Mostly Savory Chocolate Bark

This chocolate bark is unlike anything you're likely to encounter in the month of cookies and cakes.  That is why I like it!  I'm not one for pastries or sweets, but some good dark chocolate will certainly do it for me!  This one is full of flavors and just a bite is plenty!

Nutty chocolate bark

Now my new favorite breakfast

With a cup of tea

Ingredients

• 2 cups semisweet chocolate chips
• 1 tsp ground cardamom
• 1/4 tsp dried mulberries
• 1/4 cup dried tart cherries
• 3/4 cup almonds, toasted and coarsely chopped
• 1/2 cup pistachios, toasted and coarsely chopped
• 2 tsp coffee beans, coarsely chopped
• pinch of kosher salt

1. Grease a baking sheet, and line it with parchment paper.
2. Melt the chocolate in a large stainless steel bowl placed over simmering water in a pot.  Make sure the bowl is not touching the water to keep the chocolate from scorching.  
3. Add the cardamom, and stir to dissolve for a couple of minutes.  Turn off the heat, and stir in half of the mulberries, cherries, almonds and pistachios.
4. Remove the bowl from the heat, and dry the bottom with a towel.
5. Pour the chocolate onto the prepared baking sheet.  With an offset or rubber spatula, spread the chocolate in a wide rectangle about 1/4 inch thick.  Sprinkle with the remaining nuts, dried fruit, and the coffee beans, and press them gently into the chocolate.  Dust with the salt.
6. Cool in the refrigerator for about 2 hours, until hard.  When firm, slide chocolate onto a cutting board, and cut or break it into pieces.  Keep it refrigerated until just before serving.

Recipe taken from YogaJournal, December 2013.

Mediterranean Turkey Meatloaf

Meatloaf is one of those comfort foods that is so easy to prepare, great for leftovers, and can be made with mostly anything.  Some people have started replacing ground beef in their recipes with turkey.  However, turkey has a completely different flavor and needs a different set of ingredients to complement it.  Here is my latest take on a turkey meatloaf:

There is no such thing

As a beautiful picture

Of plain-old meatloaf

Ingredients

• 2 lbs ground turkey
• 1/4 cup oil
• 2 egg whites
• 4 oz feta cheese, crumbled
• 1/4 cup pine nuts
• Lard or oil
• 3 garlic cloves, chopped
• 2 tbsp fresh chopped oregano
• A handful of radishes, finely chopped
• Two handfuls of fresh spinach
• 1/2 cup breadcrumbs

1. Heat the lard or oil over low to medium heat on the stovetop.  Sauté the garlic approximately one minute.  Add the oregano and set aside after it has passed another minute over the heat.
2. Grease a meatloaf pan or other oven-safe dish and preheat oven to 350F.
3. In a large bowl, using your hands, combine the turkey, oil, eggs and breadcrumbs.  Add the garlic and oregano mixture and stir.  Continue adding ingredients, one at a time, mixing with your hands until the cheese, pine nuts, radishes and spinach are combined.  (Save the spinach for last.)
4. Shape the meatloaf into your pan (it will be sloppy due to all the moisture) and bake, uncovered for 90 minutes or until it comes away from the side of the pan and turns crispy at the top and edges.

Excellent served with sweet potato fries.

Will it be Food Pics or Cat Videos that Take Over the Internet?

I've noticed that there is some annoyance out there in the social media world towards people who take pictures of their food and share them with the rest of the world.  I understand.  Your life is too full of real things for you to care about what someone you hardly know had for dinner.  And as is the case with most social media - you didn't ask for the picture - it was thrust upon you as you were innocently scrolling through pictures of babies in their first suspenders and cats who have not only made their owners work for them, but have started a campaign to take over the internet.

I take pictures of my food.  I do so with glee.  GLEE.  And when I post a picture of my food, it is because I'm still savoring it.  I feel like, for me - what my meal looks like represents my current life or state of mind to a certain point.  There are times, honestly, when I think my best foot forward or my most photogenic side is the meal I just created.  It might represent something just for myself - how colorful, or fresh, or gloopy I'm feeling.  And it might represent what I want to convey to the people I'm cooking for - "I'm comfortable with you," "you make me feel warm," or "our weekend is going to be zesty/fiery/rich."

What we eat says so much about us already, and if we're proud or excited to share it, I think those of us that do are sharing something significant of ourselves.  So, go ahead and post those pictures!  (Not like anyone can stop those of us that do!)  I want to see your fancy gougères that you put so much time into.  And I'll probably even give you a thumbs up/heart/like for your picture of your late night peanut butter toast and iced gin because it says a bit about your day and how you've chosen to celebrate it/wallow/comfort yourself.

So, cheers!

You can find more of my food pictures on instagram and twitter, though I must warn you - I'm also one of those annoying people who posts copious pictures of her dog.

See?  It's because she's SO CUTE!  And I'm sure you think so too!  Right?

Colorful winter salad

I'm always looking for a bit of color in my meals, and while I'm not typically a salad fan (or a fan of cold foods generally), the days that follow Thanksgiving lend themselves to crisper, lighter fare.

Lighter winter fare

I only like salads with...

Fresh avocados

Ingredients  (serves two as a meal or four as a side)

• Butter lettuce (one small head)
• 1 Fresh persimmon, 1/4 papaya, or 1/2 pink grapefruit (listed in order of my favorite) 
• 1 Avocado
• 2 tbsp Pumpkin seeds
• 2 oz. Blue cheese
• Greek yogurt (1/4 cup)
• Olive oil (1/4 cup)
• Juice from half of one lemon
• A pinch of salt
• Freshly grated black pepper

1. Wash the lettuce thoroughly, pat dry, and chop into bite sized leaves.
2. Start the pumpkin seeds toasting over medium heat in a small saucepan (they will turn fragrant, pop a bit, and turn browner) shaking them around frequently.
3. In a food processor, combine the yogurt, olive oil, lemon and salt until blended
4. Cube the fruit and the avocado.
5. Combine all ingredients into low bowls, crumbling the blue cheese on top and finishing with the freshly grated pepper.

Veggie Goat Cheese Breakfast Bake

This is a great and easy meal to make for breakfast or lunch and I find if you double the recipe, you can save half of the goat cheese mixture in the fridge for several days and make it again with whatever vegetables you have on hand!  I made this one with sautéed mushrooms and kale.

Here is all that's left

I tried to take a picture

We ate too quickly

Ingredients:

• Whatever vegetables you have on hand, chopped and sautéed (raw will do as well!)
• 5 ounces of goat cheese
• 2 Tbsp heavy cream
• 1 cup of egg whites
• 1/8 tsp ground black pepper
• 1 tsp fresh thyme leaves
• oil for greasing the pan
• rehydrated sun-dried tomatoes (optional)

1. Preheat the oven to 350F.
2. Saute the vegetables you have chosen to use
3. In a mixing bowl combine the goat cheese, cream, egg whites, pepper and 1/2 tsp of the thyme, stirring until completely incorporated.  Set aside.
4. Grease a baking pan.  Transfer the sun dried tomatoes and vegetables to the baking pan.
5. Pour the goat cheese mixture over the vegetables and top with the remaining thyme.
6. Bake for 30 minutes, or until the edges are golden brown and the center is no longer liquid.
7. Let cool a few minutes before serving.

A new picture to show what it really looks like. June 2019 and I've taken to cracking a couple of eggs into the bake. They're beautiful and add some lovely color.

Recipe adapted from Mariel's Kitchen.  Thank you to Connie, my mother-in-law for the fun new baking pan!

My favorite sandwich á la Swim Cafe

I've never been really fond of sandwiches, have never been a big bread eater (it turns out I have gluten sensitivities), and don't eat much meat.  But sometimes, there is something so satisfying about a sandwich, and when you come across a good one, I find I tend to want it every day until I've gone through the whole loaf of bread.  And philosophically speaking, a sandwich is the Middle Way or Golden Triangle of lunch.  It is made to make every bite contain just a bit of everything - balanced tastes and moderation.  I mean..... if it is a good sandwich.

The cafe down the street from me makes some fabulous sandwiches with really great ingredients and I've been enamored with their turkey sandwich for a while now.  The trouble is, it really depends on who makes it.  So, from now on, it's going to be me!

When the cravings strikes -

Crusty bread, tasty toppings - 

Make me a sandwich!

Ingredients

• White bread, two slices
• 2 Tbsp cream cheese
• 2 tsp horseradish
• Thinly sliced turkey
• Avocado (about half of one small)
• Tomato (ripe, juicy)
• Freshly ground black pepper

1. NSoften the cream cheese approximately 15 seconds in the microwave and whisk the horseradish in, making a thick, smooth cream sauce.
2. Toast the bread.  On one side of the bread, spread the horseradish cheese spread.  Top with very thinly sliced tomato and black pepper.
3. Layer thinly sliced avocado on the other piece of bread.  Top with turkey.  Put the sandwich together, cut on a diagonal with a serrated knife (to avoid pressing all the ingredients out the side of the sandwich) and devour!

Rather than toast the bread, the sandwich can be constructed first and the entire thing grilled in a buttered pan or griddle.  You know... If you want to be decadent about it.  If you're not though, the sandwich is approximately 330 calories of energy and good taste.

Crock-Pot Chicken Noodle Soup

I have been making this recipe for years now, and every time, I'm so excited to sit down and eat it, I forget to take a picture and blog about it.  (Full disclosure - I've actually never made this recipe.  My husband has made it every single time and it is fabulous.)

Chicken Noodle Soup

Just as it was meant to be

And not from a can

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 Tbsp unsalted butter
• 6 carrots, peeled and sliced into 1/2 inch rounds
• 4 celery ribs, sliced
• 2 medium onions, chopped
• 4 medium garlic cloves, minced or pressed (about 4 tsp)
• 1 tsp dried thyme
• 1/4 tsp red pepper flakes
• 2 quarts low-sodium chicken broth
• 2 bay leaves
• 2 bone-in, skin-on split chicken breasts
• 2 cups cooked egg noodles
• 1 cup frozen peas, thawed
• 2 Tbsp minced fresh parsley leaves

1. Pat chicken thighs dry with paper towels and season with salt and pepper.  Melt butter in heavy pan over medium-high heat.  Add chicken thighs, skin side down, and cook until skin is deep golden brown, about 8 minutes.  Transfer thighs to crock pot.
2. Pour off all but 1 Tbsp fat from pan.  Add carrots, celery, and onions to now-empty pan and cook until softened, about 5 minutes.  Stir in garlic, thyme, and pepper flakes and cook until fragrant, about 30 seconds.  Add 1 cup broth to pan and scrape up any browned bits with wooden spoon.  Transfer vegetable mixture, bay leaves, and remaining broth to crock pot.
3. Season chicken breasts with salt and pepper and wrap in foil (make a foil packet around each breast).  Place foil packets in crock pot.  Cover and cook on low until breasts are cooked through and thighs are tender, 4 - 4 1/2 hours.
4. Remove foil packet from crock pot.  Carefully open foil and transfer chicken breasts to plate.  Remove chicken thighs from crock pot and transfer to plate.  When cool enough to handle, shred meat into bite-size pieces, discarding skin, bones, and excess fat.
5. Stir shredded chicken, cooked noodles, peas, and parsley into slow cooker.  Cover and cook until heated through, about 5 minutes.  Discard bay leaves.  Serve.

Usually I refrain from adding the noodles to the soup.  I pack up a third of the soup and freeze it, and the rest we eat for lunch over a couple of days.  I have poured this soup over noodles, over rice, and even over mashed potatoes.  All possibilities if you don't cook and add the noodles to begin with.

I asked my husband if there were any other little changes that he makes and he said no.  The recipe is perfect.  Make it this autumn and let me know what you think!  It is well worth the planning.

Recipe from Cook's Illustrated, Winter 2010.