Homemade Fast Food: Tater-Tot Casserole

Zach and I had tots....



Lot's of tots... in this tater-tot casserole recommended by none other than our I-am-just-going-to-go-ahead-and-call-them family-even-though-Zach-won't, Chris and Rachel...Rachel recommended them in an "I-made-this" sort of way and Chris recommended this in an "I-ate-this" sort of way.

Juicy ground beef topped with crispy tater tots and melted cheese. Can we call this what it is? Homemade fast food. Delicious! No one eats more fast food than Zach and I. While I love to cook and even manage to update this blog once in a while, most days we are bringing food home from places all over the city. I even noticed this morning that Wing-Stop and Pappa Johns are among our "most visited" websites (as defined by our google chrome homepage).



Rachel managed to make a healthier version of this genius dish by using the healthier version of everything in the dish, but I didn't bother. I think I will lighten it up a little next time by throwing some vegetables into the meat mixture and using extra lean beef since I basically felt like I couldn't move after eating this, but it sure was worth every bite. Oh, and it was probably the easiest thing I have ever made.



Tater-Tot Casserole
Recipe by Craving Comfort
feeds 3-5 people

1 lb lean ground beef (I would use very lean maybe up to 1 1/2 lbs)
1/2 medium onion, chopped
1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted) - i did not use the whole can
1 16oz package frozen tater tots
1 cup shredded cheddar cheese
salt & pepper

Preheat oven to 375 degrees.
Brown ground beef. season with salt & pepper. - do not break it apart completely...leave some nice meaty chunks in there
Add chopped onion, cook until tender.
In a casserole dish, combine ground beef mixture & cream soup.
Top mixture with tater tots.
Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
remove from oven & top with cheese, return to oven until melted.

Meat, Meet Cheese

Meat and cheese plate: the carb-counter's dream meal.



We tend to throw together meat and cheese plates on lazy Sunday nights when we would rather picnic on our coffee table than spend an hour or two cooking in the kitchen. These "lazy Sunday dinners" tend to turn into a feast for a king by the time I get finished plating everything I thought we would need for a successful nosh.



Our honeymoon was to Iceland, and I am going to be honest here: I had not heard good things about the food. With a national dish such as putrefied shark and things like puffin, raw whale meat and horse on the menus, I was kind of looking forward to the possibility of actually losing weight while traveling.



I decided I would be adventurous and try some things I might be uncomfortable with. The very first restaurant we went to was a recommendation from someone I stopped in the street. "Do you know of any great little restaurants or cafes to eat lunch around here?", I asked in English without hesitation to a young-ish pair of stylish-looking women (EVERYONE spoke English there). They directed us to a little place that was tucked slightly off the main drag.

We did not know what to make of the menu. First of all, diet coke was "pepsi max"; a quick trial and error session was all it took to figure out that one. We did not really understand what a lot of the things on the menu were, and the servers were not interested in walking us through it. Also, everything was insanely expensive! This was just a regular restaurant, cute but nothing special. The entrees could cost between $35-$50. We settled on splitting what we determined to be a "sampler-style appetizer plate" that was $35.



It turned out to be the most delicious version of a meat and cheese plate I had ever set tongue on. From then on, I knew my waistline and wallet were in trouble on this trip. At least when we asked the random woman in the street what is customary for tipping, she said in a heavy accent, "oh, we are Icelanders...we. don't. tip." I don't know if she was trying to say that we should tip since we were not Icelanders or if she was just so proud of the fact that they do not subject themselves to the custom of tipping, but who could even afford to tip on top of such pricey restaurant bills?

We went on to indulge in other great adventures while in Iceland some of which included other foods like whale sashimi (no wonder we did not see any whales when we went whale watching) and that putrefied shark I was telling you about.

Other adventures were of the outdoor variety like visiting Iceland's many scenic wonders:

Waterfalls:


Glaciers:


Geysers:


Icelandic Horses:


Countryside:


And then there was the city-life. The biggest city was Reykjavik, where more than half of the 300,000 people in the country live. While Reykjavik was by far the biggest city we visited, it was still smaller than 200,000. I believe that is about the amount of people that fit into Ben Hill Griffin Stadium AKA "The Swamp" two times.

Reykjavik:


Sushi on a conveyor belt:


Church:


Some of you may see a meat and cheese plate as a cop out for a recipe, but I really wanted to share the idea since it is just the idea if you want to have dinner at home, but you are in no mood to cook. It has a "home-cooked" vibe without any mess or effort. There is something about plating up everything to create a nice spread that is relaxing and fun. Here are some tips to create a great spread based on my past trial and errors:



*choose 3 meats - one hearty style (i.e. something you might eat on a sandwich like a great roast beef or sliced ham), one sausage type (like a thick summer sausage or salami or chorizo - you could opt for two sausages if the first type of meat sounds boring to you), and one artisan style (like prosciutto or something you might just like to taste).

*Try to get your meats and cheeses from a grocery store with a great deli counter. That way, you can just buy what you need and still have plenty of variety. Or you could just spring for whole packages of everything so you will just have to make the spread again a couple of days later.

*choose three cheeses - one hearty (maybe a tasty cheddar or muenster. In honor of Iceland, we bought havarti cheese which was a staple at any breakfast meal we enjoyed while we were there), one special cheese that has been soaked or smoked or aged, read: hard (like a smoked gouda, manchego cheese is my favorite or one of those delicious cheeses that has been soaked in merlot) and something soft and strong like a goat cheese or blue cheese.

*Throw a baguette or whatever bread you like in the oven on a low setting until the crust is toasted and the inside is warm. Don't slice it. Just let people pull pieces off of it as they go; this way it will stay warm on the inside throughout the meal.

*Nuts are a great addition to the spread. I recommend cashews, spiced almonds, candied walnuts...

*Dried fruit or jam adds a great slightly slightly sweet touch and can be rolled up on a piece of bread with one of the soft cheeses

*some veggies with a dip - something light in case the meal gets to feeling too heavy

*I love grapes with cheese.

*Red wine is a must.

*Lastly, set up somewhere picnic-style, even if you are inside. Light some candles and enjoy!

The Mezza

In Spain, it is tapas; in China, it is dim sum; in France, it is hors d'oeuvres; in Lebanon, it is mezza.



I love to eat this way. We like to call this type of tasting and snacking "appetizers" or as Zach's dad likes to say "appe-TEASERS". However, with the popularity of the eating-several-small-meals-instead-of-three-big-ones diet that is finding it's way into the American food culture, eating appetizers or sharing small plates for dinner has become something I now see regularly when dining out (and I do dine out quite regularly these days!). Now, I am not quite sure that this whole "several small meals" thing is something I completely buy into. I like to think people are capable of eating three meals without going overboard, maybe with a couple healthy snacks between. And when I go out for tapas, dim sum or mezza, it does not necessarily mean I will be eating less; it just means I will have the opportunity to taste more delicious plates. I will admit, this process slows me down and allows me to enjoy and appreciate each dish on another level which might ultimately lead to less of a calorie intake. It just seems like this dining method was made for people like me, you know, the people who like to"try" everything on everyone else' plate at the table after rushing through their own meals.

I made a mezza last weekend after we tasted a new Lebanese plate at one of our favorite Lebanese food spots in LA, Pi on Sunset. The dish was Kofta in Pita which is exactly what it sounds like: Kofta (or Kafta) in pita bread. It is like a Lebanese quesadilla (with no cheese). It was delightfully delicious so I decided to try it at home. I did cheat by buying the meat already spiced from an Armenian bakery, but I am sure this would work perfectly with any Kofta recipe.



The other dish I made was something for which I hold very fond memories. When I had a chance to visit Lebanon years ago, I would go to the bakery some mornings to bake my own manakeesh. This is essentially a thinly rolled bread topped with one of a few different toppings: zaatar (a sesame/thyme spice mixture), cheese or minced lamb meat. I used to call it :Lebanese pizza" when I was little. I suppose I like to compare every dish to something that is familiar. I did not make my own dough for this version, but you certainly can if you wanted to try it. There are several recipes available online. I am fortunate enough to have several greek and Armenian bakeries close by so I was able to buy some bread on which to spread the various toppings. It is the kind of thin bread that is almost like a thick pita.

Both of these recipes are super simple, and they are a great start for a Lebanese mezza if you ever feel adventurous enough to try one.

KOFTA IN PITA
2 large pita bread rounds (between 12 and 16 inches)
1/2 pound kofta meat (recipe here)
butter (room temperature)

Preheat the oven to 350 degrees F.
Gently open the pita so that the whole inside is facing upwards...if you are using the real thing, the bread should be thin so be careful
Spread a very thin layer of butter on the inside of each half. (The butter will be on the same side of the bread as the meat).
Place half of the meat (1/4 lb) onto each of the open pitas; try to plop it around different places so it is easier to spread out.
Close the pita by folding the two halves back together.
Gently press the bread together, smashing the meat so it spreads evenly. I used a roller on the outside of the bread to flatten it even more evenly.
The pita should basically look like it did at first, but with a meat layer in the middle
Cut each pita into 6 triangles with a pizza cutter of a large sharp knife.
Place triangles onto a baking sheet lines with foil.
Bake at 350 degrees F for 5-10 minutes (until meat is cooked just all the way through.
Serve with hummus, labneh or just eat plain.


MANAKEESH

4 thick bread pitas (The kind that does not separate in the middle and is more like pizza dough. You can find these in midle eastern grocery stores, or you can use homemade or store-bought pizza dough)
1-2 tbsp zaatar (spice found in most grocery stores but definitely in middle eastern grocery shops)
4 oz Halloumi cheese (specialty cheese shops or middle eastern groceries)
good quality olive oil (I used garlic olive oil)
2 pinches of hot paprika

For manakeesh with zaatar:
Drizzle olive oil onto the bread (baked or unbaked)
mix the zaatar with olive oil. (keep adding the oil slowly and mix it until the spices turn into more of a wet paste...the consistency of mud)
Spread the zaatar thinly over the bread (use more or less to taste)
Bake at 400 degrees F for 5-10 minutes (or until bread is done and slightly toasted).


For manakeesh with cheese:
Drizzle olive oil onto the bread (baked or unbaked)
Crumble cheese and sprinkle it generously on the two pitas.
Drizzle a tad more oil over the cheese and sprinkle a pinch of hot paprika over the top
Bake at 400 degrees F for 5-10 minutes (or until bread is done and slightly toasted).

Cilantro Lime Dressing with a Kick

It is really not easy to eat healthy.



I have developed some pretty healthy eating habits over the past 15 years. It is quite common for me to eat about 7-8 salads per week, often more. However, I am sure my health conscious readers are well aware that while a salad can be your best friend, it can also be a deceitful little enemy. I used to think a good rule of thumb was if you really like the salad, it is probably bad for you.



That doesn't have to be true if you focus on bringing rich flavors to a hearty salad. I have to be creative by giving myself enough variety in salads so I don't get sick of eating them. Of course, I have my go-to options for some healthy take-out or dining-out. Here are some of my favorites in the LA area:

Chicken Chow Salad - Lulu's Cafe
Greek Salad (with chicken) - Trimana
The Cowboy Salad (I sub low cal honey mustard dressing for the blue cheese dressing w/honey drizzle) - Mixt Greens
California Chicken Salad (86 croutons and pasta with low cal ranch dressing) - California Chicken Cafe
Debbie's Chopped Salad (eat it with a big spoon!) - Factor's Famous Deli
Raw Salad with chicken (this is no longer on the menu, but they will make it if you ask)- Tender Greens

By focusing on hearty flavorful ingredients, a salad can be healthy and still satisfying. This simple dressing will add so much flavor to any salad, you will not need to add all the things that would make it bad for you to feel satisfied. You also do not need too much of the dressing itself. I added a couple tablespoons to a big bowl of my southwestern chicken salad . I couldn't get enough.



The recipe from Women's Health Magazine, calls for safflower oil (something basically no one has in the pantry) so I used olive oil instead.



Cilantro Lime Dressing with a Kick

(recipe adapted from Women's Health Magazine)

1/2 tsp hot sauce
3 tsp lime juice
2 tbsp cilantro
1/4 c oil (olive oil or safflower oil)

Blend the first 3 ingredients in a blender and then add the oil to blend.

Do Da Dip, Guacamole Feta Salsa Dip

I put my hand upon your hip. When I dip, you dip, we dip.



Do you remember dancing to that song at middle school dances? If so, welcome to my generation.

There are a handful of songs that "take me back". It is so strange the music that is nostalgic to one generation can mean nothing to the next. Artists like Justin Bieber, Lady Gaga and the Jonas Brothers are the Backstreet Boys, Britney Spears and Hanson to the next generation. I suppose if you want to know how old someone is, it could be pretty revealing to start up a conversation about the music they grew up with.

I am more of a movie person myself (not that the two need to be exclusive). I am so behind with even popular music as an adult, but there are songs you just couldn't escape when I was growing up, mostly due tot the fact that you actually had to buy expensive CD's if you wanted to listen to specific music (back in my day). Otherwise, you were stuck with the radio. Here are a couple songs that would make me nostalgic from when I was growing up (even though some might say I still am):

"All MY Life" - KC & JoJo
"I Swear" - All for One
"Killing Me Softly" - The Fugees
"Ironic" - Alanis Morissett
"Time of Your Life" - Green Day
"BIG Papa" - Notorious B.I.G.
"I'll be Missing You" - Puff Daddy (as he was called "back in the day") and Faith Evans (this song was recorded in response to Notorious B.I.G.'s murder in the 90's.
"Dreamlover" and "Hero" (and any other song by Mariah Carey)
"I want it That Way" - Backstreet Boys
"Baby One More Time" - Britney Spears
"Bye Bye Bye" - N'Sync
"MMMMMBop" - Hanson

There are really too many to bother continuing listing them. I suppose this song list might reveal something besides my age. It might reveal the fact that I was not really an edgy kid growing up or I might have listed more alternative rock type music. And of course there are songs that "take me back" that are not from my generation at all like selections from some of my favorite musicals or songs from the soft rock station my mom used to listen to in the car, "Warm 94.9".

I wonder what ever happened to that "Da Dip" song. It was just so simple, and it really used to get people out on the dance floor. This dip has a bunch of ingredients, but it is pretty simple too. Though I doubt it would get anyone on the dance floor; it might be more of a lazy afternoon watching football kind of dip. In fact, this was the very dip enjoyed by Zach's and my family when we got together over New Years to watch the Gators win the Outback Bowl.



Da Dip: Avocado Feta Salsa Dip

(recipe adapted from Allrecipes.com - makes about 4 cups of dip)

3 plum tomatoes, chopped
3-4 ripe avocado - peeled, pitted and chopped
1/2 cup finely chopped red onion
2 clove garlic, minced
1 handful fresh chopped cilantro
1 tablespoon olive oil
2 tablespoons lemon juice (original recipe used red or white wine vinegar, but I didn't have any, and the lemon juice was great - lime would work too)
4 ounces crumbled feta cheese

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in cilantro. Gently stir in olive oil and lemon juice. Then stir in feta. Cover, and chill for at least 1 hour (preferably 2-6).

This dip can also be used creatively as a topping for some grilled chicken or a spread in a nice fresh turkey sandwich. It is very different from a salsa and also pretty different from a guacamole. You can use less avocados and more tomatoes if you wish as well. Enjoy!

A Decade in the Making: Spinach and Feta Stuffed Chicken

November 6th, in a wedding ceremony on the beach in St Augustine, Florida, my dear friends, Mike(y) and Amanda were married in front of 54 of their friends and family.



November 10th, they will celebrate their ten-year anniversary during their honeymoon in Jamaica. These two started dating our Sophomore year in high school (this suddenly makes me feel pretty old). They are newlyweds with the experience and history of a couple that has been married for years.

These two have been a staple couple in my life practically since the era of real dating began. Amanda’s sister, Sarah, gave a great maid of honor speech at the reception which included a list of trends and events that were going on during the year the couple started dating: “Survivor” was in its first season, The infamous Florida election recounts were underway, Amikeda even precedes Brangelina (and Brangelina have 6 kids). Sarah also mentioned that she always admired the fact that Amanda always knew, from the start, that she wanted to spend her life with Mike. I think we all (those that are close to them) always knew they would end up together as well. I remember talking to our other friends on several occasions about how excited I was for them to get married because their wedding would be really special not only to them, but to those of us who watched them grow together. It takes two really special people to A) recognize the kind of partner they want to be with for the rest of their lives at such a young age and B) be the kind of partner someone wants to be with for the rest of their lives at such a young age.

(I wish I had a really embarrassing picture of the two of them from high school to insert here)

I am so proud to call these two people my friends. They are two of the most fun and interesting people I know and such a blast to hang out with. They do not need my well-wishes or congratulations because Amanda and Mike’s wedding was just a great celebration of what they already have and will continue to have together as long as they both shall live.

I don't have many pictures from the wedding day, but here is a look at the little rehearsal set up on the porch of the beach house where the families were staying for the weekend:



The rehearsal was followed by a dinner at Saltwater Cowboys on the marshy, uniquely Florida land:




Here is my one and only good shot of the bride all dressed up:



Something Amanda and Mike have always loved to do together is cook. Although Amanda’s favorite food seems to be simply toast, she has bragged about their picadillo recipe for a long time. I told her to guest blog about it so hopefully she will be sharing that with us soon. I know they also like to create unique spice blends, which might be interesting to hear about as well. I almost love cooking with someone I love more than I love eating with someone I love. It can be a romantic activity to cook with your significant other or it can be a fun activity to share with your family during the holidays. Since the wedding was in St. Augustine, I had the pleasure of visiting with my brother’s family in Jacksonville for a few days before and after the festivities. I found myself in the kitchen cooking for my family on Sunday afternoon for one of three to four meals a year my immediate family gets to have together. I had a special helper in the kitchen for most of the cooking time.



Olivia was by my side, brushing olive oil on the bread, handing me toothpicks for the chicken and of course taste testing anything that was safe to eat. I was cooking for about two hours total, and I want to say she stayed with me for well over an hour of it. I kept explaining to her that sometimes if you want something to be really really yummy, it takes a long time to make (referring to the fact that we were making the croutons for the salad ourselves instead of buying them already made). She learned what garlic was and how fresh spinach “shrinks” when you sauté it. I learned how fun it can be to cook with curious little kids (it gave me an idea of someday teaching a “mommy-and-me” or even just a kids cooking class…could be chaotic-I-mean-fun right?). I also learned how much nicer/easier/better it is to cook with unlimited counter space and a garbage disposal.



It was such a treat to cook with someone I love so much. Olivia and I made panzanella (which basically gets better every time I make it), roasted potatoes and chicken stuffed with spinach, feta cheese and pine nuts. I realize I forgot something very important in making this recipe for my family because while they were all very complimentary of the dish, it could have used some fresh LEMON JUICE in the stuffing mixture. Lemon juice, by the way, is the miracle ingredient that provides bursting flavor to so many meals without adding a single calorie. You can use this recipe as a base for any stuffed chicken you would like t try. Sub goat cheese for the feta with the spinach, try something totally different with goat cheese and sun dried tomatoes or use Katie’s mom’s suggestion of creating a cream cheese and onion mixture to act as the stuffing. The stuffing can be made up of anything that sounds good to you. Just make sure it has a lot of strong flavors or else you run the risk of the dish coming up flat. Lastly, a nice flavorful sauce could be a great addition to the stuffed chicken (the gorgonzola sauce that goes with Ina Garten’s Beef Tenderloin recipe perhaps?).



This recipe is completely kid-friendly, see? (There is a bite or two way down at the bottom of her plate, people)



Although I am sure Charlotte prefers her popsicles:


Sometimes if you want something to taste really really yummy, it takes a long time to make. This is not one of those times.

Spinach and Feta Stuffed Chicken: not a decade in the making, but still good

(Makes 6-8 servings)

6 Chicken breasts, boneless and skinless
1 package fresh spinach
4 oz feta cheese (or more...you will never regret using more)
1/4 c pine nuts
1/2 onion, chopped
2 cloves chopped garlic
juice of 1 lemon
salt and pepper
Olive oil for the pan
toothpicks

Coat a large pan with just a little bit of olive oil and place over med-high heat.
Add onion and garlic to the pan and cook until tender (about 8 min)
Add the fresh spinach to the pan and cook until wilted (about 5 min)
Add salt and pepper to taste, and remove from heat (try to drain, squeeze out or pat dry any excess moisture you can).
Toast pine nuts in a toaster oven until they turn slightly light brown (you can use a regular oven or just throw them in with the spinach in the pan for the last couple minutes while it wilts).
Add pine nuts, lemon juice and feta cheese to the spinach mixture, and combine well.
Preheat oven to 350 degrees F.
Lay out the chicken breasts on a cutting board, and cover with plastic wrap.
Pound chicken breasts out until they are less than 1/2 inch thick (no thinner than 1/4 inch), and remove plastic wrap.
Place a small handful of the spinach mixture in the middle of each chicken breast, and roll them up, securing with toothpicks (to keep them from unrolling.
Sprinkle salt and pepper to taste on the outsides of the chicken rolls.
In a large pan coated with a little bit of oil, brown the chicken rolls on all sides.
Place chicken in a small casserole dish.
Bake for 25-30 minutes (mine took 28) at 350 degrees F (until the juices run clear and there is no pink left in the flesh of the chicken.

I got a chance to chill with my brand new niece after dinner when the world was quiet (i.e. the other two girls were in bed).

Got Eggs? (and Feta and Spinach): Brunch Club October Continued

I cannot stop thinking about these little gems.



This is definitely a self-appointed title, but just call me "Savory Sammy" when it comes to brunch. I feel like I can be counted on to provide at least one savory dish when we gather for our monthly brunches. I had been planning to make Chocolate Chip Puffins for a while, but I needed a savory dish as well. I almost always end up bringing some sort of egg, meat or egg/meat dish. I am simply running out of ideas for ways to make eggs! I resorted to searching Tastespotting for egg dishes. If you are not familiar with this website, it is essentially pictures of food...pages and pages of food pictures. You can click on something that looks delicious and be directed to the website of the photographer (which usually is a food blog that includes a recipe).



I came across a delightful photo of a tasty-looking egg dish on a blog I had never visited, A Big Mouthful: Adventures in Food. I mean, I pretty much started drooling when I saw the picture of these "Spinach Feta Pop-In-You-Mouths". I thought if I could make something that looked half as good, I would be more than happy. I was impressed to find (after actually reading the blog post) that the blogger, Adrienne, basically made these spontaneously one day with some ingredients she had on hand. I was even more impressed when I got a chance to taste my recreation of them.



The recipe is flawless. I followed it exactly as written (which I almost NEVER do), and they came out perfectly...exactly as I had hoped they would. It was very easy too!

Please visit Adrienne's blog for the recipe and other amazing ones as well: A Big Mouthful: Spinach Feta Pop-In-Your-Mouths . You will not be disappointed!

You Can't Eat Babies

Sweet. Scrumptious. Honey. I could just eat you up.



Why do people use words traditionally used to describe food to describe or talk to babies? I don't really think it works the other way around. I wouldn't particularly respond to a dish on a menu that was described as being, "adorable", "cute" or "looking just like his mommy".

Don't get me wrong. I do understand the urge to want to take a bite right out of a cute baby's chubby leg or (on the same strange level) pinch a baby's cheek. I mean look at these faces.





My brother and sister-in-law just had their third baby girl this week. Her name is Rachel Marie, and we are all really excited that she is here. I cannot wait to meet her when I am in Florida for Amanda and Mikey's wedding in a few weeks! She is just scrumptious.



I think it is just something deep down within us that touches us when we look into the face of an innocent baby. There is a nurturing primal instinct we feel that maybe we associate with other primal behaviors like eating. When I look at this face, inexplicable feelings of joy overwhelm me, and I barely know what to do with them. I call it the "Elmyra Effect". If you will recall, Elmyra was the little red-headed character on the children's program, "Tiny Toon Adventures". She would hug and pet cute animals until they could not longer stand it. I am definitely this way when it comes to Stanley. I will hug him and pet him and love him until he gets annoyed with me. I just can't help myself.



I suppose if I tried, I could see my breakfast as, well, "cute":



This is a simple breakfast sandwich that anyone can snap together in under 5 minutes. Best of all, this lush-looking, tasty, toasty, satisfying sandwich is is only 210 calories. It is basically the godmother of healthy breakfasts, bursting with fiber and protein. I like to enjoy this sandwich with a huge mug of piping hot green tea (with a packet of sweet n' low). This is honestly a case where "to good to be true" does not apply. It is easy, healthy, tasty and satisfying....and just adorable:



Ultimate Healthy Breakfast Sandwich:

(Recipe makes 1 sandwich)

1 whole grain english muffin - 110 calories
1/4 c egg beaters (you can also use one real medium egg, beaten*) - 30 calories (egg beaters) / 65 calories (medium egg)
1 wedge laughing cow creamy swiss cheese - 35 calories
1 slice of fresh tomato - 5 calories
1 slice of ham (you can substitute turkey, pastrami or turkey bacon) - 30 calories

Total: 210 calories
*if you use a real medium egg, the calorie total will be about 245.

Toast the english muffin.
Place the 1/4 c egg beater in a small microwave-safe bowl, and place the slice of ham on top of the egg liquid.
Microwave the egg and ham for about 1 minute and 20 seconds (time may vary depending on your microwave).
While egg is in microwave, spread the laughing cow cheese on the toasted english muffin, and add the tomato slice.
When the egg is finished cooking, you should be able to slide it right out of the bowl and onto the sandwich (the ham will be baked into the egg).
Done!

A Classy Twist on the Classic - Grilled Cheese and Gazpacho

Things I learned this weekend:

*To surf …well almost…we will try again next weekend
*Standing under a freezing waterfall makes me feel very alive...and scream like a girl
*I like the vibe and the food at The Six
*The Switch was a much better movie than I expected
*Stanley really likes to Skype
*Not to fan yourself when you are pretending to be surprised
*My nieces are cuter every time I see them
*The only thing better than grilled cheese with warm tomato soup is grilled cheese with gazpacho (cold tomato soup).

Zach, Becky and I had a little family dinner last night and enjoyed some cold gazpacho, Spanish wine, mixed greens with balsamic apples and shallots, crusty grilled cheese with goat cheese and manchego cheese, york peppermint patties and good conversation! The gazpacho recipe is from the French Laundry Cookbook. The French Laundry is one of the nicest restaurants in California, located in the Napa Valley. They serve a nine-course menu full of quality small plates that are usually quite intriguing sounding. I have never been, but I hope to go someday. So for now, I just have to settle with recreating their recipes at home.

Gazpacho is a Spanish cold tomato soup that can be served chunky or smooth. I plan on trying it both ways, but this one was smooth. The French Laundry recipe includes a balsamic vinegar reduction on top, but I left it out of mine (I will still include it in the recipe though). My grilled cheese was simple yet very flavorful. Enjoy!



Gazpacho
(recipe from 'The French Laundry Cookbook' - serves 6)

1 cup chopped red onions
1 cup chopped green bell pepper
1 cup chopped English cucumber
1 cup chopped and peeled tomatoes
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne
1/4 cup tomato paste
1 tablespoon white wine vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
3 cups tomato juice
Sprig of thyme
Balsamic Glaze (see below)

Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts. For a smoother texture, strain the soup to yield about 1 quart. Refrigerate the gazpacho until ready to serve.

To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.

NOTE: Thomas Keller of French Laundry recommends using either Welch's or Fresh Samantha's tomato juice...the quality of the tomato juice is very important to the recipe.

Balsamic Glaze

2 cups balsamic vinegar

Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze. There should be approximately 1/2 cup of glaze. Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze.


Fabulous Grilled Cheese:

French Bread (I used wheat) - you can sub any artisan bread
Manchego cheese
spreadable goat cheese
EVOO
Kosher salt

I am not including amounts for the ingredients because it will depend on the amount of sandwiches you need to make. If you cannot figure it out, you should stick to the ole white-bread-American-cheese-slices-with-butter kind of grilled cheese (nothing wrong with that).

Split the French bread loaf down the middle, and spread the goat cheese on the inside of both slices of bread.
lay out the manchego cheese slices, and close the sandwich together.
Brush the outside of the sandwich (top and bottom) with the olive oil, and sprinkle with Kosher salt.
Place sandwiches on a sandwich press if you have one. If not, place in a pan over medium heat until the cheese in the middle is gooey. If the bread is toasted, but the cheese is not melting, you can finish the sandwich off by broiling it in the oven to get the cheese melted.