The Foodie's Fortune

The art of a relationship is in the appreciation.

Recipe For You! - Turkey and White Bean Chili

This is a great and easy recipe that a friend of mine shared with me...that I thought I should share with you!

Turkey and White Bean Chili

Ingredients
1/2 tablespoon extra-virgin olive oil
1/2 medium onion, roughly chopped
1 garlic clove, minced
1/2 pound turkey cutlets, cut into 1/2-inch pieces
1/2 tablespoon chili powder
1/2 teaspoon ground cumin 1/2 (15-ounce) can cannellini beans, rinsed and drained
1/2 (14.5-ounce) can Mexican diced tomatoes
1/2 cup low-sodium chicken broth Salt and freshly ground black pepper

Instructions
1. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. 2. Add turkey, chili powder, and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes. 3. Add beans, tomatoes with juice, and broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste and serve.

Dining Recommendation - La Strada

La Strada is a charming little cafe style restaurant located on the Second Street strip in Belmont Shores. It's the perfect place for a casual lunch with friends. La Strada is very cozy in it's atmosphere with a comfortable menu. I ordered their Antipaso Mixto, which was big enough to share and the got their classic Lasagne Bolognese. Delicious! I really loved the carefully layered sheets of pasta with generous helpings of cheese and meat sauce. Their lasagne is not made in one giant pan and cut into pieces, it is individually layered and plated to order. For dessert we ordered their chocolate cake to share....but unfortunately it was just okay. (I'm not a fan of cakes swimming in whipped cream.) So my advice? Skip dessert and go for great appetizers and delicious entrees! Please visit them at 4716 East Second Street in Long Beach or call 562.433.8100

Produce Lesson: Bok Choy

Also called Chinese white cabbage, pak choy, pak choi and white mustard cabbage, bok choy is a mild, versatile vegetable with wide white thick curved stalks and broad deep green leaves with white veins. Baby bok choy is about seven inches long. Baby stalks are tinged with apple green, leaves are oblong, and deep green with smooth edges. Choose bunches with firm white stalks topped with crisp green leaves. Bok choy is available year-round in most supermarkets. It can be used in salads, as a cooked vegetable, or my favorite, stir fried. Bok Choy is related but not the same as Chinese Cabbage.

The Foodie's Fortune

Seek first to understand, then to be understood.

Happy Thanksgiving!

Happy Thanksgiving everyone! I hope you all have a wonderful, delicious and safe holiday!

Recipe For You - Spinach with Garlic & Pine Nuts

Spinach with Garlic and Pine Nuts
Ingredients

1 pound spinach leaves (I like to use the ready-to-use bagged spinach)
1 tablespoon extra-virgin olive oil
2 tablespoon pine nuts (almonds also work great in this recipe!)
2 garlic cloves, sliced
Salt and freshly ground black pepper to taste

Directions

1. Heat oil in a large skillet over medium heat. Add pine nuts and cook until lightly golden, about 3 minutes. Add garlic and cook 1 minute more. 3. Add spinach to the pan, in batches if necessary, and sauté until starting to wilt. Cook, stirring and tossing frequently, until all spinach is wilted and liquid is absorbed, about 3 minutes. Season with salt and pepper and serve. This would make a great side dish at your Thanksgiving dinner!

Makes 4 (3/4-cup) servings


Some cool things to know about spinach: it is rich in beta-carotene, folic acid, magnesium, and vitamin K. Also, if you do decided to forgo the bagged spinach, please know that the thicker leaves are better for sautéing/cooking and the flatter, thinner leaves are better for salads and eating raw.

Turkeys...Fresh or Frozen?

When it comes to buying turkey, there are so many options out there, we thought we should put together a guide to help you pick out the right one for your dinner.

Frozen: Turkeys labeled "frozen" are flash frozen down to 0°F right after processing. They're every bit as flavorful as fresh ones. If you purchase a frozen turkey, allow plenty of time for it to thaw, at least 3-4 days. The best and safest methods to thaw the bird are: in the refrigerator or for up to 12 hours in a sink in very cold water, making sure to replenish the cold water every 30 minutes. Never thaw your turkey at room temperature (like on the counter) to avoid harmful bacteria.
Fresh: Fresh turkeys are only chilled and thus have a shorter shelf life than frozen turkeys. Because you don't have to thaw them, they are a more convenient option and my personal favorite.
Self-basting: Turkeys labeled "self-basting" have been injected with a solution intended to make them more flavorful and tender, which ends up saving you time, since these turkeys have been salted or otherwise seasoned. This means you can skip brining or marinating that can take several hours — plus, you're virtually guaranteed a moist and flavorful bird.
Organic: Organic turkeys come frozen, fresh, and self-basting, and are raised on organic feeds and without antibiotics. (This is the type of turkey I buy every year...the flavor really can't be beat!)

No matter which type of bird you choose, figure that you need 1 to 1 ½ pounds of turkey per person. Once you've determined the type and weight range you need, find the roundest bird available. Then clear out the freezer or refrigerator to make room for the turkey! Have a great dinner!

Generosity and Pride

Generosity is giving more than you can, and pride taking less than you need.
~Kahlil Gibran~

The Foodie's Fortune

The greatest pleasure in life is doing what people say you cannot do.

Have a Great Weekend!

Produce Lesson: Leeks

Looking like an enormous green onion with sturdy, deep green stalks forming a chevron patterned crown atop a thick cylindrical bulb, the leek is related to both the garlic and the onion, though its flavor and fragrance are milder and more subtle. Baby leeks are pencil thin, have a sweeter taste than mature leeks, and because of their smaller size, baby leeks are more tender. Leeks are available in most regions year-round. When buying leeks avoid any with yellow or withered tops. Leeks are great in salads, soups, or used as a whole vegetable. They are originally from the Mediterranean countries.

Maxine!

Dining Recommendation - Sunnin Lebanese Cafe

Wow! That's all I can say! I was recently driving up and down Second Street in Long Beach, debating which middle eastern restaurant to try and I'm glad I picked this one. The food is among the best I have ever had. The service was wonderful (our waitress even had an Egyptian accent!) and the decor transported us to somewhere magical! If ever you are looking for a fabulous, very cool cafe to go to for lunch Sunnin is it. We started off our lunch with Sfiha (#14), an appetizer of homemade dough stuffed with ground beef, tomatoes, onions and pine nuts. So yummy I should have made a meal out of it! I then ordered the Kefta Kebab (#35), finely ground beef with chopped onions, parsley and seasoned with a blend of spices, served with hummus, rice and Lebanese salad. My lunch mate ordered #37, Kebbeh bil Sayniyeh - two layers of finely ground beef and burgul, stuffed with minced beef, onions and pine nuts, also served with hummus, rice and Lebanese salad. They have a house specialty drink called Jallab which is made from Lebanese fruits and garnished with pine nuts (I know that sounds a little weird, but trust me on this!) - so good! We finally finished our meal on a sweet note with wonderfully unique dessert of phyllo, custard and honey (I'm sorry I can't remember the name - and it's not listed on their take out menu) and of course a couple of cups of their Lebanese coffee. I cannot say enough about this wonderful cafe...only that I wish I had discovered it earlier! Sunnin Lebanese Cafe 5110 East Second Street, Long Beach, CA 90803
PH: 562 433 9000. They also have another location at 1779 Westwood Blvd. Los Angeles, CA 90024. Or you can visit their website at http://www.sunnin.com/. Please visit them you are going to love it!

Foodie Language

Frittata [frih-TAH-tuh]
An Italian omelet that usually has the ingredients mixed with the eggs rather then being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiler. An omelet is cooked quickly over moderately high heat and, after folding has a flat sided half oval shape. A frittata on the other hand, is firmer because it's cooked very slowly over low heat, and round because it isn't folded.

Recipe For You - Tomato and Leek Frittata

I love this recipe! It's easy and quick to make. Frittatas are always a wonderful item for breakfast or brunch, especially when you have out of town family visiting...

~Tomato and Leek Frittata~
Ingredients
2 teaspoons extra-virgin olive oil
2 medium leeks, cleaned and thinly sliced (white parts only)
1 tablespoon fresh thyme leaves
8 large eggs
1/4 cup fat-free milk
Salt and black pepper
1/2 cup shredded white cheddar cheese
2 small (1-pound) ripe tomatoes, thinly sliced crosswise


Directions
1. Preheat oven to 350°F. Saute leeks in 10-inch ovenproof nonstick skillet over medium heat, until softened. Reduce heat to medium-low. 2. In a medium bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese. Pour over leeks in skillet. Gently lift up leek mixture to coat bottom of pan. Arrange tomato slices in overlapping pattern on top. Cook 8 minutes, until sides are set but mixture is still loose on top. Transfer skillet to oven and cook 10 minutes, until center is cooked through and tomatoes are lightly browned. Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet. Slide onto serving platter. Cut into wedges and enjoy!

Living

We make a living by what we get, we make a life by what we give.
~Winston Churchill

Cheeses...

Here's another cheese I like to use a lot: Goat Cheese or chevre. French for goat, chevre is a pure white goat's milk cheese with a delightfully tart flavor that easily distinguishes it from other cheeses. "Pur Chevre" on the label ensures that the cheese is made entirely from goat's milk, while others may have the addition of cow's milk. Chevres can range in texture from moist and creamy to dry and semi firm. It also comes in a variety of shapes including cylinders, discs, cones and pyramids which can often be coated with herbs or peppers.

Succeeding...

I've missed more than 9,000 shots. I've lost almost 300 games. I've failed over and over again in my life. And that is why I succeed.
~Michael Jordan

Did You Know??

Do you know why sodas are referred to as colas or what cola really is? A cola is a sweet carbonated beverage containing cola-nut extract and other flavorings...What is cola-nut? Cola-nut or kola nut comes from the cola tree that grows in Africa, South America, and the West Indies. Caffeine and theobromine, used in the manufacture of some soft drinks, are derivatives of the cola nut. Chewing this nut is a favorite pastimes of natives who claim it diminishes fatigue and thirst and (for some) has aphrodisiac properties.

Cheeses...

Brie! Brie is another one of the cheeses we always use in our cheese platters. I LOVE Brie! I can never seem to get enough. Brie is considered one of the world's great cheeses and characterized by an edible, downy white rind and a cream colored, buttery soft interior that should "ooze" when at the peak of ripeness. Although several countries make this popular cheese, French Brie is considered the best. Because Brie must be perfectly ripe for the best flavor, select one that is plump and resilient to the touch; the rind might show some pale brown edges. Once ripe, Brie has a short life and should be used within a few days.

Pumpkin Cookies

So a very good friend of mine sent me this recipe...she made them and loved them! I'm dying to try it out...I'm a fan of pumpkin things...muffins, cookies, pies, whatever! Check it out! I think I might make these tomorrow...let me know what you think.

Pumpkin Cookies

Ingredients
1 cup canned pumpkin
1 cup brown sugar
2 egg whites
1/3 cup applesauce
3 cups oatmeal
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp baking soda
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp ground cloves

Directions
Preheat oven to 350
Mix together pumpkin, sugar, applesauce, vanilla and eggs.
In a separate bowl, combine the remaining ingredients (flour, spices, baking soda, oatmeal).
Add to pumpkin mixture, stirring well.
Drop by spoonfuls onto a baking sheet.
Bake 10-12 minutes

Cheese Platter

So every so often someone emails or asks me what cheeses were used for the picture on our website. Although we do like to change things up every now and then, the cheeses used for that platter are some of my favorite. Over the next few days I will try to write a little more about them.

Cheeses

The first cheese I'll talk about is Colby Cheese, the white and yellow marbled cheese. It is a mild, whole milk, cheddar cheese that has a softer, more open texture than regular cheddar. Because it's a high moisture cheese, it doesn't keep as well as other cheddars. It is popular for eating out of hand and in sandwiches.

Cheeses...

A Mexican cheese called Queso Fresco, also called Queso Blanco in some markets, is a white, slightly salty, fresh cheese with a texture similar to that of farmer cheese. It is available in cheese blocks (perfect for cutting into cubes) and in cottage cheese style tubs.

Food Safety

The temperature in your refrigerator should be below 40 degrees F and below 32 degrees F. in your freezer.

Caring...

Caring about others, running the risk of feeling, and leaving an impact on people, brings happiness.

~Rabbi Harold Kushner

Foodie's Fortune

You must experience failure to appreciate success!

What is??

A pistou is a mixture of crushed basil, garlic and olive oil used as a condiment or sauce. It's the French version of Italy's pesto.

Recipe For You!

Soup Au Pistou

Ingredients
2 tablespoons extra-virgin olive oil
3 leeks (white and pale green parts only)
3 medium garlic cloves thinly sliced & minced
Salt and black pepper
1 large can (48 ounces) reduced-sodium chicken broth
1 can (15.5–19 ounces) white or cannellini beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
2 medium zucchini, quartered length-wise and sliced
1 medium yellow squash, quartered
1 dried bay leaf
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 pound green beans, cut into 1-inch pieces (about 1 1/2 cups)

For the Pistou
3 medium garlic cloves, halved
3 cups packed fresh basil leaves (2.5 ounces, from 2 medium bunches)
1/2 teaspoon salt
5 tablespoons olive oil
1/2 cup grated Parmesan cheese

Heat oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, until softened, stirring. Add garlic; cook 30 seconds more, stirring. Season with salt and pepper. Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minutes; uncovered. Add green beans to pot; simmer 6 to 8 minutes longer, until tender. Meanwhile, make pistou: In a blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With the machine running, gradually pour in oil. Add cheese; process to blend. Ladle hot soup into serving bowls. Swirl 1 tablespoon pistou into each bowl.

November!

Happy November all! I hope everyone had a happy and safe Halloween! Although it is nice outside and not as wintery as I would like it to be, I thought I would kick off the month with a cool soup recipe! 'tis the season!