Braised Red Cabbage

We may be nearing the end of October, but its never too late to enjoy a German classic in celebration of Oktoberfest. I may be a bit behind the curve with this one, as the classic Bavarian festival traditionally takes place in late September, but those in the know know I like to get my wurst on from time to time.

I've never been a huge fan of sauerkraut, especially of the pre-packaged variety, so I opted to pair some lovely little bratwursts with a traditional Bavarian side: braised red cabbage. This gorgeous dish makes a fine bed, and wonderful foil, for the savory links. It has just enough acid to balance the porky goodness and just enough crunch to keep things interesting.

Braised Red Cabbage:

• 1 small head of red cabbage
• red wine vinegar
• 1 tablespoon olive oil
• 1 large apple, peeled, cored and roughly chopped
• 1/3 cup of thinly sliced onion
• 1 1/2 cups non-fat, low-sodium chicken broth
• 1 teaspoon brown sugar (or granulated sugar, agave nectar)
• 1 small onion, peeled and studded with 3 whole cloves
• Kosher salt and freshly ground black pepper
• pinch of Bavarian Seasoning, optional
• small pinch of cayenne pepper, optional

1. Remove the tough outer leaves of the cabbage, cut it into quarters, and remove the core from all sections. Using a very sharp knife, slice the cabbage into thin shreds, one quarter at a time. As soon as each section is sliced, place the shreds in a large bowl and drizzle with a bit of red wine vinegar, tossing to lightly coat. This will help preserve the vibrant color. Repeat until all cabbage is sliced and tossed with vinegar.

2. Heat a large, heavy-bottomed, saucepan over medium high heat and add the olive oil. When hot, but not smoking, add the cabbage and toss with tongs to coat. Continue tossing gently until the cabbage begins to wilt a bit, about 2 to 3 minutes, then add the apples and sliced onions and saute together for 1 minute.

3. Nestle the clove studded onion into the mixture and add the remaining ingredients, seasoning to taste with the salt, pepper, Bavarian Seasoning, and cayenne pepper. Stir to combine. Allow the mixture to come to the boil, cover, reduce heat to low and simmer for 30 to 40 minutes, stirring occasionally.

4. Taste the cabbage at the 30 minute mark. Adjust seasoning if necessary, adding more of whatever you wish. I happen to prefer a bit of crunch here, so I generally don't simmer beyond 30 minutes. If you prefer a softer texture, continue simmering for another 10 to 15 minutes, or until your desired texture is achieved.

As written, this recipe will serve 4 to 6, depending on portion size.

Enjoy!

Food and Wine's Chicken Scarpariello

Hard to believe it but I'm on the road again. In fact, I'm on my way to New Orleans. I'll be back next week and in the meantime, I've made a little something to tide you over.

Earlier this year, Food & Wine magazine began arriving in our mailbox each month. Curious too, since neither the husband nor I had signed up for a subscription. I suspect it may have something to do with our Carnegie Hall series, but in any case, I've certainly been happy about it.

We've both enjoyed paging through the magazine each month, but never quite got around to cooking from it ... until last Sunday, that is. The October 2010 issue is jam-packed with recipes too tantalizing to be ignored. We set our sights on the Chicken Scarpariello, page 120, and a finer choice I cannot imagine.

Redolent with the aroma of sauteed garlic and fresh rosemary, this dish really ups the anti on the traditional with the addition of some piquant Peppadew peppers. (For those unfamiliar, Peppadew are sweet, spicy, pickled peppers that typically hail from South Africa ... although mine hailed from Zabar's.) And, of course, you can never go wrong with that lemony tang that makes a good Scarpariello so inviting. In fact, I added even more fresh lemon juice to the sauce, because I'm such a fan.

For the most part, I followed the recipe - opting for some bone-in, skinless chicken thighs rather than the boneless, and adding a couple of skinless boneless breasts for myself as well. (Not a fan of the thighs ... neither the chicken's, nor my own.) I used whole wheat pastry flour, rather than all-purpose flour to coat the chicken, and I used perhaps 1 or 2 teaspoons of butter to mount the sauce, rather than the 2 tablespoons called for in the recipe. The results? Magnificent!

This was the most succulent, tender, and flavorful chicken dish I've made in a long, long while. Its going right into the rotation, Chez Diva, and I'm looking forward to making it again. You can find the recipe here ... print it out, then run, don't walk, to your stove and make it. Its just that good.

And don't say I never gave you anything.

Bon appetite!

Almost Ratatouille

"August is the best eating month of year." So said the husband between bites of native corn and a succulent squash saute the other night. I couldn't agree more.

Farmers markets are fairly bursting with the goodness of the earth. The tomatoes are ripe and inviting, the squash more plentiful then anyone can handle, and, really, is there anything better than that first, crisp bite of tender, native corn? I think not.

To honor such bounty, and more particularly the glories of my bro's garden, I cooked up this little saute. Its almost a ratatouille, but not quite.

This zesty side dish comes together in a hurry and features a delicious mix of red onions, shallots, garlic, zucchini, yellow summer squash, red paste tomatoes and a few herbs and spices. Think of this recipe as an outline, merely a suggestion of method and mix, but feel free to jump off at any point and do your own thing. Have a few peppers lying about? Throw them into the mix. Fancy a more traditional ratatouille? Go right ahead and add some eggplant along with the squash. And don't worry your pretty little head about amounts here either - use what you've got, as long as it fresh, and the results are certain to charm.

Almost Ratatouille:

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, peeled and chopped
• 1 medium red onion, peeled, halved and sliced
• 1 large clove of garlic, peeled and minced
• small pinch crushed red pepper flakes
• pinch of salt and some freshly ground black pepper
• medium zucchini, washed and sliced
• medium yellow squash, washed and sliced
• 2 medium to large red paste tomatoes (or any variety)
• 1/2 teaspoon (a couple good pinches) herbes de Provence
• 1/8 teaspoon smoked paprika
• 1/2 cup of non-fat low-sodium chicken broth, plus extra if needed
• 2 tablespoons dry white wine
• some chopped fresh basil and parsley

1. Heat the oil in a large non-reactive skillet over medium-high heat. When it just begins to shimmer, add the shallots, onions and garlic and saute for 2 minutes or so, until the onions soften a bit and become translucent but not yet browned. Add a pinch of crushed red pepper flakes and a bit of salt and pepper. Stir to combine. Add the zucchini and yellow squash and continue sauteing, stirring often, until the squash picks up some color.

2. Allow the squash to brown slightly, say 4 minutes or so, then add the chopped tomatoes, a few good pinches of herbes de Provence and about 1/8 teaspoon (or more to taste) of smoked paprika. Stir. Add 1/2 cup of chicken broth and the white wine and allow the mixture to come to the boil. Reduce heat to low and simmer, uncovered for 10 minutes or so, allowing the flavors to meld.

3. Taste and adjust the seasoning, adding more of anything you wish. Just before serving, remove from heat and stir in some chopped fresh basil and parsley. Serve and enjoy!

The yield will depend on the size of your produce. In my case, I'd say it served 4, but your amounts may vary.

By all means feel free to dust the finished dish with some freshly shaved Parmesan cheese. And if you'd like a spicier dish, don't be stingy with that smoked paprika. I was going for subtle here, allowing the natural flavor of the veggies to shine through - but if you want to ramp it up a bit, I won't be mad at you.

Lastly, this dish only improves with age. A day or two in the fridge and the left-overs will be even more flavorful. Use them as a simple sauce for some freshly cooked whole wheat pasta and call it dinner.

Enjoy!

Poblano Flecked Cornbread

Operating on the theory that you can never be too festive, too good looking, or have too many recipes for cornbread - here's another one for your files.

What? You've never heard that saying? That's my version and I'm sticking to it. ;)

Given the extreme poblano situation here, cornbread seemed like a good idea. Plus, you can't really serve chili without cornbread, right? Right.

Pressed for time, I opted to simply chop the poblanos and throw them into the batter as is. Tasty to be sure, especially if some of the peppers have a little heat, but it also occurs to me that roasting them would be a good idea. If you have the time and inclination, I'd suggest a brief roast before chopping. And, if you're looking to gild the lily, you might also choose to throw a handful of sharp cheddar into the batter. You can never go wrong with the chili/cheese combo.

Finally, this is my standard cornbread recipe. Its moist, crumbly, and not a bit too sweet. If you have a favorite cornbread recipe, by all means use it. I offer this as but one variation on a theme ... and there's always room for interpretation.

Poblano Cornbread:

• 1 cup yellow cornmeal
• 1 cup flour (I used white whole wheat)
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large (or 4 small) fresh poblano peppers, seeded and cut into small dice
• 1/4 cup pure maple syrup
• 1 cup non-fat milk
• 1 large egg at room temperature, beaten
• 1/4 melted butter
• 1/2 cup shredded sharp cheddar cheese, optional

1. Pre-heat your oven to 400 degrees F.

2. In a large mixing bowl, combine the cornmeal, flour baking powder and salt. Whisk well with a wire whisk to blend. Add the diced poblano and stir to incorporate. Reserve.

3. In another bowl, combine the maple syrup, milk and beaten egg. Whisk well to fully incorporate. Add the melted butter and whisk again until thoroughly combined. Pour this mixture over the dry ingredients and stir with a spatula until just combined. Add the shredded cheese, if using, and fold in to distribute evenly.

4. Pour the batter into a buttered, 8 x 8 inch, oven-safe glass baking dish and bake in the middle of a pre-heated 400 degree oven for 20 to 25 minutes, or until lightly browned and cooked throughout. Remove dish to a wire rack to cool slightly. Serve and enjoy!

Bon appetite!

p.s. - Stay tuned for the return of Thirsty Thursdays tomorrow. I'll have an unusual and exceptionally delicious cocktail for you. You're going to like this one, I promise.

Chicken and White Bean Chili

Will this blog explode if I post one more chili recipe here? Probably. But that's a chance I'm willing to take. I've got a situation here.

My fridge seems to be breeding poblano peppers. Like tribbles. Only greener and more tasty.

I could swear Mama Diva brought down 2 or 3 poblanos when she came to visit recently. But then I blinked and there were 4. Blinked again and there were six. At last count, there were eight. Clearly, they're planning a coup. I'm not waiting around to see how this turns out. It's time for action. It's time to make chili.

Chicken and White Bean Chili:

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, peeled and diced
• 2 large cloves of garlic, peeled and minced
• 4 large poblano peppers, seeded and chopped
• pinch of crushed red pepper flakes
• pinch of Kosher salt and some freshly ground black pepper
• 1 pound ground chicken breast
• 1 1/2 tablespoons chili powder
• 1 teaspoon Ancho or New Mexican chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• one 14.5 ounce can of Petite Diced Tomatoes with Jalapeno
• one 15 ounce can of cannellini beans, rinsed and drained
• 1 tablespoon tomato paste
• 1 cup non-fat, low-sodium chicken broth, plus additional for simmering

Garnishes:

• chopped red onion
• chopped fresh parsley or cilantro
• shredded sharp cheddar cheese
• sour cream or non-fat Greek yogurt

1. Heat the oil in a large, heavy-bottomed skilled over medium-high heat. When it is hot but not smoking, add the onions, garlic, poblano peppers and a pinch of crushed red pepper flakes to taste. Add a pinch of salt and some freshly ground black pepper. Stir and saute until the onions are translucent, but not yet browned, about 5 minutes.

2. Add the ground chicken and saute until no longer pink, about 5 to 6 minutes, stirring and using a wooden spoon to break up into bite size pieces.

3. Add the chili powders, cumin and cayenne pepper and stir well to incorporate. Saute 1 minute, then add the diced tomatoes, tomato paste and chicken broth, stirring well to blend. Add the drained white beans, stir. Allow the chili to come to the boil, then reduce heat to low and simmer, uncovered, for at least 30 minutes and up to 1 hour - adding a bit more chicken broth as necessary to keep things moist. Taste and adjust the seasonings, adding more of anything you wish. Serve garnished with any and all of the above and enjoy!

As written this recipe will serve 5 to 6, depending on portion size.

Notes: If you do not have poblano peppers, you may substitute green bell peppers, though the chili will not be as spicy. In that case, you might choose to add a diced jalapeno to ramp up the heat if you wish.

As for the chili powders, use whatever you have on hand, or whatever blend you like. No need to be too specific, I believe in cooking with what you've got!

I also believe in serving chili with cornbread ... and I'll tell you all about that later on in the week. Stay tuned.

Bon appetite!

Quick Roasted Tomato Sauce

When life, or your brother, hands you a bushel of tomatoes: make tomato sauce ... from scratch!

While slow-roasted is all the rage, sometimes there's no time for slow. Sometimes you need quick. I often need quick. Such was the case on Saturday night. Having returned from a long day at BlogHer, I was tired, I was hungry, and there were several, large, needing-to-be-used tomatoes on my kitchen counter - courtesy of my bro's magnificent garden.

I washed them, cored them, cut them in half, and popped them in the oven. The rest is history ... or, at least, the substance of today's post.

Quick Roasted Tomato Sauce:

• 5 large tomatoes, washed, cored and halved
• drizzle of extra-virgin olive oil
• Kosher salt and freshly ground black pepper

• 1 tablespoon extra-virgin olive oil
• 2 large cloves of garlic, peeled and minced
• pinch of crushed red pepper flakes
• Kosher salt and freshly ground black
• 1 tablespoon tomato paste
• 1 tablespoon grated Parmesan cheese, or to taste
• 2 to 3 teaspoons chopped fresh basil, or to taste
• 2 to 3 teaspoons chopped fresh parsley, or to taste

1. Pre-heat your oven to 425 degrees F.

2. Arrange the tomatoes, cut side up, on a large, walled baking sheet and drizzle with a bit of olive oil. Sprinkle on a bit of Kosher salt and some freshly ground pepper and roast in the middle of a pre-heated 425 degree oven for 15 to 20 minutes. Or until softened slightly and just beginning to color. Remove from oven and allow tomatoes to cool for 10 minutes.

3. Using a food mill set over a large bowl, puree the tomatoes two halves at a time, until all tomatoes have been pureed. Discard the seeds and skin, reserve the pureed tomatoes. Add any tomato juice from roasting pan to the puree. Reserve.

4. Heat a large, heavy-bottomed, non-reactive sauce pan over medium high heat and to it add 1 tablespoon of olive oil. Add the minced garlic, a pinch of crushed red pepper flakes, pinch of Kosher salt and a bit of freshly ground black pepper. Stir and saute for one minute, do not allow the garlic to color. Add the pureed tomatoes and the tomato paste and stir well to incorporate.

5. Add the grated Parmesan cheese, the basil, and the parsley, lower the heat and allow the sauce to simmer, uncovered for 20 to 30 minutes. Sauce will thicken a bit as it simmers, stir once in a while to prevent sticking. Prior to serving, taste and adjust the seasonings, adding more of anything you like.

6. Serve over cooked pasta with a dusting of freshly grated Parmesan cheese and some additional chopped basil and parsley for garnish. Enjoy!

Notes: The tomatoes used for this sauce were "Hungarian Hearts" ... they were enormous! Even larger than those pictured above. If your tomatoes are of lesser stature, use more. Ditto for my bro's garlic: its huge. We happen enjoy a garlic-y sauce, chez Diva, but your milage may vary, of course. Use as much or as little as you like.

The tomato paste is added to give the sauce more body. Fresh tomato sauce can be on the thin side. I find a bit of paste serves to improve the texture. The longer you cook the sauce, the thicker it will be - use your judgement. Its not rocket science.

Lastly, the more flavorful your tomatoes, the more flavorful your sauce will be. We loved the Hungarian Hearts, but if you can't find those, choose your favorite variety. Use the freshest and most delicious tomatoes you can find, their essential tomatoey-ness will only improve with time spent in a hot oven.

Bon appetite!

Left-over Magic: White Pizza Edition

Sometimes - ok, often - my fridge is a disaster; full of left-over bits of this, and unused bits of that. If I've been cooking a lot, the shelves will be a melange of monkey dishes featuring half-cups of veggies, perhaps a solo portion of meat - the sum of which would not quite yield a full meal, much less dinner for two. I suspect I'm not alone in this.

At such times, the answer, my answer is: pizza. Pizza is the perfect vehicle for combining the stray portions of several meals ... with the added bonus that, ultimately, you feel like you're eating an entirely new meal. Sweet!

Such was the case last week, when I was itching to use the remains of that roasted zucchini and tomato dish, and the 1/2 cup or so of left-over chicken sausage and peppers. Ultimately, I decided to go with a white pizza, which turned out to be an inspired idea, indeed!

I took the easy way out and used purchased, prepared pizza dough - and to that, added a garlic-y white sauce, some seasoned low-fat ricotta cheese, the zucchini and tomatoes, the bits of sausage and peppers, and topped the whole thing off with shredded low-fat mozzarella and some Parmesan cheese. It was spectacular!

I'm not so much giving you a pizza recipe here today, as I am encouraging you to think creatively about your use of left-overs. I will, however, include a recipe for the garlic sauce and for the seasoned ricotta. The rest is up to you. You're smart, you'll figure it out.

White Garlic Sauce:

• 1 teaspoon butter
• 1 teaspoon extra virgin olive oil
• 2 large cloves of garlic, peeled and minced
• pinch of crushed red pepper flakes, optional
• 2 1/2 teaspoons flour (I used white whole wheat)
• 1 cup of fat-free Half and Half, at room temperature
• 1/8 cup of grated Parmesan cheese
• pinch of Kosher salt
• freshly ground black pepper
• dash of freshly ground nutmeg

1. Heat the butter and olive oil in a small sauce pan over medium-high heat until melted. Add the minced garlic and a pinch of crushed red pepper flakes, if desired, and saute stirring, for one minute. Add the flour and stir well to combine with the oils, saute for one minute.

2. Add the room temperature half and half and immediately raise the heat to high, whisk well to incorporate the roux with the liquid. Bring the mixture to a full boil and let boil, while whisking constantly, for a couple of minutes until the sauce thickens and is reduced to the consistency of Alfredo sauce. The thickened sauce should coat the back of a wooden spoon. Reduce heat to low when properly thickened.

3. Add a pinch of Kosher salt, some freshly ground black pepper to taste, and a grating of fresh nutmeg if desired. Add 1/8 cup of grated Parmesan cheese and whisk to melt into the sauce. Taste and adjust the seasonings, adding more of anything you like. Remove from heat, cover the sauce pan and reserve until pizza time. (Hint, be sure to whisk the sauce again prior to use to smooth as it may thicken further as it cools.)

Seasoned Ricotta Cheese for White Pizza:

• one 15 ounce container of part-skim ricotta cheese
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh basil
• Kosher salt
• freshly ground black pepper
• freshly grated nutmeg
• 1/4 cup grated Parmesan cheese

1. Combine all ingredients in a small mixing bowl and stir well until thoroughly incorporated. Taste and adjust the seasonings, adding more of whatever you like. Reserve until ready to make the pizza, chilled in fridge if necessary.

Some rough directions for pizza assembly: spread crust with an even layer of white garlic sauce, top with dollops of seasoned ricotta cheese, using a fork to spread ricotta in an even layer. Pile on your pizza toppings (meaning use up your left-overs!) then top with a handful of shredded low-fat mozzarella and a dusting of freshly grated Parmesan cheese.

Bake in a pre-heated oven, according to pizza dough directions ... or your own pizza wisdom.

Of course, once you've turned the lonely bits and pieces in your fridge into a new and exciting meal, you'll sometimes - ok, often - end up with left-overs of your left-overs. Worse things could happen.

Bon appetite!

Quick and Easy Roasted Zucchini

The Diva's taking the easy way out today. So easy, in fact, that this isn't even my recipe! (Though, naturally, I've changed it up some.) I popped into a favorite farm stand this weekend and along with the bounty of fresh veggies, the stand had little Xerox copies of family recipes to go with. Sweet!

No doubt zucchini and tomatoes are in abundance right now, so its likely that you'll already have these ingredients on hand. This is a simple summer side dish, and the possibilities for variation are limited only by your imagination. Got some yellow squash? Throw it into the mix. Not a fan of grape tomatoes? Use cherries instead or leave them out and add some onion. Feel free to vary the seasonings as well, according to your taste. Its all good and all healthy too!

Roasted zucchini has a wonderful, caramelized flavor and the grape tomatoes are greatly improved by some time in the oven. Their flavor intensifies, adding a welcome piquancy to the dish. Its as delicious as is it easy!

Roasted Zucchini and Tomatoes:

• 2 large zucchini, cut into 1 inch chunks
• 1 pint grape tomatoes, washed and left whole
• extra-virgin olive oil
• salt-free seasoning, such as Mrs. Dash
• Herbes de Provence
• Kosher salt
• freshly ground black pepper
• freshly grated Parmesan cheese

1. Pre-heat your oven to 400 degrees F.

2. Lightly brush the bottom of 9 x 13 inch glass baking dish with olive oil. Place the chopped zucchini and grape tomatoes into the prepared dish and drizzle with a bit of extra-virgin olive oil. Toss to coat. Sprinkle the veggies with some salt-free seasoning, such as Mrs. Dash (any flavor you like), add a pinch of herbes de Provence, a small pinch of Kosher salt and some freshly ground black pepper to taste. Toss again to coat.

3. Bake in the middle of a pre-heated 400 degree oven for 45 minutes, stirring once about half-way through. Remove from oven and sprinkle dish with some freshly grated Parmesan cheese. Serve. Or, alternately, you may run the dish under the broiler for a moment or two to melt and brown the cheese before serving.

As written, this recipe will serve 6.

So what's your favorite way to serve zucchini? Hungry Diva wants to know!

Enjoy!

Flour-less Peanut Butter Cookies

I first came across the notion of flour-less peanut butter cookies at book club. The year was somewhere around 2003 or 2004, and we were gathered at the home of a member, debating our next six months of selections. A few of us had brought along a dessert to share, and one of the offerings was an astoundingly rich and chewy peanut butter cookie. I knew I had to have the recipe.

Rather than write it out for me, M. rattled it off: 1 cup peanut butter, 1 cup sugar, 1 egg, 1 teaspoon of vanilla. That's it. That's all. In a word, I was amazed. I had no idea it was possible to make cookies without flour. That's just crazy talk, right? Wrong.

M. assured me that not only would this recipe work, she'd been making it since kindergarten! It was the first recipe she ever learned and she never bothered, never needed to write it down. I didn't either. I committed it to memory ... and there its stayed in my pretty little head, lo this nearly decade or so. I always intended to make the cookies, but somehow it never happened.

Well, Monday's weather was a chilly 88 degrees, rather than 98, so it seemed like a fine time to bake. I mentally dusted off M.'s recipe and set to work. I changed it up a bit too - using natural peanut butter, rather then a commercial (read - too sweet) brand; some brown sugar in place of the white; and ... because I'm me ... I added some chocolate chips for good measure.

They may not be the best looking cookies on earth, but they sure are tasty.

Flour-less Peanut Butter Cookies:

• 1 cup natural peanut butter, at room temperature
• 3/4 brown sugar, lightly packed
• 1 large egg
• 1 teaspoon pure vanilla extract
• pinch of salt
• 3/4 cup of semi-sweet chocolate chips, optional

1. Pre-heat your oven to 350 degrees F.

2. Place the peanut butter into a mixing bowl and to it add the brown sugar. Stir with a fork until thoroughly combined. Crack in the egg and, again, mix with a fork until thoroughly combined. Add the vanilla extract and a small pinch of salt, then stir well with a fork until fully incorporated. The mixture will appear grainy - remain calm, all is well. Add the chocolate chips and mix in with a wooden spoon or spatula. Don't worry if the chips don't want to blend, you can mash them in when you form the cookies.

3. Scoop cookies by rounded teaspoon and roll slightly in between your palms to form, pressing in any errant chocolate chips. Place formed cookies directly onto a baking sheet, and press each down slightly. Continue until all cookies have been formed. You should have about 2 dozen.

4. Bake in the middle of a pre-heated 350 degree oven for 10 to 12 minutes or until golden brown at the edges. Allow cookies to cool on cookie sheet for 1 to 2 minutes, then remove to a wire rack to cool completely.

As written, this recipe will yield 2 dozen small cookies. Recipe may be doubled.

Hint - if you choose to omit the chocolate chips, you may press the formed cookies down with the tines of a fork to create that traditional peanut butter cookie look. Also, if you prefer a sweeter cookie, by all means opt for the white sugar and use one full cup. And, if you prefer, you may also use a commercial brand of peanut butter in place of the natural stuff. Hey, its your cookie!

There are probably dozens, maybe even hundreds, of flour-less peanut butter cookie recipes floating around out there. This is my version of the classic.

Enjoy!

Chicken Meatballs with Ariosto Seasoning

Its no secret that we're in the midst of an extraordinarily hot summer. Record highs have been set all over the country and here in the city, we've been living in a blast furnace; each day more hot and humid than the next. I'd say that its typical for July, except that we're on pace to have the hottest July on record. Ole.

My birthday fell smack in the middle of this unusually hot month and when dinner time rolled around, I wanted what I always want for my birthday meal ... despite the heat. I wanted meatballs.

Its long been a joke in my family that my birthday tends to be the hottest day of the year. It wasn't this year, but it was close. Regardless of the heat, I bowed to tradition; only this year, I lightened things up a bit. I chose to make chicken meatballs and I had a little help in seasoning them too.

Recently, the good folks at Ariosto seasonings reached out to me and offered me some samples of their seasoning blends. I happily accepted. Made in Milan, Italy, with Sicilian sea salt, Ariosto seasonings are one of Italy's top selling brands. They feature a delightful blend of herbs and sea salt, with no additives, MSG, or artificial ingredients. Ariosto sent me a wonderful assortment of their blends, and in this recipe I've used their: Insaporitore per Carni (seasoning for meat and chicken), Aglio e Peperoncino (a spicy blend featuring garlic and crushed red pepper flakes), and Insaporitore per Sughi al Pomodoro (seasoning for tomato sauce).

The results? Magnificent! Or, should I say, magnifico?! The sauce had a wonderfully spicy kick, due to the crushed red pepper flakes, and the meatballs were tender and perfectly seasoned. Mille grazie per tutti, Ariosto!

Spicy Tomato Sauce:

• 1 1/2 tablespoons extra virgin olive oil
• 2 cloves of garlic, peeled and minced
• 1 teaspoon Ariosto Aglio e Peperoncino seasoning
• one 7g packet of Ariosto Sughi al Pomodoro seasoning
• one 28 oz. can of crushed tomatoes
• 2 teaspoons tomato paste
• one 8 oz. can of tomato sauce
• 1/4 cup good quality red wine
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

1. Heat the oil in a large, non-reactive, sauce pan over medium-high heat until hot but not smoking. Add the minced garlic and 1 tsp. of Ariosto Aglio e Peperoncino seasoning and saute, stirring, for one minute.

2. Add the rest of the ingredients to the pot, stir well to combine, and allow the mixture to just come to the boil. Reduce heat to low, cover and simmer, while you make the meatballs. Stir once in a while, for good measure.

Chicken Meatballs:

• 1 pound ground chicken breast
• 1 teaspoon Ariosto Insaporitore per Carni seasoning
• 2 teaspoons salt-free grilling blend (I use Mrs. Dash Steak blend)
• 1/4 cup grated Parmesan cheese
• some freshly ground black pepper
• dash of freshly grated nutmeg
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1/4 cup seasoned whole wheat bread crumbs

Pre-heat your oven to 425 degrees F.

1. In a large mixing bowl, combine all of the ingredients and mix well - with clean hands, or a fork - to blend. Mix until fully incorporated. Mixture will be slightly sticky. Form the mixture into 12 even, round, meatballs and place on a large baking sheet when formed.

2. Bake meatballs in the middle of a pre-heated 425 degree oven for 15 minutes.

3. Remove from oven and transfer the meatballs to the sauce, stirring to coat. Cover the pot and allow the meatballs to simmer gently in the sauce - on very low heat - for at least 30 minutes and up to an hour, so the flavors will meld. Stir once in a while to ensure they don't stick to the bottom of the pan. Serve over cooked pasta and garnish with some chopped fresh parsley and freshly grated Parmesan cheese. Enjoy!

As written, this recipe will serve 6.

Careful readers will note the lack of salt in both the meatballs and the sauce. Since the seasoning blends feature sea salt, I found it unnecessary to use additional salt. Do as you see fit.

Ariosto seasonings are available online and in some specialty markets across the country. I look forward to trying their potato and fish blends, as well as future experimentation with the seasoning for meat. I really enjoyed the flavor of the sauce seasoning, and found the ease of use to be a real time saver - no need to measure or dust off a long list of herbs and spices ... its all right there in that happy little packet.

A brief word of caution regarding the Aglio e Peperoncino blend ... its spicy! Personally, I like it that way, but go easy if you're heat averse.

Lastly, if you're unable to find Ariosto seasonings in your neck of the words, feel free to reach out to the charming and delightful Mr. Saverio Lo Presti - you may contact him via email: slopresti@ariosto.it - and he will respond immediately.

Buon appetito!

Quick Chicken Tostadas + Give-away Winner

I don't know about you, but when the weather is this hot and muggy, my interest in eating is limited ... and my interest in cooking is almost non-existent. It helps to have a few quick go-to summer meals that satisfy yet require little effort in terms of preparation. Today's Chicken Tostadas fit that bill in spades.

I came across this recipe several years ago in Bon Appetite. I no longer remember the month or the issue, nor do I follow a recipe, but this dish is such that the exact measurements hardly matter at all. Use what you've got, use this as a starting point, a guideline of sorts - and you'll be on your way to the dinner table in no time at all. Promise.

Quick Chicken Tostadas:

• 2 cooked skinless boneless chicken breasts, cubed
• 1/2 pint of grape tomatoes, chopped
• 1/3 cup red onion, chopped
• juice of 1/2 fresh lime
• 1 teaspoon ground cumin
• 1/2 teaspoon extra virgin olive oil
• 1/2 teaspoon balsamic vinegar
• 2 - 3 dashes Tabasco or hot sauce, optional
• pinch of salt and a dash of freshly ground black pepper
• 1 tablespoon of chopped fresh cilantro (or parsley)
• 1 cup of prepared guacamole
• 1/2 to 2/3 cup black beans, canned, rinsed and drained
• 4 small corn tortillas
• shredded lettuce, romaine or red leaf
• prepared salsa
• herbed goat cheese, crumbled

In a bowl, combine the cubed cooked chicken, chopped tomatoes and chopped red onion. Stir to combine. In another small bowl, combine the juice from 1/2 of a large fresh lime and 1 teaspoon of ground cumin, whisking well to combine. To this mixture add the olive oil, balsamic vinegar, hot sauce, a pinch of salt and some freshly ground pepper, then whisk well to combine and pour over the chicken and tomato mixture. Add the chopped cilantro and stir well to combine. Cover and refrigerate until ready to serve.

Add the black beans to the guacamole and stir well to combine. If desired, you may add a dash or two of hot sauce and some additional lime juice to the mixture. Reserve.

Toast the corn tortillas in your toaster oven or bake in a 425 degree F oven until crisp and light golden brown. Remove from oven and place each tortilla on a serving plate.

To assemble the tostadas: top each tortilla with 1/4 cup of the guacamole and bean mixture and spread in an even layer, adding more if you desire. Top the guacamole with a layer of shredded lettuce and over the lettuce spoon some of the reserved chicken and tomato mixture. Be generous, this is dinner! Spoon some salsa over the top of the tostada and dot with some crumbled herbed goat cheese to taste. Serve immediately, with additional hot sauce and some wedges of lime for garnish. Enjoy!

As written this recipe will serve 4.

I generally used grilled chicken breast, though some roast chicken would do as well. As for the tomatoes, use what you've got: grape tomatoes, cherry tomatoes, any kind of tomato will work! And if you're enterprising, you could certainly make your own guacamole and salsa .... but sometimes its nice to take a little help where you can get it. Either way, you'll be rewarded with an extremely tasty meal that's every bit as delicious as it is easy to prepare!

Winner Announcement: The Xagave give-away closed last night, so I will announce the winner today. I used random.org to generate a number and the winner is comment number 6! Deb said: "I'm so torn - lemon poppyseed bread, carrot pineapple cake or peanut rice crispy treats! Ah decisions, decisions and no idea what to choose!"

Good news, Deb, now you can try them all! I'll email you today for your address and the good folks at Xagave will be shipping off your package soon. Congratulations!!

I'll be hosting a different give-away tomorrow, so stay tuned, all.

Cheers!

Papa Diva Discovers the Wonders of Hummus

I've got to be honest, I don't know what's going on with my family. First, Papa Diva sends me a post he's written about hummus, then - just this weekend - Mama Diva divulged that she's flirting with the idea of becoming a vegetarian. Who are these people and what have they done with my parents?!

Now, its possible that you'd have to know Papa Diva to understand how funny this hummus business is. He's an Irish meat and potatoes kind of guy ... or so it seemed. But after a recent lunch with a friend, he's been waxing poetic on the wonders of hummus. Astounding! Now, of course, some of us have been eating hummus for years - but for him, its a new taste treat and he's taken such a shine to it that he's written our post for today. Take it away, Papa Diva!

P.S. - don't forget to enter my agave nectar + cookbook give-away. Contest closes at midnight on July 13th!

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Diva Dad Goes Vegan ... for a Day

Recently, the Diva Dad attended a wooden boat show at Mystic Seaport with a longtime friend. The friend packed a lunch for himself and for the Diva Dad. The friend, Dave Niles, does not eat anything that had a face or a mother. We are talking serious vegan commitment here. Dave actually made the switch over to a fully vegan diet for health reasons and he is reporting very good results.

The Diva's very close friend, Olive, is also a vegetarian - I wonder if her name had something to do with the decision? The Diva's aunt Linda is also a recent convert. So we need to give these people some ink now and then ... it might just be a movement!

Back to the lunch - it was a hummus and pepper sandwich on a whole wheat bun. It was delicious and very easy to prepare. We are duplicating the sandwich herein. Mama Diva gathered the ingredients, made the hummus, and assembled the sandwiches.

Basic Hummus Recipe:

• one 15 ounce can of chick peas, rinsed and drained
• 1 or 2 large cloves of garlic, peeled
• 1 teaspoon salt
• 1/3 cup fresh lemon juice, seeds removed
• 1/3 cup tahini
• extra virgin olive oil, for drizzling as garnish
• ground paprika and chopped fresh parsley for garnish

In the bowl of your food processor, combine the drained chick peas, garlic cloves, salt, lemon juice and tahini paste. Process and pulse until smooth and fully incorporated, scraping down the sides of the bowl as necessary. Taste and adjust the seasoning, adding more lemon, tahini or salt according to your liking. Serve.

If serving as a dip, place the hummus into a serving vessel and drizzle a bit of extra virgin olive oil over the top. Garnish with a dusting of ground paprika and some chopped fresh parsley.

Alternately, you may choose to prepare the Diva Dad's new favorite sandwich, as seen above. The peppers he prefers are small orange peppers. I usually associate small peppers with high heat, but this is not the case with these peppers. Preparation of them could not be more simple; no roasting, no caramelizing, no peeling. Just wash, cut open, remove seed and slice into strips. The peppers work well with the hummus, giving the sandwich much more interest.

Now I am aware that some people think any sandwich can be improved with a few slices of bacon - however we must remember that bacon had both a face and a mother. No bacon strips allowed here!

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Many thanks, Papa Diva, for introducing us to this healthy lunch option! Of course it remains to be seen just how long Papa's fascination with the chick pea will last. Remember, this is the same man who recently wrote a post on grilling meat!

Naturally, I'll be submitting this post to Hey What's for Dinner Mom?'s Just Another Meatless Monday. Be sure to pop on over to Laura's place today and check out the other meatless meals on offer.

Bon appetite!

Thirsty Thursdays: Red, White and Blue Sangria Edition

No, I haven't dropped off the face of the earth, nor am I going to leave you thirsty this holiday weekend! In fact, I have a lovely, summery sangria to offer for your sipping pleasure.

Created on the fly by the husband, this refreshing sangria boasts a base of light, refreshing vinho verde, a hint of peachy goodness, and bright riot of summer berries to keep things feeling festive. While the recipe below is by the glass, you could certainly make this by the bottle or pitcher, but you'll need to play around with the measurements a bit.

For those unfamiliar, a brief word about the vinho verde. Literally translated "green wine", vinho verde is a Portuguese wine, from the Minho region, who's name refers to its youth rather than its color. Vinho verde is not meant to be aged, it should be consumed within a year of bottling, hence its description as a young wine. It is low in alcohol, feathery light on the tongue and slightly effervescent. The flavor is typically somewhat fruity, with notes of crisp green apple and lime.

Its light and refreshing, perfectly suited for use as an aperitif all on its own - and equally delicious when used to form this light sangria.

Red, White and Blue Sangria:

• Vinho Verde
• Peach Schnapps
• Orange Bitters
• Fresh Strawberries, hulled and halved
• Fresh Blueberries

Fill a tall glass with ice and add some vinho verde, enough to fill 1/2 to 3/4 of the glass. Add 1 1/2 ounces of peach schnapps and a dash or two of orange bitters. Stir to combine. Add some fresh strawberries and blueberries to the glass and stir gently. Serve and enjoy, repeat as necessary!

As written, this recipe will serve 1.

In this case, we used some Vindigal Vinho Verde, which is quite excellent, but any brand will suffice. If you've not had a chance to try vinho verde, by all means check it out. Its the perfect summer wine - and, bonus, its generally low in price!

I expect to be back in full swing on the blog next week. We'll start things off with a yummy give-away on Tuesday, and later in the week I'll have a scrumptious fish taco on the menu, and a luscious chocolate review. Rumor has it that Papa Diva is working on a vegan post for us as well ... will wonders never cease?! Stay tuned!

So, what are you up to this weekend? Will you be grilling up a storm, relaxing poolside, or hitting the beach? Curious Diva wants to know.

Wishing a safe and Happy 4th of July to those who are celebrating!

Cheers!

Diva Cooks: Astra Libris Edition

So, at long last, those whole wheat biscuits - and I promise they're worth the wait.

Part of the reason for the delay, was that I wanted to do this recipe and its creator justice. Back in February, I began an new feature: Diva Cooks - a series of posts wherein I cook and write about the food of other bloggers. The series began with Tangled Noodle's incredible Honeyed Apple Turkey Pot Pie and it continues today with Food for Laughter's whole wheat biscuits.

Written by Astra Libris, Food for Laughter is one of my most favorite blogs. Astra Libris is a gifted writer with a warm, generous spirit and a heart as big as the great outdoors. Her love of family, friends and food shines through in every post and you cannot help but smile when you read her words ... and droll when you read her recipes.

She first posted her whole wheat biscuit recipe back in June of 2009 and I've been making them ever since. They have become my go-to biscuit and I am pleased to share them with you today. In this case, I used them as a vehicle for using up some of the garlic scapes, and that ingredient is optional. Feel free to leave them out. Alternately, you could choose to add some chopped scallions, and or a bit of grated cheddar ... the options are limitless.

As you'll see when you click over, Astra serves these biscuits with her lighter version of white gravy - a Southern staple that she's made-over by using turkey sausage (or soy crumbles) and 1% milk. I have yet to try her white gravy, but I'm certain its every bit as delicious as these biscuits!

Astra Libris' Whole Wheat Biscuits - Diva Style:

• 1 1/2 cups whole wheat flour
• 1 cup white whole wheat flour (or whole wheat pastry flour)
• 1/2 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 large garlic scapes, minced (optional)
• 1 cup non-fat milk (or 1% milk)
• 1/4 cup melted butter

Pre-heat your oven to 425 degrees F.

1. In a large bowl, combine the flours, sugar, baking powder, baking soda, and salt. Whisk well with a wire whisk to combine. Add in the garlic scapes, if using and whisk again to combine. Add the milk and stir with a wooden spoon until just combined. Add the melted butter and stir again until just combined. At this point, the dough will be formed, give it a gentle knead or two, in the bowl, just to bring it together.

2. To form the biscuits: use a 1/4 cup measuring cup and scoop by 1/4 cup fulls onto a baking sheet. The dough will yield approximately 10 biscuits. Bake in the middle of a pre-heated 425 degree oven for 15 minutes, until light golden brown and cooked throughout.

Serve and enjoy!

You'll note also that Astra's original recipe gives options for a vegan version, and that it uses a bit of white flour. I've used all whole wheat based flours in this recipe, though feel free to do either. I've also reduced the amount of sugar by half and, again, that's a personal choice.

These are my absolute favorite whole wheat biscuits and I hope you'll try them! I also hope you'll stop by Food for Laughter and get to know Astra and her wonderful family. I know you'll love her as much as I do!

Bon appetite!

Israeli Couscous with Chicken, Mushrooms, Garlic Scapes and Asparagus

Will wonders never cease? I actually cooked a meal at home last night - and a tasty meal at that!

This dish is based on Bev Bennett's recipe for Couscous Pilaf with Chicken and Mushrooms that appeared recently in the New Haven Register. Mama Diva passed it on to me last weekend with her recommendation. I varied the ingredients according to what I had on hand; substituting some cooked roast chicken for the chicken breast, adding some asparagus because it seemed like a good idea, and finishing the dish with some freshly grated Parmesan, because - why not?

The somewhat whimsical addition of garlic scapes is the result of my bro's largess. He's planted an enormous quantity of garlic this year and he favored me with what seems like 5 pounds of fresh scapes! I expect they'll be making their way into just about everything I cook this week. Stay tuned.

If you're hungry and in a hurry, this is the meal for you. Its quick, nutritious, filling and altogether delightful. If you don't have any cooked chicken on hand, please consult the original recipe for instructions on using skinless, boneless chicken breasts, as the directions will vary accordingly.

Israeli Couscous with Chicken, Mushrooms, Asparagus and Garlic Scapes:

• 3 teaspoons olive oil
• 2 cups Shiitake mushrooms, sliced
• 1 large shallot, peeled and minced
• 1 large clove of garlic, peeled and minced
• 1/2 teaspoon curry powder
• 1/2 teaspoon Herbes de Provence
• pinch of Kosher salt and some freshly ground black pepper
• 1 cup of cubed cooked chicken
• 1 teaspoon of butter
• 2/3 cup Israeli couscous
• 1 1/4 cups hot chicken broth
• 1 bunch of asparagus, trimmed and cut into 1 inch pieces
• 3 fresh garlic scapes, minced (optional)
• 4 sprigs of fresh thyme
• 1/4 cup freshly grated Parmesan cheese, plus additional for sprinkling
• some chopped fresh parsley for garnish

Heat the oil over medium-high heat in a large skillet. When it begins to shimmer, add the mushrooms and cook, stirring as needed, until mushrooms are tender and just beginning to brown. Add the shallots and garlic and saute for 1 to 2 minutes. Add the curry powder and the Herbes de Provence and saute for one minute, then season with a bit of salt and pepper.

Add the cooked chicken and continue sauteing and stirring for 2 minutes. Add 1 teaspoon of butter, allow it to melt, then pour in the Israeli couscous. Cook for 1 to 2 minutes, allowing the couscous to toast and brown slightly. Add the hot chicken broth and stir well to combine, scraping any browned bits up from the bottom of the pan. Add the asparagus, the garlic scapes and the leaves from 4 sprigs of fresh thyme. Stir well to combine.

Bring the mixture to the boil then immediately reduce heat to low, cover and simmer for 5 to 10 minutes or until couscous is tender and most of the broth has been absorbed. Before serving, add in 1/4 cup of freshly grated Parmesan cheese and stir to melt and combine.

Serve immediately, garnished with some chopped fresh parsley and a sprinkle of Parmesan cheese. Enjoy!

Ms. Bennett's recipe suggests that this is a meal for two, but I believe my version yielded enough for four. Your mileage may vary, of course.

Should you wish to go the vegetarian route, you could certainly leave out the chicken and substitute some vegetable broth for the chicken broth. Either way, you'll be rewarded with a quick and altogether satisfying meal. Round it out with a nice big salad or some steamed veggies and call it dinner. I sure did!

Enjoy!

Chocolate Chip Zucchini Cake

You may want to file this recipe away for use later this summer, when your garden overflows with zucchini. Then again, this cake is so good, you may not want to wait.

If you're in the mood for a rich, moist, chocolaty extravaganza - this is the cake for you. And, bonus, you can count it as a vegetable! Well, not really, but you will have the added benefit of some nutritious zucchini to off-set your indulgence. I'd say that's a good deal; a very good deal, indeed!

I've adapted this recipe from The Flat Belly Diet Cookbook and I'm well pleased with the results. I've added some cinnamon and Chinese Five Spice powder to bump up the flavor, reduced the amount of oil, and altered slightly the composition of the flour. This is a quick, nutritious and wholesome splurge that's sure to satisfy even the most dedicated chocoholic.

Chocolate Chip Zucchini Cake:

• 1 cup whole wheat pastry flour
• 3/4 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Chinese Five Spice Powder
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup non-fat vanilla Greek yogurt
• 1/4 cup canola or vegetable oil
• 1 teaspoon pure vanilla extract
• 1 1/2 cups shredded zucchini (@ one large zucchini)
• 3 cups semisweet chocolate chips, divided in half

1. Pre-heat your oven to 350 degrees F and coat an 11'" x 8" baking pan with a light coating of butter or oil. (I did not have a pan this size, so I used a 9" x 9" glass baking pan and it worked just fine. Adjust the baking time accordingly depending on your pan size.)

2. In a mixing bowl, combine the flours, baking powder, baking soda, salt, cinnamon and Chinese Five Spice Powder, whisk well to combine and reserve.

3. In a large mixing bowl, whisk together the eggs, sugar, yogurt, oil and vanilla until thoroughly combined. Whisk in the shredded zucchini until combined, then stir in 1 1/2 cups of semisweet chocolate chips.

4. Add the reserved flour mixture, by thirds, to the zucchini mixture and stir until just combined. Pour into prepared baking pan and bake in the middle of a pre-heated 350 degree oven for 30 to 40 minutes, depending on pan size, or until lightly browned and cooked throughout. The cake is finished when a wooden toothpick inserted into the center comes out clean. (If you're using the 9 x 9 inch pan, the cake will need to bake for approximately 40 minutes. Less time will be needed for the 11 x 8.)

5. Remove cake from the oven and immediately sprinkle the remaining 1 1/2 cups of chocolate chips over the top of cake. (Pictured above.) Allow the chips to sit for a minute or two, until softened and melty. Spread the melted chips in an even layer across the top of cake to form frosting. Allow the frosted cake to cool for at least 45 minutes, prior to serving, so they frosting will set.

This cake comes together in a hurry - I'd say 15 minutes of mixing time - so its every bit as easy as making a boxed cake and its healthier to boot! Waiting for the frosting to set is the most difficult part of the operation. You'll need at least 45 minutes and even then, the chocolate will be runny. Once the cake has cooled entirely, the chocolate will firm up a bit, but will remain rich and creamy. Unused portions can be saved at room temperature or in the fridge, just be sure to cover tightly with some plastic wrap or foil.

The Greek yogurt and zucchini combine to lend the finished cake a wonderfully creamy texture and it is surprisingly moist. I like the flavor so well, I might even be inclined to skip the frosting and bake off the batter in the form of muffins next time. Stay tuned.

I'm submitting this recipe to Hey What's for Dinner Mom's Just Another Meatless Monday feature. Be sure to stop by Laura's place today and check-out the other meatless offerings!

Bon appetite!

Healthy Chocolate Peanut Butter Shake

How's about a little something healthy today? Something rich and chocolaty and satisfying ... without any guilt!

This month, 5 Star Foodie Culinary Adventures' Make-Over Challenge is all about smoothies and shakes. Yum, I'm in! Natasha has asked us to submit a recipe for a smoothie or shake with a twist. Eligible entries include: malts, floats, shakes, smoothies, frappes, and more. Basically, any kind of chilled, blended drink will qualify and you are limited only by your imagination.

Entries are due by Sunday, June, 6th and the round-up will be posted Monday, June 7th. Oh, and there's a fabulous prize too - a HealthMaster Blender. How exciting! Pop on over to 5 Star's place and read the rules if you'd like to enter.

For my first entry, I've made a protein-rich shake that's sure to sure to satisfy. I've replaced the ice cream with a combination of silken tofu and Greek yogurt, and gilded the lily by flavoring it with my favorite combination ... chocolate and peanut butter. What could be better?!

Healthy Chocolate Peanut Butter Shake:

• 2/3 cup plain, unsweetened, soy milk
• 2 oz. lite silken tofu
• 3 oz. plain, non-fat Greek yogurt
• 2 teaspoons natural peanut butter*
• 2 or 3 teaspoons agave nectar, or to taste
• 1/2 teaspoon pure vanilla extract
• 3 teaspoons unsweetened cocoa powder
• 1 or 2 ice cubes, cracked
• dash of ground cinnamon, optional

Combine all ingredients in blender and mix/blend on high until thick and creamy. Pour into a glass and serve.

* In this case, I used some agave sweetened peanut butter made by Earth Balance. If you're unable to find agave peanut butter, opt for the natural, unsweetened stuff, so as to keep the sugar in check.

This is a luscious, creamy shake that's just perfect for breakfast, a mid-afternoon snack, or dessert. It has all of the flavor of a traditional ice cream shake, minus the guilt, plus a healthy protein punch that will keep you full and happy. I'd say that's a winning equation ... and it looks like Diva Cat Lucy thinks so too!

Stay tuned for a possible second shake later in the week - I just might be offering an adult version for Thirsty Thursdays.

And speaking of adult beverages ... the Manhattan Cocktail Classic Gala was amazing! I had a blast ... though sadly there are no pictures to prove it. The space, while dramatically lit, was rather dark and my camera just doesn't cut it in low light. Suffice it to say, a good time was had by all and I'm already looking forward to next year's event! Hit up this link if you'd like some visuals. (I'm not in any of the photos, but you'll get a sense of the night.)

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

Bon appetite!

Banana Sour Cream Chocolate Chip Muffins

Talk about feeling foolish ... I had every intention of entering last week's Blogger's Secret Ingredient Challenge (BSI). The secret ingredient, as chosen by Christina of Dinner at Christina's, was sour cream. Wonderful, I love sour cream. I knew right away that I wanted to bake something and I bought all of the ingredients to do so on Sunday.

I did not, however, make careful note of the challenge entry deadline. It was midnight on Sunday ... and I had planned to bake the muffins on Monday. Oops! No wonder I've never participated in BSI, I can't seem to get my act together!

And, meanwhile, I've got a bunch of bananas ripening on my counter and a tub of sour cream in the fridge. Let's get to it, shall we?

Better Late Than Never Banana Sour Cream Chocolate Chip Muffins:

• 1 cup whole wheat flour
• 1 cup white whole wheat flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Chinese Five Spice Powder, optional
• 3 ripe bananas, peeled
• 1 cup of reduced fat sour cream
• 1 stick of butter, room temperature
• 1/2 cup of granulated sugar
• 1 teaspoon of pure vanilla extract
• 2 large eggs, room temperature
• 1 cup mini semi-sweet chocolate chips

Pre heat your oven to 350 degrees F.

1. In a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon and Chinese Five Spice Powder. Whisk well with a wire whisk to combine and set aside.

2. Break the bananas into thirds and place the in the bowl of your food processor, pulse until chopped. Add 1 cup of sour cream to the bananas and process until combined and smooth. Reserve. (Alternately, you could mash bananas with a fork and whisk in the sour cream by hand.)

3. Using an standing electric mixer, cream the butter and sugar together until light and fluffy. Add the vanilla and beat to combine. Add the eggs, one at a time, and beat well until light and fluffy.

4. Add the flour mixture by thirds, alternating with the banana mixture, beating only until blended, until all of the dry and wet ingredients have been added. Do not over beat. Add the mini chocolate chips and fold-in to incorporate, using a rubber spatula.

5. Grease a large muffin tin with butter and fill each cup 3/4 of the way up with batter. Bake in the middle of a pre-heated 350 degree F oven for 18 - 22 minutes, or until lightly browned and cooked throughout. Baking time will vary depending on the speed of your oven. The muffins are cooked when a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes then remove to a wire rack. Serve warm.

As written, this recipe will yield 18 muffins.

While I may not have made them in time for the BSI challenge, I'm exceedingly glad I made these muffins period. They are spectacular! Moist, tender, just-sweet-enough, and full of that oh-so-luscious chocolate/banana flavor. They're so good I could smack myself!

As always, you should feel free to vary the choice of flour according to your needs. You can use 2 cups of all-purpose white flour, or any combination of the above. In addition, you may also choose to use 1/2 cup of agave nectar, in place of the sugar. If so, bake the muffins at 325 degrees F and begin checking for done-ness at 15 to 18 minutes.

The origin of these muffins is unclear. I found the recipe on a scrap of paper in my battered old recipe box and I've changed it up a bit by reducing the amount of sugar, using reduced fat sour cream and adding the spices. As far as the spices go, feel free to experiment. I love the subtle hint of warmth the Chinese Five Spice brings to the mix and cinnamon is always a must for me. Your mileage may vary, of course.

So, do you bake with sour cream? If so, what's your favorite way to include it? Hungry Diva wants to know.

Bon appetite!

The Best Damn Scones in the Land

It is obvious, both from the size of my ass and the nature of my recent posts, that I am no longer strictly a "South Beach Blogger" ... and I'm ok with that. What started as one thing, morphed into another and there have been some delicious detours along the way.

Every once in a while, though I do like to get back to my roots and "beach-up" a recipe; swapping out an ingredient here, adding some agave nectar there; and just generally trying to make a healthier, yet still very tasty, version of a proven classic.

Only after posting my recipe for basic brown scones during my Irish Foods Week, did I remember that I already have a killer scone recipe! I've had it for years and, of course, its from Gourmet Magazine. First published in the December 1993 issue of Gourmet, these cheddar cornmeal scones are without question the best damn scones I've ever had. Period.

True to form, I've changed a few things over the years, and while my penultimate version is by no means dietetic, it is slightly healthier than the original.

Run, don't walk, to your nearest stove and bake up a batch of these immediately. Actually, double the batch ... they're just that good.

Whole Wheat Cheddar Cornmeal Scones:

original recipe from Gourmet December 1993 found here

• 3/4 cup white whole wheat flour*
• 1/2 cup yellow cornmeal
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon of salt
• 1/8 teaspoon cayenne pepper
• 3 tablespoons cold, unsalted butter, cut into cubes
• 3/4 cup, packed, coarsely grated sharp cheddar cheese
• 1 large egg, separated
• 1/3 cup of milk (I use non-fat)
• 1 teaspoon agave nectar
• some additional grated cheddar for sprinkling on top of scones

Pre-heat your oven to 425 degrees F.

1. In a large bowl, combine the flour, cornmeal, baking powder, salt and cayenne pepper. Whisk well to combine.

2. Add the cubed butter and blend in with a fork, or your fingers, until mixture resembles a coarse meal. Add 3/4 cup of grated sharp cheddar cheese and toss well with your fingers to mix.

3. In a small bowl, whisk together the egg yolk, the milk and the agave nectar to combine well. Pour over the dry ingredients and stir with a fork until a soft dough begins to form. Using your hands, gather the dough together and knead gently - in the bowl - 8 to 10 times, until the dough comes together and begins to feel smooth. Do not over-work the dough.

4. Turn out onto a lightly floured surface and, using your hands, form the dough into an even 6 inch round circle. Using a sharp knife, cut the round into 6 equal wedges. Place the formed scones on a baking sheet lined with a Silpat mat, spaced 2 inches apart. (Alternately, you can lightly grease the cookie sheet if you don't have a Silpat.)

5. Beat the remaining egg white, lightly, and brush the top of each scone with a bit of egg white, then drizzle with some additional grated sharp cheddar. Bake in the middle of a pre-heated 425 degree F oven for 15 to 17 minutes, or until golden brown and cooked throughout. Remove to a wire rack to cool, or serve immediately.

*Alternately, you may use all-purpose flour, whole wheat pastry flour, whole wheat flour, or some combination thereof.

As written this recipe will yield 6 insanely delicious scones.

I don't necessarily suggest you serve them with my cranberry blood orange compound butter ... unless you're an odd duck like me who happens to enjoy unusual flavor combinations. I quite liked the two together, but your mileage may vary.

And, honestly, these scones need no adornment whatsoever. They're moist, tender, and thoroughly delicious all on their own. Use the very best sharp cheddar you can find, I like aged Canadian sharp cheddar, and you'll be rewarded with a richly flavored scone that will blow your mind. Really.

A brief word about the agave nectar ... if you choose to use it, be aware that baked goods made with agave do not store as well as those made with sugar. Keep any leftover scones (though I doubt they'll be many) tightly wrapped and stored in the fridge. If desired, you may use 1 teaspoon of granulated sugar instead of the agave, as per the original recipe.

Bon appetite!

Steak Tacos with Bell Pepper Slaw

Hot, spicy steak; cool, crisp veggies; soft whole wheat tortilla - need I say more? I think not.

Steak Tacos with Bell Pepper Slaw

Spice Rubbed Flank Steak:

• 1 1/2 pound flank steak
• 3 teaspoons ancho chili powder (or any kind of chili powder)
• 1 1/2 teaspoons instant espresso powder
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground coriander

1. In a small bowl, combine the chili powder, espresso powder, brown sugar, salt, cayenne pepper, dry mustard and ground coriander. Mix well with your fingers, or a small wire whisk, until thoroughly combined.

2. Rub both sides of the flank steak, to coat well, with the spice mixture and allow the meat to rest at room temperature for 15 to 20 minutes.

3. Slick a grill pan with a thin coat of oil and heat it, over high heat, until smoking hot. Grill the steak, turning once, roughly 5 to 6 minutes per side for medium rare - or until done to your liking. Remove from grill pan, cover loosely with foil and allow the meat to rest for a full 5 minutes before slicing. Then slice thin, against the grain, on the diagonal.

Red and Yellow Bell Pepper Slaw:

• 1/2 of a large red bell pepper, seeded, and sliced into thin strips
• 1/2 of a large orange or yellow bell pepper, seeded, and sliced into thin strips
• 1/2 of a medium red onion, cut into thin slices
• 1/2 of a medium red cabbage, shredded into thin slices
• 1 large carrot, peeled and shredded
• juice of 1/2 lime
• 3 teaspoons red wine vinegar
• 1 teaspoon balsamic vinegar (I used fig balsamic)
• 1/4 teaspoon dark Asian sesame oil
• 1 teaspoon olive oil
• 1 teaspoon agave nectar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon celery seed or celery salt
• 3 tablespoons chopped fresh cilantro, or to taste
• 3 tablespoons chopped fresh mint, or to taste
• 1 teaspoon black sesame seeds

1. Combine the sliced peppers, onions, cabbage and shredded carrots in a large bowl and mix well with a fork.

2. In a small bowl, whisk together the lime juice, red wine vinegar, balsamic vinegar, sesame oil, olive oil, agave nectar, cayenne pepper, salt and celery seed. Whisk until well combined and pour over the sliced/shredded veggies. Toss well with a fork to coat.

3. Add the cilantro, mint and black sesame seeds and toss again to combine well. Cover and reserve in fridge until ready to serve.

For the Tacos:

• Sliced Grilled Flank Steak
• Red Pepper Slaw
• Warm Whole Wheat Tortillas
• Some Guacamole and or Sour Cream
• Some Sriracha or other form of Chili Sauce

Place some sliced steak atop the whole wheat tortilla, add some slaw, a bit of guacamole and some sriracha to taste. Roll up and devour, repeat as necessary!

As written, this recipe will serve 4.

Bon appetite!