Quickie Quiche: Tomato, Spinach and Cheddar

 

Do you ever feel like every meal is running together? The same ingredients rearranged?  I know I do.  One night I decided to mix it up a little, and have some Quickie Quiche for dinner.  I know, Quickie Quiche is a really clever name....yet, I feel confident I am not the first to use it.  Oh, well! On to the quiche.

The great thing about quiche is that you can make it so many different ways, and eat it at any time of day.  Bacon and spinash.  Asparagus and cheese.  Mushroom and tomato.  You get the picture, eggs go great with everything.  You can make it heartier or lighter depending on what you add to the magical mix, not to mention it is a great way to pack a bunch of veggies into one meal.  Using store bought crush makes it a super-quickie quiche, but make your own if you prefer. I always make a pretty big one, it goes fast!

Tomato,Spinach and Cheese Quiche

1 pie crust
6 eggs
1/2 cup milk
kosher salt and pepper to taste
1 tomato, sliced thin
1/2 cup thawed (frozen) or wilted(fresh) spinach leaves
1 cup shredded sharp cheddar

Preheat the oven to 425 degrees. Bake the crust alone for about 7 minutes, or until the surface is set and no longer moist to the touch.  Lower the oven to 375 degrees.
Beat the eggs and all the ingredients besides the sliced tomato.  Pour the mixture into the crust, and arrange the tomatoes on top.
Bake at 375 degrees for 20-30 minutes or until the top is golden brown and puffed.

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Sweet and Sour Chicken

Okay, so I have to start out by saying that I had no parts in coming up with this recipe.  I only succeeded in making it deliciously without many of the items on what I consider to be a sprawling ingredient list, and in a mere portion of the time.  It turned out to be a winner with lean protein, tons of veggies and a sweet but not overly sugary sauce that everyone pretty much loves.*Brushes sugar from shoulder* Now that I'm done bragging about my culinary prowess and chameleon like adaptability in the kitchen, let's move on to the method and ingredient list.

First of all, this recipe is actually for Sweet and Sour Pork (butt) which was changed to chicken. I nixed some of the fresh items like ginger, shortened the marinate time for the chicken and eliminated the deep frying in favor of a saute in a shallow pan of oil. I also omitted the celery because it just seemed wrong to me. Celery? In Sweet and Sour Chicken?


I ended up making substitutions for about half of the ingredients, and it was a smash hit with everyone around the dinner table.  To save money, I pulled two breasts from one whole chicken cut up.  As always I stashed the neck and back in the freezer for stock making, and made the other six pieces into Oven Fried Chicken for another night.  One chicken, two meals, happiness all around!  I will post the recipe with my changes since I think that the ingredients I used are more likely to be found in YOUR fridge/pantry today since you will be making this at your next meal immediately following a thorough reading, commentary and sharing of this post via all of the social networks you are a part of.  You will.  Trust me!

 Sweet and Sour Chicken
2/3 cup soy sauce
2 teaspoons minced garlic
1/2 ground ginger
1/2 cup flour, separated in half
2 chicken breasts, cut into cubes
Kosher salt and pepper
1 tb. oil , plus more for saute (canola, olive, whatever you like)
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/3 cup large diced onion
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1/2 can pineapple chunks

1. In a large non-reactive bowl, combine soy, garlic, ginger, and half the flour Season the pork generously with salt and pepper. Place the chicken in the bowl and toss to cover. Marinate in the refrigerator for 1 hr.

2. Drain off any excess marinade and dredge the chicken in the remaining flour seasoned with salt and pepper. In a large frying pan heat enough oil to cover the pan to 350 degrees F. Fry the chicken in batches until golden brown, flipping each piece half way through. Drain on paper towels. Reserve on a warm plate.

3.In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

4. In a small roasting pan heat the tablespoon of oil. Place the vegetables into the pan, allow them to soften for about 2 minutes then add the chicken pieces and cover with the ketchup mixture. Bring to a simmer and cook until the chicken is cooked through.

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Shrimp Etoufee, The Easy Way

Hello bloggers, sorry it has been so long.  Sometimes life just takes a hold of you and takes you for a ride, ya'll can understand that right? I knew you would :x <----a kiss for you

I went to a wonderful Cajun restaurant in Charlotte called Bordeaux's for Eid, and had a wonderful shrimp etoufee topped with a blackened whitefish.  It was so good I nearly ordered another one.  Not to go, to eat a second time around.  Alas, I decided one day that I would endeavor this dish at home.  When the time came for me to make it, I looked up some recipes and found ones with ingredient lists miles long.  Let the intimidation begin!

I decided to tackle this one on my own, using the ingredients and spices in other recipes as an inspiration for my own.  And guess what? It worked!  I put this dish together in about 20 minutes, then put on some rice while it simmered for about 30 minutes and as though through some divine inspiration everything came together right around the same time.  Rice: perfectly steamed, etoufee: perfectly spicy,warm and the perfect texture.  Best of all, it was easy!

Shrimp Etoufee

Prep Time: 20 mins  Cook Time: 30 minutes
Cost: $9.64      Servings: 4-6

1 lb of cleaned shrimp
1/2 cup oil
1/2 cup flour
1 chopped onion
1/2 green bell pepper, chopped
3 stalks celery, chopped
1 tb. chopped garlic
1- 14.5 oz can chopped tomatoes
1/4 ts. cayenne pepper
1/2 ts. black pepper
1 ts. salt
1/2 ts. garlic powder
1/4 ts. onion powder
1 bay leaf
2 cups water or stock (shrimp if you have it!)

1. Add the flour and oil to a large stockpot or dutch oven to make a roux, and let it cook about 15 minutes until it is a caramel color.  Add the vegetables and garlic then allow them to soften for about 5 minutes.
2. Add in the stock,tomatoes with their juice and all of the spices and stir to combine.  Bring the mixture to a boil and turn down to low heat, simmer for 20 to thirty minutes.
3. Add shrimp and cook for an additional 3 minutes or until the shrimp are cooked.

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Sweet Smoky BBQ Brisket & Sauteed Corn Salad

Summer is fading fast...according to the calendar.  If you ask the North Carolina weatherman, however, they would conclusively agree that this is way past an "Indian" summer.  Today it was well over 80 degrees in Charlotte, so I when I came across a brisket at Harris Teeter I thought it might not be too late to have a little bit of the flavors of summer again.  The whole meal ended up having a sort of Southwestern feel, with the BBQ and the corn.  I suspect that this rub would be highly successful on chicken, easy oven fries, or stirred into sour cream for a great vegetable dip. You can also replace the brisket with any other cut of beef since this brisket was a whopping $4.98/lb.  Even still, it came in at under $15!

Now, I have to be the first to admit that "Rhymes with Rasheed" usually makes the brisket around here.  But he was not home and I wanted to create a great rub, so I decided to dive head first into making a brisket in the oven.  With the help of a baking rack, some foil, and a dash of Colgin liquid smoke I was able to recreate a little bit of summer lovin' in the oven (<----you so just got rhymed on!)  I made this with what I will call a sauteed corn salad and Perfect Skillet Cornbread.  Try it out, and let me know how it goes with a comment!

Sweet & Spicy BBQ Brisket     BBQ Pan Sauce
2 tb. paprika                                                                   meat drippings
2 tb. brown sugar                                                            2 ts. honey
1 ts. salt                                                                          2 ts. dijon mustard
1/2 ts. garlic                                                                    2 tb. water
1/4 ts. onion powder                                                      

1. Preheat oven to 425 degrees.  Mix all ingredients together in a small dish until well combined and massage into meat, covering thoroughly.
2. Place meat on a rack over a pan and bake for 20 minutes, or until the rub forms a crust around the meat.
3. Remove meat from rack and wrap tightly in foil and add 3 dashes of liquid smoke and a splash of water, lower temperature to 250 and bake for 3 hours.
4. Pour the drippings into the pan, add the honey, dijon and water whisk smooth.  Simmer on low heat until the sauce thickens slightly, and drizzle over brisket.

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Sauteed Corn Salad

1/2 c. chopped red onion
1/2 c. chopped green pepper
1 1/2 c. corn kernels
1/2 cup chopped eggplant
1/4 cup chopped tomato
olive oil
salt and pepper

1. Heat a pan to medium heat and drizzle with olive oil.  Add the onion and peppers, allow them to soften.
2. Add the corn and heat the mixture through.
3. Add the eggplant and tomato cook for an additional 3 minutes, season with salt and pepper to taste.

Beef Vegetable Stew with Black Pepper and Cheese Croutons

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When the weather is getting cool, there's nothing quite like a big bowl of something warm and good, and this beef vegetable stew really hit the spot.  But then when you add in the black pepper and cheese croutons, things really start to get good.  Really, super comforting.

My husband isn't a very big fan of light fare like soups and salads when dinner time rolls around.  I'm trying to slowly change his mind and offer lighter alternatives, but he loved this traditional stew with the twist of the black pepper and cheese croutons.  When you think about it, Americans are one of the few cultures that I know of that eat their biggest meal of the day in the evening.  The Spanish are infamous for their leisurely lunches known as la comida,the largest meal of their day, in the late afternoon and then enjoy a siesta, their afternoon nap which can last up to two hours (wouldn't that be nice!).  With all of that said, I am trying to keep as many meals as light as possible.  You can make this with any combination of your favorite vegetables, or leave out the meat altogether. This stew and cheesy crouton was just the right combination: light, but filling and oh so good!

Beef Vegetable Stew

Prep time: 15 minutes Cook time: 30 minutes

Cost $6.57    Servings: 6+

1/2 of a zucchini, chopped and cubed

3/4 c. corn kernels

1/2 an onion, finely chopped

1/2 cup carrots, cubed, shredded or grated

3 medium potatoes, peeled and cubed

1/2 pound stew meat or beef, in 1/2 inch cubes

2 tablespoons olive oil

kosher salt and black pepper

1 teaspoon garlic powder, or 2 cloves of garlic

1/2 teaspoon onion powder

1- 28 oz. can crushed tomatoes

1- 28 oz. can petite diced tomatoes

2 tablespoons tomato paste

1. Heat the olive oil over medium heat in a large pot until it glistens and ripples.
caramelized onions

2. Brown the meat, adding it to the pan so that there is space between each piece.  If necessary, cook the meat in batches but be sure not to overcrowd the pan. Remove from pan.

3. Add the onion and fresh garlic if you're using it, and soften the onions then add the meat back to the pot.

4.Add the crushed and diced tomatoes, the tomato paste, garlic and onion powder and season with salt and pepper. Let the mixture heat through, then add the potatoes.

5. Wait 5 minutes, and add the zucchini, corn and carrots.

6.Leave the soup as is, or mix two tablespoons of flour with 1 tablespoon of butter or butter substitute in a small dish until combined and add it to the soup to thicken the texture.  Cover and on medium-low heat for 25 minutes. 

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Black Pepper and Cheese Croutons

1/2 loaf of thin sliced Italian bread

3 tablespoons grated Parmesan cheese

croutons with olive oil1/4 cup Mozzarella or Italian blend cheese

cracked black pepper

olive oil for drizzling

1.Preheat the oven to 425 degrees. 

2.Spread the bread out on a sheet pan, and drizzle with olive oil.

3.Bake the bread for 8-10 minutes, or until the bread is browned and crisp on top.

4.Add the mozzarella or Italian cheese, then the Parmesan cheese, and top with a sprinkle of black pepper. 

5.Return to the oven for another 5-7 minutes or until the cheese is melted, bubbly and brown.  Eat. Enjoy.

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"Hidden Veggie" Chili and Perfect Skillet Cornbread

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Fall is absolutely my favorite season.  Sometimes it's still warm during the day, you can wear a jacket or not, and you can have a great day outdoors and have something warm and tasty in a bowl for dinner.  So because it was fall, and for no other particular reason, I made an old-fashioned chili and cornbread dinner.
When I told Shaheid (a.k.a. "Rhymes with Rasheed") that I was making chili I got one of those "Oh no..." looks.  He then proceeds to tell me that he thought that HE was the chili maker in our house, because it's not one of my strong suits. After I finished rolling my eyes and quickly reminded him about the time he microwaved two ribeyes in an effort to defrost them, I started my chili.  I decided to add some "hidden veggies" to the recipe because there is no such thing as too many vegetables especially when your two year old and your husband (or whatever picky eater is in your life) don't even know they're there!  I used 96/4 ground beef and didn't miss the great flavor of it's fattier friends with all of the great spices in this dish.

I made a few changes to a skillet cornbread recipe from The Pioneer Woman, adding some sugar to the recipe and subbing in fat-free and low fat dairy.  The edges were crispy and the inside was soft and a tiiiny bit sweet, just what I'm looking for in a great skillet cornbread.  If you don't have cast iron pan, try using a cake pan or other baking pan and heating it in the oven as it preheats.  That should get you as close as you can get to the same crispy crust achieved in cast iron.  P.S. I wish I had a piece right NOW!

Hidden Veggie Chili

• 1 lb. lean ground beef
• 1/4 cup shredded zucchini
• 1/4 cup shredded carrot
• 1/2 an onion, diced
• 3 tb. ground chilies (or chili powder)
• 1/4 ts. cayenne pepper
• 1/4 ts. cumin
• 1/4 ts. onion powder
  
• 1 ts. salt
• 1 1/2 ts. garlic powder
• 1 - 28 oz. can crushed tomatoes
• 1 - 28 oz. can petite diced tomatoes

Instructions

In a large pot over medium heat, brown the ground beef and drain any excess liquid.
Add the onion and allow them to soften for 3 to 4 minutes.
Add the zucchini and carrot and cook for an additional two minutes.
Next add the crushed and diced tomatoes with all their juices.
Heat the mixture through, add the spices and cook over medium-low heat for 20 to 30 minutes.

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Perfect Skillet Cornbread

adapted from The Pioneer Woman

• 1 cup Yellow Cornmeal
• ½ cups All-purpose Flour
• 1 teaspoon Salt
• 1 Tablespoon Baking Powder
• 2 tablespoons sugar
  
• 1 cup fat-free Buttermilk
• ½ cups 1% Milk
• 1 whole Egg
• ½ teaspoons Baking Soda
• ¼ cups Shortening
• 2 Tablespoons Shortening

Preparation Instructions

Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.
Edges should be crispy!

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Better Bitter Greens

Marketside Organic Spring Mix from WalMart

I am not a fan of bitter lettuces. At all. But I've been trying my best to eat them because they're really good for you.  After almost a week of traveling here and there for family things I landed back home, weary from the hectic days of travel. So I found some suitable leftovers, and made a plate of said greens. Then I added some sliced red onions, carrots and the magic ingredient that changed my view of these dark and bitter greens forever : parmesan cheese! Just a sliiiight sprinkle was enough to cut the bitterness in the greens, and my bitterness towards them. So much that I could (and did) eat two plates full on any given day.

Do any of you have the same problem adjusting to new, healthier foods? What are some foods that are acquired tastes for you, and how did you learn to love them?

What I'm Eating

 

Sandwich --> 2 slices turkey, 1 slice salami on Italian bread with organic spinach and mixed greens, tomato, Italian seasoning and 1 slice 2% white American cheese

Chips ---> Ruffles Fat Free (made with Olestra!)

Carrots---> Organic baby carrots with 1 tablespoon ranch dip.  Make some! Use 1 container of low fat or fat free sour cream and mix in a packet of Hidden Valley Ranch mix.  Great snack, low on calories.

Canning.....yes, I said canning!

One of the best ways to preserve some of the goodness of summer (so I've heard) is through canning.  While making plans for what I will do tomorrow, I thought to myself

"Hey, why don't you get a bunch of tomatoes, strawberries and peaches and do some canning tomorrow? It can't be that hard, right? Yeah, come on, let's do it."

And thus ended the mental conversation I had with myself.  Is that crazy? (The canning part, not the conversation with self part).  I want to know if anybody out there has any experience with canning.  I've done your standard Internet research, but I just don't know if it's more trouble than it's worth. I know it's not something that many people still do, but I'm an old-fashioned kind of gal.  Any opinions out there Bloggers? Hmm?  I'll sleep on it, and let's see if this whole canning thing comes to fruition. 

Italian Sausage with Peppers and Onions, and Spicy Marinara

I don't know about you, but around my house we love spaghetti. Spaghetti with meat sauce, baked spaghetti, you get the picture. It's a staple, go t0-meal for many families. Sausage with peppers is a popular Italian dish, but as a family who doesn't eat pork or pork by-products it can be difficult to find a sausage that doesn't have a pork casing. So when I found this sweet Italian turkey sausage with a halal casing I picked up a pack and did a little experimenting. I've made sausage before, so a homemade turkey Italian sausage may be coming your way in the future but that's another post for another day. As for today, the store bought ones will do.

This meal was simple to make, DELICIOUS, and an all around crowd pleaser at a dinner table manned by a husband with a particularly discerning palate and a two year old. Not to mention that it's nutritious with a low fat, low calorie turkey sausage, homemade marinara, whole wheat pasta and crisp, fresh veggies. If you're looking for a 20 minute dinner, look no further.

To summarize: this dinner was DAMN good! Just thinking about it makes me want another bite, but I'll leave some turkey Italian sausages at the store for you. You can thank me later ;)

What You'll Need:

1 or 2 sausages per person (how hungry are you?)
1 red bell pepper
1 yellow bell pepper
1 white onion (I used a sweet Vidalia)
1 box whole wheat pasta
1 28- oz. can crushed tomatoes, drained of excess liquid
1/2 ts. crushed red pepper
2 cloves garlic, sliced in 1/2
2 tb. olive oil
1 1/2 tb. Italian seasoning
1 tablespoon sugar (optional)

Boil water for pasta, and add salt before adding the pasta. Be sure to give the pasta a good stir so that it doesn't stick. Add about 1/2 cup of water to the bottom of a medium skillet on medium high heat, add sausages, and cover. Cook for 2 to 3 minutes, then turn and cook for another 2 to 3 minutes. Remove the sausages from the pan, and wipe dry with a paper towel. Let the pan heat up again, then add 1 tablespoon of the olive oil to the pan. Heat the oil and add the sausages back to the pan to brown on all four sides. Remove the sausages and add the sliced onions and peppers, with a pinch of (kosher) salt. Cook the onions and peppers until they are tender-crisp (you can pierce them easily with a fork, but they are still firm). For the sauce, add the other tablespoon of olive oil, the crushed red pepper and the garlic to a pan over medium heat and cook for 30 seconds before adding the crushed tomatoes. Add the Italian seasoning and sugar, if you desire it. Heat the sauce through, and remove the garlic cloves before serving. Then let the sausage eating contest begin, and I guarantee it will be a tight race!

Oh, and I used roasted garlic and garlic oil for the sauce/peppers. But that's another post for another day :)

Back With a Vengeance

After my last colossal fail at stir fry, I thought I would steer clear from Asian inspired dishes for a while. But, alas, I have revisited the flavors of the Far East once again and this time it was greeeeeeeeeeeeat. And yes I needed all of those "e"s.

After a request for chicken wings for dinner, I intended to make BBQ chicken wings. Until I went to the fridge and didn't find the ketchup bottle refilled with my own BBQ sauce, or any other remnant of BBQ sauce in the fridge. So I had to improvise. I opened the cabinet and what's the first thing I see? Soy sauce. I ran with it and this is what transpired.

Asian BBQ Sauce for Wings (or anything else for that matter)
1/4 cup soy sauce
1/4 cup ketchup
1/2 cup water
1 tb. red wine vinegar
2 tb. honey
3 tb. brown sugar
1 garlic clove, minced
1 pinch of ground ginger

Add all of the above to a pan on medium heat. Reduce until the sauce thickens, but still has a liquid consistency about 10 minutes. Remove from heat and pour into a bowl or container with a lid.

The makings of the sauce...

The sauce after!

I prepared my wings in a very simple way. First, preheat the oven to 425. I spread them out on a cooling rack placed over a baking sheet, then patted them dry with a paper towel. (Remember, it is unnecessary to rinse chicken since that only liquefies germs and spread them alllll around the kitchen in places you might not even think to look!) Then I seasoned them with kosher salt and freshly ground pepper, putting pepper only on the side that would be face down since pepper can scorch easily when placed under direct heat. Bake for about 20 minutes if you are using wing sections, longer if you are using whole wings. Then crank up the broiler and broil the wings on each side for about two minutes or until the skin crisps and turns golden brown. Remove then and toss in the sauce in the covered container.

Chicken before...

Chicken after!

The Sides:

1 zucchini, sliced into 2 inch sections
1/2 onion, chopped
2 cups cold brown rice
2 slices turkey bacon
1 egg
2 tb. soy sauce or a fried rice seasoning packet


While the wings are baking, you can make some zucchini fry up some brown rice like I did. To make this a one pan wonder, add 1 ts. olive oil to a pan over medium high heat. Add in sliced zucchini, salt and pepper it, and saute until softened and a little brown, about 3 minutes. Remove the zucchini and let the pan come back to temperature. If you don't have cold, leftover rice in the fridge you can expedite the process by making some instant rice in the microwave and spreading it out on a baking sheet and putting it in the fridge for about 20 minutes. Be sure that your rice is COLD, or else it will break up and be a big, mushy mess! Once your rice is ready dice two slices of turkey bacon, and add it to the pan. Then add the chopped onion and cook for another minute. Add an egg, salt and pepper it, and scramble it. At this point I added in a Kikkoman's fried rice seasoning packet, or you could just add a couple tablespoons of soy sauce. Add in the rice and, then cook for another minute and that's all folks. Be sure to use a sizable pan that will allow the rice to maintain a high temperature once it is added.

Rice before...

Rice after!

T

You WILL want to make this for your family, your boo, or whoever. It makes a great, fast meal when the "summer=no cooking" syndrome hits and the pressure is on :) Not to mention there is NO ADDED FAT! 'Til next time.

Finished product!

A Stir Fry Education, A Little Too Late

Before the stir fry went awry...

Last week I made a mediocre stir fry. I hate to admit it, but I did. My mistakes were many and varied, as tends to happen when the spirit of "summer=no cooking" rears its ugly head. Everything started out well. I pulled out my big, stainless steel flat bottomed wok. I heated it until the pan was smoking hot (literally) and added some canola oil. I added my onions and yellow bell pepper. I removed them, added mushrooms and zucchini and put everything back in the fire. Then comes mistake number. I planned on fancying up a dried packet of stir-fry sauce. I read the directions, mixed 2 ts. of honey in place of the sugar suggested on the pack with 2 tb. of soy sauce and some water.....then, I neglected to add the actual seasoning pack. Then I cleared out the wok, let it heat up and added some chicken breast and shrimp and start to toss those suckers like there was no tomorrow. I mean, I swirled, swished and flipped it until the water from my slightly frozen shrimp and the juices from the chicken brought the whole high heat cooking thing to an abrupt close. The chicken and shrimp began to steam in the juices and shrimp water, and I knew then that my perfect stir fry was no longer. Still, I pushed on feeling the pressure of a hungry husband and child hovering from the living room. I continued to drain the juices and return the pan to the fire. Then I did it again, and then again. After all this, the condition of my stir fry still hadn't improved so I added in all the veggies and poured over the (incomplete) sauce and served it up. The facial expressions around the room were pained as we pushed it down, determined not to spend extra money on take out and to maintain the ability to count our calories as much as possible. Can we forget last Monday, please?

Today I opened my email to find a notification that my June-July 2010 issue of my digital subscription to Saveur magazine had arrived. I logged in, and flipped through and realized that I had not really been taking the time to read the previous issues. So I went to an old issue and found some real foodie treasures. A titalating article on macaroni and cheese, the timeless "bechemel vs. custard" debate (to be continued in another post), a revealing article on the food of Kenya, an informative expose on olive oil, and a "Stir Fry Education" on Page 104 of Saveur about traditional Asian stir-fry methods complete with photos and instructions. This was immediately followed by a short piece about adapting American electric stoves and flat bottomed woks to traditional Asian stir fry recipes.

Needless to say, I almost slapped myself silly after reading it. I started off the right way, but should have continued the process of quick cooking parts of the stir fry and setting them aside for later. And most importantly, I didn't think to put my chicken and fish in the wok and not touch them to allow them to sear, since as meat moves it loses juices into the pan. Duh. I say all of this to say, read the article, and don't make the same sad stir fry mistakes I made, and vow to never make again. So let's recap the basics:

1. Crank up your stove top to the max, and let it regain heat each time you add or remove an item.
2. Allow meats to sear before moving them to seal in juices.
3. It only takes about 30 seconds for everything to come together at the end. Thirty seconds and not a second more!

And thus will you be saved from a soggy stir-fry. Tonight I'll be trying another Asian inspired dish- Japanese tempura vegetables and shrimp. Look for that on another menu.

The 2nd Annual Sister's Retreat: What Makes a Fabulous Muslimah?

This weekend the sisters of Charlotte, NC hosted the 2nd Annual Sister's Retreat with the theme "What Makes a Fabulous Muslimah?" The retreat was a big success, and everyone had a great time. Over the course of the weekend we had different women lead workshops on something they have expertrise, training or experience in. I lead a workshop on food, which was titled "A Fabulous Muslimah Takes Care of Home".

The focus of the workshop was on creating healthful meals at home, even when you are short on time. Myself and some wonderful volunteers lead a demonstration on making homemade pizzas, a quick and easy meal for even the most novice of chefs. Most of the ingredients can be purchased or prepared ahead, including the crust, garlic oil, roasted garlic, and artichoke hearts. We started out with two types of pre-made crusts from Trader Joe's grocery store, the regular white and whole wheat. We topped the pizzas with fresh toppings, garlic enfused oil, and cheese (*yum*).

Our pizza and salad lunch was also meatless. Having a meatless meal a couple of times a week is something I have started doing at home, and it really is a good and easy habit to start. In this meal we had cooked and fresh vegetables, whole grains, dairy and lots of vitamins and minerals. Check out my recipes for Caprese Pizza and Spinach and Artichoke Pizza, and give them a try. Even the biggest meat eater will love this meatless meal!

Caprese Pizza
1 pizza crust, rested & at room temp
2 cups Italian cheese blend
1 roma tomato
1 tablespoon garlic oil
2 cloves roasted garlic , chopped
Fresh parmesan to taste

Preheat the oven to 425 degrees and put in your baking sheet or pizza stone. Before you begin, make sure your crust is at room temperature. Take it out about 20 minutes before you start your preparation for it to rest. Slice the tomato in thin slices and set aside. Flour your work surface, the dough, and rolling pin (A can covered in foil can double as a rolling pin if you don't have one). Roll out your dough to a 12 inch round. Remove your preheated pan, and brush lightly with oil. Transfer the dough to the baking sheet, and par-bake for 4-5 minutes, or until the top layer of the crust has baked. Remove the crust, and add the cheese. Add the sliced tomatoes and roasted garlic, making sure to leave an edge for the crust. Brush the edges of the crust with the garlic oil, and sprinkle any remainder over the top. Bake for an additional 10-12 minutes, or until the crust is golden and the cheese is bubbly (you know what good pizza looks like!). Remove the pizza and add the chopped basil. Top with freshly grated parmesan. Slice and serve!

Spinach and Artichoke Pizza
1 pizza crust, rested & at room temp
2 cups Italian cheese blend
1/2 cup frozen spinach, drained thoroughly
1/2 cup artichoke hearts
1 tablespoon garlic oil
2 cloves roasted garlic , chopped
Fresh parmesan to taste

Follow the directions above for preheating the oven and pans, preparing the dough and parbaking. Chop artichoke hearts. Use either marinated hearts from a can or jar, or make your own with the recipe below. Thaw the spinach and drain by placing the spinach in a clean kitchen towel and squeezing out the water, then chop. After the crust is parbaked, add the cheesse, spinach, artichokes, and garlic. Bake another 10-12 minutes then top with the parmesan.

Garlic Oil
1 cup E.V. Olive Oil
4 garlic cloves

Heat the oil over a low heat (warm, if you stove has that setting) and add the garlic cloves. Heat until the garlic is soft and browned. Voila! Garlic oil AND roasted garlic at the same time! Store in an airtight container with or without the garlic cloves.

Marinated Artichoke Hearts
5-6 artichoke hearts or 1 bag frozen
2 tablespoons olive oil
1/2 ts. salt
1/2 ts. red wine vinegar

Chop the artichoke hearts, or thaw and drain the frozen and chop. Add to a saucepan on medium heat and add the oil, salt, and vinegar. Simmer for 10-15 minutes.