Happy Birthday Cole!

My sister and nephews were here visiting from Alaska for the last month. My oldest nephew, Cole, was celebrating his 3rd birthday while he was here. His favorite things right now are dragons and dinosaurs. So, of course I got this crazy idea to try to make him a dinosaur cake for his family birthday party! Surprisingly, it actually turned out pretty good (and by "good", I mean it at least resembles some sort of dinosaur/lizard creature).


Here is Cole checking out his cake!


*I got the template from the Betty Crocker Website. (AW)

Farm Fresh to You Friday!

Happy Friday! I hope you are able to get outside and enjoy the sunny, warm weekend that is expected around the Bay Area. I hope the rain is over, and the sun continues to shine until October!

Here is what came in my Farm Fresh to You delivery this week: Crimini Mushrooms, Artichokes, Navel Oranges, Avocado, Zucchini, Cucumber, Sweet Potato, Strawberries, Lemons, Parsley, Celery, Butter Lettuce, Broccoli, Spring Onions, Green Bell Pepper, Carrots.

Seriously, I love my Farm Fresh to You deliveries. I get mine every two weeks, and it is amazing. I always ate vegetables with dinner, but now, I eat a lot of vegetables and even fruit. And I love it. It really forces me to get creative with my dinners and try new things. This week I think I will try some sort of Fajita Chicken Salad with the onions, bell pepper, butter lettuce, and avocado with a homemade fiesta ranch dressing.

Enjoy your weekend! (AW)

Pan Fried Zucchini with Shallots

I didn't like vegetables growing up. Maybe it's because they looked like they wouldn't taste good. I don't know. But something happened like 10 or 12 years ago, and now I like vegetables and eat so much that I feel like I'm making up for lost time.

I seriously love this recipe, and I love how Amy insists on having side dishes. I'd be happy with one dish meals, but I'm learning that variety makes for a much more enjoyable meal.

This zucchini is one of the tastier things you'll ever have. I don't know what it is, but texture and taste-wise, this is a complete victory for vegetables everywhere!

(I have some vegetarian friends, and they always seem so sad; maybe if they tried this dish, they wouldn't be so mean all the time?) (DW)

Growing up my Dad did the majority of the cooking in our house. At every meal, we always had a meat, a vegetable, and a carbohydrate (potatoes, bread, rice, or pasta). Therefore, that is the way I tend to cook as well. Here is how he used to prepare zucchini for us. When I saw that I got zucchini and shallots in my food box this week, I knew I wanted to make this dish. I served it with tortellini and bread.

Olive oil
1 shallot, chopped
4 zucchinis, sliced
Garlic powder
Salt
Parmesan cheese

In a frying pan, heat a little bit of olive oil. Add shallot and cook for about a minute, or just until they start to get tender. Add zucchini slices, garlic powder, and salt. Cook for about 10 minutes, or until the zucchini is to the desired tenderness. Add parmesan cheese on top, just before serving. (AW)

Deluxe Chocolate Marshmallow Brownies

We’ve developed the technology to do it. We’ve argued the moral and philosophical viewpoints to death. Sometimes, we stay up at night, wrestling with the burden of how to accomplish something that seems so daunting, so...implausible.

I’m talking, of course, about how to make a better brownie.

You see, for years, brownies have been brownies. You know what you’re getting when you sink your sweet tooth into a brownie - moist, dense, rich. Sometimes, there are nuts. Not a lot, though - just enough to distract you momentarily from all that chocolate.

In fact, scratch that last part - quit putting nuts in brownies, I hate that.

So, anyways, I was just a bit skeptical when Amy told me she was making something called Deluxe Chocolate Marshmallow Brownies. I don’t know why I was skeptical, though. Amy’s batting average for dinners has been pretty flawless lately. It was only right that her version of a classic dessert dish would blow my mind.

But, I digress. Just try these brownies, OK? They’re a different kind of chewy than your average brownie - almost crispy, like you smuggled contraband Rice Krispies in there or something. Try them for your next party, and watch them disappear by the dishful. (DW)

I think the name says it all. These brownies are some of my favorites! They are rich, and oh so good. My good friend Kristen gave me this recipe, and it has been a favorite since. The original recipe made the brownies from scratch, but I always just use a box mix (I know, it's shocking!) and it makes this recipe a breeze.

1 brownie box mix (use what ever brand you like. I personally love Ghiradelli brownies from Costco)
4 cups mini marshmallows
1 cup chocolate chips
1 cup smooth peanut butter
1 tablespoon butter
1 cup Rice Krispie cereal



Cook brownies in a 13x9" pan, according to the direction on the package. Once brownies are cooked, take them out of the oven, and while they are still hot, spread the marshmallows evenly on top of them. Put the brownies back in the oven for 2-3 minutes, just until the marshmallows melt. Spread the melted marshmallows over the brownies, and let cool.



After the brownies are cool, prepare the top layer by placing the chocolate chips, peanut butter, and butter in a glass bowl. Microwave for 30 seconds, or until melted. Stir until smooth. Add rice krispies and mix throughly. Spread over the marshmallow layer, and let cool completely. Cut into squares and enjoy! (AW)

Hawaiian Chicken Salad Sandwiches

I have this thing about messing with classic recipes. My thing is this: don't do it. Comfort food is called that because it doesn't change - it's always there, in the exact form you had it last time, and the time before, etc. Not everything has to be adventurous, so thank you, California Pizza Kitchen, but I'm fine without peanut sauce or avocado on my pizza.

But every once in a while, Amy will lovingly challenge my need for rigid ingredient guidelines with something like this chicken salad, and it blows my face off, because I wasn't expecting it to be, well, good.

At this point in my marriage, you'd think I'd just expect some things from her cooking.

One more note - I'm very particular about how I make chicken salad sandwiches, and I won't apologize for it. I like my bread lightly toasted. I want tons of lettuce. And I want, no, need, DELI MUSTARD. I know what you're thinking - "how does your need for deli mustard interact with the pineapple in the salad?" Well, it interacts beautifully, thanks for asking.

So, I was adventurous, almost by accident, and I walked away with a new favorite sandwich. I am a champion at eating food. (DW)

My Aunt Rhonda made this chicken salad for my sister's Hawaiian themed wedding shower several years ago. Since then, it has been a favorite lunch of mine. I like the sweetness of the pineapple and the crunch the celery and macadamia nuts add to the chicken salad. I don't have any measurements for this recipe, so just add the amounts that you like of each ingredient.

Chicken breast, cooked and shredded (I usually use Costco's rotisserie chicken, but you can use canned chicken as well)
Mayonnaise
Celery, chopped
Crushed pineapple, with juice reserved
Chopped macadamia nuts
Salt & pepper, to taste

Mix chicken, mayonnaise, celery, pineapple, a little bit of the pineapple juice, and macadamia nuts in a bowl. Add salt and pepper to taste. Serve on toasted sourdough bread or a croissant. (AW)

Farm Fresh to You Friday!

Well, another week is over! I am so excited because I only have to work Monday next week. I took the rest of the week off to hang out with my sister and nephews (ages 3 and 11 months) who are in town visiting and to celebrate my 4 year anniversary with my husband. I am sure it will be a fun, crazy, and busy week!

Here is what I got in my Farm Fresh to You deliver this week: Braeburn Apples, Avocado, Napa Cabbage, Navel Oranges, Tangerines, Lemons, Sweet Potatoes, Minnelo Tangelo, Strawberries, Asparagus, Collard Greens, Celery, Butter Lettuce, Zucchini, Broccoli, Carrots, Red Spring Onion, Cauliflower, and Shallots.

Wow! That is quite a list. I love that spring has arrived so that we are getting some new fruits & vegetables in our box. I had some strawberries last week in my food box, and they were delicious. I look forward to having them again this week. I love zucchini and have two easy ways to make zucchini. I will try to post one of those recipes next week. The only item I am running out of ideas for is cabbage, but I will find a recipe (maybe a Chinese Chicken Salad) because I am determined to use every fruit and vegetable we get in our box within the two week time frame. So far, I have done pretty good finding ways to use it all.

I hope everyone enjoys their weekend! (AW)

Spring Soup with Ham & Cabbage

OK, people, let’s talk about soup.

Soup is a weird subject for me, because I love it, but I don’t ever seek it out. At times, it doesn’t seem like real food to me, which is crazy, because it fills me up like regular food. There’s just something about it that doesn’t seem...substantial. I would never order it at a restaurant. Compared to honest to goodness food that you can sink your teeth into, soup just seems...like something less-than, if that makes sense.

There have been times in my life, like the great Pho Disaster of February ’10, that I have a bowl of soup for a meal, and I eat it too fast (this will be a theme with me, believe it), and I find myself clutching my stomach and groaning like a sick toddler, because the Eternal Truth is this: Soup is meant to be savored, enjoyed, relished.

I am not good at relishing food. I approach food like a battle, and I want to win it, and win it quickly.

So this is the paradigm into which this amazing soup was introduced. I can’t say I ate it slowly, but there was enough substance (ham, orzo pasta, cabbage) there that made it feel like an honest-to-God meal, and a hearty one at that. I ate three bowlfuls, in quick succession, but was still good for a quick walk-around-the-block a half-hour later. This is a Soup Record for me. (DW)

When I set out to make this soup, I had no real direction on where I was going with it. All I knew was that I had chicken broth and cabbage that I needed to use. I have to say that, being that it was created without any direction, this soup turned out great. It is a light and satisfying soup with lots of flavor. I couldn't decide whether I wanted to use potatoes, rice or orzo pasta in my soup. I ended up using the orzo because it cooks quickly, but I think potatoes or rice would taste just as good in this soup.

12 cups chicken broth
Olive oil
3 carrots, chopped
3 stalks celery, chopped
2 cloves of garlic, minced
1/2 cup chopped leeks or yellow onion
1 ham steak, cut into small cubes
1 can (14.5 oz) diced tomatoes with juice
1 1/2 cups orzo pasta
3 cups cabbage, chopped
salt & pepper, to taste

In a stock pot, heat some olive oil. Add carrots, celery, garlic, onion, and ham steak until cooked thoroughly. Add chicken broth and diced tomatoes. Boil for 30 minutes. Add orzo and cabbage to pot. Cook 10 minutes or until orzo is cooked. Add salt & pepper. Serve with rosemary focaccia bread. (AW)

Baked Chimichangas

I don't think I've ever been one for authentic, honest-to-God Mexican food. You see, I like it fake. I like burritos and taquitos and enchiladas. When people try and get me to eat authentic, I like it, but i always find my ADHD-infected mind wandering to thoughts of Taco Bell. (This may be a sickness, yes; but, it's MY sickness.)

So, Amy put this before me - not the most authentic dish, but one I hadn't ever paid much mind to. One that used cabbage, of all things - an ingredient I've never been wild about, but one that played a starring role in a tasty, thoughtful dish. And you know what? It felt authentic to me.

This meal, for me, is all about texture. Let these little wonders bake an extra minute or two in the oven - you want that crispy crunch, trust me. These chimichangas were hearty, above all else - after eating two, I felt like I could wrestle a bull, or something like that.

For added effects, we listened to Sketches of Spain by Miles Davis while we ate. OK, we didn't, but now I kind of wish we would've. They were that good. (DW)

2 cups shredded cabbage
1 can pinto or black beans
1 cup salsa
2 chicken breast, cooked and cubed or shredded
Olives
Green onions
Monterey Jack cheese
Flour tortillas

Mix all ingredients (except tortillas) together in a bowl. Wrap filling in tortillas so all ends are closed. Place in a 13X9" glass pan. Bake for 15 -20 minutes in oven @ 350 degrees.

Serve with sour cream and salsa over the top.

This recipe is courtesy of my Aunt Rhonda and my cousin Crystal. (AW)

Fresh Homemade Salsa

I know what you’re asking. “Why in the world would you guys make your own salsa? Isn’t just as easy, if not easier, to buy your own? Do you have to make everything, you dumb hippies?”

Well, let me tell you, if canned/jarred salsa came out as vibrant and delicious as this fresh salsa recipe, I would buy it in a heart beat. But it doesn’t.

Our dear friend Nancy Johnson had the idea for this salsa, after eating the delicious salsa they serve at Casa Orozco and deciding she wanted to create the same thing at home. I would venture my opinion that this salsa is some of the best stuff I’ve ever tasted. Make a bunch of it today and see if you disagree. (DW)

I make two different types of salsa, one with canned tomatoes and one with fresh tomatoes. This is the recipe that I make using canned tomatoes. I usually make this salsa in the winter months, when we don’t have fresh tomatoes or jalapenos from our garden. Once summertime arrives, I will post my recipe for fresh tomato salsa, which is more like a pico de gallo.

1- 28 oz can diced tomatoes, with most of the liquid drained
1 handful of fresh parsley (about ¼ cup)
¼ yellow onion, chopped
1 teaspoon salt (or to taste)
½ teaspoon Tabasco sauce
½ lime, juiced

Add the tomatoes, parsley and onion to food processor. Using the pulse button, quickly pulse the ingredients 5-7 times to blend all ingredients. (Try not to pulse too many times, otherwise you will end up with tomato soup instead of salsa!) Pour salsa out of food processor into a bowl.

Add the salt, Tabasco sauce, and lime juice to the salsa. Mix all ingredients thoroughly.

Refrigerate until cooled (at least 4 hours) to let all of the flavors develop. After the salsa has cooled, see if you need to add more salt (for flavor) or Tabasco sauce (for heat).

*This recipe was inspired by one of our favorite Mexican restaurants in town, and created by our good friend Nancy. (AW)

Farm Fresh to You Friday!

It’s Friday! That means we got our bi-weekly delivery of fruits & vegetables. Here is what we got this week: Navel oranges, Braeburn apples, Fuji apples, orange tangerines, pears, oranges, Minneola tangelos, strawberries, grapefruit, lemons, green cabbage, artichokes, asparagus, cauliflower, green leaf lettuce, carrots, red beets, yellow onion, Yellow Finn potatoes, baby mixed lettuce, and celery . With the addition of strawberries and asparagus in our box this week, you can that spring is definitely in the air. Our box had two big heads of cabbage in it. I think I will try to make some cabbage soup, or maybe some cabbage rolls this week.

It has been such a busy week that I hardly had any time to cook. I look forward to next week, where I might have a little more time to cook dinner. We also have been working on cleaning up an area of our backyard that had three big grape vines so we can start planting our garden soon. I want to get some zucchini, tomatoes, jalapeño peppers, and herbs planted. I love this time of year! (AW)