Honey Girl Kitchen

Greens + Ham Soup

2012-01-16T11:10:00.004-06:00

European Greens and Ham Soup

Love greens: kale, swiss chard, collard & mustard greens. Normally when I prepare collard and mustard greens I make them with a southern flare. This time I wanted soup with a European flair. As I was sauteing my ham and onions I thought about all my French cookbooks that include egg in their soup. Egg gives soup a depth so deep with not much effort. I adore these type of soups. I decided this would be the flare I'd give my greens. I used the pressure cooker however this is easily done on the stove top in a dutch over/soup pot.

Greens + Ham Soup

1 lb ham steak
1 lg. onion, chopped
3 cloves garlic, minced
Salt + pepper to taste
3 lbs greens, finely chopped
32oz chicken stock/broth
48oz water
3 eggs, whisk
parmesean

In soup pot saute ham, upon caramelizing add onion, garlic, salt and pepper. Saute 5 additional minutes. Add greens mix well. Saute 10 minutes, stirring every 3-4 minutes. Add chicken stock and water. At this point if your using a pressure cooker let it reach its peak for 3 minutes. Turn flame off and allow steam to naturally release for 15-20 minutes. Release pressure. Let soup cool for 10 minutes. Add a ladle of soup to the whisked eggs, stir...repeat this 4 times. Add egg mixture to soup. Stir.
Ladle soup in bowl, topped with shaved Parmesan and homemade croutons.
Makes 4 32oz containers. Soup freezes well.

Ezekiel Bread Croutons
Homemade Croutons

Cube up bread
Toss in EVOO with minced garlic, salt and pepper. Toast in 400F oven till crispy, 5-6 minutes.

Chicken Noodle Soup

2012-01-15T18:03:00.000-06:00

Chicken Noodle Soup

It's a soup kinda weather. Made 3 (chicken noodle, broccoli cheese and greens + ham) this week and I promise to share all recipes with you.
Last week I kept my baby girl home all week, she had strep. She's much better now. Even sick she was still in a sweet mood. Monday night after I tucked her in she said, "thank you for taking care of me and making me soup"...she's 5, my heart melted. Kissy kissy. Here is what I made her on Monday morning.

Pressure Cooked Chicken Noodle Soup

2 lbs of bone in chicken (quarters or thighs)
5 quarts of water
1 organic celery stalk, thinly sliced
1 onion, chopped
2 cloves garlic, crushed
1/2 teaspoon sage
Salt + pepper to taste
2 organic carrots, sliced
8 asparagus stalks, cut in one inch pcs
8oz of egg noodles
handful of chopped parsley
squeeze of lemon

Pressure Cooker Instructions:
Add first 7 ingredients pressure cook at peak for 18 minutes, release pressure. Remove chicken and de-bone, discard skin. Add chicken and the next 3 ingredients, once pressure cooker is at it's peak turn burner off...leave alone for 6 minutes...release pressure and add parsley. Season to taste.

Stove Top or Slow Cooker Instructions:
Add all ingredients except noodles. Cook till chicken is done. Remove chicken and de-bone, discard skin. Add chicken and noodles, cook till noodles are soft. Season to taste.

Pressure cooking in my opinion does yield the best broth and flavor. I so love my Fagor Futuro pressure cooker. I use it 4-6 times a week, this week alone I made: Salsa, Chicken Noodle Soup, Broccoli Cheese Soup, Marinara, 2 whole chickens for Chicken Pot Pie order...the week before gumbo. So happy with the investment, the thrill is contagious. Since I purchased my pressure cooker 2 of sisters have too, plus a few foodie friends...I've lost count but all report kitchen success. May your meals always be ...intentionally delightful.

Ginger Tea

2012-01-06T19:35:00.001-06:00

Feel a bit under the weather? Maybe a cold? Maybe the flu? Want some quick natural relief?

A couple years ago a dear friend of mine was going thru some personal and professional life trials. We would talk on the phone several times a day and we'd see each other 4-5 times a week. I did my best to support her, she's been like a sister to me. During this time period every evening when I went over, to her home, she would have slices of fresh ginger slowly simmering in a pot of water. We'd share a couple cups of ginger tea and I'd dry her little tears each evening. Time passes and the good prevails. Her life has bounced back and the sadness is only a faint memory.

Now the ginger tea? Unforgettable! Fresh and spicy. Not your normal dried tea (which I adore). I longed for this tea.

Last winter I could not shake a cold and I thought about my friend...remembering that during a time that she would be the most vulnerable to catching and keeping a cold during such a trying period, she never once was ill. I called her and shared my recollection...she said that a mutual friend of ours had shared how he drinks ginger tea quite often, it helps boost his immune system. That sentence alone rung a bell...in 2006 I took 9 weeks of Indian Cooking Classes and remembered how the instructor went over all the benefits of each of the Indian spices. From this point on when I feel super miserable, much like I did right after returning from New Mexico during Christmas, I have ginger tea. I drank it for two days straight, each day I boiled & simmered a fresh pot, then poured it in my zojirushi thermal carafe...loved it. I always have ginger on hand, I store it in the freezer...it's amazing how well it keeps, very fragrant and fresh. Freezing makes it easier to cut up for recipes as well.

Ginger Tea

Homemade Ginger Tea

2 x 1 inches of ginger (wash well, no need to peel)
5 quarts water

Slice ginger into 8-10 pieces add to water. Bring to a boil, lower heat and simmer for 20 minutes.
This recipe is made to my taste, you can make a strong tea by adding more ginger or less water.

Enjoy. Wishing you great health.

"To Sir With Love"

2012-01-02T13:54:00.004-06:00

An old love letter...

Good bye 2011 I am grateful for the lessons learned.
My motto for 2012 is "To Sir With Love"...I love the song, I love the movie & I will use the phrase as a professional/personal motto.
Sir = my clients + my followers + my family + my friends.

In 2012

I will adopt a gluten free lifestyle...gluten makes me sleepy & lethargic
I will enjoy a daily afternoon tea...a moment to slow down & be grateful
I will write love letters to my husband...the best way to remind him 'I wouldn't trade you for a new kitchen' even though I've thought about it
I will go to the Y 5 days a week...physical activity will be a priority, it makes me happy
I will eat smaller portions...same delicious food (gluten free) just smaller portions
I will hold my 5 year old daughter more...may she never think she's 'too big or too old' to be held
I will seek out a catering mentor
I will patent an idea/kitchen item I've had in mind for years that will make every households life a bit easier in the kitchen
I will seek out resources to make this patent a reality
I will attend a "Make Mine A Million $ Business" this year...a entrepreneur women's conference. Want to come?
I will blog twice a month
I will complete by cookbook by March 2013

These goals are attainable and I will keep a reminder in my Franklin, in my kitchen & at my bedside table.
Wishing you a healthy, prosperous and joyous 2012!

Texas State VEGGIE Fair

2011-11-07T13:48:00.003-06:00

Our local neighborhood newspaper White Rock Lake Weekly hired me to write an article for an upcoming event. So enjoyed freelancing! Click to see the printed version & read on for the unedited version.

Scheduled Events

“’A Texas Veggie State Fair’, all vegan…humm?” That’s exactly what I thought too. For a couple of months I have been anticipating the arrival of this event…it finally arrived.

As I walked up the hill top to Winfrey Point the familiar fair smell of fried food was floating in the air, live music was making its way and faint giggling, laughing and chatting were competing for attention.

The fried food vendors were definitely the most popular, seemed like everyone was ordering a vegan corn dog + fried pickles. Lines were over an hour wait. The vendors lacked commercial equipment that may have help keep up with the demand; however, the home style outdoor kitchen is what made it super attractive and personal. By 3:30pm a few vendors had closed posting a ‘sold out’ sign. This was the 2^nd Annual Texas Veggie State Fair hosted by Dallas Vegan and the turn out according to Christina, a vegetarian chef, was “completely unexpected, we’re so happy to see veggie passion people”.

Looks so delicious...Vegan Corndog!

The humidity was thick the sun was strong, I made my way to the indoor vendors for some air conditioned relief. To my sweet surprise a “Raw Dessert” (Famous 5 minute Blondies) cooking class was just about to begin. Chef Amber Shea, blogger and new author, http://www.almostveganchef.com/, would be conducting the class. The metal chairs were nice and cold, very comfy. I looked around and it was nice to see beautiful people of all shapes, size and color, I’m not a vegetarian (I do subscribe to the monthly magazine Vegetarian) but in my mind all vegans and vegetarians are thin…and thin I’m not, so I was happy to see an array of lovely figures...some vegetarian some not.

Shhhh class is about to begin.

Bravo! Bravo! Excellent presentation, plus the results…delicious!

I loved that the recipe was gluten free. Inspired, I wanted to challenge my skill by creating my own ‘raw dessert’. Here is my version of raw Pecan Pie.

Raw Pecan Bites

Raw Pecan Pie Bites by Honey Girl Kitchen, Darlene Rosen

Yields: 24 small bites

2 cups of pecans

1/4 cup turbanado sugar

2 t vanilla

1/8 t sea salt

1 cup pitted dates

Directions:

Combine the pecans and sugar in a food processor and pulse till coarsely ground, over pulsing will release too much oil and produce a butter paste. Add the vanilla and salt, pulse until well combined. Add 3 dates at a time, pulse and repeat with remaining dates.

Spoon the mixture evenly into 24 petite cupcake molds. Press the air out of the mixture, with a small flexible spatula or the back of a spoon. Refrigerate for 30 minutes before serving. These bites should be stored in the refrigerated or freezer.

Looking forward to the 3rd Annual Texas State Veggie Fair, I will return.

November Seasonal Veggies & Fruit

2011-11-07T08:33:00.001-06:00

Apples

Artichokes

Arugula

Brussel Sprouts

Cabbage

Carrots

Cauliflower

Celeriac

Celery

Clementines

Cranberries

Dates

Endive

Figs

Garlic

Kale

Leeks

Lettuce

Onions

Parsnips

Pears

Peppers

Persimmons

Potatoes

Pumpkins

Radishes

Rutabaga

Squash

Sweet Potato

Swiss Chard

Turnips

Watercress

October Seasonal Fruit + Veggies

2011-10-02T16:13:00.002-05:00

Figs Cut Open

I love Figs! I picked up a pint of organic black figs this week and ate them all by myself, I wanted to share but Bebe and my husband both declined...I didn't push the issue. I thought about how I'd prepare them...once home I ate them all by their little selves...no cheese, no pastry just organic. During fig season I so desire my New Mexico home life. At the Ranch, my Mom planted a fig tree over 35 years ago, it is so beautiful. The fruit is so sweet and tender. One little annoyance is that we are in constant competition with all the little birds that love figs as much as we do.

October Seasonal Fruits + Veggies

Apples

Beets

Blackberries

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Chicory

Cranberries

Dates

Figs

Grapes

Leeks

Lettuce

Okra

Oranges

Parsnips

Pears (late season)

Peppers

Pumpkins

Quince

Shallots

Star fruit

Sweet Potatoes

Turnips

Watercress

Winter squash

Figs

school lunches and happy faces

2011-09-22T18:36:00.003-05:00

I've asked Denise Molina, founder of The Honey Crew, to share her school lunch ideas with Honey Girl Kitchen fans. Once the Fall semester began Moms everywhere were fretting about what to pack their children for lunch. I thought Denise would be perfect on this subject...every morning she packs a lunch for her kids and husband.
My daughter is in PK4 till noon, so I make her lunch at home...however 2 weeks out of the year I will be responsible for classroom snacks for 12 beautiful babies (Carmella's my only, she is my baby). Look for the snack blog in the next week.
I know this special contribution from Denise will be a good inspiration to pack healthy and easy lunches for your children, your self and your spouse. Denise thank you for sharing . Please enjoy.

school is back in session, and i am constantly on a quest for different, simple, and healthy lunches that will excite my girls' palettes. our lunch schedule is up on our refrigerator and broken down by main, side, snack, and drink. there is also a place for my girls to create their own lunch. they can mix and match the mains, sides, snacks, and drinks....or they can make requests. i pack a school lunch for my 4 year old twice a week for her 2 extended days. for my 8 year old, she is allowed to buy lunch once a week (she almost always chooses wednesdays, pizza day), we pick a lunch together from our lunch schedule twice a week, and she mixes and matches the other 2 days. for this to be successful, i must be organized. i love a well thought out good old fashioned handwritten grocery list. i love the grocery store, as long as i have my organized list.

school lunch for 9/16/11:

fresh organic baby spinach and organic carrot salad, organic apple slices, raw dried fruit and seed mix, organic hard boiled egg, probiotic smoothie, mini cheddar round

school lunch schedule adapted from kiwi magazine (love that magazine):

if you would like to have the google spreadsheet version, click on this link and request to have it shared.

3 staples:

i always boil at least half a dozen eggs at the beginning of every week. my 8 year old likes them whole. my 4 year old likes the yolk taken out. for us, the hard boiled egg is sometimes used as a snack, a side, or a main.

another school lunch staple (and dinner too for that matter) is chicken noodle soup. although i must confess, it's rarely homemade by me. darlene - i know you are so disappointed! it's usually homemade by whole foods. on the occasion that i do make it, the girls always request the whole foods version saying it is "so much better". they win.

lastly - the honey crew granola, of course. my girls eat it as cereal, eat it for a snack, or eat it for breakfast on the go on those mornings that we just can't get it together in time. it's always in my purse to provide that high protein, high fiber, energy source whenever we are on the verge of a meltdown or about to embark on some kind of activity.

3 favorite resources:

itty bitty foodies - great restaurant reviews and food ideas/activities when kids are in tow.
gwenyth paltrow's my father's daughter - i know i know. she leveraged her fame with getting a cookbook deal. maybe. but it has lots of really great, high quality, simple, family friendly recipes. i love it. speaking of gwenyth, i also love her blog, goop.
whole foods, particularly whole foods park lane - so lame. i know. but i am here all the time. in my post-mom life i want to work here, and i bet my husband would welcome the discount! my 8 year old and i stroll through the aisles and come up with school lunch ideas together. it gives her a sense of control and contribution, and i feel i can trust almost all things there without spending too much time reading labels, etc. win win. lately, i have been trying lots of different foods from their raw foods section, like raw cacao powder. a chocolate lovers dream come true with amazing benefits. try this raw cacao and mint smoothie: 1 cup almond milk, 1/2 banana, 1T raw cacao, 4 fresh mint leaves, touch of salt and a little cold water. mmmm!

school lunch for 9/1911:
organic grapes, mixed nuts, bean and cheese burrito (reheated in my new favorite toaster thanks to darlene, stays warm until lunchtime), organic greek yogurt with a honey swirl, organic fruit punch for the 4 year old, organic strawberry milk for the 8 year old

thank you, darlene and honey girl kitchen, for the opportunity to share. maybe you'll invite me back sometime. :-)

Grilled Veggies In Action

2011-09-15T23:49:00.002-05:00

Sunday Night...Late Night Snack

Grilled veggies with Roasted Pepper and Walnut Hummus.

This hummus was a swap from the September Dallas Taste The Honey Food Swappers, made by Cindy S. It was so flavorful. I will definitely be making this.

Monday Lunch. Organic Spinach + Grilled Veggies + Chicken Apple Sausage + Maple Poupon Love Dressing

Maple Poupon Love Dressing

1 T Red Wine Vinegar

3 T Veganaise*

1 T Grey Poupon

2 T Maple Syrup

1-2 Garlic Cloves

Salt + Pepper to taste

Mix, shake + stir all ingredients. Keeps for 1 week.

*you can substitute Mayo or EVOO

I love making my own salad dressing. I seem to be getting a bit more creative with my dressings. I normally stay with anchovies, lemon, EVOO + garlic...as you can see I went wild. :) Love giving my dressings a good proper name.

Tuesday Lunch. Same as Monday just added angel hair pasta. So delicious.

Any grilled veggies I still have on Friday I'll puree with a homemade chicken stock. Buen Provecho.

Grilled Veggies

2011-09-11T19:18:00.000-05:00

Yesterday we received a same day invitation to an early dinner at my girlfriend, Denise's home. Love these type of invites. Her words "I don't know what's gotten into my husband but he's grilling steaks and just asked if I have a food processor for chimichurri sauce, wanna come over?"...could not get "yes, what can I bring & what time?" out fast enough.

The moment we were greeted, I smelled a familiar smell but could not pin point exactly what I was smelling...as I laid down the goods I brought to share (green beans + prosecco) I said "smells so good"...Denise replied "don't lie"...I giggled because that is not the response I expected. I looked in the kitchen and thought 'ok, I see why she said 'don't lie' the grilling has not yet begun' ...the appetizer being served was little bowls of grilled veggies, avocado and a European aged white cheddar on slate with baguette rounds. The familiar scent was the grilled veggies...yes so simple they never demand attention, they should. Denise had cut the veggies in sticks and grilled them on an electric flat top griddle. Squash, zucchini and onions lightly salted and nicely browned. On many occasions I have grilled veggies for numerous parties but always cut on the bias...I loved them in a thick stick form, seemed so new to me. My husband commented on how he loved the veggies...seemed new to him too.

Love my all-clad griddle

The Argentina themed dinner was heavenly: a perfect grilled steak, grilled corn on the cob, grilled asparagus & the chimichurri sauce was so tasty...parsley, lemon, EVOO, garlic, vinegar, red pepper flakes + love...uhmm so good.
So today I was motivated to make grilled veggies for the week: 3 Mexican calabasita, 1 zucchini, 1 red bell pepper, 2 large onions, salt + pepper. The newness of this grill is that it is seasoned differently, I normally add 'Herbes de Provence' which is nice but I now relize it over powers the delicate flavor of the veggies. I will use 'Herbes de Provence' once again...soon. For now I will enjoy a simple seasoning of salt, pepper & a splash of lime on my grilled veggies. These veggies will be enjoyed all week. I will take you thru a photo succession of meals in which these veggies will shine. Buen Provecho.
Thank you my friends for a lovely Saturday night family dinner.

Sunday Morning Pancakes

2011-08-07T11:14:00.001-05:00

A Sunday Kinda Love

Morning. Bebe requested 'tiny pancakes and milk with a straw, please' ... "My Pleasure". I hopped out of bed turned on the griddle and gathered my ingredients. Pancakes are easy in this house, I've adapted a recipe from Nigella Lawson's Instant Pancake Mix the recipe is in grams ... I have a handy little kitchen scale that converts grams to ounces & kilograms to pounds for me. I have to say these are the best pancakes ever. I prefer buttermilk over the milk that is called for this recipe + I add cinnamon to my instant mix + vanilla to the wet ingredients + always use organic flour...all this ='s love. Here is how the story played out in my house this morning.

Gather ingredients

First combine wet ingredients then add dry...8-10 gentle stirs. Batter will look lumpy...let it rest for 8 minutes.

Use a tablespoon for 25-30 silver dollar pancakes...per batch

Ligthly oil griddle with mild oil...I use canola

Silver dollar pancakes in the making

At this point I add chocolate chip, fruit or nuts before flipping

Flipped

Quickly taken off the grill...resting

Eggs to complete breakfast

Bebe's stack...love maple syrup

A Wife's Breakfast

At the Dallas Taste The Honey Food Swappers I brought 4 32oz containers of the mix (makes 4 batches) plus I paired it with a 1/2 pint of my homemade Organic Orange Jelly. It was a swapping success. Cheryl from ittybittyfoodies.com, Dianna, Sandra & Carrie were my choice swappers.

Homemade Organic Orange Jelly

Best Ever Banana Bread (it is) by Carrie, Java Rub by Sandra, Malaysian Rub by Cheryl & Raspberry Vinegar by Dianna

Pressure Cooking

2011-08-03T22:00:00.004-05:00

Only recently did I start obsessing about pressure cooking. Why? Well, because it's hot outside and I do not want to heat up my entire house. Plus, I am constantly reading or hearing how almost every country except Americans use this fine kitchen tool. I'm always interested in how people cook and what tools they love.

I inherited my 1st presto 6 quart pressure cooker from my mother-in-law and it has sat in the storage room for years...I pulled it out yesterday because yesterday was the day I was determine to get this right...or at least attempt it. I had just been grocery shopping and I found some really nice oxtails. My Dad made oxtail soup often...so delicious. Miss him. I pulled out Mommie Dixie's pressure cooker, washed it and began filling it: 4 oxtails, 1 chopped onion, 2 garlic cloves, salt, pepper, cumin, oregano and water 1/2 way full, just as the pressure began building up it began spewing water (need to replace the seal)...I turned the burner off, let the pressure subside. In the mean time I pulled out my new Futuro Pressure Cooker. New? Yes told you I'd been obsessing about a pressure cooker, I knew I wanted a big one for my catering...I'd seen this in a magazine and I knew this one was the one. Made in Spain. It's so pretty and shiny...it did not disappoint. I cooked the oxtail soup in 45 minutes of pressure. Once the pressure was taking place I set the timer for 25 minutes at that point I added the veggies: cabbage, celery, petite potatoes, carrots...and cooked it for 20 more minutes. The whole house smelled amazing. The broth was unbelievable, it had so much depth...so little time and such depth...who knew & why didn't I know. Husband and baby loved it! I know oxtail does not sound fancy but it really is a beautiful dish. I served it like my parents did, with corn tortillas, lime and salsa.

I'm totally hooked. This was such a great investment. Today I cooked two batches of black beans (20 minutes) and again the broth had such depth.

Black Beans

4 cups black beans (soak overnight and drain)

2 cups chopped carrots

2 celery stalks chopped

1 onion chopped

3 garlic cloves chopped

1 T cumin

1 T oregano

4 tsp extra virgin olive oil
pepper

12 cups water

All ingredients in the pot. Once pressure begins set timer for 20 minutes. Upon pressure releasing salt to taste. Done.

¡Buen Provecho!

August Seasonal Fruits + Veggies

2011-07-19T14:23:00.000-05:00

Your garden is in full bloom. Reap the rewards. Apricots
Avocados
Basil
Bell Peppers
Beets
Blackberries
Blueberries
Boysenberries
Cantaloupe
Carrots
Chard
Cherries
Chiles
Cilantro
Corn
Cucumbers
Eggplant
Fennel
Figs
Garlic
Grapes
Green beans
Green onions
Kiwi
Lemongrass
Limes
Mangoes
Melons
Nectarines
Okra
Onions
Peaches
Peas
Plums
Potatoes
Radishes
Raspberries
Rosemary
Scallions
Shallots
Strawberries
Summer squash
Tomatillos
Tomatoes
Watermelons
Zucchini

July Seasonal Fruits + Veggies

2011-07-19T14:18:00.000-05:00

Apricots
Blueberries
Cantaloupes
Cherries
Corn
Crenshaw melons
Cucumbers
Green beans
Figs
Nectarines
Peaches
Plums
Strawberries
Tomatoes
Watermelons
Yellow squash
Zucchini

June Seasonal Fruits + Veggies

2011-06-02T23:30:00.000-05:00

June Seasonal Fruits and Vegetables

Apricots
Beets
Blueberries
Cherries
Corn
Green beans
Kiwi
Peaches
Peas
Nectarines
Strawberries
Watermelon
Yellow squash

Berries on my mind....yes all the berries above will tickle your thirsty tongue. Honest.

April Seasonal Fruits & Vegetables

2011-04-15T00:20:00.000-05:00

Spinach leaves are so plump right now. Yesterday as I was making a spinach salad I sneaked a leaf and to my surprise with each bite I could feel the spinach juice bursting. I had never experienced that before or maybe I never paid attention. Spinach is currently in season...remember to buy organic if you can, it is one of the dirty dozen.

Apricots

Artichokes

Asparagus

Belgian Endive

Bitter Melon

Broccoli

Butter Lettuce

Cactus

Chayote Squash

Cherimoya

Chives

Collard Greens

Corn

Fava Beans

Fennel

Fiddlehead Ferns

Green Beans

Honeydew

Jackfruit

Limes

Lychee

Mango

Morel Mushrooms

Mustard Greens

Oranges

Pea Pods

Peas

Pineapple

Radicchio

Ramps

Rhubarb

Snow Peas

Sorrel

Spinach

Spring Baby Lettuce

Strawberries

Swiss Chard

Vidalia Onions

Watercress

March Seasonal Fruits & Vegetables

2011-03-23T23:17:00.001-05:00

All of these fruits & veggies are at their prime. Oranges are so sweet right now. I bought a 10 lb bag of oranges grown/picked in Brownsville, TX for $4...taste like honey.
The asparagus is so meaty & gorgeous....tossed with a little extra virgin olive oil & anchovies, broil served with a poached egg. Out of this world.

March Seasonal Fruits & Veggies

Artichokes

Arugula

Asparagus

Avocados

Beets

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Chives

Collards

Endive

Garlic

Grapefruit

Guavas

Kumquats

Leeks

Lemons

Limes

Mandarins

Mint

Onions

Oranges

Parsley

Parsnips

Potatoes

Radishes

Rhubarb

Rutabaga

Strawberries

Tangerines

Turnips

Spinach

Walnuts

Talapia Fish Sticks

2011-01-22T12:15:00.000-06:00

Twice this week I made Talapia Fish Sticks. I have a 4 year old and she loves fish. I have tried serveral versions of making fish sticks & chicken tenders/nuggets....they were always ok but now I have mastered it. So simple I don't know why I did not use this method earlier....I was making it more complicated than it really should be. As Carmella ate her dinner she'd nod her head forward making sounds of approval, "Uumhumm, uumhumm".

Talapia Fish Sticks

3 Talapia filets

2 eggs

4 T water

1/2 cup flour

1 1/2 cups of panko

1 t Lawry's Seasoning Salt

1/2 cup canola oil

Heat oil in skillet. Have 3 prep pans in this order plus a pan to set your prepped filets in....1) flour & seasoning salt, mix well 2) Eggs & water, mix well 3) panko. Cut the filets vertically, each filet should yield 4-5 long fish sticks. Put the filets down the assembly line: flour, egg wash then panko. Add to hot skillet...lightly pan fry each side for 3 minutes. Serve w/lemon wedges plus HGK Tarter Sauce or natural Ketchup. Enjoy!

HGK Tarter Sauce

1/3 cup of mayo

2 T pickle relish

2 T finely chopped onion

sprinkle of garlic powder

juice of 1/2 lemon plus zest

dash of Tabasco

Mix all ingredients together.

Organic....Wild Mushroom Shepherd's Pie

2011-01-06T14:02:00.003-06:00

Just completed the 1st run of Wild Mushroom Shepherd's Pie. Organic potatoes, onions, herbes de provence, variety of organic wild mushrooms, portobello, Parmesan, organic cream, butter and local eggs (used at end of pie so that a sprinkle of Parmesan sticks to it). The most popular request is the dozen 3" mini pies, clients are freezing them and will pop them out individually for a lite lunch with a lovely salad or serving it as a side dish. These are presented in a molded foil packet, very convient for freezing, you can seal all four sides of the foil w/a peak and freeze. Everything fabulous.

The photo below was taken at a clients Christmas party catered by Honey Girl Kitchen.

Next week we're bringing back the Chicken Pot Pie...so many requests for it. It will be offered as well as the monthly specials. Freezes nicely.

January Seasonal Foods

2010-12-29T21:37:00.000-06:00

The last few years I've been more conscious of what foods are in season and what foods are not. This will be the 2nd year I've made more of an effort to eat seasonal. Once I read more about the benefits of eating seasonally it was easier to be conscious....one main benefit is the vegetable or fruit tastes better, second and most important to me is that it helps keep my body warm or cold depending on the season. For example when I think of winter, root vegetables sound so comforting and warm....when thinking of summer, cucumber and tomatoes refreshingly come to mind. Do you eat seasonally?

January Seasonal Fruits and Vegetables

Apples

Beetroot

Brussels sprouts

Carrot

Cauliflower

Celeriac

Celery

Chicory

Clementine

Grapefruit

Jerusalem artichoke

Kale

Kiwi fruit

Leeks

Lemons

Oranges

Parsnips

Passion fruit

Pears

Pineapple

Pomegranate

Potatoes

Rhubarb

Satsumas

Spinach

Swede

Tangerines

Turnips

Cookie Decorating Party

2010-12-09T16:37:00.001-06:00

Tuesday my girlfriend Denise & I hosted a cookie decorating party for our girls. Denise asked me if I wanted to help throw a cookie decorating party for our little ones & I did not hesitate. Great idea! Denise has 2 girls & I one....each one invited 2-3 girlfriends.
On Monday, Denise & I made the cookie dough and the icing. Tuesday morning we rolled out the dough & baked. Once cool we glazed each cookie. We made a piping bag filled with glaze for each of the girls so that the decorations would adhere. After decorating they snacked on grapes and beef hot dogs sprouted out like an octopus. So many giggles echoed thru the house. Intentionally delightful....

Food talk: Honey Girl Kitchen’s Chicken Pot Pies | Advocate Magazine

2010-11-17T08:04:00.001-06:00

Food talk: Honey Girl Kitchen’s Chicken Pot Pies Advocate Magazine
Check out the local media on Honey Girl Kitchen.

Spooky Witch Fingers

2010-10-17T23:05:00.002-05:00

Halloween is around the corner and my daughter, Carmella is thrilled.
We made some spooky delicious sugar cookies. We shared with the neighbors and friends.

Witch Fingers

1 cup butter, softened

1 1/2 cups organic cane sugar

1 egg

1 1/2 teaspoon vanilla

1/2 teaspoon almond extract

2 3/4 cups all purpose flour

1 teaspoon salt

Preheat oven to 350 F.

In bowl, beat butter and sugar. Beat in eggs and extracts mix well. Combine flour and salt, stir with fork. Add to butter mixture. Beat until well blended.

Lay an almond at the tip of each nail. Press a little dough into each finger cavity...2/3 full. Bake 7-9 minutes. If the fingers get too brown the cookie will not be as soft. Bake to your taste.

Coconut Curry Squash Soup

2010-09-27T22:29:00.002-05:00

Purchased two acorn squashes at my favorite Mexican grocery store. Squash is such a beautiful vegetable. It's food art. I love to buy it, display it for a week sometimes longer, then cook it. This acorn squash was so gorgeous I couldn't help myself...I sliced it up and grilled it within the hour after buying it. Love the scent...clean and hearty. I scooped out the seeds, sliced it in rounds, brushed it with olive oil, salt, pepper and grilled it. Added to the grill onion rounds, tomatoes & Mexican calabasita too. So good. With all the leftover grilled veggies I decided 'soup' is the perfect theme to consume all these good good veggies.

Coconut Curry Squash Soup

Leftover grilled acorn squash, onion and Mexican calabasita

1 Vegetable bouillon

1 garlic clove sliced

2 teaspoons of curry powder

2 cups of water

1 can of coconut milk

salt & pepper to your liking

lemon

In a dutch oven add all of the above. When it comes to a boil, reduce heat and let it simmer for 20 minutes. Puree with an emulsifier/hand blender. Juice an entire lemon in the soup. Serve.

So simple. I will be serving the soup with a scoop of steamed rice...perhaps Basmati maybe sticky rice.

Homemade Yogurt

2010-08-20T15:14:00.002-05:00

I did it!!! I made yogurt!!! Our household loves yogurt, I spend $50-60 a month on yogurt, sometime more. We love the good yogurt by: Brown Cow & Bulgarian Yogurt. Over a year ago I attempted to make yogurt...it never cultured...the result was liquid. So of course, after being so disappointed the idea left my mind for a while. Then after paying $4.68 for Bulgarian plain yogurt I thought "oh come on Darlene you have got to master this". Well I'm not a master yet but that is my goal. I made a gallon of yogurt with Whole Foods Whole Milk $3.58...this is $20 worth of yogurt. So Happy. So Satisfying. So Simple. So Real. So Whole. This is the beginning of a beatuiful delightful weekly ritual. Yum.
Thank you Micheal from makeyourownyogurt.com the instructions were so simple.

About Honey Girl Kitchen

2010-08-13T23:20:00.000-05:00

History Of Honey Girl Kitchen

I have been a lover of cooking since I was a child. As the seventh of eight children I can remember being as young as four helping set the table as well as having a chair propped up next to the sink to help wash dishes. My Mother cooked every meal…breakfast, lunch and dinner…my five sisters and I learned the skill and love of cooking early on.

The love of cooking is the only way of life I have known.

Honey Girl Kitchen caters the most intimate event in your life to the most casual party.

Contact us today.

Darlene Menu Planner 214.532.3510

Lemony Ceasar Dressing

2010-04-11T13:24:00.002-05:00

I love Ceasar Salads...Yum. However, I am never satisified when I buy a bottle of "Ceasar Salad Dressing". Problem Solved.
I have served this on many occasions for brunch, lunch & dinner parties...guest rave.
Here is my no raw egg lemony ceasar dressing. Hope you love it as much as I do.

Lemony Ceasar Dressing

Zest of one lemon

1/3 cup fresh lemon juice

2/3 cup Extra Virgin Olive Oil

1 T mayo

2 anchovi, smashed or 1 t anchovi paste

1 minced garlic clove

Salt & Pepper

Top with Grated Parmigiano-Reggiano

Wash lemon. Zest it fully before juicing it. Add remaining ingredients and whisk.

Frito Pie Chili

2010-02-13T12:31:00.002-06:00

Frito Pie Chili

2 lbs ground beef or turkey

1 15 oz tomato sauce

1 15 oz stewed tomates

1 15 oz can water

2 med onions, chopped

1/2 cup chili powder

1/2 T garlic powder

1 T dried onions

1/2 T Cumin

1/2 T Oregano

1 t smoked paprika

1 t cracked pepper

1 t salt or to taste

1 T masa mix with 1/4 cut water

1/2 T cayenne

Add all ingredients except masa & cayene to cooked ground beef. Simmer for 30 minutes. Mix masa and water together, add to mixture. Add cayenne. Continue simmering for 20 more minutes. Add more salt if needed.
Optional: To the finished product I add 2 cups of beans. Any delicious bean works.

This is our home favorite frito pie chili. This recipe took me a few years to finally perfect it.
We top our Frito Pie's with fresh onion, cheddar cheese, tomatoes and jalapenos. Yum!

Green Chile Stew...Yum

2010-02-09T15:04:00.001-06:00

Green Chile Stew

3 T bacon fat or vegtable oil

2 1/2 pounds boneless beef chuck roast, cut in 1 inch cubes

2 cups diced onion

5 cloves of garlic

8 cups chicken

2 pounds of potatoes, cut 1/2 to 3/4 inch cubes

1 T tamari or soy sauce

1 t cumin

2 to 3 t salt, to taste

1 t pepper

1 1/2 cups roasted, peeled, chopped green chile

1 cup roasted tomatillo salsa

1/2 of a red bell pepper, diced

1 cup of cilantro

Heat fat/oil in dutch oven, high heat and brown the meat in 3 batches. Set aside. In same dutch oven, saute the onions until lightly golden. Add garlic stir, return the meat to dutch oven along w/all juices that have accumulated. Add broth, potatoes, salt cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours, potatoes will break up and thicken the stew. Add green chile, tomatillo salsa and bell pepper cook 25 more minutes. Add cilantro and serve.

Top with fresh onion, fresh cilantro, dallop of sour cream & crunchy tortilla chips.

Roasted Tomatillo Salsa

2 onions, quartered

6 serrano peppers

3 garlic cloves

6-8 tomatillos

1/4 cup of Olive Oil

salt & pepper

1 cup cilantro

2 cups water

Place first 4 ingredients on baking sheet toss with oil, salt and pepper. Broil till all sides are slightly charred.
In a sauce pan add water and cilantro, bring to boil. Add broiled ingredients to sauce pan (oil too) and puree or chunk with emulsifier.

My husband was the main inspiration for this recipe today....yesterday he said, "we have not had chile in ages" (I think/know he meant the traditional red one but my palate craved the green...I hope he loves it).

Onigiri (Rice Balls)

2010-01-28T08:32:00.010-06:00

For my 40th birthday my girlfriend, Sandra, took me out for sushi at Tei Tei....which I looooove. We ordered a variety...all familiar except one item....Rice Ball....it was a ball of rice which had been toasted on the grill. Yum! Since that night I have thought about the rice ball often. When we were in Hawaii November 2008 at every ABC/7-11 convenience stores they had these rice balls in different shapes layered with Spam and wrapped in nori seaweed...I did not attempt one because they were in a heated lamp source...I should have been so brave but all I could think of was 'if they do not move them fast enough the lamp source is not hot enough to fight bacteria...just eat one!' Well I didn't...I should have. Recently I have been thinking about them more and more due to looking into Bento lunches for my daughter I see rice balls everywhere. With that said I made them yesterday. Sushi rice, nori wraps & toasted sesame seeds...I ate 2 with tamari & wasabi...YUM! They were so filling. I have a rice cooker, that makes the perfect sushi rice, made my process so easy.

Onigiri

2 cups of sushi rice
Toasted sesame seeds
Nori sheets cut in strips

Steam/cook rice. Add vinegar mix.

Vinegar Mix

1/4 cup rice vinegar

1 tbsp sugar

1/2 tbsp sake
1/2 tbsp salt

Mix till sugar and salt have dissolved. Warming helps dissolve (heat or microwave).
Add mix to cooked sushi rice.

I have discovered these two blogs that have helped tremendously.
justhungry.com and justbento.com the author of these 2 blogs is in the process of publishing a bento book, how exciting. Look forward to it.

Page that helped me with the rice balls.

Single, Double or Induction Burner

2010-01-25T09:50:00.004-06:00

I would love an outdoor kitchen. I think it's important to have one in the summer so that you don't create heat or humidity indoors. I live in a 1931 home and the summer humidity seeps in on it's own. I have been comparing different brands & styles. I think I've decided on "THE ONE" .....the double burner by Waring Pro. I plan on setting up a stainless steel table top to hold the burner and a slow cooker. I will also use the burner when I fry seafood...I pan fried salmon croquettes yesterday and smell still lingers in the air this morning.
Once my outdoor kitchen is set up I'll share the photos with you. I should have it set up by May. I'm excited about this.

Sunday Brunch

2009-11-08T13:10:00.001-06:00

Clean breakfast...Organic Spinach sauteed in EVOO & onion, topped w/a pan fried egg. Yum!

I love Spinach & Eggs...silky, soft, salty....Yum!

Fall Is Around The Corner

2009-09-15T13:03:00.005-05:00

Soup...Soup...Soup is what comes to mind when Fall is in sight.

It's been raining here in Dallas for the past 3 days...I love it, I really do. This rain gave Fall a head start, which begins September 22, 2009.

"Fall your highly anticipated, we welcome you with open arms...we love you."

My sister, Josie in NM, mentioned she had made Caldo de Rez (Beef Soup) for my parents on Sunday...I could not stop thinking about the Caldo. Big chunks of cabbage, potatoes, cilantro, carrots, beef bones, chunks of beef and tasty, tasty broth. All the Mexican sides: salsa, chili macho, fresh cilantro, lime, corn tortillas. I just couldn't take it anymore so I made some yesterday. I made it just like Mom did...BUT this time I added a twist...Spicy Smoked Paprika. I honestly have never been a fan of paprika, being of Mexican decent this spice always seemed 'so bland'...well that's what I thought until I tasted 'Hot Spanish Smoked Paprika'. You have got to search high & low for this, buy it from a bulk selection if possible. The smell of this Paprika really is smoky...very smoky...if it was put side by side with chipotle powder and just the smokiness was rated the challenge would be on. The spiciness is subtle but the smokiness is bold.

Smoky Caldo de Rez

2 lbs beef chuck cut in 1-2 inch cubes

3 T Olive Oil

2 medium onions chopped

6 garlic cloves chopped

1 28oz can of whole tomatoes roughly chopped

1/4 tsp coriander

1/2 tsp comino

1 tsp Smoked Paprika

5 quarts of water

Salt & Pepper to your liking

1 small cabbage quartered at the root

3 carrots peeled, 1 inch chunks

3 corn on the cob cleaned and halved

2 Mexican calabasita or zucchini 1 inch chunks

2 handfuls of chopped fresh cilantro

In an 8-10 quart stock pot add olive oil and brown beef on medium heat for 8 minutes, add onion and garlic. Once onions have some color & are translucent add tomatoes water, coriander, comino, and paprika allow to get bubbly hot. Add water, salt & pepper. When at a small boil decrease heat to low and cook covered for 2 hours then add all the veggies and cook for 1 1/2 more hours. Veggies should be soft to touch but have their form. When complete stir in the cilantro.

Done. Serves 10. Freezes nicely.

I served this with a chipotle salsa and crusty grilled bread slathered with olive oil and rubbed with garlic.

Enjoy.

Yesterday when my husband arrived from work I served him a lovely bowl with all the trimmings and he said, "it's so nice to come home and feel like a King"...what a beautiful compliment. I do have a precious husband that I love to spoil. xxxoox

My Friend's Fathers Questions

2009-08-30T14:37:00.006-05:00

My foodie friend, Denise Molina, told her father I was from NM. He's a green chile fan.....he asked the following questions:

how do you roast your green chiles? I roast them 3 different ways depends on mood & weather: Broil, stove top griddle by Lodge (covers 2 burners) or outdoor grill...you want them roasted blistery w/the outer skin separated from the meat. Once you take them off the heat wrap them in a moist kitchen towel & put them in a large ziploc bag or wrap the bundle in suran wrap....this process steams the chilies...makes them easier to peel.
are the hatch green chilies available only seasonally? Yes..late July thru 1st week of September...I buy 20-30 pounds a year...roast them all & package them 10-12 chilies per freezer ziploc....I use them all year long. By the time the season comes around again I may have 2-4 pkgs left.
is there a substitute for their off season? You can purchase 'HATCH canned green chiles' all season...they will do but they have a slight citric acid taste. Fiesta & Central Market sell them.
do you ever grill skirt steak? Yes.
if so, how do you season? Equal parts mix: Teaspoon chili powder, smoked paprika, garlic powder, cumin, salt, pepper....w/some olive oil rub meat & then w/the season mix...let it sit at least 1 hour to 24 hours.
do you have a recipe for making roasted green chile salsa? roast: 1 med onion, 3 tomatoes, 4 garlic cloves, 6 green chilies peeled...add all to blender plus 2 cups of water & 1 chicken bouillon plus 1 tsp pepper add salt to your taste if bouillon is not enough.....puree or make it chunky...your preference.

No Call From CM

2009-08-29T18:35:00.003-05:00

My recipe was not chosen....I did not get a call. Well. The recipe below 'Hatch An Enchilada Frittata' is divine. Try it.

Hatch An Enchilada Frittata

2009-08-17T09:05:00.006-05:00

I just entered Hatch Chile Recipe Contest at Central Market. This frittata is soooooo good. I made a couple versions & this one is the best.

This is Latin Comfort Food at it's best. Each bite is nostalgic, tasting each ingredient & feeling the texture difference on your tongue. Egg, creamy milky cheese, spicy green chilies, sweet onions, a hint of garlic, toasty corn tortilla strips...yes you are going to love it.

Hatch An Enchilada Frittata

6 Eggs
2 tablespoons of cream
2 tablespoon canola
6 corn tortillas, cut into thin strips (no longer than 1 inch) & pan fried till crisp (or 2 cups of broken unsalted corn tortilla chips)
1 tablespoon butter
6 Hatch green chilies, roasted, peeled and diced
1 medium onion, chopped
2 garlic cloves, minced
1 cube of chicken bouillon crumbled
¼ tsp pepper
3 oz of Muenster cheese cubed

Garnish: Sliced avocado & crispy corn tortilla slices

Whisk eggs & cream till mixture is light yellow, set aside. Add 2 tablespoons of canola to pan, pan fry the corn tortilla strips till crisp, remove & set aside. Add butter to pan, sauté onion, garlic, chicken bouillon, pepper & green chilies, for about 3 minutes. Add crisp tortilla strips and egg mixture to the sauté, coat all ingredients with egg. Once egg on edges is visibly cooked (about 3 minutes) but runny on top, top with cheese & gently fold the runny egg in the cheese, cook on low for 3 more minutes. Put the pan in the broiler for 5 minutes or till egg is set.
Cut into wedges & garnish. Can be served warm, room temperature or cold.

Note: a nonstick pan works best

Eating Local

2009-08-14T21:00:00.003-05:00

What was I thinking "achievable?"... I thought honestly 'no problem'...it's tough. If I buy only local produce my family will not be served any bananas, oranges, pineapple...you get the picture. So the goal is to choose local when available.

Update On Organic Co-op

2009-08-12T09:43:00.003-05:00

Never realized shopping for my own produce was such an intimate experience. I missed it. I have cancelled my membership for now and may resume later. Seems so silly after yearning for a co-op type of arrangement for a couple of years.

I am on a quest to eat local...local produce and local meats. When I say this I of course will not turn down an invitation to a party or dinner out due to not being local. I am choosing to shop for my family local. I am so close to Whole Foods & the downtown Farmers Market that an attempt seems achievable. I'll let you know.

Lakewood Organic Co-op

2009-07-12T11:20:00.004-05:00

It's been 3 weeks since I joined a neighborhood organic & local farming co-op, some produce is brought in from other states & countries but all is organic. I have searched on the Internet periodically for the last 2 years for something of this sort. I was quickly flipping thru the Advocate (neighborhood magazine) when I spotted an article regarding "Lakewood Organic Co-op" I signed up the very day. June 27th was my first pick up, I have to say I felt a bit of a panic to have received so much produce:

Basic Share $50
Broccoli, 1 bunchCucumbers 1.5 - 2 lbsEggplant, Globe 1 (recipe links below)Lettuce, Green Leaf 2Peppers, Sweet Mixed 1 pt. Spinach 2 bunchesSquash, Zucchini 1.5 - 2 lbs (recipe links below)Tomatoes (Regular) 2Avocados, Hass 2Banana, Green 3.5-4 lbsBerries, Raspberries 6 oz Mangos 2Melons, Cantaloupe 1Oranges, Valencia 6-7 ct

I thought 'can I feed this to my family before it matures'...the answer is "yes" I did it, I did have 1/2 red leaf lettuce head that went south. Yesterday, my husband picked up our 2nd lot...I'm excited about this & I will share on how it has made a difference.

Last month I went to see "Food, Inc"...I had seen parts of this movie on TV & had read about quite a bit of what the movie contained...EXCEPT for the part on cattle...I knew cattle was being fed corn but did not know that a grass fed cow has a 85+% less chance of having salmonella... I have a baby and a lovely husband so from that day forward we have been purchasing 'grass fed' beef. It smells so much better, too.

Gluten-Free Grilled Summer Pasta

2009-05-27T18:35:00.008-05:00

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.

My Favorite Quote

2009-05-26T11:18:00.000-05:00

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

What I Love....

2009-05-26T10:30:00.009-05:00

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'.

Catering Opportunity

2009-05-05T23:36:00.013-05:00

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."

Butternut Squash Soup

2009-05-02T22:54:00.000-05:00

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 canalization 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.

Dinner Has Been Served

2009-05-01T16:41:00.001-05:00

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.

Registered "Honey Girl Kitchen"

2009-04-29T13:50:00.000-05:00

Yesterday I went downtown, Dallas, to the Records Building to register my business name "Honey Girl Kitchen" Catering...intentionally delightful. I struggled for a day as to what I would be naming my business and finally I thought 'I love it when my husband calls me Honey Girl' (he calls his Mom that too) so that is how the name came about. "Honey Girl Kitchen Catering" with a motto of '.....intentionally delightful'. My plan is when my daughter, Carmella, starts preschool I'd like to begin catering breakfast and lunch to business meetings. I'd like my business to grow by word of mouth/referral, this to me is the best marketing plan.

Making Dinner For A New Mom

2009-04-29T13:38:00.002-05:00

Friday I'm making dinner for friends of ours that are new parents.
I emailed them a few choices:

Beef Roast w/Veggies, Mash Potatoes, Salad & Dessert
Pasta & Homemade Meatballs, Garlic Bread, Salad & Dessert
Green Chile Enchilada Casserole, Rice, Beans, Salad & Dessert
Homemade Chicken Noodle Soup, Garlic Bread, Salad & Dessert

Whatever the choice is, I promise to share my receipe's and food photos.