Summer Recap

Summer has officially come to an end...I regret not having time to write about all of our delish recipes that we thoroughly enjoyed over the past few months. But as we fall into the autumnal flavors (and finalize all of our wedding plans!) I am excited to share with you great foods and more recipes to come. Our wedding in Southampton and our honeymoon in Italy will bring you many stories, I am sure...stay in touch and enjoy my summer grillin' images...

New O'Cookies Flava

Ahh, the Almighty Almond. High in protein and heart-friendly, almonds are a great source of vitamin E, magnesium, potassium, zinc, iron, fiber and are a good source of healthy monounsaturated fat. A handful of almonds a day helps reduce the risk of heart disease by lowering the ‘bad’ blood cholesterol by as much as ten percent. Combine that with the low-calorie and flavorful apricot, and add our O'Cookies wholesome ingredients and you've got yourself our new ALMOND APRICOT cookie! A perfect fit for a bright summer day. Try one for yourself. Currently available at Cafe Angelique. Coming to our website soon...

Taco Night Twist

Taco Night Sundays has become a weekly staple for us. This Sunday I wanted to change it up a bit, still keeping it simple but a tad bit healthier. Instead of using the familiar ground turkey and caloric crispy taco shells, I opted for a lighter tilapia fish in corn tortillas. My fiance was a bit bummed at the sound of it, but when I watched him scarf down dinner raving about how good it was...well, let's just say "I told you so".

Fish Tacos with Tomatillo Salsa and Black Bean and Corn Salad

Cooking spray
1 garlic clove, minced
fresh corn kernels (about 2 large ears)
6 (6-inch) corn tortillas
juice from one lime
1/2 Tbsp extra-virgin olive oil
1 Tbsp red wine vinegar
1 3/4 tsp ground cumin
3/4 tsp salt
1/2 cup grape tomatoes, halved
1/2 cup red pepper, diced
1/4 cup red onion, diced
1 Tbsp jalapeno pepper, seeded and minced
1/2 Tbsp fresh oregano, chopped
1/2 (19-ounce) can black beans, rinsed and drained
1 lb tilapia fillets, cut into bite-sized pieces
1/4 cup all-purpose flour
1 Tbsp vegetable oil
1 Tbsp fresh cilantro leaves
3/4 cup avocado, halved, pitted and sliced
Tomatillo Salsa, store-bought or homemade

To prepare salad, heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add garlic; saute 30 seconds. Add corn; saute 8 minutes or until browned. Remove from pan; cool completely.

In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, 3/4 tsp cumin, and 1/4 tsp salt. Combine the corn, tomatoes, red peppers, onion, jalapeno pepper, fresh cilantro, oregano, and black beans. Drizzle juice mixture over the corn mixture, and toss gently to coat.

Heat the tortillas by wrapping in foil and bake in the oven at 350 degrees for 10 minutes or until heated through.

Sprinkle fish with 1/4 tsp of salt. Combine the rest of the salt, flour and 1 tsp cumin in a medium bowl; dredge fish in mixture and set aside. Heat vegetable oil in the large nonstick skillet over medium-high heat, and add fish. Cook 2 minutes on each side or until fish flakes easily with fork.


Build your tacos by folding the tortillas in half and placing the fish down the center first, followed by slices of avocado and topping off with tomatilla salsa. You can pile on the black bean and corn salad or serve alongside. I used store-bought tomatilla salsa to save time. You can create your own by combining tomatillo peppers, onion, cilantro, lime juice, salt, garlic, and jalapeno pepper.


Use leftover Black Bean and Corn Salad for lunch the next day! I piled salad in a warm corn tortilla, wrapped tightly and sliced into small bite-sized pieces. Top with tomatillo salsa. Enjoy!

Yum.

I know that I have already written about the best turkey meatballs. Ever. I just thought I'd share this with you...

Served tonight with whole wheat thin spaghetti and topped with homemade tomato sauce. Satisfyingly healthy, flavorful and delish.

Five Minute Tomato Sauce

1/2 cup extra virgin olive oil
1 1/2 tsp crushed red pepper flakes
1/2 tsp sea salt
4 garlic cloves, finely chopped
1 28-ounce can crushed tomatoes
zest of a lemon
fresh basil, chopped

Combine olive oil, red pepper flakes, sea salt and garlic in a saucepan. Stir while you heat, about a minute, just until everything is fragrant- you do not want the garlic to brown. Stir in the tomatoes and heat to a simmer. Remove from heat. Stir in the lemon zest and fresh basil.

Spring Fever

After a week of being sick and a rainy April weekend, the only thing that could lift my spirits before another Monday was to get into the kitchen. I went to the grocery store looking for inspiration...I wanted something healthy and hearty. Comfort food, to me, is whole wheat pasta. I always try to mix it up with somthing fresh and cauliflower was calling my name. I came across this recipe from foodnetwork.com and modified to my liking. This is one that you have to try! Serves 4.

Sicilian-Style Cauliflower with Whole Wheat Pasta

Ingredients
3/4 lb whole-wheat fussili pasta
1/4 cup extra-virgin olive oil
5 cups cauliflower florets, cut into bite-size pieces
2 small shallots, sliced in thin rings
2 garlic cloves, smashed
3/4 cups water
1/4 cup white wine vinegar
2 Tbsp golden raisins

1 tsp honey
1 Tbsp capers
1 bay leaf
1 sprig fresh thyme
2 tsp fennel seeds
Freshly ground black pepper
3 Tbsp pine nuts, toasted
3 Tbsp chopped fresh flat-leaf parsley
1/2 cup grated fresh Pecorino Romano, plus more as needed

Directions

Bring a large pot of water to a boil over high heat, then salt it generously. Add the pasta and cook until al dente. Drain the pasta. Transfer to a large bow and set aside.

Meanwhile, heat 2 Tbsp of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 Tbsp of oil, salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds and season with black pepper. Bring to a simmer, cover and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme sprig and bay leaf.

Toss the vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately.

What's for Dinner?

Ahhh...the ultimate question at the end of a fab weekend. It was a gorgeous day and I cant help but want to take advantage of the good weather and our New York terrace and grill out. First thing that comes to James' mind is steak. Again. But, hey, I'm ok with it (as long as it's fish next time, of course!). We went to Gourmet Garage to see what was fresh. When you're cooking steak on the grill (with a guy) you need corn and potatoes. A little early for the fresh corn season but this "summer nights" preview was tempting our taste buds. So we bought the packaged stuff and I made my "guy-approved, girl-friendly" version...

Grilled New York Strip
with Charred Corn and Sweet Tomato Saute
Garlic and Parsley Red Potatoes to taste

Ingredients
2 New York strip steaks
4 small ears of corn
1/4 lb red potatoes, cleaned and halved
pint of exotic tomato medley
1 cup fresh basil
1/4 cup fresh parsley
salt & pepper
pinch of sugar
3 garlic cloves, smashed
1 Tbsp olive oil
2 Tbsp butter (or butter substitute)

Before grilling steaks, always let sit out of the refrigerator, covered for twenty minutes. Start with the corn. Heat up the grill to medium heat. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove the corn from the water and shake off the excess. Place the corn on the grill for about 15 to 20 minutes, turning every 5 minutes, until the kernels are tender when pierced with a knife. Cut the corn off of the cob and transfer to a medium bowl. Toss with half of the fresh basil, 1 tbsp of butter and season with salt and pepper to taste. Set aside.


In the mean time, bring a large pot of salted water to a boil. Add the potatoes and let simmer. Start to chop the fresh basil and parsley and set aside. Once the potatoes are cooked through (you should be able to easily slide a fork into each piece), drain and place in a bowl. Add the fresh parsley, some of the butter, smashed whole garlic cloves and salt and pepper to taste. Stir together. The heat of the potatoes will melt the butter and you will start to smell the aroma of the garlic (Note: mouth starts watering here). Cover and set aside.


While the potatoes are simmering, drizzle the steaks with olive oil and liberally sprinkle with salt and pepper. Place the steaks on the grill and let cook until golden brown, turning once, until done to your liking (about 4 to 5 minutes on each side for medium rare). Remove the steaks to a cutting board, loosely cover with foil and let sit for 5 minutes before slicing.

While the steaks are resting, heat the olive oil and remaining butter in a small pan until bubbling. Add the tomatoes and cook for about 3 minutes or until just beginning to soften. Stir through the basil, dash of sugar and salt and pepper. Serve the tomatoes atop of the charred corn. The sweet juicy pan sauce will reheat the corn and add a moist element to the dish.

Serve and enjoy!

Easter: Against the Grain

It was a long, fun-filled weekend with the family in town...A drunken Centro Vinotecca dinner-Tuscan Gemma brunch-cocktails at 5-dinner at Braeburn-Kingswood Easter brunch later... James and I were ready for a night in. We wanted simple. We wanted tasty. Maybe it's me but there's something about meat that just seems right on Easter Sunday, and we weren't craving lamb chops or pork loin. Steak it is. Pasta we wanted. And I love greens. Whole Wheat Penne with Steak and Arugula. Another Sunday night, of course, done right.

Whole Wheat Penne with Steak and Arugula

1 New York strip steak
1/2 tsp herbes de Provence
1 garlic clove, minced
1/2 cup extra-virgin olive oil
1/2 pound whole wheat penne pasta
1/8 cup balsamic vinegar
1 Tbsp Dijon mustard
1/8 cup chopped fresh basil
1/8 cup chopped fresh flat-leaf parsley
1 cup chopped arugula
Season the steak with salt and pepper, herbes de Provence and the minced garlic. Heat the grill or a skillet to medium heat. Cook steaks for about 7 minutes per side. Remove the meat to a cutting board and let it rest while you cook the pasta.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but slightly firm, about 8 to 10 minutes. In the mean time, whisk together the balsamic vinegar, Dijon mustard, 1/4 tsp salt, 1/4 tsp pepper, the basil and parsley in a small bowl. Slowly whisk in olive oil to desired liking.
In a large bowl, toss the pasta with half of the dressing. Set aside. Slice the steaks thin and add to the pasta with the arugula. Add more dressing and season with salt and pepper to taste. Keep in mind that when tossing with the vinegar (or other acidic-based products) the meat will continue to cook post-grilling. I recommend cooking the steak rare or medium-rare to avoid ultimately over cooking the meat.

This pasta is also great hours later at room temperature. The heat of the pasta will warm up the sweet balsamic vinegar and wilt the arugula. Great idea for picnics or buffets!

Adapted from a Giada De Laurentiis recipe.

Taco Night!

Long weekend. Stressed with big decisions. Not ready for another work week... Sunday night done right. Get your week started on a healthy and filling foot!

Homemade guacamole and sweet corn tortilla chips. Crispy or soft corn taco shells topped with lean ground turkey and spices, fresh tomato salsa, crisp and cool shredded iceburg.

Homemade Guacamole

4 avocados
8 tablespoons chopped red onions
8 tablespoons chopped tomatoes
About 2 1/2 chopped jalapeno chiles
Pinch garlic salt to taste
Fresh squeezed lime juice to your liking
Freshly chopped cilantro leaves (optional)

Half and seed the avocados and place in a bowl. Add the chopped onions, chopped tomatoes, chopped cilantro, garlic salt, chiles and lime juice, to taste. Now mix and smash together. Enjoy!

This One Takes the Cake!

Ok, so I know I'm "crazy healthy" and all...Physique 57 instructor, organic cookie company founder, workout freak and dairy-free...but I am also in the middle of planning a wedding. And this is something that I needed to share with you. The pictures could speak for themselves...

...but let me tell you more! After a fabulous kick-off to the celebrations with an engagement party at the Bowery Hotel this past weekend, we drove out to the hamptons (yes, in the snow storm!!) to meet with our wedding planner for appointment, after appointment...after appointment. Things were crammed into one day due to weather conditions so we had to miss out on a few elements this round...one being the ULTIMATE CAKE TASTING. Though we were unable to actually meet with Miche from Sacred Sweets, she was kind enough to leave behind a few treats...ok TOWERS of creamy, silken-ed icing-ed fluffs of gorgeous flavors of cake. Fillings of all tastes and textures. Hazelnut coquant butter cream; rich mexican chocolate; sweet dulce de leche; espresso and coffee ganaches; elegant almond coquant- fancy layers of goodness. Thinking back, our wedding planner actually seriously asked if I wanted a dairy-free or vegan or healthy-of-some-sort cake for our wedding. She found it funny that I thought she was out of her mind! I've heard from our married friends that this was the "fun part", but really?? We died and went to heaven! After cutting into two of the cakes late-night when we first got back, we sat down to a "proper tasting" the following night. Trying to take one bite at a time (with breaths in between) was far from easy! After all of the tastings and all of the discussions, we still do not have a decision. Guess we'll have to really meet with Miche to "discuss" further. Looking forward to future bites! Oh, and for those of you freaking out about our wedding being at the height of football season (not to mention names or anything, STEVE) this is a just another reason to make the trip, stop pouting and dvr the games.

East-side Eats

I have to admit...since moving from Elizabeth Street two years ago, I have become a West Village snob. I seem to almost forget that the best year of my New York-life thus far took place in Nolita...yes, on the east side. Many late nights and fabulous fare; parties and dinners; scene-y dives and cafes. My friends work for shopbop and had a last minute shindig on Sunday night in leau of Fashion Week. Just as I was about to get comfortable on my couch, paging through take-out menus for Sunday night tube, I got word that I had an hour to get ready..."I'm going to the Rivington Hotel and you're coming with me", my friend Joyann insisted through gchat. Easily persuaded, yet moving slowly, I got ready and jumped in a taxi to pick her up on our way to the "other" side. I soon discovered that dinner was going to have to wait...drinks were flowing at Thor and everyone was just starting to arrive. A few glasses of wine, some photos and fashion interviews later (something I watched take place), we were hungry. Again. A few of us made our way to the talked about east side restaurant all night, barrio chino. I was craving their jalapeno-infused margarita, thanks to my friend's boyfriend (also a foodie) who had talked about it in detail to the point that he actually tried to order a similar drink (and failed to) at the bar. There was an hour wait at barrio chino so we went next door to The Ten Bells for another drink. At first site, a typical east side hole-in-the-wall, exposed brick, dimly lit, chalkboard menu-written wine bar type of joint with a bar and a few high tops. We tasted their Patamaca with serrano ham (simply serrano ham with bread that had been drizzled with olive oil and tomato of some sort) over a glass of wine. SOLD! I probably could have stayed here all night nibbling on the rest of their menu (think oysters, meats, empanadas, cavier and tartars) if barrio chino hadn't called to tell us our table was ready. When we finally made it to the bar stools over at barrio chino (similar yet smaller dive with the same hodgepodge scene of people and wait staff) I was more than ready for that rita and a plate of their guacamole and perfectly homemade tortilla chips (which we got seconds of). Luckily it was spicy enough to slow down consumption. We ordered some tacos and their calamari salad to finish things off. Friends enjoyed a grape-fruity margarita and some tequila served alongside spicy tomato juice and a lime. The perfect end to a surprisingly spiced-up winter night...on the east side. Looking forward to getting back over there again soon.