Thursday, March 25, 2010

Food Find: Recipe Cards from

Have you seen these? has the freshest sets of recipe cards. And they can be personalized! 

What better way to share your precious family recipes or pen new ones for the upcoming holidays? Grandma's Matzo Ball soup for Passover, Aunt Jean's Rosemary Lamb for Easter, your own fabulous shortbread for Mother's Day. Jot them down on these pretty cards to share and make everyone glad you did.

Check out for more saucy styles, plus loads of gorgeous cards + stationary!

Wednesday, March 24, 2010

Recipes: Cumin Raisin Quinoa + Smokey Greens Wrap

I will be giving a healthy cooking demo tomorrow at Anoka-Ramsey Community College, and wanted to share the two recipes we will be cooking up! Both fresh, delicious and nutritious.....

Cumin Raisin Quinoa (keen-wa)
serves 4-6

1C quinoa
2C veggie broth/water
1T cumin
1/4c golden raisins
1 small yellow onion, diced
olive oil
fresh cilantro for garnish

saute onions in oil until translucent
add cumin and stir to coat
add quinoa + raisins
add water/broth and bring to boil
reduce heat + let simmer 10-15 minutes or until water is absorbed (quinoa will have a translucent 'tail' when done)
stir in cilantro

Smokey Greens Wrap
makes 4-6 wraps

1 small butternut squash, peeled + cubed
1 large bunch kale, stems removed
1/2 small red onion
1T cumin
1T smoked paprika
olive oil
goat cheese
chipotle mayo (see recipe below)
large tortillas

-toss butternut squash in olive oil and season with salt + pepper
-roast at 400˚F until just tender

-heat olive oil in large pan
-saute onions until translucent
-add cumin + smoked paprika and toast until fragrant
-tear kale into pieces and toss into pan with onion mixture, continuing to stir frequently until kale is wilted
-add as much butternut squash as you'd like (you can freeze the rest, if you don't use it all) and toss to combine and just heated thru
-allow mixture to cool

-place 1T chipotle mayo on one side of tortilla
-add filling and goat cheese
-wrap and eat (may be served hot or cold)

Chipotle Mayo
makes 1C

1 chipotle + 1T adobo sauce from small can
1C good quality mayo (or homemade)

add all ingredients into blender and puree
adjust spiciness by adding more chipotle or more mayo, according to preference.
Color should be a light orangey-pink

Tuesday, March 16, 2010

Recipe: Sweet Pea + Mint Pasta (It's Green!)

I have used this recipe for spreads, fillings, pasta name it. In fact, I have posted it as a spread on this very blog, bit it bears repeating in a new form. It is soooo good, so fresh, so easy, and most importantly, so green! Your family will gobble this up for St. Patrick's Day.

Sweet Pea + Mint Pasta
serves 4-6

1# pasta cooked and drained, with about 1/2c pasta water reserved

1 10 oz. bag frozen organic sweet peas, thawed (such as Sno Pac)
1/4c fresh mint leaves
Juice of 1 lemon
Olive oil
Salt + Pepper
Parmesan Cheese

-Place peas, mint + lemon juice in food processor
-Pulse to incorporate
-With processor on, drizzle in olive oil until desired consistency 
-Season with salt + pepper
-Toss with hot pasta
-Thin as needed with reserved pasta water
-Top with grated or shaved parmesan


Sunday, March 14, 2010

Recipe: Japanese Inspired Quick Pickles + a Giveaway

Ever heard of Japanese pickles? They are an easy and delicious addition to any meal, really. 

Unlike their American counterparts, Japanese pickles have no vinegar. The vegetables are cured using sea salt with flavorings added, if desired. Some veggies are cured in miso or rice bran for several months, or you can make a 'quick' pickle that takes as little as 30 min to overnight. This was the method I used.

I had never made Japanese pickles myself, until I was asked to provide them for a private luncheon. I used some local Minnesota vegetables to give them a twist, but the flavor was just right.

Use them as a condiment for any Asian inspired meal, mixed with other fresh vegetables as a salad or to top rice or pasta dishes. I used them for all of these with the extra I made!

You can use any vegetables you desire. Daikon radish, cabbage, cucumbers and carrots are more traditional. The recipe below lists my 'Minnesota Mix'. The beauty heart radishes add a fantastic pop of color!

Japanese Inspired Quick Pickles
makes about 2 cups

1 small head of cabbage (or 1/4 of large), shredded
2-4 carrots, shaved with a peeler
2 beauty heart radishes, peeled, quartered and sliced very thin
2 inches kombu*, wiped down and sliced very thin
2T pickled ginger, chopped
2t sea salt**
1t red pepper flakes (optional for spicy pickles)

-Place cabbage in a large bowl and rub with the salt. You will see the cabbage start to absorb and release water.
-Add the rest of the vegetables and ginger. Toss until combined
-Place in a container with a tight fitting lid, and refrigerate overnight.
-To serve, drain the pickles and squeeze out the remaining moisture
-Will keep in fridge up to 1 week

*Kombu is a dried seaweed that can be found any in Asian Market or in the ethnic food section of most grocery stores. You can make it without the Kombu, but it will have a little less flavor.

**If you can find it, use Japanese Sea Salt. It has a specific mineral content and flavor that makes these pickles stand out. In a pinch, I used a Celtic Sea Salt from France. Turned out great.

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Friday, March 12, 2010

Food Find: Pretzel Rolls

Whew. We just got back into town from visiting family in Florida (ahhh. nice, sunny), and did the grocery run to re-stock. I found these lovely gems at Trader Joe's...Pretzel buns! Super fun for kids of all ages, and yummy sandwich rolls. Or burger buns. Or super-duper grilled cheese bread. Really, whatever you desire. Foolproof!

Another Trader Joe's Fave is their almond butter. Really, really good and the best price in town. $4.99 for a whole jar! We also buy their Reduced Sugar, Organic Jams. So very scrumptious...

Got any great food finds I should know about?