Linguine with Butter, Pecorino, Arugula and Black Pepper and Seared Jumbo Shrimp

This is one of Giada's recipes I saw on the Food Network about a week ago and it seemed easy enough. The only changes I made was that I used a mixture of Pecorino Romano and grated Manchego cheese, and I used spaghetti instead of linguine. I also cut the recipe in half because it's just me and baby fetus right now. I topped the spaghetti with seared jumbo shrimp that I quickly marinated in a little store bought pesto. This is a quick meal that I whipped up after a full day of travel and it certainly hit the spot and baby Blaha loved it!

INGREDIENTS (4 servings)

• Salt
• 1 pound linguine
• 1/4 cup (1/2 stick) butter, room temperature
• 1 1/4 cups very finely grated Pecorino Romano
• 1 1/2 teaspoons freshly ground black pepper
• 1 cup coarsely chopped arugula
• 12 Jumbo shrimp, shelled and deveined
• store bought pesto

DIRECTIONS

Place shrimp in a ziploc bag and add 1/4 cup of your favorite store bought pesto. Marinate in the fridge 15 to 30 minutes.

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, sear or grill the shrimp until just done.

Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt.

Divide the pasta among 4 plates and place 3 seared shrimps on each plate and serve.

Ham and Brie Sandwich

When I first found out that I wasn't supposed to eat things such as raw fish in sushi, or cold cuts, and certain cheeses such as feta, queso fresco and brie because of the minuscule risk that they may give me listeriosis, well I almost died. Isn't it enough that I couldn't drink for 9 months? I wasn't sure if I was going to make it, but so far so good. It's been 29 weeks and I have been able to deny myself all that food that I love...but I had an insatiable craving for brie the other day. I couldn't stop thinking of the brie sandwich my husband and I shared in Paris almost 3 years ago. But how could I recreate a similar sandwich without potentially contaminating my fetus with listeria? I mean, don't pregnant women in France eat brie? But, to be safe I created this sandwich. It was delicious and it certainly satisfied my craving.

INGREDIENTS (makes 1 sandwich)

• A demi French baguette
• Brie
• Thin sliced deli ham
• Dijon mustard
• Mayo

DIRECTIONS

Preheat oven to 350 degrees.

Slice the baguette lengthwise and smear a little mayo on one side and Dijon on the other. Place slices of brie on one slice of bread and top with several slices of the thin sliced ham. Bake the sandwich, open faced, for 5 to 7 minutes, or until brie begins to get melty. Then top the sandwich and squish it a little and bake another 4 to 5 minutes.

Remove from oven and slightly cool before eating with faux red wine, a.k.a. grape juice.

Mexican Wedding Cookies

Photo from Kraftfoods.com

These delightful, buttery and flaky cookies are known as Mexican Wedding cookies or Russian Tea Cakes. I was at my friend's wedding last Saturday and she had small favor bags for each guest filled with these cookies. I took 3 and now I wished I would have taken more! These are probably one of my favorite cookies, but I like to receive then rather than bake them only because a couple of years ago I made about 400 of these cookies to give out as favors for my step-dad's retirement party. There are various recipes on the net, but the one below is the one I tried out for the favors and they are so sinfully good, especially when you serve them with tea. Yum!

INGREDIENTS (makes 2 ½ dozen)

• 1 cup (2 sticks) unsalted butter, at room temperature
• ½ cup confectioners’ sugar, plus more for coating baked cookies
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour, plus more for dusting hands
• 1 cup walnuts or pecans, chopped into very small pieces (I usually grind them in my mini-food processor)

DIRECTIONS

Preheat the oven to 275 degrees F.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed, gradually add the flour. Mix in the pecans with a spatula.

With floured hands, shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minute, but check them after 30 minutes. My oven cooks very high, so mine were done in 30 minutes. When cool enough to handle but still warm, roll the cookies in additional confectioners' sugar. Cool on wire racks.

Irish Potato Pancakes

(Photo by Marge Perry / December 21, 2005)

Sadly, the great writer Frank McCourt died today. If you don't know who he is, then I'm sure you've read his book (or watched the movie) "Angela's Ashes." I have to say that I wouldn't have read any of Mr. McCourt's books had it not been for my friend, Amy. When we lived and worked in Boston, she invited me to a reading at the Copley Hotel. I was skeptical, but decided to go because she said there was an open bar.

Anyway, Mr. McCourt was the guest speaker and he was supposed to read from his new book, "'Tis," however all I recall was that he told us stories of his family, of Ireland, of moving to America and just made everyone laugh with his wonderful Irish sayings and his Irish wit. He was a great storyteller and, I think, a great writer.

Here's a great recipe for Irish potato pancakes, a.k.a., latkes. Serve the potato pancakes while crisp. I don't know what they would top these with in Ireland, but I know here in the states we love sour cream or apple sauce on our pancakes. RIP Frank.

INGREDIENTS (makes 6 pancakes)

• 2 medium potatoes
• whole egg
• 4 slices Irish rashers or lean Canadian bacon
• 1 tablespoon finely diced onion
• 1 teaspoon chopped parsley
• 1/4 teaspoon ground pepper
• 2 tablespoons grated cheddar cheese
• 3 tablespoons vegetable oil
• 1/4 teaspoon salt

DIRECTIONS

Peel and grate raw potato; place in a bowl. Beat egg, and add to the potato.

Slice the raw lean bacon into thin strips (julienne). Add to the potatoes along with the diced onion, parsley, salt, pepper, and cheddar. Combine thoroughly.

In a crepe pan, heat oil over medium-high heat. Pour the mix onto the pan. Cook on both sides, until golden brown.

Recipe courtesy of epicurious.com

Rosemary Focaccia Bread

I found this recipe in recipezaar.com and I know what you're thinking: how can I bake in this hot weather? Well, let me tell you something when a pregnant woman wants focaccia bread she's going to get focaccia bread. This is a very easy recipe and I used some of the fresh rosemary I'm growing in the backyard but you can totally make it your own by using your own variations. Instead of the rosemary, you might add fresh chopped sage to the dough with some fresh Parmesan on top; or you can add sliced olives, thinly sliced zucchini or thinly sliced onions and top the bread with such cheeses as grated Parmesan, Asiago, or even Fontina.

INGREDIENTS

• 1 (1/4 ounce) package active dry yeast
• 3/4 cup warm water (105 to 110 degrees)
• 3 cups unbleached all-purpose flour
• 1 teaspoon salt
• olive oil
• 2 tablespoons chopped fresh rosemary, divided
• coarse salt

DIRECTIONS

Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.

Meanwhile, in a large bowl, combine the flour, 1 tablespoon rosemary, one teaspoon of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. (Note: if dough feels dry, add a bit more water a tablespoon at a time until it feels more elastic).

Transfer to a floured work surface and knead by hand for a few minutes or until smooth.

Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.

Preheat oven to 425.

Punch down and place on an oiled baking sheet, forming into an oval or circle or rectangle. If you want, you can sprinkle corn meal on baking sheet instead of oil for a more rustic focaccia.

Dimple the top surface with your finger tips, then prick about 10 to 12 times with a fork and finally brush olive oil and sprinkle with coarse salt and remaining rosemary. Bake about 15 to 20 minutes or until golden. Serve warm or at room temperature.

I usually eat focaccia with slices of brie, but since I'm not supposed to eat fresh brie, I just cut myself a chunk of brie and baked it until it got all melty and paired it with the focaccia. It was heaven!

Edamame Hummus

Elaine and my mom and Lindsey are throwing me a baby shower next month and when they were talking about what food to serve, it reminded me of a wonderful dip I once had at my friend's shower a few years ago. This is an absolutely great dip. I looks like guacamole, but the taste is completely different. Nowadays you can find tahini in the Asian food section of your grocery store or at any Middle Eastern supermarket. Serve with pita chips or sliced cucumber, celery sticks and olives. I'm telling you, if you're into soy and healthy eating, you're going to enjoy this dip.

INGREDIENTS (makes about 1-1/2 cup)

• 1/2 pound frozen shelled edamame (green soy beans)
• 1/4 cup tahini
• 1/4 cup water
• 1/2 teaspoon freshly grated lemon zest
• 1 lemon (about 3 tablespoons), juiced
• 1 clove garlic, minced
• 3/4 teaspooon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• Suggested serving: pita chips, sliced cucumbers, celery, and olives

DIRECTIONS

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Recipe courtesy of Food Network Kitchens

The Prado Chipotle Hummus

Picture courtesy of ephemeron.net

I know you've read many posts and many reviews of the various foods Matthew and I have eaten at The Prado. Yes, I can say that The Prado Restaurant in Balboa Park is our favorite restaurant. We have eaten inside the fancy shmancy restaurant, which is great, but our favorite (and my parents, too) is eating outside in the cocktail area and load up on their wonderful appetizers. One thing I don't think I mentioned is that no matter if you eat inside or outside, every table always gets a complimentary hummus and flatbread starter. I was so lucky to have found the hummus recipe from Chef Jeff Thurston. If you love hummus, you'll love this recipe because it has that unexpected chipotle kick in the background.

INGREDIENTS (makes 2 cups)

Source: Chef Jeff Thurston, The Prado, San Diego, California

• 1 1/2 cups cooked garbanzo beans
• 3 tablespoons tahini
• 1 1/2 teaspoons chopped garlic
• 1 tablespoon plus 1 teaspoon lemon juice, or more to taste
• 1 tablespoon plus 1 teaspoon lime juice, or more to taste
• 2 1/2 teaspoons canned chipotle chiles in adobo sauce, chopped
• 1 teaspoon kosher salt, or to taste
• 1/8 bunch cilantro, cleaned and chopped
• 1/2 cup plus 2 tablespoons olive oil blend
• Salt and pepper, to taste

DIRECTIONS

Put beans through a meat grinder on a medium die, or puree them in a blender or food processor.

In blender or food processor or in bowl of an electric mixer, combine garbanzo puree, tahini, garlic, lemon juice, lime juice, chipotles, kosher salt and cilantro. On low speed, mix ingredients well while adding oil in a slow, steady stream. Season with salt and pepper, and add more citrus juice if needed.

Serve with flatbread for dipping.

Shrimp Cakes with Sriracha-Lemon Cream

As I mentioned in an earlier post, I was in a cleaning frenzy a few days ago and I started cleaning out the fridge and freezer. Well, lo and behold I found some large, uncooked frozen shrimp tucked way back in the freezer. I thaweded them and made sure they were still good to use (and they were). So I found this shrimp cake recipe but I totally changed it and made it my own. I also came up with the Sriracha-Lemon Cream sauce, although I have to say I was inspired by the orangy-mayo sauce the sushi chefs drizzle over the rolls. Anyway, these were gooood...although kind of spicy hot, which for some reason I'm really craving right now. I made my cakes about the size of a crab cake, but you can make them smaller if you prefer.

INGREDIENTS (makes 6 large or 12 small cakes)

• 16 uncooked large shrimp (about 1 pound), peeled, deveined
• 1 smal garlic clove, minced
• 1 large egg
• 1 1/2 tablespoons shallot, coarsely chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon minced fresh parsley
• Pinch of red pepper flakes
• 1/2 teaspoon salt (I only used 1/4 tsp.)
• Pinch of ground black pepper
• 2 cups panko (Japanese breadcrumbs)
• Oil for frying

Siracha-Lemon Cream

• 1/4 cup good mayo
• 1/4 cup plain yogurt, preferably Greek
• 1 tablespoon sriracha hot sauce
• 1 teaspoon ketchup
• 1/2 teaspoon soy sauce
• Juice of half a lemon
• Pinch of salt

DIRECTIONS

Corasely chop shrimp and garlic in processor. Add egg, shallot, lemon juice, mustard, parsley, red pepper flakes, salt, and pepper. Blend-in using on/off turns. Add 1 cup panko and blend-in using on/off turns. Form mixture into twelve 3-inch-diameter cakes (I formed mine into 4 to 5 inch cakes for large ones). Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.) Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 3 to 4 minutes per side. Place 2 shrimp cakes per plate and spoon some of the Sriracha-Lemon Cream sauce on each and serve immediately.

To make the sriracha-lemon cream: in a small bowl mix all ingredients until well blended and refrigerate 10 to 15 minutes before serving.

Cheese Pupusas

Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador and I personally love them because I enjoy the corn flavor of the masa dough. If you ever have any leftover refried beans, you can use that to stuff pupusas. At my local Salvadorian restaurant they serve pupusas with a curtido, which is a pickled cole-slaw, and salsa roja. However, you can top it with your favorite salsa and even some crema fresca.

INGREDIENTS (makes 5 to 6 pupusas)

• 2 cups Masa harina
• 1 cup warm water
• 1 cup grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination of any of these cheeses

DIRECTIONS

1. In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 10 minutes.
2. Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
3. Press an indentation in each ball with your thumb. Put about 1 tablespoon of cheese filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
4. Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
5. Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja.

Creamy Bowties with Chicken and Broccoli

I decided to clean out the freezer and I found two chicken breasts, skin on and bone in, in there that were almost three months old. Instead of throwing them out, I thawed them and roasted them. Then I removed the skin and the bones and shredded the chicken. So now I had a couple of of cups of shredded chicken and below is a very simple, yet quite easy dish where I used some of the shredded chicken. I added red pepper flakes to my recipe because I just love the spiciness with broccoli. If you're unable to find the garlic and herb soft-spread cheese, you can use Philadelphia cream cheese instead and add Italian herbs and some garlic to flavor it up.

INGREDIENTS (makes 4 servings)

• 8 ounces bow-tie pasta
• 2 tablespoons butter or margarine
• 1/2 pound boneless, skinless chicken breasts, cut into thin strips
• 2 cups broccoli florets
• 1 small red bell pepper, cut into thin strips (I omitted them from this recipe)
• 1 cup canned low-sodium chicken broth
• 6.5-ounces garlic and herb soft-spread cheese*
• Good pinch of red pepper flakes, optional

DIRECTIONS

Bring a large pot of water to a boil over high heat. Add bow ties and cook according to package directions. Drain and set aside.

Melt butter in a large skillet over medium-high heat. Add chicken and cook, stirring, until done, about 5 minutes. Remove chicken and set aside. (I skipped this step as I already had cooked chicken).

Add broccoli, red pepper flakes (if using), red bell pepper strips and chicken broth to skillet. Cover and simmer until broccoli is tender, about 5 minutes. Return chicken to skillet and cook 1 minute. Remove from heat and add the cooked pasta and cheese. Stir until cheese is melted.

* There are several brands of garlic and herb soft-spread cheeses on the market, including Alouette, Rondele, and Boursin.

Chicken Salad with Peanut Dressing and Toasted Sesame Seeds

As you can see, I haven't been cooking much and that was due to the "sick" I had. But now I'm over it and my appetite is back on...now more than ever specially since I'm almost 7 months pregnant. I'm still having issues with red meat, but I know I need to get protein in my system so I combined the peanut dressing from one recipe with some roasted chicken I had and came up with this salad. The peanut dressing is actually for hot pasta (like spaghetti or fettuccine) and it makes about 2 cups of dressing. Since I only needed a few tablespoons for one salad, I'm saving the leftover so that I can make this Crunch Noodle Salad tomorrow.

INGREDIENTS

• Mixed greens
• Cooked chicken, cut into bite sized chunks
• Peanut dressing (recipe below)
• 1/2 tablespoon toasted sesame seeds or chopped peanuts

Peanut Dressing

• 1 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1/3 cup soy sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon honey (I added a little more than a tablespoon)
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons toasted white sesame seeds, divided
• 1/2 cup smooth peanut butter

DIRECTIONS

Make the dressing: Whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

To make salad (for one): place enough mixed greens on plate and top with chopped chicken. Drizzle some of the peanut dressing over the salad then top with toasted sesame seeds or toasted chopped peanuts.

Ultimate Ginger Cookie

So I was home sick today (okay, not really sick, but with a slight case of the shingles and I must be quarantined from all babies and elderly people) and was watching the Barefoot Contessa when I saw this recipe on her show. I said to myself, "hey, I have all those ingredients already!" How do I have crystallized ginger, you ask? Well, it just so happens I had some leftover crystallized ginger my sister in law gave me when I first started getting morning sickness (btw, to any new preggies out there, crystallized ginger really works when you're feeling nauseous and gross. Just suck on a little piece). The cookie result: spicy, gingery, crunchy, chewy, did I mention spicy? I'm sending my Matthew a batch because he loves spicy cookies...hmm, maybe that's why he married me?

INGREDIENTS (16 cookies)

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1 cup dark brown sugar, lightly packed
• 1/4 cup vegetable oil
• 1/3 cup unsulfured molasses
• 1 extra-large egg, at room temperature
• 1 1/4 cups chopped crystallized ginger (6 ounces)
• Granulated sugar, for rolling the cookies

DIRECTIONS

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.

In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined. Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Turkey Meatballs

After four tries, I've finally come up with the perfect, flavorful and juicy turkey meatballs. Yes, you heard right: turkey. I believe that the key to these meatballs are fresh breadcrumbs, none of that store bought stuff. I also think that the cheese adds additional creaminess. The recipe is a combination of a Dave Baggs ground beef meatball recipe slightly altered by me. The reason I do turkey instead of ground beef is because there are members in my family that don't eat red meat.

Use these turkey meatballs in a meatball sub and top with your favorite marinara sauce or use them in spaghetti (make it whole wheat spaghetti if you want to add more fiber and protein to your diet) and you will have yourself a really good, hearty meal and you won't even miss the ground beef!

INGREDIENTS (makes 24 to 28 meatballs)

• 2 to 2-1/2 lb. ground turkey
• 4 cloves garlic, minced
• 2 eggs, beaten
• 2 Tablespoon dried parsley flakes or 4 Tablespoons of fresh parsley, finely chopped
• 1 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• 2 cups fresh, soft breadcrumbs
• 1 cup grated mild cheddar cheese
• 1/2 cup grated mozzarella cheese

DIRECTIONS

Pre-heat oven to 350 degrees.

In a large bowl, mix all the ingredients until they are well distributed. Don't worry about overmixing. Place it in the fridge for 30 minutes to let the breadcrumbs absorb all the flavors.

Form turkey mixture into golf-sized meatballs.

Place them in a greased cookie sheet and bake for 10 minutes. Turn meatballs over and bake another 6 to 8 minutes. Remove from oven and let cool. At this point you can store them and use them the next day (I find that leaving them in the fridge overnight makes the meatballs taste better the next day) or place them in freezer bags and freeze and store whenever you need to use them.

To make fresh breadcrumbs: place 1/2" pieces of French bread or thick white bread in a food processor and whiz until you get your breadcrumbs.

To make a very simple marinara sauce: saute 1 large minced garlic clove in 1 tablespoon olive oil for 30 seconds. Add 1 teaspoon fresh oregano and 1 bay leaf. Let it saute 30 more seconds. Add one (28 oz) can of "6 in 1 Tomato Sauce" and 1/2 teaspoon coarse salt and several grinds of black pepper. Bring to a boil, turn down heat and simmer for 30 minutes. Taste for seasoning and add more salt, if needed.

Homemade Frozen Yogurt

I had my first Pinkberry experience last week and I have to say I really liked their frozen yogurt. I especially liked all the exotic flavors the have to offer, but I thought it was a bit overpriced. Then this week I discovered a restaurant in the food court called the Salad Farm and they sell Greek style frozen yogurt. I tried their version and I have to say it rivals Pinkberry's. I actually liked the Salad Farm's version best because it was much tangier and I am I believer in all things Greek!

I remembered that I had an ice-cream maker in the mini-basement and I decided to make my own version of frozen yogurt. Unfortunately, I could not find the Greek yogurt I usually buy as they were out and I'm not a big fan of the Bulgarian yogurt. So I got your regular store bought plain yogurt and strained it (remember 2 cups of plain yogurt will yield 1 cup of strained yogurt). This version came out pretty good, but I can't wait to try it with real Greek-style yogurt.

INGREDIENTS (makes 1 quart)

• 3 cups strained yogurt (see below) or Greek-style yogurt
• 2/3 sugar (if you want yours sweeter, use up to 3/4 cup sugar)
• 1 teaspoon vanilla extract

DIRECTIONS

Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour. Freeze in your ice cream maker according to the manufacturer's instructions. Note: to make 1 cup of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours or overnight. So, for the above recipe start with and strain 6 cups of yogurt.

Recipe from David Levobitz via 101cookbooks.com

Homemade Tomato Sauce

Our tomato plants are producing so much fruit that I've ran out of ideas what to do with them. I am getting a little tired of tomato salads! But I finally decided to make tomato sauce. These tomatoes are not "ideal" for sauce because they are sweeter than your Roma tomato, and their skins are very thin. I found that I prefer the tomato sauce these tomatoes produced because the sauce came out slightly sweet, slightly tangy and I didn't have to seed any of the tomatoes.

INGREDIENTS (makes about 6 cups)

• 15 to 20 small to medium ripe and sweet tomatoes
• 2 tablespoons olive oil
• 1/2 cup finely diced onion (I used spring onions from our garden)
• 2 garlic cloves, minced
• 4 tablespoons fresh parsley, finely chopped (I used Italian parsley from our garden)
• 1 teaspoon fresh oregano, finely chopped (I used Greek oregano from our garden)
• 3 fresh sage leaves, finely minced (I also used fresh from our garden)
• 2 teaspoons coarse salt
• 1/4 teaspoon ground black pepper
• 1/4 cup white wine

DIRECTIONS

First cut a small "x" at the bottom of each tomato. Place them in a large pot of boiling water and boil for 30 to 45 seconds to loosen skin. Immediately remove tomatoes and place them in an ice-bath. When cool enough to handle, peel off skin.

Working in batches, place the peeled tomatoes in a blender and blend for 10 seconds. Set tomato sauce aside.

In a large pot heat olive oil on medium heat. Add the onion and cook for 5 minutes. Add the garlic, parsley, oregano and sage and gently cook for another 5 minutes. Raise heat to medium-high and add the blended tomato sauce, white wine, one teaspoon salt and1/4 teaspoon pepper. Simmer for 30 minutes, stirring occasionally. Taste for seasoning and add the remaining teaspoon of salt, if needed.

Let sauce cool to room temperature. Place in the fridge overnight. You can jar it in plastic containers and freeze or use immediately in your favorite recipe using tomato sauce.

Panna Cotta with Strawberry Sauce

Next to flan, this is probably my second favorite custard. What's so great about this dessert is that there is no oven involved. Just a little cooking on the stove top and the rest of it is done in the fridge. Also, this is quite a refreshing dessert because there is not too sugary and the strawberry sauce really makes it quite lush. Anyhoo, if you've never had panna cotta before, I think you'll like this recipe--which came from the Barefoot Contessa herself!

INGREDIENTS (4 servings)

For the panna cotta:

• 1/2 packet (1 teaspoon) unflavored gelatin powder
• 1 1/2 tablespoons cold water
• 1 1/2 cups heavy cream, divided
• 1 cup plain whole-milk yogurt
• 1 teaspoon pure vanilla extract
• 1/2 vanilla bean, split and seeds scraped
• 1/3 cup sugar

For the strawberry sauce:

• 1 cup strawberries
• 1 Tbsp. sugar
• A few squeezes of fresh lemon juice

DIRECTIONS

In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine.

Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.

For the strawberry sauce: Place the strawberries and sugar in food processor and puree. Strain the sauce to a fine sieve to separate from the seeds. Add few drops of fresh lemon juice and refrigerate.

To serve panna cotta: Dip the panna cotta molds, one at a time, into a bowl filled with hot water. Leave for about 5 seconds. Invert onto a serving plate. Press two fingers on the bottom of the mold and then shake slightly to loosen. Carefully remove the mold from the panna cotta. Top the panna cotta with a spoonful of strawberry sauce.

Chicken Paillard with Tomato-Arugula Salad

I realized that I need to start eating more protein because I have a little alien growing inside me that I need to feed. And if she plans on taking over the world, she's gonna need some good nutrition. My cravings and aversions tend to change from week to week, but this week I started craving all things chicken. And it just so happens that I caught an episode of Tyler Florence's Ultimate show where he made chicken paillard and it's surprisingly easy, fast and very tasty. The only thing I changed was the dressing; I made my own vinaigrette instead of making homemade Caesar dressing since I can't have raw egg yolks at this point. I guess paillard is just a fancy word for schnitzel, because the breading is similar, and I think if you serve the chicken paillard with ketchup, even kids will like it!

INGREDIENTS (2 servings)

Chicken:

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 eggs, whipped slightly with a splash of half and half or milk
• 1 cup panko bread crumbs
• Salt and freshly ground black pepper
• 1 Tablespoon extra-virgin olive oil

Vinaigrette:

• 1 Tablespoon orange marmalade
• 1 Tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 Tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

Salad:

• 1/2 cup organic grape tomatoes, halved (I used our homegrown tomatoes)
• Fresh baby arugala (enough for two servings)
• Shaved Parmesan, for garnish
• Lemon wedges, for garnish
• Extra-virgin olive oil, for drizzling

DIRECTIONS

For the chicken: Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap. Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying. Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done. For the vinaigrette: Put the marmalade, cider vinegar, mustard and salt and pepper into a small bowl. While whisking, pour the olive oil in slowly for the dressing to emulsify.

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing in arugula in a mixing bowl. Add 1 tablespoon of the vinaigrette and toss the salad well. Add more vinaigrette, if needed. Refrigerate the remaining for another day.

To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.

Couscous a la Mexicana

Well, this dish was just an experiment. It was OK, although I feel that there was something missing. Maybe some minced jalapenos or some garlic. The beauty of couscous is that it cooks in 5 minutes and you can add any flavors, veggies or proteins you like. I went with a little Mexican theme and it wasn't too bad. After I made it, though, I realized that I'm not supposed to eat Mexican queso fresco since it's unpasteurized...so I had to take it off. Next time I'll just use pasteurized feta.

INGREDIENTS (serves 2)

• 3/4 cup uncooked couscous
• 1 cup chicken stock
• Olive oil
• 1/4 cup red onion, chopped
• Pinch of cumin
• 2 plum tomatoes, roughly chopped
• 1 small avocado, roughly chopped
• Juice of 1/2 a lime
• Coarse salt and pepper
• 1 Tbsp. chopped cilantro or parsley
• 1 Tbsp. currants (optional)
• Queso fresco or feta cheese

DIRECTIONS

In a medium saucepan cook onion in 2 teaspoons olive oil over medium heat until tender. Stir in cumin; cook for 30 seconds. Carefully add broth and bring to a boil; stir in couscous. Remove from heat. Cover; let stand for five minutes.

Meanwhile, mix the chopped tomatoes, avocado, cilantro and currants in a bowl. Add the juice of half a lime and drizzle in 1 tablespoon of olive oil. Add a little salt and pepper to taste and gently mix to combine.

Add the tomato mix to the couscous and fluff couscous with a fork before serving. Garnish with queso fresco and more cilantro sprigs, and drizzle more olive oil, if desired.

Fresh Garbanzo Bean Hummus

I twittered the other day that I was in a cooking funk and my friend, who is a chef in training, suggested I go to the market and pick an unusual ingredient and invent something with it. Well, yesterday I was at my favorite market, North Park Produce, and while I was browsing around I found a bag of weird looking peas...or were they grapes? I had no idea. I asked the produce guy he said they were fresh garbanzo beans. I had never seen fresh ones, so I bought the bag, which was $2.19. I got home and the first thing that came to my mind was to make hummus, but I didn't have tahini, so I made up this recipe and, my goodness, it was delish and it tastes like a very light hummus, with hints of white beans and edamame. Just note that it takes FOREVER to shell the garbanzo pods. It took me 12 minutes just to get 1 cup, so this would be a good task for your hubby or wife or your kids to help you with. Thanks, Kerry, for your inspiration!

INGREDIENTS (makes 1 cup)

• 1 cup of fresh green garbanzo beans, shelled
• 1 tsp. sesame oil
• 1 small garlic clove or half of a large one, roughly chopped
• 1/8 tsp. ground cumin
• 1/8 tsp. ground coriander
• Coarse salt and fresh black pepper
• 1/4 cup (about a palm full) of fresh parsley
• Juice of half a lemon
• Good olive oil
• Paprika, for presentation (optional)

DIRECTIONS

Place the shelled garbanzo beans in a steamer basket over simmering water and steam for 15 to 20 minutes until tender but not mushy. Drain and cool in an ice-bath or put in fridge to cool off.

In a small pan or sauce pan (the smaller the better) add the sesame oil and the crushed garlic and gently cook over low heat just until garlic begins to lightly brown. Add the cumin and coriander and toast for 30 seconds more and remove from heat. In a food processor add the cooled-off garbanzo beans, the sesame-garlic oil, parsley, juice of the half lemon, 1 tablespoon of olive oil and salt and pepper to taste. Process until smooth. Taste and add more salt, if needed, or more olive oil depending on how creamy you like your hummus (I added one more tablespoon to mine) and blend again. Place the hummus in your serving bowl; sprinkle some paprika over it and serve with warm pita bread.

Pasta, Eggs and Bacon

I have been in a cooking funk lately, and I think it has to do with me being preggers. I just had no motivation to cook. All I was craving was oatmeal and fruit, but my cravings seem to change on a weekly basis. Then, suddenly, today I wanted bacon! If you recall, just the smell of bacon would make me nauseous during the first trimester of my pregnancy, but today I was craving it. To make matters worse, I was craving spaghetti alla carbonara and that's definitely something my doctor would not recommend I have. Authentic carbonara is spaghetti with lightly beaten eggs (or egg yolks) that are just barely cooked with the heat of the pasta, giving the pasta a shiny, eggy sauce that is nowhere near scrambled. Some people shy away from this dish because the eggs are not fully cooked all the way. So, I had to come up with my own variation and that's why this is pasta, eggs and bacon because it's nowhere near authentic carbonara, but dang, was it tasty!

INGREDIENTS (serves 2)

• 1/4 pound spaghetti
• 4 thick cut bacon slices, cut into 1/2" pieces
• 1 garlic clove, finely chopped
• 2 eggs
• 1/4 cup half and half
• 1/4 cup freshly grated Parmigiano-Reggiano plus more for sprinkling
• Coarse salt and fresh black pepper
• 1/4 cup frozen peas
• pinch of red pepper flakes

DIRECTIONS

Bring a large pot of water to a boil. Salt is very generously and add your spaghetti and cook 8 minutes or according to package directions.

In the meantime, cook bacon pieces in a skillet just until nicely browned and crisp. Remove and drain on a paper towel. Reserve 1 teaspoon of the bacon grease. In a small bowl, whisk together the eggs, half and half and 1/4 cup Parmesan, a tiny pinch of salt and some fresh ground black pepper.

Place the reserved bacon grease back in the pan (no need to clean it out) and reduce heat to medium. Add the garlic and cook gently until it becomes fragrant. Your pasta should be done by now. Drain the pasta and add the pasta to the skillet. Raise heat back up to medium-high and working quickly, add the egg-milk mixture, the bacon bits and the peas. Keep tossing the pasta until all strands are coated with the egg sauce and keep cooking and tossing until the eggs just begin to set and just barely start to scramble and there is no raw egg left. Remove from heat and serve immediately. Sprinkle a little more Parmesan and just a tiny pinch of red pepper flakes. This makes a great breakfast dish, too!