Irish Soda Bread~ St. Patrick's Day!

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St. Patrick's Day is only 5 days away and that means that it is time to start planning your St. Patrick's Day menu. I always enjoy planning my St. Patrick's Day meal as the dishes are always interesting and "Oh so Tasty"! It is a great time to cook with some alcohol such as an Irish beer, stout or ale or an Irish whiskey or even some Irish cream. Corned Beef and Cabbage is of course a favorite for a main but there are plenty of options and lets not forget that there are some really delicious desserts...list and links below. If you do make some corned beef, be sure to make a lot because the leftovers for a Reuben sandwich can be even better than the dish that they came from.

Chocolate icebox Tart-From True Food Restaurant

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 To say I love chocolate is a gross understatement..........I can remember going to the corner Bartell's drugstore and going straight to the back of the store where the Fountain was, with my Mom, (who is almost 93 years old and still addicted to chocolate) ordering a two scoop Hot Fudge Sundae with whipped cream, nuts and a maraschino cherry.......... These days, I am still a self professed "Chocoholic", but now I moderate.....ugggghhh!  However, I only eat good dark chocolate, my palate sort of changed as I got older, no more milk chocolate, it just doesn't do it for me. This recipe was part of the class I was honored to be a part of in January, given by Lov'n the kitchen. Other recipes that Chef Stebner created and I have blogged about, are listed below in a link. This tart is healthy, it is easy to make and no baking! I love it and I am pretty certain, if you love dark chocolate, you'll love it too!

Chocolate Icebox Tart
Chef Michael Stebner- True Food Kitchen

1 cup Unsweetened Shredded organic Coconut
3/4 cup Ground Almonds
1 1/3 cups Unsweetened Natural cocoa Powder
1/2 cup Agave nectar
1 1/3 cups Coconut oil
1/2 cup Almond butter

Crust:
In a bowl, mix together the coconut, almonds, 1/3 cup of the cocoa powder, 1/4 cup of the agave nectar and 1/3 cup of the coconut oil. Mix well to make the crust. Press the crust into the bottom and partially up the sides of an 11 by 7 by 2 inch sheet pan or baking dish. Chill for 30 minutes.

Filling:

Put the almond butter and the remaining 1 cup cocoa powder, 1/4 cup agave nectar, and 1 cup coconut oil in a food processor and blend until smooth. Pour the filling into the chilled tart shell and shill for two hours or until firm. Cut into 1 inch squares and serve. Cover and refrigerate any left over. 

Makes 8-10 servings

You can find this at Whole Foods 
and other health food stores in your area

Chick-pea-bruschetta-chef stebner 

Chiciken Farro Salad- Chef Stebner 

Tuscan Kale Salad- Chef Stebner 

Have a great start to your week!

Cheers!
JJ

Coconut Macaroon Nests

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I can't believe Spring forward is this weekend...what!? Don't get me wrong, I look forward to the longer daylight but I just think the year is flying by and it's only March!

I am such a "bakaholic" and have been obsessed with all the cute Easter goodies and DIY crafty projects that are on the Internet. These caught my eye 1) because I love coconut and 2) because who wouldn't...they are so stinkin cute! I bought a bag of those Cadbury mini eggs just for this project in mind. I had some sweetened coconut in the pantry so it was a no brainer.

1 year Blogaversary! Yahoo!

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One year ago March 7, I made the decision to dive into the blog world. With the help of a couple of family members I chose a name, and sitting on the veranda of our Ocho Rios cottage I created the web site. Trust that the "Sew whats cooking with Joan" website has changed dramatically, since that day. But, my goal to learn about the building of a website and implementing it, stimulating my brain and getting whats in that brain out to you has been successful. Believe it or not, my memory has improved and I am thoroughly enjoying writing the blog. Photography was never of interest to me, however, once I started taking the pictures of food, I became interested in improving the photography of that food. Wee Bear bought me a new camera and I played with settings, and also took some classes from a producer while on board a cruise ship.

Pork Shepard's Pie!

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St. Patrick's day is around the corner~Here's a twist to the traditional Shepard's pie that I think you will enjoy using "the other white meat"! This Shepard's pie which is typically made with mutton or beef, is lighter using pork. Because the shoulder has so much flavor you can opt to braise it in water instead of stock. I like using Yukon gold potatoes because they have a medium starch make up and can better absorb butter and cream. When it comes to cooking for a crowd, you want a all in one dish. Cooking many courses becomes difficult and overwhelming. This dish is perfect for a crowd and can be made in individual casseroles or one big one. I made individuals, then froze several for quick dinners going forward.

adapted from Chef Ryan Poli 

Bruleed Meyer Lemon Bars

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I got my lemon fix this week and made these treats! They are delicious and the caramelized sugar on top gives it a little something special both in taste and in presentation. 

These are very simple to make. The only hard part is waiting to eat one as they have to cool a couple times between stages. I used a food torch to caramelize the sugar on top but if you don't have one, you can broil them in the oven. Just pay close attention during the broiling process as they can burn quickly.  

Baby Arugula, Frisee Salad with goat cheese crouton!

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 I love salad every possible version of salad, so much that Wee Bear frequently calls me a rabbit! I love to create my own salads or twist a version that I have eaten at a restaurant or learned from one of my many classes. In this case, I am giving you a tutorial straight from a class. This one from Chef de cuisine Joe Worrell at Chochise-Geronimo, Desert Mountain. Chef Worrell began his culinary career in 1992 at Ugashi Japanese of Portland, Oregon. Joe joined Desert Mountain in 2005 as the Sous Chef at Cochise/Geronimo Clubhouse and then in August 2007 took the helm as Chef De Cuisine of Apache Clubhouse. Joseph has now returned to Cochise/Geronimo as of February 2013 as the acting Chef de Cuisine taking over responsibility for all clubhouse catering as well as the club sponsored events.... he is amazing!

Lasagna two ways! Figure friendly!

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Everyone loves lasagna and today I am giving you two options. One that I created 40 years ago and a healthy update that I recently created, that I love just as much! Lasagna is an EPIC dish! Sure it looks like a mass of cheese, pasta and meat sauce, but it is so much more than that. It is a cold weather, comfort food "Go To"!! In forty years of serving this dish to family and friends, everyone......EVERYONE has fallen in love with it! It is easy to make and figure friendly. However, my updated version is even friendlier! 

Chocolate Whoopie Pies

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I have been dying to try out my whoopie pie pan and came across a recipe for a chocolate whoopie pie from iVillage. I was originally planning on making something I could use my meyer lemons in, but couldn't resist the temptation to make these little cookies! This was my first time making and tasting a whoopie and I now know that I will be making them often and experimenting with different flavors. It was interesting to discover that whoopie pies originated in the Pennsylvania Amish country. The Amish women would bake these desserts (known as hucklebucks at the time) and put them in the farmer's lunch boxes. When farmer's would find these treats in their lunch, they would shout "whoopie!". Cute story I thought! 

The original recipe from iVillage used a Swiss Vanilla Filling, but TT really enjoys chocolate so I opted for a basic chocolate butter-cream frosting. Here is my version of the original recipe.

Chocolate Whoopie Pies with Chocolate Buttercream Frosting

Granola Cranberry Pancakes!

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Chicken Farro Salad-True Food Kitchen

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In my January 30, 2013 blog I told you about having the pleasure of attending a rare class given by Chef Michael Stebner, of True Food Kitchen. He co-created this popular restaurant with Dr. Andrew Weil. Chef Stebner created several recipes during the course of this class and I am offering you another one today. I admit, this salad is one of my favorites when I am out shopping or having lunch with friends. We have two locations of True Food Kitchen in Scottsdale, in two of my favorite open air shopping malls, Scottsdale Quarter and Biltmore Plaza. Now I am making this delicious salad at home and so can YOU!

Stuffed Cheesy Shell's! From Laura!

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 Laura, my step daughter, sent me this recipe, with pictures that she has been making for years. This was one of my Christmas presents from Laura, Ross and Julia. Her Mom, Mary Carol has been making this delicious dish since college!! When Laura and Paul were in high school, they told me about this recipe that their Mom makes, that is their favorite. I had no idea of what was in it, neither did they, so, I made my own version.........but, it was never, "Just like Mom's". You can imagine my delight when Laura shared this much loved recipe with her Mom's permission, to share with you, on the blog! Yahoooo!!

 From Laura~

Stuffed Cheesy Shells with Meat Sauce

Our all-time favorite meal in the Bottem household! It is a very easy recipe that’s been passed down through family. It is so simple, that I feel silly presenting it! But it is too good not to. It is the perfect meal for friends or family that need assistance after surgery or a baby, etc. It freezes well and is great leftover.

Grand Marnier Soufflé!

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Shoot cupids arrow straight to their heart with this delightful Grand Mariner soufflé with a Grand Marnier creme anglaise sauce!

 Soufflé is considered a very sophisticated dish, yet soufflé recipes are actually quite easy and simple to prepare. It's eggs and patience.......DONE! Soufflé recipes can be sweet or savory, but the principles of making them are the same. I have made dark chocolate souffle, Blue cheese souffle, Gruyere souffle, broccoli souffle and countless others. Eva Kenly said, "It's eggs, you can eat a souffle for breakfast"! And, I have many times, with a smile on my face...like I'm cheating, but I'm not, it's eggs! 

Buckeye Brownies...!

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Simply delicious is how I would describe these bars! There is a rich, decadent layer of brownie topped with a creamy smooth layer of peanut butter filling, topped off with a chocolatey peanut butter glaze. After the pictures were taken and one bar was consumed by myself and hubby, I wrapped the rest in plastic wrap for safe keeping in the freezer! I have come to love storing goodies in the freezer. When wrapped properly, the yummies stay fresh and you have instant dessert for when company comes. I also store cupcakes in the freezer and when I want to whip up a batch to share or for giving, all that needs to be done is to make a frosting...too easy, right! 

Chicken Wellington for Valentines!

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How do I love thee, let me count the ways! Valentines is on it's way. I am thinking a "Chicken Wellington".....much like a "Beef Wellington" featured on December 26, 2012, http://www.sewwhatscookingwithjoan.com/2012/12/beef-wellington-for-new-years-eve.html 

I am thinking light, as to NOT be tired or sluggish. Fried foods, meats with a high fat content, and oily snack foods, such as cheese curls, corn chips and potato chips, can bring on the yawns. That's because you are making your digestive system work harder than usual to process the fats. Eating a meal of high-fat meat, sauces, and cheese toppings can really make you feel robbed of energy once you leave the table. 

So, my theory is if you are planning a evening with your hunny of dinner, dancing and DOT, DOT, DOT...................well need I say more?

Champagne Cupcakes!

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I love everything about these cupcakes,  they're beautiful, they sparkle and they’re delicious. They’re cake. And they’re made with champagne. And, everyone that knows me.....knows I like champagne. In particular....Veuve Clicquot! Did I use Veuve in these delicious cupcakes.............of course! And to say I had some left over, well, that would be a lie! I opened a bottle of Veuve, used 1/2 of a cup in the cupcakes, and proceeded to drink the rest while baking these delicious melt in your mouth cupcakes!! Mmmmm were they good!!

Chicken in Wine sauce! Wee Bear style!

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Wee Bear cooks!! 

Wee Bear surprised me with this delicious chicken in wine sauce, on our very first Valentines Day dinner at his home nearly 20 years ago. He decorated with flowers, GIANT balloons and served on his finest china. He served this sumptuous dish with a mix of white and wild rice and grilled crostini. With his sister Kathy, standing by the phone for guidance, he took on this challenge, to impress his honey with his kitchen prowess. It was so cute and I was very impressed, when I arrived at his home, to smell of this amazing chicken baking in the oven. The recipe came from Wee Bear's Mother Pat, who was an accomplished cook and baker.

Valentine Poppers!! Embroidered Tee's for the Grandchildren!

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There's no reason to buy those cheesy pre-packaged valentine cards when making homemade Valentine's Day gifts is as easy as this! These Valentine Candy Poppers are the simplest Valentines Day craft for kids to make for their friends or for you to make for your kids or Grandchildren. Best of all, they're a great project for using up all of those cardboard paper towel rolls, or gift wrap rolls you've been saving up! I saw this on a morning show here in Scottsdale, and knew you would love it!! 

Chick Pea Bruschetta-Chef Stebner

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I had the rare opportunity,to attend this exclusive lunch class with Executive Chef Michael Stebner, who co-created (with Dr. Andrew Weil) True Food Kitchen, and shared recipes and techniques with a few fortunate observers! The focus of True Food Kitchen is to promote an anti-inflammatory diet while using seasonal, simple and pure ingredients. The menu included Chicken Farro Salad, Fettuccine with Kale Pesto, Chocolate Icebox Tart, AND a special appetizer that Chef Stebner served at Dr. Weil's 69th birthday feast and I am sharing with you today!! Love'n the Kitchen gave me free reign to take pictures and roam about the room....yes I used the "Blog card"!! 

Pulled pork Bruschetta or sliders! Superbowl!

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The ultimate post holiday party is about to happen! Superbowl Sunday  is almost here!! It happens once in a blue moon, but the Super Bowl and Mardi Gras are converging on New Orleans to bring a party of epic proportions. Mardi Gras and Superbowl in New Orleans on the same weekend!! 

These slow cooked  Pulled Pork Sliders or Pulled Pork Bruschetta make a great appetizer for game day or any gathering.

Chinese Spare Ribs -Courtesy of Lin!

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JJ, Wee Bear, TT and I went on our annual ski trip, this time to Whistler for a nice 10 days. During our time there we visited a couple times with a close friend of JJ and Wee Bears. They met him many years ago here in Washington (lives in the same neighborhood) and he spends the winter in Whistler as he loves to ski. Gerry and his wife, Lin invited us all for dinner a couple nights and on one of those nights, Lin treated us to a delicious meal of Chinese Ribs! 

JJ and I were lucky to be able to watch her make this dish in her kitchen and she was so kind to tell us what ingredients she used for the making. I did not get the exact measurements so I scoured many recipes and found a recipe that has the same ingredients but with a different cooking method. These ribs smell amazing during the cooking process and they taste even better! They are fall off the bone delicious. The spices and sauces used make these lick your fingers good! She served these along side some simple steamed broccoli and cauliflower using a bit of the broth she cooked the ribs in. Also, she treated us to her homemade fried rice, which we will feature in a future blog post!

Chinese Ribs
Linn Williams and food.com

Wonkey Weaving Gourd Basket!

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Recently I attended a class to further my education on Gourd Art. It was taught by two very patient, talented and passionate Gourd Art teachers.......

Hearty and Healthy meet White Chicken Chili!

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 Would you believe that we have 30 degree F weather here in Scottsdale? Yes, when we flew in from the Pacific Northwest, we left our fleece jackets on! Brrrrrrr... it's freezing! Dry but freezing! Even my cactus's are cold, they are all wearing their Winter gear, a Solo styrofoam cup!

This put me in the mood for White Chicken Chili  a recipe I played with for some time to perfect! I wanted a hearty but healthy, warm me up, thick soup.....

I like to eat low fat, when the flavor isn't jeopardized,  so I used 2% cheese in the soup, but, you can omit or use any cheese. The ground chicken  provides some lean protein, and the beans give a bunch of protein and fiber -- plus making the soup creamy with MUCH less fat than a cream-based soup would contain.

Lemon-Lavender Pound Cake

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We have some new neighbors that moved into the neighborhood and my girl-friend and I decided we would make a day of baking and present them with this wonderful cake. I found it on Pinterest but I added a couple different things to the batter. 

This pound cake is not overly sweet and the lavender gives it a wonderful fragrant smell and taste! I'm lucky to have several lavender bushes in my garden so I will have to get creative with baking with lavender! 

The glaze that is poured on top after it comes out of the oven is heaven as it gives it a sweet crunchy topping...uuh, yum! Next time I think I'll double the glaze recipe as it could be even better with a little more sweet tangy crunch on top. This cake is perfect in the morning with a cup of coffee or as an afternoon snack with a cup of tea. If you want to serve this up as an after dinner dessert, it would be lovely with a dollop of cream or a scoop of ice-cream.

Pork Oulet - Comfort food for Cold weather!

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Note one little Porcupine meat ball on the plate, recipe later............I made this for my son-in-law, Ross, by request! His Grandma used to make this recipe for him, and he missed having it. So, after lots of digging around by several relatives, the recipe was found and I made it for him! Everyone loved these little meatballs as much as Ross did, he was smiling ear to ear...............good memories.

This one comes from my friend Ruth! Ruth and Jim had us over in December for dinner after the Celebration of Christmas Concert at our church, here in Scottsdale. Ruth is accomplished in the kitchen and Jim knows his wines and what to pair with Ruth's delicious dishes. Ruth agreed to share her recipe.

 I prepared this easy recipe for family once we were in Seattle. It worked out perfect as all in the same day, six of us went to the Fifth Avenue for Elf, the musical, then, our daughter, her husband and daughter arrived from Oregon, we drove 10 minutes to Wee Bear's brother and sister-in-laws house for some Holiday cheer, then, home for a sit down dinner for 9 people. This recipe can be made in the slow cooker, I paired with mashed potatoes, that I had prepared in the morning and included "Porcupine meatballs", special request from our son-in-law.....more on that later. This is comfort food for cold weather and figure friendly............BONUS!!

 Let's face it, unless you live in a tropical climate right now "Arugula salad and a cold sandwich" does not cut it!! Instead we need to succumb to that secret desire to enjoy a rich succulent, warm, wrap your lips around  "comfort food".

This one fills the ticket comfort and figure friendly!

Pork Oulet
recipe courtesy of Guy Fieri and adapted by Ruth O'Brien  

• 1/4 pound thick cut bacon, cut into 1/2-inch pieces                     
• 3 pounds pork butt, cut into 2-inch by 3-inch pieces
• 4 bone-in chicken thighs, skin discarded
• 2 teaspoons salt
• 3 teaspoons freshly cracked black pepper
• 1 cup peeled and quartered cipollini onions
• 1 cup (1/4-inch) diced carrots
• 1/2 cup (1/4-inch) diced celery
• 1/4 cup roughly chopped garlic
• 3 tablespoons all purpose flour 
• 3 cups low-sodium chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 4 (15-ounce) cans cannellini beans, drained  ( I like fresh but the canned work just fine)
• 1/4 cup sherry wine vinegar, for garnish   
• 1/4 cup chopped Italian parsley leaves, for garnish

Directions

In a cast iron Dutch oven, over medium-high heat, add the bacon and cook until just crisp. Remove from the pot and set aside on a paper towel lined plate. Season the pork and the chicken with salt and pepper.Add the pork pieces to the bacon fat and brown on all sides. Remove from pot and set aside on a large plate. Add the chicken thighs to the pan and brown evenly, remove and add to the plate with the pork. 

Add the cipollini onions, carrots and celery into the pot and cook for 3 to 5 minutes. Stir in the garlic and cook for 1 minute more. Whisk in the flour and cook for 2 minutes, then add in the stock, bay leaf, thyme and sage and combine well. 

Put the pork and chicken pieces into the sauce and cover. Reduce the heat and simmer until the meat is fork tender, about 2 hours. Add in the cannellini beans and cover and simmer for 25 minutes. Transfer to a serving platter and serve hot with a drizzle of the sherry wine vinegar and a sprinkle of the parsley (both optional). 

This can also be made in the crock pot to free up your time. Suggest on high 5-6 hours and low 8-9 hours after you sear the meat and saute' the veggies.  

It is great with the beans; sometimes I omit them and serve with a starch such as rice or noodles instead.

For a richer sauce, make additional gravy by whisking butter and flour in a pan and adding some of the juice from the cooking and thicken. Serve on top or at table side for the gravy lovers! 

You need to make this one!! It is really perfect for the weather and our mood!

                             ~~~

After the holidays, you really need to take a break, re-evaluate or you may need a mental break. So, wheels touched down Monday....... Tuesday, I am in the midst of a two day class to further my "Gourd Art"! Today, Wednesday, is day two, and oh how cool is this!!

After staining and drilling holes into my extra large gourd, the fun starts. First weaving the reed into the spokes, that I have placed in the drilled holes. Today, I start to weave in the Sea grass, beads and other fibers to make it Wonkey!! You'll see! Fun class!

Cheers!

Mentally adjusted JJ  

A gift of love! Baby Quilt Idea!

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One of the wonderful things about quilters is our ability to share the joy that each handmade project brings. Handmade baby quilts make wonderful gifts, and the smaller size makes them a manageable project to work on and finish! With a variety of baby quilt patterns to choose from in various collections, there is sure to be a design that you can create or customize for your little peep.  For beginning quilters I suggest selecting similar fabrics to those used in the baby quilt pattern, or if you are confident adapt fabric choices to suit your or the recipients tastes. You can make small changes using embroidery and finishing techniques, or add a personal touch by free-motion stitching all over the design. No matter which baby quilt ideas you decide on, you are sure to end up with a one-of-a-kind baby quilt that will be loved for generations.

Sarah's Old fashion Beef Stew!

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Just in time for a weekend of football! Classic Old-Fashioned Beef Stew with Winter Vegetables, the perfect comfort food for the long, dark nights of January and February. For families that are on-the-go, slow cooker recipes are the best solution for hurried dining between work and play. 

                                                                                                                              This photo by Pam at For the love of Food

Truffle Popcorn! Apres' Ski!

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This is going to be a simple blog with a simple recipe but bear with me, I’m going somewhere with this. Sort of....... A couple of years ago a few of my adult children and I met in Lake Tahoe for our annual ski trip. As usual we had a wonderful time. While there, we had the pleasure of dining at a wonderful restaurant in the Squaw Mountain Village, which is since gone out of business. We had incredible food, however, the thing that has stuck with us most about our meal there, was the popcorn. That’s right. The popcorn! Totally decadent, truffled popcorn. 
We have been trying to replicate this recipe for several years! YES YEARS people! And today, I am giving you our findings. Those who have helped to perfect this ..........Laura, JJ and Amy.  I’m not such a fan of conventional microwave popcorn bags, but, if you’re okay with all that additional stuff in traditional microwave popcorn then go for it.  

Filet of Beef Bourguignon! Apres' ski!

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During the Winter months I like to prepare rustic recipes that warm me up and make me feel cozy! These hearty dishes are usually made with staples from the land, such as potatoes, root vegetables, bitter Winter greens, meats and cheeses. My favorite and a sure winner for carnivorous guests is Beef Bourguignon, a stew traditionally consisting of a tough cut of beef, slow-cooked in Burgundy wine until falling apart tender, mingling with carrots, onions and mushrooms in a rich, savory stock. I used filet of beef, cutting the cooking time down and making the dish more elegant. It is a delicious one-pot meal perfect for a cold night or in my case apres'-ski meal. It is easily made in advance, and like most stews, tastes even better the next day for easy planning. Enjoy with a glass of red wine, a roaring fire, friends and family!

Bearfoot Bistro review! The Experience!

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We were told no visit to Whistler is complete without an evening at the Bearfoot Bistro. We arrived to Whistler for the annual family vacation minus a few family skiers/boarders who needed to cancel for various reasons. Three hours later we found ourselves seated and enjoying a spectacular meal created by award-winning Executive Chef Melissa Craig. 

Top Healthy companys 2012!

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	2012 is here! Time to engage in our New Years resolutions!

Do you work for a "Healthy Company"? Are you looking for a "Healthy company" to work for in 2013? I researched for you and found the top "Healthy companys" of 2012!

Healthy employees are typically happy ones—not to mention they can save their company a bundle on medical costs. Research from Harvard University also shows that workplace fitness helps chip away at absenteeism, increases productivity, and reduces turnover. Given all that, it’s no surprise that corporations are redoubling their efforts to keep their workforce fit. With sparkling on-site fitness facilities, reward programs for physical activity, and group exercise outings.

This is an excellent system for travel! I take it on every trip!!