this weeks inspiration: paris or bust

Here I go again. Mid April and I am itching to take my annual trip to Paris. And although 2013 has already started on the wrong foot or note or page, I am determined to squeeze my trip to Paris, one way or another.

healthy cooking: lemon coconut pancakes

While I searched online for a new pancake mix recipe for the Easter morning breakfast  I had in mind and of course while staying  on my healthy eating kick, I discovered one, similar to pancakes I’d eaten at a restaurant in Emeryville, California several weeks ago and figured I’d try it. (Phew!!!)

So, here it goes:

Lemon Coconut Pancakes with Honey-Tart Yogurt Sauce
1 cup Gluten-Free flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 cup Brown Sugar
2 eggs
1 cup Coconut Milk
1 Tbsp Coconut Oil
Juice of 1 Lemon
1/2 tsp Vanilla Extract

Yogurt Sauce
1/4 cup Plain Yogurt of Choice (Goat, Sheep, Cow)
1 Tbsp Honey
2 tsp Strawberry Preserves
Juice of 1/2 a Lemon
Mix all ingredients together well; set aside and serve with pancakes

First, mix all the dry ingredients together in a bowl, and set aside. In a separate bowl mix all the wet ingredients together and whisk well. Slowly stir in wet ingredients to the bowl of dry ingredients, and mix thoroughly until a smooth batter forms. Heat a pan with a drop of Coconut oil, and pour in a 1/4 cup of batter onto pan, forming a nice round shape. Cook until bubbles form- about 2-3 minutes, then flip. Repeat until all the batter is gone. Serve with yogurt sauce, and top with fresh berries.

{photo and recipe credit: click here}

multitasking inside my head

I don’t need to remind anyone, that women multi-task on a second to second basis. While sitting at their desks at work, shuffling paper, their multitasking inside their heads. From what to make for dinner, to coordinating how the week would unfold. Children, homework, housework, husbands, get togethers, doctor’s appointments, grocery list, project deadlines, laundry, meetings, telephone calls and even vacation planning.

So, for this week, these are the thoughts going through my head:

Adding the finishing touches on my book to publish

Putting together the menu for Easter Sunday breakfast for family

Delivering Tulips to my mother for Easter

Coordinating a destination wedding family reunion

Organizing new bedding, mattress and furniture delivery

Finding the perfect dress for two Summer destination weddings

    

 

healthy eating: lavendar granola

I have to say I love granola, more so soaked in Almond Milk than over yogurt, although I’m not that picky. But the store bought version tends to have too much sugar, which is something I am trying to definitely cut down.  So, I was happy to find the recipe from here to try and also to share.  The only difference is, although, I love lavendar, I prefer not to incorporate it in my food, so I substituted the exotic flavor with a dash of cinnamon (my favorite) instead.

Lavender Granola

Ingredients:

2 cups Oats
1/4 cup Flax Seeds
3/4 Nuts of choice or mix them all! (A mix of almonds, cashews, sunflower seeds and pumpkin seeds)
1 tsp Vanilla
4 Tbsp Honey
1 Tbsp Lavender Buds

Directions:
Preheat oven to 350 degrees. In a bowl, bring all ingredients together and mix well. Spread evenly on a baking sheet and bake for 40-45 minutes until golden, dry and toasty. Let cool, then transfer to a mason jar to store. Serve over yogurt and top with fresh berries and a drizzle of honey.

how do you make your cake?

I love cupcakes and occasionally a slice of cake and although I consume either in moderation, I often wonder what is the best fat to add to my recipe.  Just to clarify the confusion, I am referring to butter, oil, shortening or margarine.

It was interesting, when I came across this amazing blog and while scrolling through the contents, I found  the answer or perhaps not. You be the judge and please do share  – how do you make your cake?

{Click here for photo and article credit}

san francisco gem: the ferry building

I love it when friends show up in town unannounced and beg to spend a day with you.  I really mean it, I do love it, even though it throws me pleasantly off schedule (If that makes sense).

Anyway, I got the word my friends were in town at ten in the morning and asked them to meet me at the end of Market Street at noon for lunch.  When I asked, what they wanted to eat, they mentioned Sandwich shops and fast food and I basically rolled my eyes.

I pointed to the Ferry Building and asked if they had been there and they both shook their heads NO and so we ventured into one of our proudest conversion of a historic building into an amazing waterfront hangout.

thanksgiving recipe: french onion green bean casserole

I love green beans and since it’s on the healthy eating list, I try to at least make a dish once a week with green beans. But, I have always been too intimidated to make a green bean casserole dish for Thanksgiving, so I simply stir fry the beans and put them on the table to eat with a touch of butter. (Boring)

This is I am utterly and completely determined to include a green bean casserole into my menu, so I searched high and low, online of course and found the perfect one to make: Here is the recipe for your viewing pleasure and click here  for the video on how to make the casserole. It looks simple and down right delicious.

For the onions:

2 tablespoons butter
2 large yellow onions, thinly sliced lengthwise
salt and ground black pepper to taste
1 tablespoon sherry vinegar

For the white sauce:

2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 1/2 cups milk
1 pinch ground nutmeg
cayenne pepper to taste(optional)
1/4 teaspoon ground thyme

For the topping:

2 tablespoons melted butter
2/3 cup panko bread crumbs
2  pounds fresh green beans, trimmed
4 ounces shredded Gruyere cheese, divided
1/3 cup grated Parmesan cheese

Directions

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch casserole dish.
• Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
• In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
• Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
• Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
• Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
• Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.

dessert recipe: pumpkin crème brûlée

I don’t know too many people who do not like Crème Brûlée, maybe that’s a bold statement, but I am almost certain, the fact, the dessert is almost on every menu in most restaurants, is a clear indication it is a favorite.

So, since  the holiday season is upon us, here in the U.S., I couldn’t help but fall in love with a recipe I found here, concerning crème brûlée and pumpkins. . Check it out:

1/2 cup granulated sugar
5 egg yolks
1 1/2 cups heavy cream
1 cinnamon stick
1/4 tsp. freshly grated nutmeg
1 vanilla bean
3/4 cup. pumpkin purée
4 tsp superfine sugar reserved for top of brûlée

Preheat oven to 325 degrees. In a heatproof bowl, whisk together the sugar and egg yolks. Combine the cream, cinnamon stick, nutmeg and vanilla bean (de-seeded) in a saucepot, and bring to a simmer. Slowly whisk the hot cream mixture into the yolk mixture through a fine-meshed sieve. Whisk in the pumpkin purée.

Divide the mixture among four 8-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set (about 30 minutes).

Transfer the ramekins to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 tsp. superfine sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously over the surface until the sugar melts and lightly browns. Serve immediately.

{photo and recipe credit please click here}

healthy recipe – fig chutney

I have to admit, I love figs, fresh ones or otherwise. When they are in season, I gorge on them until I am sick to my stomach and just when I swear I wouldn’t eat  anymore, I find myself always in the gourmet section of a grocery store searching for anything made with figs.

So, of course, it’s not a surprise that after finishing a jar of fig jam and eating a dozen or so fresh ones out of a basket, like an addict, I began a desperate search for fig chutney to make during the impending holiday season. A good excuse to eat figs again

Although I search the internet extensively for most any recipe to compare the ingredients so that I can create my own version, for the fig chutney, since it’s my first time making it,  I have decided to go with my favorite chef/author/connoisseur/online mentor if you will and follow the recipe he suggests to the exact just to make sure it’s the right balance in flavor.

Fig Chutney
Two jars (2 cups, 500 g)

1 tablespoon vegetable oil
1 large red onion, peeled and finely diced
1/2-inch (2cm) piece of fresh ginger, peeled and minced
2/3 cup (120g) packed light or dark brown sugar
1/2 cup (125ml) apple cider vinegar
juice and zest of one lemon
3/4 cup (100g) raisins and diced dried fruits (any mix)
1 1/2 teaspoons mustard seeds
1 small cinnamon stick
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground cloves
large pinch red pepper powder
1 pound (450g) fresh figs, stemmed and diced

1. In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about ten minutes, stirring occasionally.

2. Add the remaining ingredients, except for the figs. Let cook at a steady simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.

3. Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.

day 8 to 12 – travel journal – french riviera et all

The most amazing thing about Europe is the fact, everything is connected by train, so there is no need to stress about driving nor flying. One can simply book a point to point ticket or by a Railpass (Outside of Europe Residance only) and arrange to get from any number of destinations within Europe. The beauty of having a Railpass is that the passholder can travel on the TER train – which connects all the beach town along the French Riviera by an intrecit timetable and train schedule.  So, basically in the morning you could be in Cannes and within half an hour to an hour you could be in Antinbes, Nice, Monte Carlo, Menton (depending on the stops the train makes).

So, of course we did just that, hopped on the TER everyday and ended up in different parts of the French Riviera. Our stops, on this trip were to St. Tropez, Antibes, Monte Carlo (for the hubby man), VillaFranche Sur Mer and Nice.  Now, although every town is almost the same in that they have a pier, docked yachts, amazing dining, public and private beaches, shopping and old towns tucked in the hills, one cannot get enough of the region no matter how similar the villages are.

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