Cranberry Salsa

I don't know how, but this happens to me every year - Christmas sneaks up on me!

I love this time of year but I do wish it wasn't so busy.  In the desire to see our loved ones and celebrate the holiday (as well as December birthdays!), it can get a little hectic and stressful.

This holiday season has luckily been pretty low-stress for me so far... our decorations are up, my cards are mailed, I have my shopping done, and this week I've even been able to fit in some baking.

If I can just finish my wrapping, I'll be in good shape!

But that leaves little time for blogging.  When I'm not working, it seems I'm either busy around the house, or watching the movie Frozen for the umpteenth time with the Mini.  (I know we're a little late on the bandwagon, but she only turned 2 in October - so this is the first time she's had enough of an attention span to watch even part of a movie.  Be careful what you wish for, by the way.  Saturday we watched it 3 times in a row!)

So anyway, I actually made this yummy salsa for Thanksgiving... but 'tis still the season for cranberries!  This comes together quickly, and would be a festive addition to your holiday appetizer table.

Feel free to experiment with the amount of sugar and jalapeno in the recipe.  I would start out with less and add more if necessary, to suit your taste. If you like spicy, you might consider more than the two jalapenos.

More importantly - I wish you and your families a wonderful holiday and a happy, healthy 2015!

Cranberry Salsa

• 1 12-oz. pkg. fresh cranberries
• 1/3 C. sugar (or, to taste)
• 1 bunch green onions
• 1/2 C. packed cilantro leaves
• 2 fresh jalapenos, stemmed & seeded
• Juice of 1 lime
• 1/4 t. kosher salt

Combine all ingredients in food processor, and pulse until coarsely chopped. For best results, refrigerate overnight or at least 3 hours before serving.

Slightly Adapted from Recipe of Unknown Source

Cilantro and Sesame Thai Chicken Marinade

So the Mini is officially on the move (as of the Saturday after the Fourth of July) and let me tell you - she is one curious little monkey.  No walking yet, but she's quite the speedy crawler.  We have finally been forced to adopt a more minimalist decor, and switch out our awesome driftwood coffee table for a soft storage ottoman.  

But I'm not complaining; in fact, I am loving this age.  The Mini has so much personality, and it's fun to see the world through the eyes of a 9-month-old.  

She is also a lot more portable.  In mid-July, we visited my mother & father-in-law's river cottage in Canada and the Mini really impressed us.  She went on her first boat ride, and her first float in the water.  

I won't lie, the 7 some-odd hour ride back home was a little rough, but otherwise it was a great trip.

On the home front, I have actually been cooking more on weeknights, though it is mostly my tried & true recipes that don't require as much concentration (it's a little tougher when you have to keep one eye on the food and the other on a mobile munchkin).  

These days I am also making more food for her, as she is transitioning from baby food to table food.  But since you probably don't need a recipe for steaming broccoli or boiling whole-wheat farfalle, I will instead share with you this chicken marinade.  

I had loads of cilantro left over from the quinoa salad, and our jalapeno plants are doing well, so this seemed like a smart use of ingredients.  I like it because the sesame oil and rice vinegar give it a nice flavor, and it has a little heat to it without being too spicy.

Cilantro and Sesame Thai Chicken Marinade

• 1/2 C. fresh cilantro, leaves and stems
• 1 T. canola oil
• 1 T. sesame oil
• 1 T. rice wine vinegar
• juice of 1/2 a lime
• 1 jalapeno pepper, ribs & seeds removed
• 2 cloves garlic
• 1 T. + 1 t. soy sauce
• 1/4 t. salt
• 1/4 t. red pepper flakes
• 1 1/4 - 1 1/2 lbs. thin-sliced or pounded chicken breasts

In the bowl of a food processor or blender, pulse all marinade ingredients until pureed.  

Place chicken in a shallow dish and coat evenly with cilantro puree.  Let sit one hour, then grill or broil chicken until cooked through.

Recipe Adapted from Food and Wine

Zesty Quinoa and Black Bean Salad

This past weekend was very special, as we had a party to celebrate the engagement of my sister-in-law, Melissa and her fiancee, Rick.

Here are the top 5 reasons I'm excited about this union (in no particular order)

1. Rick's last name begins with the same letter as Melissa's maiden name - so no matter which she chooses to use, she will still have the glorious initials MMF (Mini and I also happen to share the same monogram :))
2. Rick is a super smart lawyer who is also a world traveler that enjoys cooking... and has read some posts on Vittles and Bits (what what??)
3. Technically that last one was like 4 reasons so I will take a breather here
4. Melissa is no longer late to every family event (which is huge, compared to the days she missed the train from NYC, that came after the train she originally missed)
5. In the almost 6 years I've known her, I don't believe I've ever seen Melissa this happy; see example below:

Umm... is that not one of the most adorable couple pictures you've ever seen?

Anyway, everyone seemed to have a great time celebrating, which included lots of delicious food & drinks, excellent company, and a beautiful setting.

Mr. Vittles' aunt, Betty and uncle, Carl were kind enough to host the party at their house (their daughter, Devon, is the Maid of Honor!)  Betty is an incredible gardener and their back yard is absolutely beautiful.  Maybe I've been watching too much HGTV, but I can't think of any other way to explain it than, "it's the perfect outdoor space for entertaining."

And despite the fact that it felt about as hot as the surface of the sun last week, the weather was much better Saturday night than I was expecting.  It was slightly cooler, and the predicted thunderstorms held off for the entire duration of the party. Looking at the radar, we later realized it was raining literally everywhere else in the area.

(FYI it also happened to be my mother-in-law's birthday - guess that rain had more sense than to come anywhere near us.)

Anyway, since Betty is also probably the most organized home party planner in the entire world, she not only assigned people dishes to bring, but also gave out recipes for them.  I think she may have pulled them out of her "party files" .... oh yes, she has party files!

But I'm glad that she did, because it prompted me to make something totally new.  Though I've eaten quinoa before, I'm a little embarrassed to admit I've never made it until now.

I was happy to find out it's much easier and quicker to prepare than rice (of which I am a habitual ruiner).  And although we had this salad as a side at the party, Betty said she's made it as a main before.  It's a pretty hearty salad, so I can see how it could go either way.

It also seems pretty healthy, so perhaps I need to start eating this as a main myself to drop a few L-B's before I have to put on my bridesmaid dress.  September will be here before we know it!

Zesty Quinoa and Black Bean Salad

• 1 C. quinoa
• 2 C. water
• 1/4 C. extra-virgin olive oil
• juice of 2 limes
• 1 1/2 t. ground cumin
• 1 t. salt
• 1/2 t. red pepper flakes (or more to taste)
• 1/2 t. garlic powder
• 1/4 C. fresh cilantro, chopped
• 1 pint halved cherry tomatoes
• 1 (15-ounce) can black beans, drained & rinsed
• 4 scallions, finely chopped
• salt and ground black pepper to taste

Combine quinoa and water in a medium saucepan, and bring to a boil.  Cover, reduce heat to medium-low, and simmer until quinoa is tender and water has been absorbed (about 10-15 minutes).  Allow to cool.

In the meantime, whisk olive oil, lime juice, cumin, 1 teaspoon salt, red pepper flakes, garlic powder, and cilantro together in a bowl or  measuring cup.  Set aside.

In a large bowl, combine quinoa, tomatoes, black beans, and scallions.  Pour dressing over quinoa mixture, and mix to coat evenly.  Add ground pepper, and adjust seasoning to taste.  Serve immediately or chill in refrigerator.  Serves 6-8.

Recipe Adapted Slightly from Allrecipes

White Chipotle Chicken Chili

Did everyone enjoy their St. Patrick's Day?

Last year, Mr. Vittles and I took the train into New York City for a party, and even though we left NJ early in the morning, the train was already filled with crazy drunks.

This year.... was a little more low-key for us.  The highlight was probably dressing up Mini Smalls in her St. Patty's Day outfit from my dad & stepmom, which later included some ridiculous green sunglasses.

And while most people were probably making corned beef & cabbage, I was making white chipotle chicken chili.  I do have some Irish in me, but not enough I guess!

The Mini and I have been recovering from a cold so chicken soup probably would've been a better choice for me, but Mr. Vittles and I are really not soup people.  So I figured chicken chili was the next best thing.

Not much other news to report.  As my friend from work (who has a son 2 months older than the Mini) pointed out - every day is like Groundhog Day, and we are probably living parallel lives in separate households.  Get up, take care of the baby, rush to work, rush home, take care of the baby, wash bottles, try to figure out what to eat for dinner, hang out for an hour or so, feed the baby again, and go to bed.

Not exactly setting the world on fire over here!  But I do have some good news.  For one, I did well on my promotional exam at work (that I mentioned I was "preparing" for a few weeks ago).  It turns out I got the highest score of the 70+ people that took it, so I should hopefully be in a good position whenever they announce the openings for my title.

And two - the Mini rolled over from her back to her tummy today!  Mr. V and I were your stereotypical kooky parents on Monday night - we actually sat watching her with the video camera for about 15 minutes because we were sure she would do it then.  (My mother-in-law told us she had been incredibly close at her house, numerous times that day).  But... nothing.  Then today I put the Mini down on a rug in our bedroom, while I made the bed.  I looked away for maybe 10 seconds, looked back and there she was on her tummy!  Go figure.  So no one witnessed it, but it seems she reached a milestone nonetheless.

She will be 5 months old on Monday, I can't believe how times flies.  Everyone said it would, but it still surprises me.  In the meantime, I'm wondering if I should have doubled this chili.  Then we could have eaten it four nights this week, and it would really feel like Groundhog Day :)

White Chipotle Chicken Chili

• 2 C. reduced-sodium chicken broth, divided
• 2 15-oz. cans canellini beans, drained, rinsed & divided
• 2 T. canola oil
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 1 1/4 t. chipotle chili powder
• 1 1/2 t. cumin
• 1/4 t. salt (or to taste)
• 1 4.5-oz can green chiles
• 1 lb. chicken breast, cooked & shredded
• 1/4 C. half & half
• 1/4 C. fresh cilantro, minced

In a food processor or blender, puree 1/2 C. of chicken broth with 1 can of drained & rinsed canellini beans until mixture is smooth.  Set aside.

In large dutch oven, heat oil over medium heat.  Add onions & cook, stirring until softened (about 5 minutes).  Add garlic and cook 30 seconds until fragrant.

Add remaining 1 1/2 C. chicken broth & can of canellini beans along with chili powder, cumin, salt, green chiles, and chicken.  Bring mixture to a boil (increasing heat slightly if needed) and simmer 10 minutes.  Stir occasionally to prevent sticking.

Add reserved bean puree and half & half.  Reduce heat to medium low & cook, stirring frequently, until mixture is heated through.  Stir in cilantro & adjust seasonings to taste.  Serve topped with sour cream and/or cheese, if desired.  Serves 4.

Recipe Adapted from Organic Gardening

Smoky Black Bean & Bacon Chicken Chili

So I'm not gonna lie to you guys- this mom stuff is tough!

Especially when your little monkey is having digestion issues like ours.  We ended up having to take Mini Smalls to a pediatric gastroenterologist when we found out that in addition to her milk protein intolerance, she has a bad case of reflux.

The poor little muffin has not been able to get through a meal without stopping frequently and crying.  You can tell when the Tummy Gremlins are acting up - she is happily eating away when suddenly she stops, goes completely stiff & arches her back, then starts wailing.

With all the stopping & starting, it takes an hour or more for her to eat - so by the time she gets just a few ounces in her, she is usually exhausted and falls asleep.

But in addition to feeling absolutely horrible for her, I must admit I've been feeling pretty badly for myself.

As the Grinch would say "Oh the noise, noise, noise, noise, NOISE!"  All that crying can really get under your skin, especially when it is happening so frequently & there is nothing you can do to soothe the little critter.  Which is a huge contributor to my stress as well - our little girl is in pain, and as of yet there has not been a damn thing we've been able to do to stop it! Sooo frustrating.

By the time Mr. Vittles gets home from work, I've had it up to here with the crying, barfing, diaper changes, bottle-washing, and laundry.  Close to going off the deep end, cooking is usually the furthest thing from my mind.

Don't get me wrong, I knew motherhood would not be easy; but I had been imagining my maternity leave to be a bit more peaceful than it's been.  I want so badly to enjoy my time with my daughter, but in truth that's been very challenging at times - and I now go back to work in less than a month.

Ugh!

So this past week, we were having some beautiful weather & I decided to get out of the house and bring the Mini to a place that always makes me feel better - my hometown of Point Pleasant Beach.   And more specifically, the inlet (a waterway where the nearby Manasquan River meets the ocean).  Growing up I spent a lot of time hanging out there with my friends, and I would often take walks there alone to clear my head.

Luckily, this week it had the same effect on me that it had when I was a teenager.  As I pushed Mini in the stroller along the road that parallels the river (called Channel Drive) and up to the point that looks out over the inlet to the town of Manasquan, my exhaustion floated away and I felt content.

Along the way, many happy memories came flooding back.  I thought about climbing on the jetty as a middle-schooler, and writing "I love so & so" on the rocks.  We were all warned by our parents not to play on the rocks, but naturally we did it anyway.  And at the time, you had to swing out over the water around this fence to get to one part (that was always the scariest) but it never stopped us!

I also thought about the time that, right before we left for college, my best friend Lauren and I schmoozed our way to the very top of the Coast Guard station... only to be "propositioned" by a creepy officer more than twice our age.  (Almost twelve years later, the guy is still stationed there - I actually saw him!)

I thought about all the hours we spent in the car in the parking lot of the inlet, when we were home from college - we would go there after a party or bar-hopping to recap the events of the night.  "OMG, can you believe what he said about her???"  Ain't no drama like 21 year-old drama!

I also thought about when, four years ago this March, Mr. Vittles brought me out to the jetty and made me the happiest woman alive by asking me to marry him.

And then I thought that, someday, Mini will have such funny & happy memories.  (Hopefully not of creepy men trying to get in her pants, but ... yeah, probably those too.)

And I realized that my mother-in-law is so right when she says that 'this too shall pass.'  It's just a phase.  Our trip to the specialist has brought me hope that we can get these issues under control, and either way she'll eventually grow out of them as her system matures.  She won't cry & cry forever.

And someday I will wish I could return to these days, when she was tiny like this again.

When the slightest smile between those chubby little cheeks could light up my morning.

When she didn't mind that I covered her perfect face in about a million kisses every day.

When she could wear a bear hat and hold up her little fist of fury and melt my heart.

It really put things into perspective for me.

Later that day, when Mini was down for a nap, I talked to Lauren ("Hey, remember the time we...?")

We talked for almost two hours straight while I made this chili.

And all felt right with the world again :)

Smoky Black Bean & Bacon Chicken Chili

• 1 T. vegetable oil
• 1 large red onion, finely chopped
• 1 large garlic clove, minced
• 1 lb. lean ground chicken
• 1 T. + 1 t. chili powder
• 1 t. ground cumin
• 1 3/4 t. smoked paprika
• 1 T. dried cilantro (or more, if using fresh) 
• 1/4 t. cayenne pepper (or to taste)
• 1/4 t. salt (you can add more later to taste, but the bacon & broth are salty)
• 1 14.5-oz. can diced fire-roasted tomatoes
• 1 8-oz. can tomato sauce
• 1 C. low-sodium chicken broth
• 1 t. Worcestershire sauce
• 1 T. brown sugar
• 1/3 C. cooked, finely chopped or crumbled bacon
• 1 14.5-oz. can black beans (undrained)
  

In a large, heavy-bottomed pot over medium heat, heat oil.  Add onion and cook, stirring occasionally, until translucent, 4 to 7 minutes. Stir in garlic, and cook 1 minute.

Increase heat to medium-high and add ground chicken; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes.

Stir in spices and salt and cook 1 minute. Add tomatoes, tomato sauce, broth, Worcestershire, brown sugar, and bacon - bring to a boil.  Reduce heat to medium-low, cover partially, and cook 30 minutes.

Add beans and cook 10 minutes, uncovered. Season to taste with additional salt and/or freshly ground pepper if desired. Serve warm.  Serves 4

Recipe adapted from myrecipes.com (originally Sunset Magazine, January 2007 issue)

Mango Chicken Chilaquiles Casserole

Sometimes I wonder if the best preparation for having kids isn't having a husband.

They do messy things that result in getting very dirty.

They don’t much like to pick up after themselves.  

They take great joy in pestering you.

They look at you with pleading puppy-dog eyes to fix them a sandwich because "you make is so much better, though."

And they don’t like to eat their vegetables.

Or wait... maybe this is just my husband? 

In any case, Mr. Vittles has a rather short list of acceptable veggies, especially when it comes to the cooked variety.

So for that very reason, I tried to sneak the zucchini into this dish before he got home from work.  But as luck would have it, he walked in just as I as I grating it.

Warily eyeballing the pile of vegetables, he demanded, “What’s all that green stuff?”

“Just bell peppers,” I said (knowing full well that was definitely not the green stuff he was referring to).

“No," he persisted, "the other green stuff.”

Argh!  Caught red-handed.

(Or green-handed, as it may be?)

“It’s zucchini,” I admitted, and the look on his face told me that no matter how delicious this meal might end up being, for him it would be completely tainted by the thought of this foreign ‘green’ vegetable lurking in every bite.

But during dinner, I still asked my usual - "How is it?"

And he replied, “Alright."

Then, "It tastes kind of weird though.”

(Wait for it...)

“I think the zucchini is ruining it.”

Right. 

Lastly, he threw in "And I don't like mango."

Ok, ok!  I get it.  I'm waving the white flag,  'Don't ever make this again,' is what you're really trying to say.

Which is a shame, because I rather liked it.

To his credit, he did eat it that night, and also for lunch the next day… but quite begrudgingly.

Thankfully, however, the recipe is easily adaptable.  So if any of your family members don't like certain ingredients, or if you prefer a more 'standard' enchilada sauce, then by all means - do some experimenting.

But I bet that as long as they don't see that 'green stuff' go in, they will never even know it's there :)

Mango Chicken Chilaquiles Casserole

• 1 1/3 C. enchilada sauce (see recipe below for Mango Enchilada sauce)
• 1 lb. thin-sliced boneless, skinless chicken breast
• 1 medium zucchini, grated
• 1/2 C. diced bell pepper (whatever color you choose)
• 14 oz. can black beans, drained & rinsed
• 10 oz. can diced tomatoes & chiles, drained
• 1 C. corn, frozen (thawed) or fresh
• 1/4 t. ground cumin
• 1/4 t. salt
• 8 8” whole wheat tortillas, cut in 1” strips
• 1 1/2 C. shredded Mexican cheese

Prepare Mango Enchilada sauce, if using.  Preheat oven 400 degrees.

Slice a stack of 4 tortillas in half, then 3 slices the other way (to create 8 strips).  Peel them apart then repeat with remaining 4 tortillas.  Keep piles separate from each other.  

Slice chicken into 1” strips and toss with 1/3 C. enchilada sauce.  Place mixture in a large, nonstick frying pan over medium heat and cook until chicken is no longer pink (about 3-5 minutes, depending on how small your chicken pieces are).   Remove chicken from pan & set aside.

Return pan to stove (you can wipe clean with a paper towel first) and add grated zucchini, bell pepper, black beans, diced tomatoes, corn, cumin, and salt.  Stir to combine, and cook 3-5 minutes over medium heat until mixture is heated through.  Set aside.

Grease a 9x13” casserole dish, and scatter half of tortilla strips to loosely cover bottom of pan.  Scatter half the vegetable mixture over tortillas, then half the chicken, then half the remaining enchilada sauce, then half the cheese.  Repeat the same 4 layers, ending with cheese, and bake in preheated oven 10 minutes.  Serve immediately.  Serves 8-10.

Recipe Adapted from Eating Well

Mango Enchilada Sauce

• 1 small onion, quartered
• 1 large tomato, quartered
• 1 t. canola oil
• 1 t. minced garlic
• 1/8 t. dried chile flakes
• 1/2 C. water
• 1 t. chili powder
• 1/4 t. cumin
• 1/4  C. cilantro leaves
• 1/2 t. kosher salt (or to taste)
• 1/2 mango, diced
• squeeze of lime

Place large, nonstick fry pan over medium to medium-high heat and add quartered tomato & onion, cut sides down.  As the vegetables brown, turn to other cut side.  Once each is roasted, add to a blender and blend about 30 seconds until fairly smooth.

Briefly clean & dry pan, then return to stove over medium-low heat.  Add canola oil, then garlic & chile flakes and sauté about 30 seconds to 1 minute.  Then add blender mixture back into your pan, along with water, chili powder, cumin, cilantro leaves, kosher salt, and diced mango.  Bring to a gentle simmer, increasing heat if necessary, and cook 3-5 minutes until mango is soft.

Pour the entire mixture back into the blender and blend until smooth.  Strain through a sieve to catch any large solids.  Return to the pan, add in the lime, and stir to combine.  Use immediately or refrigerate up to 2 days.

Recipe Adapted from Fat & Happy

Lemon-Spiked Basmati Rice

A long, long time ago I shared with you a recipe for Chili Lime Basmati Rice.  Since then, it has become my go-to rice recipe and to put it mildly - I'm obsessed with it.

Mr. Vittles calls it "Your Rice" (meaning mine) because every time I make it I can't shut up about how delicious it is.

I pile giant scoopfuls on my plate and sometimes go back for seconds.

I eat the leftovers without anything else as the 'main' dish (because it's really the main dish of MY meal anyway.)

Let me tell you why I love this rice.  First of all- it's made in the oven.  Which is perfect for someone like me, who always manages to completely ruin a pan of rice on the stoveptop.

Second of all, the citrus in the rice makes it smell and taste absolutely heavenly.  Nevermind the cream and the butter, which certainly don't hurt either!

The Chili Lime recipe was the result of minor changes to a recipe by Kathy Casey for Lemon-Spiked Basmati Rice but I recently decided that since I loved the lime so much, I should at least give the lemon one a try.

And while the lime version is still my favorite, the lemon is awesome. 

I beg of you - try one of these versions of this rice.  It will seriously change your life.

Lemon-Spiked Basmati Rice

• 1 C. basmati rice, rinsed and drained well
• 3 T. butter
• 3/4 C. 1/4-inch-diced onions
• 1 1/2 t. minced garlic
• small pinch cayenne
• 1 1/2 C. water
• 1 T. fresh lemon juice
• 2 t. minced lemon zest
• 1 1/4 t. salt
• 2 T. thinly sliced chives or fresh cilantro

Preheat oven to 375°F. Place the very well-drained rice in a 1 1/2-quart baking dish.

Heat the oil in a nonstick or heavy saucepan. Add the onion and sauté over medium heat until the onions are soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the remaining ingredients, except the rice and chives, and bring to a boil.

Stir the mixture into the rice, being sure to scrape up and include all the goodies. Seal tightly with foil and bake for about 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed. Fluff with a fork before serving, then fold in the chives.

Recipe from Kathy Casey

Black Bean Tostadas

Do you ever have one of those days where you just want to run around screaming like a maniac, out of sheer frustration with the world?

To say that I "woke up on the wrong side of the bed" today is a definite understatement.

First of all, I'm pretty sure that in order to wake up, it is first necessary to fall asleep.

After a whole night of listening to Mr. Vittles snore away happily, I did finally manage to do this around 5 AM this morning...

...until I woke up in a panic at 6:54 AM thinking for some reason that it was 9:54 AM and that I was horribly late to pick my partner up for work.

I'm not entirely sure why it was so difficult for me to fall asleep last night, but the longer it went on the more frustrated I got... and the more frustrated I got, the more awake I felt.

And the more awake I felt, the more I thought about how silly it was for me to devote 3 hours of my life to watching Bachelorette Ali give away her final rose to Roberto and talk about how 'in looove' they are, even though only 2 out of like 700 couples have actually stayed together.

And the more I thought about how my neighbor, who only speaks to me when he has a proverbial 'bone to pick,' is undoubtedly Beelzebub disguised as a crotchety old man and his minions are the chipmunks and squirrels that like to take big bites out of my garden tomatoes as soon as they turn ripe enough to eat.

And the more I thought about how odd it was that our bird was banging around in her cage and munching her seed in the middle of the night, when I finally decided to get up and investigate and realized it was actually a mouse doing the nibbling.

And the more I thought about how bad it would have sucked if I really did catch my pointer finger in one of the mouse traps I decided to set at 3:15AM and almost detonated on myself because I was so @#^$ tired.

And the more I thought about how great it would be if I could only fall asleep and stop watching the minutes on the clock tick by.

Argh.

As you can probably guess, an hour and 50-some-odd minutes of sleep is really not enough to sustain a person through the entire day.

And so I have been lumbering my way through it like some flesh-hungry zombie since The 6:54 AM Panic - or at least I was until I bent down to pick something up and cracked the side of my cranium on the pointy edge of a wooden table and decided enough was enough.

Ok, Life, you win.  Maggie - 0,  Beelzebub - 1.

On days like this, I turn to my old friend The Black Bean Tostada.

He is simple and wise.  He knows that some days we do not have the time nor the energy to 'whip up' Panzanella salads and sweet & sour chicken, but we still deserve a delicious meal that we don't have to order from a Chinese restaurant or pizza parlor.

He knows that some days we can only use our outstretched zombie arms to open a can of refried black beans and a jar of salsa.

And that's ok.  He loves us anyway.

Black Bean Tostadas

*Note: this is more of a meal suggestion than a recipe, so use your discretion as to how much of each ingredient you want to use- if you even want to use it at all!  (But I would definitely do, at the bare minimum: beans, cheese, salsa & lettuce.)  Mr. V usually eats 3 tostadas with "the works" and I usually eat 2.

• Sleeve of store-bought tostadas**
• 15-oz can of refried black beans
• Shredded lettuce
• Cheddar or Mexican Cheese
• Store-bought salsa (or if you're feeling bold - try a recipe for pico de gallo, or salsa verde)
• Diced tomatoes
• Store-bought Guacamole (or if you're feeling extra bold - try this recipe for a fresh version)
• Sour Cream

Lay out the tostadas on a microwave-safe dish (or dishes).  Spread each one with a layer of refried beans, then sprinkle with cheese.  Microwave 10-20 seconds until warm and cheese is melted.  Drizzle with salsa, and sprinkle with lettuce and diced tomatoes.  Add a few dollops of sour cream and/or guacamole, or whatever ingredients you prefer to taste.  Serve.

**You can also make your own tostadas using corn tortillas- brush each side lightly with canola oil, sprinkle with a little salt, and bake in 400 degree oven for 10-12 minutes (flip halfway through).

Original 'Recipe'

Salsa Verde

Ok so this has nothing to do with cooking - but I am totally freaked out right now.  And unfortunately Mr. Vittles is not home tonight, meaning I have no one else to share this with but all of you.

So I think by now you know how much I despise moths.

I had them on the brain earlier today because Mr. Vittles showed me a picture he snapped of a moth at the golf course, which spanned the length of a Bic pen.

I know this because there was a pen next to it in the picture.

Naturally my first thought was, Eww, he got close enough to that thing to put a pen next to it??

But now that I think of it - man, what a jerk my husband is.

"Hey I know you're deathly afraid of these things, but I saw this mammoth moth and thought of you."

Gee, thanks.

(Reminds me of when my college "friends" Nat and Flav Vittles brought me back a giant, framed moth from their summer trip to Spain, and then insisted we hang it on the wall of our apartment.)

So then on Graphics Fairy, a vintage clip art blog I like to look at, I see a recent post of this moth drawing:

Which I am sure to some people is very... lovely?  But to me it is positively revolting.  This image will probably give me nightmares, and sadly I'm not joking.

The caption says that it's from an early natural history book, and the moth is called a "Death's Head Hawk Moth."

See, Moth = Death.  I knew it.

Anyway, the most disturbing part is a comment that a reader left, saying that they are native to Europe & Asia (thank goodness) and they have a strange ability to squeak when irritated.

Umm... first of all, I'm not sure what constitutes moth "irritation".  Second of all... squeaking?  I don't really know what that means, but regardless it's creepy.

So then as I was doing some internet research on this filthy creature (rule #1 - know thy enemy!) I actually SAW a moth fluttering out of the corner of my eye.

And... I dropped my laptop.

The last time I did that I broke the power cord - thankfully, this time no damage was done.

Which is especially good since it was actually just a feather from our little parrot that got swept up in a breeze from the fan, and not a moth at all.

Our Senegal Parrot, C.J.

Ok!  Well on that note... I guess you're probably looking for a recipe.

I really have no good 'story' for this salsa so this is probably as good a time to post it as any.  I just felt like trying out a green salsa recipe because I always enjoy it at restaurants.  This one isn't quite as good, but it's pretty darn close.

So, uh, that's it.  End of story.

If you need me, I'll be in bed with the covers pulled over my head.

Salsa Verde

• 8 tomatillos, husked & chopped into large chunks
• 3 shallots (or, 1 medium onion), chopped into large chunks
• 2 cloves garlic, peeled
• 1 4 oz. can chopped chiles
• 1/4 C. fresh cilantro
• 1 jalapeno, seeded
• salt to taste

Place all ingredients in a food processor.  Using pulse setting, coarsely chop.  Cover & chill in refrigerator.

Recipe from AllRecipes.com

*Note: For anyone who has never worked with tomatillos - they come in a papery husk that you have to peel off and then you'll want to wash them thoroughly (they have a sticky exterior).  Otherwise, they are basically like a green tomato, just with more seeds.

 tomatillos

Fresh Guacamole

If you don't already know, I won't bother telling you what I do for a living.

It's not a popular profession and you probably won't like me anymore.  It gets a reaction that's similar to that of "I'm a cop."

Not that I have anything against cops, but for whatever reason its one of those things that people usually react negatively to?

Like one time, in a Spanish class I took with my work partner and very good friend Joe Vittles, we were learning how to say different professions.  We had to go around the room and say what we do for a living, and the teacher would translate it into Spanish.

Joe V went first, and lied about our job.  I went next and, feeling bold, I told the teacher what I really do.

The entire class booed me. 

And... I shall leave it at that.

However, I will say that I usually spend more time out of the office than in it...which is good since, as I already mentioned to you, my cubicle at our new office is practically inside the Men's Restroom.

I will also say that I have seen more of the state of New Jersey in the past 3 years than I have my entire life.

And, with that much time on the road, I have also seen more idiotic driving than I have my entire life.

But one good thing about driving all over the place is that we get to see fun destinations that are far from home without wasting our free time or gas.  And we can even make a stop here & there.

On our lunch break, of course.

For instance, the closest Rosa Mexicano is almost an hour and a half away from where I live.  But since Joe V and I were not 5 minutes from there for work, we were able to stop there for lunch. 

Now if you've never eaten at Rosa Mexicano, they are famous for making guacamole fresh right next to your table.

They literally peel the avocado and add all the chopped up ingredients, mixing everything in an authentic molcajete.

And let me tell you - it is heavenly.

Joe V and I were talking about how, even though they were making it right in front of our very eyes, we could probably never make it as good.

Which I figured was probably true... but that didn't stop me from trying.

I did a Google search to see if I could find the recipe anywhere and, lo and behold, I found it on none other than the Rosa Mexicano website!

I guess since they make it right in front of you, they figure there's no use in keeping it under lock & key?  Especially since they have a whole cookbook now of their recipes they are selling.

So I did give it a try, and while I don't have a molcajete and it probably will never be as good anyway (maybe it's just the fact that someone is preparing it for you?) its one of the best home-made guacamole recipes I've ever tried.

Let me know if you agree!

Fresh Guacamole 

Chile Paste Ingredients

• 1 T finely chopped white onion
• 1 firmly packed T. chopped fresh cilantro
• 2 t. finely chopped jalapeño, or more to taste
• 1 t. salt, or as needed

Additional Ingredients

• 3 medium, ripe but firm, Hass avocados (about 8 ounces each)
• 3 T. diced tomato
• 2 firmly packed T. chopped fresh cilantro
• 1 T. finely chopped white onion

Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground.  Alternatively, use the back of a spoon to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

Using a spatula, gently fold all ingredients together and season with additional salt if necessary.  Serve with fresh tortillas or tortilla chips.


Recipe from Rosa Mexicano

Chili Lime Basmati Rice

Recently, Mr. Vittles' aunt Michelle Vittles was kind enough to share a recipe from one of her favorite cookbooks called "Lemon Spiked Basmati Rice."

This recipe sounded awesome, but I can't help but get a little nervous when I see "rice" in the title of a recipe.

Now here's a confession that's probably more embarrassing to me than being afraid of moths (which are vile creatures and I don't know why everyone isn't afraid of them?)

I can't cook rice.

I don't know what it is about the preparation of this silly grain that eludes me after all my time in the kitchen.  But somehow it either comes out too wet, or gets stuck to the bottom of the pan.

Or then there's my favorite scenario- where it comes out too wet ... and then I get impatient because it was timed perfectly with the rest of my meal which is now getting cold ... so I blast the heat to speed things up and end up burning it to the bottom of the pan.

Argh!!

I've tried rice all different ways, with all different cooking times and ratios of rice to water, yet somehow it comes out wrong 99% of the time. 

Nonetheless, I read on when I got this recipe and saw something miraculous - while the initial cooking is done on the stove, the rice itself is cooked in the oven.

This I had never tried.

So of course I had to give it a shot.  But I was making it to go with a Mexican dish, so I decided to switch things up a bit and use lime instead of lemon, chili powder instead of cayenne, and add some fresh cilantro.

I even cut the onions!

And let me tell you something.

I can do this.  It's amazing.  And it's delicious.

Chili Lime Basmati Rice

• 1 C. basmati rice, rinsed & well drained (uncooked)
• 3 T. butter
• 3/4 C. onion, diced to about 1/4"
• 1 1/2 t. minced garlic
• 1/2 t. chili powder
• 1 T. fresh lime juice
• 1 1 /2 t. minced lime zest
• 2 T. cream (or milk)
• 1 1/4 t. salt
• 1 T. chopped fresh cilantro
• 2 T. thinly sliced chives
  

Preheat oven 375 degrees.

Place well drained rice in a 1 1/2 quart baking dish.

Melt the butter in a nonstick or heavy saucepan.  Add onion & saute over medium heat until soft, about 2 minutes.  Add garlic and cook for about 30 seconds.

Add chili powder, lime juice, lime zest, cream, salt, and 1 1/2 C. water - bring to boil.

Stir entire mixture into the rice in baking dish.  Seal tightly with foil and bake for 20-25 minutes or until rice is tender & all liquid is absorbed.

Fluff with a fork, then fold in chives & cilantro before serving.

Recipe Adapted from Dishing with Kathy Casey

Fresh Pico de Gallo Salsa

Following an unbelievably fun (but extraordinarily busy) holiday weekend, I decided after work today that it was time to relax and enjoy the weather.

At least just for a little while.

So I got myself some lemon water (which I looove) and settled down on the back deck with my Kindle, which was a Christmas present from Mr. Vittles (that I also looove).

In case you care, I am currently reading The White Queen by Philippa Gregory (who, for those of you that don't know, also wrote The Other Boleyn Girl).  I'll admit I typically don't like "girly" books/movies - I'm more about thrillers, mysteries, and death & destruction.  But Philippa Gregory's books are super scandalous, and I like to indulge in them every now & again :)

So after reading several chapters, sipping my ice water, and overall enjoying the sun, I got to thinking about the next task at hand- dinner.

I was envisioning something light and fresh to go with the mood of the weather.  But unfortunately anything too fresh would require me going to the grocery store... Yucky.

I will put that one off until tomorrow. 

In the meantime, "Hmm, let's see what we're working with..."

Umm... Operation Fridge Recon was pretty disheartening, particularly in the "fresh" category.

The "nearly-bad lettuce" used to make Thursday's Honeyed Bacon BLTs was now officially bad.  Otherwise, there was a half an onion, a few potatoes, a few small tomatoes, and a lonely lime.

Yikes.  What to do, what to do?

Then I got to thinking about my Easter present from Pammy & Douggy Vittles ... which was a planter full of fresh herbs, YAY!  

Don't worry, it also had Reese's chocolate peanut butter eggs on top for Mr. V :)

But one of the herbs that was included in this glorious gift is CILANTRO.

By the way, I am also attempting to grow my own cilantro from seed.  But I am thinking it's not entirely ready to be used in a recipe yet ...

Yeah... not so much.

But anyway ... onion + tomato + lime + cilantro can only mean one thing in this house - fresh pico de gallo!

I noted that we also have flour tortillas, so with the canned goods I always keep on hand (for just such a lazy occasion), I can either make black bean enchiladas or refried bean & cheese quesadillas to go with.  I will see if Mr. Vittles has a preference when he gets home from work.

Not that I should bother, since his response 99% of the time is "Whichever.  They are both good."

So in the meantime, I'll share with you this very special recipe handed down from generation to generation in the Vittles family.

Its also extremely long and complicated.  So brace yourself.

...ready?  I hope you have at least 2 pieces of paper handy... 

Totally kidding. It's so easy you won't even believe it.  And sadly it's not a treasured family recipe - its based on one in a favorite cookbook that was a gift from my good friend Natalie Vittles, How to Cook Everything by Mark Bittman.

So if you, too, are in the mood for something fresh, I suggest you get to choppin'.

Fresh Pico de Gallo Salsa

• 2 large (or 3 smallish) ripe tomatoes, seeded & chopped
• 1/2 large onion (white or red works- I used white today)
• 1/2 teaspoon fresh minced garlic (or one clove garlic, minced)
• 1/4 C. fresh cilantro leaves, chopped
• Juice from half of a lime
• 2 t. white vinegar
• 1/2 t. garlic powder
• 1/4 t. chili powder
• 1/2 t. salt
• freshly ground pepper, to taste
• optional: minced jalapeno or cayenne pepper, to taste (if you like spicy)

Combine tomato, onion, garlic, cilantro, lime juice and white vinegar in a bowl.  Season with garlic & chili powders, salt, and pepper.  Add jalapeno/cayenne pepper if desired.  Stir and taste to adjust seasoning if necessary.

Let sit 30 minutes to allow flavors to meld. Serve within a couple hours of preparing with tortilla chips, or as a garnish to your favorite Mexican recipes.

Recipe adapted from How to Cook Everything by Mark Bittman