Wednesday, July 23, 2014

Pardon the Interruption

Dear Domestic Divas Loyal Readers:

Pardon the interruption in your regularly scheduled food programming. After almost 700 recipes and posts, I've decided to take a short hiatus from blogging.


Can you believe it?

Simply put, I won't be publishing recipes as regularly. I will still periodically post whenever I get super inspired or have something deliciously awesome to share. It just won't be every week or every two weeks for the time being. I've reached this decision as my workload on other writing projects has increased substantially. I'll have some exciting announcements in other arenas soon.

In the meantime, feel free to peruse the blog and the Recipe Archive. I appreciate your support over the years. Thanks for reading my posts and cooking and sharing my recipes. This isn't the end—it's only the beginning of something new.

I'll be back once I have more free time & inspiration to continue!

Food & Love,
Jennifer Brody

Monday, June 30, 2014

Quick Chicken & Fish Marinade

Happy 4th of July!

With the temperatures soaring and the summer holidays just around the corner, I've been grilling a ton. It's a healthy, easy, clean way to cook. I also love the whole process—standing outside, smelling my food cooking, pulling it off the grill and having a whole meal ready to go.

More than anything else, I love grilling fish. I've shared my homemade marinade receipt with my FaceBook friends on many occasions. It finally occurred to me that I should post it here.

I made it with salmon (as pictured above). It's great for chicken and fish. I throw the meat in a dish and cover it with organic raw apple cider vinegar, extra virgin olive oil, Bragg's Liquid Amino Acids or gluten-free tamari (a type of soy sauce). That's just the beginning. Then I add Trader Joe's Everyday Seasoning (but any sort of BBQ rub will work), fresh thyme, and fresh grated ginger.

It's kind of an everything but the kitchen sink deal.

Got other fresh herbs? Throw them on there. Got other spices you want to try out? Add them in. Don't have apple cider vinegar? Try white wine or even lemon juice. Want to go vegan? It's great on tofu too.

After I marinade the meat for about half an hour or longer, I throw it on the grill. I often make grilled vegetables to go along with the protein for a complete meal.

Quick Chicken & Fish Marinade
Makes about 2 portions
Gluten free; dairy free
Prep thyme: about 5 minutes

Marinade Ingredients
2 tablespoons organic apple cider vinegar
1/4 cup extra virgin olive oil
2 tablespoons Bragg's Amino Acids or Tamari (soy sauce)
1 teaspoon freshly grated ginger
1 teaspoon fresh thyme
1 teaspoon Trader Joe's Everyday Seasoning or other BBQ Rub

Marinade Directions
1. In a mixing bowl, whisk together the olive oil, vinegar, and Bragg's or tamari. Pour over the meat until well coated in the sauce

2. Next season the fish with the seasoning, thyme and ginger. Let marinade for about thirty minutes to an hour, occasionally spooning the marinade over the top.

3. Fire up the grill and cook to perfection!

Monday, June 9, 2014

Cherry Clafoutis (Gluten Free)

In case you missed the memo...'s cherry season!

This short season only lasts three weeks. I may have been overdoing it slightly. My husband came home last week with an enormous bowl of cherries. They were a
mix of Bing and Rainier, super sweet and tart and amazing. We ate as many as we could over the weekend, but it quickly became clear that something else had to be done with all these cherries.

Enter the clafoutis!

I have my own recipe that I make from time to time when I want to whip together a quick, yet delicious desert. I've made it with blackberries (you can see the recipe here). But this week, I made it with cherries. That's the classic way to make clafoutis.

My recipe is gluten free (though you can use regular flour if you desire). It's also milk free, though you can use regular milk if you'd like. I do use butter in the recipe, but you can substitute nondairy butter like Earth Balance if you'd like.

Did you know that cherries have tons of health benefits? You can read about a few of them here. The clafoutis came out delicious! So enjoy...

Cherry Clafoutis 
Serves about 6 people
Cooking time: 50 minutes (including baking time)
Gluten free; vegetarian

1/2 cup gluten free all purpose flour
1/4 cup plus 2 tablespoons sugar
pinch of salt
3 large eggs
3 tablespoons unsalted butter
finely grated zest of 1 lemon
1/4 cup plus 2 tablespoons unsweetened almond milk
1 1/2 cups fresh cherries, pits removed
confectioners' sugar for dusting (optional)

Preheat the oven to 350 degrees.

Butter a 9-inch gratin dish. In a mixing bowl, whisk together the flour, sugar and a pinch of salt.  Whisk in the eggs, butter and lemon zest until smooth. Add the almond milk and whisk until light and very smooth (about 3 minutes). Pour the batter into the gratin dish and add the cherries.

Bake for about 30 minutes until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar if desired and cut into wedges. Enjoy!

Monday, May 26, 2014

Vegan Curried Broccoli Soup

I hope everyone is enjoying their holiday weekend. I've had some excellent meals—Park's BBQ (my fave Korean BBQ joint), Hungry Cat (killer fresh seafood), and last night we dined at Night + Market (super spicy amazing Thai). It wouldn't be a holiday without excellent eating, right?

After I returned from Italy, I made this soup as part of my post-trip detox. I shared photos on FaceBook and received many recipe requests. 

So... here it is!

My Vegan Curried Broccoli Soup. It's a nice variation on traditional broccoli soup, which is usually loaded with cream and often topped with cheese. This healthier version gets its creaminess from potatoes (a very traditional Indian ingredient). The Indian spices and flavors like ginger make sure this soup packs a big bunch.

Did you know that many of the spices in curry are super good for you? In fact, I might have a turmeric addiction. I eat it every single day, adding it to scrambled eggs for breakfast and other dishes throughout the day. 

So without further ado... here you go!

Vegan Curried Broccoli Soup
Serves 4 to 6 people
Cooking time: about 30 minutes
Vegan; gluten-free

2 bunches of broccoli
1 yellow onion, chopped
2 garlic cloves, peeled and chopped
1 tablespoon fresh ginger, peeled and chopped
4 cups vegetable stock
1 russet potato, peeled and chopped
2 tablespoons extra virgin olive oil
2 tablespoons curry powder
salt and freshly ground pepper
pinch of chili flakes (optional)
chopped cilantro for garnishing (optional)

Directions1. Remove the tough lower stalks from the broccoli. Roughly chop the florets and stalks. 

2. Heat the olive oil over medium heat. Add the onions and saute until beginning to soften, about five minutes. Add the garlic, ginger, chili flakes (optional), and curry powder. Stir to combine and cook for another two minutes.

3. Add the stock and potato and bring to a boil. Reduce the heat to simmer, cover, and cook for about fifteen to twenty minutes, or until the potato and broccoli are tender. Puree in a blender or with an immersion blender until smooth. 

4. To serve, drizzle with good olive oil and top with cilantro. Enjoy!

Monday, May 12, 2014

Healthy Yogurt Dill Potato Salad

Summer has arrived in Southern California!

It's going to be 100 degrees this week.

Needless to say, I haven't been wanting to cook lots of hot food. I had some friends coming over for dinner, so instead of my usual roasted potatoes, I decided to make potato salad. I used a mix of heirloom potatoes, but normal red ones or Yukon golds will do. Other fun ingredients included dill and shallots. I like to leave my potatoes unpeeled for a more rustic feel to the dish.

This recipe is simple yet delicious.

My big substitution was using nonfat plain Greek yogurt in place of sour cream for a lighter yet still yummy flavor. I often sub yogurt for sour cream. It's one of my recipe tricks. This dish is perfect of summer entertaining, or just a fun addition to lunch. I love it as a side dish with anything grilled.

Summer Yogurt Dill Potato Salad
Serves 6 to 8 people
Cooking time: about 25 minutes
Vegetarian; gluten-free

2 pounds small yellow, red or white potatoes
1 tablespoon apple cider vinegar 
1/2 cup nonfat plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon Dijon or whole grain mustard
1/4 cup shallots, peeled and chopped
1/4 cup fresh chopped dill or 1 tablespoon dried dill
Salt and freshly ground black pepper

1. To cook the potatoes, add them to a large pot and cover them with 1 1/2 inches of water. Season the water with salt (1 teaspoon for every quart of water). Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes, or until the potatoes can easily be pierced with a fork. Drain the potatoes and add to an ice bath or rinse them with cool water. 

2. Once cooled, chop the potatoes into cubes and add them to a large bowl. Toss them with the vinegar and a little salt (the vinegar really brings out the flavor in the potatoes). 

3. In a medium bowl, combine the yogurt, mayonnaise, mustard, shallots and dill. Add the dressing to the potatoes and gently stir to combine. Season to taste with salt and pepper. Garnish with more dill and a pinch of paprika, if desired. Refrigerate for at least 30 minutes before serving.

Notes: This recipe can be made a day in advance. The flavors really blend together that way. Keeps for up to three days in the fridge.