pack your own lunch

(Life has been crazy busy and when I had to sacrifice something, it was going to be blogging. I am happily back and hope I can get back to regular posting. Sorry for my lengthy absence.)

To my surprise, Rachael Ray has inspired me to blog again. I'm not a huge fan of hers either. I've been given a couple of her books but they have never been touched. Recently, I've been given a year's subscription to her magazine- Everyday with Rachael Ray- and I got my first issue (September 2009) in the mail last week. It has been such a good read, too. I have been inspired by so many of the ideas and love all the suggestions to make cooking easy, fun, and good! This magazine is my latest guilty pleasure (don't tell anyone).

Even though I'm not finished reading the magazine, my favorite article thus far is "Food A to Z: 2nd Annual Addition." It's so good I have to share it with you... in particular- L for lunch break. I want to try (almost) every idea on this page.

I try to pack a lunch daily because cafeteria food is for the pits and ordering food for delivery takes its toll on my wallet. At the same time, I can eat a salad or a sandwich for so often. This article takes the common to a not so common place. It actually gets me excited to pack lunch. Here are the ideas. Maybe you'll want to try one or two of them, too.

(direct from the magazine)

1. Turn your go-to salad into a pasta: Toss your usual Caesar, chef's or Greek salad with penne. (It's either a leafy salad or pasta for me; never thought of combining the two.)
   
2. Give mayo the day off: Make tuna salad using mashed avocado and lemon juice, then serve as a sandwich on whole wheat bread with lettuce, tomatoes, and red onions. (YUM!... except sourdough for me)
3. Graze: Nibble on assorted berries, roasted almonds, some cheese, and dried apricots and figs over the course of a few hours. (I keep telling myself to pack some healthier snacks.)
   
4. Make it the main meal of the day: Serve the heartiest meal for lunch (mmm, braised chicken in wine sauce with roasted veggies) and eat light at night. While you're at it, invite people over for a lunch party!
5. Make the world's fastest French onion soup: Simmer beef broth with caramelized onions; top with garlic croutons and Swiss cheese. (I was just talking to someone about how easy French onion soup is to make and I should do it more often.)
6. Turn a routine sandwich into a kebab: Thread lunch meat, cubes of cheese, and chunks of raw veggies onto skewers and pack with ranch dressing for dipping. (Gonna have to try this one fo sho.)
7. Take a nostalgia trip: Pack a lunch of deviled eggs and gherkin, just like Mom used to make. (Um... my mom didn't make this for me but sounds yummy.)
   

Can't wait for the October issue!

cilantro lime dresing

Oh man... I'm a huge fan of salad. I can eat it everyday. Awhile back I had this delicious cilantro lime dressing at the Nordstrom Cafe and I had to have the recipe. Tonight I chose to make it. It's easy, refreshing, and simply amazing. It was the perfect compliment to my salad of arugula, watercress, cherry and grape tomatoes, and cucumber.

To make the dressing, you need: 1/4 cup lime juice, 1/4 cup rice wine vinegar (or rice vinegar), 2 minced or pressed garlic cloves, 1 tablespoon chipotle pepper pureed, about 1 tablespoon honey (or more for added sweetness), 1/2 teaspoon salt, 1 cup salad oil (I used sunflower oil), and 1 bunch chopped cilantro.



I cut corners and bought some chiptotle pepper salsa. It was made of the same ingredients as the chiptotle peppers but it was already pureed and in a smaller can. If you use chiptotle peppers, puree it in a mini food processor. Then combine all the ingredient minus the cilantro.



Mix well. Refrigerate until you're ready to use it.



Before serving, mix in the cilantro. It's best used within a day as the cilantro will change over time.



The salad accompanied a very delicious roasted chicken with potatoes. I found the chicken and potatoes on Gwyneth Paltrow's website- GOOP. I'm a email subscriber of her new posts and when I saw the recipe and the video that went with it, I could tell it was a winner. I think I'll be making this regularly. Thanks, Gwyneth!

the best mexican dinner ever

This is one of my favorite dinners to make EVER. Everything is so tasty and fresh. This dinner includes guacamole and chips, steak tacos, and Mexican corn. It can't get better than that.

Like most people I'm a huge fan of tacos- soft tacos, hard tacos, steak tacos, fish tacos, any tacos on your mind! When I discovered this version on the Food Network, it showed signs of greatness. It has chili-rubbed steak, crunchy shredded cabbage, and an amazing salsa with cucumbers and avocados. Am I making your mouth salivate?

Tonight, seemed like the perfect night to make them. I just happen to have fajita meat and flour tortillas.

To make the steak (and feed four), you will 1 1/4 pound fajita meat, 1 tablespoon chili powder, 4-5 garlic minced, 1/2 teaspoon salt, 1/2 teaspoon cayenne pepper, 1/4 ground cinnamon, and oil.



Combine the chili powder, cayenne pepper, garlic, and salt in a bowl.



Spread the spice mixture on both sides of the meat. Baste with oil to help spread the spice mixture evenly.



Grill the meat about 8 minutes on each side. Then take it off the heat and let it rest for about 15 minutes.



Slice the meat thinly.



Now comes the avocado lime salsa. Once you've made this, you want it all the time. Not only is it great on the steak tacos, it's also perfect dip for tortilla chips.

To make the avocado lime salsa, you will need an avocado cubed, half of a cucumber peeled and diced, 1/4 red onion diced, 1 lime, salt, a small bunch of cilantro chopped, and 1 jalapeno chopped.

In a bowl, mix the cucumber, avocado, and onion. Then mix in the lime juice, salt, cilantro, and jalapeno. (As you can see, I forgot the jalapeno.)



Okay... almost done. You also need to shred a quarter of red cabbage.



This is a great meal to allow everyone to self-serve. I line up the meat, flour tortillas, salsa, and red cabbage. Just add as much as you want on top of your tortilla.



When you're done, you'll have this delicious and tasty taco. Be warned- this is pretty much a guaranteed hit for all.





Now, I bet you want to learn how to make the Mexican corn and quite possibly, my guacamole. Well... let the first picture be a teaser. Recipes are to be continued...

get your indian on

One of my favorite Indian pastries are samosas. I think I could eat them everyday. With some tamarind or mint chutney, I'm in food heaven. They're flaky, filling, and delicious. Plus, you can't go wrong with potatoes.

My love for them got me thinking- I should learn how to make them. When I started to do an internet search, I found some YouTube demonstrations of how to make them by Manjula and a whole new can of worms was opened.

Manjula is this awesome woman who's decided to share her knowledge of Indian cuisine. Her husband is her food critic and her camera man. If he deems the food worthy, then they share it with us. I'm very excited about all the different recipes (and about sharing her with you).

Okay... so back to samosas. Watch these videos and get inspired. Let's learn how to cook Indian together.

meatloaf with mashed potatoes and broccoli PART 2

This should almost be titled cooking 101 because I'm going to sure you how to make amazing mashed potatoes. It's something simple to make but also easy to mess up.

Back in Christmas 2004 (I think), my family had a reunion in California for my grandfather's book opening. On one of those nights, my uncle, who is also a chef, hosted a dinner of some amazing food. One of the foods I found mesmerizing was the mashed potatoes. They were perfectly seasoned, light, and oh so creamy. I have since requested his recipe and now I'm going to share it with you.

To serve four, you will need 2 big potatoes baked and mashed, 1/2 stick butter, 1 cup half and half, 1/4 teaspoon sea salt, and white pepper.



Bake the potatoes in 450 degree oven for a minimum of 30 minutes. While the potatoes are in the oven, you can combine the butter, half and half, salt, and pepper in a sauce pan over low heat.



When the potatoes are ready, mash them and put them in the food processor.



Add the half and half and butter mix to the potatoes and blend until smooth.



You'll end up with divine mashed potatoes.

meatloaf with mashed potatoes and broccoli PART 1

Tonight, I decided to make meatloaf with mashed potatoes and roasted broccoli. The recipes are going to come to you in three parts. Let's start with the main course- meatloaf.

This is the BEST meatloaf in the entire world. It's a strong statement but I'm ready to back it up. The flavors are so unique and untraditional. The cloves and allspice are the perfect companions for the tomato sauce. The lemon gives the meat a nice kick. I've made it a ton of times and it's divine every time.

You will need 1 1/2 pound ground beef, 4 slices of dried bread cubed, 1/4 cup lemon juice, 1/4 cup onion finely chopped, 1 egg beaten, 2 teaspoons salt, 1/2 cup ketchup, 1/3 cup packed brown sugar, 1 teaspoon dry mustard, 1/4 teaspoon ground allspice, and 1/4 teaspoon ground cloves.

Today, I used Italian white bread because I got it free from Central Market. Any bread will do though. I also used more onion than directed. There are a few things I believe never hurts to have a little more. That includes onions, garlic, and cheese.



Preheat the oven to 350 degrees. Combine the ground beef, bread cubes, lemon juice, onion, egg and salt in a large bowl.



Mix well.



Put the meat mixture in a loaf pan. I'm using a meatloaf pan but any loaf pan will work. The meatloaf pan gives you the convenience of allowing the fat to drip. Bake for 15 minutes.



While the meatloaf is in the oven, prepare the tomato sauce. Combine the ketchup, brown sugar, mustard, allspice, and cloves.



Mix well making sure to break up the brown sugar as best you can. Don't worry if you still have lumps. It will melt perfectly once in the oven.



Here is the meatloaf after it's been in the oven for 15 minutes.



Cover the loaf with the sauce.





Bake it for 30 minutes longer.



Here it is done and out of the oven. Give the loaf a few minutes to cool so it can hold its shape.




Try it and tell me what you think. Would you agree that it's the best meatloaf?

adapted from The Junior League Centennial Cookbook

bo luc lac

This is one of my favorite Vietnamese dishes growing up- bo luc lac. It's literal translation is shaking beef. You can say it's a kind of comfort food for me. Luckily, it's also very easy to make.

I've looked online and found many recipes for it. Each one has been very different from the next. This one comes from my mom. I consider her a reliable resource.

The recipe comes in two parts: a marinade and a dressing. To feed about four, you will need a pound of beef cubed (the cut is your choice; I used top sirloin) and one bunch of watercress. For the marinade, you will need Maggi, 4-6 garlic crushed, and cracked pepper. Maggi is a type of seasoning. It's very similar to soy sauce but, in my opinion, much better. This bottle is imported from Europe.



Since this recipe comes from my mom, I don't have exact measurements for the ingredients. I just shake enough Maggi on the beef so that it's covered. Then, I mix in the garlic and lots of cracked pepper. I prepared it early so that the marinade has time to be soaked in by the beef.



With about two tablespoons of olive oil, I saute the beef for about 5-8 minutes over medium heat.



For the dressing, you will need about 1 part olive oil and 1 part vinegar to about 1/2 to 1/3 part Maggi. The Maggi pictured below is what is readily available in the States. You will also need crushed garlic, sugar, cracked pepper, and yellow onion sliced thin.



You'll add the sugar and garlic as needed to balance the dressing. You can also add water to make it suit your taste. At the last minute, add the slices of onion. It will look something like this.



When it's ready to serve, place the beef on top of the watercress and pour some of the dressing on top. It's also great with sliced tomatoes. Like every other Asian dish, I like to compliment it with some steamed rice, too. Enjoy!

stir fried scallops

I feel like this is 30 Minute Meals by Rachael Ray, the Asian Edition. This meal is so simple and easy yet very tasty. It's reminiscent of meals my mom would make as a child. She would often stir fry with shrimp, baby bok choy, and garlic. I'm stepping it up with scallops.

You will need about 10 oz scallops (or shrimp), 2 tablespoons olive oil, 3-5 cloves garlic, about 10 oz. baby bok choy, and 1 tablespoon oyster sauce.



In a wok, heat up the oil in medium heat. Add the garlic and allow to slightly brown. Notice I like a lot of garlic.



Add the scallops and stir fry for two minutes.



Add the baby bok choy and oyster sauce and stir fry for another three minutes.



I accompanied it with a Vietnamese style omelette (eggs, fish sauce, sliced onions (I used a yellow onion but it also works with green onion), and pepper) and rice. I think the stir fry and the omelette would also be great would some heat.

fancy mac and cheese

If you like pasta, cheese, garlic, and basil as much as I do, you need to try this mac and cheese. Your mouth will be so delighted but don't make any plans to get up close and personal with anyone.

I call this fancy mac and cheese because you need two different cheeses that cost at least $12 and $16 a pound. I went for the middle of the road variety so you're welcome to spend more if you wish.

To serve 2 (pictures show servings for 4), you will need 2-3 cloves of garlic, chopped; a sprig of basil, thinly sliced; 3 tablespoons of oil; 6 ounces of green and yellow tagliatelle; 1-2 ounces of freshly grated of dry Jack cheese, and 4 ounces of Manchego cheese, shaved.



Before cooking the pasta, prep all the ingredients. Once everything is chopped, grated, and sliced, start to cook the pasta in boiling salted water until al dente. While the pasta cooks, combine the garlic, basil and olive oil in a large bowl.



When the pasta is ready, drain and reserve some of the water. (You can toss in some of the water later if the pasta seems dry.) Then toss the hot pasta with the garlic, basil, olive oil, and dry Jack (save some to top off before serving). Finally, toss in the Manchego.



Enjoy!



adapted from Macaroni & Cheese by Marlena Spieler