Breakfast of Champions ...

Its a windy, bitter 17 degrees out there today and I'm on my way to the gym. While I'd normally opt for a small breakfast of Greek yogurt and some nuts before hitting the gym, on a day like this I really need something heartier. I like a hot breakfast on a cold morning and today I'm going to share my favorite on-the-go product: Uncle Sam Instant Oatmeal with Whole Wheat Flakes and Flaxseed.

Uncle Sam's is by no means a new product. Its been around for generations, since 1908, in fact. Its relatively new to me though. My favorite oatmeal is McCann's Irish Oatmeal. Just a simple can of steel cut oats, they are stunningly good and hearty. I don't always have time to make them though, and when in a hurry I turn to the Uncle.

I met Uncle Sam when I began my search for a sugar free instant oatmeal - and a happier introduction I couldn't imagine. I don't like all those sugary, flavored instant cereals and prefer to flavor my own. Sure, I know Quaker makes a plain, sugar-free instant oatmeal, but its pales in comparison to my beloved McCann's. It lacks the nutty goodness that I so enjoy. And, frankly, the texture leaves much to be desired. Its more alike to wall paper paste than not, whereas Uncle Sam's has a bit of crunch ... and I dig texture. The wheat flakes and flax go a long way towards bumping up the flavor as well. Its nearly as good as the steel cut oats and I adore it.

Take a look at the ingredients and nutritional profile:

Nothing un-pronounceable, no sugar added, and its got a decent amount of fiber and protein to boot. Color me delighted! I like to top my oatmeal with a few crushed walnuts and roasted pecans, a handful of diced Granny Smith apple and a generous dusting of cinnamon. Spectacular!

I make it in the microwave and it takes all of a minute and a half. Its a perfect way to start the day and I recommend it highly.

So, what's your favorite cold weather breakfast? Chilly Diva wants to know.

Bon appetitte!

Pantry Staples ...

There was an interesting article in last week's dining section of the New York Times that I had been planning to discuss before my internet connection went down. Written by Mark Bittman, and entitled "Fresh Start for the New Year? Let's Begin in the Kitchen", the article highlights the need for a well-stocked pantry and presents his list of "In" and "Out" pantry items ... meaning those that are must-haves and those that we might consider doing without or making ourselves.

Its certainly timely. With the economic crisis continuing to deepen, I suspect that more and more of us will be dining at home with greater frequency. I found the article quite thought provoking and, frankly, a bit controversial. While I agree with most of his suggestions - I'm going to have to take issue with a few of them.

Prepared bread crumbs for instance. According to Mark, they're OUT. Personally, I'm not so sure. Do I know how to make my own bread crumbs? Of course, I've done so many times. Am I going to forsake prepared bread crumbs completely? Nope. Sure, homemade anything is better than processed anything, but on the other hand ... we really don't eat much bread. I'd have to go buy a loaf in order to make the crumbs and that just seems silly. I do make exceptions when I have the need for whole wheat bread crumbs, as I did in this eggplant parm recipe, and make my own - but I like the convenience of knowing the pre-made crumbs are there at the ready in my baking cabinet. What about you?

Canned stock is another area where Mark and I differ. Again, I can and do make my own stock from time to time; but much like the bread crumbs, I like the ease of the canned variety. Heck, 90% of my recipes call for canned broth in some form or another. It would be nice to have the kind of time at my disposal to make large quantities of chicken or vegetable stock - the reality is I simply do not. The canned stock will continue to reside in my pantry, thank you very much.

I wholeheartedly agree with his urging of the use of real Parmesan cheese, rather than canned; and real lemons as opposed to bottled lemon juice. And he's spot on with his advice to cull your spice collection periodically. You can't create much in the way of culinary greatness if your spices have all the flavor of a pile of saw dust. January seems like the perfect time to give your pantry an update and the majority of his tips are well worth adopting.

When you've got a moment, click the link and take a gander at the article. I'd like to hear your thoughts. Do dried beans, canned stock, frozen pie crusts and "minute" rice have a place in your pantry? Or are you more likely to make your own stock and boil your own beans? Curious Diva wants to know.

Bon appetite!

Winter Asparagus ...

Phew, I'm back online and can finally share that recipe for roasted asparagus that I promised last week.

Normally, I'm in favor of eating seasonally, and locally, as much as possible. But the thing is ... I really like asparagus - and the husband does too. Enough so that I'm willing to break a few of my own rules and eat it off-season. That being said, the thick woody clubs that are available now bear no resemblance to those lovely, pencil thin, stalks of spring. My solution? Fire up the oven and get roasting!

Roasted Asparagus with Walnuts and Parmesan:

• one bunch of fresh asparagus
• extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• some chopped walnuts and some freshly grated Parmesan cheese for garnish

Pre-heat your oven to 400 degrees.

Wash and trim the asparagus, snapping or cutting off the tough ends of each stalk. Place the asparagus in a single layer on a large, rimmed cookie sheet and drizzle with some of the olive oil, rolling them around to coat. I probably used about a tablespoon of oil, but didn't measure. Sprinkle the stalks with some Kosher salt and freshly ground black pepper and roast in the middle of a pre-heated 400 degree oven for 15 to 20 minutes, turning once, until tender and slightly caramelized.

Transfer the roasted aspargus to a plate and top with the chopped walnuts and Parmesan cheese. Serve and enjoy!

This recipe is mainly about technique. I've adapted it from one in The Food and Wine Lover's Diet that called for hazelnuts and Pecorino Romano. Don't have any walnuts on hand? Feel free to use some almonds or pecans instead. Got a chunk of Grana Padano hanging out in your fridge? Go ahead and use that in place of the Parm. Its all good. I mean its really, really good! Roasting brings out the subtle nutty flavor that you never knew was tucked inside those springy stalks.

For my money, roasting is the perfect (and maybe only way) to treat winter asparagus. It was so good we finished an entire bunch between the two of us. I hope you'll try it!

So, what's your favorite roasted veg? Curious Diva wants to know.

Bon appetite!

New Year, Old Issues ...

Forces have conspired against me and I am once again without internet access. I'm not sure when it will be up again, perhaps Friday. I'm posting this note from another locale. Will catch up on email, comments, etc. as soon as I'm back in business ... hang in there with me and let's hope for a speedy fix!

New Year, New Cookbook ...

After all the rich holiday food, I find I'm craving two things: soup and chicken. Naturally, I combined the two and made chicken soup on Monday ... but you can't possible need a recipe for that, right? Besides, the soup I made was a charming cheat and I've divulged enough of those lately that I think I'll keep this one to myself.

What I really want to talk about today is ... chickpea flour. And, more specifically, why I felt the need to buy a great, big, heaping bag of it when I have no earthly idea what to do with it?! Anyone? Anyone? ~cue cricket sounds~

Yeah, I thought as much. It seemed like a good idea at the time, yet there that chickpea flour has languished, mocking me every time I open my baking cabinet, low these many months. Fortunately, my sister-in-law, K, gifted Mama Diva with a copy of The Wine and Food Lover's Diet on Christmas and while paging through it I came across a number of recipes which included chickpea flour. Color me intrigued. I bought a copy for myself.

Catchy title, no? I mean who doesn't love wine and food?! I do. I do! Now, I'll be honest with you, I haven't read through the entirety of the diet plan - frankly it bored me. I think the basis is sound and entirely compatible with the South Beach Diet, but I grew tired of reading the phrase "The Wine and Food Lover's Diet" over and over and over again. Can we get an edit here? Perhaps interchange the relentless self-promotion for, I don't know, something like "this diet" or "my plan?" Eh, maybe I'm too picky and, really, I digress because the diet isn't really my point. My point is that this book is chock full of healthy and delicious looking recipes and I'm eager to explore it more fully.

Last night I finally put that forlorn chickpea flour to good use in adapting one of the book's dishes. I substituted chicken breasts for the turkey tenderloin called for in the recipe, and added some additional seasonings to the flour. The results were magnificent!

Pumpkin Seed Chicken:

• 4 skin-less, boneless chicken breasts, pounded thin
• 1/2 cup of chickpea flour
• Kosher salt and freshly ground pepper
• a dash of poultry seasoning
• a dash of good quality paprika
  
• one egg, beaten with 2 tsp. of water
• 1 cup of coarsely ground toasted pumpkin seeds
• some extra-virgin olive oil

• one lemon, cut into wedges

Mix the chickpea flour, salt, pepper, poultry seasoning and paprika together in a shallow baking dish or pie pan. (I probably used about a 1/2 tsp. of the poultry seasoning and paprika.) And place the ground pumpkin seeds in another shallow pan or dish. Beat the egg and water together in a small bowl. One piece at a time, dredge the chicken breasts in the seasoned chickpea flour to coat, shaking off the excess. Then dip them in the egg and turn them in the ground pumpkin seeds to coat well. Continue until all of the chicken has been coated.

Heat some olive oil, enough to coat the bottom of the pan, in a large heavy-bottomed or non-stick skillet over medium high heat until the oil is hot but not smoking. Add the chicken and cook until browned on the first side - roughly 3 or 4 minutes - turn and cook on the second side until well-browned and cooked throughout - approximately 3 or 4 more minutes, depending on the thickness of your chicken. Remove cooked chicken to paper towels to drain off the excess oil and serve, garnished with a wedge of lemon for sprinkling over the chicken at table. Enjoy!

As written, this recipe will serve four. I purchased some whole, toasted pumpkin seeds and used my mini food processor to grind them for the coating.

What a great introduction to this yummy new cookbook! This chicken was so moist and tender. The chickpea flour lends a nice, savory flavor and the pumpkin seeds really give it crunch ... quite similar to fried chicken. I loved the addition of lemon and the husband and I gave it two thumbs up. Delish! I served it with some roasted asparagus, topped with walnuts and Parmesan cheese - and I'll tell you all about that ... tomorrow.

For now, do you have any recipes that include chickpea flour? If so, please share ... curious Diva wants to know.

Bon appetite!

Crepes Redux ...

Since I've not had the opportunity to create much in the way of culinary greatness so far this week, I thought I'd follow up on Papa Diva's crepe post with a recommendation and a couple of pics.

The photo above is of Papa Diva contemplating my favorite Parisian creperie - A la Bonne Crepe, located at 11 Rue Grégoire de Tours, Paris, France. The husband and I dined here on my first trip to Paris in 1997 and I was delighted, though not surprised, to find that it was still there on my second trip in 2007. Both meals were spectacular and I can't recommend this place highly enough.

The atmosphere is charmingly rustic, warm and cozy, and the food is simply divine. We were with a larger group of family and friends in 2007, and I was happy to have the opportunity to introduce them to one of our little finds. As is the custom, we each began with a savory crepe - I had the ham, egg and cheese - then followed that with a sweet crepe. I don't think I need to tell you that I chose chocolate for my sweet filling; a rich, deep, velvety chocolate sauce to be exact that was good enough to drink on its own ... swoon. Though I understand that those who chose the apple were pleased as well. You really can't go wrong with any of Bonne Crepe's offerings.

Mama Diva snapped this pic of the crepe master at work, I think he was filling an apple crepe at the time ... and it was kind of him to put down his cigarette while doing so. Ah, Paris!

As you can see, the Diva family seriously devoted to crepes! I just wanted to take the opportunity to share these with you as I am out and about today. I'll be back with a cookbook recommendation and a new recipe tomorrow, so stay tuned!

Bon appetite!

Cooking Green ...

I know what you're thinking ... its a new week, a new month, a new year - so naturally, today's post will be about resolutions. Right? Not exactly. Those of you who've been with me from the beginning will know how I feel about resolutions. I don't like them and, in general, I resolve ... nothing. Its my belief that change happens when we are ready to embrace it and not because the calendar turns.

I do, however, recognize that others enjoy engaging in such folly and, gracious hostess that I am, I like to encourage them to do so at my annual New Year's Day party. Its our tradition to have the guests write their resolutions on slips of paper and place them into a bowl. Eventually, we all draw a slip from the bowl and read it aloud. My theory being that we seldom keep our own resolutions, perhaps its easier - and certainly more comical - to adopt someone else's.

Some of the resolutions are genuine and others ... mine, usually ... a bit more frivolous. In past years I've resolved to: "moisturize more" ... I didn't; "wear more hats" ... I didn't; and this year I resolved to "form a better relationship with my crock pot." You can probably guess how that will pan out ... and you can read about the only resolution I've ever kept here.

All of that to say that today's post isn't so much about resolutions as it is a confession. I suck at cooking eggs. Really. The husband is the breakfast chef in Divaland and we are all the better for it. I can tackle the most complicated recipe with ease, but ask me to scramble you an egg and you will be sorry indeed ... until now.

Much to my surprise and delight, Mama and Papa Diva gifted me with a wonderful new pan on Christmas morning and I think its going to revolutionize my breakfast cookery! This pan and I have produced two incredible, edible, egg dishes so far and we've only just met. Color me happy! The pan is part of Cuisinart's GreenGourmet line and I adore it. It has a ceramic based, petroleum-free, non-stick surface that provides quick and even heating - which makes cooking (and cleaning up) a dream. And, happily, its as green as green can be.

The stay-cool handle is made from recycled materials, the anodized construction provides superior heat conductivity, requiring less energy to heat it; and it is free from the nasty off-gassing chemicals that are typically used in creating non-stick cookware ... meaning, nothing gross or toxic will leech into your food. Bonus!

You can read more about these magical pans on Cuisnart's site and they can be purchased there as well. They are also available at Bed, Bath and Beyond. I'm thrilled with this gift and can't wait to explore its wonders more fully. I've so far used it to saute spinach, pan fry some tilapia, and have even managed to scramble myself up some amazing eggs. Will wonders never cease?! I recommend it highly and thank the parental units profusely ... breakfast is on me next time you visit!

Now, if only I can get this excited about that crock pot ... stay tuned. Meanwhile, what's your resolution? Curious Diva wants to know.

Bon appetite!