my inspirations

tofu protein shakes … a complete meal

January 12th, 2012

 

 big resolution, solid steps: healthy snacks that will not send you back to 2011

part one: real protein shakes

 I run an average of 50 miles per week. As a runner, I can tell you that I am offered numerous food products that are supposed to improve my running and my nutrition. These man-made packages of protein wonder come in the form of powders, liquids, gels, gums, and even jelly beans. However, I was raised with the notion that if you want something, you go to the source. Drinking a protein shake with a lengthy ingredient list replete with names and processes that I do not understand, let alone pronounce, does not interest me. However, it is possible to have a super-fast protein shake that is good for you and tastes great without resorting to the powders and formulas so this week’s simple pleasure is just that: real (tofu ) protein shakes. Read the rest of this entry »

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flaxseed and pepper crusted seared Ahi tuna with two watermelon radish sides

January 5th, 2012

 

picnic weather, watermelon radishes, and keeping that New Year’s resolution:

 flaxseed and pepper crusted seared Ahi tuna served with
roasted golden beets and watermelon radishes with blood orange segments and 
a cucumber, watermelon radish and celery cru

The most common New Year’s resolution is to eat better, meaning healthier, lighter foods. The new year brings with it a renewed sense of determination and purpose but like all goals, our ambitions need inspiration and newness to keep them going. 

Yesterday at farmer’s market I overheard a father say to his child that the radishes she wanted looked good but “what do we do with them?” Inspired by his query, I bought some of those beautiful watermelon radishes (thank you Michael at McGrath Family Farm), and armed with a 2012 agenda of healthy habits and summer weather all around me, I thought this week we should take these watermelon (radishes) on a picnic so this week’s simple pleasure is not one but three recipes which are not only good for you but taste great and, when combined, are an average of 350 calories. So grab your “pic-i-nic” basket, we are taking a picnic in January with our seasonal market treasures and keeping our New Year’s resolution in tact all at the same time. This is going to be a good year. Read the rest of this entry »

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pain d’épice (with ginger and honey cream cheese spread)

December 8th, 2011

sugar and spice . . . it is all nice:
pain d’épice (with ginger and honey cream cheese spread)

Nothing gets us into the holiday spirit more than our sense of smell. While the decorations and songs are festive, it is the smell of roasted chestnuts, mulled wine, and baked treats that transport us to memories of family meals, gatherings around a fire, and baking holiday cookies. For many people, the smell of gingerbread is synonymous with the holidays. Filling your home with a little holiday sugar and spice this season was the inspiration for this week’s simple pleasure: pain d’épice (with ginger and honey cream cheese spread). Read the rest of this entry »

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harvest tajine with a haricots verts broomstick

October 27th, 2011

 

 harvest tajine with a haricots verts broomstick

 stats:

serves 4-6

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Forget about Halloween? Not a ghost of a chance!

October 21st, 2011

Forget about Halloween? Not a ghost of a chance!  

almost melted chocolate

chocolat chaud du fantôme (ghostly hot chocoalte)
and
œufs fantômes à la macédoine de légumes (deviled egg ghosts with vegetables)

Halloween Deviled Eggs with Vegetables

The French are crazy about eggs … and chocolate. This week we take both of these passions and bring them to your home in Halloween form (this week it is ghosts; next week it is witches and skeletons). Wrapping a white napkin around a teaspoon gave me the inspiration for the first recipe: it is a chocolate ghost “spoon” that “disappears”  in hot milk making a perfect cupful of  chocolat chaud (hot chocolate). The second recipe “revamps” a classic French recipe using hard-boiled eggs and vegetables creating a healthy, yet ghostly snack. Treats are simple to prepare and are sure to delight your little ghosts are this week’s simple pleasure(s): chocolat chaud du fantôme  (ghostly hot chocolate) and œufs fantômes à la macédoine de légumes (deviled egg ghosts with vegetables). 

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“seasonal” depends upon your dirt: two light recipes for fall using the seasonal ingredients in your market

October 14th, 2011

Roasted Stuffed Figs

 “seasonal” depends upon your dirt:
two light recipes for fall using the
seasonal ingredients in your market

Fall is a time to enjoy the warm flavors it offers. However, what do you do when you want to eat seasonally, but the season is uncharacteristically hot? What do you do if the season is short and you cannot find the ingredients? Inspired by ways to create light dishes with a variety of fall flavors, this week’s simple pleasure is twofold: (1) roasted  figs stuffed with a St Agur and basalmic vinegar reduction, garnished with French honey and served on a roasted pear slice; and (2) persimmon, endive, apple, and beet salad with creamy (creamless) dressing. Read the rest of this entry »

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the “be a 10” challenge

October 6th, 2011

Ten messy Fingers

10th run, 10 dollars, 10 times:
giving (and receiving) a little early this year

In one month from today, on November 6, 2011, I will run my 10th marathon in the “Big Apple.” It will be my third New York marathon. Normally I do not run marathons for a charitable cause. It is not because the many causes are not worthy or I am uninterested but because I never wanted to feel as if I let someone down (i.e., if I was not fast enough or strong enough…what if I fell?). Well, I have fallen in a marathon, a few times (once almost trampled in New York) and  I still finished. Assuming that I will be able to do that again, and in the spirit of Thanksgiving a little early, this year I am making an exception, of course, the exception is culinarily linked. That exception is the St. Joseph Center in Venice, California. Their creed is “planting hope and growing lives.” They do. Here is your connection (and mine) and the what, why, and how of the “be a 10” challenge. Read the rest of this entry »

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Just put your lips together and blow: almond and dandelion greens pesto

September 29th, 2011

Crushing Pesto

Just put your lips together and blow: almond and dandelion greens pesto (with pasta and roasted chicken)

“One man’s weeds are another’s dinner,” I thought, as I plucked the dandelions growing alongside the sidewalk while a man stared at me as I weeded his front property.  While he saw a runner picking weeds, I saw culinary possibilities. I blew on the feathery flowers (just for fun) and as the fuzzy petals hit the breeze I wished that more people used dandelion greens in their cooking repertoire rather than pass them up. Although I did not eat these (you never know what kind of fertilizer they had…) it was this wish which was the inspiration for this week’s simple pleasure: almond and dandelion greens pesto. Read the rest of this entry »

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putting a little sugar in your bowl: chocolate covered toasted hazelnuts with a praliné crunch.

September 22nd, 2011

chocolate covered toasted hazelnuts with a praliné crunchputting a little sugar in your bowl: chocolate covered toasted hazelnuts with a praliné crunch.

 Pastry chefs will often tell you that the reason they chose the pastry over the savory path is the “last impression” factor.  The last impression factor is the ability to complete someone’s dining experience in a positive, memorable way. Even if a guest passes on dessert, it does not mean they will pass on a little something sweet if offered. Satisfying that sweet-craving does not have to be elaborate or unhealthy and that leads us to this week’s simple pleasure: chocolate covered toasted hazelnuts with a praliné crunch.

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go ahead, give me a little flax: honey and soy-roasted eggplant with flaxseeds

September 15th, 2011

honey and soy roasted eggplant with flaxseeds chef morgan

 go ahead, give me a little flax: honey and soy-roasted eggplant with flaxseeds

September comes with a renewed energy in the air. Vacations are over and children go back to school. Getting back into a routine, we look at our quick-filling calendars and our lives with new vigor.  Often that vigor includes the desire to eat better foods, try new things, and develop healthier habits. I am often asked about ways to incorporate specific food items into home-cooked meals that are easy to make for the whole family. Flaxseeds are one of those ingredients and it is the desire to incorporate this healthy ingredient into our new Fall repertoire that is the inspiration for this week’s simple pleasure: honey and soy-roasted eggplant with flaxseeds. Read the rest of this entry »

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