the food matters project: Hummus Served HOT!

When I got home from my day today, I didn't rush into this recipe.  I am not new to hummus, I've been making it for years.  However, when I realized the hummus was going to be served hot...hmmm?  Well I decided to sit down to the first episode of "Shahs of Sunset", wealthy Persian-Americans living in LA, instead of going directly to the kitchen.  The people on the show are crazy rich and spend a lot of time shopping and partying...I kinda like them!!!

Well, ironically enough, many years ago my Armenian friend, Zovinar, who was married to a Persian man, taught me how to make hummus.  The hummus recipe in Mark Bittman's The Food Matters Cook Book, has the same ingredients as the recipe my friend shared with me, so it's gotta be good. 

I used canned organic chickpeas.  I never have luck with the dry.

I followed the recipe exactly, so I could make a fair comparison to my friend's recipe.  I am not a fan of tahini, I usually just put a tiny bit in or just wave the jar over the other ingredients, to make my tahini-loving husband happy.  Not bad.  The instructions said to use a blender, which I never do, so I did notice the texture was a little different.  Lighter, less course.

I served the hummus with fresh carrots and fennel, kalamata olives, feta, roasted red pepper and whole wheat naan.  I had a little left over Roasted Red Pepper and Walnut "Pesto", which I added to the plate and sauteed prawns...Dinner is served!

Thank you Erin from Naturally Ella for choosing the recipe this week.  Click here for the recipe and check the food matters project for other versions of this recipe.  Happy Healthy Eating!!!

Seriously Biscuit Crazy: Serious Biscuit in South Lake Union

WAKE UP...it's Saturday!!!  If you do anything today, do this, go to Serious Biscuit in South Lake Union for one of their homemade biscuits with a strong cup of coffee.  We were lucky and had the singing chef for entertainment.  the husband had the "ham, egg, cheddar, apple mustard" and I had the "crispy hamhock, collards, smoked onions".  Not the huge breakfast that is served all over town (good sometimes, but not always), but the perfect biscuit with perfect layers of flavor inside...YUMMY!

Saint-Germain-Des-Pres Onion Biscuits

I almost did not make these.  Not because the recipe sounded bad, I was just tired.  I knew I had everything I needed for the recipe, which eliminated the trip to the store.  So, I took my dog for a walk!  I really did.

OK, seriously, my husband decided he was going to roast chicken and braise celery, so I thought, "I'll make the biscuits!!!"

We put on Eartha Kitt, C'est Si Bon, to put us in a French mood, then my husband made the perfect Tequila Sunrise for me.  He later said he should have made a Campari and Soda, but who cares, n'est pas?

This recipe is a snap!  So far I love Dorie Greenspan's Around My French Table cookbook!!! 

I followed the recipe exactly and set a few aside to freeze for later.

I used a regular sized biscuit cutter for the ones I did not freeze.

I also used my doggie cutter for a few.

Don't they kinda look like my cute puppy, Sammi?

Check out the other versions of this recipe at French Fridays with Dorie, or buy the book and cook along!!!

Eastside Eats: Blue Martini VIP Opening Party

You may have A Blue Martini in your neighborhood, but the Blue Martini opened in February here in the Northwest.  I think they had 3 VIP Opening Parties and I went to one.  Funny place for Bellevue...there was a line outside and a guest list, cute bouncers and HOT cocktail servers who wear a blue bustier over their very visible black bras...trying to create a BUZZ, I guess.

OK, so cool space and they actually have a Blue (Agave) Martini!  I had to have it.

There is a "Bar Menu" with decent STUFF.  The menu was fine, kinda small.  Not a place you would go for a nice dinner.

I arrived first with my husband, who was STARVING!!!  We ordered the Shrimp Cocktail, Crab Cakes, and the Charcuterie Plate.  Everything was fine.  We'd probably order those items again.  Nothing else stood out.

My sister joined us later.  I made her order the Blue Agave Martini too...YUMMY!!!  We checked the place out...LIVE music, beautiful people, attendant in the Ladies Room and did I say LIVE music.

I just RSVP'd to another VIP Event at Blue Martini and I can't wait!!!  Cheers!!!

the FOOD MATTERS project: Seared Bean Sprouts with Beef and Sesame Orange Sauce

Following a very fun "Girl's Weekend" in Portland, OR with my sister and niece, I was not prepared to make the FOOD MATTERS project recipe for today, but the good news is, I got it done.  Everyone is busy, including myself, so the good news is, I have proof that this recipe is an easy weeknight meal!!!  Yippee!!!

I went straight from work to the grocery store.  I ran right over to the butcher and said, "8 oz. of very thinly sliced beef sirloin or chuck please!"  After that, I head over to produce for 2 organic oranges and bean sprouts.  I had all the other ingredients at home.  One thing before I get started...smooch for the hubbie, then quick 30 minute walk with my cute dog, Sammi, and her friends Jenny and Toby, then into the kitchen for me!  Here we go...



OK, toasted the sesame seeds, zested the oranges and squeezed out the juice, chopped up the green onion, the recipe can be found at WINE FOOD LOVE, just click here.

I had started the rice in my rice cooker before I did anything, so the rice was ready when the recipe was completed.  OK, it didn't take long, I promise.  Dinner is done.

I liked the flavors, however, I probably would add a little cornstarch slurry at the end to really get the sauce to stick to the beef.  YUMMY!

Roasted Salmon and Lentils

This year I have decided to S L O W down.  2011 was a year of go, go, go, run, run, run. Along with that came less eating at home, which I REALLY missed.  In 2010, a new cooking group started French Fridays with Dorie.  I couldn't wait to start and I loved the book Around My French Table by Dorie Greenspan.  OK, big bump, I started a new job.  For those of you who know me, I love NEW... so I gave 175% of my time to work.  Eating dinner out nightly, not a bad thing (in moderation), gaining weight (again) and blah, blah, you know the rest.

Well, it's February and I really need to reel it in.  I am finally making one of the recipes from Around My French Table and I will try my best to follow the group at French Fridays with Dorie as we plow through all the wonderful recipes.  OK, here we go!

 Here in the Northwest, we can't get enough Salmon, so trust me, I was excited to try a new way to make salmon.  I have made salmon and lentils before, but I think this recipe, especially for the lentils, is a very good one! 

The fish guy said the Sockeye was better today, but the recipe called for King.  I'm not too picky with salmon, unless it's sushi.  Well, I said the recipe called for "King", so here it is.

I had all the other ingredients at home, so after a long day at work, I was busy in the kitchen making dinner.  Earlier in the day, I texted my husband, "Late Dinner tonight, ok?"  He responded, "ok".  We were both excited for dinner at home. 

I simmered the lentils, roasted the salmon...no stress at all!  Surprisingly enough, this recipe was easy to follow, with a glass of Pinot Noir...seriously.  I give it an A+.

Baked Rigatoni with Brussell Sprouts, Figs and Blue Cheese

This week the Food Matters Project recipe is Rigatoni with Brussell Sprouts, Figs and Blue Cheese.  The recipe was chosen by Twenty by Sixty, click here to get the recipe.  OK, I like all the stuff, but together?  We'll see...

I had hoped to get brussell spouts from the farmers market, but no luck, however, I was able to find organic brussell sprouts in the produce department at my local grocery store.  No luck with the figs, but I had frozen some, so I used those.  The figs were a little mushy, but I tasted them and their delicate flavor was still there.  I was a little worried, because dried figs were the alternative choice, and I think dried taste so different.  Oh well...

I used an Oregon Blue Cheese, Oregonzola, very yummy by the way!

I'm not a fan of whole wheat pasta, but I chose one that was organic and made in Italy, should be fine!

I have to admit, I wasn't excited for this recipe, especially since I missed the first three.  OK, not pretty, but not bad.  I had a second serving and really enjoyed it with a nice Pinot Noir. 

Give it a try!