That being said.. one of the last meal that I cooked for her was a Quinoa-Spinach Bake, and she loved it. Quinoa is an ancient grain and has found a new following among Gluten Free folks. High in protein and excellent source of fiber.

My Quinoa-Spinach Bake was adapted from a Wholeliving recipe. http://www.wholeliving.com/recipe/quinoa-spinach-bake . I added chopped mushrooms, chopped red pepper and chopped sugar snap peas. I sautéed all of the following with the garlic and onion, until soft. Follow the recipe as directed. I added 3 Tbls. Parmesan cheese  to the egg and cheese mixture.

You can serve this with a nice green salad and you have the perfect light lunch or dinner. Bon appetit.

My change’s to this recipe are very minor. I used 3 Tbsp. chopped cilantro for more flavor and a few leaves on top for garnish. For the dressing, I added a little more lime juice and in place of the red chili flakes I used 2 Tbsp. Sweet chili sauce.  Crab Salad in Crisp Wonton Cups Recipe : Ellie Krieger : Food Network

Make this recipe for your Valentine Sweetheart !!!  

Double Chocolate Stout Cupcake

Double Chocolate Stout Cupcakes  

1 12-oz bottle of chocolate stout (such Guinness or Johnson)  

1 ½ sticks unsalted butter, melted  

1 Tbsp. vanilla extract  

¾ C. sour cream  

3 large eggs  

¾ C. unsweetened cocoa powder  

½ C. chopped bitter-sweet chocolate 72% cacao  

2 ½ C. granulated sugar  

2 C. all-purpose flour  

1 1/2 tsp. baking soda  

½ tsp. salt  

 Frosting:  

8 oz cream cheese, softened  

¾ C. half-n-half  

1 ½ C. powdered sugar  

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 Preheat oven to 350 degrees. In a medium sauce pan melt butter, whisk in cocoa powder, chopped chocolate and granulated sugar, stir sugar until it’s dissolved. Take pan off heat and add stout and vanilla extract to chocolate mixture. Allow this to cool slightly.  

Place sour cream in bowl of a mixer and mix well and add eggs one at a time. Whisk together flour and baking soda and salt in a bowl.  

Alternate adding chocolate mixture and flour mixture to mixing bowl beat well with each addition. Batter should be creamy and smooth, no lumps.  

Place cupcake liners in 24 muffin tins or butter tins with softened butter. Divide batter between tins. Bake for 25 minutes or until set in the middle. Cool on baking racks before turning out of tins.  

To make frosting, beat cream cheese till light and fluffy. Gradually beat in ½ & ½ to cream cheese; slowly add powdered sugar beat well till smooth and good consistency. Spread or pipe frosting on tops of the cupcakes, add sprinkles if desired.

Zak Designs E Z Garlic Peeler

I have had to battle garlic and they’re papery skin, so many times that I had to try something to make the job easier and faster. This silicone tube was my favorite tool from all of my Holiday cooking.

If you want to keep your garlic cloves whole and intact and not crushed or broken into many small pieces (if your recipe does not call for whole cloves, you can use the flat part of a large knife whacking the garlic on a hard surface to get skins off , results can be varied ).

* This peeler is easy to use and is worth the $8 in time saved peeling garlic. I do have a hint take a tiny slice off the root end each clove and you will have great result’s, before you place inside the peeler.

* Place 3 to 4 cloves inside center of the tube, roll firmly on a hard surface back and forth a few times. Shake out cloves and skins will fall away from the garlic cloves, ready to use. If you don’t get all the peel off the first time, repeat.

* You can find this garlic peeler at Amazon and Sur La Table or any other good  kitchen store.

* If you make a recipe with large amount of garlic in it … such as the yummy 40 clove garlic Roasted Chicken, this is a life saver.http://www.epicurious.com/recipes/food/views/Chicken-with-40-Cloves-of-Garlic-105502

Maple Pecan Shortbread

I always bake some of my favorite cookies during the holiday’s and try a few new ones to add to the my cookie plate. The winner for 2009 by a landslide was Martha Stewart Living – Maple Pecan Shortbread. http://www.marthastewart.com/recipe/maple-pecan-shortbread. *** I added an extra 1/2 Teaspoon maple extract for a stronger maple flavor. The dough is very easy to work with and it can be re-rolled nicely. I would recommend this recipe to anyone… it’s great for all skill levels.  These buttery cookies are best enjoyed with a cup of hot tea or coffee.

Pair it with a healthy Broccoli Pesto and Cheddar Cheese sandwiches and this will keep everyone in the family happy, and guilt free since you are getting your veggies in.. with my favorite guilty pleasure “Cheddar Cheese”.

Broccoli Pesto  & Cheddar Cheese sandwiches

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Broccoli Pesto

• 2 cups broccoli florets

• 1/2 cup fresh parsley

• 3 cloves garlic

• 1/4 cup pine nuts, toasted

• 1/4 cup fresh Parmigiano-Reggiano cheese

• 2-4 tablespoons extra-virgin olive oil

• Salt  and pepper to taste

Blanch the broccoli florets in salted water until crisp-tender( make sure not to over cook otherwise you will be disappointed ). Drain and immediately immerse the broccoli in ice-cold water to retain the bright green color.

Place broccoli in the work bowl of a food processor fitted with a metal blade. Add parsley, garlic, pine nuts and Parmigiano. Pulse 7 or 8 times until a chunky paste forms.

Pulse again while drizzling in the olive oil. When the mixture reaches the desired consistency, should be smooth ( like peanut butter with some texture ) stop and season to taste with salt. Store pesto in an airtight container in the refrigerator for up to one week.

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Use a good quality white bread, spread a thin layer of butter on one side of bread. On the non-buttered side of bread, place a slice of medium or sharp cheddar cheese. On remaining bread, spread a generous amount of Broccoli pesto on non-buttered bread. Put sandwich together, pressing both slices evenly together. Place butter side of sandwich down in a skillet. Cook on medium heat. Cook till browned, flip and cook till the remaining side is golden brown. Serve warm.

*** Remaining pesto is excellent served on top of a baked potato.

1/2 C. Olive Oil

6 Cloves garlic , Peeled

3/4 C. all purpose flour

1 tsp. sea salt

Pinch white pepper

2 tsp. Chopped fresh rosemary, extra sprigs for garnish ( dried rosemary is okay, too )

3 Tbsp. chilled unsalted butter, cut into small pieces

1 C. finely grated Parmesan cheese  ( other hard cheese can be substitute, cheddar etc. )

5 Tbsp. sour cream

1 large egg white, lightly beaten

Place garlic and olive oil in a small pan over medium low heat and gently cook garlic till tender, about 12 to 15 min. Remove garlic from oil to cool, ( save infused olive oil for another recipe ).

Place  the flour, salt, pepper, rosemary in the bowl of a food processor; pulse to combine. Add butter, pulse until the mixture is a coarse meal. Add garlic and cheese; pulse until combined. Add 1 tablespoon of sour cream at a time , pulsing each time to combine. Process until the dough comes together and is well combined.

Transfer the dough to a work surface. Shape dough into a 2 inch wide log. Wrap in plastic wrap and refrigerate for 24 hours.

Heat oven to 325′F. Slice chilled dough into 1/4 inch slices. Place on a parchment lined baking sheet. Dip a sprig of rosemary into egg wash and place in center of the cracker slice. Bake immediately, rotating sheets once, until crackers are golden brown and firm in center, 25 to 35 minutes. Transfer to a backing rack to cool. Store in an airtight container at room temperature.

Adapted from Barb Randall, In Good Taste Cooking School.

Picking my “Blog name ” was the hardest part of making this blog happen. Then choosing the Blog theme, so many choices…I am sure this is just the first for me. I am off and running, I hope this will be fun for all of you tuning in to see what I am cooking, eating and talking about ( Food of course !! ).

So much to whip up in the kitchen for the holiday season. I am feeling the time pinch like everyone i know. The following recipe is for all of you that need a quick seasonally inspired Appetizer.

I had a great foodie weekend.vI want to share a delicious, easy and very healthy recipe, Sweet Potato Pecan and Gorgonzola Bruechetta appetizer. I put this together with my veggie friends in mind, so good with sliced baguette or hearty wheat cracker.

Sweet Potato Pecan and Gorgonzola Bruechetta

3 Medium Sweet Potatoes ( orange in color )

1/2 C. Canned Cannellini Beans, drained

1/4 C. Toasted Pecans, chopped

1/3 C. Gorgonzola Cheese, crumbled

3 to 4 T. XV Olive oil

1 T. Wine or Sherry vinegar

1 T. Flat leaf Italian Parsley, chopped fine

Salt & Pepper

Wash sweet potatoes and wrap each in a damp paper towel, microwave on high for 7 – 8 minutes. Test with a fork for doneness. When cool enough to handle peel off skin. Cut into a small dice.

Place sweet potato,Cannellini beans, pecans, gorgonzola cheese in small mixing bowl, mix ingredients together.

Mix XV olive oil, vinegar, salt & pepper together, pour over mixture, place in shallow serving bowl, garnish with

chopped parsley.

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Dulce de Leche and Chocolate Chunk Bread Pudding

My GG Gal’s enjoyed Dulce de Leche and Chocolate Chunk Bread Pudding that i made for our recent dinner. I would add a little more rum, use premium chocolate, Challah bread ( New Seasons ) and I sprinkled chopped walnuts on the top for a little crunch. Serve with Ice cream or whipped cream.. this is a keeper. You can serve warm or at room temp.

http://www.epicurious.com/recipes/food/views/Dulce-de-Leche-and-Chocolate-Chunk-Bread-Pudding-241630

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Rosemary Walnuts

Rosemary Walnut’s

2 C. English Walnuts (Halves)

1 T.Dried or fresh Rosemary

¼ C. Olive Oil

Sea Salt, Black Pepper

In a large sauté pan over medium heat, stirring constantly with a spatula, sauté walnut’s till golden brown for about 5 minutes. Take pan off the burner, add Rosemary and olive oil to pan, coat walnuts well. Add salt and pepper to taste. Serve warm in a bowl or let cool in pan and store in an airtight jar.

Parmesan Garlic Icebox Crackers – This is recipe is for the cracker which appears on the front page of my blog.

1/2 C. Olive Oil

6 Cloves garlic , Peeled

3/4 C. all purpose flour

1 tsp. sea salt

Pinch white pepper

2 tsp. Chopped fresh rosemary, extra sprigs for garnish ( dried rosemary is okay, too )

3 Tbsp. chilled unsalted butter, cut into small pieces

1 C. finely grated Parmesan cheese  ( other hard cheese can be subbed, cheddar etc. )

5 Tbsp. sour cream

1 large egg white, lightly beaten

Place garlic and olive oil in a small pan over medium low heat and gently cook garlic till tender, about 12 to 15 min. Remove garlic from oil to cool, ( save infused olive oil for another recipe ).

Place  the flour, salt, pepper, rosemary in the bowl of a food processor; pulse to combine. Add butter, pulse until the mixture is a coarse meal. Add garlic and cheese; pulse until combined. Add 1 tablespoon of sour cream at a time , pulsing each time to combine. Process until the dough comes together and is well combined.

Transfer the dough to a work surface. Shape dough into a 2 inch wide log. Wrap in plastic wrap and refrigerate for 24 hours.

Heat oven to 325′F. Slice chilled dough into 1/4 inch slices. Place on a parchment lined baking sheet. Dip a sprig of rosemary into egg wash and place in center of the cracker slice. Bake immediately, rotating sheets once, until crackers are golden brown and firm in center, 25 to 35 minutes. Transfer to a backing rack to cool. Store in an airtight container at room temperature.

Adapted from Barb Randall, In Good Taste Cooking School.