Thursday, September 29, 2011

Spice Rubbed Pork Tenderloin with Mango Sambal

Sambal is a term for a paste like condiment made with chilies. Although some authentic versions tend to be extremely hot, this Malaysian version compliments the Southern style barbecue spice rub. I served the pork with some rosemary mashed potatoes and a salad of vine-ripened tomatoes topped with horseradish and a basil vinaigrette. I hope you enjoy this recipe.

Here is how:
1. Preheat the oven to 425 degrees.

2. In a bowl combine:
- 1 tsp. brown sugar
- 3/4 tsp. chili powder
- 3/4 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. dried thyme

3. Rub a 1 pound pork tenderloin with the spice mixture and refrigerate for 20 minutes.

4. Place the tenderloin on a broiler pan coated with cooking spray. Bake for 20 minutes or until the meat thermometer registers 160 degrees. Let stand for 5 minutes and cut into slices.

5. To prepare the sambal, combine (in a food processor):
- 1 mango (peeled and chopped)
- 1 1/2 tsp. sugar
- 2 tsp. rice wine vinegar
- 2 tsp. fish sauce
- 1 serrano chili (seeded and chopped)

6. Serve the sambal with the pork.

Here is to sweet and spicy meals! xo

Wednesday, September 28, 2011

The Journey

Pulses and echoes of faraway dreams
obscure realities...
discussed over coffee and cream.

Allegros spun softly
embracing the air..
one man's creation, honest and bare.

An imagination once coloured has
distilled to a haze.

Emotions masquerade dance
nettled and crazed,

A heart beating wildly
flying up in the sky...

A competition of rivals
vindication of a tie.

Threads weaving patterns...
unknown to the hand..

A tapestry of moments creates a journey to passionate lands. Namaste.

Tuesday, September 27, 2011

Pesto Burgers

Creating "quick and easy" options for dinner can be a challenge especially when trying to keep dinner ideas fresh and creative. This meal is simple yet delicious and served with some homemade fries is great football food as well. I truly hope you find this recipe enjoyable.

Here is how:
1. Preheat and outdoor gas or charcoal grill to medium high heat.

2. Season 1 pounds of ground beef in a bowl with salt and freshly ground black pepper. Give it a few turns in the bowl and form it into 4 patties.

3. When the grill is hot, place the burgers on the grill and cook for 8 minutes per side for medium. Add 4 slices of provolone cheese during the final minute or two to melt. Remove the burgers and keep warm.

4. Toast 4 gluten free hamburger buns, (cut side down), for about 1 minute to mark them.

5. Spread pesto over the buns and top with the burgers and sliced red bell pepper.

Here is to easy yet delicious meals! xo

Thursday, September 22, 2011

Homemade Garlic Fries and Onion Smothered Chicken Sandwiches

This recipe is an easy option for hectic evenings. The homemade fries add an extra touch..also really yummy while watching football. I hope you find this recipe helpful.

Here is how:
1. Heat 2 Tbs. of oil in a large nonstick skillet over medium-high heat. Add 1 sweet onion, (sliced), and cook for 1 minute. Cover, reduce heat to medium, and cook for 6 minutes or until soft. Stir in 1/4 cup honey and 1/4 cup cider vinegar. Cook, uncovered, 10 minutes, stirring occasionally. Set aside.

2. While onions are cooking, place 4 ,(4 oz.), chicken breasts half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or a rolling pin.

3. Combine in a small bowl:
- 2 Tbs. Dijon mustard
- 1 tablespoon honey
- 1/2 tsp. paprika
- 1/8 tsp. salt

4. Brush half of mustard mixture over chicken. Heat a large grill pan or skillet coated with cooking spray over medium-high heat. Place the chicken, coated side down, in pan; cook for 4 minutes. Brush chicken with the remaining mustard mixture. Turn chicken over; cook 4 minutes or until done. Place 1 chicken breast on a gluten free hamburger roll and top each with 2 tablespoons onion mixture.

For the fries:
1. Preheat oven to 400°.

 2. Combine in a large zip-top plastic bag and toss to coat:
- 2 Tbs. canola oil
- 3/4 tsp. salt
-  3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips

3. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

4. Place 2 Tbs. butter and 8 garlic cloves, (minced), in a large nonstick skillet. Cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.

Here is to football food! xo

Thoughts on Traveling

New found memories amidst chaos and fun. Each day bringing energy that increases awareness.. as radiant as the sun.

Seeking out the hollows and buried treasures from soil that longs to tell..

of ancient and mysterious stories..sandcastles and wishing wells.

The senses awaken to sensations of flavors, aromas and sights.
The music and language of various cultures blurs the days and nights.

Encountering people that leave an imprint on your heart and expand one's perspective and soul.
Opening the self and creating a mosaic..painting dreams and setting new goals.

Enjoy and appreciate with gratitude the days that so quickly go by.
Let your travels bring you among the clouds as far as you dare to fly. Namaste.

Wednesday, September 21, 2011

Moroccan Lamb Stew

Chilly and damp Autumn days are comforted by a warm bowl of stew and homemade bread. This stew smells delicious as it cooks and tastes equally as yummy. I paired the stew with some gluten free foccacia bread for a complete and healthy meal. I truly hope you enjoy this recipe.

Here is how:
1. In bowl combine:
- 1/3 cup gluten free "all purpose" flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper

2. Add 1 lb. of lamb stew meat, (cut into 1 inch squares), and coat with the flour. Remove from the mixture.

3. In a Dutch oven, cook the meat in 2 Tbs. of hot canola oil for about 10 minutes, (until browned). Remove from the heat.

4. Stir in:
- 1 can of diced tomatoes (or 5 fresh tomatoes chopped)
- 1 cup water
- 2 sticks cinnamon
- 2 (4 inch) strips orange peel
- 1 cloves garlic (minced)
- 1 tsp. cumin
- Sriracha sauce (optional)
- 1 tsp. sugar

5. Simmer, covered, about 1 hour or until the meat is tender.

6. Add, 4 carrots (chopped), and cook until tender, (about 15 minutes).

7. Stir in 1 can of chickpeas and cook for 5 minutes more.

Here is to Autumn aromas and flavors! xo


"Top Ten Factors About Change"

1. Change takes courage: "The key to to let go of fear". Roseanne Cash
"Growth means change and change involves risk, stepping from the known into the unknown".

2. Change requires some degree of hope: "Nobody can go back and start a new beginning, but anyone can start today and make a new ending". Maria Robinson

3. Change involves a process of grief and loss...sometimes to gain something, we must lose something first: "For everything you have missed, you have gained something else, and for everything you gain, you lose something else". Ralph Waldo Emerson

4. Change requires making decisions:: "The doors we open and close each day decide the lives we live". Flora Whittmore

5. Change is natural and an inevitable part of life:  "Change is the essence of life. Be willing to surrender what you are for what you could become".

6. You will experience setbacks while trying to make a change: "Any change, even a change for the better, is always accompanied by drawbacks and discomforts".

7. Change is never ending: "Change is the only constant".

8. Change is incredibly difficult: "Consider how hard it is to change yourself and you'll understand what little chance you have in changing others".

9. Change involves insight, instinct and illumination: "Change starts when someone sees the next step"
"The first step towards change is awareness. The second step is acceptance".

10. Don't underestimate your capacity for change: "People underestimate their capacity for change. There is never the right time to do a difficult thing. A leader's job is to help people have vision for their potential".

Strength do we teach it....what does that mean...
At face value... it is nothing... especially what is seems...

Strength is energy unharnessed...let to be wild...
Strength is knowing when to one down...being an example for a child...

Strength and weakness are on a continuum...polar opposites at best...
The potential not recognized the vulnerability hidden from the rest...

Strength is to be humble
Strength is best visualized through grace

Strength is courage
The one who purposefully loses the race

Losing yourself for the better requires an ego at rest...
Dumb down...admit you grow to your best....

People...give us their home..,
their hearts...freedom to hope..
Do not underestimate you capacity for strength...
Allow yourself to be challenged...Reach far up high...
for the best...
Do NOTTTTTTTTTTT give up...for your soul will not rest...

The more you acknowledge your best.... and your worst...
The more you will be able to heal other's traumas and hurts...

Seek out support, compassion and love...
remember we are soldiers ...healing wounds with the grace of a dove....

A Little Poetry

Choreographed steps of light, interplay into the depths of the brain.

Nothing is rehearsed nor foreseen..the future is not the same.

Cognitions intercept between the nuances of the soul.

Bold..daring..undaunted..take flight..all to reach a goal.

Power bespokes and dance take flight.

Darkness into daylight...veils unlayered reveal new sight.

Reaching into the furthest caverns..territory pioneered along the way.

Reveal your inner beauty and let your light be enough for the day. Namaste.

Wednesday, September 14, 2011

NAMI | Contacting NAMI

NAMI Contacting NAMI

Please contact your senators in behalf of mental health services as a medical necessity. We need a rate change in mental health services as 80% of us suffer from trauma, and depression is the #1 disability in America. There is always hope. Namaste and all my love. xo

Sarah McLachlan - Angel

Saturday, September 10, 2011

Fish Chowder

I love seafood and was craving something to highlight the flavors of early Autumn and this is the recipe I came us with. I served the chowder with my "Red Lobster" biscuits and a side salad of fresh green beans and vine-ripened tomatoes topped with a white wine vinaigrette. I truly hope you find this recipe as delicious as I did.

Here is how:
1. In a large saucepan, melt 2 Tbs. of butter over medium-high heat.

2. Add:
- 1 cup sweet onion (finely chopped)
- 2 cups of fresh corn kernels
- 1 1/2 Tbs. fresh oregano (finely chopped)

3. Saute until the onions are translucent.

4. Add:
- 6 cups water
- Salt and freshly ground black pepper to taste
- 2 bay leaves

5. Bring to a simmer and reduce the heat to medium. Add 2 Russet potatoes, (peeled and sliced). Cook, covered, until the potatoes are tender, (about 14 minutes).

6. Add: and cook for 5 minutes:
- 1 medium zucchini (sliced)
- 1/2 green bell pepper (chopped)

7. Next add, 1 pound of firm white fish, (such as Red Snapper), cut into 1 inch pieces. Cook for 5 minutes until the fish is done.

8. Stir in 3/4 cup milk and adjust the seasonings to taste.

Here is to elegance at home! xo

Wednesday, September 7, 2011

Buttermilk BBQ Chicken

Tailgating season is here and there is nothing better than grilled chicken with homemade BBQ sauce. I paired the chicken with a grilled corn and black bean salad which highlights the delicious flavors of harvest time. I hope you enjoy.

Here is how:
1. In a medium bowl, whisk together:
- 2 cups buttermilk
- 2 Tbs. Dijon mustard
- 2 Tbs. honey
- 2 Tbs. fresh rosemary (chopped)
- 2 tsp. salt
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 tsp. marjoram
- 1 tsp. freshly ground black pepper

2. Place 12 chicken drumsticks in a large Ziploc bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag to distribute the marinade, and refrigerate for up to 4 hours.

3. Remove the drumsticks from the bag and discard the marinade. Lightly brush the drumsticks with canola oil and grill them over indirect medium heat until fully cooked, (about 40 minutes).

4. During the last 15 minutes, brush the chicken occasionally with BBQ sauce. Serve warm.

5. To make the BBQ sauce: heat 2 Tbs. of canola oil in a medium-size sauce pan.

6. Add to the pan and saute for 5 minutes.
- 1/2 cup chopped onion
- 2 Tbs. minced garlic
- 1 tsp. ground cumin
- 1/4 tsp. cayenne pepper

7. Stir in the following ingredients and simmer, stirring, until slightly thickened, (10 minutes).
- 1 cup ketchup
- 1/2 cup white vinegar
- 1/4 cup gluten free tamari
- 1/4 cup packed brown sugar
- 2 Tbs. gluten free Worcestershire sauce

Here is to football! xo

Monday, September 5, 2011

Chicken, Avocado and Cheddar Melts

This recipe is a rendition of a childhood favorite. It is a "quick and easy" option as well that is easily made gluten free. I hope you find this recipe helpful.

Here is how:
1. In a small bowl mix:
- 1/4 cup light mayonnaise
- 1/4 cup ketchup
- 1 scallion (thinly sliced)
- 1 Tbs. fresh parsley (minced)

2. Set aside the dressing and toast 2 slices of gluten free bread.

3. Peel 1 ripe avocado, remove the pit, and slice each half lengthwise.

4. Top each slice of toast with gluten free deli chicken, (thinly sliced).

5. Spread half of the dressing over the chicken. Next, lay the avocado slices over the dressing and cover with the remaining dressing.

6. Top each sandwich with:
- Shredded cheddar cheese
- Hungarian paprika
- Scallions (thinly sliced)

7. Broil the sandwiches 3 inches from the heat until the cheese melts, (about 2 minutes). Remove from the pan and serve right away.

Here is to new twists on sandwiches! xo

Sunday, September 4, 2011

Chicken Parmesan

Chicken Parmesan is one of my favorite comfort meals. This is a lighter version of the classic recipe that I adapted gluten free as well. I hope you find the recipe as satisfying as I did.

Here is how:
1. Place 4 skinless, boneless chicken breast between 2 sheets of plastic wrap; flatten to 1/2 inch thickness using a meat mallet or rolling pin.

2. Combine in a shallow dish:
- 1/2 cup gluten free breadcrumbs
- 1/2 tsp. dried oregano
- 1/4 tsp. garlic powder
- 1/2 tsp. dried basil
- Freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese

3. Dredge each chicken breast in the following:
    A. 1/3 cup gluten free "all purpose" flour
    B. 2 large egg whites (beaten)
    C. The breadcrumb mixture

4. Heat 2 tsp. of extra virgin olive oil in a large, nonstick skillet over medium-high heat. Add chicken, and cook for 8 minutes on each side or until done.

5. Preheat broiler.

6. Place 8 oz. of cooked gluten free spaghetti in a lasagna dish. Spoon 3 cups of marinara over the spaghetti and top with the chicken breasts. Sprinkle part-skim mozzarella cheese over each chicken breast.

7. Broil the dish for5 3 minutes or until the cheese melts. Garnish with basil and serve.

Here is to delicious gluten free Italian cooking! xo

Saturday, September 3, 2011

Pork Sausage Breakfast Pizza

This is a delicious brunch recipe that is fun to make on the weekends. I hope this recipe brings laughter and good conversation to your table.

Here is how:
1. Brown 4 gluten free pork sausage links in a skillet over medium-high heat. Remove from the pan, and set them aside to drain on paper towels.

2. Next, heat up 1 Tbs. of butter in the skillet and brown 1 cup of potato (peeled and shredded).

3. Take a gluten free frozen pizza crust, (I prefer Udi brand), and spread the hashbrowns on top.

4. Next top the pizza, (in the following order), with:
- The sausage (crumbled)
- 2 eggs (scrambled)
- 1/2 cup Monterey Jack cheese (shredded)
- 2 Tbs. Parmesan cheese (shredded)
- Salt and freshly ground black pepper to taste

5. Bake the pizza according to the pizza crust directions.

Here is to fun weekend breakfasts! xo

Turkey Philly Sandwich

This recipe is a healthy twist on "Philly Cheese Steak Sandwiches". For a "quick and easy" meal it can be served with some french fries and dill pickle spears. I truly hope you find this recipe helpful and have a blessed day.

Here is how:
1. Preheat the oven to 375 degrees.

2. Melt 1 Tbs. of butter in a large nonstick skillet over medium-high heat.

3. Add:
- 1 cup sweet onion (thinly sliced)
- 1 cup green bell pepper (thinly sliced)
- 1/2 cup mushrooms (thinly sliced) (optional)
- Freshly ground black pepper to taste

4. Saute for 5 minutes or until tender.

5. Divide the onion mixture and 1/4 pound gluten free deli turkey,(thinly sliced), among the bottom halves of 4 gluten free sandwich rolls.

6. Top each sandwich with some shredded mozzarella cheese and cover them with the top halves of the rolls.

7. Place the sandwiches on a baking sheet. Bake at 375 degrees for 5 minutes or until the cheese melts.

Here is to classics redone healthier! xo

Thursday, September 1, 2011

Laksa-Style Scallops with Sweet Chili Sauce

I was craving something sweet and spicy tonight so this is a Jamie Oliver recipe that I adapted and it turned out delicious. I hope you enjoy this recipe and enjoy the fun of creative cooking.

Here is how:
1. Wrap 8 scallops with 8 strips of bacon and secure them with a skewer. Bake the scallops at 400 degrees for approximately 10 minutes until the bacon is crisp and the scallops are opaque.

2. Cook 8 oz. of Thai rice noodles according to the package directions.

3. Drain the noodles and toss them with:
- 2 Tbs. fish sauce
- 2 cloves of garlic (minced)
- 1 Tbs. of fresh ginger (peeled and minced)
- 1 Tbs. sesame oil
- 2 Tbs. kaffir lime leaves
- 4 green onions (finely sliced)
- Salt and freshly ground black pepper to taste

4. Place the noodle mixture in a bowl and top them with 1 (14 oz.) can of coconut milk.

5. Place the scallops on top and drizzle sweet Thai chili sauce over them.

Here is to creative and fun cooking! xo