A Meal from the Pantry ...

And by that I mean that most of the ingredients for today's recipe were already residing in my home. I simply had to pick up a bit of beef and a bunch of mushrooms and start cooking. I guess it goes without saying that one of our premier, national eating holidays occurs this weekend: Super Bowl Sunday. If you were expecting to find a bunch of yummy, game-friendly snacks here this week, I'm sorry to disappoint. Maybe next year if I can muster up any interest in either of the teams. (Sorry Phoenix and Pittsburgh peeps, I'm a Cowboy fan!)

Its long been my custom, at least during the winter, to whip up a batch of hearty soup on Sunday afternoons for us to enjoy all week. And I make plenty of it. We'll generally have the soup for dinner twice during the week, rounded out with salad and bread, and any left-overs make a mighty fine lunch. Last Sunday was no exception. I put that yummy College Inn Bold Sirloin Stock to good use and we've been happily dining on Beef Barley soup ever since.

Beef Barley Soup:

• 1 1/2 tbsp. of extra-virgin olive oil
• 1 pound of lean beef sirloin, cut into small cubes
• some Kosher salt and freshly ground black pepper
• one 10 oz. package of Crimini mushrooms, sliced, stems removed*
  
• 2 large carrots, chopped
• 1 large stalk of celery, chopped
• 1 medium onion, diced
• 1 large clove of garlic, minced
• 2 cups of low-sodium vegetable broth
• 2 cups of low-sodium beef broth
• 3 cups of College in Bold Stock - Sirloin flavor
• one 14.5 oz can of Petite Diced Tomatoes
  
• 1/2 cup of raw pearl barley, rinsed and drained
• the leaves from 5 sprigs of fresh thyme
• a handful of chopped fresh parsley
  

• Some additional chopped fresh parsley and thyme for garnish

Heat 1 tbsp. of olive oil in a large soup or stock pot over medium high heat. Add the cubes of beef and dust them with a bit of salt and pepper. Saute, stirring as needed, until the meat has browned on all sides. Drain the meat and reserve in a small bowl.

Pour any residual fat from the pot and return the pot to the stove. Drizzle a tiny bit of olive oil into the pan and add the mushrooms. Saute them over medium-high heat until browned, then add the carrots, celery, onion and garlic. Saute for approximately 5 minutes, stirring as needed, until the onion begins to wilt. Add the fresh thyme leaves, stirring to combine and saute for one minute. Then add the vegetable broth, beef broth and beef stock to the pan, along with the diced tomatoes and their juices, and a hand full of chopped fresh parsley. Stir to combine and bring the soup to the boil. Add the pearl barley and the reserved cubes of beef. Allow the soup to boil again, then turn the heat to low, cover and simmer the soup on low for approximately 40 to 45 minutes, or until the barley has cooked.

Serve the soup garnished with some additional fresh parsley and thyme. Do not skip the fresh thyme at the end - its essential! As written, this recipe will serve 6 - 8 depending on serving size. Enjoy!
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* Crimini mushrooms are also known as Baby Bella mushrooms, and I prefer them for their rich flavor. You could certainly use regular white button mushrooms, or leave them out altogether if that is your preference.

The three different types of broth may seem like over-kill, but really I think that's what makes this soup so special. They all add something different to the mix in terms of flavor and that Bold Stock can't be beat for adding richness. It should be noted that the Bold Stock is a bit high in sodium, so if that is a concern for you, opt for the standard low-sodium beef stock and use 5 cups of that instead.

Only after I'd written this post (earlier in the week) did I discover that I haven't invented "souper Sunday" ... in fact, there's an entire blog which devotes every Sunday to the best soups from around the web. Deb in Hawaii from Kahakai Kitchen has been hosting Souper Sundays for quite awhile now and I was delighted to hear about it. I will be a frequent visitor to Kahakai Kitchen's weekly soup round-up and I must say that last week's offerings looked spectacular. Be sure and check out her yummy blog.

So, how will you be celebrating Super Sunday? Hungry Diva wants to know.

Bon appetite!

The Well Stocked Diva ...

I'm always curious about how people find my blog. By far the most popular search item that leads people here is: "South Beach Turkey Chili." Second behind that is some variation of "cats and cabbage" or "can cats eat cabbage?" No one knows why and I don't know if they can.

Yesterday someone arrived here after searching the phrase: "how to deepen your pantry." I'm sorry to say, unknown searcher, that you are one day late (make that *early*! Thanks, Dana!). Though I do hope you'll return and find today's post useful. (Unless of course you mean physically ... in which case maybe you need the DIY Network!)

Indeed, we have been discussing pantry staples a bit here lately, so I thought it might be time to open the cupboards - and offer my own primer on pantry essentials. I'm not trying to compete with Mark Bittman, or even offer a rebuttal. The following is simply a list of items that are always on hand chez Diva.

Pantry Staples:

• Brown Rice - (actually, I keep it in the fridge)
• Pearl Barley
• Whole Wheat Orzo
• French Green Lentils
• Garlic
  
• A variety of oats: steel-cut oats, rolled oats and instant oatmeal
• A variety of pasta shapes, both whole wheat and white
• A variety of canned tomatoes: petite diced, crushed, sugar-free tomato sauce, tomato paste
  
• A variety of oils: extra-virgin olive oil, canola oil, vegetable oil, walnut oil, sesame oil, some flavored oils
• A variety of vinegar: red wine, white wine, sherry, balsamic, etc.
• Canned beans: black beans, chickpeas, kidney beans and fat-free refried beans
• Nuts: walnuts, pecans, roasted pumpkin seeds and roasted almonds
• Several kinds of broth a/o stocks: Chicken, Vegetable, Beef - all low-sodium and fat-free, and the scrumptious new College Inn Bold Stock pictured above.
• Baking Supplies: whole wheat flour, white flour, corn meal, chickpea flour and various extracts and powders

Fridge Staples:

• Eggs
• Butter
• Canadian Bacon
• Non-fat Greek Yogurt
• Non-fat plain Yogurt
• Non-fat Milk
• Unsweetened Soy Milk
• Low-fat Cottage Cheese
• A variety of olives
• A variety of cheeses, always to include a chunk of good quality aged Parmesan
• A variety of fresh veggies: onions, carrots, celery, red, yellow and orange peppers, radishes, shallots, etc.
• Fruit: lemons, limes, grapefruit, Granny Smith apples
  
• Fresh Herbs: parsley, thyme, rosemary, dill and cilantro are all pretty standard

And, lastly, I consider a well stocked spice cabinet to be truly essential. Here's what mine looks like:

... and no, I didn't clean it for you. Doesn't matter, *I* know where everything is and that's all that counts. This is my arsenal and I use it daily. A pinch of this, a dash of that and - zoom - I'm on my way to delicious. As we discussed last week, if you don't use your herbs and spices regularly you do need to check them for freshness. Many will lose their flavor after 6 months or so ... personally, I wouldn't know, mine never last that long!

Keep your pantry well stocked and you'll be half-way towards getting dinner on the table in a hurry. Come back tomorrow and I'll tell you all about what I did with that Bold Stock pictured above ... and a few other items from the list of essentials.

So, what's in your pantry? Curious Diva wants to know.

Pancakes!

Are you aware that today is a holiday? A day for joyous celebration of ... blueberry pancakes! That's right, its National Blueberry Pancake Day, at least here in the US. I don't know if you been given the day off from work, or how you plan to mark this august occasion, but me? I'm making pancakes ... and they won't contain blueberries.

Its not simply that I'm a contrarian, although I am, more than that ... its January! I woke up to a snow and ice covered world, there's not a local blueberry in sight, and really I just don't understand why we're celebrating out of season?? Blueberry Pancake Day should be celebrated in July or August, not the dead of winter. In the dead of winter I want something hearty, something to chase the chill away. I want oat and nut pancakes!

In the spirit of the day, I will offer a pancake recipe and, if you're feeling celebratory, go ahead and throw a handful of blueberries into the mix. Personally, I never want fruit in my pancakes, but that's a whole 'nother story.

Oat and Nut Pancakes:

• 1 1/2 cups of whole wheat pancake mix
• 1 cup of rolled oats, such as Quaker
• 1/3 cup of chopped nuts, I used a mix of walnuts and pecans
• 1 egg
• 2 cups of milk*
• 1/2 tsp. of pure vanilla extract

Combine all ingredients in a large bowl, mixing to blend and let stand for 10 minutes.

Cook the pancakes in a large, lightly greased, non-stick skillet until they begin to bubble and the bottoms have browned. Flip and continue cooking until browned on the other side and cooked throughout. Serve and enjoy!

As written, this recipe will yield 12 - 14 pancakes, depending on size. You can freeze the extras for later use.

* I used 1 cup of unsweetened soy milk and one cup of non-fat milk ... because I've got a ton of soy milk in the fridge.

You'll note that this recipe makes use of boxed pancake mix. For those more enterprising, feel free to make your own whole wheat batter and add the oats and nuts accordingly. Juliet of Yummy, Low Calorie Diet Food featured a recipe for whole wheat pancakes last month that would fit the bill nicely.

Either way you can't go wrong. These pancakes are wholesome, filling and altogether delicious - even without the blueberries. In case you're wondering, tomorrow is National Corn Chip day ... a holiday from which I will likely abstain. You can find a list of our other wacky holiday's here, scroll down to find the food related celebrations ... and ready your popcorn popper for Friday.

So, what's your favorite kind of pancake? Hungry Diva wants to know.

Bon appetite!

Giving in ...

The following is an actual conversation that took place chez Diva on Friday night:

The Husband: Let's invite X to dinner tomorrow night. We can make some fish.

Me: But fish makes everyone so sad.

The Husband: No, fish only makes you sad.

The comedian in me would love to end this interchange with the line: "We had pork" ... but to tell the truth ... I acquiesced. I gave in. I made them some fish.

Long time readers will recognize this recipe as a variation on my Chicken Vera Cruz, but in all honesty this preparation is really best when used with fish. Naturally, I like to use a mild fish, something like tilapia, but any sturdy white fillet will do. I added some zucchini to the mix this time and it was a welcome addition indeed.

Tilapia a la Vera Cruz:

• 3 fresh tilapia fillets
• 1/2 pint of grape tomatoes, sliced in half
• 1 large shallot, peeled and minced
• 1 tbsp. good quality extra-virgin olive oil
• 1 tsp. good quality balsamic vinegar
• 1 tsp. red wine vinegar
• Kosher salt and freshly ground black pepper
• 2 tbsp. chopped fresh parsley
• the leaves from 2 or 3 sprigs of fresh thyme
  
• 3 tbsp. jarred Marinara sauce - any brand without sugar
• 1 large zucchini, sliced in half lengthwise and cut into half moons
  
• 10 large pimento stuffed green olives, sliced
  
• some snipped fresh dill
  

Pre-heat your oven to 425 degrees.

In a small bowl, combine the grape tomatoes, shallot, olive oil, balsamic vinegar, red wine vinegar, chopped parsley and fresh thyme. Mix to combine adding a pinch of Kosher salt and a generous grating of fresh black pepper. Reserve.

Place each fillet on a large piece of aluminum foil and surround with the zucchini slices. You'll be forming a packet, so position the fish about 2 or 3 inches from one side of the foil. Spread 1 tbsp. of Marinara sauce over each fillet. Spoon the tomato/onion mixture over all the fillets in equal measure. Top with the olives and a bit of snipped fresh dill, to taste. Fold foil up and over the dressed fillets, sealing edges and sides to form a packet.

Place the packets on a large, rimmed baking sheet and bake on the middle rack of the oven for @ 20 to 25 minutes, depending on the size and thickness of the fillets. Larger pieces may need more time, thinner ones less - you're smart, you'll figure it out. Mine were finished after 22 minutes. Remove from the oven, open the packets very carefully - as the steam will be HOT - serve and enjoy!

You can alert the media - I ate the fish ... and it was spectacular. So moist and tender and the savory topping is just flat out scrumptious! I wish I had taken a picture of the fish on the plate - but fish goes cold in .1 seconds, so we just dug in and scarffed it down! The first picture is prior to baking and the second was taken after we opened the packet. This dish is quick, easy, super healthy and makes a beautiful presentation. As written this recipe will serve three. I hope you'll try it!

Turns out that not all fish makes everyone sad. Quite the opposite in fact, we were three very happy diners indeed. This meal will make your wallet happy too. Chances are you'll have most of the ingredients on hand - and tilapia requires only a minimal investment. Its one of the least expensive types of fish. I reckon this dish costs roughly $4.00 per person ... and that's New York City pricing so it may be even less depending on where you shop. Tilapia runs about $6.99 per pound making this meal easy on both your waistline and your pocketbook. Bonus!

So, what's your favorite way to prepare fish? Curious Diva wants to know.

Bon appetite!

Housekeeping: Linkage Edition

First off, a belated and truly heartfelt thanks to The Vintage Kitten for bestowing her Fabblog award on me! Quite chic, isn't it? This means a lot coming from The Vintage Kitten because for my money she has one of the most interesting and stylish blogs around. If you've not been to her site, do have a look - she's funny, talented and altogether delicious. Her photography is quite something too. Kitten and I are of the same ilk ... we're both rule breakers of a sort ... so I'm not going to post any rules about this here either. I will, however, pass my award along to the following individuals:

Food for Laughter, Life, Lightly Salted, Jamjarsuperstar, Uncommon Artistic Endeavors and The Duo Dishes. Enjoy your award and feel free to pass it on, or not, as you see fit. I could have given this to literally all the blogs on my read list ... but that could take days! Frankly I think you're all fabulous. Really!

Earlier in the week, The Duo Dishes tagged me with the Luck and Resolutions Meme, in which you're supposed to list four things that you wish for in the new year and four resolutions. Well, you all know how I feel about resolutions ... but I'll make an exception in this case and offer four food related resolutions for the New Year.

Four Things I Wish for in 2009:

• Health and happiness for my family, my friends, myself and all my readers.
  

• That the economy will make a miraculous recovery and all those who lost jobs in 2008 will find even better jobs in 2009.

• Peace on Earth - yes, its a bit Polly Anna, but I'm sincere in my wish.

• More travel, more vacations. This one is contingent upon the husband, of course, but a girl can dream!

Four Food Resolutions for 2009:

• Form a better relationship with my crock pot. That's my story and I'm sticking to it.

• Continue my exploration of chickpea flour.
  

• To try more new restaurants, to branch out instead of sticking with the tried and true.

• Continue to eat well with an eye toward health, and continue to create new, healthier versions of old favorites.

And there you have it, my slightly off-beat resolutions for 2009. Once again, I'm going to break the rules ... if you're reading this and would like to use it on your own blog - consider yourself tagged and resolve away! No need to make them food related either - that was my change.

So, what are your food resolutions for 2009? Hungry Diva wants to know.

Bon appetite!

Interview Redux ...

Fasten your seat belts ... as I'm about to present part two of Diva, The Interview. Can you stand the excitement?! This meme appeared on Sassy's blog around the same time as the other and she very graciously sent me a list of five questions that I thought were quite provocative. Sassy was probably my first "blog friend" and I simply adore her. If you've not paid a visit to her blog, why not pop in and find out if you're Sassified?

1. What is your advice to a mother of 3 young (somewhat picky) children who is completely stuck in a cooking rut?

My advice to all parents is to cook with your kids. Not only is it a great bonding experience, but its also a nice way to get your children to try new things. If they've had a hand in making the meal, they're more likely to give the end results a try. I've had great success in getting my niece and nephew to try new veggies ... after they've used them to decorate a homemade pizza - so I know it works. Its fun to cook with kids and doing so will create lasting memories for your family. Who knows, you may have a budding chef right there in your household?!

As for getting out of a cooking rut - we've all been there. I'd be remiss if I didn't suggest coming to Beach Eats for new recipes! ~Ahem~ Beyond that, there are several sites online with easy to follow, kid friendly recipes. The FoodNetwork is a great resource, Recipe Zaar and All Recipes can also be useful. Try typing "cooking with kids" into the search box on the FoodNetwork site and see if anything tempts you. When I find myself in a rut, I'll usually pull out my cookbooks and start flipping through them. Trying something new, or revisiting a recipe you haven't made in a while, is a good way to get the culinary creativity simmering again.

2. How do you look at a recipe and KNOW it's going to be something you'd enjoy? I always get so weirded out by some food combinations, so it keeps me from even attempting them. (example, someone made a sandwich the other day with sauteed onions and apples on pastrami. The onion/apple combo scared me.)

True, some combinations do seem odd at first ... but you never know until you try. Apple and onion are spectacular when paired together ... in the right recipe, of course. (And I'm not sure I'd like them with pastrami!) I can look at a recipe and know that I'll like it - but I think that comes from experience. I've cooked enough to know what I like and what works well together. For those less experienced, I think you have to take chances, be daring, experiment.

3. Food is so expensive. Making things homemade SEEMS like it'd cost so much more. Do you find this to be true?

Actually, I don't find that to be true. I think its far more economical to make things from scratch than to buy packaged or prepared products - healthier too! A loaf of bread, for example, which costs upwards of $4.00 these days can be made far more cheaply from ingredients that are likely already in your own pantry. Does it take time? Yes ... but its worth it.

If you don't have a well stocked pantry or spice cabinet, you will need to make a small investment in staple ingredients. Once your pantry is stocked, though, you're ready to rock. Roast a large whole chicken or turkey breast and serve it on Sunday. On Monday, turn the leftover meat into turkey chili and serve it over rice with a side salad. Later in the week take the leftover chili and turn it into quesadillas by adding some cheese, some fresh veggies and stuffing it all between two whole grain tortillas. Brown the quesadillas in a tiny bit of oil in a non-stick pan, steam up some veggies as a side and voila - you've made your third meal from one investment!

If Mexican food isn't your bag, use half the leftover turkey or chicken to make a delicious veggie-laden pot pie, then take the other half and make soup. Its amazing how far you can stretch one main meal if you just get creative. My point is that using fresh ingredients is not only healthier, its more economical too. Eating well on budget takes some planning, of course. My suggestion is to pre-plan your menu for the week ... similar to what I've described above.

Epicurious.com recently did a feature on The Top Ten Money-Saving Ingredients - its a wonderful resource full of great tips and the article includes links to some terrific recipes. Check it out and get cooking!

4. What is your ultimate goal with your blog? What could happen with it that would make you say, "I did it! I'm a success?"

My goals are simple: world domination ... a la Martha Stewart.

Kidding. I do intend to write a cookbook at some point. And getting real traffic on the blog would certainly feel like success to me ... though I've so far done nothing in terms of marketing. I hope to have time to do that over the summer. Beyond that, I would sincerely like someone to pay me for what I do.(Someone other than my blog sponsor that is.) When I get my first check for a writing gig - food related or otherwise - I will be a happy Diva indeed.

I'd be delighted if I could turn this into some kind of profitable operation, I guess that's my ultimate goal - but in a strange way I already do feel like Beach Eats is a success. Though my readership is not as large as I'd like, my peeps are loyal and they seem to enjoy what I'm doing. My intentions were simple when I began the blog - I wanted a place to warehouse my recipes and an easy way to share them with family and friends. Initially, I didn't anticipate the small readership that I've developed - but now that I have, I'd like to build on that.

I'm pretty happy with the way things have turned out so far ... but if the Food Network rings ... I'll take the call!

5. What do you think is the main difference between a good blog and a bad blog? What is it about a blog that makes you keep coming back for more?

The main difference between a good blog and a bad blog? Seduction. A good blog has well-crafted posts that reveal themselves, and indeed the author, to the reader layer by layer ... like some linguistic dance of the seven veils. A good blog tantalizes the reader, leaves them wanting more; while a bad blog just ... spews. Let's face it, all bloggers are to a certain extent exhibitionists - but how we go about exhibiting ourselves makes all the difference. Good blogs seduce; bad blogs simply vent. Or, at least that's my opinion.

I read so many blogs and all of them for different reasons. That being said, its largely about the writing for me. If the blog is well written, I'll be back for more. I'm not fond of grammatically challenged blogs, and if the blog is rife with malapropisms that's a turn off as well. I'm not talking about typos - I'm the queen of typos - I'm talking about gross misuse of language ... really cringe-worthy stuff. That, I cannot abide. I do love me some humor though. (Gross misuse of language there!) Make me laugh and I will surely return.
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And there you have it, part two of the Diva interview, courtesy of Sass. These questions were spectacular, Sassy - and I only hope I can live up to them when I interview Scarlet later this week. Thanks so much, Sass, I really enjoyed doing this!

Same rules apply here, if you'd like me to interview you, leave a comment asking me to do so and I'll get back to you.

Bon appetite!

The Frugal Diva: Quickbread Edition ...

Yummy quick bread or heavy-weight doorstop? You make the call.

Ok, I'm kidding, and mostly because I'm not really a fan of quick breads. They're too often leaden in texture and lacking the soft, chewy comfort one desires of a loaf. That being said I'm long ... very long ... on fresh dill and I've still got that barrel of chickpea flour with which to contend. Astra Libris mentioned using the chickpea flour in quick breaks awhile back and that got me thinking; the ginormous bunch of dill residing in my fridge got me baking. Here's what I did with it ...

Cheddar Dill Quick Bread:

• 1/2 cup of chickpea flour
• 1/2 cup of whole wheat flour
• 1 cup of all-purpose white flour
• 2 tsp. of baking powder
• 1/8 tsp. of ground cayenne pepper*
  
• 1/2 tsp. of salt
• 1 scant tbsp. of brown sugar
• 1/2 tsp. of fresh thyme*
• 2 or 3 tbsp. of snipped fresh dill
• 1 1/4 cup of shredded reduced fat cheddar cheese
• 1/4 cup of grated fresh Parmesan cheese
• 1 large egg
• 3/4 cup milk*

Pre-heat your oven to 375 degrees.

In a large bowl, combine the flours, the baking powder, cayenne pepper, salt and brown sugar and whisk well to combine. Add the shredded cheese and herbs to the dry ingredients and mix well.

In a small bowl, beat the egg and milk together and add them to the dry ingredients, stir to mix until just combined. The batter will be VERY thick and stiff. Scrape the batter into a 9 inch, non-stick, loaf pan, smoothing the top and pressing it into the corners of the pan. Bake the loaf in the middle of the pre-heated oven for 40 to 45 minutes or until golden brown and a knife inserted into the center comes out clean.

Cool the loaf in the pan on a wire rack for 5 minutes, then remove from the pan. Serve warm and enjoy!
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The results? A savory, delicious loaf that's bright with the flavor of fresh dill and rich with all the yummy goodness you'd expect from cheese. The chickpea flour, while not the predominant flavor, is there in the background - adding a bit of whimsy and intrigue to the mix. Frankly, I love this bread. I love it too much.

Its delicious all on its own, right out of the pan, but I'm not going to lie - I buttered my slice. So sue me. Life's too short to live without butter!

A couple of notes on the recipe. One, I know its not Beachy. I could probably have replaced all of the white flour with a combination of whole wheat and chickpea flour ... but I was trying to build success into my quick bread mission. Same is true for the bit of brown sugar. Certainly, I could have opted for agave nectar ... but I have yet to master baking with it. Again, success was my intent. Feel free to play around with both the flour and other non-sugar ingredients and report back to me.

As for the thyme, it was hanging around my fridge too. Thyme and dill play well together, so in it went. Feel free to use whatever herbs you have on hand. All will be well. Lastly, the cayenne ... the brand I use is *super* hot. Insanely hot - thus the 1/8 teaspoon. If your pepper is less potent, why not live dangerously and up that to a 1/4 teaspoon? Your choice.

I'm well pleased with the results of my frugality. This savory bread will in no way be mistaken for a doorstop and I've made a small ... ok, very small ... dent in the chickpea flour and dill. I smell a series in the making ... stay tuned!

So, have you got a favorite quick bread recipe that won't be mistaken for a doorstop? Curious Diva wants to know.

Bon appetite!