Wednesday, May 27, 2009

Gluten-Free Grilled Summer Pasta


I love food blogs. Last week my sweet friend Denise started her food blog http://cuatromolinascocina.blogspot.com/ She has enough recipes for a cookbook. I was inspired to make her 'Summer Chicken Pasta Salad'. As I gathered my ingredients I realized I did not have enough balsamic, nor did I have fresh basil (I planted some in the garden from seeds...it's not quite ready) nor did I want to make a trip to the store.

I gathered what I had and created this:



Gluten-Free Grilled Summer Pasta


  • 8 ounce box of DeBoles Gluten-Free Angel Hair Pasta
  • 3/4 cup of sun dried tomatoes in oil
  • 4 cups of grilled veggies cubed: calabasita, asparagus, onion
  • 3 grilled chicken thighs, debone and cube
  • 3/4 cup of Parmesan cheese
  • 1/2 cup Extra Virgin Olive Oil
  • 6 cloves of Mexican purple garlic, minced
  • Salt and pepper to taste

Prepare pasta per box instructions, rinse in cold water. Heat olive oil to a small simmer add garlic and stir. At this moment your home smells of heaven on earth. In a large prep bowl add all ingredients toss and serve.


This recipe is so versatile just add what you have grilled...you'll love it. Honest.


Warm Goat Cheese Patti

  • 1/2 inch circle of goat cheese
  • 1 egg plus 1 tablespoon water, beat
  • 1/2 cup of panko
  • 2 tbsp of olive oil

Warm a nonstick pan with olive oil. Dip goat cheese in egg wash then in panko. Pan fry till panko is tan in color, about 2-3 minutes each side. Serve side by side with pasta.



Tuesday, May 26, 2009

My Favorite Quote

“Let your food be your medicine, and your medicine be your food " Hippocrates, the Father of Medicine

What I Love....



What I love.....let me count....and count....and count....all I can not live without in my kitchen.

This subject "What I Love" is quite the list. Here are a couple I'd like to share with you today.







Eggs...Free Range Cage Free Eggs. My parents are big believers in fresh eggs, we always had chickens while I was growing up in NM. Of course as a child I'd see tv commericals of white eggs "the incredible edible egg", I would turn my nose up to the brown eggs (I'd still eat them). The most comforting sunny childhood memory I have of eggs starts with my precious Mother. For breakfast she would make us a liquid breakfast drink (trying to get us all to school on time was an art) she would bring each of us a warm mug filled with a cinnamon oatmeal smoothie, Mexican Ponchie or a banana oatmeal smoothie. So tasty.


Do you remember coming home from school famished? When I would get home from elementary school Mom would always be home and as soon as I'd step foot in the house she would start up the fire, fry me a lacy egg served with a warm home made corn tortilla. This meal was always so delicious and special.







My next little love is a luxury. I love coffee so does Carmella. Above is a baby coffee, blackstrap molasses, water and milk, she thursts for it. A couple of weeks ago I went to my friend Denise's for coffee, she has the top Breville Single Cup Coffee Brewer (I have coffee brewer envy) plus an electric milk frother...coffee was amazing. When I got home that afternoon I was on quest to find a frother on amazon...I found one...not as fancy but it does the job plus it's battery operated. I love it! It's 'aerolatte'.





Tuesday, May 5, 2009

Catering Opportunity


Sunday, April 25, Kelly, one of the Mom's in our play group called to ask if I would be interested in catering her son's Baptismal Luncheon. I was honored too.

The Monday before, Carmella & I hosted play group at the Dallas Arboretum...I packed a picnic for all.
  • Curry Chicken Salad on Croissant
  • Fresh Fruit Salad
  • Mini Brownies
  • Peanut Butter & Jelly on Whole Wheat
  • Fishes
  • Cheddar Cheese Sticks

It was a beautiful day...Sunny Day 75-78 degrees with a very lazy breeze. Georgous! We all took our picnic blankets & set the children lose...they ran, walked & played for a couple of hours. Everyone loved the picnic lunch.

So, the Sunday of the same week is when Kelly called....'I'd love too' was my response.





We decided on a Menu for 25:

  • Curry Chicken Salad on Crossiant
  • Homemade Smoked Gouda Pimento Cheese on Grilled Baquette Rounds
  • Ceasar Salad with Homemade Croutons & Dressing
  • Fresh Fruit Salad with a Citrus Poppy Seed Dressing
  • Kettle Chips
  • Petite Double Chocolate Brownies

The Baptismal Luncheon turned out fabulous.


Kelly emailed that evening,
"Bravo! Everything was FABULOUS! Huge hit."

Saturday, May 2, 2009

Butternut Squash Soup



Butternut Squash is such a pretty vegetable. It's a piece of art. I like to buy it & display it for about a week before I cook it.

I usually make a Curry Butternut Squash Dish and serve it with basmati rice but this time I felt like eating a very simple soup, hoping Carmella would love it. She did.

I hope you venture out and make this delicious soup.


Simple Butternut Squash Soup


  • 2-2 1/2 lb Butternut Squash, seeded and cut in 1 inch pieces...do not peel

  • 2 tbsp of olive oil

  • 1 medium onion, sliced

  • 1 medium garlic clove, chopped

  • 6 cups of chicken broth

  • salt and pepper to taste

Heat a large pan with 2 tablespoons of olive oil, add onions. Let them caramelize this will take between 10-15 minutes...stir occasionally.

Add garlic, butternut squash and a little salt. Allow the butternut to caramelize...(if pan seems dry add 3-4 tbsp of broth), this will take another 10-15 minutes...stir occasionally...5 minutes into the caramelization cover the pan. Once butternut squash is lightly caramelized add the chicken broth and pepper. Simmer till butternut squash is soft. Allow chunky soup to cool slightly. Puree in blender till smooth. Reheat and add salt to taste.

Serve with bread or crackers.

Friday, May 1, 2009

Dinner Has Been Served






Slow Cooked Beef Roast with Veggies & Mashed Potatoes


  • 2 1/2- 3" 3lb Beef Roast
  • 2 T of flour, dust the roast
  • 2 cups of water
  • 2 large thinly slice onions
  • 6-8 medium garlic cloves
  • 1 celery stalk cut in 1 inch bits
  • 2 tsp salt
  • 1 tsp pepper
  • 6 Carrots
  • 4 medium potatoes
  • 1 lb of mushrooms
  • 2 calabsitas sliced in 1/2" rounds (Mexican squash or zucchini)

You will need a slow cooker or you can put this in the oven. I have a 5 quart slow cooker with multiple cooking & time options. I love it.

Add the first 7 ingredients to the slow cooker...cook on low for 4 hours....then add remaining 4 ingredients and cook for additional 2-3 hours.
Note: I always purchase organic celery, potatoes & carrots...these veggies highly absorb soil toxins & pesticide residue.

Mash Potatoes

  • 4 fully cooked potatoes
  • 2 tbsp of butter
  • 2 tbsp of sour cream
  • salt & pepper

Pierce the potatoes with a fork to check for doneness. Put in a potato with the skin thru the potato ricer this leaves them really fluffy, discard skin & continue with the next potato till all potatoes have been mashed. Add the butter, sour cream, salt & pepper.

Garlic Bread

  • French Bread
  • Butter
  • Garlic Powder
  • Salt

Slice french bread long wise. Smear butter generously, sprinkle w/garlic powder & salt. Broil till top is lightly toasted. Yum.
A Delightful Dessert




Lemon Cake With Lemon Zest Frosting A La Mode
Lemon Cake
  • Box of your favorite lemon cake mix
  • 1 tsp good quality vanilla
Prepare cake as directed on box. Vanilla is the last ingredient
Lemon Zest Frosting
  • 4 tbsp of butter, softened
  • 3 cups of powder sugar
  • 1 tbsp lemon juice
  • 1 tbsp of lemon zest
Cream butter with a mixer, once fluffy add powder sugar one cup at a time & mix after adding each cup. Zest lemon then juice, add to mixture and blend.