Best Little Burger Ever....Seriously

Since my grandmother took ill this past Fall, I have made it my job to prepare family meals and ensure that there is no shortage and variety of goodies available. It has also given me a chance to try new recipes and have an audience on with to test new ideas. So when it snowed last week, it was a must that I pop into the market first, to ensure that I had enough coffee in case there was a delay the next morning and to make sure there was something good to eat for dinner the next evening. As I was leaving the market, I passed the meat aisle where a fresh batch of beautiful ground beef has just been put in the cooler. Typically, this would not attract me as I am a veggie girl for the most part; but, something about winter, snow, and family gave me the idea of a comforting meal of basic burgers, fries, and salad with the family.

But, there was nothing basic about this burger dinner. Thursday evening, street still unplowed, we sat down for Rosemary-Lavender-Black Pepper Sliders on honey wheat hawaiian rolls, Steakhouse Style Hash Browns, and a sweet crunchy slaw. Sliders are a great alternative to the big burger. Sliders offer a great way to manage portion control. A single slider may satisfy and if you want two, go for it because you've just eaten the equivalent of one burger. A burger like this, packed with flavor, makes it easy to feel satisfied without over doing it. The aromas that resonate from the lavender and fresh rosemary make simply holding the burger a delight in itself. The unique combination of flavors turns a simple weeknight comfort meal into a trip around the world. Next time its burger night in your home, think of ways to take your burger to the next level and think of adding some of your favorite unique flavors.

Rosemary-Lavender-Black Pepper Sliders (makes 6 burger or 12 sliders)

In a chopper, puree one small sweet onion, 1 tbsp fresh rosemary leaves, and 1 tbsp dried lavender; add puree to 1 lb of ground beef and 2 tbsp of fresh coarse ground black pepper; add 2 tsp of salt and mix; form patties and refrigerate four to six hours before cooking.

Is Your Salad Making You Fat?

Today I sat down for the third course of my lunch. I eat a large lunch over a period of two hours at my desk because I like the energy food gives me to get through the afternoon and it also gets me all set for my time at the gym in the evenings. My third course today was a salad. It was vibrant and fresh filled with super sweet cherry tomatoes, thinly sliced red onion, and topped with a heaping of pea shoots. Usually, I would prepare my own dressing; but, today I was rushing so I grabbed the nearest bottle of prepared dressing I could find. It was a Caesar Vinagrette. It was yummy.

As I was enjoying my salad, I began to read the bottle a little closer because the flavor was phenomenal. I wondered what was in it. When I make dressing, it usually consists of just a few simple ingredients. This bottle had over 2o ingredient, including High Fructose Corn Syrup and something called Xanthan Gum. I looked at the bottle side-eyed thinking what a sneaky thing this dressing was...masking itself as something that most people think supports healthy living. ***shaking my head*** The recommended serving size is 2 tablespoons which is just about two of those big spoons that come with the full set of flatware that most of us have had at some point. The good news is that it was low in carbs and contained only about 150 calories. All this is great if you are like me and only use a small amount of dressing. If you are a drowner or like large salads, you could be tripling the dosage of all things not so great. But that's not all...what floored me was the 16g of fat each serving delivered. Fantastic. So, you are essentially choosing salad or burger. I'd go for the burger and leave the dressing on the shelf. But if you are like me and love a good fresh salad, try making your own dressing and leave the Xanthan Gum on the shelf.

Basic Vinagrette

Reusing an old jar with lid, add one tablespoon of vinegar, two table spoons of extra virgin olive oil, one teaspoon of honey, one teaspoon of dijon mustard (or anchovy paste, or mayo), a pinch of salt, and a dash of pepper. Shake well until all ingredients are well incorporated. It will be ready to use immediately or refrigerate for the next morning. Makes one serving.

Start the New Year Off Right-Clean the Kitchen

My friends tease me about my compulsive habit of wiping down the counter. As light hits it, I see a spot and out comes the Pledge Multi-Surface Spray and my infamous yellow microfiber cloth. Its the running joke about my self proclaimed OCD. But, I'm sure you, like me, clean the kitchen daily making sure the counters are clean and the fridge and stove surfaces are spotless. But, what about the pantry, the cabinets, and the crisper drawers?

When the toasting is done and the last of the champagne bottles are placed in the recycle bin, draw back the curtains, let in some sun, and take a good look around your kitchen. What are you no longer using? If there are any gadgets sitting around that you are not using, consider donating them or storing them in the garage or in a cabinet where you can get to them when you need them. Consider, emptying a space in one of your less used cabinets and use it as a place to stack mail as opposed to leaving it out on the counter (if the kitchen is where the mail winds up).

Now that you've taken the time to clean the "exterior," its now time to check out the "interior." From your cabinets, toss any opened spices and sauces that haven't been used in six months or more. If you are like me, you've collected some items on principle and likely won't be using them...put them in the donate pile. Once you have a handle on what you are keeping, take an inventory of what is left and make a list of the items that need replacing. Wipe down the interior surfaces with a mild bleach solution and replace contact papers if necessary. Apply the same concept to your pantry.

If you keep your vitamins or medicines in the kitchen, check the expiration dates of what you have and toss anything that is expired. Add to your shopping list any items that need replenishing. Do the same for storage beneath the sink and re-stock your cleaning supplies (be ready for spring cleaning). Finally, clear out any old holiday food from the fridge (make stock from carcasses and half used veggies that are still fresh). Wipe down the fridge shelves and crisper drawers with a mild bleach solution and place a fresh box of baking soda in a back corner.

To freshen the house, simmer lemon and orange rind with lavender flowers. By taking the time to clean up a bit, you'll clear your space (and head) and give yourself a winning chance at keeping that resolution to eat better and do more cooking at home this year. Happy New Year!!!

Start 2010 with New Year's Good Luck Greens

Every January 1st my mother prepares a traditional Southern New Year's dinner: a huge pot of black eyed peas, pig's feet and ears, corn bread, and the traditional good luck collard greens. No amount of hot sauce or yellow mustard could get me to eat the pig and I just can't handle the texture of the peas, but I'd happily take a good helping of the greens. She didn't care if I ate any of the pig, but she was sure that I ate at least a spoon full of the peas and the greens for luck and life.

Now that I am on my own and running my own kitchen, I enjoy preparing fresh collards and other dark leafy greens for friends and family. I fall back on the recipe that she taught me with a few pieces of myself in the mix. Care for a little Southern luck? Make a pot of collards for New Year's Day dinner.

It starts with about 4 to 5 pounds of collard greens. Prepare the greens by removing the stems (reserving three to four stems for later) and tear them into medium pieces. Fill your sink with cold water and soak the greens to remove any grit or sand attached to the leaves. Rinse through a couple of times until there is no sign of grit or sand in the bottom of the sink. Leave in clean cold water until you are ready to add to the pot (the cold water will keep them bright and crisp).

Next, prepare the cooking liquid (also know as pot liquor). In a large pot, brown four slices of bacon (maple bacon is my secret) that have been chopped into pieces. As fat begins to render, add about 1/2 cup of coarse chopped sweet onion and the stems which have been rinsed and coarsely chopped. Add a pinch of sea salt to release the flavor. Allow to saute until onion and stems begin to soften and bacon is cooked through. Add a cup and a half of water and bring to a boil. Allow to simmer for seven to ten minutes. Add a healthy amount of your favorite herb seasoning to the liquid.

Begin to add the greens salting in layers as you go. Put a lid on them and reduce the heat. As the greens wilt, the amount of greens will condense. Continue to stir the greens about every ten minutes until greens become dark and tender. Cooking time will vary. During the last twenty minutes of cooking, add 2 tbsp of sugar.

Serve with sliced tomato and onion with hot sauce and cider vinegar on the side. If you have leftovers, freeze in individual baggies for easy reheat for lunch or dinner.

Eat in season: What veggies are at their best in Fall and Winter

For those readers out there who are like me, vibrantly colored fresh veggies inspire you to be creative in the kitchen.  If not, that's okay too...I'll get you there.  I've loved veggies since I was a kid.  My mom used to pack me a tupperware container of carrots and cucumbers to take to school on a regular basis.  On weekends, I would take a break from my late night barbie play and sneak to the kitchen only to "steal" a few red radishes (which needed to be cleaned, trimmed, and salted no doubt).  

As I've grown older, my palette for veggies has expanded and I've come to appreciate the goodness of veggies as they are in season.  That is not to say that I will not partake in a tomato during the winter, but I now make the best of summer tomatoes more than ever. And, in season veggies tend to be at their best in nutrients and are far cheaper than purchasing when out of season.  

So, as we move into the Holiday season--also known as the "cooking and eating season,"-- I thought I would share a few of my winter faves and the recipes in which I most enjoy them.

What's In Season

Winter Squash (such as Acorn and Butternut)

Dark Greens (Collards, Kale, and Chard)

Citrus (Oranges, Tangerines, and Lemons)

Sweet Potatoes

Mushrooms

Radishes

Cauliflower

Brussell Sprouts

Leeks

Apples, Pears

Oven Roasted Cauliflower

Heat oven to 400 degrees.  On a sheet pan, arrange cauliflower which has been cut in large sections, rinsed, and dried.  Toss with evoo and three tbsp of  honey mustard.  Add sea salt and herb seasoning to taste (this can sit in fridge for a few hours if need be).  Roast cauliflower in oven, tossing as needed, for approximately 30-40 minutes until veggie is lightly golden and tender.

Brussells and Bacon

Starting with about 3-4 lbs of nice sized sprouts, trim and halve each sprout and rinse.  In a hot pan, cook off 3-4 strips of bacon (maple if you have it) and drain on towel.  In the same pan, add about 1/2 cup of fine diced sweet onion.  Saute until they begin to brown and add the sprouts.  Season with your fave stuff and toss.  Allow to cook for about seven minutes until they begin to become tender.  Add about 1/2 cup of stock (homemade) and braise for another five minutes.  Crumble the previously cooked bacon and toss.  Serve hot!  

Oranges

Just peel and eat and get that extra boost of vitamin C!

The Rosie Elixir: Hibiscus Tea

Ages ago, I met this fragrant beauty late one night in D.C. on Dupont Circle at Kramer's Books and Afterworks.  She was all clad in a basic white mug with a tea steeper invading the middle.  This would be the first of many times to come that I would drink freshly steeped loose tea made from dried flowers and herbs.  

She was bright red and fragrant on the nose.  Her taste was bitter with a back hint of something I still cannot pinpoint--a little honey, and she was good as gold.  A rich, warming, happy sensation filled my body as I made a new friend in hibiscus tea.  

If you are like me and have West Indian friends, you've likely met her as a bright red drink called Sorrel.  She is also the special something in Red Zinger Tea which is easily found in neat little bags at the supermarket.  

Hibiscus Sabdariffa is a beautiful bold colored flower commonly found in sub-tropical and tropical climates such as the Caribbean.  She is a moody little lady as she blooms when and if she's ready.  The flowers, once dried, can be used to make a beautiful tea to be consumed either hot or cold.  Although her flowers come in many colors, the typical dried flower found in markets tend to be red making for a rich naturally red concoction which can also be used to add color to other foods and drinks (such as champagne...hint, hint).

In addition to all her beauty, Hibiscus tea also has several health benefits.  It is rich in vitamin C and also contains a significant amount of antioxidants making it beneficial for the immune system.  It is also thought to aid in lowering LDL which makes it great for any healthy heart diet.  Its most well known benefit is the lowering of High Blood Pressure.  The consumption of one to two 8 oz cups of the tea daily is said to have these benefits.  

So, how do you find her and make a cup for yourself?  You can often find bags of sorrel or hibiscus in the international foods section of your local supermarket typically where you would find caribbean spices and ingredients.  You can also usually find the dried beauties in the bulk section of most organic markets such as YES! or Wholefoods.  When in doubt, just get some Red Zinger by Celestial Seasonings.  If you find some loose flowers, you're going to need a steeper.  Simply add a few flowers to the steeper and drop in boiling hot water for about two minutes and enjoy. 

Girl’s Night Done Right (and Lite)

Girl’s Night: the time for us ladies to get together, let our hair down, and just be girls. Girl’s Night is the adult version of old school slumber parties all clad with princess night gowns and fluffy pink sleeping bags. Minus the pillow fights (‘cause we cannot mess up our hair and make-up), Girl’s Night is what is always has been—a space to celebrate womanhood and eat cake.

I recently hosted “Girlz Nite” at my place in DC. I hosted over 30 women with the hopes that old friends would reunite and new bonds would be made between strangers. We talked, played games, discussed business, and of course, we ATE! Eating is what the whole night is about—stuffing your face behind your man’s back so he doesn’t know how many slices of cake you had.

Because we girls at “Art.Food.Life.” are all about being healthy and considering the alternatives to food choice, our menu left the taste in tasty minus the bloated bellies and the “oh-gosh-these-jeans-don’t-fit” feeling. So that the ladies didn’t simply find themselves sitting and eating, we engaged them by encouraging them to help us cook which helped to keep the blood flowing and calories burning. By getting everyone involved, we created interaction in an active setting. Our menu, though light, was decadent and satisfying.

Menu:

Tomato Salad over baby arugula with shaved parm and diced red onion
Pear infused white balsamic vinaigrette
Sweet and Spicy Corn and Tomato Salsa with Guacamole Chips
Mushroom Medley over crostini
Asian Chicken Lettuce Wraps
Mini cheesecake shots
Dark chocolate dipped low fat oreo cookies

This menu includes fresh ingredients, lots of veggies, and is low in sugar and sodium. The recipes are easy for anyone to make and portion control is easy because most items are pre-portioned in some way. Here are a couple of recipes for the faves of the night:

Mushroom Medley over crostini—
1 lb sliced white button mushrooms
1 lb sliced baby bella mushrooms
1 lb chopped portabella mushrooms
1 lb oyster mushroom pulled into pieces
2 tbsp butter
Salt
Herb seasoning
crostini

In a hot dry pan, dump in all of the mushrooms. Allow them to cook until they reduce in size about half and render their natural juices. Add butter, salt, and herb seasoning and reduce heat. Allow mixture to reduce by another third and sauce to come together. Total cooking time: about 12 minutes.

For the crostini, if you can get a little help from the store and find crostini style crackers, by all means go for them. But, if you cannot find them (also know as panetini), simply take a petite baguette and cut thin slices on a diagonal. Brush with olive oil and sprinkle a bit of herb seasoning and toast in oven until golden and crispy.

Mini Cheesecake shots—

These little beauties are easy as can be because our recipe takes help from the market.

1 package of Philly no-bake cheesecake mixture
1 package of chocolate cream cookies
1 large can of cherry pie filling
24 plastic shot glasses

In a reinforced gallon sized freezer bag, crush all of the cookies into fine bits like sand. Fill another gallon sized bag with the cheesecake mixture forcing all of the mixture to one corner to create a piping bag. Snip the tip of the bag once mixture is to the edge. Fill each shot cup with a teaspoon of crushed cookies followed by a teaspoon of cherry pie filling followed by a piped dollop of cheesecake. One package of cheesecake mix should make two dozen shots.

These are just a few of the recipes that made our girls night lite and a success. When relaxing with the girls, there’s no reason to forget about eating healthy. Give these ideas a try the next time you enjoy Girl’s Night Done Right.

*if you want the recipes to the other dishes, reply and we’ll send it to you.