New Fall, New Spin on a Classic Recipe

I know, I've been a deadbeat blogger for the past few months.  But, with the arrival of Fall comes new schedules and for me, a renewed interest in blogging.  Now, I never lost my love of sharing things with people, but life has gotten in the way over the past four months: an extra busy job, multiple responsibilities with juggling family and career, a new addition to our family (of the four legged variety) and Hubby transitioning into retirement, has left little time for sitting in front of my computer.  Now I have a huge list of blogs and finding the time to share them is the real problem!

So with that, another recipe blog.  I know, too many in a row, but hey, it's a start!  Around our house, Fall signals more time in the kitchen baking fantastic harvest recipes, lots of crumbles and pies, slow cooking and making a wide variety of our favorite simple meal: soup.  I love chicken soup.  With vegetables, a simple clear broth or with a variety of grains from Quinoa to basic Jasmine rice, it's always a winner for me.  So on a recent surf across a few food sites I came across a fantastically simple twist on this classic recipe: Curried Chicken Soup.  This makes a great light meal, and the overall flavor is that of a sweet curry.  My daughter loved this soup, and I have to admit, it came to work with me repeatedly, until the pot was empty last week!

So, now my 100 chicken recipes has increased to 101.  Thank you Food Network -  I'm certain this soup will hit our table several times over the course of the season!

Curried Chicken Soup

Ingredients

• 1 bone-in chicken breast (about 1 1/2 pounds), halved
• 2 medium carrots, sliced diagonally into 2-inch pieces
• 1 bay leaf
• Kosher salt
• 6 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 large onion, very thinly sliced
• 1 teaspoon sugar
• 1 1/2 teaspoons Madras curry powder
• 1/3 cup jasmine rice
• 3 tablespoons finely chopped fresh mint
• 3 tablespoons chopped fresh dill
• 1 lemon, cut into wedges

Directions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Gotta have more...Butterscotch Blondies

Ah, the traditional American bar cookie, the Blondie - as good as but completely different from a Brownie.  To be honest, I rarely eat Blondies - my heart is sold to the dark king that is chocolate.  But when my eyes glanced over the latest annual publication of Cooking Light's Readers' Top-Rated Recipes, I was at the checkout in two minutes flat. 

If you love brown sugar, butterscotch and chewy dessert bars, this one is hand picked for you!  And with Cooking Lights motto of adapting recipes to suit your health and your taste buds, you won't be running to the gym to work off each yummy bar!  This was the first of three recipes from the publication I tried this weekend, all were smashing hits, but the Butterscotch Blondie was my hubby's favorite.

Thanks to Cooking Light for continuing their fantastic recipes that are easy to follow, and most enjoyable to consume!

Butterscotch Blondie

Ingredients

• 2 cups all-purpose flour (about 9 ounces)
• 2 1/2 cups firmly packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 10 tablespoon unsalted butter
• 3/4 cup egg substitute
• Cooking spray

Preparation

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder, and salt in a large bowl.
• Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes.
• Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.

These keep well in an air tight container for up to three days, or pop them into the freezer and enjoy when the urge appears (for up to 3 months).

Handbags for the People!

Most of us Stylists at Stella and Dot are giddy with excitement - I'm twice as much!  Today, we launch into a new category of the accessory world: handbags!  As a seasoned recruiter, it's twice as nice, as I can appreciate the success Stella and Dot must feel by "poaching" a designer from the Marc Jacobs handbag line as their new designer!  Brilliant.  Hey, if you are going to do something, do it big the first time. 

Want to see this line in person?  Send me a quick email on the link above.  Forget that, you just want to order?  Simply click on the STELLA! link above. And with that, here is a sneak peak at the first, simple line of the new Fall 2011 handbags! (Take a look at the September InStyle Magazine for anothe glimpse!)

Key Pouch

Wristlet

La Coco Clutch

Lafayette Cross Body

Waverley Three-Way (great for your Ipad!)

Sample of the fantastic leathers available!

Best bread - ever!

No, not the type of bread you use for sandwiches or with meals - sweet bread, and yes...it has pumpkin in it.  But trust me on this one - it is fantastic!  Though my husband took awhile to warm to it, most people think it's the best thing, well...since sliced bread. (sigh, I know)  Here is my favorite recipe, from Food and Wine Magazine.

Bake it, eat it, make it part of your fall habit.

Pumpkin Bread

1. 1 1/2 cups all-purpose flour
2. 1 1/2 teaspoons cinnamon
3. 1 teaspoon baking soda
4. 1 teaspoon salt
5. 1 teaspoon ground ginger
6. 1/2 teaspoon freshly grated nutmeg
7. 1/4 teaspoon ground cloves
8. 1/4 teaspoon baking powder
9. 6 tablespoons unsalted butter, softened
10. 1 1/2 cups light brown sugar
11. 2 large eggs
12. 1 cup fresh or canned unsweetened pumpkin puree
13. 1 teaspoon pure vanilla extract
14. 1/3 cup milk

1. Preheat the oven to 350°. Butter a 9-by-5-inch loaf pan and line the bottom with wax paper. In a bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder.
2. In a large bowl, beat the butter until creamy. Gradually add the sugar and beat for 4 minutes. Beat in the eggs, 1 at a time, then beat in the pumpkin puree. Stir the vanilla into the milk. Beat in the dry ingredients in 3 additions at low speed, alternating with the milk mixture.
3. Spread the batter in the prepared pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool.

Classic French Vinaigrette

So, now that our bounty of vegetables are ripe for the picking (at least the ones that survived the past two hailstorms in our neck of the woods) it's the perfect time for me to forget every meal I dreamt of in the depths of winter and completely panic in fear of losing out on the best tasting vegetables during the best time of year.

The path of least resistance is, of course, to make salad.  Lots and lots of salad.  I have to admit, I like fresh salad, but not two full rows of mature lettuce-love salad!  Recently my thoughts have gone back to the classics, like the basic French-style vinaigrette, which has been lost in my repertoire for sometime.  With thousands of recipes online to choose from, I tend to rely on some basic standards: Epicurious, Martha Stewart or David Lebovitz.  Here is DL's version of the classic...

French vinaigrette
Makes about 1/4 cup (60 ml), enough for one large green salad
Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil
fresh herbs, if desired
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.
If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.

This vinaigrette pairs beautifully with a simple bunch of mixed greens and served alongside a savory dish.  However, feel free to experiment!  Got sugar peas and fava beans ready to harvest?  Blanch and add with your assortment of ready-to-pick tomatoes, thinly shaved beets, fennel, etc.  OR, maybe grill up a mixture of sliced vegetables (zucchini, onions).  The possibilities are endless!

It's about freakin time!

So, for the month of June, everyday I walked past a storefront underconstruction to get from work to parking stall and vise versa, knowing full well it was a Mexican Taqueria joint in the making.  Yes, I was hesitant, knowing that Mexican restaurants in Edmonton just didn't cut it for me.  For awhile, I thought maybe it's the sun, the air, the locally grown vegetables and the "carbon" that made everything in Mexico taste fantastic, but passing Tres Carnales on June 30th and peaking in, gave me a completely different point of view - I couldn't wait to give this place and try, and guess what?  It didn't disappoint!  Tres Carnales (three friends) has officially jumped to the front of the line as one of may favorite places to eat in Edmonton!

I think, really, it's a combination of a few things.  They got it right, simply put.  A small, tight menu of traditional items anyone can find at a taqueria stall in Mexico.  Housemade with family recipes and fresh ingredients - that's a big plus in my book!  Then, there is the decor - bright murals, reminiscent of your favorite taqueria, a small selection of Catrinas and other Mexican art, rustic wood and an inviting communal table to share with other appreciative Edmontonians.  Couple this with my love of Mexico and Mexican cuisine, and it's a wrap!

Love the idea of a communal table - I hope they add another!

But on to more important things - the menu - a complete list of your favorite tacos, including Arrachera (beef), Pollo (chicken), Carnitas (slow braised pork shoulder), Vegetarian, Chorizo, Rajas con Crema (Poblano pepper) and hold on to your seat.... Al Pastor. YES - Al Pastor - and the authentic way - marinated pork on a spit. You had me at Al...

Tacos y cerveza? Si Senor! And to go with your tacos is a small list of drinks, including Mexican beer and Sangria, Mexican pop and a typical Jamaican flower infused water. Want some appies to start? DO NOT pass up there Totopos - Housemade (and served warm) chips with Guacamole! I hear if you ask for the real deal, spicy salsa will emerge from the back... Take a look at some fantastic plates!

 

Housemade totopos - served with an equally awesome guacamole!

Rajas con Crema - this taco has poblano peppers, corn and Mexican crema

Mmmm.... my husband's favorite - Arrachera (grilled flank steak tacos)

The main event for me - Tacos Al Pastor - marinated pork on a spit

Housemade Mexican ground sausage sandwich - Chorizo Torta

The quiet exterior - look closely for the Cerveza Corona sign and the "el dia de los muertes" styled signage

Oh, and did I mention that 75% of the menu is gluten free, so celiacs everywhere rejoice!

Get down, try it out, and whatever you do, save a seat for me!  Pass it on - they deserve the kudos and the success!

Fall 2011 is here!

Enough with the screams of dismay at the title - easy big fella, summer is still in full throttle, but the anticipated release of our Fall 2011 collection is here!  Bottom line - can't order these pieces fast enough!  With a whooping amount of media and magazine interest in Stella and Dot, especially since the investment from Sequoia Capital, sample shipments are at best an act in precision timing with placing your order!

But until this line is safely delivered to my doorstep for my customers, here is a sneak peak to get the feel of Fall 2011:  Bold, Luxurious and fabulously on trend!

The new addition to our family!

I'm happy to announce the new addition to our family!  On June 30th, my daughter's long, very long time dream finally came true - she is the proud and doting owner of a beautiful puppy!

Meet Maggie Cox, a 3 lb Maltipoo!  Maggie is currently celebrating her 10 week birthday today and has been with us for two weeks!

I found great breeders about 1.5 hours southwest of Edmonton, who are a lovely retired couple with 15 years experience crossbreeding dogs and training a variety of breeds.  Maggie is expected to reach a whopping 10 lbs. fully grown and is as close to a non shedding dog as you can get!

Like the rest of the family, she has a great personality with lots of charm that overshadows a sometimes feisty behaviour!  And, I hesitate to say this, but I think even my husband is starting to fall for her lovable traits, regardless of now being her primary caregiver while I go to work! (Thank you David!)

If you are searching for a small companion dog with personality but very loving and loyal, I'd highly recommend this breed!  It hasn't been a walk in the park - last night was the first night Maggie was able to stay in her kennel without a pee break at 3am!  And of course, there is potty training, which with given the current weather and mosquito forecast, has been brought back to the land of pee pads!  And the nipping involved with a teething puppy.  Hopefully our new family member will be settled in and well on her way to a mannerly existence by the end of summer, and status quo can slowly but surely creep back into our lives!

For now, it's like having a new baby in the house, with all the ups, downs and joys one can expect!

Welcome home Maggie!!

Best Burgers

I'm hoping, REALLY hoping, that some of us are enjoying great summer weather - sunny blue skies, warm breezes and endless opportunities to do one of my all time favorite things - eat al fresco!  The marks of summer at our house specifically defined with several milestones, all of which include the outdoors and food - first al fresco meal, first s'mores in front of the fire and the first meal made from harvested vegetables in our yard.

With that, comes the need for some easy, but fantastic recipes for the grill.  There is none more North American than a fabulous burger.  At our house, we go with the classic - great quality Alberta beef and just a few additions.  Mix this winning recipe with my Hubby's kick ass BBQing skills and you've got a burger that's won your heart forever!  This recipe I am about to share goes amazingly well with a mound of caramelized onions (slice onions, place in pan with a drop of oil, let cook on medium low for about 15-20 minutes, then add a spoonful of brown sugar, and continue to cook on low for 5 minutes).  I've also whipped together a great spread with veganaise/sour cream/Mexican creme with a chipotle seasoning!  Hey, if you are feeling adventurous, cut a cube of brie and submerge it in the beef!

Slider or full size, American toppings or gourmet tastes, this is the ultimate basic burger recipe.

Enjoy!

Ingredients

1 Lb. lean ground beef
3 Tbsp. green onion or Spanish onion, minced
1/4 - 1/3 cup dried breadcrumbs or Panko crumbs
2 1/2 Tbsp of your favorite BBQ sauce
1 garlic clove, crushed
1/8 tsp salt and pepper
1 egg

Optional: 1 Tsp of an herb that compliments the theme of the burger (basil with mozzarella and tomato)

Directions

• Combine all ingredients in a large bowl.
• Mix well and then use you hands to form beef into sliders or regular beef patties.
• Make an indent in the centre of the beef to even cooking all also allow the burgers to retain their shape while cooking.
• Cover and refrigerate until ready to BBQ.
• Have awesome cook to BBQ to perfection!

The benefits of having an AWESOME husband

I think everyone knows that I am lucky to have such a wonderful husband.  Not only is he a fantastic partner and friend, but he indulges me with my many hobbies, projects and "ideas"!

After the first outdoor project was done (new front door) came the first garden project of the year! In keeping with my love of trying to grow vegetables and cooking with locally grown ingredients, I must have made some comment of increasing the square footage of our growing space, because before I knew it, plans were under way for the construction of two large, raised garden beds!  12 x 6 feet each - that's a lot of tomatillos!  Now, is that being sensitive to your partner or has he simply learned to read my mind?  Whatever the reason, it's not for me to find out, but enjoy the fruits of his labour!

Here is a snapshot of our garden with the raised veggie patches!

Growing a variety of vegetables including these jalapeno peppers!

And his " better than mine" eye for gardening led to saving this unknown shoot about a month ago, and on return from the UK.... voila!  Our oregano has survived the long winter and is looking healthy and happy!

Fava bean shoots  - it's going to be a yummy summer!

So, if you happen to have a husband that listens to your wishes and takes the time to help you along the way, be thankful!  It's been marginal weather for summer so far, but a fantastic year of growing and evolving in the Cox household.  With the final kick off to hubby's retirement, not only is David at home instead of travelling, but he is happy and busy in his castle doing garden projects, planning fall renovations, picking up my slack, spending more time in the kitchen, and believe it or not... has become the chief bottle washer of the household.  Is it gloating to say I haven't done any laundry in over a month?  Ah.....life is good.

So, here is to a man that spent forty years in his career, raised a family, fell in love with me and has provided a warm and loving home for me and our daughter.  Looking forward to the many years ahead of simple pleasures: tending a garden, cooking meals together, learning to Jive and spending time in Mexico.

Thank you David - you make life fun!