My Pantry Secrets- A fresh start to the New Year

(My sister and I taking control of the kitchen)

This New Years I made a resolution to take the clutter out of my life. So where did I start? My kitchen, naturally. The first thing I did was tackle the pantry. Between finding 2 year old flour to discovering a jar of expensive oil to realizing I had 5 bags of identical chips buried under all the mess, cleaning my pantry felt so right. Now I can actually see what's in there. And while I was at it, I decided to substitute some staples for their healthier cousin. For example, I needed to stock up on a grain so I chose quinoa instead of white rice. You know, for that healthy new years resolution crap. If you haven't taken the moment to discover what is hidden deep inside your pantry this article is meant to encourage you and give you suggestions on what to stock up with.

Here's what I bought, tossed and always love to have on hand:

Out: Bottled lemon juice
In: Fresh Lemons - I use lemons on EVERYTHING! I squeeze them in my soups, sauces, salads, fruit, sauteed vegetables, fish and chicken. This is my most used and all time favorite ingredient. It really adds a complexity to just about anything.

Out: Dusty smelling spices
In: New spices- Do yourself a favor and throw out any spices that are over a year (or smell like they are) I know spices can be expensive but its better to use nothing than to season your food with dust.

Out: Fake pancake syrup
In: Real Maple syrup- You think this is the 80's? Sorry Aunt Jemima but you just don't cut it anymore. Especially now that we've found out the truth about corn syrup. Spend a little more $ and go for the real thing, it is SO worth it.

Out: Flour pasta
In: Quinoa pasta- As much as we don't like to admit it because it's so freaking good, we know pasta is nothing but empty carbs. And whole wheat pasta is just kinda nasty. Behold a miracle- quinoa pasta! Tastes very similar to regular pasta but is so good for you.

Out: Canned vegetables
In: Frozen vegetables- If you can't make it to the grocery store every 2 days for fresh produce go the frozen route. Canned veggies are soft, mushy, and lump. 3 words that are negative in more than one way.

Out: Grated Parmesan
In: Real Parmigiano Reggiano- If you wrap this properly it can keep for a year, (just scrape off mold). Great for making anything decadent and delicious from potatoes, salads, grilled veggies, pasta, apples, eggs or whatever you can think up.

Other things I like to keep on hand:

• Nuts- Walnuts or pine nuts are great to have. Especially for impromptu pesto.

• Miso paste- Whip yourself up a quick miso soup or make a paste with mirin vinegar and sesame seed oil to marinate fish. Life expectancy seems to be close to that of a twinkie.

• Dried cranberries or currents- Whether I want to whip up scones, a spinach dish or a sweet sauce for chicken and duck these dried fruits are a must.

• Capers- Love, love, love these. Pasta, chicken, fish- all great accompaniments to these salty little gems.

• Canned coconut milk- I always have a can or two of these handy. Just add to some veggies, tofu/meat and curry powder and you have a complete meal.

• Yeast- One of my favorite ingredients. Does wonders for tofu and popcorn

• High end olive oil and vinegar- Mix with salt and lemon juice to make a far better tasting and healthier salad dressing than any you can buy.

• Spike- Best seasoning ever! Use it on tofu, avocado, salads, and meat.

Here's to a happy healthy and ORGANIZED New Year!

Taste My Photos

This past Saturday I decided to sign up for a Phototasting class to unleash my inner photographer. It was held at Cube Marketplace which is a wine and cheese bar, restaurant and uh... marketplace. It was the smartest decision I made all week. (Other than sideswiping a trash can on Monday which cleanly sliced off my passenger side mirror.) The class was taught by food bloggers from Rants and Craves and The Kitchy Kitchen.

This was the deal. We listened to and watched an hour tutorial slide show while sipping wine. We waited for tasty morsels to be brought out so we could eat... ugh um... I mean photograph them. We took pictures of the delicious food, and then... ate the display . A perfect piglet class. It's nice when you can eat the art. Besides learning a few new tricks on my camera, I also met some really cool bloggers. Am I proud of myself? Hell yes! Are my newfound sweet photographic skills too classy for Spoondles? This has yet to be determined.

Cube Cafe

Heirloom tomato and fresh peach salad with buffalo mozzarella

Black truffle pizza topped with eggs

Bacon wrapped pork with a side of creamy polenta

Peach shortbread topped with whipped cream

The next day I decided to go out for another fatty lunch at il Pistaio and take some pictures on my own...

Baby artichoke and arugula salad

Seafood pasta

Eggplant with smoked mozzarella on pappardelle

Man, does Spoondles look classy or what?!

Karate Kid Premiere Releases Ninja Hunger

On Monday night I got to help out with my very first event. The Karate Kid premiere! I will admit I was a little nervous. Mostly because of my tough time identifying celebrities. (I once told Gwyneth Paltrow she looked a lot like Gwyneth Paltrow). But don't worry people, I kept my cool. I only asked Jackie Chan for his autograph twice and begged Will Smith to rap like the Fresh Prince only AFTER he had a few cocktails. But let's be honest. What I was really focused on was the food. And there was lots of it. I was like a ninja swooping in on one buffet table to another. Slyly taking pictures between stuffing dumplings in my face. Like a warrior baboon. With panther-like stealth. It was only Jackie Chan who was able to stop me from taking the last wonton.


Wolfgang Puck catered the event and I must say they did a very kick-ass job. Not only did everything look amazing, but the wide variety of options and themed delicacy's were killer. From the chicken pot stickers, chopped chicken salad, to soft shell crab mini burgers, the food was exciting, exotic and arguably erotic. Unfortunately the night was so cold, they didn't put the food out until just before the guests arrived. This meant I wasn't able to snap any sweet shots of the buffet. What I did get a good look at was the dessert table. And if I know anything about people, they tend to be dessert junkies. So For all you sweet tooths out there. Enjoy~

The set up earlier on while all the guests were sill in the screening. Beautiful already but nothing compared to what it looked like at night.

This was Jackie Chan's section, where I made it abundently clear that no one stole wontons from Leela and got away with it.

There were beautiful orchids everywhere. I'm a sucker for orchids, especially colorful ones

The VIP section as night falls. The lighting made everything look magical.

The main buffet before the food was set out :( How pretty is the set up?)

The Dessert Buffet

Chop Stick Caught Chocolate Covered "Brandied Cherry Flies"

Mango Pudding With Almond Ginger Biscotti

Asian Fruit Soup Shooters with flavors such as coconut, mango, berry and kiwi.

Warm Banana Custard Filled Donuts with Coconut Flakes.

Chinese Black Rice Pudding with Vanilla Bean and Pineapple

Red Velvet Cake Dipped in Liquid Nitrogen (which freezes the cake and makes it cold and crunchy)

A Leela stuffed with caramel cream then dipped in dark chocolate.

Ha-Ya!

Fresh Drinks for Getting Sexy in the City

(photo courtesy of Christine Cotter)

Happy Wednesday everyone! I can't believe it has been over a week since my last post. Bad Spoondles!

Quick Recap of my life: I have a job! Well sort of. I'm helping out at a Special Events Company which I love but also allows me less time to Spoondle. (This is my lame excuse for the lack of posts lately and I'm sorry.) I am loving this spring weather with hot sunny days and long warm evenings. Nice weather makes me more adventurous which has been paying off nicely as just last weekend I discovered the most beautiful park that is a mere 5 min drive away. I can't believe I had no idea it existed and look forward to many more afternoons exploring it. I'm also very excited for tonight because I have a date with my man to meander about the Santa Monica Pier. He's never been and I look forward to showing him around and beating him at a few games of air hockey. SUCKA. I will also be traveling to Napa this weekend and plan on doing some serious damage to my gut, (Napa is one of my fav spots to feast) but will try to squeeze in some hiking and bike riding as well. Can't promise anything though. I will post my gluttonous adventures next week so check back.

OK. Enough about me. Why don't we get to the point of this post. What is Spring without refreshing and tantalizing cocktails? No pool party is complete without a fabulous drink in hand. And no viewing of the newest Sex in the City is possible without a fabulous cocktail party. Obviously I'm not talking about Red Bull vodka crap. During the summer months I expect the best, and you should too. With all the fresh fruit that is in season, this is no time to settle for vodka soda or rum and coke. What would Carrie think? Whether it's a pina colada, cosmo, or guava mimosa, refurbish your afternoon cocktail with amazingness by using fresh fruit. Make the Girls proud by muddling some berries in your vodka soda, or add fresh squeezed lemonade and mint to rum.

Last weekend I had dinner at Katsuya and got to try their Watermelon Cucumber Mojita. What a treat! This drink has it all. It's not too sweet, super refreshing and gives you a nice buzz. It would be great during the day but doesn't have an overpowering flavor so could also work for light dinners such as sushi or seafood. Obviously it's a great pre cocktail to have with your girls before going to see the new Sex and the City. Whatever the occasion, this cocktail is fabulous enough to fit in.

Which means I knew I had to have the recipe. So I called Katsuya to find out the secret behind this tantalizing treat. You can bet your burned buns I'll be mixing up this cocktail the next chance I get and suggest you follow suit. ;)

Note: Adapted from Katsuya. Make a simple syrup by boiling granulated sugar in an equal amount of water until the sugar dissolves; allow to cool. You can adjust the amounts of watermelon and cucumber depending on what you like.

Makes 1 Mojito

• 4 triangles seedless watermelon, about 3 inches high and 1 inch thick, divided
• 7 cucumber slices, divided (6 of them seeded, 1 for garnish)
• 3 large sprigs mint, divided
• 3 ounces Bacardi Light rum
• fresh lime juice
• 1/2 ounce simple syrup

1. In a shaker, add 3 watermelon triangles, 6 slices of cucumber, 2 sprigs of mint, the lime juice and the syrup. Hand press with a muddler.

2. Add Bacardi and fill the shaker with ice. Shake vigorously for 6 seconds.

3. Strain over fresh ice into a tall glass.

4. Place a watermelon triangle and a cucumber slice on a toothpick and place in glass for garnish along with a sprig of mint.

Enjoying Watermelon Cucumber Mojitos and White Grapefruit Cosmopolitans at Katsuya

What's your favorite cocktail?

Earth Day Revives Yummy Memories

(Picture courtesy of Daily Feed)

Happy Earth Day! Today I want to honor Earth Day by posting a recipe that is not only made with organic, seasonal, and local ingredients, but one that is very dear to my stomach. This recipe was shown to me 4 years ago by Chef Annie Somerville, in the back kitchen of Greens.

I had just finished culinary school at Tante Marie's and was beginning my externship at this well known and respected vegetarian restaurant in San Francisco. I was officially on the line and in charge of cold plates. This became the sandwich I lived for. Every lunch shift I worked, I prayed there would be enough leftovers for my fat face to devour. Eventually when I worked my way up to the hot plates, I made sure to prep 5 of these babies just before the lunch shift ended so leftovers would be inevitable. What else would you expect from me? The combination of roasted vegetables paired with the freshness of tomato, arugula and basil is perfection. My time at Greens may have been short, but it was much loved and well remembered, just like this sandwich.

*Tips- I often add avocado or shredded cheddar cheese to make it extra creamy and delish. This sandwich is definitely best served warm so make sure the grilled vegetables are hot and the cheese is melted when you prepare it.

Portobello Sandwich with Tomatoes, Roasted Onions and Basil Aioli

Makes 4 Sandwiches

What you need:

• Basil Aioli (recipe follows)
• Good Balsamic Vinegar or Reduced Balsamic Vinegar
• 1 Lb portobello mushrooms, stems removed and gills lightly brushed if dirty
• 1 large red onion, cut into ½-inch thick rings
• Garlic oil (mince a few cloves of garlic and cover them with olive oil)
• salt and pepper
• 4 round sandwich rolls or which ever bread you prefer
• 2 large ripe tomatoes, sliced
• A handful of arugula

What to do:

1. Make the Basil Aioli and set aside.
2. Preheat oven to 400 degrees
3. Brush the mushrooms and onions with garlic oil, sprinkle with salt and pepper, and place them on a baking sheet.
4. Roast for 10 min, turn over, and roast another 10 min or until completely tender.
5. Slice the mushrooms, toss with a little balsamic vinegar and season to taste.
6. Toss onions with salt and pepper and set aside
7. Slice and toast the rolls. Then spread both sides of the rolls with the aioli.
8. Place the mushrooms on the bottom of each roll, layer the tomatoes on top, and sprinkle lightly with salt and pepper. Then add the onions and top with arugula. Cover with the top of roll.
9. Chow down and enjoy~

Basil Aioli

What you need:

• 1 cup extra-virgin olive oil
• 1 cup basil leaves, packed
• 1 large egg yolk
• ½ tbs fresh lemon juice
• ¼ minced garlic
• ¼ teaspoon salt

What to do:

1. Place the oil and basil in a blender and puree. Put aside.
2. Add the yolk and a few drops of lemon juice to the blender. Begin to blend while slowly pouring the basil oil into the blender in a steady stream. When the mixture becomes thick add the rest of the lemon juice, garlic and salt.

Enjoy this sandwich and watch the academy award nominated film Food, Inc. for a guilt free and fun Earth Day!

Coachella spurs Health Nut

Returning from a 3 day binge of pizza, chicken wings, fries, bratwurst, burgers, tacos, and beer really brings a whole new truth to the saying, "You are what you eat". Yes, Coachella was amazing. Yes, I ate like a pig. Yes, I am paying for it now. And no, I don't think I'm alone.

As I have slowly begun to get my life and body back together, I felt it would be a good time to introduce the healthy side of Spoondles. Which means a new series called Health Nut. This particular series will be written by my sister who is currently attending Bauman College, a Holistic School in San Francisco and who graduated from Cal Poly with a BA in Nutrition. The series will feature delicious healthy recipes, the low down on the worlds healthiest foods and a variety of tips and tricks on how to improve and maintain a sustainable and health conscious diet.

Spring Quinoa Salad with Pink Tahini Dressing

This Colorful spring salad is jam-packed with minerals, vitamins, and phytonutrients. This is a nutrient dense dish meaning high proportion of nutrients to calories.

*Health Facts:

· Garlic, herbs, and kombu- booster foods. Provide the body with minerals and amino acids

. Quinoa- contains all nine essential amino acids and is a good complex carbohydrate. It doesn’t spike blood sugar like white rice. Contains fiber, vitamins and minerals.

· Beans and quinoa- great source of protein

· Olive oil, tahini, walnuts- Great source of essential Fatty Acids

Servings:12

Ingredients for Salad:

• 2 cups white navy beans, soaked overnight
• 4 cups water
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 inch piece kombu
• ½ tsp salt
• 3 Tbs olive oil, divided
• 2 cups quinoa, rinsed
• 3 ¾ cups water or vegetable stock
• ½ tsp salt
• 1 ½ cups fresh peas (about 1 ¼ lbs in pods), use frozen and thawed peas if fresh aren’t available
• 2 bunches asparagus, about 2 lbs, trimmed and cut inot 1 inch segments
• 2 medium carrots, small dice
• 1 large bunch chives, chiffonade
• 1 bunch fresh mint, chiffonade
• ¾ cup walnuts, chopped

Ingredients for DRESSING

• 3 medium garlic cloves, smashed and chopped
• ¼ cup tahini
• 1 small red beet, roasted, about ¼ lb
• 3 medium lemons, zested and juiced
• ¼ cup water
• ½ tsp salt
• ¼ cup olive oil

Procedure

SALAD:

1. Roast the beet ahead of time in a 400 degrees oven for about 1 hour. Peel and set aside.

2. Preheat the oven to 350

3. Add the navy beans to a pot with the 4 cups of water, garlic cloves, bay leaf, and kombu. Bring to a boil and then cover. Turn down the heat so that it is simmering cook for about 45 minutes, until tender but not mushy. When cooked, strain the beans and remove the garlic, bay leaf, and kombu. Set aside in a bowl and toss with salt and 2Tbs of the olive oil.

4. At the same time add the quinoa, 3 ¾ cups water of stock, and salt to a pot. Bring to a boil and then cover and reduce the heat to simmer. Cook for 10 minutes. Quickly add the peas to the pot and then return the lid. Cook for another 5 minutes. Turn off the heat but leave the quinoa covered for 5 minutes to steam. Transfer to a sheet pan and fluff with a fork. Allow to cool.

5. While the navy beans and quinoa are cooking, add the cut asparagus to a baking sheet. Season with salt and pepper. Roast in the oven until tender, about 25 minutes. When the asparagus is done, remove from the oven and toss with the remaining 1 Tbs of olive oil. Set aside to cool.

6. DRESSING: Add all of the ingredients, except for the oil to a blender. Blend until smooth. With the motor running on low, drizzle in the oil to emulsify. Taste and adjust if necessary.

7. In a large bowl combine the quinoa and peas, roasted asparagus, carrots, chives, mint, and walnuts. Toss to combine. Add the dressing and toss until the salad is coated. Before serving, gently fold in the navy beans, being craeful not to over mix so that they retain their color. Taste and season as needed with salt and pepper

8. Garnish with lemon zest

By Sita Lindner

Recipe courtesy of Bauman College

For those of you looking at this recipe and thinking, "ummm, a 15 ingredient recipe is not gonna happen... " I feel you. Just because your lazy doesn't mean you have to be unhealthy. Today I made my go-to immunity booster fave that is super quick, nutritious and delicious. I often make it as a side dish or add it to my pasta sauce for a healthy addition. The main ingredient is Kale, one of the best foods for your body. If you don't know what that is then click here because it's about time you do.

Caring Kale Recipe

Ingredients:

• ½ head of kale
• ½ of a lemon juiced
• 3 tbs olive oil
• salt to taste
• Spike seasoning (optional)

Procedure:

1. Wash kale, remove stems, and break up kale into smaller pieces

2. Add ¼ of water to a sauté pan over medium, low heat. Add kale and drizzle with olive oil then cover.

3. Sauté kale until leaves begin to wilt and soften (5-10 min). Add more water or oil if pan dries up

4. Add lemon juice and salt to taste

5. Sauté for a few more minutes until kale is tender and the seasoning tastes correct.

Serve and enjoy as the kale replenishes your body with goodness.

P.S. To all the Coachella-ers who brushed their teeth with beer, missioned it to Mickey D's for 3am fries and haven't had a vegetable in days, this is for you. I love you all!

P.P.S. Muse, LCD Soundsystem, XX, Hot Chip, Gorillaz, Jay Z. MGMT and Pheonix, you made my weekend!

Glutton Gossip - April

Photo Courtesy of Peperolove

Throughout my years of gluttony and piglet-like living, I have discovered some sweet foodie finds and deals. Of course there are many and these are only a few, but I wanted to share them with my fellow Spooners. Some of these are only good for the month of April so take note. If anyone else has other great finds and would like to divulge, please do! We love foodie gossip...

If you live in LA, Washington, New York, Orange County, San Francisco, Portland, Seattle or Vancouver and you LOVE Street Food, then I have the site for you. Roaming Hunger gives live updates on location, status, and news of all your favorite food trucks. Follow your truck's play by play with hourly updates that lets you know what's cooking where. You can even check the menu to see if it's vegetarian friendly. Consider it a sports site for the foodie.

Throughout the month of April, Sur La Table is sharpening your knives for free. Bring two knives to any Sur La Table store and have them professionally sharpened without having to pay a cent. To me, "free" always sounds like a good deal.

Cooking classes are fun and educational but usually pretty expensive. I found a great deal for a $35 per person cooking class with Chef Amanda Cushman. She has been teaching and cooking professionally for over 25 years and is now offering her classes for a discounted rate. Considering her classes usually go for $70 a class it's a pretty great deal. The classes are located in either Venice or Culver City, are all hands-on and include dinner and wine. Click here to find out more about signing up.

For those of you that reside in LA or New York and enjoy getting large discounts on potentially good food, sign up for Blackboardeats. They'll send you deals like a free bottle of wine from Sona to 30% off your dinner at Sashi. Honestly I haven't cashed in on any of their offers yet but as soon as I find that ultimate deal I'll be one happy pig with a plump wallet... and gut.

Cecconi's in West Hollywood is offering Sunday Family Suppers every Sunday from 5-11 pm. For $50, you and three of your favorite people can feast on pizza and pasta served family style. I tried their gourmet pizza's last week and was pleasantly surprised by the light crunchy crust, sweet tomato sauce, and absence of grease. It's definitely a nice ending to your Sunday Funday.

For all you Zagat lovers. Did you know that you can send Zagat your ratings and witty reviews on restaurants you've visited in the past year to receive a free Zagat guide? Now you do. Just visit http://www.zagat.com/survey to register and review at least one restaurant to qualify for the deal. It literally takes 5 minutes and you can review as many cities as you like. Collect them all! Beware: This can get addicting.