Quick Bite: Breakfast One

Gee whiz (more people should say that)! It's been quite a long time since I've whipped up a Quick Bite post seeing as how much I love food. Guess I've been running every which way and haven't paused to cook enough. But I remembered this past weekend to photograph the occasion, so here it goes! A healthy, delicious breakfast that may be fast to whip up, but is best eaten while leisurely reading the Sunday paper. Speaking of Sunday, what do you eat on weekend mornings (if you're reading out there)?

Breakfast One

Mango Strawberry Smoothie

6-8 organic hulled strawberries

1.5 cups frozen mango

1.5 cups of Trader Joe's coconut milk beverage (in vanilla or plain)

1 cup blueberry (or honey) Greek yogurt

Wash the strawberries, throw all ingredients in blender and blend. Serve in a fun little cup with a whole strawberry (and a straw if you wish).

Avocado Egg Toast

1 tsp. olive oil

1/4 sliced avocado

1 cage free egg

1 slice multi-grain toast

1 tsp. shaved parmigiano-reggiano

1/2 tsp. chopped chives

Salt and pepper to taste

Heat up small pan and add olive oil. Meanwhile, toast bread. To make sure pan is ready, add a drop of water and see if it sizzles. Crack egg carefully and cook either until top of yolk becomes white or until egg white cooks while yolk remains runny (depending on what you prefer). Top toast with egg, sliced avocado, cheese and chives. Salt and pepper to taste!

Quick Bite: Pan Asian Lettuce Wraps

Forgive me, dear lettuce, as I never seem to pay attention to you except to throw you in a salad. This is my simple homage to your green glory (and the flavors of Asia) as you really bring this dish together!

Ingredients

(serves 2-3)

1/2 lb. meatless meat (I used Nate's meatless meatballs cut up)

1/2 chopped Chinese (or Japanese) eggplant

7-8 sliced white mushrooms

2 sliced green onions

2 large tablespoons of garlic chili sauce (Thai, Vietnamese or Chinese)

1/3 cup of soy sauce

1 tablespoon of olive oil (enough to coat pan)

6-7 large lettuce leaves (butter or romaine)

Handful of chopped fresh cilantro

1 lime cut in half

Ground peanuts (optional)

Directions

Put olive oil into skillet and heat on medium high. (If using ground chicken or other meat, cook meat first and then add vegetables). When heated, throw in eggplant, mushrooms, soy sauce and chili sauce. After 2 minutes, add meatless meat. Cook until eggplant and mushrooms are tender and meatless meat is heated. Remove from heat. Top with green onions and peanuts. Assemble using lettuce as shell, topping with cilantro and a squeeze of lime. Happy eating!

Quick Bite: Pumpkin Bread with Caramel Icing

Inevitably, the sweets begin to appear on the counter or in the cupboard when November rolls around. Whether it be the approaching cold weather or the shorter days, somehow it seems we're all on hibernate mode--that is, a cookie here, a pie there, another dash to fill your belly. So, since we're all in the chubby-by-Christmas boat, here is a recipe for an absolutely easy goodie. It is everything yummy about holiday eats: sweet, pumpkin-filled and best when served warm.

Ingredients

Bread

2 cups of pumpkin puree

2 cups of sugar

1 cup of oil

4 eggs

2 cups of flour

2 teaspoons of baking soda

2 teaspoons of baking powder

2 tablespoons of pumpkin pie spice (cinnamon, ginger, cloves, cardamom, nutmeg)

Icing

1 1/3 cups of brown sugar
1/4 teaspoon of salt
1/2 cup of milk
3 tablespoons of butter
1 tsp. vanilla
3 cups of powdered sugar

Directions

Preheat oven to 350 degrees and grease 9x13". Mix the pumpkin, sugar, oil and eggs. Add flour, baking powder, baking soda, and pumpkin pie spice. Pour into pan and bake for 60-65 minutes or until inserted knife comes out clean.

For icing, combine brown sugar, salt, milk, butter and vanilla in a saucepan and cook 5 minutes. Cool slightly. Add powdered sugar and beat until smooth. When bread is done and cooled slightly (so still warm), drizzle icing or spread evenly on top of bread. Slice and serve with apple cider or coffee.

Quick Bite: Cranberry Banana Bread

Ever notice that you buy a bunch of bananas and don't get through them before a few turn to mush? So, what then? Banana bread, of course. . . but forget your grandma's perfect loaf. This bread is an amazing updated and simple version with a handful of cranberries and a whole lot of yum. If you're feeling fancy, add chocolate chips or a bit of chopped pineapple.

Ingredients

1/2 cup of butter (or substitute 1/3 cup of applesauce)

1 cup of brown sugar

1 1/2 cups of unbleached flour

1 tsp. salt

1 tsp. baking soda

3 mushed bananas

2 tsp. vanilla

handful of cranberries (1/2 cup or so)

Directions

Heat oven to 325°. Grease an 8x8" pan. Mix the sugar and butter in a large bowl. Sift in the flour, baking soda and salt. Stir in the banana and fold in the cranberries. Pour into the pan and bake for 50 minutes or so (test with toothpick). Serve warm with a scoop of vanilla frozen yogurt.

Quick Bite: Asparagus Chicken Linguine

This recipe works well in the same week as the chicken potato chowder as you can use the other half of a chicken. Tired of the bird? Leave it out. Want to give the recipe color? Add some chopped red bell pepper. Either way, this simple dish is a fast dinner and full of flavor.

Ingredients

1 package of Trader Joe's Spinach Chive Linguine

1/3 of a yellow onion, sliced

10 spears of asparagus cut (ends trimmed off)

1/2 pack of frozen green peas

1 tablespoon of olive oil

1/2 cup of grated parmesan

1/4 cup dry white wine

2 cups of cooked shredded chicken

Salt & coarse pepper to taste

Directions

Cook pasta per the directions on the label. Meanwhile, heat olive oil in a medium skillet and add the onions and asparagus. Stir in wine and cook vegetables until almost tender. Add the peas and chicken and cook until thoroughly heated. Put chicken mixture over cooked pasta and top with parmesan, salt and pepper. Serve family style!

Quick Bite: Chicken Potato Chowder

This is a fast and hearty chowder that only requires a few easy ingredients and makes an entire one-pot meal on a cold winter night. You can easily double the recipe to have leftovers the next day (or a second serving that evening). Enjoy!

Ingredients

1 tablespoon olive oil

1 whole small leek thinly sliced

6-7 small Yukon Gold potatoes diced into bite-size pieces

4 cups of whole milk

2 teaspoons thyme (either dried or fresh)

2 cups chopped cooked chicken

1 can of corn

1 pinch of nutmeg

salt & pepper to taste

Directions

Heat the olive oil over medium heat in a medium pot. Add the leek and thyme and cook for 5 minutes. Add the milk and potatoes and simmer for about 15 minutes or until the potatoes are almost tender. Add the chicken, corn, nutmeg, salt and pepper and cook for 5 more minutes or until the potatoes are done. (I add a bit of grated cheese at the end--your choice). Serve up!

Quick Bite: Smoked Salmon

As usual, I planned to make 3440 dishes for a party because really, why make it easy? Yes, well this dish was a party no-show lost somewhere between turkey sliders and marscapone berry cupcakes. But it did show up for dinner! And brunch the day after that. I can't really advise for what meal you might make this as it works for any, particularly when paired with roasted pears to impress visitors. Just give yourself time to let the puff pastry thaw. After that, it's cake. Or a salmon crostini. . .

Ingredients

1 sheets frozen puff pastry; thawed according to package instructions
4 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
4-6 ounces thinly sliced smoked salmon
1/4 cup chopped red onion
2 tablespoons chopped fresh dill
1 tablespoon capers, drained
3 teaspoons lemon zest

Directions

Let puff pastry stand at room temperature for 30 minutes. Preheat oven to 400°F. Unfold pastry sheet onto a baking sheet and prick all over and thoroughly with a fork. In a medium bowl combine cream cheese and goat cheese. Spread cheese mixture onto pastry to within ½-inch of the edge. Bake 15 minutes. Remove from oven, top with salmon, red onion, dill, capers and lemon zest.

Quick Bite: Vegetable Soup

I must have already shared this recipe with 59,685 people because it is hands-down the best vegetable soup I have ever had. This version is adapted from the Real Simple original by doubling most of the ingredients, adding some chicken sausage and a can of corn, and adjusting the broth to taste. Honestly, this might be the most fool-proof soup recipe I have encountered (whereas that potato leek I once made was not), so I would say play around with it and make it your own. We usually gobble this up with a side of crusty french bread or a grilled-cheese. With weather like this, just make a big batch and come home to a quick bowl of soup for a few days without having to brave it for groceries or dinner out there. I mean really, I'm thisclose to buying a Snuggie if it stays like this!

Ingredients

*To make it easier, you can buy pre-chopped carrots and broccoli

2 tablespoons olive oil

1 large yellow onion, chopped

4 carrots, chopped

4 celery stalks, chopped

2 32-ounce cartons free-range chicken broth

2 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

1/2 teaspoon kosher salt

1 28-ounce can diced tomatoes

1/2 pound green beans, cut into 1-inch pieces (1 cup)

2-3 cups chopped broccoli

1 15.25-ounce can of whole kernel yellow corn

1 pack of pre-cooked chicken sausage (Trader Joe's or Aidells Organic), sliced

1 cup of freshly grated Parmesan

1 baguette, sliced and toasted (optional)

1 cup water

Directions



Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes. Add the broth, water, potatoes, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes. Add the tomatoes, beans, broccoli, corn, and chicken sausage and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan. Serve with toasted baguette slices.

Quick Bite: Spinach

When Chef AJ, vegan chef of Sante, first showed me this smoothie, I was convinced I would taste the chlorophyll. Might be too green for me, I thought. But seeing as how I don't munch on spinach if there is, say, cheese around, then this It's Easy Being Green is a good way to get my dose. And she's right--you won't taste the spinach. In fact, I have had these smoothies three days in a row to recover from this sinusitis/weird weather/LA just has bad air thing. The good news is, I do feel better (could be the plethora of vitamins in this concoction) and it takes three minutes to make. You can adjust this recipe to taste and throw in a banana for more potassium.

Ingredients

Trader Joe's Frozen Tropical Fruit

Orange Juice

Fresh Spinach

Put 1/4-1/2 a bag of the tropical fruit, 2-3 cups of orange juice, and 2-3 handfuls of spinach into a blender. Puree on high speed or ice crush until smooth. Drink up!

Quick Bite: Chicken Pot Pie

It's August and I'm home baking chicken pot pies and reading books (this is after a summer morning Runyon Canyon hike--my first). I know, I know...very unseasonal, but I am also the girl to wear a sweater in July. That being said, don't overlook this recipe. It's delicious, serves a crowd and can be cooled down and eaten without breaking a sweat. Most importantly, by the time winter rolls around, you'll have perfected your own recipe for this classic. This one is a combination of many I've found, but I stuck to the Trader Joe's drop biscuit recipe as an easy substitute for a crust. And hey, I plan on getting out of this hot kitchen for an evening bike ride, but dinner was stupendous!

Ingredients

Filling
4 cups chicken, cooked and chopped
4 carrots, chopped
4 celery stalks, chopped
1 yellow onion, chopped
6-7 small red potatoes, chopped
12 white mushrooms, sliced
1/2 bag frozen peas
1/2 stick butter
1/2 cup all-purpose flour
2 cups chicken broth
2 cup milk
1 packet of Trader Joe's savory chicken concentrate or one cube of chicken bouillon

salt & pepper to taste

Cheddar Drop Biscuits
3 3/4 cups of Trader Joe's baking mix
1/4 cup of softened salted butter
1 1/2 cups of cold milk

Preheat oven to 350°F. Saute onion, celery, carrots and potatoes in butter for 5 minutes. Add mushrooms, chicken and frozen peas and sautee for another 5 minutes. Add flour to sauteed mixture, stirring well. Combine broth, savory chicken concentrate and milk. Gradually stir into vegetable mixture. Add salt and pepper to taste. Cook over medium heat stirring constantly until thickened and bubbly. Pour into a 9 x 13" baking dish. Then, make the drop biscuits by mixing the ingredients into a bowl until a a lumpy dough is formed (don't mix too much). Using spoon, add drop biscuits on top (12 biscuits total). Bake in the oven for 30 minutes or until golden brown. Serve (all year)!

Quick Bite: Easy Tomato Sauce & Ravioli

Sometimes, you're tired. It's Thursday and you're in no mood to cook. Do you order Thai? Pizza? Go to Whole Foods and spend $536 on prepared food by the pound (as I have been known to do)? Well, unless your legs are broken, don't do it! Drop the menus, cook this dish and then throw in your coins for a few Guinness' at the Village Idiot. This recipe is any-monkey-can-make-it easy and if you don't feel like pasta, you can use the sauce for dipping (your sprouted wheat, low-carb bread). I might have eaten half of it while it was simmering because it was just that good.

Ingredients

1 tbsp olive oil

10 fresh basil leaves, chopped

1 can of sliced black olives

1/2 yellow onion, sliced

1 can of diced tomatoes

1 clove of garlic, finely chopped

crumbled herbed feta

salt & pepper to taste

*Pasta of your choice. I used a mushroom and asiago ravioli.

Boil 6 quarts of water and put in the pasta to cook. Meanwhile, over medium heat put the olive oil into a pan and when hot, put in the sliced onions and garlic. When the onions are soft, put in the tomatoes, olives, salt and pepper and heat until simmering. Then, add the basil and let simmer for another 2-3 minutes. When the pasta is ready, drain and serve. Cover it with sauce and crumbled feta. Eat up! And then go drink up!

Quick Bite: Corn

This is a two-use recipe. I originally found the corn salad on A Beautiful Mosaic to serve for a small dinner party. But with so much salad left the next morning, I came up with an egg dish that was delicious and simple. Corn with eggs sounds odd, but think of it as nouveau Southwest huevos rancheros (minus the ranchero). If you want to add a sauce, I suggest using a tomatillo-based concoction as it will compliment the flavors well. The corn looked wonderful grilled in the original recipe, but I simply boiled the corn as I didn't have too much time. It still came out well and looked beautiful. 

Corn Salad

1 tsp extra virgin olive oil

1/2 red onion, diced

1 red pepper, diced

1 minced jalepeño, seeds removed

4 cooked ears of corn, kernels sliced from the cob

*If you choose to boil, throw in 1/2 cup sugar to the water and boil for no longer than 8 minutes

2 tbsp vinegar

zest and juice of 1/2 lime

1 tsp maple syrup (I used honey)

1/4 cup of minced chives

2 tbsp minced cilantro

Heat olive oil in a skillet or wok over medium heat.  Add red onion, jalepeño, and red pepper and saute until just softened (about 3 minutes).  Add corn kernels and cook for another 3 minutes.  Remove from heat.  Add vinegar, maple syrup, lime zest and juice.  Mix and add more lime juice if needed.  Salt and pepper to taste.  Top with chives and cilantro.

Southwestern Maize y Huevos

serves 4

8 corn tortillas

Corn Salad

1 tbsp extra virgin olive oil

1 cup of sharp cheddar cheese, shredded

1/2 cup crumbled herb feta

1/4 cup sour cream

chopped chives to garnish

water

*I also sauteed up another 1/2 cup of red onion and added it to the salad, but this is optional.

Heat oven to 250 degrees. Heat oil in nonstick skillet over low heat. Carefully drop in two eggs on either side leaving room between. Meanwhile, heat two tortilla over another burner or in the oven. When the whites are cooked, put about a tbsp of water into the pan and cover. Let the eggs steam so that the white over the yolks set. Remove the eggs and place them on the tortillas. Put the plate into the oven until you have completed this three more times to serve four people. Once all of your eggs are done, cover each egg/tortilla with a handful of cheddar cheese, corn salad, a bit of feta and a dollop of sour cream. Top with chives and serve. 

Quick Bite: Summer Vegetable Mess

After the pizza party last Friday, I still had a variety of vegetables in the fridge waiting for my mind to come up with something. Halfway through cooking this dish, I still didn't know entirely where it was headed. But throwing some sourdough bread in the toaster oven with pesto and adding the vegetables to chicken sausage and fresh mozzarella made for a balanced and colorful dinner--whatever you want to call it. I'd say the heirloom tomatoes were the stars of my bowl and certainly made me wish that summer went on forever. This dish serves 4.

Ingredients
*cut all vegetables and sausage into bite-sized pieces
2-3 green zucchinis
2 heirloom tomatoes
1/2 red pepper
1/2 yellow onion
6-7 crimini mushrooms
6-7 fresh basil leaves chopped
1 container of ciliegine (cherry-sized fresh mozzarella)
3 Trader Joe's sun-dried tomato chicken sausages
Sourdough bread
2-3 tbsp of Trader Joe's genova pesto

Heat olive oil in a pan. When hot, throw in everything but the tomatoes and mozzarella. Cook until the vegetables are tender. Meanwhile, slice and toast the sourdough with pesto on top. When the vegetables are finished, add the cheese and the tomatoes and remove dish from heat. Sprinkle with salt and pepper. Serve!

Quick Bite: Tacos

Monday again. End of the month. I'm back from Sacramento (more on that later) and I need a quick, delicious dinner. For this off-the-top-of-my-head recipe, you'll find all you need at Trader Joe's. No, they don't pay me to advertise, but if you've ever eaten their Truly Handmade Flour Tortillas (which kind of taste like Northern New Mexican sopapillas--amazing), then you know that perfectly round machine-made tortillas just don't compare. This recipe serves 3-4.

You'll need:

1 lb skinless, boneless organic free range chicken breast

14 oz. can of diced tomatoes

1 Trader Joe's guacamole kit (contains 2 avocados, 2 limes, 1 shallot, 2 cloves of garlic, 1 jalapeño, 1 roma tomato)

1 cup of shredded organic romaine lettuce

1 pack of Trader Joe's Truly Handmade Tortillas

1-2 tsp cumin

1 tsp adobo seasoning

sour cream

1-1 1/2 cups of grated sharp cheddar cheese

salt and pepper to taste

Boil 4 quarts of water. Meanwhile, in a blender or food processor, throw in the whole can of tomatoes, 1/2 shallot, 1 clove of garlic, 1/2 jalapeño, cumin, adobo seasoning, salt and pepper. Blend until you have a smooth sauce. When the water is boiling, put in the chicken and cook thoroughly. Add about 1/2 cup of the chicken broth to your sauce. Drain the chicken and cover with cool water. While your chicken is cooling, make the guacamole. First, dice the remaining shallot, garlic, jalapeño and 1/2 roma tomato (the other half is for on top of your tacos). Using a fork, mush the avocados and stir in your other ingredients. Season with salt, pepper and cumin. Squeeze the limes in. Shred the chicken and in a pan, add it to your sauce. While the chicken is simmering, heat up the tortillas in a pan or over the flame. To assemble your tacos, first add the chicken, then the guacamole, sour cream and top with lettuce, cheese and tomato. Grab a Tecate with some lime and eat up chico!

Quick Bite: Tilapia

Give me $20? I'll go to a restaurant. $50? Restaurant. $100? You get the idea. I love food and with 8 million places to eat in Los Angeles, I'll usually hop on the bicycle and head out in the neighborhood for comida.

Tonight, with the windows wide open and the sun setting late (welcome summer everyone), I chose to cook. This is what I came up with. I pretty much almost licked my plate. You will, too.

Parmesan Tilapia w/ Summer Pasta

Ingredients (Serves 2):

3 fillets (.75 lb) of US farmed tilapia rinsed

3 stalks of celery thinly chopped

1/4 yellow onion thinly chopped

1/4 yellow bell pepper thinly chopped

1/4 bag of Trader Joe's spinach & chive linguine

1 tsp butter

2 tbsp olive oil

1/4 cup of parmesan mixed with pepper and dill

dill, salt, pepper, garlic powder to taste

Boil 3-4 quarts of water. Heat 2 tbsp of olive oil in a pan. When hot, sautee onion, bell pepper, and celery in butter stirring occasionally until softened (about 5 min.). Put vegetable mixture aside on a plate and cover. When water is boiling, throw in linguine and cook for 4-6 minutes until al dente. Meanwhile, put 3 fillets of tilapia in the pan (same as vegetables) on medium heat. Season with salt, pepper and dill. Flip over after about 2-3 minutes. Season other side and heat until cooked about 1-2 minutes. Heat broiler. Remove tilapia from stove and place on baking sheet. Drain pasta. Cover tilapia with parmesan mixture and put in broiler until cheese is melted about 2 minutes. When the tilapia is ready, serve over the pasta then cover with the vegetable mixture. Sprinkle parmesan on top and serve (with a glass of wine). Happy eating!