Secret Ingredient Mashed Potatoes

A sneaky way to slip in vegetables.. and I get compliments about having the "best mashed potatoes" quite often... and they never know!!!

Secret Ingredient Mashed Potatoes
2 lbs+ potatoes, washed and chunked (peeled if desired)
1/2 head of cauliflower, washed and chunked
salt, to taste
4-5 Tbs+ butter
2/3 cup+ milk
1 tsp+ granulated garlic, to taste

Directions:
1. Place potatoes and cauliflower {I like to keep the ratio 2/3 potatoes to1/3 cauliflower} in large pot of boiling water.  Boil 25-30 minutes, until very tender.
2. Drain water.  Add milk, butter, salt and garlic.  Blend with hand mixer.  Adjust amount of ingredients accordingly to taste :)
3. Add any other fun condiments found in your fridge, {i.e., ranch dressing, sour cream, cheese, parsley, etc.}
4. Serve hot!

Step 1: Wash and chunk veggies.

Step 1 con't: Add veggies to boiling water.  

Artichoke Florentine Dip

Yes, the rich and creamy cravings continue.  I feel a bit more guilt about this recipe than the Manicotti Florentine, even if I try to tell myself that it has spinach in it...


Artichoke Florentine Dip
1 cup+ fresh spinach, chopped
3/4 cup artichoke hearts, chopped
1/2 cup mayonaise (I like the kind made from olive oil)
8 oz package cream cheese
3/4 cup fresh parmesan, grated
3/4 cup mozzarella, shredded
2 Tbs lemon juice
1/2 tsp garlic powder
1 tsp red chili pepper flakes (IF you like it spicy!)
a shake or two of black pepper for fun

Directions:
1. In medium bowl, cream mayo and cream cheese together with a fork.  Stir in parmesan and mozzarella cheeses, lemon juice and spices.
2. Fold in spinach and artichokes.
3. Press into greased 8x8 dish.  Bake covered 20 minutes at 375.  Bake uncovered additional 5-10 minutes until golden brown.  *If everything is cold, (i.e. coming out of fridge) may need to bake 25 minutes first.

Serve warm with blue corn tortilla chips or warm bread.

Manicotti Florentine

Serious craving for rich Italian food these days.  This recipe hit the spot without too much guilt.

Manicotti Florentine
1 1/2 cup fresh spinach, chopped
1 cup fresh mushrooms, chopped
1 1/2 cup cottage cheese
salt & pepper to taste
1 cup+ mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1 jar favorite spaghetti sauce (Classico Traditional Sweet Basil for me :)
1 package manicotti pasta (16 or so shells), uncooked

Directions:
1. Mix spinach, mushrooms, cottage cheese, parmesan cheese and salt & pepper in medium bowl.
2. Spread 1 or 2 cups pasta sauce on bottom of 9x13 dish.
3. Fill shells with cheese & veg mixture.
4. Place in dish.  Cover with more pasta sauce and sprinkle with mozzarella cheese.
5. Bake covered 50 min at 375.  Remove cover for additional 10 minutes.

Serve with Greek Salad.

Polenta Lasagna

This is one of my "go-to recipes".  One of the "old fall backs".  One of the ones I always try to have everything on hand for, in case I need to whip up a quick and easy dinner.  As a bonus, this is recipe is Gluten Free and easily Vegetarian.

Polenta Lasagna

Ingredients:
1 package polenta, sliced
1 jar spaghetti sauce
4 cups (?) mozzarella cheese
veggies!  [whatever is in your pantry and fridge!] tonight I used about a handful of each:
purple onion, chunked
broccoli, chunked
carrots, chopped
olives, halved
mushrooms, sliced
*sausage [I've cooked it on stovetop before hand OR I just slice precooked chicken sausage links]

Directions:
1. Preheat oven to 350.
2. Chop all veggies.  Slice polenta.
3. Layer in baking dish: polenta, spread a layer of spaghetti sauce on top of the polenta, a smattering of veggies (and sausage, if you choose), half of the cheese.  Repeat!
4. Bake covered, for 45-50 minutes.  Remove covering last 10-15 minutes.  Let stand for 5-10min before serving.







Notes:
*Obviously don't include the sausage if you intend to make it vegetarian.
*Because of the water in the fresh veggies, there will be liquid in the bottom of the pan.  Use slotted spoon to serve.
*Other vegetables that turn out well are squash, zucchini, peppers and spinach.
*Polenta can be hard to track down.  I have found it at Trader Joe's and ethnic sections of the grocery store.
*Serve with warm bread dipped in olive oil and black pepper.

Step 3: Layering.

Step 3: Starting the 2nd layer with sliced polenta.

Health Nut Muffins

Health Nut Muffins
3/4 cup turbinado sugar
3/4 cup flax seed meal
5 ripe bananas
1/4 cup milk
1/4 cup plain yogurt
2 eggs
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice

Directions:
1. Heat oven to 350.  Grease large muffin tin or loaf pan.
2. In large bowl, mix sugar, flax seed, bananas, milk, yogurt and eggs.  In separate medium bowl, combine, flour, soda, salt and spices.  Gently stir dry mix into wet.
3. Bake 50 minutes.  Serve warm with black coffee.

Pad See Ew

WOAH!  This recipe is amazing, as in ahh-may-zing!  My friend, Lani, whipped this up at her house last week and it was better than any Thai Restaurant Pad See Ew I have ever tasted.   She gave me the recipe and I couldn't even wait a full week to make it for my little family.  It was a 100% hit tonight.

Lani's Pad See Ew
2 boneless, skinless chicken breasts
1/2 cup vegetable oil
2 Tbs fish sauce
2 Tbs soy sauce
3 Tbs peanut butter (nutty or creamy)
1/2 cup lime juice
3 garlic gloves, minced
2 tsp fresh grated ginger (or 1 tsp dry ground ginger)
2 Tbs light brown sugar
1 tsp hot red pepper flakes (optional)
1/2 cup cucumber, cut into matchstick size
1 med carrot, grated
1/4 cup sliced green onion
1/4 cup chopped cilantro
12 oz rice noodles, prepared as directed on package

Directions:
1. Season chicken breasts with salt and pepper, both sides. Saute in skillet until thoroughly cooked.  Shred. Set aside.
2. While chicken is cooking, prepare rice noodles (usually cooking in boiling water 3-5 min., then rinsed with cold water).
3. Whisk together oil, fish & soy sauce, peanut butter, lime juice, garlic, ginger, sugar and pepper flakes in medium bowl.  Stir in onion, carrot and cilantro.
4. In large bowl, stir together noodles, chicken and sauce.  Serve room temperature or hot.   Top with hot chili sauce for added kick.

Serves 4, large helpings.

Megs & Me in LA

Precisely one week ago, at 10:40pm on a Saturday night, I was laughing with Megan over a ridiculous 80's dance movie... on my couch... in my little apartment.. here in LA!  How I wish it was that same last weekend again!

My forever friend, Megan, flew into So Cal for a long weekend getaway.  And it was so wonderful!  The time went by too fast, but we soaked up every moment.

A visit to the OC, and of course, Seed: The People's Market.

At Seed, they've opened up a new drink shop, called "Milk & Honey".  I had a dirty lavender latte..  quite lovely.

Admired this lovely pillow inside Seed.

Since the last time Megan came to LA, she has been jonesin' for Sprinkle's Cupcakes.  

We indulged.

Look at how excited she is about these!

Sunday Brunch in Santa Monica at my most favorite French bakery, Le Pain Quotidien. 

One tiny, scrumptious, lemon tart.

Did we do more than eat over the weekend?  Ha.  

Yes, of course we did.  Strolled the Promenade and the Pier in Santa Monica, cruised the PCH, visited my church in Anaheim, went on a few neighborhood walks with Taiga, Trader Joe's, Penzey Spice Shoppe, and introduced Megan to our friends, the Huffmans.

Santa Monica Pier, CALI

Thanks for coming all the way out here, Megan!  It was such a treat and look forward to many more good times ahead :)