Spring Vegetable Pouches

I recently was blessed to review Eat Well and Stay Slim: The Essential Cuisine Minceur

From the million-copy bestselling author of Cuisine Minceur. Over 140 exquisite recipes fuse traditional flavors with the global influences that are redefining French cuisine, all with astonishingly low calorie counts.

This book is the mecca for healthy scrumptious recipes. Tons of mouth watering photos with easy to follow directions. I would say this is the go-to book for people who want to eat healthy, but still want foodie quality food. Get yours here: Eat Well and Stay Slim: The Essential Cuisine Minceur

So today I have adapted a recipe from the book. With some changes of course.  These over-sized ravioli are scrumptious and nice and light. so great for the waistline. Enjoy! 

Spring Vegetable Pouches

adapted from  Eat Well and Stay Slim

1/2 cup peeled and shredded carrots

1/4 cup celery

1/2 cup sweet onion, sliced

1/2 cup mushrooms, sliced

1/2 Tbsp. olive oil

1 tsp fresh tarragon, finely chopped

8 large won ton wrappers - or fresh squares of pasta dough

1 3/4 cup vegetable stock

salt and pepper to taste

fresh tomatoes and chives for garnish

Cut up your veggies. 

In a medium-sized covered saucepan, gently sweat the carrots in the olive oil for 3 minutes, then add the mushrooms an sweat for 3 minutes more. Season with salt and pepper. Stir in the finely chopped tarragon and set aside. 

Place 4 squares of pasta dough or large won ton wrappers.on your work surface. Place some of the cooled vegetables in the center of each pasta square. 

Using a pastry brush, lightly brush the edges of each square with water. Lay another pasta square on top and then gently press the edges of the pasta squares together, making sure that there are no openings. 

Add your vegetable stock to a large saucepan and bring to a boil. Add ravioli and cook one at a time for 5 minutes. Serve, topped with fresh tomatoes and chives! 

Scallop Carpaccio Salad

Traditional Italian food is my absolute favorite food. Not the American version of Italian food, but the real Italian food that is made in Italy. Finding authentic recipes can sometimes be hard. That is why I was super excited to read The Al Tiramisu Restaurant Cookbook.

Discover the Beauty of Basilicata and the taste of Southern Italy, in this book. This book is complete with history, tips, recipes, and Italian cooking primer for home cooks, and wine pairing recommendations. 

"This unique collection of more than 100 mouthwatering recipes reveal [reveals] the history of Al Tiramisu, Washington, D.C.'s "most authentic" Italian restaurant, as well as the life story of its Chef/Owner Luigi Diotaiuti. The book welcomes readers to Al Tiramisu - sharing memories and favorite dishes of both celebrity diners and cherished clients. Chef Luigi then leads a culinary tour back to his homeland of Basilicata, Italy and shares secrets from some of the finest dining establishments around the globe where he began his career. The final chapter outlines Chef Luigi's life in America and includes recipes that he served at the James Beard Foundation and in cross-cultural culinary venues on both sides of the Atlantic. Each beloved recipe represents Al Tiramisu's "elevated" Italian cooking style and features an Italian cooking tip and a wine pairing." -source Create Space

Get yours here: http://www.altiramisu.com/

In the book I found a delightful classic scallop carpaccio dish that I knew my husband would be happy to come home to. It was so easy to make.  I was right, my husband loved the dish. Enjoy!

Scallop Carpaccio Salad

adapted from: The Al Tiramisu Restaurant Cookbook

serves 2

4 sea scallops

salt

1/2 Tbsp fresh squeezed orange juice

Juice of 1/2 a lemon

1/8 cup extra virgin olive oil

1 Tbsp slivered almonds, toasted

1/2 Tbsp capers

1/2 Tbsp finely chopped fresh chives

1/2 tsp fleur de sel

micro greens

Place the scallops on a baking sheet lined with wax or parchment paper. Cover with plastic wrap and place in the freezer for one hour. (I know you don't want to freeze amazing scallops, but this is only done so you can cut them super thin, do it, you won't be sorry. )

When the scallops are almost hard, remove them from the freezer, and with a sharp filleting knife, carefully cut the scallops width-wise into paper thin slices. Divide them between 2 plates. 

In a medium bowl whisk together a pinch of salt, the orange juice, and the lemon juice. Slowly add the olive oil, a bit at a time, and continue to whisk until you have an emulsified vinaigrette. 

Place micro greens on the plates with the scallops. top with almonds, capers, chives, and fleur de sel. Drizzle the vinaigrette over and serve. 

Steak with Onion Peppercorn Sauce

I know my posts have only been about once a week right now. That is because I have been finishing my second book! I have good news! I finished the manuscript! Gourmet Cooking For Two will be coming to stores near you August of 2014. Cedar Fort publishing has picked up my contract and we are all things go! This has been quite the venture. There will be 75% new recipes and 25% of the favorites from this site. Each recipe comes with a romantic tip as well. Thank you guys for all your support!

Because I just finished my book, I thought it was time to review one. I recently had the chance to review "Great Meat".

Some people might be surprised, because I am not a meat lover, but my husband is. I was excited because having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste of a recipe, and this book gave me a chance to learn much more about meat. This book offers valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques. Learn how to identify and use different cuts, why and when free-range and grass-fed is better, the basics of home butchery, and much more with this informative book. You can get yours here: Great Meat.

I enjoyed learning about all the different cuts of meat and I really enjoyed going through all of the great recipes in this book. Here is one I adapted from the book. Enjoy! 

Steak with Onion Peppercorn Sauce
adapted from Great Meat

2 8 ounce portions of tri-tip or your favorite steak cut (hangar is recommended in the book but my butcher didn't have any)
1/8 cup grapeseed oil, or any other high heat oil
1/2 onion, peeled and chopped
1 clove garlic, peeled and finely chopped
1 Tbsp pink peppercorns, coarsely cracked
1 Tbsp black peppercorns, coarsely cracked
1/4 cup red wine
1/8 cup heavy whipping cream
1/4 cup chicken stock

Gently tenderize your meat with a meat mallet and set aside. (ignore the 3rd fillet, I had to make 3 so I could get pictures).

Heat half the oil in a pan. Add the onion and garlic, and fry gently until softened. add the pink peppercorns, black pepper, and wine. 

Simmer until most of the liquid has evaporated. Stir in the cream, stock, and salt to taste. Simmer until thickened, stirring occasionally.

Heat a large frying pan over medium heat. Brush the steaks with the remaining oil and season with salt. When the pan is smoking, add the steak and fry for 1 1/2 minutes on each side for medium-rare. Fry the steak in batches if they cover more than half of the pan's surface. Remove the steak and allow to rest, covered, for 3 minutes.

Add the sauce to the meat pan and stir to deglaze the juices. Stir in any juices from the rested steak. Serve the steak with the sauce on top.

Oven Baked Omelette's

There is just something magical about breakfast in bed. I think it is because everyone wants it, but not too many people want to get up and make it. Even though I am a go go go kind of person, I still love a lazy morning. I love it so much, that I want to bless my husband with it.  I have a little repertoire of quick meals that look and taste divine, in no time at all. This is one of them. I get in and out of the kitchen so fast, he doesn't even realize breakfast is coming. I hop back in bed for morning snuggles, and 40 minutes later, the timer goes off and we have an amazing breakfast. 

Romantic tip: Treat your love to breakfast in bed. They just might return the favor sometime!

What I love so much about these omelette's is that you can cater them to individual taste's. For instance, my husband likes all things hotter than hades. I love spice and heat, but he likes it over the top. So I added jalapeno peppers to his. You can cook the bacon and saute the onions the night before, so all you have to do is pop the omelette's in the oven. 

Oven Baked Omelette's 

adapted from Taste of Home

4 bacon strips, diced

1/2 onion, diced

2 green onions, sliced

4 eggs

1/2 cup milk

1/4 teaspoon salt

1-1/4 cups shredded Monterey Jack cheese, divided

Cook bacon until crisp. Drain the pan, but don't clean the pan. Set bacon aside. 

In the same pan you cooked the bacon saute onion until tender; set aside.

In a large bowl, beat eggs. Add the milk, salt, 1 cup

cheese, bacon and sauteed onions. Transfer to a greased shallow

2-qt. baking dish. Or to two individual baking dish. Top with sliced green onions.

Bake, uncovered, at 350° for 30 minutes. 

Take out and sprinkle with

remaining cheese. Bake another 10 minutes. Serve warm. 

I like to serve these, breakfast in bed style.

If you like my work, please support it by getting my cookbook

Gourmet Cooking for Two

Italian Chicken Noodle Soup

The cold and flu has hit my house hard. I am still healthy, but my hubby not so much, and my daughter is sick too, which means she comes to stay with me so I can nurture her back to health and make her my famous Chicken Noodle Soup. 

I have been told many times that I make the best chicken noodle soup. I sometimes even tell myself when I am sick and forced to eat soup from a restaurant. I always wish someone would make me my soup instead, but I have not taught anyone how I do it. Even though it is not hard to do, when I am sick, I am usually too sick to try to show someone. So I am finally writing down my simple recipe that is sure to comfort the sick. Enjoy!

Italian Chicken Noodle Soup

1 lb. Italian chicken sausage

2 Tbsp Olive oil

8 cups chicken broth

1 onion

3 carrots

2 celery stalks

1/2 Tbsp garlic, minced

1 Tbsp Italian seasoning

1 bay leaf

Cooked Ditalini pasta, or pasta of your choice.

salt and pepper to taste

I first start out by making a mirepoix. It is a combination of onion, carrot, celery, and garlic. The base to any really good soup. Chop them up into similar size pieces, except the garlic should be minced. Add olive oil to a skillet and add the mirepoix. Season to taste with salt and pepper. 

Cook stirring often until onions are translucent. 

Meanwhile cook your pasta according to package directions. 

I like using ditalini, but you can use whatever noodles you like. 

Drain. 

In a large stockpot, add your chicken broth, cooked vegetables, Italian seasoning, and a bay leaf. Bring to a boil, then reduce heat, cover and simmer. 

Meanwhile brown your chicken sausage.

Remove the bay leaf from the stock. 

Add your sausage and noodles to the stock, and serve. 

Hot Pastrami on Rye

My husband and I are nearing our 1 year anniversary of living in our loft downtown being "empty nester's". This past year has been pure bliss. We have settled into our life so nicely and every single day I find myself thanking the Lord for this wonderful life we have together. How time flies when you are having fun! 

Dwelling on my happiness and all the blessings that are in my life, often leads me to think of others I know that are miserable.  What keeps people in a miserable place? I think it is fear of the unknown. Something I have learned more and more as I grow older, is the more you try to hold on to something, the more it holds on to you. People get comfortable in their lives, even if they are miserable. They don't take a single step to change their circumstances, and they grow stagnant. Often times becoming more and more secluded because they are miserable people, so no one wants to be around them. 

I like to think I have a different mindset. I believe life is a gift. We are given time to make a difference. Find your purpose today. Really stop and take inventory of your life, your friends, our living conditions. What do you wish was different, and what steps can you take to make those changes?  Instead of looking at the mountain, look at the steps. Take one step at a time and change your life for the better. The happier you are, the better your relationships are. 

Now on to today's food. My husband loves a good hot pastrami sandwich. So naturally I wanted to surprise him with it. I always want to make him the things he loves. He said I nailed this one. Enjoy!

Hot Pastrami on Rye

Serves 2

1/2 lbs cooked and thinly sliced beef pastrami

4 slices havarti cheese

sauteed onions

coarse grind mustard

4 slices artisan rye bread 

1 cup beef broth

Saute your onions in olive oil, salt and pepper, for a few minutes.

Bring your broth to a simmer. Add pastrami and onions to the broth. Simmer until pastrami is hot. Reserve the broth for pouring over the sandwich.

Toast your bread and add coarse mustard to two of the 4 slices.

Divide cheese, meat and onions among rye bread. Pour your broth over the sandwich and close.

Serve hot.