry rub. This dish is low maintenance, but requires planning ahead. We usually prepare carnitas on a Sunday, and have them ready to go for a quick weeknight meal. To prepare, rub the tenderloin with the taco seasoning, brown the meat, throw all the ingredients in a slow cooker, and eight hours later you'll have delicious, tender carnitas. We use the meat to build tacos with Trader Joe's corn & wheat tortillas, roasted tomatillo salsa (you'll never want store bought salsa verde again), avocado and cilantro. It's healthy, simple, delicious Mexifornian cooking. 

Carnitas
Ingredients:
1 pork tenderloin, about 1.5 pounds
1 juicy orange
4 garlic cloves
2-3 tablespoons taco seasoning mix
2 bay leaves
1/2 a beer (drink the other half while you prepare the salsa)

Directions:
Season pork with taco seasoning. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic cloves. Season pork with another tablespoon of taco seasoning.

Pour beer and the juice of 1 orange in the crockpot, add bay leaves. Place pork in slow cooker and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom. Remove bay leaves and adjust spices (you will probably need to add more). Let it cook another 15-30 minutes.

Roasted Tomatillo Salsa
Ingredients:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

  

Directions:
Preheat oven to 400 degrees F. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Pasta Party!

Mama and Papa got me an imperia pasta machine a few years ago. With just a few ingredients my imperia creates fresh, fluffy, quick cooking pasta. This pasta machine makes tagliatelle, spaghetti or lasagna sheets, and you can also buy the ravioli attachment. Brent, Alaina, Jared and I had a Friday night in and made this fresh semolina egg pasta topped with Alaina's secret family recipe meat sauce. Scroll down to the bottom of this post. Be prepared to drool. Looks amazing, right? Although I can't share her family secret, this pasta will taste awesome with any sauce, or even just some olive oil, parmesan cheese and red pepper flakes. Tonight I am making this dough, and attempting a spinach, mushroom and ricotta ravioli with parmesan rosemary oil drizzle. If all goes well, I'll be posting on that soon!

 

Ingredients:

1 cup whole white wheat flour
1/2 cup semolina flour
A pinch of salt
2 large eggs
2 tablespoons water
2 tablespoons olive oil

Directions:
1. Sift together whole white wheat flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides . When mixture becomes too thick to mix with a fork, begin kneading with your hands.
2. Knead dough either by hand or with a mixer for 8 to 12 minutes, until it is smooth. Dust dough with semolina to keep dough from becoming sticky. Wrap dough tightly in plastic and let it to rest at room temperature for 30 minutes.
3. Roll out dough with a pasta machine to whatever shape you like. I like the tagliatelle best! You can always use a roller if you don't have a pasta machine.
4. Bring water with salt to a boil in a large pot. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain and toss with sauce.

Italian Sausage with Caprese Relish

College football season is here.  Time for wings, nachos, hot dogs, and men sitting on the couch for hours. I get cheering for your alma mater, but why are men so passionate about games featuring teams with which they have no connection? I am currently watching Arizona vs. Oregon. Brent and I don't have any friends or family who have attended either school, but we've got to watch the game. Football Saturday's are perfect for playing in the kitchen. This recipe is a fresh and creative take on hot dogs, and a great idea for a football viewing party. Bobby Flay caught my attention with his genius idea of putting caprese salad on a sausage. Italian Sausage with Caprese Relish is spicy, yet refreshing. Although this meal is a little hard to eat, it is worth the mess.

Ingredients:
6 Hot Italian Sausages
Kosher salt and freshly ground black pepper
1 pint yellow and red cherry tomatoes, quartered
1 pound fresh mozzarella cut into 1/2-inch pieces
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 small red onion, halved and thinly sliced
1/4 cup olive oil, plus more for the bread
1/4 cup red wine vinegar
6 large hot dog rolls
2 cloves garlic, halved

Directions:
Heat the grill for high direct grilling. Grill the sausages until golden brown and slightly charred on both sides, about 5 minutes per side. Remove the sausages to a platter and let rest 5 minutes before removing to a plate.

Toss the tomatoes with the cheese, basil, parsley, capers, onions, olive oil and red wine vinegar. Season with salt and pepper and toss to combine.
Slice the bread open and put on the grill, cut-side down, and grill until lightly golden brown. Remove and rub the surface with the garlic cloves, drizzle with olive oil and season with salt and pepper.
Put a whole sausage on each roll and top with the caprese relish.

Farro Pizzichi Lasagna Soup

A recent trip to Bay Cities Italian Deli in Santa Monica perfected my Lasagna Soup. Bay Cities is an Italian food lover's dream. I visited intending to browse and left with six different types of pasta. Bay Cities has every cut and grain imaginable, putting any grocery store variety to shame. Rustichella d'Abruzzo Farro Pizzichi caught my attention as the perfect pasta for Lasagna Soup. I love lasagna, and crave the flavor but rarely have the patience to build the layers and bake the dish. Thick lasagna soup gives great lasagna flavor in half the amount of time. I've tried making lasagna soup by breaking apart large lasagna noodles, and it just didn't work. Using penne or fusilli makes for a tasty soup, but doesn't resemble lasagna. Pizzichi looks like a baby lasagna sheet, and the farro variation is nutty and nutritious. Farro pasta is more delicate, so do not stir the pasta for the first two minutes after dropping it in the boiling water. Expect more Bay Cities pasta recipes in the next few weeks. Training for a race + this new find on Lincoln Blvd = lots of hearty pasta meals!



Ingredients:
1 tablespoon extra virgin oil
1 pound hot Italian turkey sausage, casings removed
1 onion, diced
3 cloves garlic, chopped
1/2 teaspoon red pepper flakes
4 cups chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
1.5 teaspoons oregano
1 bay leaf
salt and pepper to taste
1/2 pound pasta, Farro Pasta Pizzichi by Rustichella d'Abruzzo is perfect!



Toppings:
Parmesan, grated
Goat's Cheese, crumbled
Basil, chopped



Directions:
Heat the olive oil in a large sauce pan over medium heat. Add the sausage and cook until lightly browned, about 10 minutes, breaking it apart as you go. Add the onion and saute until tender, about 5-7 minutes. Add the garlic, red pepper flake and oregano and saute until fragrant, about a minute. Add the tomato paste, and cook for another minute. Add the chicken broth, tomatoes, oregano, bay leaf, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes. Add the pasta and cook until al dente, about 8 minutes and remove from heat. Top with parmesan, goat's cheese, and/or basil.

Chorizo Tacos with Pickled Red Onion

More tacos! Living in California, I crave tacos all the time. I love chorizo, and wanted to put it in a taco, but without the egg that I usually cook chorizo with. Store bought chorizo, however, is gross. I enjoy occasional greasy food, but store bought chorizo takes oil to another level. It usually results in grease running down your chin, and a pool of drippings on your plate. I'll stick to burgers, fries and pizza for my indulging meals. I've also cooked with soyrizo, and that is definitely a healthier alternative, but the amount of salt makes super thirsty for the rest of the day. Over the past few months I've experimenting with several chorizo recipes, and this one is the best. It is has that strong paprika flavor, without all the extra salt. It is meaty, but not greasy. I topped my tacos with quick pickled red onions, and my tomatillo salsa (recipe coming soon). Chorizo tacos are inexpensive, yet have that gourmet feel.  

Turkey Chorizo

Ingredients:
1 pound 93% lean ground turkey
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons dried ancho chile powder
4 garlic cloves, minced

1/2 yellow onion, minced
3/4-1 teaspoon dried Mexican oregano
1 teaspoon ground coriander
1 tablespoon ground cumin
1 teaspoon red pepper flakes
2 tablespoons apple cider vinegar
6 corn tortillas

Directions:
In a medium bowl, throughly mix the turkey with the spices; mix in the vinegar.
Cover the bowl and refrigerate for a few hours, or overnight.
Pan fry the mixture in a small amount of oil, crumbling. Spoon onto warmed tortillas, and top with pickled onions and your favorite salsa.

Pickled Onions

Ingredients:
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 red onion, thinly sliced

Directions:
Mix first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a bowl, and pour the vinegar mixture over. Let sit at room temperature for at least 1 hour.  Can be stored in your fridge for up to 2 weeks.

Vegan Taco Bar

Cleansing and nourishing meals don't have to be boring and anti-social. Invite your friends over for a nutritiously delicious taco party. Who doesn't love tacos? These vegan, gluten free tacos are fresh, colorful, and natural. Choose your favorite taco bar toppings from the list below, prepare and present them in colorful bowls, and warm up corn tortillas in the oven. Despite how long this collection of recipes may seem, this meal is easy to prepare, and can be done in advance. Toppings can be prepared in larger quantities to compliment meals throughout the week. Also, most grocery stores sell fresh, all natural guacamole or pico de gallo if you're really pressed for time. This nutrient packed taco party will leave nobody feeling deprived. 

TACO BAR TOPPINGS:

Corn Tortillas
Sautéed Mushrooms and Kale
Sautéed Bell Peppers
Mexican Brown Rice
Black Beans
Pico de Gallo
Guacamole (Regular or Pomegranate Mango)
Cilantro Sprigs

Sautéed Mushrooms and Kale
Ingredients:
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
8 ounces mushrooms, sliced
1 bunch kale, trimmed, stems removed and chopped
1 tablespoon Salt-Free Taco Seasoning Mix
Salt to taste

Directions:
Heat a medium skillet with extra-virgin olive oil over medium to medium-high heat. When oil is hot, add garlic. Once the garlic starts to heat up and sizzle, add the mushrooms. Cook on medium heat until they begin to soften, approximately 3 minutes. Add the chopped kale, a pinch of salt and a tablespoon of taco seasoning mix. Be sure to coat the kale with the oil in the pan. Cook for an additional 3 minutes, or until the kale has become soft.

Sautéed Bell Peppers

Ingredients:

2-3 bell peppers, any color (I like to pick a color that I don't already have in my meal to add more color)

1 yellow onion

1 tablespoon extra virgin olive iil

Directions:
In large skillet, heat oil. Add peppers and onions. Sauté for 15 to 20 minutes, or until browned, stirring occasionally.

Salt-Free Taco Seasoning Mix
2 tablespoons chili powder
1/2 teaspoon garlic powder

1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon cumin

2 teaspoons black pepper

Pico de Gallo
Ingredients:
2 cups ripe tomatoes seeded and diced (about 4 medium tomatoes)
1 clove of garlic, minced
1/4 cup diced white onion
1/4 cup chopped cilantro
2 jalapenos (stems and seeds removed) diced
1 lime, juiced
1/2 tablespoon olive oil
A pinch of salt

Directions:
1. Dice and mix all ingredients.
2. Stir, let sit for thirty minutes, and enjoy!

Mexican Brown Rice
Ingredients:
1 tablespoons extra virgin olive oil
2 cups brown rice, uncooked
3 cups low sodium vegetable broth
1 1/2 cups finely chopped white or yellow onions
2 teaspoons minced garlic
1 can (14 1/2 ounces) low sodium diced tomatoes
1 red, yellow or orange bell pepper, finely chopped

Preparation:
1. Heat oil in a medium nonstick saucepan over medium heat and saute the rice just until golden (about 5 minutes).
2. Add 1/2 cup of broth. Add the onions and garlic and saute for a couple of minutes.
3. Stir in tomatoes (including juice), the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat to low. Simmer, covered, for 20 to 25 minutes or until the broth is absorbed.

Pomegranate Mango Guacamole
Ingredients:
4 ripe avocados
1 cup finely chopped onion
1-2 fresh jalapenos, finely chopped (depending on how much spice you like)
1/4 cup fresh lime juice (add more if you wish)
1 cup pomegranate seeds (plus some more to add on top of the guacamole)
1 cup diced peeled mango (plus some more to add on top of the guacamole)
1/2 cup chopped cilantro
1 1/4 teaspoon salt
Pepper to taste

Directions:
Halve, pit, and peel avocados. Mash in a bowl. Stir in onion, chiles, lime juice, and salt. Gently stir in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice if you wish.

Smoked Gouda Grits and Sausage

Back in 2009 I made the New Year's Goal of following a new recipe to the T on a weekly basis. I wanted to build a collection of meals I could create from scratch. My whole life I had been a sous chef, helping my family out in the kitchen, but I didn't really know how to prepare entire meals. Over the years I have learned a variety of techniques and food combinations by following Giada De Laurentiis, Ina Garten and other celebrity chef recipes. Many of my initial posts were modifications of their work. I now have been more focused on creating recipes that are 100% my own. A few weeks ago I was craving creamy food, rummaged around the kitchen and found grits, some onions, and sausage in the freezer. I ran to the store to buy some chicken stock, cheese and tomatoes, and this is what I came up with. I've made the meal for several dinner guests, all resulting in bowls being licked and requests for the recipe. I think you'll enjoy :)

Ingredients:
5 Italian Turkey Hot Sausage Links
1 Yellow Onion

2 Garlic Cloves, slivered

1 can Low Sodium Diced Tomatoes

1 Cup Stone Ground Grits (now avaliable at trader joes!)
4 ounces Smoked Gouda, shredded
4 cups Low Sodium Chicken Broth
1 cup water
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

1 Tablespoon Extra Virgin Olive Oil

Directions:
Bring water, salt, and 1 tablespoon butter to a boil in a heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a slight simmer, covered, stirring frequently, until water is absorbed and grits are thickened. This should take about 15 minutes.

Stir in 1/2 cup water and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. Remove from heat, and stir in cheese and pepper. 

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 9 minutes. Remove from the pan. Keeping the pan over medium heat, onions and cook until golden brown, about 5 minutes. Add the garlic and cook 2 more minutes. Last, add the tomates and stir. Cook for an additional 5 minutes. Add salt and pepper to taste. 

Serve grits in a bowl, topped with the tomato sausage mixture and enjoy!

Other 100% thirdculturefoodie recipes:

Peanut Butter Chocolate Banana Oatmeal

Pappardelle with Hot Sausage and Mushrooms 

Quinoa Burrito Bowls 

Sesame Peanut Soba Noodles

I love Runner's World magazine for keeping me up to date with running news and trends, but they don't usually wow me with their recipes. No hard feelings. It's not like I read the magazine expecting food blog inspiration. Their April issue recipe, however, caught my attention. Recently I've been thinking I need to experiment with more Asian flavors. I spent four years of my life in Japan, and have not blogged a single Japanese inspired recipe! My poor wok had been hiding in a dark corner of my kitchen, waiting to be used. Luckily Runner's World provided me with this "you probably have most of the ingredients in your pantry" sesame peanut sauce recipe. This sauce, along with soba noodles and stir-fried mixed vegetables has become a staple in the Lowry household. Depending on our mood we add chicken, or keep it vegetarian. Besides the versatility, what I love most about this dish is it takes twenty minutes tops to prepare. My personal record is fifteen minutes. Sesame Peanut Soba Noodles definitely do not look, or taste like they were thrown together in fifteen minutes. 

Directions:
Sesame Peanut Sauce-
6 tablespoons reduced sodium soy sauce
2 tablespoons sesame oil
1-2 tablespoon unsweetened peanut butter
4 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 garlic cloves, minced

Everything Else-
10 ounces soba noodles
2-3 cups fresh mixed vegetables (I use the Trader Joe's Asian stir-fry mix of bok choy, snap peas, peppers, broccoli, water chestnuts)
1/4 cup toasted sesame seeds
1/4 cup chopped unsalted peanuts, optional
1/4 cup fresh cilantro leaves, optional
1-2 cooked chicken breasts, chopped, optional

Directions:

Boil three quarts of water in a large pot.

In a large, shallow bowl, whisk the tamari, sesame oil, peanut butter, vinegar, 2 tablespoons water, ginger, and garlic. Set aside.

Then, using a wok, heat a tablespoon of oil. Add vegetables and cook until tender, yet still firm. About 5 minutes.

Add noodles to the boiling water and stir. Cook until tender (5 minutes). Drain in a colander; run warm water over the noodles until the water runs clear. (If the noodles aren't washed, they'll be starchy and sticky.) Drain thoroughly again. Add sauce to the vegetables in the wok and toss to coat evenly. Add chicken and noodles; toss again. Garnish with sesame seeds, peanuts, and/or cilantro.

Holy (Cheese and Onion) Enchiladas!

As a teacher I acquire many unusual gifts. Students have shown their appreciation with leftover lunch, Sonic Hedgehog sketches,  and miniature bibles. Once I got a Christmas card with some grocery store coupons! This was a stressful week at school. Being short staffed meant extra responsibility for everyone, less sleep, and less time to stop and just appreciate teaching. Wednesday morning was especially hectic, and the weekend was nowhere in sight. When I got to school I realized I had forgotten my lunch at home, and discovered the photocopier was not working. At 7:00am one of my students saved the day by knocking on the teacher's lounge and bringing me a plate of  warm enchiladas. This avid reader, and aspiring chef had just finished reading Holy Enchilada, the story of a student organizing multicultural week at school. In the story, Hank accidentally uses three cups of chili powder instead of 1/3 of a cup, and is accused of playing a practical joke on the teachers. The book ends with a zingy, yet safe enchilada recipe. My student surprised me by preparing the cheese enchiladas, and WOW it was OUTSTANDING! No practical joke on me :) He topped the cheese enchiladas with moist chicken, the sauce had the perfect amount of spice, and the tortillas were not the least bit soggy. I never could have created something this tasty at 11! I can't believe I am recommending a recipe from a children's book, but if you're feeling like red sauce enchiladas, go for this! It won't disappoint.