A Healthy Take on Chicken Nuggets: Panko-Crusted Chicken Tenders with Honey-Mustard Dipping Sauce

Panko-Crusted Chicken Tenders

Americans, particularly American children, love chicken nuggets. I know that I grew up lusting after the golden-brown, crispy chicken bits (my mother was a health food guru and rarely allowed them in our house).

However, they aren't the healthiest choice--they're usually breaded and fried, and made of a chicken composite material that would make you gag if you saw it come out of the factory (check out this video where Chef Jamie Oliver shows a group of kids how chicken nuggets are made).

But there's no need to fear--you don't have to go cold turkey (no pun intended) on chicken nuggets. Here's my healthy take on this beloved dish.

Simple Suppers: Smoky Shrimp and Grits with Roasted Cherry Tomatoes and Goat Cheese

Inspiration can come from a variety of sources. It can strike when I'm browsing the Farmers Market, or flipping through a cooking magazine, or falling asleep at night, dreaming of the things I want to eat the next day. It's an elusive and wonderful thing, inspiration, and when it strikes, you have to seize on it.

The September 2010 issue of "Food & Wine" magazine takes on Southern cooking in a modern and delightful way. I've been whipping up several recipes inspired by their articles, including this one for Smoky Shrimp with Grits.

Last weekend, bored with the same old lunch, I made this shrimp dish, a warm hearty meal, perfect for the start of football season (Kuzak is a massive UMich fan). I always keep raw, frozen shrimp in my freezer. Lately, I've been enjoying pink Gulf Coast shrimp (while I can). The shrimp is sauteed with garlic and smoked paprika, which turns into a lovely red-tinged sauce when reduced with wine, and served over grits with roasted heirloom cherry tomatoes and goat cheese. I served it with a plate of lovely mixed greens.

This dish would be great for lunch or dinner (it cooks up in a jiffy), and pairs best with a rich California Chardonnay. Enjoy!

Smoky Shrimp and Grits with Roasted Cherry Tomatoes and Goat Cheese
Adapted from "Food & Wine" Sept. 2010
Serves 4 people
Cooking time: 30 minutes
Print Recipe

Ingredients
1 lb medium shrimp, shelled and deveined
1/2 teaspoon smoked paprika (pimenton)
2 large garlic cloves, peeled and thinly sliced
1/4 cup dry white wine
2 tablespoons olive oil
salt & pepper

grits:
3/4 cup quick-cooking grits
salt & pepper
2 cups cherry tomatoes, halved
1 tablespoons olive oil
1/4 cup fresh goat cheese (chevre)

Directions
Preheat oven to 425 degrees.

Place the cherry tomatoes in a roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper. Roast in the oven until soft and bubbling (about 20 minutes). Remove and set aside.

Meanwhile, to make the grits, in a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and add a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like (about 7 minutes). Stir in the roasted cherry tomatoes and goat cheese. Season to taste with salt and pepper. Cover the grits and keep them warm.

In a large skillet, heat the olive oil with the garlic over high heat until fragrant (about 30 seconds). Add the shrimp and paprika, season with salt and pepper and cook until the shrimp are opaque (about 2 minutes). Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.

Spoon the grits into bowls and top with the shrimp and sauce. Enjoy!

Source for Ingredients
frozen wild caught Gulf shrimp, smoked paprika, and organic grits from Whole Foods

organic garlic and Soledad Farms goat cheese from Hollywood Farmers Market

organic heirloom cherry tomatoes from Trader Joe's

Simple Suppers: Chopped Salmon Salad

Divas, I've just returned from San Francisco, where I had fabulous meals at my Top Chef Bro's Pizzeria Picco and the brand spanking new Zero Zero. It was a veritable pizza, pasta, and ice cream orgy.

So now I'm in my post-trip detox mode, making clean, simple food. I thought that I'd share a recipe inspired by my friend, Mike. It's a chopped salmon salad that's a cinch to throw together. The key ingredient is canned, unsalted, boneless, skinless wild caught salmon. Now, most of us are more familiar with canned tuna, but it can be high in mercury, making canned salmon a much better option. Not only does it have all the health benefits of fresh wild caught salmon, but it costs a fraction of the price and keeps for eons in your cupboard (I always have it on hand).

The salad is kind of like a chopped Nicoise Salad, made with blanched potatoes, green beans, fennel, bell peppers, and hard-boiled eggs, all tossed in a simple vinaigrette. This is a complete, protein-packed, satisfying meal that can be whipped up in under half an hour. It's great for either lunch or dinner.

Chopped Salmon Salad
Serves 4-6 people
Prep time: 10 minutes
Print Recipe

Ingredients
2 cans of skinless, boneless wild caught salmon
2 hard-boiled eggs, shells removed and chopped
2 cups fingerling potatoes, blanched and chopped
2 cups green beans, blanched and chopped
1/2 cup fennel bulb, blanched and chopped
1 cup bell pepper, seeded and chopped

vinaigrette:
1 tablespoon apple cider or white wine vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon mustard
1 tablespoon fennel tops, chopped
salt and pepper

Directions
To make the vinaigrette, whisk together the ingredients. Season to taste with salt and pepper.

Drain the salmon of water and place in a large mixing bowl. Add the eggs and vegetables and toss with the vinaigrette. Season to taste with salt and pepper. Enjoy!

Source for Ingredients
canned wild caught salmon, organic apple cider vinegar, and whole grain mustard from Trader Joe's

organic fennel, organic red bell pepper, fingerling potatoes, organic Blue Lake green beans, and organic eggs from Hollywood Farmers Market

Simple Suppers: Grilled Shrimp with Spinach, Cucumber, and Yogurt Salad

Divas, there's been a lot happening in the world of Domestic Divas!

Hopefully you caught my new column, "Don't Rush the Risotto," published in the Hawaii Women's Journal and my recipe for "Rustic Peach Pie with Whole Grain Spelt Crust" published by KCRW's Good Food Pie-A-Day blog. I'm also starting to post Sous Vide recipes using my Sous Vide Supreme (check out this one for Sous Vide Pork Tenderloin with Sherry-Shallot Vinaigrette).

On the dining front, I'm heading up to San Francisco for Labor Day weekend, my favorite dining city by the sea. I'll be hitting up my Top Chef Brother's restaurant Picco! He's taken over the joint, and I can't wait to sample his cuisine. It will also be the Adorable Monster's first big road trip. We're booked into a pet friendly hotel. Hopefully, he'll be more adorable than monstrous, but we'll see...

And I just booked my ticket to Chicago for the end of September. I'll be going back to... wait for it... Alinea!!! Yes, that's right. I had the best meal of my life there two years ago, and I'm going back for seconds. For you curious folks, we'll be eating "The Tour." When I heard we got a reservation, I literally stood up and did a happy food dance. I can't wait...

And tonight, I'm hitting up Breadbar on W. 3rd St. in Los Angeles for their "SobaPop" Artisanal Noodle Pop-Up Bar. It's this week only.

In the meantime, here's a great, light summer recipe for Grilled Shrimp with Spinach, Cucumber, and Yogurt Salad. It's healthy and refreshing, perfect for lunch or a lovely dinner. So check it out!

Grilled Shrimp with Spinach, Cucumber and Yogurt Salad

Ingredients
1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
salt and pepper
4 cups raw spinach
1 cup cucumber, peeled and seeded

salad dressing:
1/4 cup plain Greek yogurt
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, chopped
1 garlic clove, minced
salt and pepper

Directions
Preheat the grill.

Skewer the shrimp, brush with olive oil and sprinkle with salt and pepper. Once the grill is hot, quickly cook the shrimp, turning once (about 4 minutes). Remove from heat and allow to cool. Remove the skewers from the shrimp and set aside.

Meanwhile, to make the dressing, whisk together the lemon juice, dill, and garlic. Slowly, whisk in the yogurt. Season with salt and pepper. Taste and adjust seasoning if needed by adding more lemon juice.

To plate, toss the spinach and cucumber with the salad dressing. Place in a serving bowl and top with the grilled shrimp. Squeeze a little fresh lemon juice on top if desired. Enjoy!

Source for Ingredients
raw frozen shrimp, organic spinach, organic cucumber, organic Greek yogurt, organic dill, and organic lemons from Whole Foods

Simple Suppers: Seared Albacore With Jalapeno Tarragon Vinaigrette

Divas, I'm back with another great Simple Suppers recipe!  I whipped this one up the other night for Kuzak after he came home from work.  First, I quickly seared a beautiful piece of Albacore, a fish from the tuna family, I'd picked up at Sunday's farmers market, then I made a quick vinaigrette by pureeing jalapeno, tarragon, spring onion with olive oil and lemon juice.  The result?  A delicious, healthy dinner!  I love spicy peppers with fish, and the tarragon added great flavor.

To complete my meal, I served the fish over brown rice (quinoa would be great, too) and with steamed yellow beans from the market tossed with olive oil and tarrgon.  So give this one a shot--I promise you'll love it!

Seared Albacore With Jalapeno Tarragon Vinaigrette
Serves 2 people
Cooking time: 15 minutes

Ingredients
.75 ounces fresh albacore
2 tablespoons grapessed or canola oil
1 teaspoon ground cumin
salt and pepper

vinaigrette:
1 jalapeno, seeded
2 spring onions, green parts chopped and white parts reserved
juice of 1 lemon
1 tablespoon fresh tarragon
2 tablespoons extra virgin olive oil
salt and pepper

Directions
To make the vinaigrette, place the jalapeno, spring onions, lemon juice, tarragon and olive oil in a food processor or blender.  Puree until smooth.  Add more olive oil as needed to reach desired consistency.  Season to taste with salt and pepper.  Set aside. 

To sear the albacore, salt and pepper both sides and rub with the cumin.  Heat the grapeseed or canola oil in a saute pan over high heat.  Once the pan is almost smoking, add the albacore and quickly sear it on both sides, leaving the center raw (about 1-2 minutes each side, depending on thickness).  Remove from heat and allow to rest for 5 minutes.

To plate, slice the albacore into thin pieces.  Arrange them on a plate, and spoon the vinaigrette onto the fish.  Top with the chopped spring onion.  Enjoy!

Source For Ingredients
fresh albacore, organic spring onions, organic lemons from Hollywood Farmers Market

jalapeno, organic ground cumin and organic tarragon from Whole Foods

Wine Pairing
With this light, spicy summer dish, we paired a bottle of Auteur Durrell Chardonnay, 2008.  A fabulous wine from one of our favorite producers, this wine was verging on gold in the glass, with great minerality and citrus notes, and lingered on the tongue with a hint of lemon.  It paired excellently with the spice of this dish and the the lemon flavors highlighted the fresh fish.  A well-crafted example of Sonoma Coast Chardonnay--I only wish we had many more bottles!

Click here for Auteur!

Simple Suppers: Salmon Salad Sandwiches With Microgreens

You're probably thinking, "Diva, what do you mean Simple Suppers?  Aren't sandwiches for lunch?"

While it's true that we normally associate sandwiches with lunch,  they make a great healthy, quick dinner, too.  I love serving little open-faced sandwiches with soup (click here for soup recipe ideas).  It's one of my favorite things to make for a simple supper.

Today, I'm writing up the recipe for one of the staples in my household - salmon salad!  Now, most people are familiar with tuna fish salad, which I also love, but tuna fish, even canned tuna fish, can be high in mercury.  So it's best not to eat it more than once a month.  Instead, I stock my pantry with canned wild Alaskan salmon (you'll find it in the grocery store right next to the tuna fish).  Not only does it have all of the wonderful health benefits of fresh wild salmon (healthy fats, omega-3's), but it costs a fraction of the price.  And it tastes amazing!

I make these superbly healthy open-faced sandwiches with Ezekial bread, a sprouted grain, flourless bread that's high in protein and nutrients, and top them with organic mircrogreens, but arugula would be great, too.  So these are a complete meal, hitting protein, vegetables and whole grains, kind of like one stop shopping.  And for an extra twist?  Toss some dried cranberries into the salmon salad - it's delicious!

Salmon Salad Sandwiches
Serves 4 people
Prep time: 10 minutes

Ingredients
1 can wild Alaskan salmon, drained
1 tablespoon mayonaise
1 teaspoon whole grain mustard
1 tablespoon fresh dill, chopped
1 shallot, peeled and chopped
1 celery stalk, chopped
2 tablespoons bell pepper, chopped
1 teaspoon capers
1 lemon, juiced
salt and pepper

for sandwiches
4 pieces of Ezekial bread or other whole grain bread, toasted
2 cups microgreens or arugula

Directions
In a mixing bowl, add the salmon, breaking it up with a fork.  Then add the remaining ingredients and mix together.  Taste and adjust seasoning if needed (salt, pepper, lemon juice).

To make the sandwiches, scoop a big portion of salmon salad onto a piece of bread.  Top with the greens.  Add a little sea salt, fresh pepper and a drizzle of olive oil on top of the sandwiches if desired.  Enjoy!

Source For Ingredients
wild Alaskan salmon, whole grain mustard, Ezekial bread, organic mayonnaise, organic microgreens from Trader Joe's

organic celery, organic bell pepper, organic shallot, organic lemons and organic dill from Hollywood Farmers Market

Pan-Roasted Pacific Rockfish With Fresh Tomatoes, Capers And Garlic

Nothing cooks faster than fish in a saute pan - we're talking under ten minutes.  And few things are healthier than fresh fish full of protein, omega-3 fatty acids and other nutrients.

Even better, top the fish with a mixture of fresh tomatoes, capers and garlic all smothered in lemon juice and olive oil.  And you have today's Simple Suppers recipe!  When I made this dish, I used a lovely piece of Pacific Rockfish, but Red Snapper would be an excellent substitution.  Enjoy!

Pan-Roasted Pacific Rockfish With Fresh Tomatoes, Capers And Garlic
Serves 2 people
Cooking time: 10 minutes

Ingredients
2 4 ounce Pacific Rockfish or Red Snapper fillets
2 tablespoons grapeseed or canola oil
2 tomatoes, chopped
1 garlic clove, peeled and chopped
1 teaspoon capers
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme or fresh basil
salt and pepper

Directions
To cook the fish, rinse the fillets with cool water and pat dry.  Then, sprinkle both sides of the fish with salt and pepper.  Heat the grapeseed or canola oil in a saute pan over high heat until almost smoking.  Add the fillets and quickly cook on each side, until cooked through.  Remove from heat.

Meanwhile, place the tomatoes, garlic, capers, olive oil and lemon juice in a bowl and toss to combine.  Season to taste with salt and pepper.

To plate, place a piece of fish on a plate and top with a heaping portion of the tomato-caper-garlic mixture.  Enjoy! 

Source For Ingredients
pacific rockfish, organic capers, organic garlic, organic thyme and organic lemons from Whole Foods 

Wine Pairing
For this dish, I'd recommend a crisp, citrusy California chardonnay, such as Windy Oaks.  Or, if red wine suits your tastes, try a Burgundian-style California Pinot Noir from a producer like Windy Oaks or Anthill Farms.

Simple Suppers: Grilled Chicken Sausage With Roasted Asparagus And Polenta (Plus Music On Tap Featuring Blitzen Trapper)

Happy Friday!

I can't believe how quickly the week has flown by.  Today, I thought I'd share one of my favorite quick dinners to throw together:  Grilled Chicken Sausage With Roasted Asparagus And Polenta.

I always keep a stash of spicy chicken sausages in my fridge, ready to pop into braised cassoulet or a meaty ragu sauce at a moment's notice.  However, they're great by themselves, too.  Simply throw them into a grill pan or onto a grill, and presto chango, you have the centerpiece for a great meal.  I served these grilled sausages over a soft polenta and topped the whole dish with lovely organic asparagus that I roasted in the oven.  This is a healthy, complete meal that cooks up in a flash!  So check it out!

Grilled Chicken Sausage With Roasted Asparagus And Polenta
Serves 2 people
Cooking time: 20 minutes

Ingredients
2 chicken sausages
1/2 cup polenta (grits)
2 cups filtered water
1/4 cup parmesan reggiano, grated
1 bunch asparagus
1 tablespoon olive oil
salt and pepper

Directions
Preheat the oven to 425 degrees.

Snap the tips of the asparagus and place them in a roasting pan.  Drizzle them with the olive oil and sprinkle with salt and pepper.  Roast in the oven for about 15 minutes, or until tender.  Remove from the oven and set aside.

Meanwhile, add the 2 cups of filtered water, polenta (grits) and about 1/2 teaspoon of salt to a pot and bring to a boil, stirring constantly.  Cover and reduce to a simmer.  Cook for 5 minutes or until they reach desired consistency.  Stir in the parmesan and season to taste with salt and pepper.

To cook the sausages, heat a grill pan or a grill to medium high heat.  Halve the sausages down the middle and grill them with the center part down for about 3-4 minutes or until cooked.  Flip over and grill for another few minutes.

To plate, spoon a heaping portion of the soft polenta onto a plate.  Top with a chicken sausage and the roasted asparagus.  Enjoy!

Source For Ingredients
organic andouille chicken sausages (Applegate Farms), organic grits and organic olive oil from Whole Foods

organic asparagus from Trader Joe's

parmesan reggiano from Surfas

Music On Tap

Blitzen Trapper - Furr

Great album from this Portland, Oregon band that fuses Americana with an edgy punk attitude - sort of a Ryan Adams meets Eliott Smith vibe.  I discovered the album in Kuzak's car and can't stop listening to it.  Love it!

Simple Suppers: Fish And Smoked Oyster Chowder

Divas, here's a simple recipe for a healthy chowder.  I've tossed out the cream and milk, replacing it with a lovely tomato-based broth, and instead of using bacon to add smokiness, I used smoked oysters.  The result is a dish packed with healthy seafood, vegetables and huge flavor!  This cooks up fast, is hearty enough for a meal and chocked full of big flavors!

Fish And Smoked Oyster Chowder
Serves 4-6 people
Cooking time 30 minutes

Ingredients
1/2 pound cod or tilapia fillets, cut into chunks
1 3 oz. can smoked oysters
4 cups vegetable stock
2 cups filtered water
1 14 oz. can diced tomatoes
1 celery stalk, chopped
1 onion, peeled and chopped
4 garlic cloves, peeled and chopped
4 medium red potatoes, cut into chunks
1/2 teaspoon chili flakes
1 bay leaf
2 tablespoons olive oil
2 tablespoons parsley, chopped
salt and pepper

Directions
In a heavy-bottomed pan, heat the olive oil over medium heat.  Add the onion and celery and saute until softened, about 5 minutes.  Add the garlic and chili flakes and saute for another minute.

Add the stock, water, tomatoes, potatoes and bay leaf and bring to a simmer.  Cover and cook for 20 minutes, or until the potatoes are tender.

Next, add the fish, oysters and parsley and simmer for another 5 minutes, or until the fish flakes.  Season to taste with salt and pepper.  Enjoy!

Source for Ingredients
tilapia fillets, smoked oysters, organic celery, organic onions, chili flakes and organic red potatoes from Trader Joe's

organic vegetable stock, bay leaf and organic olive oil from Whole Foods

organic parsley and organic garlic from Hollywood Farmers Market

Simple Suppers: Slow-Cooker Organic Chicken With Fingerling Potatoes

If you ask me, one of the best meals on the planet Earth is Roast Chicken.

My mom, The Original Diva, makes a killer roast chicken (click here for her recipe), which I grew up eating and loving.  In fact, Julia Child says that roast chicken is the test of a great chef, and in France it seems they take their chicken seriously.  Very seriously.  Perfectly roasting a chicken is equal parts skill and art involving much babysitting of the bird, and while the results can be spectacular, sometimes there just isn't time for crying out loud!! I mean, we're busy divas! 

But that doesn't mean you should sacrifice your health or give up on having a home-cooked meal just because you don't have hours to slave away in the kitchen.  That's why I started my Simple Suppers series in the first place - to bring you delicious, healthy meals that can be prepared quickly.

So here's a low maintenance way to make a whole chicken!  Did you know you can just throw it in your slow-cooker (crock pot) with fabulous results?  You can prep it in the morning and return home from work to find a home-cooked meal waiting for you.  The chicken will be moist, falling off the bones, and if you add little fingerling potatoes to the slow-cooker, you'll almost have a complete meal.  Just don't forget a salad or veggie!

With chicken (as with all meat), I strongly recommend buying organic for a slew of health, environmental and moral reasons.  Yes, it's a little pricier, but a great chicken can go a long way.  Not only will one chicken give you at least two meals, but you can save the carcass to make scrumptious, nutrient dense stock.  My shortcut is to make the stock in my slow-cooker, too!  It'll freeze for up to six months and is great for making risottos and soups (click here for my slow-cooker chicken stock recipe).  I procure my organic chickens from Healthy Family Farms, CSA, a local family farming operation that's certified organic and feeds all its livestock on pasture (meaning the meat is chocked full of omega-3's).

So the next time you're short on time, give this recipe a shot!  It's got all the home-cooking qualities without having to stay home to cook it.
 

Slow-Cooker Organic Chicken With Fingerling Potatoes
Serves 4 people
Cooking time: 6 hours

Ingredients
1 medium organic chicken
1 onion, chopped
2 cups fingerling potatoes, halved
1 bunch fresh thyme
1 teaspoon paprika
1 cup organic chicken broth
1 tablespoon flat leaf parsley, chopped
salt and pepper

Directions
To prep the chicken, remove any innards. Rinse the chicken inside and outside and pat dry. Sprinkle the cavity with salt and pepper. Then, sprinkle the outside with the paprika, salt and pepper. To truss the chicken, tuck the wings underneath the bird and tie the legs together with a bit of kitchen twine.

Note: if you've never made a whole chicken and need further instruction, there are tons of how to videos on YouTube.

Place the onions and broth in the bottom of the slow-cooker. Add the thyme. Lay the chicken in the slow-cooker on top of the onions and thyme with the breast side facing up (like in the picture).  Scatter the potatoes around the chicken. Cook the chicken in the slow-cooker on high for about 6 hours, or until the meat if tender and falling off the bones. 

To serve, remove the chicken from the slow-cooker and place on a platter for carving. Spoon out the potatoes, toss with parsley and season to taste with salt and pepper. If you wish, make a quick gravy, strain the cooking liquid from the slow-cooker. Reduce in half on the stove top. Add half a cup of white wine and reduce in half again. Season with salt and pepper. Enjoy!

Source For Ingredients
organic chicken (Healthy Family Farms, CSA), fingerling potatoes, organic onion, organic thyme, organic parsley from Hollywood Farmers Market

Simple Suppers: Blackened Tilapia with Soft Polenta

Happy Friday Divas!

Here's the deal.  We should all eat more fish.

Not only more fish, but fish that's sustainable, low in mercury, in this economy, affordable, and oh yeah, tasty, too.

Whew!

Is anyone else overwhelmed by all the requirements?  Making good dietary choices can be like navigating through a minefield without losing a limb (did you see the ads and read about the new Taco Bell Drive-Thru Diet?!). One of the most readily available fish in the supermarket is farm-raised Tilapia.  It's tasty, easy to cook up and inexpensive.  But does it meet the above guidelines?

I've done the research, and while there are some asterisks that I'll discuss, the answer is yes.  Seafood Watch rates farm-raised tilapia a "best" choice when it's raised in the United States.  It's high in protein and an excellent source of phosphorus, niacin, selenium, vitamin B12, and a good source of potassium.  It's also exceptionally budget-friendly, which is important.

However, unlike the touted salmon, farm-raised tilapia is not a great source of omega-3 fatty acids.  But this isn't the poor little tilapia's fault - rather it's caused by the corn-based food most farm-raised fish are fed (this is the same reason why our meat supply is so unhealthy).  You are what you eat, and this holds true for fish as much as people.  Wild fish eat a diet rich in algae, which is the reason they contain so many omega-3's, which then trickle up the food chain to us (by the way, the same holds true for grass-fed meat).  So this could be corrected by reforming our farming practices to feed the fish a diet rich in omega-3's.  It's that simple. 

But when you consider all the choices out there and shake it out, I believe that tilapia can be part of a healthy, varied diet.  Just make sure you scoop up a handful of walnuts to get your daily dose of omega-3's from another source.

Here's a fast recipe that I whip up from time to time.  While I made it with tilapia, it would be great with catfish or snapper, too.  I serve the blackened fish over a quick soft polenta.  Just pair this meal with a veggie and you're all set (I recommend my Roasted Broccoli with Garlic and Parmesan Reggiano).

Also, don't forget to click click click away on my blog Domestic Divas!  In conjunction with Blog Away Hunger, I'm donating 100% of my January ad revenue to the World Food Program's disaster relief efforts in Haiti.  So browse through my archives - the more you view, the more money gets donated.

Blackened Tilapia with Soft Polenta
Serves 2 people
Cooking Time: 20 minutes

Ingredients
2 tilapia fillets
2 tablespoons Cajun seasoning
2 tablespoons grapeseed or canola oil
1/2 lemon, juiced
1 cup polenta (or grits), cooked per package instructions
2 teaspoons fresh thyme
salt and pepper

Directions
To make the soft polenta, cook the polenta per package instructions (should cook quickly - about 10-15 minutes).  Stir in the fresh thyme and season to taste with salt and pepper.

To make the tilapia, thoroughly coat both sides of each fillet with the Cajun seasoning.  Heat the grapeseed oil or canola oil in a saute pan over high heat until almost smoking.  Add the tilapia and reduce heat to medium.  Cook for one to two minutes, and then flip.  Continue cooking until cooked through (only a few minutes depending on thickness).  Remove from heat.

To plate, spoon some soft polenta onto a plate.  Top with a piece of fish and finish with fresh squeezed lemon juice.  Enjoy!

Source for Ingredients
farm-raised tilapia, Cajun seasoning, organic thyme and polenta from Whole Foods

Simple Suppers: Grilled Salmon Steaks with Dill and Whole Grain Mustard

Whew, what a whirlwind week!

Between my two new columns, the blog AND trying to finish my novel, I've been going nonstop, but it's all in the service of putting out the best articles and recipes for you, my lovely divas.  I believe that this is the year for all of us to make our dreams come true, whether that's something as simple as eating healthier, or as big as launching a new career, or as daredevilish as learning to skydive, this is the year!

Say it with me one more time.  "This is the year!"

If you haven't had a chance yet, check out my new Flicks and Food with the Domestic Diva column and recipe on GeekWeek, a Hollywood news and entertainment website.  I'm creating recipes inspired by my favorite films for them, and this week, it's "Unforgiven" Spicy Pork Chili (click here for the direct link).  It's a to die for recipe, for a to die for movie, one you won't want to miss out on!  So click the direct link and check it out.

Now let's get down and dirty with a new Simple Supper for your viewing pleasure.  Today I'm writing up my recipe for Grilled Salmon Steaks with Dill and Whole Grain Mustard.

I love the flavor that grilling brings out in fish, especially salmon, smoky, seared deliciousness that's hard to achieve with any other cooking method.  You're probably used to buying fillet cuts of salmon, but I LOVE the steaks, which are actually whole cross sections of the fish with the skin on.  They hold up great to grilling because of the bone structure and aren't prone to falling apart when flipped.  I recommend leaving the skin on because it gets all crackly and crispy (and tastes amazing!). 

Now that we've squared away our cooking method, we all know that great grilling necessitates a great marinade (hello Bobby Flay, I'm looking at you).  In the case of this recipe, I threw together a marinade with whole grain mustard, the sexy star of the mustard world, and dill, one of my favorite herbs (either dried or fresh will work).  These flavors are a classic pairing with salmon, quick to throw together, and the resulting dish is amazing for your health and positively scrumptious!  Pair the fish with some whole grain rice and a vegetable, and you're all set for a complete meal.

Note:  If you don't have access to a grill in winter, or have an indoor grill in your kitchen, you can broil the salmon.  A broiler actually functions like an upside down grill (click here to read my article on broilers).

Grilled Salmon Steaks with Dill and Whole Grain Mustard
Serves 2 people
Cooking time: 30 minutes (including marinade)

Ingredients
2 salmon steaks
1 tablespoon whole grain mustard
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
1 tablespoon lemon juice plus 2 wedges for garnishing
1 garlic clove, peeled and chopped
2 tablespoons olive oil
salt and pepper

Directions
To make the marinade, place the lemon juice, mustard, garlic and dill in a nonreactive bowl.  Whisk together first, then slowly whisk in the olive oil.  Season to taste with salt and pepper.  Then, add the salmon steaks and allow to marinade for at least 20 minutes (this will also allow them to come up to room temperature for grilling).

Meanwhile, heat your grill.  Once you've finished marinading the fish and allowing it to come up to room temperature, place the salmon steaks on the grill and cook covered for 5 to 7 minutes.  If any pieces are cooking too fast, move them to a cooler part of the grill. Flip the fish, and continue cooking covered for another 5 to 7 minutes, or until the fish has cooked through.  Remove from the grill and allow to rest for 5 minutes.

To plate, place whole grain rice or vegetables of your choice in the bottom of a plate and top with a piece of grilled salmon. Garnish with lemon wedges and sprinkle with fresh cracked pepper.  Enjoy!

Wine Pairing
For this dish, toss the whole you have to pair white wine with fish out the window.  If you ask me, Pinot Noir is the go to wine for salmon.  There's something about the pungent, silky, buttery texture of the fish that just calls out for this varietal. In the case of this dish, due to the tangy marinade, I'd suggest pairing a New World Pinot Noir, which will be bigger and fruitier, rather than a Burgundy-style, which tend to be subtler and more earthy. 

The Rivers Marie 2006 Sonoma Coast Pinot Noir is drinking spectacularly right now (we had a bottle this week).  Recently, I've also loved the Anthill Farms 2007 Comptche Ridge Pinot Noir and the Pisoni Estate 2007 Santa Lucia Highlands Pinot Noir.  Any of these wines would be a brilliant choice!  Click on the names of the wines to read my previous articles on them.

Source for Ingredients
salmon steaks, whole grain mustard, organic lemons, organic garlic and organic olive oil from Whole Foods

Simple Suppers: Bison Ragu with Whole Grain Pasta

Happy New Year's Eve, divas!

I hope it's been a great year for all of you, filled with great food and wine, and all the other things that make life so wonderful.  All year long, I've enjoyed bringing you my recipes, wine articles, health tips, and much more, and I have even more exciting things planned for next year.  So stay tuned!

Right now, I'm down in sunny Florida, hanging with Kuzak's family.  It's a house full of ex-policy debaters (and no less than three current attorneys), so there's no lack of healthy conversation, and that's putting it mildly.  Last night, we ate dinner at home, and The Chicago Foodie made her famous hamburgers, made with caremelized shallots and chorizo sausage, and I whipped up a batch of garlic fries (click here for recipe) and a mixed greens salad with pea tendrils, sunflower sprouts, candied walnuts, dried cherries and goat cheese tossed with a mustard vinaigrette.  It was fabulous, if I do say so myself!

So today, as part of my Simple Suppers series, I'm sharing a staple recipe in my rotation, one that reeks of comfort food, but also packs a healthy punch.  I'm talking about my Bison Ragu with Whole Grain Pasta, of course!  I always keep packages of Lindner Bison's grass fed ground bison in my freezer for just such an occasion. If you're not familiar with buffalo meat, it's a great alternative to beef, with a richer, deeper flavor, if you ask me.  Also, it packs a nutritional punch.  Bison is very lean, low in cholesterol and high in protein, with huge nutrient density.  It has a greater concentration of iron and essential fatty acids than other protein sources.  Finally, because this bison is grass fed, it's packed with omega-3's.

For this simple supper, I cooked the ground bison into this decadent ragu sauce, flavored with red wine and spiked with herbs, and tossed with a whole grain spelt penne, but any whole wheat pasta would work.  Finally, I topped it with a some good quality aged Parmesan Reggiano and chopped flat leaf parsley. 

This is one of my favorite meals to make, and I make it often!  It's great for dinner parties, served family style, or just a night at home alone, because it makes great leftovers, too!  Pair this dish with a healthy salad, and you've got a complete meal.  So give it a shot - I promise you'll love it. 

Bison Ragu with Whole Grain Pasta
Serves 6-8 people

1 lb ground bison
1 package whole grain penne or other whole wheat pasta
1 28 oz. can of tomatoes, pureed
1 onion, chopped
1 carrot, peeled and chopped
1 tbsp olive oil
2 garlic cloves, chopped
1/2 cup hearty red wine (I used some leftover syrah)
1 bay leaf
pinch of chili flakes
salt & pepper
herbs, chopped (any combination of thyme, rosemary or sage is great)

for garnishing: 
parmesan reggiano
2 tbsp flat leaf parsley, chopped

Directions:

To make the ragu sauce, heat the olive oil in a large, heavy-bottomed pan over medium heat.  Add the onion and carrots and saute until starting to caramelize, about 7 minutes.  Add the garlic and chili flakes and saute for another minute.  Then, add the ground bison and saute until cooked through, stirring to break it into small pieces (about 5 minutes).

Once the ground bison is cooked through, add the red wine and bring to a simmer, allowing it to reduce for about 5 minutes. Then, add the tomatoes, bay leaf and herbs.  Partially cover the pot and allow the sauce to simmer for about 35-40 minutes.  Season to taste with salt & pepper.

Meanwhile, to cook the pasta, bring a pot of lightly salted water to a boil.  Add the noodles and cook for about 7 minutes, or until cooked al dente.  Once it's cooked, drain the pasta and rinse with a little cool water to stop from cooking.

To serve, toss the pasta with the sauce.  Either plate individual portions, or serve family style from a large bowl (like in my picture).  Top with the chopped parsley and sprinkle with the parmesan.  Enjoy! 

Businesses Mentioned:

Lindner Bison
Santa Clarita, CA 91321
(661) 254-0200 

Run by the husband and wife team of Kathy and Ken Lindner, Jr., they specialize in bison raised humanely and sustainably.  Their bison are grassfed, free of drugs and hormones.  Bison meat tastes similar to beef, but with what some describe as a fuller, richer flavor.  They can be found selling their grassfed bison at the Hollywood Farmers Market on Sunday.  

CLICK HERE TO VISIT THEIR WEBSITE.  

Source for Ingredients:

grass fed ground bison from Lindner Bison (Hollywood Farmers Market)

organic onions, organic garlic, organic carrots, organic thyme, organic rosemary from Hollywood Farmers Market

Muir Glen Organic Fire Roasted Tomatoes, chili flakes, organic bay leaf and organic whole grain spelt penne from Whole Foods

Simple Suppers: Slow-Cooker Beef, Vegetable & Barley Stew

I've recently been fielding lots of requests for more slow-cooker recipes, so on this blustery cold December day (OK, maybe it is 60 degrees, but that's cold for LA!), I'm writing up one of my favorite recipes for Organic Beef, Vegetable & Barley Stew.

I know we talk a lot about organics and sustainability issues on this blog, but for the record, I'm a believer in eating some meat as part of a balanced diet.  For this recipe, I used grass-fed, organic stew beef, which is exceptionally lean, affordable and delicious.  It's a great source of lean protein when eaten in moderation, like with a serving of this stew.  Also, because this type of beef is low in fat, it doesn't need to be precooked to drain the fat before adding it to your slow-cooker.  Simply toss it in with your other ingredients, and you're ready to go!

I also piled this stew full of a great variety of vegetables like cremini mushrooms and bell peppers, which you can vary by season, and pearl barley, a fantastic, nutty whole grown that's low in the glycemic index.

Don't eat beef?

A great alternative would be bison stew meat, which I always have squirreled away in my freezer from Lindner Bison, or for you non-red meat eaters, substituting chicken and chicken broth for the beef and beef broth would be delicious.

This stew is an absolute snap to make - just pile everything into your slow-cooker and leave it all day.  Also, it's a complete meal unto itself, composed of protein, vegetables and whole grain, making it the perfect Simple Supper.  Another suggestion?  Make a huge batch and freeze half of it to eat down the road.

Slow-Cooker Beef, Vegetable & Barley Stew
Serves 4-6 people

1 lb organic stew beef
1 onion, chopped
2 carrots, peeled and cut into thick chunks
1 celery stalk, chopped
2 garlic cloves, chopped
1 bell pepper, seeded and chopped
1 cup cremini mushrooms, quartered
1/2 cup pearl barley
1/2 cup fresh or frozen lima beans
6 cups beef broth
1 bouquet garni (bay leaf, thyme sprigs & sage leaves tied together with kitchen twine)

optional: 1 tsp cardamom seeds, crushed in a mortar and pestle and tied up in a cheesecloth satchel tied with kitchen twine 

Directions:

Throw all the ingredients in a slow-cooker.  Cook for 4-6 hours on high or 6-8 hours on low.  Once the beef is tender and cooked through, and the vegetables and barley are cooked, remove the bouquet garni and the cardamom satchel.  Season to taste with salt and pepper.

To serve, ladle into a bowl and drizzle with good olive oil, if desired.  Enjoy!

Source for Ingredients:

organic stew beef, organic cremini mushrooms, organic onion, organic celery, organic garlic and pearl barley from Whole Foods

organic red bell pepper, organic heirloom carrots & organic fresh lima beans from the Hollywood Farmers Market

Simple Suppers: Black Cod with Mushrooms & Miso Sauce

Here we go with another simple suppers!  This is one of those easy to make dishes that looks harder than it is, and is sure to impress anyone who tastes it.  The dish can be prepped, cooked and plated in under 30 minutes, which is why I'm featuring it in my Simple Suppers series.

What else?  It's healthy!

Black Cod, also known as Sablefish, has a buttery texture that's made it popular with serious cooks and high-end restaurants alike.  It's a great source of protein, healthy fish oil and minerals, such as iodine, phosphorus, magnesium, copper, iron, zinc and calcium. Also, wild caught Black Cod from Alaska or British Columbia is considered sustainable (less so if it's from California, Oregon or Washington), making it a good choice for the environment, too.

The inspiration for this dish was Nobu's melt-in-your-mouth Black Miso Cod, but that dish requires a 24 hour marinade, and I wanted to come up with a quicker preparation.  I chose to reconstruct the dish by quickly broiling the fish and then serving it with the marinade as a sauce.  I added some lovely, tiny Beech Mushrooms (also known as Bunashimeji Mushrooms) to give the dish an extra component, but any sort of mushroom would work.

The result?

Complete deliciousness!  This is one of my favorite dishes that I've cooked lately.  I served my fish over a blend of whole grain and wild rice.  I also made a salad with baby arugula, dried cherries and pepitos (make sure you get your green vegetables!) for a complete meal.

New to broiling?  Check out this great article I wrote about how to use your broiler!  CLICK HERE TO READ!

Black Cod with Mushrooms & Miso Sauce
Serves 2 people

2 4 oz. fillets of black cod
1 cup beech mushrooms, bottoms cut off (may sub other mushrooms like sliced cremini mushrooms)
3 tbsp olive oil
salt & pepper

Miso Sauce:
1/4 cup mirin
1 tbsp white miso paste
1 tbsp tamari
1 tbsp fresh ginger, minced
1/2 tsp chili flakes

Directions:

Set the oven to broil.

Rub the fish with 1 tbsp of the olive oil and sprinkle with salt and pepper.  Quickly broil the fish for about 5-6 minutes, depending on thickness, until cooked through.

Meanwhile, heat the remaining olive oil in a small saute pan over medium heat. Add the mushrooms and saute them for a few minutes, until softened.  Season to taste with salt & pepper and set aside.

To make the sauce, using the same pan where you cooked the mushrooms, add the ginger and chili flakes and cook for a minute over medium heat.  Add the mirin and simmer for 2 minutes, then add the miso and tamari and simmer for another 5 minutes until the sauce thickens.

To plate, place a piece of fish and top with some of the mushrooms.  Spoon with the sauce and enjoy!

Source For Ingredients:

black cod, organic white miso paste, mirin, tamari, organic beech mushrooms, organic olive oil from Whole Foods

fresh ginger from Hollywood Farmers Market

chili flakes from Trader Joe's 

Nutrition Facts: 

Black Cod with Beech Mushrooms & Miso Sauce

2 Servings 

Amount Per Serving:

Calories 326.1

Total Fat 21.4g

Saturated Fat 2.9g
Polyunsaturated Fat 2.1g

Monounsaturated Fat 15.1g

Cholesterol 62.3mg

Sodium 862.5mg

Potassium 405.5mg

Total Carbohydrate 4.6g
Dietary Fiber 0.5g 
Sugars 0.7 g

Protein 27.9g

Simple Suppers: Carrot-Ginger Soup!

Happy Almost-Thanksgiving!

When we think of T-Day, I know our minds instantly conjure up images of Turkeys, Stuffing, Mashed Potatoes and Pumpkin Pie, but one of my favorite ways to kick off any epic meal is with soup!  It's like the perfect pre-party before the big game - a warm, cozy bowl of sumptuous flavor that warms up your palate and gets your ready for the main course.

For that reason, instead of a traditional Thanksgiving recipe, I'm bringing you my take on the classic Carrot-Ginger Soup, a perfect holiday dish that has all the flavors you want this time of year, from sweet to savory and from sweet to spicy.  As mentioned, this soup would be great served as a first course to a holiday dinner, or simply paired with a salad for a simple supper!

For an extra kick of deliciousness, I drizzled roasted walnut oil over the soup right before serving it,  If you've never tasted roasted walnut oil, then your life simply isn't complete!  I'm obsessed with the stuff and will be giving it out as a holiday gift this year, that's how much I love it. 

Carrot-Ginger Soup
Serves 4 people

1 onion, peeled and chopped
3 cups carrots, peeled and chopped
1 large or 3 small potatoes, peeled and chopped
2 tbsp fresh ginger, peeled and chopped
1 garlic clove, peeled and chopped
2 tbsp olive oil, plus more for drizzling
1 tsp chili flakes
1 bay leaf
4 cups low sodium vegetable broth
salt & pepper

optional: roasted walnut oil for drizzling

Directions: 

In a heavy-bottomed pot, heat the olive oil over medium-high heat.  Add the onions, reduce heat to medium and saute until softened and slightly translucent, but not browned (about 5 minutes).  Once the onions have softened, add the garlic, chili flakes and ginger and cook for one minute. Add the carrots, potatoes, bay leaf and stock.  Bring to a simmer and then cover, reduce the heat to low and cook for 30 minutes, or until all the vegetables have softened.

Remove from heat and allow to cool slightly.  Once it's cool enough to handle, take out the bay leaf and discard, transfer the mixture to a blender and puree the soup, in two batches if necessary.  Return to the pot and season to taste with salt and pepper. 

Note: if the soup is too thick, you can thin it with additional stock or water to your desired consistency.

To serve, ladle the soup into a bowl.  Drizzle with roasted walnut oil or good olive oil and top with fresh ground pepper.  Enjoy!

Source for Ingredients:

organic heirloom carrots, organic onion, ginger, organic potatoes & organic roasted walnut oil from Hollywood Farmers Market

organic low sodium vegetable stock and chili flakes from Trader Joe's

organic bay leaf and organic olive oil from Whole Foods

Nutrition Facts:

Carrot-Ginger Soup

4 Servings

Amount Per Serving: 

Calories 172.3  

Total Fat 3.8 g
          Saturated Fat 0.5 g
          Polyunsaturated Fat 0.5 g
          Monounsaturated Fat 2.5 g

Cholesterol 0.0 mg

Sodium 794.6 mg

Potassium 765.4 mg

Total Carbohydrate 32.2 g
          Dietary Fiber 6.5 g
          Sugars 7.1 g

Protein 3.3 g

Simple Suppers: New Zealand Trout with Cilantro-Lime Vinaigrette!

As we're coming up on crunch time for our Thanksgiving binges (I'll be in the great city of Des Moines this year!),  I thought I'd share a quick, light, tempting little dish that I threw together for dinner the other week!  It's New Zealand Trout with Cilantro-Lime Vinaigrette!

I simply broiled the fish and then threw all the vinaigrette ingredients into my mini-prep food processor, and dinner was done in under thirty minutes.  I served my fish over quinoa, and a nutty, protein-packed whole grain that cooks up in fifteen minutes flat. I loved the vinaigrette so much, that I was eating it on my breakfast burritos for days afterward!

Note: if you don't have access to NZ Trout, Arctic Char or Salmon would both work beautifully with this recipe.   

New Zealand Trout with Cilantro-Lime Vinaigrette
Serves 2 people

2 New Zealand Trout Fillets (may substitute Arctic Char or Salmon)
1/4 cup olive oil
1 serrano pepper
1 garlic clove
1 shallot
1 lime, juiced
1/4 cup cilantro
salt & pepper

Directions:

Set the oven to broil.

Meanwhile, rub the fish with 1 tbsp of the olive oil and sprinkle with salt and pepper.  Quickly broil the fish until cooked to preference (I like salmon and this type of trout slightly medium rare) and then remove from oven and allow to rest for 5 minutes.

To make the vinaigrette, using a blender or mini-food processor, blend together the remaining olive oil, lime juice, cilantro, pepper, shallot and garlic.  Season to taste with salt and pepper.

To plate, place a piece of fish on a plate and top with the vinaigrette.  Enjoy!

Source for Ingredients:

New Zealand Trout from J&P West Coast Seafood (Hollywood Farmers Market)

organic serrano peppers, organic garlic, organic shallot, organic cilantro and organic lime from the Hollywood Farmers Market

Music on Tap:

Them Crooked Vultures

Them Crooked Vultures, a/k/a DAVE GROHL (Foo Fighters, Nirvana), JOSHUA HOMME (Queens of the Stone Age) and JOHN PAUL JONES (Led Zeppelin), is the new supergroup!  They played a surprise show at the Roxy on Monday and a show at the Wiltern last night, to which the A-Girl offered me a ticket, but alas I'd already committed to hosting my book club and made an ungodly amount of turkey meatloaf.  But here's their brand-new, just released debut album!  So check it out - I know I just ordered mine!

CLICK HERE TO LISTEN CHECK OUT THE ALBUM!

Simple Suppers: White Bean & Turkey Chili!

If you're reading this, that means you've made it halfway through the week!  Way to go!  I don't know what you have on tap today, but the Adorable Monster is getting a much-needed trip to the groomers.  Due to his ball choppage, it's been longer than usual since he's had a bath, and let's just say that it's TIME!  Though his hair has grown out and he's looking pretty frickin' adorable lately.

Every time he steals and sock and I go to yell at him, I end up laughing at his cuteness instead.  I just can't keep a straight face!

Hence, he's fast becoming the worst behaved dog in Los Angeles!

One of my favorite dishes to make this time of year has got to be White Bean and Turkey Chili!  It's a comforting, delicious, spicy, hearty food that makes your mouth water and warms your bones, but without all the guilt sometimes associated with comfort foods.  This recipe is high in protein (beans and turkey), low in fat and packed with vegetables! Try it out for a simple supper, or make a big batch on Sunday night and eat it all week for dinner!  It almost tastes better leftover.  I love it by itself, or paired with a mixed greens salad for extra health points, or even served over a plain baked potato.

For a fun dinner party idea, do a help yourself chili bar!  Simply whip up a big batch of chili and provide a number of great garnishes for your guests, including cilantro, chopped red onions, chopped peppers, avocado, aged cheddar cheese, or whatever your heart can dream up!  I promise, it will be a major hit!

Note: For my chili, I used dried Bob's Red Mill Cannellini Beans because of their superior taste (compared to canned beans), however this is more work intensive.  They need to be soaked over night and then simmered in water, before being added to the chili.  So for those of you who are feeling adventurous, you're welcome to give this a try!  I purchased my dried beans at Whole Foods and they can be cooked per the package instructions!  However, for the sake of busy divas everywhere, I'm writing the recipe with canned beans!

White Bean & Turkey Chili
Serves 4-6 people

1/2 lb low fat ground turkey 
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 bell pepper, seeded and chopped
1 can white beans, drained and rinsed
1 jalapeno, seeded and chopped
2 tbsp chili powder
1 tsp ground cumin
1 bay leaf
1 can diced tomatoes
4 cups low sodium chicken stock
1/4 cup cilantro
1 tbsp olive oil
salt & pepper

optional: 2 cups brown rice or quinoa, cooked

Directions:

Heat the olive oil in a large, heavy-bottomed pot over medium high heat.  Add the onion and saute until softened and translucent, about 5 minutes.  Add the garlic and saute for another minute.  Then, add the bell pepper and jalapeno pepper and saute until softened, about another 5 minutes.

Next, add the ground turkey, breaking it up as you combine it, and continuing cooking until well-done, about another 6 minutes. Once the turkey is cooked, add the chili powder and cumin, stirring it into the meat mixture, and cook for another minute.

Add the tomatoes, stock, bay leaf and half of the cilantro, and bring the chili to a simmer.  Cover partially and simmer over medium-low heat for about 40 minutes, or until the chili has reduced slightly and begun to thicken.  Season to taste with salt and pepper.

To serve, place some brown rice or quinoa in a bowl and top with a generous helping of chili. Garnish with some of the remaining cilantro!  Enjoy!

Source for Ingredients:

organic onion, organic bell pepper, organic garlic and organic jalapeno from Sage Mountain Farm (at the Hollywood Farmers Market)

organic ground turkey, Bob's Red Mill cannellini beans, organic chili powder, organic cumin, organic canned diced tomatoes, organic low sodium chicken broth and organic bay leaves from Whole Foods

Music on Tap:

Chris Thile & Mike Marshall - Into the Cauldron

For all you bluegrass fans and newcomers, Chris Thile is a name you have to know!  He's one of the founding members of Nickelcreek and one of the best mandolin players in the world! I've had the pleasure of seeing him perform a number of times, and he never ceases to blow me away with his musicianship.  This collaboration is a great album that showcases the range of the mandolin on songs that range from jazz to bluegrass to quasi-classical!  I listened to it last night while I cooked up a snazzy dinner - it was truly inspirational!


CLICK HERE TO CHECK OUT THIS GREAT ALBUM!

Simple Suppers: Curried Shrimp with Brown Rice

Hey Divas, today I'm bringing you another installment in my "Simple Suppers" series!  These are meals that can be cooked up quickly after a long day at work. They require minimal cooking time and typically can be made using one pot.   They're also healthy, featuring my signature combination of protein, fresh vegetables and whole grains.  To view all of my Simple Suppers, CLICK HERE!

Today's recipe is a delicious Curried Shrimp dish that can be made in one pot!  I got the inspiration for this dish at the Studio City Farmers Market on Sunday, where I found a great fish vendor with fresh shrimp for sale.  I also scooped up the organic bell pepper, organic cilantro and organic yellow cherry tomatoes used in this recipe!  I combined these ingredients with some other great flavors, and served the resulting dish over an organic long grain brown rice.  It was so delicious, that I plan to keep this recipe in my regular rotation!

Note: As I've mentioned in previous postings, shrimp is both a healthy source of protein and cooks up quickly!  My Diva Secret of the day is that I always keep a bag of frozen raw shrimp in my freezer to use in a pinch.  It defrosts quickly and tastes delicious.  

Curried Shrimp with Brown Rice

1 lb raw shrimp, peeled and deveined
1 bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, chopped
1 tbsp fresh ginger
1 tbsp curry powder
1 cup tomatoes, chopped (I used yellow cherry tomatoes)
1 cup low sodium vegetable broth or filtered water
2 tbsp cilantro, chopped
2 tbsp olive oil
salt & pepper

rice:
1 cup brown rice
2 cups filtered water
1 tbsp olive oil

Directions:

To make the rice, place the rice, water and olive oil in a pot and bring to a boil.  Reduce heat to low, cover and simmer for about 40 minutes, or until all the water is absorbed.  Allow to rest for about 10 minutes and then fluff with a fork.

Meanwhile, heat the olive oil in a saute pan over medium high heat.  Add the onion and saute until translucent (about 5 minutes).  Next, add the garlic, ginger and curry powder and saute for another minute.  Add the bell pepper and tomato and continue cooking until softened, about 5 more minutes.  Add the vegetable stock and simmer for a few minutes until reduced by half.

Add the shrimp and stir to combine.  Cook the shrimp for about five minutes in the sauce, or until cooked through.  Season to taste with salt and pepper.

To plate, place some of the rice on a plate and then top with the curried shrimp.  Garnish with cilantro and fresh pepper.  Enjoy!

Businesses Mentioned:

Studio City Farmers Market
Ventura Place
Studio City, CA 91604
(818) 655-7744

Taking place on Sundays from 8am-1pm, this is a great market featuring a variety of vendors, including a few excellent organic ones, and lots of fun stuff for kids, such as a petting zoo and pony rides when I visited last week!  I especially loved the specialty olive oil vendor and scooped up two bottles of locally made California olive oil!  Stop by to taste test their olive oils and balsamic vinegars.  A great alternative to the larger Hollywood Farmers Market if you're looking for a smaller, easier to manage market.  

CLICK HERE TO VISIT THEIR WEBSITE!

Source for Ingredients:

black shrimp, organic bell pepper, organic onion, organic cilantro & organic yellow cherry tomatoes from Studio City Farmers Market

organic garlic and ginger from Hollywood Farmers Market

organic long grain brown rice from Whole Foods

organic low sodium vegetable broth from Trader Joe's

Simple Suppers: Mahi-Mahi with Garlic Spinach

Happy Monday!

First I'm very sad to report the demise of the Adorable Monster's beloved frisbee (CLICK HERE to read about it).  After months of chowing down on it, he finally chewed a huge whole through it!

I now request a moment of silence on behalf of the frisbee.

R.I.P. Frisbee

The Monster's first birthday is coming up next month!  Wow, time sure flies!  So I think I know what his present is going to be! A brand new frisbee for him to chew up!

Now onto more important business!  Today, I'm back with another "Simple Suppers" recipe in support of Jaime Oliver's cause to teach American how to cook!  When I conceptualize dishes, one of my main goals is to include:

1) 4 oz. of high quality, lean protein (mostly fish)
2) at least one organic vegetable (often leafy greens)
3) whole grain

From careful study and practice, I've found that this balance of foods is the healthiest way to eat!  This is a simple, inexpensive dish that I make all the time at home.  I love Mahi-Mahi - it's a clean, delicious protein source that usually costs around $14/lb or less.  It also only contains moderate mercury, making it safe to eat a few times a month (CLICK HERE for detailed mercury information). It's great broiled or thrown on the grill!

I bought the Mahi-Mahi used in this recipe from J&P West Coast Seafood, one of my favorite vendors at the Farmers Market! They always have super fresh fish and seafood and the BEST smoked salmon on the planet Earth which they make in-house!  I'll be bringing you more recipes using their product coming up!  Here's what makes their seafood so great:

Most restaurants and grocery chains buy their fish prefiltered to keep costs down, which compromises the quality.  By keeping the fish whole, as J&P does, the excellence is maintained, yet it requires the committment and several caf'e lattes to jump start the process of filleting on site.  Pete is up at the crack of dawn to meet the fishing boats that bring in whole fish for him and his staff to fillet.  Fish are beheaded, gutted, and cut just hours before they arrive at the farmers market for purchase. J&P only purchases fish caught within twenty-four hours.  The best way to select your fish is to check the moisture - the more moisture the better.  If its dry, it's been sitting for too long.  This is often the fate of supermarket purchased fillets. 

To round out my meal, I paired it with garlic spinach, which cooks up in a literal flash, and served it over a whole grain wild rice, but it would be great over any sort of whole grain from quinoa to barley, depending on your preference.  Try this dish out at home!  I promise you'll love it.

Domestic Diva's Mahi-Mahi with Garlic Spinach

2 Mahi-Mahi fillets (I serve 4 oz per person)
1 tbsp olive oil
1 tbsp lemon juice
salt & pepper

garlic spinach:
4 cups spinach
4 garlic cloves, sliced
1 tsp chili flakes
2 tbsp olive oil
1 tbsp lemon juice
salt & pepper

Directions:

To make a quick marinade for the fish, pat the fillets dry and place on a plate.  Season both sides with salt and pepper and then drizzle with the olive oil and 1 tbsp of the lemon juice.  Allow to rest for about 15 minutes, both to absorb a little marinade and to come up to room temperature.

Place the fish under the broiler and cook for about five minutes, or until cooked through.  Alternately, the fish may be grilled for a few minutes on each side.  Remove from the heat and allow to rest for a few minutes.

Meanwhile, to make the garlic spinach, heat the olive oil in a saute pan over medium-high heat.  Add the garlic and chili flakes, reduce heat to medium, and saute for a minute.  Add the spinach and stir it for about three minutes, until it's cooked down.  Add the lemon juice and season to taste with salt and pepper.

To plate, place the spinach on the plate and top with the fish.  Enjoy!

Businesses Mentioned:

J&P West Coast Seafood, Inc.
2210-12 Signal Pl.
San Pedro, CA 90731
(818) 681-9748 

A fantastic seafood vendor, I make sure to hit their booth every week when I venture to the Hollywood Farmers Market.  In fact, they are always one of my first stops (I always buy proteins first)!  Not only do they have a large assortment of super fresh fish and shellfish, but they also have the BEST smoked salmon on the planet Earth!  They make it in-house, which must account for the quality and the fact that it's much less salty than most other cured salmon I've tried.  Stop by and ask Marilyn (owner) for a free sample.  I promise you won't be able to leave without buying some!  CLICK HERE FOR THEIR WEBSITE!

Source for Ingredients:

Mahi-Mahi from J&P West Coast Seafood (Hollywood Farmers Market)

organic baby spinach from Kenter Canyon Farmers (Hollywood Farmers Market)

organic garlic & organic lemons from Whole Foods

Music on Tap:

Air - Love 2

One of my favorite bands, this "French duo" has a brand new album out!  I've been cooking up a storm to it all week long!  CLICK HERE TO CHECK IT OUT!