Food should not only taste great but be full of color and flavors. Mexican food is such
a delicious way to incorporate lots of flavor as well as vegetables.
A great way to get kids to eat a more vegetables.
The recipe I created here is both simple and delicious. A great way to get dinner on the table fast without compromising anything.
Poblano Mexicana -
(various foods and flavors I love inspired from Mexican cuisine)
serves 4
preheat oven or toaster oven to 350 degrees
4 -poblano peppers- firm to the touch, bright green- wash well
1- small can of chilis- as spicy or mild as you like
1- 16 oz.can of black or pinto beans (drain beans well under running water to get rid of excess sodium)
1/2 red onion- cut into bite size pieces
1- 16oz can of corn or 16oz frozen corn defrosted or two ears fresh corn cut off the cob
1/2 cup to 1 cup shredded mexican blend of cheese (add a little or a lot)
1- tsp cumin
1- tsp smoked paprika
1- tbsp garlic powder
1- tsp ground corriander
1- tsp dried oregano
( the above spices/herbs you can certainly add more or less if you want this more flavorful)
salsa, mexican crema (like sour cream), avocado slices and chopped tomato for toppings
To prepare:
Take each pepper and cut top portion of pepper lengthwise down the pepper.(cut only enough to leave lots of fresh pepper to stuff)
take out any seeds and remove white membrane either by pulling with fingers or cutting
with small paring knife
In bowl:
add can of rinsed beans, chili's, corn, spices, herb
saute cut up pieces of onion for 3 to 4 minutes to soften flavor...add to bowl, mix well.
Add spoon fulls of the bowl mixture to each pepper, drizzle with olive oil.
Top with desired amount of cheese.
Place each pepper in a cooking sprayed heat proof dish and cook for 25 to 35 minutes covered with foil.
The last 5 minutes remove foil.
Top with toppings as mentioned and enjoy!
Monday, February 28, 2011
Sunday, August 1, 2010
Giving leftovers new life!
I have a number of friends that refuse to eat leftovers. ( you know who you are!) I tell them they’re not very creative and limiting the opportunity to cut time in the kitchen the next few evenings.
Leftovers provide a great starting point for the next dish. It can be as simple as rice or pasta or something more substantial like chicken, sausage or some other type of meat.
Pasta is great as a leftover, it’s a quick meal just waiting to happen. In fact, when I cook pasta many times I make extra so I’ll have some plain pasta in the fridge. Leftover pasta is a great when you have hungry kids or just a few minutes to get dinner on the table for yourself. Add some sauce of choice (creamy, tomato or olive oil), some veggies from the fridge or freezer, olives and cheese and the meal is ready. If I have some leftover chicken I’ll dice that up and add it to the dish. I usually heat this up in a large saute pan (skillet) to ensure proper heat distribution and to incorporate all ingredients. 7-12 mins. (depending on the amount of food) and Voila! Dinner is served.
Rice gets new life too. Whether it’s leftover from home or take out it’s easy to jazz up. Saute some mushrooms in some butter, add shallots and garlic, de-glaze the pan with chicken stock or dry white wine. Once reduced by half add the rice, salt and pepper to taste and you have a new side dish.
My focus for leftovers is to not eat the same thing the same way but to give the leftover a new look and flavor. Putting a new spin on it some may say.
Some leftovers just plain taste better the next day anyway. Chili, soups, mac n cheese, lasagna, and meatloaf to name a few. When their flavors have more time to mingle the outcome is much more delicious.
Leftovers…. it’s what’s for dinner!
Leftovers provide a great starting point for the next dish. It can be as simple as rice or pasta or something more substantial like chicken, sausage or some other type of meat.
Pasta is great as a leftover, it’s a quick meal just waiting to happen. In fact, when I cook pasta many times I make extra so I’ll have some plain pasta in the fridge. Leftover pasta is a great when you have hungry kids or just a few minutes to get dinner on the table for yourself. Add some sauce of choice (creamy, tomato or olive oil), some veggies from the fridge or freezer, olives and cheese and the meal is ready. If I have some leftover chicken I’ll dice that up and add it to the dish. I usually heat this up in a large saute pan (skillet) to ensure proper heat distribution and to incorporate all ingredients. 7-12 mins. (depending on the amount of food) and Voila! Dinner is served.
Rice gets new life too. Whether it’s leftover from home or take out it’s easy to jazz up. Saute some mushrooms in some butter, add shallots and garlic, de-glaze the pan with chicken stock or dry white wine. Once reduced by half add the rice, salt and pepper to taste and you have a new side dish.
My focus for leftovers is to not eat the same thing the same way but to give the leftover a new look and flavor. Putting a new spin on it some may say.
Some leftovers just plain taste better the next day anyway. Chili, soups, mac n cheese, lasagna, and meatloaf to name a few. When their flavors have more time to mingle the outcome is much more delicious.
Leftovers…. it’s what’s for dinner!
Wednesday, July 28, 2010
Using herbs
Herbs are such a great way to give the dish your creating a more rounded and flavorful experience. Both types, dried and fresh, have a spot in my kitchen as their flavors and uses differ in so many ways.
Dried herbs can be great for cooking entree’s that will take a longer time to cook. In a soup or on top of a roasted chicken for example. Where as fresh herbs would just burn on the chicken, dried will give the chicken a nice crispness and flavor. Dried herbs are much more concentrated in flavor so a little goes a long way. Herbs like oregano and rosemary tend to be over powering so always start with a little. It’s much easier to add then to take some away. I try to use my dried herbs within 6 months of purchase. Then I’m assured of the flavor.
When I create dishes with just a few ingredients I want only the best. That’s when I’ll turn to fresh herbs. Basil is one of my favorites. The sweet lemony, earthy, anise flavor is a wonderful way to finish off a pasta dish. When the basil leaves hit the hot pasta my mouth starts to anticipate the wonderful fresh flavor I’m about to enjoy. Some pasta, a little olive oil, cut up tomatoes and basil. The colors pop and the flavor is very refreshing. A shaving of asiago cheese and I’m ready to eat.
Fresh herbs really brighten whatever dish you add them to. Some dill on new red potatoes give some life to the earthy potato flavor or that fresh caught fish gets a punch of added flavor from a light pesto.
I have a number of herbs growing right here in my own garden. when I’m in need of these I can just go out and cut what I’m going to use. For those herbs that I’m not growing I purchase. From the store I bring them home and get them ready for future use. I wash them and place each separate herb in a damp paper towel and place each one in a ziplock. They’ll last about 3 to 4 days and sometimes longer. This way they are all ready to use when I need them for the dish I’m creating.
I try hard when I’m coming up with new recipes to not use much salt. Herbs give me the flexibility to add flavor but not extra sodium.
So, if I’m ever asked what way I’d prefer to use herbs I’d have to say both because they all have a home in my kitchen and special uses in my recipes. Give them a try, your taste buds will thank you!
Dried herbs can be great for cooking entree’s that will take a longer time to cook. In a soup or on top of a roasted chicken for example. Where as fresh herbs would just burn on the chicken, dried will give the chicken a nice crispness and flavor. Dried herbs are much more concentrated in flavor so a little goes a long way. Herbs like oregano and rosemary tend to be over powering so always start with a little. It’s much easier to add then to take some away. I try to use my dried herbs within 6 months of purchase. Then I’m assured of the flavor.
When I create dishes with just a few ingredients I want only the best. That’s when I’ll turn to fresh herbs. Basil is one of my favorites. The sweet lemony, earthy, anise flavor is a wonderful way to finish off a pasta dish. When the basil leaves hit the hot pasta my mouth starts to anticipate the wonderful fresh flavor I’m about to enjoy. Some pasta, a little olive oil, cut up tomatoes and basil. The colors pop and the flavor is very refreshing. A shaving of asiago cheese and I’m ready to eat.
Fresh herbs really brighten whatever dish you add them to. Some dill on new red potatoes give some life to the earthy potato flavor or that fresh caught fish gets a punch of added flavor from a light pesto.
I have a number of herbs growing right here in my own garden. when I’m in need of these I can just go out and cut what I’m going to use. For those herbs that I’m not growing I purchase. From the store I bring them home and get them ready for future use. I wash them and place each separate herb in a damp paper towel and place each one in a ziplock. They’ll last about 3 to 4 days and sometimes longer. This way they are all ready to use when I need them for the dish I’m creating.
I try hard when I’m coming up with new recipes to not use much salt. Herbs give me the flexibility to add flavor but not extra sodium.
So, if I’m ever asked what way I’d prefer to use herbs I’d have to say both because they all have a home in my kitchen and special uses in my recipes. Give them a try, your taste buds will thank you!
Sunday, July 25, 2010
Beautiful San Francisco Day
Every once in a while I’m fortunate enough to escape the hustle and bustle of my life. To leave Marin county and head into San Francisco for a relaxing evening. With my husband and daughter at home I’m able to get away and spend some much needed alone time. A chance for me to re-energize my spirit and re-group.
My husband is a doorman at the beautiful SF hotel The Argonaut. This top notch Hotel features a fantastic nautical theme that’s both warm and inviting, not to mention comfortable. The staff are friendly and very much on top of it, every team member is making sure your stay is a great one. The rooms are spacious and comfortable. A relaxing way to spend some time away from home and that's just what I’ll be doing tonight.
The Hotel theme is carried over to the restaurant known as The Blue Mermaid.
This is where I decide to enjoy some lunch. I’ve been here before and there are definitely some of my favorites on this menu. The restaurants interior is so fun, it’s a combination of land meets the water. The staff are quick to respond and I decide to eat on the patio. Eating by myself is not my favorite thing to do but on this particular day I decide that a quiet meal is exactly what I need. It’s one of those rare hot SF days so I made sure my table was in the shade. I may be by myself but there are plenty of people out and about. Not to mention full tables here at the Restaurant. The patio is adjacent to a courtyard that frequently has entertainment and today was one of those days. A couple sang as we enjoyed our lunch. A nice way to set the mood.
For my lunch I decide on a cup of the Dungenous crab corn chowder and the grilled shrimp Caesar salad. The Blue Mermaid is known for their chowders and this chowder is a very popular choice. It’s not the first time that I’ve had this chowder but each time I eat some it tastes like the first time. I’m re-introduced to the sensational smooth flavors. It’s presented with a cilantro pesto swirled on top. When its mixed in, the pesto gives the sweetness of the crab and corn great balance. The texture of the chowder is mouth pleasing. From the chewier corn pieces to the softness of the potatoes. When I finished the cup I’m already anticipating when I’ll return for more of this yummy chowder. As I wait for my salad I watch the people out enjoying their day too. My salad arrives and it looks and smells great. I know that caesar salad is pretty common but the garlic ratio in this caesar dressing is what keeps me coming back. It’s so delicious. The shrimp were grilled to perfection. Just a little snap as you bit into it, just as it should be. My tummy no longer hurting from hunger, I’m feeling completely satisfied.
I’m grateful for the opportunities to get away. To spend the night at a fantastic Hotel and eat yummy foods.
Thanks to everyone who took such great care to see that I had a wonderful trip away, especially my husband. John your the best.
Where will I go next?
My husband is a doorman at the beautiful SF hotel The Argonaut. This top notch Hotel features a fantastic nautical theme that’s both warm and inviting, not to mention comfortable. The staff are friendly and very much on top of it, every team member is making sure your stay is a great one. The rooms are spacious and comfortable. A relaxing way to spend some time away from home and that's just what I’ll be doing tonight.
The Hotel theme is carried over to the restaurant known as The Blue Mermaid.
This is where I decide to enjoy some lunch. I’ve been here before and there are definitely some of my favorites on this menu. The restaurants interior is so fun, it’s a combination of land meets the water. The staff are quick to respond and I decide to eat on the patio. Eating by myself is not my favorite thing to do but on this particular day I decide that a quiet meal is exactly what I need. It’s one of those rare hot SF days so I made sure my table was in the shade. I may be by myself but there are plenty of people out and about. Not to mention full tables here at the Restaurant. The patio is adjacent to a courtyard that frequently has entertainment and today was one of those days. A couple sang as we enjoyed our lunch. A nice way to set the mood.
For my lunch I decide on a cup of the Dungenous crab corn chowder and the grilled shrimp Caesar salad. The Blue Mermaid is known for their chowders and this chowder is a very popular choice. It’s not the first time that I’ve had this chowder but each time I eat some it tastes like the first time. I’m re-introduced to the sensational smooth flavors. It’s presented with a cilantro pesto swirled on top. When its mixed in, the pesto gives the sweetness of the crab and corn great balance. The texture of the chowder is mouth pleasing. From the chewier corn pieces to the softness of the potatoes. When I finished the cup I’m already anticipating when I’ll return for more of this yummy chowder. As I wait for my salad I watch the people out enjoying their day too. My salad arrives and it looks and smells great. I know that caesar salad is pretty common but the garlic ratio in this caesar dressing is what keeps me coming back. It’s so delicious. The shrimp were grilled to perfection. Just a little snap as you bit into it, just as it should be. My tummy no longer hurting from hunger, I’m feeling completely satisfied.
I’m grateful for the opportunities to get away. To spend the night at a fantastic Hotel and eat yummy foods.
Thanks to everyone who took such great care to see that I had a wonderful trip away, especially my husband. John your the best.
Where will I go next?
Wednesday, July 21, 2010
Kitchen knife challenge
As a Personal Chef there are many pieces of kitchen equipment that I can not live with out. My stand mixer, food processor and citrus zester to name a few. But the most important ingredient in all my cooking is in fact a piece of metal. My knife. Where ever I go this comes with me. It’s my security blanket and good kitchen friend.
There are a number of knives that both chefs and the home cook use. Knives of all sizes and shapes that have various uses around the kitchen. The traditional chef’s knife has a longer more narrow blade (in most cases) that’s balanced by the handle. This knife allows the user to rock the knife back and forth in quick motions to finely chop up things like vegetables or something smaller like garlic cloves or some form of fresh herb. A great knife but not my best friend.
I prefer to use the Santoku chef’s knife. I like the way it feels in my hand and the stability I get from its flat bottom. That’s the major difference with this knife and the traditional type of knife. The blade on the Santoku is flat from the end of the handle to the tip and is specially designed with hallow indentations on the blade that reduce drag when chopping and cutting. It will easily cut through a ripe tomato without compromising the fruits integrity. Although its flat bottom doesn’t allow for the easy rocking motion of the traditional knife, I’ve found a way that I can easily mince garlic or chop my parsley just as efficiently as if using the traditional knife. A many a meal for both clients and family has been created with this knife as the star helper.
We all have our favorite gadget in the kitchen. Favorite ways to do or use things. What’s yours?
Important tip: A dull knife is more dangerous then a sharp one. Always keep your knife sharp!
March 2009 roobifood Personable Chef post
There are a number of knives that both chefs and the home cook use. Knives of all sizes and shapes that have various uses around the kitchen. The traditional chef’s knife has a longer more narrow blade (in most cases) that’s balanced by the handle. This knife allows the user to rock the knife back and forth in quick motions to finely chop up things like vegetables or something smaller like garlic cloves or some form of fresh herb. A great knife but not my best friend.
I prefer to use the Santoku chef’s knife. I like the way it feels in my hand and the stability I get from its flat bottom. That’s the major difference with this knife and the traditional type of knife. The blade on the Santoku is flat from the end of the handle to the tip and is specially designed with hallow indentations on the blade that reduce drag when chopping and cutting. It will easily cut through a ripe tomato without compromising the fruits integrity. Although its flat bottom doesn’t allow for the easy rocking motion of the traditional knife, I’ve found a way that I can easily mince garlic or chop my parsley just as efficiently as if using the traditional knife. A many a meal for both clients and family has been created with this knife as the star helper.
We all have our favorite gadget in the kitchen. Favorite ways to do or use things. What’s yours?
Important tip: A dull knife is more dangerous then a sharp one. Always keep your knife sharp!
March 2009 roobifood Personable Chef post
Tuesday, July 20, 2010
Traditions continue.
Ever summer, while our daughter is out of school, there are a few things that as a family we always try to do. Go on a camping expedition and head to the Santa Cruz California boardwalk.
This year camping never happened and with the summer flying by we thought we better plan our annual trek to the boardwalk soon. As we don’t live to far away it’s totally feasible to drive there and back. It’s a long day but you work with what you got.
The day is nice and sunny. The sun is hot but there’s a nice breeze that blows to help cool everything down. As we walk through the boardwalk entrance it seems all so familiar. I’ve taken these steps many times and know the area well.
Amongst all the usual rides, games, and entertainment the traditional midway/boardwalk food is everywhere. No matter where you are, you can see the familiar boardwalk feast. The pink of the cotton candy and the bright red of the candy apples brings a smile to my face. The smells bring back great memories to when I was a kid and how my request for a bag of cotton candy was always granted.
We walk on and the smell of grease fills the air. We are at the part of the boardwalk that has the most food booths and is always very populated. The traditional “dog on a stick” or corn dog to the rest of us, hut is here and there is always a line up! Before you even see that fried to perfection dome on a stick you can smell the crispy batter and the scent of the mustard. But then something different fills my nose, a fresher scent that cuts through the grease. A refreshing smell of lemons from the lemonade stand perfumes the air. Definitely thirst quenching on a hot day.
So many foods to be found. The pretzel, funnel cake, hot dog,hamburger,french fries, onion rings, ice cream and sodas of all flavors to name a few. I look around and see everyone par-taking in some sort of eating. Is the food really that tasty or is just what’s here so they’re eating it?! Food does always taste better outside. right!?
Then I spot a newer booth that always makes me cringe “the deep fried twinkie.” I guess if you deep fry it the flavor is that much better. That’s what I’ve been told so I’ll have to trust you all that have tried it. Not for me.
There are also some non-traditional foods making their way into the boardwalk cuisine. What I could see through the crowds was a place that served Gyros. Those are usually yummy. I’m sure that there are many other places as well but it was so busy… but that’s the thing about fairs people just stand around and then they make great barriers to what’s behind them.
After an expensive not so good hamburger and soggy fries (that’s why I usually don’t eat carnival food) and a refreshing lemonade .we play a few games and go on few rides. It’s late evening by now and we know that the ride home is ahead so we opt to leave now.
We leave the park under the country’s oldest wooden roller coaster. I can still smell the sweetness of the cotton candy as well as the grease from all the food booths. The lights from the rides twinkle in the back ground and the noise from the music, rides and people is getting quieter. It’s been a nice day. I got to hang out with my favorite people, my husband and daughter.
Will we return next year?…Of course we will. It’s tradition!
Written for Roobifood August 2009
This year camping never happened and with the summer flying by we thought we better plan our annual trek to the boardwalk soon. As we don’t live to far away it’s totally feasible to drive there and back. It’s a long day but you work with what you got.
The day is nice and sunny. The sun is hot but there’s a nice breeze that blows to help cool everything down. As we walk through the boardwalk entrance it seems all so familiar. I’ve taken these steps many times and know the area well.
Amongst all the usual rides, games, and entertainment the traditional midway/boardwalk food is everywhere. No matter where you are, you can see the familiar boardwalk feast. The pink of the cotton candy and the bright red of the candy apples brings a smile to my face. The smells bring back great memories to when I was a kid and how my request for a bag of cotton candy was always granted.
We walk on and the smell of grease fills the air. We are at the part of the boardwalk that has the most food booths and is always very populated. The traditional “dog on a stick” or corn dog to the rest of us, hut is here and there is always a line up! Before you even see that fried to perfection dome on a stick you can smell the crispy batter and the scent of the mustard. But then something different fills my nose, a fresher scent that cuts through the grease. A refreshing smell of lemons from the lemonade stand perfumes the air. Definitely thirst quenching on a hot day.
So many foods to be found. The pretzel, funnel cake, hot dog,hamburger,french fries, onion rings, ice cream and sodas of all flavors to name a few. I look around and see everyone par-taking in some sort of eating. Is the food really that tasty or is just what’s here so they’re eating it?! Food does always taste better outside. right!?
Then I spot a newer booth that always makes me cringe “the deep fried twinkie.” I guess if you deep fry it the flavor is that much better. That’s what I’ve been told so I’ll have to trust you all that have tried it. Not for me.
There are also some non-traditional foods making their way into the boardwalk cuisine. What I could see through the crowds was a place that served Gyros. Those are usually yummy. I’m sure that there are many other places as well but it was so busy… but that’s the thing about fairs people just stand around and then they make great barriers to what’s behind them.
After an expensive not so good hamburger and soggy fries (that’s why I usually don’t eat carnival food) and a refreshing lemonade .we play a few games and go on few rides. It’s late evening by now and we know that the ride home is ahead so we opt to leave now.
We leave the park under the country’s oldest wooden roller coaster. I can still smell the sweetness of the cotton candy as well as the grease from all the food booths. The lights from the rides twinkle in the back ground and the noise from the music, rides and people is getting quieter. It’s been a nice day. I got to hang out with my favorite people, my husband and daughter.
Will we return next year?…Of course we will. It’s tradition!
Written for Roobifood August 2009
Monday, July 19, 2010
Another hot day
The last thing I want to do on a hot 100 degree plus day is turn on the stove or oven. So what does one eat then… I still have a family to feed and even though a bowl of cereal or peanut butter sandwiches enter my mind, I really must feed my loved ones something more substantial then that. I don’t mind using my small toaster/convection oven or the microwave of course. Here’s a couple of ideas that I turn to when the heat strikes
1 – Pita bread pizza’s – The crust stays nice and crisp, just how we like our pizza. Tomato sauce and what ever fancies you. Skies the limit, be imaginative. Just don’t forget the cheese. Cook about 10-12 mins. on 300 degrees in the toaster oven on bake. (just until the cheese melts.)
2 – Large salad – Already to go lettuce spring mix is always in my fridge. In the freezer I have grilled chicken pieces that just need to be defrosted.(or now you can buy fresh l aready cooked chicken breasts pieces to add.) In about 10-15 mins. I have a wonderful salad put together. Again your imagination and whatever is in your fridge is what limits you. I like to add either toasted walnuts or almonds for added protein and crunch. Shaved Parmesan cheese is always great or goat cheese for a tangier taste.
3 – Mexican night – Crispy tostadas or taco shells, can of black beans heated in the microwave with some garlic powder added, salsa, shredded cheese, chopped tomatoes, avocado ( and whatever you may like.) I take a number of little individual bowls and fill them with all the fixins. Then put them on a large platter in the middle of the table. A great way for everyone to help themselves and put it together just the way they like. Kids love to do this, a great way to get them involved.
As the sun sets I’m glad another hot day is gone. We were able to stay cool and share a wonderful meal. And then I start to wonder, what’s going to be for dinner tomorrow?
As taken from my roobifood writings May 20th 2008
1 – Pita bread pizza’s – The crust stays nice and crisp, just how we like our pizza. Tomato sauce and what ever fancies you. Skies the limit, be imaginative. Just don’t forget the cheese. Cook about 10-12 mins. on 300 degrees in the toaster oven on bake. (just until the cheese melts.)
2 – Large salad – Already to go lettuce spring mix is always in my fridge. In the freezer I have grilled chicken pieces that just need to be defrosted.(or now you can buy fresh l aready cooked chicken breasts pieces to add.) In about 10-15 mins. I have a wonderful salad put together. Again your imagination and whatever is in your fridge is what limits you. I like to add either toasted walnuts or almonds for added protein and crunch. Shaved Parmesan cheese is always great or goat cheese for a tangier taste.
3 – Mexican night – Crispy tostadas or taco shells, can of black beans heated in the microwave with some garlic powder added, salsa, shredded cheese, chopped tomatoes, avocado ( and whatever you may like.) I take a number of little individual bowls and fill them with all the fixins. Then put them on a large platter in the middle of the table. A great way for everyone to help themselves and put it together just the way they like. Kids love to do this, a great way to get them involved.
As the sun sets I’m glad another hot day is gone. We were able to stay cool and share a wonderful meal. And then I start to wonder, what’s going to be for dinner tomorrow?
As taken from my roobifood writings May 20th 2008
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