Showing posts with label by. Show all posts
Showing posts with label by. Show all posts
Saturday, February 14, 2015
Holiday Giveaway Sponsored by O Olive Oil
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| O Olive Oil Gift Set: O Cassis Vinegar + O Organic Blood Orange Olive Oil |
O how I love O Olive Oils artisan vinegars and organic citrus-crushed olive oils!
O boy am I excited that they have generously decided to sponsor this amazing giveaway!
O wow up to 10 lucky winners will receive a gift set of their choosing from Os spectacular Natural Box collection shipped to them free of charge! (Itll be like your own little holiday present to yourself!)
Maybe youll decide to pick the gift set at the top..
Or this one..
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| O Olive Oil Gift Set: O Organic Tahitian Lime Olive Oil + O Pomegranate Champagne Vinegar |
Or this one..
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| O Olive Oil Gift Set: O Organic Clementine Olive Oil + O White Balsamic Vinegar |
Or any one of the other gift sets available HERE. O decisions, decisions!
You already know that I love O Olive Oils products, and now I hope that you will get to try them and love them as much as I do.
All you have to do to enter is...
1) Leave a comment below telling me:
- which of the 9 different gift sets from the Natural Box collection you would like and
- what you would make with it (like "drizzle O Cassis Vinegar over sauteed broccoli", or if youre like me "drink O Pomegranate Champagne Vinegar straight from the bottle").
2) Include your email address so I can contact you if you win and so O Olive Oil can send you a special offer via email every now and then (you can always opt out later if you choose).
3) Must have a continental US shipping address in order to receive the prize.
Every 25th comment that satisfies all 3 of the above requirements will win the Natural Box gift set of their choosing. Up to 10 different winners.
This giveaway is open until 5:00pm Pacific time Thursday, December 16th, 2010, or until all 10 winners have been determined.
Be sure to tell your friends and family to participate - the more comments, the more chances to win!
PS - If youd like to be the first to know stuff like this in the future, be sure to:
- Sign up on the left under "Follow My Blog"
- or Follow Me on Twitter: @EnchantedCook
- or Like my Facebook page: TheEnchantedCook
~GIVEAWAY HAS CLOSED~
CONGRATS TO THE 5 LUCKY WINNERS
AND THANK YOU TO EVERYONE WHO PARTICIPATED!
AND THANK YOU TO EVERYONE WHO PARTICIPATED!
Monday, February 9, 2015
Kale Caesar! Spaghetti inspired by Rachael Ray
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| "Kale Caesar!" Spaghetti (inspired by Rachael Ray) |
I happened upon an episode of Dr. Oz recently where Rachael Ray was guest appearing. She demonstrated her lightened-up version of "You Wont be Single for Long" Vodka Cream Pasta which she dubbed "Now Youll be Living a Lot Longer Spaghetti". Essentially its a lightened up Caesar dressing tossed with good-for-you kale and whole wheat spaghetti - YUM-O!
Seriously quick-n-easy to make, and seriously good! In my opinion, the anchovies are the key to the well-rounded flavor of this dish, so dont leave them out. Youll end up with a dish thats lacking - one that seems like its missing something but you just cant put your finger on what it is. Its anchovies! If youve cooked with anchovies before, you know that theres no fishy flavor or odor, and they definitely impart a saltiness that you cant get from salt. If you havent, I encourage you to try it and let me know what you think.
"Kale Caesar!" Spaghetti
inspired by Rachael Ray
Serves 2 (recipe easily doubled)
Ingredients:
8 ounces organic whole-wheat spaghetti (1/2 of a 1 lb. box)
1/8 cup extra virgin olive oil
3-4 anchovy fillets, drained (I used Bellino Anchovies that I picked up at my local market)
2 large cloves of garlic, minced
1 teaspoon Worcestershire sauce
1/2 - 1 bunch of fresh organic kale, stemmed and chopped
fresh cracked black pepper
1/8 teaspoon fresh grated nutmeg
1/2 lemon, juiced
1 organic egg yolk
1/4 cup reserved pasta water
3 ounces freshly grated Pecorino Romano cheese, plus more for garnish
sea salt (optional)
Prepare spaghetti according to package directions, reserving 1/4 cup of the pasta water before draining.
While the pasta is cooking, heat a large skillet over medium heat and add olive oil. When oil is warmed add anchovies and garlic and stir until anchovies melt and garlic is fragrant - about a minute or two.
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| anchovies and garlic |
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| anchovies are broken down and garlic is fragrant |
Next add the Worcestershire and stir, then add the kale and turn to coat. I used half the bunch of kale but later wished I had used the entire bunch.
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| kale |
Add fresh cracked pepper to taste, nutmeg and lemon juice and turn to coat. Let set over low heat while you prepare the rest of the sauce.
Take the reserved pasta water and add it a little at a time to the egg yolk beating it as you go, to temper the yolk without cooking it. Next add the drained spaghetti to the skillet, the pasta water/egg yolk mixture, and the Pecorino Romano cheese. Toss to coat and remove from heat.
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| toss with kale mixture, pasta water/yolk mixture, and cheese |
Taste for seasoning and add sea salt and additional fresh cracked pepper if desired. Top with fresh grated Pecorino Romano before serving.
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| Pecorino Romano Cheese |
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| Delicious and light! |
Friday, February 6, 2015
Wendys Tropical Escape Cocktail Inspired by Glades Seasonal Room Fragrances
For a burst of fragrance, I paired the Let Loose candle with the Playful Paradise scent from Glades line of premium room sprays. This fragrance combines fruit and floral scents, including: watermelon, peach, freesia, and a hint of vanilla. It was light and refreshing...and it combined really nicely with the scent form the candle to transport my mind to past vacations on the beach in Cancun! All I needed was a tropical drink to keep the fantasy going. I went into the kitchen, pulled out my blender and created a tropical-inspired cocktail that I call Wendys Tropical Escape. One sip of sweet, fruity cocktail -- combined with the awesome room fragrances from Glade -- and I was enjoying memories of the tropics right in my living in Texas! I love using scent to create a relaxing atmosphere, and this little experiment worked perfectly.
My original frozen cocktail creation combines two kinds of fresh fruit, a generous helping of coconut-infused rum, and POM Wonderfuls yummy POM Hula juice blend. It contains a blend of both pomegranate and pineapple juices, so it worked really nicely with the rest of the ingredients in my tropical drink. Not only does it taste good, but it packs a healthy punch as well! If you prefer a non-alcholic drink, simply substitute coconut water for the coconut-infused rum. Youll still be able to enjoy the subtle coconut background flavor thats essential for a drink thats inspired by the beach.
Wendys Tropical Escape
a Weekend Gourmet Original
a Weekend Gourmet Original
Ingredients:
- 1/2 cup diced strawberries, frozen
- 1/2 cup diced pineapple chunks, frozen
- 2 ounces coconut-infused rum
- 1 cup POM Wonderful Hula juice blend
- 1/3 cup simple syrup (I love using Not So Simple Syrups blackberry-infused simple syrup here!)
- 1 cup crushed ice
Directions:
Step 1: Add the frozen strawberries and pineapple to the container of your favorite blender. Add the rum, POM Hula juice blend, and simple syrup.
Step 2: Add the crushed ice on top. Cover and blend until the ice is thoroughly crushed and incorporated into the other ingredients. Pour into drink glass(es). Garnish with a tropical silk flower, if desired, and enjoy!
Not only is Wendys Tropical Escape fruity and delicious, its a gorgeous shade of purplish pink too! The silk flower garnish is totally optional, but its an easy and fun way to complete the tropical escape theme! I whipped up one of these cocktails one evening this weekend and breathed in the heavenly Glade scents that were wafting around my living room. It was the perfect mini-escape that I needed...and it cost a whole lot less than a plane ticket to a tropical paradise!! I hope youll try out these new Spring scents from Glad...and that youll whip up a batch of my fruity cocktail.
Disclosure: Glade provided me with a selection of candles and room sprays from their two seasonal Spring lines. POM Wonderful also provided me with complimentary bottles of their POM Juice Blends to facilitate cocktail experimentation. All opinions expressed are my own.
Thursday, February 5, 2015
Movie Inspired SundaySupper Featuring Golden Ticket Peanut Butter Pretzel Truffles Inspired by Willy Wonka the Chocolate Factory
These are my take on a Martha Stewart recipe...I fiddled around with the ratio of peanut butter to salty, crunchy pretzels. I also used crunchy peanut butter and added a bit of vanilla bean paste as well. The filling is ready in about 5 minutes, but you need to allot 30 minutes to freeze the middles before dipping them in chocolate.
Golden Ticket Peanut Butter-Pretzel Truffles
adapted from Martha Stewart
Step 1: Add the following ingredients to a large mixing bowl: 1 cup crunchy peanut butter, 1 tbs. softened butter, 1/3 cup powdered sugar, 3/4 cup crushed pretzels, and 2 tbs. vanilla bean paste.
Step 2: Using a sturdy spoon OR pristinely clean hands, combine the ingredients until all the powdered sugar is incorporated and the mixture forms a ball. Roll into 12 truffles, about 2 tbs. of the dough for each one. Place on a plate and freeze for 30 minutes.
The flavor of these truffles is reminiscent of buckeye balls or peanut butter cups...with a bit of salty crunch from the pretzels. These are so simple to make, but theyre full of flavor! I loved the pieces of peanut from the crunchy peanut butter, but you can use smooth if thats what you like and/or have on hand. Store the truffles in the fridge, and bring them to room temperature a few minutes before youre ready to eat them. You could also keep the frozen centers in a freezer bag and dip a few at a time to keep temptation at bay. Just sayin.
Make sure to join us at 600 CST this evening for our weekly Twitter chat, where well be discussing our favorite food-related movie moments. In the meantime, check out the creative recipes the rest of the #SundaySupper contributors are sharing today:
SNEAK PREVIEW:
Toast (bready things)
- Scones (inspired by Tea with Mussolini) - Country Girl in the Village
- Croque Monsieur (inspired by Its Complicated) - That Skinny Chick Can Bake!!!
- "Eat Me" Strawberry Orange Scones (inspired by Alice in Wonderland) - The Messy Baker
- Dog Bone Breadsticks (inspired by Frankenweenie) - The Urban Mrs.
- Individual Deep Dish Pizzas (inspired by Mystic Pizza) - Mommas Meals
- Basic Bread Recipe (inspired by Agora) - Masala Herb
- Mystical Double Cheese Pizza (inspired by Mystic Pizza) - Webicurean
- Vanilla Cinnamon Pancakes (inspired by No Reservations) - Pies and Plots
- 10-Minute Potato Ham Soup with Pesto Swirl (inspired by Julie & Julia) - Shockingly Delicious
- Alaska Smoked Salmon, Celery, and Apple Salad (inspired by Salmon Fishing in the Yemen) - Pescetarian Journal
- الدار البيضاء Fish Tajine (inspired by Casablanca) - Maroc Mama
- Beef and Onions Braised in Beer (inspired by Julie & Julia) - Magnolia Days
- Spicy Seared Tuna with Balsamic Reduction (inspired by Big Fish) - I Run For Wine
- Slow Cooker Braised Short Ribs (inspired by Brave) - Big Bears Wife
- Puerco Pibil (inspired by Once Upon a Time in Mexico) - From the Bookshelf
- Eggplant in Garlic Sauce (inspired by The Joy Luck Club) - Hezzi-Ds Books and Cooks
- Beet Chips (inspired by Food Matters) - girlichef
- Ratatouille (inspired by Ratatouille) - Noshing With The Nolands
- Mushroom and Asparagus Mini Quiches (inspired by Sixteen Candles) - Home Cooking Memories
- Veg Samosas (inspired by Monsoon Wedding) - My Cute Bride
- Not So Fried Green Tomatoes (inspired by Fried Green Tomatoes) - Mama.Mommy.Mom
- Roasted Taters with Bacon (inspired by Lord of the Rings) - Curious Cuisinere
- Goat Cheese Basil Grits (inspired by Fried Green Tomatoes) - Diabetic Foodie
- Big Night Timpano (inspired by Big Night) - Kimchi Mom
- Better Baked Mac & Cheese (inspired by Soul Food) - What Smells So Good?
- Spaghetti with Meatballs and Gravy (inspired by Lady and the Tramp) - Juanitas Cocina
- Spicy Sichuan Noodles (inspired by Eat Drink Man Woman) - Food Lust People Love
- Chicken Tchoupitoulas Pasta (inspired by Last Holiday) - Gourmet Drizzles
- The Best Chocolate Cake (inspired by Chocolat) - The Foodie Army Wife
- Chocolate Almond Torte with Raspberries (inspired by Chocolat) - Vintage Kitchen
- Iocane-Dusted Brownies of Unusual Size (BOUS) (inspired by The Princess Bride) - The Cooking Actress
- Minnys Chocolate Pie (inspired by The Help) - Daily Dish Recipes
- Pao de Lo | Portuguese Bundt Sponge Cake (inspired by My Big Fat Greek Wedding) - Family Foodie
- Gluten-Free Chocolate Chip Cookie Pie (inspired by Life of Pi) - No One Likes Crumbley Cookies
- Fantasia Cakes (inspired by Disneys Fantasia) - NinjaBaking. com
- Chocolate Dipped Almond Coconut Bars (inspired by Charlie and the Chocolate Factory) - Kudos Kitchen By Renee
- (Gluten Free) Orange Soda Pound Cake (inspired by Joe Vs The Volcano) - Blueberries and Blessings
- Peach Cobbler (inspired by Soul Food) - The Lovely Pantry
- Golden Ticket Peanut Butter-Pretzel Truffles (inspired by Willy Wonka and the Chocolate Factory) - Weekend Gourmet
- French Macarons (inspired by Marie Antoinette) - Happy Baking Days
- Pistachio and Cherry Cannoli Cups (inspired by The Godfather) - Peanut Butter and Peppers
- Raspberry Cordial (inspired by Anne of Green Gables) - NeighborFood
- Grapefruit Flirtini (inspired by Sex and the City) - Ruffles & Truffles
- Wines To Pair With #SundaySupper Movie-Inspired Recipes (inspired by Sideways) - ENOFYLZ Wine Blog
Wednesday, February 4, 2015
Lemon Yogurt Cake inspired by Ina Garten
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| Lemon Yogurt Cake |
You know that lemon pound cake you get at Starbucks? That luscious, lemony moist hunk of goodness that practically melts in your mouth...well, I think this is as close as it gets AND its been lightened up by using yogurt instead of butter! I have to thank 2 people for this recipe - first the master Ina Garten for creating it and second, my wonderful lemon-dessert-loving friend Evelyn de Souza who told me I should try it.
If youd like to see Inas recipe click here - Lemon Yogurt Cake - and below Ill tell you how I made mine.
I actually made a double recipe - half I baked in a regular loaf pan, and the other half I baked in a 12 cup mini bundt cake pan so that I could package as gifts. Below is the single recipe and just know you can bake it off either way.
Makes 1 loaf (or 12 mini bundt cakes or muffins)
Oven 350 degrees F
Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra large eggs, room temperature (do not crack eggs until ready to use)
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
Lemon "Sauce":
1/3 cup sugar
1/3 cup freshly squeezed lemon juice (see Cooks note)
Glaze:
1 cup confectioners sugar
2 Tablespoons freshly squeezed lemon juice (use less if youd like a thicker glaze)
Spray 9x5 loaf pan (or mini bundt cake or muffin pan) with cooking oil and then lightly flour. Be sure to get in the corners and crevices.
In bowl sift together flour, baking powder, and salt. In another bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients and then gently fold the vegetable oil into the batter just until incorporated. Do not overmix.
Pour batter into prepared pan and bake for 50 minutes for loaf pan (30 minutes for mini bundt cake or muffin pan) or until toothpick inserted in center comes out clean.
Meanwhile, cook the sugar and lemon juice in a small pan on stove top until the sugar dissolves. Set aside.
When cake is done, remove from oven and allow to cool for about 10 minutes, then remove from pan and place on cooling rack with a shallow pan underneath. While cake is still warm pour the lemon sauce over it and allow to soak in.
For the glaze, whisk the confectioners sugar and lemon juice together. When cake is completely cooled, pour or spread glaze on top.
Tart, sweet little bundles of joy all packaged up and ready to be given as gifts. I found the liners and boxes at Sur La Table but you can probably find them anywhere they sell Wilton decorating supplies.
Cooks note: I recommend using fresh-squeezed juices whenever possible. And by "fresh-squeezed" I mean, juice the fresh fruit right as youre about to use it. To me, there is no taste comparison and its worth the extra bit of trouble.
Cooks note: I recommend using fresh-squeezed juices whenever possible. And by "fresh-squeezed" I mean, juice the fresh fruit right as youre about to use it. To me, there is no taste comparison and its worth the extra bit of trouble.
Blueberry Crumb Cake inspired by Ina Garten
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| Blueberry Crumb Cake |
I love this blueberry crumb cake. Its not too sweet, plus its moist, delicious and bursting with blueberry goodness. And, well, anything with crumble on top has to be good, right?
Im a big fan of Ina Gartens so when I was at the farmers market this past weekend and realized that it would be the last time this season to pick up fresh, wild blueberries - I immediately thought, "Ive got to make Inas Blueberry Crumb Cake" and picked some up.
This crumb cake is excellent with a freshly brewed cup of coffee in the morning, or equally wonderful as a dessert - perhaps with a dollop of freshly whipped vanilla or lemon-scented cream.
Im a big fan of Ina Gartens so when I was at the farmers market this past weekend and realized that it would be the last time this season to pick up fresh, wild blueberries - I immediately thought, "Ive got to make Inas Blueberry Crumb Cake" and picked some up.
This crumb cake is excellent with a freshly brewed cup of coffee in the morning, or equally wonderful as a dessert - perhaps with a dollop of freshly whipped vanilla or lemon-scented cream.
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| pretty with a few sprigs of mint |
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| ingredients for crumble |
Makes 1 (9-inch) round cake
Oven 350 degrees F
Oven 350 degrees F
Prep:
- 2 extra-large eggs at room temperature (still in shells, make sure there are no cracks)
- 3/4 stick butter at room temperature/softened, plus 1 stick butter melted
- (I leave the butter and the eggs out on the counter the night before)
- butter and flour the inside of a 9-inch round cake pan (I use the wrapper from the butter to coat the pan)
Crumble:
1/4 cup sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
Combine sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in melted butter and then flour. Mix until it becomes a crumbly texture, then set aside.
Cake:
6 Tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest (zest of about 1/2 lemon)
2/3 cup sour cream (Ive also used 2/3 cup Greek yogurt and the result is the same)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
confectioners sugar (powdered sugar) for sprinkling
Cream butter and sugar together using electric mixer with paddle attachment (or hand mixer) on high speed. Reduce speed to low and add eggs one at a time. Then add vanilla, lemon zest, and sour cream.
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| Tips: 1) Place sifter over bowl and add flour, then add baking powder, baking soda, and salt in little piles so you can tell what youve already added. 2) Lightly coat blueberries in a little of the flour to help prevent sinking. |
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| then sift dry ingredients into bowl |
In separate bowl, sift together flour, baking powder, baking soda, and salt. With mixer on low speed add flour mixture to batter until just combined - do not overmix. With spatula, gently fold in the blueberries and stir until evenly spread throughout the batter.
Spoon batter into prepared pan and spread out evenly. Place the crumble mixture evenly over the batter and bake for 40-45 minutes, or until a toothpick inserted in center comes out clean. Cool on rack and then remove from pan and dust top with confectioners sugar. Excellent served warm, too.
Baking Tip: Baking is a science and ingredients must be measured carefully. The most accurate way to measure is by weight. Im particularly careful with flour because the weight has a tendency to fluctuate based on how compacted it is. If you dont have a scale that measures by weight and converts to quantity measurements, just use this method - fluff the flour with a spoon, then drop spoonfulls into your measuring cup until its over-filled and using the straight edge of a knife or spatula level the top, being careful not to compact it. This will usually get you very close.
Also, if youre having trouble with your baking, be sure to invest in an inexpensive oven temperature guage. Chances are its not your baking expertise, but rather fluctuations in the temperature of your oven. Some ovens have hot spots, and others can be a few degrees off. With baking it all matters.
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| eat dessert first! |
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