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Tuesday, September 03, 2024

Lamb and Eggplant Pasta

Labels: Entree, Lamb, Pasta, recipe

# posted by Rachael Narins @ Tuesday, September 03, 2024 0 comments

Monday, September 02, 2024

I don't think anyone will ever see this, but I'm posting it for the giggles. I figure I need at least one post on here every few years!

#Recipe for #pasta with lamb, eggplant and yogurt sauce

The video shows 2 servings. This makes four.

Cook one pound of pasta in salted water. Drain and set aside.

Dice one large eggplant and saute in ¼ cup olive oil until browned. Remove from the pan and set aside.

In a small bowl, combine 1 cup plain yogurt and ¼ cup minced dill or #mint. Season with salt.

To the pan, add four cloves of minced garlic and one small minced shallot, cook for one minute, then add 1 lb. ground lamb or beef. When browned, add back in the eggplant turn off the heat, add ¼ cup more minced dill or mint.

Season with chile flakes and black pepper.

# posted by Rachael Narins @ Monday, September 02, 2024 0 comments

Tuesday, January 07, 2020

Well, it's been a few years since I wrote anything here. So funny to think about. This used to be how I spent a lot of my time. Cooking, writing, taking pictures, and then blogging about it. I still do the first three, and that does take up time, but this space has been neglected while I moved on. (A little bit anyway.) Maybe I'll come back to this some day. Maybe I won't. Time will tell.

If you want to see pretty pictures of food and the occasional snippet of my life in the mean time, my instagram is www.instagram.com/chickswithknives

See you there!

(Wow, this platform is so retro it took me a few seconds to re-set my brain and use it! HA!)

xoxo

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James Andrews Beard was an American cook, cookbook author, teacher and television personality. Beard was a champion of American cuisine who taught and mentored generations of professional chefs and food enthusiasts

Facts about SNAP (formerly known as food stamps) SNAP benefits can only be used to purchase food. The average monthly per person benefit is $138. One dollar of SNAP benefits generates $1.73 of local economic activity or benefit.

# posted by Rachael Narins @ Tuesday, January 07, 2020 0 comments

Saturday, November 30, 2013

Blueberry-Coconut Cream Cheese Schmear

So, a few weeks ago, I found myself at a glamorous shin-dig being sponsored by the U.S. Highbush Blueberry Council. One of my favorite people of all time, Ms. Erika (a woman I can say has showed me more kindness than I deserve and I will forever adore her for it) of In Erika's Kitchen, designed and cooked an entire Thanksgiving meal that included blueberries in every course. Needless to say, the food was divine, inspired and just plain delicious.

I was coming from work that day and therefore a bit late. I tried my best not to be disruptive as I sneaked in. I eased myself in to a chair and found myself sitting next to three incredible blogger gals and interestingly, the two representatives from the U.S. Highbush Blueberry Council. I like nothing more than having the experts at my elbow and these handsome gentlemen knew their stuff. I asked a zillion questions and they cheerfully indulged me with smart, witty and informative answers. (Go to their site any time. You'll see. Those people aren't just advocating eating blueberries, they are in the know and thrilled you might be as excited as they are.)

As an avid gardener, consumer and freakishly obsessed blueberry lover, it was heaven. It was then they told me they were asking bloggers to post original recipes using blueberries. It was a no-brainer for me. I had to join in. (And yes, there is a cash prize at stake. What fun, right? Right!)

So, the next few posts include my recipes featuring blueberries, or as anyone in the know calls them Little Blue Dynamos. Super fruit, super delicious. I hope you like all of them. I really, really, really LOVED creating (and yes, eating them), and hope you do too.

And now...a fun story...when I was in school, my boyfriend bought us a pet iguana that we named Jethro. Turns out that sweet little lizard (who would RUSH across the room to snatch blueberries out of my hand) was a picky eater. His scaly self lived on a diet of mesculun, tofu and blueberries. As a college student on a budget, I loved that I could justify buying quarts and quarts of those dusky blue gems under the auspices I was feeding them to my sweet green pet. Of course he only indulged in two or three a day, but me, I downed them like candy. Still do. Don't you? Yea...you do.

That shared, it's time for an intro to our recipe:

Oy, I do love a good bagel. I came up with this to top it all off. It's sexy and fun and woweewow. You're gonna love it. Try it my peaches, and enjoy. xoxo

Serves 4 – 6

8 ounces cream cheese

1 cup blueberries, slightly mashed

¼ cup sweetened coconut flake

Combine all. Let rest 10 minutes for flavors to meld. Serve on plain bagels, or use as a base for your favorite cheesecake recipe.

Keeps, refrigerated for up to 4 days.

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This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Blueberries, better than the best." #littlebluedynamos

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking" https://www.freshcatering.blogspot.com

Labels: blueberries, Breakfast, LittleBlueDynamos, Vegetarian

# posted by Rachael Narins @ Saturday, November 30, 2013 0 comments

Blueberry and Corn Salsa with Grilled Chicken

Blueberry and Corn Salsa

Okay, kids. You wanna jazz up dinner? You want salsa but with a bit of showmanship and some free-radical love (hate? Free radicals confuse me. I just know the blueberries in this dish fight them. Ward them off? Whichever is best. That's what blueberries do. They fight the good fight without you even knowing it.)? You want to impress your friends and family? Look no further.

This is gonna rock your world and leave you wanting more. (We made 4 cups worth tonight. It's gone. Need I say more?) Drench some chicken with it. (Mom and Pops couldn't get enough.) Serve it with chips. (Bro macked it down.) Eat it right from the pan. (Guilty as charged.) Or...try it over Momofuku style corn-flake infused ice-cream. You might think it sounds strange, but it's so good, your head might explode.

So, I urge you to try this my peaches, and enjoy. xoxo

Serves 4 – 6

1 teaspoon vegetable oil

¼ cup red onion, diced

¼ cup red pepper, diced

¼ cup corn kernels

½ cup fresh or frozen blueberries

2 tablespoons white balsamic vinegar

½ tablespoon white sugar

Coarse ground black pepper, to taste

In a small sauté pan, heat the oil over medium high heat. Add the onion, peppers and corn and sauté until translucent, stirring often. Will take about 4 minutes. Add the blueberries, white balsamic vinegar* and sugar. Stir to combine. Taste and add more sugar as needed. Finish with black pepper.

Serve with grilled chicken, or as a salsa with chips. For the photo, I pan seared a chicken breast and topped it with the salsa. Gotta say, of the myriad dishes I made with blueberries tonight, this was one of the top contenders. Wow is it tasty.

*white balsamic vinegar is available in most grocery stores, or online. White balsamic blends white grape must with white wine vinegar and is cooked at a low temperature to avoid any darkening. You can always subsitute dark balsamic if needed.

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This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Everyone knows blueberries are the most super-cool of the super fruits."

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking" https://www.freshcatering.blogspot.com

Labels: blueberries, Chicken, Entree, LittleBlueDynamos, Side-Dish

# posted by Rachael Narins @ Saturday, November 30, 2013 0 comments

Blueberry Aigre-Doux with Pork Chops

Blueberry Aigre-Doux

Sweet and Sour Blueberries with Pork Chops

Aigre-Doux means sweet and sour, which is exactly what this is. Or maybe more. Dunno. Do know it's versatile and easy to love. It's a staple in this house.

Try it my peaches, and enjoy. XOXO

Serves 4 – 6

½ onion, minced

1 cup balsamic vinegar

¼ cup water

1 cup white sugar

½ teaspoon salt

1 teaspoon finely minced rosemary

Black pepper to taste

In a small saucepan combine all the ingredients. Let simmer gently until the blueberries are soft and the liquid has reduced slightly (it should thicken up a bit.) Remove from the heat, taste and add more sugar or vinegar as needed. Add black pepper to taste.

Serve with grilled or pan-seared pork chops, or on a cheese platter. It pairs especially well with cheddar cheese. You might also use it in a grilled cheese sandwich. Don't be shy!

Will keep in the refrigerator for up to 3 weeks.

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This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Blueberries, the little blue dynamos that rock your mouth, and help your health."

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking" https://www.freshcatering.blogspot.com

Labels: blueberries, Entree, LittleBlueDynamos, Pork, Sauce

# posted by Rachael Narins @ Saturday, November 30, 2013 0 comments

Blueberry Barbecue Sauce Glazed Ribs

Blueberry Barbecue Sauce

Um...this is an amazing, incredible, mouth watering recipe. It's got pop, pow and pizzazz. It's super tangy and pairs perfectly with rich meat (such as the ribs in the picture, or over a brisket. That would be supreme.). As a food blogger, I always hope wish and pray the pictures really convey how good a recipe is, because this blueberry bbq sauce deserves to be recreated by you, your friends and everyone out there. It's bomb.com. Try it my peaches, and see. XOXO

Makes 2 cups

1 onion, minced

4 cloves garlic, rough chop

1 teaspoon vegetable oil

2 teaspoons spicy brown mustard

1 teaspoon prepared horseradish

2 cups fresh or frozen blueberries

Pinch each of pepper, allspice and cloves

1 tablespoon molasses

½ cup brown sugar

1 tablespoon rosemary, minced fine

Salt as needed

In a medium saucepan, sauté the onion and garlic in the vegetable oil. When softened, add the mustard, horseradish, blueberries, spices, molasses, brown sugar and rosemary.

Let simmer 20 minutes, stirring occasionally so it does not stick to the bottom of the pot. It should be thick and tangy when ready.

Taste and add salt as needed.

Use as a glaze on beef short ribs, pork or chicken.

***

For the ribs in the picture, I seasoned the ribs with salt and pepper, then grilled them for 30 minutes. Added a thick layer of the sauce and then put them under the broiler for 5 minutes. Served with more sauce on the side.

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Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking" https://www.freshcatering.blogspot.com

Labels: Beef, blueberries, Entree, Grilling, LittleBlueDynamos

# posted by Rachael Narins @ Saturday, November 30, 2013 0 comments

Monday, June 24, 2013

Charred Zucchini Soup with Chorizo Stuffed Squash Blossoms

Not going to really blog much, but did want to post a picture of this cold soup that was served at our Chicks with Knives dinner and include the recipe.

Enjoy!

6 green zucchini, sliced lengthwise

1 small yellow onion, thick slices

Olive oil, salt and pepper

1/2 cup blanched almonds

Toss the zucchini and onion in olive oil, salt and pepper. Arrange the zucchini cut side down on a baking sheet. Add the onion, too. Roast at 450F until slightly browned. Should take about 20 minutes.

Let cool slightly and remove from the baking sheet. Add the almonds and bake those for 5 minutes or until slightly browned.

Puree all with olive oil, water, salt and pepper and a tiny pinch of cayenne.

Serve room temperature.

We served it with oregano oil (oregano, pureed with grape seed oil and heated briefly then strained.), minted farmers cheese (we made the cheese, but you can buy it. We added minced mint and lemon zest), and roasted squash (slices pattypan squash roasted with olive oil, salt and pepper.) There was a grilled spring onion on the side as well.

The squash blossoms were stuffed with house-made beef chorizo and Mexican cheese with garlic and pepper. We then tempura battered and fried.

Labels: Soup, Vegetarian

# posted by Rachael Narins @ Monday, June 24, 2013 0 comments

Tuesday, February 07, 2012

Lemon Buttermilk Cake #2

Apparently, I am somewhat obsessed with making this purdy lil' cake. According to the notes in the margins I have made it nine times since 1999. For me, that's a lot, since I rarely bake and even more rarely eat cake.

The funny part is, it's really not my kind of treat. It's quite plain. Which might explain why the original (this is adapted) appears in the Plain Cakes chapter of Maida Heatter's Cakes. I like my snacks (read: empty calories) closer to a sugar-bomb, so what's with my repeat performances here?

Well, there is an answer. If you have a thing for jam, this is THE cake to put it on. Oh my gosh. I serve it with lemon curd, Sqirl jams (Order some today. Trust me. Deliciousness.) and when I really go overboard, I melt some butter and toast this lightly in it. Uh-huh. I do. It's sinfully fantastic.

So try this my peaches, and taste the joy.

xoxo

Finely grated zest of 5 large lemons (more is good, too)

3 T lemon juice

3 cups flour

1/2 t. baking soda

1/2 t. sea salt (fine)

1/2 lb. butter

2 cups sugar

3 large eggs

1 cup buttermilk

GLAZE

1/2 cup lemon juice

1/3 cup sugar

Preheat oven to 350F. Butter an angel food cake pan. If you can, line the bottom with parchment. It's better if you can, but not totally needed.

Combine the zest and 3 T. lemon juice and set aside.

Sift the flour, baking soda and salt in a medium bowl.

In a stand mixer, beat the butter until soft (yes, you CAN do half and half Crisco and butter. I have when in a pinch.), add sugar and beat until mixed. Add eggs one at a time and beat well until mixed. Add in 1/2 of the dry ingredients, then the buttermilk, then the rest of the dry ingredients. Beat until smooth, but not longer. (Ever wonder why recipes say this? The more you beat flour the more the gluten develops and toughens the final product. Ta-dum!) Stir in the lemon juice/zest.

Combine the glaze ingredients. Stir and set aside.

Pour in to prepared pan. Smooth the top. (The batter is thick.) Bake 45 minutes to an hour or until a cake tester inserted in to the middle comes out clean.

Remove the finished cake from the oven and let stand a few minutes. Invert on to a foil lined plate. Brush the glaze over the warm cake. Let stand until cool.

© 2012 Fresh Approach Cooking
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© 2012 Rachael at "Fresh Approach Cooking" https://www.freshcatering.blogspot.com

Follow me on Twitter @chickswknives

Labels: Dessert, Vegetarian

# posted by Rachael Narins @ Tuesday, February 07, 2012 3 comments

Saturday, January 14, 2012

What Happened to 2011? Dates with Honey

.
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Apparently, I did not blog in 2011. Well, not here anyway. I did post a few of my (edited) thoughts elsewhere though. On the L.A. Weekly blog Squid Ink in particular. That was fun.

Looking through old pictures, I certainly did a lot of cooking though. That was fun, too.

In the interest of not letting this blog end, but still being lazy about it for some reason - I present a simple recipe for cheese and walnut stuffed dates.

Try this and enjoy!

12 dates, pitted

3 ounces goat cheese or blue cheese

12 walnuts, toasted

honey and salt as needed

Put a small amount of cheese in to each date. Top with a walnut. Broil for 3 minutes or until warmed. Sprinkle with salt and drizzle with honey. Serve immediately.

© 2012 Fresh Approach Cooking
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© 2012 Rachael at "Fresh Approach Cooking" https://www.freshcatering.blogspot.com

Labels: Appetizer, Vegetarian

# posted by Rachael Narins @ Saturday, January 14, 2012 1 comments

Thursday, September 16, 2010

Triple Truffle Mushroom Arancini

To make arancini you first must have left-over risotto.

But honestly – who has such a thing? Leftover risotto? Ha! But even if one does – who suddenly thinks to fry it instead of re-heating it?

Oh, wait, I know! I know! (Hand shoots up in to air)

Me. I had left over risotto and I fried it.

That’s sort of what I do. I guess. I cook, I eat, repeat.

Anyway…

It’s been a long time since I’ve posted on this site. Not for lack of cooking, or photographing, but just from lack of…um…posting.

Ha!

But here I am. Posting. I think I was motivated to do so because I am attending something called Blogger Prom this upcoming week and part of me realized I don’t exactly qualify to be there unless I am a blogger…so I thought I might as well hop to it. (Though in actuality, I’m not even going as a blogger, I’m going as a guest of one of the Prom Committee members. Insert confused snickers here.)

So here you go my peaches, my loves…

A simple recipe (well, no, that isn’t true at all…it’s a bit complex. Not in a Top Chef kind of way, but still…) for you to make at home.

And I do hope you will.

So try this my peaches, and taste the joy.

2 cups day old mushroom risotto (porcini mushroom, if you can)
3 ounces brie with truffles (or, not, your call)
2 eggs
1 ounce water
1 cup flour
3 cups panko breadcrumbs
3 cups vegetable oil
Truffle salt to taste
1 small black truffle, shaved (domestic is realistic.)
½ cup mayonnaise (home-made is best!)
White truffle butter
Silver dust (available from high end pastry supply shops)
Chives

Put the truffle butter on a plate.

Slice your chives on the bias.

Form the risotto in to balls with a pinch of the brie in the center. (If you dampen your hands before doing this, it works better.)

Pour the mayo in to a small squeeze bottle.

Stir together the eggs and water in a small bowl. Place the flour in another bowl and the breadcrumbs in a third bowl.

In a deep sauce pan heat the oil over medium high heat to 350F.

Dip each ball of rice in to the flour, then egg, then panko.

Fry until crispy. Remove from oil and place on a cooling rack. Sprinkle with truffle salt immediately.

When cool enough to handle, inject the balls with a small squirt of mayo.

Rub the mayo insertion point on the truffle butter. Top with a slice of black truffle that has also passed over the truffle butter. (This helps it stick)

Dip a dry paint brush in to the silver dust. Position the brush over an arancini and knock gently to coat. Top with a slice of chive and serve.

>Makes about 20 arancini.

© 2010 Fresh Approach Cooking
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© 2010 Rachael at "Fresh Approach Cooking" https://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Arancini means little oranges.

I've been bloggin' so long, turns out, I've done something like this before...check it out!

Follow me on twitter

Most commercial truffle oils are flavored with synthetic compounds such as 2,4-dithiapentane, one of many molecules that give Italian white truffles their distinctive aroma.

Labels: Appetizer, Vegetarian

# posted by Rachael Narins @ Thursday, September 16, 2010 4 comments

Thursday, April 29, 2010

Pickled Asian Pears

Hi peaches!

SO get this…recently I was invited to a food event featuring some lovely local chefs doing a cooking demonstration. I was in and excited to go, since a few of my friends were planning on attending, too. Sounded like a nice way to spend a few hours…ya know?

Plus…there were cocktails.

The funny part was that when I checked in and was handed my nametag I honestly was mildly surprised to see I was there representing this blog! Ha!

It’s not that I forgot I had it, I just somehow didn’t realize other people were still tuned in!

Oops.

So…after that jolt…and three weeks later, I’m back here…with a quickie post on pickled Asian pears. Because they are beyond delicious, super easy to pull off and you should make some.

Try this my peaches, and taste the joy.

xoxo

Pickled Asian Pears

(This is a quick pickle, which means it does not need to ferment and is ready to eat as soon as it is chilled.)

4 large Asian pears, peeled, cored and sliced in to ¼ inch wedges

1 large red onion, sliced in to thin wedges
3 cups water
2 cups white vinegar
2 tablespoons white wine
1 ½ cups white sugar
2 tablespoons salt
2 tablespoons curry powder
1 teaspoon mustard seeds
1 teaspoon coarse ground black pepper
1 bay leaf

In a large, non-reactive (that means, don’t use aluminum) sauce pot, combine the onion, water, vinegars, wine, sugar, salt and spices. Let simmer for 3 minutes then taste and adjust salt/sugar/vinegar to balance. It should be a bit salty (it IS a pickle) and not overly tart.

When the flavors are to your taste, then add the pear and simmer 4 minutes. Don’t boil, simmer. Boiling not good. Simmer, good.

That’s it! Take off the heat and let cool. Transfer to another container and chill in the fridge until ready to eat.

I served them alone, but you can try them on a cheese plate, or with pork, or any bbq kind of meal. Super yum!

Makes about 3 cups.

© 2010 Fresh Approach Cooking
______________________________________

© 2010 Rachael at "Fresh Approach Cooking" https://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Follow me on twitter!

Asian pears are in season from July into late October.

Desserts for Breakfast posted a beautiful Asian pear frozen yogurt and lemon ginger macarons recipe. Check it out here.

Labels: Appetizer, Condiment, Gluten Free, Pickle, Vegan, Vegetarian

# posted by Rachael Narins @ Thursday, April 29, 2010 6 comments

...

All of the original words and pictures on this site are copyrighted property. (So there. Nyah.) With that in mind, please ask permission first and give due credit, if you plan on reproducing any part of it. Thanks so much!

2003-2008 COPYRIGHT (C) Fresh Approach Cooking

Original Source | Taken Source

Fresh Approach Cooking

Tuesday, September 03, 2024

Lamb and Eggplant Pasta

Monday, September 02, 2024

Tuesday, January 07, 2020

Saturday, November 30, 2013

Blueberry-Coconut Cream Cheese Schmear

Blueberry and Corn Salsa with Grilled Chicken

Blueberry Aigre-Doux with Pork Chops

Blueberry Barbecue Sauce Glazed Ribs

Monday, June 24, 2013

Charred Zucchini Soup with Chorizo Stuffed Squash Blossoms

Tuesday, February 07, 2012

Lemon Buttermilk Cake #2

Saturday, January 14, 2012

What Happened to 2011? Dates with Honey

Thursday, September 16, 2010

Triple Truffle Mushroom Arancini

Thursday, April 29, 2010

Pickled Asian Pears

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