Once I headed off to college and pretty much had to fend on my own, cooking was something that continued to stay constant in my life (Thank you mom!).  So before everyone would disperse for Thanksgiving every year, we’d get together, I’d make an epic Thanksgiving feast, and we’d eat ourselves stupid — but in a good way. It was my way of showing my appreciation to my friends in the best way I knew how: through food.    Now as the years have passed I still maintain my annual Thanksgiving feast tradition.  I like that, tradition.  It takes a long time for something to become a tradition.

It was our first Thanksgiving feast in our new home this year so I knew I had to make it special.  To prepare a feast for 15 people can often be a challenge so I kept my recipes simple and made sure to start prepping as early as possible.  I created prep lists to keep track of all the tasks that needed to be completed and made detailed shopping lists of what stores and what items I’d need.  I started prepping 3 days before the event and once the big day came I wasn’t running around the kitchen like a maniac.  I felt revived after not cooking for so long and yes there were some mistakes but overall the entire meal was a wonderful success.  People went back for seconds and thirds, others passed out from intense food coma, and of course to maintain “tradition” we ended the meal by forcing the cook to perform a piano solo.  (Thank you Jenni)  Apparently there is NO REST for the weary.

We had Cajun Turkey, Southwestern Cream Corn, Green Bean Casserole with Maitake Mushrooms, Cornbread Stuffing with Sausage and Apples, Sweet Potatoe Casserole with Marshmallows, Fresh Garden Salad, Roasted Vegetables with Walnut Gremolata, Garlic Mashed Potatoes, Peanutbutter Chocolate Trifle, Caramel Apple Pie, Sugar Shortbreads and Peanutbutter M&M Cookies.  I’d like to share two recipes that I think many of you will enjoy during thanksgiving: Maple Corn Bread and THE Chocolate Peanutbutter Trifle. 

I adored this cornbread recipe that I found via Real Simple. It was easy to make and the results was a buttery sweet cornbread with a slightly crisp edge and top.  I wished I had made extra for tableside bread but I actually used this cornbread recipe for my stuffing.  I made the recipe two days beforehand to save time, plus this gave the bread time to dehydrate a little bit before cooking.  I even used some leftover cornbread pieces and used them for croutons on a salad.

I didn’t discover the beauty of trifle until I started to date my husband.  Before that my main reference to trifle was through Friends when Rachel made a trifle, messed up the recipe because one of the pages were stuck to Shepard’s Pie but hey Joey liked it – custard, jam, meat, what’s not to like?

http://www.youtube.com/watch?NR=1&v=pqq_Wrwo5zw

My first real experience with trifle was through my Aunt Lauri — she made this incredible trifle of moist cake, custard, cream, lots of chocolate…it was a beautiful thing.  I never was able to shake the memory of her wondrous trifle until the following year when we’d all get to have it again for Thanksgiving.  This time around I thought I’d try a trifle for Friendsgiving.

There were a few problems I’d like to note about my first trifle experience that will help you guys out –

1. Make BIG generous layers.  My problem I made the layers too small so when it came to serving time, all the layers kind of blended together.  I realized when you make big generous layers of every filling, when it comes to serving time, your guests will be able to differentiate the different layers you have going on for your trifle.

2. I originally used gingerbread for my cake layer.  I should’ve used a moist chocolate cake (which is what I changed the recipe to).  Ginger, chocolate, peanut butter — not good. Chocolate, chocolate, peanut butter — REAL good.

Other than that, the fillings were really quick and easy.  I found the peanut butter mousse and milk chocolate pudding via Epicurious  and the salted caramel sauce from Food and Wine.  The peanut butter mousse tasted very similar to the filling in a Reeses peanut butter cup and the milk chocolate pudding was rich and decadent.  I used a gourmet dark chocolate bar I found at my local store for a bolder flavor but feel free to use milk for a milder touch.  And the salted caramel sauce adds the perfect finishing touch and I used whatever was leftover and poured it on top of my Apple Streusel Pie so it became an Apple Caramel Streusel Pie.

Holidays are the best time to try your luck in the kitchen.  What better reason to discover your inner chef?  Whatever your drive may be, remember: food is always love.  Even if you happen to have a little meat in your trifle.  Happy Thanksgiving friends.  Best wishes for a wonderful time with family and friends and don’t forget to go for extra helpings of dessert (in moderation) <— who are we kidding?

In the spirit of Easter I’m featuring a great lamb recipe over at Artizone.  We used Martha Stewart’s recipe for inspiration for both the lamb and the couscous.  I love the bright green color and flavors for this dish, it just screams “ALAS! Spring is here!!”

We only have about a week left before Wells and I embark on our Epic European Adventure 2011 and my excitement is in full force.  However, I somehow let Wells convince me that backpacking would be the way to go, that is until I saw the size of my bag — ” UHM…I can only fit like 2 pairs of shoes in there, like max.” “Yes that’s the point — your tennis shoes, flip flops and one pair of heels, the end.”  Obviously he’s forgotten who he’s about to marry because being the shoe addict that I am that was by far the silliest request I’ve ever heard.  A few pouts and whines later I convinced him to share half of his bag with me, bringing my total shoe count to now 5 pairs of shoes (He knows in the long run it’d be better for both of our sanities ).

Time has been kicking my butt lately and I’ve barely been able to find time to cook, hence the recent shortage of recipes.  With Easter right around the corner I wanted to prep a dish that was simple, light but flavorful.  I love lamb because it’s easy to make, satisfying to the soul and the bold flavors of the meat can leave you happily satisfied through just a couple chops.  I’m lucky to live in Dallas and be able to have services like Artizone available to me.  They are a newly launched grocery delivery service that offers products from the top culinary artisans in Dallas.  Head on over to the Artizone blog to find how to make the lamb recipe with complete pictures that show step-by-step instructions.  Don’t forget to browse through all the other artisan goodies while you’re there, I highly recommend the Triple Chocolate Truffle Cake from La Duni.

I am also digging this couscous recipe, originally the recipe called for quinoa but since I didn’t have that readily available I simple found the next best substitute — couscous!  I blanched some asparagus and together these sides paired perfectly with the hearty chops.  It’s the perfect dish to serve to health-conscious guests or any guests with diabetic issues as it is rich in magnesium, selenium and fiber and low in fat and cholesterol.

Ingredients for Quinoa, Pea and Mint Salad (serves 4)

Prep Time: 10 minutes Total Cooking Time: 30 minutes

• 2 cups chicken stock
• 1 cup couscous, rinsed
• 1 cup shelled green peas or frozen peas
• coarse salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh mint leaves, torn if large

Bring stock and quinoa to a boil in a 2-quart saucepan.  Reduce heat ot a simmer; cover and cook 10 minutes, then add peas.  Cook until quinoa is tender but still chewy and has absorbed the liquid, about 5 minutes more.  Remove from heat, and let stand, covered, 5 minutes.

Season with salt and pepper, then stir in the oil . Transfer to a serving bowl and let cool slightly (about 5 minutes) before gently stirring in the mint.  Serve salad warm or at room temperature.

 

• Budget: How much are you planning to spend?  Usually when I throw a party I like to keep it at 8-10 people and keep my budget around $100.  Keep everything simple and ask your guests to bring the drinks!
• Balance: Think about the different flavors, colors and textures that will go into your menu.  For a five course menu, there’s a gradual progression of flavors — start off light and build your way up to the main course and always end with something sweet
• Be Organized: This is probably one of the most important things.  The more organized you are the better things will flow the day of your party.  Make shopping lists, make a prep list for your dishes, set your table settings the night before, write out what needs to be done, etc.
• Timing and Execution: I always like to do a run through of how everything will be served the day of the party the night before.  Plan out your cooking times for your menu items so when it comes time to serve everything flows and you can still sit down and eat with your guests. 
• Table Settings: I like to keep my settings simple, earthy and seasonal.  Plan out what kind of tone you’d like to set for your party and what color and contrast you’d like to use. 

For the first course I wanted something to get the party started, what better way then with a fancy jello-shot!  It’s nice, light and playful — not to mention it packs a surprising punch. 

Ingredients for Pomegranate Jello Shot: serves 8-10; prep time: 10 minutes total cooking time: 1 hour 20 minutes

• 2 packets of gelatin (1 tablespoon)
• 2 1/2 cups POM
• 1/2 cup good-quality Vodka ( I used Luksusowa)
• 1/4 cup brown sugar
• raw sugar for garnish
• pomegranate seeds for garnish

In a large bowl mix 1 cup of POM with 1 packet of gelatin, allow to sit for at least 5 minutes or until gelatin is dissolved. Meanwhile in a small saucepan dissolve the sugar and remaining POM and bring to a boil. Once it is boiling turn off the heat and mix with the gelatin mixture. Once thoroughly mixed, add the vodka.

Distribute the mix in shot glasses and place in fridge and allow to set for at least an hour. When ready to serve, garnish the shot glasses with raw sugar and top with pomegranate seeds. Serve immediately and enjoy frequently
** it is easier to use a glass pan when making jello so that it pops out easier when it is done setting.

For the second course I wanted to do a salad.  Salads are easy to prepare and I love this recipe for the warm panko crusted goat cheese and the contrast with the pomegranate seeds and vinaigrette.  Also the spiced candied pecans add a nice twist! 

Ingredients for Panko Crusted Goat Cheese with Arils Salad: serves 8-10; prep time: 30 minutes total cooking time: 45 minutes

• 16 ounces goat cheese
• 1 cup panko bread crumbs
• 4 tablespoons canola oil
• 1 lb organic field greens
• 1 cup arils

Divide the goat cheese log into 16 – 1 ounce portions and roll into balls, if you’re serving 10 divide it a little under — plan for each salad will receive two goat cheese rounds. Place panko crumbs in a shallow dish.   Take each ball of goat cheese and flatten into a 1/4″-thick disk and roll in the bread crumbs, making sure all sides are evenly covered.  Heat oil in a large frying pan or skillet on medium high heat, when the oil is smoking add the goat cheese discs.  Fry each side until golden brown, about 1 minute and set aside on a plate lined with paper towels to soak any excess oil.  When ready to serve, simply reheat in the oven or toaster oven for 3-4 minutes at 350F. 

For the pecans:

• 1 cup pecans
• 1 cup powdered sugar
• 1 teaspoon kosher salt
• 1 teaspoon cayenne powder
• 1 1/2 teaspoons cinnamon

Preheat oven to 350 F.  Fill a medium pot with water and boil on high.  Once the water is boiling add the pecans and cook for an additional minute.  In a large bowl place the spices and powdered sugar, mix well.  Strain the pecans and mix in the sugar mixture, make sure nuts are coated evenly.  Spread on a baking sheet and bake for 10-15 minutes or until the outside becomes crunchy — you can test this by taking a pecan out and letting it cool, if it’s still soft give it an additional 5 minutes if it is crunchy take it out and set aside.  Once pecans are cool give them a rough chop and place in a container until ready to serve.

For the dressing:

• 1/4 cup pomegranate reduction (see recipe below for tenderloin)
• juice from 1 lemon, seeds removed
• 1 tablespoon olive oil
• 1 tablespoon water

Place reduction on a small saucepan at medium low heat.  Whisk in lemon juice olive oil and water, if the mixture is still a little thick add a little water — it should have a syrupy consistency.  Set aside until ready to serve.

 When serving:

Warm up your goat cheese discs in the oven or toaster oven.  Meanwhile,toss salad greens with pomegranate vinaigrette and plate.  Top with spiced pecans, arils and warm goat cheese.  Serve immediately. 

For the third course I went with a nice hearty soup — this was actually a spin-off of the Chiles en Nogada recipe POM provided us with from Chef Cindy Pawlcyn.  I loved the textures of the crunchy pancetta and the smokiness of the poblano in this soup.  This was Collin’s favorite dish.

Ingredients for Chiles Nogada Corn Chowder: (serves 8-10) prep time: 30 minutes total cooking time: 1 1/2 hours

• 4 tablespoons canola oil or butter
• 1 x 16 oz bag frozen organic corn kernels
• 1 onion, peeled and chopped
• 1 carrot, peeled and chopped
• 2 celery stalk, chopped
• 4 cloves garlic, peeled and chopped
• 2 poblano chiles, roasted and deseeded*
• 1 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 8 oz pancetta
• 1 cup walnut, toasted
• 1/2 cup micro arugula
• 1/2 cup cilantro, chopped
• 1/2 cup arils
• 6 cups chicken stock
• 2 cups water
• salt pepper to taste

 

1 pork tenderloin, about 3 1/2 pounds
1 cup brown sugar
1/4 cup salt
1/4 cup freshly cracked black pepper
1 tablespoon Chinese five spice powder
1 tablespoon cinnamon  

In a large bowl mix the spices salt pepper and sugar together.  Using a sharp knife, make shallow criss crossed incisions along the top of the tenderloin – this allows the dry rub to soak in better.  Take the spice mixture and generously rub all over the tenderloin, especially the top where the incisions were made.  Allow the pork to marinate for at least 4 hours, preferably overnight.  Preheat oven to 350 degrees.  In a large pan or skillet, heat 1 tablespoon oil on medium high heat.  Once oil is smoking sear each side of the tenderloin until a crisp golden brown, about 5 minutes on each side.  Remove from heat and cover with foil — if the pan is not oven proof transfer the tenderloin to a baking sheet and cover with foil.  Allow tenderloin to roast for 45 minutes to an hour – use a meat thermometer to track the cooking time.  The internal temperatures should reach 145 degrees for the perfect medium tenderloin, 160 degrees for well done.  Also keep in mind, the meat will continue to cook once removed from the oven so gauge appropriately.  Once the meat reaches desired temperature set aside until ready to serve, make sure it’s covered in foil to keep the meat warm.

For Cauliflower

• 2 head cauliflower
• 5 cloves garlic
• 1/2 teaspoon freshly ground nutmeg
• 1/4 cup cream
• salt pepper to taste

Cut the bottoms off the cauliflowers, making sure to remove the tough stems and leaving mostly the florets.  In a large pot fill with water and immerse the entire head of cauliflower in there.  Cook each head for 15-20 minutes on medium high heat until cauliflower is completelysoftened.  Place the softened cauliflower in a large bowl and set aside.  In a medium saucepan saute the garlic with a little olive oil on medium high heat until browned add the cream and nutmeg and cook for an additional minute.  Remove from heat and pour into large bowl containing cauliflower.  Using a masher or a pestle, smash the garlic and cauliflower until it reaches a paste like consistency — similar to that of mashed potatoes but grainier.  Taste with salt and pepper.  You can also use a blender if you do not own a masher or a pestle. 

For Pomegranate Reduction:

In a medium sauce on medium high heat, heat the pom juice and sugar until reduced to a syrupy consistency,  about 15-20 minutes add lemon juice.  If it becomes to thick simply add the 2 tablespoons of water to thin it down. 

When ready to serve, place a generous spoonful of cauliflower and thinly slice the pork tenderloin.  Arrange the tenderloin around the cauliflower puree and drizzle with pomegranate reduction.  Top with arils and micro arugula.  Serve immediately. 

What better way to end a 5-course than with something light and sweet?  I made a silky pomegranate sorbet and folded boozy grand marnier sour cherries to give it a little pizazz. 

Ingredients for Pomegranate Sorbet with Grand Marnier Sour Cherries: serves 8-10 makes 1 quart; prep time: 10 minutes cooking time: 1 1/2  hours

• 3 cups of POM pomegranate juice
• 1/2 cup sugar
• 1 cup water
• 1 cup Grand Marnier
• 1 cup Sour Cherries, frozen 
• 1 cup arils

Place sugar water and pomegranate juice in a large saucepan and bring to a boil over medium heat, stirring constantly. Remove from heat and cool to room temperature. Refrigerate until well chilled, about an hour. Meanwhile, place sour cherries in Grand Marnier and allow to soak for an hour.  When sorbet mixture is ready, process in an ice cream maker according to manufacturer’s instructions and add cherries in once mixture is almost frozen. Serve garnished with arils and mint leaf.

I’d like to share my prep list just to give you guys an idea as to how to plan a stress-free holiday meal for friends.  As long as you stay organized and think ahead, everything will go smoothly .  If you notice, I kept my menu simple and incorporated colorful textures and colors to keep my guests intrigued and entertained throughout dinner.

• Make candied spiced pecans for salad
• Toast walnuts for soup
• Prepare reduction for the pork
• Prepare dressing for the salad
• Fry the pancetta
• Make the sorbet

The Day Before:

• Make the jello shots
• Make the soup
• Roll the goat cheese balls for the salad
• Marinate the pork
• Make the cauliflower puree

Day Of:

• Garnish jello shots with arils and sugar
• Bread the goat cheese and fry, reheat in toaster oven when ready to serve
• Reheat soup on medium heat, keep at a simmer on back burner til ready to serve.
• Reheat cauliflower puree in a waterbath, keep warm on back burner til ready to serve.
• Begin roasting the pork loin right before serving the jello shot, this allows you time to sit and enjoy the courses and converse with guests.

As you see, I’ve planned the menu items to where the day of I am just throwing on the last minute garnishes and toppings to the dish.  Most of the items just need to be reheated and kept warm until ready to serve. 

Always remember to keep it simple.  Don’t stress out if things don’t work out the way they’re suppose to, simply move on.  The most important thing is to have fun — your friends and family are already thankful that you are cooking for them!  If you need help clearing the table and loading the dishwasher, see if one of your friends will lend a helping hand. 

I hope these tips will help you plan your next dinner this would be the perfect guide for the holidays.  Bon Appetit and thanks again to the folks of POM Wonderful for the wonderful pomegranates and goody bags for my guests!

This past weekend my friend Eric and I decided to go on an adventure — to Coppell Farmer’s Market! I Can’t Believe It’s Not Butter helped me host a farm to table lunch.  The mission was to choose a local farmer’s market, find some wonderful fresh produce then go home and make a meal using ICBINB products and farm fresh produce.  Originally I had a pretty strong group going but then the morning of (we had to leave at 9am) the group quickly dwindled down to one.  YES, one. In amidst of questioning my popularity, Eric arrived at my place and I had to think fast.  So I knocked him out with a frying pan, tied him up and threw him in my car — GOTCHYA, there’s no escaping now!

Okay so maybe that’s not how it happened exactly but don’t worry, no one got hurt.

The two of us ventured out to Coppell,TX and found the wonderful farmer’s market.  Though the market was relatively small compared to the Dallas Farmer’s Market, I really enjoyed a lot of the vendors here.  The entire shopping experience was less daunting, with about 25-30 tents compared to the 100s at the DFM.  They had all your neccesities — fruits, vegetables, grass-fed meats, honey and jams, fresh herbs, fresh breads and my favorite…a sorbet stand.  But I’ll get to that later.

There was a wonderful bread stand from Village Baking Co. — by the time I got there it was slim pickins so I figured the bread must be good.  We chose the last Jalapeno Cheddar Loaf, because the cute guy selling the bread said it was his favorite — what can I say, I’m a sucker for blonde hair and blue eyes AND JALAPENOS AND CHEDDAR! I warmed it up in the oven when I got home — it was quite delicious with melted pockets of cheddar cheese and jalapeno slices scattered in every bite.  It was money for sure.

OKAY now this was my favorite stand by far.  The folks at Savoy Sorbet are magical — they make these sorbets that are not only all natural but they are freaking DELICIOUS.  They call it “like catnip for humans!” because it’d probably be inapproriate to write “like crack for humans!” because that’s how addicting it was.  I wanted to buy the entire truck of sorbets and bury my face in it — but apparently that’s un-lady like.  I tried the lavender which was bright yet floral but it didn’t taste like soap (which I thought it would) it was truly the most elegant sorbet I’ve ever tasted.  But my favorite by far had to be the Chamomile Orange, which tasted like sunshine rainbows and hugs.  Don’t believe me?  Try it out yourself.  With the sweltering heat that day, there couldn’t have been a better tasting remedy.

We picked up the last of the summer squash — zucchini and yellow squash, sweet yellow corn and a couple pounds of tasty grass fed ground beef and lamb sausage for our lunch menu.  We also swiped up some fresh SPICY salsa and corn tortillas and a watermelon (that turned out to be a dud).

I kept the corn simple — after Eric cleaned and husked the corn, I just threw them in a pot of boiling water for 3-4 minutes and served them as-is.  That’s the beauty of fresh produce, you don’t have to do much to it to get great flavors.  We used some ICBINB spray and sprinkled some seasoning salt ontop — you can opt for lemon-pepper, cajun seasoning, or just plain salt and pepper.  I gave mine a dash of cayenne, cuz everyone can use a kick every once in awhile

For the veggies I diced the zucchini and yellow squash in to 1″ pieces and blanched them with some french green beans.  In a medium sauce pan I sauteed some minced garlic and shallot along with some salt and pepper with some ICBINB spray and tossed the veggies in the mixture.  Again, very simple to do and the veggies tasted fresh and crunchy — I love blanching my vegetables for that very reason — my heart always hurts a little when I taste overcooked mushy vegetables.  You are not only losing a lot of nutritional value that way but the beautiful natural flavors go away too!

Ah, last but not least!  Our 1/2 lb grass fed beef burgers.  I bought Hawaiian hamburger buns (YES THEY MAKE THOSE!!) and the sweetness of the bread really complimented the earthiness and savory flavors of the beef.  I seasoned the patties with some cayenne and some coarse kosher salt and freshly ground black pepper.  When making the patties, if you poke a hole through the center (like a meat donut) it helps it cook faster.  I cooked the patties similar to the way I’d cook a steak –preheat your oven to 400F, heat up your skillet at medium-high heat and add your butter (I used ICBINB spray in this case).  Once the butter is bubbling sear your meat patties, about 3 minutes on each side at medium-high heat and finish the rest of the way in the oven (about 4-5 minutes) you can use a meat thermometer to get the perfect doneness level as follows.

Everyone loved the farm to table lunch — everyone being me, Eric, Collin and the guy who helped us dig a ditch that day (We’re installing a french drain so I can have my deck for my housewarming party, my fiance will claim I am a slave driver but I urge everyone not to listen to his lies.)  I’d like to thank I Can’t Believe It’s Not Butter for hosting the event, it was a blast!

Here is some additional info on I Can’t Believe It’s Not Butter –

• 0 Calories per serving
• 0g Fat per serving
• No gydrogenated oils
• Is made from a blend of vegetable oils like vanola and soy
• has no cholesterol

You can find additional recipes at I Can’t Believe It’s Not Butter where they also have giveaways and promotions, so check it out!

There are many things in life that are unpredictable — but there’s one thing I’ve always believed every person is able to control and that is his/her health.  Sure we are inclined to certain genetic factors, however by maintaining a healthy diet, exercise regimen and an overall spiritual well-being we can insure ourselves a better life.  Too often I will see friends and family eating foods that clearly are not beneficial to them, whether it be processed foods like microwavable meals, mystery meats or foods high in sugars and sodium found in candies and snacks to high saturated fats in meats, cheeses and fried foods.

Don’t get me wrong, I’m no saint myself. There will be times where there are no other options but the bad, but what can you do? Socially ostracize yourself and only eat at home?  Subjecting yourself to a life of healthy eating but suffer the consequences of lonely solitude?  No not necessarily.  But being conscious of what we put into our bodies is better than living in ignorance, which in this case will not bring you bliss but a myriad of health problems — high blood pressure, heart disease, cancer, and diabetes just to name a few.

Maybe next time when you go out to eat with friends, opt out for the vegetarian option or maybe a salad (with no dressing). With most lessons in life, prevention is key, the whole “better safe than sorry” shpeal makes a lot more sense now that I’m older.  How can you even imagine enjoying your retirement when you can barely climb up a flight of stairs?  Or not be able to travel on a plane or even a train because of your heart condition?  How can your mind possibly be in a good mood when everything inside your body constantly hurts?  These are all important things we need to think about at an early age, and for those that are older, it is never too late to change.

I received this e-mail this week from Mommy Wells about causes of cancer along with cancer prevention techniques and really wanted to share it with you guys.  The following information was obtained from John Hopkins Research –

• Every person has cancer cells in the body. These cancer
  cells do not show up in the standard tests until they have
  multiplied to a few billion. When doctors tell cancer patients
  that there are no more cancer cells in their bodies after
  treatment, it just means the tests are unable to detect the
  cancer cells because they have not reached the detectable
  size.
• Cancer cells occur between 6 to more than 10 times in a
  person’s lifetime.
• When the person’s immune system is strong the cancer
  cells will be destroyed and prevented from multiplying and
  forming tumors.
• When a person has cancer it indicates the person has
  nutritional deficiencies. These could be due to genetic,
  but also to environmental, food and lifestyle factors.
• To overcome the multiple nutritional deficiencies, changing
  diet to eat more adequately and healthy, 4-5 times/day and by including supplements will strengthen the immune system.
• An effective way to battle cancer is to starve the cancer
  cells by not feeding it with the foods it needs to multiply. 

Cancer Cells Feed On:

• Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses, but only in very small amounts. Table salt has a chemical added to make it white in color Better alternative is Bragg’s aminos or sea salt.

• Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk cancer cells are being starved.
• Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little other meat, like chicken. Meat also contains livestock antibiotics growth hormones and parasites, which are all harmful, especially to people with cancer.

• A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C)

• Avoid coffee, tea, and chocolate, which have high caffeine Green tea is a better alternative and has cancer fighting properties. Water-best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

• Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines becomes putrefied and leads to more toxic buildup.

• Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells.

Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger, un-forgiveness and bitterness put the body into a stressful and acidic environment. Learn to
have a loving and forgiving spirit. Learn to relax and enjoy life.

Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer
cells.

1. No plastic in microwaves.

2. No water bottles in freezer.

3. No plastic wrap in microwave.

Dioxin chemicals cause cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies. Don’t freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr Edward Fujimoto, Wellness Program Manager at Castle Hospital , was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food. You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn’t bad but you don’t know what is in the paper. It’s just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper The dioxin problem is one of the reasons. Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead.

What better way to share healthy information than to pair it with a healthy (yummy) recipe? I discovered Dover Sole while working at a French restaurant, since then it has become one of my favorite fish.  The meat is very delicate and moist, but because it is very thin it cooks very quickly.  Therefore, when cooking your dover be sure not to over cook the fish or it will taste dry.

I paired the dover with a raw summer couscous that I found in Raw, a cookbook written by Charlie Trotter and Roxanne Klein.  I found it interesting that they put red grapes with the cauliflower.  I was quite hesitant about it at first but it really put the finishing touches on the couscous itself, providing a very nice sweetness and playfulness to this dish both in flavors and textures.

Ingredients for Raw Summer Couscous:

• 1 cup cauliflower, finely chopped
• 1/8 cup red bell pepper, small diced
• 1/8 cup yellow bell pepper, small diced
• 1/8 cup parsley, minced
• 1 cup grapes, washed and halved
• 1/2 cup radish, small diced
• 1/8 cup raw honey
• 1/2 lemon squeezed
• salt pepper to taste

In a small bowl, whisk the lemon juice and honey together.  Place the rest of the ingredients in a large bowl and mix with honey lemon mixture.  Taste with salt and pepper.  Refrigerate for at least 20 minutes and serve with dover sole.

Ingredients for Dover Sole: (serves 2)

• 2 x 6oz dover sole fillets
• 1 tbsp butter
• 1 teaspoon garlic, minced
• 1 teaspoon shallot, minced
  
• salt pepper to taste

In a large sauce pan melt the butter over medium heat (about 4-6) and once it is bubbling add the minced garlic and saute for about a minute.  Season the fillets lightly with salt and pepper and fry 3 minutes on each side (depending on the thickness of the fillets it may take longer, but remember that the fish will also continue to cook once it is taken off the pan so plan accordingly!). You can check the “doneness” of the fish by using the tip of the knife or fork — if it pierces through the flesh easily, it is done, if it still feels rubbery it needs more cooking time. Serve immediately with couscous.

To Plate:

I topped my plate off with some orange segments — I always love a little citrus with my fish.  Feel free to leave it off.  Using a hollowed out can or cookie ring cutter (I used a 4″ ring), fill the mold with the couscous mixture.  Immediately plated the fish once it has finished cooking and garnish with orange segments.  This dish would go well with a glass of Pinot Grigio or a Sauvignon Blanc.

I think dishes like these are perfect for the summer.  The contrast in textures, the whimsical bright colors and flavors — all it takes is a little creativity to make eating healthy…fun! Bon appetit and hope everyone is having a fabulous summer .

“As the area’s veteran producers of Shakespeare in the Park, Shakespeare Dallas has invited audiences to enjoy accessible productions in an open-air amphitheatre since 1971, reaching over 50,000 people every summer and fall.” — Shakespeare Dallas

As celebration for this Summer’s Shakespeare in the Park, I have come up with a simple and healthy Picnic menu!  Though you can bring anything you like on your own picnic, I’ve included some easy recipes and suggestions to help you plan a picnic fit for kings Below is some additional information on Shakespeare Dallas and short synopsis of the performances playing this summer.

Cymbeline
By William Shakespeare
Directed by SD Artistic Associate Rene Moreno

Previews: June 16-17
Opening: June 18
Continuing June 29 through July 24
on Sundays, Tuesdays and Saturdays
With additional performances on June 19 & 20

Performances begin at 8:15 p.m. at the Samuell-Grand Amphitheatre

“Golden lads and girls all must, as chimney-sweepers, come to dust.”

Shakespeare weaves a tale of the beautiful princess Imogen and her new husband, Posthumous, parted by circumstances invoked by her wicked stepmother and her distant father, the King Cymbeline of Britain. Posthumous’ impoverished state makes him undesirable to King Cymbeline as a match to his prized daughter. Under the influence of his wife, King Cymbeline banishes Posthumous and confines Imogen to the castle. While exiled in Rome, Posthumous meets the foul Iachimo who finagles him into a wager on Imogen’s chastity. Iachimo goes to Britain and through trickery gains access to Imogen’s bedchamber. He manages to slide off a bracelet Posthumous gave Imogen to use as proof. Posthumous believes Iachimo’s treachery, and enraged, sends his faithful servant Pisanio to murder Imogen in retribution — although when he learns falsely of her death, he is devastated and repents his action. Imogen, meanwhile, has escaped to Wales in man’s clothing, unknowingly meets up with her long-lost brothers and is eventually reunited with her husband and the truth is revealed amidst the victory of Britain against Rome.

Fri. & Sat.: $10 adults/$7 seniors and students.
Tues. – Thurs. & Sun.: $10 donation requested.
Children 12 and under are free.  

Samuell-Grand Amphitheatre
1500 Tenison Parkway
Dallas, Texas 75223

The Comedy of Errors
By William Shakespeare
Directed by Matthew Tomlanovich

Previews: June 24-25
Opening: June 26
Continuing June 30-July 23 on Wednesdays, Thursdays and Fridays.
With an additional performance on June 27.
*Please note there are no performances on June 22 or June 23.

Performances begin at 8:15 p.m. at the Samuell-Grand Amphitheatre  

“Was there ever any man thus beaten out of season,
When in the why and the wherefore is neither rhyme nor reason?”

Take one pair of estranged twins (both called Antipholous) and one pair of twin servants (both called Dromio), keep them in ignorance of each other and throw them into a city with a reputation for sorcery and you have the chief ingredients for theatrical chaos. Fast-paced, hilarious and seemingly irreverent, the young William Shakespeare explores themes in this comedy that recur again and again in his later work: mistaken identity, coincidence and the importance of family.

Fri. & Sat.: $10 adults/$7 seniors and students.
Tues. – Thurs. & Sun.: $10 donation requested.
Children 12 and under are free.  

Samuell-Grand Amphitheatre
1500 Tenison Parkway
Dallas, Texas 75223

Season Sponsors
570 KLIF, 1310 The Ticket, Brierley+Partners , City of Dallas Office of Cultural Affairs, City of Dallas Parks and Recreation Department, e-Rewards Market Research, Fossil, Star Newspapers, TACA, Target, Texas Commission on the Arts, The Dallas Morning News, The Hall Agency

Shakespeare Dallas
3630 Harry Hines Blvd. Dallas, TX 75219
(214) 559-2778
———————————

The Perfect Summer Picnic Menu

Assorted Cheeses and Fruit Platter

Smoked Gouda, Bleu Cheese, Colby Jack, Fresh Strawberries, Green Grapes, Apricots with Rosemary Triscuits

Garden Vegetable Pasta Salad

with broccoli, tomatoes, corn, avocado, red onion, and black beans

Finger Sandwich Platter

cucumber tea sandwiches with cream cheese and sprouts & vegetable sandwiches with hummus and olive oil

Summer Fruit Salad

cantaloupe, honeydew, watermelon, blueberries, raspberries, green grapes soaked in honey and vanilla

Ingredients for Assorted Cheese and Fruit Plate : (serves 4-6)

• 8 oz Smoked Gouda
• 8 oz Bleu Cheese
• 8 oz Mozzarella
  
• 8 oz Colby Jack
• 1 box Rosemary & Olive Oil Triscuits
• 8 oz Fresh Strawberries, cleaned and hulled
• 8 oz Green Grapes, cleaned
  
• 8 oz Apricots

Bring a cheese knife and board along with you on the picnic, if you do not have these items a simple butter knife and paper plate will suffice.  Arrange the cheese crackers and fruits to your liking and serve with a nice Riesling or light red like a Pinot or Syrah.

Also feel free to experiment with fruits and cheeses.  You can use other fruits such as apples, figs, raspberries or peaches.  Or perhaps try interesting cheeses like a sharp Gruyere, a creamy Brie or maybe a nice mild Cheddar.  You can find a helpful wine and cheese pairing guide at Gourmet Sleuth here.

Ingredients for Garden Vegetable Pasta Salad: (serves 4-6)

• 1 lb of Fusili or Penne Pasta, cooked
  
• 1 cup of broccoli florettes, blanched
  
• 1 cup cherry tomatoes, halved
• 1 cup fresh yellow/white corn kernels
  
• 1/2 cup of red onion, small diced
• 1/2 cup of black beans
• 1/4 cup of green bell pepper, small diced
• 1/4 cup of red bell pepper, small diced
  
• 1 avocado, pitted and small diced
• 1 tablespoon parsley, minced
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 teaspoon honey
  
• 1 tablespoon apple cider vinegar
• 1 tablespoon extra virgin olive oil

Bring a large pot of water to a boil and add a tablespoon of salt.  Pour in the dry pasta and cook for 4-6 minutes or otherwise stated on the package.  Once pasta is “al dente” or semi-firm, strain pasta and run under cold water to stop the cooking process.  In a large bowl, mix all the ingredients listed above and toss with cooked pasta.  If more salt/seasoning is needed, simply add additional flavor according to your taste.  Refrigerate until ready to serve.

Ingredients for Finger Sandwich Platter: (serves 4-6)

• 1 french baguette, sliced into 1/2″ rounds
• 1 medium tomato, sliced
• 1/2 red onion, thinly sliced
• 1 avocado, pitted and sliced
• 1 cup spring mix
  
• 1 cup hummus
• 1 english cucumber, thinly sliced
• 1 cup cream cheese
• 1 cup of sprouts
• 1 teaspoon cracked black pepper
• 1 tablespoon extra virgin olive oil

To assemble cucumber sandwiches, take your baguette rounds and slather each side generously with cream cheese.  Add sliced cucumber and sprouts and hold together with toothpicks.  Sprinkle with cracked black pepper and refrigerate til ready to serve.

To assemble veggie sandwiches, take your baguette rounds and slather each side generously with hummus.  Place the field greens, tomatoes, avocado and onion in between and hold together with toothpicks.  Refrigerate and drizzle with olive oil when ready to serve.

You can make all different types of sandwiches — ham and cheese, turkey and swiss, blts — feel free to be creative!  You can also assemble the sandwiches at the picnic, just bring your pre-sliced ingredients and allow your guests to make their own.

Ingredients for Summer Fruit Salad (serves 4-6):

• 1/2 cantaloupe
• 1/2 honey dew
• 1/4 watermelon
• 1 pint of blueberries
• 1 pint of raspberries
• 2 cups grapes
• 2 tablespoons honey
• 1 teaspoon vanilla extract or 1 fresh vanilla bean

Using a melon baller, remove the seeds from the cantaloupe and honeydew.  Carve as many melon balls you can get from the cantaloupe, honeydew and watermelon.  Set aside.  Reserve the remainder of the melon scraps for a refreshing juice.

Place balls in a large bowl and add the berries and grapes.  Whisk the honey with the vanilla extract/bean and pour over the fruit mixture.  Allow the fruit salad to “marinate” for at least an hour before serving.

Now remember when I told you to set the melon caracasses behind?  Well you can use the leftover melons to make a refreshing drink for the picnic! Now take the melon scraps you set aside and scrape off as much of the flesh as you can.  Transfer the juices and melon flesh into a large bowl or jar and mix with a cup of simple syrup, blend throughly with a hand held blender.

Ingredients for Simple Syrup:

• 1 cup sugar
• 1 cup water

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

If you want to make other drinks you can try this refreshing Mango Lemonade and Watermelon Lemonade or perhaps some of my Limeades !  Simply serve over ice and you are ready to go

I hope everyone who lives in Dallas takes the time to take part of Shakespeare in the Park.  It truly is a wonderful experience!  Not only do you get a picnic under the stars (boys, girls like these things) but you get to watch talented actors and actresses from Shakespeare Dallas put on an amazing performance.  Hope everyone has a wonderful weekend, and remember — no picnic is complete without a picnic basket !  (I got mine from Target for $15)

One of the most common questions I get is “What’s the easiest and most impressive dinner I can make for friends?” My response is always Roasted Chicken. It’s relatable, always delicious and easy to make.  There are so many different varieties — herb roasted, lemon pepper, cajun, the possibilities are left to your imagination.  You can pair it with a salad, or rice, any type of veggie, I guarantee your guests will leave with happy stomachs and a full heart!

There’s something magical about roasted chickens — perhaps it’s the down-to- earth simplicity, the intoxicating flavors and smells, the comfort that seems to spread to the deepest corners of your soul — okay got a little overly dramatic there, but you get the idea.

Today I am taking a page from the big boss, Oprah Winfrey, is there anything that woman can’t do?  In the Oprah Magazine Cookbook I found this beautiful recipe for a Cinnamon Curry Roasted Chicken.  I made a few changes which I will note in parentheses and then came up with two sides that I felt would pair well — Coconut Basmati Rice and some Saffron Garlic Skillet Potatoes.  The flavors of the spices were out of this world, I loved the boldness of the cardamom and the spicy sweetness of the cinnamon.  O-M-G talk about flavor heaven!  The recipe was by Chef Rori Trovato — “It’s a little bit sweet, a litte bit daring.  It’s cinnamon, and it’s probably sitting right there in your pantry.”

Ingredients for Cinnamon Roasted Chicken: (Makes 2-3 servings)

• 1 (3-4 lb) roasting chicken
• 1 tsp. cumin seeds
• 1/2 tsp black peppercorns
• 1/2 tsp coriander seeds
• 3 green cardamom pods ( I used 5)
• 1 Tbsp curry powder (I also added 1/2 Tbsp of Garam Masala powder)
• 1 tsp ground cinnamon
• 1/2 tsp red pepper flakes (I also added 1/2 tsp red chili powder)
• 1 head garlic, cloves separated and unpeeled, plus 6 cloves, peeled
• 2 Tbsp finely grated ginger
• 1 Tbsp olive oil
• 1 1/2 tsp salt
• 2 shallots, unpeeled and quartered
• 3 cinnamon sticks
• 1 cup chicken broth

Ingredients for Tomato Yogurt Sauce:

• 1 cup plain low-fat yogurt, room temperature (I used fat-free)
• 2 tomatoes, seeded and chopped
• 3 Tbsp chopped cilantro

***I also brined the chicken, it retains more moisture in the meat.  I have included the ingredients and direction below.

Ingredients for Brine:

• 4 cups water
• 1/3 cup kosher salt
• 1/3 cup brown sugar
• 1 tsp. cumin seeds
• 1/2 tsp black peppercorns
• 1/2 tsp coriander seeds
• 3 green cardamom pods ( I used 5)
• 1 Tbsp curry powder (I also added 1/2 Tbsp of Garam Masala powder)
• 1 tsp ground cinnamon
• 1/2 tsp red pepper flakes (I also added 1/2 tsp red chili powder)
• 1 head garlic, cloves separated and unpeeled, plus 6 cloves, peeled
• 2 Tbsp finely grated ginger
• 6 cups ice water

Take your spices and ground them in a coffee grinder or mortar and pestle.  For the brine, combine the water, salt, sugar, and spices in a large saucepan.  Bring the mixture to a boil, stirring to dissolve the salt and sugar.  Reduce to heat to low and simmer for 10 min so the flavors of the herbs can be drawn out. Pour the brine into a deep set large bowl and cool it down with your ice water.  Set aside.

Clean the chicken by rinsing out the cavity and outer skin and place on a clean surface.  Be sure not to contaminate any vegetables or other ingredients, because no one is a fan of salmonella!  Place the chicken in the brine,  make sure it is completely immersed in the brine.  Cover and allow to marinate for at least an hour, preferably overnight.

To make the chicken: Preheat oven to 400F.  Pat chicken dry with paper towels.  Place on a rack in a small roasting pan or baking dish.  Set aside.  In a small frying pan over medium heat, combine cumin seeds, black peppercorns, coriander seeds, and cardamom pods.  Swirl until lightly toasted and fragrant, 2 to 4 minutes.  Remove from heat and cool slightly; grind using a mortar and pestle (or a coffee grinder).  Mix with curry powder, cinnamon, and red pepper flakes.

Finely chop peeled garlic cloves and combine with ginger and olive oil in a small bowl.  Rub mixture over entire chicken.  Sprinkle with salt, then with spice mixture.  Place unpeeled garlic, shallots, and cinnamon sticks inside chicken cavity.  Tie legs with kitchen string.  Roast 30 minutes before basting with 1/2 cup chicken broth.  Roast 20 minutes more, then baste with remaining 1/2 cup broth.  Continue cooking until juices run clear when chicken is pierced with a knife and meat is no longer pink, about 1 hour and 15 minutes total.  Remove from oven and cool slightly.

To make the sauce: Transfer juices from pan into a saucepan and bring to a boil.  Reduce heat.  Slowly add in the yogurt, stirring constantly with a whisk so yogurt doesn’t curdle.  Remove from heat.  Add most of the tomatoes and cilantro, setting some aside to garnish top of the chicken.  Serve with sauce on side.

Ingredients for Saffron Garlic Skillet Potatoes:

• 1 tablespoon unsalted butter, melted
• 1 tablespoon vegetable oil
• 3/4 pound boiling or baking potatoes, scrubbed but not peeled
• 4 cloves garlic, minced
• pinch of saffron

n a small bowl stir together the butter and the oil along with the saffron and garlic. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining saffron buttermixture and season them with salt and pepper. Layer the remaining potatoes with the remaining saffron butter mixture in the same manner.

eat the mixture over moderately high heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450°F. oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges or you can cut them with a circle cutter.

Ingredients for Coconut Basmati Rice:

• 1 (14 ounce) can coconut milk
• 1 1/4 cups water
• 1 teaspoon sugar
• 1 pinch salt
• 1 1/2 cups uncooked Basmati rice

In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

I decided to take a break from Shanghai and introduce this wonderful recipe I found through Food and Wine.  I was instantly drawn to this recipe for its simplicity– made with wholesome healthy ingredients it not only goes great as a dip but is awesome in sandwiches, salads, and wraps.  This recipe is from Chef Michael Solomonov who was born in G’nei Yehudah, Israel and was raised in Pittsburgh. In May 2008, Michael opened Zahav in Philadelphia, where his main influences come from the traditional cuisine of his native Israel.

An excerpt from chef Michael Solomonov in Food and Wine  states –

“Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. “Hummus is the hardest thing to get right,” he says. “It has to be rich, creamy and mildly nutty.” To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them. While Americans now flavor hummus with everything from pureed red peppers to fresh herbs, Solomonov says among the fanciest garnishes you can find in Israel are whole chickpeas, paprika and lemon-spiked tahini, used for hummus masabacha.”

Ingredients for Israeli Hummus with Paprika and Whole Chickpeas:

• 1/2 pound dried chickpeas
• 1 tablespoon baking soda
• 7 large garlic cloves, unpeeled
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon ground cumin, plus more for garnish
• 1/2 cup tahini, at room temperature (see Note)
• 1/4 cup plus 1 tablespoon fresh lemon juice
• Salt
• Paprika, for garnish
• 1/4 cup chopped parsley
• Pita bread, for serving

In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.

In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.

In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl. Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.

Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.

I like making fresh hummus at home without the weird preservatives that you find in-store.  It’s made of pure ingredients: organic chickpeas, extra virgin olive oil, tahini, lemon juice with paprika and cumin to finish it off — it’s amazingly simple yet delicious.  To learn the proper way to soak legumes and obtain the maximum nutrients, my friend Divina offers a wonderful guide here.  Chickpeas rich in protein and folate, are high in dietary fiber which results in healthy colons and lowers your risk for diabetes and heart disease.

I think one of the most important things to remember in cooking is picking good quality ingredients–fresh produce, grass fed beef, wild-caught seafood, fresh pastas–the difference in flavors are unbelievable.  I started venturing to farmer’s markets on a weekly basis when I lived in Tucson,AZ for a short period of time with my fiance.  Every weekend we’d go to different farmers’ markets across town sampling products and produce as well as talking to the farmers who grow and sell them.  It was a nice change of scene from your usual florescent lit, mass warehouse grocery store where you have little information as to where your produce comes from, or how it’s grown (and did I mention the difference in quality and taste is unbelievable?).  I believe it is nice to have a personal relationship with your food — doesn’t it put your heart more at ease when you can actually put a face to who is growing and producing the food you are putting into your body?  One must wonder where their food originates from.

When I read about FoodBuzz’s 24,24,24 assignment, I thought it’d be a perfect opportunity to encourage big city residents to become exposed and take part in the wonderful hidden gem that is Dallas’ Farmer’s Market.  Living in Dallas, it is easy to venture to your local Wal-mart or Kroger to buy groceries but why not round up a group of friends and discover an open market where you can take your dogs along, sample fruits and vegetables, meet with local farmers and discover all the wonderful goods that Dallas has to offer.

So that is exactly what I did Yesterday afternoon, I took a group of my friends, whom many have not discovered the farmer’s market before, and together we walked through looking and tasting all the beautiful spreads of fruits and vegetables — along with baked goods, food stands, organic meats, homemade goods, the options were endless!

The farmer’s market is divided into 3 sheds, shed 1 and 3 sell fresh fruits and vegetables along with miscellaneous baked and homemade goods and shed 2 (which is indoors) features seafood, meats, sausages, cheese, and other homemade goods.  Most all of the produce are from local Texas farmers and not only are you bringing top quality goods home but you are also supporting local farmers and their businesses.  We picked the freshest ingredients available and went back to my place and made a wonderful dinner all made from the beautiful seasonal treasures we found at the market.

We started our adventure in Shed 1 and the first stop we made was at this cookie stand (are you really surprised?) with the eccentric and hilarious Paul Wackym of Wackym’s Kitchen.  His company bakes cookies and treats all created from original artisanal recipes using fresh, natural ingredients.  The flavor that stopped me in my footsteps as I was walking by was called “Salted Caramel”.  Words cannot describe these tiny morsels of heaven — each bite begins with a buttery caramelized goodness that melts in your mouth and ends with a delightful salty bite — the perfect balance of salty and sweet.  I had no other choice but to buy a tin and tore into the box immediately.  They are SO GOOD in fact that I will be going back and buying them for Christmas gifts.  Margarita was also extremely good — I was hesitant about this one at first but upon tasting the bright lime flavors combined with the sea salt, the combination was absolutely exquisite.  They also had various other flavors like:

• Mocha Chocoalte Chip – double chocolate with espresso nibs
• Lemon Butter – buttery with a fresh lemony burst
• Oatmeal Walnut Raisin – rich with old-fashioned honey
• Margarita – key lime and sea salt
• Peanut Crunch – crunchy with whole peanuts and peanut butter
• Chocolate Snicker-Doodle – crunchy with a sweet and spicy finish
• Rosemary Cornmeal Shortbread – fresh rosemary and a buttery cookie

You can find Paul at Shed 1 on Saturdays and Sundays (He is easy to spot with his colorful hats) from 9am or until he sells out.  AND TRUST ME, he sells out fast.  These cookies are so good you honestly will be hesitant about sharing, you just want to hoard the entire box and savor the perfection by yourself.  Selfish? Maybe. But once you taste them, you wouldn’t blame me.

I also purchased some marvelous oyster mushrooms from a local mushroom farmer (also in Shed 1).  He also sold fresh white button mushrooms, portabellos and even fresh shiitakes!  The farmer adjacent to him was selling fresh pecans both shucked and unshucked, and the nuts were full and flavorful. 

As we walked further along, I was captivated by this man in a bright yellow bee get-up.  Where did he find that awesome hat?  It turns out that this man, Brandon Pollard along with his wife Susan, are professional Urban Beewranglers.  That’s right folks!  They raise their own bees, and I was instantly drawn to the fresh honeycomb he was selling from his stand.  I had never tasted honeycomb before but Brandon described it as one of the best things in the world — he told me it was “nature’s chewing gum”.  They sold jars of raw honeycomb for an amazing price of $8/jar and the health benefits of raw honey is endless: high in antioxidants, it helps to  free radical buildup in the body, decrease aging, promotes a disease free healthier body and mind and reduces unwanted fat deposits.  He also had beautiful hand carved candles made from beeswax, impressive to say the least.  Happy bees = sweet luscious beautiful honey, I always enjoy placing a spoonful of honey in my tea in place of sugar or drizzle it on top of some fresh fruit Yummy!!  You can find Brandon in Shed 1 on Saturdays and Sundays from 9am-5pm.

Our last stop was at this wonderful little pasta shop called Pastabilities.  A beautiful little shop with a bright red door shared by owners Ed Greer of Pastabilities and Mike Koster of Koster Cattle Co.  The suppliers of Pastabilities,Pappardelle’s Pasta Company,described as the “Michelangelo of Pasta”, has been shaping colorful, flavorful pasta dough into edible art since 1984.  They offer a variety of gourmet frozen & dried pasta, pesto and sauces and other miscellaneous goods like jams and marinades.  All of their products are all natural and they use time-tested traditional methods like slow drying to ensure protein and vitamin integrity.  They have over 45 delicious dried pasta flavors ranging from Basil Tangerine to Porcini Mushroom, Spanish Saffron, and the one we purchased, Lemon Chive.  You can taste them by snapping off a dried piece of pasta and sampling the different spices and flavor combinations, it really is hard to just choose one.

Not only does Pastabilities sell a wide array of pastas but they also offer beautiful cuts of meat like filet mignon, ny-strip, sirloin, flat irons just to name a few from Koster Cattle Co.  Mike raises most of his Black Angus livestock on pastures near Ladonia, Commerce and Prosper and all cattle are natural grain and grassfed.  The quality of the steaks are impeccable, you really can taste the pastures that the cows graze on in every bite of meat, simply a mouth-gasm for all beef lovers.

The Dallas Farmer’s Market has officially been around since 1939, but started in the late 1800s when farmers came to town to sell from wagons and set up in various locations.   It is one of the largest public markets of its type in the country, open seven days a week from 8:00 am to 6:00 pm, 362 days a year.  Over the past six decades, the Dallas Farmer’s Market has provided the organization and facilities that connect communities to local farmers, producers, artisans and other vendors and also provides wholesome family activities and educational programs.  You can find more information as to what produce is in season as well as the list of vendors on their official website.  Here are some helpful tips listed on the website:

Smart shoppers know how to get the most out of their visit to the Dallas Farmers Market, and here are some useful tips: For the best selection, come to the Dallas Farmers Market early; for the best deals, come late in the day. Bring your own bag, preferably a sturdy, cloth, reusable bag, which will help keep ripe produce from getting bruised. Examine all the vegetables or fruit in a basket to make sure you’re getting what you want. Plan to do a lot of shopping? Bring your own cart to carry everything. Ask about bargains. Sellers often have bruised or overripe vegetables and fruit that they will discount and that are perfect for pies, cobblers, sauces, or jams. Bring cash, particularly dollar bills, because many vendors have limited change. If in doubt, ask if the produce is locally-grown or where it is from. If the Market is one of several stops you’ll be making in a day, bring a cooler for your purchases, to keep them fresh.

Here are the seasonal products from the Dallas Farmer’s Market that I ended up selecting for our feast:

• 1/2 lb of Lemon Chive Pasta
• 2 large cuts of NY strip
• 1/2 lb of fresh Oyster Mushrooms
• Fresh Gulf Shrimp
• Collard Greens
• Turnips
• Rutabagas
• Cherry Tomatoes
• Fresh Blueberries, Raspberries, and Blackberries

and from those ingredients I made

• Cucumber Tomato Salad marinated with Aged Balsamic Vinegar
• Lemon Chive Pasta Salad with Asian Pear, Goat Cheese, Asparagus and Toasted Pinenuts
• Braised Collard Greens
• Roasted Root Vegetables – Rutabagas, Turnips, Sweet Potatoes, Onions
• Flank Steak in a White Wine Sauce with Oyster Mushroom and Fresh Oysters
• Skillet Shrimp
• Mixed Berry Cake Crumble

I will feature a couple of my favorite recipes, if any of you want any of the recipes I did not mention in this post, please feel free to contact me and I can send you the ingredients/recipes!

The Roasted Root Vegetables was the favorite for the night, it really showcased the peak flavors of these seasonal vegetables.  By roasting vegetables, you bring out the natural sweetness in flavor and the carmelization that happens from the natural sugars from the vegetables add a nice touch as well.  The rutabagas were probably my favorite, I have never had them before!

Ingredients for Roasted Root Vegetables:

(serves 6)

• 2 medium sized rutabagas, peeled and cut into 1″ cubes
• 4 medium sized turnips, peeled and cut into 1″ cubes
• 2 sweet potatoes, peeled and cut into 1″ cubes
• 1 medium onion, pelled and cut into 1″ cubes
• 1 tablespoon herbs de provence
• 1 tablespoons chevril
• 3 cloves garlic, minced
• 1/4 cup olive oil
• salt and pepper to taste

Pre-heat oven to 350F.

For the Roasted Root Vegetables, in a large pot boil water to blanch the vegetables (except for the onions).  Once the water is boiling, place the vegetables in the pot and cook for 5 minutes.  Quickly drain and shock with cold water, this will stop the cooking process.  Line a large roasting pan with foil and place the blanched vegetables inside along with the raw onions.  Using your hands or a large mixing spoon, mix the dried herbs, garlic and olive oil with the vegetables, making sure each piece is evenly coated.  Cover with aluminum foil and bake for 40-45 minutes or until vegetables are softened and browned.  The last 15 minutes, bake the vegetables uncovered so they can be nice and browned around the edges.  Mix the vegetables and season with salt and pepper.   Serve immediately.

The next recipe was a nice simple pasta salad that was bright and refreshing from the lemon flavors of the pasta which paired well with the creamy goat cheese and bright and crunchy flavors from the Yali pear.  With minimal fat this would be a perfect dish for lunch or dinner!

Ingredients for Lemon Chive Pasta Salad with Goat Cheese, Toasted Pinenuts, Asparagus and Yali Pear:

(serves 6)

• 1/2 lb of Lemon Chive Pasta, boiled to al dente
• 1/4 cup goat cheese, crumbled
• 1/4 cup pinenuts, toasted
• 1/2 lb asparagus, trimmed and blanched
• 1 Yali pear, cored and diced into 1″ cubes
• 1/4 cup extra virgin olive oil
• Salt and Pepper to taste

In a large bowl, place the cooked pasta and toss evenly with the olive oil.  Lightly season with salt and pepper and then add half of the goat cheese, pinenuts, asparagus and pear.  Mix together evenly and finish by adding the remaining goat cheese with a dash of cracked black pepper.  Refrigerate and serve when ready.

Would you check out that amazing spread?  Is your mouth watering yet?  We ate so much that I literally went into a food coma, I simply melted into the couch afterwards and could not stand up.  The best part of making a glorious meal is the silence that follows as people are eating it, nothing makes me happier than looking around and watching my loved ones eat with such intensity that it leaves little time for conversation, the sound of smaking mouths and the occassional MMmms and aaahs is music to my ears.  And of course what better way to end a feast of epic proportions than with a Fresh Mixed Berry Crumble Cake?  For those of you who have yet to try the recipe, I highly encourage you to try it, it is BEST with fresh berries.

Even my friend who is not a fan of cake has fallen in love with this recipe.  I actually left out the sugar for the berry mixture in this recipe because the berries were already so sweet — by baking them down it releases all of the brilliant juices nestled inside these little berries of wonder.  MMMmmm and once again, there were no leftovers!

I hope you guys have enjoyed the tour of the Dallas Farmer’s Market.  I highly recommend it to anyone who has not tried it out, or to people who just haven’t gone in a long time.  It is such a great way to find good quality ingredients and a fun event to share with friends and family.  Somtimes we all just need to take a break from the hectic life of a big city and enjoy a relaxing and enjoyable activity, like venturing to your local Farmer’s Market ! (And guys, did I mention this would probably score you major brownie points in the girl department if you made this into a fun and romantic date?)  It’s a great way to meet new people, support and discover what local farmers are growing, and reaping the benefits of beautiful quality food and ingredients.  Bon Appetit my fellow food lovers and until next time: keep warm, eat lots and I hope you all are enjoying this Holiday season!!

The Thanksgiving Feast was a great success — thank you to all my guests for coming! I always enjoy holding a Thanksgiving get together with friends and family every year, it always brings me happiness to cook for the people I love .  Another big reason is because being Chinese-American, my very Traditional Chinese parents do not celebrate Thanksgiving!   I would always remember getting out of school for Thanksgiving break  yet never going anywhere while all my other friends went out of town.  The day of Thanksgiving I’d watch the Macy’s Thanksgiving parade with the gigantic Turkey float and that was the only turkey I usually had for the day.  One year my mom made a turkey — I remembered it being in a bag and we had two weeks worth of leftovers since only the three of us ate it.

But then one year during high school, I had a close friend invite me over to have Thanksgiving with her family.  It changed my life — I finally understood why this American holiday was so coveted by so many: there was so much AMAZING FOOD.  I mean there were four different kinds of pie alone, not to mention the countless sides surrounding the gigantic turkey and the delightful appetizers before — it was beautiful.  It wasn’t until then that I finally understood the term “comfort-food“. One of the few times of the year when family gets together and creates one gigantic meal filled with love and memories, creating food that truly brings you comfort to your heart and soul when you eat it.  The anticipation of waiting to sit down and finally digging into the collection of wonderous glorious Thanksgiving food is always my favorite part of the meal — I always plan out my method of attack (potatoes and gravy in the middle, protein on one side, vegetables and misc on the other– potatoes and gravy go with everything) and always make sure to save room for dessert.

I will be making this a two part post since I made quite a long menu — I tend to go overboard at times -_-.  I will be featuring appetizers and cookies  today and the sides tomorrow.   In planning this party, a lot of these items were able to be planned and prepped beforehand so you are not rushing around the day of.  I will show my prep list later on.   Here is the menu that I’ve planned:

Appetizers

• Rosemary Basil Bruschetta
• Sweet Potato Phyllo Cups with Toasted Pumpkin Seeds and Applewood Smoked Bacon
• Magic Salad
• Devil Eggs Two Ways – Caviar and Dill + Garlic and Peppercorn

Desserts

• Pumpkin Spiced Cheesecake
• Fruit Salad with Ginger and Mint
• Three Kinds of Cookies – Double Chocolate with Peanut Butter Chips, Oatmeal Chocolate Chip, Cranberry Almond White Chocolate
  

Let’s start with the Appetizers!

Ingredients for Rosemary Basil Bruschetta: (serves 12)

• 6 roma tomatoes, diced
• 1 clove garlic, minced
• 1 tablespoon rosemary, minced
• 2 tablespoon fresh basil, chiffonade (I used Thai Basil)
• 1 1/2 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 1 tablespoon olive oil

In a large bowl mix the vinegar, oil and sugar together until sugar is dissolved.  Combine the remaining ingredients and toss well.  Place in glass container, cover and allow mixture to marinate for 1-2 days. You can make this up to two days ahead of time.

The day of the party, buy some fresh baguettes and slice them at a diagonal.  Brush with olive oil and bake at 350F for 10 minutes or until a light golden brown.  Set aside and cool.  Serve with tomato mixture and garnish with chopped basil.

Prep Time: 10 minutes    Total Cooking Time:30 min

When picking appetizers for your party, remember to pick items that can be pre-made and assembled quickly the day of the party.  These phyllo cups are a great example.  You can make the phyllo cups up to 5 days beforehand — I did it 3 days before and after baking I kept them in an airtight container until the day of the party.  I bought the pumpkin seeds pre toasted, but if needed you can also toast nuts 4-5 days beforehand.  I baked the bacon and made the sweet potato puree the night before — you can make the bacon bits up to 3-4 days before hand keeping them refrigerated in an airtight container.

Ingredients for Sweet Potato Phyllo Cups with Applewood Smoked Bacon and Toasted Pumpkin Seeds: (serves 12)

• 12 – phyllo sheets, thawed
• olive oil to brush
• 3 sweet potatoes, chopped 1″ cubes
• 2 tablespoons milk
• 1 teaspoon ground cinnamon
• 1 tablespoon honey
• 6 slices Applewood Smoked Bacon, cooked
• 1 cup toasted pumpkin seeds
• 1/2 cup sour cream, garnish

For those of you who have never used phyllo, it must be thawed before using.  Do not try to unroll it while it’s frozen or the dough will crack — (I have been impatient and tried this before).

Preheat oven to 350F.  Take any sized muffin pan and lightly spray with cooking spray.

Once the phyllo dough is thawed, be sure to keep the dough moist with a damp kitchen towel — it dries out very easy.  Brush phyllo with oil or butter and using a pizza cutter cut the dough into equal squares similar to the size of the individual muffin tins.  Place two seets of phyllo in each tin and lightly press down.  Bake for 10-12 minutes or until golden brown.

For the puree, place the diced sweet potatoes in a large pot of water.  Bring to a boil and reduce the heat to medium, cook until soft, about 15 minutes.  Drain and shock with cold water, this will help retain the bright orange color of the potatoes.  Place the potatoes in a food processor and blend in the honey milk and cinnamon.  If the mixture is too thick simply add more milk until you reach the desired consistency.  Place mixture in glass airtight container and refrigerate.  This can be made up to two days ahead.

Prep Time: 10 minutes   Total Cooking Time: 1 hour

The day of the party all you’d have to do is spoon the sweet potato mixture into the phyllo cups and bake at 350F for 5 minutes to reheat.  Garnish with a dollop of sour cream, some bacon bits, and sliced scallions and voila you are done!

I love deviled eggs, the eggs can be boiled and peeled 2 days before hand and the mixture can be made and piped the day of.

Ingredients for Garlic and Peppercorn:

• 6 eggs, hard boiled
• 1 large garlic clove crushed
• 3 tablespoons creme fraiche or heavy cream
• 1/2 tsp green peppercorns crushed, for garnish
• kosher salt and black pepper to taste

Ingredients for Caviar and Dill Eggs:

• 6 eggs, hard boiled and peeled
• 2 tablespoons sour cream
• 1 tsp lemon juice
• 2 tbsp caviar plus more for garnish
• 2 tsp dill, chopped plus more for garnish
• kosher salt and black pepper to taste

For the eggs, you can pick to cut them horizontally or vertically, whichever you prefer.  I chose to cut mine horizontally — you would have to slightly cut the base of the eggs so they are able to stand up.  Separate the whites and yolks in large bowls, be careful not to rip the whites.  Carefully place the whites in a cold water bath.  Meanwhile blend the yolks with the ingredients and taste with salt and pepper.

Quick Tips on How to Properly Boil an Egg:

• Always cover the eggs with COLD water before cooking.
• Bring the water to a boil and quickly remove from heat.  Allow the eggs to sit for 20 minutes before peeling under cold running water.
• Eggs that are very fresh tend to be harder to peel, use older eggs if possible.
• Placing the eggs in a ice water bath may also help with hard to peel eggs.
• Store peeled hard boiled eggs in a large bowl of cold water, can keep for up to a week.  It is preferable to peel them when you want to use them.

When ready to serve, remove the egg whites and drain on paper towels.  Carefully assemble them on a plate and pipe the two different types of egg fillings.  Garnish and serve cold.  I cut the eggs the night before and made the mixture with the yolks the day of.  Then all I had to worry about was just mixing the yolks and piping my eggs.

Prep Time: 20 minutes   Total Cooking Time: 50 minutes

Now, onto Desserts!

Cheesecake are one of my favorite desserts to make because honestly, who doesn’t love cheesecake?  It can also be made several days in advance and kept covered in a freezer, I made mine 3 days in advance.  This cheesecake is nice and creamy with hints of cinnamon and pumpkin.  I was going to make a maple cream to go with it but ran out of time and went with what I thought were butterscotch but turned out to be peanut butter chips, it actually worked out really well!

Ingredients for Pumpkin Spiced Cheesecake: (Serves 12)

Adapted from Williams-Sonoma Cakes

• 6 graham crackers or 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted

• 4 large eggs, at room temperature
• 2 pounds cream cheese, at room temperature
• 1 1/3 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 2 tablespoons dark rum
• 1 1/2 cups canned pumpkin
• 1/4 cup heavy cream
• 1/2 cup sour cream

Preheat the oven to 325F.  Grease the bottoms and sides of the 9-inch springform pan.  Cover the outside of the pan with aluminum foil, making sure to seal the bottom so water does not leak through when you place the cake in a waterbath.  Prepare a roasting pan with 4 inches of water that is deep and large enough to hold the cake pan.  If you are using whole graham crackers, place them in a large ziplock bag and with a rolling pin (I used a wine bottle) crush the crackers until they form fine, uniform crumbs.  Pour crumbs in a bowl and measure out 1 cup.  Add the melted butter and mix evenly with crumbs.  Pour the mixture into the pan and press the crumbs evenly onto the bottom of the pan using your fingers.  Bake the crust until it turns slightly browned, about 10 minutes.  Transfer to a wire rack and let cool.  This process allows the crust to dry out so it does not abosrb too much liquid from the filling, leaving you a crunchy crust opposed to a soggy one.

Beat the eggs thoroughly until yolks and whites are well blended.  It is important they are at room temperature so the eggs do not clump with the cream cheese which results in white specks in the cheesecake.  In a large mixing bowl, combine the cream cheese, sugar and vanilla.  Using a handheld mixer or stand mixer with the paddle attachment, beat on low speed until mixture is well blended, about 1 minute.  Make sure that every bit of the mixture is well beaten, scraping down the sides of the bowl.  Add the flour and blend well at a low speed and then add half of the eggs until well incorporated then add remanining half and repeat.  Add the cinnamon, ginger and dark rum and mix just until incoporated.  Add the sour cream and pumpkin until the filling is an even golden orange color.  Set aside.

Pour the filling onto the prebaked crust, using a spatula to scrape all of the mixture from the bowl.  Put the filled springform pan in the roasting pan and slide the roasting pan onto the oven rack.  Slowly fill the roasting pan with water until it reaches about 2 inches up the sides of the springfoam pan.  This process is known as a water bath, it prevents the cheesecake from cracking and gives an even, delicate and moist texture to the cheesecake. 

Bake undisturbed for 551 hour and 20 minutes.  If the cake looks like it is firm, give the pan a gentle shake to see if the batter moves.  Be careful to not splash any water onto the cake! If the top is wobbly, put it back in the oven for another 5 minutes, repeat process until cheesecake is done.  Remove the cheesecake together with the water bath onto a wire rack.  Allow the cheesecake to cool for an hour then lift the springfoam pan from the water.  Remove the foil and allow the cake to cool for an hour longer.  Seal tightly with plastic wrap and store in the freezer.

The day of the party, take the cheesecake out of the freezer and allow it to defrost in fridge.  When ready to serve, run a knife along the inside edge of the pan to loosen the cake, keeping the knife tightly pressed against the side of the pan.  Release the pan sides and carefully lift off.  Using a thin knife, loosen the crust from the pan bottom and slide onto a serving plate.  For the best results, allow the cheesecake to sit at room temperature a couple hours before serving so the cheesecake can ”ripen”.  You can make cheesecake up to a month ahead of time, once defrosted it can last in the fridge for up to 5 days.

Prep Time: 1 hour   Total Cooking Time: 1 hour 40 minutes

Now On To Desserts!

Preheat oven to 350F.

Ingredients for Chocolate Oatmeal Cookies:

• 2 sticks unsalted butter, room temperature
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 1/4 cups packed brown sugar
• 3/4 cup granulated sugar
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/ teaspoon salt
• 2 cups old fashioned oats, uncooked
• 1 cup chocolate chips

Beat the butter, sugars and vanilla on medium speed using handheld mixer.  Beat in eggs until light and fluffy.  Mix in flour, baking powder and salt on low speed until well incorporated.  Stir in the oats and chocolate chips and form dough into 2 inch balls.  and place on cookie sheet about 2 inches apart.  Bake 12-14 minutes until edges turn a slight golden brown and center is soft.  Set aside and cool on wire rack.

Ingredients for Double Chocolate Cookies with Peanut Butter Chips

• 2 sticks unsalted butter, room temperature
• 1 1/2 cups granualted sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 2 cups all purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups Reese’s Peanut Butter Chips

Beat butter and sugar until light and fluffy.  In another bowl, mix the flour cocoa powder, baking powder and salt.  Incorporate well and slowly blend into butter and sugar mixture.  Once dry and wet ingredients are thoroughly mixed, fold in the peanut butter chips.  Roll cookie dough into 2-inch balls and place on a greased cookie sheet, leaving about 2″ of space in between each.  Bake at 350 for 8-10 minutes.  Makes about 4 dozen cookies.

Ingredients for Cranberry Almond White Chocolate Chip Cookies:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup packed light sugar
• 1/2 cup white granulated sugar
• 1 egg
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 cup white chocolate chips
• 1 cup dried cranberries
• 1 cup almonds, slivered

In a large bowl cream together sugars and butter until mixed well.  Add in egg and beat until light and fluffy.  In another large bowl, mix together the flour, baking soda and salt and slowly incorporate into the wet mixture.  Fold in the oats and cranberries until well incorporated.  Roll dough into 2″ balls and place on cookie sheet 2″ apart.  Bake 8-10 minutes.  Set aside and cool on wire rack.   Makes about 3 dozen.

Cookies are always great to make for parties because cookie dough can be stored in the freezer for a long period of time.  The day of the party or even the night before, all you have to do is cut the dough and bake! You can make different cookie doughs and store them so you will have a variety the day of the party.