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Nothing Wrong with Veggies

April 19, 2011 in food by Andrea | No comments

The Great Vegetarian Challenge: Day 2

Um, pardon me? You, spring allergies, I’m talking to you. What did I ever do to make you hate me so much? What makes you think that a bright red runny nose and puffy eyes are considered “attractive”? What gives you the right to bestow feelings of poo on me while my outdoor to-do list exceeds past the Kansas state line? How would you feel if I cast evil human allergy spells on you and kept you from the things you love?

Let me speak to your manager.

I do realize I’m talking to pollen and that it cannot hear me. I also realize pollen doesn’t have a manager.

Thank you and goodnight.

Spinach and Chickpea Burgers:

What it took for 4 burgers:

* 1 (14.5 oz) can chickpeas (drained and rinsed)
* 5 oz spinach
* 3 Tbs. extra virgin olive oil
* 1 tsp cumin seeds, toasted
* 2 eggs
* juice from 1/2 lemon
* 1 tsp salt
* 1/3 cup all-purpose flour
* 1/3 cup whole-wheat breadcrumbs

Instructions:
1. Preheat oven to 350.
2. In a medium skillet, heat a tsp of the oil. Add the toasted cumin seeds and spinach and cook until completely wilted, a couple of minutes. Transfer to a plate to cool. If necessary, drain the excess liquid. Finely chop.
3. Toss 1 1/4 cups of the chickpeas, eggs, lemon juice and salt into a food processor. Pulse until the mixture is like a chunky hummus. Not too smooth, not too chunky beany.
4. In a large bowl, combine the remaining 1/4 cup chickpeas with the spinach. Mash it up with a potato masher. Toss in the bean-egg mixture and stir to combine. Fold in the flour and breadcrumbs at this point. If you need a little more, add it. If it’s too dry, add a teeny bit of water. Shape into 4 patties.
5. Back in the skillet, add the remaining oil and heat over medium-high. Add the patties and cook until browned on both sides, between 6 and 10 minutes. Transfer the burgers to the oven and cook for about 10 more minutes, until firm.
6. Serve with all your favorite fixings!

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Who doesn’t love pasta?!

April 12, 2011 in food by Andrea | No comments

The cooking class Sunday night = an absolute night to remember. Not only did a handful of brilliant women get the chance to mingle over bubbly prosecco and soothing red wine, we also got to throw on matching aprons, get our hands dirty and learn some professional tricks in a commercial kitchen.

The menu was colorful, decadent and involved A LOT of olive oil. Needless to say, the giddiness was unsurpassed.

Next week during the vegetarian challenge, I’ll try and recreate the main course from last night, a pillowy homemade gnocchi with a silky tomato sauce. (Your eyes will roll to the back of your skull.)

It’s pretty obvious that the luxurious Italian food cravings didn’t leave me today, as all I could think about for dinner was mushrooms, more pasta, wine and cream.

I have issues — wonderful, tasty, delicious issues.

Fusilli with a Mushroom Cream Sauce and Garden Greens:

What it took for 2:

* 1/2 pound fusilli pasta

* 5 oz baby bella mushrooms, sliced

* 3 cloves garlic, minced

* 2 Tbs. butter

* 1/4 cup heavy cream

* 1/4 cup marsala wine

* pinch of grated nutmeg

* coarse salt and freshly ground pepper

* 1/2 cup arugula, finely chopped

* 1/2 cup collard greens, finely chopped

* 1/2 grated parm or pecorino, plus more for garnish

* fresh basil or parsley for garnish

Instructions:
1. Cook the pasta according to package directions. Drain and set aside.
2. In a medium skillet, heat the butter over medium-high. Add the garlic and bloom for 30 seconds. Add the mushrooms and cook until they start to brown, about 5 minutes.
3. Toss the mushrooms and garlic into a food processor and pulse a couple of times. Add the cream and wine and blend until smooth.
4. Pour the mushroom mixture back into the skillet and bring to a light simmer. Season with salt and pepper, along with a good pinch of freshly grated nutmeg. Add the 1/2 cup of cheese and stir to combine.
5. Toss the chopped arugula and collards into the sauce and simmer for a couple more minutes. Add the pasta and stir to combine.
6. Serve with parmesan and fresh basil!

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To Paella or Not To Paella…

March 30, 2011 in food by Brooke | 1 comment

While on a walk this afternoon with my pooch, I was mentally bouncing around the walls of my fridge and pantry, trying to brainstorm a simple but flavorful dinner. My mission was to only use what I have but make it spectacular.

Freezer: shrimp, chicken sausage, corn (yeah, okay, okay)
Pantry: rice, saffron, paprika (uh huh, soundin’ good)
Fridge: onions, broth, cilantro, lemon (whoa, yes)

And that’s how Paella was born.

I gotta say, in less than 30 minutes, I was sobbing into my food. It was easy, budget-friendly and pretty dang spectacular. Promise me you’ll give this a go!

A very simple Paella:
What it takes for 4 servings:

* 15 frozen shrimp, thawed and deveined
* 2-4 chicken sausages, casings removed and cut into 1-inch slices
* 1 cup frozen or fresh corn
* 1 cup long grain rice (I used basmati)
* 1/2 large, white onion, coarsely diced
* 2 Tbs. extra virgin olive oil, divided
* 2 large carrots, cut into 1/2 inch slices
* 3 cloves garlic, minced
* pinch of saffron
* 1 Tbs. smoked paprika
* 1/4th cup white wine or vermouth
* 1 cup chicken stock
* 2 cups water
* 2 scallions, sliced thinly on the diagonal
* 1/4th cup fresh cilantro, chopped
* 1 lemon
* coarse salt and freshly ground pepper

1. In a medium saucepan, heat the broth, water and the pinch of saffron. Keep on a very low simmer.
2. In a wide skillet, heat 1 Tbs. oil. Add the chicken sausages and cook about 2 minutes, until they start to brown up nicely. Remove from skillet and set aside.
3. Add the other Tbs. oil and add the onions and carrots. Sauté 2 minutes then add the garlic. Add the paprika at this point and let bloom with the veggies for 30 seconds.
4. Add the rice and toss to coat with the oil. Toast 1 minute then add the vermouth.
5. Using a wooden spoon, scrape up the browned bits on the bottom of the pan. (Y’all, that’s flava. I mean flavor.) Add the saffron infused broth, put a lid on the skillet and let cook for about 15 minutes.
6. Taste the rice? Done? Done. Add the corn, sausages and their accumulated juices and the shrimp. Toss around with your spoon to incorporate everything. Cook until the shrimp is opaque, 2 minutes.
7. Taste. Season with salt and pepper. Add the scallions and cilantro, stir around and taste once more.
8. Spritz with fresh lemon juice and serve her up! Heck, eat right out of the skillet — I won’t tell.

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Spice Up Your Night with Moroccan Chicken

March 16, 2011 in food by Brooke | No comments

I got me a clean dog. A clean house. Some clean laundry. A fully stocked fridge. Some badical grammar. See what happens when you don’t work for 1 day? Everything goes OUT THE WINDOW.

Moroccan-Braised Chicken with Carrots and Golden Raisins:

What it takes for maybe 4? 5?

* 5 to 6 skinless chicken thighs
* 1 cup quinoa
* 1/2 tsp whole cumin seed
* 1/4 tsp ground coriander
* 1 large onion, halved and thinly sliced
* 1/2 cup white wine
* 4 large carrots, cut on the bias into 1-inch chunks
* 1 1/2 cups chicken broth
* 1/4 cup golden raisins
* 2 Tbs. vegetable oil
* 1/4 cup cilantro
* coarse salt and freshly ground pepper

Preheat oven to 350.

Heat a large ovenproof pot over medium-high heat. Toss the spices in and toast about a minute. Transfer to a small bowl. Add oil to the pan to heat. Season the chicken on both sides with salt and pepper. Lay in the pan to brown on both sides, about 6 minutes total. Remove from the pot and set aside.

Reduce the heat a tad and add the onion. Saute for 3 minutes. Add the wine to deglaze, scraping up the browned bits with a wooden spoon. Add the carrots, stock, raisins, chicken (with accumulated juices) and the spices to the pot. Bring to a boil, cover and transfer to the oven. Braise until the chicken is very tender, about 45 minutes.

In the meantime, bring quinoa, 2 cups of water and a pinch of salt to a boil. Reduce the heat and simmer until the quinoa is tender, roughly 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork before serving.

Garnish chicken and carrots with cilantro and serve with quinoa.

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Hen House Holiday Celebration!

November 2, 2010 in Holidays, shopping by Brooke | No comments

The holiday season is upon us, so let’s go shopping! Many of us are looking forward to upcoming dinner parties, holiday gatherings and family get-togethers, so what better way to prepare for delicious meals than cashing in on all the savings at the Hen House Holiday Celebration, November 5-7 at the Overland Park Convention Center?!

During these three days, shoppers will receive a free Hen House reusable bag, which will come in handy when you come across hundreds of dollars in coupon savings, samples, giveaways, recipes, chef demonstrations, informative presentations on hot food topics and more. Purchase tickets at any Hen House location for $5 or pay $6 at the door. This event benefits Toys for Tots and Harvesters Food Bank.

To entice you even further — but leave the rest to anticipation — you’ll see Richard Simmons on Friday; the Purina Incredible Dog Team on Saturday; Chef Holli Ugalde, 2010 winner of Hell’s Kitchen, Friday-Sunday; and local chef Jasper Mirabile Jr. on stage on Friday and Sunday.

Check hours and more in-depth information at www.henhouse.com.

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Let’s Eat…Again!

October 12, 2010 in food by Brooke | 3 comments

We’re now taking reservations for KCH&G’s upcoming Cooking School on Thursday, Oct. 28 from 6-9 p.m. at Regarding Kitchens in Lenexa. The featured chef is General Manager/Executive Chef Laurie Haney with Rumors Steakhouse –  I’m sure she has something delicious up her sleeve!

Tickets are $40, and the first 30 people to sign up get to spend an evening enjoying a yummy four-course meal paired with flavorful wines by Off the Vine Design & Cellar. Don’t wait! Call or e-mail Managing Editor Brooke Pearl, bpearl@kc-hg.com or 913.648.5757 ext. 12, today! See for yourself how much fun we’ve had at past events here.

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“The Cannes of tabletop”

April 5, 2010 in Charity Events, Design and Decorating by Andrea | No comments

You’d go to Cannes, France, to see the latest films and the hottest stars there to promote them. You’d go to Dining by Design Kansas City to see some of the most creative table settings in the country and the designers who thought them up. This signature fund-raising event, sponsored by DIFFA, Design Industries Foundation Fighting AIDS, was founded in KC and has become the poster child for DIFFA chapters across the country. This year marks its 20th anniversary.

What’s the big deal about table settings? Well, these tops have more than place settings. Past designers have displayed fish or mannequins as centerpieces, grass place mats, busts, light effects and other unbelievable ideas most home entertainers couldn’t even dream of. Need examples? Below are tables designed by HNTB, Matney Floral and Halls/David Jimenez in previous years.

  

If you aren’t familiar with the event, participants must create a table for 10 and are given full freedom to elaborate their artistic whims. The efforts of around 40 table designers culminate in a Gala, taking place May 1 at Crown Center Exhibit Hall at The Hyatt Regency. Tickets cost $175 each and are available at www.diffakc.org. Cocktails flow at 6:30 p.m., dinner is served at 8 p.m.

If you’d just like to see the tables without attending the gala, there are two public previews: Friday, April 30, from 5 to 9 p.m. including food and wine and a silent auction (tickets: $25), and Saturday, May 1, from 9 a.m. to noon (tickets: $10).

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Online cooking demo Thursday

December 1, 2009 in food by Andrea | 2 comments

‘Tis the season for baking treats and sweets. If you need some new ideas, why not learn from a pro? Better yet, why not from the comfort of your own computer?

Chef Gale Gand, renowned pastry chef, Food Network star and author of scrumptious-looking cookbook "Chocolate and Vanilla," will host an interactive virtual cooking demonstration Thursday, Dec. 3, using an iconic pairing of ingredients: vanilla and red food color. She’ll teach you family-friendly baking recipes and put a spin on holiday favorites. And you can participate by asking questions. Class begins at noon. Login at www.mccormick.com.

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Function Junction expands at Crown Center

November 10, 2009 in Kitchens, shopping by Andrea | No comments

We were sad to see the Plaza location go, but the 32-year-old housewares company is re-launching with an expanded, newly designed space at its flagship location in Crown Center. The doubled footprint makes room for additional lines and special events. The store’s main attraction will be a state-of-the-art Viking demonstration kitchen, which features dual cook tops (radiant and magnetic induction), double convection ovens, steam oven, warming drawer, two dishwashers and a side-by-side refrigerator/freezer, and will be used for chef demonstrations, cooking classes and charitable events.

The grand opening is Saturday, Nov. 14, at 10 a.m., when the first 100 customers will receive a free gift; additional prizes will be presented every hour throughout the day. Customers also will get special pricing on cookware, glassware, dinnerware, furniture and tools. See what they’ve got at www.functionjunction.com.

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