Pepper Jack Pasta Salad

Considering how often I make this, it's a wonder that I haven't posted it before.  This has become my absolute favorite "go-to" side dish for parties, barbecues, or if I just want to eat it for lunch all week (which happens, often).  This salad is packed with a delightfully tangy punch, and for some reason, I just love eating those little tiny Acini Di Pepe.  They tickle my mouth!  It makes me giggle!

Pepper Jack Pasta Salad
Adapted from Cooking Light April 2009

Ingredients

6 ounces uncooked acini di pepe pasta (about 1 cup)
2 1/4 cups diced plum tomato (about 14 ounces)
1/3 cup capers, rinsed and drained
1/4 cup finely chopped red onion
1/4 cup sliced pickled banana peppers
1/4 cup chopped fresh parsley
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/8 teaspoon salt
2 ounces Pepper Jack cheese, cut into 1/4-inch cubes
1 (16-ounce) can navy beans, rinsed and drained
1 ounce salami, chopped
1 garlic clove, minced

Directions

1.   Cook pasta according to package directions, omitting salt and fat. Drain.

2.   Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine.

Homemade Butterfingers

Do you have loads of candy corn laying around?  I'm about to tell you something that will rock your world.  No I mean it, you will do cartwheels.  That is, if you can do cartwheels, because I can't do cartwheels, so it's okay if you can't do cartwheels because cartwheels are hard to do.  Are you ready?

Want to make Homemade Butterfingers?  All you need is chocolate, peanut butter and...

CANDY CORN?!  Are you cartwheeling all over the place?!  Did you fall down and hit your head and are you okay?  Such a random, strange ingredient and yet, once melted and mixed with peanut butter it tastes EXACTLY like a Butterfinger candy bar.  I wouldn't joke about something this serious.  

It's all over the web (like here and here), but you hardly need to follow a recipe, it's that easy.  I melted 3 cups of candy corn in the microwave.  First for 60 seconds, then in 15 second intervals until it was fully melted.  I immediately added 1 cup of creamy peanut butter to the melted candy and stirred until both were well incorporated.  I placed that mixture in an 8x8 baking pan (lined with parchment paper) and smoothed out with a spatula...  

I put that in the fridge and let it cool and harden for about an hour.  Then I removed it and cut it into bite size pieces.  I melted approximately 3 cups of chocolate chips in the microwave at 30 second intervals, stirring in between, until fully melted (I only had semi-sweet chips but next time I would use milk chocolate to more closely resemble the candy bar).  My little 3-year-old helper assisted in dipping each bar...  

We got messy, we had tubbies, we slept all night long (yeah right) and in the morning, we had candy bars for breakfast.  I'm a great mom.  It's softer and chewier than the store-bought kind but the flavor is dead on.  Try it and tell me if you agree.

Roasted Carrot and Pumpkin Seed Salad

Something happened the other day.  I took an exercise class.

What's that I hear coming from your computer??  Is that MANIC laughter?!  You're not nice.  But it's okay, because I'm laughing about it too.  Actually, that's not true at all, because my body feels broken.  It feels like I've been beaten all over with a tiny hammer.  And by the way, how ridiculous do I sound saying "exercise class" I mean, is it called that?!  I don't even know.  This particular class is called "Body After Baby" and since Baby made this Body bake one billion cookies during pregnancy, I've decided to focus on other foods.  Like seeds.  And carrots.  

(Totally going to make Homemade Baby Ruth bars in a few days also...)

But for real, seeds and carrots are delicious together.  Pumpkin seeds, to be specific, and roasted carrots, with creamy avocado and salty queso fresco.  Here's what I did...   

I took store-bought pumpkin seeds that were unsalted and unroasted and I roasted and salted them.

I drizzled olive oil on sliced carrots, seasoned them with salt and pepper, and roasted them as well (400 degrees for about 15 minutes).

Then I mixed it all together with chopped avocado and crumbled queso fresco.  You could substitute goat cheese or feta as well, and you could certainly serve this over lettuce (in which case I would drizzle some more olive oil on top).  It's really wonderful.  Someone fix my broken body.

And the Winner Isn’t….Pumpkin Roll!

I’m going to be posting a seasonal pumpkin recipe on Friday, and let me tell you, it wasn’t easy deciding on which food wish to do. I get tons of pumpkin requests this time of year, and while I’m not going to spoil the surprise, I can tell you that the venerable pumpkin roll didn’t make the cut. Maybe next year I’ll do my take, but in the meantime, here’s a video from my friends at Allrecipes.com, featuring one of their highest-rated versions. Enjoy!

Click here to get the ingredients and to read the written recipe!

Favorite Things Victoria's Kitchen Almond Water

I first encountered Victoria's Kitchen almond water at the Winter Fancy Food Show this past January. I was struck by how refreshing it was. It's not creamy like almond milk, but thinner and lighter and not too sweet. It has no artificial flavors or colors and while the way it is made is a secret, it's ingredients are only  water, sugar, natural almond flavor (whatever that is!) and citric acid. There's something almost dewy about it. I really like it. So when I had the opportunity to receive some samples I said "yes." I thought I'd play around with it and see if I could develop some mixed drinks. 

Let the record show, I am not a bartender. Not even close. I think it's part of the reason I am so in awe of bartenders. They are like alchemists, balancing flavors in ways that amaze me They delight  me with their concotions. I tried pairing almond water with rum, bourbon, orange liquor, gin and even coffee liquor. Did I mention I am not a bartender? 

I can tell you that almond water is fantastic in hot cocoa, and in warm and cold milk. It has some real affinities with rum, but you'd have to be adept at creating drinks to come up with the right cocktail using it. There are some sophisticated cocktail recipes on the Victoria's Kitchen almond water web site. It's not a very expensive mixer and it's delicious both hot and cold. You can also find a store locator. 

Brussels Sprouts with Warm Bacon Dressing and the Holiday Side Dish Dilemma

As I enjoyed this very tasty Brussels sprouts with warm bacon dressing recipe, I was reminded Thanksgiving side dish decision time is rapidly approaching. It’s that annual dilemma where we’re forced to choose five or six recipes among hundreds of potentially awesome options.

What makes this decision so tough is that you want things that are traditional and comforting, but at the same time, want to keep the menu fresh and interesting. You love those buttery mashed potatoes, and yet you’ve wanted to make twice-baked potatoes for years. You always make Grandma’s chestnut stuffing, but that spicy cornbread version you saw on Pinterest sure looks amazing. What do you do?

Do what I do; keep the starchy cornerstones classic, and switch up the vegetable sides instead. Go ahead and do your favorite and familiar potato, stuffing, and gravy recipe; but when it comes to tired old dishes like green bean casserole, or peas and carrots, let your freak flag fly.

As long as you have a few comfort food favorites around, people will forgive a little experimentation, and this creative, un-cooked Brussels sprouts recipe would fit the bill. I love the contrast between the raw, crunchy vegetable and the rich, smoky, sweet and sour dressing. This would do any turkey proud.

While I decided to go raw this time, you can certainly turn this into a hot side by giving it a quick, stir-fry in a large skillet. Just a minute or two, until it starts to wilt, and you’re good to go. Anyway, I’m not sure if I made your side dish selection simpler or more complicated by showing you this new and exciting offering, but I’m sure you’ll figure it out. You always do. Enjoy!

Ingredients for 4-6 servings:
1 1/4 pound Brussels sprouts (will make about 1 lb. trimmed and sliced)

1 tbsp vegetable oil

4 oz bacon, sliced

2 tbsp brown sugar

1/3 cup cider vinegar

1 lemon juiced

salt and pepper to taste

pinch of cayenne

View the complete recipe

Hazelnut Cocoa Cuts

A very yummy version of the humble chocolate cut cookie, which is normally sprinkled with pearl sugar. I don't have a photo of the finished cookie, which should serve to tell you that it's delicous. (Actually, I have some stashed in the freezer. They thaw in seconds, making them perfect to have with a cup of afternoon coffee.)

Hazelnut Cocoa Cuts

about 40 cookies

200 g butter, at room temperature
240 g sugar
2 tbsp golden syrup
3 tbsp cocoa powder
1/2 vanilla bean
2 tsp baking powder
135 g all-purpose flour
135 g wholewheat flour

To decorate:
one egg, beaten
toasted hazelnuts, crushed

Mix all ingredients for the dough, into a smooth and supple dough. Shape into logs - mine were about 4 cm wide - and place on a lined baking sheet. Flatten slightly, then brush with egg wash and sprinkle with crushed hazelnuts.

Bake at 200°C for 10-12 minutes. Wait a minute or two, then cut diagonally into cookies. Let them cool completely on the baking sheets before transferring to a plate or, in my case, to the freezer.

Vegan Pumpkin Muffins

Today, my son's class took a field trip to a pumpkin patch...

Oooo, spoooooooky.

I volunteered to make 80 mini pumpkin muffins.  I know, spooky.  Carson always tells me I overbook myself but in MY defense, my mom was in town and helped watch the kiddos while I worked.  And have you ever known me to turn down a reason to bake??

Also, this recipe was extremely easy and extremely delicious.  Because of various allergies at the school, they are vegan (consisting of soy milk, soy yogurt and no eggs).  PACKED with spices and a hint of molasses flavor, ridiculously moist and perfectly pumpkin-y.  Recipe HERE.

The kids (and parents) ate them up.  My Jack had 3 (I say "my Jack" because there were four others).

*I doubled the recipe and it made 80 mini muffins.

Happy birthday, dear blog!

Eight years! It's actually pretty impressive. I've been blogging for a LONG time. And I still love it. I've cut down a little, but that's ok - I hope most of my readers don't mind too much. In this past year, I've stopped updating my swedish blog, but again, I think that's ok. And I have a LOT of not-blogged-about-yet recipes to post, so I promise a lot of tasty updates soon! (-ish)

Why I still do it? I guess an e-mail I got tonight pretty much explains it. It's from a reader who made my ruby red beetroot risotto. And she cared enough to actually write me to say how much she enjoyed it and how good it was. I love that. It's not the only reason for blogging, but it sure is a (big) part of the puzzle.



So, cake! I bought a cake last year. And the year before that, I never made one either. So this year, I figured I should at least make one, even if it took minimal effort. Titus was excited at the idea, and immediately decided that it should not have any kind of berries, but instead be decorated with candy.



Being lazy, I bought meringue layers (but in hindsight, I should totally have baked a chocolate cake, it'd have been SO much better) and filled them with a simple hazelnut mousse (made from an awesome hazelnut paste, think Nutella but sans the chocolate) and sliced bananas. Then some whipped cream, and I let Titus have free reign over the candy decorating. Of course.



For my previous birthday cakes, I've made Princess Cake, Black Forest Cake (Swedish style), Budapest Roll, Oscar II:s cake, and a humble vanilla bean jelly roll.

Butterscotch Buttermilk Scones

there's nothin' like a big pile of scones right out of the oven.  not too sweet...not too heavy...they're portable for on-the-go and just right to keep you going for a few hours 'til lunch.

this recipe is pretty basic, nothing too out of the ordinary as far as scones go.  i just wanted to get it posted because this one produces a tasty proper scone.  some scones can be rock hard...some can be too cakey and some resemble a hunk of heavy bread.  this one turned out just right...great texture, not crumbly, holds up well to spreads and isn't too dense.
you could even consider this a healthy breakfast because it's low in sugar, there's only 3 Tbsp. of butter  and made with 1/2 whole wheat flour.  keep your chips or other add-ins to a minimum and you're good to go...of course i did mention at the end of the ingredients that they are really delicious warmed up and dipped in maple syrup...oh well...

BUTTERSCOTCH BUTTERMILK SCONES
slightly adapted form Gina @ skinnytaste.com
(i highly recommend you visit her site for tasty healthier versions of sweets and savories)

3/4 cup cold buttermilk

1/8 cup sugar

1/8 cup sugar, a touch more if you like scones a bit sweeter.  i used Zsweet substitute

1 1/2 tsp vanilla

1/2 tsp maple extract

1 large egg

1 cup AP flour

1 cup white whole wheat flour

1 Tbsp baking powder

1/2 tsp salt

3 Tbsp chilled butter cut into small pieces

3/4 cup butterscotch chips

for the top...1 large egg white, slightly beaten and approx. 1 Tbsp raw sugar
have on hand some maple syrup for dipping and dunking
OR homemade jams

preheat oven to 375 F.

spray baking sheet with cooking spray ( i think i'll use parchment next time...i love parchment)

combine first 4 ingredients in a medium bowl.  stir with a whisk

combine flour, baking powder, salt in a large bowl, stirring with a whisk.  cut the chilled butter pieces into the flour mixture with a pastry cutter or 2 knives...until the mixture resembles coarse meal.

gently fold in the chips.

add the milk mixture, stirring just until moist and combined.

place dough on a well floured surface and knead lightly 4 times with floured hands

NOTE...this is a sticky-sticky dough.  use flour, but try not to over-use.

form dough into a 9 inch round (about 3/4 to 1 inch thick) and place on baking sheet.  using a floured knife, cut dough into 8 wedges.  Gina at Skinnytaste cuts them into 12, but i like a bigger scone.  cut all the way through.  seperate them a little if you want...i did.

brush the tops with the egg white and sprinkle with the sugar.

bake until golden, about 18-20 minutes.

And more fika

A much needed fika before picking Titus up at the pre-school a few days ago. A "dammsugare" - the very peculiar little bakery item that translates into "vaccum cleaner", and a cup of coffee. The cup is a Moomin mug from Finnish Iittala - Titus and I love them.

What's with the CIA and Tekka Market Roti Prata Man? Prata Saga Sambal Berlada

I have a penchant for Indian and Malay food but not HY. So when I'm alone scouring for food to quell my hunger pangs,  Indian and Malay food will be one of the options. I was back at Tekka Market and Food Centre. The bustle that went on in the wet market and also at the Indian and Malay food stall section was like when it was 20 years back. There were so many stalls to choose from but one caught my eye. 

Prata Saga Sambal Berlada was where I ate. "CIA", "Roti Prata"? So what's scoop on CIA and Roti Prata? On the sign board of this Roti Prata stall was owner Mr Zulkifli wearing a chef hat.

I went up to order my Bawang Telor (Onion and egg) prata and a prata kosong (plain) and decided to ask the man himself what's up with the CIA. And I found out oh! ... CIA doesn't mean Central Intelligence Agency, too much spy movies for me. It's CIA as in Culinary Institute of America that we are referring to in this context. I hate abbreviations! So Mr. Zulkifli aka Tekka Prata Man has been invited many times to several countries for Singapore Food Festival to promote local food from our country. In one of the trips, he proudly mentioned as he was flipping my prata with lightning speed that he was in the Culinary Institute of America in Napa Valley California to demonstrate the skill of flipping the prata. Well if he's one that imparted culinary skills to CIA chefs, I'm gonna try his roti prata.

I would generally classify our roti prata as crispy, like the kind served at Casuarina Road, or chewy like my personal favorite at Crane Road in Poh Ho Coffee Shop. Mr Zulkifli's prata has a slight crisp on the outside, airy in the middle and mostly chewy. I like the chewy texture of the prata. However, I would much prefer if his curry has a thicker consistency to give the curry a better kick. I forgot to ask for his sambal chilli for a dip. That calls for another trip to visit the Tekka Prata Man.

665 Buffalo Road
#01-258 Tekka Market and Food Centre
Singapore 210665

“BBQ” Broiled Red Snapper – This One’s For the Haters

There’s a fairly large population of folks who just don’t like fish. I’m not talking about people with allergies, but those poor souls who’s worst nightmare is arriving at a dinner party, only to find out the main course is fish. Their reasons are as diverse as they are unfortunate.

Well, this broiled red snapper recipe may be just what the doctor ordered. Normally we don’t want to cover up the delicate flavors of the seafood, but in this case, we have no choice. It’s not like you can’t tell you’re eating fish, but close enough.

By the way, the last time I made red snapper, a few people wondered out loud if that was a wise choice, sustainability-wise. I believe the variety I used was local and not in danger, but I know it’s on some no-eat lists. However, things may be looking up for red snapper in the Gulf.

I just read that there appears to be an abundant red snapper population there, and fishermen are anxiously waiting for the bureaucratic powers that be to raise the limits. You can read more about that here. Of course, this will work with any white fish, so I hope you give it a try soon. Enjoy!

Ingredients:

2 (7-oz) red snapper filets

2 tbsp mayonnaise

1 tbsp lemon juice

1 tbsp bbq sauce

salt and cayenne pepper to taste 

View the complete recipe

Bonus Red Snapper Info

I have no way to verify whether this info is accurate, but I found it compelling and wanted to share. 

Tex-Mex Pinwheels

We're big sandwich people at our house.  My husband always keeps a fresh loaf of homemade bread in the box, and sandwiches are made on an almost daily basis.  It's nice that my kids like them so much, packing lunches for them in the morning is a snap.  But every now and then we all need a change.

These little pinwheels were a total hit with kids and adults.  They are full of flavor, but still mild.  They are soft, bite sized and will go a long way when feeding a crowd.  You can't go wrong with favorites like chicken, cheese and olives.  Serve them as an appetizer, or one of the main dishes, you can't go wrong.


Tex-Mex Pinwheels
A Blog About Food

Ingredients

8 ounces light sour cream
8 ounces light cream cheese, softened
4 oz can chopped green chiles
1 cup grated cheddar cheese
1/2 cup chopped green onions
1 tablespoon cumin (or to taste)
1 tablespoon chili powder (or to taste)
garlic salt to taste
1 1/2 cups cooked chicken, diced into very small pieces
1 cup olives, diced
5 10-inch flour tortillas

Directions

In a mixing bowl combine sour cream, cream cheese, green chiles, cheddar cheese, green onions, and seasonings to taste.  Then gently fold in olives and chicken.

Divide evenly and spread over each tortilla, leaving about half and inch of space at the edge.  Wrap tightly in plastic wrap and refrigerate for at least two hours (I made mine the day before).  Unwrap, cut into 1-2 inch pieces and serve either cold or at room temp.

Jason Shaw

I started seeing Jason Shaw about seven or so years ago. I had a client up on Kings Road, just a few houses down from where Paris Hilton was living at the time. I had a somewhat unusual (unhealthy?) fixation with Paris Hilton. I thought she was kind of brilliant in an Emperor’s New Clothes kind of way. I never thought she was a mastermind, mind you, but I applauded her unwitting ability to turn her foibles into farce for her hungry public. She, again unwittingly, showed us our own reflection as gossip-hungry imbeciles. She was exactly what Hollywood is. And I, albeit self-reflexively, ate her every move right up.

Oh and she, very briefly, and pre-sex tape, pre-nipple/crotch slip(s), dated Jason Shaw who was a model slash actor at one time. And I happen to know this because, as I said, I was for Paris Hilton what bazillions of pre-nubile tweens are for Justin Bieber. If she was on a Trapper Keeper or a lunchbox, and I was like thirteen years old, I so would have had to have it. Move over Holly Hobbie (I actually had that lunchbox).

Okay, so, back to 2005 when I started seeing Jason Shaw. I guess he lived or worked or was dating someone on Kings Road. Out of the five days a week I drove up there, to my client’s house, I would see him driving up or down the street in his black Mercedez SUV at least half of those days. The first few times I didn’t think much of it. I would text Heather, “Jason Shaw. Again!”, as we would always text each other if we saw anyone. I would text a lot of my friends if I saw anyone. But only Heather knew who Jason Shaw was.

Then I started seeing him in places other than Kings Road. But only in his car. The same car. Always driving. We’d pass one another at Crescent Heights and Hollywood. He’d drive past me at the stoplight at Santa Monica and Poinsettia. We’d be right next to each other on Sunset. I started to think he was getting it. That he saw me, too. That we’d be sharing knowing looks. Like we were in on something together and only we knew. Maybe we were to be star crossed lovers? I mean, he was kind of cute in that pretty-jock-surfer-pop-music-Oakley-wearing-sort-of-way. He was definitely the guy I would have had a crush on in high school that would have definitely not had a crush on me back. So that’s always appealing.

Some time passed. I no longer needed to go up Kings Road as often as my business grew and I hired someone else to do that. I still saw Jason Shaw, but not with as much frequency. Then a few years ago I started to see him again. A lot. The crazy thing is that the new Jason Shaw hot spot was (and still is) my very own street. I see him driving up and down it all the time. In the same car. I see him when I’m driving up or down the hill. I see him when I’m taking my trash cans to the curb. I see him when I’m getting my mail. I even saw him at the dog park once - not in his car! And last week, while I was getting a cup of coffee at the Canyon Store, I did a stretchy move and twisted around. Right at that exact moment, that one ten second period while I stretched my back, who do I see in his car turning from my street to go down the hill? Of all the cars moving at that intersection at that time, where do my eyes fall? You got it. Jason Shaw.

What are the chances?

The thing is, I probably, we all probably, see the same people, see each other, a lot more than we know. I would be curious to know how many times I’ve seen that person, that so and so, in their cobalt Blue Prius zipping around town. But they’re not Jason Shaw. Who, I would imagine, probably needs a new car sometime soon.


Back in the Summer of 2009 I posted the recipe for pimiento cheese. More specifically, my mom’s pimiento cheese. We spent an afternoon making it together. And you should read the post. It’s fun and tells the story of the pimiento cheese. What’s so funny is that that very pimiento cheese, my mom’s pimiento cheese recipe, is being sold right here in sunny SoCal. Yep, the heralded Lindy & Grundy sells cute, little 8 ounce jars of the stuff. Erika and Amelia love it. Most folks that try it do. And since my mom is moving back to Richmond in January, she has passed the reins over to me. Last week, much like the afternoon in 2009, we went through it again. To make sure I get it just right. Because now, I’m the one making and selling this pimiento cheese.

And not unlike running in circles with Jason Shaw, seeing him over and over again, the recipe I will share with you today is the very one I shared back in the Summer of 2009; pimiento cheese. Pimiento cheese is good any manner of ways, but I only just learned from Amelia at Lindy & Grundy that it’s especially delicious on a burger. So I bought a pound of their Grundy Grind, and grilled up a couple of pimiento cheese burgers. And yes, this is a pretty rad application for the stuff.

By the by, this Saturday, I’ll be at Lindy and Grundy with my mom, doing a tasting for this very recipe. So, please, come and say hi and try a taste. Hopefully Jason Shaw will be there.  

Pimiento Cheese Burgers

Makes 4 Burgers

2 lbs. ground beef, formed into 4 medium-size patties
4 hamburger buns, toasted

A dash of worcestershire sauce

Salt & pepper to taste

Pimiento cheese

Ketchup

Duke's Mayonnaise

Sliced red onion
Iceberg lettuce
4 slices tomato

Season patties with worcestershire, salt and pepper. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until cooked to desired doneness, about 10 minutes for medium rare. Spread 2 tbsp. pimento cheese over each burger; cover and let melt. Serve burgers on buns with lettuce, tomato, onion, ketchup and mayo.

Printable recipe.


One year ago: Creamy Roasted Garlic and Cauliflower Soup with Rye Croutons
Two years ago: Cream Biscuits
Three years ago: Pizzeria Bianc