Chicken Soup for the Soul (or the Mild Cold)

Jen's Special Bone Broth Chicken Soup

Divas, I'm back!

Sort of ...

I've had a whirlwind year with my two books publishing—The 13th Continuum & Return of the Continuums. I won my first book award (pinch me!). Did tons of readings and signings. Started teaching creative writing class for The Writing Pad. Needless to say, that's taken a lot of time and energy away from my cooking pursuits.

Slowly, but surely, I've been coming back to food. How can I stay away? I love it too much. I hope to start posting my recipes again, maybe once a month. I'll see how it all goes!

I made this chicken soup at the height of cold and flu season (doing lots of public events = lots of germs). I got requests for the recipe, so here you go! Keep in mind that you can throw in whatever veggies you happen to have on hand. You can also add beans (I love putting white beans in soups). You could add quinoa or rice. Really, it's whatever floats your boat.

For this iteration, I did use my homemade chicken bone broth that I make in the slow cooker overnight. First, I make a whole chicken, one of my fave slow cooker recipes. Then I save the meat we don't eat for soup and return the carcass to the slow cooker, cover it with filtered water and a tablespoon or two of raw apple cider vinegar and cook it on low overnight. The next day, I strain it and BOOM—amazing homemade bone broth. My recipe has some fancier things you can throw in with the chicken bones, but it's fine with the extras.

Okay, so the next day I have 1) chicken meat and 2) chicken bone broth. Now we make soup! Yes, you can use store bought broth BUT it won't taste nearly as good. I buy my chickens primarily from a vendor at my farmers market that specializes in grassfed/pastured meat. I'll buy three or four at a time and keep them in my freezer. Yes, they're more expensive. But you can actually taste the difference.

Of course, store bought will work. Trader Joe's sells organic whole chickens at a very reasonable price point. A whole chicken can stretch to two or more meals easily.

Chicken Soup for the Soul (or Mild Cold)
Serves 4 to 8 people
Cooking time: about 25 minutes

Ingredients
2 cups chicken meat (cooked & pulled into pieces for soup)
2 cups red potatoes, halved or quartered
1 cup frozen peas
3 cups raw spinach
1 yellow onion, peeled and chopped
3 garlic cloves, peeled and chopped
4 carrots, peeled and chopped
2 tablespoons extra virgin olive oil
about 4 to 6 cups of chicken stock
fresh herbs: thyme, rosemary & chopped Italian parsley
salt and freshly ground pepper to taste
optional garnish: ground turmeric

Directions
1) In a large heavy-bottomed stockpot, heat the olive oil over medium-high heat. Add the onions and carrots and saute until beginning to soften (about 5 minutes). Add the garlic and cook for one more minute. Add the potatoes and cover with the chicken stock (about 4 to 6 cups depending on how much broth you like in your soup). Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.

2) Add the frozen peas, spinach, chicken pieces and herbs and return to a boil. Reduce heat to low, recover, and cook for another 5 minutes or until the greens are tender. Season to taste with salt and pepper.

3) Serve with a dash of ground turmeric and chopped parsley. Enjoy!

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

So...I know it's been a little while since I've posted here. But I have a good reason—I've been busy working on my forthcoming trilogy. The first book—The 13th Continuum—publishes on April 19, 2016. Lots of awesome marketing stuff in the pipeline. So many exciting things are happening!

But I thought I would take a short break from writing fiction to post a quick recipe. It's no secret that I love making frittatas. They're simple to whip up for breakfast, keep in the fridge, and also great for lunch or snacking. I load mine up with fresh vegetables from my local farmers market. I use farm fresh eggs (yes, I believe you can taste the difference). Finally, I crumble Tunisian feta cheese on top. Maybe a little big of parmesan if I'm feeling extra fancy.

I also go light on the eggs, heavy on the veggies! This frittata combines red potatoes, spinach, and yellow bell pepper. But any mix of vegetables should work fine. As a rule, I always put greens in...well...everything. Enjoy!

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Serves 4-6 people

Cooking time: about 20 minutes

Vegetarian; Gluten Free

Ingredients

4 eggs, whisked until smooth

3 cups fresh spinach

1 yellow, orange or red bell pepper, seeded and chopped

3 small red potatoes, poked with holes and cooked in the microwave for 3 minutes until tender

3 leaves fresh basil, chopped (optional)

2 tablespoons extra virgin olive oil, plus more for drizzling

1/4 cup feta cheese, crumbled

salt and freshly ground pepper

Directions

1.  Preheat the broiler.

2. In a frying pan, heat the olive oil over medium heat. Add the bell pepper and saute for a few minutes, until beginning to soften. Add the spinach and saute until wilted. Season to taste with salt and pepper. Spray the bottom of the skillet with nonstick spray if needed. 

3. After cooking the potatoes in the microwave, chop them and add them to the vegetable mixture. Pour the whisked eggs evenly over the top. Crumble the feta cheese over it and sprinkle with basil. Season with salt and pepper and a quick drizzle of olive oil.

4. Continue cooking stove top until the frittata begins to set. Finish the frittata under the broiler until the top is beginning to brown. Enjoy!

Baked Vegetable Penne (Gluten Free)

Domestic Divas Blog "Baked Vegetable Penne"

I realize it's been a little while since I posted here, but I've had so much going on lately!

My debut novel The 13th Continuum publishes on April 19, 2016. How cool is that? That and everything that goes along with it has been taking up a ton of my time. BUT...I've been getting back to the farmers market lately and cooking up some fun dishes, so I thought I'd share a recent one. 

I'll warn you—this is comfort food.

Yup. No doubt about it.

It's a classic Baked Penne with vegetables and gluten-free pasta. I used a brown rice based penne, but almost any sort of pasta would work here. I filled in the layers with fresh ricotta and summer heirloom squash, purple bell peppers, and spinach, but almost any sort of veggie combo would work. It's topped with organic mozzarella cheese for lots of yum factor. 

Any questions?

This dish can be made a day ahead and then baked when the time comes. It also keeps great leftover (it may even be better a day later). Enjoy!

Domestic Divas Blog "Baked Vegetable Penne"

Baked Vegetable Penne (Gluten Free)

Baking time: 40 minutes

Serves 6 to 8 people

Gluten free; vegetarian

Ingredients

1 pound gluten free penne (or other pasta)

2 cups shredded mozzarella cheese

1 1/2 cups fresh ricotta cheese

1 egg

pinch of nutmeg

2 cups zucchini, sliced

4 cups fresh baby spinach

2 red bell peppers, seeded and chopped

3 cloves of garlic, peeled and chopped

2 tablespoons extra virgin olive oil

1/4 cup chopped fresh basil (optional)

24-ounce jar of tomato sauce

salt and freshly ground pepper to taste

Directions

1. Preheat the oven to 375 degrees. 

2. Heat the olive oil over medium, then add garlic and saute for 30 seconds. Add the zucchini and bell peppers and saute until becoming tender (about 5 minutes). Add the spinach and stir, letting it cook down. Fold in the fresh basil if desired. Season the vegetable mixture with salt and pepper to taste.

3. Meanwhile, cook the pasta in a pot of salted water until al dente (about 7 minutes). Drain and return to the pot. Toss the pasta with the jar of tomato sauce. 

4. To make the ricotta mixture, beat the egg in a mixing bowl. Add the ricotta and 1 cup of the mozzarella and stir together until smooth. 

5. Spray a baking pan (8x12 in.) with nonstick cooking spray (or any oil will work). Spoon half of the pasta and sauce mixture into the bottom. Spread the vegetables on top of the pasta, and then spoon the ricotta mixture over the vegetables in an even layer. Top with the rest of the pasta and sauce, and then finish by sprinkling the remaining mozzarella cheese over the top. 

6. Bake in the oven for about 40 minutes, or until the it's heated and the cheese is melted and starting to brown. Let rest for 10 minutes before serving. Enjoy!

Black Bean Spinach Pepper Potatoes

Wishing you a delicious Monday!

Ever have leftover baked potatoes and wonder what to do with them?

They just sit around unhappily in the fridge.

This happens frequently in my household. I love to fry them up in my cast iron skillet with spinach, bell peppers and black beans. I often top this hash with salsa for a delicious vegan lunch. It's also great with a sunny side up egg for breakfast, or served with fish or meat for dinner. You can whip this dish up from scratch by simply precooking some potatoes in the microwave or oven first. 

Black Bean Spinach Pepper Potatoes

Serves 2 people

Gluten-free; vegan

Cooking time: about 15 minutes

Ingredients

1 large russet potato, cooked and chopped

1 red, yellow, or orange bell pepper, seeded and chopped

2 garlic cloves, peeled and chopped

3 cups baby spinach

1 14 ounce can black beans, rinsed and drained

1 teaspoon ground cumin

2 tablespoons extra virgin olive oil

salt and freshly ground pepper

salsa for garnishing (optional)

fresh cilantro, chopped (optional)

Directions

1. In a cast iron skillet, heat the olive oil over medium-high heat. Add the garlic and cumin reduce the heat to medium. Saute for one minute until fragrant. Add the peppers and potatoes and cook until the peppers are beginning to soften (about three to four minutes). 

2. Add the baby spinach and quickly wilt. Fold in the beans and cook for another few minutes. Season to taste with salt and pepper.

3. Serve topped with fresh salsa or chopped cilantro. Enjoy!

Black Bean Quinoa Veggie Burgers

Looking for foodspiration today?

I had such luck making Chickpea Quinoa Veggie Burgers the other week, that I decided to try a new variation with black beans. The base is a mixture of black beans and quinoa, spiked with spinach, red bell pepper, carrots, onions, garlic, cilantro, and spices.

The healthy mixture is high in protein thanks to the beans and quinoa. Black beans are also high in fiber, support good colon health, help regulate blood sugar, and are full of phytonutrients that have antioxidant and anti-inflammatory benefits. In my book, the more legumes you eat, the better.

These veggie burgers are great served plain, topped with pico de gallo, or served on whole wheat buns spread with guacamole. Play around with them—you won't be disappointed.

Black Bean Quinoa Veggie Burgers

Makes about 6-8 patties
Cooking time: about 30 minutes
Vegetarian; dairy-free

Ingredients

1 cup quinoa, cooked
1 14 ounce can black beans, drained and rinsed
1 red bell pepper, seeded 
1 carrot, peeled 
1 small onion, peeled 
1 cup fresh spinach, tightly packed
2 garlic cloves, peeled
2 tablespoons fresh cilantro
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
juice of 1 lime
1 egg white 
salt and freshly ground pepper
flour for dusting
2 tablespoons grapeseed oil

Directions

1. Preheat the oven to 350 degrees.

2. Place the black beans, bell pepper, carrot, onion, spinach, garlic, and cilantro in a food processor. Process until combined. Transfer the veggie mixture to a mixing bowl. Fold in the quinoa, chili powder, cumin, and lime juice, stirring until well mixed. Season to taste with salt and pepper. Lastly, add the egg white to the mixture (this will help bind it all together).

3. In a heavy-bottomed saute pan or cast iron skillet that can transfer to the oven, heat the remaining grapeseed oil over medium high heat. Using your hands, shape the mixture into individual patties. Dust each one with flour. Place the burgers in the pan and cook until nicely browned (about two minutes). Carefully flip the patties.

4. Transfer the pan to the oven and cook for another ten to fifteen minutes, until the patties are nicely browned on the bottom and cooked through.

5. Remove from the oven and serve with or without buns. Enjoy!

Advance Preparation: The patties can be shaped up to 3 days ahead of time and kept tightly wrapped in the refrigerator until you're ready to brown them. They can also be made in advance and then reheated in a low oven or on the stovetop. 

Indian Tofu With Spinach

The draft of my second novel is finished!

I finally typed THE END last week.

Still much editing to do, but a major milestone nonetheless.

So now we can get back to the very important business of food. I'm still out in the Virginia countryside for another week and a half. My mother and I have been cooking up a storm.

Most impressive has been my mother's garden, and especially the vast quantities of spinach that it's churning out. She has a serious—and I mean serious—green thumb. There are few foods that I love more than spinach (does that make me strange I wonder?).

This recipe appeared in one of my favorite New York Times columns last week: Recipes for Health. It is written by the fantastic Martha Rose Shulman. It was my mother's idea to cook it. I loved how instead of cheese, Shulman substituted firm tofu. Not only was this recipe quick to make, but it was delicious, loaded with tons of spices, and super healthy, too.

I can't wait to cook it again. I made another Indian dish called Aloo Matar (potatoes and green peas traditionally, but I added cauliflower) to go with this one, and we served everything with brown basmati rice. It was the perfect Meatless Monday feast.

Indian Tofu With Spinach
Adapted from The New York Times
Serves 4 people (or 6 if used as a side dish)
Cooking time: about 30 minutes
Vegetarian; gluten-free

Ingredients

• 3/4 pound firm tofu, cut into 1-inch cubes
• 2 tablespoons grapeseed oil
• 1/2 cup coarsely chopped shallot
• 4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped
• 1 teaspoon ground cumin
• 2 whole dried red chilies or 1 teaspoon red chili flakes
• 1 tablespoon ground coriander
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground turmeric
• 1 1/2 pounds fresh spinach, stems trimmed at the end, or 12 ounces baby spinach
• 1/2 cup plain Greek yogurt
• 1/4 teaspoon arrowroot powder
• salt to taste

Directions

1. Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
2. Combine the shallot and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
3. Heat the remaining oil over medium-high heat in a wok or skillet and add the whole chilies or chili flakes. Cook, stirring, for about 15 seconds. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the cumin, coriander, salt, cayenne, and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
4. Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
5. Whisk the arrowroot powder into the yogurt. Remove the pan from the heat, remove the whole chilies if used, and stir in the yogurt. Taste, adjust salt, and serve with rice or other grains.

Chickpea Quinoa Veggie Burgers

I've always wanted to make homemade veggie burgers.

This is for many reasons. I love them, for starters. But the ones at the store have always seemed too processed, and processed never taste quite as good as homemade. And of course, they can make for a very healthy, complete vegetarian meal. They're great on a whole wheat bun, or simply eaten straight as photographed with a little organic ketchup (one of the best condiments in the world, don't you think?).

These burgers are made with lots of healthful things. The base is quinoa (I love a tri-color blend that I buy at Trader Joe's) and chickpeas, both protein powerhouses. I also use a little yam and egg white as a binder, but if you want to go vegan on these, just eliminate the egg white and turn them a little more carefully. I also throw in sunflower seeds and pumpkin seeds (healthy fats and protein).

For the veggie part of the burger, I used a mix of sautéed carrot, shallots, and bell pepper and raw spinach, which I chopped in a food processor. Finally, I love adding sesame tahini, lemon juice, and cumin, and hot sauce.

This recipe is fungible. You're welcome to play around with different combinations of beans, whole grains, and vegetables. I know I do. For inspiration, here's a great veggie burger recipe round-up.

Chickpea Quinoa Veggie Burgers
Makes about 6-8 patties
Cooking time: about 30 minutes
Vegetarian (with easy vegan conversion); dairy-free

Ingredients

• 1 cup cooked quinoa, prepared per package instructions
• 1 14 ounce can of chickpeas, drained and rinsed
• 1 yam, cooked and skin removed (this can be done quickly in the microwave)
• 1 red bell pepper, seeded and chopped
• 2 carrots, peeled and chopped
• 2 shallots or 1 small onion, peeled and chopped
• 1 cup fresh spinach, tightly packed
• 2 tablespoons sunflower seeds
• 1 tablespoons pumpkin seeds
• juice of 1 lemon
• 1 tablespoon ground cumin
• 2 tablespoons sesame tahini
• 1 egg white (optional)
• 1 tablespoon hot sauce (optional)
• salt and freshly ground pepper
• flour for dusting
• 2 tablespoons grapeseed oil

Directions

1. Preheat the oven to 375 degrees.
2. In a saute pan, heat one tablespoon of the grapeseed oil over medium heat. Add the shallot or onion and cook for a few minutes, until beginning to soften. Add the carrot and bell pepper and cook for a few minutes under just becoming tender. Remove from heat.
3. In a food processor, chop the veggie mixture. Add the raw spinach. Process a little more until combined. Place the veggie mixture in a mixing bowl.
4. Next, add the chickpeas and tahini to the processor and pulse until broken down.
5. Place the chickpeas, veggie mixture, quinoa, sunflower and pumpkin seeds, and yam in a large mixing bowl. Add the lemon juice, cumin, egg white (optional), and hot sauce (optional). Stir with a spoon until well mixed. Season to taste with salt and freshly ground pepper.
6. Using your hands, shape the mixture into individual patties. Dust each one with flour.
7. In a heavy-bottomed saute pan or cast iron skillet that can transfer to the oven, heat the remaining one tablespoon of grapeseed oil over medium high heat. Place the burgers in the pan and cook until nicely browned (about two minutes). Carefully flip the patties.
8. Transfer the pan to the oven and cook for another ten to twelve minutes, until the patties are nicely browned on the bottom and cooked through. 
9. Remove from the oven and serve with or without buns and ketchup. Enjoy!

Advance Preparation: The patties can be shaped up to 3 days ahead of time and kept tightly wrapped in the refrigerator until you're ready to brown them. They can also be made in advance and then reheated in a low oven or on the stovetop. 

Tuscan White Bean Spinach Soup

My mother sent me a picture of snowy Floyd county yesterday, reminding me that it's still winter in much of the country (it's easy to forget when you live in Los Angeles).

The picture made me remember how lovely fresh snow is, and also how nice it is to get a day off to hole up inside and eat warm and toasty things by the fireside. That is another thing about LA—we don't get snow days. It's always go, go, go!

And I've been on the go lately. Over the weekend, I caught a fabulous Ryan Adams concert at the Walt Disney Concert Hall, my favorite venue in the city (the night was made even more stellar by a great meal beforehand at Lazy Ox Canteen, one of my favorite restaurants).

But I had a quite night at home last night. Got back to cooking by whipping up a great pasta dish with fresh pappardelle pasta, jumbo asparagus, red peppers, and spicy chicken sausage. I also made a side salad of mixed greens with dried cherries, sunflower seeds, and feta (I love making winter salads with dried fruit and nuts and tangy cheeses). It was nice to have a night off from the world.

Today, I'm off to the farmers market to stock up for the week. While a part of my just wants to stay home and work on my book (halfway through!!), I know that I'll regret it if I don't go. Where else can you get produce of that quality at that price point? And the freshest fish ever? I'm going...

This week's recipe is a warm and comforting soup that's perfect for snowy winter days. I'm sure there will be a few more ahead before winter has said its piece. This Tuscan White Bean Spinach Soup also contains whole wheat orzo, though regular will work, too. It's made with a tomato-broth. There's something about the white bean-spinach-tomato combo that just works.

I like to finish it with freshly shaved parmigiano reggiano and cracked pepper. One other note on the recipe—if you have a parmesan rind lying about, you can toss it into the soup for an extra rich broth.

Now I'm hungry...

Tuscan White Bean Spinach Soup
Serves 4 people
Cooking time: about 40 minutes
Vegetarian

Ingredients

• 1/2 cup whole wheat orzo (regular works, too)
• 1 medium onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, peeled and thinly sliced
• pinch of chili flakes
• 1 can (28 oz.) of diced tomatoes
• 2 cans (14 oz.) of white beans (any sort will work)
• 4 cups of fresh spinach
• 2 cups low sodium vegetable stock
• 2 tablespoons extra virgin olive oil
• salt and freshly ground pepper
• parmigiano reggiano for grating

Directions

1. Heat the olive oil over medium heat. Add the onion and carrots and saute until beginning to soften (about 5 minutes). Add the garlic and chili flakes and saute for one more minute.
2. Add the tomatoes, stock, and white beans. Bring to a boil and reduce heat to a simmer. Cover and cook for about twenty minutes. 
3. Add the orzo and simmer in the soup for about ten more minutes, or until the orzo is becoming tender. Add the spinach and cook for a few minutes until tender. (Note: the consistency may be adjusted by adding more or less stock).
4. Season to taste with salt and pepper.
5. To serve, ladle a generous portion of soup into a bowl. Top with freshly grated parmigiano reggiano and fresh cracked pepper. Enjoy!

Pan-Seared Salmon with Mustard Shallot Sauce

Pan-Seared Salmon with Mustard Shallot Sauce

There simply aren't enough hours in the day.

I'm sure that I'm not alone in thinking that. And I know that I am blessed--my days are filled with so many fabulous things. I shouldn't complain.

Today, brings week 2 of my mentoring program, the Young Storytellers Foundation. It's a fabulous program where we go into low income schools and work with kids over the course of a few weeks to write short screenplays. Then, at the end of the program, we have a "Big Show" where real actors come to our school and perform the kids' work. Last year, Jeremy Piven did my school's show, and from what I hear, it was epic. Hopefully, he'll be back again this year.

Today, I get my mentee assignment! They're a fabulous bunch of kids--bright-eyed, easily excitable, eager to learn. It gives me so much hope for the future.

My only typical regret is that I wish I had more uninterrupted hours for writing. I'm sure every writer feels this way. I'm knee-deep into my new book (young adult, science fiction--quite a departure from my first novel, which is currently on submission to publishers via my fab agent). And it's finally starting to come to life in my head and on the page. The characters are beginning to become real.

The solution is to get up much, much earlier, I think. Now, I have never been a morning person. Not even close. I don't wake up, whistling and waving hello to hummingbirds. The Adorable Monster does (well, more like he barks at dogs that walk by our house). And it's not like I get up that late.

But very early. Painfully early. Before the sun has risen. Before the fog has lifted. Before most sane people rise from their beds.

That's what it's going to take.

Now if only I could start going to bed earlier. Sigh.

Time for food! This is a great recipe that I made this week for Pan-Seared Salmon with Mustard Shallot Sauce. It's quick and easy to make, healthy, and looks far more impressive, as if you've slaved over the stove for hours. The salmon and the sauce are cooked in the same pan, making clean up a breeze.

The sauce is a simple reduction made from shallots, mustard, and white whine. That's it. But it's oh so tasty--tangy and spicy and rich. 

I served it over wilted spinach, but it would go great with any sauteed greens or other vegetable of your choice.

Pan-Seared Salmon with Mustard Shallot Sauce
Serves 2 people
Cooking time: about 20 minutes
Dairy and gluten-free
Print Recipe

Ingredients

• 2 salmon fillets (4 ounces)
• 2 tablespoons grapeseed oil
• 1 tablespoon whole grain mustard
• 1 shallot, peeled and finely chopped
• 1/2 cup dry white wine
• salt and freshly ground pepper
• 2 tablespoons parsley, chopped

Directions

1. Heat the grapeseed oil over high heat. Meanwhile, season the salmon with salt and pepper on both sides.
2. Add the salmon and reduce heat to medium. Cook, turning once, until the outside is crispy and nicely seared and the inside is cooked to desired doneness (I prefer my salmon a little bit medium rare).
3. Remove from the pan and set aside.
4. Pour off all but one tablespoon of oil from the pan. Add the shallots, and saute for two minutes, until beginning to soften.
5. Add the white wine and mustard, stirring to deglaze the pan. Simmer for a few minutes, until reduced in half. Taste and check seasoning, adding salt and pepper as necessary. 
6. To serve, place a piece of salmon on a plate and spoon the sauce over the top. Finish with a little chopped parsley and freshly ground pepper. Enjoy!

Source for Ingredients

• salmon and shallots from the West Hollywood Farmers Market 
• whole grain mustard from Whole Foods
• white wine and grapeseed oil from Trader Joe's

Sole Meuniere with Wilted Spinach

Sole Meuniere with Wilted Spinach

Looking for a fabulous dish that cooks up quickly in one pan?

Then check out my recipe for Sole Meuniere with Wilted Spinach published this week in my "Farm to the Table" column in West Hollywood Patch.

Click here to view the recipe

Meatless Monday: Greek Frittata

Greek Frittata

I love Greek cuisine, the flavors, the falafel, and oh, the feta!

I also love eating breakfast, the most important meal of the day. So what do you get when you combine my love for Greek food with breakfast?

Greek Fritatta, that's what!

Meatless Monday: Whole Grain Spaghetti with Spinach-Walnut Pesto

Whole Grain Spaghetti with Spinach-Walnut Pesto

Big news--the ultimate diva herself, Oprah Winfrey, announced last week that she's adopting Meatless Monday at Harpo, her company (read about it here)!

This was on the same episode that she put over three hundred of her staff members through Oprah's Vegan Challenge for a week, which I think is a great exercise for anyone looking to reform their eating habits. The episode also featured the veganist advocate Kelly Freston and the omnivore himself, Michael Pollan.

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

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

Bison Stew With Spring Greens

Divas, did you know that eating lean, grass fed meat has the same health benefits as eating wild caught fish?

That's right, it's chocked full of protein and omega-3's!  In fact, grass fed meat has more omegas and EFA's than 90% of fish.  And you don't have to worry about (1) pesky mercury and (2) overfishing.  Not only that, but grass fed meat is much healthier than both industrially farmed meat and farm-raised fish!

So this explains why my freezer is always full of grass fed bison from Lindner Bison!  Not only is bison very lean, especially when compared to beef, but the flavor is incredible and super meaty.  I'm in love with it.

This preparation, adapted from a French recipe, uses stew meat, which is a very affordable cut.  I sear it stovetop and then gently braise it in white wine.  When it's almost finished cooking, I stir in a ton of fresh spring greens from Sage Mountain Farm (baby chard, spinach), leeks and chives, and serve it over long grain brown rice.  Not only is this a super flavorful dish with great complexity, but it's also incredibly healthy and makes use of the wonderful greens that are in season right now.

And don't forget to enter the Avocado Giveaway!  The giveaway closes on Tuesday, so click here to enter!

Bison Stew With Spring Greens (Adapted From "Food & Wine" April 2010)
Serves 4 people
Cooking time: 20 minutes (active); 2 hours (inactive)

Ingredients
2 tablespoons olive oil
1 pound grass fed bison stew meat (may substitute beef or venison)
salt and pepper
1 cup dry white wine
2 cups rainbow chard, chopped
2 cups spinach, chopped
1 leek, finely chopped
1/4 cup chives, finely chopped, plus more for garnishing
2 cups cooked long grain brown rice, for serving

Directions
Preheat the oven to 325 degrees.

In a braising pan or large enameled cast-iron casserole pan, add the olive oil and heat over medium high heat.  Season the bison with salt and pepper.  Add to the pan and sear on all sides until browned, about 12 minutes.  Add the wine, cover the meat with a piece of parchment paper and the lid and braise in the oven ofr about one hour, until the meat is nearly tender.

Add the chard, spinach, leeks and chives to the stew.  Stir well and sprinkle with salt and pepper.  Cover again with the parchment paper and the lid and braise for another 30 minutes, until the greens are wilted and the meat is tender.

To serve, place the rice on a plate and spoon the stew over it.  Garnish with some chives and some fresh cracked pepper.  Enjoy!

Source For Ingredients
grass fed bison stew meat from Lindner Bison (Hollywood Farmers Market)

organic baby rainbow chard and organic spinach from Sage Mountain Farm (Hollywood Farmers Market)

organic leeks and organic chives from Hollywood Farmers Market

white cooking wine and long grain Basmati rice from Trader Joe's

Wine Pairing
With this dinner, we drank a Tablas Creek 2005 Antithesis.  The wine is made from one hundred percent Chardonnay grapes and has a very Burgundian style, which was fitting for these this recipe which was created by two Burgundy winemakers. This crisp white wine worked beautifully with this dish! 

Meatless Monday: Spring Vegetable Risotto With Asparagus, Savoy Spinach And Fresh Goat Cheese! Plus, New Cooking Video--Watch Me Make Risotto!

This is the best risotto I've made in the history of my culinary career.

And I make a ton of risotto, so that's saying a lot.

The inspiration for the dish came from my Top Chef Brother's restaurant, Picco, where they make risotto fresh on the half hour.  I loved the combination of leeks, asparagus and savoy spinach, all of which are in season right now.  It tasted like the very essence of spring.  Further inspiration came in the form of the fresh goat cheese from Soledad Farms that I scooped up at the farmers market.  I felt the tangy, smooth cheese would really compliment the delicate vegetable flavors. 

And finally, I decided to un-meat the dish for Meatless Monday.  You see, risotto is traditionally made using chicken stock.  But instead, I made a vegetable stock from scratch, and I believe that it transformed the dish, gently coaxing out the sweet vegetable flavors.  This made sound challenging, but it's quite simple.  I just tossed a mixture of roughly chopped vegetables from my fridge along with a few herbs into the pan (a bunch of celery tops, onions, carrots, leeks, black peppercorns, a bay leaf and a bunch of thyme), and then gently simmered it for about an hour.  Presto, Chango!  Great stock!

Now the plating also played a role in the awesomeness of this dish!  Further inspired by my brother's food (he served a fresh penne family style with a scoop of ricotta in the middle), I plated this risotto into a huge bowl and placed a scoop of fresh goat cheese into the center.  Not only was it beautiful, but it slowly melted into the dish, and was fun to scoop out and into your bowl.

And check out my new cooking video for GeekWeek's channel on Justin.TV!  You can watch me make this risotto!  Click play below to watch:


Watch live video from geekweek on Justin.tv
Spring Vegetable Risotto With Asparagus, Savoy Spinach And Fresh Goat Cheese
Serves 4 people
Cooking time: 40 minutes

Ingredients
2 tablespoons olive oil
4 cups vegetable stock (preferably homemade)
3 leeks, tender white and green parts chopped
2 garlic cloves, peeled and chopped
1 cup arborio rice
1/2 cup dry white wine
3 cups savoy spinach, julinned
1 cup asparagus, cut into thin slices
1/4 cup fresh goat cheese (chevre)
salt and pepper

Directions
To make homemade vegetable stock roughly chop two celery stalks, two carrots, two small onions, one leek.  Also, add a few peppercorns, a bay leaf and a few sprigs of thyme.  Cover with filtered water and simmer for at least one hour.  Strain and keep warm for risottos (can be made a few days in advance - also, keeps in the freezer for up to six months).

To make the risotto, heat the olive oil in a heavy bottomed pan over medium heat. Add the leeks and saute until softened, about 5 minutes. Add the garlic and cook for one more minute. Then, stir in the rice, coating it with the oil, and cook for another two minutes. Pour in the white wine and stir until absorbed. Once the wine has been absorbed, slowly add the vegetable stock 1/2 at cup at a time, stirring until absorbed before adding more stock.

Once the rice is almost cooked, stir in the asparagus and the spinach. Continue adding stock and cooking until the rice is al dente and the greens are tender (note: you may not use all of the stock).  Once it's cooked, season the ristotto to taste with salt and pepper.

To plate, spoon the risotto into a large bowl to serve family style.  Place the goat cheese in the center of the dish.  Top with a little fresh cracked pepper and drizzle with a little good olive oil.  Enjoy!

Source For Ingredients
fresh goat cheese from Soledad Farms (Hollywood Farmers Market)

organic savoy spinach, asparagus, garlic and leeks from Hollywood Farmers Market

arborio rice and white wine from Trader Joe's

Wine Pairing
Vegetables are notoriously difficult to pair with wine, so a great trick when pairing with a dish is to pair to another ingredient that is wine friendly.  In this case, that would be the fresh goat cheese.  Traditionally, Sauvignon Blanc is paired with chevre (like from the Loire Valley in France).  Other good choices would be sparkling wine or a non-oaky Chardonnay, which is what I selected to pair with this dish.

We drank The Ojai Vineyard's 2005 Chardonnay, Clos Pepe Vineyard, Santa Rita Hills.  I've been in love with their Pinot Noir for some time, but this is the first white wine I'd tasted from them, and wow, it was stunning!  Full of great acidity and citrus flavors, this wine could almost pass for a Chablis.  It paired beautifully with the delicate risotto, not overpowering it, rather enhancing its flavor.  Robert Parker rated this wine a stellar 93 points and considers it mature and ready to drink.  I love this winery--it's worth checking out!

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!

Grilled Organic Pork Tenderloin & Spinach Salad

Hey divas, as always, my life has been full of wonderful, healthy foods. So many in fact, that I have to share them with you! If you read my blog, then hopefully you caught my fantastic grilled organic pork tenderloin recipe I posted this week (click here to read). The pork, rubbed with herbs and olive oil and cooked to medium rare perfection on the grill, was positively delicious. Lucky for me, I also ended up with some leftovers after the meal was finished.

The next night as I prepared my braised white bean cassoulet, Kuzak mentioned that he was starving. "When's dinner?" he asked hopefully. I glanced at my timer and noticed that well over an hour was left (braising takes some serious time!). So to satiate our hunger, I threw the leftover pork together with spinach and served it with a sherry shallot vinagerette. It was great, light, refreshing and perfect to tide us over until dinner.

Domestic Diva's Grilled Organic Pork Tenderloin & Spinach Salad

1 cup grilled pork tenderloin, diced (click here for recipe)
4 cups spinach
2 tbsp sherry vinegar
1/4 olive oil
1 shallot, chopped
parmesan reggiano
salt and pepper

Directions:

In a small bowl, whisk the olive oil slowly into the sherry vinegar. Add the shallots and season to taste with salt and pepper. Heat a small skillet over medium high heat. Add the vinagerette and the pork, sauting for a few minutes until warmed. Toss with the spinach, sprinkle with some parmesan and serve. Enjoy!

Breakfast of Champions: Eggs, Spinach & Grilled Polenta

Hey Divas, continuing with the polenta theme and because you guys know I don't like to let good food go to waste, my fav breakfast this week has been an egg over sauteed spinach & grilled polenta. The flavors work beautifully together - the garlicky, lemony spinach - the creamy, crispy polenta - the rich egg yolk. It's a twist on grits, the classic southern delicacy, for breakfast. So give it a whirl and let me know what you think!

Click here for Domesitic Diva's Grilled Polenta Recipe!

Click here for Domestic Diva's Greens Recipe with garlic, chili flakes and lemon!