I'm an Emmy-nominated television producer and a scuba diving/travel junkie. I have no formal culinary training but the kitchen is my happy place, baking is my therapy and I enjoy the exchange of ideas and creativity food blogging provides. I have created recipes for the Duncan Hines website, was the German Food Expert for About.com and am a member of The Daily Meal’s Culinary Content..
To be honest, I didn't know that much about kefir, only that it was a probiotic and that it was a healthy food. I was curious to learn more which is why I trudged crosstown.
First of all, the book is gorgeously photographed and packed with wonderful recipes like Pumpkin Beignets, Truffle Porcini and Pecorino Cheese Kefi Polenta and Farmer Cheese Arugula Stuffed Shells with Meat Sauce. Some are her family's favorites and some are inspired by her travels and childhood memories. Many come with an anecdote.
I love this Easter/Spring-inspired version of a sauerkraut side dish. This recipe is simple, yet flavorful. The time-consuming part is boiling the carrots until they are soft enough to puree. This can easily be done the day before.
The sauerkraut is cooked in a skillet with a chopped white onion. The carrots are pureed with extra virgin olive oil and then added to the sauerkraut along with vegetable broth and heavy cream. Bay leaf adds extra flavor.
Substitute the vegetable broth for white wine or add a few tablespoon of white wine to the pan to boost the flavor. To make a lower calorie version, use half and half or whole milk instead of heavy cream.
With its orange tint, this creamy Spring-like dish looks beautiful on your Easter table or anytime. The kraut strikes a good balance between light and hearty so it also works well on a fall inspired menu.
As time went on (going into my 9th year here), I've added savory food and recipes. Consequently, it has been some time since I've dragged out the food coloring and the cutters to make something bright and fun. St. Patrick's Day was the perfect excuse, only I couldn't decide what design cookie to make. So I made all the designs.
Well maybe not all of them but here are four you can easily make yourself. Some are easier than others but none are impossibly intricate or difficult.
Three shades of shamrocks may not be as sexy as 50 Shades of Grey but the fun factor is high.
You will need your favorite rollout sugar cookie dough recipe or store-bought cookie dough, three different sizes of the same shamrock shaped cookie cutters and green food coloring. That's all. More Madness...
Here's the deal, every time I make a cake and have to trim before frosting it, I hate throwing away the excess. It makes me sad to put those scraps in the garbage. So instead I put them in a ziplock bag and stash them in my fridge. This comes with the rationale I will make cake balls, cake pops or use them for another creative recipe down the road.
Well, I cleaned out my freezer recently and that day has come. How about coffee and cake all rolled into a delicious ice cream?
To start, I whipped up a creamy coffee flavored ice cream base then mixed in two cups of cake scraps after the churning phase. The result was a delicious cakey ice cream.
I had both plain chocolate and vanilla cake scaps on hand but you can use any type. The fancier the cake, the more interesting and flavorful the resulting ice cream will be. I would even use pastry scraps.
How gorgeous are these? And yes, these Gruyére-Stuffed Crusty Loaves taste as good as they look.
I lived in Germany full time for 10 years. Gruyére and Emmenthaler cheeses are common in supermarkets (an inexpensive) and also are often found as ingredients in restaurant dishes. If you don't have a cheese specialty shop near you, finding them here in the USA sometimes can take a few stops. Don't even get me started on searching for raclette cheese.
Walmart, of all places, carries Gruyére. I might or might have or might have not done the chicken dance when I saw it there. If the Gruyére is too pricey for your budget, Sargento also makes a swiss- gruyére blend that is much more reasonable.
Is kohlrabi weird? Is it hard to find in your area? It's so common in Germany in wintertime I assumed it would be easy to get here. Four supermarkets and two farmers markets later and I finally scored some.
Kohlrabi has been on my list to make into schnitzel for some time. That's a popular way to prepare it in Germany as well as turning it into soups and baking it into casseroles. Kohlrabi is German for "Cabbage Turnip" btw.
Stuffing it was my first priority this winter. I used a vegetarian style stuffing. Adding meat like ground turkey or beef would also be delicious. However, I was looking to create something a bit lighter and packed with healthy ingredients. Kohlrabi itself is full of vitamins and minerals.
You will need to peel, scoop out and steam the kohlrabi before stuffing and baking it. While the kohlrabi is steaming, create the stuffing.
The finished recipe is light but filling and the recipe creates more than enough stuffing to have plenty leftover to serve on the side.
Lots of great flavors stuffed into this sweet tasting kohlrabi. However, The recipe is also ripe for substitutions. Use brown rice, farro or spelt in place of the quinoa. Swap out the kale for spinach or Swiss chard. Use whatever nut and cheese variety is your favorite. Top with plant-based cheese skip the cheese all together for a vegan version.
Kohlrabi Stuffed with Quinoa, Kale & Walnuts
Prep Time: 20 minutes
Cook/Bake Time: 65 minutes
Yield: 4 servings
1 cup chopped kale
2 tablespoons olive oil
1 small red onion
1 cup cooked quinoa
1/2 cup chopped raw walnuts
Kosher salt and freshly ground pepper to taste.
1/2 cup grated Swiss cheese
Peel the kohlrabi.
Use a melon baller or teaspoon to scoop out the middle of each kohlrabi. Cut the kohlrabi flesh into pieces and set aside.
Place the kohlrabi in a steamer and steam for 20 minutes.
Transfer the steamed kohlrabi to a casserole dish.
Preheat the oven to 350 degrees.
Peel and dice the onion
Heat the olive oil in a large skillet.
Add the onions, stir to coat and cook until the pieces become transparent.
Add the kohlrabi pieces and stir to combine. Cook until the kohlrabi softens.
Mix in the kale. Cook until the kale starts to soften, just a few minutes.
Add the cooked quinoa to the mixture.
Stir in the walnuts and let cook for another few minutes, stirring frequently.
Season with Kosher salt and freshly ground pepper to taste.
Turn off the heat and cover until the kohlrabi is steamed.
Stuff the kohlrabi with the kale quinoa mixture. Keep the extra mixture covered on the stove to keep it warm
Sprinkle the Swiss cheese on top of each stuffed kohlrabi. Place the casserole dish in the oven and bake for 35 minutes.
Remove from oven. Spoon the remaining quinoa mixture ono a platter or serving dish. Arrange the cooked stuffed kohlrabi on top and serve.
Hold on to your lettuce leaves because this is an exceptionally luscious and rich winter inspired soup. This dish is thick, hearty and a vegetarian meal in a bowl.
Leeks and sweet onions are fried in butter, then simmered in a creamy vegetable broth. As a final step, pieces of mellow brie cheese are melted into the soup before serving.
This soup is obviously not low calorie. You can cut the calorie and fat content a bit by substituting low-fat or nonfat versions for the whole milk. Swap out the triple cream version of the brie for regular brie to dampen down the fat content.