Seared Scallops with Fried Shiitakes and a Sweet Relish Served with Lemon Basil Oil

For a certain special chef's recent graduation, I created this appetizer as part of our final assignment. Everyone was extremely pleased with the results! (makes 16):
-------------------
2 T olive oil
1.5 cups red onions-brunoise (very small dice~1/8 inch)
1/2 cup yellow peppers-brunoise
1 green chili-minced, seeds and all
3/4 cup raisins
1/4 cup dried currants

Savory Carrot Bread

This is my adaptation of a bread recipe from a book which is old enough to be my mother! Loosely translated, "The Book of Tasty and Healthy Food" was published in 1955 and glorified by the academy of medicinal sciences of the CCCP! Wonder what Lenin would have thought of my recipe...? The bread comes out exceptionally moist on the inside with a tender crispy crust. It's a vibrant orange/yellow color, which makes for an exciting presentation (makes 1 loaf):
-------------------
.4 oz dry yeast
1/2 cup warm water
 9 oz A.P. flour-separated by weight into 5 oz and 4 oz
4.5 oz carrots-shredded
2 eggs
1/4 t oregano
2 oz olive oil (plus extra for oiling baking dish)
2 T sugar
1 t salt
1/4 t nutmeg
1/4 t garlic powder
1/8 t cayenne pepper
-------------------
1. Dissolve yeast in warm water for ~10 minutes, until it begins to bubble.

Review: Lomzynianka

Lomzynianka (try saying it three times in a row) has made Greenpoint Brooklyn its cozy home. With a typical gaudy Polish decor (fake animal heads, bright ribbons, plastic flowers, and the like), the 10-12 table dining room provides a surprisingly comforting and welcoming atmosphere.

Typically, during regular dinner hours, this place is spilling over with guests, especially due to the early closing hour of 9pm. This time, however, upon entering for a very late Tuesday lunch (3pm), we were faced with only two occupied tables and a fairly relaxed waiter...so relaxed that we helped ourselves to our seating of choice and waited a few moments for him to arrive.

For starters, my dining companion ordered a marinated red cabbage salad, heavily dressed in olive oil, with an appropriate balance of sour vs. sweet. My choice was the shredded red beets, which, on their own were a bit overly sweet, yet when consumed along side the rest of the meal provided a refreshing accompaniment.

As we waited for our main meals to arrive, we couldn't help but fixate on the various NY Times and Yelp reviews, interlaced with cheesy random paintings and religious iconography engulfing the room (to include a photo of the late Polish Pope). This time of day must have been 'family meal' for the staff, as the various cooks (resembling sweet grandmothers) strolled out of the kitchen with bowls of borscht and hearty bread, to get them through the day.

As our main meals emerged, we were faced with a great challenge...attempt to finish the enormous plates or save room for dessert? My friend's tongues in horseradish with mashed potatoes weren't the Miss America of plating, however it's what's on the inside that counts! Tender slices of freshly boiled tongue (most Americans are not very open to this dish, however, you have to try it to believe) were cradling the creamy horseradish sauce, which could have used a bit more kick. Creamy mashed potatoes, in combination with the sauce, were a great side.

My choice was the all-inclusive Polish platter. The extra large plate supported a mount of food! Three pierogies (potato, chicken, and mushroom/cabbage) were not overly fried and seemed to be pan seared, providing for a light texture and flavorful filling. The kielbasa, sweet and salty was grilled to perfection. Stuffed cabbage was extremely tender, yet the meat/rice filling could have used a bit more seasoning. The bigos (sauerkraut with chunks of beef) was incredibly flavored and came with tender, tiny, less-than-bite-size pieces of beef. While the kasha side-an Eastern European staple-was typically done. We feasted only for a short while, before coming to an answer to our initial dilemma of dessert vs. no dessert...I'm sure you've already guessed who won.

A crisp blinchik (crepe) filled with tender farmer cheese, sporting a side of sour cream was presented for dessert. Typically, the filling for this dish is a bit sweeter than Lomzynianka's, satisfying your after-dinner sweet tooth. Although this was probably the better choice, when choosing among various canned fillings of other blinchiki offerings (blueberry, cherry, or strawberry).

If you're in search of a great Polish home-cooked meal, head here...but don't forget your spice rack...you might be on your own in seasoning some of the dishes!
Lomzynianka 646 Manhattan Avenue, Brooklyn, NY 11222

All-In-One Spaghetti & Meatballs

This discovery came to me while contemplating making a lasagna vs. spaghetti/meatballs. Essentially, lasagna can be thought of as an all-in-one, combo meal...so why not make spaghetti and meatballs too? This recipe incorporates all of the components in one, super-flavorful, yummy ball! (serves 4):
-------------------
2 cups bowtie pasta
1/4 cup olive oil
3/4 cup onion-small dice
1 T garlic-minced
1.5 lbs lean ground beef-grass fed
2 eggs
2 T paprika
1 T nutmeg
2 t cayenne pepper
2 T dried oregano
1/2 cup dried currants (or diced dried cranberries or apricots)
1/4 cup pistachios-shelled
1/2 cup shredded cheddar cheese
1.5 cup tomato sauce (homemade or store bought-organic)-divided
2 T salt
1.5 T pepper
-------------------
1. In a saucepan, cook pasta according to directions; if you typically like it al dente, cook it ~2 minutes longer this time; remove from heat, drizzle with 1 T olive oil (so it doesn't stick), and reserve.
2. Heat 2 T olive oil in a pan and add onions; cook until translucent.
3. Add garlic and cook for 1 minute longer; remove and reserve.
3. In a large bowl, mix onion/garlic mixture, ground beef, eggs, paprika, nutmeg, cayenne, oregano, currants, pistachios, cheese, half of the tomato sauce, salt, and pepper.
4. Working in batches, dice bowties on a cutting board.
5. Add to the beef mixture and mix well.
6. Roll mixture into 1 to 2 inch balls.
7. On medium, heat 1 T olive oil in a pan and add meat balls to the pan; add the remaining 1/2 cup tomato sauce to the pan and cook for ~10-12 minutes, or until cooked through.

Featured!

Yep...it's me...featured on the front page of Food52  =) Couldn't have come on a better day...my graduation from culinary school. So excited! Thank you!

Sesame Almond Risotto with Parmesan

Making risotto is a bit of a consuming venture, as you must stir it throughout the entire cooking process. However, the creamy, cheesy grains are a great accompaniment to fish, poultry, or meats! Make up your own combo by simply substituting a different cheese and herbs. (serves 2:)
-------------------
2 T sesame oil
1 small onion-minced
1 cup Arborio rice
2 t salt
pepper-to taste
1/4 cup dry white wine
5-7 cups hot chicken stock
1/2 cup grated Parmesan
1/4 cup sliced almonds
2 T cilantro-minced
-------------------
1. Heat oil in a sauce pan and sweat the onion until translucent (on med-low heat).
2. Add rice to the pan and toss to coat; add the salt and pepper and saute, stirring constantly, on low heat for ~2 min.
3. Add wine to the pan and reduce until it's almost gone, stirring constantly.
4. Using a ladle add stock to the pan, one by one; once the rice has absorbed the first ladle, add the next one and continue. You must do this on low heat and stir constantly! The process should take 15-20 minutes. The risotto should be creamy and soft.
5. Add Parmesan and stir to incorporate. Turn the heat off and cover. Allow to sit for 2-4 minutes.
6. Garnish with almonds and cilantro.

Carob vs. Cocoa Powder

Since my recent post of the devilish chocolate indulgence cookies, a curious follower of my blog posed the following question: "These cookies look delicious! I may try them very soon. Might you know of any good (healthy) carob recipes? I have a vat of carob powder and I don't know what to do with it. Thanks dear!"

This sent me on a short excursion to find the best use for the tub-o-carob the reader has stored away. Carob, like cocoa powder, comes from a tropical pod, which is dried, roasted, and ground into the powder that we're familiar with. However, carob is a slightly healthier alternative when comparing the two. With a higher calcium count (three times as much), no caffeine content, nor fat, carob presents your taste buds with a different experience (1). When contemplating substitution, consider that while unsweetened carob powder is slightly sweeter than its cocoa counterpart (containing twice the carbohydrate content), due to the composition and lack of fat, carob is considerably less flavorful. When making the switch, for every one part of cocoa powder, use 2.5 parts carob by weight (1). 

Don't forget that both contain properties thought to reduce artery clogging and cancer risks (1), so go ahead and indulge...I mean get healthy!
-------------------
Try sweet carobutter squares (2); freeze and use them at your leisure in various baking projects (makes 12, one ounce squares):
------------------- 
1 cup butter-room temperature
1/3 cup powdered sugar
1 cup carob powder-sifted

1. Mix butter and sugar together; stir in carob powder. Mix until smooth. Measure out into containers (such as ice trays or individual, one ounce cups) and refrigerate or freeze for later use.
2. Omit the sugar for regular carobutter squares.
3. Use for carob cupcake surprise by: cutting each sweet carobutter square into quarters; filling muffin tins 1/2 way full with batter; dropping a quarter of a carobutter square inside, and placing the rest of the batter on top. Bake as directed. 
3. Try carobutter ice-cream swirls by: allowing 1 quart of vanilla ice-cream to sit at room temperature for ~30 minutes. Adding 3-4 sweet carobutter squares and swirling them into the ice-cream with a knife, then refreezing the ice-cream (2).
-------------------
Also, why not try using your carob powder in moist zucchini carob cookies (4-5 dozen cookies) (2):
------------------- 
1/2 cup vegetable oil
1/2 cup butter-room temp
1 egg
1 cup carob powder
2 t vanilla extract
1 cup brown sugar
2 cups whole wheat flour
1.5 t baking soda
2 t cinnamon
1 t nutmeg
1/2 t salt
1 cup grated zucchini
1 cup coconut
1 cup chopped pecans

1. In a bowl, mix oil, butter, and egg; beat in carob powder, brown sugar, and vanilla until thick.
2. Stir in flour, soda, spices, and salt; mix well.
3. Add zucchini, coconut, and pecans and mix well.
4. Drop spoonfuls, 2 inches apart, on a lightly greased cookie sheet.
5. Bake at 375F, 8-10 minutes. Allow to cool (2). 
-------------------
I would also consider mixing carob powder with powdered sugar and adding it to cream cheese for a delicious carob cheese cake! Will have to do some testing and report back with the yummy findings.
-------------------
(1)Source: Easy Home Cooking Magazine; TLC Cooking, What is Carob? Discovery Communications LLC.
(2)Source: Carob Cookbook; by: Tricia Hamilton;Sunstone Press Publishing.

Chocolate Cookie Madness

Clearly, this is a chocoholic's heaven. A double dose of chocolate, nestled in a chocolaty shell, with chocolate chunks...who thinks of these things? TasteFood...that's who! A fellow contributor to a food/recipe site (Food52.com), created this indulgent, which I couldn't resist. I altered it just a tad, by adding cocoa nibs, sea salt, and hazelnuts. The results are amazing (makes ~30 cookies):
-------------------
14 oz dark chocolate
1/4 cup + 1 T unsalted butter
1.5 cups sugar
4 large eggs
2 t vanilla extract
1/2 cup AP flour
1.5 t baking powder
1/2 t salt
1/4 cup cocoa nibs
8 oz coarsely chopped dark chocolate
1/3 cup toasted hazelnuts
1/4 cup sea salt
-------------------

1.  Melt 14 oz. chocolate and butter in top of double broiler, stirring until smooth.
2. Remove from heat.
3. Beat sugar and eggs in bowl of electric mixer until thick and very pale in color, 4 minutes.
4. Add chocolate and vanilla to eggs and mix well to combine.
5. Sift flour, baking powder, salt, and cocoa nibs together in a small bowl.
6. Stir into chocolate batter.
7. Add chopped chocolate and hazelnuts and stir to combine.
8. Refrigerate batter 30 minutes to allow to thicken. (Do not refrigerate longer, or the batter will begin to harden.)
9. Line baking sheet with parchment paper.
10. Drop heaping tablespoons of batter onto parchment; top each cookie with a sprinkle of sea salt.
11. Bake in pre-heated 350 F oven until tops crack, about 10-12 minutes.
12. Remove from oven and cool completely.

Thank you Lynda Balslev!!

Apple Cinnamon Roasted Pork Shoulder with Sweet Seasonal Vegetables and Fruit

As promised, a carnivore's holiday dream-sweet and juicy meat, falling off the bone. Served with sweet, flavor-infused seasonal veggies and fruit, which you'll roast in the same pan. Generally, calculate ~40 minutes per pound of meat when cooking at 350F. However, when cooking at a lower temperature, remember to increase the cooking time (serves 4):
-------------------
4.5 lb pork shoulder
2 t olive oil
1 large onion-minced
6 medium carrots-cut into 2 inch lozenges
4 medium sweet potatoes-medium dice
2 Granny Smith apples-each cut into 8 wedges
1 Anjou pear-cut into 8 wedges
1 cinnamon stick
1/4 cup fresh thyme-minced
2 cloves garlic-minced
1/2 cup dried cranberries
1/3 cup Grand Marnier
salt-to taste
pepper-to taste
1/4 cup fresh parsley leaves
-------------------
1. Trim any excess fat from the pork (you may leave as much or as little fat as you'd like; it adds a whole lot of flavor!); score the skin with your knife (by making a criss-cross pattern).
2. On med-high heat, heat oil in a roasting pan; season pork, generously, with salt and pepper and brown on every side; once nicely browned, remove and set aside.
3. Turn the heat down to medium and add onions, carrots, sweet potatoes, apples, pears, and cinnamon stick to the pan and coat in the fat; cook for 2 minutes; add thyme, garlic, and cranberries and season with salt and pepper.
4. Add Grand Marnier to the pan and bring to a boil.
5. Put the pork back into the pan, cover, and place into a 325F oven; cook for approximately 4.5 hours-turning the pork ~2-3 times (uncover for the last 25 minutes of cooking); oven temperatures vary-be sure the meat is extremely tender; the internal temperature should be 160F.
6. Allow the meat to rest 12-14 minutes before cutting. Sprinkle with parsley and serve with the fruit and veggies-which will absorb the flavor of the meat and be extremely aromatic.

Holiday Matzos Cheese Pie

In an acknowledgment of the current holidays, enjoy a matzos cheese pie. Eliminate the cheese for kosher sake (however, it's super delicious with it)! Don't worry, Easter carnivores, something for you is forthcoming (serves 4):

-------------------
6 matzos squares
3 cups boiling water 
2 eggs-separated
1.5 t paprika
1 t salt
1/2 t pepper
1/2 t nutmeg
1/4 t cayenne pepper
1/2 t garlic powder
1 t dried oregano 
1 T butter (or cooking spray)
1/2 cup ricotta cheese
1/4 cup shredded Gruyere
1/4 cup shredded Parmesan
Optional: 1/2 cup tomato sauce
 Optional: sour cream, apple sauce, honey, cranberry sauce, tomato dipping sauce, spicy salsa or chutney.
-------------------
1. In a large bowl, break up matzos into 2 to 3 inch squares.
2. Pour boiling water over matzos; once soft, strain excess water.
3. In a separate bowl beat egg yolks; add paprika, salt, pepper, nutmeg, cayenne, garlic powder, and oregano.
4. Whip egg whites to very soft peaks.
5. Pour egg yolk mixture over matzos; fold in egg whites (do not over mix).
6. Butter (or spray) a baking dish and place half of the matzos inside.
7. Spread ricotta (and tomato sauce, if using) on top and sprinkle with Gruyere and Parmesan.
8. Please the other half of the matzos on top of the cheese and pat down.
9. Bake in a 375F oven for 12-15 minutes, or until cooked through and the top is golden.
10. Serve warm with optional ingredients.

Six Pizzas, One Night

With pizza cravings emerging faster than current foreclosures, I decided to test a new dough recipe by Cat Cora. This recipe makes six, ~8 inch pizza pies. Feel free to freeze any extra dough…I didn’t face that problem, as all six pizzas were consumed in one evening…by two of us…don’t judge:

-------------------
1 1/8 t dry yeast
 1/4 cup warm water
1/2 cup room temperature water
2 T olive oil
2 cups AP flour
1.5 t salt
1/2 lb eggplant-sliced into 1/8 inch slices
1/4 cup olive oil
oregano-to taste
cayenne pepper-to taste
paprika-to taste
3 T olive oil 
1 red onion-thinly sliced
8 oz mushrooms-sliced
2 t sherry vinegar
3 cups fresh spinach-washed
1/2 cup tomato sauce
1/2 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese
1/2 cup feta cheese
1/2 cup fresh mozzarella cheese
salt-to taste
pepper-to taste
-------------------
1. Dissolve yeast in warm water for 10-15 minutes (in the warmest part of the kitchen). Add room temperature water and 1 T olive oil and mix. In a bowl, combine flour and salt. Add wet ingredients into the dry and form a dough. Kneed 5-8 minutes, on a floured surface or in a stand mixer. Form the dough into a ball and place in an oiled bowl. Cover with a damp cloth and allow to rise for 1 hour, in the warmest part of the kitchen (until doubled in size) . 
2. While the dough is rising, place eggplant slices on a sheet tray and brush liberally with olive oil. Season well with oregano, cayenne, paprika, salt, and pepper. Roast in a 375F oven until tender through (~50 minutes). Remove from oven and reserve.
3. Heat 3 T olive oil in a skillet, on med-low heat. Add onions and season with salt (this will release their moisture). Cook on low heat for 15-20 minutes, until the onions are nicely caramelized and sweet. Remove and reserve.
4.  Heat 2 T olive oil in a skillet on med-high heat. Add mushrooms and toss to coat in oil. Continue tossing until golden brown and all the liquid has evaporated. Season with salt and pepper and turn off heat. Add sherry vinegar to the pan and toss once more. Remove from pan and reserve.
5.  Remove the dough from the bowl and separate into 6 balls. Roll out each dough ball to ~8-9 inches. Place rolled out dough onto rack-lined sheet pans and brush lightly with with olive oil. 
6. This is where you can get creative-mix and match toppings (tomato sauce, roasted eggplant, caramelized onions, sauteed mushrooms, fresh spinach, and cheeses) and bake pizzas 10-12 minutes in a 375F oven.

Sausages are Fun

One wouldn't think that a simple homemade sausage or hot dog might be an embarkation on a linked journey like no other...that one would think wrong. During a recent stroll down sausage/hot dog lane, I discovered how consuming the tender cylinders really are. 

The process, consisting of meticulous levels of measurement, is similar to tempering chocolate (a bit of Godiva with your dog?) After a lengthy butchering session of removing all tendons and silver skin from the meat, eliminating the skin from the fat back, and cutting both into small dice, you might have had your share of carnivorous activity for the evening...but wait, the fun has just begun. 

The meat and fat are cured, seasoned, and chilled until almost frozen (a close approximation between 28F-30F). If you are lucky enough to have invested in a Kitchen Aid, you might have the meat grinder attachment-for which you are a fortunate soul. Otherwise, you'll be hand cranking the meat and fat while working on your Popeye arms. Once your workout is complete, depending on your sausage, you're either re-tempering your meat (by adding fat until the temperature reaches 40F) or re-grinding once more, through a finer blade. Once the concoction reaches 45F, you're safe to add non-fat dry milk, any additional seasonings or garnishes (such as dried fruit, nuts, or cheeses), and you're ready for encasing. Did I mention part II of the workout? 

The casing devise (cleverly branded here) consists of a cylinder, which houses the ground meat, and a tube, onto which you'll be strapping on your animal intestine (or synthetic) casing. With a swift grind of the handle (which pushes a plate into the cylinder), your meat emerges from the opposite end, filling the casing similar to...a skin-tight glove (many metaphors came to mind while planning my explanation of the process, the aforementioned was my most non-controversial). 

Once you've fully stuffed the casing with the meat ("That's what she said," Michael Scott), you must proceed to twist the links to a desired size, making individual, fare-skinned, 4-6 inchers (the entire process lends to a high school teenager’s humor heaven). 

You can now breathe a sigh of relief, as you’ve almost reached the fruitful reward you’ve been yearning for.  Once you’ve made a taste test (by blanching a pinch of the mix and adjusting the seasoning), you’re ready to boil the sausages to an internal temperature of 145F-165F, depending on the contents. Now simply grill, broil, pan fry, bake, or smoke your labor and invite some friends over for a sausage festival. Indulge…you deserve it!

Quick Fluffy Apple Cinnamon Blinchiki

Enjoy these culturally inspired, quick, and fluffy pancake alternatives for breakfast or an afternoon snack. Try substituting Green Anjou, Seckel, or Asian pears for the apples and buckwheat flour for the wheat flour (serves 2):
-------------------
1/2 cup whole wheat flour
1/2 cup AP flour
2 T brown sugar
1/4 t baking powder
Pinch-salt
1 t cinnamon
1/2 t nutmeg
1/2 cup + 1 T Granny Smith apples-shredded
1/2 cup milk
1 egg-separated
1/4 t vanilla extract
cooking spray or butter
-------------------
1. Mix flours, sugar, baking powder, salt, cinnamon, and nutmeg.
2. Mix apples, milk, egg yolk, and vanilla.
3. Add wet ingredients to the dry and mix well (batter should be smooth).
4. Beat egg white to medium peaks and gently fold into the batter.
5. Heat skillet and spray with cooking spray (or melt butter) and ladle in the batter; cook 1-2 minutes on each side, until cooked through.
6. Serve warm with sliced apples (sprinkled with lemon juice to prevent oxidation) and organic vanilla yogurt.

Review: Tutt Cafe

Brooklyn Heights is one of many charming neighborhoods which is pleasant to stroll through on a lightly cool March evening. With its historic, high-sealing-brick row homes, sporadically scattered bars, and quaint cafes, it's a calmly romantic excursion.

Tutt Cafe is nestled on a quiet street between the gorgeous, extravagantly mortgaged apartments. As we walk in we're a bit hesitant due to the initial, Chinese take-out atmosphere (aka non-atmosphere). With a flashy green awning, empty dining room with few tables (half of which were nude, while the others sported a double layer of cloth), random Christmas lights throughout, a soda fridge, and explicitly cheesy menu item photos, our initial reaction was plan B...which, due to its non-existent nature, left us with the opportunity to sit wherever we pleased.

The pleasant waiter/phone attendant/cashier/expediter/host rushed to our table with two menus and asked us if we might be interested in...

Dijon Encrusted Mustard Lamb Chops Au Jus with Rutabaga Puree and Braised Mustard Greens

Serves 4:
---------------------------
Mustard Greens:

1/4 cup olive oil

4 cups onion-julienned

2 cups Granny Smith apples-pealed, cored, sliced into batonettes

3 cloves garlic-minced

2 t Grey Poupon Country Dijon Mustard

8 packed cups mustard greens-trimmed of stems, roughly chopped

2 cups chicken stock

1/4 cup fresh sage leaves-minced

salt-to taste

pepper-to taste

1. Heat olive oil in a large pan.

M.J. Dining Trend Setters

After much collaboration with a friend from culinary school, aligning of passions, and a mutual drive for feeding others, Joanne and I decided to venture into the world of exclusive, private chef-ing.

Our primary goal: to create a special event for exclusively invited guests with an impressive sit-down menu (and a few extras...amuse bouche(s), if you will). After much collaboration, wine, and incoherent scribbles, we narrowed down our first, four course menu and a few surprises for our guests:

• Marinated Shrimp Melange
• Tiered Roasted Vegetables with Herbed Goat Cheese
• Succulent Braised Pork Shank with Slow Cooked Aromatic Mustard Greens and Smooth Rutabaga Puree
• Fresh Cream Fruit Tart and Marshmallows Du Jour

The surprises and extras included a fresh cucumber foretaste, spiced toasted nuts, apple and pear chips, and an olive salad with multi grain toast points.

An *incredible* time was enjoyed with our guests! After the mild stress of food shopping, table setting, chair acquisition, and plate counting was lifted, we went forth with our creations. Favorably, we didn't miss a thing in our planning, allowing us to focus solely on actualizing our ideas, without having to make a grocery run at all! Plating, serving, and flavors were notably timed and infused resulting in incredible feedback! Our first successful event, of many more to come. Next time we'll be sure to invite a professional photographer for maximum viewing pleasure.

Mariya's Food Styling

Check out the food styling I'm working on with NoTakeOut.com. I cook the provided menus and style the dish, after which the photographer does his magic and voila:

Braised Chicken

Breakfast for Dinner

Broiled Salmon

Cheese Polenta

Chinese Veg Soup
Crisp Parmigiano Fish

Cannellini Kale Concocktion with Turkey Bacon and Orzo

This is a healthy and hearty concoction that can be served warm or chilled. Enjoy it with a hearty, toasted, multi-grain baguette or top with Parmesan shavings (serves 2):
-------------------
1/2 oz olive oil
9 slices turkey bacon-cut into 1/2 inch pieces
5 oz pearl onions
1/2 lb kale-trimmed, leaves sliced 1/2 inch (feel free to sub collard greens)
1.5 cloves garlic
8 oz Cannellini white beans-strained and rinsed
3/4 cup orzo
salt-to taste
pepper-to taste
cayenne pepper-to taste
paprika-to taste
-------------------
1. To remove skin from pearl onions, simply blanch and shock them: in a pot, bring water to a boil, add onions to water and boil for 30 seconds; remove onions from boiling water and immediately place into an ice bath (bowl filled with water and ice, to stop the cooking process). Now, simply pop the skins off!

Banana Fig Smoothie

This is an interesting and delicious combination of sweet fruit, without adding simple sugars (serves 2):
-------------------
2 medium size bananas-pealed (~4.5 ounces each)
6 figs-frozen, cut in half
1 cup skim milk
1 T sour cream
6 medium ice cubes (~3 ounces each)
cinnamon-to taste
-------------------
1. In a blender, blend 1.5 bananas, figs, milk, sour cream, ice cubes, and cinnamon.
2. Once blended, add the other 1/2 of banana and pulse (this allows for small banana pieces to add interesting texture to the smoothie).
3. Serve in a decorative glass (with an optional, funny, gigantic fig as garnish =)

Hardy Tuna Salad

Hardy salad, packed with protein and a balance of sweet and savory flavors (makes 1.5 lbs):

2, 5 oz cans solid white tuna chunks
15.5 oz can pink beans-rinsed
1/2 medium granny smith apple (~5 oz) - small dice
1/2 medium red onion (~4 oz) - small dice
1/2 medium yellow sweet pepper (~5 oz) - small dice
1/2 medium green sweet pepper (~5 oz) - small dice
1/2 cup & 2 T shredded Parmesan cheese
cayenne-to taste
paprika-to taste
salt-to taste
pepper-to taste
3 T extra virgin olive oil
1 T balsamic vinegar
Optional: apple slices, multi-grain toast

1. In a bowl, combine all ingredients.
2. Mix well.
3. Serve with apple slices or on warm multi-grain toast.