Cooking with Dietary Restrictions

Gluten-Free, Dairy-Free and Sugar-Free Banana-Coconut Bread

A couple weeks ago, we started working with a new client, a sweet family of four with lots of dietary restrictions. How many, you ask? Well, they're on a no dairy (including butter and eggs), no gluten, no sugar, all organic diet. We're also working with a pretty lengthy outline of foods that they can eat, and those to avoid. We've dabbled in the various dietary restrictions before for dinner parties and the like but never to this extent so I was looking forward to getting into the kitchen. 

I dove in, head first into learning everything I can about these dietary restrictions and also, bearing in mind that children are involved, we wanted to make sure that the food included very familiar and common "kid cuisine", but still meeting the dietary needs. I've been perfecting gluten-free, dairy-free, sugar-free breads and find myself covered in alternative flours and xanthan gums by the end of the day but I've been relishing in the challenge. The biggest thing that I've done to make a difference is to do as much as I can from scratch. That means I'm making rice flours and nut flours by hand because, not only is the packaged stuff costing my client a small fortune, I've found, to no surprise, that I get so much flavor out of using the fresh ingredients and doing it myself. For the most part, we're making all three meals for them and so far, the favorites have been a banana-coconut cake and strawberry muffins. (I'm still tinkering with the recipes a bit so I'm not quite ready to share just yet.)

Gluten-Free, Dairy-Free, Sugar-Free Strawberry Muffins

While we're still in the "getting to know you" phase of working with our new client, the feedback has been positive and the most rewarding part of all is hearing that they're happy. The other day when we stopped by, the daughter was excitedly telling us how she loves bringing her new lunches to school and she went on about an avocado dip that we had made. Her mother said it's been great seeing her get so excited about food and that makes all the extra effort worthwhile. 

Quinoa Veggie "Meatballs"

I'd like to ask you to consider the meatball for a moment.  Humble in stature, it doesn't receive nearly as much attention as it deserves.  Instead, it's usually an afterthought.  Sometimes a poorly flavored concoction, sadly bubbling away in a crock pot at a buffet or just a meaty decoration to adorn a pile of pasta, the meatball suffers from some poor PR.  What is failed to be recognized is how convenient and versatile meatballs are.  Cute little round vessels of flavor, the meatball can be oh so much more than the traditionally Italian flavored meat rolled into a ball.  In fact, dare I say, it can even be delicious as a vegetarian dish.

A couple months back, I made my first version of a vegetarian (eggplant) meatballs and I fell in love.  In addition to my affection towards this recipe, I think it opened my eyes to a wide world of possibilities and flavor combinations.  The eggplant meatballs that I made are a lighter cousin to a traditional meatball but doesn't sacrifice flavor (usually the flaw in a well-meaning lighter version of a recipe).  However, being the self-competitive person that I am, I wanted to see if I could one up myself and create a completely different vegetarian meatball.

Mission accomplished, I must say.  I was thrilled with the way they came out and found myself liking them even more than my eggplant meatballs.  What really made these so good was the texture.  "Poppy" and slightly crunchy quinoa was very welcoming and a nice change of pace as well as was a great compliment to the tender mushrooms and sweet roasted red pepper bits.  I also added a couple pinches of crushed red pepper flakes just to keep things interesting and heat things up a bit (of course you can just leave those out if you're not into heat).

For serving, I thought these worked quite nicely in traditionally meatball parm. sub form, with lots of mozzarella melting down the sides and good quality crusty sub rolls.  These would also be a popular guest a party.  Served in a more miniature form, they could be accompanied by a simple marinara sauce and I guarantee they'd be a favorite as well as a conversation starter as I find there's still a good population that hasn't had the pleasure of being introduced to quinoa yet.

I loved this recipe so much that I've decided that it is worthy of being categorized in as a Recipe I Love.

Recipe is featured after the jump!

There's A New Quinoa In Town...And It's Red!

I was at Trader Joe's the other day and stopped right in my tracks, mouth gaping open, for in front of me on the shelf was a new kind of Quinoa, red quinoa to be exact...talk about about a big day!  I do love me some quinoa and it's kind of been a little obsession of mine recently.  It's crazy healthy for you, changes up some basic rice dishes and the best part, it's really fun to say.  Try it.  Go ahead.  No one's listening.

Needless to say, I quickly scooped up my new find, headed to register and then tried to figure out what the heck I was going to make with it.  I landed on a little salad of sorts because I wanted something easy that I could consecutively take to work this week.  Not to mention I wanted something cold because it's been crazy hot here!  With all of this in mind, I combined some random ingredients that I happened to have on hand; cucumbers, lemon and fresh parsley.  Then I got a little crazy by adding in some dried cranberries and almonds.  Next came the flavoring.  I feel like I always default to basil (because it's my favorite) but I figured I was already on a creative streak, why stop now?  In went a couple pinches of coriander and cumin followed by some salt and pepper.  It was a great little summer salad that combined lots of great textures and flavors.

After all of this was all said and done, I'll admit, I didn't get much of a taste difference between the red and white versions.  The main difference is that you have to check your teeth more often because the red quinoa shows up a lot more than the white.  Texture-wise it was pretty comparable too.  Wanting to learn more about red vs. white quinoa I turned to trusty Google and still came up empty handed.  Apparently, there isn't much difference between the two (one site mentioned that red quinoa is a little tougher but I didn't really notice that).  Overall, no need to rush out and buy red quinoa over white, I guess its just nice to know there there are options.  And it does look pretty sweet when it's all plated up.  Just be sure to check your teeth in the mirror once your done.

Chilled Summer Quinoa Salad
*Serves 3-4 comfortably
- 1 cup Red Quinoa (you could certainly use white here too)
- 2 cups chicken/vegetable broth
- 1/2 an English cucumber (or a regular cucumber with the seeds removed) roughly chopped
- 1 shallot, sliced thin
- A generously large handful of dried cranberries
- The juice of a lemon
- A couple of generous pinches of cumin
- A couple pinches of ground coriander
- Salt and pepper to taste
- A small handful of flat leaf parsley
- A small handful of unsalted slivered almonds

Make the Quinoa according the package using the broth instead of water (flavor, flavor, flavor!).  Once the quinoa is done, fluff it with a fork.  Add the lemon juice, cumin,ground coriander, salt and pepper.  Chill completely.  Once the quinoa has cooled, stir in the cucumbers, cranberries, almonds and parley.  Serve chilled.  This will keep fresh in the refrigerator (covered) for a couple of days.

Saturday Night Greek Dinner...Opa!

It's always nice when food brings people together, giving a purpose and making an occasion out of any gathering.  To me, there is no purer pleasure than the feeling I get when I make people happy through food.  Last night, my good friend Sara invited me take over her kitchen so that I could make dinner for her, her husband Anil and our friend Aisha.  Now that is an offer I simply couldn't refuse.

Sara just had a baby, Maya, and is magnificently mastering motherhood.  Every once in a while, I like to head over to her place and help out by making dinner and give her and Anil a nice change of pace.  With Saturday being such a beautiful day, we were all craving a dinner chock full of vegetables.  I thought Greek food would be a great way to go.  To me, Greek food is synonymous with that warm happy weather that you get right before summer comes into full swing.  

I started by making a simple lemon, basil and oregano marinade for chicken breasts and the skewered it in between colorful peppers, onions and mushrooms.  I also made a side of tzatziki (Greek yogurt and cucumber dip) to pour over the kebabs.  Next, I created a simple Greek peasant salad from tomatoes, kalamata olives, cucumbers and slivered red onions.  I dressed the vegetables with a little red wine vinegar, oregano, pepper and then topped it off with feta cheese.  

As a last minute addition, I made what I am now calling "lazy spanikopita" which was sauted spinach tossed in a little bit of chicken broth, olive oil and some feta and served atop toasted garlic-rubbed baguette slices.  It had all the flavors of spanikopita without the hassle of messing around with phyllo dough.  It was a great way to round out the meal.

While I took to the kitchen to get started on dinner, Sara was able to take a break and got some things done around the apartment.  I was lucky enough to have the help from Sous Chef Maya who supplied gurgles and giggles as I chopped away.  We even took a break from our kitchen work to play an exciting game of peek-a-boo.  Isn't she seriously one of the cutest babies you've ever seen?

After Maya went to bed, the four of us tore into dinner while watching the Celtics win (woohoo!).  The dinner was so good.  Very fresh and completely satisfying.  We ended up finishing everything!

BUT, still left room for dessert, which was fresh berries sandwiched between slices of angel food cake and then smothered with Cool Whip.  This was always a summer staple in my house growing up and it was the perfect ending to an excellent evening.

Thank You Boloco!

About a month back, I got invited to attend an event at Boloco (a yummy little burrito shop with locations all over the Boston area) where I got to sample their new menu and learn more about the company.  While munching on burritos and sipping smoothies and milkshakes, the conversation got to snack foods and chips and, to be a little more specific, chips from Food Should Taste Good.  I have blogged about these in the past and am obsessed with them.  They have several unique and fun varieties and I love the with grains and seeds woven into the chips, I really dig the texture.  There's more to them then your average chip.  For a while now I had been on the look out for the Cheddar flavor, or what I've referred to as the "holy grail" of snack food but my searches at Stop and Shop and Whole Foods all came up empty handed.  At the Boloco event, I mentioned this snack food dilemma and asked if anyone had been able to find them.  I was met by shaking heads and again, my search for the illusive Cheddar flavored chip continued.

Fast forward to a couple of days ago when I got an email from Boloco executive chef, Jason Hutchinson, telling me that he had tracked down a case (!!!) of Cheddar Food Should Taste Good chips for me.  I could not have been more excited.  (Seriously, I'm pretty sure there was some terrible dancing involved).

A very special Small Boston Kitchen thanks to the folks at Boloco for helping me put an end to the quest for the "holy grail" of snack foods!

A Sweet New Carrot Peeler And Some Spicy Thai Soup

A couple weeks back, I bought a sweet new carrot peeler.  What makes this little number a little unique is the fact that its got these angry little teeth that give it the ability to finely juilianne things like carrots and zucchini and anything else you can find to julianne.  Take my word for it, this thing is flippin' awesome and I don't know why anyone didn't think of this sooner.  Or maybe they did and I just didn't know about it?  Either way, it's a huge time saver.  Just a couple of swipes down the length of the carrot and you've got yourself a set of perfect little matchsticks.  It's brilliant, really.

So last night I was craving a dish with a little Far East inspiration and something warm (what is with this weather lately?  Isn't May?  And mid-May at that!) so a soup came to mind.  I had wanted to make homemade wonton soup but the evening got away from me and I ended up with this easy Thai soup that I made even easier by taking a couple of shortcuts.  (Don't worry wonton soup fans, that is so on the list and I'll be making that soon) First, I bought a pre-cooked rotisserie chicken which saved mass amounts of time.  I also used boxed chicken broth, shaving additional minutes off my prep time.  What I was left with a delicious little soup that packed a little heat courtesy of some red curry paste (my latest new little obsession and secret ingredient).  As with pretty much all of my recipes, this dish is very versatile.  If you're interested in making it vegetarian and tofu if your style, have at it.  Want to used some thinly sliced steak instead?  Go for it.  I also used rice noodles for something a little different but in a pinch, you could use angel hair pasta or a nice whole wheat fettuccine would be fantastic.  Really, the possibilities are endless here.

Easy Fresh Spring Pea Risotto With Prosciutto

The birds are cheerily chirping, brightly colored flowers and blossoming trees dot the city streets and fresh peas are at the market.  Yup, it must be spring.  It was these sweet little pods, and that fact that it had been a little while since I made risotto, that sparked this creation.  This dish yields a creamy texture that is sweetened up by fresh seasonal vegetables and topped by salty prosciutto to create this balance of flavors that will satisfy any weeknight craving.  This makes a fine main dish or you can serve it alongside some lemon chicken.  I even packaged some up to take for lunch tomorrow.

Although I have made risotto before on my blog, I think that it is one of those dishes that can be made so frequently but still not lose its element of surprise because there is so much versatility to it and it really can change with the seasonal produce or really, just whatever you have on hand.  The big secret that I've learned to a good, creamy risotto is to add a little goat cheese.  Just about a tablespoon or so to give it a subtle little tang and a nice consistency.  Now, if goat cheese isn't your thing, (the more I write about goat cheese, the more I find that some people have a strong aversion to it) I recommend trying out another soft cheese.  I would recommend Boursin, Mascarpone or maybe even a cream cheese would be interesting.  Certainly, you could omit the cheese all together but I think you really miss that element of creaminess.  I'm sure you can obtain that through butter and cream but then you compromise that tangy little twist that only be gained from one of the aforementioned cheeses.  

While you can refer back to my original basic risotto recipe, I'll include a list below of what add-ins I used to create this particular risotto.  I didn't pre-cook anything (except for the red peppers that I roasted myself) instead, I let the heat from the risotto cook the vegetables.  I just added things in order of how fast they cook, so as to not overcook or under cook anything, but feel free to get creative, have fun and come up with your own creation.  Happy risotto making!

1. One shallot, finely sliced
2. Button Mushrooms
3. Roasted Red Peppers
4. Fresh peas, stripped of their pods
5. A couple handfuls of frozen corn
6. Fresh basil
7. Parmesan cheese and goat cheese
8. Thinly sliced prosciutto
9. A little more fresh basil for garnish

Spicy Pulled Chicken Tacos

You know what?  It's been a crazy, whirlwind couple of weeks and tonight, I wanted something fun.  As I kid, I secretly loved taco night.  There was a certain element of excitement that went along with it.  I can remember my Mom setting aside three bowls to fill with lots of little chopped up tomatoes, shredded iceberg lettuce and cheddar cheese.  Then then she would fry up the meat with some tomato sauce and a packet of Old El Paso seasoning (always Old El Paso, no imitations please.)  With the somewhat spicy smell of the taco meat lingering in the air, we'd (my Mom, Dad, and sis that is) all took turns spooning the meat into the tacos shells and arranging the toppings.  Thinking back, I guess it was the uniqueness and the "make your own" sort of excitement that came with taco night that made it so satisfying.  I could come up with my own creation and assemble it exactly the way that I wanted it.  I'd get all scientific about it, layering my toppings and figuring out the best way to maximize the melting of cheese without being left with a soggy shell.  Taco night always seemed so fun.

Fast forward to tonight, after a long day of work rendered me mentally fried, I reached for something simple and fun.  A satisfying heat from chipotle sauce smothered chicken that was surrounded by melted cheese and topped with tangy tomatoes and then folded into a neat little pocket of crunchy tortilla deliciousness.  It was the perfect way to unwind and truth be told, it kinda brought out the kid in me all over again.

The Perfect Lunch: Quinoa Stuffed Cucumbers

Mother Nature is one funny lady.  She just blows through here one weekend with all her wintery might, forcing us to dig our our winter gloves and hats again.  Then, two weeks later it's 85 degrees and I'm realizing that I am way too pale to be donning a skirt with no nylons (apologies to my male readers, it's a girl thing).  As much as I LOVE the warm weather and am praying that it hangs around, I neglected to mention that when the temperature reaches, oh anything above 60, my tiny little apartment turns into a tiny little sauna (thank you very much old building with no air conditioner).  Normally, I can weather the heat impressively well but the second the stove switches on, this place goes from sauna to making you swear that you secured yourself a seat on the sun.

But as the old saying goes: If you can't take the heat.....


Not wanting to let a little heat stand in the way of me and my Small Boston Kitchen, I created a recipe with "cool" in mind.  Always on the quest to recycle recipe ideas and flip them around a little to make something new, (isn't cooking awesome?) I set out to make something exciting for me to enjoy for lunch tomorrow at work.  (I'll be honest though, I liked this dish so much that I actually had them for dinner as well.)  Playing off of my Quinoa Tabbouleh recipe, I created this dish.  Inspired by cool but perfect with a satisfying crunch that will perk up any lunch hour.  Oh summer, I cannot wait for your arrival.  (Now I just need to go out and get an air conditioner!)

Check out the recipe by clicking on the "Still hungry" link below:

Homemade Chicken Fried Rice

As I type this, I have a bowl of still-hot homemade chicken fried rice balancing on my knee.  I have never attempted fried rice, I had always left that to the professionals.  Until tonight, that is.  Although mine isn't exactly like what you would get at a Chinese food restaurant (I used way less oil and I didn't attempt that fried egg mixed in thing.  It kinda weirded me out to scramble up an egg into my rice, so I left it out) I really am digging my take on this take-out favorite.  It was very easy to make (even if you have Small Boston Kitchen like mine) and would be fantastic to make if you're having a big group of people over.  Make some some wonton soup (on my to-make list) or egg roles (ditto) and follow it up with some fortune cookies and you've got yourself a party.  

Mmmm, the flavors here are just so exciting!  Sweet carrots and corn, soft shiitake mushrooms, crunchy water chestnuts coated in a salty soy sauce.  I've already caught myself running back to the stove for a refill and am already thinking about how wonderful this will taste at lunch tomorrow.  Yuuuum.

Thai For Beginners

It's true.  I have never made Thai food before.  Ever.  

This dish is my take on the ever popular Chicken Satay that is found in virtually every Thai food restaurant.  Usually paired with cucumbers that are spiked with sweet rice vinegar, I wanted to make sure that was represented.  To round it all out, I served a cooling cilantro-lime rice, which paired really well with all of the other elements of this dish as well as further utilizing some basic Thai staples.  Because I had never made a spicy peanut sauce before, I ran a Google search to get some inspiration and to see what some typical components of this sauce are.  I found quite the array of ingredients ranging from coconut milk to the addition of basic red pepper flakes.  Then I stumbled upon a version that called for red curry paste and I couldn't help but get excited about adding this component to the sauce, mainly because I had never used it and was curious what type of flavor it would provide.   

So there I was, in my Small Boston Kitchen, looking at a jar of peanut butter and a small, newly purchased little jar of red curry paste, wondering what to do next..and that's when the fun started.  I find that when creating a new recipe, I like to add things very slowly and taste it as I go along and this process continues until I am fully satisfied.  When it was all said and done, I was really happy with the way the sauce came out and I've already started thinking of other ways to utilize this sauce.  Wraps for an interesting work lunch?  A noodley stir fry?  There are so many options!  And now that I made my first Thai dish, I feel ready to take on some more creations of this cuisine.  Don't be surprised if you see some Tom Yum soup or Drunken Noodles coming to a blog near you in the not too distant future...  

One special note about the red curry paste, if you are one of those that walks around saying, "I don't like curry so this isn't for me", do me a favor and try it.  I found this paste in the ethnic section of my Stop and Shop and I'm not usually a huge fan of curry but this stuff rocks.  It has an awesome spicy heat to it that makes the sauce so unique and delicious.

Spinach and Feta Stuffed Portabella Mushroom Cap

Since I've started this blog, I've received lots of questions, all ranging in topic.  But the most common one I get is, "Aren't you spending so much money by making something new and different each night?"  And the answer to that is simple:  No.  In fact, I'm actually saving money because, opting to constantly create new meals, I don't eat out nearly as much.  My biggest pet peeve is throwing food away.  It's wasteful in so many ways.  By creating a different recipe each day, I am finding uses for everything and to be honest, that's half the fun.  I love a good food challenge and to me, coming home to a pantry and fridge that hasn't been stocked in a couple of days is certainly one.  Suddenly I'm exploring uncharted culinary territories to create something unique.  It's an adventure and one that I look forward to.  Lame as it might sound, it's the little things in life that make me the happiest.

So this state of culinary adventure is where I found myself this evening; rooting through my fridge, searching to see what I could possibly assemble for dinner.  And since I had just come home from the gym, I had the added challenge of wanting my dinner selection to be one that wouldn't undo my workout.  I first spotted the spinach.  That would be the focus of my dish.  Next, I noticed that I had a portabella mushroom cap on hand and some feta left over from yesterday's salad...viola!  Spinach and Feta Stuffed Portabella Mushroom Cap!  Hearty enough to fill me up and healthy as well.  I also threw in some breadcrumbs that I made by taking a piece of oatmeal wheat bread out of the freezer (right before bread hits its expiration date, I stick whatever is left in my freezer.  That way, I have it on hand in such a situation) and crisped it up in the oven.  You'll get the best results if you purposely place the pieces of bread on the exterior of the mushroom cap so that they can get all toasty.  After I combined all the ingredients, I baked it until the feta browned a little.

I just have one word to sum it all up: Yum!

It's Salsa time!

This was one of my first recipes creations EVER so it has a special place in my heart.  Years ago, I was at a Mexican restaurant, munching on some chips and salsa when it occurred to me how freaking easy it is to make a good salsa.  Making awesome salsa, now that's a little tougher.  After a long period of trial and error, I ended up with this creation which a perfect blend of crunchy fresh vegetables paired with a great smoky heat that only the chipotle can properly provide.


And can I just take a moment to talk about how much fun salsa is to make?!  It doesn't require much precision, it's supposed to be roughly chopped and rustic looking.  It's sort of therapeutic to crank up the music (for me, it was the Foo Fighters) and chop away (just watch your fingers!) One thing to note, this salsa is spicy.  No bones about it.  I love the burn but if your a little heat shy, just cut back on the chipotle sauce and you're good to go.


Naturally, it's best made at the end of the summer when the tomatoes are their sweetest and are in mass abundance but tonight I've got a friend coming over for drinks before heading out for another friend's birthday party and I wanted to put out something little to snack on.  This is a great recipe to have on file because it is so embarrassingly easy and is always a crowd pleaser.  You can also make it up days in advance and keep it in the fridge.  It's actually better if you make it up a day before you want to serve it so all the flavors have time to properly combine.  


Be sure to give this recipe a try before your next fiesta!  

Fresh Salsa
- 3 fresh tomatoes (I find that tomatoes on the vine or romas work best here)
- 1/2 English cucumber
- 1 package of fresh cilantro (1 oz), chopped
- A large handful of fresh or frozen corn (do NOT use canned corn)
- 1/2 can of chipotle sauce
- The juice of 1/2 a lime
- Salt and pepper to taste

Finely chop the Cucumbers, leaving the skins on.  For the tomatoes, remove as many seeds as possible and then finely chop them.  Place the chopped cucumbers and tomatoes in a large bowl.  Add the corn, chopped cilantro, salt and pepper, chipotle sauce and lime juice.  Stir to combine.  Salt and pepper to taste.  Serve with tortilla chips.

Quinoa Tabbouleh (Kind of..)

Somewhere around noon, at any company in any city, USA:

Friendly Co-worker: "Wanna go grab some lunch?"
You: "No, thanks I'm trying to save some money so I actually brought mine from home today"
Friendly Co-worker: "Oh yeah?  Whatdya bring?"
You: "I made up some Quinoa Tabbouleh last night to have for lunch for the next couple of days"
Friendly Co-worker: (Looking confused because they have no idea what Quinoa is) "Well aren't you a fancy pants!" (Okay, I'm pretty sure no one uses the expression "fancy pants" but you get the point)

Now here, you have a couple of options as to how to respond to your friendly co-worker.  You can roll your eyes and flippantly say, "Pffftttpp, I know" or you can tell them the truth.  If you can make rice (or at least own a rice maker) and if you can cut up some vegetables then you can make Quinoa Tabbouleh.  The hardest part is learning how to say Quinoa.  (It's Keen-wah.)

I think it's pretty easy to get into a rut when it comes to trying to save some money by bring your own lunch to work.  A plain old plastic PB&J will only take you so far before you start to crack, demanding variety.  I feel that it's really important to change things up a bit.  I like to have something exciting to look forward to and to know that at some time around noon, I will pause from my hectic day and savor a homemade lunch.  To me, lunch signifies the halfway point.  The morning is behind you and you've got the afternoon to go before the evening is yours.  Why shouldn't you want to savor that moment and make it is as delicious as possible?

Quinoa is actually a seed that cooks up like rice but has a sweet subtle bite to it.  It's also loaded with protein and fiber.  Here, I combined elements of a traditional Middle Eastern Tabbouleh (cucumber, mint, lemon and olive oil) and added tomatoes and thinly sliced green onions.  It's crunchy, its satisfying, it refreshing and its bright colors are like happiness in a bowl.  Simply put, it's the perfect way to give your lunch a much needed shake up.

Sweet Stuffed Chicken with Rosemary Potatoes and Green Beans

I'll take any excuse to invite people over to sample whatever culinary creation I can come up with (feedback is important afterall) and last night was no exception.  With it being Valentine's Day, I invited a couple of my friends over for dinner, champagne and movies - the perfect way to celebrate a long weekend!

With Valentine's Day in mind, I set out to create a sweet combination of flavors that would compliment each other well.  I wanted my guests to be surprised by the ingredients that I chose and enjoy all of the flavors and textures of the dish.  To accomplish this, I made a raspberry and goat cheese stuffed chicken breast that was then wrapped in prosciutto and baked until the cheese and raspberry filling melted together to create this sweet and creamy center and the prosciutto supplied a salty and crispy exterior.  We all agreed that the best of part of this dish was the "awesome ooze" of raspberry and goat cheese that leaked onto the plate when the chicken was sliced.  At one point in the evening, one of my friends suddenly froze.  "Quick! Grab your camera!" she yelled.  "I have the perfect shot of the ooze, hurry!  The people, need to see the awesome ooze!". Thanks to her quick thinking, at the bottom of this post is the a picture of the "awesome ooze".

To accompany the chicken, rosemary roasted red-bliss potatoes were served alongside quick-fried green beans that were topped by caramelized shallots and hazelnuts.  This is a great dish that is super easy to make but sounds sophisticated.  Ideal for any special occasion or dinner party. 

Since I made this dish for three people, that is how I am presenting the recipe.  It's a fairly simple ratio and you can adjust it to accommodate however many people you're making this for (even if it's just yourself!) 

Chipotle Spiked Twice Baked Sweet Potatoes

Since the better part of last night was spent learning how to create a facebook fan page for my blog, (isn't the life of a food bloggist glamorous?) my Small Boston Kitchen didn't get the attention that it is used to and needless to say, I was itching to create.  All throughout the day today I found that the majority of my limited spare time was spent on what this evening's dish would be.  I had been mulling over a variety of options when suddenly, out of nowhere, I was sitting at work, minding my own business when it came to me!  Chipotle spiked sweet potatoes with crispy prosciutto, toasted pepitas (pumpkin seeds) and cool sour cream!  Random? Yes.  But I've learned that when my gut speaks loudly and clearly, I should listen and follow it.  And I'm glad that I did.

There's a lot going on in this recipe but I admire its boldness.  The natural honey sweetness of the sweet potato is hit by a spike of smoky heat thanks to chipotle sauce and then it's all cooled down by smooth swirls of sour cream.  Salty and crispy prosciutto and pepitas sit on top of the fluffy heap of potatoes, providing a satisfying crunch.  Perfect for any night of the week as a main dish or as a great filling side.  Not a huge fan of the heat?  You can skimp on the chipotle sauce but I wouldn't leave it out entirely, you'll miss the smoky heat that makes this dish so wonderful.

Chipotle Spiked Twice Baked Sweet Potatoes

- 1 large sweet potato, scrubbed clean

- 1-2 tbs chipotle sauce (or 1/2 - 1 chopped chipotle pepper)

~ 1 tsp butter

- Salt and pepper to taste

- 1 thin slice of prosciutto, thinly sliced

~ 2 tbs sour cream (1 tbs for the sweet potato mixture and one for topping)

Pepitas (pumpkin seeds) for topping

Poke holes in the sweet potato with a sharp knife and bake the potato at 400 degrees until cooked through (about 25-30 minutes).  To test for doneness, stick a knife through the center.  If the knife slides out easily, the potato is cooked through.  Set aside to cool.  Meanwhile, heat a skillet on medium and add the prosciutto to the pan.  Fry the prosciutto, stirring occasionally, until it gets crispy.  Remove from heat. 

When the potato is cool enough to handle, slice it lengthwise and with a spoon, scoop out the flesh, putting it into a pot.  Add the butter, 1 tbs sour cream, and chipotle sauce to the potato and mash it all together.  Add the salt and pepper to taste.  When everything is thoroughly combined, scoop the potato mixture back into the hollowed out potato shells.  Return the potato halves to the oven and cook until just heated through, about 10 minutes.  Remove potatoes from the oven and top with prosciutto and pepitas.  Drizzle the sour cream over.

Hawaiian Pork and Toasted Lime Macadamia Rice

So yesterday was a big day!  It marked the start of the final season of LOST.  I am a huge LOST fan, not just because I find "Jack" particularly dreamy, but because this show is just so brilliantly written, it's insane.  Not usually a fan of the sci-fi world, this is the exception.  I got hooked a couple years ago and never was able to kick the addiction.  Needless to say, after the show's year long hiatus, I was psyched to have it back on and I can't wait to see how it all ends.  To mark this momentous occasion, I decided to have a friend of mine over for a Hawaiian themed dinner.  (that's where the show is filmed.)  The meal turned out really well and paired fantastically with the tropical island action that was unfolding on TV.

I started out by marinating a pork tenderloin in soy sauce and sweet pineapple juice.  I then seared the outside of the meat on super high heat and then baked it in the oven on a low temperature until cooked through.  To top the pork, I made a simple salsa out of chunky pineapple bits and fresh cilantro.  I also created a rice dish comprised of tangy lime and crunchy toasted macadamia nuts to pair with the pork and salsa.  All of the flavors really came together nicely and complimented each other well on the plate.  Since hindsight is 20/20, looking back, I probably would have also thrown some thinly sliced green onions into the rice as well.  I suppose I will just have to save that for the next time I make this, which will definitely be soon.  This one's a keeper.

Avgolemono Soup

I'm not 100% sure how to correctly pronounce the name of this soup, but man is it good! Back in my Small Boston Kitchen today I was looking for something comforting to ward off the cold that I can feel coming on (thank you ever changing Boston weather; almost 50 degrees one day and freezing cold and snowing the next.) I wanted something super simple to make but also felt the urge to try something new. That's when this soup came to mind.

I remember the first time I had Avgolemono soup. I was at Steve's on Newbury Street (one of the best Greek restaurants I've ever been to) and it was love at first bite. There really isn't much to this soup, it's a chicken based soup with lemon and dill. But the real magic starts to happen when you temper in 2 eggs. (Tempering is the art of slowly introducing eggs to a hot substance in a special way so that you don't end up with scrambled eggs floating around in your soup.) The addition of egg transforms the soup to a rich and velvety consistency and the addition of fresh squeezed lemon make this soup the perfect thing to make on a day when you aren't feeling your best. I even made this already easy soup a little easier by using a store bought, already cooked chicken and a box of chicken broth. Traditionally, this soup is made with rice but I prefer to use orzo (a rice shaped pasta). Actual cooking time total was approximately 30 minutes and this recipe provides about four bowls of this hard to pronounce, but very delicious Greek soup. Serve with a side of warm pita bread for dipping.

Avgolemono Soup

- 1 32 oz. box of chicken stock

- About 1-1 1/2 cups cooked chicken, diced

- 2 eggs (brought to room temperature)

- About 1 tsp dry dill

- A couple pinches of oregano

- The juice from two lemons

- Salt and pepper to taste

- About a cup of cooked orzo (or rice)

Put chicken into a soup pot and add chicken broth, dill, oregano and the juice of the lemons. Put the lid on a heat the soup for about 10-15 minutes on medium low heat. In a small bowl, crack the eggs and whisk them together until they combine. To temper the eggs, continuously mix them with one hand while slowly adding a ladle full of the hot soup with the other hand. Mix for a couple of seconds. Slowly add another ladle full of soup to the egg mixture while continuously whisking the eggs. At this point, the eggs should be warmer but there should not be any bits of scrambled egg. Slowly add the egg mixture to the soup pot while continuously stirring the soup. You should immediately feel the soup start to thicken a bit. Put the cover on the soup and let it cook for at least another 10-15 minutes on low heat. Salt and pepper to taste. Ladle the soup into bowls and add the orzo to the bowls. Serve immediately with fresh pita bread for dipping.

Feelin' a little nutty?

Why not make some granola? No seriously, I mean it. Make some warm, cinnamony, crunchy-and-chewy-all-at-the-same-time granola. Sprinkle that on top of some thick Greek yogurt (my current obsession) or get crazy and put some on top of some apple slices. Or, if you really want to let your hair down, put some wax paper on top of your fresh granola and then put some heavy books or bricks (if you happen to have those lying around) on top of the wax paper and let that sit for a couple of hours, cut it into bars and you've got yourself some chewy homemade granola bars. Who knew granola could be so crazy fun and more importantly, so super easy to make?

Having a lot of left over "angry" soup (read yesterday's post if this statement leaves you confused) I really didn't have the need to make dinner but couldn't bear the thought of leaving my kitchen lights off for the night. Enter homemade granola. It is so easy to make (total kitchen time is a whopping 15 minutes or so) that once you try this recipe, you might find it really hard to go back to that store bought prepackaged stuff. And, like most of my recipes, the options for switching things up are endless, finding it impossible get bored with. Below is my basic recipe. I suggest adding in a couple varieties of nuts and seeds (tonight I used pepitas, which are a Mexican pumpkin seed and flax seeds) and then incorporate dried fruit (I used dried bing cherries). Take a trip to your local Trader Joe's or Whole Foods for an endless selection of dried fruits and nuts. I have also made this with almonds, flax seeds and cranberries, or dried mixed berries, sunflower seeds and Spanish almonds (think: a mix between a macadamia nut and an almond). You could also do coconut, dried pineapple and macadamia nut; or apple, raisin and cashew...there really is no limit to what you can throw in here. It's a good thing that this stuff is so easy to make because it disappears fast. (In fact, as I write this, I keep finding myself making excuses to go to my kitchen to sneak some more..)

Give Risotto A Chance

Tonight I got home from the gym with a hunger that just wouldn't quit. Opening my fridge I was looking for something simple, comforting and hopefully using some ingredients from yesterday's gnocchi goodness. So I landed on a simple risotto.

Let me stop right there and take a moment to clear the air on this delightfully creamy and impossibly comforting dish (I'd liken it to the same feeling you get when you slip into warm fleece sweatpants in the middle of a particularly cold evening...a little bit of fantastic, right?). But sadly, I think risotto gets a bad rap because of this misunderstanding that it is complicated, time-consuming, and unhealthy. I'm here the clear up this risotto misunderstanding and secure it a spot on the weeknight dinner table.

I, for one, love risotto and frequently turn out batches of this perfect little showstopping dish year round, switching up my mix-ins based on what's currently in season. It took me a good deal of trial and error to develop this rich dish without the addition of butter or cream, mainly because I was looking for something a little edgier. Below is my recipe for basic risotto. It's up to you what you add to it. Be it meat (sausage goes particularly well) or veggies (I usually always put in a couple handfuls of frozen corn right before I serve this dish. It adds a sweet little pop.) The secret is in the 1-2 tbs of goat cheese that I add with the last cup of stock. Even if you don't care for goat cheese, don't skip this step. It instantly adds a impossibly thick consistency and gives the risotto the softest little tang. Simply put, it's delicious...

Basic Risotto-

1 c. arborio rice
3-4 c. chicken stock
1-2 tbs. crumbled goat cheese
Drizzle of Olive oil and a small pat of butter for the pan
Salt and pepper to taste

Bring chicken stock to a boil in one pan. In a separate pan, drizzle some oil and butter and add rice. Toast the rice on medium until translucent, approximately 2 mins. Be sure to stir frequently so the rice doesn't burn. Pour approximately 1 c. of the boiling chicken stock over the rice. Stir frequently until most of the stock is absorbed. Add another cup of boiling stock and stir until most liquid is dissolved. Rice will start to get thicker. Next, start adding stock by the 1/2 cup at a time until the rice is tender but still al dente. Don't worry if you don't use all of the stock. Add the goat cheese and salt and pepper to taste. The risotto will immediately get richer and creamy. Add any additional mix-ins. Serve immediately and enjoy!