Saffron And Sunflowers

What Are You Sprouting This Spring?

“Fresh herbs really belong anywhere you put them”. -Alex Guarnaschelli, chef

March is here and it’s starting to feel like spring. I find myself daydreaming of planting flower bulbs deep into the soil and reaping the benefits of beautiful blooms, fresh herbs and other garden wonders for months to come. One of my absolute favorite things about spring is being able to walk out to the garden and gather ingredients for that night’s pasta sauce.

With another frost or two possibly on the horizon, planting outdoors may not be a good idea just yet.… However, planting seeds and sprouting starter plants indoors is a great alternative for this somewhat in-between time of year that Tennessee always throws at us. Think about it as setting the blue print for what will go into your garden this season!

I have visions of a garden bountiful with flavorful herbs, bold colorful flowers & other goodies. Gather your gardening gloves, miscellaneous pots, empty cardboard egg cartons, seed starter packs and some good dirt, and let’s get growing!

You don’t have to be a pro to attempt a garden. I certainly am not. It’s important to remember that every year presents unique challenges for gardeners and to not get discouraged if it doesn’t work the first time. Some things grow better than others and each year you gain a little more knowledge for what works and what doesn’t.

If you’re like me, you’ll let your love for food be your driving force behind your love for gardening. Food + Cooking are my life and so I must garden. It helps that I enjoy it! Still, I tend to stick to the basics: Herbs.

Any time I cook, fresh herbs serve as my secret weapon. They simply add life to any dish. Fresh herbs can take a dish from good to gourmet very quickly. Basil, Chives, Cilantro, Dill, Parsley and Rosemary are staples in my garden. I also like to grow tomatoes (cherry & heirloom) eggplant, squash, cucumber, peppers (jalapeño & bell), strawberries and certain lettuces & cappages. I have also attempted a watermelon twice before and I may give it a go again this year….

Whatever size garden you attempt, it is sure to make you smile. Whether it’s in pots, a raised bed, an old tire or a window box, beauty can grow anywhere.

Get creative and enjoy the fruits of the labor!

Rachel, from The Curious Kitchen, teaching Jr.Chefs about cooking with herbs!

Herbs that you must grow this season, and what to do with them:

Did you know that ounce for ounce, herbs and spices have more antioxidants than any other food group? Pretty cool, right? Herbs come in a variety of forms and flavors, but deciding which to use can be tricky. So, for your consideration, here are a few of my favorites…

Basil is my favorite herb. Maybe it’s my Italian roots or maybe it because its just so flavorful! This leafy green herb is commonly associated with Italian and Asia cuisine and is a member of the mint family, and many different varieties exist. Popular as a food seasoning, this aromatic herb is also used in teas and supplements which may provide a range of health benefits.

Chives are a low maintenance and popular culinary herb perfect for a home garden. This small-bulbed allium is easy to grow, as long as you have a sunny spot with good drainage. Hardy in garden beds or in pots, plant chives in full sun but don’t let them dry out. Chives are great chopped up on a baked potato, in a homemade salsa, on salads, in soups, as an added zing in a chicken salad, and so lovely in a lemon-chive compound butter. This plant is also a bit of a show stopper with slender green leaves and purple flowers in late spring to early summer.

Cilantro is a bold and zesty herb commonly used in Latina American and South East Asian cuisine. Apparently, a small percent of the population thinks it tastes like soap. Luckily, I am not among this group! I love fresh chopped cilantro in guacamole, in a pico de Gallo on top of any protein, and especially in a spicy margarita. Yes please!

Dill is a lovely herb, springy and pungent. It has a lot more to offer than simply the dill pickle- although those are tasty! Dill has feathery leaves and beautiful yellow flowers in the late summer months. A little roughly chopped dill goes great into any salad, adds bold flavor simmering sauces, or my favorite way to use dill… is on top of a beautiful salmon filet with lot of fresh lemon. Anyway you use it, you will fall in love.

Rosemary is a hardy aromatic herb growing hefty in most regions throughout most of the year, including winter & fall months. Some of my favorite staple Rosemary recipes include: roasted garlic rosemary potatoes. Extra crispy, of course. Rosemary Orange Bread is more off beat but is still a favorite recipe. Rosemary Old Fashioned enjoy it, we know the scent is often calming and the benefits are bountiful.

Parsley is an attractive plant with dainty, serrated leaves (both curly and flat) and is widely grown as a garnish herb, but it is so much more than that! Parsley has a slew of health benefits containing high levels of nutrients like: Vitamin K, Vitamin C, Beta Carotene, Folate and Iron. When consumed on a regular basis, it can improve anemia, hormone imbalance, liver congestion, fatigue and menstrual cramps. Its also fresh and green and tasty in a multitude of dishes. Some of my favorite dishes that I love throwing a handful of fresh parsley are: Chicken Piccata, a bowl of pasta, chicken noodle soup, Pesto, and the absolute best Lemon Parsley Shallot compound butter.

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Lemon, Parsley, Shallot Compound Butter

INGREDIENTS

1 stick (½ cup) unsalted butter
zest from one lemon
2 Tbsp fresh lemon juice
¼ cup parsley, minced
1 tsp shallot, minced
¼ tsp salt

Method:

Soften butter and mix all ingredients together in a bowl to incorporate. Enjoy on crusty bread. Keeps for a couple of weeks in the refrigerator.

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Roasted Salmon with Lemon & Dill

INGREDIENTS

4 (6-oz.) salmon fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 fresh dill sprigs
4 lemon slices, halved

Method:

Preheat oven to 425º.
Place salmon fillets on a lightly greased aluminum foil-lined baking sheet; sprinkle with salt and pepper.
Place 2 dill sprigs and 2 lemon halves on each fillet.
Bake at 425° for 15 to 20 minutes or just until fish flakes with a fork.

A Los Angeles native, Rachel Spensatelli moved to Murfreesboro, Tennessee in 2014 to open The Curious Kitchen, a recreational Cooking School, Cafe & Catering Co., with her mother/business partner. A lover of nature & animals, her happy place is at home writing, gardening, and doing DIY crafts with her little boy. To take a cooking class with Rachel, please visit www.thecuriouskitchen.net. For more recipes check out her personal blog https://saffronandsunflowers.art.blog/

For the Love of Chocolate

Women crave it, men stash it away and Aztec Kings used it as a form of currency to trade with the Mayans. But, why do we love creamy silky chocolate so much? Following are a few reasons why it is favored by so many and why we shouldn’t give it up completely, even if we’re on a diet.

It tastes so good and melts in your mouth. It is no revelation that chocolate contains fat. Most of this fat comes from sugar and cocoa butter solids. But, it’s the cocoa butter that gives chocolate that rich, creamy consistency. It also has a melting point just a bit lower than the human body temperature, giving a melt-in-your-mouth feeling every time a piece of chocolate is placed in your mouth. This melting feeling, as many chocolate lovers agree, is like a moment of ecstasy. In other words, every time we eat chocolate, a lovely memory is created. And, who doesn’t want more lovely melt-in-your-mouth memories?
It is science. A study done at the University of Michigan shows that chocolate contains chemicals called opioids and people who eat chocolate produce natural opiates in their brain, soothing nerves and making them feel good. Chocolate also contains an organic compound that acts as a neurotransmitter in the body, improving focus, mood, and energy – which is often equated to the feeling of being in love. Speaking of love, in our culture, chocolate is thought of as a romantic gift associated with love and romance. Chocolate is habitually exchanged on Valentine’s Day and as presents on special occasions. Perhaps deep down, it makes us feel loved, cared for, and pampered.

It is good for you. Chocolate, especially dark chocolate, contains flavonoids and antioxidants proven lower the risk of cancer. According to a 2014 Harvard study, just 3.5 oz per day of high-quality dark chocolate (with at least 70% cocoa) dramatically improves blood and heart health. Speaking of the heart…we have all heard that chocolate has aphrodisiac properties, but did you know it is great for your sex life? Women who eat a little bit of chocolate every day have significantly more sex than women who don’t. Oooh la la.
Of course, we must remember chocolate is still candy, and it still has extra calories, sugar, and fat. However, as long as you eat it in moderation, reports suggest you can add as much as a year to your life. So, it not only tastes good, but its health benefits give you a great excuse to enjoy it. Sometimes I have to ask myself if there is a love comparable to the love of chocolate. As I take a delectable creamy bite of my favorite desserts, Chocolate Ganache Pie, I think to myself, “no, I do not believe there is.”

Chocolate Ganache Pie

INGREDIENTS:

Chocolate Ganache Filling:

1 bag (12 oz) semisweet Chocolate Chips
(1 cup) Heavy Whipping Cream
1 tsp Pure Vanilla Extract
2 Egg Yolks

Regular Pie Crust or Chocolate Cookie Crust: (recipe follows)

1 ¼ cups Chocolate Cookie Crumbs
¼ cup Butter, melted

METHOD:

In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side.In double boiler set over hot simmering water, heat chocolate chips and whipping cream 2 to 3 minutes, stirring frequently, until melted and smooth. Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Allow to come to room temperature. Pour filling into crust. Refrigerate at least 3 hours or until firm.Serve with whipped cream.

For the Love of Chocolate

Women crave it, Men stash it away and Aztec Kings used it as a form of currency to trade with the Mayans. But, why do we love creamy silky chocolate so much? Following are a few reasons why it is favored by so many and why we shouldn’t give it up completely, even if we’re on a diet.

It tastes so good -it actually melts in your mouth. It is no revelation chocolate contains fat. Most of this fat comes from sugar and cocoa butter solids. But, it’s the cocoa butter that gives chocolate that rich, creamy consistency. It also has a melting point just a bit lower than the human body temperature, giving a melt-in-your-mouth feeling every time a piece of chocolate touches your tongue. This melting feeling, as many chocolate lovers agree, can be similar to a moment of ecstasy. In other words, every time we eat chocolate, a lovely memory is created. And, who doesn’t want more lovely melt-in-your-mouth memories?

It is science. A study done at the University of Michigan in the United States shows that chocolate contains chemicals called opioids. According to the study, people who eat chocolate produce natural opiates in their brain, soothing nerves and making them feel good. Chocolate also contains an organic compound that acts as a neurotransmitter in the body, improving focus, mood, and energy. Which is often equated to the feeling of being in love. Speaking of love, in our culture, chocolate is thought of as a romantic gift associated with love and romance. Chocolate is habitually exchanged on Valentine’s Day and as presents on special occasions. Perhaps deep down, it makes us feel loved, cared for, and pampered.

Chocolate is still candy, and it still has extra calories, sugar, and fat. However, as long as you eat it in moderation, reports suggest you can add as much as a year to your life. So, it not only tastes good, but its health benefits give you a great excuse to keep on enjoying it.
I ask myself if there is a love comparable to the love of chocolate. And as I take a delectable creamy bite of my favorite desserts, Chocolate Ganache Pie, I think to myself, “no, I do not believe there is.”

Chocolate Ganache Pie

INGREDIENTS

Chocolate Cookie Crust (recipe follows):
- 1 ¼ cups Chocolate Cookie Crumbs
- ¼ cup Butter, melted
Chocolate Ganache Filling
- 1 bag (12 oz) semisweet Chocolate Chips
- 1 cup Heavy Whipping Cream
- 1 tsp Pure Vanilla Extract
- 2 Egg Yolks

METHOD

In small bowl, mix cookie crumbs and butter.
In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side.
In double boiler set over hot simmering water, heat chocolate chips and whipping cream 2 to 3 minutes, stirring frequently, until melted and smooth.
Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot.
Allow to come to room temperature.Pour filling into crust.
Refrigerate at least 3 hours or until firm.
Serve with whipped cream.

Fresh Baked Rolls & Lemon Parsley Compound Butter

I’m not much of a baker. There are too many rules and following rules has never been my strong suit. I love to cook, don’t get me wrong. But I’m more of a taste-as-I-go, dash of this, dash of that, kinda girl.

In other words, I don’t do a whole lot of measuring in my kitchen. So, when I stumbled upon this bread recipe a few years ago, I was skeptical. The rolls however looked so tasty that I had to give it a go! I am so glad that I did.

Here is my straightforward, and so satisfying adaptation of a three-seed crown loaf. After making this recipe once- I promise you will find yourself whipping it up time and time again.

Snow was in the forecast for today and so before I even got out of bed this morning, I knew I wanted to spend the day in my kitchen, cooking by the cozy oven making deliciousness. I decided the perfect pairing for fresh baked bread would be my mothers famous lemon parsley compound butter. This stuff is serious business. In fact, you should only make compound butter if you are prepared to have seconds. And thirds.

But first things first…. Let’s make some bread!

Fresh Baked Rolls

Ingredients:

4 cups of flour
2 tsp salt
1 pack instant yeast
1 1/4 cups lukewarm water
2 tbsp honey
3 tbsp olive oil
4 tbsp sesame seeds

Method:

Combine flour, salt & yeast in a large bowl. Sift together with a fork.
Add water to a microwave safe measuring cup or bowl and microwave for about 20 to 30 seconds or until water is warm. Make sure the water is not too hot. Hot water will kill the yeast!
Mix honey & 2 tbsp of olive oil into the warm water and dissolve.
Pour liquid into the dry ingredients and mix to form a soft dough.
Knead the dough for about 10 minutes using the weight of your body to push down with the heel of your hand and into the dough stretching it out away from your body.
Plop the dough into a nice ball and pat the remaining 1 tbsp of olive oil all over the outside of the dough ball. Cover the bowl and let sit in a warm place for an hour or until it had doubled in size.
Shape the dough into a round and cut into 8 wedges (pizza style). Take each wedge and roll into a ball. Dip each ball into sesame seeds (poppy seeds or sunflower seeds work, too!).
Grease a baking pan and place balls inside. Let rise for 35-40 min.
Bake in a preheated oven at 450 degree for 10 minutes. Then lower the heat to 400 and bake 20 minutes more.

Roll each wedge into a ball & dip in sesame seeds

Lemon Parsley Compound Butter

Silky, buttery, salty, tangy, smooth and just the right amount of kick from fresh chopped parsley and flavorful shallots.

This lemon parsley compound butter is one of the best things I have ever tasted. The whole flavor profile leaves you wanting more…and isn’t that the point? Originally, one of my moms famous recipes, this snappy compound butter now serves as a staple at our family dinner table and in our family owned restaurant.

We often serve this special compound butter as an accompaniment to our bread baskets during the seasonal tasting dinners at The Curious Kitchen. Without fail, at least one guest will always inquire about taking some home… Inquiring if there’s “any more in the back?” It is a highlight to any menu, setting a high standard for preceding dishes…

With only 5 ingredients, how can you not give it a go? Don’t worry, you can thank me later.

Ingredients:

2 sticks softened butter
2 tbsp fresh lemon juice
2 tbsp fresh chopped parsley
2 tbsp fresh chopped shallots
salt to taste

Method:

Simply combine all ingredients together, add salt to taste and put in a cute serving dish. Optional: garnish with a sprig of parsley or a dainty lemon piece.

Pro-Tip: Using fresh parsley is key to making the best compound butter, but did you know this hearty herb grows outside all year!? Parsley does great in a winter garden, and even today I simply dusted off the winter snow and brought a few sprigs inside. It’s so satisfying to grow your own herbs, I highly recommend giving it a go!

Smoothies are Sexy

It’s 2022 and everyone’s back at it. We’ve made resolutions…and this year we’re sticking to them! It’s time to be positive, present, happy & healthy. Annnd possibly we ate a little too much cake over the holidays. I know I did anyway. It’s hard to resist when your mom is an amazing chef who makes tasty things like coconut cake with fresh shaved coconut and lobster Benedict with the richest buttery hollandaise one has ever tasted. But, I digress. That’s not what this is about. Today is about smoothies! Fresh, fruity and irresistible. It’s no surprise I love making them.

Smoothies are SO tasty but what I really love about them is how they make me feel! I love knowing that with every sip I’m nourishing my body with antioxidant rich fruits, berries and veggies. When the cool, icy texture melts in my mouth all I can be is satisfied.

Smoothies and being healthy seem to go hand in hand. When smoothies are incorporated into daily routines, they enforce a nourishing lifestyle. They serve as a wonderful meal replacement and ensure you get all of your nutrients in one glass. If you’re interested in jumping on the smoothie bandwagon, here’s what you need to know.

First things first … you’ll need a blender! If you have one, the good news is you can make a smoothie. Next, gather ingredients. Most of my smoothie ingredients I purchase in bulk. Here are some of the items I keep on hand:

Bananas: OK, if you haven’t heard about bananas here’s the 411. Bananas contain potassium, fiber, magnesium, vitamins B6 and C — and when added frozen, they help form a frosty texture in smoothies. Bananas are my favorite because they’re one of the only foods that contains serotonin (the feel-good hormone) and can relieve stress. Basically, a ripe banana a day makes you happy!
Berries: Raspberries, Blackberries, Blueberries & Strawberries are rich in vitamin C, magnesium, potassium and fiber and are important to your overall wellbeing. Vitamin C reduces inflammation and supports your immune system by maximizing iron absorption. I buy a large bag of each kind of berry and keep them in my freezer. They last forever.
Pineapple: Pineapples are low in calories but have an impressive nutrient profile including vitamin C, niacin, riboflavin and iron.
Any other fruits or veggies you fancy: A bag of spinach, organic carrots and apples are staples in my fridge. If you’re like me and sometimes forget to eat your spinach, adding a handful to a smoothie is the perfect way to get your greens in.
Greek yogurt: A scoop here and there makes smoothies extra creamy.
Orange juice: Some of my smoothies use orange juice, but you could easily blend in a whole orange instead. One orange contains enough vitamin C to satisfy your daily needs. Oranges, when eaten whole, are also an excellent source of fiber.
Almond milk: Non-dairy milks provide a nice dose of a variety of nutrients and usually contain calcium, vitamin B12, vitamin D and more. Some non-dairy milks like soy milk provide a nice dose of protein. I used almond milk in my smoothie to keep it soy free and because I like the smooth, nutty flavor of almond paired with raspberry.
Peanut butter: Like most nut butters, peanut butter is quite high fat and calories (190 calories and 16 grams of fat per 2 tablespoons). But the good news is, you get a lot of nutrients for your investment. Peanut butter is a great source of protein, fiber, minerals, and vitamins. According to the FDA, eating 1.5 ounces per day of may reduce the risk of heart disease.
Optional ingredients: Chia seeds, flax oil, flax seeds, vegan yogurt, protein powder and maybe a dash or two of cayenne if you like a spicy accent.

Here are three of my favorite smoothie recipes. It’s no surprise that I crave and embrace them daily. Magic? No. Just the power of some feel-good nutrition. Thank you, antioxidants! Have fun with smoothie making, get creative and see what you can come up with.

PINEAPPLE SUNSHINE

• 1/2 cup frozen pineapple

• 1/2 cup organic carrot

• 1 handful of fresh spinachnull

• 1 apple (cored)

• 1/3 cup Greek yogurt

• 1/2 cup apple juice

• 1/4 cup water

• 1 teaspoon chia seeds

PEANUT BUTTER BANANA DAYDREAM

• 2 frozen bananas

• 2 tablespoons of peanut butter

• 3/4 cup almond milk

• 5 Medjool dates (pitted)null

• 1 1/2 tablespoon raw cacao powder

• 1 tablespoon chia seeds

BERRY BEACH BUNNY

• 1 frozen banana

• 1/3 cup organic carrot

• 1/3 cup frozen raspberries

• 1/3 cup frozen blueberries

• 1/2 cup almond milk

• 1 tablespoon of almond butter

Feast of the Seven Fishes

An Italian Tradition

For a Holiday that holds high in tradition, why must we ask ourselves every year- what are we eating for Christmas Dinner? Maybe it’s because we’re burnt out on Thanksgiving must- haves like Turkey, Gravy & Stuffing (which are practically engraved in our dinner table). While some Christmas chefs may be happy to dive right back into Turkey, we deck our Christmas Eve dinner table with the most fabulous Seafood Feast, ever.

At our house on Christmas Eve we cook a traditional Italian meal called The Feast of the 7 Fishes.

Originating from Southern Italy, you guessed it, it’s a feast that includes seven different fishes. There are many hypotheses for what the number “7” represents. Seven is the most repeated number in the Bible (making an appearance over 700 times). Other theories state that the number ‘7’ represents the Seven hills of Rome that surround the city.

Whatever the seven fishes stand for, we can all agree, it’s a delicious meal. This year we prepared Baked Mussels with lemon herb butter, Calamari, Clam & Fish Chowder, Caviar en Croute, Sesame Salmon Filets and Brown Butter Scallops. Yummy!

What are some of your favorite holiday traditions?

Mistletoe Martini

It’s the most wonderful time of the year! Christmas is less than a week away and I am whipping up a festive favorite ~ Mistletoe Martinis! This tasty zingy cocktail blends cranberry, pomegranate and elderflower liquor for a flavor that you won’t forget.

A holiday cocktail all of your guests will love!

You can find about a hundred different renditions of this drink online but this is by far my favorite variation. It calls for vodka, St. Germain, cranberry pomegranate juice and pops with color and texture with a garnish of fresh cranberry & mint!

This is also a super simple cocktail to make in a large batch and serve in a pitcher or drink dispenser. Umm hello, Did someone say Christmas party? It’s also an eye catcher and can serve as the centerpiece to your bar!

Ingredients:

1 oz St. Germaine Elderflower Liquor
1 1/2 oz Pomegranate Cranberry Juice
1 1/2 oz Vodka
1/2 oz Simply Syrup

Method:

Pour vodka, elderberry liqueur, cranberry pomegranate juice and simple syrup in a shaker
Fill with ice
Vigorously shake until chilled
Strain into a martini glass
Garnish with fresh cranberries and mint sprig

A note: This recipe calls for a half ounce simple syrup. That’s supposed to be a conservative amount that’s just enough to help the elderflower liqueur counteract the tartness of the cranberry. If it is not sweet enough for your liking, simply add a dash more!

My Favorite Rosemary Old Fashioned

Most of my twenties were spent mixing cocktails in Hollywood hotspots for LA’s elite. Even more time (some of which is blurry) was spent on the opposite side of the bar drinking cocktails. Somewhere between finding the right balance of sweet, sour and strong, I developed a flair for crafting cocktails far beyond simply being a bartender.

From the first to last sip, my idea of a delicious drink is one that dances on the palate and leaves you wanting more. I enjoy crafting seasonally (but seriously, when isn’t an old fashion in season?!) and using nature’s bounty of fresh herbs for that extra kick. Did you know that even though it is winter and fresh herb choices are more select this time of year, there is still, surprisingly, a lot to work with. Rosemary is one of those hardy plants that will sustain fairly well in cold weather. Here in Tennessee, I practically have it available in my garden all year. Parsley, mint and oregano are also very hardy, especially with a good amount of dirt and a decent size garden.

So, go ahead, put on your superhero onesie, cuddle up by the fire, and enjoy this tasty cocktail. It is sure to warm you right up. Cheers!

INGREDIENTS

2 oz rye or bourbon (Bulliet is my preference)
2 dashes of Angostura Bitters
Fresh orange slices
1/2 oz rosemary syrup (see recipe below)

METHOD:

For rosemary simple syrup combine equal parts water and sugar in a pot. Add several sprigs of fresh rosemary. Heat mixture until just barely simmering and remove from heat. Let the syrup steep for 10 minutes then strain out rosemary.

In a rocks glass add orange wedge, simple syrup and Angostura bitters. Muddle to expel natural oils from orange rind and combine ingredients. Add desired whiskey. Add ice and stir. Garnish with a rosemary sprig.

Christmas Peanut Butter Cups

When peanut butter and chocolate come together it makes my heart sing. As long as I can remember, these have been some of my favorite cookies. They are so incredibly easy to make, and I love that. Being a toddler mom- we don’t have a whole lot of time for intricate recipes over here!

These cookies are creamy, dreamy and everyones favorite. Quick to go at parties, and catering events they are also one of the most popular menu item in my cafe, The Curious Kitchen!

Versatility! I love that you can substitute almost any candy in the middle and make them suitable for any event. Valentines day? Add a chocolate candy heart in the center! Christmas? Red and Green Peanut M&M’s! Halloween? How about some candy corn! Not only can you use just about any candy, you can also substitute pretty much any type of sugar. Turbinado, coconut sugar and brown sugar are my favorites!

Did I mention they are Gluten Free? Made with only four very simple ingredients, yes, these tasty treats are also gluten free. So, if you’ve got a few basic ingredients and about 20 minutes…give these cookies a go!

INGREDIENTS:

1 Cup Peanut Butter
1 Large Egg
1 Cup of Sugar
1 Teaspoon Vanilla

METHOD:

Heat oven to 350
In a medium bowl add sugar, egg, peanut butter and vanilla. Mix Well.
Shape dough into 1-inch balls and place on parchment lined baking sheet, about 2 inches apart. (Sometimes I make them in a cupcake tin with cute liners.)
Bake for 8-10 minutes
Immediately press candy in center of each cookie.
Remove from baking sheet & allow to cool.

Ginger Pear & Sage Cocktail

The holidays are among us and I have the perfect cocktail to “pear” with that special Christmas occasion. This Ginger Pear & Sage libation is one one of my favorites.

With organic unfiltered pear juice and a homemade ginger sage simple syrup, it’s got all the right flavors for cozying up on a cold winters day. Enjoy these cocktails and enjoy the holidays!

INGREDIENTS
¾ oz Sage & Ginger Simple Syrup
1 ½ oz Vodka
1 ½ oz Organic Unfiltered Pear Juice

METHOD
Place the ingredients in a shaker full of ice. Shake well. Strain into your cocktail glass. Garnish with a thinly sliced pear round and a sprig of sage, if desired.

Note: To make the Sage & Ginger Simple Syrup combine 1 cup sugar & 1 cup water in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Add in 3 fresh sage sprigs and 3 or 4 one-inch pieces of fresh ginger and a teaspoon of Vanilla extract. Allow to simmer for a few minutes. Remove from heat and continue to allow the flavors to meld as the simple syrup cools. Remove sage and ginger before using for cocktail. Store any unused portions of Simple Syrup in your refrigerator.

Citrus Garland for Wild Birds

One of our favorite things to do is watch the beautiful wild birds in our yard. So, when we saw that The Tennessee Magazine ran a cute DIY Christmas gift article that included this colorful wild bird garland- we had to give it a go!

This was a fabulous arts and crafts project to do with my little boy. We had so much fun making it together! Plus, our whole house smelled like citrus while the lemons, limes and oranges dehydrated in our oven yesterday.

It was definitely a two day project. as it took quite a while to dehydrate all of the citrus and then, after getting a bit side tracked as I tend to do, it wasn’t until the next morning that we complete the project by string them all together!

We are already looking forward to making others, abs perhaps adding more tasty bird snacks like dried cranberries and herbs like rosemary & sage from our winter herb garden. We hope the birds enjoy!

You will need:

Half a dozen Oranges
Half a dozen Lemons
Half a dozen Limes
Sharp knife
Paper towels
Twine or string
Scissors
Baking Sheets

Method:

Slice all citrus into rounds that are approximately 1/4 inch thick. Dry lightly with paper towels or clean kitchen towels to remove excess moisture. Place slices in a single layer on cookie sheets. Option: line with parchment or tinfoil if you’d like! Bake at 250 degrees for one hour. This is when the amazing citrus aromas begin to fill your house!!!
Turn slices and bake an additional hour.
Turn slices and bake an additional thirty minutes.
Let cool and dry on wire rack for 24 – 48 hours.

Assembly:

Once all of your citrus slices have dried, simply string them together with twine or string of your choice. You will notice natural holes in the center of the rounds, so no need for a needle! But you may want to use a pointy object to create a hole in the few that have not naturally dried with a hole in the center.

Add cranberries, winter herbs like sage or rosemary, nuts or even pine ones for more variety and color!

Herbs that you Must Cook with and How to Use Them….

Any time I cook (which is all the time) fresh herbs serve as my secret weapon. They simply add life to any dish.Summer is a distant memory, and that’s ok, because Fall offers all kinds of beautiful herbs that make the best ingredients for adding color, flavor and nutrition to your plate! Did you know that ounce for ounce, herbs and spices have more antioxidants than any other food group? Pretty cool, right? Herbs come in a variety of forms and flavors, but deciding which to use can be tricky. So, for your consideration, here are a few of my favorites…

Sage, Parsley, Rosemary, how I love thee.

Rosemary is a hardy aromatic herb growing hefty in most regions throughout Fall and even Winter months. Because of it’s versatility it pairs well in a variety of dishes and is a staple in our house during the holidays, specifically for roasted garlic rosemary potatoes. Extra crispy, of course. Rosemary Orange Bread is more off beat but is still a favorite recipe. The sweet tanginess of the orange and the earthy bitterness of the rosemary marry together to create a wonderful unison of flavor. If you’re feeling daring, how about an herbal twist on a classic cocktail? Try adding rosemary simple syrup to an Old Fashioned, creating an excellent cold weather cocktail. Really, you could incorporate Rosemary in any dish and I’d be happy! However, this is not a delicate herb, and for that reason, not everyone is a fan. Rosemary is one of those herbs, like cilantro, you either love it or hate it, there is no “in-between.” But for those of us who do enjoy it, we know the scent is often calming and the benefits are bountiful.

Sage has been said to ward off negativity when smudged in your home, but that’s not the only beneficial way to use this herb. This beautiful herbaceous leaf is most commonly used in medicine for digestive problems, stomach pain, to reduce perspiration, for depression and for memory loss. But of course, my favorite use for sage is in a cocktail. Bet you didn’t see that coming. Hey, some may consider that a form of medication!? It’s called a Ginger Pear Sage cocktail and it is possibly the best part about the holidays….because I make it every year and every year it’s delicious. It uses part organic unfiltered pear juice, a heavenly ginger sage simple syrup, a little love, a dash of vanilla bean and one of those giant ice cubes. All parts tasty. For a more traditional recipe, and one you can actually eat, try incorporating sage into a delicious holiday stuffing or baking it with a fish or poultry dish.

Parsley is quite an attractive plant with dainty, serrated leaves (both curly and flat) and is widely grown as a garnish herb to make meals look more appealing. But, it is so much more than a pretty face. Few realize that parsley has a whole slew of health benefits! Parsley contains high levels of essential nutrients including: Vitamin K, Vitamin C, Beta Carotene, Folate and Iron. When consumed on a regular basis, it can dramatically improve anemia, hormone imbalance, liver congestion, fatigue and menstrual cramps. Its also fresh and green and tasty in a multitude of dishes. Chicken Piccata is one of my absolute favorite dishes to make, and eat. It’s juicy, lemony, salty, and of course loaded with fresh parsley. Other delicious ways to use up a bunch of parsley are in a bowl of pasta, chicken noodle soup, a quick pesto (to keep in the fridge and use in a pinch), scramble eggs, or on top of a salad! People often confuse parsley for cilantro, but all it takes is one taste to know the difference. Parsley is indeed in a category of its own. Have fun with herbs, and don’t be afraid to get outside of your comfort zone. If you try something and it doesn’t work, try something else! Eat well, live happy.

“Fresh herbs really belong anywhere you put them.
– Alex Guarnaschelli

The Sweet Potato Chronicles

The other night for dinner I just wanted to keep it simple. A grilled piece of chicken, lemon broccoli and a baked sweet potato. As I sat down at the dinner table and took a bite of my perfectly baked sweet potato, just for a second, time stopped. It was so delicious. I officially confess that I’m currently a sweet potato addict. With their stunning color, sweet insides, and satisfying effect, how could I not be?! What’s with the obsession?

Aside from being super tasty, this nutrient dense veggie consistently tops super food lists, and it’s no surprise why….Just one sweet potato has five times the daily recommendation for vitamin A, double the fiber of a basic ’ole russet, and more potassium than a banana. Bursting with antioxidants, they help fight inflammation and prevent diseases. And high in natural sugars but low on the glycemic index, they’re a steady source of energy for people with diabetes and a favorite fuel for athletes.

But, the holidays aren’t the only time to break out the sweet potato recipes. So, here are a few of my favorite ways to prepare this super sweet (or savory) root vegetable….

Moroccan Spiced Sweet Potatoes: Preheat oven to 400ºF. Peel three large sweet potatoes and cut them into about 3/4-inch cubes. Place the cubes in a bowl and sprinkle with cumin, turmeric, cinnamon, cayenne pepper, paprika, salt, and a generous olive oil drizzle. Stir until potatoes are well coated in oil and spices. In a single layer, spread the spiced sweet potatoes over a baking sheet. Roast potatoes in oven for 15 minutes, then stir the sweet potatoes, return them to the oven, and roast for 15 minutes more, or until tender. Once the sweet potatoes have finished roasting, give them a taste and add a pinch more salt, if needed. Roughly chop cilantro and sprinkle over top before serving.

Mashed Sweet Potatoes: Cut sweet potatoes into chunks, put them in a pot, cover with cold water, and salt the water. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes. Drain the sweet potatoes and return them to the pot. Add a tablespoon of olive oil or butter, a splash of chicken stock or milk, season lightly with salt, and mash until smooth. Serve warm. If you’re craving sweet potato casserole, top with toasted nuts and a sprinkle of cinnamon.

Sweet Potato Hash: Peel and chop three large sweet potatoes and place in a glass casserole dish. Sprinkle with garlic powder, onion powder, thyme, salt, pepper, and paprika. Drizzle with olive oil and toss to coat. Roast in the oven at 450 degrees for 55 – 65 minutes, stirring 3 – 4 times. Each time you stir the sweet potatoes, use a spatula to scrape up any edges that have stuck to the pan. Once your sweet potatoes have about 15 minutes left, it’s time to make the caramelized garlic and onion. Next, add your garlic and onion to a skillet with a touch of olive oil, then cook it for 12 – 15 minutes, until browned and soft. We want the garlic and onion to be caramelized but not burnt. Stir often to avoid overcooking it too quickly. Once your sweet potatoes have finished roasting, add the cooked garlic and onion to the casserole dish and stir to combine. Your sweet potato hash is ready to serve!