Pane Bianco filled w/ Roasted Garlic, Sundried Tomato, & Basil {Bread Baking Babes}

I probably sound like a broken record sometimes.  But hey, I like listening to the same record over and over again if it's a good one, so...

I could...would...DO...happily make a meal out of a freshly baked loaf of bread, some wine, some cheese, maybe some fruits/nuts/meats.  Throw in some cloves of roasted garlic that I can smoosh in.  It just makes me smile.  Since there's a bit of dreamland in my head anyway, I always feel like I'm an Italian or French woman.  Because they know how to live.  (Okay, those are total made-up sterotypes in my head.  Obviously they're not the only ones who know how to live.  I mean, come on.  Look at me.) ←if you know me, you know I'm laughing my head off right now.  At myself.  Because I crack myself up.  

But it's basically truth.

You know who else knows how to live?  The (rest of the) Bread Baking Babes.  I mean, why else would we be making beautiful, swirly loaves of bread filled with magical things like bright, fresh, emerald basil...sweet, pungent, scarlet sundried tomatoes...and musky, seductive roasted garlic?  There is no other explanation.

Pane Bianco filled w/ Roasted Garlic, Sundried Tomato, & Basil

by Heather Schmitt-Gonzalez

Prep Time: 2½ hours

Cook Time: 35-40 minutes

Keywords: bake bread garlic basil sundried tomato

Ingredients (2 loaves)

for the dough:

• 1 c. warm milk
• ½ c. warm water
• ⅓ c. extra virgin olive oil
• 2 large eggs, at room temperature
• ¼ c. sugar
• 2 tsp. fine sea salt
• 6 c. (723 g) bread flour
• 4 tsp. instant yeast

for the filling:

• 1 (7-8 oz.) jar oil-packed sundried tomatoes
• 1-2 heads roasted garlic cloves
• 2 c. (8 oz.) shredded Italian blend cheese (some combo of mozzarella, provolone, parmesan, asiago, romano)
• ⅔ c. (just under 2 oz.) fresh basil

Instructions

making the dough:

You can make this dough by hand, in the mixer, or in a bread machine. I, of course, chose the bread machine. Place everything in your bowl in the order listed (or however you like, just being sure to keep the salt away from the yeast when you add them). If using a bread machine, hit the dough cycle. If using a mixer, use the dough hook and go low until mixed, then turn up to medium speed to knead until smooth and silky. If doing it by hand, mix all with a wooden spoon or dough whisk until you can't anymore, then turn out onto a work surface and knead until smooth and silky, ~10 minutes

Either way you go, once the dough has been kneaded and you have a smooth ball, set the dough into a lightly greased bowl and cover with plastic wrap. Set aside and allow to rise in a fairly warm place until doubled in size, ~45 minutes.

prepare the filling:

Drain the sundried tomatoes and absorb most of the excess oil with a paper towel. Chop them finely. Roast the garlic, if you need to. Slice the basil into chiffonade by stacking the leaves and rolling them like a cigar before slicing into thin strips. Set the cheese out.

filling and forming the dough:

Line a baking sheet with parchment paper (or two, if you'd rather - but both of mine fit on one...plus, I only have one oven rack, so I do what I have to).

Gently deflate the dough by slowly putting your fist into it. Turn out onto a very lightly floured work surface. Divide in half; set one half aside.

Roll one portion of dough out into a rectangle that measures approximately 22" x 8½". Scatter half of the cheese over the dough. Do the same with the tomatoes and basil. Do the same with the garlic, smooshing and breaking it up a bit between your fingers before scattering.

Roll up the dough, as tightly as possible, starting at a long edge. Pinch the seams to seal. Turn so that the seam is facing down and the log of dough is facing either up-and-down or diagonally (for easier cutting).

Using a pair of kitchen scissors, cut into the dough about ½-inch from the end closest to you. Continue to cut down the log, taking care not to cut all the way through; you should cut about 1-inch deep. Stop when you have about the same amount of dough left at the other end (½"). Now bend the top half of the dough to the right, and the bottom half to the left to form an "S" shape. Tuck both ends underneath the center to form a figure-8. Put your fingers underneath the dough and pinch those ends together with the center of the dough as best you can. Carefully lift the whole thing up and onto the prepared baking sheet. Repeat with remaining half of dough and fillings.

Cover loosely with plastic wrap and let rise in a fairly warm spot until doubled in size, ~45 minutes. Preheat oven to 350° F during last 15-20 minutes of rise time.

finishing:

Remove the plastic and slide the tray into the oven. Bake for 20 minutes, then quickly open the oven and tent the loaves with foil to prevent over-browning. Bake for another 15-20 minutes, until golden and cooked through.

Slide the loaves, parchment and all, onto wire racks to cool. Store leftovers at room temperature, well-wrapped.

notes:

If I had thought about it in advance, I would have drained the sundried tomatoes before mixing up the dough, and used the oil from them in place (at least partially) of the olive oil.

I say 1-2 heads of roasted garlic because sizes vary. I love garlic, so I'll use 2 heads every time. If you're not as big a fan, just use one.

adapted from King Arthur Flour

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The Bread Baking Babes

Bake My Day - Karen

blog from OUR kitchen - Elizabeth

Feeding my Enthusiasms - Pat/Elle

girlichef  - Heather

Life's a Feast - Jamie

Living in the Kitchen with Puppies - Natashya

Lucullian Delights - Ilva

My Kitchen In Half Cups - Tanna

Notitie Van Lien - Lien

Paulchen's Foodblog - Astrid

Provecho Peru - Gretchen

Thyme for Cooking - Katie

If you'd like to bake along as a buddy this month, check out the post by host-kitchen-Babe, Natashya at Living in the Kitchen with Puppies, our Babe kitchen of the month - then head into the kitchen and bake up your own Filled Pane Bianco and send her your link by the 26th.  She'll send you a badge for baking along and round up all of the entries on her site!

I am sharing this post with Susan's YeastSpotting

Salmon Burgers with Pickled Ginger and Coriander + Sriracha Mayo

Gwynie did it again.  She wrote another awesome cookbook.

I remember when I checked My Father's Daughter out from the library, read through it, and immediately went to Amazon to order a copy for myself.  Well, the same scenario played out with It's All Good.

Now, I didn't go in expecting to love either book, I just did.  I'm not a Gwyneth-Paltrow-the-actress fanatic.  (I am a fan, though.)  I didn't neeeeed to have the book because she is a celebrity.  Or because she's married to a celebrity.  The books and her voice on the pages are what make them attractive to me.  Beautiful, soft photographs.  A healthy, without being pushy, perspective.  And yes, there are a couple of ingredients here and there that didn't have a regular spot on my pantry shelves before - but they do now. Hello quinoa flakes and brown rice syrup.  Lovely to meet you.

Beet Chips inspired by Food Matters

I want to preface this post by saying that I am in no way dispensing medical advice.  I do not know the best option for you or your loved ones.  I am simply sharing with you what the gist of this documentary is.  These are very personal decisions, and of course you should explore each and every option.

Let food be thy medicine and let medicine be thy food. -Hippocrates

If you've ever read any of my numerous "inspired-by-food" posts, you've probably noticed a trend.  Fun.  Light-hearted.  Fluffy.  They're a source of enjoyment for me (and hopefully for others).  Today I'm veering off that path for a bit to talk about a film that I think every single person in the world should see at least once.  I watch it about once every month or two, just as a reminder.

Food Matters is a documentary that looks at our (in the U.S.) overly toxic lifestyle, the lack of nutrition training in medical schools, and the benefit of changing our food choices to benefit a healthy lifestyle.    While modern medicine revolves around shoving pills into your face for every little ailment, if we reflect on the words of Hippocrates, we are reminded that food is really the best medicine.

Cancer treatments, such as chemotherapy, that can ravage an already weak immune system are not the only option.  And definitely not the best option.  High-dose Vitamin C therapy and high-dose nutrient therapy can actually arrest or reverse cancer - for good.  The film talks about the importance of bringing education on vitamins, nutrients, and food choices to the American population.  Teach America to be healthy and our healthcare costs will go down.  If we insist on super foods and organic foods, agriculture will grow, and we can work on returning the nutrients to the soil that we've stripped out of it.

This is a very brief overview of what Food Matters is about.  The great thing about the documentary is that it doesn't push a view on you - it presents you with facts.  Studies.  Proof.  It inspires me to be conscious of what I'm putting into my body and into my families bodies.  So go.  Watch it.  It's only 80 minutes long...a great one to throw in while you're cooking, doing the dishes, folding laundry, etc.

So of course I had to make something healthy, nutritious, and crave-worthy.  That is exactly what these beet chips are.  Not to mention - the color!  You know you're putting good stuff in when the color is naturally bright and vibrant.  Two simple ingredients: beets and a drizzle of olive oil.  No salt necessary (at least, I don't think so).  Crispy, crunchy, with that sweet concentrated taste of a beet.  Use them to satisfy a snacking urge or eat them alongside something else as part of a meal (like I did with that Salmon Burger you get a glimpse of on the plate below - recipe soon).

Food DOES Matter.

Beet Chips

Ingredients (varies)

• Beets
• Olive Oil

Instructions

Preheat oven to 350° F. Line a baking sheet (or two if you have more than one oven rack) with parchment paper.

Wash the beets, peel them, and trim off the tip and tail. Slice them thinly (1/16" - 1/8") - using a mandoline will be your best option. It can give you thin, consistent slices in a manner of seconds.

Drizzle the beet slices with a bit of olive oil, and toss them around so that the oil coats both sides. Line them up on the prepared baking sheet, leaving a half an inch or so between slices. Set another piece of parchment paper over the top of the slices, and set another baking sheet on top of that.

Slide into preheated oven and bake for 20 minutes. After 20 minutes, remove the top tray and sheet of parchment and continue to cook for another 10-20 minutes, or until slices have dried and lightened in color.

Repeat as many times as needed to bake all of your beet slices into chips. Once cool, store at room temperature in an airtight container for up to a few days.

"We must make nutrition the primary prevention strategy for the population and be as zealous on nutrition as we are on global warming...you are what you eat...food can change your mood...the choices you make directly affect the outcome of your life."  ~Food Matters

Sunday Supper is going to the movies!

Do you love movies?

Do you love food?

Do you ever watch movies that make you crave a certain food...movies that make you want to run into the kitchen start sautéing like a mad (wo)man...movies that give you an urge to hunker down and bake...movies that make you want to throw back a cocktail or two with the girls?

Then there's those movies that make your soul yearn for faraway lands and new food experiences...movies that inspire you to throw out every last bit of processed food hiding in your pantry...movies that transport you to a city living deep in your memories and the food that you ate there...movies that make you want to enroll in culinary school.  Immediately!  Or re-enroll.

Well, if you spend any time at all hangin' out with me - you KNOW that each and every emotion I listed above can be answered with a big, fat, resounding YES!  I share at least one post a month that is movie-inspired.  Sometimes the movies I draw inspiration are obvious foodie-flicks, other times they're a foodie sleeper.  Either way, I have a blast doing them - so you can guess how excited I am to be hosting a MOVIE-INSPIRED #SundaySupper this week!

There is so much inspired food coming out of everybody's kitchen this week, and I cannot wait until the curtains are pulled back and the big show begins.  You're not going to want to miss the feature presentation this Sunday.

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen - and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the #SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Empanadas de Picadillo

You know I'm a sucker food "food holidays" right?  Well, if you didn't know it before, you know it now!  So, when Leslie asked if I wanted to make empanadas for she made, ella hace to coincide with National Empanada Day (that's today) this month, you can probably guess that it took me all of 1 second to contemplate.

YES!

Duh.

Soba Noodle Soup w/ Tofu, Mushrooms, & Spinach #takeyourplace {Food Bloggers Against Hunger}

Say you had a family of five.  Now say I handed you $11 and told you that was all the money you had for all five of you to eat for the day - breakfast, lunch, dinner, snacks, and drinks. Eleven.  Dollars.  Please assume that three members of that family of five were children and/or teenagers.  Imagine that they need fuel to get their bodies and brains working in the morning.  They need a balanced, nutritious lunch to replenish all the energy they spent learning that morning.  Of course there's an after-school snack...preferably one that is not pure junk.  Not only is there dinner to think of, but possibly even dinner for your teenage athlete who after waking up extra early and getting in a practice before school even began, also needs a bit of an extra-large dinner when they collapse inside the front door late in the evening.

Could you feed your family on $11 a day, every day?  Don't forget that some days you just need dessert.  Or a birthday cake.  Or those special occasions when a steak-more-expensive-than-a-two-day-allotment is called for.  More than likely you wind up eating a slow-cooked roast, instead (not that there's anything wrong with a slow-cooked roast...but a rare, juicy steak it is not).

The average benefit for the recipients of food stamps or the supplemental nutrition assistance program is $3-$4 per day, per person.  But it doesn't have to be that large.  The family of five that I mentioned?  Their benefit works out to $11 per day, which is $2.80 per person a day.  I know of people who spend more than that on just their morning coffee.  This household has one parent who works full-time and one who works part-time.  One parent is a college graduate.  They both work hard, but after paying all of their bills and living expenses - without flourishes - they barely scrape by.  Hunger and proper childhood nutrition is an "issue" all over America.

Fortunately, food insecurity can be curbed with a bit of education and assistance.  Planting and tending to a vegetable garden is one way that many can gain a source of nutritional food at a low cost - at least for a good amount of the year in cooler climates.  Cutting coupons and menu planning is another way to budget meals and money well.  Buying in bulk (because that $11 a day is not given one day at a time) and freezing/storing items properly can definitely stretch a dollar.  Adding whole grains and fiber-rich foods is a good way to satisfy any belly.  Eating a rainbow of veggies and lean proteins...keeping an eye out for sales, discounts, and specials at the grocery story...and most importantly (in my opinion) is educating those who don't know about the importance of eating as many whole foods as possible and leaving those pre-packaged options on the shelves.

I know that there is so much more to it than this.  I know more than one family who receives food assistance in some form or another - it's not an isolated problem.  And though it may seem like much in the big picture, it's little things like a collection of wholesome, inexpensive recipes like this that can start to make a difference.  If only to one family.  This soup cost ~$2.50 per serving, but it is packed with protein, whole grain noodles, and vegetables.

Soba Noodle Soup w/ Tofu, Mushrooms, & Spinach

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: simmer soup/stew soba noodles tofu spinach mushrooms Asian

Ingredients (serves 2)

• 1 Tbs. oil (olive, vegetable, corn, coconut)
• 1 clove garlic, minced
• 1 tsp. minced ginger
• big pinch crushed red chile flakes
• big handful sliced mushrooms
• 3 c. chicken or vegetable stock (or low-sodium broth)
• 3 oz. soba noodles
• 1 Tbs. soy sauce
• big pinch sugar
• 2 handfuls baby spinach
• 6 oz. tofu, pressed & cut into cubes
• 1 scallions, thinly sliced

Instructions

Heat oil in a small saute pan over medium heat. When hot, add garlic, ginger, and chile flakes; saute for 1 minute, stirring constantly. Add mushrooms and continue to saute until they are tender and starting to turn golden in spots. Set aside.

Bring chicken stock to a boil, and then add the soba noodles, soy sauce, sugar, and reserved mushroom mixture; simmer for 4 minutes. Remove from heat.

Put one handful of the baby spinach in the bottom of each of the bowls and divide the tofu evenly over the spinach.

Carefully lift half of the noodles out of the pot and place in one of the bowls, and then do the same with the other half. Divide the hot broth and mushrooms evenly amongst the bowls and let sit for 1 minute before stirring everything around.

Sprinkle with the scallion and eat right away!

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What can you do?

• Join the call to action by sending letters to your representatives in Congress.  Let's flood those inboxes with letters today!
• Tweet Congress to end hunger.
• Carve out some time to watch A Place At The Table.  Find a screening in your hometown, on Amazon, or iTunes.
• Visit the coordinator of this Food Bloggers Against Hunger event, The Giving Table for more resources and links to other posts.

Ramping-Up Instant Ramen

I've probably mentioned this a feeeewwwww times before, but when I'm in the mood for a) something quick or b) something cheap, I usually turn to noodles or eggs.  Or noodles and eggs.  Noodles are filling.  Eggs are packed with protein.  Both are easily adaptable.  Possible variations are endless.  My guess is that you could probably make pasta and/or eggs every single day for a year and never eat the exact same dish twice.  You know.  If you tried.

Well, the more I think about it, the more boring I seem.  I mean, I do make things other than noodles or eggs in a (time or money) pinch.  Beans and legumes are a godsend.  Refrigerator soup is practically a pastime.  I can probably make quesedillas and wraps in my sleep.

Obviously I need some more options.  That's where Sunday Supper comes in this week since everybody is bringing a Budget Meal idea to the table.

I'm sharing one of the easiest go-to's in the world - Instant Ramen with a POW!  I'm not ashamed to say that I like to pick up instant ramen when I'm feeling especially poor.  At 15-20 cents a packet, it can't be beat.  Plus, it's a great way to use up...stray veggies threatening to go bad...scraps of meat (cooked or raw) in the fridge...half-used cans of beans or tomatoes...bags of forgotten veggies in the back of the freezer...almost empty condiment jars taking up space in the door...

Seriously, you can make yourself a filling and nutritious meal for less than $2.00.  All three of the variations I listed were that or less for two servings.

Faux Pho (serves 2)

• 4 c. beef stock or low-sodium broth
• 1 whole star anise
• 1 pkg. Instant Ramen Noodles (any flavor, not using packet)
• 1-2 oz. beef, sliced very thinly against the grain (flank, round, skirt)
• freshly squeezed lime juice, to taste
• fish sauce, to taste
• small handful minced fresh mixed cilantro, basil, and mint
• pinch red chile flakes
• 1 green onion, thinly sliced
• hoisin sauce and/or chile garlic sauce

Instructions

Place beef stock and star anise in a medium-sized pot. Bring to a boil, and then lower heat and simmer for 10 minutes. Add the instant ramen noodles and cook for 2 minutes. Scatter in the beef and cook for 1 minute longer.

Remove star anise from pot. Add a few squeezes of lime juice and few dashes of fish sauce, to taste. Transfer to serving bowls and divide the herbs over the top with a pinch of the chile flakes and a smattering of green onion. Put a blob of either hoisin sauce or chile garlic sauce in the bowl and stir everything around. Enjoy!

note:

You could also add small salad shrimp during the last minute of cooking time, or larger, uncooked shrimp that has been either chopped or sliced into small pieces (so that they cook quickly). Use it in addition to or instead of the sliced beef.

Aside from the Faux Pho, a couple of my favorite options are:

• Ramen w/ a Poached Egg, Kale, & Sriracha (Poach 1 or 2 eggs in the water when it just comes to a simmer, remove and set aside; skim any stray egg white from pot.  Add noodles and 1 or 2 handfuls of kale to the simmering water and cook for 3 minutes.  Turn off heat and stir in seasoning packet, to taste. Use spicy chicken flavored seasoning packet for broth (or simmer in chicken stock/low-sodium broth instead of water).  Transfer to a bowl (or two) and slide the poached egg back into the hot broth.  Squirt Sriracha sauce over the whole shebang.)
• Veggies w/ Red Curry Paste (Cut a couple of handfuls of veggies into small slices or shreds - making sure they're tiny so they'll cook in the heat of the broth - use baby spinach, shredded carrot, teensy-tinsy broccoli florets, etc.  Bring 3 cups water to a boil and add the noodles, along with any slightly larger veggies - like the mushrooms in this bowl - cook for 3 minutes.  Turn off heat and stir in a tablespoon or two of red curry paste and about half of any seasoning packet you choose.  Pour everything over the veggies in the bowl.)

A bowl of ramen that is chock-full of colorful veggies is a great way to use up those little bits and bobs floating around in your crisper not to mention those veggies add vitamins and minerals to your meal.  Leafy green vegetables add iron.  Eggs add protein.  If you have homemade stock or broth in the fridge or freezer, even better - replace the seasoning packets with one of those for less salt (and MSG)...basically, make it as wholesome as possible.

more add-ins for Ramping-Up your Instant Ramen:

• miso, mixed mushrooms, tofu
• shrimp, baby corn, carrots, herbs
• garlic, ginger, lemongrass, coconut milk, chicken
• pork, bean sprouts, spinach
• chiles, corn, crunchy tortilla strips, tomatoes, cumin, onion, garlic
• hard-boiled egg, veggies
• beaten egg (added like egg-drop soup)
• tofu, hot-n-sour sauce, veggies

{DIY} Ginger Liqueur

Still boozin'.  Still infusin'.  Yes, it's become a bit of an obsession.  Seriously, I'm in need of a liquor cabinet to hold the rainbow-hued bottles of liqueurs and infusions taking up space on my counters and in my pantry.  I have designs on a few different ones, actually.  All of which would make the perfect home for my collection of squatters.  But really, can one be blamed for developing such an enthusiasm for experimentation when one receives a shipment like this at their front door?

I think not.

Now, I know I say stuff like "this is my faaaaaavorite" fairly often.  And every single time I say it, it couldn't be more true.  I'm living in the moment.  So yeah, you probably saw this one coming... Guess which liqueur is my current faaaaaavorite right now?

This one!

While trying to decide what types of liqueurs I wanted to make, I remembered one that Camilla recently mentioned to me...one she thought I would enjoy...ginger.  I knew she was right.  I love the spicy warmth of ginger, and I could envision the enjoyment that a boozy bottle infused with it could bring me.

Ginger-lovers beware!  You'll want to pour a little of this into everything...

...mostly your mouth.

{DIY} Ginger Liqueur

by Heather Schmitt-Gonzalez

Prep Time: 3 days (unattended)

Cook Time: 20 minutes

Keywords: beverage alcohol ginger Brandy

Ingredients (~1500 ml / ~51 fluid ounces)

• 4 oz. ginger root
• 1 vanilla bean
• 2 c. sugar
• 3 c. water
• 2 oranges (you'll only need the peels)
• 1 (750 ml) bottle Brandy

Instructions

Use a spoon to scrape the peel from the ginger; slice it thinly. Split the vanilla bean in half lengthwise.

Place the vanilla and ginger into a medium pot with the sugar and water; bring to a boil. Reduce to a gentle simmer until ginger is soft, ~20 minutes. Remove from heat and cool completely.

Cut the zest from the orange using a 4-hole zester (or use a vegetable peeler, and then cut into thin strips), leaving pith (white part) behind.

Place zest into a glass jar (big enough to hold everything), and then pour the Brandy and the reserved, cooled syrup over it. Seal tightly and shake. Let steep and infuse for 48 hours.

Strain the mixture into a sterilized glass bottle. Let sit at least one more day before serving.

This will keep in a cool, dark place (like a liquor cabinet) for up to one year. If liqueur tastes off or has a cloudy appearance, discard it.

adapted from serious eats

So...do you see these awesome bottles (flasks) that I've been bottling all of my homemade liqueurs in as of late?  Aside from the Ginger Liqueur, there's Arancello and Limoncello, the remains of a couple of batches of Irish Cream, and I just bottled a huge batch of Liz's Coffee (Kahlua) Liqueur.  This weekend I'll be making a beautiful, ruby batch of my favorite Cranberry Liqueur as well.  And then I'm going to have some very happy friends.  Because there's no way I'm drinking all of this myself any time soon.

But anyway, back to those bottles, which I happen to be enamored with.  They come from Freund Container & Supply.  And since I just so happen to have a little bottle and jar addiction, this place is like a wonderland to me.  I mentioned them before, back in December - they have a huge selection of jars, bottles, flasks, vials, boxes, tins, and everything else a do-it-yourself-er could as for.  Well, I had the pleasure of receiving a free case of these bottles so that I could bottle my latest obsession - and now Freund Container is offering up a $100 gift certificate so that YOU TOO can indulge yourself!

GIVEAWAY DETAILS (this giveaway has ended)

How to enter (REQUIRED):

• Visit the Freund Container website and look around.  Come back and leave a comment on this post telling me which product you think you'd purchase with the gift certificate if you are the winner and what you'd use that product for. (I won't hold you to it, you're free to change your mind if you win.)

Earn extra entries (leave a separate comment for each you one you do):

• Like Freund Container on Facebook
• Follow Freund Container on Twitter
• Follow or like girlichef on any social network (all links in my sidebar)
• Share this post on any social network (tag me in that share or leave me the link to the share in your comment) - you can use the share buttons at the bottom of this post, if you like

This giveaway is for one $100 gift certificate to Freund Container & Supply. Gift certificate will expire on June 30, 2103. Gift certificate is a one-time use certificate and must be used in its entirety, and any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. This giveaway will run from Friday, April 5, 2013 through Friday, April 12, 2013.

Winners may see a $15 small order fee when ordering, but your gift certificate will void that fee.

I will choose one winner, via random drawing from all eligible entries at the close of this giveaway.  They will be contacted via email and given 48 hours to respond with the information requested.  If no response is received, I will draw a new winner from remaining eligible entries.  Please be sure to leave an email address or a link to somewhere you can be contacted (blog, twitter, etc.) if you are the winner.

Freund Container & Supply is the largest distributor of glass bottles, containers and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

*UPDATE 4/13/13: The winner of the giveaway is...

...congrats Sarah!  I've sent an email your way and look forward to hearing back from you. Enjoy.

Peanut-Sesame Soba Noodles w/ Chicken & Kale

When I'm looking for a quick meal to get on the table, there's a 50% chance that I'm reaching for some sort of noodle*.    Combine the noodles with some sort of protein and a veggie or two, and there's a quick meal on the table.

Now, normally those are every day meals...the kind that may get a shot on Instagram, but probably don't make it to the blog.  Until there's one that is so ridiculously good, that it needs to be shared.  Like this one.

Sample Whole Grains + a "Whole Grain Toast"

This coming Wednesday (April 3rd) is Whole Grain Sampling Day.  If you hang out with me in places like Instagram, Twitter, and/or Facebook, you've probably noticed that I've been sampling all sorts of whole grain foods lately.  We eat our fair share of whole grains in this house - some of my favorites being farro, wheat berries, brown rice, and steel cut oats.  I love the extra texture whole grains add to a dish (mmmm...chewy) and the nutty flavor of them, as well.

And while that chewiness and nuttiness are important, there are so many other great reasons to add more whole grains to your diet.  Whole grains are grains in which the bran and the germ are kept intact (they are removed when the grain is refined), keeping the beneficial fiber and B vitamins found in the bran and the antioxidants found in the germ.

Homemade Arancello and Limoncello

I'm not gonna deny it.  When somebody (myself included) mentions Limoncello, my mind wanders to Positano.  I long to sip a chilled glass of the sweet, yet tangy yellow liqueur under the shade of an umbrella staring out at the stunning Amalfi coast.  While gazing into deep eyes of one dreamy Marcello.  (Figuratively, of course.  I am a married woman, afterall.)

Positano photo by Wikipedia user Jensens used under condition of Public Domain.

But until I can get myself to Positano, making Limoncello at home will have to suffice.  Fortunately, the past couple days have actually been sunny, warm (comparatively), and completely Spring-like.  If I make sure to sit in the sun (no umbrella), and if I close my eyes and concentrate really hard, I can conjur up my own little personal Positano.

Lately, I've been in a real boozin' & infusin' and liqueur-makin' mood!  And in anticipation of an exciting giveaway coming up at the end of this week (seriously, come back Friday), I have tons of jars in all different sizes tucked into cupboards and dark spots in the house.  They're filled liquor and things like citrus zest, spices, herbs, coffee, ginger, vanilla, and all sorts of other bits and bobs that are going to make them taste fantastic!

This lemon-based obsession of mine and its look-alike orange-based cousin were my first two batches to be bottled.  (Okay, that's if you don't include Irish Cream...since there's no infusing time involved, it's almost in a class of its own.)  Three weeks swimming in vodka sucked all of the oils, and in turn the flavor from the zest of the citrus fruits.  All that you need to do is add about an equal amount of simple syrup to the strained liquor to turn it into magic.  Liquid magic.

No really, this stuff is strong.  After one glass, you won't be able to argue the whole "magic" thing.

{DIY} Arancello and Limoncello

by Heather Schmitt-Gonzalez

Prep Time: 2-4 weeks

Cook Time: n/a

Keywords: beverage alcohol lemons oranges vodka Italian

Ingredients (~1500 ml / ~51 fluid ounces)

• 8 oranges (for Arancello) or 8 lemons (for Limoncello)
• 750 ml vodka (80 proof / 40% alcohol)
• 2 c. granulated sugar
• 3 1/2 c. water

Instructions

Rinse and scrub your oranges or lemons and pat them dry using paper towels or clean kitchen towels. Remove the peel from the fruit, leaving all of the inner white part (pith) behind (this will make your liqueur bitter). You can use a vegetable peeler (fat strips) or a 4-hole citrus zester (thin strips) to do this.

Put the peel into a jar that is large enough to hold all of the vodka, and then pour the vodka over the peel. Seal tightly and set in a cool dark place to infuse for 3-4 weeks; turn and gently shake the jars every few days if you think about it.

Combine sugar and water in a small saucepan and bring to a boil for 1 minute, until sugar is completely dissolved. Cool completely.

Strain the vodka and combine it with the simple syrup, stir well. If you don't have a large enough container to do this all at once, use a large measuring cup, adding equal parts vodka and simple syrup. Use a funnel to transfer to sterilized glass bottles in your choice of size and shape.

You do not need to refrigerate the Arancello or Limoncello, but it should be served icy cold, so put a bottle into the fridge at least a day before you want to serve it (or serve over ice).

note:

I made a batch of Arancello and a batch of Limoncello at the same time. I was hoping that the Arancello would have an orange tint, but sadly, both liqueurs turned out the same color. Be sure to label your jars so you don't mix them up.

Arancello/Limoncello will keep, in a cool, dark spot for at least one year.

Ultimate Oatmeal, Steel Cut Oats, and a feature at Momma's Meals!

Today I'm being featured by the incredibly sweet, proud-to-be-called Momma, Tammi.  Tammi blogs about momma-hood, family, and food at Momma's Meals.  On Fridays, Tammi loves to give some love to other food and momma bloggers on her Featured Friday series.  I'm so honored that she picked me today!  And I cannot believe she actually picked TWO things to make from my blog.  She's sharing her experience at her place - I hope you'll go over to see what she made and say HELLO!

Aaaaaand, since she's making something from my blog, I decided to make something from hers, as well.  I'll be making Steel Cut Oatmeal with a couple of variations, including her version that inspired me today, Momma's Ultimate Oatmeal.

I grew up eating oatmeal.  I've always liked it.  Though, I openly admit, that as a kid, it was those little individual packages that I tore open and then poured boiling water over.  Mmm hmm - instant oatmeal.  Apple Cinnamon was my favorite.  But hey, at least I ate my oatmeal... I can't get my kids to touch the stuff! I've tried everything.  All varieties (even the instant).

I'll keep trying to convince them, but fortunately my husband needs no convincing, so I can make a big pot and be assured that it will not go to waste.  I think the first time I tried Steel Cut Oats was about 13 or 14 years ago.  Also known as Pinhead Oats or Irish Oats, they're meaty texture became my fast favorite.  It doesn't take much more time to make than it does a pot of regular oats, but somehow, it seems so much more satisfying.

I usually buy this variety of Bob's Red Mill, it's available pretty much everywhere around here (but I know they have quick-cooking and organic options, as well).  And they're delicious.  The recipe I use to make a basic batch is just the one from the back of their bag.

Steel Cut Oatmeal

yield: 4 servings

1 c. Steel Cut Otas

3 c. water

pinch salt

Place everything into a pot and bring to a boil.  Reduce heat to a low simmer; cover and cook for 10-20 minutes (al dente - creamy), stirring from time to time.  Remove from heat and let stand for a couple of minutes.

The only hard part is deciding what you want to put in to your oatmeal (unless you're a purist and like it as-is...I've never actually met anybody like that, though).

I have two personal favorites - the basic milk + brown sugar combination and what I like to affectionately call "eat breakfast naked oatmeal".  I have to say, though...after trying Momma's Ultimate Oatmeal add-ins, I was smitten.  Occasionally I'll add chocolate.  Apple-Cinnamon is always good (whether you use applesauce or sauteed apples).  Occasionally I'll add ripe berries and honey.  Other times orange zest, pecans, and maple syrup.  Peaches and a good drizzle of heavy cream with raw sugar.  Dried fruit is always good.

How 'bout you... what are your favorite oatmeal add-ins?  Do you prefer steel cut, rolled, or instant oats?

Queso Flameado w/ Shrimp & Salsa Ranchera {she made, ella hace}

It's that time again!  Time for me to hang out in the kitchen with one of my favorite amigas, Leslie for she made, ella hace!  This month has flown by so quickly, but we didn't want it to pass us by completely.  Our theme for this month is shrimp.

When I told mi esposo what I was making today, he laughed so hard that tears were threatening to burst from the corners of his eyes.  Ummmm....

I was all like: "What!?"

Him, between fits:  "In Mexico, we call this {sticking his butt out and making a forceful whooshing sound} flameado!"

Me: "Nuh-uh!  Bwaa haaa haaa haaa!"

He told me more.  We laughed harder.  We are twelve-year olds.

And then I got back to the matter at hand, which was melting cheese, piling a steaming mound of salsa-bathed shrimp in the center of it, and subsequently lighting it on fire.  It was ridiculous.  I mean, come on.  A skillet full of bubbly, melty cheese that I can spoon onto a warm tortilla.  Shrimp in a spicy bath of charred veggies that pops between my teeth releasing an explosion of smoky delight.  Oh, and there's tequila involved.

It doesn't get much better than that.

Well, maybe Leslie's Tequila-Lime Shrimp Tacos.  I say one for brunch... and one for lupper.

Queso Flameado w/ Shrimp & Salsa Ranchera

by Heather Schmitt-Gonzalez

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: bake broil appetizer cheese vegetarian cheese chiles shrimp tomatoes Super Bowl tailgating American

Ingredients (serves 4)

for the Salsa Ranchera:

• 2 jalapeños, stemmed
• 3 fat cloves garlic, peeled
• 1 small yellow onion, peeled & quartered
• 1 (14.5 oz) can fire-roasted, diced tomatoes w/ their juices
• 1/2 tsp. ground cumin
• 1/2 tsp. smoked sea salt
• small handful cilantro

for the shrimp and marinade:

• 1 lb. shrimp, peeled & deveined
• 2 tsp. olive oil
• 2 tsp. freshly squeezed lime juice
• 1/4 tsp. smoked sea salt
• 1/4 tsp. freshly ground pepper
• 1 fat clove garlic, minced

for the queso flameado:

• 16 oz. Monterey Jack cheese, shredded
• 1 Tbs. Casa Noble Tequila (or another good tequila)

to serve:

• warm tortillas (corn or flour)

Instructions

make the salsa:

Preheat your broiler and set a sheet of foil under it. Set the jalapeños, garlic, and onion on the foil and broil until charred, turning to get all sides, 8-10 minutes. You may need to pull the garlic cloves out earlier, you don't want them to burn. Place the charred veggies into the jar of a blender along with the rest of the salsa ingredients. Pulse to combine; salsa will be somewhat chunky...more like, textured...not completely smooth. Set aside.

for the queso and shrimp:

Preheat the oven to 350° F.

Place the shrimp in a small bowl or baggie along with all of the marinade ingredients. Set aside for 15 minutes or so.

Spray an 8-inch cast-iron skillet (or casserole dish that is about the same size) with cooking spray. Set the shredded cheese in the skillet - it will be a big heap, that's okay. Slide into preheated oven for 15 minutes, or until melted and bubbling around the edges.

While the cheese is melting, heat a medium skillet over medium-high heat and pour the shrimp (garlic and liquid and all) into the hot skillet. Saute until pink and cooked through, 2-3 minutes. Add the reserved salsa and cook until heated through, another minute or two.

Remove the cheese from the oven and pour the shrimp and salsa mixture directly onto the center of the cheese.

Pour the tequila around the outside onto the exposed cheese and very carefully light with a long match. The alcohol will burn off in the fire...and it makes quite a show, so make sure there's people around to see it!

Serve immediately by spooning it into warm tortillas.

notes:

You can make this without flaming the tequila at the end, if you choose... either leave it out completely or stir it into the shrimp with the salsa.

inspired by and adapted from Homesick Texan

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What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.