happy birthday my brother

today is a my brother's birthday......its time to celebrate!!




i miss you so much.

its all about the dough

Pizza is one of those foods that I think needs one good thing. You can dress it up all you want, but if the dough is not good "forget about it" (think De Niro). Using fresh dough is the way to go, but getting there can be a bit challenging. Its not hard to make pizza dough - you can go online and find lots and lots of recipes, you just have to be organized and make it early, let it rise and have it ready. I did the next best thing, I bought the dough at my local pizza joint. Yes...they sell freshly made pizza dough. It turned out so good that I'm not sure that I will be making it myself. Any way, here is my recipe for the sauce, toppings and cooking. Sauce - 14 oz can of whole tomatoes - blended 3 tbsp olive oil 1/2 onion - chopped 2 garlic cloves - minced 3 sprigs of fresh oregano - chopped/or 1 tsp dried oregano 1 tsp chili flakes (optional) Preheat oven to 450 degrees - nice and hot. Heat olive oil in sauce pan and saute onion, garlic and oregano until they are soft and smell great. Add blended tomatoes and let simmer. Reduce heat and let sauce thicken - about 10 minutes. Add chili flakes at the last minute. Once the sauce is nice and thick, turn off and let cool. Spread dough on cookie sheet. I use a pizza stone and would recommend you do the same. Spread sauce on dough starting in the middle and working your way out. Leave a 1 inch border. Add your favorite cheese and toppings. Its important to get your oven nice and hot. Carefully place pizza on top rack and let cook for 10-14 minutes. If your oven is convection, use the feature. You may have to adjust your cooking time, but leave the temperature the same. The trick is to cook it fast and furious. Bon Apetito!

a tired friend....

will be finding his peaceful and beautiful place soon. When I think of him I see his kind smile and his Dodger jacket.



RIP.

porky piggy - oh yeah!

Let me start of by saying that I am a meat lover. I can appreciate all the amazing vegetarian dishes out there, but for me sometimes a piece of meat is just what I want. This pork tenderloin dish is super simple and fast. I served it with a mushroom and garbanzo bean saute which was inspired by my friend Joy who taught me some great Indian cooking today. It was simply delicious.

Remember - always start with your favorite beverage and some great tunes.

1 - 2 lbs pork tenderloin (the package that I bought had two pieces)
3 cloves garlic - finely chop
drizzle of olive oil
3 tbs olive oil
salt and pepper

Place pork tenderloin on a baking sheet and remove any of the silver coating (if your tenderloin has some you will see it). Drizzle some olive oil over tenderloin and spread with garlic, salt and pepper. Put in your fridge for 1 1/2 to 2 hours - more if you have the time. Remove tenderloin from fridge and let stand at room temperature for 15 minutes. Pre-heat oven to 400 degrees and heat up a skillet add olive oil and sear tenderloin on all sides until nice and brown. Put back on baking sheet and stick in the oven for 6-8 minutes. DO NOT OVER BAKE it will be over done and dry (remember that you can always put it back in the oven to cook a bit more). Remove from oven and let rest.

1 tbs olive oil
1 small onion - chopped
1 container crimini or baby bella mushrooms - sliced
2 cloves garlic - finley chopped
1/4 tsp chili flakes

1/4 cup white wine (chardonnay)

1 15oz can garbanzo beans

1 cup tomato sauce
1 tbs chopped parsley

Using the same skillet that you seared the tenderloin heat olive oil on medium heat and saute onion and mushrooms for 5 minutes. (While this is happening, rinse garbanzo beans and heat in microwave for 4 minutes and set aside). Add garlic and chili flakes and continue to saute for another 2 minutes - add wine. The wine will help lift all the bits that the tenderloin left behind - this will add so much flavor to the mix. Add garbanzo beans and tomato sauce. Bring heat to low and let simmer for 5 minutes. Garnish with parsley. Remember to taste and season as you go.

For serving, cut tenderloin on the bias (at an angle) and put 4 slices on top of mushroom mix. Be sure to have your favorite mustard on hand.....some nice dijon is just fabulous. Enjoy.

i'm gonna get some today!

Chocolate that is. Valentine's Day is one of those days that you love or hate. It puts soooo much pressure on people and makes them crazzzy! I told my son (my little cupid messenger) that his dad better not get me flowers - he has done it in the past and all I could think of was all the pair of shoes I could have gotten with what he spent for a dozen roses. I am a no fuss, simple girl and all I need is something "Chocolate."

How is Valentine's Day celebrated around the world you ask.....well read on - love is universal. http://www.novareinna.com/festive/valworld.html

Happy "Chocolate Day" to all.

how did I not know about this?

While blog surfing a few days ago I came across what I think may be one of my top favorite days of the year. I could not believe my eyes when I read this. No, no its not an illusion - there really is a movement for:


This is the brain child of these two ladies (here is an excerpt from their blog) - "Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare Saturday, February 5th “World Nutella Day 2011″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella" They have all the details on when and how to participate on their blogs. You can even host a nutella party at your home to celebrate....is this not the coolest thing ever! -

Well as you may have noticed I missed it, but on the bright side, I have all year to test recipes with nutella. And now that I know about this blessed day, I will be sure to celebrate it with all you good people next year! It will be so much fun.

Have a fun Friday and a great weekend.

baked penne anyone.....veggie style.

I try to make dinner for my family every night and like everyone sometimes I get stumped. I always try and cover the three basic food groups in every meal. This dish has it all - sauteed mushrooms, spinach, tomatoes, tofu and cheese. Super simple and very good.

Okay - here we go..... First get yourself your favorite beverage and put on some music -this is very important!

1 container of cremini mushrooms
2 tbs olive oil
1/2 chopped onion
2 cloves fine chopped garlic
2 cups chopped spinach (frozen is okay)

Heat up a skillet with olive oil. Make sure you use a nice size skillet so that you won't run out of room. I use a 5qt skillet. Slice mushrooms, add to olive oil and start to saute. When the mushrooms are half way done, add the onion and garlic and continue to cook until nice and brown. Heat and drain spinach and add to mixture. Bring your heat to low. Be sure to season and taste as you go.

1 14oz can of whole tomatoes - blended
1 tbs butter
1 cup ricotta cheese
1 block tofu
1/4 tsp chili flakes
1 lbs of penne pasta
8 oz of mozzarella cheese - grated
1/2 cup parmesan cheese - grated
salt and pepper to taste

Preheat oven to 400. While mushroom/spinach mix is cooking, blend tomatoes. I usually buy whole tomatoes and blend them myself. I know it is an extra step, but its better than buying blended - trust me. I will explain in a future post...i promise. Anyway, add blended tomatoes, butter - mix and let simmer. In a bowl break up tofu and ricotta cheese add chili flakes and add to the mix. Bring your heat up to medium low and let simmer until sauce begins to thicken - be sure to season well with salt and pepper. At this point start to boil your pasta - follow package instructions. Boil it a little bit under al dente. While all of this is happening get your cheeses and casserole dish ready. Once pasta is done, drain it but do not rinse. Now you are ready to build. Lay penne on the bottom, one layer of mixture, one layer of mozzarella cheese, one layer of parmesan cheese and repeat (like lasagna). Be sure to end up with a cheese layer. Put in the oven for 25 minutes - because everything is already cooked, all you are doing is melting the cheese and letting it brown. If your cheese is not browning on the top, turn broiler on for the last 5 minutes. Tadaa!

If you have the time, double the recipe and build two. Bake one and freeze the other for another day.