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Super Foods Power Smoothie

2012 © copyright Savory Simple, all rights reserved

2012 © copyright Savory Simple, all rights reserved

This is my daily breakfast.  It’s very filling and so healthy.  I like this smoothie so much that I used it to kick my morning caffeine habit.  I used to look forward to coffee.  Now I crave my smoothie.

May I talk about flax seed for a moment?  One of the most common nutrition complaints I hear from people is that they don’t get enough fiber in their diet.  Indeed, it can be quite difficult to get the recommended 20-35 grams per day, especially if you don’t eat a lot of fruits and veggies.  1 1/2 tablespoons of flax seed has 4 grams of fiber!  That’s the same as eating a cup of brussels sprouts.   In addition to containing fiber, flax seed has omega-3 essential fatty acids and lignans, which have antioxidant properties.  There’s evidence that flax seed may help reduce the risk of cancer, heart disease, stroke and diabetes.  Adding flax seeds to a smoothie is a perfect way to incorporate natural, healthy fiber into your diet. I recently discovered roasted flaxand prefer the flavor and texture over standard flax seed.  But either will work fine.

This recipe is totally customizable.  I like using almond milk and butter because almonds are another super food.  But feel free to swap out the almond milk for soy or coconut (coconut milk tastes amazing with the other ingredients and is a healthy fat).  Use any nut butter you prefer.  You can also add more nut butter for decadence.  I know a lot of people are squeamish about green smoothies, but I promise you won’t notice the kale.  It’s so good for you and this is any easy way to fill your tummy and add nutrition.  I freeze individual servings of banana and kale so I simply drop them into the blender.  The kale chops up better when frozen. Read more

Potato Croquettes with Chorizo, Manchego and Pine Nuts

2012 © copyright Savory Simple, all rights reserved

2012 © copyright Savory Simple, all rights reserved

I absolutely love croquettes.  When I see them on a restaurant menu I simply must order them.  Yet it occurred to me recently that I’ve never made them!  This recipe gave me a great excuse to play with my new deep fryer again.

When I put this recipe together, I was focused on creating a perfect balance of flavor in each bite.  This took quite a bit of experimentation and several test rounds.  I wanted them to be extremely flavorful, with bits of sweetness, spice and crunch.  The balance of chorizo, Manchego, pine nuts, and slightly caramelized onions achieved my goal.  The chorizo is spicy and meaty, and the toasted pine nuts add just the right amount of crunch.  The cheese is gooey and adds a bit of extra savoriness, or umami.  The onions add just enough sweetness (if you caramelize them too much they add bitterness).  Every bite really is perfect.

You don’t need a deep fryer to make these.  You can heat a neutral flavored, high smoke point oil (vegetable, canola, peanut, etc) in a large sauce pot or dutch oven.  I recommend using a thermometer to make sure you’re around 360 degrees.  If the oil is too hot, the outside will brown before the inside is properly cooked.  If the temperature isn’t hot enough the croquettes might absorb oil and become greasy.  You can try baking them but I can’t promise you’ll have the same results.  The outside won’t be as crunchy.

Lastly, you can substitute regular milk or cream for the evaporated milk.  I like using it because it has a subtle tang, almost like yogurt.  It adds another dimension of flavor.

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Basil Apple Lime Juice

2012 © copyright Savory Simple, all rights reserved

2012 © copyright Savory Simple, all rights reserved

I don’t know about you, but I’m still feeling really stuffed from the holidays.  Getting back into my work and exercise routine has been slow moving, to say the least.  At times it has been downright painful. Since returning home I’ve been watching my processed sugar and gluten intake to try and detox from all of the heavy food I consumed for 11 days straight.  I’ve also dusted off my juicer.  A glass of fresh juice can do wonders when I’m feeling rough around the edges.

This basil apple lime juice is very refreshing and full of health benefits.  Basil contains antioxidants, can improve digestion and aid in stress relief.  Lime juice is a great source of Vitamin C.  Apples are believed to have cancer fighting properties.   I feel almost like new after enjoying a glass!

Almost.

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Tubac Olive Oil and Balsamic Gift Set Giveaway

Happy New Years!  I hope you all had fun ringing in 2012. Last year was very special year for me and I was a bit sad to see it end, though I’m incredibly excited to see what new adventures lie ahead.  In 2011 I got married, moved forward with my culinary career and took some very memorable vacations.

Today we leave Arizona and return to the East Coast.  I had a wonderful time visiting with friends and family, seeing sights and enjoying local cuisine.  We took a few day trips over the past week and one of the most memorable for me was Tubac, a small town close to the Mexican border.

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

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Butter Poached Lobster with Steel-Cut Oat Risotto

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

I like to think this recipe is a perfect romantic dinner for New Years Eve.  It was inspired by my recent visit to Bryan Voltaggio’s TABLE 21 at Volt Restaurant.  The meal consisted of 21 small, intricate plates prepared directly in front of us.  Everything was delicious and beautifully presented.  I’m not sure my description would do it justice but I did find this wonderful blog entry about the experience, with photos.   The menu changes daily so my meal was slightly different, but this will give you an idea about what dinner is like at Table 21.  One of the mini entrees we were served was Maine lobster with steel-cut oats, honeycap mushrooms, kombu, and fresh yeast.  My recipe doesn’t have nearly that much excitement, but I hope you will enjoy it nonetheless.

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Eggnog Pancakes

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

I’m not usually a big fan of pancakes but wow these are good.  The eggnog fits wonderfully in place of buttermilk and adds a richness and depth of flavor you won’t normally find in a standard pancake recipe. They’re light, fluffy, and taste wonderful drizzled with maple syrup and a dusting of powdered sugar. Can you think of anything more perfect for a cozy holiday morning with family?

I am counting the hours until vacation.  I can’t wait!

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Creamy Chestnut Soup

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Christmas has become such a special time for me. We travel to Tucson, AZ every year to visit my husband’s family. Every year I eagerly anticipate the moment we reach the desert landscape, surrounded by cactus and mountains, warmer weather and amazing food. I love experiencing the holidays through the eyes of his nephews. It’s such a fun trip. I’ll be bringing my camera this year and documenting our vacation. We leave Thursday! On to the recipe…

I grew up hearing songs about chestnuts, but had no idea what they tasted like. They’re delicious! As far as I’m concerned, this is the perfect winter soup. It’s silky, rich and inviting. Serve this at your holiday parties and people will rave.

If you’ve never roasted chestnuts before, removing the shell and skin can be a bit of a chore. They come off easiest when the chestnuts are still hot. I like to smash the hot nuts with the side of my knife like a garlic clove. If you have a really good blender such as a Vitamixyou can get away with leaving some of the skin on. It will soften during the cooking process and blend right into your puree. If you’re using a more standard blender, you may want to strain the soup through a chinoisor fine mesh strainer before adding the cream.

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Sweet Pecan Kugel

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

This beautiful kugel was passed along to my mother many years ago and she’s been making it at holiday parties ever since I was a child.  We have a variety of kugels in the family but this is a particular favorite of mine.  It’s sweet, but it’s versatile. It can accompany breakfast or a light lunch, and it works well as a side dish with meat, chicken or fish for dinner.  And it works great as a dessert! You make it very much like an upside down cake, flipping it over after it’s done baking and has cooled for a few minutes. You can make the first part (the topping) one or two days beforehand and leave it covered in the refrigerator. You can make the entire kugel ahead of time and freeze it; defrosting it the day before you use it.  Enjoy!

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Rose and Orange Blossom Shortbread Cookies

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

I love going to High Tea every now and then with friends.  Tea rooms are full of elegant touches that create a pleasant atmosphere for girl time. Everyone is served their own pot of tea and tiered trays full of mini sandwiches and desserts.  It’s a great way to enjoy a few hours on the weekend.

I’ve had rose and orange blossom water sitting in my pantry for a few months after picking them up at Dean and Deluca.  When I made lavender shortbread cookies I realized they would work perfectly in the same recipe.  Now I just have to master mini sandwiches and I’ll be able to host High Tea at home!

These are cut smaller than the lavender cookies so that they’re the perfect dipping size.  I also divided the batch in half after creaming the butter and sugar before adding additional ingredients.  This recipe makes quite a few shortbread cookies, so a half batch of each flavor is plenty (for me).

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Chocolate Chip Butterscotch Biscotti

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

When I worked as a pastry chef at a fine dining restaurant earlier this year, I learned a lot of complex desserts as well as simple treats and elegant touches.  We made everything.  The breads, the ice creams and sorbets, mignardises (small bites at the end of the meal), goody bags, candies, chocolates, multiple desserts and unique weekly specials.  I grew incredibly fond of the small touches that set us apart from other restaurants.

We served homemade biscotti with every coffee and tea drink ordered.  People loved them and would ask for more.  The most popular version we made was chocolate chip and butterscotch, which I’ve recreated for you.  Two sweet flavors that pair wonderfully together.  This recipe works best with mini chips, which will make slicing the biscotti easier and will also make them look prettier.  But you can use regular chips if that’s all you can find.  You can make a standard size biscotti, sliced on the bias, or you can make cute little mini versions like the ones we served at the restaurant.

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Holiday Gifts For Food Lovers (Under $35)

Have you finished your holiday shopping yet? If you’re like me, you’ve barely started. I avoid malls after Thanksgiving and shop exclusively online.  Pajamas are better than long lines, I always say.  Anyway, I’ve been perusing the internet for gift ideas and I thought I’d share some of my favorite finds with you!  I think the spiced gingerbread butter from Williams-Sonoma would be the perfect stocking stuffer.  And if anyone bought me Momofuku Milk Bar cookies,  I’d literally squeal with joy.  The cornflake and compost cookies look to die for.  Oh right, I’m shopping for others...

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Vietnamese Iced Coffee (cà phê sữa đá)

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Years ago I was first introduced to cà phê sữa đá by a friend.  There are numerous Vietnamese restaurants in the DC/MD/VA area and after tasting this delicious drink once, I began traveling to get it on a regular basis. Vietnamese iced coffee is creamy, rich and gives me that great burst of energy you can only get from sugar and caffeine.  Bliss!  Now that I realize how simple they are to make, I can enjoy them at home whenever I please.  You need a Vietnamese coffee filter, which can be found online or at most Asian markets.  You also need chicory coffee, which can be found at most supermarkets. I prefer Cafe Du Monde.

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Eggnog Cupcakes with Rum Buttercream

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

I shared a recipe for eggnog cupcakes a few years ago that has consistently pulled good traffic around the holidays.  And it’s always been a bit of a sore spot for me because while I appreciate the visitors, I feel like the recipe and photo are underwhelming. I decided that both needed an upgrade. I’ve been loving the recipes in ‘CakeLove’by Warren Brown, so I modified his delicious recipe for yellow butter cake.  The rum buttercream recipe is courtesy of me.

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Flavored Marshmallows

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

I think of these as seasonal marshmallows but I’m pretty sure they’ll be wonderful any time of year.  But really, what’s better in the cold winter months than hot chocolate with marshmallows?  I decided to make three separate flavors to give away in goody bags at Thanksgiving this year.  I made pumpkin spiced marshmallows, cardamom marshmallows and cinnamon marshmallows.  This recipe is incredibly flexible and you can use just about any spice or extract you want.  How about peppermint or nutmeg marshmallows?  Have fun with it!

You’ll need a stand mixer and a candy thermometer.  A pizza cutter is useful for cutting even marshmallows but you can use a regular knife.  I’ve used gelatin sheets but you can easily substitute them with powdered gelatin.

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Homemade Coconut Milk

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Things have been a bit quiet here at Savory Simple.  It’s because I’m currently doing a 7 day detox from Baltimore Health Coach!  No sugar, dairy, gluten, caffeine, soy, corn, or processed foods for one week.  The first few days were rough, but now I’m feeling great!  It’s amazing how much the foods we consume effect our bodies.  I’m waking up without coffee and my night time sugar cravings are gone.  I feel clear-headed and energized.  I think I may do this once per month since I work with sugar and gluten so often.

As you can imagine, it’s been difficult to cook and bake for the blog this week.  Next time I detox I really need to bank some entries in advance.  However, I’ve been wanting to make coconut milk ever since I made raw almond milk.  This was the perfect week to try.  And it was so easy and delicious.  It has a consistency similar to regular milk, but tastes like the canned variety.  Canned coconut milk is much thicker and I tend to use it in curries and ice cream.  I’d recommend this version for cereal and smoothies, or wherever you might use regular milk.  You can store it in the refrigerator for a few days but I wouldn’t let it sit too long.  Natural separation will occur, so shake it before using.  I store my milk in a mason jar for easy shaking.

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Williams-Sonoma Holiday Giveaway

The contest has ended.  Thanks to everyone who entered! Keep an eye out in the next few weeks for another fun giveaway!

Puff Pastry Brie Bites

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Around the holidays, I always like to keep some simple, crowd-pleasing recipes on hand.  Appetizers don’t always need to be fancy.  People want small tasty bites to hold them over until the main attractions.  When I was growing up my mother would wrap Gouda cheese in crescent roll dough and serve fresh baked wedges as an appetizer.  It took no time to make and everyone loved it.  What’s not to love about oozing cheese and flaky dough?

That was my inspiration for this appetizer.  Well, that and the adorable mini brie bites I recently found at Trader Joe’s.  All you need for this recipe is puff pastry, brie bites, and a fruit spread of your choice.  If you want to be fancy you can certainly make everything from scratch.  But trust me, this tastes wonderful and is an easy holiday appetizer that you can even take on the road.  If you swap out the fruit spread for chocolate, you have an easy dessert!

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Mushroom Risotto

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

A few months ago I was perusing Williams-Sonoma and came upon their Wild Porcini Sea Salt.   I believe it was at that moment when I came up with the idea of making an “extreme’ mushroom risotto, using as many complementary mushroom ingredients as possible.  This risotto came out very well; it tastes earthy and rich.  I really like the taste of truffle oil but you may want to cut back slightly if it’s not your thing.

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Almond Butter

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Since I now regularly make raw almond milk, I decided to invest in bulk almonds to save money.  Totally worth it! I can now make milk for pennies on the dollar. It got me wondering what else I could do with them, and I decided to try homemade almond butter.  It’s unbelievably easy and incredibly economical.

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Pumpkin Bagels

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Bagels were a staple in my house growing up.  They’ve always been a favorite for easy weekend breakfasts as well as brunch with friends and family.  Homemade bagels are surprisingly easy to make and you be creative with the flavors. Since pumpkin is the star ingredient of fall cuisine it makes a perfect seasonal bagel that you won’t find in many shops.

If you’ve ever made soft pretzels, the process for preparing homemade bagels is quite similar.  You combine ingredients, kneed the dough, let it rise, shape your bagels, let it rise again, and finally you boil and bake them.  As with most bread recipes there are many steps but none of them are difficult.  For this recipe I got borrowed some basic ingredient ratios from Emeril Lagasse’s homemade bagels recipe.  I was thrilled with the results.  The outside has a wonderful crunch and the inside is soft and chewy.  The spice levels hit all the right notes.  Pumpkin powder is optional, but I love using it.  It’s all-natural and enhances both flavor and color.  I first discovered it when I made pumpkin challah bread, and it’s been a staple fall ingredient ever since.

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