Indian Made Easy

How many of you love Indian food but when it comes to cooking it at home you have no clue where to start? I LOVE Indian food, the powerful flavors, punchy spices and health benefits keep me coming back for more. Recently I've been trying to incorporate more turkey into our diets, it is low in fat and high in protein. Plus like chicken it is very versatile.

This night in particular I had a package of turkey cutlets, I also had jasmine rice, Greek yogurt and plenty of spices. I combined them altogether for an easy, healthy, delicious Indian meal.

Easy Curry Turkey & Rice

4 turkey cutlets
1 cup Greek plain yogurt
2 cups jasmine/basmati rice
1 1/2 Tbsp curry powder
1 tsp salt + 1 tsp salt
pinch pepper
2 Tbsp butter
3 cups water

First you want to combine your Greek yogurt, salt and curry together into a thick paste. Then chop up your turkey into one inch chunks, add the turkey to the curry paste and use your hands to make sure every piece of turkey is covered. Then cover and let marinate for one hour in the refridgerator.

When the turkey is done marinating, add to an oven-safe pan and bake for 30 minutes at 350 degrees. While the turkey is baking, boil three cups water, add salt and rice. When the rice absorbs most of the water, add in the butter.

When the turkey is done, plate a big spoonful of the rice in a bowl and smother with the turkey and curry sauce. This plate will have your mouth saying "Dhanyawaad!"(Thank you in Hindu).

Enjoy! xo Lo

A Trip to New Orleans

I had a dear friend over for dinner last night, I decided to make a twist on the classic shrimp and grits. Instead of using shrimp I stepped it up a notch and used scallops.


Cajun-Style Scallops 'n Grits
12 scallops
1/2 Tbsp cajun seasoning
1/4 tsp paprika
1/4 tsp pepper
1/2 tsp salt
1/4 tsp Italian seasoning
1 cup grits
2 cups chicken stock
1 Tbsp tomato paste
3/4 cup half and half
5 Tbsp butter
1 bushel of chopped okra
2 cloves minced garlic

Start by boiling your chicken stock with two tablespoons of butter to cook your grits in. Once boiling add your grits and stir occasionally for five minutes. When the grits absorb the liquid add the tomato paste and half and half, stir sporadically on low heat.

Meanwhile, add okra to a saute pan with olive oil, salt and pepper on medium-high heat, okra should get crispy before serving.

 At the very end of cooking, mix all the spices together and roll each scallop in the spice mixture. Melt two tablespoons of butter in a pan and add the scallops. Sprinkle one clove of minced garlic to the scallops. Cook for 30 seconds to a minute on each side then remove from heat until ready to serve. Add 1/4 cup of chicken stock and two tablespoons of half and half to the scallop drippings to create a sauce. Let the sauce reduce until you serve.

Once everything is cooked add grits onto the plate, scoop some okra onto the side then place four scallops on top of the grits on each plate, pour the sauce over your scallops. Serve with white wine and enjoy!

xoxo Lo

Heart Shaped Love on a Plate

Happy Valentines Day! I know I already blogged about my heart-shaped fried eggs for my fabulous breakfast tacos. But I couldn't resist posting what I lovingly made for my hubby this morning.

Heart-Shaped Pancakes 'n Eggs
1 cup flour
2 Tbsp sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup milk
2 Tbsp melted butter
1/2 cup pureed pumpkin
1/3 cup chopped pecans
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg

Mix the dry ingredients together in a bowl, in a different bowl mix the wet ingredients together then fold the wet into the dry ingredients. Mix til there are little to no clumps in the batter. If the batter is too thick add more milk, if it is too wet add a bit more flour. Grease your pan and put it on medium-high heat. Put your heart-shaped cookie cutter onto the pan and pour the mixture in the cookie cutter just so the batter fills the bottom.  You don't want to fill the cookie cutter up too high or the pancake takes too long to cook. Once the pancake starts to bubble, flip over and lightly push the pancake down, releasing the cookie cutter. Continue until all of your batter is used.

Then use the same pan and cookie cutter for your eggs, re-grease the pan and crack your egg into the cookie cutter. Sprinkle with salt and pepper and cover with a lid. Once the egg is starting to whiten on top the egg is done.

Plate your yummy breakfast together and your honey or sweet kiddos will be pleasantly surprised!

Happy Valentines day everyone! xoxo Lo

“Laugh as much as you breathe and love as long as you live.”

Valentines Day is right around the corner...There are some great, easy ways to show your loved one how special they are. You can focus on a sweetheart breakfast, picnic lunch, romantic dinner or sexy little surprises throughout the day.

They always say the key to a man's heart is through his stomach...so my plan was to hone in on breakfast because it is my husband's favorite meal. I wanted to start his day off by showing him how much I love him by creating a fantastic, homemade breakfast in bed.

First I started by creating a potato hash.

Fingerling Potato Hash
6 fingerling potatoes
1/4 yellow onion
2 baby portabella mushrooms
1 Tbsp butter
1 tsp salt

Heat your pan on medium heat with butter, add diced onions, potatoes and mushrooms. Continually stir and add salt. These will cook for about 30 minutes.

Homemade Tortillas
3 cups flour
1/3 cup corn oil

1 cup warm water
1 tsp salt

While your potato hash is cooking make some homemade tortillas...which are WAY better than store bought tortillas. Mix the flour and oil together with a fork til the mixture becomes nice and crumbly. Then add in the salt and warm water, spoonful at a time until the mix morphs into a dough. Knead the dough with your hands for three minutes to smooth it out. Then place in a bowl, cover with plastic wrap and let sit for 30 minutes at room temperature. Once the 30 minutes are up, pinch off golf ball size pieces of the dough and roll out on a floured surface. Roll out the dough to a thin, 8 inch disc then place on a saute pan on medium heat and let cook for about 30 seconds then flip. The tortilla cooks fast and will develop little brown spots, to show it is done. This amount of dough should create 10-12 tortillas. After your tortillas are done heat up your black beans and start on cooking the eggs.

Sweetheart Breakfast Tacos
4 eggs
1 Tbsp butter
1 tsp salt
heart cookie cutter
1 cup black beans
1/2 cup shredded colby cheese
1/2 cup roasted salsa
potato hash
homemade tortillas

You can use the same pan that your potato hash is cooking in, push the hash to one side, grease the open side with butter, put your cookie cutter down and crack your egg into the cookie cutter. The egg will solidify inside the cookie cutter creating a heart shape. Cover your egg/hash with a lid until the egg is cooked to your liking. We prefer over-medium eggs, make sure the pan is on medium-low heat. The eggs should cook about 2-3 minutes per egg. When the eggs are done start to plate your breakfast tacos. Put your tortilla down first, then potato hash, black beans, shredded cheese, heart-eggs and salsa.

Serve this up and your honey will cover you with kisses...after they escape their food coma of course :)

Happy Valentines Day! xoxo Lo

"When the lasagna content in my body gets low, I get mean." - Garfield

Garfield is one correct feline...who doesn't like his empty fuel gauge for lasagan to deplete. In freezing, winter days...when I need that warm, comfort, cheesy, filling food...I must agree that I feel the exact same way.

Like I had mentioned in my earlier posts, I gave up meat for February...which means I am only eating any kind of seafood and trying to concentrate on filling my diet with more vegetables, fruits and whole grains, etc. Sometimes humans put too much focus on meat...yes protein is a vital source for our bodies but people have been overdoing the amount of meat they are putting into their bodies. Red meat is especially a source of protein that should be carefully eaten, red meat is an excellent source of iron and protein but you want to be informed of where this meat is coming from. Stay away from ground meat unless you know it is organic, the best red meats are the leaner ones like filets or strips..the less fat, the better for you. I know guys that means try not to eat so many ribeyes, even though they taste delicious with all that fat rendering into your meat.

Also be wary of other sources of meat, pork, chicken, etc do your homework and find the best meat for your family. Shopping at a local farmer's market is a great way to find healthy, hormone-free meat, also shopping in the organic isle is helpful as well. Unfortunately, FDA does not require that all manufacturers for meat and several other foods tell us exactly what is going into our food. Hopefully this will change, til then the best you can do is shop organically and do your research.

Getting back to my lasagna post... last night I was cold, hungry and craving some cheesy goodness. I decided to whip up some lasagna. Since I have given up meat, I incorporated a few veggies: spinach, eggplant, onions, red peppers, green peppers and yellow peppers.

Lasagna Primavera
1/2 box of whole wheat lasagna noodles
1/2 eggplant
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 large yellow onion

1 jar of tomato basil pasta sauce
2 cloves garlic
bechamel sauce (see recipe below)
1/2 cup havarti jalapeno cheese (can be mozzarella)
1/4 cup colby jack cheese (any cheese you want)
1/3 cup asiago cheese (again any parmesan or romano cheese)
1 can pumpkin
1 egg
1 cup chopped spinach
salt
pepper

Bechamel Sauce
4 Tbsp flour
5 Tbsp butter
1 bay leaf
3 1/2 cups warm milk
1/2 tsp nutmeg

Start off your lasagna by chopping up your onions, peppers and garlic, saute them on medium heat with olive oil. Meanwhile, slice your egg plant and saute them in a separate pan until they are tender. Start boiling your water for your lasagna noodles. Then in another sauce pan, start melting your butter  with the bay leaf for the bechamel sauce...once the butter has melted completey spoon in a tablespoon at a time of the flour, whisk mixture together. Once all the flour has been added to the butter add a cup at a time of the warm milk, continue to whisk. Bring the sauce to boil then lower heat, as you continually whisk. Eventually the sauce will thicken up, add the nutmeg and set sauce aside until ready to use.

Once the water is boiling, add lasagna noodles with a drizzle of olive oil to avoid the noodles sticking together. Once the onions and peppers are tender, add the pasta sauce. In another separate bowl empty can of pumpkin and crack an egg inside, stir mixture together. Slice/grate your cheeses (I used what was in the fridge) and be ready to assemble your lasagna. Use an 9x11 pan and put pasta sauce down first, then top with lasagna noodles, pumpkin puree, bechamel sauce, eggplant, spinach, cheese and then repeat until you've filled your casserole dish to the top. Finish with tomato sauce and cheese. Bake at 350 degrees for 30-35 minutes until all the layers have merried together. Let the lasagna cool for 10 minutes before serving.

This recipe will be perfect for feeding a large group of people, for any family gathering, holiday or just a cold, wintery day. This lasagna is loaded with healthy carbohydrates, fiber, potassium, calcium, iron and Vitamin E.

Enjoy! xoxo Lo

All to entertain you with my dear

Who doesn't love to entertain?? Ok a few of you might not...but who doesn't love to laugh, carry on meaningful conversations, and enjoy delicious food? That's what I thought. When entertaining, you shouldn't have to spend a lot of money or cook for 10 hours to indulge in some fantastic food with wonderful company.

When I invite guests over I always like to entertain with a few nibblies when they first arrive. That way when conversations are starting, wine bottles are opening and the main course may still be cooking, we can snack over some delectable treats.

One of my favorites and one of the easiest appetizers to serve is hummus with veggies, crackers or pita bread. You can either make your own hummus (I  highly recommend) or you can purchase some from the nearest grocery store.

Homemade Hummus
2 cans of garbanzo beans (drained)

2 cloves of minced garlic

1 1/2 tsp salt

1/2 cup fresh chopped parsley

1/2 lemon

1/3 cup tahini (smashed sesame seeds)
1 tsp ground cumin
1/4 cup water

roasted red peppers for topping

black pepper
paprika for garnish
olive oil for topping

Combine all ingredients into a food processor, blender or in a bowl and use a emulsion blender. Stir as the ingredients smooth out and combine. If the mixture is too dry add olive oil to help smooth it out. Once all blended, add to a festive dish, top with a drizzle of olive oil, add roasted red peppers and paprika. Then cut up some cucumbers, bell peppers, broccoli, tomatoes, pita bread, crackers...any thing you want to dip inside this lovely hummus.

Another great appetizer, that I made for the Superbowl this year was my deviled egg dip. We love deviled eggs in our house, so I thought, why not create a dip? You use exactly what you would for deviled eggs but blend it all up til smooth and serve with chips, crackers, toast points, veggies, anything you want.

Deviled Egg Dip

8 medium-boiled eggs (being cooked less than hardboiled helps keep the dip smooth and creamy)

1/2 cup mayo

1/4 cup horseradish dijon mustard

1/3 cup dill pickle relish
1/2 tsp paprika

1 tsp salt

1/2 tsp pepper

Add all ingredients into a blender, food processor or in a bowl for the use of an emulsion blender. Blend til smooth, stirring along the way. Add to a bowl and serve with any chip, cracker or veggie like. I chose to serve my dip with the new Pop Chips (regular flavor) they were delicious. If you want to kick this dip up a bit you could add some crispy bacon!

Hopefully I've helped you see that it doesn't have to be difficult to entertain. Pop a few things in a blender and you've got some fabulous dips that your company will adore.

Happy entertaining! xo Lo

"All happiness depends on a leisurely breakfast." - John Gunther

I passionately agree with Mr. John Gunther... every week I look forward to my weekend mornings so I can wake up slow in my pillowy duvet, slink out of bed and make coffee...go back to bed, waiting for my coffee. Then finally when I muster up enough willpower I meander into the kitchen to chef up some le petit dejeuner.

There are many different paths you could take while creating a breakfast meal. You could go savory, you could go sweet, you could go with eggs, pancakes, french toast, lox in bagels...there are about a million scrumptious options! I will show you a few of the diverse paths I have trodded down during the morning hours of the day.

Cherry-Blueberry Granola Bars
1 cup uncooked oats (old fashioned)
1 cup flour

1 cup granola (any kind you like- I used vanilla-almond)
1/2 cup agave nectar
1/4 cup brown sugar
1 cup sliced almonds
2 tablespoons of melted butter
1/3 cup blueberry preserves (the good stuff)
1/4 cup cherry preserves (the good stuff)

I've always wanted to make my own granola bars versus buying them at the store...most of you think, "Yeah if I worked at home." Well you can still make your own granola bars and be busy. These don't take long and are WAY more tasty than any store bought granola bar. Start by pouring 3/4 cup of the oats, granola and flour together in a bowl, mix together and add brown sugar, almonds, agave and butter. Fold everything together so it is all evenly mixed. Pour into a 9x9 inch greased pan. Then spread your preserves over the top (stay away from the edge so they don't stick to the pan) and top with the remaining oats. Bake for 10-12 minutes. Serve after about two minutse of cooling so you can eat them while they're hot...trust me these suckers are to die for! And who knew they could be so healthy?? Packed with healthy carbs, protein and healthy sugars this is a great option to begin your day on the right path.

Healthy Bacon-Herb Frittata

6 eggs
fresh parsley
fresh cilantro
fresh rosemary
2 chopped bacon wrapped dates stuffed with goat cheese (leftovers!)
1/4 cup colby jack cheese
2 slices of canadian bacon
1/4 yellow onion
4 mushrooms (any kind you prefer, I used button)
salt
pepper
olive oil

This option is magnificently healthy and great for anyone trying to help benefit their cholesterol levels. Many people are afraid of making frittatas thinking they will taste too healthy (I can vouch for that one) or they are too difficult. But this is one of the easiest egg dishes known to man. First you wan to fetch your fresh herbs and give them a fine chop. Save a bit of the cilantro for a garnish and put the rest in a bowl. Slice up your onion and mushrooms, add them to a cast-iron skillet. After a few minutes add in your canadian bacon and bacon wrapped dates. Once carmelized, turn the heat to medium-low. Crack your eggs into the bowl with the herbs. Give a good whisk, add salt and pepper and pour egg mixture into the skillet. Do not scramble. Let the bottom cook over the stove for about 6 minutes. Once the bottom has settled then finish top with cheese and finish in the oven at 350 degrees for about 10-12 minutes. The frittata will puff up, once the eggs are cooked you are ready to serve. Remember the skillet is very HOT!

These two dishes are perfect to pair together! A little sweet with the fresh, warm granola bars and a little savory with your hot, gooey egg frittata. Your family, friends and neighbors will all be begging for the recipe!

Strawberry-Banana Pancakes
1 cup flour
2 Tbsp sugar
1 1/4 tsp  baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup milk (you can use any kind, whole, skim or buttermilk)
2 Tbsps melted butter
1/2 cup sliced bananas (fresh)
1/2 cup sliced strawberries (fresh)

Mix the dry ingredients together in one bowl and the wet ingredients together in a separate bowl. Once both are well mixed, combine. You can either add fruit directly into batter or you can add add fruit once you pour mix into the skillet, I did the latter. Once you have a semi-thick batter use a 1/3 measuring cup to scoop the batter into your hot skillet. Pour in a bit of olive oil first, once your batter is poured drop a few slices of banans and strawberries right on top of the wet pancake. Once the pancake starts to bubble up and the sides are cooked you can flip. Continue til all of the batter is used.

Chive 'n Cheese Scrambled Eggs
6 eggs
1/2 cup colby jack cheese
1/4 cup freshly chopped chives
salt
pepper
olive oil
2 Tbsp water

Chop up your chives and shred your cheese, add to a medium sized bowl. Crack your eggs directly into the bowl. Add a pinch of salt and pepper. Start to whisk your eggs together for scrambled eggs. Add in the water and continue to whisk. Grease your hot skillet with olive oil and pour into pan. Move the egg mixture around until it starts to solidify. Continue to "scramble" the eggs until they are fluffy and cooked but not overcooked (you don't want your eggs to brown). Serve with a bit of cheese and chives on top. Fabulous meal full of healthy proteins, calcium and carbohydrates.

All of these combinations of breakfasts are fantastic options to help start off your day right. Sweet and savory are a classic combination for breakfast and will leave any appetite satisfied. So whip out your apron and start a scramblin'!

Enjoy! xoxo Lo

Good ole steak & potatoes

This year I decided to give something up every month...since food is one of the things I love the most, I chose certain food items. In January, I gave up carbs...bread, pasta, rice, etc... now that January is over I have to admit that I wasn't completely turning my head to those scrumptious, fluffy, hit-the-spot pieces of bread, but most of the time I stayed focused.

This month I am giving up meat...so I will only eat fish. Rightly so, in the last days of January I picked up some New York strip steaks to cook. Every now and then a homemade dish of classic steak and potataoes is all one needs to get through the day.

Smashed Fingerling Potatoes
1/2 package of fingerling potatoes
salt
pepper
3 green onions
1/3 cup milk
2 Tbsp butter

First you want to, dice up your potatoes then boil them until a fork can slide through them. Then you drain the water out, add in the butter, salt, pepper, milk and green onion...before you start to smash them let them sit for a few minutes. This gives the butter time to melt. Then smash away, your potatoes should be left between chunky and creamy. We love to keep the skins on our potatoes (they are packed with nutrients!) and we like some chunks. If you prefer smooth mashed potatoes use a hand mixer to blend them together. Cover and keep warm until ready to serve.

Sauteed Kale
1 bunch of fresh kale
salt
pepper
olive oil

You always need greens on your plate, right?! Kale is a great alternative to spinach or broccoli, they are super healthy and delicious. Wash your kale, cut off the stems and roughly chop them up. Heat up your skillet with olive oil, drop in the kale and cook for 10-15 minutes. Cover for the first five minutes to help circulate the heat and soften the kale. I don't want my kale to get mushy so I remove the cover to let them saute and get slightly crispy before serving. (You could always add mushrooms, onions, or other spices to jazz up this green!)

Classic New York Strip
2 steaks (or however many you need)
1 Tbsp olive oil
1 tsp salt
1 tsp pepper

This is the classic way of cooking up a steak. Steaks have a lot of flavor and you don't want to overcrowd that natural flavor with too many spices. I let my steaks rest in olive oil for about 10 minutes at room temperature, I get my pan nice and hot, sprinkle on the salt and pepper then place the steaks down on the grill pan.

My amazing, culinary friend, Amanda, taught me how to tell if your steak is done as you'd like. If you feel the palm of your hand regularly that is rare, if you move your thumb to your forefinger that is medium-rare, the middle finger is medium, ring finger that is medium-well and the pinky is well-done. So if you press on your steak as it cooks you should be able to gauge when it is done to your liking. We prefer our steaks to be medium to medium-rare which is about 4-5 minutes per side.

Once everything is done, plate up and eat up! Enjoy! xoxo Lo