Month: September 2011

How Clean is Your Kitchen?

categories: Posts

I was browsing around The Nest this afternoon when I came across this article Would Your Kitchen Pass a Health Inspection? 

 A very interesting article, that we should all take into consideration. I do a full house cleaning once a week – that means kitchen, laundry, bathrooms, floors and dusting, an everything in between. I also wipe down my kitchen counters after cooking. However, this mini quiz opened up my eyes to some interesting information. Take the quiz: Quiz: Would Your Kitchen Pass a Health Inspection? 

 

My Quiz Result: Cleanish.

Take the quiz and share your results in the comments.

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Cookbooks

categories: Posts

I was at Barnes & Noble yesterday, and after browsing through the bargain books section, I made my way over the cookbooks. I love bookstores. There’s something about the smell of new books, and all these titles just staring you in the face. Speaking of staring me in the face – Julia Child’s Mastering the Art of French Cooking did just that. I had to have it! French cooking, from what I’ve gathered (and tried in the past) is very elegant. The ingredients, as well as the presentation make the cuisine delectable. I’m very excited to have my very own French cookbook – the only downside – no photos. That’s alright. It leaves presentation up to the imagination.

I’ve also been procrastinating purchasing 100 Recipes Every Woman Should Know. As many of you may know, the book was made famous because of a special recipe for Engagement Chicken – which I’ve heard yields diamond rings. I haven’t tried it myself (I snagged my man sans cooking skills), but I had to get the cookbook and try out the other results-yielding recipes. I love the names “Get Skinny Dip,” “Baby It’s Cold Outside Crabmeat Soup,” “Bikini Season Baked Salmon,” and “Promotion Rib Eye” are just a few of the fun names. I can’t wait to try them all out!

 

 

 

Do you have a cookbook you love? Or  even a cookbook you’d like to try out? Share the titles and authors in the comments.

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Pumpkin and Spice and Everything Nice

categories: Breakfast, Posts, Recipes

September is the beginning of fall-inspired foods. Most of us wait all year for this season, when Starbucks rolls out with its Pumpkin Spice Latte (now available at your local Starbucks).

Fall is here. This time of year, I’m obsessed with all things pumpkin – cookies, cakes, pies, coffee, creamer, etc. If it has pumpkin, I’m having it. Let’s not forget childhood trips to the pumpkin patch. The rule was, if you can carry it, you can have it. Although you might think I have outgrown such activities, think again. Now that I have a a few nephews, I have an excuse to get back out there, ride the hay rides and get my face painted. I’m only doing it for the kids, right?

Nostalgia in our minds, what better way to celebrate the beginning of the season than with homemade Choco-Pumpkin Pancakes!

 

Choco-Pumpkin Pancakes

Ingredients

Bisquick mix  (as directed)
1/2-1 cup Canned Pumpkin
2 tablespoons Sugar
Extra Milk
1/3 – 2/3 cup(s) Chocolate Chips
 

Directions

Whisk batter, pumpkin, sugar, milk together. Add chocolate chips and mix well.
Pour into greased skillet
Optional: serve with whipped cream sprinkle pumpkin spice
 

 

I also discovered a great way to make homemade Pumpkin Spice Lattes!

Basically, make your espresso as you usually would. Before adding the milk, add 1 teaspoon organic canned pumpkin and a few sprinkles of pumpkin spice. Stir well. Add steamed/heated milk. Top with fat-free whipped cream and pumpkin spice.

Special Request: Fattet Betenjan

categories: Posts, Recipes, Vegetables & Sides

Apparently, I’m taking requests for recipes now. Today’s request comes from my very best friend who’s been searching for the recipe for Fattet Betenjan (literally translated to Eggplant Crumbles) since she tasted it at a party. It’s a fairly easy dish and can be served for breakfast, brunch, lunch or dinner. Some people add ground beef to their Fatteh. My version is vegetarian.

 

 

Ingredients

Arabic Bread (aka Pita Bread)
2 Cloves Garlic
1/2 cup Pine Nuts
1 can Chickpeas, drained
2 cups Plain Yogurt
4 large (or 6 small) Eggplants
Vegetable Oil
 

Directions

Cut the bread into small squares, and fry in vegetable oil until lightly browned.
Cut the eggplant into squares and lightly salt. Let stand for 10-15 minutes.
Fry the eggplant in the same oil used for the bread, add more oil if necessary.
Fry the pine nuts in the same oil.
In a bowl, mix plain yogurt with 2 cloves garlic, whisk until combined well.
In a deep serving dish, layer as follows: Eggplant, Bread, Chickpeas, Yogurt, Pine Nuts

Dinner for One: Spiced Chickpea and Zucchini Sauté

categories: Posts, Recipes, Vegetables & Sides


Tonight is girls night – and by girls night, I mean quality time with me, myself, and I. On a night like tonight, I’d probably be found at the mall or doing some online shopping. However, in an attempt to avoid shopping both at the mall and online, I thought why not cook myself an easy dish and give myself an at-home spa treatment? My at-home spa treatment is fairly simple: deep conditioning, manicure, and pedicure. Some spa, huh.

You either love her or hate her – Martha Stewart. Although, you have to admit she’s got the whole Suzy Homemaker thing down to a science, and a phenomenal business marketing plan. She has some great ideas, I’ll admit. This Spiced Chickpea and Zucchini Sauté  caught my eye. It would make an interesting side dish on any other day, but today, I’ve made it a meal.

Ingredients

2 tablespoons Canola Oil
1 large Onions, diced
2 cloves Garlic, minced
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
8 Plum Tomatoes, chopped
2 cans (15 1/2 ounces each) Chickpeas, drained and rinsed
2 Zucchini, quartered lengthwise and cut into 1 1/2-inch pieces
Coarse Salt and Ground Pepper
 

Directions

In a large skillet, heat oil over medium.
Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes.
Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes.
Season with salt and pepper, as desired, and serve.

Note: I found that adding 1/2 teaspoon hot sauce adds just enough spicy flavor.

Servings = 4