Meatless Monday: Panko-Crusted Squash Blossoms with Feta and Pine Nuts

Panko-Crusted Squash Blossoms with Feta and Pine Nuts

Everything tastes better when it's panko-crusted, don't you think?

Panko are Japanese style breadcrumbs that have a crisper, airier texture than most Western style breadcrumbs. I prefer them to traditional breadcrumbs and always keep my cupboard stocked with a bag. While they used to be available only at specialty Asian grocers, they're become more widely accessible over the last few years. Even Trader Joe's sells them now.

Meatless Monday: Navy Bean Bruschetta

Time for Meatless Monday!

Today, I'm bringing you a healthy take on bruschetta that combines white beans, cherry tomatoes, and fresh spinach, all served atop a crusty slice of grilled bread rubbed with garlic and olive oil. For this recipe, I used Navy Beans from Eden Organics (they're can liners are BPA-free), a small, pea-sized white bean with a smooth and creamy texture. Like all beans, they're loaded with nutrients, protein, and fiber.

This recipe makes a snazzy appetizer or satisfying lunch (I've been eating this for lunch for weeks). Also, the recipe for the navy bean topping can be served sans bread as a side dish to any meal (it's great, healthier alternative to potato salad with BBQ). So dig right in...

Navy Bean Bruschetta
Serves 6 people
Cooking time: 15 minutes
Print Recipe 

Ingredients
1 can Eden Organics navy beans, drained and rinsed
1 cup baby spinach
1/2 cup cherry tomatoes, halved
1 shallot, peeled and chopped
1 tablespoon fresh thyme
2 tablespoons extra virgin olive oil
2 tablespoons white wine or champagne vinegar
salt and pepper

bread:
6 slices crusty whole wheat bread
extra virgin olive oil
2 garlic cloves
parmesan reggiano, to shave on top

Directions
To make the bruschetta topping, toss the ingredients together in a mixing bowl. Season to taste with salt and pepper.

Meanwhile, heat a cast iron skillet or saute pan over medium heat. Rub the bread with olive oil and the garlic cloves. Grill both sides of the bread.

To plate, place the slices of bread on a platter. Spoon a generous portion of the topping onto the bread. Garnish with fresh cracked pepper and shaved parmesan reggiano. Enjoy!

Source for Ingredients
Eden Organics navy beans, organic thyme, organic shallots, parmesan reggiano, and champagne vinegar from Whole Foods

organic cherry tomatoes, organic spinach, organic garlic, and garlic bread (The Bread Man) from Hollywood Farmers Market

Meatless Monday: Roasted Asparagus with Sous Vide Egg

Roasted Asparagus with Sous Vide Egg

Our Meatless Monday journey continues...

My favorite way to prepare asparagus is to roast it in the oven, and finish it with a little lemon juice and parmesan reggiano. To kick it up a notch and make it more of a complete dish, I decided to whip out my Sous Vide Surpreme and use it to make the perfect egg, a dish that challenges even the greatest chef.

The cool thing about a sous vide egg, as opposed to a regular poached egg, is that the texture of the egg becomes like a custard that is cooked evenly throughout. So instead of the yolk being runny and the white firm, it's all a nice even texture. And believe me, few things in the world taste better than egg yolk.

The other great thing about making sous vide eggs is that you don't even have to mess with the vacuum sealer. Eggs are already naturally sealed in their shells. All you have to do is drop those puppies in the water bath and let them cook. The recipe for the perfect egg? 148 degrees Fahrenheit for 45 minutes to one hour.

If you don't have a Sous Vide Supreme (yet), then you can simply poach the eggs and serve them with this dish. That's also delicious.

Roasted Asparagus with Sous Vide Egg
Serves 2 people
Cooking time: 45-60 minutes 
Print Recipe

Ingredients
2 eggs (organic farm fresh if possible)
1 bunch of asparagus, tips snapped off
2 tablespoons good olive oil
1/2 lemon, juiced
parmesan reggiano
salt and pepper

Directions
Preheat the Sous Vide Surpreme to 148 degrees. Also, preheat the oven to 450 degrees.

Once the Sous Vide Supreme reaches temperature, carefully place the eggs in the water bath. Cover and allow to cook for 45-60 minutes. Once they're finished cooking, remove from the water bath.

Meanwhile, place the asparagus in a roasting pan and top with the olive oil. Sprinkle with salt and pepper. Roast in the oven for about 15-20 minutes, or until the asparagus is lightly caramelized and tender, but not overcooked.

Remove that asparagus from the oven and spread on a serving platter. Carefully, take the eggs out of their shells and place on the platter with the asparagus. Top with the lemon juice and shave some parmesan reggiano over the dish. Finish with a little fresh cracked black pepper and good extra virgin olive oil if desired. Enjoy!

Source for Ingredients
organic eggs, asparagus, and lemons from West Hollywood Farmers Market

parmesan reggiano from Whole Foods

Domestic Divas Quick Hummus Recipe!

Divas, I'm sharing with you a staple of my kitchen repertoire--my Quick Hummus Recipe!  I love hummus, believing it to be the perfect snack food.  It's chucked full of fiber, healthy fats and protein.

I love eating it with chips and chopped veggies like snap peas and baby carrots.  I also love spreading it on sandwiches and wraps, or stirring it into vegetable soups for a creamy broth.  And if you want to get fancy, play around with this base recipe by adding sun-dried tomatoes, olives, artichoke hearts, spinach or curry powder to create your own flavors.

Domestic Divas Quick Hummus Recipe
Serves 6-8 people
Prep time: 10 minutes

Ingredients
1 can garbanzo beans (chickpeas), drained and liquid reserved
1/4 cup sesame tahini
juice of 2 lemons
1/4 teaspoon smoked paprika (pimenton), plus more for garnishing
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil, plus more for drizzling
1 garlic clove, peeled
salt

Directions
Place the garbanzo beans, sesame tahini, lemon juice paprika, cumin and garlic in a food processor and pulse until blended.  Add the olive oil and puree until smooth.  Add the reserved garbanzo bean liquid as needed to achieve desired consistency.  Season to taste to salt.

To serve, spoon some hummus into a bowl.  Sprinkle with a little smoked paprika and drizzle with olive oil.  Enjoy!

Note: Hummus can be frozen and kept in freezer for up to six months.  I like to make a huge batch and freeze portions to eat all month long.

Source For Ingredients
organic garbanzo beans, organic lemons and organic garlic from Trader Joe's

organic sesame tahini, smoked paprika, organic ground cumin, kosher salt and extra virgin olive oil from Whole Foods

Meatless Monday: Edamame Spinach Dip

Here's a superbly healthy take on the usual chips and dip--it's my Edamame Spinach Dip!  Edamame is a preparation of baby soybeans with many health benefits.  It's high in protein and fiber and contains vitamin C, vitamin A, iron and calcium.  Meanwhile, I  probably don't even need to tell you about spinach's array of health benefits!  Calorie for calorie, leafy greens like spinach provide more nutrition than any other foods.  It contains everything from antioxidants, to calcium, to minerals like iron to vitamins like vitamin E (good for eyesight).

To make this dip, I bypass any sort of dairy or cheese usually found in spinach dips.  Instead, I blend the shelled edamame and spinach with walnuts, fresh garlic cloves and olive oil, adding healthy fats (walnuts and olive oil), more protein (walnuts) and anti-bacterial, anti-viral properties (garlic).  I serve this dip with whole grain crackers and vegetables like baby carrots, snap peas and chopped bell peppers.  It's hearty enough for a meal on its own, or great spread onto sandwiches or mixed into whole grain pasta tossed with steamed vegetables.  I love this stuff so much, I can even eat it by the spoonful!

Note: For easy prep, shelled edamame can be found fresh at Trader Joe's and frozen at Whole Foods and other grocery stores.

Edamame Spinach Dip
Serves 6-8 people
Prep time: 5 minutes

Ingredients
1 cup edamame, shelled
1/2 cup fresh spinach
1/4 cup extra virgin olive oil
2 tablespoons walnuts
2 garlic cloves, peeled
juice of 1 lemon
salt & pepper 

Directions
Toss all of the ingredients (fava beans, lemon juice, olive oil, walnuts, arugula, garlic) into a food processor. Blend until creamy. Add more olive oil if needed to achieve desired texture.  Season to taste with salt and pepper.

To serve, transfer the dip to a bowl and drizzle with a little good olive oil.  Serve with whole grain crackers and fresh vegetables (baby carrots, snap peas, sliced bell pepper).  Enjoy!

Source For Ingredients
edamame, organic spinach and organic lemons from Trader Joe's

organic walnuts and organic garlic from Hollywood Farmers Market

extra virgin olive oil from Whole Foods

Music On Tap

Blitzen Trapper - Destroyer Of The Void

"Over the course of their four full-length albums to date, including their revelatory 2008 Sub Pop release Furr, Portland, OR's Blitzen Trapper have gained a growing international audience. The band's continuing exploration of American music has earned them notice ranging from Rolling Stone magazine to late-night network television to Yo Gabba Gabba. Destroyer of the Void takes Blitzen Trapper further than ever before, building on the band's seamless marriage of the familiar and the fantastic." --from Amazon

Special Edition Meatless Monday: Pomegranate Guacamole For Cinco De Mayo, Plus Cooking Video!

In honor of Cinco De Mayo coming up this week, here's my and Allison from A For Aubergine's award-winning Pomegranate Guacamole recipe!

We came in second place in a contest judged by "Top Chef Masters" star Susan Feniger, a very close second place I might add (check out this super cute photo of us receiving our pepper mill awards from the chefs)!

Combining pomegranates with guacamole may sound strange, but the sweet, tart fruit goes amazing with the soft, fatty, rich avocados.  We also added, cumin, for smoky flavor, jalapenos for heat and basil for aromatic flavor.  Not only is this simple to make, but it would be a great addition to any party!  Plus, both pomegranates and avocados have great healthy benefits, like healthy fats and antioxidants.  And kids will love the flavor.

And don't forget to enter the Domestic Divas Avocado Giveaway (click here)!  The contest closes tomorrow morning!

Finally, as a special bonus, here's a live streaming video of Allison and I making our Pomegranate Guacamole:


Watch live video from geekweek on Justin.tv

Pomegranate Guacamole a/k/a Antioxi-Guac
Serves 4 people
Cooking time: 10 minutes

Ingredients
2 avocados, seeded and peeled
1/2 cup pomegranate seeds
1 tablespoon fresh basil, chopped
2 teaspoons ground cumin
2 tablespoons jalapenos, seeded and chopped
2 tablespoons spring onions, chopped
juice of one lime
salt and pepper

Directions
Add the avocados to a bowl and gently mash with a fork, leaving chunky.  Then, add the remaining ingredients and mix together.  Finish by seasoning to taste with salt and pepper.  Serve with corn chips.  Enjoy!

Source For Ingredients
organic Hass avocados, organic spring onions and fresh basil from the Hollywood Farmers Market

pomegranate seeds, limes and jalapenos from Fresh & Easy

organic yellow corn chips from Trader Joe's

Domestic Divas Famous Hummus!

You know how Oprah has her "Favorite Things" episodes, the ones where she unveils her favorite things and the screaming housewives in her audience get to cart home all of the booty?  Scoring a ticket to that show is akin to wining the Illinois state lottery!  Well, if I had my own special Divas edition, it would have to include homemade hummus!

After reading this, you're probably thinking that making your own hummus from scratch falls into the "life's too short" category of cooking.  Yes, I'm aware that you can scoop up  ready-made hummus in a gazillion flavors at almost any grocery store, but that stuff pales in comparison to the real deal.  In fact, that's what's driven me on my epic quest to perfect my own hummus recipe!  There's nothing like creamy garbanzo beans, mixed with tahini and fresh lemon, and served up with drizzled olive oil!

And if you're planning to used canned garbanzo beans, forget about it!  While I do keep canned beans in my cupboard to use in a pinch, cooking with dried beans will make a difference both in terms of flavor and texture in your cooking.  Trust me, once you make the switch, you'll never go back!  The other bonus is that dried beans are super cheap compared to canned beans, so you'll save money, too.  The dried garbanzo beans I bought at Whole Foods only cost $1.99/lb, and let me tell you, one pound of dried garbanzo beans goes a long, long way (remember that beans almost double in size after soaking and cooking).

Now the real secret that I harbor about making your own hummus is that I do one big batch all at once, and then freeze several extra portions to eat all month long!  Not only do you get to enjoy great hummus for a month or more all on a few hours of work, but both your palate and your pocketbook will thank you!

Oh yeah, and did I mention the health benefits?  Garbanzo beans are high in protein and fiber and low in saturated fat.  Pair the hummus with fresh chopped veggies, like carrot sticks, and chow down.  Plus, when you make your own at home, you can use higher quality organic ingredients and you'll avoid any bad additives that can lurk in the store bought stuff.

Even better?  You can experiment with lots of different flavor variations by tossing in roasted garlic, tomatoes or toasted curry, my favorite variety!

Did I convince you to give this a try yet?  Well, if not, enjoy the pictures!  I'm overdue to make my fresh batch myself.  I just need to pick up more tahini at the grocery store!

Domestic Divas Famous Hummus

1 cup dried garbanzo beans, soaked overnight or for 6 hours
4 lemons, juiced
1/2 cup sesame tahini
1/2 cup olive oil
4 garlic cloves
1 tbsp ground cumin
salt & pepper

optional: 3 tbsp curry powder, lightly toasted

Directions:

Place the garbanzo beans in a stock pot and cover with at least 3 inches of water.  Bring to a simmer and cook until the beans are soft but not mushy (about 1 hour).  Remove and drain, reserving some of the cooking liquid.

Place the beans in a food processor or blender and add the tahini, garlic, olive oil and lemon juice.  Blend the mixture, adding cooking liquid as needed to achieve desired consistency.  Season to taste with salt and pepper.

Also, if desired, stir in curry powder or other ingredients to flavor the hummus.

To serve, spread some hummus in a bowl, drizzle with olive oil and top with a little paprika and chopped parsley.  Pair with warmed pita bread or chopped vegetables for dipping.  Enjoy!

Note: If planning to make a big batch to freeze several portions, try doubling this recipe!

Source for Ingredients:

organic garbanzo beans, organic sesame tahini, organic lemons & organic garlic from Whole Foods

Music on Tap:

Pearl Jam - Lost Dogs

Last night, I had the privilege of catching Pearl Jam's show at the Gibson Amphitheater in Los Angeles, the third of four dates they're playing at the venue. Let me just let out a big WOW!  I'm a longtime member of the Ten Club, the Pearl Jam fan club, and while I don't have a super coveted low number, I have been in it for about ten years and purchased my tickets through them, which they assign based on seniority.  All I can say is that I got hooked up last night!  Our seats were dead center and only about eight rows back from the stage.

One of the best live band I've ever seen, they really brought it last night!  It was an interesting set list, comprised of plenty of hits like Corduroy and Daughter, but also interspersed with great new material.  I was interested to learn that their new hit single, The Fixer, which is also the best track on the album was penned by Matt Cameron, the drummer.  But the real treat came with the encores.

Playing basically solo with a string quartet, Eddie performed the fabulous Just Breathe and The End off their new album and a hilarious rendition of their two minute punk rock gem, Lukin.  Next came the second encore, and this is where they blew the roof off the place!  Not only did they play Once which is pretty much my favorite Pearl Jam song of all time, and the rarity, Footsteps, which I somehow pyschically knew they'd play.  They also brought Ben Harper, their opening act, out to play bluesy slide guitar on Red Mosquito.

But the biggest surprise came next!  Eddie brought none other than Chris Cornell (Soundgarden) on stage to sing a rousing rendition of the soaring anthem, Hunger Strike, which they've only performed a handful of times live!  Even better?  They closed with Alive and Mike McCready ceremoniously handed his guitar off to Jerry Cantrell (Alice in Chains), who finished the song on a true high note!  These are the kind of special moments that happen in Los Angeles!

I'm only sad that I'm not going back tonight for their last show!

CLICK HERE TO CHECK OUT LOST DOGS, PEARL JAM'S DOUBLE ALBUM SET OF RARITIES INCLUDING FOOTSTEPS!

CLICK HERE TO CHECK OUT THE TEN CLUB!

Favetta & Prosciutto Crostinis

I'm in love with fava beans! They're one of my favorite ingredients, usually only available seasonally. Sure popping them out of their shells, blanching them, then peeling them again seems like a lot of work, but it's worth it for the chance to feast on these beauties. A little known fact is that fava beans aren't really even beans at all - they actually belong to the pea family, which makes sense given their pods. Extremely high in fiber (85% of the RDV) and iron (30% of the RDV), they're also very low in sodium and contain no cholesterol or fat. Fava beans are much more commonly found in Mediterranean cuisine than stateside, but if it were up to me, that would change!

After procuring some organic fava beans via my organic vegetable delivery service, I set about making a dish I've wanted to try for some time called favetta, a fava bean paste constructed almost like a pesto. After meditating on my ingredients for awhile, I settled on my own version of the recipe I wanted to try. Key to the dish is fresh lemon juice - the acid really makes this recipe sing. I also threw in some lovely rocket arugula, an extra health kick, walnuts and lots of fresh garlic. The result was a spread so rich and delicious, it was mind-boggling that it didn't contain any cheese. I served my favetta over toasted french bread, piled high with La Quercia prosciutto.


I loved it so much, I even made a prosciutto and faveta sandwich the next day, piling it onto toasted organic spelt bread. This is without question my favorite thing I've made in weeks. The only sad part is that once favas go out of season, I'll have to wait a year to eat it again! Although I'm considering trying the same recipe with edamame if I can't wait.


Domestic Diva's Favetta & Prosciutto Crostinis

1 cup fava beans, blanched & peeled
1 tbsp lemon juice
1/2 cup arugula or parsley
1/4 cup good olive oil
2 tbsp walnuts
2 garlic cloves, peeled
salt & pepper
French baguette, sliced and toasted
prosciutto

Directions:

Toss all of the favetta ingredients (fava beans, lemon juice, olive oil, walnuts, arugula, garlic) into a food processor. Blend until creamy. Season to taste with salt and pepper.

To make the crostinis, pile some prosciutto on the bread then top with a generous serving of favetta. Enjoy!