Iran with the thought

With all of the political issues going on in Iran and all of the negative attention the country is receiving, I decided to focus on some of the positive things about Iran and there is many to choose from. From what I hear, Iran is extremely clean, serene, and the food ain't too shabby either!




Persian food, by and large, is not what you'd call "pretty". The stews, in particular, range from dark green and gloppy to dark, dark brown and gloppy. Regardless, if I had to choose one culture whose food I would have to eat for the rest of my life, it could possibly be Persian.

As I've gotten older, I've perfected a few dishes while still striving for my mother's touch in others. Ghormeh Sabzi, or "Green Herb Stew" is one of the few I've nearly perfected.

Ghormeh Sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop Polow, but I haven't had the time to sift through the recipes to find some good Polow!

So here's my Iranian stew, enjoy!







Ghormeh Sabzi

1 or 2 lbs. of stew meat
1 potato
1 1/2 cup of rice
1 small onion, diced
2 green onions
1 cilantro sprig
4 italian parsley sprigs
1 cup pinto beans
1/4 cup lemon juice
1/2 cup oil
salt & pepper

Chop parsley, cilantro, and green onions. Cook until dark green.

In a large pan, cook meat, beans, and onion. Add parsley, cilantro, and green onions along with lemon juice, salt and pepper. Cook 30 minutes.

Cook rice until 1/2 done according to package. Drain and rinse. Cut potato into 1/4". Layer pan with potato and rice over the meat mixture. Cover with a kitchen towel and lid. Cook until potato's are golden brown (around 40 minutes.)

Next up, "Glorify the fourth of July!!"

Intermission..

While in the midst of my morning haze, I saw NYC's P.S. 22 chorus perform on "Good Morning America." I was completely blown away by two things, how amazing these kids are and what an awesome teacher Mr. B is! I hope I can be as good of teacher as he is.



They have their own blog and it's my new favorite thing!

Rat-a-tat-touille

ra⋅ta⋅touille

  /ˌrætəˈtui, -ˈtwi; Fr. rataˈtuy^ə / Show Spelled Pronunciation [rat-uh-too-ee, -twee; Fr. ra-ta-too-y^uh ] Show IPA

–noun

a vegetable stew of Provence, typically consisting of eggplant, zucchini, onions, green peppers, tomatoes, and garlic, served hot or cold. "rata" is slang from the French Army meaning "chunky stew" "touiller" to stir

---

Origin:
1875–80

I'm not sure if I can say for sure when and where I started learning the joy of cooking but I'm sure some of the following helped it along:
- Cooking for 2 instead of 1
- Getting kicked out the house (not literally, that would hurt) for college
- Watching the little kid movie, Pixar's Ratatouille

Out of the MANY different kinds of animals I had growing up, from fire belly toads to rabbits to dogs, the one pet I never acquired was a rat. I'm still not sure why but I'm positive that I asked multiple times. E on the other hand, had only 3 pets growing up. Felix the cat (female), Baby and Charlotte... both rats. Watching old family Christmas video's of one the rat's climbing the stairs and having miniature stockings, brought up some familiar feelings of wanting to nurture a different species.

E was pretty dead set against any pets. So cleverly, I thought if we could get pets that E has already had experience with it wouldn't be so much of a hassle. So when someone dropped off a beautiful calico/tortoise shell cat at my parents house around my birthday, you better believe I swooped up the opportunity! After the 1st "no", I knew I needed to up my game. I made protest signs and put them all around the house and requested the cat for my birthday. Well, who can deny a cute girl?



Soon after Callie was added to the family. we started the tradition of going to the movie's to see Pixar films with my brother C. I FELL IN LOVE WITH RATATOUILLE! So cute, so French, and so creative! Pretty instantly, I knew we just had to get a pet rat. Sure enough.....




Callie and Remy have brought so much joy into our lives. Although they have no say on big family decisions, they definitely are apart of our little family. Without further ado...

Ratatouille
recipe adapted from "Emeril Live"

prep time: 20 minutes
cook time: 40-45 minutes
serves 6-8 servings

1 large head of garlic, top sliced off to expose tips of garlic
5 tablespoons EVOO
2 1/4 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
2 large ripe tomatoes, halved
1 small eggplant, trimmed & cut lengthwise into 1/2" slices
1 large zucchini, trimmed & cut lengthwise into 1/2" slices
1 small onion, peeled & sliced into 1/2" rings
2 bell peppers, stem, seeds & ribs removed, cut in 1/2" lengthwise
1/4 cup dry red wine
3 tablespoons freshly minced basil leaves
2 tablespoons freshly minced parsley leaves
1 tablespoon freshly chopped thyme leaves
grated Parmesan, for garnish

Preheat grill. Before preparing the veggies, roast the garlic. Rub 1 tea. of EVOO & a pinch of salt & pepper onto the cut side of garlic. Wrap in foil and place on grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from grill and let sit until cool enough to handle. Squeeze the pulp from the garlic skins and set aside.

Rub 2 tablespoons of the oil and pinch of the salt & pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and starting to char, about 6 minutes, depending on heat. ( The longer the tomatoes are on the grill, the smokier the flavor.) Remove from heat and when cool, remove the skin and roughly chop.

In a large bowl, combine the eggplant, zucchini, onions, and bell peppers and toss with 2 tablespoons of the EVOO, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning until marked by the grill and tender, 3-5 minutes per side. Remove with tongs and let cool. Dice into 1/2" pieces.

In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of the EVOO to make a paste. Drizzle in the remaining 1 1/2 tablespoons of EVOO, 1 teaspoon of salt & pepper, and the wine and whisk to combine. Add the chopped veggies, tomatoes, and the herbs and toss to coat. Serve at room temperature, garnished with Parmesan. (Ratatouille can be made ahead and refrigerated overnight to allow flavors to further develop.)

-you can put ratatouille over any kind of carb: rice, pasta, boiled cubed potatoes, or toasted bread

Enjoy!



Here's to my "little chef" who makes my life tasty!

Ice cream, you scream, we all scream for employment checks!!

Just a quick note:
I started my new job yesterday and it was so much fun! I'm working at a Lu Lu's Ice Cream Shop in downtown Kelseyville. So if you're in the neighborhood, stop by!

Carmen Sandiego in Pakistan?

After finishing "The Time Traveler's Wife," I had to ask what I would tell my 8 year old self.. if anything at all. I came to the conclusion that I would only tell myself 4 things:

1. Don't be such a brat to Mom & Dad!!
2. Give Grandpa Boyde's letters and his $2 bill to Mom so you won't lose it because you will!
3. Don't quit ballet or piano.
4. And lastly, when you get older it's cool to like history so don't worry!!

From an early age I've always been extremely interested in anything History.. and it's not because my dad and grandpa were History teachers! Well maybe it has something to do with it, but I'll never admit it. The first time I heard of Pakistan I was 8 years old playing the coolest computer game ever invented....

Carmen Sandiego was my idol back in the retro days of 1995.

So when "Where In the World Is Osama Bin Laden" posters were printed I was instantly interested in the history, geography, and culture of Afghanistan and Pakistan like I once was. Soon after I was lucky enough to meet E's friend's wife, Lil' S, who's from Pakistan. (Ask me how they met, it's a funny story.. although not as funny as how E and I met, but I'm biased). Lil' S and I became good friends fast. I'm surprised she doesn't think I'm obsessed with how many questions I ask about Pakistan. Her dad is a General for Pakistan and is constantly in Newsweek & was on 60 Minutes (4:24 in the video) in February. I hope to go to Pakistan one day (Mom, this is a great Christmas gift idea!!) But in the meantime, I have Lil' S's Chicken Curry recipe to keep my stomach warm and imagination going. Enjoy!

(E suggested that I "switch it up" so we went for the ethnic place mats from Tanzania!)

Lil' S's Pakistani Chicken Curry

2 chicken breasts, cut into bite sized pieces
1 potato, cut into big chunks
1 tomato, chopped
1/2 white onion, chopped
1 15oz. can tomato sauce
3 heaping tablespoons curry powder
4 bay leaves
4 garlic cloves, crushed
1 chicken bouillon
salt & pepper to taste
oil

Heat oil, add onions, curry powder, & bay leaves. Cook until onions are tender. Add tomato & chicken. Cook chicken & add tomato sauce & one can of water. Add garlic & bouillon cube. Simmer 40 minutes. Add potato and simmer another 40 minutes.
-Serve over hot white rice

Next up, M's Pampered Chef Party!!

'Tis the season for avocados

It only took me 20 years to fall in love with an avocado but after that first smooth bite, I was hooked for life! When I think of avocado's, I think of a trip I took to Minnesota in 2005, where most, if not all of my family resides. After a long day of driving/waiting/sitting/flying/driving/unpacking I finally had the chance to sit and hunker down on some good old fashioned mid-west food (at a restaurant of course). To my surprise, I found the avocado few and far between the menu list. The only thing I found amusing was a chicken caesar wrap (avocado included). After I ordered, I received strange looks and was told that not only do I speak "Californian" but I also eat like a Californian. My response was, "like oh my gosh, I guess I like totally do, huh?" I guess I never realized how lucky I am to have SO much produce grown nearby. Californians have it made..


Back to the avocado, did you know that the avocado is a fruit? Yes, fruit. Native to Central and South America, avocados have been cultivated and eaten in these regions since 8,000 B.C.In the middle of the 17th century, they were introduced to Jamaica and spread throughout the Asian tropical regions by the mid 1800s. Cultivation in United States, specifically in Florida and California, began in the early 20th century.

So what's for dinner tonight?

Crusty torta with black beans & chorizo

time: 25 minutes, roughly
serves 2
adapted from NY Times

4 ounces fresh Mexican chorizo, casings removed (this can get nasty)
1 fifteen-ounce can refried black beans
2 large Mexican rolls
3 ounces queso fresco, mild feta, or other crumbly white cheese
1 avocado, peeled and sliced
1 tomato, sliced thinly
Hot sauce
Canola oil
Salt

Toss the chorizo into a large skillet over medium heat. Cook for about 8 minutes or until the fat has rendered, breaking up the meat with a wooden spoon until it is crumbly. Dump in the whole can of refried beans into the skillet. Stir until combined and cook for 10 minutes at a simmer. Add a little water if it becomes too dry. Season with salt to taste.

Meanwhile, preheat the oven to 450 degrees. Slice the rolls in half and scrape out some of the soft insides. Brush the carved out inside with a little oil. Set in the oven for about 3 minutes. Pile on as much of the bean and chorizo mixture as you want, and then top with the cheese, avocado, and tomato. Add some hot sauce if you're into that kind of thing.

Buongiorno/Memorial Day Weekend

After a few weeks of some personal conflict, I've decided to become more self-indulgent than I already was. I was first drawn to the "blogosphere" after taking a trip to L.A. for a wedding. There I met E's cousin in-law who blogs and in her spare time is in her 2nd or 3rd year of residency. The way I figure it, if she has the time to do some awesome blogging then so do I! My blog will focus on my families recipes, some of my friends recipes, and some recipes from a huge stash of Bon Appetit & La Cucina Italiana (thanks to S). It will also focus on recipes for 2 or slightly larger and I will also strive to make all ingredients available for everyone..(this reminds me of last year, when President OBAMA couldn't find any arugula in Iowa). I by no means am a "Master Chef!" I just enjoy the art of cooking and am looking forward to sharing my thoughts and recipes! Enjoy!!
P.S. My grammar and spelling are horrible so I hope I don't offend!



This Memorial Day weekend we were invited to W & C's BBQ in Sacramento and asked to bring a specialty side dish. It took me .5 seconds to decide what it will be. My pasta salad is a classic, somewhat healthy, super easy dish that goes well with camping, BBQ's, and great weather!

I remember making this recipe with my amazing mother in high school during warm long weekends, birthdays, & summers. Although my mother is a big time baker, I like to stick to the good stuff... CARBS!! On a side note: I never get complaints from E since he bikes 15 miles round trip to work. My mother likes to stay with the core ingredients of the salad, while I've veered off and have experienced different things to add. Either way, I hope you enjoy!

Summer Pasta Salad
recipe adapted from my mother

Time: 30 minutes; minus the chill time
Serves: 6 or more (as a side dish)

-1 package of rotini or bow tie pasta
(I like colored, it looks more appetizing!)
-one red & green bell pepper, chopped
- one red onion, chopped
- one can of olives, quartered lengthwise
- small jar of marinated artichoke hearts, quartered*
-handful of cherry tomatoes, halved*
- parmesan cheese*
-one packet of "Good Seasons" Italian Dressing, (water, vinegar, & E.V.O.O.), or whatever italian dressing you like
-garlic powder
-sea salt & fresh ground pepper
-italian seasoning

* an ingredient added by Amber


Cook noodles according to directions. While the water is boiling, coarsely chop peppers, onion, olives, & tomatoes.

Drain pasta, and let noodles cool (about 5 minutes), add noodles, peppers, onion, olives, & tomatoes to a large container. Add italian dressing to mixture. Place lid on container and shake it up!! (My favorite part!) Then add artichokes and sprinkle with cheese and seasonings.

It's always better if you let it chill overnight but it's great if you're in a rush as well.


Next up, 'Tis the season... for avocado's that is!