JUST SUE ME! (WITH A NO-COOK SUMI SALAD)

DIFFICULTY LEVEL: OY!

It's an OY VEY! if you are not buying pre-chopped cabbage

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Sumi salads (aka Asian cabbage salads) are pretty common. Many recipes call for wontons or noodles, or even ramen. 


For my recipe, I've added deli-sliced chicken, and left out the carbs, for this refreshing take on the Sumi salad. 


If you don't like it, well, then, you can sue me!

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• 1 large head of cabage (or a bag pre-sliced)
• 1/2 cup toasted sesame seeds
• 6-10 scallions/green onions. I used 8.
• Handful of chopped carrots
• 1/2 cup of red cabbage, sliced (or buy pre-sliced)
• 1/2 pound of deli chicken, unsalted, chopped

• 1/4 cup oil
• 2 tablespoon honey
• 1 teaspoon salt
• 2-3 teaspoon pepper
• 6 tablespoon of rice vinegar

In a small bowl, whisk together the oil, honey, salt, pepper and rice vinegar. 

In a large bowl, mix all other ingredients.  


Toss and coat. Serve and enjoy!


Easy enough?

A QUICKIE: CHICKEN PAELLA

DIFFICULTY LEVEL: OY!

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Blame it on a long day. Blame it on a headache.

Sometimes, you're just NOT in the mood...

...To cook.

(What did you think I was talking about?!)

Well, fear not, my fellow fabulous foodies! 

This chicken dish is all done on the stove top, is super-duper easy, and seems like you have been stewing this paella all day.

All you need is a pot, and a pan, and the ingredients below!

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• 1 onion, chopped
• 4 garlic cloves, minced
• 1 pound of chicken (I prefer tenders)
• Chorizo... or 2 chicken sausages -- I used pre-cooked smoked andouille chicken, which made this dish gumbo-ish
• 10 oz packet of frozen, cooked brown rice
• 2 cups chicken broth
• 1 can diced tomatoes
• 1 tablespoon of olive oil
• 1/2 cup of white wine
• salt, pepper, and paprika

 Rub salt, pepper, and paprika on the chicken tenders. 

On medium high, saute the chorizo/ chicken sausage until golden brown. Remove to a plate and add olive oil to the pan. Add the chicken and cook 4 minutes per side. Remove and add to plate. 

In the pan, add the chopped onion and minced garlic. Cook until soft. Add the rice and coat. 

Move this mixture to a pot sprayed with olive oil. 

In the pan, add the 1/2 cup of white wine and boil, picking up all the juicy bits -- then add to pot. 

In the pot, add the can of tomato chopped with juice, and the 2 cups of chicken broth. 

Bring up to a simmer, and add the cooked meat. 

Let it simmer for 15 minutes. Or all day. 

Serve and enjoy!

KOGI CHIC -- THE ULTIMATE BRISKET TACO

DIFFICULTY LEVEL: OY VEY! 

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The gourmet foods truck craze is alive and kicking in the city of Los Angeles.

You've got Umami burgers, Philly Cheese Steaks, too many to list, and of course, the mother of them all-- the Kogi truck.

Well, forget having to wait in line in your fabulous heels on Abbott Kinney next to the Brig.

You can make a  delicious Kogi-style inspired beef brisket tacos (Kosher too!) with this recipe!

(After the Jump)

LITTLE MISS PIGGY (CANDY)

DIFFICULTY LEVEL: OY!

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I went to this delicious restaurant called MARCHE in Los Angeles, and had an appetizer called "Pig Candy" -- granted, not the most appetizing name for a dish, but we tried it. And it was delicious. 

I have altered the dish, replacing the bacon with turkey bacon-- and the integrity was NOT lost.

This recipe is perfect as a little snack to have with some red wine (always a must!), as an appetizer, or along with a cheese plate.

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• Turkey Bacon (I used 5 slices) -- obviously, you can use regular bacon... or veggie bacon?
• 2 tablespoons of Brown Sugar
• Dash of Cayenne Pepper

Cut your bacon into bite-size pieces. Spray your pan with some olive oil and add the meat on medium heat, for a nice even cook. 

One the bacon starts getting crispy, sprinkle the brown sugar in the pan, and the dash or two  of cayenne pepper-- be aware: the cayenne pepper is STRONG, so take it easy!

Let the sugar coat the bacon, created an almost jerky-like texture. Remove from the heat, and serve!

IN-N-OUT (MY WAY) - PROTEIN STYLE AND THE GOOD OLE WAY

DIFFICULTY LEVEL: OY!

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I am human. And sometimes, I crave a double double.

But the guilt always seems to creep up on me-- especially on a Sunday morning after having a late night burger!

Below, kick the guilt and find a great alternative to the Double Double (made with Turkey)

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• 1 lb turkey ground (4-5 patties)
  
• gourmet deli cheese - gouda, munster, your pick
• whole wheat buns OR romaine hearts (for protein style)
  
• seasonings: salt, pepper, garlic powder, paprika
• ketchup
• onion slices (optional)
  

Mix the meat with seasoning and mix before putting on the stove top. A good amount of salt is KEY,

Make into patties and cook, about 6-9 minutes on medium heat per side. Make sure the burger is fully cooked through before adding your cheese!

Parve: Leave out the cheese and use Empire Kosher Turkey (always my meat of choice!).

Treif: Heck, ADD bacon!

THE HEALTHY COBB

DIFFICULTY LEVEL: OY!

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Who said a Cobb salad HAD to be the most fattening? Not I!

Feel good about having the below salad.

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• Blue cheese (hand full of crumbes)
  
• Chopped tomato
• 1 lb Deli sliced roasted Chicken (I prefer Everroast from Boars Head)
  
• Chopped Romaine hearts (4 cups)
  
• 1/2 Avocado
• Dressing of your choice
• 4-6 slices of Turkey bacon OR veggie "Baco" bites
• Egg whites (2 eggs)
  

Chop all items and toss in a large salad bowl.

Sprinkle some crumbled blue cheese right on top. Drizzle lightly with your dressing choice. Enjoy!

I CAME, I SLAW, I CONQUERED

DIFFICULTY: OY!

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Sometimes, things don't go your way and you need to make a change.

Let's face it, you only have one option: go into the thick of things, get in there, and make it happen.

Give it all you got... while looking like a million bucks.

And if that doesn't work, retail therapy. Or food. (Sounds like my life.)

This slaw is a wonderful side dish for anything really: chicken, ribs, or my Teriyaki Turkey Burger-- a flavorful collection of julienned veggies that contains no mayo or cream!

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• Packaged Broccoli slaw (OR you can julienne broccoli, carrots and zucchini yourself -- take off your heels if so)
• 1/2 cup honey or duck sauce
• 3 tablespoons of red pepper flakes
• 1/4 cup of olive oil
• 1/2 teaspoon of minced garlic

In a large bowl, combine all ingredients and mix thoroughly. Simple enough?

How to Plate: As a side, or in a burger, this is a great looking option to add some color to your dish!

Parve: This is a wonderful Kosher addition to any meat!

SUPERBOWL (OF CHILI) SUNDAY

You've seen the shoes for your respective team, so here's the food:

RIBS

http://cookinginheelstv.blogspot.com/2010/02/sweet-and-spicy-superbowl-ribs.html

COBB TACOS

http://cookinginheelstv.blogspot.com/2009/07/pick-em-up-cobb-tacos.html

HOLY GUACAMOLE

http://cookinginheelstv.blogspot.com/2009/06/holy-guacamole.html

CHILI

http://cookinginheelstv.blogspot.com/2009/01/turkey-chili.html

BURGERS

http://cookinginheelstv.blogspot.com/2009/01/teriyaki-turkey-burger.html

A NEW YEAR, A NEW YOU (KINDA-SORTA)

DIFFICULTY LEVEL: OY!

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Well, it's the end of a year, and beginning of a new decade.

I don't know about you, but I am utterly SICK of all the TV shows and magazines talking about the "new year, new you."

I feel like they are just pointing out that we all were not focused or determined enough for our goals in 2009--- weight loss goals, career goals, eating habits, lack of closet shoe organization, undying love of wine, whatever.

And after all this time since practically Halloween, they have been force-feeding us about my "new year, new me" and holiday self-restraint. Do you know what that makes me want to do?

Eat and drink. Alot.

And believe me, I have.

Instead of these silly articles focusing on how we were lazy and fat in 2009, I'd rather focus on the following positive 2 points:

1. You got through another year.

No matter what crap you endured, what job layoffs happened, what diet rules you broke, what credit cards you may or may not have maxed out, you are still healthy and alive and are reading this entry. Mazel tov!

2. Curvy doesn't have to be a bad word. You still look pretty hot.

So, you have 5 pounds you want to lose. Join the club. Practically every woman I know has things they want to change about themselves, especially when it comes to the thigh region. Get over it. You need to take a minute and look at yourself in the mirror. Take a good look. Is what you see all that bad? I mean, I look into the mirror, and while I do not see supermodel long legs, I look deeper. Do I look that bad in a LBD? I think not!

Guilt is a dirty word. Don't let it affect you. Advertisements flash on the screen promising us rock hard bodies in the new year. Diet programs promise us that we can look thin and fabulous by March. There is no miracle pill. No gym is going to give you that body if you don't go in there and use the equipment. And January 1st is no deadline.

Besides the guilt-ridden marketing scheme of all these diet programs and gym memberships, you have every day to make that change in your life if you truly want it. It doesn't have to be tomorrow. It doesn't have to be "starting Monday." It can be a week from now, a month from now... or today. If you are true to yourself and follow your heart, only YOU know when the right time is to make a change in your life.

And if you feel like making a small step towards change today, tomorrow, in the new year, or never-- you are pretty great just as you are, here is a guilt free french toast recipe of mine that will sure to get you off on the right foot!

HAPPY AND A HEALTHY NEW YEAR! Wishing you that 2010 will be satisfying in every way!

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• Wheat bread (I prefer 7 grain)
• Egg whites
• Cinnamon
• Powdered sugar OR Truvia
• Dash of non fat milk

In a shallow bowl, pour egg whites and mix in some cinnamon. Soak you slices of bread until fully soaked though and soggy.

In a pan on medium heat, spray with Olive oil (yes, olive oil!) and get the pan pretty hot.

Cook the soaked bread on each side, getting a nice soft brown to the french toast, about 3 minutes per side.

Plate with some fresh fruit or alone, sprinkle with posdered sugar or sugar substitute, and enjoy!

WAKE ME UP BEFORE YOU GO-GO (MAKE A SMOOTHIE)

DIFFICULTY LEVEL: OY! / OY VEY!

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My fiancé wakes up every morning and makes the following recipe.

And he wakes me up every morning to the very loud sound of our Vitamix blending the following recipe.

This is a great manly morning protein shake… BUT I prefer to serve this in a chic 3 oz. shot glass to serve as a palate cleanser with a fabulous brunch.

**

3-4 cubes of ice
3/4 - cup of milk, skim or fat free
1 serving of whey powder, vanilla (I think 1 serving is 2 scoops)
1/2 handful of frozen mixed berries
1 banana (or 2 tablespoons of plain, unsweetened yogurt)
1 teaspoon of peanut butter

Throw all items into the blender in the order above. Mix until smooth. Enjoy!

NO-FUSS HUMMUS

DIFFICULTY LEVEL: OY! / OY VEY!

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Besides the fact that the title rhymes, yes-- this recipe IS no fuss.

Hummus is something I usually buy at the grocery store. No thought crosses my mind that I can make it myself.

Not only is this recipe fresh, but you can completely customize it to your tastes.

All you need is a food processor or Vitamix.

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• 1 1/2 cans of chickpeas AKA Garbanzo beans (rinsed and strained but retain a little liquid)
• approx 1/3 cup of Olive oil -- or more, to taste. This is a time to step it up and buy the fancy kind.
• OK-MAK crackers or Pita Chips
• Minced or roasted Garlic (your call if you want any at all)
• Salt and Pepper to taste

OK. This is easy. Throw your bit of liquid from the beans and all of the 1 and a half cans into the blender. Add garlic if you would like.

Once you get the beans in the processor, add olive oil to thicken and smooth. Salt and pepper to taste.

Plate with some pita or crackers in a stainless steel dish (as pictured)

RED RED WINE (REDUCTION) YOU MAKE ME FEEL SO FINE

DIFFICULTY LEVEL: OY VEY!

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Healthy Steak-frites in a red wine reduction.

Extra lean beef, a butter-free reduction, and only 60 calories of frites!

Who knew?

Extra lean cuts of beef include: Eye of round roast, Top round steak, Mock tender steak, Bottom round roast, and Top sirloin steak.

I used a top Sirlion filet in this dish.

Also, as a side note, if you purchase grass-fed beef, it is lower in saturated fat and cholesterol and higher in heart-healthy omega-3 fatty acids.

And also in this dish, BRAND SPANKING NEW Baked Kettle Chips in Salt and Pepper. 120 calories per serving. And guess what? My recipe only calls for HALF a serving!

Seriously, you don't feel like you are missing a thing.

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• 2-3 Filet Mignons
• Salt and Pepper
• 1/4 cup of Red wine per person for reduction
• Olive oil
• Baked Kettle Chips in Salt and Pepper flavor (these are Kosher, by the way)

Alright, first things first--

You never want to use a wine in cooking that you wouldn't want to drink at your table. So, bite the bullet and get a nice bottle to have with your meal, and reserve for the reduction.

Salt and pepper the filets to create a crust. Olive oil your pan on a medium heat, getting the temperature up before you add your meat. You can tell that the temperature is up when your olive oil gets thin. Once the meat is on the grill, turn to medium heat.

Get a nice brown crust on your steaks ( approx 3 minutes per side) before moving them to the oven (pre-heated at 400). I prefer a medium-well cook (4 minutes), but if you want more rare, you may not need the oven at all.

You will be slicing your meat, so if you cheat and cut into it to check on how much it has cooked, it's really no big deal. You can even slice the meat before you toss it in the oven! If you are using the oven to keep cooking the meat, line an oven tray with tin foil and spray lightly with olive oil. If you do choose to slice pre-oven, keep a watchful eye on your steaks.

Back in the pan, there should be bits of meat, some yummy juices, and remnants of salt and pepper -- these are all fabulous and will make your reduction that much better.

Bring the heat back up in your pan once you add the wine. Bring it to a boil, then simmer about 4 minutes on medium heat.

Now, it's plating time! Enjoy and don't forget to enjoy the wine, both in the reduction and on your table!

How to plate: On a gorgeous crisp white plate, lay your slices of beef on one side of the plate, and the chips on the other. Pour the red wine reduction over the steak. OR Stack your steak over a small mountain of the chips and then pour the reduction over both.