For The Love of Quinoa

A favorite for years I have tested many ways of making Quinoa and tonights was one of my new favorites.


















Ingredients
1 Cup of Quinoa
2 Avocados, chopped
3 Vine Ripe Tomatos, chopped
3 Cloves of Garlic, crushed
Pickled Jalapeños
1/2 Can of Black Beans, drained and rinsed
1/2 Can of Fresh Cured Green Olives, sliced
1 tbsp. Extra Virgin Olive Oil, I prefer Olio Di Gio from Dry Creek Valley
Feta Cheese, crumbled
Dash of Sea Salt

Directions
Cook Quinoa as directed. Combine 1 cup of Quinoa with 2 cups of water. Bring to a boil then reduce heat and simmer for 15 minutes. Stir and let cool.  Mix all of the above ingredients. Once the Quinoa is cooled to a luke warm toss it in the mix. Salt to taste. Then enjoy!

Shephards Pie

My favorite recipe for Shepards Pie.

You will need the following ingredients when making Shepherd's Pie.  Sometimes I will use frozen peas instead of green beans.  Do NOT use canned peas for this recipe.

* any type of ground meat (beef, pork, lamb, etc).
* one medium size onion
* one can cream of mushroom soup
* one can grean beans or frozen peas (drain the green beans)
* potatoes (to be used for mashed potatoes)
* 3 cloves garlic (to be used together with mashed potatoes)
* butter and milk (to be used for mashed potatoes).
* grated cheese (cheddar it typically used, but other cheese varities may be used).
* I also add in a can of corn, drained

Peel potatoes and cut into cubes and place in large pot.  Peel garlic and place in pot with potatoes.  Fill with water and bring to a boil  While the potatoes are cooking, dice onion and saute in sauce pan with extra virgin olive oil.  Add the ground meat and brown.  Add the can of cream of mushroom soup, frozen peas or canned green beans, and turn heat to low and simmer while finishing the mashed potatoes.

Place meat mixture first in a casserole dish, cover with the mashed potatoes and top with the grated cheddar cheese.  Place in oven heated to 350F and bake for 25-30 minutes until cheese has melted and is slightly bubbled.  Serve warm with freshly ground black pepper.

Pasta with Pumpkin and Sausage

My friend Brook recommended this dish and it was delicious. Absolutely loved it!  A new holiday favorite. Taken from Food Network.

Pasta with Pumpkin and Sausage

Ingredients

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment

 

Spinach Salad with Apple and Red Onion:

1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

 

Directions

Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
Spinach Salad with Apple and Red Onion:

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

Yield: 4 servings

Recipe courtesy Rachael Ray

Garden Tinfoil Dinner

A few days ago I gathered a lot of different vegetables from my dad's garden and have been trying to figure out new things to make with them every night. With fall in the air I decided it was time to light the fire pit and make some Tinfoil Dinners. What a treat!

Vegetables picked fresh from the garden.

The finished product was absolutely delicious! I sliced up some cucumbers and tomatoes for the side.

Step 1: Cut the potatoes & squash into cubes. Slice onion, drizzle olive oil, sea salt, pepper and Italian Season and toss until covered (I also added in some leftover corn on the cob from the previous night that I sliced off the cob. Tear sheets of tinfoil enough to fold up. Place the mixture in the cent of the foil.

Step 2: Form loose balls with the ground meat and place on top. Seal the foil then wrap in a second layer of foil and seal.

Start a fire and get some nice hot coals from it. Place the foil dinners on the hot coals and cook for 30 minutes. Safely remove from the coals with long tongs and let sit for 3-5 minutes. Then open up and enjoy!

Crunchy Cheetos Meatballs

Recently I cooked dinner for my brother and his two boys. While making the meat balls I couldn't find bread, breadcrumbs or even crackers to use as a binding agent. The only thing that would hopefully work was a bag of Crunchy Cheetos that was sitting out on the counter. So Crunchy Cheetos it is...

1 Package of Spicy Italian Sausage
1 Package of Ground Beef
2 Eggs
1 Cup of chopped Crunchy Cheetos
Salt
Pepper
Italian Seasoning
2 Garlic Cloves diced

Mix all together with your hands and form round meat balls. Cook them over medium heat in a pan with just about 1-2 tbsp of olive oil. I think toss them in with my home made red sauce and let them simmer until cooked all the way through.

Enjoy!

Curry Crab Salad

This dish was really good.

Serves 4

Mix baby spinach with 3 pressed garlic gloves, olive oil and sea salt to taste. Add some cherry tomatoes cut in half.

Divide equally amongst individual plates.

1 (8 ounce) package imitation crab meat - chunked

1/3 cup mayonnaise
4 tablespoons sour cream
1 small onion, finely chopped (or use 1 green onion, chopped)
3 -4 teaspoons prepared mustard
1/4-1/2 teaspoon seasoning salt (or to taste)
1 teaspoon curry powder

Juice from 1 lemon

Freshly ground black pepper to taste

 

Mix all the above together and serve on top of the spinach salad top with sliced avocado.

 

Coronation Chicken Salad - Revised!

I revised this recipe and it turned out quite good!

The former chef for the royal family shares a dish originally created for the coronation of Queen Elizabeth II
CORONATION CHICKEN

Serves 4

2 tbsp. honey

1 tbsp. curry powder

2 tbsp. white wine - 3 Tbsp instead of 2, I used a Pinot Grigio

3 tbsp. mango chutney - Omitted

10 tbsp. mayonnaise

5 tbsp. heavy cream, whipped, or Greek yogurt - I used low fat greek yogurt

4 cold, cooked chicken breasts (about 2 lbs.), chopped - I used a rotisserie chicken

1 tbsp. finely diced dried mango - Omitted

1/3 cup raw cashews, lightly toasted

1 ripe peach, peeled and thinly sliced - I used 2 medium peaches




1. In a small saucepan, cook honey and curry powder for 2 minutes, stirring constantly. Add wine and chutney and continue cooking 2 more minutes.

Scrape into a bowl. When cool, stir in mayonnaise and cream.

2. Put chicken in a serving bowl. Add dressing and stir gently to combine. Top with mango, cashews and peach. Serve with mixed grains.

*I also added red grapes sliced in half.

Grilled Pork and Peaches

I am horrible at grilling but I have to admit that last nights dish turned out quite good.

Grilled Pork Steaks

Marinate the pork steaks for at least 2 hours in the following...
- Grapefruit Juice
- Applewood smoked salt
- Fresh crushed garlic

Once the steaks have marinated remove them and place on the grill, medium heat for 3 minutes per side.

If you like you can slice some firm whole peaches in half, remove the pit, baste with lemon olive oil and grill until juicy, just slightly less time than the pork.

Simple, healthy and delicious!

http://www.foodandwine.com/recipes/sausage-apple-and-cranberry-nut-bread-dressing

Sausage, Apple and Cranberry-Nut-Bread Dressing

Contributed by Grace Parisi

• ACTIVE: 40 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 12

Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut.

1. 2 pounds sliced cranberry-pecan bread, cut into cubes
2. 6 tablespoons unsalted butter
3. 3 Granny Smith apples—peeled, cored and cut into 1-inch pieces
4. 2 shallots, thinly sliced
5. 1 celery rib, finely chopped
6. 2 tablespoons chopped sage
7. 1 pound bulk breakfast sausage, broken into pieces
8. 6 cups chicken stock or low-sodium broth
9. Salt
10. Freshly ground pepper

1. Preheat the oven to 350°. Spread the bread cubes in a large roasting pan and toast for about 15 minutes, stirring once or twice, until slightly dry. Transfer to a large bowl.
2. In a large, deep skillet, melt 4 tablespoons of the butter. Add the apples, shallots, celery and sage and cook over high heat, stirring occasionally, until the apples are lightly browned in spots, about 8 minutes. Add the sausage pieces and cook over high heat, breaking them up with a spoon, until they're browned and cooked through, about 5 minutes. Add 3 cups of the stock and boil until nearly evaporated, about 6 minutes. Season with salt and pepper.
3. Add the sausage mixture to the bread along with the remaining 3 cups of stock. Stir until evenly moistened. Transfer the dressing to a large, buttered baking dish and dot with the remaining 2 tablespoons of butter.
4. Cover the dressing with foil and bake for 30 minutes. Remove the foil and bake for 30 minutes longer, until the dressing is browned around the edges. Let rest for 15 minutes before serving.

Make Ahead The recipe can be prepared through Step 3 and refrigerated for 3 days.

http://www.foodandwine.com/recipes/quinoa-salad-with-sweet-potatoes-and-apples

Quinoa Salad with Sweet Potatoes and Apples

Contributed by Grace Parisi

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN
• SERVINGS: 10 to 12

This delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.

1. 1/2 cup extra-virgin olive oil
2. 1 1/2 cups quinoa
3. Salt
4. 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
5. Freshly ground pepper
6. 1/4 cup apple cider vinegar
7. 2 large Granny Smith apples, cut into 1/2-inch dice
8. 1/2 cup chopped flat-leaf parsley
9. 1/2 medium red onion, thinly sliced
10. 8 packed cups baby greens, such as arugula or kale (about 6 ounces)

1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

Make Ahead The quinoa and sweet potatoes can be refrigerated for up to 2 days.

Roasted Beer Brined Turkey with Onion Gravy and Bacon

http://www.foodandwine.com/recipes/roasted-beer-brined-turkey-with-onion-gravy-and-bacon

 

 

 

 

 

 

 

 

Roasted Beer-Brined Turkey with Onion Gravy and Bacon

CONTRIBUTED BY GRACE PARISI

• ACTIVE: 30 MIN
• TOTAL TIME: 3 HRS 30 MIN PLUS 24 HR BRINING
• SERVINGS: 12

Adding Guinness, or any dark beer, to the brine gives theturkey a toasty flavor and helps give the skin a dark brown color.

1. 1/4 cup yellow mustard seeds
2. 2 tablespoons black peppercorns
3. 8 bay leaves
4. 1. 1/4 cup yellow mustard seeds
   2. 2 tablespoons black peppercorns
   3. 8 bay leaves
   4. 1 cup dark brown sugar
   5. 1 cup kosher salt
   6. 2 onions, cut into thick wedges
   7. 1 pound slab bacon, skin removed and meat sliced 1/3 inch thick
   8. Six 12-ounce bottles Guinness stout
   9. One 12- to 14-pound turkey
   10. 1 cup turkey stock or low-sodium chicken broth
   11. 1 tablespoon unsalted butter
   12. 1 tablespoon all-purpose flour

1. 1. In a very large pot, combine the mustard seeds, peppercorns and bay leaves and toast over moderate heat until fragrant, about 2 minutes. Add the brown sugar and salt and remove from the heat. Add 4 cups of water and stir until the sugar and salt are dissolved; let cool completely.
   2. Add the onions, bacon, Guinness and 16 cups of cold water to the pot. Add the turkey to the brine, breast side down, and top with a heavy lid to keep it submerged. Cover and refrigerate for 24 hours.
   3. Preheat the oven to 350° and position a rack on the bottom shelf. Lift the turkey from the brine, pick off any peppercorns, mustard seeds and bay leaves and pat dry. Transfer the turkey to a large roasting pan, breast side up. Scatter the onion wedges in the pan and add 1 cup of water. Using toothpicks, secure the bacon slices over the breast. Roast the turkey for about 2 hours, turning the pan occasionally, until an instant-read thermometer inserted deep into the turkey thighs registers 150°. Remove the bacon and return the turkey to the oven. Roast for about 1 hour longer, until the breast is browned and an instant-read thermometer inserted in a thigh registers 170°. Transfer the turkey to a carving board.
   4. Pour the pan juices and onion wedges into a saucepan and boil until reduced to 3 cups, about 5 minutes. Add the turkey stock and return to a boil. In a small bowl, mash the butter to a paste with the flour. Whisk the paste into the gravy and boil until thickened slightly, about 5 minutes.
   5. Meanwhile, cut the bacon crosswise 1/2 inch thick. In a large skillet, fry the bacon over high heat, stirring occasionally, until browned and crisp, about 3 minutes.
   6. Carve the turkey and serve with the gravy and bacon.

Lemony Brussels Sprout Slaw

A new favorite thanks to Food and Wine magazine...http://www.foodandwine.com/recipes/lemony-brussels-sprout-slaw

Lemony Brussels Sprout

Slaw

CONTRIBUTED BY GRACE PARISI

• TOTAL TIME: 30 MIN
• SERVINGS: 10 TO 12

1. 1/2 cup 2 percent plain Greek yogurt
2. 1/2 cup low-fat mayonnaise
3. 1 teaspoon finely grated lemon zest
4. 1/3 cup fresh lemon juice
5. 1/2 cup chopped chives
6. 1/4 cup chopped dill
7. Salt
8. 1. Freshly ground pepper
   2. 2 pounds raw brussels sprouts, finely shredded in a food processor (12 cups)
   3. 1/4 cup plus 2 tablespoons salted roasted sunflower seeds
   4. 1. In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper. Add the brussels sprouts and toss to coat evenly. Fold in the sunflower seeds and serve.
      MAKE AHEAD The brussels sprout slaw can be refrigerated overnight.

Thanksgiving Dinner 2012

This year I decided to try all new recipes for Thanksgiving dinner and I am happy I did. There are a few new favorites. Thank you Food and Wine magazine for having great recipes!

On the menu...

- Roasted beer brined turkey with onion gravy and bacon
- Quinoa with sweet potatoes and apples
- Lemony brussel sprout slaw
- Garlic and chive mashed potatoes
- Sausage, apple and cranberry nut stuffing
- stuffed mushrooms
- Pecan pie with candied ginger and rum

Peach Summer Salad

Last week I visited the local farmers market and as usual, purchased way too much fresh yummy food for one person. So what did I do? Made a new favorite summer salad, took it to a party and it was a huge hit. I hope you enjoy it too.

Ingredients
Baby Arugula
Fresh peaches
2 Garlic Cloves
Sea Salt
Olive Oil
Mixture of shaved Parmesan, Asiago and Pecorino cheeses
Fresh lemon juice

1. Peel and slice the peaches, sprinkle with lemon juice (this will keep them from turning brown. 
2. Place baby Arugula in a bowl and toss with just enough olive oil to coat lightly.
3. Peel and press the garlic cloves, add to the Arugula and toss to coat.
4. Add fresh ground sea salt to the salad mixture and toss. This is to taste.
5. Add the peaches with lemon juice.
6. Add the shaved cheeses and toss.

Serve with your favorite protein and enjoy!

Triangle Restaurant Week

Last night blvd.tv kicked of Triangle Restaurant Week with a cool party at Marbles Museum in Raleigh. I am excited to try some new restaurants and of course an all time favorite.

On the list for the is week...

- blue Mango
"blue MANGO offers delicious Indian cuisine in a stylish atmosphere. Our creative dishes are prepared with the freshest ingredients and the perfect combination of spices. Our soft lighting, attentive service and of course, superbly satisfying fare makes blue MANGO a perfect choice for an amazing experience." 

- Little Hen
"Little Hen restaurant is a family business owned by Regan and Dawn Stachler. It is born of our dream to create a restaurant we both believe would best showcase our joint knowledge and passion for food and service, while meeting the growing needs and demands of diners for accountable and sustainable farm-to-table cuisine. This would not be possible without our strong working partnership with local farmers."

- Zely and Ritz for The Pink Effect breast cancer dinner supporting earlier.org
"Zely & Ritz is all about fresh, organic, locally grown dishes. The food is beautifully presented, intensely flavorful and simply delicious. Chef Sarig uses local organic ingredients in unexpected ways to create fantastic culinary works of art.
What makes Zely & Ritz so special is that over half of our ingredients come from our farm, Coon Rock Farm. We are the only local restaurant that has its own farm delivering fresh produce and meats every day."

Grilled Sirloin with Anchovy-Lemon Butter and Broccoli Rabe

I served this dish last night with a side of Quinoa salad, it was delicious! Definitely on my list to make again. Healthy and quick, what's not to love.

Photo: Iain Bagwell; Styling: Cindy Barr

 Ingredients:

Cooking spray
1 (1-pound) boneless sirloin steak
1/2 teaspoon kosher salt, divided
3/8 teaspoon ground black pepper
2 tablespoons unsalted butter
1 1/2 teaspoons grated lemon rind, divided
1 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1 teaspoon extra-virgin olive oil
1/4 cup pre-sliced onion
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper
1/2 cup fat-free, lower-sodium chicken broth
8 ounces broccoli rabe (rapini), cut into pieces

Preparation:

1. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook for 3 minutes on each side. Let stand 5 minutes. Cut steak across grain into thin slices.

2. Place butter in a bowl. Microwave at HIGH 10 seconds. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon rind, juice, and anchovy paste; stir until combined. Set aside.

3. Heat a skillet over medium-high heat. Add oil. Add onion; sauté 2 minutes. Add garlic and red pepper; sauté 30 seconds. Stir in broth and rabe; bring to a boil. Cover and simmer 3 minutes. Remove from heat; stir in remaining rind and salt.

4. Place 3 ounces steak and 1/2 cup rabe on each of 4 plates. Top each steak with 1 1/2 teaspoons butter.

Laura Zapalowski, Cooking Light 
MARCH 2012

Pantry Raid: Quinoa and Lentil Salad

I have heard a lot of talk lately about Quinoa, but never really knew how to make it. So this weekend while at Whole Foods I decided to pick some up and do a test run. Glad I did, because it came out delicious.

This made a really large bowl for a party I was attending. It's easy to cut the recipe in half.

2 1/2 cups of Quinoa
1 cup green lentils
Fresh bunch of basil - chopped
1 container of crumbled feta cheese
1 large red onion - diced
2 containers of cherry or grape tomatoes - cut into 4's
1 bottle of Tessemae's All Natural Lemon Pepper Dressing - can be found at whole foods.

2 1/2 cups of Quinoa placed in 5 cups of water, bring to a boil, place lid on pot and cook on low for 15 minutes. Start the lentils at the same time. Place them in a pot cover with water and once it boils cook covered on low for 15 minutes.

Once the Quinoa and lentils are cooked, place in a large bowl and refrigerate to cool them down.
While they are cooling start prepping the other ingredients.

Once the lentils and Quinoa are cool, mix in the dressing until coated. Then add the basil, tomatoes, onion and cheese. Season to taste with salt if necessary (I didn't add any).

Refrigerate and then enjoy!

Pairs nicely with grilled chicken, fish or steak.

Sweet Potato and Red Lentil Bisque

I found this recipe in the January issue of O Magazine. It turned out really good. It is slightly sweet due to the coconut milk and apricots, but if you want more spice add just a touch more chili paste. Enjoy!

Sweet Potato and Red Lentil Bisque Recipe - created by Dana Jacobi

Makes 6 servings

Ingredients

• 1 pound sweet potatoes, peeled and roughly chopped
• 1 cup red lentils, picked over and rinsed
• ½ cup dried apricots, quartered
• ¼ cup chopped onion or shallots
• ¼ to ½ tsp. Thai red chili paste
• 4 cups chicken or vegetable broth
• ¾ cup light coconut milk
• ½ tsp. salt, plus more to taste
• ½ tsp. ground black pepper
• Chopped cilantro (optional)
• 4 Tbsp. pomegranate juice or seeds (optional)

Directions

Active time: 25 minutes
Total time: 50 minutes

Place sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.

Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.

To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using).

Tips: You can substitute brown or green lentils for the red; they won't fall apart as easily, so forgo the blending and serve the soup as a chunky stew instead. Freeze up to 8 weeks.

Sweet Potato Pancakes with Pecan Butter

Courtesy of The Food Network

 

 

 

 

 

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 4 teaspoons baking powder
• 2 tablespoons brown sugar
• 1 teaspoons cinnamon
• Pinch nutmeg
• 2 cups milk
• 4 teaspoons melted butter, plus more for greasing skillet
• 2 whole eggs
• 1 sweet potato, cooked until tender, peeled and pureed
• Pecan butter, recipe follows
• Maple syrup, for serving

Directions

In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.

Pecan Butter:

• 1/4 cup finely chopped pecans toasted and cooled
• 1/2 pound butter, softened
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 tablespoon brown sugar
• 1 tablespoon honey

Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes. 

Yield: 10 servings

Pantry Raid: Garlic Chicken & Broccoli Pasta

I love to cook, so there is nothing worse than being on a food budget. No wine, no fancy fixings just whatever I was able to budget in for the week.

Tonight when I opened my fridge there was...Milk, broccoli, Pecorino cheese and left over chicken, BORING!

Thank goodness things I will never skimp on are good olive oil, sea salt and garlic. With them you can make a lot of different dishes.

Ingredients:
- thin spaghetti noodles - 1 1/2" diameter when holding in hands
- broccoli cut into medium size pieces
- 2 cloves of fresh garlic, peeled and pressed
- olive oil
- grated pecorino cheese
- rosemary sea salt
- left over cooked chicken, diced

Boil pasta water and follow instructions on package to cook pasta. Before putting the pasta in the boiling water quickly blanch the broccoli for about 1 minute so there is still some crunch to it. Then remove the broccoli and add the pasta to cook.

While the pasta is cooking, heat 3 tablespoons of olive oil in a skillet, add pressed garlic and diced chicken, just to long enough to heat of the chicken.

Drain the pasta and put in a bowl. Pour the chicken and broccoli over the top and toss lightly to coat with the olive oil. Sprinkle with rosemary sea salt and cheese, toss again to mix, then serve.

Dinner turned out great, I only wish there was a bottle of wine around. Sigh!