Chalk it up

Even though the school year is just about over, it doesn't mean you have to ditch those chalkboards.  They can add so much charm to just about anything like....

A Menu:

(I want one of these for my kitchen)

A label (available at Pottery Barn)

-can be used as place cards or food markers:

Cups/Storage

Or a  Kid's Placemat!

Have you ever used a chalkboard for anything else? Please share!!

Here's to you Mrs. Robinson...

For the Graduate.

PC: Bakerella

Kettle Chips!

Kettle chips are a staple in my pantry. They're not only made from all-natural ingredients and baked in the finest oils, but they deliver that 'from the field' taste that is very hard to come by (in my humble opinion).   Even better, their 'baked' brand provides the same bang for your bite with 65% less fat than your average chip (how about that?).

Looking to take your snacking one step further? Use these tasty chips for your next appetizer! Here are some ideas:

Smoked Salmon with Black Pepper Kettle Chips and Lemon Creme Fraiche:

(I would hold the caviar)

Kettle Chips with Blue Cheese Bechamel Sauce:

Chocolate-Covered Kettle Chips:

Once you pop, you won't stop!

Chicken Shawarma

After a quick trip home (to Ohio) to see my family, I decided to recreate one of my favorite sandwiches from growing up: Chicken Schawarma. This Middle Eastern sandwich, wrapped in pita, will bring you all the pleasures of Coney Island to your home without the grease (or fat).

Recipe (modified from Cooking Light)

-serves 2 with leftovers

Ingredients:

1 lb boneless, skinless chicken breasts cut into 3" strips

2 tbsp lemon juice (juice of one small lemon)

1 teaspoon curry powder

2 tsp extra virgin olive oil

3/4 tsp salt

1/2 tsp cumin

3 garlic cloves, minced

Mix all ingredients together and allow to refrigerate for at least 4-6 hours if possible.  

Remaining ingredients:

3 whole wheat pitas

a handful of romaine lettuce, cut into 2" pieces

low fat tzatziki sauce (mixture of greek yogurt, lemon, dill, garlic) (I buy this premade)

low fat hummus (I use plain and sprinkle paprika on top)

Preparation:

Heat a grill pan to medium high heat (for about five minutes).  Coat with cooking spray or else 1-2 tbsp corn oil.  Add chicken and cook 4-5 minutes per side.  Place on top of a toasted pita (I throw mine in a separate pan on low heat to make them warm), and top with lettuce and one tablespoon tzatziki sauce.  Serve with hummus and greek salad if desired. 

Greek Salad: mix together romaine lettuce, tomato, red onion, cucumber, peppers, feta cheese and Greek dressing (low fat).

Enjoy! I aplogize for the picture, my camera is out of commission and I had to resort to my blackberry.

Volunteer!

I am off to my first day as a volunteer chef  for City Harvest and I can't wait! City Harvest is the world's first food rescue organization dedicated to feeding the city's hungry men, women, and children. This year City Harvest will collect over 26 million pounds of excess food from all segments of the food industry and will deliver it for free to 600 community food programs.   And each week, City Harvest helps over 260,0000 hungry New Yorkers find their next meal. 

Another aspect of their program is food nutrition and cooking workshops which teaches low income families and other groups of people in need how to prepare healthy meals and snacks with the food available to them.  This is where I hope to come in handy.  Today will be my first test! Wish me luck.

Interested in volunteering? Click here.  Even if you don't have the time, every dollar counts.

Today's snack: Northwest Apple Salad

2 apples (granny smith), diced
2 tbsp dried fruit (raisins or currants)
3 tbsp plain nonfat yogurt
optional: 2 tbsp nuts (preferably chopped almonds)

Wash the apples and cut into bite size pieces.  Add to a bowl add yogurt and dried fruit and mix together well.  Add nuts on top and enjoy!

Oh baby!

Mixed Berry Dutch Babies

After having brunch at one of my favorite West Village hangouts, The Spotted Pig, I realized that Dutch pancakes need to be on my next brunch menu.  They're light and fluffy, and what I like to call 'food porn'. Be sure to cover yours with some good quality maple syrup and powdered sugar to get you extra excited.  No clean up necessary.

PC: Food & Wine, lazysundaes,

TV Dinner

Sometimes cooking reinforces important life lessons like 'don't judge a book by its cover'.  While judging may be a favorite pastime for some of you, those of us who try not to reap the benefits like the meatloaf meal you see above... In fact, it may be my new favorite weeknight dinner of all time.

The meal:

"Beefed up" Meatloaf with Roasted Brussel Sprouts and Whole Wheat Mac n' Cheese:

Meatloaf:

Serves 2

1 lb of ground round beef

1/2 cup of bread crumbs

1 egg

1/4 cup milk

2-3 tbsp ketchup

1/4 cup sugar (secret ingredient)

3/4 tbsp prepared horseradish-I used white

3/4 tbsp worcestershire sauce

1 package lipton onion soup mix

Mix ingredients and shape into a loaf.  Bake at 350 for 50 minutes (or until an internal thermometer registers between 160-165 degrees).  Let it sit for about 5 minutes before slicing. 

Brussel Sprouts:

3/4 lbs brussel sprouts

2 tbsp olive oil

kosher salt/pepper

Cut off the ends of the sprouts and remove any yellow outer leaves.  Mix with olive oil/salt/pepper and bake along with the meatloaf for 35-40 minutes (until brown and crisp).

Whole Wheat Mac n' Cheese: (can be purchased at most supermarkets)

Prepare as packaged.  Use 2 tbsp butter and skim milk.  Sprinkle with fresh parmesan.

Place it all on a plate, sit on the couch, and enjoy.  Last night I enjoyed this while watching Glee (perfect night if you ask me).

PC: Cooks.com (Jamie Warnick),

We like to party, we like to party

Thanks to Jonathan Adler's new partyware line, you too can host a party with the designer's eclectic style based on rustic modernism (think Palm Beach circa '72 with a modern twist).  With paperware this hot, who needs the real deal?

PC: Hostess with the Mostess, Jonathan Adler

Fish Tacos

Tacos seem to be all the rage lately in the food magazines and restaurants and I can see why they're so popular because they're so versatile, simple to prepare, and the options are endless! I'm more of a soft taco kind of girl and thanks to my friend Joe, I was able to put these tilapia tacos together in no time!

Tilapia Fish Tacos with Mango Salsa topped with Avocado:

Serves 2:

Fish:

1 lb of fresh tilapia (you only need around 14-16 oz)

2 small limes

1 tsp lime zest

2 tbsp olive oil

salt/pepper

1 tsp cumin

1 tsp paprika

Mango Salsa (from my post Real Recipes by Real People)

1 Mango-peeled and diced

1/2 small diced red onion

half a lime

1/4 red pepper (diced)

1/2 cubanero pepper (diced) you can also use a small amount of jalapeno

salt/ground pepper

dash of sugar

dash of garlic powder

Other:

1 sliced avocado

Corn tortillas

Preparation:

Place the fish, lime juice, zest, olive oil, salt/pepper, cumin and paprika in a zip lock bag.  Marinate for about an hour in the refrigerator.  When ready to prepare, heat a grill pan (or frying pan) over medium high heat, and grill each side of the fish for about 3 minutes until done.  Flake and serve.

Mango salsa-mix together all the ingredients and add to each taco.  Top with avocado and enjoy!

P.S. I like to serve mine with Mexican corn on the cob.

Click here to learn how to prepare basic corn on the cob:

To make it Mexican, top each cob with 1/2 tablespoon of butter, 1 tablespoon of low fat mayonnaise, crumbled cotija cheese, and sprinkle with cayenne pepper (or paprika)