New Find! My Favorite Sticky Balls

It all came about so unexpectedly. I believe it was a Saturday. I was strolling Main St. in Santa Monica, minding my own business, when the couple I had been eavesdropping on for 5 blocks about their explicit late night adventures came to a sudden and rude halt. Fortunately my grace and superb cat-like reflexes kept me from spilling my apple juice all over their backs. "Oooh lets go in here" said the blonde. Not wanting to miss the finale of the story I followed them in. So I stood in line, enthralled by the talk of who did what to whom, where and for how long. Just as the story ended and I was contemplating over the horror of it all, I heard a voice. "what?" I shouted. "what would you like?" said the cashier behind the counter.

And that's when I noticed that I was in the cutest little shop where they were serving rice balls wrapped in seaweed!

Well, technically they're called Omusubi (O-MOO-SU-BE) - Japanese rice balls with different fillings inside, wrapped with or without nori. I glanced up at the board which offered 7 options. Hmmmm, Tuna with Mayo, Miso Beef, or a more authentic choice such as the Hijiki, a mixture of seaweed, shiitake mushrooms, green beans, carrots with soy sauce. The cashier suggested I go with a beginners ball so I chose spicy salmon. I noted how small the place was, not even a chair to sit in, but that everything was fresh, made to order and created right in front of you. This I liked. Just before they handed over the warm sticky ball, they sprinkled it with a sesame and seaweed seasoning and wrapped it in dried nori. It was honestly one of the best things I've ever had and for $2.50 it made for a perfect mid day snack. I will 100% be back and next time I intend to try their frozen yogurt!

Sunny Blue

2728 Main St
Santa Monica, CA 90405
Neighborhood: Santa Monica

(310) 399-9030 Spoondleicious Rating: 5 out of 5

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!

I am Thankful for Roasted Fennel Chicken

The dreaded moment has come. The last few hours of Thanksgiving weekend are upon us. We have feasted, rampaged the mall, eaten leftovers, shopped some more, feasted again and waved goodbye to our friends and family. Now there are two things left on every one's mind. A terrible case of the Mondays, and plausible ways of burning off your gut before Christmas.


Unfortunately I do not have a solution for either. Instead in the spirit of Thanksgiving, I would like to share a recipe that I am extremely thankful for. Alice Water's Roasted Fennel Chicken. This is my favorite go-to Winter recipe. It is from the Chez Panisse Cookbook, is great for weeknight meals, and the flavor is out of this world. Every time I make it (about once a week) it comes out perfect! And its one of the easiest recipes I know! I love that I can come home from work, take 10 minutes to prep it and then go on a walk while it roasts in the oven for an hour. And every time I come back, Voila! Perfection! Alice Waters, this is a true gem.


Ingredients:

• A whole chicken or a few pieces (breast, thigh, drumstick, whatever you like) with skin on (preferably organic and freerange)
• fennel seeds
• kosher salt
• chili powder
• fresh thyme
• head of garlic
• olive oil
• pepper

1. Preheat the oven to 400 degrees
2. If using a whole chicken remove the giblets from the cavity. Place the chicken or chicken pieces on a bed of thyme in a roasting pan and cover with olive oil.
3. Season the bird's skin with salt and pepper. Be very generous with the salt, it will make a big difference. Then sprinkle a tablespoon of chili powder over the skin and then add 3 tablespoons of the fennel seeds. You should have enough chili powder and fennel seeds to coat the bird. Use chili flakes if you want to kick up the spice.
4. Roast in the oven for about an hour uncovered on the middle rack. You will know it's done with the chicken is golden brown and the juices run clear. Remove the chicken to a platter and cover with foil. Let is rest for 15 minutes so the juices go back into the bird then serve.

TIP: If you love garlic as much as me try roasting a head of garlic separately and then adding it to the chicken dish when it is done.

Simple Shrimp Tacos

These days I'm finding that I have less and less time to spend in the kitchen. More often than not I'm eating dinners in restaurants or making some pathetically quick meals at home (Trader Joe's frozen chicken dumplings -WHATS UP?!).

When I can't stand it anymore and all I want to do is cook and eat a fresh meal I do what any girl in my position would do- make shrimp tacos! These are my go to quick fix! Since the only thing you have to cook is the shrimp, this dish is easy, full of fresh ingredients and simply delicious. I usually just pull out whatever veggies are in my fridge and chop them up for toppings. Last week I topped the tacos with onions, arugula, avocado, salsa and heirloom tomatoes- YUM! When I'm feeling ambitious, I like to saute thin slices of onion and bell pepper with olive oil, salt and spicy seasoning to add some extra flavor!

The best part about tacos is that you can be as creative with them as you want. Just use this recipe for the shrimp and top them with whatever you like! Cheese, sour cream, guacamole, jalapenos, cabbage, beans, popcorn- hey I'm just saying, there is no limit!

Just a quick FYI- This is an awesome recipe for shrimp. No matter what dish you are making follow these directions for the shrimp and they will always be perfectly cooked.

Perfect Pan Seared Shrimp


. 2 tbs vegetable oil
. 1 1/2 lb (21-25) shrimp, peeled and deveined
. 1/4 tsp salt
.1/4 tsp pepper
. 1/8 tsp red pepper flakes
. 1/8 tsp sugar
. 1/4 tsp garlic powder
.1/4 tsp onion powder
. 2 tsp lemon juice


1. Toss shrimp, salt, pepper, flakes, garlic, onion powder, and sugar in a bowl. Heat 1 tbs oil in a skillet over high heat till smoking.
2. Add 1/2 of shrimp to pan single layered and cook until spotty brown and edges turn pink, about 1 minute.
3. Remove pan from heat, using tongs flip each shrimp and let stand 30 seconds (all but center is opaque), put on plate.
4. Repeat with remaining shrimp then return 1st batch to skillet, add some lemon juice or whatever sauce you prefer, toss and cover skillet for 1-2 minutes.
Serve immediately.

Favorite Ways to Start the Day

Urth Cafe's The Rustic: Two soft poached organic eggs over toasted
whole wheat bread topped with capers, basil oil,
tomato & red onion.

Carmel Bell's open-faced avocado with local olive oil & sea salt on country toast

Organic Omega-3 Berry Boost Oatmeal (v) served with organic soy milk, flax seed oil and flax seeds from Le Pain Quotidien

A sunrise papaya filled with plain yogurt, fresh squeezed lemon, and topped with Anahola Granola