Kabob topper

Grilled vegetables are delicious on their own - but if you want to dress them up and add some complexity in flavor, try this new recipe I created last night. 

Here's what you'll need:

Bamboo skewers, soaked in salt water for 10-15 minutes.

Washed, halved or quartered into large bite size pieces array of organic veggies to grill.

• Bell peppers in assorted colors
• Mushrooms
• Sweet red or yellow onions
• Zucchini and assorted squash

Topping

• Emulsifier or a blender
• 2 green onions washed and ends cutoff
• 1/4-1/3 cup Mayonaise
• Sierra Nevada Stout mustard or other good jarred mustard
• Omnivore salt and fresh ground pepper to taste
• 1/2 teaspoon dried tarragon
• 1- 1 1/2 Tablespoons fresh lemon juice

Combine all of the topping ingredients in a glass jar and emulsify until smooth and creamy or add into the blender until smooth. I used a ladle to pour over my grilled veggies, but this can also be used as a dipping sauce.

We served these with burgers (1/3 ground lamb, 1/3 ground beef, 1/3 ground pork with an egg, rosemary, oregano, and salt and pepper - this is my friend Elaine's recipe.)

Bon Appetite!

Dutch Baby with Prosciutto & Triple Cream Brie

This is so easy and it freezes well - so a perfect candidate for a leftover lunch munch. I found this recipe in the New York Times and continue to modify it based on what I have in my freezer and fridge. Also, do bake it in a large caste iron skillet if you have one. It's part of the magic.

You'll need:

• 1/2 cup of bacon or prosciutto, chopped 
• 1 cup King Arthur gluten free flour or regular flour
• 1/2 teaspoon Omnivore salt of kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon baking powder
• 8 free range fresh eggs (I purchase mine from a farmer at my farmers market)
• 3/4 cup half and half or whole milk
• 1/4 cups grated Parmesan or Romano
• 1/4 cup chopped chives (If you don't have fresh, I suggest Simply Organic brand)
• 4 tablespoons unsalted butter
• 1 wheel of Camembert or triple-cream Brie, rind on and cut into 1/4 slices (I purchased a large wedge instead of a wheel at my Costco)

Heat oven to 425 degrees. Place bacon or prosciutto in a caste iron or oven-safe skillet, and cook on medium heat stirring periodically until the pork is crispy and the edges are brown. (Tip: I had sweet red onion I added this time to the pork.) Drain off majority of fat as needed. 

Add butter until it just melts. Stir the butter and pork.

In a 2 cup or larger measuring cup, whisk flour, salt, pepper, and baking powder. In a standup mixer if you have one or medium to large bowl, whisk or beat eggs, and half and half or milk. Gradually, whisk/beat in the flour mixture. Then add the Parmesan or Romano cheese and half the chives.

Pour your batter into the skillet and quickly arrange the slices of cheese in the center of the skillet.

Bake your oven-safe skillet filled with deliciousness until puffed and golden - about 20-25 minutes. Sprinkle with remaining chives.

Serve immediately with a green or fruit salad. I like a red balsamic dressing on either.

Bob Appetite! 

Rice Flour Cupcakes

This recipe is adapted from the NYT. Instead of making a poundcake, I made cupcakes. This made a lovely Sunday brunch for me before working in the garden. Also, I found rice flower easier to find during this COVID 19 pandemic.

Here's what you'll need:
Paper muffin cups
4 tablespoons butter
4 tablespoons coconut oil
1 1/2 cups white rice flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper
1 cup granulated sugar (I like the organic sugar from either Costco or Trader Joe's)
2 large eggs, room temperature
1/3 cup sour cream
2/3 cup unsweetened coconut milk or coconut cream
2 teaspoons vanilla bean paste* 
*or substitute vanilla with 1 Tablespoon of tequila and the zest of 1 lemon and 1/2 lemon juice  (1 Tablespoon-ish of lemon juice)

Preheat oven at 350 degrees. Place paper muffin  cups in a muffin tin. Melt coconut oil and butter in a small saucepan over low heat. Combine rice flour, baking powder and soda, salt and pepper in a bowl and whisk to blend. Using a Kitchen Aid or electric hand mixer, blend coconut oil, butter, and sugar at medium speed until fluffy. Add eggs until creamed and slowly add flour mixture. Add sour cream, then coconut milk or cream and vanilla. 

Fill muffin cups with batter. Bake about 35-40 minutes until golden and a toothpick inserted into the center comes out clean. Cool cupcakes on a wire rack.

Bon Appetite!

Lemon tequila are so good too!

Devilishly good eggs

I celebrated my 1st Easter solo this year. I missed being with my family, but it was also liberating to not follow any schedule. This gave me more time to focus on making deviled eggs which I haven't made in more than a decade. I had forgotten how easy they are to whip up - literally. With more time on my hands, I got creative and looked at what I had in my garden and refrigerator for toppings.

Depending on how many people will be enjoying your devilish good deviled eggs, here's what you'll need:

* 4-12 eggs (I prefer the taste and smell of free range which I purchase get at my Farmers Market, Trader Joe's, etc.) 
* Wet (the kind you keep in your frig. after opening) + dry mustard
* Mayonaise
* Salt & pepper

In a small pan or pot fill approximately 2/3 full of water so that the eggs will be covered in water. Place the pan on your stovetop and gently add the eggs. Add a pinch or two of salt to the water. Turn heat to medium. You want to bring the water to a boil but not a vigorous one; from when I turned on the stovetop to when I drained the water from the pan and added ice for an ice bath, it was 20 minutes. The ice bath for the eggs will help make them peel easier. 

Peel and rinse the eggs. With a cutting board and sharp knife, slice the eggs in half vertically - so top to bottom. Have a small glass bowl handy to put the yolks into. The hard boiled whites can be placed on a plate or a deviled egg plate like my granny's that I used.

You want to add dry and wet mustard, salt and mayo. It's better to start with less and add more because you don't want the egg yolk filling runny. For 5 eggs, I added 1 teaspoon of dried mustard, 2 1/2 teaspoons of wet mustard, 1/2 teaspoon of salt, and 2-3 Tablespoons of mayo. I use a hand whisk to whip the filling, but a fork will work. You want to get the filling as creamy as possible with no or minimal you lumps. 

Taste the filling before you stuff the eggs to make sure you have the right balance for your tastebuds. The toppings are accessories and add flavorful layers - but the base needs to be delicious to build on.

I went with toppings that were either Italian or Mexican food influenced. So fennel greens, capers, cilantro, rosemary blossoms and leaves, arugula leaves and blossoms, various dried chili powders, fresh mushroom and truffle salt. Use what you have and like to eat together but instead of on pasta or a tortilla, you're using your deviled eggs.

Bon appetite!

Cootie Killer Cocktail

Nothing like a pandemic to add to everyone's already fairly stressful lives. I've been staying in place for three weeks now and have at least another four weeks ahead. I do like to cook and eat so I've been going through my cupboards, frig, and freezers to see what I can find and use to limit grocery deliveries and going out to the supermarket. 

I highly recommend local farmers markets if you have one - or when one opens near you for the season. Not only is local grown food I think better for you, but you're also supporting your local economy and fewer people are in the supply chain. Another bonus is I've found the selection and supply fantastic. (You might also look at your local Asian and Hispanic produce markets.)

Here's what you'll need for this Cootie Killer Cocktail:
* Gin or Vodka 
* 3 washed, squeezed oranges
* Unsweetened mineral water
* Optional - Cointreau

I use a highball or water glass to serve. Add 2-3 shots-1/4 cup gin or vodka, orange juice, and fill remaining space in the glass with mineral water. Allow room for ice. This can also be shaken with the ice if you have a cocktail shaker. Optional - 1 shot of Cointreau.

Do not use or add corn syrup or sugar to this cocktail. Sugar is known to empare the immune system. Also, no artificial sweeteners so you want to go totally natural with this cocktail. The Vitamin C in the oranges is also good for your immune system.

And if you're only using alcohol on your exterior right now and not in you interior, this is also delicious without the gin or vodka. 

Cheers and be well!

Spider Repellent Spray

So this recipe is obviously not for your lunch to munch. I have a lot of spiders where I live and they kind of freak me out. I like them at a distance and do find them super helpful in my yard. But, I don't want them in my house including my kitchen. 

I've been ordering an expensive, organic spider repellent spray that's safe to use around kids and pets, but am tired of the expensive price plus I go through it fast. 

Probably the only drawback with a natural spray is I find you will need to spray once a week or every other week. (Although, even the toxic spider spray wears off.) This one smells really good so I don't think that's a big negative. You can also add lavender oil to it for an even more pleasing aroma.

I created this recipe working from what was listed on the expensive spray I had purchased plus online recipes I found. This is another Trudi original. I hope you find this as effective as I have keeping the arachnids away.

Here's what you'll need for this spider repellent:

• a spray bottle
• 1 Tbsp dish soup (I like the unscented, environmentally friendly Costco brand)
• 1/3 cup white vinegar
• 1 1/2 cups water
• 10 drops each of peppermint, spearmint, and rosemary essential oils (I like Aura Cacia brand and purchase at Sprouts)

Add everything to your spray bottle and shake it gently. You're now ready to go and spray away. Note: I have an outdoor, insulated cat house for my backyard feral kitty and this hasn't deterred her form sleeping in her cat house.

Tip: I put the oil drops into the Tablespoon because it was easier for me to count/measure them before emptying into the spray bottle. This essential oil coated spoon is now in my  shower so the next time I shower, I'll have a mini-spa experience.  The aroma of peppermint, spearmint and rosemary filling the bathroom thanks to the hot water and steam.

Look for Fingers, Toes, and Tacos by Trudi Geiszler in March 2020 on Amazon. My 2nd children's story includes an easy taco recipe too.

Warm, stewed fruit bliss

When the weather is chilly and fresh fruit isn't as accessible, I like stewing fruit to serve with my morning yogurt. Plus as a bargain hunter, I'm also often drawn to the organic dried fruit at Costco which I buy and freeze to maintain longer 'shelf' life. 

Here's what you'll need. Use organic fruit if possible:

• 3-4 washed and cored apples (A variety is alway good for more complex taste and slight variety in texture.) Slice in bite size chunks, keeping the skin on. This recipe can be made exclusively using apples.
• 1/3 basket rinsed blueberries - optional ingredient (I had some in the fridge that were starting to dry out and I didn't want to waste them.)
• 4-5 dried figs and apricots, halved or quartered - optional ingredient
• 1-2 teaspoons good real vanilla
• 1 heaping teaspoon of peeled, sliced fresh ginger (or 1/2 teaspoon dried)
• 1/2 Tablespoon ground cinnamon
• 1/4 ground or grated nutmeg
• 1/3 maple syrup
• 2/3 cup water (I use filtered water from my Brita for cleaner taste.)

Cook on the stove at medium heat for 15-20 minutes until liquid starts to thicken and apples are very tender but not applesauce mushy.

Serve with walnuts or almonds for added crunch if you're serving warm in a bowl.

This fruit can remain in a glass container in your refrigerator for up to two weeks or can be frozen in individual glass jars for single servings. It can then be reheated or I also like to make yogurt smoothies with it. You just add yogurt and coconut water.

Bon appetite! Cheers to a healthy and prosperous 2020.

Against the grain

I have my sister to thank for introducing me to Against the Grain pizza and my friend Musetta to thank for encouraging me to Blog what I do with food. This pizza isn't the cheapest, but I think it's the best frozen pizza. And you won't even know it's also gluten free. The crust is amazing if you're a thin crust lover.

Since I started eating gluten free about a year and a half ago, I've really missed my Round Table Pizza with pepperoni, extra garlic,  mushrooms, and black olive toppings. My solution now is to buy an Against the Grain pizza and add toppings to customize it more to my taste. The additional cost doesn't have to be a lot - unless you're adding black truffles like I do periodically.

I'm also a big cheese lover so I usually add some Romano or Parmesan on top of my other toppings before baking it for extra cheesy goodness.

If you're looking for a variation to this, I also like their three cheese pizza. I'll add prosciutto and black truffles before baking. I love how the prosciutto gets really crispy. You can also add some arugula at the end for color and mild peppery flavor.

Serve with a side salad and the beverage of your choice, and you have a delicious and simple lunch or dinner - and no need to dial out and order.

Bon appetite! 

Savory Bread Pudding

This is a recipe from 'The Violet Bakery Cookbook' by Claire Ptack. I love this cookbook because it includes both sweet and savory recipes. While I'm typing this, I have blueberry scones in the oven and a blueberry compote on the stove from this same cookbook. Yum!

I've made a few tweaks to this recipe based on my tastes and what I have in the fridge and cupboards. For example, I like bread crust and enjoy the texture of it in this pudding. She removes the crust.

Here's what you'll need:

1 loaf sour dough bread, thinly sliced. Butter a large baking pan or cassoulet baking pot. Place one layer of bread in the bottom. Set remainder of bread aside.

Custard:
8 eggs 
2 cups heavy cream
1 1/2 cups whole milk
1/4 teaspoon grated nutmeg
salt and pepper (I like Omnivore salt which can be purchased on Amazon or some grocery stores carry it.) 

I use my stand-up mixture to make the custard. Start with the eggs first in case any shells end up in the bowl. A regular glass or stainless steel bowl will work fine too. Whisk all of the custard ingredients together until blended.

Custard can be kept out while you prepare the rest of the ingredients, but if your kitchen is warm, I suggest placing in the fridge.

Remainder of filling ingredients:
3 tablespoons olive oil
1 large fennel bulb or 2 small ones, washed, and cut into 1/2 inch wedges. (I also use the stems.)
sale and pepper
6 garlic cloves peeled and sliced
2 tablespoons lemon juice plus the zest from the skin
2 tablespoons white or red Balsamic vinegar ( I love Kitchen of Love, Cucina & Amore brand)
1 small organic tomato (Heirloom if in season)
1 tablespoon capers, rinsed
10 black olives (I usually use Trader Joe's pitted Kalamata olives)
1/2 teaspoon dried Savory or Thyme
1/2 teaspoon Harissa seasoning or dried chilis (I like Spicely Organics and joined their coop)
5 onces Gruyere cheese, grated (I also like the Gruyere, cheddar cheese I can sometimes find at Traders.) 
1/3 cup ricotta cheese (I've used 1/3 cup goat cheese I had stored in the freezer too.)

Heat 2 Tbs olive oil in a large pan. Use a cast iron large skillet if you have one. Add and brown the fennel. Remove the fennel from the pan and place aside on plate or in a bowl. (I often use the lid, upside down, of my cassoulet pot as a plate for this.)

Add remainder of olive oil and add the garlic. Brown the garlic until golden. Add lemon juice, vinegar, tomato, olives, and spices, and cook on medium until juices are cooked down by half. Add capers. Return fennel to the pan. Add lemon zest.

Preheat your oven to 355 F.

Basically you're going to layer the cheese, bread, custard and filling like you would if you were making a lasagne. On the layer of bread already in the pan, add approximately 1/3 of the custard and filling. Then add about 1/3 of the grated and soft cheese. 

Now add another layer of bread, filling, custard and cheese. And again another layer of bread, etc. I end up with a final few pieces of bread and I'll add extra cheese if needed so the top layer is toasty, cheesy, crispy, bread - topping off this custardy savory goodness.

Bake for 1 hour or until set and golden. In my deep, dish cassoulet, it's usually more like 1 1/2 hours to be set and done. It should be firm and not runny.

Bon Appetite! Buy her cookbook for this blueberry scone recipe.

Preserving Summer produce for the Fall/Winter

I love summer. I think it's my favorite season because of the produce - stone fruit, strawberries, sweet red onions, watermelon radishes, fresh peas, I can go on and on. Yum! Another bonus is all this fresh produce costs less this time of year. I cook a lot and freeze as much as my freezers can hold so I have some of these delights come fall/winter when the days are shorter and colder.

Magic Mineral Broth and Chicken Stock in particular I make in large batches to freeze during the summer. The links I've included will take you to Rebecca Katz recipes - I'm a huge fan of her healthy and flavorful recipes including soup stocks. I use these in crock pot stews and vegetable dishes. You get the flavor boost without needing to add flavor by using butter or cream. Yes, I'm guilty of using fat to add flavor. Julia Child I'm not - and she sure knew how to cook!

Recently, I was visiting me sister in Temecula and she also mentioned how she likes to cook and freeze during the summer, but has had trouble with glass jars cracking in the freezer. I also used to have this same problem - which is terrible to have to toss a jar of deliciousness in the trash.

Store the jars overnight in your refrigerator to ensure they have completely cooled. Also make sure you have at least a half inch of space from the lid and the liquid/food you're freezing. Then place the glass jars in the freezer. This will eliminate the jars from cracking. At least it has been foolproof for me.

Bon Appetite!

Pancakes are better than brains

I promise I didn't change any of the ingredients or the proportions so your pancakes can be as good as mine - and my grandma's. Many a grandmother in Lodi has been unofficially 'known' to alter and share recipes so only when they make them, they are absolutely delicious. 

But, I'll do just about anything for a good book review of Pancakes Are Better Than Brains now available on Amazon. Kidding. I welcome honest reviews if you do decide to order my 1st  childrens' book. 

I sincerely hope that you and the little monsters in your life enjoy this story of Mortimer the brain eating monster. I also find my nephews very clever. I think bullies can be synonymous with monsters. Creative solutions are always, always better than resorting to violence.

Here's what you'll need to make these super delicious pancakes (aka Hot Cakes)

• 1 egg
• 1 teaspoon salt
• 2 Tablespoons sugar,  maple syrup or honey
• 2 Tablespoons melted butter( OK, these are for a monster who isn't worried about his cholesterol)
• 2 cups buttermilk or milk
• 1/2 cup cornmeal (fine or medium ground)
• 2 cups flour
• 4 teaspoons baking powder

Mix all these ingredients with a spoon in a glass bowl. Add more milk if needed to make the batter like a muddy creek. Heat the skillet or griddle until it's very hot so that when you drip one drop of water on it, it bubbles and races on the griddle/skillet surface.

Makes 10 - 4" pancakes

Add whipped cream, berries and chocolate chips for special monster win over power. Because with the added whipped cream, berries, and chocolate chips, who can deny that pancakes really are better than brains.

Bon appetite and happy holidays to you and yours. Wishing you a safe and merry holiday season!

Boo-lishes Soup

Fall is in the air with chilly nights and beautiful sunny days so I'm ready for soup. I modified a recipe for Carrot-Ginger Soup that I found in Always Hungry by Dr. David Ludwig so it could be a meal instead of a side-kick to a main meal. It's also perfect frozen and then taken to work for lunch.

Here's what you'll need:

• Immersion blender, although a regular hand mixer will work in a pinch
• 1/2 can coconut milk with 1/2 the cream top (Organic, full fat from Trader Joe's. Freeze the remainder if you're not going to be using the remainder in the next 3-5 days)
• 7 carrots peeled and cut into 1/2 inch slices
• 1 1/2 inch ginger peeled and grated
• 1 medium onion - sweet onion if you can find it (I used an organic sweet onion from Trader Joe's)
• 2 cups Magic Mineral broth or vegetable stock (I make my stock ahead of time and freeze in 16 ounce glass jars. Tip: Leave 1/2 - 1 inch below rim and cool overnight before freezing to prevent glass from cracking in freezer.)
• 2 cups water (I use filtered water from my Brita to prevent any tap water flavors. It really depends on your taste buds and nose sensitivity.)
• Roasted chicken meat shredded with your fingers - I had about 3/4 cup of leftover chicken breast meat

Place everything in a soup pot and cook on medium for 20 minutes or until carrots are very tender. Turn off stove and using an immersion blender puree until it has a creamy consistency. It should still be very hot and ready to serve.

• To get fancy - chopped chives with blossoms for garnish

Bon Appetite!

No going back to store bought mayo now...

I made my 1st batch of homemade mayonnaise yesterday. I'll never buy mayo again. It is soooo easy and incredibly delicious. My sister has been a raving fan for years and I finally decided to try it. 

Here's what you'll need:

Critical tip - all ingredients at room temperature.

• 1 egg (I buy mine at my farmers market. You really can smell and taste the difference. Eggs laid by happy, free range chickens do taste better.)
• 2 Tablespoons lemon juice (I juice lemons and freeze for future use making it easier. It thaws pretty fast and it also needs to be at room temperature for this recipe.)
• 1 1/4 cup olive oil or avocado oil (You can add white truffle oil to use with your homemade steak fries if you want to get fancy.)
• 1/2 teaspoon dry mustard (I love and use Simply Organic brand which you should be able to find in the spice section of your grocery store or at Target in little green boxes and or glass bottles. The dry mustard is the magic ingredient for this recipe.)
• 1/2 teaspoon salt (Order Omnivore online or if you can find it at your local grocer)

In a ball glass jar or small bowl using an emulsifier or a mixer, whip/blend the egg and lemon juice. Very slowly, gradually add the remaining ingredients including the oil. Blend and whip until a fluffy, creamy white traditional mayonnaise consistency.

Meal idea: I sautéed free range chicken breast meat from Trader Joe's with chopped garlic, diced shallots, Turmeric and curry in a small caste iron skillet. I added some homemade mayo and served on a bed of baby mixed greens and green onion.

Bon Appetite!