Because this world is huge!

There are so many things I wish I could do but like many- unless I have a lot of money and no job it is hard to do. However, I am a firm believer of bucket lists because they give you a sense of fighting for what you want and working hard for all those experiences. To me, they are more meaningful than resolutions and as I accomplish them and check them off a feeling of happiness just takes over and there is nothing that can compare. A lot of people ask how to even do one and it really is simple. You can pretty much anything on it from having a white Christmas to learning how to ride a horse or traveling to Australia.

One piece of advice... get crazy! Who cares if you put things on there that sound impossible, the point is to have fun. I like to combine the crazy with the realistic meaning short term goals and out of this world ideas like perhaps meeting Michael Jackson (which I know can't happen because he is dead). By putting realistic short term goals that you can achieve will definitely give you hope to go for the big things though. So what are some of my items? well I am in the process of buying a house so that one is a work in progress. Another one is to travel to Machu Pichu and this one is also in the works (I have a travel agent putting a package together).

Being that I have half the world on my list, I try to expand my foodie experiences as much as I can. This happens thanks to the many different little festivals that showcase a variety of cultures and good food. With that said I went to a Greek festival at a Greek Orthodox church. Which will help me a lot since I have an activity coming up at work and our team will be serving Greek food. This amazing piece of history has been around since the 40's. Built in the Byzantine style, it will charm you with its high ceilings, stained glass windows and intricate drawings. Some common components of Greek cuisine include olive oil, vegetables, lamb, cheese, yogurt, olives and their desserts often use honey nuts and filo pastry. They are known to use a lot of local fresh food and like many other cultures food is a reason to have family and friends over for a good time.

Here is a quick and easy Tzatziki sauce that you can use with any meat especially if it is grilled or you can serve it as a dip at your next party with fresh vegetables.

What you will need:

1 Cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 Cloves of garlic, finely minced
1 Tsp of lemon zest
1 Tbsp of fresh lemon juice
2 Tbsp of fresh dill, chopped
Kosher salt and freshly cracker black pepper

How to make:

In a bowl, combine all the ingredients. Yes.. that simple!

~Enjoy!

 

 



 

A little knowledge goes a long way

I often get asked many different things about food. "What can I make fast?" "How can I replace certain ingredients?" "I am afraid to cook because of whatever!"
So I answer over and over and try to install confidence in everyone. Yes, it can be a little intimidating but so much fun and relaxing at the same time. It is like learning a new skill, you gotta face it head on without fear so that you can truly learn and who knows maybe even end up enjoying yourself.
So with that said, perhaps I feel the urge to share with you some essentials to help you on that journey of cooking so that it is a memorable experience. Please remember one thing though, there are sharp objects that need to be used as well as heat, spicy, freezing items- so just be careful.

If you do not know where to begin... look around in the kitchen. Check what utensils you have and what you are missing. Some items that are absolutely necessary:
A chefs knife, a paring knife and a serrated knife
A spatula
A wooden spoon
A good set of pots and pans
A ladle
A whisk
A grater
Tongs
An apron (I have a collection.. can't cook without them)
Mittens
Measuring cups
Oven save baking dish

Now I know this sounds like a lot but it is actually a very reduced list. I am the type that needs to stay away from stores like Bed Bath and Beyond or Williams Sonoma because I always find something I do not have that I will use. However, with the items listed you can pretty much get by in the kitchen.

It is hard to cover all bases on one post but I will try to share a little knowledge from now on. With that said I also wanted to say a few words about produce and how to keep it fresh. Produce can get expensive so it is very important to know where to store it. Just follow these tips-

Items for the counter:
Potatoes (sweet and regular)
Onions and tomatoes
Avocados (until ripe, then in the fridge)
Citrus (lemons, limes, oranges and grapefruit)

In the fridge:
Leafy greens
Summer squash (zucchini)
Bell peppers
Cherries

Ok to freeze:
Berries (blueberries, raspberries, strawberries)
Sliced peaches
Pitted cherries
Corn stripped from the cob

NOT ok to freeze:
Celery
Citrus
Lettuce and tender salad greens
Cucumbers
Watermelon

~Hope this helps.. now get cooking!

How spices can rock your food

I often wonder why it is so hard for people to be positive. The first few minutes after you wake up, you have a choice. Make the day count or let it conquer you. Now, don't get me wrong, we all carry burdens that perhaps nobody knows about but once we step out that door there is a whole other world who may be experiencing something even worst. So what do we do? we moan and groan, get cranky with others and allow that bitterness to show through our work, our attitudes and body language. But what if for those few minutes in the morning we make a choice to not let those problems rule our day?
I challenge people all the time with different things depending on what the situation is and what they share with me. This is something we can all practice and it will not only bring you some peace, but you might make someones day that much better. Let that sink in...and try it. We can only control so many things in life!

The other day I got home from work and found that my sister had left ground turkey outside to make dinner. I am the first to say that I really don't like turkey that much but in this particular recipe you cannot even tell what it is. So after a couple of phone calls she tells me to use a recipe from a book that her friend gave her but after looking at the ingredients I realize that I am missing a few items not to mention not everyone likes onions in the house (yes- you read right, they have to be invisible in order to go on the table). Thankfully our spices are always on point and after taking out 6 different ones I decided to just wing it.

What you need:

2 Lbs of ground lean turkey
1/4 C Evoo
1 Tbsp butter
2 1/2 C of low sodium chicken broth
1 medium onion chopped
1 small tomato
1 Tbsp flour
3 cloves of garlic- mashed, peeled & chopped
1 Tsp of the following: cinnamon, oregano & cumin
2 Tbsp of chili powder
3 Tbsp dark brown sugar
Salt & pepper
2 Tbsp tomato paste (if you do not have any, substitute for 1/2 c marinara and a little ketchup- what I did)
1 can of chili beans
Garnish: sour cream, shredded cheese, salsa, chopped green onions

How to make:

In a large pot on high heat add the evoo, butter, onion and garlic and allow to cook for about 4-5 minutes until softened. Add the chopped tomato and stir for about 1 minute. Add the turkey and break with a wooden spoon; saute until no longer pink. Sprinkle the flour and mix well, then add the paste or marinara and all the spices including the sugar. Allow to cook for 3 minutes. Add the beans and broth, combine well and bring heat down to medium (simmer). The time will vary depending on how you like your chili. If you like nice and thick then let it sit for maybe 20 minutes, stirring occasionally. Serve over white rice and add whatever garnish you like.

~Enjoy!

So how long is something good?

How long is something good... What a question. It can be used for many things actually. Relationships, work, food, music.. it is endless what you can apply this question to. In life, we often hear "too good to be true" or "its so good it wont last long" and unfortunately this may be true. But what if we could just try to put a little extra effort into making good things last. Hmm, what a concept. I have said before that we are so busy trying to get through the day that we forget to enjoy the moment of something good.

How about if we just opened our eyes and right at that moment that we are either doing something good or experiencing something good and stop mentally pause and embrace the moment- build a memory-smile and take it all in. There is a multitude of experiences waiting to be remembered.. for example- every time I smell a good cologne or perfume I close my eyes and just saber those few seconds. Also, when I am in the car and all of the sudden that one song comes on- the volume goes up and I sing and dance and just forget the world. If only... if only we all did that on a daily basis. What a challenge.

Just like with make-up...food has a shelf life also. I want to share with you some of the usual things you may be keeping in your pantry for longer than you thought. If you cannot remember how it has been sitting there...maybe you need to toss it out.



Baking powder/soda: 1 yr
Cake, frosting and cookie mixes: 1 yr
Canned meats, veggies, fruits, soups, milks and gravies: 1 yr unopened
Cereal: 6 months
Chocolate chips for baking: 1 yr
Coffee: 1 yr (refrigerate after opening)
Flour: 1 Yr
Herbs and spices (ground): 1 yr, keep in a cool place (not by the stove), refrigerate the red ones like paprika
Honey, molasses and syrups: 1 yr
Oils: 3 months
Pasta: 1 Yr
Peanut butter: 6 months
Rice: 2 yrs
Sugar: 2 yrs
Vinegars: 1 yr

OK..NOW we eat!
                                                   

Couscous Salad

What you need:
1 1/2 C Water
2 tsp Evoo
1 C uncooked couscous
4 Oz Feta cheese, crumbled
1/2 C Kalamata olives
1 C Cherry tomatoes
1/2 Cucumber, chopped
Parsley
Salt & Pepper- to taste

How to make:
Boil water and evoo. Stir in couscous and remove from heat. Cover and let it stand for 3 minutes. Fluff. Add all the ingredients and toss.

Dressing:
2 Tbsp evoo
2 Tbsp Lemon juice
1/4 Tsp salt
Pepper

Whisk all ingredients and add to couscous.

~Enjoy!

What's in your fridge?

Sometimes it is good just to try new things. I have talked about this before in my posts and it may sound repetitive but I truly believe that when people just get out of their comfort zones things change. Perhaps it is scary for a lot of people but without taking risks and learning new things life just becomes a routine. Dull and boring but really all it takes is a little time and creativity to find that something that just may get you in a happy place. Yes, time is precious and tight but if you are having fun and experiencing something new- time does not matter. I have learned this the hard way. Being a nurse I see on a daily basis how this affects so many people and I always respond like this- just get out there and do it now before the chance to do it goes away.

With that said... I totally free-styled in the kitchen today. No set menu or recipe, just opened the fridge and the pantry and threw a few things together. Warning- this may not always work especially if you really do not feel comfortable in the kitchen but once you start to know what flavors go together then the experimenting gets easier and a lot more fun. Here we go-

What you will need: (may vary depending on what is in your fridge)
Pork tenderloin:
1 1/2 Lbs pork tenderloin
1 Tsp garlic powder
1 Tsp dried oregano
1 tsp ground cumin
1 tsp dried thyme
1 Tbsp Evoo
1 Tsp butter
Salt & pepper
1/2 C red wine (one that you would drink!)

How to make:
Mix all the spices and rub on the tenderloin. On medium high heat place a skillet and add the evoo and butter. When the butter melts, sear the pork for 5-10 minutes on each side until a nice crust forms. Place in an oven safe pan, pour the wine on top and let it finish cooking in the oven at 350 degrees until internal temperature of 150-160 degrees. This will usually take about 30 minutes per pound of pork. Take it out of the oven and let it rest- DO NOT cut right away otherwise the juices will not redistribute properly.

Pasta with mushrooms:
16 oz whole wheat spaghetti
1 Tbsp tomato paste
1/2 C white wine (one that you would drink!)
1/2 C marinara sauce
2 C cleaned & chopped baby portabella mushrooms
1 Tsp dried basil
2 cloves of minced garlic
1 Tbsp Evoo
1 Tsp butter
Salt & pepper
Ketchup
Parmesan or pecorino romano cheese

How to make:
Boil pasta as directed in the instructions of the box. In a separate pan on medium high heat, add the evoo and butter and garlic and cook for about 2 minutes *be careful because garlic burns fast and it will get bitter*. Add the mushrooms, season with salt and pepper and saute for a couple of minutes- just until you see the mushrooms change color Add the wine and allow to cook for 2 more minutes. Add the paste, marinara basil and sprinkle some of the cheese - mix well. Drain the pasta (leave a little of the water in the pot) and add the mushroom sauce and mix everything well. At this point anything else is game- taste the pasta and if you want to add a little sweetness add a little ketchup (trust me this works wonders to balance the acidity in most red sauce pasta sauces). Add more seasoning and cheese as desired.

~Enjoy!

Homesick...Oh so homesick!

Today I saw a video online that made me incredibly homesick. I have been blessed with amazing traveling experiences and even though some of those places have taken my breath away- there is nothing better than to be at home. For me home is Medellin, Colombia. There are so many things I could share with you about my country that it would be endless. What I can tell you is that the people there are always willing to party and lend a hand when needed, the food is amazing, there are many beautiful places to visit, music of all kinds and traditions that will always be alive.

Colombia

 

Thankfully I live in a city that is flooded with Colombians so I have access to a lot of the typical foods- not to mention what we make at home. One thing that is a must in this- or any- Colombian house though is the arepa. Now, many people try to translate this to a corn flatbread or patty but in my book there is no other word than what it is.. Arepa. This versatile food is made of ground maize dough and it can be baked, fried or grilled. It is a staple in every Colombian house. We can practically eat this as breakfast, snack, lunch and dinner. They can be small, large, cut in pieces, stuffed.. you get the point. I want to share with you some of my favorite things to put on it and even though some may sound a little bizarre- they end up being oh so delish!

Cooked Arepa

Breakfast:
~Scrambled eggs, cheese and ketchup- pile it up but before you do make sure you put butter on it
~Calentao- whatever you had the night before (chicken, beef and even fish) mix it with rice, throw an egg into the mix and boom!
~Ham, cheese and crackers with any flavor jelly
~Butter and salt. Simple and to the point.

Lunch/Dinner:
~Tuna- mix a can of tuna with ketchup, mayo, pepper. Butter the arepa, add cheese then spread the tuna, add some avocado -- fire!
~Cheese, ham, fried egg, and a big slice of pineapple.. heaven.
~Shrimp- defrost, cook. Mix with mayo and ketchup. Butter, cheese, pile on the shrimp and dive in
~Ketchup and lime. Say what? yes.. if you are using it as a side dish, get a small plate, drop some ketchup and lime.. mix it. Break off a piece of arepa and dip it in there.
~Shredded beef. Enough said... any style will go good on top.
~Pork cooked with fruit.. the next day. Yum...

Dessert:
~Condensed milk. Yes.. I took it there.

**Note: they usually come frozen if you buy them at the store, so you need that little contraption you see above. Set on high heat and place arepa on one side until it starts to change color. DO NOT walk away because it can burn!. Flip it to the other side and repeat process. If you like it crispy, just flip it for a little longer.

Ok so I think you get my point here. Give them a try, there are plenty of recipes online on how to make them with flour if that is all you have available. If making them is too hard, find them in your local market and even online. Have fun, you can pretty much put anything on these.

~Enjoy!