My favorite kind of cheese...

A food mantra of mine is: a true foodie eats good cheese and chocolate. If you've only experienced the everyday cheeses at your grocery store (the ones that consist of American, Colby, Monterey Jack, Mozzarella, Cheddar, etc.), it is time to branch out. There is nothing wrong with the aforementioned cheeses. I incorporate them into my everyday cooking, but there are more varieties of cheese out there that you should try, and start incorporating into your meals. They range from mild to "stinky" and everywhere in between.

My current favorite is Havarti cheese. If you haven't tried it, it is a great cheese to 'get your feet wet' and branch out beyond the most common types of cheese. Havarti cheese is a very mild cheese that has a soft texture, is rindless, and has a buttery taste. I love cutting it straight from the block and eating it as a snack. Havarti cheese melts very well, and is good when paired with a stronger cheese in grilled cheese sandwiches, melted over eggs, added to a BLT sandwich, etc. Because of the mildness of this cheese it goes well into many different kinds of dishes. Havarti comes plain, and also has different herbs and flavors added to it. I particularly like the varieties with dill, basil, or jalapeno. The added flavors are often mild and add depth to the flavor, but the creaminess of the cheese makes it so that the flavored varieties can still be used in a multitude of ways.

Do yourself a favor and go pick up a block of Havarti. You'll be glad you did.

Spaghetti Squash... it is coming into season!

It is with great joy and fanfare that I would like to announce that the season of spaghetti squash is finally upon us. This early in the season, the squash are still small, but they are delicious, and ready to be consumed.

Many people do not know what a spaghetti squash is, and are mystified by how to prepare it. Well, let me tell you: it is one of the easiest, most tasty foods to make. Someone that is completely inept in the kitchen will have no problem making this delicious vegetable. The taste is pleasantly mild, and slightly nutty. Most people who do not like acorn squash or delicata squash will like this (my daughter is quite the fan of this vegetable and DETESTS other squashes).

Preparation is simple and pretty fool-proof. Wash the outside of the squash, and pierce it with a fork about ten times, evenly over the whole squash. Put it in the microwave on high for approximately 10 minutes (until the outside is soft to the touch). Let cool to the touch, and when cool, cut it in half and remove the seeds (there are not a lot of seeds in these things, so cleaning them out is a snap). Then, scoop out the squash until you get to the rind. Clean, clean, clean that squash out until it is completely bare. I choose to drizzle a tiny bit of spaghetti squash for taste.

Toppings for the spaghetti squash can be anything you'd top pasta with. I often make a quick meal by throwing numerous different veggies in a pan with a bit of olive oil (green pepper, Vidalia onions, button mushrooms, etc) and sauteing them to a perfect crispness. I will add them to a good spaghetti sauce (love Muir Glen varieties) and topping it all off with some parmesan cheese.

Bon appetit!

Tomato and Mozzarella Salad... taste of summer!

I love when tomatoes are in season, as they are now. The whole family loves them, and thinks the more the merrier... so, I make tomato and mozzarella salad fairly often. It never lasts for long, and I frequently get complaints that I didn't make enough. The salad is a simple one, that doesn't require terribly specific amounts of ingredients, and can be made to taste. This is what I use in mine:

8 firm roma tomatoes, chopped
1/2 red onion, diced
1 pound of soft mozzarella (I like the mozzarella balls packed in water)
Ken's Creamy Balsamic Vinaigrette Dressing
A handful of minced fresh basil
Fresh Cracked Pepper to taste

I use enough dressing to **lightly** coat the ingredients, and add the pepper when it is being served. Such a simple recipe, so healthy, and we can all eat it for every meal.

The best snackfood ever...

I have been posting recipes for the most part, but I really want to share other foodie stuff, including prepared food that are exceptional. One of those such foods I've found are Blue Diamond Jalapeno Smokehouse Almonds. They come in snack packs, as well as tins (as pictured on the right). More and more research has come out about almonds and how they are truly a superfood. I've been trying to work them into our diets on a more regular basis, and these almonds are a VERY easy way to do so. The smoke flavor tastes natural, and is not overpowering. The Jalapeno flavor adds heat, but it is not too intense. In many foods, I have found that the heat overpowers the taste of the 'real' food (in this case, the almonds), this almonds are a delicious exception. A few almonds are satisfying and filling. The whole family loves them, including my 4 year old!

Italian Soup...

I am a really big fan of all kinds of homemade soups and stews. I think that they are chock-full of good-for-you stuff that can be quite delicious and satisfying. I frequently make soups/stews... probably a pot every week. They are a big hit with everyone in the family, especially my children. Here is the latest creation I came up with... it was absolutely divine, and the kids and husband were BEGGING for more. I made enough for dinner, lunch the following day, as well as a large container to freeze. The best part is, it is extremely wallet-friendly...

Italian Tomato Soup

Ingredients:

1 6 lb can of whole peeled tomatoes with basil (I got mine from Costco)
3 stalks celery, chopped
2 large white onions, chopped
2 large green peppers, chopped
4 carrots, peeled and chopped
2 cups chicken broth
2 tsp garlic powder
2 tsp dried oregano
2 tsp dried basil
Freshly ground Sea Salt, to taste
Freshly cracked pepper, to taste

Combine all of the above ingredients in a crock-pot and cook on low for 8 hours. The tomatoes will soften and break up on their own. About a half hour before done cooking, add pre-cooked meatballs to soup, as desired. I added about 25 warm Armour meatballs. I also added 16 oz. can garbanzo beans. When warmed through, I sprinkled with parmesan cheese, to taste.

On the second day, when I rewarmed the soup for lunch, I added about 1/4 cup chicken broth to each bowl, because the soup had thickened overnight considerably.

This would also be GREAT with 1 10 oz package of drained (and warmed) spinach added along with the meatballs and garbanzo beans. Added to soups and sauces, spinach adds a wealth of nutrients, barely changes the taste, and little change is made to the texture...

This is a power-packed meal that is hearty and loved by everyone. The best part is, it is EASY to make.

Sweet potatoes... not just for holidays!

I made a recipe from the Sonoma Diet Cookbook that was fabulous. They've titled it "Sweet Potato and Cranberry Bake" and it takes sweet potatoes to a new level. It pairs sweet potatoes with some unconventional ingredients like dijon mustard and olive oil. I prepared it with what I had in the cupboard, so I tweaked the recipe and it was delightful... Here is my version:

1. Preheat oven to 350F.
   
2. Mix the following: 3 tablespoons Gulden's dijon mustard, 1 1/2 tablespoons olive oil, 1 1/2 tablespoons honey, 2 teaspoons dried thyme, 1 tsp salt, fresh ground pepper to taste (I was liberal with it).
   
3. Toss with 2 1/2 pounds skinned sweet potatoes that have been cut into 2 inch cubes.
   
4. Mix in 1 cup Craisins.
5. Bake covered for an hour and a half.

Although the mustard seems unusual, and sweet pototoes are thought to be best friends with butter, this version is a delight to your tastebuds.

Grey Dog Coffee. they have the best sandwich ever!

I went to Grey Dog Coffee with some old friends today. It is located in the West Village (NYC), and they have an extensive coffee menu, as well as food menu. I'd eyed the menu online before we went, and found a sandwich I knew I had to try. The #7 is a sandwich made on your choice of bread (I chose olive bread), with thinly sliced granny smith apples, brie, and raspberry mustard. You can also include turkey on it, but I told them I didn't want the turkey.... This sandwich was UNBELIEVABLE. I had plenty of leftovers, and gladly took it back to the hotel. My husband, who lacks a 'foodie' gene and prefers meat and potatoes also agreed on the superiority of this sandwich. The bread was thick with a hint of olive in the flour. The crisp apples added sweetness, brie added smoothness, and paired with the raspberry mustard, wow... That mustard had Dijon in it, so it had a bit of heat, that was easily tempered by the sweetness of the berries. What a combination. I'll be making these sandwiches at home...