Paws and Pours

Moving…

2009-11-30T13:53:00.001-07:00

Hey everyone! I’ve moved my blog to MommyRD.com Please be sure to update your Google Readers, feeds, favorites, etc. I promise to post more frequently, and include more nutrition, exercise and Ava pictures. Please follow me there!

Kudos to Flemings!

2009-11-21T17:33:00.001-07:00

Last night we met up with some friends for happy hour at Flemings Steakhouse in North Scottsdale. It has been a favorite of ours, and recently our friends became big fans as well. Their “5 for 6 before 7” is one of the best deals in town. You get a choice of 5 different martinis, or 5 different wines, and 5 appetizers; each being $6.00, before 7 pm. These are drinks and appe’s that are normally upwards of $15.

So, last night, being Friday night, not only was the bar already packed, but so was the outdoor patio off the bar when we arrived at 5:30 pm. The hostess was wonderful and allowed us to sit in the main dining room and get the happy hour specials in there. We were seated and a highchair was brought out for Ava’s car seat to rest in, since she was ~~imbibing~~ joining us as well. So we began catching up with our friends, chatting about their recent marriage, how Ava is growing, etc. Well, a few (maybe 15-20?) minutes had passed, and no one had come by to ask us if we wanted to order anything. Finally, we asked the manager as he was passing, and he said he’d send someone right over. A waitress immediately arrived and apologized for the wait, and the mix up of who was covering our table. We weren’t upset or complaining at all, just merely looking for a glass of vino.

We ordered our drinks and appetizers. The Prime burger is by far the biggest and best burger I’ve ever had, and cooked to perfection and was glorious with the 14 Hands Cabernet Sauvignon. As Ava’s bedtime approached we asked for our check so that we could finish up the evening. To our surprise, the server returned with it, saying it was covered by the manager and apologized again for our wait/inconvenience. We were happily stunned at the generous gesture and initiative of customer service this imparted. We thanked them profusely and left a nice tip.

Thanks again Flemings, for a great night, and fantastic customer service! We will be back for sure and continue to recommend this favorite spot of ours to friends.

Brussel Sprouts!

2009-11-13T14:02:00.001-07:00

Once again, it has been a little while since I have posted. I have been thinking a lot about that lately, and while I’d like to have more frequent posts, we just aren’t creating as many new or exciting recipes now that we are concentrating on our little peanut. Don’t get me wrong, we still cook almost every single night, it just seems to be things I’ve already blogged about. And when it comes to pours, we’ve been drinking more of the tried and trues as well, now that we are spending more time in, and less time out. So, I’ve debated changing the content of Paws and Pours a bit, to maybe encompass more nutrition information, favorite products, or balancing exercise and healthy eating with an infant, etc. I’d love to hear from readers what draws you to food blogs, and what kind of content you are interested in reading. Please leave a comment if you have ideas.

Now, back to your regularly scheduled blog topic…

I don’t know about you, but I’m just loving the fall produce. Bring on the winter squash, fall apples, brussel sprouts and sweet potatoes. Also, I start using the grill less, and begin the migration to roasting and braising and even making a little soup.

Up until a few years ago, I didn’t care much for brussel sprouts. Looking back, it was because I had always had them boiled, with salt and pepper. They were too bitter, and overcooked for my tastes. After seeing recipes for roasted brussel sprouts, I thought I’d give them a try. It was love at first bite! Since that time, I have looked forward to them every fall.

So, this summer, my mom grew brussel sprouts just for me. The only problem is, she lives in Minnesota. I got to eat a few while there, and manage to sneak a few home to Arizona, but alas, now I’m buying them. Imagine my surprise when I went to Trader Joe’s yesterday and they were selling them still on the stem!

Did you know this is how they grow? I have to admit, until I saw them in my mom’s garden, I had no idea how they grew and what they looked like before being picked.

The way I enjoy them the most is roasted, but sauteeing is another wonderful preparation method for these mini cabbages. To roast them, I simply preheat the oven to 425. I lay them on a cookie sheet and spray with olive oil and sprinkle some kosher salt flakes on top. Roast for 15 minutes, or until the outer leaves are crisp and brown. Take out of the oven and drizzle maple syrup over sprouts (approx. 1-2 Tbsp.) and stick back in the oven for another 5 min. Enjoy! The sweetness of the maple really contrasts nicely to that bit of bitter you get from the sprout.

Another way I enjoy them is to toss them with olive oil and good balsamic vinegar before roasting. Do everything else the same except omit the maple syrup.

What is your favorite fall fruit or vegetable?

Leaving you with a picture of the paws and pacifiers part of this blog.

TurboDog

2009-11-03T17:00:00.000-07:00

Note: This is a guest post by Scott (with an assist by Chase)

Every once in a while when we are perusing the isles at our favorite Total Wine store, I have to get one of those marketing-ish brews. Our last visit was no exception. Thinking back to our time in San Diego, the TurboDog was the most apt brew for our golden, Chase.

TurboDog is from a brewery called Abita Beer from New Orleans. I had previously tried their Pecan Harvest Ale just to see if you really can taste the pecan (my verdict, not at all). After an afternoon of yard work, I needed something to quench my thirst. Reaching back into the fridge I came out with TurboDog.

TurboDog is a dark brown ale, with a dark body and a slight coffee/toffee/chocolate flavor. It is a nice overall medium bodied brown ale….perfect for an autumn afternoon!

Kale Salad!

2009-11-01T14:32:00.001-07:00

Happy Day after Halloween! Is anyone still on a sugar high – or should I say chocolate high? I wait all year to eat my fill of candy corn. It is like crack to me. I can pass up the candy bars, but give me a pound of candy corn and I can’t be trusted.

We did fuel up before the Halloween festivities with a great dinner. Mostly tried and true, except for the salad. I have only recently started eating kale, and then it’s been only braised, steamed or baked into “kale chips.” The thought of eating it raw hadn’t really occured to me, until I started seeing it pop up on blogs, and even a local restaurant menu.

So, after browsing the downtown Scottsdale Farmers Market and coming home with some fresh, local kale I was ready to take on Massaged Kale Salad. I used a combination of about 3 recipes, including the one on the True Food Kitchen website.

Massaged Kale Salad

1 bunch of kale (approx. 4 cups) washed and chopped

2 Tbsp. Olive oil

½ tsp sea salt

1/2 avocado

½ tomato, cut in cubes

juice of ¼ fresh lemon

Add olive oil and sea salt to bowl with kale and gently “massage” together for a couple of minutes.
Add avocado and gently keep rubbing ingredients until all of the kale is coated with olive oil
Sprinkle with fresh lemon juice to taste and top with tomatoes
Sprinkle nutritional yeast or parmesan on top (optional)

Optional ingredients:

Pom arils

Carrot, grated

Small pieces of jicama

Garlic clove, smashed

Let it marinate together for a few hours to overnight. (I found it got tastier the longer it sat.)

I think this is my new favorite kale preparation. So fresh tasting and not at all tough and bitter. I can’t wait to make it again.

Here is a picture of Ava and Chase in Halloween attire. Of course as a foodie, I had to dress up my kid in some kind of food related theme.

Tired out from the festivities…and she didn’t even have any sugar!

Seafood Sundays

2009-10-22T11:03:00.001-07:00

Not to be confused with Meatless Mondays, we have a little tradition of making a nice Sunday night meal together before the busy week starts. Since fish and seafood are our favorite main dish treat, we usually roll with that. This past Sunday we tried a new recipe courtesy of Executive Chef Kevin Kathman, of restaurant Max in Minneapolis.

I haven’t actually eaten at restaurant Max, but I did see him on Kare 11 news when I was visiting family in MN. He prepared this dish of Seared Sea Scallops and it sounded like all the things we love. I printed it out off the internet and waited until I found some nice looking fresh scallops. We followed the recipe on the above link.

The dish was simple enough to prepare and really brought a lot of complex flavors. I particularly liked the sweetness of the butternut squash over the saltiness of the scallops. The lemon emulsion added another dimension that just made the dish sing.

We served it with the Sobon Estate Viognier.

This was a nice match with the acidity of the white, but the floral aromas that matched the sweetness of the squash. I think this dish would actually pair nicely with a light red as well.

What is your Sunday night tradition?

Nature’s Pride Bread

2009-10-15T13:39:00.001-07:00

Hello - hello – hello? (echoing) Is anybody still there?

Sorry for the lack of posting, but I haven’t really had any inspiring eats lately. I mean, we still cook, and of course, still eat, but it’s just been a lot of the same old, same old. Pizza, grilled veggies and seafood, etc. I do however, have a new recipe to try tomorrow evening, that looks divine, so stay tuned…

For now, I will tell you about the Nature’s Pride Bread I received as a sample from the Foodbuzz Tastemaker program. I received two loaves, of the new Nature’s Pride 100% Natural Whole Grain breads; the 12 Grain, and the Whole Wheat. I have sampled them both and I’m happy to report they are both winners.

I really enjoyed the seediness of the 12 Grain bread. It had a lot of chew, and a nice, naturally sweet taste. The texture was hearty enough for my “everything turkey sandwich” without being to heavy and filling.

The Whole Wheat variety was also delicious and slightly sweet tasting, but I missed the seeds and extra chew of the 12 Grain. I have to say, it was the perfect vehicle for my homemade pecan butter!

Homemade pecan butter and agave nectar…mmmmmm!

I never realized how easy it is to make your own nut butters. Since I’m not a fan of peanut butter (yes, I know I’m weird like that,) I found that I do like almond butter and I really like pecan butter.

HOMEMADE NUT BUTTER:

Take your nut of choice, and put about 1/2 – 1 lb in the food processor and process until smooth. It took about 5 minutes or so for mine.

And finally a fun photo of Chase. Whenever we have finished a carton of yogurt, Chase gets to lick the bits that are left stuck to the edges. Don’t ask why, it’s just the way we roll around our house. Here he is trying to get every last lick.

What is your favorite nut butter?

San Diego Salad and Ava’s first ‘first class’

2009-09-29T14:18:00.000-07:00

My sporadic posting has something to do with our frequent travel. After 9 days in San Diego, we were home for 5 days before heading out to Minnesota. Fortunately, in those few days home between trips I was able to do a little cooking.

As a side dish, I made a simple salad with some of the lovely produce we brought back from San Diego.

Sliced heirloom tomatoes, with a handful of the smallest heirlooms I’ve ever seen, (literally, come of these were as small as capers) and a goat cheese and caper stuffed squash blossom. After photographing I decided it needed just a hint of something more and added a little olive oil and balsamic and a dash of S & P. Not only stunning, but the flavor, when all ingredients were so fresh, really was wonderful. The tomatoes were actually quite sweet and really mixed with the saltiness of the goat cheese/caper combo.

Now, back to flying to Minnesota. Not only was it Ava’s first flight, but she was spoiled with riding First Class both ways! Hope she doesn’t think that is how she will always be flying. ;-/ She did wonderfully well. Slept through take off and landing without drugs, bottles, etc.

Ava and Mom in First Class

More coming on the MN trip in the next post!

Meatless Mondays – More Mushrooms!

2009-09-28T14:44:00.001-07:00

Sometimes when it comes to vegetarian entrees I get in a rut, utilizing only tofu, pizza, or some beans. Don’t get me wrong, I love those and could eat them happily over and over, but I can’t forget another favorite, the portabella!

Every time I make portabella mushrooms I tell myself I have to have them more often. So versatile, and yet so satisfying, even for the diehard meat lovers. I have to admit, I never use a recipe, instead using up whatever ingredients I have on hand and my imagination to build a magnificent meatless ‘shroom.

This week, I marinated the ‘shrooms in a little balsamic and red wine. I scooped out the inside of each of the mushrooms, diced it up with onion and capers and sautéed in a skillet for 3-4 minutes. To that mixture, I added a bit of chopped basil and arugula. Sprinkled with goat cheese and fresh purslane, it was ready for the grill. Grill for 7-10 minutes or until portabella is done and cheese is melted. I served some marinara on the side for dipping.

We couldn’t decide what wine would complement the meal, so we celebrated ‘Martini Mondays’ and had dirty martinis instead.

What are you having for meatless Monday?

Back From Vacation

2009-09-15T20:14:00.001-07:00

My lack of posting in the last two weeks has to do with eight glorious days of this…

and this…

and a little of this…

That’s right, our summer is not complete without a week in San Diego. We stayed in Del Mar, renting a condo with our friends, Renee and John, we found on VRBO. We have had great luck finding vacation rentals this way and absolutely love being able to have the space and freedom of a condo or house, versus a hotel room. Especially now, having a new baby and all the gear that goes a long with that. Of course, it also allows us to take advantage of the local farmer’s markets and do some cooking!

This is a picture of Chino Farms, an organic farm where many popular San Diego restaurants get their local organic produce. Renee and I had fun coming up with some yummy meals with our loot. One evening we decided to do a casual pizza night. (surprise, surprise huh?) We love our pizza nights. Now, our pizzas are no ordinary pizzas. No, we take it up a notch from cheese and sausage. We made three this particular evening, one traditional, one with fresh arugula, tomatoes, capers, etc. But, the real star of the night was Renee’s little creation…

Make this NOW, and thank me later!

Here’s how:

Trader Joe’s original pizza dough ( or homemade or your favorite brand of refrigerated dough)

Lightly pre bake the crust for 3-5 minutes. Spread with a lot of nice creamy goat cheese. Top with fresh arugula, a few roasted red peppers, and some sliced tomato. Bake an additional 5-10 minutes until dough is cooked. Take out and drizzle with balsamic syrup. A-freaking-mazing!

Of course lots of wine was consumed over the evening, a tried and true, J Lohr Seven Oaks Cab, and also a new found white that was quite good.

I used to think I didn’t like Chardonnays. What I’ve realized this summer, is that I didn’t like overly oaked, big, buttery chardonnays. I’ve fallen in love with a few Argentinian and Chilean chards that are more crisp and citrus, and this one was no exception. It was a delightful apertif, with crisp hints of green apple and a little mineral, it did not overpower like a chard sometimes does. Will be seeking this one out around home.

A great time was had by all:

The trip is not complete without mentioning the Paws and Pacifiers. Ava and Chase loved the fresh air and ocean breezes…

Cheers!

What was your favorite vacation this summer?

Quick and Easy

2009-09-02T14:16:00.000-07:00

I don’t know if I can entirely blame being a new mom on my interest in quick and easy meals lately. It might be the record breaking heat we’ve had here this summer. Either way, it has been fun coming up with things Scott and I can make for dinner, when our hungers high, and our motivation low.

If you’ve read my blog for any length of time, you know we love pizza night at our house. We make the dough from scratch and love coming up with topping combination that we both will enjoy. As much as we love to make homemade pizza, it’s not going to happen when it’s 7:15 and we walk into the kitchen with the low motivation I mentioned above. Enter Ten Minute Flatbread Pizza.

Utilizing Flat Out Wraps (or pita bread would work,) toppings of your choice, and the toaster oven this came together in 10 minutes (about 3-5 minutes of prep and 5 minutes in a 400 degree toaster oven. Scott and I each topped our own flatbread with what we were craving. I went with the simple pizza sauce, mozzarella, sliced tomato, capers and fresh basil. It rocked my face off! A few of these would make a great appetizer for a happy hour get together.

We had our pizzas with a great weeknight wine, the Meridian Pinot Grigio. A nice hint of citrus – grapefruit? and a mineral like finish, it was the perfect refreshing complement to our meal on this hot evening.

A Colorful Meatless Monday!

2009-08-31T13:48:00.001-07:00

Have you been eating meatless on Mondays? Even though I may not be posting each week, we are still going meatless at least one day per week. Budget friendly and eco friendly, it’s a fun challenge to create new ways with tofu, beans, and other non animal sources of protein.

This week, I had some leftover orange sauce from this recipe. It is such a flavorful sauce that I wanted to use it again, and thought it would be great over some baked tofu. To create a bit of tropical-ness to the tofu, I marinated it in coconut rum for 3 hours. (Probably could also use coconut milk.) Then baked for 15 minutes per side in a 375 degree oven. I was right, this was divine. Fresh flavor of cilantro was predominant, followed by the fruity and gingery background.

To round out the meal, a little red quinoa for some whole grain goodness and some colorful veggies.

Isn’t that purple cauliflower gorgeous?

I think we got our dose of healthy antioxidants in this meal. Especially when you add the resveratrol we got in the red wine.

Finally, a picture of the Paws and Pacifiers of our life.

Chase has a Sleepover!

2009-08-20T16:48:00.000-07:00

Chase wants to say hello. He thinks Ava has been stealing his limelight here on the blog. This week he has a houseguest and is having lots of fun. Better yet, this houseguest is another Golden Retriever and she is a sweetheart. I think Chase is going to be sad when she goes home…

Should we trust these two home alone together while we go out?

Taking Ava out for sushi…

OK, only mom and dad had sushi, Ava had her usual…Enfamil Premium a la carte.

Easy Meal, Boxed Wine and Garden Fresh Produce

2009-08-18T16:11:00.001-07:00

Although Ava has been a great baby, and we seemed to have escaped the colic phase (knock on wood,) time still seems to be a limited commodity in the evenings. Couple that with it ~~being hotter than hell,~~ 108 degrees at 6 pm, and the desire for a lot of time in the kitchen disappears. Still, we want to eat a healthy meal, without relying on frozen dinners or takeout. I think we’ve gotten pretty good at creating fast and easy delicious dinners. Can you believe this meal took less than 20 minutes?

Again, it comes down to having a well stocked refrigerator and freezer. I took out some frozen tilapia fillets earlier in the day, so that when I headed in the kitchen at 6:30 I was all set to cook. The only other short cut is the “Chard of Many Colors” bagged chard/kale combination from Trader Joes. I started by sauteeing that in a little olive oil and garlic. For fun I tossed in the last couple of fresh pre-sliced ‘shrooms. Seasoned with salt and pepper and a splash of raspberry vinegar. After about 10 minutes the chard was done, and I set it aside and used the same pan to grill the tilapia. While that was cooking, I threw a couple of sweet potatoes into the microwave for 5 minutes and chopped a handful of grape tomatoes and tossed with capers to make a bit of a relish to top the tilapia. Plate the chard and fish, and top the fish with tomato-caper relish, and drizzle with good balsamic.

I received a coupon to try the Fish Eye single serve boxed wines and decided to give it a go with the chardonnay. Again, being something we could quickly add, it was a perfect complement to the meal. It was fruity with a little zest and very little oak – not bad for the price!

I really like that the tetra pak has more than a 50% smaller carbon footprint than the bottles it replaces. Now, I must admit that I miss the “experience” of having the “bottle of wine", but then again, it’s going to be perfect for the drive-in or the many picnic lunches we do while hiking. I wouldn’t hesitate at all to buy this again.

Have you tried any wines in the tetra pak packaging? If so, what’s been your experience?

PS- My mom came for a vist this weekend from Minnesota, to visit her grandaughter. Just a few things she brought with picked that morning from her garden. I felt like it was Christmas!!

kale, zucchini, yellow beans (there were green too, I just forgot to get out of the bag,) lovely chard, cucumbers, green pepper, and Japanese eggplant. Also unpictured is some huge beets. Let the cooking begin!

Meatless Monday Returns

2009-08-10T19:33:00.001-07:00

Not that it really ever went away, we were still eating meatless, I was just slacking on the blogging aspect of it. ;-)

This week we took advantage of the ~~not hot as hell,~~ slightly cooler weather and did a full grill of different veggies. Eggplant, zucchini, yellow squash, mushrooms, etc. were sliced and seasoned. I decided that the juicy heirloom tomato that we got at the Farmer’s market should be showcased as well. The result: grilled eggplant and goat cheese “stacks” with balsamic reduction aka party-in-my-mouth. A.Mazing!! Seriously, this could be our favorite meatless meal of all times. The goat cheese really took it over the top.

So ladies and gents, fire up the grill and get your veggies, and have a par-tay in your mouth!

To make: slice the eggplant into 1/8'” slices, zucchini and yellow squash cut lengthwise into approx. 4 lengthwise slices per medium zucchini. Grill over medium high heat until done.

While veggies are grilling, take about a half cup of goat cheese and mix with some chopped, fresh basil and chives.

When veggies are done, start with eggplant slices as the base. Spread goat cheese mixture over the eggplant slice, then layer with fresh tomato, zucchini and squash slices, and fresh mozzarella (we used leftover tofu from the night before instead.) Top with another eggplant slice and drizzle with balsamic syrup.

On a bed of fresh arugula made it even more of a taste treat!

Cross Section:

And a sweet potato in the background for some healthy carbs!

Oh, Mondays are also special to us because Ava was born on Monday – 4 weeks ago today!

Another new favorite “pour”

2009-08-06T04:40:00.000-07:00

With the extreme heat and dryness of our summers here in Phoenix, a girl does need to hydrate occasionally with something other than wine. Water, meh, that gets so boring with the copious amounts of fluid we need to keep from dehydrating. So, enter my new obsession this summer, China Mist Hibiscus Raspberry Frenzy decaf herbal iced tea.

I love the natural sweetness and the floral depth that the hibiscus adds. Being that it’s not caffeinated, it’s a hydrating and delicious alternative to water. It has become a habit to stop at AJ’s each morning and get my fix. Cheers!

Paws and Pacifiers have to be represented too!

What is your favorite way to hydrate in the summer?

Quick and Easy Last Minute Meals

2009-08-04T16:09:00.001-07:00

Ava is 3 weeks old and I’m happy to report we’ve been able to do some cooking. That said, it has been some of our “tried and trues,” so I won’t bother posting the recipes/pictures. Just picture, homemade pizza, grilled tofu and veggies, stuffed pork tenderloin, etc.

I’ve also had a couple instances when I was alone with a fussing baby and getting a bit fussy myself due to hunger. So, I’m going to show you a couple of the “5 Minute” meals I came up with for myself. Literally, 5 minutes (when you have ingredients on hand) which is faster than it would take me to run to the nearest drive thru, and a whole lot more nutritious.

This is my One Dish Micro-Steamed Asian Fish and Veggies.

I took some fresh baby bok choy and sliced mushrooms and microwaved them on high, for 3 minutes. While the veggies were cooking, I defrosted a tilapia fillet and made a little sauce of sake, soy sauce, fresh grated ginger (from a jar,) and sesame oil. When the veggies were done, I layed the tilapia on top and poured the sauce over all. Put back in the micro (covered) and cook on 70% power for approximately 3 minutes or until fish flakes easily. Be careful not to overcook.

OK, so it is a 6 minute meal – sue me. ;-)

Paired with a refreshing glass of rose, a perfect light dinner.

Next up is a quick lunch time salad. Utilizing frozen cooked cocktail shrimp and whatever greens available in the fridge, equals a tasty and satisfying salad. I used some leftover homemade creamy dressing, but any of your favorites would work. Also, substitute canned salmon and it’s equally as fast and nutritious.

I threw in a few sliced sugar snap peas, mushrooms, avocado,and onion, on top of a bed of spinach. I forgot to add some creamy goat cheese, until after I took the first couple bites. Not to bad in a pinch, eh?

Finally, this is a picture of the Edible Arrangement I received as a gift from my team at work. This is an awesome gift idea for new families. Not only was the fruit delicious, and needed with extra family around, but it was something we could easily eat with one hand, when baby was in the other.

Ava –having a large pour of Enfamil.

What’s your favorite 5 minute meal?

Nutrition Facts and New Meaning to the word “Bottle”

2009-07-20T15:57:00.001-07:00

I’ve been a little MIA from the blog world lately, and for good reason, which you will see in a moment. Since their has not been a lot of cooking going on in the Paws and Pours household, I’ll share a little nutrition information.

Being a RD, I’ve done a lot of teaching on reading nutrition labels. So, I feel compelled to share the latest change in the nutrition label. Please take a look…

Nutrition Facts
Item Size 5 lb 11 oz
Items Per Container 1
Amount in Each
Calories 25,000?			Calories from Fat 30%
% Recommended
Eyes 2				100%
Button Nose 1				100%
Beating Heart 1				100%
Hands 2				100%
Little Piggies 10				100%
Cuteness	100%	• Miracle			100%
Adorable	100%	• Treasure			100%
These values are based on an average baby, so ours may be even better! Ava Shea, born 7/13/09

We have been blessed with a precious little girl through adoption. (For those of you who are wondering how I drank all this wine the last 9 months.) Both Scott and I were there in the delivery room and I was lucky enough to cut her umbilical cord. It has been an amazing week and we are getting the hang of bathing, diaper changing and late night feeds. We’ve even done a little cooking and wine drinking, but nothing noteworthy.

So, our current “Pour” is Enfamil Premium. Look for a review and rating from Ava coming soon!

Ava Shea – 1 day old

We may need to change the name of the blog to *Paws, Pours and Pacifiers!* What do you think?

Scallops – Part 2

2009-07-09T14:51:00.001-07:00

In my previous post about scallops, I mentioned we made them twice in the same weekend. Since I posted Friday nights preparation, here is Sunday night’s with a slightly different take.

These jumbo ~~hunka hunkas~~ scallops were once again, simply seared, but this time we served over fettucine “pasta” and butternut squash in a white cheese sauce. By pasta, I’m referring to the Pasta Slim, that I received last month to try. (Please feel free to substitute regular fettucine noodles or other pasta of your choice.) The results were simply amazing, and this meal was ready in under 15 minutes! Accompanied by a chilled glass of Stella Pinot Grigio, and it was the perfect end to a pretty perfect weekend.

For the “pasta:” (serves 2)

2 bags Pasta Slim fettucine noodles (or about 2 cups, cooked, regular fettucine)

1/2 cup cubed, cooked, butternut squash

2 wedges Laughing Cow Swiss flavor cheese wedges

1 Tbsp dry white wine

1 tsp. butter

2 Tbsp shredded parmesan cheese

Salt and pepper to taste

mushrooms to garnish, optional

Drain fettucine, and while hot add the cheeses, wine, butter, salt and pepper and squash. Toss around until cheeses melt and well blended. Portion out on 2 plates and top with seared scallops.

By the way, the Stella Pinot Grigio is an excellent pinot for the price. I got this bottle for around $8, and it is just as good as some of the $15-$20 Pinot Grigios I’ve had.

Lastly, a picture of Chase being his happy self.

Pesto and “Pink” Wine

2009-07-06T08:00:00.000-07:00

Summer is in full bloom here in Arizona. While the rest of the country is thankful for the sunshine and warm weather (and the abundant produce that comes with it), here in the desert southwest we are lamenting yet another 100+ degree day. Our garden is withering from the heat, however it seems that our basil continues to love the sunshine.

With all that basil, what to do? After all, there are only so many caprese salads that we can do. Why fresh pesto of course! We whipped up a batch of pesto:

Pesto Sauce

3 Tbsp pine nuts or walnuts

2 cups tightly packed basil leaves

4 cloves garlic

4 Tbsp grated parmesan

1 Tbsp olive oil

1/2 tsp black pepper

3/4 tsp salt

3 ounces reduced sodium chicken broth

Combine first seven ingredients in food processer. Pulse until chopped. Add in broth until desired consistency.

We served it over mushroom ravioli.

Now of course we couldn’t do a meal without adding wine. We were in the mood for a red, but with the heat we were looking for a cold white. Naturally, that led us to our “pink” wine: a nice dry rose from Napa. We went with the Silverado Vineyards 2008 Sangiovese Rosato. The wine has a good balance of fruitiness and dryness that was perfect for our evening.

Jumbo Scallops!

2009-07-02T15:20:00.001-07:00

I think my favorite seafood of all times is scallops. I think if they weren’t ~~so expensive~~ out of our price range, I’d eat them at least once a week. This past week I had them twice. One of my local stores had the U-10 scallops on sale, and so we indulged – planning to have a nice Friday night meal at home. They were so fabulous that by Sunday we were craving them again. A-hem, another trip to the store for more fresh scallops.

While I’ve tried a few different preparations and recipes, I still come back to simply searing them in a small amount of butter as my “go-to.” I prefer to let the subtle flavor of the scallops come through. Sunday night I seared them, then topped with a sprinkling of capers, raisins, and tarragon.

Hello lover!

These scallops we so large, (3 oz each,) that we each enjoyed two and were perfectly satisfied.

What, you may ask, is that light green “stuff” under the scallops? Broccoli-cauliflower puree, that’s what! We occasionally enjoy a the “mashed cauliflower” or cauliflower puree, if you will. This time we experimented and did 2/3 cauliflower to 1/3 broccoli. We live on the wild side right? Although not terribly attractive, it tasted fantastic! Steamed cauliflower and broccoli, pureed with sour cream or Greek yogurt, a bit of butter, chives, salt and pepper.

Finally, a Chase photo of the day:

Finding a puddle to cool off in after a long, hot hike!

What’s your favorite fish or seafood?

Great Value Wines, Part 2

2009-06-25T07:59:00.000-07:00

Always willing to do my part, I have been trying lots of new (to me) budget friendly wines. It involves a lot of long, thirsty research, but I withstand. Hold the applause until the end please. LOL!

A couple of wines I enjoyed recently both fit the bill as good value and great tasting. I love that kind of outcome to the research!

First off, the Velvet Moon 2007 Cabernet Sauvignon. This had a medium body and mild tannins. Not as big and bold as some cabs, but nice and easy. It actually went great with some homemade pizza. This sells at Trader Joes for $5.99.

Next up the 2007 Mirassou Chardonnay. Now, I have seen this popular label in grocery stores, wine shops, etc. but never paid much attention to it. The winemakers notes are as follows, and I really thought it was spot on. I prefer low to no oaked chardonnays and this was perfect with just a very slight touch.

winemaker's notes:

Our 2007 Mirassou Chardonnay exhibits intense aromas and flavors of stone fruits such as peaches and nectarines, as well as tropical fruits like pineapple. Secondary flavors of melon, pears, citrus, floral, and vanilla notes combine with a creamy mouth feel which culminate in a pleasantly concentrated finish.

This made a refreshing late Saturday afternoon sipper.

What’s a great wine you’ve had recently?

Meatless Mondays – Peanut Tofu

2009-06-22T15:16:00.000-07:00

I know, I know, it seems that all we have been featuring on Meatless Mondays is tofu lately. I must say, we actually CRAVE tofu and usually have it more often than once a week. I love the quickness, versatility, and ease of cooking with tofu. Not to mention that it’s healthy and ~~cheap~~ budget-friendly. Meat and seafood account for the most expense in many people’s grocery bills, so eating tofu and other meatless meals a couple days per week can really help cut costs.

This weeks was a real winner.

I marinated the sliced tofu in some soy sauce and sesame oil. Then grilled for approximately 4-5 minutes per side. After plating the veggies, tofu and rice, I added a drizzle of peanut sauce. This really took the meal from good to great!

Served with baby bok choy and sauteed shitake mushrooms.

Thai Style Peanut Sauce

1 Tbsp peanut butter

1 1/2 Tbsp Rice Vinegar

1 tsp minced ginger

1-2 tsp. yellow miso

1 Tbsp. soy sauce

1 tsp brown sugar

1 Tbsp fresh squeezed lime juice

fresh cilantro, minced (approx 2 tsp.)

Mix well. Double if you want extra for use on salads or dipping veggies. (Great with steamed broccoli.)

Here is a picture of Chase with his girlfriend, Sydney, who is sleeping over for a few days. She is also a Golden Retriever, who got a summer haircut.

It’s Halibut Season!

2009-06-18T07:25:00.000-07:00

As you can tell from my posts, I love all fish and seafood. I have lots of favorites…one of them being halibut. Noticing fresh halibut in stores the last few weeks, I have been so tempted to buy some. But, as we have been trying to tighten the old belt lately, I resisted due to the $14.99 per pound price tag. This weekend, however, while I was shopping at Sprouts, I saw some very fresh looking halibut advertised for $8.99 per l –b. Ah hah! I could no longer resist and picked out a nice thick fillet to prepare that evening.

While I have tried many different preparations for this fish, I always come back to my tried and true favorite, Asian Steamed Halibut.

Back in my 20’s when I was just beginning to get the cooking bug, my friend and I had a dish similar to this at PF Changs. Hello food orgasm! We loved it, and came very close (if not right on) to replicating it at home. It has been a favorite ever since. It is also a pretty fool proof method of cooking the fish, as it stays moist and very flavorful, without risk of getting tough and overcooked.

Ingredients:

1/4 cup low sodium soy sauce

3 Tbsp. sake

1 1/2 Tbsp brown sugar

1-2 tsp. minced fresh ginger

1 lb fresh halibut fillet

chives, shallots and cilantro for garnish and extra flavor

Method:

I put all of the ingredients in a wide shallow bowl and put the halibut in to start “marinating.” Get a pan with steamer insert prepared on the stove. When water starts boiling, put the whole bowl of halibut +ingredients into the steam basket (including bowl as you want it to steam in the sauce.) Steam for 10- 15 minutes, or until fish is flaking easily with fork.

I serve this on top of rice of noodles to soak up some of the flavorful sauce. This time I used the Pasta Slim noodles from the sample that Wildwood sent me a few weeks ago. Steamed snap peas and shitake mushrooms on the side and it was just like I remembered – sitting in the restaurant 10 + years ago.

We had this meal with a bottle of the Kono Baru Unoaked Chardonnay from 2006. I reviewed this wine last summer, and enjoyed it again just as much. I probably would have had a better food/wine pairing for this delicious and tropical chardonnay, but we had opened it to sip earlier in the afternoon, and wanted to finish the bottle with dinner. If you like a nice medium bodied chard without the wood, this is it. There probably isn’t any more of the 2006, but later vintages should be just as good.

Meatless Mondays – Tofu and Asparagus!

2009-06-15T10:09:00.001-07:00

I love this time of the year when you can wear shorts everyday, sip white wine or frozen cocktails, take a dip in the pool after work, and eat fresh new asparagus!

So, last Monday we paired asparagus with tofu and a brown and wild rice blend for a deliciously satisfying meal. Not to mention that this dinner came together in about 15 minutes. (Using leftover rice we pulled out of the freezer.)

I roasted the asparagus at 400 degrees for approximately 12 minutes. Spray or coat with a bit of olive oil and season with Kosher salt first. While the asparagus was cooking, I simply seared the tofu in a grill pan, and seasoned each side with a bit of Spike seasoning. We had a bit a fresh heirloom tomato left, so that was included as well. Oh, and everything is better with a healthy sprinkle of goat cheese and sweet balsamic syrup. How could something so simple taste oh so good?

BALSAMIC SYRUP

3/4 cup balsamic vinegar

1/2 cup red wine

1 Tbsp brown sugar

Simply stir together in sauce pan and simmer to reduce until there is about 1/4 cup and it is slightly thick. Yum!

Also great over fresh strawberries.

Here is a picture of Chase since he’s felt a little neglected on the blog lately.

A couple great value wines

2009-06-04T15:07:00.001-07:00

With the economy these days, everyone seems to be making cut backs in their daily living. Maybe not eating out as often, shopping at discount stores, curbing the entertainment budget or whatever ways one can think of to decrease their own spending. So, what’s diehard wine lover to do?

I have to admit, we haven’t curbed our practices to much, and we certainly aren’t going to give up our wine habit. However, we have searched out a couple great value wines that are perfect for everyday drinking.

First off, the Trader Joe’s Coastal Zinfandel.

A total steal at $3.99 per bottle, it is nice and jammy with a bit of pepper for character. It is lighter than some of the “heavy” zins, but that is a welcome change for the hotter temperatures anyhow. I only picked up one bottle as a trial, but after this I will be getting it by the case! Perfect sipper for a bar-b-que!

Next up, the Gato Negro 2008 Chardonnay.

Now, I’ve mentioned before how my dislike of many chardonnays, but this one is a winner. It hails from central Chile and is produced by San Pedro vineyard. Pale gold, and unoaked, it is a refreshing summer wine. It has overtones of peach and pineapple, and even a hint of green apple. It has just enough acidity and crispness to really hit the spot with a salad or a grilled seafood/salsa type meal.

As a bonus, it is a screw top, which is perfect for picnics and not having to remember the cork screw.

(love the little black kitty)

At $4.99 per bottle, we did in fact, buy a case of this.

What are your favorite value wines? Have you changed your wine drinking at all due to economic reasons?

Meatless Mondays – A simple grilled dinner

2009-06-01T20:45:00.000-07:00

After a weekend of traveling and dining out, a healthy, meatless, meal was a welcomed change of pace. I wasn’t in the mood to be to creative this evening, so we relied on our favorite cooking method of veggies and tofu…the grill! I get a lot of questions from friends and bloggers on how we grill our veggies, or what veggies are good on the grill, so I thought I’d show you what we do.

First, we had a bountiful supply of fresh squashes, zucchini, cauliflower, mushrooms and even some ripe peaches. Some may slice the zucchini and squash into chunks and put into a grill basket, but we prefer to cut it lengthwise, and lay it directly on the grill. We do use the grill basket for the cauliflower (which, by the way, is great roasted on the grill,) broccoli, small mushrooms, and onions.

Set grill to medium high heat – about 400 degrees. Lay out veggies and grill approximately 5 minutes per side (or until desired marks and doneness) and flip. Note: spray or oil veggies before laying on grill so they don’t stick. Also, microwave butternut squash for a minute or 2 or it will be to crunchy.

Altogether with tofu and grill basket. Tofu can be marinated in advance, but tonight we just seasoned it heavily with Spike. As the zucchini gets done, put on top rack to keep warm until everything is finished.

The final product with a little black beans to round out the meal. Simple, healthy, and most importantly – delicious!

After taking the photo and eating dinner, I realized I forgot to add the roasted cauliflower when I snapped the photo. I think my brain is still on vacation.

What are your favorite vegetables to put on the grill?

San Diego

2009-05-28T11:43:00.001-07:00

Apologies for the lack of posts, as work has been busy. We're headed off for a weekend in San Diego. We'll leave you with a picture from last year that shows what Chase will be thinking about as we drive over...and promise some good posts when we get back!

Meatless Mondays – Southern Style

2009-05-19T09:20:00.001-07:00

I’ve been doing some spring cleaning the past couple weeks, and really trying to simplify and de-clutter. In the process, I wanted to get rid of old issues of Cooking Light and Food and Wine. I mean, there is no sense in keeping all these, when recipes are online these days, right? Well, I couldn’t help but flip through each magazine before throwing it in the recycle pile. Hence, the reason it is taking me weeks…

In one of the back issues of Cooking Light, March 2007 to be exact, I found a recipe that I thought would make a great Meatless Monday meal. Black-Eyed Pea Cakes with Collard Greens. It was part of a Southern Cooking feature article and sounded like something we would really enjoy. Since the recipe used canned black-eyed peas, I thought this would be a quick and simple meal for a Monday evening. Well, it wasn’t as quick as I was expecting. The bean cakes need to be made and then refrigerated for 15 minutes, and the greens simmered for 45. The bean cakes were quick to throw together, and next time I would skip the step of sauteeing the garlic and onion before throwing in the food processor. After I got started making the dish, I opened the refrigerator and realized we finished the fresh collard greens that I had purchased for this recipe. We were having fun using them to make little appetizer “wraps.” So, since we always have Red Chard on hand, I made that quick substitution.

I apologize in advance, this dinner wasn’t the most photogenic.

Like I said I substituted chard for the collards, and the only other thing I did differently was to use vegetable broth rather than chicken broth to make it truly vegetarian. Rounding the meal out with some red quinoa for extra protein and whole grains.

Overall, the pea cakes and greens had good flavor, but I still felt like it needed a little something. I doused mine with a little Frank’s Hot Sauce, which gave it a little something-something. Not gonna lie, this was good, but probably not a repeater for us.

Here’s a picture from our weekend adventure – hiking in Payson Arizona along the beautiful Christopher Creek.

Is it still considered southern if I used chard instead of collard greens?

Murphy Goode-Chardonnay

2009-05-15T15:28:00.001-07:00

Now that it seems that the 100 degree days are here to stay, a glass of white is sounding more appealing. I’ve had a couple good pinot grigios and sauvignon blancs in the past couple weeks. Chardonnays though, are not usually my first choice. Occasionally, a good unoaked chard is welcomed, but I don’t care for very oaked or buttered chardonnays.

So, the other night when I pulled out this bottle of Murphy-Goode Chardonnay, Scott was a bit shocked that this was my choice for the evening. I thought it would go lovely with the chicken dish we were having. I was a little nervous that it would be oaky, but was in the mood for a medium bodied white, and this one seemed to fit the bill. I ended up being pleasantly surprised. This white had lovely notes of apple and pear, with a touch of oak, but not overly so. I think I detected a little vanilla as well. It was such a delicious match for the chicken and apple dish that we paired with it that night. It gave me a new appreciation for chardonnays.

This is the chicken dish that we paired with the 2006 Murphy-Goode Chardonnay.

This is the same recipe that I posted here, but I used chicken instead of tofu (and added a few shitakes.)

What is your favorite white for the summer?

Easy and Light Dinner – Thanks to Wildwoods

2009-05-08T10:41:00.001-07:00

The other day I came home to a big box with the word, “perishable” marked on it. Well, we all know what that means…food! I was the lucky recipient of a few Wildwood products to review.

I received a couple of their soyogurts, one plain, and one plain, but with probiotics added. The other samples were of their Pasta Slim, a low calorie, wheat free, gluten free alternative for pasta. Not only that, it has only 20 calories per serving! My mind was immediately racing at the score this would be for someone with diabetes watching their carbohydrate intake. Then, I saw that it was also gluten free and thought it would be great for people that suffer celiac disease, which is an intolerance to gluten. BUT, that’s all great in theory, really, it still has to taste good.

I decided to give the fettuccine noodles a whirl first. One thing I learned with the tofu shiratake noodles, is to drain them well, rinse, drain, and dry. This is easily done with a colander over the sink in a couple minutes. The beauty is that they only needed to be warmed in the microwave after that. Here is what I got out of one bag of the fettuccine. (2 servings)

I tasted a noodle plain, and it did not have any funny taste or smell (like the shiratake noodles do.) It had a bit of a slippery texture, but not in a bad way. I did a shrimp in wine sauce for topping and it turned out delicious.

Shrimp in Wine Sauce (serves 2)

1/4 onion, sliced

1/2 cup fresh mushrooms, sliced

1/2 cup-2/3 cup dry white wine

1/2 cup broth (chicken, seafood, or veggie)

2-3 oz goat cheese

1 tsp fresh tarragon

1 tomato, diced

1/2 lb peeled and deveined shrimp

salt and pepper to taste

Sautee onion in a bit of EVOO until starting to soften. Add mushrooms and wine and broth. Let simmer about 5 minutes, or until sauce reduces a bit, then add the shrimp. Cook a few minutes and then add fresh tomato, tarragon, and salt and pepper. (We also threw in a handful of fresh spinach.) Sprinkle generously with goat cheese and serve over the Pasta Slim.

I was curious as to what Scott’s reaction would be. Being half Italian, and having a grandmother that made homemade pasta, I was skeptical of his acceptance to this. So what did he think? He really enjoyed it. He said he probably wouldn’t have given it a second thought if I hadn’t mentioned that it was not real pasta. I liked that I didn’t feel heavy and weighed down like I sometimes do after a big pasta meal. I didn’t feel guilty about having dessert after dinner either. (OK, who am I kidding, I never feel guilty about eating dessert.)

Would I buy it this in the store? ABSOLUTELY. It is healthy, and a lot quicker and easier than boiling a pot of pasta. Thanks again Wildwood! Next up I will try the spaghetti noodles. I’m thinking of a peanutty noodle type recipe. Stay tuned!

Meatless Monday and last Friday’s Movie Night (at the Drive-In)

2009-05-04T17:48:00.000-07:00

Tonight we made an old meatless stand-by…pizza! Homemade pizza is so easy to do on Meatless Monday or any day of the week, for that matter. When you add your own favorite fresh toppings, the “meat” is not even missed. This week we made a “salad” pizza. Basically, everything for a good salad, put on top of pizza dough.

A base of pizza sauce, followed by some canned artichokes, finely chopped; mushrooms, grape tomatoes, onion, mozzarella AND feta cheese. The last minute that the pizza was on the grill, we threw on some fresh arugula. It turned out perfect!

For vino, we enjoyed an old favorite, Layer Cake Shiraz.

Seriously, good! It is a super dark and smooth. Lots of berries, and even a hint of chocolate, hmmm…maybe like a chocolate layer cake with raspberry filling? (I have to admit, I was drawn to this bottle of few years back, because of the picture of the cake on the label. Cake is right behind wine on my “favorites” list.) This wine is a little above our “everyday” wine budget at about $14.99 per bottle, (we usually keep our everyday wines to $10) but it’s well worth the splurge!

Finally, I’ll leave you with some photos of our Drive In outing last Friday night. We love to go to movies, and the drive in is so much fun because we can bring our own Paws and Pours!

The typical Golden Retriever, Chase LOVES to stick his head out of the window of the car. I decided to capture what I saw looking out the rear view mirror.

A picnic dinner of sandwiches, chips and a bottle of red. Our acrylic wine glasses come in handy, we feel classy, wine at the drive-in. haha

Scott with his “pour”

Chase with his “pour”

A little movie action…

And finally, Chase is tired and ready to go home.

Pretend it’s wine… and some Chase pictures!

2009-04-30T09:56:00.001-07:00

The other day while I was meandering at Safeway, I came across this new product called First Blush. This is a line of teas and juices that are made from premium varietal wine grapes. (Think cabernet, merlot, syrah, and chardonnay.) The website touts that these juices and teas give you the same health benefits of wine (mostly from the antioxidants and resveratrol) but without the fermentation/alcohol. Being the wino that I am, I decided to give these a try. I chose the syrah juice, and the cabernet white tea. These were featured for $2.99 per 12 oz bottle.

I tried the syrah juice first. It was a deep purple, and looked like a fine glass of wine. While it was quite sweet, not more so than an ordinary 100% grape juice. I liked it, but could only handle about 4 oz. due to it being a bit sweet for my taste. I had a hard time pretending it was a glass of wine.

A few days later I tried the cabernet white tea pictured above. This is a blend of half cabernet juice and half white tea, and is billed as the antioxidant super tea! While it’s true that it probably is high in antioxidants, I was not a fan of this one. I just did not care for the blending flavor of grape juice and tea. I thought I would really like this since I love Arnold Palmers, the POM tea blends, etc. But, it was NOT for me. As you can see from the photo, this one is lighter in hue, from the dilution of the tea.

Would I buy these again? Probably not. Even though I enjoyed the 100% juice version, it is a bit pricey for grape juice. As a dietitian, I believe you can get the same health benefits whether it is from a glass of Welch’s Concord grape juice, or First Blush cabernet juice. The clever marketing drew me in as a wine lover, but even pouring into a fancy wine glass did not make me think I was drinking a glass of vino.

If you’ve tried it, let me know what you think.

Chase wanted to be pictured today, since this is called Paws and Pours!

(relaxing at the top of Camelback Mountain)

Meatless Mondays – Thanks Foodbuzz and Buitoni!

2009-04-27T17:44:00.000-07:00

About a week and a half ago, I got this big unexpected box from the UPS man.

After I got through the immense amount of packaging, I found this:

I couldn’t wait to try it and knew it would make the perfect Meatless Monday meal for this week.

The Wild Mushroom Agnolotti ravioli are part of the new Riserva pasta line by Buitoni. The ingredients are 100% natural with lots of parmesan, mushrooms, and garlic. There are 2 servings per package, so it was the perfect amount for Scott and I to enjoy for dinner. To bulk up the servings, I added a leftover fresh portobello which was sliced and sauteed in a bit of olive oil.

Topped with a sprinkling of fresh basil, and Trader Joe’s marinara, this was fantastic! So mushroomy and cheesy. I liked that it didn’t have a fake taste, and the pasta was not slimy or to chewy like some refrigerated pastas can be. I will definately be on the lookout for this in the grocery store. Thanks again to the Foodbuzz Tastemaker Program!

We had the 2007 J. Lohr Estates Seven Oaks Cabernet Sauvignon with the pasta. I had tried this wine many years ago and do remember enjoying it, however have not really thought to pick it up again. After having it at my friend’s dinner party this weekend, I had to go to Costco the next day and get a bottle. It is such a easy sipping, go-to wine. And for right about $10, don’t we all need some good ‘ol tried and trues? I forgot to take a picture, I think I had pasta on the brain, but here is the label you are looking for. Easily found at Costco, or your regular grocery and liquor stores.

What are your favorite tried and true value wines?

Clearing out the sinuses

2009-04-22T14:17:00.001-07:00

I don’t know what is wrong with me, but the past several days I have been miserably congested, sinus-y, and unable to breathe very well. It could be allergies, but I’ve never suffered from allergies. It could be a cold, but I have absolutely no other symptoms. Ack – I hate when I don’t know what’s causing my ailments!

So because Sudafed, Afrin, and Nasogel have failed me, I decided to try my homemade method for clearing things out…wasabi! (aka green powder crack!)

I found this recipe for wasabi roasted asparagus the other day on the Fatfree Vegan’s blog. Of course, she had me at wasabi, but the asparagus really clenched it. When I found asparagus on sale yesterday at the market, I knew I would be making this recipe soon. I could have stopped there, but I decided to couple that with my wasabi salmon recipe and really feel the burn!

First, the star of the show:

You can buy wasabi paste premade, but I find the powder more convenient. It lasts longer and you can make as much or as little as you need anytime. Mix, equal parts powder and water, and let stand for a few minutes. I made enough for both of the recipes.

Instead of roasting the asparagus, I bathed it in the marinade and put it on the grill with the salmon. I think it would have been better roasted, as I really could not taste the wasabi sauce at all. Or maybe I should have just used more? Did I mention that I love wasabi?

Nothing that a little extra sauce from the salmon couldn’t fix. I boiled the leftover marinade from the salmon and topped both the salmon and asparagus with it. I served the salmon over sauteed radiccio.

The verdict: wasabi, you didn’t let me down!

Earth Day and Meatless Mondays

2009-04-20T17:36:00.001-07:00

One of the downfalls of the Internet is that when you think you have a good original idea, you realize that someone else already had that concept. Such is the case with the Meatless Monday posting. The real Meatless Monday organization is a not-for-profit public service organization in association with the Johns Hopkins School of Public Health.

The organizations goals are help people see how going meatless once a week can help reduce our carbon footprint and improve our health. In honor of Earth Day 2009, the Meatless Monday organization has posted a video called Inspiring a Movement.

We have really been interested in this type of movement for some time. Over the last couple years, we have been trying to make little changes like Meatless Mondays, to help conserve our natural resources. One of the first things we incorporated in efforts to reduce/reuse was the cloth grocery bags. It is now a habit for us to bring one of our many reusable bags in for every shopping trip. We have gradually added many other little bits here and there, that will hopefully reduce the carbon footprint that we at Paws and Pours leave.

Meatless Monday wouldn’t be complete without showing you what we made today!

It started with a few of these…

I found some huge fresh portobellos at Sam’s Club the other day. Mmmhmm, I have plans for you Mr. Portobello.

Portobello pizza!

Such an easy way to satisfy your pizza craving. I scooped out of bit of the gills and mushroom meat, chopped with some fresh spinach and onion. Sautee this mixture and stuff into your naked portobello. I added some capers and then topped with pizza sauce, mozzarella and feta. Grill or bake for 10-15 minutes.

To add variety, I also did a “Greek” version.

Pretty much the same, except to add some kalamata olives and fresh oregano, omit the pizza sauce and mozzarella, and instead, double up on the feta.

Both were delish!

I’d like to say we drank an organic or biodynamic wine with this meal in honor of Earth Day, but instead we tried this little bargain bottle we found at Total Wine over the weekend.

The 2007 Snap Dragon red is a blend – of what we do not know, because it wasn’t listed on the label, and I couldn’t find any info. when I googled it. We love red blends, as usually the winemaker combines the best lots of the varietals used. They are usually a great marrying of taste and complexity. That said, this one was not a favorite. It wasn’t bad, it just wasn’t a repeater. I could definately taste a lot of cherry, but found it a little lackluster and didn’t have enough body to hold the tannins. But hey, for $6.99, it was a perfect Meatless Monday night vino!

What do you do, if anything, to reduce your carbon footprint on the earth?

Green Papaya Salad – Som Tum

2009-04-10T14:33:00.001-07:00

One of my favorite starters when I go out for Thai food is the Green Papaya Salad. I love the salty tangy flavor, and light enough to not ruin my appetite for the rest of the meal. It’s also perfect to have with a bowl of Tom Yum Gai soup for a quick Thai lunch. While I’ve made the soup at home, I’ve never thought of making the salad because I thought it would be a lot of work, not to mention ever finding a green papaya.

Well…

Last weekend while browsing the produce at our local Asian Market, I spied a green papaya! Now I had to try to make that salad.

Not knowing quite what to expect when cutting this open, we expected there to be some seeds. Take a look at the “seeds.” Aren’t they cute?

They kind of look like white capers.

The next order of business was to find a recipe. A quick google search later, I had 4 somewhat similar recipes, and kind of melded them all together.

This is what I came up with:

Serves 2:

Dressing:

3 Tbsp. Fish sauce

2 limes, juiced

1 big Tbsp. brown sugar

1 tsp garlic chili sauce

Salad:

about 4 cups of shredded papaya (we used a peeler that does the little thin strips, but a mandolin would be great here)

handful of bean sprouts

1/2 cup roughly chopped cilantro

1 tomato, sliced into strips

2 green onions, cut into match stick thin pieces

1/2 pound cooked shrimp

1/4 cup crushed peanuts

fresh basil and mint –finely chopped, for garnish

Mix together the dressing ingredients in small bowl. Add to salad ingredients and mix well.

Sprinkle with crushed peanuts and garnish with extra herbs.

*Note- I didn’t use all of the dressing. I maybe left 1-2 Tbsp in bowl and there was plenty on the salad.

Light, refreshing and full of flavor, we will definitely be making this one again!

2006 Central Coast Bridlewood Syrah

2009-04-08T15:50:00.001-07:00

One of the fun things for me about going out to new restaurants is studying and tasting through the wine list. It is very often how I discover wines that become part of our wine inventory and occasionally on our “favorites” list.

Such was the case this past weekend when we were treated to a dinner out at a local restaurant. We got there and didn’t have a reservation, so we happily waited in the bar. A nice wine and drink menu always passes the time quickly don’t you think? Scott chose the Tobin James “Notorious” Cab, which was excellent, while Courtnay started with a dirty martini. (Which I was envying once the bartender poured it into the chilled glass with some blue cheese stuffed olives.) I decided to go with the 2006 Bridlewood Syrah. Great choice!

Many years ago – before I was really into red wines, I visited the Bridlewood winery when I was in Santa Barbera/Santa Ynez valley. In fact, I still have the tasting glass, and that was how I decided to try the Syrah the other night. I knew back then, if I had tried the syrah, I certainly wouldn’t have known it from any other red wine, so I thought it might be fun to “try” it again.

The wine opened with a lot of rich berry, which I love! I think I also tasted a little bit of chocolate, and while it had some oak, it wasn’t overly so. It had a smooth and long finish that just hinted of pepper, and was just what I was looking for. Interestingly, when I looked up this wine it is 94% syrah, 3% petite syrah, and 1% viognier, with 2 % “other”. I let Courtnay taste it, and she was won over as well, so we both enjoyed another glass for round two, aka dinner.

I will certainly be on the lookout in my retail wine shops to add this smooth sipper to our wine refrigerator.

What has been your favorite recent wine find?

Phoenix Farmer’s Market

2009-04-06T16:11:00.001-07:00

I have mentioned before, my obsession with Farmer’s Market’s. The dietitian in me thinks of all the magnificent nutrition from fresh, organic local produce. The foodie in me starts planning recipes and creations that will surely delight the tastebuds. I know some of my friends think I’ve gone mad when I will happily pass up a shopping mall, to spend my time at the Farmer’s Market.

It all started a few years ago, when I visited the mother of all markets – the one outside of the Ferry Building in San Francisco. I think I lunched my way through all the samples of fresh peaches, nectarines, tomato, etc. Then, there’s the glorious San Diego area markets, where I could spend half my day just sauntering, all the while being so close to the beach. And then, there’s the Phoenix Public Market, which we try to hit a few Saturdays each month. Now, Arizona climate and soil are not as conducive to the wide variety of fruits and veggies that are able to grow in CA, but we do pretty well. Here is a sampling of what I picked up this weekend.

Rainbow chard, sweet potatoes, fennel, and red baby carrots.

This guy deserved his own picture…

Isn’t he beautiful? Purple being my favorite color, I just had to get it.

Oh, and here’s an idea of how big the chard is, when you see it next to my husband’s hand.

Unfortunately, as our days are starting to warm up and we are rapidly approaching our never ending 100+ degree temperatures, the selection at the markets becomes pretty nil. I guess we will have to hit up San Diego soon!

So now, I ask you, my readers, to give me some ideas for some of this wonderful produce. I have some ideas, but it is always fun to see someone else take it a whole different direction.

What do you look forward to getting at your local Farmer’s Market?

Meatless Mondays – Honeyed Tofu on Udon with Cucumber Ribbons

2009-03-30T19:47:00.001-07:00

Welcome to another edition of Meatless Mondays.

This week I finally got around to making a recipe that I have been wanting to try for awhile. I tore it out of Martha Stewart Living, and honestly, don’t remember which month/issue. The picture of the recipe was appealing, as was the sound of the ingredients. Honey, soy sauce, rice vinegar, sesame oil…all of my favorite flavors, what’s not to like right?

Wrong. I hate to say it, but it was a tasteless, watery dish. Don’t let the nicely browned tofu fool you, it was browned tofu with no flavor. It would have greatly benefited from marinating in the sauce that you make up to baste it with before baking. Then you pour the rest of the said sauce, over the noodles and cucumber ribbons. Well, that yields a watery sauce at the bottom of the bowl, and zero sauce really flavoring the noodles. Lackluster and bland, is really the only way I can sum it up.

I really don’t know where I went wrong. I followed the recipe exactly, only substituting regular spaghetti noodles when I realized we had already used up our udon noodles. I don’t think that would have been enough to ruin the dish? ??

All was not lost, we had a delicious Lemon Drop martini with our homemade limoncello. You see, Meatless Mondays, are occasionally also Martini Mondays! Weee!!! To find our recipe for the limoncello, go here. And how I make it into lemon drop martinis, see here.

Do you ever have high hopes for a recipe and it turns out to be a dud?

Cocktails and Appetizers

2009-03-28T13:23:00.001-07:00

Last night one of our friends had a little after work get-together. Everyone invited brought an appetizer to share and we had a delightful time catching up, noshing on a few yummies, and drinking margaritas + wine. I absolutely love these kind of gatherings, not just for the great conversation and reuniting with a few people that we haven’t seen since the holidays, but because wine and appetizers might possibly be my favorite meal.

My contribution: Vietnamese spring rolls with peanut sauce. I have made variations of these in the past and posted here.

My friend Renee brought a great bruschetta recipe that utilized toasted ciabatta, olive oil, apricot preserves, fontina cheese, roasted chicken, and prosciutto. Sweet, salty, savory…what could be better?

Now, I didn’t catch a snapshot of everything. There were to many hungry hands going after all the goodies. But there was a delicious crab dip, the obligatory cheese and crackers, and light shrimp dip and veggies, and a yummy jalepeno pepper jelly and blue cheese pizza. Yes, sounds odd, but oh.so. good! And, isn’t this a cute way to serve caprese salad of fresh mozzarella, tomato and basil? The center is a huge grapefruit.

Kim is so creative. She also made this wonderful tuna tartare, which absolutely melts in your mouth…

She kindly shared the recipe:

TUNA TARTARE

3/4 pound very fresh ahi tuna steak

4 Tbsp. olive oil

Grated zest of 1 lime

3 Tbsp freshly squeezed lime juice

1/2 tsp. wasabi powde

1 1/2 tsp. soy sauce

6 dashes Tabasco sauce

1 1/2 tsp. kosher salt

1 tsp. freshly ground pepper

1/4 cup minced scallions, white and green parts

2 tsp. minced fresh jalapeno pepper

1 ripe avacado

Cut the tuna into 1/4 inch dice and place it in a medium bowl. In a small bowl combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocado into 1/4 inch dice. Carefully, mix the avocado into tuna mixture.

Needless to say, a yummy night was had by all. A special thanks to Dana, and her boyfriend, Dana for hosting the festivities!

Woop Woop!

2009-03-25T14:34:00.001-07:00

Shiraz that is!

Woop woop is Australian slang meaning “out in the middle of nowhere in the outback.” South Australia makes great affordable Shiraz, as well as some great Cabernet based red blends, and he 2007 Woop Woop Shiraz is no exception.

On first sip, it shows to be quite fruit forward. I love a big juicy red, and this was one of them. Rich and lush at the same time, but not overly so. Rounded out with a little pepper at the end, it was a perfect example of a great everyday Shiraz. Perfect for a night of grilling burgers, and especially nice to linger over after dinner or “woop” it up with friends. (Sorry, bad pun.)

The Unveiling

2009-03-22T12:27:00.001-07:00

I finally decided after almost two years of Paws and Pours blogging to show my face. In the past, anything I posted that had pictures of us, was always from the back. I don’t know why really. Afraid of the big world wide web, and being found? Probably not. Fearful that I’d scare my readers away? Again, probably not. For awhile, I liked the anonymity, but I’ve noticed I feel a little disconnected, and wanted to feel more a part of the community. So, here it goes…

Scott and Mo

Now you have a visual of the wine obsessed, Golden Retriever lover, behind Paws and Pours.

And now, not to forget the inspiration behind the Paws part of the blog,

Mo and Chase

So, now that I have “unveiled” myself to you all, I will no longer feel the need to be shy about posting pictures of the whole Paws and Pours family.

Grilled Tilapia with Grilled Mango Relish

2009-03-19T14:26:00.001-07:00

One can easily see from my large number seafood entries, that we eat a lot of fish. We also frequently top our fish with fruit or salsa, so this may not seem all that different. Maybe not in looks, but it sure was in flavor!

A couple of weeks ago my friend, Renee, received a grill pan for a wedding shower gift. She mentioned how excited she was to use it on a recipe she was waiting to make, Grilled Tilapia with Grilled Pineapple Salsa. Now, I didn’t even see the recipe, but the thought of that dish has been plaguing me ever since. I just love the combination of fish and fresh fruit salsas. The idea of grilling the fruit first really sealed the craving.

Now, I’ve had a grill pan for some time, and haven’t made much use of it, other than an occasional pannini. It was high time I put it to use and try out this combination. So, the other night, I was all set to make this dish. Tilapia, check. Cilantro, check. Onion, check. Pineapple…whoa, no pineapple! So, I did what any other creative cook would do, and substituted what I had on hand. Fresh mango, check! Now, I really didn’t know what the recipe entailed that Renee had, but thought I could improvise. I added jicama and avocado to my relish ingredient list, and was ready to go. I added fresh mango slices to the greased grill pan.

Let them “grill” a bit…

Now we are ready to mix up the relish.

jicama, avocado, onion, mango… (not pictured, cilantro and lime juice)

After putting that together, it only took a few minutes to grill up the tilapia. Season the tilapia to your taste, I added a bit of jerk seasoning.

All together, served with a little fried rice pilaf.

Grilling the mango really gave a nice roasted flavor to the salsa. It only added a few minutes to the prep time, but was sooo worth it! Now I can’t wait to try it with pineapple!

Meatless Mondays – Pizza!

2009-03-16T18:34:00.001-07:00

Although I didn’t post last Monday’s meatless meal, I did cook…really, I did! Unfortunately, I had to leave for a class right after dinner, so here is what we had.

We love homemade pizza, and it is such an easy meatless meal. Look at that balsamic carmelized onion goodness. Not to mention clumps of creamy soft goat cheese, who needs meat? We couldn’t decide between a margharita pizza or the fig pizza, so the only logical thing to do was make both.

The pie in the top photo is a basic marinara type base with mozzarella, goat cheese, fresh basil, tomatoes and capers. Mmm…salty and gooey. The second one is our attempt at “gourmet” pizza, comprised of balsamic carmelized onion as the base, dried figs, arugula and goat cheese to top. I think I spy a few mushroom slices as well. There is almost nothing better than the sweet/salty/bitter combo that these ingredients bring out.

I couldn’t think of the perfect wine pairing with our current inventory, so without further ado we opened a bottle of the 14 Hands Merlot.

Oh. my. was this good. Rich with berry and mocha influences,this Washington red was smooth on the palatte. I am picky when it comes to merlots, and this one passed the test. In my opinion this would even be a great red to serve your non-red-wine drinking friends. As an added bonus, you get the lovely label on this fantastic bottle of merlot.

Seared Scallops with Warm Tuscan Beans

2009-03-11T16:47:00.001-07:00

Last weekend while walking through Sam’s Club, there was a fresh seafood display. (I was actually heading over to look at the wine selection, surprise, surprise) and noticed the fish monger had fresh U-10 scallops, ahi and crab legs. Decisions, decisions. With a little influence from the hub, we decided to take home a pound of those gorgeous scallops. He really had to twist my arm. haha ;-)

I remembered this recipe I saw in Cooking Light while sitting in the waiting room at a Dr’s office recently. I was drawn to it, not only because I was craving seafood at the time, but because I never think to pair seafood and beans. I don’t know why, I’ve had the combination before while dining out, and enjoyed it –just not my usual MO I guess. So, I flipped through the March Cooking Light while still at Sam’s and noticed it had the recipe I was looking for. So, out the door we went, with scallops, some wine, and the magazine.

I didn’t really pay attention to the fact that the recipe was in the ‘Dinner Tonight’ column, and was listed as taking approximately 20 minutes to prepare. It was so easy! Seriously, this would be an simple and quick weeknight dinner, but so elegant that you’ll want to serve it with company. The only thing I added, was a small pat of butter to make the “sauce” just a little thicker and richer. I wish we had made the suggested grilled garlic bread, because I would have loved to “sop” up some of the delicious wine sauce.

We used a California Sauvignon Blanc to make this and drank the rest with dinner. It was a delicious match, but also a great Pinot Gris would be an amazing pairing.

SEARED SCALLOPS WITH WARM TUSCAN BEANS – adapted from Cooking Light

2 Tbsp. olive oil, divided

1 lb sea scallops

1/4 tsp. salt

1 cup chopped onion

1/8 tsp. crushed red pepper

1 garlic clove + 1 shallot, minced

1/3 cup dry white wine

1 cup fat-free chicken broth

1 (19 oz) can cannellini beans

1 6 oz package fresh baby spinach

2 Tbsp. chopped fresh basil

2 tsp. butter

Heat 1 Tbsp oil in a large nonstick skillet over medium high heat. Sprinkle scallops evenly with salt. Add scallops to pan'; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.

Add remaining oil and onion to pan and saute 2 minutes. Add pepper, garlic and shallot. Cook 20 seconds stirring constantly. Stir in wine; cook 1 minute or utnil most of fluid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts.

Divide bean and spinach mixture among plates and top with scallops and basil.

Greek Chopped Salad

2009-03-04T16:03:00.001-07:00

Last night I made my husband’s favorite salad. While he was once again proclaiming how much he loved to eat this, he thought to ask, “have you ever blogged this?” Well, the answer was no. I guess it is just so simple and something I really didn’t have a “recipe” for, so it never occurred to me. So, at the last minute, literally, he’d already taken a few bites, I photographed it.

GREEK CHOPPED SALAD

3-4 roma tomatoes, diced into 1/4 in. pieces

1/2 white or red onion, diced in similar size to tomato

1 cucumber, skinned and seeded, diced

1/2 cup good feta cheese

juice from 1/2 of a fresh lemon

2 tsp. good olive oil

Kosher salt and fresh ground pepper to taste

Directions: Mix everything in large mixing bowl. :-)

OPTIONAL ADD INS:

capers, chopped kalamata olives, green pepper, fresh dill or oregano

The beauty of this “recipe” (which is obviously not my photo- LOL) is that you can really throw whatever into it that you want and there is no set amounts. I’ve done it with all of the optional ingredients, and with none. Since Scott loves tomatoes and cucumber, I’m heavier handed with those. The key to a “chopped” salad is to cut ingredients into similar sized pieces whenever possible. This is such a light dish, that it makes a refreshing side to a heavier meal. It will also be a great way to use up tomatoes this summer, for those of you that grow your own.

Chase picture of the day:

Enjoying a swim in Bartlett Lake last weekend.

Introducing Quaker True Delights Bars

2009-02-27T09:35:00.001-07:00

Recently I had an invitation from Foodbuzz to receive samples of Quaker’s True Delights Granola Bars. I received an assortment of bars in the mail, and waited to try them all before giving my review.

The bars come in 3 flavors; Dark Chocolate Raspberry Almond, Honey Roasted Cashew Mixed Berry, and Toasted Coconut Banana Macadamia Nut.

Quaker describes them as “made with only premium, delicious ingredients, these granola bars are an indulgent combination of real fruit, whole nuts and dark chocolate, mixed into wholesome honey-drizzled Quaker oats.

As you can see, there are definitely good sized pieces of dried fruits and nuts. Dark chocolate…not as much.

These granola bars are 140 calories and have 3 grams of fiber and 2 grams of protein. They also have zero grams of trans fat.

What is my verdict?

I loved the toasted coconut banana macadamia nut flavor. Funny, as I am not the biggest fan of banana anything, but this flavor just tasted tropical! I wasn’t a big fan of the other flavors, but that could be because I don’t really like dried berries and oatmeal together. (I know, weird huh?)

Overall, I’d say they do taste more decadent than a regular chewy type granola bar, but not decadent enough to satisfy my dessert tooth. Would I buy them again? Probably not, as they are a bit pricier ($3.49 for a box of 5) and they are almost to sweet for my usual snack-y tastes, but not sweet enough for when I want a “sweet.”

Has anyone else tried them? What do you think?

Back to your regular scheduled blogging, here is the daily picture of Chase.

Klinker Brick Old Vine Zinfandel – 2005 Vintage

2009-02-25T16:46:00.001-07:00

Last week while in Indianapolis, some colleagues and I had the chance to dine at Indy’s renowned St. Elmo Steakhouse. This place has been a landmark in Indianapolis since 1902. And rest assured, if you are planning on going to Indianapolis, everyone that has been there will give you the recommendation to go to St. Elmo’s!

We started the evening with dirty martini’s (blue cheese stuffed olives) before moving on to a bottle of the Klinker Brick Old Vine Zin. I thought this would be a good choice, based on the assumption we would probably be eating some red meat (steak) and that a couple of my colleagues were red wine newbies. I have had this zinfandel several times before, and it never disappoints.

I was right. The 2 gals I shared this with loved it! I was again amazed that this wine showed so much complexity with lots of berries and spice. Furthermore the mouth feel is smooth and lush,(and dare I say chocolate – like?) - which really wowed my friends. If you are looking for a superb value on a magnificent zinfandel, this one is a must! It retails for $15-17 and drinks like it is in the $40+ range.

The rest of dinner was fabulous as well. Filet mignon topped with melted blue cheese crumbles, baked potato (roasted with kosher salt) , sauteed asparagus…it was old school steakhouse perfection!

Meatless Mondays – Mediterranean Hummus Wrap

2009-02-23T14:56:00.001-07:00

After spending last week in the midwest for business, it is nice to be back in Arizona, where today it is in the 80’s. (Does anyone else think of Wham and Boy George when you hear the word “eighties?”) :) It also feels nice to be back in the kitchen.

Today’s take on Meatless Mondays is a simple lunchtime wrap using Mediterranean inspired ingredients.

First, layout your favorite large tortilla or pita for the “wrap.” Spread half of it with your favorite homemade or store bought hummus. Today I used my delicious homemade hummus that was made for snacking over the weekend.

(Sprinkled with some red bell peppers)

Next, I layered some grilled eggplant, kalamata olives, and feta cheese.

All that was left to do is add the spinach and then roll up.

Mmm…the perfect combination of savory, salty and a hint of sweet from the red bell pepper. And for a bonus, I got in a few “super foods” with the beans (hummus,) red bell pepper, spinach and healthy fats.

A wrap is terribly easy to throw together in the morning for a packed lunch. Instead of my Mediterranean theme, use hummus as your base, and pile on cucumber, sprouts, pepper jack cheese, and tomatoes for a great all veggie filling. The possibilities are endless for a quick and healthy lunch. I promise that it will take away the doll drums of the “cold sandwich” lunch.

I’ll leave you with a photo of Chase. He was sleeping while I was making lunch, but apparently ready for any opportunity to play!

Easy Valentine's Lunch or Dinner

2009-02-13T09:16:00.001-07:00

Running through some old photos, I came across this picture of our Valentine's Day dinner a few years back when Scott and I were still dating. I don't think I even knew about food blogs at the time, but wanted to take a picture of our 'heart' pizza. So, if you are staying in tomorrow, or have children that want to get involved, or just feel like making something cute, try a homemade heart shaped pizza.

(Sorry for the poor photo quality. Blame it on an old camera and first time photographing food. :)

We make homemade pizza dough, but this could just as easily be done with Trader Joe's or any of your favorite pizza doughs. Serve with a great chianti and you're all set. If you have plans to go out tomorrow night, this would be a fun lunch to celebrate a Saturday Valentine's Day.

Hope you all have a great Valentine's Day!

Easy Weeknight Dinner

2009-02-11T07:33:00.000-07:00

Have you seen the Seinfeld episode where Jerry and Elaine are flying and Jerry gets first class while Elaine has to ride coach? Well, if you have, that could really sum up the 5 hour flight home last week from Ft. Lauderdale to Phoenix. I flew first class, while my husband was stuck back in coach. I dined on salmon with lemon butter, wine in hand, while he scrummaged through his carry-on for a bag of chips. While I was being offered chocolate cake and Baileys, he was trying to get a sip of water, that had pressurized in the bottle and exploded on himself and passengers seated next to him. It was really quite comical...at least from my perspective.

What does that have to do with an easy weeknight dinner? Well, in all honesty, I would have rather sat with him in coach. We couldn't get the person next to him to switch with me, so we ended up flying separately. Thus, I had a lot of time for reading. I read 2 magazines and the majority of one book in between dining and sipping wine. While reading Shape, I noticed fellow blogger, Julie O'Hara of A Mingling of Tastes, had done a story with recipes on citrus fruits. Not only have I adored many of Julie's recipes off her blog in the past, but we happen to have a lot of citrus fruit around these days. So, I tore out of few recipes and stuck them in my bag for future possibilities.

That future possibility came about the next evening. After doing lot's of laundry and all of those post vacation chores, it was dinner time, and we still didn't have a lot of groceries in the fridge. I thought of Julie's recipe, and thawed out a couple of frozen tilapia fillets. We had everything on hand, except the red bell pepper, but nothing a quick trip to the corner store didn't fix.

The Roasted Fennel and Orange Tilapia came out perfect. I cooked it a little less than the recipe suggested as I had very thin tilapia fillets. Very light, and refreshing, this was the perfect "post vacation" aka overindulging, meal. Cooking up some rice as a side, this whole meal was done in less than 45 minutes.

Check out this month's issue of Shape magazine for the recipe.

Meatless Mondays...Sushi Rolls!

2009-02-09T11:31:00.000-07:00

What? You say sushi can't be meatless? Look closely...these are absolutely meatless little bundles of sushi love.

It all started last week upon returning from our Florida vacation, I ended up with a nasty head and chest cold. So sick, that I ended up missing sushi night out with my favorite gals to celebrate my friend, Renee's birthday. (I have to be really sick to miss sushi, wine, and girl gossip!) LOL! Since I did not go and infect everyone else, I was still craving sushi like mad. So, after a few days of coughing and sneezing, still being to sick to go out, I took matters into my own hands.

Homemade Sushi!

If you've never tried homemade sushi rolls, it is actually much easier than it appears. Let your imagination be the limit as to the different combinations you can create. This was an easy meatless meal, with the help of tofu,assorted veggies, including beets (didn't they almost trick you into thinking there was some raw ahi in there!?) we were set to roll. Literally. ;-)

So, you ask, what is that yellow stuff around some of those rolls? It's our latest discovery at the Asian Market, soy paper. We have had this at a few of our favorite sushi restaurants on various rolls, and finally found it recently in the market. It is a fun change of pace, with a very light flavor and texture. Great for making a few rice-less rolls, as it really sticks to whatever you lay on it. Once, you have your fillings cut and ready to go, lay out a piece of nori (roasted seaweed) or soy paper, and spread with rice, leaving about half and inch, all the way around for edges. Horizontally on the end closest to you, lay some of your fillings, fish, tofu, veggies, etc. Then roll it up. It might take a few for practice to get the hang of it, but the mistakes are just as delicious.

Mmm... after days of coughing and sniffling, a little wasabi was just what the doctor ordered! I mean really, to me, it's all about the wasabi. I'm not terribly picky about what's inside the rolls, because let's face it, they are just a vehicle to soak up that wasabi kick!

Here's a little look at my first round...

Champagne and sparkling wines go great with sushi, but if sparkling isn't your thing, try either of these white blends; Conundrum or Evolution as an alternative. Both are excellent with sushi!

Arugula!

2009-02-03T14:35:00.001-07:00

Only in the last couple of years have I grown to love this rich peppery green known as arugula. Also called "rocket," this lettuce is high in vitamin C and potassium, but I love it for the unique flavor it adds to pizzas, salads, pastas, etc. Pair it with goat cheese and/or something sweet and it is absolute bliss!

We enjoy arugula so much, that back in October, the beginning of our growing season in Arizona, I planted 6 little starter bundles. It has taken a couple of months, daily watering, and lots of primping, but it is now to the point where we can enjoy using it for a couple small salads or ingredient in the dish I made below.

Since I don't really care for chicken very much, I always need to jazz it up in a way that won't remind me that I'm eating chicken. Taken from ideas off other blogs and recipes in various magazines, I decided to stuff some chicken breasts with arugula and goat cheese. And because sherry is a wonderful way to "jazz" up chicken, I threw some of that in for good measure. The result was fantastic. Finally, a chicken dish that made me look forward to eating chicken again - soon!

SHERRIED CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND ARUGULA

Serves 2

2 large chicken breasts (6 oz each)

1 large bunch of arugula (about 4 oz - stems trimmed)

2 oz. soft goat cheese, crumbled

1-2 tsp. olive oil

2 Tbsp. dry sherry

coarse salt and ground black pepper

balsamic glaze (optional)

1. Preheat oven to 425 degrees.

2. Pound out chicken breasts until about 1/4-1-2 inch thickness. Season with salt and pepper

3. Layer a bit of arugula and goat cheese on one half of each breast. Fold over the other half to cover filling. Hold together with a toothpick if needed.

4. In a large nonstick, oven proof skillet, heat oil over medium high heat. Cook chicken until golden brown, then turn and cook additional 2-3 minutes (to brown.)

5. Transfer skillet to oven. Cook until the chicken is opaque throughout - 10 -12 more minutes.

Speaking of arugula, I came up with the most amazing combination of flavors the other night in this light and lively salad. The creaminess of the goat cheese and avocado was a tantalizing match to the peppery rocket lettuce and sweet blueberries. Topped with this sweet and tangy lemon poppyseed salad dressing and it was LOVE! Really, you all must try this combination, and thank me later. :-)

ARUGULA, GOAT CHEESE AND BLUEBERRY SALAD WITH LEMON POPPYSEED DRESSING

Arugula

sliced red onion (optional)

avocado, diced

fresh blueberries

goat cheese

For Dressing:

juice of 1 whole, fresh lemon

2 Tbsp. white wine vinegar

1/3 cup sugar

2 Tbsp olive oil

1/2 tsp poppyseeds

Pours of a Different Hue

2009-01-27T21:20:00.001-07:00

Note: This is a guest post by the male side of PawsAndPours.

Ever have those days when you run into the grocery store for just a few items, and come back with more than you planned on? You know, that one more item that just calls to you from the aisle, begging you to give it a whirl?

Our neighborhood Trader Joe's had a display for Newton's Folly Draft Cider. The engineer that I am, I of course picked up on the cleverness of the name (remember Sir Isaac Newton and the alleged story of the apple falling from the tree contributing to his discovery of gravity?). Even better, an adult beverage that is only $2.99 for a 6-pack? I was sold.

One of the great things about TJ's is that they let you mix and match 6 packs. Naturally, I had to get some of both the original flavor and of the Granny Smith flavor. The review: pretty good. Not phenomenal, but certainly a refreshing drink after a long day. Both flavors are very smooth, with a touch of sweetness. I like the granny smith flavor a little bit better -- it has just a hint of the tartness to add an extra layer. My verdict: definitely good for the price.

Note that a little sleuthing on the web turned up a few posts that discovered the brewer is the same brewer as Woodchuck Draft Cider.

Meatless Mondays...Tofu and Swiss Chard Stacks

2009-01-26T16:59:00.000-07:00

Since we loved the combination of tofu and chard in the past, in this recipe, I thought it would be fun to give the ingredients a new twist this time around. Scott found this recipe, from Cooking Light, while doing a google search. I was uninspired, but craving tofu, and asked him to find something for us to prepare tonight. (BTW, he found lots of other great sounding recipes, so stay tuned for future additions of Meatless Mondays if you like tofu.) Now, I know we use tofu a lot on our "meatless" meals, but I really have come to love and crave tofu!

This recipe was simple to prepare, and made an easy weeknight meal. Especially on a Monday, when the cooking inspiration isn't always at it's strongest...at least for me. We served this with a side of fried rice, as the recipe suggested, to make a complete and satisfying meal.

The verdict...

Very good, but that said, we both agreed that we much prefer the tofu recipe above, with the Swiss chard, blue cheese crumbles, and pear slices. There was just something about the combination of those flavors that wowed our taste buds!

Tofu and Swiss Chard Stacks adapted from Cooking Light

(2 servings)

TOFU:

2 Tbsp soy sauce

1 Tbsp mirin (sweet rice wine)

2 tsp. rice vinegar

1 tsp. honey (I used agave nectar)

1 package water-packed extra firm tofu, drained

GREENS:

1 tsp. dark sesame oil

1 cup thinly sliced shiitake mushroom caps

1 1/2 tsp minced, peeled, fresh ginger

1/4 tsp. crushed red pepper

2 garlic cloves, minced

4 cups thinly sliced Swiss chard

1/2 tsp sesame seeds, toasted (I omitted, as I didn't have on hand)

2 tsp. low sodium soy sauce

To prepare tofu, combine the first 4 ingredients, stirring with a whisk. Cut tofu lengthwise into 4 equal slices. Pour soy sauce mixture over tofu and let marinate 30 minutes.

Preheat broiler.

Remove tofu from marinate and place on baking sheet coated with cooking spray. Broil 10 minutes on each side, orce until lightly browned.

To prepare greens, heat oil in large non-stick skillet over medium heat. Add mushrooms, ginger, pepper, and garlic; cook 1 minute, stirring frequently. Add chard and sesame seeds; cook 3 minutes, or until chard wilts, stirring frequently. Stir in 2 tsp. soy sauce.

Place 1/4 cup chard mixture on each of 2 plates; top each serving with 1 tofu slice. Repeat layers with remaining tofu and chard.

2006 Kilda Chardonnay

2009-01-23T11:00:00.002-07:00

I've mentioned my general dislike of chardonnay several times in the past. There is that occasional unoaked chard that will wow me, but usually I'm a red drinker anyway. So, I certainly don't go out of my way for chardonnay.

After last evening, this might have to change. We went out for happy hour at a cute little joint called The Herb Box. It was a lovely evening -in the low 70's (unseasonably warm, even for Phoenix,) and I wasn't wowed by the limited selection of reds on the wine list, so I decided to try a white. Seeing that the Kilda chardonnay was from Southeastern Australia, I guessed there wouldn't be a lot of oak. It was a good guess. The flavor was clean, with a nice amount of green apple and citrus that wasn't masked with oak, like many of the California chards. It had a little of the creaminess typical for chardonnay, but in a light way. It was perfectly refreshing for a pre-dinner apertif on the patio. In fact, I couldn't stop talking about how great it was.

I can't say I've ever seen this on the shelf at our local wine shops, but then again, I don't go down to chardonnay aisles to often. I'm definately going to be on the lookout now, because I think this will make a great everyday white once spring hits. Googling it, I found it should retail for $10-$12 a bottle.

Using the local citrus

2009-01-18T17:50:00.001-07:00

While most of the country is covered in a blanket of snow, this is the time of the year in Arizona when trees in the neighborhood are brimming with oranges, lemons, limes, and grapefruit. If you don't happen to have a citrus tree in your own yard, not to worry, because friends, neighbors and co-workers will bring you grocery bags full to get rid of their own supply. It just so happens that we have been the lucky recipients of an abundance of juicy lemons and oranges.

So yesterday when I found some magnificent U-10 shrimp, it was a no-brainer that I would do something citrus-y with them. Since I don't always like lemon in savory dishes, I knew that it would be utilizing orange. Enter my favorite Cooking Light recipe ever! We have made the crunchy shrimp with ginger orange sauce several times with great results. That said, I wasn't sure I wanted to coat these big beauties with anything, but instead keep them as unadulterated as possible. So, I decided to simply sear the giant prawns with a little salt, pepper and grated ginger. Then, to finish, a drizzle of the Ginger Orange sauce from the Cooking Light recipe. Oh.My.God. this was good.

Served upon a mound of quinoa, it was a great way to showcase the lovely shrimp and the very fresh oranges that we had.

GINGER ORANGE SAUCE - from Cooking Light

1 cup orange juice

1 tablespoon chopped fresh cilantro

2 tablespoons reduced-fat mayonnaise

1 1/2 tablespoons fat-free, less-sodium chicken broth

1 teaspoon grated peeled fresh ginger

1 teaspoon fresh lime juice

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground red pepper

To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside

This sauce is also great on steamed veggies and even grilled chicken.

For wine, we picked out the 2005 Bonterra Viognier. Bonterra is known for organically grown grapes. The floral aroma and hints of orange and honeysuckle complemented the shrimp perfectly.

And finally, I leave you with a photo of Chase, playing (aka going nuts)with his favorite toy.

Meatless Mondays - Vegan White Pizza

2009-01-12T19:38:00.001-07:00

Another weekend is gone, and it's all about the Manic Monday. The day the alarm seems especially early, sometimes the day seems exceptionally long, or is it because we are just tired from all that weekend fun? Now it's back to the routine, work, workout, errands, boring foods, etc.

Not so here at the Paws and Pours household. Our meatless creation this week is really something to look forward to at the end of the longest day of the week. Let me show you how to have a delicious and nutritious pizza to start out your week.

First, pour a glass of vino, and take a deep breath. Monday is almost over right? We started with a favorite, the Dynamic 2006 Red Table Wine. I have reviewed this before here, but I just can't say enough about this great blend. A $10 bottle that really drinks more like it is a $25 red.

Now, get out your pizza dough. We used homemade pizza dough that was frozen the last time we made a large batch. But, in a pinch, Trader Joe's or Fresh and Easy make fantastic fresh pizza dough. Breathe, take another sip of vino, and start to feel very relaxed. ;-)

I have made variations of this type of white pizza in the past, but wanted to experiment with making it vegan this time. Really, all that involved was substituting silken tofu for ricotta cheese, and using the Veggie Shreds Italian blend "cheese." The results were spectacular!

VEGAN WHITE PIZZA

pizza dough or pre-made pizza crust

12 oz. silken firm tofu (2/3 of a block) - can substitue 1 1/2 cups ricotta cheese

1 cup Veggie Shredds Italian blend - or substitute 1/2 cup shredded mozzarella + 1/2 cup shredded parmesan

1/2 tsp. garlic salt

2 tsp. fresh lemon juice

1/2 tsp. dried oregano

1/2 cup fresh arugula, coarsely chopped

1/2 cup fresh basil, thinly slices

1 shallot, thinly sliced

1 -2 roma tomatoes sliced, or 1/2 cup grape tomatoes, halved

Crushed red pepper to taste

mushrooms (optional) and drizzle of good balsamic (optional)

1. In a bowl, combine tofu and veggie shredds. Add garlic salt, lemon juice, and oregano. Mix thoroughly.

2. Spread tofu mixture over pizza dough, leaving 1/2 inch around the edges

3. Top with arugula, basil, shallot and tomatoes. Sprinkle with crushed red pepper.

Bake in pre-heated oven - 425 degrees for 10-15 minutes - or until edges are turning golden and toppings are done.

Pour another glass of wine, and dig in!

Seriously, this was so good, I could eat it EVERY night of the week!

Hope you all survived Monday and have a great week!

GOOD TIMES, GOOD FRIENDS, AND GOOD FOOD

2009-01-08T15:35:00.001-07:00

Call me weird, but I have more fun staying in and cooking rather than going out...

Especially if it involves good friends, and even better yet if those said friends enjoy the cooking and partaking as well. Such was the case last week, when we decided to avoid the "Amateur Night Out" (aka New Years Eve) by having a little dinner party.

The great part about a dinner party at home (or someone else's home,) is that you can do everything at your own pace, and choose your menu and wine, without restaurant limitations. I say dinner party rather loosely, because I don't want to infer that I did all the cooking and preparation. On contrary, my two lovely friends and I collaborated and collectively made a dinner that was fantastically better than any restaurant in town.

We started with wine and appe's, of course. The standout of the appetizers was the Carmelized Onion Dip from the November issue of Cooking Light.

Then we. got. serious.

Here we are working away at dinner. The men happily sat back, relaxed, sipped their adult beverages and watched us revel in all our foodie glory. My kitchen isn't large, but the three of us worked well, with the only mishap being a little spilled milk. (literally!)

I didn't catch a photo of all the dishes we made, but here are a couple.

A few scallops searing:

Salad of spring mix, Granny Smith apples, blackberries, shaved fennel and gorgonzola:

And my favorite of the evening...Roasted Cauliflower Augratin

Unfortunately, those are the only photos I took of our amazing meal. We also had, filet mignon, roasted red potatoes with a roasted garlic vinaigrette,and roasted brussel sprouts. Dessert was mocha chocolate lava cakes - which was served with port. Our evening can be summed up as decadent and rich! Not only rich in calories, but in having good times, with good friends and starting the New Year out right!

Meatless Mondays, Take 3

2009-01-05T16:15:00.001-07:00

This week I'm bringing you stuffed portobello mushrooms as the Meatless Monday meal. I had a craving for mushrooms all weekend, so this was the perfect way to satisfy the craving, and get in a "meatless Monday" meal.

Not having any specific recipe, I went about creating a "filling" with a few things I had on hand. I started by cooking up some Minnesota Wild Rice. While that was cooking I sauteed some spinach with the leftover chopped up mushroom pieces that came from "scooping out" the mushrooms, and onion. When the rice was done, I added the spinach mixture into the rice with salt, pepper and fresh thyme. I also added a few cranberries to give it another element.

After taste testing the filling, I added it to the empty mushroom caps. Topped with a little feta and sharp cheddar and a few capers, then into the oven.

While not the most photogenic meal, this was the tasty results. I did a extra mushroom and topped with gorgonzola and that was even better. (Note, next time I will top with gorgonzola.) Served with some extra wild rice on the side, this meal was filling enough for even my hungry husband. After the picture I drizzled a little balsamic reduction over the mushroom which enhanced the flavor even more.

Since it is a Monday, and we've had some great wines over the past couple weeks, we pulled out our favorite "everyday" wine.

Easy to drink, the Menage a Trois, paired perfectly with the stuffed portabellos. The red blends have been such a great discovery in terms of taste and value. The jammy flavor of this one comes from cabernet, merlot and zinfandel. It is soft, but has hints of spice at the same time. The cab does give it some of that "big" feel, but not overdone.

A nice ending to the beginning of the week.

Love My Little Black Dress

2009-01-05T05:25:00.000-07:00

As I have confessed before, I occasionally buy wine for the label alone. Hence is the story of the Little Black Dress 2006 Merlot.

I.LOVE.LITTLE BLACK DRESSES!

Such a perfect fashion statement that can be dressed up or dressed down with high heels and sparkly accessories, or casually thrown on with summer flip flops and a ponytail. I have a spaghetti strapped little black dress,the casual sleeveless, the mid-sleeve conservative version that is workplace appropriate, the long sleeved winter addition, etc. etc.

So, when I saw this bottle, of course it quickly appealed to me. I didn't remember seeing any reviews, but that didn't matter, it was the label and the name that won me over. I was in high hopes that is was going to be wonderful, and therefor could be my new "house" wine, so that I could enjoy the label regularly. I mean at $10, it would make a decent "regular" for our casual week night dinners, right?

I remained positive, and while it wasn't bad, it wasn't wonderful. On pouring into the glass it had a stunning ruby appearance. The first few sips were a bit tannic, but it opened up and showed a rich flavor of berries, and a hint of vanilla. It was certainly fine and we (of course) finished the bottle, but it is not one I'd necessarily buy again, let alone become a "regular." (I was also doubting that my husband would really ever feel like opening it on his own. He said it was a "girly" bottle.)

Oh well, like little black dresses themselves; some become your favorite, and others you could take or leave. I guess for now I will pass on more of the Little Black Dress Merlot.

HAPPY NEW 2009!

2009-01-02T14:34:00.001-07:00

Sorry for the belated New Year wishes. I hope everyone had a happy and safe holiday season!

Here is a photo of Chase, starting off the year with his favorite toys, looking happy and healthy. Wishing you all the same for 2009!

Waste Not

2008-12-29T11:51:00.001-07:00

We've all been there. Over one of your many holiday gatherings when friends and family graciously bring a bottle of wine to be shared, and you are left the next day with many half bottles of wine. Normally, this is a problem I like to have...hiccup, because I get to have a small wine tasting the following day without reaching into the wine cooler. Well, that is, unless you get a less than stellar bottle...

Really, I have nothing against riesling, but I usually prefer a drier variety. (Actually, I think I drank this in my early 20's when I didn't know wine from wine coolers.) So, since I hate to waste anything, especially wine, I went to my fall back - cook with it.

This was a bit more challenging, because many recipes using white wine, call for dry white wines, where you wouldn't want a fruity sweet variety for fear or ruining the flavor of the dish. So, after much thought, I decided to combine my love of fish with this wine. This is a simple combination of ingredients, that really paired well and made a lovely main dish. Enhancing the fruitiness of the wine, I topped the fish with mango, avocado, and a few strips of red bell pepper. A little sea salt and fresh ground pepper is all you need to add to the final touches.

So here is exactly what I did for this fast and easy use of leftover white wine.

For 2 servings:

2 mild white fish fillets - I used orange roughy, but tilapia, sole, cod, etc would work.

1/2 cup white wine

salt and pepper to taste (with mild white fish varieties, I would NOT use chardonnay as it would overpower the fish)

1/2 mango, sliced

1/2 avocado, sliced

few red bell pepper strips and a few sprigs of fresh cilantro or chives

Grill or broil approximately 10 minutes, depending on the thickness of your fish.

The fish was delicious, and probably the simplest preparation I've ever done. Also, it is low in fat and calories, which makes it the perfect post-holiday - tighten-the-belt type meal.

Serve with a dry riesling or torrontes for a great pairing.

Meatless Mondays - Hummus Burgers

2008-12-22T09:38:00.001-07:00

I first brought you Meatless Mondays last week, a commenter named Joey, informed me that there is a public health initiative in place, called Meatless Mondays. According to Joey, "The Meatless Monday mission is to help prevent rates of heart disease, stroke, diabetes, and cancer- the four leading causes of death in the US; all preventable." There is a website for recipes, tips, etc. accessible at www.meatlessmondays.com. I am sure I will be trying many recipes in Mondays to come.

For now, I am showcasing what I call, Hummus Burgers. Named, because, the ingredients are really quite like making hummus. Chickpeas, garlic, lemon, olive oil, etc. I came up with this recipe by loosely following the popular Chickpea Cutlets, in Veganomican, by Isa Chandra Moskowitz and Terry Hope Romero. I have changed so much compared to the original recipe, that I think I can call them my own. First, I decided to make them higher in protein by skipping the bread crumbs and adding protein powder instead. I also skipped the sage and thyme, to keep the flavor more neutral. Instead, I add cilantro, parsley,or basil depending on my mood. Because I like mushrooms, I also add a few sliced mushrooms.

Just a disclaimer: these are not meant to be a substitute for a hamburger. I think if one has that mind set, you'll be disappointed. In my opinion, that is why many people don't like some of the different variations of "veggie" burgers out there. Instead, look at these as a delicious, meat-free sandwich filling rounded out with lettuce and tomato. Or, how about slicing into strips and topping an Asian Salad in place of chicken? Or maybe a healthy version of falafel stuffed into a pita with yogurt sauce?

Please forgive the boring picture. I wanted to show a simple version of what these look like coming out of the oven. I forgot to take "final" photos of the sandwich. But, then, that can be a future post... :-D

"Hummus Burgers"

1 can chickpeas (garbanzo beans)

1/2 Tbsp. olive oil

1/2 Tbsp. fresh lemon juice

2/3 cup vital wheat gluten

1/4 cup plain flavored soy protein powder (whey protein powder is fine too.)

2-3 sliced mushrooms.

2 Tbsp. low sodium soy sauce

1 clove garlic, minced

1/2 tsp. lemon zest

1/2 tsp. paprika

herbs, as desired

In food processor, pulse chickpeas until no whole chickpeas are left. Transer to a large bowl and add the remaining ingredients. Mix together and "knead" a few minutes until well mixed and almost doughy in consistency.

Preheat oven to 375. Bake on lightly oiled baking sheet for 15 minutes. Flip patties, and bake an additional 8-10 minutes.

My Favorite Christmas Cookies

2008-12-19T14:41:00.001-07:00

This is the time of year when my sweet tooth is in heaven. Brownies and blondies-mmm; fudge and almond bark - sheer bliss; but, cookies - they are my favorite!

Growing up, we always had the traditional frosted sugar cookie "cut-outs", fudge, 7 Layer Bars, Spritz, and my personal favorite, the Chocolate-Iced Bittersweets. My mom has made these for as long as I can remember. In fact, when I was really young, I didn't like them because they had coconut. (What can I say, I was a picky eater as a child.) These cookies only made their appearance at Christmas time, so we'd have to eat our fill, because after that they are gone for a year. To this day, I still eat my fill every year when I go back to Minnesota for Christmas.

Well, this year Scott and I are staying in Arizona for the holidays, so my mom so graciously made us a batch of the Chocolate-Iced Bittersweets while she was here over Thanksgiving weekend. They are stashed away in the freezer, so that they would last until Christmas. (I may or may not have dipped in and "tried" one, or three in the past couple of weeks.) I am excited to pull them out and add them to our cookie tray next week, as the non baker side of me, actually did make a few other types of cookies to add as well. If you like coconut, chocolate and pecans, you will absolutely love these special cookies.

By the way, I think this recipe is from a torn and tattered church cookbook, but if anyone knows a more specific source, please let me know.

CHOCOLATE-ICED BITTERSWEETS

1 cup powdered sugar

1 cup butter, softened

½ tsp. salt

2 tsp. vanilla

2 cups All Purpose or unbleached flour

FILLING:

1 cup powdered sugar

2 Tbsp flour

1 tsp. vanilla

3 oz package cream cheese, softened

½ cup chopped nuts

½ cup coconut

FROSTING:

½ cup chocolate chips

2Tbsp water

2 Tbsp butter

½ cup powdered sugar

Heat oven to 350. In large bowl, cream 1 cup powdered sugar, 1 cup butter, salt and vanilla until light and fluffy. Lightly spoon flour into measuring cup; level off. Blend 2 cups flour into creamed mixture. Shape dough into balls, using a teaspoonful of dough for each cookie; place 2 inches aprart on ungreased cookie sheet. With thumb, make imprint in center of each cookie. Bake at 350 for 12-16 minutes or until lightly browned on edges. Immediately remove from cookie sheets.

In small bowl cream 1 cup powdered sugar, 2 Tbsp flour, 1 tsp vanilla and cream cheese until light and fluffy; stir in nuts and coconut. Fill each warm cookie with about ½ tsp filling.

In small saucepan, melt chocolate chips with water and 2 Tbsp. butter, stirring constantly. Remove from heat. Add ½ cup powdered sugar; blend until smooth. Drizzle over cookies. (5 dozen cookies)

Let stand to cool and set completely, then eat as many as you possibly can, before they are gone again until next year. :-D

I'll leave you with a photo of Chase enjoying his big "cookie." Wish my cookies were that big...

Meatless Mondays

2008-12-15T09:37:00.001-07:00

After weekends of increased eating out, holiday parties, and overall extra indulgences, we begin our week with "meat-less Mondays." Actually, we probably eat meatless meals at least 3 times per week, but the only night it is a for sure, is on Monday. For some, this may seem like a hardship, or a real sacrifice, but we love tofu, beans, veggie burgers, as alternative protein sources.

Tofu is a soybean product made by curdling fresh soymilk. Glamorous eh? It is rich in protein, unsaturated fats and a good source of calcium, iron and phytoestrogens. It can have a firm or silken (soft) texture, which adds to the versatility for cooking. Tofu has very little flavor on it's own, but that's what makes it so wonderful to use in recipes. It takes on the flavor of whatever you seasoning or marinade you choose.

When using firm tofu as a meat substitute, I usually "press" it first, to get all the liquid out. ( How To Press Tofu ) If I'm in a pinch for time, I don't - it's not really necessary, but does help keep a sturdier texture. Sometimes I will marinate tofu, other times, just add a seasoning blend and grill. This particular time I made a glaze, a recipe I got off Bella Eats blog. The glaze was so easy to throw together and was delish with the tofu. When using a glaze, add in the last couple of minutes while tofu is cooking. One of the other benefits of cooking with tofu is how fast and easy it is to use. Tofu is something I can easily fall back on when we get home late, and didn't think to pre-thaw any meat, fish, etc. This recipe took about 10 minutes start to finish.

Glazed Tofu from Bella Eats (and runs)

1/4 cup veggie broth (or chicken broth)
2 tbsp low-sodium soy sauce
1 tsp minced ginger
1 tbsp honey
1/2 tsp crushed red pepper flakes

Mix the above ingredients and set aside. Heat a large frying pan over medium high heat, and a tsp. or so of canola oil. Add tofu and let cook for 5-7 minutes, or until browned slightly. Flip it and cook an additional 4-5 minutes before adding the glaze. Let glaze and tofu cook an additional 1-2 minutes.

Look for more meat-less main dishes in the coming Mondays...

Two New 'Pours'

2008-12-11T10:29:00.001-07:00

Or should I say Product Reviews?

First off, contrary to what the blog implies, I do drink other beverages other than wine. (Although, wine is probably my favorite!)

For instance, I couldn't make it out of bed in the morning without the thought of my beloved coffee. (That could be another whole discussion in itself.) But, mid afternoon, when I don't want caffeine, and I'm looking for something warm and cozy, I turn to tea. Being, a dietitian, I know all about all the health benefits of green tea, and usually do enjoy various white and black teas as well. Although, I'm somewhat of a purist, and like pretty plain flavors. No orange essence, or mint, etc. So, I was quite surprised when I was drawn to Celestial Seasonings Sugar Cookie Sleigh Ride Holiday Tea. I picked up a box at Whole Foods the other day and promtly made a cup when I got home. (I am all for instant gratification!) I was pretty skeptical that it would taste like a sugar cookie, but thought that it would be the closest to "plain" as anything else. After letting it steep, and cool slightly, I took my first taste.

Mmm...just bringing the cup up to my mouth I could smell the aroma of sugar cookies straight from the oven. The first taste gave me a nice hint of vanilla sugar cookie, and almost a hint of sweetness. (Although, there are no sweetners or added sugars.) It is a 100% natural, caffeine free, herbal tea. As it continued to cool down, and sadly nearing the end of my cup, the taste of sugar cookie became slightly more intense. It was addicting...I needed another cup immediately. Not only that, I was on a quest to get more. What if this flavor is gone after the holidays, what will I do the rest of the winter?

So,back to Whole Foods I went to hoard more of this deliciousness. Now, I can never go into a grocery store or market and get just what I went in for. Somehow, I see something on my way to whatever I'm after, that I "need" or forgot to pick up last time, or is "on sale", etc. You get the picture. I'm in even more trouble if I have to pass the wine section.

This being the case, I saw this magnificent display of $4.99 wine. I know, it must not be any good for $4.99 right? Well, there was something about the label, that drew me in, and I thought I'd pick up a bottle to use in my balsamic reduction. (I love whales and dolphins!)

That said, I poured myself a glass while I went to work on making the reduction, and it was surprisingly good. (I also wanted to take a picture of my Christmas stems.) Not knock your socks off good, but slightly jammy, smooth, and easy to drink. There wasn't a lot going on, but it was a decent cab/merlot blend from Australia, that seemed at least a step above Yellowtail.

So now I'm staying out of Whole Foods for awhile - at least 3 days!

Sweet Dreams

2008-12-09T05:04:00.000-07:00

I've been a little neglectful of the Paws part of Paws and Pours lately, so here's a photo of Chase napping yesterday with his favorite Christmas ornament. (It's never on the tree for more than 10 minutes, as he always finds it.)

What is he dreaming about? Every once in awhile, there will be a little whimper or growl in his sleep, so I know he's dreaming. Could he be dreaming of being at the Dog Beach in Del Mar a few weeks ago?

Mmmm...a Little Taste of New Orleans

2008-12-03T07:27:00.002-07:00

It has been at least 9 years since I've visited the Crescent City, but I can still remember the spectacular food of the French Quarter and beyond. Crawfish boils, red beans and rice, po-boys...holy yum! Gumbo, crawfish etoufee, bring it on! Now there are other great things about New Orleans, like the culture, the music, the people, etc., but the cuisine is definitely a highlight.

For the past year, my brother has been spending a lot of time in NOLA. You see, he is an architect, and has dedicated a huge part of his time working with teams to rebuild the lower 9 as well as parts of Biloxi. He spent some time living in a small apartment there for weeks at a time, and not only learned the great places to go from the "locals", but learned a few tricks in cooking the cajun cuisine himself. So, this past holiday weekend, he cooked us up a little treat during his visit. My favorite...crawfish etoufee!

While he based his proportions from a recipe off Allrecipes.com, he said he really learned this dish from a friend while he was staying in New Orleans. Whatever it was, he hit it spot on!

Adapted from Allrecipes.com

INGREDIENTS

1/3 cup vegetable oil
1/4 cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper (optional - we used it)
2 tablespoons seafood seasoning (we used Old Bay)
1/2 teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined (He used 2 lbs crawfish tails in lieu of the shrimp)

DIRECTIONS

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

We enjoyed this with the Claiborne and Churchill Dry Riesling and it was absolutely perfect! I really love their dry Gewurztraminer, but the riesling was great as well.

Thanksgiving Turkey Review

2008-12-02T14:24:00.001-07:00

This wasn't my first year hosting Thanksgiving dinner and cooking the bird, but it was however, my first year brining the bird. I have to say, brine is fine. (OK that was cheesy.) I am a brining believer now.

This recipe came from my boss, who claims it is from a very old issue of Gourmet magazine. The only thing I changed was to add some fresh sage to the cavity and tucked in to a few places under the skin. The glaze was amazing, this will definately be my new turkey recipe.

ALISON’S TURKEY RECIPE

This is for a 14 lb. turkey

FOR BRINE:

Mix the following in a LARGE pot:

6 quarts water

2 large onions, quartered

1 Cup Kosher salt

1 Cup chopped fresh ginger root

¾ Cup golden brown sugar

4 large bay leaves

4 whole star anise

12 whole black peppercorns

Bring to a simmer until sugar and salt dissolve. Cool completely.

Rinse turkey and soak in brine overnight.

FOR TURKEY:

2 large oranges, cut into wedges

¼ Cup olive oil

2 Tblsp. oriental sesame oil

FOR GLAZE:

¾ Cup maple syrup

½ Cup white wine

1/3 Cup Dijon mustard

2 Tblsp. butter

Remove turkey from brine. Dry with paper towels. Place oranges in cavity. Mix oils and brush over turkey. Roast until almost done, covered with foil.

Last 45 minutes – bring glaze ingredients to a simmer in saucepan; brush over turkey 2 to 3 times until turkey temperature is 180 degrees.

Eat and Enjoy!

Did anyone else have something new you tried this year that turned out spectacular?

Persimmons!

2008-11-24T14:11:00.001-07:00

Persimmons, oh how I love you. Why does it seem your season is so short?

Did you know that the persimmon originated in China? The two main types that we find in around here this time of the year, are the fuyu and hachiya. I prefer the fuyu, as it is non-astringent and does not have to be completely ripe to be tasty.

To showcase some of the lovely persimmons we picked up in Solana Beach last weekend, I threw together this fantastic salad as a starter to our dinner Saturday night. I keep thinking that I want to make something more creative to show them off, but then usually resort back to a salad or a salsa.

Shown here is a simple side salad of arugula, squash blossoms stuffed with cranberry goat cheese, a little jicama and fennel, and of course, the lovely persimmon. Dressed only in high quality balsamic and olive oil. Holy Yum!

While persimmons can be eaten fresh, dried, or cooked, I usually prefer to eat persimmon in the raw form. But, the next day I decided to try a couple thinly cut slices, roasted over tilapia. It was a nice complement to the subtle sweetness of the fish. Topped with few pomegranate seeds to complete the fall-ish flavor.

Persimmons are naturally high in beta carotene (hello- they are orange) and vitamin C. Like the season they are grown, it is the perfect way to boost your immunity for the winter cold and flu season.

As I said, I need to broaden my persimmon culinary adventures...so please share any of your favorite persimmon recipes.

Kreativ Blogger Award

2008-11-21T09:13:00.001-07:00

A special thanks to Lucy in St. Lou, who awarded Paws and Pours the Kreativ Blogger Award. I am honored!

The rules are that I am to mention 6 things that I am thankful for, as well as 6 blogs that I stalk. Gosh, the only hard thing about that is narrowing it down.

6 Things I am thankful for:

1. My wonderful husband, and great extended family. I am blessed to have them all in my life everyday.

2. My job. I have the best gig in town (in my humble opinion.) I work part time - job share position, with a reputable pharmaceutical company. This allows me to contribute to our wine and vacation funds, and still have plenty of time for cooking, wine shopping,dog walks, and lots of blog stalking.

3. The best dog, Chase. There is not one day that we don't laugh at his funny antics. Whether it is the way he carries the flashlight in his mouth for the entire dark morning walk, or the craziness that ensues when he sees us get our running shoes on, he can bring me out of any cranky mood.

4. A well stocked wine fridge. What can I say? I'm a wino, and having a fantastic glass of wine at the end of the day can also bring me out of any cranky mood. :)

5. Good friends. Since all of our family lives in the mid-west, our wonderful friends here have become our "chosen" family. I look forward to every gathering, or just catching up on the phone. They enrich my life in so many ways.

6. My laptop. How else would I be able to read all of your wonderful blogs?

6 (of the many) "Kreativ" blogs I stalk:

1. Noble Pig - if you don't go for the fantastic recipes and stunning 'food porn' photos, go check it out for her fabulous wit and creative writing about food, wine, and life in general. Love it!

2. Culinary Adventures of a New Wife - I started reading this blog because I liked her title. I could relate, because at the time, I was a newlywed myself. I've been following it since, because she has drool-worthy recipes and photos, and I've had success with many of the recipes I've gotten here.

3. Greek Tragedy - Loved Stephanie Klein's book, Straight Up and Dirty, and have followed her blog for her stylistic writing, and open frankness about everything! (She is also a foodie)

4. Wine with Life Please- a new one for me, but she has some fantastic looking recipes and fun wine reviews.

5. Pinknest- Love to read this foodie's adventures of living and eating in New York City. She has exquisite taste and a knack for writing.

6. Johnstone's Vin Blanc- Also a new one I've been stalking. Great recipes and fun seeing a little bit of life in North Carolina. (somewhere I've never been.)

MIA in San Diego

2008-11-17T16:39:00.001-07:00

It seems my weekend trips have left me a little lacking in the blog posting. I see I have been tagged for a few blog events and hope to get to those this week. But for now, I want to share the Paws and Pours long weekend in San Diego.

It all started the weekend before, when I was in Minnesota on a surprise birthday visit for my mom. While it was a fun visit, freezing temperatures, snow and sleet are not what my Arizona blood had in mind for a weekend get-away. So, on a whim we decided to take Friday off, pack up the paws and pours, and head to San Diego. Mmmm....I heart San Diego. We found a pet friendly Sheraton in La Jolla that was perfect. (For you pet lovers, all Sheratons are pet friendly.)

After a few stops and 5 hours of driving, we arrived and were walking the beach by 3 pm. Somehow, this photo was taken of Chase and myself....didn't know we had the camera with us!

With temperatures unseasonably warm, we all felt like we had died and gone to heaven. Nothing on our agenda except to drink a lot of wine,take lots of walks on the beach, and, oh, have some great meals.

Friday night we headed to one of our favorite spots, George's in La Jolla. We sat on the deck overlooking the ocean and it was as amazing as always. I wishI had brought the camera, because the sunset was spectacular! I had a wonderful persimmon and endive salad with a gorgonzola vinaigrette to start, followed by the salmon with roasted beet aioli. YUM! Since it was a warm evening, I had the Vin Gris Cigare dry Rose with my salad. I used to love this rose, and while it was still good, it was a bit sweeter than I remembered it being.

Saturday was filled with fun festivities like the Dog Beach in Del Mar, followed by the Dog Wash in Solana Beach, a long walk along the cove in La Jolla to see the sea lions, and a relaxing picnic in Del Mar, overlooking the ocean. We sat in the grass and ate, and drank (cheap mini bottles of Chardonnay from the deli,) and almost fell asleep to the sound of the tide rolling in. Saturday evening was another night in downtown La Jolla. This time we hit Jack's for the wine bar/grill to hear some live music. Great wine and great music, this place had a fun vibe and a very chic atmosphere. I started with the scallop appetizer, then continued my seafood theme by getting the pan seared opakapaka in a broccoli puree broth. Sounds gross, but was muy delicioso!

Of course, the foodies that we are, we could not be in San Diego and not go to a Farmer's Market. Sunday we went to the market in Solana Beach, and it was just as wonderful as it was when we were there in August. I wanted to get more, (the strawberries smelled amazing,) but this is the loot that we could fit in our cooler to bring back.

Pictured here are 2 kinds of kale,2 kinds of baby squash,(with squash blossoms!!) rainbow chard, lettuce, baby arugula, persimmons, gorgeous vine ripened tomatoes, and grapes. Stay tuned to see what we make with our stash later this week.

I am looking forward to being back in the kitchen.

Somewhat Southern Shrimp

2008-11-05T04:37:00.000-07:00

Ok, so it may not be all that southern, but I grew up in Minnesota. Polenta, greens, Old Bay seasoning...they are the furthest things from any pantry in our small midwestern town.

I came across some absolutely beautiful fresh prawns at the store the other day, and although I knew I had some shrimp in the freezer from Costco, these just were calling my name. Having absolutely no idea how I was going to prepare them, I put them in the refrigerator and headed out to walk the dog. By the time I returned, we were all hungry, so I knew I had to come up with something fast. I remembered I had some chard that needed to be used, and set to work on making something scrumptious with the fresh shrimp. This is what I did...

1 lb jumbo prawns, peeled and deveined

small bunch of Swiss chard (or spinach or collards, or other green)

1 tsp. olive oil

1/2 small onion, diced

5-6 mushrooms, sliced

1 stalk celery, diced

1 tsp Old Bay Seasoning

Sprinkle of chili powder

1/2 cup quick cooking polenta

1 Tbsp light butter

2 tsp honey

2 Tbsp cojita cheese

Add olive oil to pan and heat. Saute onion and celery a few minutes until tender. Add shrimp and mushrooms and saute a few minutes, then add chard and seasonings. Meanwhile, cook polenta as package says. When polenta is thick, stir in butter and honey. Plate polenta and top with shrimp and veggie mixture. I sprinkled a little cojita cheese on because, well, everything tastes better with a little sprinkle of cheese.

We paired this with the 2004 Rutherford Hill Merlot. It wasn't my first choice of what to pair with the shrimp, but it went rather well. The sweetness of the honeyed polenta mirrored the jammy berries and vanilla undertones. It had just a hint of spice, which was complemented by the dash of chili powder that went into our meal. While it was good,I'm not sure if we'd get this merlot again, as at the price point of $25, we were expecting a bit more.

A little Sushi-Inspired Salmon

2008-11-02T16:02:00.001-07:00

If you are a wasabi lover like me, this recipe is for you. I've been making this simple wasabi salmon dish for years, it's simple and delicious. Last week, I decided to add the nori, and pretend I was out at my favorite sushi restaurant eating fresh sushi rolls and sashimi. The result was fabulous! Not quite like being at Zen 32, but at least I have a pretty good imagination.

SALMON WITH WASABI VINAIGRETTE

2 Tbsp Wasabi Powder

2 Tbsp. water

3 Tbsp seasoned rice vinegar

1 Tbsp sesame oil

1 Tbsp packed brown sugar.

1 Tbsp sesame seeds, toasted

1-2 sheets nori (seaweed paper)

Combine the above ingredients and pour over 1 lb of fresh salmon. Cut a piece of nori horizontally, into approx. 6 strips. Wrap each salmon piece with a strip of nori.

Grill or roast salmon 8-10 min. (or until fish flakes easily with fork.) Be sure to keep in a baking dish or aluminum pan if grilling, so you keep some of the yummy vinaigrette.

We enjoyed the 2007 Clay Station Viognier with this meal which was lovely. Very floral with a definate aroma of honeysuckle. I loved that there was just enough acid to not fade against the wasabi vinaigrette. This was a steal for $3.99 at Trader Joes!!

Wine Glass Fetish

2008-10-28T05:08:00.000-07:00

Hi. My name is Maureen, and I am a wine glass-o-holic. I seriously can't stop collecting wine glasses.

It started innocently enough in my early 20's when I had my first apartment and bought the cheap six pack set at Target. Not long after, I realized they were white wine glasses, and I must have some reds as well. So, I bought some of the larger size "all purpose" ones, like you see in restaurants and bars. Years later, and more wine experience under my belt, I yearned for Riedels. I was celebrating my 30th birthday, single, and thought "what the hell, I'm treating myself." (I mean, who knew if I'd ever get married!?) I started with 4. After I was hooked, I had to have more.

Fast forward a couple more years, and low and behold, I do get married! We decided to register for some nice, but basic red wine glasses at Crate and Barrel for "everyday." (A few to many broken riedels made us think maybe we were being to extravagant using those on a nightly basis.) Then, there's the hand painted Christmas set for the holidays, the champagne flutes, the acrylic "picnic" set, etc.

So, this picture represents one stem, out of all my sets. I have at least 4 (if not 8) of all the glasses shown. We have them in our cupboard in the kitchen, in our wine "bar," and in the formal hutch...

I've run out of space to acquire any more...

I'm entering a 12 Step program tomorrow.

Flavors of Fall

2008-10-24T09:19:00.001-07:00

Although afternoon highs are still in the 90's around here, it is fall. How do I know that? Well, for one, the evenings and mornings are cool and brisk and absolutely perfect for patio dinners and long walks. Other signs of fall around here; spectacular sunsets and fall food favorites! Honeycrisp apples ( I could do a whole post on these), pumpkin, cranberries, winter squash, and pomegranates. Oh, and we are so backwards here in Arizona, that not only do we not do the time change thing, our Farmer's Market's are just ramping up for the season now.

So, with all of the spectacular fall bounty, I have been craving a comfy fall flavored meal. One of my favorites is stuffed acorn squash. This is a dish that is versatile enough to be a hearty side dish, or add some protein and make it the star of the show. I chose to add some pork to this and make it a main dish with a few other additions for added "fall flavor."

I started with an acorn squash, halved, and seeds scooped out. On our way out to walk Chase and catch the sunset, I put the halves on a baking sheet and stuck it in a 400 degree oven. Perfect, because during the walk, I was able to come up with the combination of ingredients I would use to "stuff it." Approximately 25 minutes later we returned and the house smelled of wonderful roasted squash. I made a quick filling of pork, apples, shitake mushrooms, and seasonings. After filling each squash half I topped with a generous sprinkling of blue cheese and pomegranate seeds.

Ready to go back in the oven:

The great thing about a meal like this is the ingredient combinations are endless. I typically would stuff with a mixture of wild rice and and dried cranberries. Use whatever fall favorites you have.

Pork and Apple Stuffed Acorn Squash (serves 2)

1 acorn squash

1 pork loin chop, cut into pieces

1 small chopped apple (best if it's a nice sweet fall apple like Honeycrisp, McIntosh, etc.)

1/2 onion, chopped

1/2 cup sliced, shitake mushrooms

1/4 cup pomegranate seeds

1 Tbsp maple syrup

1-2 sprigs fresh thyme

salt and pepper to taste

blue cheese to sprinkle on top

1. Cut acorn squash in half and bake in 400 degree oven for 20-25 minutes

2. On the stove top, saute onion, apple, mushroom and pork, until cooked through

3. Add the thyme, salt and pepper and maple syrup.

4. Stuff the acorn squash with the pork filling and sprinkle with pomegranate seeds and blue cheese. Return to oven and bake for an additional 10 minutes.

I drizzled a little leftover pomegranate molasses/merlot reduction sauce on top - optional and only because there was some in the refrigerator. (Also, is it just me or do my pomegranate seeds look a little anemic??)

Lotus Root

2008-10-16T16:21:00.001-07:00

On the never ending quest to try new foods and expand our taste horizons, I picked up some lotus root the last time I was at the Asian Market.

It turns out that lotus root has a place on honor in the history of Egypt, China and India. Images of the flower are a symbol of purity, perfection, and beauty. And, interestingly, all parts of the plant are edible and used in different culinary creations in many Asian countries.

I decided to try this interesting root in it's simple raw form to get an idea what it was all about. So last Saturday, I was planning an Asian chicken salad for lunch and thought I'd add some of the lotus root. Cleaning the skin, then delicately peeling it, the root is ready to be sliced. I sliced some thin 'discs' of the root and decided it was to pretty and unique to be thrown into the salad, and instead wanted to use it as edible "decoration."

The texture was very firm, actually hard. A bit chewy, but in a crunchy way. I'm not sure I'd buy it for the flavor, because there wasn't a whole lot. But, it does make a unique addition to the salad doesn't it?

This was my simple Asian chicken salad. Basically I take ground chicken, and cook it with about 1-2 tsp fresh grated ginger, a couple teaspoons rice vinegar, soy sauce, sesame oil and a bit of brown sugar. It tastes close to the filling for lettuce wraps at PF Chang's.

I put the mixture over a bed of mixed greens, added some broccoli slaw, and bean sprouts. I also added my favorite non-homemade salad dressing. Galeos Miso Ginger Wasabi. I usually NEVER buy bottled salad dressings, but seriously, this stuff is my crack! And, know that it is low fat and made with simple natural ingredients makes it even more virtuous to top off a salad.

Let me know what you think of Lotus root if you've ever tried it.

DogToberfest

2008-10-09T08:27:00.002-07:00

Note: This is a guest post by the male side of PawsAndPours.

Its been a while since I did a beer review. A few nights back, one of our friends brought over some Bowser Beer. Now, this friend has known Chase since he was a puppy, so just seeing him is a treat for Chase. But when he brought over an even more special treat, he definitely moved to the top of Chase's "favorite visitors" list.

I'm sure you are all dying to know....what exactly is Bowser Beer? Its the PawsAndPours way of sharing the pours with Chase. The Bowser Beefy Brown Ale is described on the their web site best:

"Put some party in your animal!! - Dogs are known to love beer and now their owners can treat them to their own festive, delicious brew. Why share when you have a better alternative? Hops and alcohol free, Bowser Beer is made with 100% American-made beef broth (made from real beef, not out of a can) and malt barley (good for their coats). Low in calories and fat, we have now added glucosamine! It’s a party in a bottle! Bowser Beer is a unique gift for the pet who has (almost) everything."

Note that we don't have a special drink bowl for Chase, but he is still anxiously waiting for it...Chase gives it two paws up! (Or is it bowl-licking good?)

Now that Chase his his drink, time to figure out what I'll have. During a recent trip to Total Wine, I picked up a selection of seasonal beers. It seems that the craft brewers are following along the winemaker trend, and creating catchy labels with off-the-wall names. So of course like any good consumer, I looked for those. Tonight's selection: Dogtoberfest.

Dogtoberfest Marzen is made by Flying Dog Ales. The Dogtoberfest has a deep mahogany color with a caramel finish. Like most Marzen's, it has a malty finish. Not my favorite Marzen of all time, but definitely one that I would get again.

Paws and Pours at the Drive-In

2008-10-06T04:10:00.000-07:00

We made it through another summer, and now we are rewarded with absolutely spectacular weather. The days are sunny and warm, and the evenings are cooler and perfect for patios. Or drive- ins! So, this past Friday, we packed up the wine, and the dog and our comfy chairs and took Paws and Pours on the road.

Here is what we saw on the way out.

The best part of going to the drive-in instead of a theaters is bringing wine! (Oh, and the dog.) We packed a cooler with a bottle of white, and some sandwiches, for a little sustenance to get us through 2 movies. Here is the first glass, just poured, sitting on the back of the SUV.

(Notice the glasses are are the acrylic ones from Crate and Barrel that I had picked up for our beach vacation.) Turns out they work well for the drive-in as well, with the no-glass rule.

Chase had a great time to. Not only does the drive-in mean not getting left at home, but he enjoys the attention from other movie goers. I think he liked the big screen.

I didn't get a photo of the wine bottle, as we were trying to be a little incognito with that and kept it in the cooler. We enjoyed the Bonny Doon Pacific Rim Dry Riesling. Riesling is the wine that got me "into" wine, if you know what I mean. I rarely drink them anymore, but this dryer version went very well with our picnic food. (aka sandwiches and chips) It has that nice fruity aroma, but on the palate is not cloying.

We stayed for the second movie and a second glass of vino. Cheers!

Getting to drink some great wine

2008-09-29T05:39:00.000-07:00

This week I've been a bit absent from blogging due to a district meeting for work. The week of meetings usually begins with 7:30 am breakfasts, and wraps up around 10:00 pm. We do planning, product reviews, team building and all that good stuff. On the last evening (Thursday) this week, my manager had our team over to her house for dinner. It was a nice change from the dining out we had done most of the week. Lucky for me, she and her husband are into wine. OK, that's an understatement, they are into FINE wine. (For example, they have 4 wine refrigerators in their house.)

So, after a few of us expressed interest in wine, the $25 dollar bottle of red got pushed to the side and Mr. Manager came out with a couple bottles of 2002 Seavey Cabernet. He told us a little story about how they had visited the winery and went on a little impromtu tour and tasting with the owners. While he was talking, we were swirling, sniffing, swirling some more. When he finished talking, it was time to taste. Wow! A powerful cab, that had a rich mouthfeel and a lot of tannins. Mmm... a few minutes later I noticed a little smoke, cocoa and of course, some oak. I asked for a full pour and continued to swirl and taste while waiting for dinner to start.

This cab was so delicious and kept getting better through the evening. Although there were some other spectacular wine brought out, I poured another glass of this and enjoyed the rest of the evening. This definitely made up for the week of long meeting days!

I don't think the 2002 is still available, but I can't wait to visit this winery on our next trip to Napa and try some of the more recent vintages.

Chicken (err Tofu) with Spinach, Pears and Blue Cheese

2008-09-22T06:15:00.000-07:00

After 2 weeks of traveling, it felt good to be back in the kitchen. My mom sent back some fresh rainbow chard and herbs from her garden so I while catching up on my favorite blogs this recipe from Joe over at Culinary in the Country, caught my eye. The combination of the pears and blue cheese sounded like a perfect fall-ish flavor. And, while it is still in the triple digits here in Arizona, being in the midwest where the nights were in the high low 50's definitely put me in the mood for fall.

Since I already had planned on substituting my mom's chard for the spinach, I didn't mind sub-ing tofu in, since I didn't have any chicken on hand. I'm glad I did, this was a superb way to make an elegant main dish featuring tofu. Using tofu, I was able to skip the step of baking and just kept the tofu warm while finish the chard/pears. Whether you choose tofu or chicken, we thought this dish was a winner. Scott gave it a solid 9 out of 10. I concur, as it was also quite easy to prepare.

The wine for the evening was Dynamic 2006 Red Table Wine form Mendocino. This is a certified biodynamic blend of merlot (55%), cabernet franc (15%), and cabernet sauvignon (30%.) We bought a couple bottles of this on a whim while in San Diego. Glad we did, it's fantastic! Medium bodied, and velvety soft, it was wonderfully dry, with hints of cherry and chocolate. It is produced by the Ceago winery and a steal compared to their regular label. I wish I could find more of it, but upon asking a few local wine shops, it isn't distributed here in AZ.

Paso Creek Cab

2008-09-13T12:54:00.001-07:00

This past week we have been doing a bit of travel around the midwest. One of the things I enjoy doing when I travel is seeing what the local wine shops have available. I find it fascinating to look around and see what distributers and buyers choose to carry, because I always find some treasures that I simply would not be able to get in the Phoenix area.

We started our trip visiting Scott's parents in Youngstown OH. Most of the selection there was pretty generic, and something I would find at my local Safeway. But, on the last evening, we tried a somewhat local wine. Nittany Mountain White, from Mount Nittany Vineyard and Winery in Central Pennslyvania. This was an off dry blend that we served as an apertif while making dinner for Scott's folks. Served extra cold, the complexity was not lost, but instead had a lovely bouquet, and was quite refreshing on this warm early evening. We had it on it's own, but it would be delicious with a spicy Asian dish, or with appetizers like shrimp cocktail. Don't you just love to go somewhere and find a local wine that's drinkable?

From, there we flew to Minnesota, but not without a long layover in Philly (thanks to some effects of the hurricanes.) Fortunately, we spent our time in the US Airways Club which had a few complimentary snacks and more importantly, a bar! Unfortunately, the best red on the short list was the Yellowtail Cab Reserve. Well, when traveling and dealing with flights, I look at it as "emergency wine" anyway, so we took it.

On to the gem of the week... Paso Creek 2005 Cabernet Sauvignon. Our first night in MN, we hadn't yet had time to hit the local wine shop, so we depended on my dad's collection. While he has a great cellar in the basement, it is usually very heavy in the French reds and whites. We were looking for something a little heavier, and noticed this one. I pulled it out, and thought, eh, if it's not great, we will use it in a reduction. Well, it was a rather delightful surprise. This was a big juicy red, with a lot of oak (although not cloyingly so.) Smooth, with just the right amount of tannins, it had a nice balance. It's not a Napa Cab, but could easily hold it's own with a much better price tag. Looking it up, it retailed for approximately $15.99. I only hope I can find it when I get back to Arizona. For this price I'll buy a few.

Simple Sea Scallops

2008-09-04T19:30:00.001-07:00

After a lot of eating out in the past couple of weeks, I was in the mood to make something light and healthy. We started with a trip to the Phoenix Farmer's Market to see if there was anything inspiring. Not. so. much. August in Phoenix is just not conducive to growing much of anything. BUT, I did find some heirloom tomatoes. Score!

Not quite knowing how I would incorporate them into our dinner, I used this recipe that we made a few months ago for inspiration. Basically, all I did differently was to substitute the heirloom tomatoes for the asparagus. I also drizzled just a hint of balsamic reduction over the tomatoes. It was divine! Even though we've eaten at some of the best restaurants around, we come back to our own little bistro quite often, and can sometimes impress ourselves. :)

Shrimp Cakes!

2008-08-27T06:36:00.002-07:00

In previous posts I've mentioned our obsession with crab cakes. Well, this weekend, we took that to a whole new level with shrimp cakes! In this recipe that I based loosely on a Cooking Light recipe and a recipe off of the Whole Foods web site a while back, raw shrimp is combined with some of the usual suspects, mixed up, chilled and then fried. But what really makes this recipe special is the avocado and corn salsa that you serve with it. I mean seriously, avocado...roasted corn... jicama... lime juice...what's not to like? I was eating it by the spoonful before I even started cooking up the cakes. I think it would be great over grilled fish tacos. Hmm...maybe that will be something for next weekend. But, back to the shrimp cakes. While these were quite tasty, I don't think they will replace crab cakes in our house. However, with shrimp being half the cost of fresh crab meat, they might show up more often than crab cakes. :-) Not a bad substitute.

Spicy Shrimp Cakes with Corn, Jicama and Avocado Salsa

Cakes:

1 pound medium shrimp, peeled and deveined

cooking spray

¾ cup finely chopped red bell pepper

½ clove shallot, minced

¼ cup thinly sliced green onions

2 tablespoons reduced fat mayonnaise

1 tablespoon fresh lime juice

1 ½ tsp. Hot sauce

½ tsp. Sugar

¼ tsp salt (or more to taste)

1 large egg

¼ cup finely chopped cilantro

½ cup panko (divided)

Salsa:

1 cup frozen roasted corn (I used Trader Joes)

½ avocado, diced

½ cup tomato, diced

½ cup jicama, diced

¼ cup chopped fresh cilantro

3 Tbsp. Red onion, finely chopped

1 Tbsp. Finely chopped poblano pepper

1 Tbsp. Fresh lime juice.

¼ tsp salt

Place shrimp in a food processor; pulse about 10 times or until finely chopped.
Put bell pepper and shallot in a large microwave safe bowl and microwave on high for approx 2 min. or until softened. Add the shrimp, green onions, and the next 6 ingredients – through egg, stirring well. Stir in cilantro and ¼ cup panko.
Divide shrimp mixture into patties and dredge both sides into remaining panko.
Chill at least 1 hour.
Heat pan over medium- high heat. Coat pan with cooking spray. Add cakes to

Pan and cook 4-5 minutes per side – until browned.

For Salsa: combine corn and remaining ingredients, stir gently and serve immediately with shrimp cakes.

We served the Crios Torrontes with our meal and it was spectacular. (Unfortunately, so spectacular that I forgot to photograph it.) This white wine from Argentina was the perfect accompaniment to the shrimp cakes. Spicy, light, and just a bit racy it is almost like a hybrid of gewurztraminer and viognier. Muy fantastico!

Andrew Murray Syrah

2008-08-25T08:11:00.002-07:00

One of the advantages of having a wine fridge in the kitchen is the accessibility. Not so much how easy it is to get to the wine, but more seeing that there are empty spots in the fridge -- little "homes" calling out for more wine....which is something that I cannot pass up. So I end up buying more wine in a week than Scott and I can safely consume in a month. (Honestly, we could open a wine bar on the inventory we keep.) Luckily, we have friends to help us out on that front.

Now back to my point. The fun part of the inventory stockpile is finding those hidden gems that we forgot we bought, or that we were saving for a special occasion. The other night the special occasion was little more than "let's see what else is in the wine fridge", which was a perfect opportunity to pull out the Andrew Murray 2003 Estate Grown Syrah.

And what a little gem it was. From the Santa Ynez Valley,with a a rich color and a full bodied feel, this fruit forward syrah was a perfect treat. With a little tannins, it was balanced and luscious. As the Andrew Murray store says, a great value wine that makes for an ideal "house wine". Here's to rediscovering good wines in your own fridge!

Pascual Toso Malbec 2005

2008-08-17T10:31:00.000-07:00

I really love a good malbec, but oddly, I don't pick them up all that often. Add to that, malbecs are not that well represented on wine lists at restaurants. Most malbecs hail from Argentina and are a great value. This one was no different.

The Pascual Toso 2005 had a delicious blackberry flavor, with just enough spice and smoke. I don't like the real smokey wines, but just a slight nuance is perfect. It was velvety smooth and easy to sip! Not only that, but the medium structure held up well to the grilled salmon we had that evening. We're looking forward to having another bottle of this again soon.

The last of the Farmer's Market

2008-08-15T06:13:00.000-07:00

OK, after this I will stop going on and on about those San Diego farmers' markets. We managed to hit one in the afternoon on our drive back to Phoenix and nab a couple things. Yes, some may stop and get T-shirts and post cards to remember their trip, while we break for fresh produce (or wine.) To each his own, right?

A delicacy that we rarely find in the Phoenix area...fresh figs! Most were consumed in the first few hours of the drive, but the ones that did make it home were a nice snack simply stuffed with goat cheese and drizzled with balsamic syrup. HEAVEN!

Only having a few minutes to pick out a few things (the husband and dog were putting pressure on me to hurry,) I quickly selected more of the baby squash and some heirloom tomatoes. These provided tasty side dishes for the next couple evenings after we returned home. The squash and carrots were prepared by simply spraying and tossing with Kosher salt. We were grilling them, but I put them on this grill pan to keep them from falling through the grates, as they were tinier than this picture makes them appear.

End product...

Since the tomatoes were so flavorful on their own, we stuck with the simple theme. Sprinkled with feta, and drizzled with some good olive oil and aged balsamic. A little fresh basil and it is the perfect "sort of" caprese salad. ( A few squash blossoms thrown in for good measure.)

It was fun to enjoy the vibrant flavors of fresh produce. Something that is hard to come by here in the desert in the middle of August. We are already planning the trip next summer!

More San Diego Fun

2008-08-12T06:58:00.000-07:00

A little look at more of what we ate on our week at the beach.

After our second trip to the Farmer's Market, Renee and I were inspired to cook up a nice Sunday night meal, using all fresh, local ingredients. Even the fish was local and purchased at the Del Mar Farmer's Market!

We started with a small salad of organic greens with goat cheese stuffed squash blossoms, lemon cucumber and a bit of fennel.

The main dish featured fish packets that had beautiful heirloom tomatoes, fresh chives, kosher salt and a splash of white wine. We garnished it with some peach salsa that Scott whipped up with some of the juicy California peaches.

Unfortunately, I became to anxious to dig in, and forgot to photograph our side dishes which included grilled fingerling potatoes and grilled baby zucchini and pattypan squashes. We felt pretty satisfied with our gourmet-ish meal using what was available, not to mention a not very well-equipped kitchen.

One of the wines we started with (and used in the fish packets) was this unoaked chardonnay. It is Chilean, and no, I did not have to much to drink, the label really is upside down. For an inexpensive Chardonnay, we were really impressed. It had a nice hint of green apple, a touch of citrus, and absolutely no oak. Very light and refreshing, it was a nice apertif to get the evening started.

Here is Chase showing off his new bone while we enjoyed dinner al fresco on the patio.

Back Home Again

2008-08-09T13:06:00.001-07:00

We had a wonderful week in Solana Beach. The day we left Phoenix it was 114, and we arrived 6 hours later in beautiful 75 degree weather with an ocean breeze. HEAVEN!

Not to mention, that our friends, Renee and John, that were spending the weekend there with us, beat us to the beach house and had some wine chilling. By 3 in the afternoon, we were sitting out on the patio relaxing with some wine and munchies. Look at the fabulous spread Renee and I put out for "happy hour."

Thanks to Renee and John for bringing some lovely Buena Vista wines from their recent trip to Sonoma. We had the Pinot Gris and the Syrah with our appetizers. Both were delicious. The syrah shown was really delightful with lots of ripe fruit and a velvet like finish.

Wine was in abundance all weekend. I think we went through at least 7 bottles, not counting what we had in restaurants (and what Scott and I drank the rest of the week after our friends' departure.)

PS- Can you tell the wine glasses are plastic? A beach friendly find that I got at Crate and Barrel.

Wining and dining would not have been as much fun without friends that also shared in the love of great food and wine. Renee and I had daily foodie adventures at the local Farmer's Markets. We hit the one in Del Mar on Saturday and one is Solana Beach on Sunday. I am jealous of all you Californians that have access to these markets all the time! Look at some of the lovely squash... Can you see the one that is exactly half yellow and half green?

After a morning of gawking at all the gorgeous produce and flowers, we came back and made a light lunch with some of the goodies we picked up. Grilled Peach and Arugula Salads with Goat Cheese. I posted this recipe here.

To compliment our lunch we had the McManis Viognier. Simply. Amazing. Combination. This was a great viognier that had lots of floral character and little to no oak. (The way I like my viogniers.) The peaches brought out a hint of sweetness, but overall it was dry with a nice hint of acidity.

Phew, that just about gets us through the first 24 hours. Stay tuned for more San Diego Food and Wine Madness...

Gone to the beach, doggie style!

2008-08-01T06:45:00.000-07:00

Get your minds out of the gutter... We are headed to San Diego for a week of cooler temperatures, relaxing, and daily trips to the Del Mar Dog Beach. Chase has a blast and we have fun seeing all the dogs frolicking in the waves. We will be back next week to talk about all of the good food and great wines we have in San Diego.

This is a picture of Chase enjoying the Dog Beach last summer.

What's Good about Murphy-Goode?

2008-07-30T19:58:00.004-07:00

We heard through the blogging grapevine that one of our grocery stores was having a killer sale on some good wines. Sale + Good wine = trip down to our local Safeway to check it all out. Turns out that the grapevine was right -- Murphy-Goode Cab was on a good sale.

While the thought of instant gratification crossed our minds, we decided to save the bottle for a bit, which means we didn't open it for a couple of nights. What to pair with our steak tonight? Why the Murphy-Goode 2005 Alexander Valley Cabernet Sauvignon of course!

What sounded like a pure varietal turned out to be a blend: 91% Cab, 5% Petit Verdot, 3% Merlot, and 1% Malbec. The wine has flavors of black cherry, with a a smooth velvety finish reminiscent of vanilla. As the Murphy-Goode web site says: "the 'king of varietals', Cabernet is a wine that always pairs well with one word - meat. Any kind. Apologies to vegetarians." The Cab was very good, but not great. We enjoyed it, but were glad we picked it up on sale. But maybe next time we need to age it more than a few days...

Mudslide Pie

2008-07-28T13:20:00.001-07:00

In honor of National Ice Cream Day,(which is July 20th for all of you that missed it,) we decided to celebrate with an ice cream pie. Ice cream pies are the perfect dessert for me to make, because although I have a huge sweet tooth, I don't enjoy baking. Oh, I will occasionally bake some cookies, or a banana bread, but it's not a process I enjoy. There is simply to much chemistry to it. So, other than my other speciality (Rice Krispie treats), I have another in my repertoire.

This recipe is a variation of a Grasshopper Pie that was in Cooking Light many years ago. I had made it often and decided to start playing around with the top layer of flavor to do something other than mint. I call this Mudslide Pie because it reminds of those yummy mudslide drinks. Either way, it is the perfect dessert for the warm July evenings and a great way to celebrate National Ice Cream Day!

MUDSLIDE PIE

1 1/2 cups chocolate cookie crumbs

3 Tbsp. butter

Mix the butter and crumbs until moist. Press firmly into a 9 in. spring form pan. Chill in freezer until hardened.

3 cups light vanilla ice cream, softened

1 jar marshmallow cream

2 Tbsp. milk

1 tub light or fat free cool whip

1 1/2 Tbsp. cream de cocoa

2 Tbsp Kahlua

In a medium microwave safe bowl, combine marshmallow cream and milk. Microwave on high 1 minute, stirring once. Fold in cool whip to marshmallow mixture. Add the liquor and blend well.

Spread softened ice cream over the cookie crust. Top with the marshmallow/cool whip mixture and freeze for at least 6 hours - or until firm.

ENJOY