New Restaurant Opening: Smashburger Debuts in LA!

Smashburger has opened in LA.

Already excited for this restaurant, I jumped when my invitation arrived to be one of the lucky food bloggers to sample the entire menu on a warm, sunny January day. The location is technically in Culver City (the other Southern California location is in Thousand Oaks).

Let's just start with the Smashburger itself. Juicy, tender, great seasoning—the burger lived up to its reputation. I sampled Classic Burger with Smashburger Fries (start with the basics). The favorite burger was the L.A.—made with crispy wonton, fried egg, cilantro, cucumber, and ginger dressing.

We were invited to view the special process as demonstrated by Tom Ryan, the CEO and Chief Concept Officer. The ground beef is loosely packed (and not put through a traditional meat grinder). The key part of the process is when the meat is "smashed" with a patented press.

It's then generously seasoned with a salt and pepper mixture.

Sweet Potato Fries

Other highlights of the menu included the Sweet Potato Fries. If you're craving something healthier, you can do a side of "Veggie Frites"—flash-fried carrot sticks and green beans. Very tasty.

Fresh Mex Veggie Black Bean Burger

If you're not in the mood for beef, the chicken options are stellar. The chicken breast is pounded thin and marinated. Any burger option can be made with chicken instead. And if you're hoping for a vegetarian option, the Fresh Mex Veggie Black Bean Burger was awesome. The biggest surprise, considering that Smashburger is known for being burger restaurant, was the quality of the salads. If you're hoping for something on the lighter side, try the Baja Cobb and add the chicken.

I loved the burger, but the milkshakes made my day. Using Haagan-Dazs ice cream, I loved both the vanilla and the strawberry. Malts are also available in tempting flavors like Butterfinger and Chai. There's also an IBC Root Beer Float.

Vanilla Shake

So if you're in the neighborhood, or looking for a fun foodie field trip, check on the new Smashburger in Culver City (Los Angeles, CA). And now I'm hungry...

Disclaimer: I dined as a guest of Smashburger, but received no compensation and the opinions expressed here are my own.

Curried Butternut Squash Crab Soup

Happy new year!

Can you believe it's 2013? Did you make your new year resolutions?

I've got about ten or so... you can read about them here on my author blog. One very exciting possibility—a cookbook based on my blog. I'll provide more details as it starts to come together.

After spending a week back East cooking with my mother, I was inspired to whip up a feast for New Year's Eve. I started the meal with this Curried Butternut Squash Crab Soup. The squash is roasted in the oven and then pureed into a velvety rich soup, spiked with curry powder and coconut milk. I garnish it with lump crab meat, cilantro, and toasted pepitos—this adds both texture and flavor.

The resulting soup is spicy, decadent, and creamy (but without dairy). To make it vegan, simply leave out the crab. This is perfect dish for these cold January days.

Curried Butternut Squash Crab Soup

Serves 4-6 people
Cooking time: about one hour
Gluten-free; dairy-free; easy to veganize

Ingredients

1 butternut squash, halved and seeded
1 tablespoon extra virgin olive oil, plus more for drizzling
1 teaspoon chili flakes
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 cup coconut milk
1 tablespoon curry powder
2 garlic cloves, peeled
2 cups low sodium vegetable stock
1 tablespoon maple syrup
salt and freshly ground pepper

for garnishing:
fresh cilantro, chopped
toasted pepitos (pumpkin seeds)
lump crab meat (about 1/4 cup per serving)
extra virgin olive oil for drizzling

Directions

1. Preheat oven to 425 degrees.

2. Place the squash in a roasting pan. Rub the inside of the squash with the olive oil, thyme, and chili flakes. Sprinkle with salt and pepper. Turn the squash face down and poke holes in the skin with a knife. Roast the squash in the oven for about 50 minutes or until tender.

3. Remove the squash from the oven and allow to cool. Once it's cool enough to handle, scoop out the flesh from the skin and place it in a blender. Add the curry powder, garlic cloves, maple syrup, and vegetable stock and puree until smooth, adding more stock as needed for desired consistence.

4. Pour the newly pureed soup into a pot on the stovetop. Stir in the coconut milk and season to taste with salt and pepper. Slowly bring up to a simmer over medium heat and cook for 10 minutes.

5. To serve, ladle soup into bowls and garnish with the crab, cilantro  and pepitos. Finish with a drizzle of good olive oil and freshly ground black pepper.  Enjoy!

Happy New Year 2013!

Happy New Year!

My resolution this year is to continue on this culinary journey that I started several years ago. I want to cook and share healthy fabulous food. What more can I ask for?

To ring in the new year, I'm having friends over for dinner and preparing a yummy meal of Curried Butternut Squash Soup garnished with crab and cilantro, Chili Rubbed Pork Tenderloin (sous vide) over stone ground grits, and roasted baby broccoli. My hubby is going to open up his wine cellar (Quilceda Creek, Saxum, and more!). Recipes and pictures are sure to follow.

Wishing you a wonderful and delicious 2013! Cheers!

Sweet Potato Turkey Chili

Happy Holidays Divas!

Can you believe the holidays are just around the corner?

I can't.

This year simply flew by. I've been deeply bogged down, finishing my new book so I can move it to the next stage and share it with my agent. That task accomplished, now my sites are trained on the domestic front and all that has been neglected. My massive laundry pile being culprit number one. And all the other million things that have to be accomplished before we fly out on Saturday. We'll be spending a week up in the Blue Ridge Mountains with my family. Can't wait!

But in the meantime, here's one of my favorite winter recipes for Sweet Potato Turkey Chili.  I made this for a dinner party the day after Thanksgiving in Des Moines, and it was a big hit. This recipe uses lean ground turkey, but if you have leftover turkey from a holiday meal, you can add it at the end of cooking instead of browning at the beginning. It's full of spices and great winter flavors. It's also super healthy—packed with protein and nutrients. Garnish the chili however you'd like (a list of options is below).

Have a great (and most importantly delicious) holiday—and as you're preparing meals, don't forget to check out my recipe archive. There are a ton of great recipe ideas perfect for this holiday season.

Just click here to browse the DOMESTIC DIVAS RECIPE ARCHIVE

Sweet Potato Turkey Chili

Serves 4-6 people
Cooking time: about 40 minutes
Dairy-free; gluten-free

Ingredients

1 pound lean ground turkey
1 medium onion, chopped
1 red bell pepper, seeded chopped
4 garlic cloves, peeled and chopped
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
salt and freshly ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 15-ounce can diced tomatoes
1 15-ounce can white beans, rinsed
1 15-ounce can red kidney beans, rinsed
3 cups chicken stock
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

for garnishing (optional):

cilantro, sliced scallions, sliced radishes, brown rice or quinoa, tortilla chips

serve with Domestic Divas Honey Cornbread

Directions

1. Heat the olive oil in a large, heavy-bottomed pot over medium high heat. Add the turkey and saute, until cooked through (about five minutes). Add the onion and bell pepper and saute until softened and translucent, about 5 more minutes.

2. Add the garlic, chili powder, cumin, cocoa powder, and cinnamon. Stir into mixture and cook for another minute, until the spices become fragrant. Add the tomatoes, tomato paste, stock, beans, and sweet potatoes and bring the mixture to a simmer. Cover and cook over low heat for about 30 minutes, or until the sweet potatoes have softened.

4. Uncover and cook over medium heat for about ten more minutes to thicken the chili if desired. Season to taste with salt and freshly ground pepper.

5. To serve, ladle a generous helping of chili into a bowl. Garnish as desired (see above for garnish ideas—I love serving chili with brown rice, quinoa, or cornbread).  Enjoy!

Cherry Almond Roasted Cauliflower

Rainy Los Angeles endures...

...but I kind of enjoy it. This is our version of winter, I suppose, and I shouldn't complain. Only the Adorable Monster's fluff does not do so well in the rain. No dog park runs for him lately. He's currently snoozing on the sofa, the first of many naps he'll take today.

My day consists of revising. I'm hard at work wrapping up my new novel for my agent. Doing my final polish pass. I'd love to finish it before the holiday, so I'm hunkered down working a ton.

But I am still cooking—a girl has to eat, right?

Here's a delicious recipe for cauliflower, quietly one of the most versatile vegetables. In this case, I roast it in the oven, then toss it with curry powder, lemon juice, dried cherries, and slivered almonds. The resulting dish is spicy, a little sour, sweet, rich, and crunchy—all at the same time.

How can you say no to that?

While it works great as a side dish, it's substantial enough to be stand alone too.

Cherry Almond Roasted Cauliflower

Serves about two people
Cooking time: about 30 minutes
Vegan; gluten-free

Ingredients

1 head of cauliflower, cut into smaller florets
2 tablespoons olive oil
2 teaspoons curry powder
juice of one lemon
1/4 cup dried cherries
1/4 cup roasted slivered almonds
chopped cilantro for garnishing (optional)
salt and freshly ground pepper

Directions

1. Preheat the oven to 425 degrees.

2. Toss the cauliflower with the olive oil and season with salt and pepper. Roast in the oven for about 20-25 minutes, until tender and slightly browned.

3. Remove from the the oven and toss right away with the curry powder and lemon juice. Check seasoning for salt and pepper, adding more if needed. To serve, toss the cauliflower with the almonds and cherries and garnish with the cilantro. Enjoy!