Lemon-Feta Pesto with Whole Wheat Spaghetti

Riffing off my obsession with fat-free Feta I made this pasta. It's has many things I love in it, lots of garlic and lemon and of course some salty cheeses. If you are a WW point whore like myself you will also like it. Each serving is 5 or 6 points, not bad considering how teriffic this tastes. I've been making alot of these improvised pesto sauces because Tim can't have pine nuts (or so he claims) so jarred or prepared ones are out. It's kind of rediculously easy and tons of different things can my subbed in for the ingredients I have in this, like some baby spinach or arugula or lime juice and cilantro instead of basil and lemon, come on work your imagination!


1 package store bought basil (the kind in the little plastic "bed")
or about 3/4 of a cup of leaves
2 cloves garlic
1-2 teaspoons lemon zest
juice of 1/2 lemon
3 tablespoons fat free feta cheese (or any feta)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
4 ounces cooked whole wheat spaghetti (or any pasta), that's 1/4 of a package
8-10 grape tomatoes halved
Parmesan cheese

Combine all ingredients up to the olive oil in a food processor, chopper or blender. Pulse/blend until mixed, slowly add the oil while the machine is running. While the pasta is still hot add the pesto and tomatoes, divide into two bowls and top with a sprinkle or some shavings of fresh parmesan cheese.

My Current Obsessions

Since November I have been a "point" whore. I am going to Weight Watchers meetings and my life has changed forever (for the good or bad) because I will always know how many points are in most foods. This is of course a good thing for my jeans whose seams were pulling apart. This makes me a whore because I will do almost anything to get as much food for as little points as I can, ALMOST ANYTHING. When I find products that have low points and make me feel not just like a human eating but like I'm cheating and being bad and self indulgent and happy, I get a little obsessed with them. My current love affair is with Trader Joe's Parmesan Ranch Dressing. It has 1 point for 2 tablespoons, for anyone who doesn't know what that means it's 30 calories and 1.5 grams of fat for a ton of dressing. It tastes amazing, and no it's not because I have been eating only birdseeds of something, it's REALLY GOOD. A very close second is the Cilantro dressing. This Sh*t is so good my husband
has started eating salad with his lunch and dinner. In comparision there are fat free dressings by many compnaies, honestly most are barely edible, they are sticky, sweet, and taste fake. There are these "2 Good" ones that are sold by Wishbone I think, they are so chemically they don't need to be refiderated until they are opened, also barely edible. Moving on to cheese I've never been a cheese and cracker person but when I found out that regualr cheese had 3 points for an ounce, ouch, for some reason I was craving it all the time. I found this cheddar by Cabot that's not fat
free (thank God because then it would be gross) and it's only 1
point for 1 ounce. So basically I can have cheese and crackers and wine and not be very bad, thanks CABOT! Trader Joe's Fat Free Crumbled Feta is a great treat when you want a Greek salad or anything cheesey and salty, I sprinkle it on salads with vinegrette or on pasta. And last but not least this Greek yogurt that's fat free. Wow, I never spent much time with Greek yogurts but now I do, they are rich and cheesey and fantastic. My favorite thing to have this with is as a dip for carrots (with
some salad dressing or dried herbs mixed in or on a baked sweet potato or half of a roasted acorn squash. Let's hear it for healthy items that taste good, hooray! I want to stay in the jeans I own now but I never just want to eat to live. Sorry I know that is probably what I'm supposed to do because animals don't go out and spend $100 at a restaurant. But I like everything to taste good even if I have to go to the gym and do Pilates and plan out how to murder my teacher. These lowfat helpers keep her alive.

Date Night Talapia

This recipe is based on a dish I order over and over again at one of my favorite restaurants Las Mananitas in Chicago. The restaurant is very special to my husband Tim and I because we call it “our place.” All the waiters know us there because we sometimes go once a week. We went there to celebrate when I was a finalist for a TV show (Wickedly Perfect, I know I am glad I didn't get on, it was terrible) and when my husband got hired to perform for Second City and numerous other occasions that we have invented to give us a reason to go. We also went on one of our first dates there. Now, this restaurant is in the middle of Boys Town, which if you are not from Chicago is a gay neighborhood. The décor of Las Mananitas is kind of South Beach, very pastel, you get me? So of course it would make perfect sense to have one of our first romantic dates there. Just picture these two straight, pale, curly haired dorks oogling over each other. We are lucky they ever let us back in.


1 lb Talapia (fresh or fozen fillets)
2-3 tbsp sliced green olives with pimentos
1-2 tbsp diced pickled jalapeno (or leave them as slices)
2 tbsp capers
1 cup diced sweet onion (white or yellow is fine too)
2 cups chicken broth (or one can 15ounce)
2 tbsp olive oil
1-2 tsp dried Mexican Oregano
1/2 tsp garlic powder
salt and pepper and paprika
lime wedges (garnish)

Okay sauté the onions on medium (in a large skillet with a lid) for a minute or two in 1 Tbs. of oil, add the oregano and garlic powder. Swirl around then add the capers, jalapenos and olives. Increase the heat to med high add broth and fish and cover, cook for about 3-4 minutes (5-6 if the fish is frozen when you put it in) until the fish is white throughout. Serve with a sprinkle of paprika, drizzle of olive oil, dash of salt and lime juice.
This is also great with some thinly sliced carrot or diced tomatoes added. The real clincher is that Mexican Oregano if you can’t find it email me I’ll send you some, seriously I will.

Tim’s Current Favorite Pasta

My husband Tim can eat the same things over and over. Right now he’s on a vegetarian Corn Dog kick. But that works to my advantage if I have made something he really likes and I have leftovers. I love beans and greens type pasta and Tim has enjoyed it but when I came up with this ground turkey, beans and pasta version he really flipped his lid. We have been trying to eat healthier so I used extra lean turkey in this but you could also chop a skinless chicken breast in the food processor or use the fattier turkey or ground beef. Also I used whole-wheat pasta, now if you don’t like whole-wheat pasta you may just have to keep trying it and get used to it. It’s the wave of the future. There is going to be whole-wheat pasta at the Olive Garden soon, you can quote me on that. And a Kraft Mac and cheese box with “whole grain pasta” too.

1/2 finely chopped onion
1 carrot or 8-10 baby carrots finely chopped
1 stalk celery finely chopped
Olive Oil
1 can beans, drained and rinsed (I like Great Northern)
1 can Chicken broth or 2 cups
1/2 pound whole-wheat pasta
1/2 pound extra lean ground turkey (all white if you can find it)
Salt, Pepper, Red Pepper flakes, Garlic Powder, Dried Basil
Grated Parmesan Cheese
(serves 4-6)

In a large skillet, heat (on medium) about 1 tablespoon olive oil (try not to use extra virgin). Add the vegetables and about a teaspoon of salt. If you are lazy like me chop the onion, carrot and celery in the food processor until they are the size of grains of rice (or a little bigger). Sauté until they are getting soft about 5 minutes. Bring a large pot of water to a boil with a generous amount of salt (my Uncle Tony likes to say that “generous” as a measurement). Whole-wheat pasta needs some help so use 1-2 teaspoons of salt in the water. Cook the pasta until it is still a little chewy, and then drain (don’t rinse or add oil to it). Add the beans and continue to cook on medium heat for another few minutes. In another large skillet brown the ground turkey (spray the pan with some cooking spray first). Add ¼ teaspoon of salt and pepper and Garlic powder to the ground turkey. If you like (I like) add a sprinkle or two or red pepper flakes and basil. Add the turkey to the vegetable bean mix then add the chicken broth and allow everything to come to a boil. Add the pasta and serve with Parmesan. It’s a pain to juggle three pots and pans but I swear it’s worth it.

Shredded Chicken Chili

Do you want to be more thoughtful, spontaneous, creative, a tiger in bed? Than you need to know how to poach chicken, it isn't just delicious it's one of those cooking things that feels very advanced and adult but is super easy and will make you feel like a rock star (a.k.a. a tiger in bed). You can stop reading after the chicken recipe if you already have a KILLER chili recipe that you love. This chicken and broth is so amazing you can use it for anything, chili, soup, salads, seriously anything. Like I said after the chicken recipe I will tell you about the chili I made. You should learn how to do this not just because it’s easy and tastes amazing but the cost of boneless skinless breast is outrageous. The other day when it wasn’t on sale it cost $7.99 a pound. What??!! Insane this is much better and just as low fat if you peel off the skin when it’s done.

Shredded or Chopped Chicken and Broth

1 whole chicken cut up
1 onion
3 cloves garlic
1 carrot or 10 babies
3 stalks celery
10 peppercorns or 1 tsp. ground pepper
2 tsp salt
8-10 cups water
Suggested Spices:
2 bay leaves
1 tsp dried thyme or 4 sprigs fresh
½ tsp crushed red pepper flakes

Peel, wash and cut into 2-3 inch pieces all the vegetables (garlic just peel but leave whole), place them in the bottom of a large pot. Add all of the chicken (neck too but not the heart, etc. that comes in the bag), the spices and water, make sure the water is covering the chicken. Over medium high heat bring everything to a boil, then reduce it to a simmer and cover for about 20 minutes. The chicken should be done but you can check it by cutting into the breast and seeing if it is no longer pink, or use a meat thermometer and make sure it reaches 160 degrees. Remove the chicken to a pan or large plate and let it cool. When it’s cool remove the chicken skins and the meat from the bones. Chop it if you like in small cubes or I like to shred it with two forks.Remove all the vegetable and toss them, then strain the broth. Once you cool the broth, scrape off the fat and throw it away. Really you can use this broth for soup or something, it will stay in the fridge (a week) of freeze it (longer than a week).

The Chili!

1 tablespoon olive oil
½ onion chopped
3 cloves garlic chopped
2 pablano peppers chopped
1 can (6 ounce) diced mild green chiles
1 package sliced mushrooms (chop these more is you like)
1 can (15 ounce) crushed tomatoes (or half of large can)
2 cans (15 ounce) beans, drained and rinsed (I like red or white beans for this)
1 teaspoon salt
½- 1 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon curry powder
½ teaspoon chipotle chili powder or ½ chipotle pepper chopped very fine
4-5 cups chicken broth
1/3 cup chopped cilantro
2 chicken breasts and 1 chicken thigh shredded

In a large pot sauté the onion and garlic (use half of the salt now too). Add the peppers and mushrooms, cook until everything soft about 7 minutes. Stir in the dry spices and cook another minute or too, then add the beans, crushed tomatoes and broth. Continue to simmer for about 10-20 minutes so the flavors can marry. Add the chicken and cilantro at the last minute. Serve with a dab of sour cream if you like and the Mexican slaw.

Taco Bowls

This is less of a recipe and more of an assembly line list. I make these Taco Bowls as a pre-lunch or evening snack for the film crew I work with but it is a great idea for a group dinner or anytime you have to feed picky eaters. I have said it before but letting people assemble their own food empowers them and makes your life so much easier. Here is all you do so that you can hear the same magic words I do, "Taco Bowls? They are my favorite!"

1 stack bowls (depends how many people you are having)
1 large bowl shredded lettuce (you can buy a bag of "Shreds" in the grocery store, or just shred your own I like iceburg but romaine is great too)
1 medium bowl crushed tortilla chips (slightly open the bag then hit it with something hard to break up the chips, this is super fun)
1 medium bowl Seasoned Ground Turkey or Beef (use extra lean for less calories and fat, brown it, add a good amount of salt, pepper, cumin, chili powder, and what ever else you like, drain the fat if necessary, NOT DOWN YOUR DRAIN, you'll ruin your pipes, put the fat in a can or bowl and let it congeal and then throw it away)
1 medium bowl BEANS!!! or refried beans (I just posted this recipe)
1 small bowl salsa (from the jar or I make my sidewalk salsa)
1 small bowl sour cream
1 medium bowl shredded cheese
1 small bowl pickled jalepenos
1 small bowl chopped fresh cilantro
1 small bowl chopped white onion
1 small bowl lime wedges
1 small bowl sliced black olives

Arrange all the bowls on a big table, make sure and put the messy stuff near the front, like salsa and shredded cheese or else all of your ingredient bowls will become littered with the spills.

BEANS!!!

This may be one of the most popular and most requested dishes I have ever served. Thankfully it is super easy. These beans are an important if not crucial element to good Taco Bowls (that recipe is also listed). I think they are kind of like baked beans mixed with refried beans. I came up with them when I ran out of refried beans and I had a lot of vegetarians to feed. Most vegetarians are low maintenance but some, well let’s just say they are not. My friend Ledell might be the biggest fan of these beans and is the first person I gave this recipe to. He is a great guy who I work with, he maintains and cleans the facility at MKFilms and he is very specific about what he likes and doesn’t likes, he sometimes thinks I’m trying to kill him with healthy food. He was pissed at me for months for making him try a California Roll with wasabi and soy sauce. The fact that he loves these beans makes me sure that everyone will.

2 cans (15oz) Pinto, Great Northern or Red Beans
1 cube Vegetable or Chicken Bouillon or 1 can broth
½ teaspoon Cumin
½ teaspoon Mexican Oregano (if you don’t have Mexican omit this)
¼ teaspoon dried Chipotle Pepper (or if you have a little chopped up chipotle or adodo sauce use that)
Dash Salt
Dash Pepper
2 teaspoons Olive Oil

In a saucepan heat the oil over medium low heat. Drain and rinse the beans, then add them to the oil. Stir regularly until the beans get sticky and start to have an opaque sauce. Add the dry spices and then 1 ½ cups water (if you use broth don’t add water). The water should just cover the beans but not make them super soupy. Continue to cook uncovered on low until the water/broth has thickened. Check to see if you need more salt or pepper. Serve as a side dish or a filling for tacos, taco bowls or burritos.

Mexican Slaw

This idea is based on a cabbage slaw from a catered Mexican lunch I once had. I asked the catering company over and over for them to bring it back but now they just serve sliced tomatoes and cucumbers, I don’t mean to complain but that is BORING! And it doesn’t go with Mexican food. This cabbage slaw is pretty close that I have come up with and it is amazingly low fat and compliments any Mexican style dinner you like. If you are like me and you can eat truckloads of chips and anything, this slaw helps fill you up so you don’t go back for your fifth taco or third plate of nachos. It also is a great salad base instead of lettuce. Just today I made some and topped a big pile of slaw with some ground turkey I had left over from tacos, diced jalapenos and a little salsa verde (green salsa).

½ small green cabbage (shredded)
1/3 cup chopped cilantro
1 fresh red or green jalepeno pepper (seeded and diced very small)
juice of one lime
1 tablespoon vinegar (white, rice wine, balsamic, anything)
1 teaspoon olive oil
1 teaspoon sugar
1/8 teaspoon salt (I like kosher or sea salt for this, taste it you may need more)
Dash garlic or onion powder
Dash pepper

Anyway here’s what you do, wash and dry the cabbage (save the other half for a stir-fry). Shred it on the largest cutting edge of a box grater or just chop it into thin strips (not longer than two inches). Juice the lime and add all the other ingredients to the cabbage. Toss and let it all hang out for a bit either on the counter or in the fridge. Taste it and see if it needs more vinegar or sugar. I like a diced jalapeno for heat but you can leave it out. I have also used ½ packet of Splenda instead of sugar and left out the oil if I'm really trying to be good. This goes really well with Asian food too, you can sub 1 teaspoon sesame oil in and chopped peanuts or sesame seeds.

Egg Drop Soup

My husband Tim constantly reminds me that he really doesn’t like soup, but I think that’s crazy, in my world everyone likes soup, or they should. I make soup a lot at work but I do at home too. I always had Italian Egg Drop soup when I was a kid, our neighbor and old baby sitter Carolyn Bauso used to make it for us (I think). It was many years until I had an Asian version and now I really love to make it, it's a little like a science lab.

3-4 eggs beaten
1 can straw mushrooms
1 can baby corn
3-4 scallions (chopped greens only)
1 teaspoon grated ginger
2-3 ¼ inch slices ginger root
3 cloves garlic (lightly smashed but still kind of whole)
¼ teaspoon sesame oil
3 cans chicken broth (15 oz. each)

In a saucepan over medium heat broth with the garlic and sliced ginger until it reaches a boil then reduce to a simmer (about 10 minutes). Strain out the garlic and ginger with a slotted spoon, swirl a wooden spoon around the broth in a figure eight movement, then keeping the broth almost boiling add the beaten egg in a slow steady stream pausing every once in a while. The egg should resemble beautiful light ribbons, I recommend using a liquid measuring cup to pour the egg in. Drain and rinse the mushrooms and baby corn (hey, leave these out if you hate them it’s okay) and add them, the scallions, and the sesame oil to the broth. Reduce the heat to low and simmer for another minute or two.

Seared Dates with Bacon

These are such an incredible little appetizer or Tapas, and super easy. BUT, they are not the most attractive little things. You will have to convince people to try them.
They will ask you “What’s in them?” You will say “Dates.” They will say “No, thanks I don’t like dates.” Remind them they are covered in bacon and everything turns out well covered in bacon. They will fall for this. If they don’t, stop wasting your breath. They are weird, picky eaters and don’t invite them over to your place again (unless they always bring outstanding wine or spirits).

Buy pre-cooked bacon, heat it for 5-7 seconds on high in the microwave to make it pliable. Cut each slice in half and wrap around a date and secure with a toothpick. In a hot skillet sear each date until the baon is crispy. Serve hot!

I recently had this kind of appetizer out at a resturant but they stuffed the dates with chorizo sausage, wow it was a very good idea!

Pumpkin Sage Pasta

I made up this recipe because I had to get rid of a big can of pumpkin. It turned out great, it's very rich and cheesey tasting but not really bad for you at all. I was inspired by some squash ravioli that I made that did not turn out as well. The squash ravioli looked kind of like square fried eggs with bulging bright orange centers.

3 cloves garlic (minced)
1 shallot (minced)
2 tablespoons fresh sage or 1 teaspoon rubbed sage(add it a little at a time depending on your taste)
1/3-1/2 cup grated parmesan cheese
15 ounce can prepared pumpkin
2 teaspoons brown sugar (white is fine too)
sprinkle of nutmeg (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon red pepper flakes
1/4 cup pasta water (more is needed)
1/2 cup chicken or vegetable stock (more if needed)
8 ounces cooked pasta (I like penne rigate for this)
toasted pumpkin seeds, sunflower seeds or pinenuts for garnish

In a large fry pan, over medium heat, saute the garlic and shallots until golden with 2 tablespoons of olive oil (not extra virgin). Add the pumpkin, cheese and all of the spices, cook for about minute to carmelize a little. Add the stock and left over pasta water. Combine and heat through, then add the hot pasta (drain but don't rinse). Serve with a sprinkling of nuts or seeds a little more salt and pepper and cheese if you like.

Arugula Brushcetta on Grilled Kalamata Bread

You'll need a loaf of Olive Bread or any rustic kind (sour dough is always good). If it's stale and left over even better, why waste fresh bread. Slice the bread thin on an angle. Grill it on a grill pan, or toast it in the oven or toaster. Cut a garlic clove in half and rub the bread. Drizzle them with olive oil and sprinkle a little sea salt too. This is great alone BUT here's where the magic happens. Toss a few cups of arugula (or spinach will do in a pinch) with some olive oil (1 tbl.) fresh lemon juice (letbl. you 1 tbl.you will need to taste this an adjust for how lemony YOU like things) and some salt and pepper, add a sprinkle of garlic powder if you like. Lay 5-6 leaves of the wilted salad greens on each piece of bread. This is a great accompaniment to the Pumpkin Sage pasta, the lemony bite of the arugula and the rich bread and olives balance the warm, cheesy flavor of the pasta.

For a job I served the green "salady" part of this in a big bowl and arranged the toasts around it. Sometimes giving people some work to do assembling their food is worth it. I like to serve a lot of “make your own Blank,” breakfast burritos, taco bowls, sandwiches, because people are picky and will ask you to make them a special version.
Let's visit a typical exchange between myself and some people I work with (cook for):
“Erin what is in these sandwiches”
“Fresh slices of marinated skirt steak, baby spinach, shredded cabbage with a Vietnamese dressing on toasted baguettes”
“Oh, could I just have plain skirt steak with no marinade, and no cabbage and no spinach and no dressing and no bread?”

If you put out things a little un-assembled then you can avoid having to make special things for people and they can enjoy your snacks their way. It makes happiness happen.

Chopped Lentil Soup

When I am hung over or sleep deprived I make this soup. You don’t have to do anything, it’s all chopped in a food processor. You could make it very chunky and chop it all yourself but come on, go to a thrift store or garage sale and get an old food processor, non-cooks register for them all the time and then never use them and sell them at church bazaars. It's a great investment.

2 tablespoons olive oil (not extra virgin)
1 large onion
2-3 cloves garlic
3 stalks celery
2 carrots (or handful of baby carrots)
1 bag pre-washed baby spinach
1 tsp. salt
½ tsp. black pepper
In a food processor chop all ingredients in batches until pebble sized or smaller. Or chop all ingredients by hand. In large stockpot heat oil over medium heat. Saute ingredients until semi-soft. Add:
1 can petite-diced tomatoes with juice (15 ounce size)
1-2 tablespoons soy sauce
2 bay leaves
½-1 tablespoon curry powder
1/2 tablespoon dried parsley (or 1 tablespoon fresh)
1 large can low sodium chicken broth or vegetable (48 ounces)
1 cup dried lentils (rinsed and sorted through)
Turn up heat and bring to a boil. Cover, lower heat to med/low to simmer until lentils are tender. For meat-eaters add:
½ lb. diced ham, turkey ham or turkey kielbasa (use up to a pound if you like)
Serve with a sprinkling of soy sauce. Makes 8-10 servings

Sweet Potato Thai Soup

Many of my soup creations are honest attempts to clean out my refrigerator. This is the point of soup (other than I just love soup, it’s so good, even pea soup and peas in general disgust me). I came up with this Thai inspired soup because I wanted to make Chicken Coconut Curry (I’ll add that recipe soon). BUT I was afraid the folks I was cooking it for would not go for it (especially because I was serving it at 11am). I have a weird job. My Craft Service is different because I mainly (only) work for MK films and they work EVERDAY on a “sound stage.” On location Craft Service I would not cook as much I would assemble snacks for them mostly. At MK, I cook breakfast, a hot mid morning snack, often a baked good in the afternoon and an evening snack. I when I say snack I mean meal cut up in smaller portions, it’s a meal for 35 let’s not kid ourselves. So, I love Chicken Coconut Curry but I didn’t think they would so I made it into a soup. To my surprise and the crew’s credit they scraped the giant pot clean.

(Originally I invented this to serve 35 people at MKfilms, so you will want to try it and keep tasting it, until I can make it a few more times and perfect the smaller servings)

1 large yellow or white onion-thinly sliced in half moons
2 cloves garlic-minced
1-2 large sweet potatoes-peeled and small diced
1 can petite-diced tomatoes with juice
1 can straw mushrooms-drained and rinsed
1 can bamboo shoots-drained and rinsed (chop smaller if you like)
1 can baby corn-drained and rinsed (chop smaller if you like)
2-3 cans low sodium chicken broth or veggie broth
1-2 cans lite coconut milk
1 teaspoon red curry paste
1-2 tablespoons brown sugar
1 teaspoon fish sauce
1 tablespoon soy sauce
2 chopped green onions
1 cup bean sprouts (washed)
¼ cup chopped cilantro

Cook sliced onion and garlic in a little olive or vegetable oil. If you have peanut or sesame add a few drops of that too. Sauté until soft, add brown sugar and cook another minute. Add soy sauce, potatoes, tomatoes, mushrooms, bamboo shoots and corn; turn up heat to medium high. Add chicken broth, bring to a boil then reduce to a bubbling simmer, cover and cook until potatoes are tender. In another pot bring coconut milk and curry paste to a simmer for a few minutes (make sure curry paste is completely dissolved you don’t want any chunks, you can whisk it or use or fork). Taste test the curry/coconut milk because curry paste can be very spicy, add more if you like. Add warm coconut milk mixture to the vegetables and broth. Just before serving add chopped green onions, bean sprouts and cilantro.Serve as a soup or over hot Brown or Jasmine rice. You can also add left over cooked chicken just at the end for a heartier meat dish.

My version of Mrs. Kuntz's Potato Salad

Possibly the best Potato Salad EVER!

2 pounds red potatoes (washed, and diced into 1/2 inch pieces, they should be pretty small)
6 radishes (diced small)
3-4 dill pickles (diced small, THEY MUST BE DILL)
1/4 cup red onion (yep small diced)
1/2- 1 cup mayonnaise (use more is you like I only like it to be the binder)
1 tablespoon fresh dill (chopped fine, use more is you like, but a little goes a long way, you can use dried dill but only use 1 teaspoon)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper (basically a good sprinkling)

Boil chopped potatoes in a roomy pot with a teaspoon or so of salt. Drain, transfer to a large bowl and let cool, don't rinse them the starch will make everything bind together. When the potatoes are no longer warm pile on the onion, pickle, and radish. Place the mayonnaise in the center and sprinkle all the dill and dry spices on it. Swirl around the spices and the mayonnaise and then GENTLY combine all the ingredients.

Chipotle Potato Salad with Jicama

This should be eaten outdoors so I took it's picture next to the window.

2 pounds red potatoes (diced small, 1/2 inch or smaller)
1/2 pablano pepper (diced small)
1 chipotle pepper (seeded and diced SUPER small)
1 teaspoon adobo sauce from the can of chipotle peppers (more is you like it hotter)
1/2 cup jicama (diced small)
4 green onions or 1/2 small white onion (diced)
1/4-1/3 cup cilantro chopped
1/2-1 cup mayonnaise (I use a little to start and see if it needs more, I really just use the mayo as a binder but if you like it by all means use more)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

In a big pot boil potatoes with about 1 teaspoon salt. Cook until tender, drain but don't rinse. Transfer potatoes to a bowl to cool, when they are room temperature pile on the peppers, jicama, onion, cilantro, then the mayonnaise in the center. Sprinkle the dry spices and adobo over the mayo, swirl to combine then very gently mix all ingredients. Serves about 6-8.

Grilled Burgers with Chimichurri Sauce

Chimmichurri Sauce
1-2 tablespoons red-wine vinegar (I usually love lots of vinegar but in this I like less and to add a bit of lemon juice)
2 tablespoons water
4 cloves finely minced garlic
1/2 teaspoon dried red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup olive oil
1/2 to 3/4 cup flat leaf parsley

Combine everything except parsley and olive oil in a bowl. In a food processor pulse/chop parsley and slowly add oil to emulsify. Add other ingredients and pulse a few more times. If you don't have a food processor you can use a blender, just combine all ingredients except oil to start and then slowly add it on "blend", and if you don't have a blender chop the parsley very fine and combine ingredients in a bowl in their order.

Paso Doble

Re-Opening October 21st at the Strawdog Theater. Check out the killer review from our first run.


CRITIC'S CHOICE-(Chicago Reader 8/5/05)Sirens, the all-women improv troupe, just keeps getting better. Now six years old, the group shapes its creative, rich comedy well, skewering the everyday grandiosity, quirks, foibles, and self-delusions of ordinary people. In their newest long-form improv show every sketch ends on a laugh: they've thoroughly mastered timing. "Paso Doble" begins from the seed of an audience suggestion, which gets turned into a monologue, which becomes a scene. By the end of the show I saw, the performers had somehow woven together Reno, TiVo, cats, the Messiah, dream catchers, and Catherine T. and John D. MacArthur into an interesting, multilayered story. This is comedy for the NPR set: smart, sexy, engaging, and very, very funny. --> Through 9/16: Fri 10:30 PM. Playground Theater, 3209 N. Halsted, 773-509-6433. $8-$12. --Jennifer Vanasco

Sidewalk Salsa

Dick Butkis and Roger Ebert ate this salsa. Just about anyone I’ve done Craft Service for has. This salsa has been made all over Chicago, on city streets and various kitchens. I make it using a food processor, BUT if you don’t have one just a little chopping will get you all set. That is what I do on location.

½ small white onion
¼ cup cilantro
½ bell pepper (any color)
Juice from ½ lime (sometime I use the whole thing)
Salt and pepper
1 tablespoon olive oil
1 can petite-diced tomatoes (drained)
1 can petite or regular diced tomatoes with chiles (hot or mild, drained)

In a food processor combine first five ingredients; don’t chop them just put them in whole. To get the most juice out of the lime, pierce its skin with a knife and heat it in the microwave for 7-10 seconds. Slice it in half and squeeze out the juice or us a reamer. Pulse four or five times then add the olive oil and pulse a few more. Add the tomatoes and pulse only 2 maybe 3 times. If you are doing this with out the use of a food processor, chop the onion, pepper and cilantro and then combine all ingredients in a bowl, omitting the olive oil. It’s just as good both ways.

Ahhh Summertime Avocado Corn Salsa

I made this salsa for a Blue Co. picnic. Adapt it with any left overs and odds and ends you have around, if you have canned corn use that just drain and rinse it, or if you have tomatoes instead of peppers use those.

4 ears of corn
Juice of 1 lime
1/2 red bell pepper(diced)
1/2 pablano or 1 whole jalepeno (diced, seeds removed)
1/2 small white onion (diced)
1/4 cup cilantro chopped
3 avocados(diced)

Shuck corn , rinse and break each cob in half. Boil in a large pot of water with 1 teaspoon salt for 5 minutes. When the corn in cooled off slice off the kernels by holding the cob vertically, broken side down. Place corn and all other ingredients in a bowl (the peppers and onions should be diced very small because this is salsa and they have to fit on chips). Cut each avocado in half length wise and remove seed by stabbing it with a knife tip, and pulling it out. Using a butter knife cut up the avocado into small cubes right in it's own skin, basically make about 3-4 slices down and 3-4 across. Scoop out the avocado cubes with a large spoon and combine with the corn mixture. Add salt and pepper to taste.

Bass Fry

Cooking Bass in the Crest

I didn't have flour so I changed my fish fry recipe a little. I took the bass fillets, sprinkled them with a little salt then coated both sides with biscuit mix and a little cayenne pepper, then dipped them in egg with a little milk. I fried the fish in an electric fry pan with about 1/3 cup vegetable oil until golden and firm. We ate them with some tartar sauce of chopped pickle, lemon juice and mayo and some spicy cocktail sauce made with prepared horseradish, ketchup and habanero bbq sauce.

Otty Lake 2005

We have been staying at Farmer's Cottages on Otty Lake in Ontario for 18 years now. My mom, Margaret has been vacationing on Otty since she was a young child. Chris, Anneke, Adam, Tim and I all made appearances and almost all caught fish. This year my dad Chris came up for a few days wearing clogs and bermuda shorts, and it was our dog Tiki's first visit to the wilderness (as far as we know). This place always makes me want to eat and cook. As per the usual we had wonderful Bladerson cheese and cheese curds, red pepper jellies, maple sausages, viva puff cookies, fresh corn, dill pickle chips, and of course BASS!

Patty's Cucumber Salad with Blue Cheese

I got to try this salad at Otty Lake, Patty brought it to a picnic. The entertainment featured some brave souls in Improv games that I hosted. This game is "Dr. Know it All" with Adam, Bronwyn, Kathy and Jeanette.

1 cucumber (sliced)
2-3 tomatoes (sliced)
2 tablespoons crumbled blue cheese
3 tablespoons bottled Italian dressing
OR
2 tablespoons olive oil, 1 tablespoon red wine vinegar, salt and pepper and garlic powder
1 tablespoon chopped fresh dill (a little goes a long way so use as much as tastes good to you)

Alternate cucumbers and tomatoes around a platter. Sprinkle cheese, dressing and dill.
(This salad is pictured with Chimichurri burger)

Florist's Daughter

I'm a florist's daughter so when I had some extra spray roses I felt the need to make sure I hadn't lost my touch. I arranged the bouquet and the various boutinnieres.

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"

This dish was the star of a bridal shower I hosted. I substituted frozen tail off shrimp (2lbs.) and doubled the rest of the ingredients. I soaked the shrimp in the lime juice before I added the other ingrdients, but using the pre-cooked shrimp saved me time and dishes. My version made 10 very good sized servings. Thanks Rick Bayless this is terrific!

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"
1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)
1/2 medium white onion, chopped into 1/4 inch pieces 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

1. Cooking and Marinating the Shrimp. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
2. The flavorings. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.
3. Serving the ceviche. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.
Working Ahead: The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance. Makes 3 cups, serving 6 as an appetizer.Mexico One Plate at a TimeOctober 2000Rick BaylessScribnerEpicurious.com © CondéNet, Inc. All rights reserved.

Sparkling Sangria

I made a version of this Sparkling Sangria from the Martha Stewart Living website for my friend Meagan's shower. I was a big hit but I changed it quite a bit. I used raspberries, tart apples, lemons, limes and blood oranges for the fruit and soaked them over night in Brandy and sugar. Then I used Young Berry Juice (Ceres brand) about 2 cups and chilled Prosecco (they have a great cheap version at Trader Joe's $6.99).

This picture freaks me out a little, I always think there are knitting needles next to the Sangria and I wonder to myself, "Are you supposed to drink Sangria when you knit? Is that some kind of tradition I don't know about?"

Red Wine Sangria

I also made Red Wine Sangria for the shower. I used the Martha Stewart Living recipe as a base but like I always do I messed with it a bit. I double the amount of fruit to soak so I could make two pitchers. I bought a dry Italian red table wine and chilled it. I cut up apples, pears, grapes, lemons and blood oranges for the fruit and soaked it overnight in a Ziploc with about 4 teaspoons superfine sugar and 1/4 cup brandy (and honestly a little rum too). I mixed up the fruit and wine just before serving with a little more sugar and about 2 cups Ceres Passion Fruit Juice (I was a bridal shower so passion was a theme).

Sangrias (from Martha Stewart Living.com)

During the sultry August of 1964, many Americans sampled this Spanish drink for the first time at the New York World’s Fair. Sangria, a mixture of chilled wine and fruit, was an instant hit. Today, its popularity continues. Part of sangria’s appeal is the creative combinations it inspires. Try these recipes, but feel free to experiment—then pour yourself a glass. Serve with an array of Spanish foods from our Recipe Finder.
Red-Wine Sangria Makes about 2 quartsIn a pitcher, combine 1 cup seedless red or black grapes, 1 each sliced and seeded lemon and orange, and 2 apples, red and green, cored and cut into 1/2-inch wedges. Sprinkle with 1 tablespoon superfine sugar, and stir to combine. Add 3 tablespoons each Grand Marnier and brandy, and 2 cinnamon sticks; let sit at least 1 hour. Stir in 1 750-ml bottle chilled dry red wine and 1 cup orange juice. Add more sugar, if desired. Discard cinnamon sticks; serve chilled.
Prosecco Sangria Makes about 2 quartsIn a pitcher, combine 1 peach, 1 nectarine, and 3 apricots, all pitted and cut into wedges. Stir in 5 ounces peach brandy; let sit at least 1 hour. Stir in 1 750-ml bottle chilled Prosecco (Italian sparkling wine) and 1 cup peach nectar. Add superfine sugar, if desired. Serve chilled.You’ll find more recipes for delicious sangrias in the August issue of “Martha Stewart Living.”

Orchid decoration for martini glasses

Use small wooden toothpicks, insert them into the center of an orchid or any small flower. Leave a little stem on the flower so the toothpick and stem form a v-shape. Place on the rim of a martini, wine or margarita glass. I used orchids because I LOVE them, and because they are edible.

Pepper Rubbed Pork with black and chipotle pepper and Wilted Spinach and Arugula Salad with Drunken Mushrooms

The pork roast I rubbed with dried Chipotle pepper and black pepper and salt. I let it marinade for a while with the rub. The salad is sauteed garlic, red onion and wild mushrooms with olive oil. I cooked down the mixture with 1/4 cup dark rum or you could use brandy or wine, until the alcohol has cooked off. Then toss the mushroom mixture with a little more oil and a couple of tablespoons of balsamic vineager. Serve on a bed of baby spinach and arugula (I also used a pre-washed salad mix in a bag that also included shredded carrots).

Sweet Corn and Chile Soup with Creme Fraiche

For this soup I used frozen sweet corn. I sauteed a small onion and two cans of diced green chiles. To this I added a little cumin, cayenne peper, salt and pepper and cilantro. Then I added the frozen corn (about 3-4 cups). I cooked this with about 2 cups of veggie or chicken broth. Then I strained in squishing it through a mesh strainer. I returned the mixture to the pot and added enough stock for a thick soup consistency. I let the soup cool and served it in cordial glasses with chives and creme fraiche.

Sour Cherry Martinis

These are so good and so easy!
In a cocktail shaker combine 1oz. sour cherry juice, 1.5 oz. vodka, .5 oz. Triple sec or Cointreau, and ice. If you like a sweeter drink add a dash of super fine sugar or rub a lemon on the edge of the glass and dip the rim in sugar. Shake very well until the shaker gets icey on the outside. Strain and enjoy!

Kitchen Garden

You can find great deals at the Home Depot or other garden stores at the end of the season. I purchased these Geraniums and non-blooming plants for between $1-$4 each. I just re-potted them, gave them a good drink and some plant food and they are thriving and have lasted all winter. The pots are inexpensive too!

Scrambled tostada with baked whole wheat shell and refried black beans

I made the tostadas by baking whole wheat tortillas in the oven I lightly sprayed them (350 or 375) with cooking spray and sprinkled with a little salt and if you like chili powder or cumin. Then I served them topped with refried black beans (canned and warmed up on the stove or in the microwave) and scrambled eggs. I topped the tostadas with fresh cilantro and a lime wedge.

Frozen Grapes with Berry Sorbet

Wash the grapes and then place in a plastic bag in the freezer for at least an hour. I made the sorbet scoops with a melon baller.

Peach and Avacado Salad with Egg White Scrambled Tostada with baked whole wheat shell

The salad is a mixture of diced up fresh peaches or nectarines, avacado, green onion and cilantro with fresh lime juice and a little salt. The Tostada is the same as the other one I list but with scrambled egg whites. This version is low in carbs because I use whole wheat tortillas.