Strawberry Pomegranate Limeade And A Giveaway

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**PLEASE NOTICE THAT THE DEALINE FOR THE COOKBOOK GIVEAWAY HAS BEEN EXTENDED TO THE 27TH OF JULY. GET THE REQUIREMENTS TO PARTICIPATE BELOW**

The other day when I was photographing my Chocolate Agar Agar I made a flavored drink to go along with the dessert. Since the Agar Agar was sweet I wanted the drink to compliment and not add more sweetness to my mouth. Though water is my number one drink preference sometimes you want a little more flavoring. Fruit it the best way of giving water a little flavor splash, not to mention the healthiest option. Basically all I did was crush pomegranate seeds into the water. It worked great because there was a sweet tartness flavor in the water along with a pretty pink hue.

After cleaning up I began munching on the pomegranate and strawberries that were used to decorate the table on the Chocolate Agar Agar photos. They tasted great together! I also wrapped them in the mint leaves and noticed another burst of flavors. So great in fact that I knew I had to make something with them. It's been very nice and warm here so the first thing that came to mind was a limeade to cool off with. There really is no recipe other than blending the fruits, juice and sweetened to taste. So simple in fact that you have no excuse to try it. Don't forget all of the vitamins and health benefits of choosing a drink like this over a caloric softdrink. Plus if you have children this is a great way of getting more fruits into them.

Strawberry Pomegranate Limeade :

fresh ripe strawberries, stem removed

pomegranate seeds

lime(s), juiced

fresh mint leaves

honey or brown sugar to sweeten, optional

blender and fine sieve

large pitcher and ice cubes

1. Place the fruit, lime juice, and mint leaves in a blender. Add some water and process until fruit is completely broken down. Taste and add sweetener according to taste. Process in blender again. Strain through the fine sieve and discard the leftover pulp. Pour into a pitcher with ice cubes and refrigerate for about 15 minutes. Serve with ice cubes and decorate with fruit if you like.

* TIP* You may need to strain it twice so that yours doesn't collect the extra fruit pulp like mine did. That is what you see in the photos.

**PHOTOGRAPHY TIP** If it is really hot outside make sure the limeade has cooled in the refrigerator long enough. Even though my limeade was cool, it was still so hot outside that the ice cubes melted very fast. Picture wise glasses with fresh ice cubes will look best. Also you can either wipe the moister off the glasses or leave if you like, I choose to give mine off. **

Now for the giveaway. To celebrate my 2nd blogoversary I am giving away a copy of my cookbook, An Epiphany of The Senses, to one lucky winner. This is going to be a contest type giveaway. The contest will work like so,

- Open to everyone, will ship worldwide.

- Cook a "Spicie" recipe and post it on your blog. Any type of recipe be it a dessert, drink, main dish, vegetable... you get the point. What I mean by "Spicie" is a new recipe that is either spicy to you OR a new recipe using your favorite spices as the main flavoring for the recipe. (Use several, or a few not just one. Have fun and be creative, perhaps cook something outside of your comfort zone.)

- The contest will run from today July 12th to July 27th, Your recipe must be posted on your blog during that time.

- Send me an email to spiciefoodie (@) gmail.com with your name and a link to the new recipe on your blog.

- On July 22th I will post a roundup of all the giveaway participants and choose a winner.

- In addition to winning a copy of my cookbook the winner's recipe will also be featured here on Spicie Foodie.

- All recipes will be judged on originality and how hungry they make me feel.

Ready, Set, Start cooking! Remember to have fun and be creative. Good luck and I can't wait to see your recipes. Leave a comment saying you want to participate so I can expect your recipe.

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Watermelon Feta Salsa with Fresh Horseradish, Euro-Mexican Fusion

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**July 8, 2011, Recipe Featured on Gourmet Live **

Thanks for voting this into today's (July 5th) Foodbuzz top 9.

To me no other fruit says summer like the heavy, green, oval fruit with a bright red center and little black seeds. Im talking about watermelon of course. It’s not like watermelon is the only summer fruit or that it is necessarily my favorite summertime fruit. I think it is because of my personal summertime memories that repeat summer after summer in homes all across the world. You see when I picture a hot, sweaty summer day I see a child with his or her face buried in a large slice of watermelon gobbling up the sweet fruit. Every bite squeezes out more juicy goodness that runs down the child’s face, arms and most likely down the top half of their clothes. As adults that is not an acceptable sight or one that other adults will find as funny and cute as watching a child take such pleasure in a slice of watermelon. Kids get to have all the fun! Nonetheless I think we can all relate to that childhood memory of sitting on the grass in the summer sunshine refreshing our bodies with a chunk of watermelon.

The recipe I have for you today is a little more grownup than just a slice of watermelon. Not that there is anything wrong with a juicy serving of watermelon. I came up with this salsa as a way of using up what was leftover in my refrigerator. In fact it’s not much of a recipe but more like a guide of throw this and that into a bowl to create a dish that takes advantage of the bounty of summer. The salsa is so in name but more like a fusion of ingredients so not specifically from one nation. But since I served it like a salsa and a good portion of the ingredients are European, we can call it a Euro-Mexican fusion.

Here is what went into my watermelon salsa, watermelon, cubed and seeded. I threw in some cubed feta cheese along with roughly chopped red radishes. If you do not have red radishes then substitute with finely chopped onion, red would be good. Then I finely chopped a small bunch of chives and added them to the bowl. Guess what there was also a lime, so I squeezed the juice over the other ingredient. Then in the back of the vegetable crisper I found some fresh horseradish root to grate into the salsa, that is where the spiciness was going to come in. The horseradish root gives more of a nasal spiciness than a back of the mouth spiciness that a chile would give. Nonetheless it was a great addition to the salsa. Before you grate the horseradish make sure it is thoroughly rinsed as dirt and debris can become logged in the curves of this root. Then using a vegetable peeler, peel away the darker outer layer until you’ve reached the white and woody layer. Grate as much as you like into the salsa. Lastly gently toss the ingredients together until well combined. Taste and adjust anything you like. Serve it in a bowl or inside the leftover watermelon rind.

The salsa was sweet, salty, a little tart and yes, spicy. That is the perfect combination of flavors! I served the spicy watermelon salsa with grilled Nile perch and grilled chicken. In fact this would be the perfect accompaniment for any grilled meats or fish. You could also serve as an appetizer or snack with some corn chips. Since the 4th of July means cookouts why not make the salsa and impress your guest. Enjoy it!

Other watermelon recipes:

- Agua de Sandia -Mexican Watermelon Water

- Summer Sunshine In A Bowl by Alisha Randell via Honest Cooking

- Grilled watermelon and haloumi salad by Scandi Foodie

- Tofu Feta, Watermelon and Basil Salad by Happy Healthy Life

- Watermelon Sugar Cookies by Megan's Cookin'

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Calabacitas con Maiz or Mexican Zucchini with Corn

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Before I get to the recipe I would like to congratulate Radhika of Just Home Made for winning May's Honest Cooking feature. Congratulations Radhika and we will all be looking forward to reading your featured post at Honest Cooking.

Maíz (Spanish for corn or maize) is the most important crop and ingredient in Mexican cuisine. Corn was domesticated in Mexico 10,000 years ago*, and as the time passed the crop spread throughout the Americas. After the conquistadors arrived it was then sent to Europe and later spread around the world. Nowadays there are thousands of variations of corn and it has become a very important crop around the world. The foundations of Mexican cuisine are held strong by this valuable crop. Without corn there would be no tortillas, and without tortillas there wouldn’t be tostadas, enchiladas, quesadillas, nor tacos. Lest not forget atole and champurrado. You get the point, Mexican food revolves around corn.

One of my favorite childhood dish uses corn as part of it’s foundation, Calabacitas con Maíz/Elote or Zucchini with Corn. My mom served it on the side of meat, like a steak. I loved, and still do, this side dish so much that I could eat only it and ignore the main dish. The sweet smell of onions caramelizing alongside the fresh scent of corn is unforgettable. The moist and mild zucchini absorbs the flavors of the corn and tomato perfectly. The tomatoes provide extra moisture and a little sweetness to the dish. The spices are minimal and all of the flavors come from the vegetables. It is fresh, healthy, light yet hearty enough to be served as a vegan meal.

Corn is not in season right now so canned corn will do for now. Zucchini however is in season and this is a great way to enjoy fresh seasonal zucchini. Once corn comes into season in a few months you can continue to enjoy the dish and compare the taste using canned versus fresh corn on the cob. There are also a few variations to my recipe that you could try to give the dish another dimension. Some people also add fresh Poblano chile, or for a spicier version Serrano or fresh Jalapenos can be added. Toppings such as crema fresca, Mexican sour cream, or crumbled queso fresco can be added to the zucchini. Personally I like it simple, no toppings and just the few ingredients you see in the recipe below. Buen Provecho and give this healthy low-fat dish a try this summer.

ZUCCHINI WITH CORN
Serves: 2
INGREDIENTS :
1 large zucchini, quartered and sliced
1 can of corn or fresh corn when in season
1 large tomato, roughly chopped
1 small white onion,finely chopped
2 garlic cloves, minced
salt, to taste
ground black pepper, to taste
1 tbsp. corn or vegetable oil

additional variations:
chile poblanos or spicy green chile like Serrano or Jalapeno
queso fresco and or Mexican sour cream, as a topping

1. Heat the oil, saute the onions until translucent. Next add the garlic and cook for 2 minutes stirring often. Add the corn and cook for 5 minutes. If using fresh corn cook until the corn becomes tender. Next add the tomatoes, zucchini and spices. Stir to combine the ingredients. Cover, turn the heat to low and continue to cook until the zucchini has soften and tomatoes have broken apart.

2. Taste and adjust seasoning if desired. Serve warm as a side dish or as a vegan meal. If using any of the suggested toppings add them before serving.

What is your favorite way of eating and cooking zucchini?

Other Zucchini Recipes :
- Crispy Zucchini Coins, A Vegan Delight! , Spicie Foodie

- Spicy Spaghetti with grated Zucchini , Spicie Foodie

-Summer Salad with Vanilla Vinaigrette, Kitchen Konfidence

- Stuffed Zucchini Bowls with Cherry-Chocolate Gastrique, The Ardent Epicure

- Zucchini Blossoms and More, Honest Cooking, The Food Magazine

- Chocolate Zucchini Cake, Scandi Foodie

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Sumptuous Fried Eggplant (Vegetarian)

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**Please notice that the winner of the Honest Cooking feature has not been chosen yet. I'll keep you posted.**

When I first got married I didn't cook. The kitchen scared me and I avoided it as much as I did growing up. On the very rare occasion that I actually went into the kitchen it was pancakes from a box, muffins from a box, heating frozen foods or making Mexican style scrambled eggs. You may be wondering how my poor husband and I survived, delivery and take out. Eventually that caught up with us and we paid for it with our waistlines. But I still didn't cook, stupid.

During those years my husband occasionally cooked for us. He is a fantastic cook and I loved and still love everything he cooks for me. His scrambled eggs are the best in the world! Some of the foods my husband cooked for us were dishes that he grew up with. His family is from the Midwest and so it was foods like bratwurst, sauerkraut, pierogies, and many other delicious hearty foods. Those foods and dishes were so different from the Mexican foods I grew up with, but you know what ?I have loved everything he has introduced me to. Nowadays I do the majority of the cooking and some of the things I cook are dishes that he used to cook for me. We always joke that our children will grow up eating things like pierogies and bratwurst with salsa, or curry with tortillas. It all sounds funny but we will see.

One of the food that my husband introduced me to was eggplant. I had never eaten an eggplant before, I don't think they are used in Mexican cuisine? He told me that growing up his mom would slice eggplant, batter it and deep fry it. The first time he made battered fried eggplant I was addicted immediately. I ate so many slices that I could hardly fit the main dish. My husband said his mom served the eggplant as a side dish. He also served it as a side dish to spaghetti. Actually it is spaghetti with slices of eggplant on top the noodles and more spaghetti sauce over the eggplant. This spaghetti with eggplant is unlike any other pasta, perfect as an every day meal but yet sumptuous enough to serve at a dinner party. I now serve it with my "Shpaghetti" spaghetti, recipe is here : What do The Godfather and A Scruffy Terrier Have In Common?

Breaded Fried Eggplant for 2:
1 eggplant
1 cup bread crumbs
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 or 2 large eggs lightly beaten*

sunflower oil for frying
plate lined with paper towels
thongs

* For Vegan version replace eggs with ground flaxseed mixed with water.**

1. Heat oil in a deep heavy pan or skillet. The oil should cover 1/2 inch or 1.5 cm deep. Have a plate covered with paper towels and thongs ready. Cut off the stem and bottom of a clean eggplant. Slice the eggplant into thin coin slices then set aside. In a large bowl combine the breadcrumbs with the spices, set aside. In a separate bowl lightly beat the egg(s) .

2. The oil should come to a heat of 365f or 185c. If you do not have a thermometer then do a test, the eggplant coin should be golden brown in about 4-5 minutes. It is very important for the oil to be warm/hot enough otherwise the eggplant will absorb too much oil. Dip each eggplant slice into the beaten egg, then dredge in the breadcrumbs. Place the breaded eggplant coins in the oil and fry until golden brown on both sides.

3. Place the fried eggplant slices on top of the plate with paper towels to drip off extra oil. Serve right away. Goes perfect with Shpaghetti and a glass of red wine.

My little family loves battered fried eggplant so much, even my scruffy terrier love its! My puppy is weird and I am not suggesting that you feed your dogs eggplant. Here is the evidence, a bad photo but you get the picture. (No pun intended)

P.S

In case you missed it my first recipe was published on my Mexico On My Plate column. If you'd like to stop by click here to visit Honest Cooking, The Food Magazine.

"Mexico On My Plate: Spicy Fresh Fruit Cocktail"

BTW they are also looking for new contributors. If you think you've got what it takes read this, Join Honest Cooking.

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Flower Showers, Spring Serenade, Gourmet Greens and Tangerines

The spring sun has been playing hide and seek with us. Panchito's morning walks have been mostly cloudy with cool breezes. Not exactly the kind of weather that makes me want to get out of bed let alone go for a walk. It is May right? What's going on? Panchito leads the way on his morning walks. Sometimes he keeps us (him and I) on the same paths, other times he feels like exploring. Those walks on the same paths sometimes make me forget that I get to live in one of the most beautiful cities in the world. The architecture, the trees, smells and sights begin to go unnoticed and taken for granted.

This morning the sun was shining, the birds were chirping, flowers in bloom and the wind was gentle. God it feels good to be warmed by the rays of sunshine! Deep breath, ah how I love the smell of spring. I think Panchito also loves the smell and warmth of spring. He sniffs the unfrozen ground and all of it's surroundings like it's all new territory. Pausing to wait for him while he sniffs around a gentle breeze blows over us. Suddenly we are showered with small white flower petals. When did the tree fully blossom? It was a sight to behold, it felt like being in a snow globe or rather a flower globe. Even Panchito took notice, he stopped sniffing the ground to point his nose up in the air and sniff. I love when he does that! I aimed my gaze upwards to watch the flowers showering over us, I catch the sun's rays peaking through the tree branches. Softly in the distance I hear a flute.

I close my eyes to better hear the flute notes. It's a sweet serenade with melancholy notes, yet make one feel euphoric. Music, sunshine, and flowers can evoke such grand emotions in humans. I peer around the tree to see it is once again the young blind musician who often plays his flute for passersby. Though music on the streets of Prague is not an uncommon sound it is one that always makes me stop and take notice.

Panchito decides that he has sniffed enough of that patch and starts leading us away. As we make our way back home those melancholy flute notes serenade us and begin to grow ever more distant. For a while it felt like all the morning's beauty belong to just Panchito and I. I love mornings like this, a great way to start off my day. The only thing that would have completed the experience would have been if hubby had been with us, next time.

On sunshine warmed days I like to eat light vibrant foods. This salad was inspired by the morning's events and it was a perfect way to end the day with a plate of vibrant fresh veggies and fruits. Enjoy!

Gourmet Greens and Tangerines Salad
Wild Arugula
Baby Spinach
Mâche Greens
Tangerines
cherry tomatoes

vinaigrette dressing

1. Rinse the greens and set aside to drain off extra water. Rinse and halve the cherry tomatoes, set aside. Use a sharp knife to cut away the peel and white pith. First slice off top and bottom of the tangerine, then slice down the sides. Next cut into wedges.

2. Toss the greens and arrange the cherry tomato halves and tangerine wedges as desired. Serve with your favorite vinaigrette salad dressing.

Checkout these other great salads :

- An Organic Gardener's Salad with a Citrus Dressing , The Ardent Epicure

- Fresh Spring Bulgur Salad, Tamara Novacovic via Honest Cooking

- Sweet Onion Salad with Orange Vinaigrette , Natalie McLaury via Honest Cooking

- Chopped Salad w/Blue Cheese Dressing – My Nepenthe, White on Rice Couple

- Carrot and Avocado Salad , Jenn Cuisine

- Garden Salad with Warm Goat Cheese and Society Garlic Flowers, Kitty Morse

What is your idea of a perfect salad?

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Picadillo and Cinco Recipes for Cinco de Mayo

Tomorrow is Cinco de Mayo or the 5th of May, a Mexican holiday. Last year I gave you a small history lesson about the holiday, and you can read the full post here. But to give you a brief summary , "Cinco de Mayo or 5th of May is a Mexican holiday celebrating the victory of the Mexican army over the French army in the battle of Puebla on the 5th of May 1862. Contrary to popular belief in America and other parts of the world, this is not the celebration of Mexican Independence from Spain..." I also told you that my family does not celebrate Cinco de Mayo. Regardless I thought I share an new Mexican recipe for those of you looking to celebrate.

Picadillo. Picadillo is a dish popular all over Latin America with slight variations and twists. It is made with ground/minced meat, tomatoes, spices and depending on the area different vegetables and seasonings are added. It's one of those dishes well known among Mexicans, other Latin Americans, and Filipinos but perhaps not as common to other people. Growing up my Mom made it often and I hated it. It wasn't that it wasn't appetizing looking, it was. It wasn't that the sauce and seasonings didn't taste good, they did. It was because I used to be really grossed out by minced meat. I don't know why but I just was. Ground/minced meat is still not my favorite meat but I'll eat it from time to time. However I do have to tell you that not having had Picadillo for so long made me really enjoy it and even go up for seconds.

I wanted to share an authentic Mexican recipe for Cinco de Mayo that is less common but muy delicioso. Plus Picadillo can be used as a main course or used as a topping or filling for any Mexican recipes. My version is different from many you will find online but it's my way and similar to my Mom's. I hope all of you my non-Mexican amigos enjoy my Picadillo as much as my American esposo and I did. Buen Provecho!!

Ingredients:

500 g or 1 lb. ground meat, pork or beef
2 medium potatoes, peeled and cubed
1 large carrots, halved and sliced
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 hot chile or more adjust to taste, finely chopped
Or substitute with Cayenne powder
2 large tomatoes, finely chopped

1 1/2 tsp. ground cumin
1 tsp. salt, adjust to taste
1/2 tsp. ground black pepper
1 tsp. paprika, for color

1 tbsp. vegetable oil
1/4 cup beef broth

White rice to serve (or use as a filling)

1. Heat the oil in a large pan, once warm saute the onion until soft. Add the ground pork/beef to the pan and cook all the way through. Drain off most of the liquid fat, reserve only a little bit to prevent burning. Add the minced garlic, fresh chile if using and cook for two minutes. Next add the potato and carrot pieces and cook for another 4 minutes. Next sprinkle all of the spices into the pan, stir to well combine. Add the chopped tomatoes, again stirring well. Pour the broth into the pan, cover and allow to simmer for 20 minutes under medium low heat.

Taste and adjust seasoning if needed. If serving the picadillo as a meal, it can be allowed to have a bit of broth. If using the picadillo as a filling, remove the lid and allow all of the liquid to evaporate.

Need more Mexican recipe ideas for Cinco de Mayo? Check out my archives or these top 5 :

~ Top 5 Spicie Foodie Mexican Recipes ~

1- Arroz ala Mexicana, Mexican Rice

2 - Zanahorias en Escabeche, Spicy Pickled Carrots

3 - Guacamole

4 - Taquitos

5 - Tostadas de Tinga

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Pears, Mushrooms and Spinach. What was I thinking?

A tale of kitchen failures and bad photos to go with a strange recipe.

Do you ever dream or day dream about how two ingredients would taste together? Of course you do, we all do! My mind starts going when I do a check of what's left in the refrigerator and pantry, as well as when I'm shopping for food. Then once it's time to go into the kitchen to cook our dinner I'll start thinking to myself "Okay, how can I make this more interesting than last time, or what new spice or ingredient can I experiment with today." To me that's what cooking is all about, experimenting and trying new things. My favorite way of testing out new flavor combinations is by staking a bite size amount of new ingredients together for a small taste. Often times I discover some great new flavor combinations that become favorites. But sometimes, well things don't turn out quite like I had imagine.

Baby spinach and pears taste great together. The sweet tenderness of the pear really compliments the crisp mild taste of baby spinach. These two together make a great salad, just add some walnuts and goat cheese and your set. Baby spinach and mushrooms also taste great together. Both are mild and neither overpowers the other. I love to use mushrooms and baby spinach together in stir frys, along side chicken, stews, and curries. So I got the idea that baby spinach, pears and mushrooms would or should taste pretty good in the same dish. Well, that's not really the case. Before I started on the rice I stacked a piece of raw pear, a piece of raw mushroom and a couple of raw baby spinach leaves together. The taste was quite good, mild and crisp with a slight sweetness from the pear. But once the rice was finished, that was a different story. It was edible but not quite the savory, salty and splash of sweetness I quite envisioned. I don't know if the failure was a result of the spices just not complimenting the main ingredients, that the flavors change once cooked or if it was just an overall failure. My poor guinea pig, I mean my husband, still ate what was put in front of him but didn't ask for seconds. Haha! He's a good sport and for that I shall not torture him with this dish again.

I almost didn't photograph and post this but I thought I'd share my most recent failure. After all most of us have them and that's how learn. Right? You could probably tell that I didn't put much effort into the photos, I felt it wasn't quite a dish deserving of a decent photo. So please excuse the horrible photos. If you're brave enough I dare you to make it, haha!

Ingredients :
1 3/4 cup or 320 grams long grain white rice
1 Portobello mushroom (100 grams or 3.5 oz), thinly sliced
5 oz or 140 grams Button mushrooms, thinly sliced
1 firm pear 10.5 oz or 300 grams , in chunks
4 garlic cloves, minced
100 grams or 3.5 oz baby spinach
2 1/2 cup or 600 ml vegetable broth
1 tsp. salt
large pinch of ground white pepper
1/2 tsp. dried thyme
2 tbsp. olive oil

grated Parmesan, optional

1. Heat the oil in a large pan, saute the mushrooms until soft, drain the excess liquid. Add the garlic and saute 2 minutes. Next add the spinach and cook until wilted. Pour the rice into the pan and stir to well combine. Add the remaining spices and pear chunks into the pan and again stir well. Pour in the vegetable broth, stir, cover and simmer under medium low heat.

2. After 15 minutes check on the rice. Taste the rice for tenderness and if needed add a little bit more broth or water. Make sure that the broth/water does not dry out before the rice is cooked through. If so pour just a little bit more into the pan. Once the rice has cooked through add some grated parmesan cheese if you like. Rice should cook through in about 20-25 minutes. Serve as a side dish or vegan/vegetarian main meal.

Remember kitchen failures are okay we all have them. Tell me what was your most recent kitchen failure?

P.S.

Tomorrow, April 29 is the last day to sing up for the YBR. Sign up here if you haven't done so already.

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Vegan Indian Cauliflower Mash, or Aloo Gobi Mash

Happy Monday! To those of you that celebrate Easter I hope you had a lovely holiday. To those of you, like me, that don't celebrate Easter, I hope you had a great weekend. Today I have a vegan recipe that is great as a main dish or as a side dish. It was actually inspired by Veggie Test Kitchen. She participated in February's YBR and submitted her Madras Mashed Cauliflower. As soon as I saw her photo and read her post I knew I had to make it immediately. Well immediately came a little later but I did finally cook it.

I hope The Veggie doesn't mind if I quote her blog as to how she came up with this dish. She says that this dish is a spin on the classic Indian Aloo Ghobi. Aloo Ghobi translates to potato cauliflower and it is a eaten throughout the country, India. She goes on to explain that Aloo Ghobi is chunks of potatoes, cauliflower florets, onion, garlic, ginger and spices. But she made her own version by mashing the potatoes and cauliflower and topping with sauted shallots and a few other things. The Veggie gives some great tips so please stop by to read her whole post. Trust me you will want to make it immediately.

When I went into my kitchen to prepare her recipe I didn't have all the spices in her recipe so I improvised. This is my version of The Veggie's madras mashed cauliflower. I hope you enjoy it as much as we did. I served it a part of our vegan/vegetarian dinner along side some flat bread and a couple other small sides. It was so delicious and filling with a little quick to it. Remember though you can always adjust the chile amount to your own taste. Enjoy and thank you The Veggie :)

Indian Cauliflower Mash, or Aloo Gobi Mash
Based on and inspired by The Veggie, Veggie Test Kitchen, Madras Mashed Cauliflower .

1 cauliflower head, cut into large florets
4 small potatoes, peeled and cut into large pieces
small piece of fresh ginger, ginger and finely chopped
1 small onion, finely chopped
1 red chile, finely chopped
11/2 tbsp. garam masala* (my recipe is here)
1 tsp. ground turmeric
3 garlic cloves, minced
1 tbsp. vegetable oil
extra chile powder, optional *

salt & ground black to taste
finely chopped chives, chiles and/or fresh cilantro to top, optional

* Adjust to taste

1. Boil the cauliflower and potatoes until tender. Drain and set aside. Heat the oil and cook the onion until soft and translucent. Add the ginger, garlic and chile and saute for another 3 minutes. Place the boiled cauliflower and potatoes into the pan. Add the remaining spices to the pan. Use a potato masher and mash until the vegetables have broken up into a thick mash. I left a few chunks of both the potatoes and cauliflower for a chunky texture. Stir to combine all ingredients well, and cook for another 10 minutes.

Serve with Naan bread or other Indian flat bread.

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Gourmet Sandwich For A Lazy Lunch

**UPDATE April 19, Thank you for voting my Gourmet Sandwich For A Lazy Lunch into Foodbuzz top 9 today. Congrats to the 8 others too! http://tinyurl.com/25xqg6w **

Sunday, the weekend is coming to an end. Even though I work from home, and can make my own schedule, Sundays still feel like the end of the week for me. It's a day to get organized for the coming week and a day to gather my thoughts on the days passed. If the weather is nice then it's also a day to go for a walk with my hubby and the pooch. A day of lazy meals. My lazy dinner is already planned, Nasi Goreng.

Sunday brunch in our house is hardly ever a big affair. As a matter of fact I prefer big breakfast foods for dinner. This Sunday's lunch was a day of being to lazy to run out for supplies and instead use what was at hand. A loaf of potato bread, Hungarian Paprikas, an array cheese, and a variety of green leafy vegetables. This sandwich is what came out of that and a lazy sunny Spring day. A fantistic tasting sandwich who's flavors burst into your mouth. My husband said that it tasted like a gourmet sandwich one could purchase at a cafe for a high price. So this being a lazy Sunday I leave you with few words and our gourmet tasting sandwich. Enjoy and may the week ahead be a productive one.

Gourmet Sandwich for A Lazy Lunch

Potato bread or any artisan bread of choice
fresh mozzarella cheese, sliced
Hungarian Paprikas Salame, (paprika salami sausage), thinly sliced
Bibb lettuce
arugula greens
cherry tomatoes, sliced
mayonnaise or olive oil
German style mustard

Assemble as desired and bon appetite!

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Potato Bread Bruschetta with Tomatoes and Arugula

In my previous post, Spicy Spaghetti with grated Zucchini, along side the pasta you may have noticed the golden crusty bread. That is the recipe I will be sharing with you today. (Well it's not much of a recipe it's really a quick thing to put together.) Bruschetta is defined as toasted bread rubbed with olive oil and garlic. I think when most of us hear the word bruschetta we picture a toasted bread topped with chopped tomatoes, basil and/or an assortment of other toppings. But according to Italian Glossary of Foods and Food Terms , the bruschetta we think of or know today is "a recent metamorphosis" of the simplistic version I previously mentioned. Either version I think we can all agree that it makes a great appetizer or accompaniment to Italian food.

This bruschetta was really a last minute addition to our spicy spaghetti dinner but I sure am glad I made it. I know potato bread isn't a traditional Italian bread to use for bruschetta but it's what I had at hand. It actually worked out perfectly because it was a day old and it became a great crunchy bruschetta. Feel free to use any crusty bread, sliced baguette or regular Italian bread if you do not have potato bread. Alongside the toasted bread I served tomato slices and arugula leaves so everyone could top their own bruschetta as desired. This bruschetta is so easy to prepare and takes virtually no time so there is no excuse not to try it. Enjoy!

Ingredients:

Potato bread
good quality olive oil, (I used extra virgin olive oil)
1-2 whole and peeled garlic cloves

roma tomato, sliced
arugula leaves


Preheat oven at highest broiler setting. Slice the bread into the thickness desired. Brush the bread lightly with olive oil on top only. Place the bread directly on the oven's wire rack. Allow the bread to toast and turn a light golden color, about 5 minutes. Once toasted remove from oven and brush with a little more olive oil. Rub the garlic into the toast, all around on one side only.

Serve with tomato slices and arugula leaves on the side or on top. You can serve the toppings on the side to allow everyone to add as much or as little that they want. Drizzle with more olive oil if desired. You can also sprinkle some salt and ground black pepper over the bruschetta for an additional flavor.

What are your favorite bruschetta toppings?

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Spicy Spaghetti with grated Zucchini

Who doesn't love pasta? I've never heard anyone say they dislike pasta, or Italian food for that matter. I don't know a whole lot about Italian cuisine but I do know that I love it. I consider pasta one of my comfort foods and a basic meal that we always have ingredients for. It can be prepare in no time and one meal that is pretty hard to mess up. Well, just don't over cook the pasta noodles and you'll be off to a great start. I didn't grow up eating pasta, or Italian food, so the only times that I got to eat it was out in restaurants. Of course pasta became a favorite and what I ordered when we went out for Italian. As good as the Italian food was in the states it's nothing compared to eating in Italy. I'll never forget sitting on a quiet sidewalk cafe in Florence taking that first bite of ravioli. Simply Wow! Then that trip to Rimini with the simple yet heavenly pasta with clams. Oh yeah both cities are also ancient magical places, I didn't just eat pasta....Okay maybe I did.

When it comes to pasta I like it simple. In my personal preference I rate simple pastas tossed with just olive oil first, then tomato sauce pastas, and last preference are cream based pastas. Now that spring is here and with summer on the way, simple and light pastas are what I crave over the others. You can toss in some fresh seasonal vegetables, a bruschetta on the side, serve a light wine and you've got yourself a fabulous meal that is ready in about 30-45 minutes. I came up with this recipe a couple of weeks ago when I was feeling both lazy and uninspired. My husband and I loved the pasta so much that I've made it several times already. I hope you guys enjoy the recipe and remember it can be altered to your personal taste.

* I'd also like to thank Saverio from Ariosto (http://www.ariosto.it/ ) spices for sending me the fantastic selection of spices to add to my cooking. They smell wonderful and taste fantastic. Plus I love that they don't have MSG. Grazie Ariosto! *

Spicy Spaghetti with grated Zucchini
Ingredients:

1 large zucchini, grated
4 large garlic cloves, thinly sliced or minced
1/2 tsp salt, adjust to taste
1 tsp. Ariosto Garlic Chile spice ( Aglio e peperoncino)
1 pack of spaghetti (or other pasta if you like)
1 tbsp. (evoo) olive oil, good quality
ground black pepper, to taste
cherry tomatoes, halved
arugula or rocket dandelion greens, to taste
extra olive oil to coat pasta

1. Heat the water for the pasta. Cook pasta according to package instructions. Drain and coat with olive oil, sprinkle some salt and ground black pepper for extra flavor.

2. While the pasta is cooking : Heat oil and over low heat saute garlic for 2 minute, do not allow to burn or turn golden. Then add the shredded zucchini, sprinkle salt, pepper and Ariosto spice. Stir often to prevent burning, allow to saute for 5 more minutes. Add the zucchini to the pasta and toss until the zucchini is well distributed. Please notice the zucchini will tend to clump together so you'll have to keep separating it to better distribute it through the pasta. You could also just grate and add the zucchini without cooking but I prefer to cook it first. Add the tomato halves, taste and adjust salt if necessary. Serve with fresh arugula or rocket greens on top or it can also be tossed in with the tomatoes.

Carnivore version:
If you would like some meat in your pasta I suggest chicken. Simply cook chicken breast in a little olive oil with garlic, salt, pepper, and a dried oregano or basil. Slice into to strips and toss or serve on top of the pasta.

I'd also like to tell you that my friends at The Ardent Epicure now have a phone App so please stop by and get all the details. http://www.theardentepicure.com/2011/04/announcement-weve-gone-mobile.html How exciting and congrats to the 3 of you!

My friend Gina's (formerly from What's For Dinner Across State Lines) new site SPCookieQueen has a new Facebook page (http://www.facebook.com/profile.php?id=100001993222785) please make sure you update that and the new url, http://www.spcookiequeen.com/ .

If you are looking for great authentic Italian recipes visit Frank, Memorie di Angelina.

That's all and I hope your week is starting off well!

P.S. In case you are curious about the wine, it is a Syrah - Grenache wine. The recipe for the bread in the background is coming next. Potato Bread Bruschetta with Tomatoes and Arugula and can be found here, Potato Bread Bruschetta with Tomatoes and Arugula.

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Spring And A Breakfast Strawberry Soy Shake

Spring is in the air! For me spring is when everything starts to come back alive. It feels as though everyone is waking up from the long slumber of the cold winter. The days are getting longer, and here (in northern Europe) we are beginning to see the sun make more appearances. People seem to smile more, it's definitely the effects of sunshine and warmer weather, I'm sure. My chile plant and rose bush are beginning to bloom, soon there will be chiles to spice up my food and mini roses to brighten my home. I can now hear the little birds singing their beautiful morning melodies, welcome back birdies.


Another thing that awakens from the winter slumber is the selection of fresh fruit and vegetables. No more root vegetables and no more boring fruit selections. The biggest sign (produce wise) that spring is on its way is the sudden appearance of strawberries. Large, bright red, sweet strawberries. Oh how I long for that sight all winter long. The taste smell and sight of strawberries will help awaken you from your deep winter slumber. Every spring I eat my weight (times one hundred) in fresh strawberries. I love to start my spring days with a strawberry milkshake, it's healthy and the natural sugars will give our bodies energy that releases slower into our bodies. Sometimes the milkshakes are made just with strawberries and other times (to keep it interesting) other fruits get added to the mix. Another variation I like to play with is the milk used. You can use soy, almond or regular milk and all will give you a delicious variation. Play around with the variations and let your mood or pantry decide how to get your spring morning off to a deliciously fruity start.

Ingredients:
makes 1 serving
6 large strawberries
1 small banana
1/2 cup or 118 ml soy/almond or regular milk
honey to taste, optional

blender

1. Peel the banana and slice into 4 pieces, place inside blender. Remove the stem from the strawberries, cut in half and add to the blender. Next add the as much honey as you like. Then pour in the soy milk (or other milk choices) into blender.

2. Blend until the fruit has broken down into a smooth thick mixture. If you would like a thinner smoothie feel free to add more soy milk.

Last April I posted my recipe for Strawberry Green Tea Smoothie. That recipe contains caffeine so it will give you more energy. If you don't fancy a milkshake for breakfast then enjoy it as an afternoon snack or pick-me-up. Now grab a good book, sit back near a bright sunny window and let the sweet fruit flavors fill your mouth. I can't think of a better way to welcome the sunny days of spring, can you?

By the way I'm not changing my moodier (darker) style of photography, I've just been testing out shooting on a white backdrop for my stock agency photos. I'm also so happy to finally have sunlight coming into my flat. Can't wait to start shooting more natural light photos.

** In case you missed the announcement, Signup For March's YBR Roundup here. Deadline to submit your photos and recipes is March 30!**

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Roasted Veggie Hummus Delight (Wraps)

The dish I have to share with you today is a continuation of the Hummus recipe. You will notice that the photos are in the same setting, and obviously they were served on the same day. This meal is completely meatless and if it were not for the feta (made from goat's milk) we could call it a vegan meal. Is there vegan Feta cheese? My husband the carnivore loved this meal, he said it was one of the best ones ever. Pretty nice compliment I think.

The funny thing is that it was one of those meals where I went into the kitchen in the morning wondering what the heck to make for dinner, but most importantly what was left to eat. (Not that I ever plan ahead anyway.) We urgently needed to make a proper grocery store trip so there was not much in our empty fridge. I'll tell you a little secret, I love those days. It makes me be creative and more often than not we get to enjoy a fantastic meal. Just don't tell my husband I said this. We do our main or large grocery shopping together, it's actually more enjoyable and we both get an input as what will be on the menu. I also need him to tell me what meat cuts are what, I'm so clueless. Do you guys like grocery shopping with your significant other?

Besides being a good meal because it is meatless it is inexpensive, healthy, nutritious and oh so easy to prepare. It's a total brainless meal, see win win all the way. During the day I boiled the garbanzos for the hummus and roasted the vegetables all while I went back to my desk to write and edit photos. Of course you could also just buy ready made hummus or canned garbanzos instead. By the time dinner was ready to be served all I needed to do was warm the pitas and plate it all. I just served all of the veggies on a large plate, hummus and bread on the side. Easily laid out for each of us to assemble our own wraps. It may look like a small or un-filling meal, but we actually had leftovers and were stuffed like little piggies. I hope you guys try this out either for an easy dinner or even as party food.

Ingredients:
Serves 2
2 large red bell peppers, roasted
2 large yellow bell pepper, roasted
1 large eggplant, roasted
4 whole spring onions, or more
Hummus (my homemade recipe is here)
mild pickled Bulgarian chiles, they are long
fresh Feta cheese
olives of choice
pack of wheat pitas or any arabic style bread

olive oil
salt
ground black pepper

The peppers and eggplant need to be roasted first, and if you are also making your own hummus have it ready.

Roasted Peppers:
Instructions on how to roast the peppers can be found here, How to Roast Bell Peppers .
Roasted Eggplant:
Remove the stem, slice length wise. Brush with a little olive oil and sprinkle salt and ground black pepper. Roast at the same time as the bell peppers, How to Roast Bell Peppers .
Roasted Onions:
Cut off roots and rinse well. Roast with the bell peppers and eggplant. These will be cooked through sooner, remove from oven and set aside.

Assembling the wraps:
Spread a layer of hummus on top of a warm pita (or any arabic bread), then layer the other ingredients on top as desired.

Serve with a glass of red wine.

I just wanted to share this photo with you in celebration of the arrival of Spring.

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A Giveaway and My Hummus without Tahini Recipe

Today's $75 giveaway is sponsored by CSN stores. Many of you have now heard of CSN stores with their 200+ sites offering everything from cookware, to home decor. I would love to replace our old tv stand with one of their beautiful LCD TV stands. Thank you CSN Stores for sponsoring another giveaway.

Giveaway Rules:
- Open to US residents only (sorry to my international readers)
- Tell me if you like Hummus, and is there a special or interesting ingredient you add that is not found in a standard Hummus recipes? Then Pick a number between 1 and 300, leave a comment with your answer and chosen number.
* Please try to do a quick scan to make sure no one else has chosen that number. Also please don't leave links to recipes on other websites, those entries will be deleted.*

**OOPS forgot to say that the winner will be announced on Monday, March 21.**

Before we get to the recipe I wanted to thank you. Thank you for all the sweet messages of support you left in my announcement post about becoming a contributor for Honest Cooking. You guys are the best and your support and encouragement means so much. I'm sharing my Hummus without Tahini recipe here for those of you that missed it at Honest Cooking. Another thing I want to mention is the previous post, ways you can help the people of Japan during this horrendous catastrophe. Those of you that have helped both in monetary donations and words of solidarity, Muchas Gracias!

Recipe:
Hummus is a middle eastern spread or dip made mostly from white chickpeas (also know as garbanzo beans). Hummus has enjoyed great popularity in not only middle easter cuisine but also in Greek cuisine. In recent history it has gained popularity all over the world. Chickpeas have been used in the middle east since ancient times. Some believe that the earliest hummus recipes date back to the 13th century.

Recipes for hummus can vary greatly from country to country and home to home. This makes hummus one of those dishes that can easily be personalized according to taste. The most common ingredients are boiled chickpeas, tahini (sesame seed paste), olive oil, lemon juice, garlic, spices and herbs. All or any combination of ingredients is then ground to make a thick dip or spread and served cold. Hummus can be served as an appetizer with pita or any arab breads, as part of a Meze, it can be spread on sandwiches, or even served with fresh vegetables as a healthy snack. Hummus makes a healthy snack because the chickpeas are high in fiber, folic acid, a good source of iron, magnesium, copper and zinc. The lemon provides a good source of vitamin C and the olive oil is a source of healthy fat.

Tahini is an ingredient that can sometimes be hard to find. My recipe omits the tahini but still yields a delicious flavor with a lemony flavor.

Ingredients:
Serves 3-4

14 oz. or 400 g cooked chickpeas (garbanzo beans)
1/4 cup or 60 ml reserved broth from boiling chickpeas or from can
3 tbsp. extra virgin olive oil, (E.V.O. oil)
1 medium lemon (I used Meyer lemon) juiced about 3 tbsp juice
1/2 tsp. granulated garlic
1 tsp. salt
pinch black pepper

to decorate:
olive oil
extra cooked chickpeas
paprika
parsley, dried or fresh

Tools:
immersion blender or regular blender
small bowl
serving bowl

1. In a small bowl combine lemon juice, garlic, salt, pepper and olive oil. Place drained chickpeas/garbanzo beans in blender, remember to reserve the broth. Pour 1/4 cup of the reserved broth and the lemon mixture into the blender. Pulse until you have a smooth thick paste. If needed, add extra broth or water to the blender to achieve the consistency needed. Taste and adjust spices if necessary. Pour the hummus into serving dish.

To decorate as in photo: Make a small well near the edge going in a circular motion. Pour some olive oil in the well, place some cooked chickpeas into the well and a few in the center of the dish. Sprinkle with paprika and fresh or dried parsley. Serve with pita and enjoy.

Too be continued.... And Good Luck!!

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