Out With the Old: In With the New

I know this is a bit of a non-sequitur, but I've been doing a little winter cleaning and re-freshening around the house this month. It's a good way to start the year--getting rid of things that I don't really use or don't really have room for, and making way for new things to come into my life. That said, many of the things are still pretty wonderful, and so I've placed a bunch of them for sale on eBay so that they can find new homes. I plan to use any money I make from the sale towards fixing up my office so it's more of a proper workspace for me (and less of a cluttered storage room that happens to have a computer and printer in it).

There are some fun items in the shop right now, including vintage Gourmet, Good Housekeeping, LIFE, and other magazines from the 50s and 60s (including one fabulous issue featuring Cary Grant & Audrey Hepburn!), some of my vintage pillbox hats from the 40s-60s (I collect them), and several other items. (Modern day stuff too, including a pair of gorgeous sparkly shoes.)

Anyway, just thought I'd let you know! If you see something you like and buy it, let me know you're a reader. I just may include a special surprise treat in your package. ;)

Click here to check out the items (I'll keep adding items over the next few days, so check back to see what's new!)

xoxo

Alejandra

Kitchen Tip: DIY Herb Oil

Have herbs in your fridge that are about to die? Perhaps a huge bunch of basil that you were only able to use a couple times? Or some cilantro that you completely forgot about until it was nearly too late?

Save them and reduce food waste by taking out of the fridge, rinsing and removing any tough stems, then blitzing in the food processor or blender with extra virgin olive oil (I recommend about 3 parts oil to 1 part herb). Pour into a glass jar or container and store in the fridge. It will keep for a couple weeks and is wonderful drizzled over fresh mozzarella, spread on sandwiches, drizzled over pasta or soup, tossed with grilled shrimp or chicken, or just in a small bowl for dipping pieces of crusty baguette.

Perfect for quick and easy entertaining, or just for those nights when you want a low-key snack to enjoy while watching a movie or having a glass of wine.

Click here to read more tips on how to reduce food waste in your home.

Triple Chocolate Quinoa Granola

When it comes to breakfast, I'm firmly in the savory-over-sweet camp. I love the idea of a stack of blueberry pancakes or french toast or a waffle, but I never find them anywhere near as satisfying as an omelet filled with salty smoked salmon and barely-cooked onions or a cozy bowl of cheesy scrambled eggs. I love home fries and little patties of breakfast sausage or crisp slices of bacon. Occasionally I'll reach over and grab a bite of one of Eugene's pancakes but that's enough for me. I can never really do a full stack.

When I'm home, my breakfasts tend to be super simple, but always savory. Scrambled eggs with hot sauce or cheese, a quick breakfast burrito with greek yogurt instead of sour cream, or my favorite: egg sandwiches with cayenne and mayo on un-toasted whole wheat bread.

Which is why it was super weird when I woke up the other morning craving granola.

Granola?! I literally NEVER eat granola. The few times I have, it's been as a snack when there was nothing else available. Meaning on a plane or train or in an airport. Never for breakfast. Never when I have plenty of other options.

But nonetheless, the craving was there. And even more specifically, I wanted a bowl of sweet chocolate granola. Something which I'd never even had before.

So I wandered into the kitchen and got to work rummaging through my pantry and combining ingredients in a bowl. I was initially going to go with a basic oatmeal base, but then I spotted the quinoa and wondered if perhaps there would be a way to use that, instead to increase the protein content of the granola.

I've recently been experimenting with making quinoa flour by rinsing, toasting, and grinding the quinoa down for a high-protein (and gluten-free) flour alternative so I figured it would work without having to boil it first. I decided to give it a shot, and substituted half the oatmeal in my recipe with rinsed dried quinoa (I didn't bother to toast as that would happen while the granola cooked anyway).

To add lots of chocolate flavor, I used cocoa powder, cocoa nibs, and chocolate chunks (the later, which I added after the granola had already cooled). A generous amount of salt, plus some cinnamon for a warm touch and a few handfuls of sliced almonds, and the results were stunning! I've been enjoying small bowls of it as a mid-afternoon snack topped off with delicious whole milk.  The chocolate mixes with the milk (reminiscent of those sugary childhood cereals!) and the toasted nuttiness of the almonds and quinoa work beautifully in the final dish.

I offered Eugene a bowl for dessert one night, and though he's usually averse to oatmeal, he agreed, but asked if I could put whipped cream on it instead. I loved that idea and served him a bowl topped off with loosely whipped heavy cream (which I just shook in the carton by hand)--thick, but still loose enough to spoon it up like cereal.

Absolutely lovely.

Triple Chocolate Quinoa Granola
Makes 6-8 servings

Ingredients
2 cups rolled oats (not instant--for a gluten-free version, be sure to select gluten-free oats such as Bob's Red Mill)
2 cups dried quinoa, rinsed well (OK if still moist after rinsing)
1 1/2 cup sliced almonds + an additional 1/4 cup (divided)
1/4 cup chia seeds (optional, but wonderful! Feel free to substitute flax or pumpkin seeds)
1/4 cup raw cocoa nibs
1/4 cup unsweetened cocoa powder
1/4 cup raw turbinado sugar ("sugar in the raw") OR substitute regular granulated white sugar
1/4 cup honey
1/3 cup extra virgin olive oil
1 rounded teaspoon kosher salt (plus more to taste if you prefer)
1 cup semisweet chocolate chunks or chips

Directions
Preheat oven to 300 degrees F.

In a large bowl, combine the oats, quinoa, 1 1/2 cups almonds, chia seeds, cocoa nibs, cocoa powder, turbinado sugar, honey, olive oil, and salt. Stir until completely combined and all pieces are coated with the honey and oil. (I just toss everything in my Kitchen Aid mixer and let the machine stir it up.)

Spread out on a parchment lined baking sheet and bake for about 1 hour, stirring every 15 minutes, or until completely toasted and golden brown. Remove from oven and let cool completely. Add the remaining 1/4 cup almonds and the chocolate chunks and stir to distribute (I like the contrast of the toasted and raw almonds, but if you prefer all toasted, you can just add them at the beginning).

Serve room temperature with milk or yogurt, or as a snack. Store in an air-tight container in a cool spot or in the refrigerator.

Cleaning Out the Fridge Fried Rice

I don't know about you, but it's been pretty low-key around these parts. I'm kind of on a half-vacation, doing a little bit of work each day, but also taking time to run errands, watch movies, experiment in the kitchen, do some year-end organization, and finish up those Christmas cards (oh never mind that Christmas was 4 days ago). This has also translated to low-key easy meals. Sauteed shrimp over a pile of salad, seared tilapia, slices of leftover ham served with a big jumble of roasted veggies. Easy cozy dinners that also help to balance out the handfuls of chocolate and peppermint bark I've been snacking on near-daily.

One of the best things I've made these past few days, has been fried rice. It's a great way to use up those leftover bits of turkey or ham from Christmas dinner, or to clear out any veggies that have been sitting in the fridge. It takes minutes, is incredibly forgiving, and can be adapted to your taste.

Did you ever see the movie (or read the book), The Prize Winner of Defiance, Ohio? It stars Julianne Moore as a mom in the 1950s who supports her poor family (and no-good drunk of a husband) by entering (and winning) lots of contests held by companies and supermarkets writing slogans and jingles for the brands.

It's a very good movie (and book), which I really recommend, but one of my favorite jingles she comes up with is one where she makes a big sandwich filled with lots of leftovers an calls it her "frisk the Frigidaire, clean the cupboard bare sandwich." When Eugene and I saw that movie, we spent DAYS singing that little jingle over again, and I still sing it whenever I make a dish like this one.

The version you see in the photo here was made with bacon and just a little bit of turkey, but definitely feel free to improvise and use what you have one hand--shrimp, ham, turkey, chicken, even just veggies, would be perfect in this. This is DEFINITELY a "frisk the Frigidaire, clean the cupboard bare...fried rice." 



An easy, cozy one-bowl meal, just right for this easy, cozy time of year.

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And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!         

Cleaning Out the Fridge Fried Rice

Ingredients
Olive oil (or sesame oil, if you have it)
4 slices bacon, cut into 1/2" pieces
1 yellow onion, diced
1 cup cold cooked meat such as chicken, ham, turkey, shrimp, or vegetables cut into small pieces
3 cups cold cooked rice (leftover take-out rice works perfectly here!)
3 eggs, whisked
Soy sauce
1/3 cup scallions, minced
Kosher salt and black pepper

Directions
Heat a large skillet or wok over high heat and add 2-3 tablespoons of oil. Add the bacon and cook until it starts to render and get crisp (about 3 minutes). Add the diced onions and cook for 2 more minutes until translucent, but not caramelized or browned. Add the meat or vegetables and saute for 3 minutes. Add the rice and cook until toasted and heated through, stirring every 2 minutes to make sure all sides get toasted.

Use a spoon to push the rice out to the sides and create a well in the center of the pan. Pour in the eggs and scramble, then pull in the rice and vegetables.

Add about 3 tablespoons of soy sauce and the scallions, stir until combined. Season with salt and pepper to taste, and serve. 

NYC Cooking Class: Healthy Weeknight Cooking

I'm really excited about my next NYC cooking class on the evening of January 16th (Martin Luther King Day). It's a healthy cooking class, during which I'll be teaching 8 different light and delicious recipes that are perfect for cooking during the week. You'll also learn various healthy cooking techniques and ideas that you can use to transform all your favorite dishes, and start the year off feeling fresh and healthy.

The class is limited to 12 students, so if you're interested in attending, definitely sign up today. Click here to read more and reserve your ticket.

Have any questions? As always, feel free to email me!

10 Quick and Easy Holiday Appetizer Recipes

Looking for some new and easy appetizer recipes to serve at your upcoming Christmas or New Year's Eve party? Here are a few of my favorite appetizer recipes that will be sure to please your guests. Click on the name to get the recipe and read more!

1. Savory Rosemary & Chevre Mini Muffins

2. Mini Crab Cakes with Cilantro-Lime Aioli

3. Black Pepper and Parmesan Puff Pastry Cheese Straws

4. Molded Salmon Mousse 

5. Tarte Flambee with Goat Cheese

6. Red Pepper, Parsley, and Walnut Dip

7. Baked Mozzarella Arrabiatta

8. Veggie and Goat Cheese Quinoa Patties with Smoked Salmon 

9. Smokey Apple Cheese Ball

10.  Sweet Potato Gougeres with Cheddar & Jalapeno

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Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!  

DIY Coffee, Sugar, and Spice Grinders

The other day, my lovely friend Moe posted a picture of an interesting product she found on the shelves at Trader Joe's--their "Sugar, Chocolate, and Coffee Bean Grinder." It was a little plastic pepper mill filled with coffee beans, bits of chocolate, and sugar meant for grinding over coffee or other foods. Pretty great idea, she commented, but would be better with perhaps a little bit of salt added.

As soon as I saw the post on her page I realized that this would be SUCH a great (and very easy) item to make at home rather inexpensively. It would be a great and totally unique gift idea, and would also lead to some fun experimentation to see what other foods and beverages would benefit from a little sprinkle.

And so I present to you my DIY Flavor Grinders (or "Sugar and Spice Grinders")--inexpensive pepper mills (I found these at Target for $7, but you could probably find them even cheaper elsewhere, or use ones you already have at home!) filled with a mixture of espresso beans, cacao nibs, raw sugar, coarse sea salt, and crushed cinnamon sticks. They take just a couple minutes to assemble, and you can then start experimenting by grinding them over fun treats.

Need some ideas? Try grinding these over:

• buttered toast (like cinnamon toast to the 10th degree!)
• oatmeal or cream of wheat
• ice cream
• yogurt
• buttered popcorn (one of my favorites!)
• coffee
• hot chocolate or cocoa
• steamed milk
• cocktails like eggnog, coquito, white russians, hot toddy, etc.
• fresh ginger tea
• a bowl of cereal or granola and milk
• warm chocolate cake  
• brownies
• a peanut butter sandwich
• sliced fruit like bananas or pears
• apple pie
• cinnamon buns and/or coffee cake
• vanilla cupcakes
• and more!

These keep really well for months, and can be customized to your liking. Substitute any of the ingredients for other whole spices or flavors you like. Some alternatives include: dried coconut flakes, star anise, cardamom pods, dried ginger, dried orange or lemon peel, crushed red pepper or even black pepper for a bit of heat, etc. I would avoid using vanilla beans as they are too moist and would cause the other ingredients to cake up.

This would be a great project to make with kids, too! Let me know if you end up trying it out. The recipe is below. I've also included the PDF label below for you if you'd like to make and give these as an easy last-minute holiday gift.

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Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!        

DIY Flavor Grinders (Coffee, Sugar, and Spice Grinders)
The size of your pepper mill will determine the amount of filling you need. I've provided amounts for a medium sized mill that holds about 1 cup of the spice mix. Multiply as necessary.

Ingredients
5 tablespoons roasted whole coffee beans (use plain or pick out your favorite flavor such as hazelnut or vanilla)
4 cinnamon sticks 
4 tablespoons cacao nibs (available at well-stocked supermarkets like Whole Foods, gourmet markets, or online--can't find them? substitute 3 tablespoons of unsweetened cocoa powder.)
2 rounded tablespoons coarse sea salt
4 tablespoons raw sugar or rock candy sugar

Equipment: 1 new or cleaned, empty pepper mill. It's OK if the mill previously held pepper in it--the coffee will eliminate any pepper flavor.

Directions
Combine the coffee beans and cinnamon sticks in a large zipped bag and use a meat tenderizer, rolling pin, or other heavy object a few times to crush coarsley (the coffee beans should break into 2 or 3 pieces and the cinnamon sticks into about 1" slivers). You can also do this with a pestle in a mortar.

Pour coffee and cinnamon in a bowl and add the cacao nibs, coarse sea salt, and raw sugar. Stir well to mix up and combine, then pour into your pepper mill, filling it to the top. Seal and shake to evenly distribute the ingredients inside. Set the pepper mill grinder to the coarsest setting for best results.

Polvorones

Every year, my dad commissions me to make an assortment of treats for him to give out to his work colleagues. This started a few years ago, back when I was still living in Washington, DC, when he asked me to make him a bunch of homemade sweets to fill gift tins. That year I made an assortment of white and dark chocolate peppermint bark, coconut macaroons, espresso chocolate truffles, and spiced nuts, which I then packed up and brought to NJ with me via Amtrak. Since then, I've made everything from Italian rainbow cookies, from-scratch rum cake, and even some fancy quince and frangipane tarts that were a big hit, but a big pain in the but to make.

This year he wanted to go with Puerto Rican themed treats and asked me to make 20 bottles (11 liters total) of coquito and 20 bags of polverones, which are a kind of buttery almond shortbread originally form Spain, but now popular throughout Latin America.

The name comes from the word "polvo" which means "dust" in spanish, and which references the powdery sugar that covers the cookie, as well as the trademark crumbly texture of the cookie itself. You may know these as "Mexican Wedding Cookies" or even "Russian Tea Cakes." There is also a Middle Eastern version with basically the same recipe, but where the treats are shaped into crescents instead of circles. 

The reason this cookie is so popular is because it's incredible easy to make, and it keeps well--so it can be made in advance (ideal for celebrations and gift-giving). (Also, it's delicious! Buttery, crumbly, melts in your mouth, with just a touch of crunch from those almonds. Amazing!)

My version here is made with almonds, because they're my favorite, but you can also make them with pistachios, walnuts, pecans, macadamia nuts, hazelnuts, or really just about any nut (or combination of nuts) that you'd like. I actually made a pistachio version to offer on the dessert table at my wedding earlier this year (more about that next month). Anyway, I hope you enjoy these cookies! In case you'd like to give these as a holiday gift, I've included a free printable PDF for the labels below.

xoxo

Alejandra


CLICK HERE TO DOWNLOAD FREE PRINTABLE PDF LABELS FOR DIY GIFTS


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Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!       

Polvorones (Puerto Rican Almond Shortbread Cookies)
Makes about 2 dozen

Ingredients
1 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon kosher salt
2 cups flour
1 cup coarsely ground almonds
1/2 cup powdered sugar, for dusting cookies

Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In the base of a mixer, beat together the butter and sugar until light and fluffy--about 3 minutes. Add the extracts and salt, and beat for another 30 seconds. Lower the mixer to the lowest setting, and slowly add the flour letting it mix until it is all completely worked in. Add the almonds and let mix until completely incorporated.

Use a cookie scoop or your hands to form round balls out of the dough, each about 1 tablespoon in size. Arrange on the cookie sheet 1 inch apart. Once you have filled the cookie sheet, place it in the refrigerator to chill for 15 to 30 minutes. Once chilled, place in the oven and bake for about 20 minutes, or until the cookes are completely baked, golden brown on the bottom, but still pale on top. Let them cool on the pan for 5 minutes, then transfer to a rack to completely cool.

Toss the cooled cookies in the powdered sugar and serve or store with extra powdered sugar in an air-tight container. Will keep well for about 5 days. Dough can also be frozen and baked later.