Celebrating America

Today, September 11, 2011, marks one of my favorite days of the year and, sadly, one of America's worst days in history. 10 years ago, the World Trade Center towers in New York City were destroyed by extreme acts of terrorism. A decade later we remember that horrific day and pay tribute to those who lost their lives.

Ironically, today also happens to be the first football Sunday of the season and, consequently, one of my favorite days of they year.  To me, the kickoff to football has always signified the start of my favorite time of year. Cooler weather, Pumpkin Spice Lattes, changing leaves, football weekends, Pumpkin Beer (pretty much all things pumpkin...) and a new season of cooking. Gone are the hot summer days when standing over a hot stove was torture. Fall welcomes back comfort food- pots of chili, warm, bubbly casseroles, chicken and dumplings, soups and stews...I could go on forever. Fall also welcomes back my blog. I know I took a bit of a vacation over the summer months but I am ready to get cooking again. Today, I decided to kick things off with a game day brunch menu that is sure to wow even the pickiest tailgater.

Huevos Rancheros and Bloody Marys

Huevos Rancheros, literally translating to "Rancher's Eggs" is essentially and open faced breakfast burrito and a perfectly filling Sunday brunch. I began by making a quick, fresh salsa of chopped tomato, cilantro, jalapeno, avocado, salt and pepper, and a squeeze of lemon juice. Green onion would also be good in here if you have it. Next, I heated about 1/2 cup of refried beans (1/4 cup per serving). Once you get these things prepped, you can start your eggs. Melt about a tablespoon of butter in a large nonstick skillet. Once it's bubbly, add your eggs one at a time. Helpful hint- crack your eggs individually into a small bowl, then pour the egg gently from the bowl to the skillet. This way, you can prevent broken yolks and bad eggs. Let the eggs fry, sunny side up, for a couple minutes, then flip so they're sunny side down for about 30 seconds. Meanwhile, heat your tortillas in the microwave for 20 seconds or over an open flame for the same amount of time. I like to use whole wheat tortillas for the added health benefit, and I think they taste just as good as white flour tortillas. Once the tortilla is warm, spread the refried beans over the tortilla then top the refried beans with two fried eggs. Top the eggs with your homemade salsa, sour cream, and cheese. I like Cojita cheese, which is like the Parmesan of Mexican cheeses. On top of the eggs, you can really use whatever Mexican toppings you prefer or whatever you have on hand, but the fresh ingredients in homemade salsa really make these huevos special and healthier.

In my mind, no brunch is complete without a Bloody Mary. For all you Bloody Mary haters out there- I myself had never been a fan of tomato juice and had steered clear of Bloody Marys for that reason. I tried one a couple years back (likely because of a wicked hangover) and it was love at first sip. As far as alcoholic beverages go, this one is pretty good for you, too. I make my own Bloody Mary mix with Hot and Spicy V8 and a mix of other add ins- celery salt, black pepper, pickle juice, horseradish, tabasco. Once you get the tomato juice mixture to your liking, pour over ice with a couple shots of vodka. I like Absolute brand Pepper vodka for an added kick, but plain vodka is just fine too. And if you're anything like me and enjoy tequila, you can really keep with the Mexican brunch menu and make a Bloody Maria by substituting tequila for vodka. Keep in mind- tomato juice kills the taste of alcohol so please drink responsibly, and don't forget to raise your glass in a toast to the memory of 9/11, ten years ago and today.    

El Centro

I've been meaning to do some Boston restaurant reviews for quite some time now (translation: since I started blogging), but have obviously not accomplished a single one. I hope this is the first of many to come!

Mike's mom and step-sister were in town this past weekend, so we took this as an opportunity to try a new restaurant, El Centro. El Centro is a brand new restaurant located in Boston's "South End" neighborhood. Mexican cuisine is one of my (and Mike's) favoritos, and Boston (compared to Colorado and California, at least) lacks a good selection of restaurants offering our beloved South-of-the-Border fare. It looks like we found a new place to go to satisfy our cravings- El Centro was excellent. The restaurant was intimate, quaint, and above all authentic. From the music to the decor to the waitstaff, I felt like I was in Mexico. Even the bathroom fit the part. What I loved about the menu was that it wasn't too extensive. They had enough options so that everybody could find something they liked, but not so many options so that it was overwhelming. Even their drink menu was authentic- only Mexican imported beer, sangria, and a small selection of wine. I feel like keeping a menu on the smaller side enhances the restaurants point of view. And a restaurant with a focused POV is (in my opinion) always more successful than its multifaceted counterpart.

Our table started with guacamole with chorizo. The avocados used were perfectly ripe and there was just enough spice to enhance but not overpower the delectable fruit (yes, avocado is a fruit). Crumbled on top of the chunky guacamole was warm, spicy, melt-in-your-mouth chorizo sausage and a dusting of cotija cheese. Dip a chip in that and it's the best nacho you've ever had. For my main course, I had a chile relleno. Chile rellenos are one of my favorite Mexican dishes and often what I order at Mexican restaurants. For one, they are light and delicious. For two, it's not something I can make myself (at least not well). El Centro's relleno was a poblano pepper roasted to perfection and stuffed with shredded chicken, cheese, and a simple tomato salsa. What I loved most about the relleno was that it wasn't breaded, fried or baked in egg batter. This really let the chile shine and gave the dish a lighter side, perfect for summertime. My fellow diners also raved about their meals. Among them were shrimp in a chipotle sauce, tacos al pastor (pork and pineapple filling), tacos caramelos (steak, bean, and cheese filling) and a dish called La Mejor Del Mundo, literally meaning "the best in the world." This was a generous portion of steak, charcoal grilled, and served on a wooden plank with beans, guacamole, green chiles, and tortillas. According to the menu, this dish was served "Sonora Style", which is the area of Mexico that El Centro's chef hails from. Sonora, Mexico is just south of the border from Arizona. Their culinary staples include beef, seafood, chiles, and tortillas. And I have the say the chef of El Centro definitely did the ingredients of his motherland justice as he brought them to life on his menu. Oh, and let's not forget the churros con chocolate that topped the meal off. It was the perfect ending to a delicious meal. Next time you're in Boston with a hankering for comida Mexicana, I hope you'll try El Centro. Adios!

Fajitas, Hold the Tortillas

I love fajitas but wanted to sidestep the extra calories from the tortillas. The tortillas alone add about 250 calories to two fajitas. And if they are white flour tortillas, the calories are pretty empty (meaning that there is not much nutritional value per calorie). So, I decided to take the classic fajita filling and serve it sans tortilla. I have to say, I didn't miss the tortillas one bit.

To begin, preheat your oven to 375 degrees. Then, saute thin strips of pepper and onion (any color will do) in a small amount of olive oil over medium heat. Let the veggies cook slowly until soft and a bit charred. The sweetness of the peppers and onions will come out when they caramelize which will be a nice balance to the salty chicken. While the veggies cook, season your chicken breast(s) (one per person) with salt, pepper, cumin, and chili powder. Once the veggies are finished, set them aside and use the same skillet to cook the chicken. Brown the chicken for about 4-5 minutes on each side. You want a nice crust on the outside- don't worry about the inside being cooked completely yet. I always like to finish chicken by baking it in the oven. I feel like this technique keeps the inside juicy while giving the outside a nice crust. For this recipe, I also made a "basting liquid" of sorts. To do this, mix a couple spoonfuls of packaged taco or fajita seasoning with about 1/2 cup water. Transfer your chicken breasts into a baking dish and pour the basting liquid over the top. Bake the chicken for about 25 minutes, basting about every 5 minutes. If you are new to basting, it's nothing to be scared of. Use a baster or a spoon to bring up the liquid and pour it back over the chicken. This technique keeps the chicken from drying out and re-infuses the the chicken with flavor. You'll know the chicken is done when the inside is just cooked through. During the last couple minutes, top each breast with the pepper and onion mixture and sprinkle cheddar or jack cheese on top. Once the cheese melts, remove your chicken from the oven and serve up with beans, rice, or whatever sides you like. I hope you enjoy these tortilla-less fajitas as much as I did!

Sword Fight

On our drive up to Maine last weekend, we stopped for dinner at a restaurant in Portland, Maine called the Farmer's Table. I won't go into a full rant about the restaurant's shortcomings, but it wasn't the best food/ service of my life (certainly not the worst either). The point of the story is that Michael ordered swordfish and loved it, so when we got back from our weekend getaway this was his first dinner request. We got a beautiful swordfish steak at Whole Foods for about $20 (a bit pricey, but worth it in the end). Sometimes, fish can be intimidating to cook. And when it costs a pretty penny you want to make sure it turns out well. If you enjoy fish, grilling it with salt and pepper is all you need to do. Serve a wedge of lemon alongside and you have you are done. But, if you don't love fish, ease into it with a recipe like this. The fish stands on it's own as delicious, but the sauce really kicks up the flavor and masks that "fishy" taste that so many dislike. And, for the record, I love fish and seafood any way it comes but I equally enjoy delicious sauces and new recipes, so I hope you enjoy this one.

I started out by seasoning my pound of swordfish with salt, pepper, and a bit of soy sauce. If you can't find (or don't like) swordfish, any white fish should do (halibut, mahi mahi, tilapia, etc...). Heat your indoor or outdoor grill to medium heat, drizzle your fish with olive oil, and grill a couple minutes on each side, more or less depending on the thickness of your piece. You don't need to cook the fish through yet. You only want to get a nice crust and those beautiful grill marks on the outside. Once you've accomplished this easy feat, set the fish aside.

Now for the sauce. Heat about a tablespoon of olive oil in a skillet over medium heat. Add about a half cup diced red pepper and the same amount of diced yellow onion. It's approximately 1/2 of a red pepper and 1/2 of an onion. Once the veggies start to become soft, add a teaspoon or so of red curry paste (you can get this at most grocery stores- I've mentioned it in the blog before). If you don't groove on the curry or the spicy, tomato paste will work here. Also add about 1/2 cup of coconut milk, a few dashes of fish or soy sauce, and a the juice of a 1/2 a lemon or a lime. I also added the rind of the citrus. Cook this down for a few minutes to allow the flavors to marinate together, then add your swordfish (or otherwise) back into the sauce. Cook over medium heat turning the fish every now and then to coat in the sauce and cook through. The fish will just start to flake apart when it's done. Right before you remove the fish, add a couple tablespoons of chopped basil, cilantro, and tomato. This adds a great finishing touch. Finally, I like to plate the fish and the sauce atop brown rice and steamed spinach. The rice adds a nice bite, and the spinach a bitterness. Together its a perfect harmony. Enjoy!

Crowd Pleaser

I was fortunate enough to go away to a lake house in Bridgton, Maine this past weekend with Michael and some of his co-workers. It was a great way to beat the heat and meet some really cool people. Saturday night, I volunteered to cook dinner for everyone. Mike had talked me (and this blog) up already, so the pressure was on. The first thing that came to mind to make was Baked Ziti. It's quick, easy, and made as a casserole of sorts so it's perfect for large crowds. Not to mention people usually don't turn their noses up to pasta baked with cheese, covered with more cheese, and doused in warm, comforting marinara sauce.

To being, preheat your oven to 350 degrees and bring a large pot of salted water to a rapid boil. Once it's boiling, add your pasta. I used two boxes (two pounds) of ziti, which is the name of the cut of pasta. You can use any shortcut tube pasta, though- like penne or rigatoni. And, if your store has it, opt for the whole wheat variety for the added health benefit. Two pounds of pasta will get you about 10 servings, so adjust accordingly.

While the pasta is cooking you can make your cheese mixture. You'll need a large tub of ricotta cheese (30 ounces for the two pounds of pasta), a couple cups of shredded mozzarella, and a couple handfuls (about a cup) of shredded Parmesan. Most of these cheeses come in lower-fat varieties, so you can substitute these for a more figure friendly Baked Ziti. Mix the cheeses together then season with salt, pepper, and herbs of your choice. You can use fresh or dried basil, oregano, and/or parsley. I never really measure seasoning, I just adjust to taste. Start by adding small amounts, taste your mixture, then adjust accordingly. Once you get the seasoning just right, add one egg, lightly scrambled, to the cheese mixture. This just helps to bind everything together. The reason I add it last is so you can taste the mixture for seasoning first without the risk of salmonella from the raw egg. Set the mixture aside while you wait for the pasta to finish cooking.

Once the pasta is cooked to al dente, drain it, put it back in the hot pot and coat with a tablespoon of butter per pound/box of pasta (two tablespoons for two boxes). If you're watching the calories, you can omit the butter completely, or use olive oil instead. Another tip- before draining the pasta, set aside about a cup of the starchy pasta water just in case you need to thin out your cheese sauce. Now, mix the buttered noodles together with the cheese mixture until well-coated, adding some of the reserved pasta water if necessary. Finally, pour the cheesy pasta into a large casserole dish and bake in the heated oven until warmed through (about 20 minutes). If you want, top the casserole with another handful of mozzarella and Parmesan before baking. This will make it extra cheesy and delicious.

While the ziti is baking, heat a couple jars of marinara sauce to a simmer and keep warm until the pasta is done. You can definitely make your own sauce if your prefer, but I chose a jarred sauce for added simplicity and to cut back on time. You can also add meat to your sauce, too. Italian sausage, ground beef, turkey, or chicken all work well. Cook the meat first, then add the sauce.

To serve, cut a good square of the baked pasta and cover with the sauce of your choice. Serve along with a veggie or salad, some warm, crusty bread and you have a crowd pleaser of a meal.

Enjoy!

Figure Friendly Stir Fry

I know I've already posted a recipe for stir-fry, but I think tonight I perfected it and I wanted to share this moment with you all. First, let me discuss real quick the beauty of stir fry. It's quick, easy, versatile, and (my favorite) has everything you need for a well-balanced dinner all in one bowl. Usually when I plan dinners, I tend to incorporate a protein, a veggie, and (again, my favorite) a starchy side (pasta, rice, bread, potatoes, etc.). This usually ends up being three different entities and can sometimes call for additional time, preparation, ingredients, and dishes to clean up. In stir-fry, the dinner trinity is all combined together in one happy marriage of deliciousness. And the biggest beauty of it all is that the proteins, veggies, and starches are virtually interchangeable. Here are some suggestions:

Proteins: Chicken, shrimp, beef, pork, tofu

Veggies: Broccoli, carrots, onion, peppers (red, green, yellow, any color will do), corn (baby or otherwise), spinach, celery, zucchini, tomato, pineapple (fruit, I know), asparagus, eggplant

Starches: Brown rice, white rice, rice noodles, spaghetti noodles (white or wheat), quinoa

Extras: Water chestnuts, chopped peanuts or cashews, fresh basil, fresh cilantro

Here is what you do. Use a wok or a large skillet and heat it over medium heat. Cook the protein first in any type of oil (olive, veggie, whatever is on hand. If you have it, add a bit of sesame oil too). Brown the protein until it is no longer raw on the outside. Add your chopped veggies and cook until their colors get a bit more vibrant (about 5 minutes). Now here's the kicker, which was inspired by a recipe of Paula Deen's I found online (and no, there is no butter or mayo!). In a separate bowl, mix together the following:

Chicken Stock (1/2c)

Hoisin Sauce (1/4c)

Soy Sauce (a couple tablespoons)

Siracha Chili Sauce (a good squirt, and only for the spicy-lovers)

Honey (about a teaspoon)

Ginger Powder (about a teaspoon)

Cornstarch (this is essential- it thickens the sauce. You want a good tablespoon)

I used the above proportions for a stir fry that ended up being about 4 servings. 2 good sized chicken breasts and about 4 cups of veggies. If you use more or less protein and veggies, adjust the above sauce accordingly.

Now, pour the sauce over the stir fried protein and veggies and simmer for about 5 minutes or until the sauce thickens. Serve this over your starch and voila!

Here are a couple suggestions to keep your stir fry as healthy as possible. Try to use at least 3 different varieties of veggies and use about twice as much veggie than protein and starch. A cup per person is a good amount to shoot for. If at all possible, opt for non-white starches (i.e. brown rice, wheat noodles, or quinoa). Once you cover it up with the delicious sauce, veggies, and meat, you won't even taste the difference. Until next time, happy (and healthy) eating!

My Brother Would Be Proud

First of all, I want to apologize for my recent hiatus from blogging. I'm sure you all were just STARVING without my blog (haha). A little update to explain my whereabouts: I went on a vacation to Indiana to kick off the summer (annual Indy 500 trip with the Graberts), then I jumped head-first into an intense, month-long certification program to get my TEFL Certificate (Teach English as a Foreign Language), and finally I spent about a week in Colorado celebrating my dad's birthday (aka, the 4th of July), helping my mom remodel the kitchen, and seeing some close friends (one of whom got married- congrats Aubrie!). So as you can see, I didn't have much time for cooking or blogging. But now here I am, back in Boston, unemployed, and ready to blog. My first post-hiatus post is the perfect summer lunch- it incorporates fresh produce, requires no cooking, and it will not ruin your bathing suit body. The recipe itself is simple, so I will digress about the exceptional health benefits (hence the title, my brother would be proud).

I'm a girl that can rarely go a meal without carbs, but there are so many whole wheat alternatives out there that breads and pastas aren't all that bad for you. The base of my lunch was a whole wheat pita. The brand I bought also has flax and oat bran. One pita only has 60 calories, 2 grams of fat, and only 3% of your daily carbohydrate allowance. Added benefits of the pita- 6 grams of protein and 4 grams of fiber (that's about 15% of your daily needs, which doesn't make the carbohydrates so daunting) I stuffed the pita with sliced baby carrots, cucumber, a handful of baby spinach leaves, and a couple slices of jarred red pepper for added sweetness. The veggies alone give you another 15% of your daily fiber, a good portion of the vitamins your body needs (Vitamins A, K, and C, Calcium, Iron, Folic Acid, and Magnesium), and a mere 20 calories or so. I also spread a a couple tablespoons of hummus in the pita. This adds a nice creaminess, great flavor, and a good source of Omega-3 fatty acids. Omega-3 are our diets good fats because of their ability to lower bad cholesterol and blood pressure while also strengthening our immune and nervous systems. If hummus isn't your thing, you can also get Omega-3s from other pita stuffers like canned tuna or smoked salmon.

My pita sandwich clocked in at right around 150 calories, which meant I got to have a little something on the side. Tis' the season for strawberries, so I sliced a couple over 6 ounces (or so) of vanilla flavored Greek yogurt. Greek yogurt one of my favorite snacks and is always in my fridge. For one, it keeps well (over a month) and is so much more thick and creamy than regular yogurt. The health benefits of it over regular yogurt is insane. In one serving, Greek yogurt has four times as much protein (about 20 grams versus 5 grams) and about 10 grams less of sugar. Not to mention no fat (look for 0% Chobani brand). The Greek variety may be a few cents more expensive but worth every penny. Plain Greek yogurt is also a great alternative to sour cream and can live up to mayo when used in salads (think chicken salad, tuna salad, etc...).

My lunch contributed about 300 calories, about half of the protein I need today, and less than 10 grams of fat. It was also very filling and a perfect light meal for a hot summer day. I heard once that the more colors your meal involves, the better. Just looking at the above picture makes me feel good about my choices. Summer is the season to think colorful, so next time you go to the grocery store make sure you cart does a box of crayons justice. Your body will thank you for your colorful choices. Until next time, happy eating!