Yes, my dear friends, I said BEET PESTO.  It is such a thing and it is absolutely amazing!!! I found the recipe on D*Sponge (of course!).  I fell in love with beets during my first pregnancy.  I know what a strange craving to have but that is what it was.   The craving stuck with me though and now I am googoo-gaga for these wonderful dirty roots! It really seems silly when I say, I love that “dirt taste”.  

Anyways, my mother taught me the proper way to cook beets.  I was boiling them and when I told her this she about died.  She said the best way to keep the flavor and good nutrients was to roast them.  After many failed attempts at trying to get them just right, I now have it down to a science.  I place the washed, cut on both ends beets in a glass oven safe casserole dish with a lid (you can cover with tinfoil).  I put a little water, not much, into the bottom to help it steam up.   You want to make sure it is sealed tight.  Roast in oven at 375º for 45 min to 1 hour.  I like to test with a fork and see if can be easily stabbed.  Once it is to your liking place the dish in the sink and run the beets through a cold water bath.  Let them sit for a bit in this cold water bath for a few. After that grab a beet and the skin should rub off very easily in your hand.  This is my favorite part.  I use to peel those stupid roots before they were cooked.  This way is much easier. 

I did change up the directions and scale back of recipe.  Good Lord, I did not need that much beet pesto, I would have red poop for days. I am not one for measuring unless it comes to baking and even then I break rules but…here is what I did do: 

Instructions

1. Roughly chop the 1 large beet (2 small) and run them in a food processor or blender with the garlic (how ever much you want 1-2 cloves), almonds (I used almond meal, about 1/2 cupish), grated Parmesan (maybe 1/3 to 1/2 cup) and sea salt (as much as you like).

2. With the blender running, gradually add the olive oil (as much as you like texture wise, about 1/2 to 1 cup for me). Keep and serve refrigerated.

3. Seriously, you can use this on any and everything.  I put it on pasta one night with some fresh feta and basil cut up on top.   But my favorite was last night when I served it on toasted baguettes, then slathered on the beet pesto, topped with a thin slice of avocado,  and the finishing touch some fresh grated parmesan.  

Enjoy! 

Read more at Design*Sponge http://www.designspongeonline.com/2011/03/in-the-kitchen-with-rigetta-klints-beetroot-pesto.html#ixzz1J2gE59rF

The other day I was digging through my freezer and found some peaches I had frozen last summer.  I thought, “wow these look yummy and refreshing on this hot day”.  So, I decided to make a pie.  I have to say I have not actually made my own pie crust so I decided to give it a whirl.  I also had my handy dandy sous chef in the kitchen with me and she was such a huge help.  I am learning/teaching her these important things in life. 

I got my recipe for the pie crust from my go-to dessert blog Piece of Cake.  I love this website for anything dessert related.  This is the website with the Chubby Hubby Brownies.  Anyhoo- I did of course do some modifications to her Pie Crust Recipe which was originally adapted by The Sweet Melissa Baking Book.

My recipe is adjusted because of my darn gestational diabetes.  I used xylitol instead of sugar.  My thinking is if I can’t have sugar then I am going to enjoy A LOT of butter. :) Some times when making substitutions in baking it can be a very, very bad idea.  But this really did work and came out fabulously.  Enjoy! 

This recipes makes two crusts, enough for a double-crust pie. If you need just one pie shell, halve the amounts. I only did one and it was fabulous. 

Makes enough dough for 1 double-crusted pie or 2 single, 10-inch crusts

2 1/4 cups all-purpose flour
1 teaspoon to 2 tablespoons xylitol
1/4 teaspoon baking powder
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 cup (2 sticks) very cold unsalted butter, cut into 1/2-inch pieces
6 to 8 tablespoons ice water

In the bowl of a food processor, combine the flour, sugar, salt and baking powder. Pulse a few times to blend. Sprinkle the butter pieces over the dry ingredients. Pulse until the butter is the size of large peas.

Add 6 tablespoons of the water and pulse until the dough just begins to form a ball (you may need to add up to 2 tablespoons more of the ice water). Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough in half, and gently pat each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes before rolling.

After you roll out the crust and place it in the desired pan, let it chill for 15-30 minutes in the refrigerator before baking to prevent shrinking.

(I did not do this part) To prebake or blind bake this crust, preheat the oven to 350 degrees. Line the pie shell with parchment or aluminum foil and fill with pie weights. Bake for 25-30 minutes covered, then remove the pie weights and liner and bake until lightly golden, about 10 to 15 minutes more. Cool completely on a wire rack before filling.

I did do this: I let the crust get really cold in the fridge (maybe 30+ min).  I even read another recipe that suggested freezing it.  I guess it is supposed to help the sides not to shrink down.  

Then I filled my pie with those yummy peaches I had frozen.  I rinsed them and then added: juice of one lemon, some left over blackberries, some xylitol, and some potato starch.  Mixed it all together and poured it into the pie crust.  

I baked it for 20 min at 400 degrees.  Then I turned the oven down to 350 degrees and baked for 35-40 min.  I don’t have the best oven so your oven may cook a bit faster.  

I found some yummy xylitol vanilla ice cream at Safeway called Clemmy’s.  It was soooo good with this pie!

I tried to get a picture of this perfect pie before we ate most of it but alas we could not control ourselves. It was really quite deeeee-lish!!!

Ok, I am clearly feeling more myself because I am loving cooking again. I am so glad to be past the 24/7 nauseaus state of early pregnancy (knock on wood).  As, I mentioned before I have Gestational Diabetes (again) with baby #2.  I was bummed at first but now I think it is just another oppurtunity to be creative with our meals and to plan ahead.  

I was craving some cookies the other night so I got online and looked for some recipes with no sugar and low carb. So, here is a cookie recipe I had to share because it was really good and healthy. I know hard to come by these days.  Also, I used cinnamon in this recipe and a lot because I read about how good cinnamon is for diabetics. My friend Jessica writes this blog and you can read more at Marilyn Farms Blog.

Almond meal cookies with sliced strawberries on top 

• 2 cups almond meal (i buy it at Trader Joes for cheap) 
• 2 tsp of Cinnamon- you can really use any spice you want here
• 1/2 tsp salt.   
• 1/2 cups xylitol (or what ever is equal to 1/2 c of real sugar) 
• 1 large egg 
• 1/2 teaspoon of vanilla

Mix together the dry ingrediants.  Then mix in the wet ones.  This mixture should look like this: 

It is amazing that it can get so moist with no oil or butter.  Anyways, then you roll it into balls and press it down with your thumb or spoon.   Bake for 10-12 min at 325 F. They will not look much different than when you put them in.  The bottoms should be a little brown.  Let them cool on racks.  I put a thin slice of strawberry on top for a little more sweet.  But seriously, these cookies are so good and chewy you don’t need to add anything. 

Enjoy! 

I got this recipe online but did my own modifications.  Here is the original Sugar-free Almond Spice Cookies

I am sitting here enjoying some very yummy left over chili I made the other night.  My sister sent me the recipe, I think it is her friend Katie’s (got to give props).  It was super easy and cheap.  I also found out last week that I have gestational diabetes again :( with this pregnancy.  So, I am on mission to make very high protein and low carb/no sugar meals.  This can be tricky but if you do your research there are some great recipes out there. I was working full time when I had Ruth so I didn’t have much time, but now I do and I am enjoying finding what is good and healthy to make.  So, everyone know that corn bread is the stable that goes with chili but I decided to make a different bread that was very low carb/sugar.  Enjoy the recipes!  Sorry no pics this time, I was slacking. 

CHILI RECIPE (with a few of my own modifications) 
1 can of corn, 4 garlic cloves,1 bell pepper (red or yellow),1 cup diced carrots, 1 15oz red kidney beans, 1 15 oz white kidney beans, 1 14.5oz stewed tomato with juice chopped coarsely,1 16oz tomato sauce,2 1/2 TBS chili powder,1 TBS oregano,1 1/2 tsp cumin,1/2 tsp salt,1/2 tsp pepper, 1/2 dried chili pepper (if you like a little heat on your tongue),1/2 cup water, 1lb of ground beef or turkey sauteed with the onions and garlic.
Dice onions and saute in small amount of olive oil.  Once soft, add ground beef/turkey to brown. Add garlic once meat is browned and cooked.  Add all wet ingredients.  Add seasonings.  Let simmer for 20-30minutes.  I topped with a little cheese and some fresh cilantro. 

Almond Bread with Orange Butter

2 c. almond meal, 1/3 c. xylitol, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt.  Mix these ingrediants together.   In seperate small bowl mix together 2/3 c. fat-free buttermilk and 2 large egg whites.  Combine these two mixtures together stirring well.  Then put in a greased 8 inch oven safe pan and sprinkle the top with sliced almonds.  Cook at 400 degrees for about 20 min or until a toothpick in middle comes out clean.   I also zested some orange peel in softened butter and a tiny bit of honey and mixed up to serve with the warm bread.  Yummy! 

Ok, I was at the park the other day and I met this lady who does a blog called Piece of Cake. My curiosity was perked when I over heard her talking about these “chubby hubby brownies” that she made.  I couldn’t believe my ears.  If anyone knows me, they know my deep love for Ben and Jerry’s Chubby Hubby ice cream.  I knew I absolutely had to make these brownies. So, here is her recipe from the blog, Chubby Hubby Brownies.   I made them for Valentines day and they were a big hit.  Josh loved them.  I loved them.  Ruth loved them. The left overs had to go to Josh’s office (I didn’t trust myself) and they loved them. Seriously, they are so good they are wrong.  This lady is a genius and I plan to make more of her sweets.  Enjoy! 

This one is for you Elizabeth. ;) 

Lately, I have been so naseaous and very averted to smells.  So, not a lot of cooking has been happening in my kitchen.  I do love to cook though and can’t wait for this part of pregnancy to pass so I can get back in to my creative cooking. 

This meal above, Salmon burger on bed of Red Quinoa covered in sauted chard, is my go to meal.  I have taught Josh had to make it too, so he can help me when I am sick. It is so easy, so good, and so healthy! 

1. bake salmon patty for 10 min on each side. I like to bake because it is healthier and easier.  I get my salmon burgers from costco in the frozen section but really you could use any fish. 

2. While fish is baking, put on the quinoa.  I like the red quinoa from Trader Joes. This does not take as long as rice so it should be done about the same time your fish is done.  I just use good old fashioned water to cook my quinoa and a little sea salt. I like to put a dollop of butter on after it is cooked and stir it around.  

3. Once quinoa and fish are cooking, I cut up chard into small strips and take out the stalky middle.  You can cut it up however you like.  You can also make it super easy and just use spinach and not cut anything. :)  So first I heat up some olive oil, onion (mushrooms if you have them) and let them get translucent. Then throw in the greens and maybe a bit more olive oil if need be. I also like to add in here some spices. Whatever you like, salt, pepper, cayenne, Italian seasoning, etc. It won’t take long for the spinach or chard to wilt so make sure to time it right. 

4. Now, simply layer.  I put a good size helping of quinoa down, then the salmon burger, then the greens.  Viola! 

Enjoy! 

Some wise advice on baking this season: Although bake and broil start with the same letter they do two very different things.  I learned this the hard way by burning my delicious Chocolate Brittle Surprise this afternoon. I never saw so much smoke!  I thought the alarms were going to go off in the entire building.  I was waving towels like a mad woman around the sprinklers on our ceilings. Note to self, make sure you turn oven on bake NOT BROIL.  

Happy baking everyone! 

Ok, I am all about the simple things in life which is why I love this recipe.  I got sucked into the Julie and Julia book last year and was inspired to make some of Julia Childs recipes.  I have to be honest and say this soup is the only thing I have made of Julia Childs recipes.  It is so stinkin’ simple anyone can do it.  It is essentially 3 ingrediants: Potatoes, Leeks, Water.   You can of course add things too so here is what I did: 

Boil potatoes and Leeks in water.  I don’t know how much to tell you because I don’t measure very often (i get this from my mother).  But if I must guess I would say 1 1b potatoes to 3 or 4 large Leeks.  I fill the water to mostly cover and then add some good salt.  

Once the potatoes are really soft you blend up in a blender or hand mixer.  Oh and I leave the skins on those potatoes as you can see above.  Again keep it simple. After the blending (that is my least fav part) I put it pack in the original pot.  Now if you like you can add a little olive oil but I like to use butter. Stir it in. 

I think this soup is heavy enough to be the meal but I like to add a few things. I don’t know about you guys but…. I LOVE BACON! So I baked some bacon in the oven. This is the best way to do bacon, a lot less messy.  I bake on a cookie sheet lined with parchment paper. Bake at 350 ish for as long as you want.  I like crunchy bacon especially for this soup.   

Then I take some fresh spinach and stir it into each bowl.  I don’t think it would be good to stir in with whole pot of soup.  Just do individual servings.  After the spinach wilts a bit, crumple with LOTS of bacon and some salt and pepper to taste.   

Enjoy! 

For many years while I lived in San Diego, I would host an Annual Fall Dinner with 10 of my closest girlfriends. Everyone would make their favorite holiday dish and we would always have way too much food.  Over the years we had a lot of fun and good laughs.

Last year (my first in SF) I didn’t know a whole lot of people and wasn’t really in the place to throw a party.  So… this year rolls around and I was thinking maybe I should do it here.  But my place is kind of small, who would come, maybe I should just drop it.  

Then I get this wonderful postcard from my dear friend Kelly (past attendee and infamous chef extraordinaire) from Paris.   She said the picture reminded her of the “Fall Dinner” at my home and all the good times.  

So I thought, why not do a party.  I scaled it back and just did appetizers.   I invited all my tired mommy friends who definitely needed a break and I made a ton of fattening food and served almond champagne.  It was so much fun!  Below are all the recipes of what I made and some pictures.  Cheers dear friends!

Apple-Rosemary Blue Cheese Bites 

http://allrecipes.com/Recipe/Apple-Rosemary-Blue-Cheese-Bites/Detail.aspx

Butternut Squash Pizzas with Rosemary

http://allrecipes.com/Recipe/Butternut-Squash-Pizzas-with-Rosemary/Detail.aspx

Garlic Lime Bacon-Wrapped Shrimp 

http://allrecipes.com/Recipe/Garlic-Lime-Bacon-Wrapped-Shrimp/Detail.aspx

Raspberry Walnut baked Brie

http://allrecipes.com/Recipe/Raspberry-Walnut-Baked-Brie/Detail.aspx

Sweet Pumpkin Turnovers -My sister came up with this one. Just mix brown sugar, allspice, pumpkin,cinnamon and cream cheese.  Mix and spoon it into crescent rolls. You can shape however you want. 

Chocolate Brittle Surprise- This is a favorite of mine and so so easy! 

http://allrecipes.com/Recipe/Chocolate-Brittle-Surprise/Detail.aspx

Baked Pears with Dulce de Leche

http://allrecipes.com/Recipe/Baked-Pears/Detail.aspx

For the Dulce de Leche- I took a can of sweetened condensed milk and poored it in a glass jar. Then stick in a crock pot of water for 8 hours on low. 

Sonia’s famous “Spanish Tortilla” 

http://artforkids.tumblr.com/page/2- Use the search engine and type in tortilla

A few more pics of the party 

My cooking attire. 

Almond Champagne, so good! 

Sonia and Raquel 

Janice and Amy 

Jess and Andrea 

Sonia and Janice 

Butter, Sugar and Carbs galore!!!!