February 26, 2010 by pam.

It’s been snowy this week here in Ann Arbor … it’s beginning to look (and feel) a lot like Fargo. Monday’s snow was heavy and deep – 10 inches worth. I shoveled a little, took a break, shoveled some more, took a break. Howard, my next door neighbor has a snow blower. He did about 15 feet of my sidewalk for me and quit. Maybe the snow was too heavy for the snow blower … or maybe he ran out of time … even so, I appreciate his kindness and the fact that there’s just that much less for me to have to shovel.

Monday night I made a pan of brownies and put four of them on a plate for Howard and his wife, Jane, and six of them on a plate for Kim, Phil and Jon, the across the street neighbors. I’ve wanted to do this kind of thing since I visited my mom and dad in September. They are always cooking up something (usually baking) and distributing it to the neighbors. Howard answered the door and his face just lit up when I said “I baked some brownies and just wanted to say thanks for being a good neighbor”. After more snow on Wednesday night I tromped out to shovel Thursday morning and found that my ENTIRE sidewalk was clear. Howard got his snowblower out and did the whole thing for me. Now that is the Power or Brownies! I’m going to make Apple Cake (new recipe) this weekend and take him some.

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April 15, 2009 by pam.

The Ann Arbor Library does a terrific job at having programs. Tonight I went to the Multi-Purpose Room in the basement of the downtown library for Just Desserts with Chef Isabella Nicoletti. Chef Isabella cooks at Paesano’s on Washtenaw Avenue in Ann Arbor. She is Italian and has been in the USA for about 14 years. When she came to the US she “no speaka da English”.

Tonight she did a great job, speaking in front of about 100 people, taking questions and feeding all of us three different desserts. First was a chocolate mousse. I think I liked the brownie part of it better than the actual mousse. It was delicious. Next was a Ginger Ricotta Semifreddo. The first serving was made a couple of days ago and served to the audience while she demonstrated making it. She invited us all up for a second serving. I liked her fresh made much better. The ginger was non-existent in the first one. Her fresh made was much better with a stronger ginger flavor. The last was a Zaletti Cookie - a biscotti kind of treat that was like most biscotti you’ve had.

The other thing I liked was that the recipes were on the chairs when we walked in. So, we got to taste test and have the recipe, which is a bonus. Out of the three, the Ginger Ricotta Semifreddo has the least amount of work for the payoff, and it’s something I would actually make.

Chef Isabella has just come out with a cookbook and there were obviously some of her fans in the audience. The cookbook is something she’s proud of - a major accomplishment for her - with recipes from Italy, her childhood, and Paesano’s. She has a seasonal menu at Paesano’s, changing four times of the year with the seasons, using local ingredients when she can. She likes to cook rustic, peasant food that reminds her of her childhood.

It was a fun evening … and a tasty one too!

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March 15, 2009 by pam.

Stephanie Izard, winner of Top Chef Season Four, gave a cooking demonstration at the Ann Arbor Library. The room was packed with over 150 people and there were 170 up on the third floor viewing the demo via live feed. She has a winning smile, was very personable, and answered questions the crowd asked. Although she shared what she made, only one tasting got back to us (we were the second to the back row). It was, of course, yummy.

Although I say I don’t like to cook, but I like to eat, little by little I enjoy cooking more. Or, maybe it’s the eating better food I like. Anyway, it was fun to take part in a Womens History Month event with Chef Stephanie!

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November 27, 2008 by pam.

Suzanne’s Vegetarian Gypsy Stew
(Based on Moosewood’s Gypsy Soup)

Serves 6

Ingredients

3 Tablespoon Olive Oil
2 cups chopped onions
4 cloves of crushed garlic
1 cup chopped celery
3 cups peeled/cubed sweet potatoes or winter squash

2 Tablespoons tamari (or soy sauce)
1 Tablespoon tumeric
1 Tablespoon basil
2 teaspoons paprika
1 bay leaf
Dash of cinnamon
Dash of cayenne

2 cups chopped fresh (or canned) tomoatoes
1 cup chopped sweet peppers
2 cups cooked chickpeas (garbanzo beans)
3 cups stock or water

Process

1. Sauté onions, garlic, sweet potatoes/winter squash and celery in olive oil for 5 to 10 minutes.

2. Add seasonings and the stock/water. Simmer, covered, for about 15 minutes.

3. Add remaining vegetables. Simmer another 10-15 minutes, until all of the veggies are tender to your liking.

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August 25, 2008 by pam.

This summer I’ve tried a few new recipes in the slow cooker. I like cooking in the crock pot for a couple of reasons: there’s not much fuss and it doesn’t heat up the house. Plus, it smells pretty good as the spices and flavors cook over time. This past weekend I made Moroccan-Spiced Tomato Chicken with Almonds from the “Not Your Mother’s Slow Cooker Recipes for Two” that I checked out of the library. Give it a try and let me know what you think.

Moroccan-Spiced Tomato Chicken
“Not Your Mother’s Slow Cooker Recipes for Two” Cookbook

Setting and cook time: Low for 2 or 2.5 hours

2 teaspoons olive oil
2 tablespoons slivered almonds
1 clove garlic, minced
4 boneless, skinless chicken thighs
1 cup tomato salsa (Salsa de Luna or Newman’s Mild Chunky are recommended)
2 tablespoons dried currants
4 teaspoons honey
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
Salt and pepper to taste

1. Spray the inside of the crock with nonstick cooking spray. Heat the oil in a large skillet over medium-high heat until hot. Add the almonds and cook, stirring, until golden, 1 minute. Remove from the skillet with a slotted spoon and set aside to drain on paper towels. When cool, coarsely shop.

2. Add garlic to the skillet and cook, stirring, until just fragrant, about 20 seconds. Add the chicken thighs to the skillet and cook, turning once, until lightly browned, 4 to 5 minutes. Transfer the contents of the skillet to the slow cooker.

3. Combine the salsa, currants, honey, cumin and cinnamon and pour over the chicken. Cover and cook on LOW for 2 to 2.5 hours, until the chicken is for-tender and the juices run clear when pierced with a fork.

Season with salt and pepper. Serve hot over couscous, topped with toasted almonds.

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March 19, 2007 by pam.

As part of the wellness initiative at work we ran a NutriCare class. The class is designed to meet the needs of people trying to lose weight, change their cholesterol or blood pressure, or just eat better. Glaringly, I wasn’t getting the recommended number of grams of fiber each day so I’ve beefed up (figuratively) on fiber. Today I calculated that I ate 32 grams of fiber, just over the 30 mark I was shooting for.

One of the items that helped was this Kashi Salad. It’s tasty and fill of fiber so I thought I would share it.

Salad:

• 2 cups water
• 1 cup Kashi Pilaf
• 1/4 cup green pepper, diced
• 1/4 cup tomatoes, diced
• 1/4 cup green onions, diced
• 1/4 cup parsley, chopped
• 1/4 cup water chestnuts, sliced
• 1/4 cup frozen peas

Kashi Vinaigrette:

• 2 Tbsp. canola oil
• 1/4 cup soy sauce, low-sodium
• 1-1/2 Tbsp wine vinegar
• 1 tsp Dijon mustard

1. Whisk all vinaigrette ingredients together.
2. Bring water to a boil. Add Kashi and recude heat to simmer
3. Cook until all liquid has bee absorbed, about 25 minutes.
4. Spread Kashi on sheet pan and allow to cool.
5. Add the vegetables to cooked and cooled Kashi
6. Add enough Kashi vinaigrette or your choice of dressing just to coat and toss well. Serve chilled.

Makes eight 1/2 cup servings. Enjoy the 7 grams of fiber in each serving!

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