This is not a traditional carbonara, but a quick facsimile perfect for weeknight dinners.  While you are making the sauce, bring a largish pot of salted water to a boil and cook 16 ounces of pre-made gnocchi according to the package directions.  You can get pre-made potato gnocchi in the frozen or pasta section of some grocery stores or international markets.  Have all the ingredients ready for this before you begin, as timing is important.

Add to a large, non-stick skillet over medium heat:

2 tbsp salted butter and

2 tbsp extra-virgin olive oil

Heat over medium heat until butter has melted and just starting to bubble, but not brown.  Whisk in, with a non-metal whisk, a bit at a time:

4 tbsp flour

Cook the roux (a combination of fat and flour, in a one-to-on ratio) for a couple of minutes or until bubbly to avoid a doughy taste, then slowly pour in while whisking:

1 1/4 cups heavy cream at room temperature and

2 3/4 cups 2% milk, lightly warmed in microwave (or 4 cups of any sort of milk or cream)

Add a pinch of salt, or about 1/4 teaspoon, and 1/2 teaspoon fresh ground white pepper (use black pepper if that’s what you have in the house).  Keep in mind while seasoning that the cheese and bacon will add saltiness as well and you will adjust seasonings before serving.

Gently whisk in:

1/2 cup fresh grated sharp Cheddar cheese

Whisks sauce constantly (or at least frequently, if you don’t mind risking a few lumps) until thickened.  This will take some time; have patience and sip your glass of wine!

Once sauce starts to steam and thicken, add gnocchi to the pot of boiling, salted water and continue whisking sauce, then add to sauce:

1 1/2 cups frozen peas, thawed (or any other frozen veggie your family will eat, chopped fine and thawed – broccoli or carrots or shelled edamame or green beans are also great) and

1/2 cup real bacon pieces (I buy the giant bag at Costco, then store it in the freezer and scoop out what I need as I go; this is also great for mixing into scrambled eggs or corn bread or hash browns or pancakes in the morning)

Once the gnocchi start to float to the top of the boiling water, scoop them out with a slotted spoon and drain them well and add them to the sauce right away.  Once all the gnocchi are in the sauce, taste the sauce and add salt and pepper if necessary.  Serve immediately in a deep bowl with a glass of Pinot Grigio or another tangy, dry white wine.  This recipe makes four generous servings.  Mange!

Today’s tip: when they’re on sale, stock up on cuts of meat that you usually marinate, then make a large batch of marinade as soon as you get home.  Portion the meat into meal-size servings and seal the meat with just enough marinade to cover it in a freezer bag.  Label the bag and put it right into the freezer.  Take a bag out of the freezer to thaw the night before you want to cook it for dinner, and it will marinate as it thaws!

These slow-cook, stewed meats are perfect for parties because they are economical and can be made ahead of time, then kept warm or reheated.  These recipes result in succulent, melt-in-your mouth tenderness from the better cuts of meat and long cooking times.  I bought two boneless pork sirloin roasts today for only $1.89 per pound.  I make these two recipes in the oven at the same time.

 

Pork Carnitas

 

If you don’t like a lot of heat, use a mild salsa, cut the amount of black pepper by half and eliminate the hot sauce.

 

1 2-pound boneless sirloin pork roast or pork tenderloin

2 cups salsa or picante sauce (I use Pace Picante Sauce, medium)

1/3 cup lime juice

2 4-ounce cans diced green chiles, fire roasted if you can find them

1 tsp hot sauce

1 tsp cilantro (from a tube or fresh minced)

2 tbsp minced garlic (from a jar is fine)

1 tbsp salt-free chicken seasoning

1 tbsp chili powder

1 tbsp ground cumin

1 tsp fine ground black pepper

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

 

Preheat oven to 300 degrees.

 

Mix all ingredients except pork in a deep casserole baking dish with a lid.  Add pork and turn to coat.  Mixture should cover the pork completely, if not, butterfly the pork and squish it down into the mixture.

 

Bake covered for at least two to three hours.  Remove from oven, remove lid and allow to cool.  Shred with a fork and heat and serve in cooking sauce with corn or flour tortillas or tostada shells and taco fixings like guacamole or avocado slices, sour cream, diced onions and tomatoes or pico de gallo, Mexican queso or sharp Cheddar cheese and lettuce.

 

Teriyaki Pork

 

You can also use this sauce as a marinade, then grill the meat over medium heat until a meat thermometer reads 170 and the outside is nice and caramelized.

 

1 2-pound boneless sirloin pork roast or pork tenderloin

1 cup pineapple juice

3/4 cup low-sodium teriyaki sauce (I use Kikkoman)

2 tbsp hoisin sauce

2 tbsp honey

2 tbsp salt-free chicken seasoning

1 tbsp low-sodium soy sauce

1 tbsp minced garlic (from a jar is fine)

1 tbsp ginger (from a tube or fresh minced)

1 tsp lemon grass (from a tube or fresh minced)

1 tsp Sriracha hot sauce or hot chili paste (sold in Asian section at groceries)

1 large sweet onion, sliced thinly

 

Preheat oven to 300 degrees.

 

Mix all ingredients except pork and onion in a deep casserole baking dish with a lid.  Add onion and pork and turn meat to coat.  Mixture should cover the pork completely, if not, butterfly the pork and squish it down into the mixture.

 

Bake covered for at least two to three hours.  Remove from oven, remove lid and allow to cool.  Slice thinly and serve with cooking sauce on the side for drizzling.

 

This meat is fantastic served with grilled fresh pineapple slices and a soft, warm, foldable bread like pita or Indian naan or chapatti.  Serve leftovers over this quick fried rice: 2 scrambled eggs cooked quickly in 2 tsp peanut oil in a large saute pan over medium-high heat, add 1 tsp minced garlic, 1 tsp minced ginger, 1 1/2 cups cooked brown rice, 1/4 cup chopped cooked shrimp, 1 cup thawed frozen peas and carrots, 3 scallions sliced very thinly, 1 1/2 tbsp soy sauce, 2 tbsp rice vinegar and 1 tsp sesame oil.  Constantly stir mixture in pan as you add each ingredient and serve steaming hot.

 

Chilean Earthquakes

Copyright 2009 Nicole Wiese

 

Warning: these tend to sneak up on you after a while.  You may also discover that you need to make them by the pitcher!

 

Pineapple sorbet, ice cream or gelato

White wine or sparkling wine, chilled

 

Place one scoop of sorbet into a margarita glass or large wine glass and pour wine over top until glass is full.  Garnish with a fresh, ripe strawberry.  Salud!

Today's tip: when bringing Italian parsley or cilantro or other leafy herbs home from the market or in from the garden, cut stems with scissors and place immediately into a glass of cold water, then store them that way in the fridge.  You will be amazed at how much longer they last!

I love pork tenderloin because it is very lean but doesn't dry out easily like pork chops, and I always stock up when it's on sale for around $4 per pound.  Today's recipe is something I threw together quickly one night after work, using what I had in the house.  I'm glad I documented it, because although my experiments don't always work out very well, this time it did!

 

1 tsp extra virgin olive oil

1/2 sweet onion, finely chopped

3 garlic cloves, finely chopped

1 12- to 16-ounce pork tenderloin, sliced into ½-inch medallions

A pinch of any and/or all of the following to taste: kosher or sea salt, fresh ground black pepper, dried Mexican oregano, dried Italian oregano, dried basil, dried parsley, dried sage, ground thyme, onion powder and garlic powder

3/4 cup chicken stock or broth

1/2 6-ounce can tomato paste

12 ounces fresh baby spinach (from the garden or organic, if at all possible), washed well and dried

1/2 cup dry white wine (I use Chardonnay)

1/3 cup crumbled feta cheese

 

Make the topping for the Bruschetta, then start the main course.

 

Heat olive oil over medium heat in large non-stick skillet.  Sauté onions until soft, then add garlic and sauté for a minute or two, then remove from pan and set aside.  Increase heat to medium-high, add pork medallions and cook until no longer pink and a little bit browned on the edges, adding chicken stock as necessary to keep from burning.  Add herbs and spices to taste, stir in remaining chicken stock and return onion and garlic to pan.  Once the mixture comes to a boil, stir in the tomato paste.  Simmer until sauce has reduced a bit, then add spinach and white wine.  Cook for a few minutes until spinach is wilted, spoon into bowls and top with feta cheese.

 

Optional variations: substitute shrimp (cook only about two minutes per side, then remove from heat!) or chicken for pork, or add sliced, fresh mushrooms after the onions, or chopped kalamata olives and/or fresh chopped tomatoes toward the end of the process.

 

Bruschetta:

Whole-grain or multi-grain baguette or 4 Greek-style whole-wheat pita rounds

Extra virgin olive oil

2 cloves garlic

Kosher salt & fresh ground black pepper

 

Preheat the oven to 375 degrees.  Slice the baguette crosswise on an angle into ½ inch thick slices or cut pitas into four wedges. Brush lightly with olive oil on one side, then rub with garlic cloves and sprinkle lightly with salt and pepper. Arrange in rows, oil side up, on a sheet pan lined with parchment paper and toast in oven until lightly browned, about seven to ten minutes, but be sure to watch them, as they will torch quickly if neglected.  Pitas will cook a few minutes faster than bread.  Keep in mind, they should be crunchy, but will be going back in the oven for a few minutes with the topping.

 

Bruschetta topping:

2 tablespoons minced fresh Italian parsley leaves (from the garden, if possible)

1/4 cup roasted red peppers in oil

1/4 cup sun dried tomatoes in oil

1 tablespoon pitted kalamata olives

1/2 lemon zested and juiced

3 ounces crumbled feta cheese

Add everything but the cheese to the food processor or blender and pulse just until chunky.

Spread topping on toasted bread and drop a teaspoonful of the feta on top.  Return to the oven for one or two minutes until warmed through.
 
Serve immediately with the main dish and your favorite dry red wine; mine is currently Ménage à Trois, a very reasonably priced, but lovely, California red.

Serves four generously or six as a course.

Courtesy of Nicole Wiese, ©2009

Today’s tip: kids will love to grow their own avocado trees from the pits (seeds) saved from avocados used in the kitchen.  Make sure you don’t score the pit when cutting the avocado, and wash and save the seed.  After dinner, insert the pointy end of three toothpicks that have been cut in half into the wider end of the pit, equal distance apart, to form a tripod.  Put the seed into a wide but short glass and fill glass with fresh water until it reaches halfway up the pit.  Place in a somewhat sunny spot and change water every day.  Transplant into a small pot containing well-draining potting mix once roots form and a sprout has emerged, covering the seed completely with potting soil and water regularly, transplanting into the next size container when the roots begin to emerge from the drainage hole.  In Phoenix, this plant can be kept on a shady patio if watered every day in summer and will eventually turn into a small tree.  In northern climates - enjoy your new houseplant!

 

Burgers:

1 10 ounce package mushrooms (white button or crimini), sliced thinly

1 teaspoon extra-virgin olive oil

2 bison burgers, thawed (I like the premade patties from Costco’s frozen section)

Salt-free grill seasoning

Onion powder

Garlic powder

Coarse ground sea or kosher salt

Freshly ground black pepper

Cooking spray for high heat (canola or high-heat oil)

2 slices smoked Gouda

1 avocado, peeled, seeded and thinly sliced

Cherry tomatoes (straight from the garden, if possible)

Baby spinach, stemmed, washed and dried

Dill pickles, very thinly sliced

Whole-wheat, sesame-seed buns, toasted

 

Corn:

4 ears fresh sweet corn, husked and desilked

1/4 tsp salt

1/8 tsp ground chili powder

1 lime, quartered lengthwise (or use lime juice from plastic lime found in produce department)

 

Preheat grill to medium-high.

Sauté mushrooms in olive oil over medium heat, seasoning with salt & pepper to taste once they have released their liquid.

Season burgers with salt-free grill seasoning, salt and pepper, onion and garlic powder, spray with cooking spray and place on hot grill.  Grill burgers on medium heat to desired doneness, about four minutes per side, flipping halfway through.  Make sure you don't overcook them, because the lean bison meat dries out fairly easily.

Lightly brush corn with olive oil and grill two minutes per each four sides.  Put corn on grill after flipping burgers.

Add cheese to burgers a minute or two before removing from grill.  Let burgers rest in a warm place, covered with aluminum foil, for five minutes after removing from grill.

While burgers and corn are cooking, slice avocado, finely dice tomatoes for relish, slice pickles very thinly and toast buns.

Remove corn from grill and squeeze lime juice on them immediately.  Sprinkle with salt and chili powder to taste.

Once the burgers have rested, place on top part of toasted bun and top with sautéed mushrooms, avocado, dill pickle slices, baby spinach and tomato relish.  Serve open-face with bun bottom, if desired, or freeze bottom bun and use later for breadcrumbs.  Add an icy-cold glass of homemade lemonade (recipe coming soon) and chow down!

Good morning!  Hope you have a beautiful day!

Today’s tip: to keep brown sugar from hardening, keep it in the original packaging, but seal inside a gallon size zipper bag and then seal that inside a large plastic canister.

My mom makes this lovely, flaky-tender pastry every Christmas and has for as long as I can remember, but hers is almond-flavored.  My version adds a fruity topping and changes out the almond flavoring for vanilla.  This pastry is fantastic for weekend brunch and fancy enough for holidays and special occasions.  I know your family will love it as much as mine does!

Crust:

1 cup all-purpose flour

1/2 cup butter, softened

2 tablespoons lukewarm water

 

Puff:

1/2 cup butter

1 cup water

1 teaspoon vanilla extract

3 eggs, beaten

1 cup all-purpose flour

 

Topping:

½ cup cherry preserves (or any flavor you have in the house)

1 cup confectioner’s sugar

1 teaspoon vanilla extract

1 tablespoon half and half or whipping cream

 

Preheat the oven to 350 degrees.

Measure one cup of flour into a medium mixing bowl.  Cut in butter using a fork or a pastry blender.  Sprinkle in two tablespoons of water and mix until dough pulls away from the sides of the bowl.  Divide dough evenly. Pat dough into two long strips about 1/3 inch thick on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.

Combine 1/2 cup of butter and 1 cup of water in a saucepan and bring to a rolling boil.  Remove from heat and add one teaspoon vanilla extract.  Stir in one cup of flour until the dough pulls away from the sides of the pan.  Stir in eggs one at a time until well blended.  Divide evenly and spread evenly over each crust on baking sheet.

Bake for approximately one hour, checking every five minutes after 45 minutes.  Remove from oven when pastry is a golden brown color.

When pastry is cool, warm preserves in microwave, stirring at thirty second intervals until thin and drizzle over the top of the cooled pastries.  Mix confectioner’s sugar, one teaspoon vanilla extract and half and half or cream in a small bowl and stir until smooth.  Add more cream, if necessary, to make a thin glaze.  Drizzle over the pastries and serve with a big glass of cold milk.

Makes eight servings.

Bienvenidos mis amigos!

Today's tip: to chiffonade (say "shif-on-odd") leafy herbs like cilantro and Italian parsley, remove leaves from the stems and roll up into a tight ball.  Squeeze the herb ball until it protrudes between your fingers and thumb a little at a time, and cut with clean scissors into very thin ribbons.

Did you know that the Key lime and Mexican lime are the same fruit?  They are the "mini" limes you see at the grocery store in the summertime, usually ten for $1, and are great for Mexican beer and of course - my favorite - Key lime pie (recipe coming soon)!

Today's recipe is inspired by many weekend trips to Puerto Penasco, Mexico, also known as Rocky Point, with our best friends Ron and Leanne.  Rocky Point is "Arizona's beach" - a favorite summer destination for us Phoenicians, only four hours away by car.  When we can't get away, we have our own fiesta at home by the pool and this dish is always a favorite!

Down in Mexico, shrimp cocktail is quite different, and it is a special treat!  For even more flavor, I added some veggies that you don't typically get down in Mexico, so this isn't quite authentic, but it is extra tasty!

Sauce:
4 cups (32 oz) Clamato, or large can of tomato juice with a small bottle of clam juice
1 large cucumber, peeled, seeded and chopped into 3/4 inch chunks
1 white onion, roughly chopped
2 large stalks celery, sliced crosswise into 1/2 inch wedges
1/2 bunch (about 1/4 cup) cilantro, finely chopped or chiffonaded
1/2 cup lime juice, bottled is fine since there are so many strong flavors in this dish
1 tsp Cholula or Bufalo or your favorite hot sauce, to taste
Fresh ground black pepper, to taste

1-2 pounds cooked, cleaned and deveined shrimp (thawed if frozen), one pound for four servings
Saltine crackers (I recommend Zesta, because they're extra buttery like the ones you get in Mexico)
Lime wedges

Combine sauce ingredients in a large, lidded bowl or container, cover and refrigerate for as little as an hour, or as long as overnight, but it should be three to four hours for the best flavor.  Divide shrimp between four or eight extra-large margarita glasses and ladle the sauce with the veggies over the shrimp just before serving.  Serve with saltines for dipping in sauce and Dos Equis cerveza mas fina with lime wedges in frosty mugs.  Delicioso!

Hello again!

Today's tip: peel fresh ginger and cut into one-inch chunks.  Place in a freezer bag and freeze until needed.  Frozen ginger keeps for a very long time and is easier to grate without injuring yourself. 

Today's recipe is great even for picky eaters and kids.  It's also healthy, incredibly easy and ready quicker than you can order takeout!  This recipe was inspired by one of my step-daughter's favorite restaurant meals.

Salmon:
1/4 cup tamari (aged soy sauce), or low-sodium soy sauce if you need to reduce your sodium intake
1/2 cup brown sugar
1/2 tbsp minced garlic (fresh is always better, but yes, it can be from a jar)
1/2 tbsp minced/grated ginger (fresh or from a tube, which can be found in the refrigerated section of the produce department)
4 4 to 8 ounce Wild Pacific or Alaskan salmon fillets, thawed (don't get Atlantic salmon - it is farmed and may be high in mercury)
Coarse Kosher or sea salt and fresh ground pepper
Extra virgin olive oil or cooking spray

If frozen, thaw salmon for 15-20 minutes in large bowl of cold water set in sink.

Run fingers lightly across fish to feel for any bones that remain and remove them with kitchen pliers (or fingernails).  If anyone in your family catches you doing this they'll likely think you're crazy, but tell them that caressing the fish makes it taste better!

In a small saucepan, stir tamari, brown sugar, garlic and ginger and heat just to boiling over medium heat, stirring occasionally.  Once sauce starts to boil, simmer over medium-low heat for five minutes or until thick.

Salt and pepper both sides of salmon and grill over medium heat in a fish basket coated with cooking spray (do not spray near the grill!) for 3-5 minutes per side, depending on thickness, or saute in olive oil in a non-stick or well-seasoned cast iron pan over medium heat until done, turning once.  Fish flakes easily with a fork when done, and properly cooked salmon should be a medium pink color, not light pink.

Vegetables:
1 tbsp peanut oil or other heat-stable oil (grapeseed, canola, safflower or sunflower)
2 red, yellow, orange or green peppers, seeded and sliced thinly about 1/3" thick, or about as thick as a green bean
1 cup fresh or frozen (thawed) cut green beans
2 tbsp tamari, or low-sodium soy sauce
1/2 tsp red pepper flakes, optional
2 tsp sesame oil
2 tsp sesame seeds

Saute green beans and peppers in oil over medium-high heat in a large non-stick pan, stirring frequently for 3-5 minutes, depending on preferred level of crunch.  Add soy sauce and red pepper flakes and saute one minute longer, then remove from heat and add sesame oil and sesame seeds.

If you have all of the ingredients measured and tools ready to go before starting, you can make all three components of this meal at the same time, which is hectic, but quick.  Substitute matchstick carrots, pea pods, broccoli or cauliflower florets for the peppers and/or green beans.

Make a small pile of veggies off to one side of the plate, angle a piece of salmon at the edge of the veggies and brush salmon lightly with hot & sweet sauce.  With a spoon, drizzle any remaining sauce around the empty space on the plates for dipping.  Serve with a nice Chardonnay.

Makes four servings. 

Hope you enjoy!

Hola mis amigos, happy Friday!

Today's tip: always read a recipe all the way through before starting, that way you'll always be prepared for the next step!

Today's recipe is a fantastico way to use leftover taco meat.  You can also season chopped rotisserie chicken from the store for a quick variation, just add the meat last and stir to coat.

Taco meat:
Extra virgin olive oil
1 large sweet onion, chopped
1-2 jalapeno peppers, seeded and minced
4-5 cloves garlic, minced
2 lbs lean ground beef, turkey or chicken
1 1/2 tbsp ground cumin seed
2 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp mexican oregano (optional)
Coarse sea salt or Kosher salt & fresh ground black pepper to taste

Coat bottom of large saute pan (preferably with high sides) with thin layer of olive oil.  Heat pan on medium heat and add onion, stirring to coat onion with oil.  Saute onion until translucent.  Add jalapenos and saute until soft, a minute or two.  Add garlic and saute another minute, stirring occasionally.  I call these three aromatics the "Mexican Trinity," because most of my borderlicious recipes start with these three fresh ingredients.

Add meat to the pan and turn heat up to medium-high.  Brown meat, stirring frequently to break up chunks.  Do not drain the meat if you started with lean meat - fat is flavor!

Once meat is cooked through, add spices to taste and stir to thoroughly coat the meat.  If the meat is not saucy, add water 1/4 cup at a time and simmer until saucy.  Taste the meat and sauce and add seasonings if necessary.  I always end up adding a bit more seasoning!

I use half of this meat for tacos, tostadas or taco salads with all the trimmings - beans, cheese, lettuce, tomatoes, guacamole, sour cream and hot sauce!  Then a few nights later, make the Burrito Casserole with the leftover meat.  Or you can freeze the meat for later use in the casserole.

Burrito Casserole:
Extra virgin olive oil
1 pkg flour tortillas, taco size
1-2 cups taco meat
1 can refried beans (I prefer frijoles refritos negros, or refried black beans), or use black beans, rinsed
2 small cans fire-roasted diced green chiles
1 can no salt added corn, drained
1 14-oz can green or red enchilada sauce
2 cups sharp cheddar cheese, shredded

Preheat oven to 425 degrees.  Spread thin layer of olive oil on bottom of 9.5X13.5 inch glass baking dish.  Coat three tortillas in olive oil, then set aside for last layer.  Layer fresh tortillas to just cover bottom of dish, cutting them to fit the shape of the dish.  Mix taco meat, beans, chiles and corn in medium bowl.  Spread half of meat mixture over tortillas.  Pour half of enchilada sauce evenly over meat mixture.  Sprinkle half of cheese over sauce and top with another layer of tortillas, pressing down a bit to squeeze out any air pockets.

Layer rest of meat mixture over tortillas, drizzle with enchilada sauce, then top with the oil-coated tortillas you set aside earlier and spread the remaining cheese evenly on top of the tortillas.  This will give the casserole a very crunchy, crisp top crust.  Bake on center oven rack for 15-20 minutes or until cheese is lightly browned and crunchy.  Remove from oven and let rest for ten minutes before cutting with sharp, serrated knife and serving in large bowls with a wide spatula.  Serve with hot sauce and a dollop of sour cream.  Don't forget a frosty cold mug of cerveza with a lime wedge!  Ole!

Makes six large servings or eight smaller servings.

Welcome to my blog!

I have been interested in food and nutrition since the tender age of nine, for which I give credit to my mom, since I grew up watching her take the harvest from the garden and turn it into wonderful meals for us.  I remember well mom and her friend Cher doing juice fasts over weekends, walking and talking nutrition and the latest science on health and longevity.

It is with this positive influence that I have taken my love for gourmet cooking and combined it with a healthy food agenda.  I will share with you my discoveries, tips, recipes and even struggles, and I bet we'll all learn something new along the way.

So, if you're ready for a culinary adventure today - follow me!

Welcome to my blog. Please check back soon for new entries.