Craving Lasagna??

I have been craving lasagna for probably a whole week at this point and so I only see it fit to share a recipe with you for this unrelenting craving.

This was a favorite lasagna recipe with the group of mums who attended my cooking class through Share our Strength. I hope you will enjoy it as well!

8 servings - cost approximately $1.40-$2.00 per serving (depending on brands and size of items bought)

1 - 8oz package whole wheat lasagna noodles
3 cups fresh spinach
1/2 pound button mushrooms, sliced
3 cloves garlic, chopped
1 large zucchini, cut into half moon shapes
1 - 28oz can crushed tomatoes, no added salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 oz block mozzarella cheese
1/2 cup part skim ricotta cheese
1/2 cup fat free cottage cheese
pinch of nutmeg (take the 1/8 teaspoon and fill it about 1/3 full)
1 large egg
Cooking spray

Heat oven to 350

1. Cook noodles in boiling water until al dente - strain and spray with cold water to cool
2. Saute mushrooms, zucchini and garlic together until vegetables are soft but not mushy
3. In a food processor combine (or can be mixed in bowl by hand) cottage cheese, ricotta, nutmeg, basil, oregano, salt and pepper, and the egg until well mixed and creamy
4. Shred the block of mozzarella into a bowl
5. Coat a baking dish with cooking spray (I do appreciate a good Pyrex dish)
6. Spread a 1/3 - 1/2 cup crushed tomatoes on the bottom of dish
7. Place 3 noodles across the bottom of the dish
8. Coat noodles with 1/2 cup ricotta cheese mixture, 1/3 of the shredded mozzarella, 1/2 cup crushed tomatoes, half of the spinach, and half of the mushroom/zucchini mix
9. Place 3 more noodles down, on top of the noodles finish the ricotta mix, finish the vegetables and spinach, use 1/3 of shredded cheese, and 1/2 cup crushed tomatoes
10. Place down 3 more noodles, top with remaining crushed tomatoes and remaining shredded cheese
11. Cover with foil and bake 45 minutes to 1 hour
12. Remove from oven and let sit for 5-10 minutes before serving

ENJOY!!! with a mixed greens salad or fresh sliced pineapple perhaps :)

Nutritional Breakdown (approximate per serving):
32o calories, 13 grams fat (saturated 6 grams), 7 grams fiber, 19 grams protein, 34 grams total carbohydrates

Getting back in the Game

Yesterday the realization crossed my mind: what would I do if a friend did a favor for me and said I could repay them with a Beef Wellington dinner? Well right this minute I would rather shove my chef's knife through their gut then make it for them - 1)because that had better be a pretty big favor they did for me and 2)because you don't climb Mt. Washington when all the daily exercise you get is rising from the lazy boy, walking to the fridge and back again! It is time that I get back in the cooking game but before I begin training I must first make sure the pantry is properly stocked, so today we will walk though that first step.

What a well stocked pantry needs to feel loved:
*Baking Products - flour (unbleached white & whole wheat), sugar, baking powder, baking soda

*Canned Beans - I always have Garbanzo (chick peas/ceci beans), also good to keep black beans, pinto, cannelini, or kidney on the shelves - I keep red, green and brown lentils in the house but you know the Armenians, we love the lentils!

*Canned Fruits & Frozen Vegetables - canned pineapple and frozen corn are the two musts in my house, but I also keep frozen broccoli, and frozen peas in the house they just make 'throwing together dinner' so much easier

*Canned/Powdered Milk - I would keep one container of something like Parmalot milk which doesn't have to be refrigerated in case of emergency or for when you just must have milk and yours has gone bad! A box of non fat dry milk solids also comes in quite handy for baking and sauces

*Canned Tomato Products - diced or crushed and a can or tube of tomato paste - they should only have 3 or 4 ingredients (tomatoes, citric/ascorbic acid, salt, water) that is it! Always have 2 or 3 cans on hand they are perfect for the finishing touches on sauces, soups, quick salsa, meatloaf, salads etc

*Cereal - something like corn flakes which you can have for breakfast and also use as a "breading" on chicken or fish and always ROLLED OATS (not the quick 1 minute ones) which can be used for cookies, breading, granola, meatloaf, fresh baked bread etc

*Dried Fruit & Nuts - apricots, prunes, raisins, cherries, cranberries = staples.period.

*Dried Herbs/Spices - these are a little more expensive to purchase but get some of the staples (basil, rosemary, thyme, oregano, vanilla, nutmeg) and then wait for Spice Island to put coupons out for $1.00 off or for your store to have a sale and grow your collection that way - dried is a much more economical way to go then purchasing fresh every time you want to include herbs in your meal
*Oil - some people have an oil for everything - I have three - olive oil for cooking, extra virgin olive oil for salad and "raw" flavor, and a cooking spray like Pam
*Pasta,Rice & Grains - different shaped pastas, white rice, brown rice, quinoa, coarse bulghar, pearl barley, couscous, and millet or amaranth if you are feeling adventurous!

*Peanut Butter/Eggs - who doesn't love this! creamy or crunchy you pick but ALWAYS the NATURAL...get a carton of 100% liquid eggs or 100% egg whites and freeze it - that way if you need eggs in an emergency you can thaw the container and measure out what you need!

*Vinegar - balsamic, red wine and rice - white vinegar's only good use is to clean the coffee maker so keep a bottle on hand for that task :)

New Poll Posted! What is your favorite FOOD Holiday??

Pronunciation does not matter...

WHEN YOU TASTE THIS GOOD!!

After I left you yesterday, I ventured to Watertown in search of Eastern Lamajoon, WHen I missed a turn at the 5-way intersection with routes 16 & 20 in Watertown I gracefully ended up on the door step of the Arax Armenian Market, so I thought, "What the heck!" In I went. We already know that I can't pronounce the name of the dish I am making so finding the proper dough is going to be a challenge in this market (literally a room) crowded with fresh vegetables, canned goods, spices, olives and cheese. I must ask for help. I look around, there are three men with almost black hair and dark skin loudly joking in what is either Turkish or Armenian. I can't ask them, my accent and pronunciation are horrible, I will totally give myself away as the Armenian with no tie to the homeland. I look around again - BINGO! They employ a black man! He cheerfully shows me where the Khadayeef dough is and then grinds me some Malab from the spice counter, sending me on my way with a "Good Luck Miss!". Mission accomplished!

At home I melt the butter and gradually pull apart the Khadayeef dough, which I have learned is just shredded phyllo dough. I must combine the dough and butter so all strands are coated. By the time I finish this process the kitchen floor looks as if I dumped burnt, dried grass clippings all over it - booooo - I'll clean that up later. I made the syrup and let it cool according to Grandma Sally's instructions. I layer the dough in a Pyrex with a cheesey filling and walnuts coated in cinnamon. Into the oven we go! 30 minutes later, it is nicely browned. I remove it and like the super granddaughter that I am, follow my instructions to pour the cooled syrup over the top of the hot Khadayeef. Except my syrup is a little to cool now, it doesn't really pour but more glops out of the pan - I am frighted to go against my directions to heat it back up so I proceed. What SHOULD happen next is that the syrup seeps throughout the whole pan of Khadayeef and makes the dessert more dense and moist. Instead, mine looked more like a glazed donut. The dough was moist but it was loose when you tried to remove it from the pan. Ho-hum, first timer mistakes I guess, I am no superstart Armenian Grandmother baker yet that is for sure! I am not giving up on this one though! I will attempt to make it again - I just have to practice my Armeturkglish accent first!

Grades:
Taste -> A- (Flavor was good, I would have liked it to have the denser texture I remembered)
Execution -> B- (Syrup is clearly a big factor in this one, better get that part right!)

How do you pronounce that again?!

Today I embark on a small, yet precarious journey down the path to my favorite Armenian dessert - the one with the shredded wheat like pastry dough and creamy cheesey type filling, which I have now been informed is called - Khadayeef. No I can not pronounce that for you, I can barely spell it (though this rendition I copied from Paree Josh! a collection of treasured Armenian recipes.

My father also loves this dessert and instructed me to consult Grandma Sating "Sally" for her friend Ethel's recipe. Apparently Ethel made THE BEST Kadayeef and why wouldn't she, her name was Ethel which is only the most appropriate name for a grandmother or a friend of your grandmother! I phoned Grandma Sally and she wasn't too much help. She has Ethel's recipe but "it is down the Cape house" so it looks like I am going to try this out through my own research.

First, I need to find Khadayeef dough which apparently resembles shredded wheat. "Can I just buy shredded wheat, Grandma?" "Kimberly! Don't be foolish! Of course not! You must get Khadayeef dough but you are not just going to drive down and find it at the Publix (she lives in Florida with every other person over age 70 of course) you will have to go to Eastern Lamajoon" (a favorite Middle East market in Watertown). So in a few minutes, I will drive the 30 minutes to the market to find this dough that I have no idea what it looks like, and I have no idea how to properly pronounce it when I ask the attendant for help, and I have no idea if it will be marked with its Armenian name or its Turkish name! Ahhhhhhh! If and when I finally secure the correct ingredient, I will return home, stand in front of my stove and weigh my options. The only thing Grandma Sally could remember about the preparation of Khadayeef was that "one thing needs to be hot and one thing needs to be cold." Keskace? Come again? What are you talking about Grandma! "Well either the dough needs to hot and the syrup cold or the dough needs to be cold and the syrup hot when you make it. They can not both be the same temperature or it comes out poor, but I can't remember which way it is supposed to go." Well I have a 50/50 shot of getting it right or getting it shitty, hopefully when that moment of truth arises the bulb will light up over my brain and I will be off and running. Until then we can only pray......

New Day, New Way - Tortellini Salad

This is a great summer alternative to those oily pasta salads that usually surface at the family/friend BBQs :)

1 package dried tortellini (I use Barilla Cheese Filled)
2 cups quartered crimini mushrooms
2 slices bacon
2 cups fresh arugula
1/2 teaspoon dried basil
1/4 cup chopped fresh parsley
1/8 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon spicy brown mustard
salt and pepper
grated Romano cheese

1. Heat oven to 375
2. Cook bacon in saute pan over medium heat until VERY crispy (about 30 min), once cooked let drain on paper towel
3. Cook tortellini according to package directions (about 8 minutes)
4. Place quartered mushrooms on a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper, roast in oven until tender and juices start to show on foil (about 15 minutes)
5. In a cup whisk together olive oil, vinegar, mustard, dried basil, salt and pepper
6. When tortellini is al dente, strain
7. Mix together tortellini, mushrooms (and the emitted juices), chopped parsley, arugula, bacon (crumble it into the bowl) and dressing
8. Serve with grated Romano cheese
ENJOY!

Chatting with a good friend last night, he put a cliche 'bright light bulb' over my brain. BRILLIANT! (as the Guiness commercial goes) I will continue to have the restaurant reviews and food adventure posts, but I am going try a new path with the recipes. Whomever guesses the trend first, gets a prize, what it is I have no idea, but since I can't pat you on the back over the computer screen, I will figure something else out :)

HERE WE GO!!! Don't be shy - make comments - ask questions - ENJOY THE FUN!!

Bukhara Bistro....It's best

If you have a hankering for Indian and you manage to survive the drive down the VFW Parkway into Jamacia Plain, the small bistro Bukhara is definitely a gem worth journeying for. Prime corner real estate it is not, unless you are on an awkward first date and in which case you can thoroughly enjoy the traffic show outside with people whipping U-turns at every moment, but Bukhara's orange decor oddly projects a certain calmness.

The bread section of the menu is labeled "Delicious Indian Breads" and the title did not disappoint. The Naan (right) was warm and spongy, with a slight, slight hint of sweetness. If you are someone who fears carbohydrates the Aloo Paratha (on left) is definitely not for you. Being carb junkies though, Queen and I were in heaven with this creation of perfect naan stuffed with spiced potatoes and peas.

For dinner we went with three entrees (of course right - why wouldn't two people need an extra entree for R&D purposes;) ). We went with Baingan Bhartha (below middle), a baked dish of mashed eggplant with peas, garlic, ginger and spices. The flavor was ingeniously blended with a slight hint of cardamon. Masala (left) is my favorite and the Gosht (lamb) Masala was nothing short of fantastic. The tomato flavor in the masala sauce was robust and a small addition of cream made the sauce velvety but not heavy, and it coated the cubes of high quality lamb fully (which made Queen very happy!). The final contestant in our dinner adventure was Jhinga (shrimp) Curry (right). We both agreed that this was our least favorite. The curry sauce was tasty but could have used some more cumin for more of a kick and the shrimp were overcooked and rubbery. A heaping bowl of rice came with our entries and did a super job of soaking up the extra masala sauce to ensure no bite would be left on the plate!
Aside from the fact that every waiter in the restaurant visited our table for some reason or another, I would definitely venture to JP for Indian again, PLUS who needs to go to the newest cop & robber movie when you get all the entertainment you need from the local drivers outside your window while you dine!

Ask and you shall receive...

Good friend and massage therapist, Lori, asked me the other day for some creative ways to prepare Quinoa. This ancient grain from South America packs a protein punch in every serving and should be a staple in diets of vegans or vegetarians, not to mention a great addition to the diets of all. Lori has been eating quinoa with a little bit of salsa about 3 days per week, which while it does taste scrumptious, gets slightly boring after a while. I modeled this recipe after a favorite salad of mine: Panzanella.

Lori - this one's for you! Let's call it QUINELLA :)

2 Servings:

*2/3 cup dry quinoa (prepare according to package directions - will bulk up to about 1.66 cups)
*1/2 cup chopped tomato
*1/4 cup sliced red onions
*1 small clove of garlic, minced
*1/2 cup sliced raw mushrooms/marinated mushrooms/roasted mushrooms
*1/2 cup quartered mini mozzarella balls
*1 slice VERY well cooked bacon or turkey bacon
*1/4 cup fresh basil leaves, thinly sliced (chiffonad)
*2 tablespoons Balsamic vinegar
*3 tablespoons extra virgin olive oil
*1/4 teaspoon spicy mustard
1/8 teaspoon driend oregano
salt & black pepper

*Cook dry quinoa according to package directions. Quinoa is fully cooked when it looks like the grain's "tail" has unwound (will take about 10 minutes) - when cooked, place aside to let cool slightly
*Cook bacon in saute pan until VERY crispy (will take about 30 min on medium heat)
*Meanwhile prepare and mix all vegetables with cheese in a separate bowl
*Combine oil, vinegar, salt, pepper, mustard and dried herbs and whisk to combine
*Add quinoa to vegetables and mix in vinaigrette
ENJOY!

per serving:
585 kcal, 23 grams protein, 34 grams fat (8 grams saturated fat), 5 grams fiber

Tavern Time Has Come - The New "Russell Tavern"

While some may morn the disappearance of Z Bar on the corner of Brattle and JFK in Harvard Square, the culture of Cambridge is embracing its newest establishment, Russell Tavern. If you weren't looking for it, you would most likely walk by and not even realize what lay behind its brick exterior. A small white square on the glass door with 'Russell Tavern' marks the modest exterior, but once inside the door, cheery hostesses greet you by a beautiful wooden bar. A chalk board outlines the day's raw bar offering and tap beers. Dimly lit glass and wooden cabinets are filled with liquors and beers creating an atmosphere reminiscent of a different time on a different continent.


The soft leather-backed chairs allow guests to relax while sipping on house bottled still or sparkling water and munching on soft, chewy bread with dipping oil as they wait in anticipation for such scrumptious dishes as steak frites, pork trio, seared Blue Fish, WAIT, HOLD UP! Blue Fish?! Was I really so lucky to see it on a menu! I had to try it and it did not disappoint. Blue Fish is a very tricky fish to clean. There is an oil sack which, if punctured, creates an extremely oilly flesh and off odder. This fish was perfect. Pan seared crispy skin, flavorful flesh that was moist and without the wrecker of excessive oiliness. The slaw it was served with provided subtle amounts of acid from the oranges and vinegar to clean the palate and prepare you for another explosive bite of Blue Fish.

The only downer to the evening, once we ordered wine from the extensive drink menu, was our waiter's need for additional training time before he started manning tables on his own for the eatery's opening week. A lack of insight to questions on the menu and knowledge about special items of the night started him off on the wrong foot and his slow demeanor made him seem slightly incompetent.

All in all, I would for sure go back, if for nothing else then to have a great glass of Meritage when the need for my Blue Fish fix strikes!

Game of Pick up Sticks

Spring is in full bloom, the flowers are out and standing guard against the impending frost the meteorologist is predicting for tonight, and on the minds of most - shaping up for beach season. Most magazines will be publishing the latest and greatest workouts or the easiest way to cheat your way to a better body but in the last few days I have discovered the greatest glut workout while tending to the spring cleaning chores!

Picking up sticks in the yard is a great way to firm up that bottom. That half squat/half bend over is sure to get you sweating and make that bum a little sore in no time! The end result? A huge stack of branches ready for burning, a clean yard, and a great butt/thigh/quad workout. So next time you go to pick up the phone to call the landscaping crew, put the phone down and step outside. There is a great workout just waiting for you in yard and you can save a few bucks too by doing your own mowing, planting, raking, and the child's game of pick up sticks!

Phantom Gourmet Food & Wine Phest

My first experience at this stop on the foodie pilgrimage trail was full of fun and treats. The Bay Side Expo Center, though slightly old and grungy, still houses this ever growing event. Participants show their spirit for The Phantom Gourmet by wearing eggplant purple attire and accessories: shirts, eyeliner, beads and one brave soul even wore a purple body suit! The Andelman Brothers (Dave is pictured above) were on hand to share in the excitement and for the ever popular photo op.

The food vendors came from all over MA to showcase their delights. Everything from pizza to bruscetta, quesidillas, fried chicken, chocolate dipped strawberries, cheese, cookies, cakes, pretty much anything you can imagine filling tables positioned inbetween "watering stations" of unlimited free wine and champagne! The Chowdah station had a fantastic game to win a free t-shirt or sweatshirt. While no one from my clan of friends managed to master the game and take home a prize, I managed to put myself in charge of the game station for 10 rounds. No one was allowed to take their turn without screaming "BEST CHOWDAH EVA". When one girl finally won a t-shirt, I retired, allowing the man who was actually in charge to heckle the players once a again.

Black Tie Cookies was by far, in my book, the best station there! Who wouldn't want all the scrumptious, individually wrapped cookies you can eat and then stuff the ones you can't eat in your purse for a pleasant surprise in the morning! Now I am a chewy cookie girl, I like them to be so chewy they are almost raw, but these cookies were of the crumbly variety. They were moist, and chuck full of flavor and add-ons like chips or nuts. They melted on the tongue into a tsunami of chocolate and white chocolate flavors. After Queen, the girls and I had our fill of these delights we headed to the side room to dance off our sugar rush.

Already can't wait for next year!

Kimba's Cookies

These are the favorite cookies of Team Ashmeadow and Kimba's Kitchen's biggest fan Miss Queen. Hopefully you too will be hooked!

1 batch ~ 14-20 depending on size

Ingredients:
2 cups rolled oats
1 cup (2 sticks butter/margarine/non dairy substitute like EarthBalance)
1/2 cup unsweetened applesauce
1 cup Splenda **
1/2 cup brown sugar **
1 teaspoon vanilla
3/4 cup natural peanut butter (I like Smuckers creamy or crunchy!) ##
2 cups flour

Steps:
1. Heat oven to 350 degrees
2. Melt butter in saucepan over medium heat
3. Add oats and stir until all oats are covered in butter
4. Let cook 10 minutes, stirring gently every 2-3 minutes (be sure to scrape the bottom of the pan as you stir but don't grind the oats into a pulp you want the oats to stay whole not look like oatmeal)
5. In a separate bowl, combine Splenda, sugar, vanilla, applesauce, peanut butter and mix together
6. When the oats are golden brown color (or you can start to smell the nutty 'brown butter' scent from the pan) mix oats into the bowl with other ingredients and stir to thoroughly combine
7. Add 1 cup of flour and mix it in. Then slowly add the second cup a little at a time each time stirring the batter to incorporate (you may not have to use the full second cup of flour). You want the batter to just barely hold its shape if you move it in the bowl, yet you do not want it to be runny or really soft
8. Spray a cookie sheet with Pam or some other cooking spray
9. Scoop cookie dough into balls (slightly larger then a golf ball) and place on cookie sheet approximately 5 across and 4 down no need to flatten)
10. Bake for 17 minutes, rotating cookie sheet half way through
11. Remove cookies when finished. Remove cookies from baking sheet and place on wire rack to cool for storage
12. ENJOY!!! Fresh and warm from the oven, cooled, frozen, as a topper to ice cream!

**Splenda can be omitted and in which case you would use total of 1.5 cups brown sugar

##Instead of peanut butter try using: butterscotch chips, cinnamon chips, dark chocolate, raisins, white chocolate, or combinations like: dark chocolate with dried cherries, cranberry pecan, white chocolate with dried cranberries, dried apricots with walnuts, chocolate and cashew - the creation possibilities are ENDLESS! :)

Nutritional breakdown (with Butter & natural peanut butter) if you make 20 cookies
per 1 cookie:
239 calories, 14 grams fat (3 grams saturated fat), 4 grams protein, 2 grams fiber

And so it begins...

The idea for this blog came to me 30,000 feet above the ground. Maybe it's the cabin pressure or the stale, recycled air messing with your brain, but many world travelers will tell you that most of their great ideas arise during their journey in the tin can. So, I must first thank Delta Airlines before I go much further, because, without that slightly uncomfortable chair, cup of water and biscoff cookie package I would never have mustered the energy to think this up!

I love food. I love everything about it. The smell, the taste, the different textures, the sense of accomplishment when you tackle a new recipe for the first time and YOU LOVE how it turns out and YOUR GUESTS LOVE how it turns out! I love the fact that while food gives us so much pleasure when we eat, it provides perfect proportions fuel and nutrients for our fabulous bodies and it creates such a sense of pride when we grow it ourselves. Food is everywhere, everyday, and it is fantastic!

JOIN THE FUN! I'm just getting started!