Green Smoothie Challenge

17. April 2012 · Write a comment · Categories: Breakfast, Lunch, Produce, Snacks · Tags: , , , , , , , , , ,

Green smoothies are loaded with antioxidants, vitamins and nutrients to feed your brain during finals week. The green smoothie challenge is enjoying a different green smoothie everyday for anywhere from one to 14 days. Don’t let the green color intimidate you, you can’t taste the spinach because the fruity flavors take over!

There are endless amounts of combinations you can create for a green smoothie. The main guideline is simply to add about 40% of greens. You can add spinach, kale, chard or any type of leafy green. I would recommend starting with spinach because it has a milder flavor. The creator of the Green Smoothie Challenge, Maria, says leafy greens are full of fiber, protein, chlorophyll and enzymes.

Green Smoothies

The fruits you can include are infinite! Banana, pineapple, mango, peach, apple, orange, grapes, honeydew, cantaloupe and more. Adding in purple or blue berries will alter the color making it look more purple, but it will certainly still taste delicious. I found a few ideas for combinations from A Beautiful Mess and Create*Loves!

Green Smoothie Recipe

Ingredients

  • 2 big cups spinach, kale or chard
  • 1 banana
  • 1-2 cups apples, mangoes, oranges, pineapples, strawberries, blueberries, or any fruit! (fresh or frozen)
  • 1/2 cup water, fruit juice or milk
  • 1/2 cup ice
  • 1 teaspoon honey or agave for sweetness, if needed

Directions

  1. Put leafy greens into bottom of blender.
  2. Add fruits, water, ice and honey.
  3. Pulse and blend together until smooth!

Green Smoothies

Are you going to give the Green Smoothie Challenge a shot? If you love the first smoothie you make, make it again the next day. If you don’t, well…just try another fruit combination tomorrow! These smoothies are an easy breakfast and a simple way to slurp up all your essential nutrients in one drink! You may even feel more energized, fresh and ready to rock the last week of classes.

“Thyme” for Herbs

11. April 2012 · Write a comment · Categories: Produce · Tags: , ,

Herbs and spices are essential to creating flavorful dishes. They are also near and dear to this blog’s heart…after all, we are HERBan explorers!

Herbs can be grown lots of different ways: gardens, pots, indoors, etc. One of my favorites products for growing herbs is an Earth Box. This inexpensive, compact container is self-sustained. It will water itself, all you have to do is plant the seeds and make sure it gets sun. Plus, it will produce a lot of herbs or veggies! A railing herb box is both decorative and aromatic, without having to dig a garden. Here is a tutorial about herb gardening for beginners.

My cousin and I picking fresh basil from an Earth Box.

Basil, pictured in the herb box, is one of my favorite herbs and is popularly used in Italian cuisine. It can be recognized by its large round, pointed leaves. The Worlds Healthiest Foods says it is a good source of vitamin K. Basil is the main ingredient in pesto, but it would also be a great flavor accent in a caprese salad or a chicken stir fry.

Cilantro is considered both an herb and a spice. According to WHFoods, the seeds of cilantro form a spice when dried and are called coriander seeds. Cilantro plays a key role in ceviche, a popular seafood dish. You could also add a bit of chopped cilantro into a homquesadillaemade or guacamole for a kick.

Cilantro at Essence Bakery Cafe in Tempe.

Rosemary has a soothing aroma. Because it is in the evergreen family, rosemary is in season all year, WHFoods says. Rosemary is showcased in this lemon rosemary chicken. It would also star in this mushroom rosemary omelet for breakfast or brunch. Here’s a quick video that shows the best way to remove rosemary from the stem.

Rosemary at Essence Bakery Cafe in Tempe.

When selecting fresh herbs from the market, pick a batch that is crisp and bright green in color. Keep herbs fresh by wrapping them in a damp paper towel and storing them in the fridge. You can also freeze them in an ice cube tray!

After this herb talk, I think it’s “thyme” to explore how fresh herbs add new dimensions of flavor to dishes.

Downtown Food Community

04. April 2012 · Write a comment · Categories: Downtown Phoenix Shops, Uncategorized · Tags: , ,

The Phoenix Public market is a great place to shop for locally grown and produced food, but did you know you can also volunteer there?

Many nutrition students from Arizona State University complete required community service hours at the weekly open-air markets. The Executive Director of Community Food Exchange, Cindy Gentry, said the volunteers really play an influential role in the success of the market. Watch my short video below to find out more:

Cindy and Peter’s comments about how food brings the people of the community together are inspiring. In the blossoming local food scene of Phoenix, we each have the opportunity to play a role in its growth. Whether it is through volunteering time at the weekly open-air markets, or simply shopping locally, each individual contributes to the growth of downtown Phoenix.

How will you become a more intricate part of the food community of downtown Phoenix? I would like to get to know more of the local Arizona farmers–it’s amazing to meet the faces behind the food we eat! If you are interested in volunteering for the Phoenix Public Market, visit the website. Have a great week!

Prosciutto Wrapped Asparagus

27. March 2012 · 3 comments · Categories: Dinner, Lunch, Produce · Tags: , , , , , ,

Springtime means two things: fresh produce and beautiful weather. Asparagus, along with other fruits and veggies, is at it’s peak right now. Not only is the green veggie full of flavor, but it is also super healthy. Asparagus is known for its anti-inflammatory and antioxidant benefits. The World’s Healthiest Foods even talks about how asparagus could reduce the risk of cancer.

Whether you shop at the farmers markets or the grocery store, here are a few things to keep in mind when purchasing asparagus:

  • The asparagus should be firm and smooth.
  • The tips should be a deep green or purple color.
  • The asparagus should not have a strong odor.
  • Choose stalks of similar size so they will cook evenly.
  • Asparagus should be used within a day or two of purchasing to ensure freshness.

While I was home for Spring Break my family made Chicken Breast and Prosciutto Wrapped Asparagus for dinner one evening. I was so impressed by how simple it was to make and how only a few ingredients made for a super gourmet dish.

Prosciutto Wrapped Asparagus

Chicken with Prosciutto Wrapped Asparagus

Here’s what you’ll need:

  • Chicken Breast
  • Seasoning for the chicken (Montreal Chicken Seasoning or your favorite)
  • Asparagus
  • Bacon or Prosciutto
  • Extra Virgin Olive Oil or Safflower Oil
  • Salt and Pepper

Time to get cooking:

  1. Preheat oven to 400 degrees.
  2. Prepare each asparagus with the “snap technique.” 
  3. Wrap each the asparagus in prosciutto. Place on a cookie sheet.
  4. Season with pepper and drizzle with oil.
  5. Cook the asparagus in the oven for 15-20 minutes, to desired texture (crispy or chewy).
  6. As asparagus is cooking, heat a skillet to medium-high heat. Season both sides of chicken.
  7. Add a drizzle of oil. Place chicken breast on skillet.
  8. Cook on each side until golden brown. About 6 minutes. (Here’s a good how-to article.)
  9. Plate chicken and asparagus. Enjoy!

My favorite part about asparagus is prepping it for cooking. The “snap technique” is a way to trim off the woody-firm bottom of the asparagus. All you have to do is bend the bottom portion of an asparagus stalk. Wherever it snaps is where the tenderness begins and the bottom part can be thrown away. This quick video demonstrates the oh-so-scientific “snap technique!”

I hope you enjoy picking out a fresh bunch of asparagus and serving it up with lots of flavor. It will look so beautiful plated with your meal! Also, this post was featured on the blog 2 Sisters, 2 Cities for the “Fresh Produce Tuesday” post. Visit the site to view other recipe ideas for asparagus!

Spring Break Picnic Sandwiches

14. March 2012 · Write a comment · Categories: Lunch, Uncategorized · Tags: , , , ,

The beautiful weather in Arizona right now calls for an afternoon picnic. On an afternoon during spring break, pack up a basket and explore a park nearby to enjoy a nice lunch! Here’s your guide to the classic picnic sandwich.

I’ve learned what makes the best sandwich from one of my favorite sandwich shops called Cheese ‘n Stuff. Located on Central Avenue and Camelback Road, it’s a tiny place that knows how to make a sandwich with big flavor.

As I was enjoying my turkey avocado sandwich pictured above I thought about what elements make up a stellar sandwich. Let’s break it down:

  • Bread: The key is to use the freshest bread you can find. You can be creative with the flavor! Bread Basket Bakery. is a great local brand to try.
  • Spread: Here’s where you add moisture to the sandwich. Be creative and use what you have in the fridge. Classics like mayo and mustard can be jazzed up with pesto, Dijon mustard, balsamic vinaigrette or ranch dressing.
  • Meat: Cheese ‘n Stuff uses all Bourshead meat and the freshness is unmistakable. Use your favorite kind of meat, but definitely splurge on the quality. Ask the deli counter at your grocery store which is the best bang for your buck!
  • Cheese: A smooth and rich textures comes from the slice of cheese. American, Swiss and Cheddar are the typical choices. Jazz up your creation with Smoked Gouda, Muenster, Havarti or Mozzarella. Ask the deli counter for samples and buy them by the slice!
  • Veggies and Toppings: Creativity is endless in this category. Pair unique veggies like roasted peppers or sprouts with the classics like tomatoes, shredded lettuce and avocado.

Be fearless in your combinations for a sandwich because, as cliche as it sounds, you never know what you may like until you try it. With such a variety of components for sandwiches there are lots of opportunities to buy local ingredients. Check out the open-air markets for locally produced bread, cheese, spreads and toppings.

To make your spring break picnic complete, throw in a bag of chips, some pickles, a canteen of iced tea or lemonade and maybe a few cookies for dessert. If you’ll be picnicking in Phoenix over the break you could even swing by Cheese ‘n Stuff and grab a sandwich to go.

Tweet me at @Gourmet_Gab to share pictures or food explorations during spring break! I hope you enjoy delicious adventures.

 

Caramelpalooza

07. March 2012 · Write a comment · Categories: Breakfast, Sweets, Uncategorized · Tags: , , , , , , ,

At the 3rd Annual Caramelpalooza on Friday night, the secret ingredient was caramel. Local chefs from around the valley gathered to showcase their expertise and create caramel flavored treats. Just like on Iron Chef America where chefs wow the judges with their creations, the chefs at Caramelpalooza charmed those who sampled their caramel desserts.

The Phoenix New Times blog Chow Bella and the candy store Smeeks partnered for this super sweet event. Georganne Bryant, owner of Smeeks and Frances, said the turnout of Caramelpalooza doubled in size since last year. The date fell coincidentally on the first Friday of the month, which added an extra attraction to the the festivities in downtown Phoenix.

The chefs invited to Caramelpalooza pulled out all their tricks and created impressive, unique caramel treats. A few of the samples included PB&J caramels, Concord Grape Caramel Tadpoles and Banana Caramel popsicles. You can view a slideshow of the event that shows pictures of each of the samples on the Chow Bella blog. I didn’t get to try the caramel treats myself, but I heard raving reviews.

When I left Caramelpalooza I had an invigorated sense of appreciation for downtown Phoenix, especially for its food scene. I can’t wait to attend again next year to see what the chefs come up with. If you attend Caramelpalooza, be sure to arrive early to get in line for the limited number of samples — the treats disappeared in about 45 minutes on Friday.

Now it’s your turn to be the Iron Chef and create something with caramel this week. Dip some juicy green apple slices into caramel for a healthy snack, or if you want to go more gourmet with the caramel theme, here are a couple of my favorite options.

  • Rolo Pretzel Turtles: With a few simple ingredients you will have a caramel dessert similar to Take 5 candies.
  • Caramel Rolls: A weekend brunch classic, these rolls are semi-homemade and taste like they came straight from Paula Deen’s kitchen.
  • Homemade Caramels: My Aunt Ann shared her famous recipe with me during the holiday season, but you can make homemade caramels all year long!

Ironically, I went to my mailbox today and found a package of Aunt Ann’s homemade caramels waiting for me! I just can’t escape the caramel theme this week … but I definitely don’t have a problem with it! Comment below and share how caramel is sweetening your week or how you are feeling connected to the downtown Phoenix food scene lately.

DeCio’s Flavored Pasta

29. February 2012 · 1 comment · Categories: Uncategorized · Tags: , , ,

If there is one dish that is the ideal college student’s dinner, it’s pasta. The simplicity of boiling the water, adding the noodles and topping with pre-made sauce suits a busy day, but often we can get stuck in the pattern of choosing plain noodles and Prego. This week I encourage you to explore something new — flavored pasta.

DeCio Pasta is a local pasta company that makes all-natural pasta by hand. Produced in Tempe, DeCio pastas are flavored by real vegetables and herbs. You can find a variety of their pastas at the Phoenix Public Market and the weekly open-air markets.

DeCio Pasta is worth the splurge for college students. A $6.00 package ends up being about 2-3 servings of pasta. The pure flavor of the pasta on its own means spending less money on sauce. A drizzle of olive oil or pesto will enhance the natural taste without overpowering.

I purchased the Tomato Basil Garlic spaghetti and paired it with olive oil, lemon, sliced avocado and yellow peppers — so simple, yet so sophisticated. The pictures of my dish were accidentally deleted, so imagine the beauty of the pasta dish for me. Sorry!

DeCio Pasta

DeCio offers a variety of pasta flavors and types. Some of their top-selling flavors include Spinach Basil Garlic, Lemon Pepper, Wild Mushroom and Chili Cilantro. Their pasta types include spaghetti, rotini, fettuccine and penne. To see more options visit their website.

 

This week, give flavored pasta a try and put your own spin on it. Add some parmesan cheese, sauteed veggies or spicy sausage. The key to a gourmet flavored pasta dish is simple — fresh flavors! Invite some friends over and serve the flavored pasta, a side salad and garlic bread. You’ll surely have a delicious time.

Also, this Friday the 3rd Annual Carmelpalooza will be at the candy store Smeeks on Central and Camelback at 7 pm. Arrive early to get your samples of caramel. There will be live music and other local food vendors. The event is co-sponsored by Smeeks and the Phoenix New Times blog Chow Bella. I will be there so say hello if you see me wandering around.

Homemade Hummus

22. February 2012 · Write a comment · Categories: Snacks, Uncategorized · Tags: , , , , , ,

Now that you have learned how to make Homemade Pita Chips from the last post, it’s time for you to unite the chips with their partner in crime: hummus.

Many people underestimate the wonders of hummus. Not only is it filled with nutrients; it also is inexpensive to make. The garbanzo beans in hummus have loads of protein and fiber. With a few ingredients this dip can be made to accompany pita chips, wraps, sandwiches, vegetables and salads.

Pita Chips and Hummus

Last week I tried out Doctor Hummus‘ Garlic Pita Chips and this week I purchased his Roasted Red Pepper Hummus from the Phoenix Public Market. The roasted red pepper flavor was nice, but I did not like the consistency of the hummus. I am sad to say I have not been impressed with Doctor Hummus’ pita chips and hummus. Maybe my expectations were just too high since he is called the “doctor” of hummus.

Doctor Hummus' Roasted Red Pepper Hummus at the Phoenix Public Market.

When you make your own hummus from scratch, it can be customized to fit your flavor cravings. Following the recipe below to make a classic flavor. Add roasted red pepper, spinach, pesto, artichoke hearts, black beans, sun-dried tomatoes, hot sauce or kalamata olives to make extra-delicious hummus. One optional flavor to add is Tahini, a sesame seed paste with a consistency similar to peanut butter. It can be purchased at the store, or even made at home. If you can’t find it, don’t worry about adding it!

Doctor Hummus' Roasted Red Pepper Hummus

To make hummus you will need a blender and food processor. (Yes, a Magic Bullet would work!) With a few flicks of the pulse button you will have a smooth, creamy dip.

Hummus is an important dish in Middle Eastern culture. This recipe is from my boyfriend’s Lebanese family. They make it for many occasions, and I can’t get enough of it!

Homemade Hummus

Ingredients

  • 1 15 oz can garbanzo beans, drained
  • 2 T tahini (find at Sprouts, Trader Joe’s, AJ’s)
  • 1/2 lemon, juice
  • 3 cloves garlic (more or less, to taste)
  • 1/4 tsp salt (more, to taste)
  • 1/4 C olive oil
  • Water, as needed

Directions

  1. Place all ingredients in a food processor or blender.
  2. Turn on puree and blend until smooth. If thinner consistency is desired, add cold water a little at a time.
  3. Put hummus in center of serving bowl. If desired, garnish dish with parsley.
  4. Store in the fridge for a daily snack or freeze for up to a month.

Homemade Pita Chips

15. February 2012 · 1 comment · Categories: Downtown Phoenix Shops, Snacks · Tags: , , , , , ,

There are some foods that are soul mates. In my opinion, pita chips and hummus rank high on that list.

The crunch and heartiness of pita chips contrast a smooth spread like hummus, artichoke dip or salsa. As I was roaming at the Phoenix Public Market this week I found Doctor Hummus‘ pita chips, and immediately wondered what else I could dunk them in.

Doctor Hummus Pita Chips at the Phoenix Public Market

Doctor Hummus sells locally made pita chips, hummus and other spreads. The doctor of hummus himself, Sabeur Rouin, grew up with his father wanting him to become a doctor. After he discovered the culinary world, Rouin decided to become a “doctor” of flavor.

Doctor Hummus Pita Chips

Doctor Hummus offers several flavors of pita chips including Garlic, Plain and Cinnamon. I chose the Garlic kind and immediately enjoyed its subtle flavor. However, the chips themselves were quite oily and left my fingers as greasy as if I had eaten french fries — something I was not expecting from pita chips. The oiliness may have been due to garlic flavor. I will have to try the sweeter variety of pita chips to find out.

Doctor Hummus Garlic Pita Chips

This week if you would love to be adventurous in your own kitchen, instead of the marketplace, you can make homemade pita chips. All it takes are few simple steps and inexpensive ingredients. It will only take you about 15 minutes total. Bonus: You get bragging rights by adding the word “homemade” to your creation!

Homemade Pita Chips

Ingredients

  • 4 pitas, white or wheat (You can buy them locally at the Urban Grocery!)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: garlic powder, sea salt, paprika, dried basil, finely chopped herbs, cinnamon and sugar, sesame seeds, or anything else you can imagine!
Directions
  1. Preheat oven to 375 degrees.
  2. Cut each pita into 8 triangles and place them on a baking sheet.
  3. Drizzle or brush the pitas with olive oil.
  4. Sprinkle with seasoning and toppings if desired. Toss the pitas to ensure even distribution.
  5. Bake in the oven for about 12-15, or until crispy and lightly golden. Flip the chips about half way through cooking to prevent burning.

If you are going for the sweeter version of pita chips, check out this helpful post about coating with cinnamon and sugar!

Stay tuned for next week’s follow up post giving you the scoop on Homemade Hummus. Plus, you’ll learn why I consider garbanzo beans to be one of the world’s super foods.

Tuna Melt on 9-Grain Bread

08. February 2012 · 1 comment · Categories: Lunch, Uncategorized · Tags: , , , , , , ,

Sometimes simple is best, especially when talking about bread. At the open-air markets across the valley, you will find a booth for the Bread Basket Bakery. Their breads range from specialty flavors like apricot orange to the basic honey wheat.

Bread Basket Bakery Bread

The taste difference between fresh, high quality bread and a loaf from the grocery store is more than noticeable. At the Bread Basket Bakery, all their products are made fresh daily with locally produced ingredients. Plus, their breads do not have any oil, fat, dairy or preservatives.

When I stopped by the Saturday market I sampled a variety of the Bread Basket products. The Whole Wheat Cinnamon Bread with Pecans is like taking a bite of a cinnamon roll. Imagine making French Toast with this. Yum! The Pumpkin Bread was another winner with rich seasoning and smooth flavor.

Bread Basket Bakery Samples

I bought a loaf of 9-Grain Bread, which is made with sunflower seeds, rye, barley, corn, millet, flax, oats and buckwheat. I love its density and texture. For about $4.75 I got 20 slices of bread and the bread will freeze for up to 3 months. If I can stand to eat this loaf of bread slowly it could last me until the end of the semester!

One morning for breakfast I toasted and topped the bread with peanut butter and Carol’s Pomegranate Jelly, which I also bought from the market. Two locally produced foods in one meal–yahoo!

Bread Basket Bakery Bread

For lunch or dinner, any kind of Bread Basket Bakery bread makes a great addition to a Tuna Melt. This is a simple and inexpensive college student dinner. I even got all of the ingredients from the convenience store on campus. Unfortunately I didn’t find any tomatoes, so I decided to see if Subway would graciously spare me a few slices. Guess what? They did!

Tuna Melt

Ingredients

  • 1 5oz. can or package of tuna, drained
  • 1 tablespoon mayonnaise
  • Salt and pepper to taste
  • 3 tablespoons shredded cheese
  • 2 slices of bread
  • Optional: Hot sauce, dijon mustard, relish, finely chopped celery or onion, tomato slices.
Ingredients for a Tuna Melt

Directions

Preheat the oven broiler. Toast two pieces of bread.

Toasting Bread Basket Bakery Bread

In a bowl, mix the tuna, mayonnaise, salt, pepper and any other mix-ins you would like to add!

Tuna Salad

 

Spread with the tuna salad on toast. Place tomato slices and top with shredded cheese.

Tuna Melt

Broil topped bread for 3 to 5 minutes, or until cheese is melted. I didn’t have a baking sheet so I just set it right on the oven rack!

Tuna Melt Broiling in Oven

You can top with a second piece of toasted bread, or just enjoy open faced like I did!

Gourmet Gab's Tuna Melt with 9-Grain Bread

Visit the Bread Basket Bakery’s booth at the open-air markets to pick up a loaf of bread for yourself. Or stop by their permanent location in Scottsdale to purchase baked goods or to enjoy a fresh deli sandwich with their bread.

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