Zoku season is back -- Honey Cantaloupe Popsicles!

Zoku Pops are amazing. We bought a maker last year after I unsuccessfully tried to recreate the infamous Nashville Las Palletas using a garden variety of Walmart/Target popsicle makers. I don't think I could survive another Columbia summer without a Zoku!

We've learned a few tips and tricks throughout our various adventures... (1) always use some element of real sugar, or it won't work... (2) don't try anything carbonated, or it won't work... (3) don't try to freeze coffee or anything else too watery, or it won't work... (4) always make the mixture a little sweeter/more flavorful than you want the final product to be!

We love melon Zoku pops, so Cantaloupe was an easy first choice for the season!

Honey Cantaloupe Zoku Pops (makes at least 6 pops)
3/4 small cantaloupe, cubed
1/4 c vanilla coffee creamer (not sugar free)
1.5 T honey
cinnamon

Blend ingredients in magic bullet or other small food processor (we love the bullet because we can make lots of different popsicle mixes and store them in the handy containers -- easy cleanup, too!). Follow instructions to freeze two batches of popsicles. Remember, the second batch will take slightly longer than the first.

Enjoy!

Whole Wheat Bagel with Poached Eggs and Hollandaise

Mmmm... Sunday breakfasts with hubbie :) This meal was a delicious surprise. We had amazing eggs benedict in Charleston after our wedding, so we love trying to recreate the recipe!

Whole Wheat Bagel with Poached Eggs and Hollandaise
4 whole eggs
vinegar
2 egg yolks
1 T lemon juice
1/2 stick butter, melted
cooked bacon or ham (optional)
2 mini whole wheat bagels, halved
parsley

Bring a small pot of water (or bottom part of double boiler) to simmer.

In a small saucepan, beat two egg yolks with lemon juice until doubled in volume (several minutes). Place over saucepan of simmering water and continue beating the mixture for another minute. Do not let the mixture get too hot or the eggs will start to cook (and you'll lose the smooth Hollandaise texture). Whisk in melted butter and continue to whisk until doubled in volume (several more minutes). Remove from heat and place in serving dish.

Fill a medium/large skillet half way with water (may use double boiler water) and add a tablespoon or two of vinegar (to keep eggs from spreading). Bring to smooth simmer. Crack whole eggs into pan one by one, and poach by spooning over with hot water from the pan.

Toast bagel halves, top with hollandaise, bacon/ham, egg, hollandaise, and parsley. For a lower fat version, just spoon a little hollandaise over top -- you'll still get the buttery texture. Serve with strawberries or other fresh fruit!

Fried Zucchini Rotini

 

So I hate to even admit this little tidbit, but I got this recipe idea from Gwenyth Paltrow (I know -- she sings, she acts, she cooks!). Pretty simple, although frying anything takes some time. I'd be curious to faux fry the zucchini by baking it (I've done this with eggplant parm -- spread each slice with a super thin layer of light mayonaise, then dredge in Italian or panko breadcrumbs, bake).

Fried Zucchini Rotini 

1/2 box rotini

1 zucchini, halved lengthwise and sliced

2 eggs, beaten

1 c flour seasoned with S&P

vegetable oil for fying

cayenne, salt, pepper, red pepper flakes (to taste)

1/2 c grated parmesan

Prepare rotini until al dente; drain and toss with EVOO to prevent sticking. 

Heat oil in small skillet until a pinch of flour sizzles when dropped in. Dredge zucchini pieces in egg then flour (try not to retain too much egg -- it soaks up oil). Lightly fry on each side, then drain on paper towel.

Toss rotini, zucchini, cheese, and spices -- we liked ours pretty cayenne-y!

13. Indian Apricot Almond Curry Chicken

This recipe was crazy delicious. We love coconut curry but wanted to try something different... so this was another treat from F&W Magazine. The best part of the recipe was the apricots -- I could just eat curried apricots alone. I couldn't taste the almonds as much as I anticipated, so those could probably be omitted (or increased). We used flatbread (naam would have been more authentic!) to pick up the curry mixture. Delicious!

http://www.foodandwine.com/recipes/chicken-almond-curry-with-apricots

12. Italian Turkey Minestrone with Mushroom Risotto

Italian Turkey Kielbasa Minestrone with Mushroom Risotto

I heart risotto. I ordered a delicious artichoke and tomato risotto in San Fran and couldn't get it off my mind! This dinner was absolutley fabulous... and we've already made another version of the risotto since (last night, actually -- squash, zucchini, and mushrooms).


Italian Turkey Kielbasa Minestrone
Pam
1 T EVOO
1 onion, chopped
2 cloves minced garlic
1 package turkey kielbasa, sliced
1 carrot, chopped
1 large zucchini, chopped
1/2 t thyme
1 bay leaf
1 box low sodium chicken broth
1 can great northern beans
1 can tomatoes
1 box chopped frozen spinach
S, P, cayenne, and red pepper flakes (to taste)
grated parmesan, for serving


Heat a large dutch oven over medium high heat. Spray with Pam and heat EVOO. Add garlic and onion and saute until onion is translucent. Add turkey kielbasa and sautee until browned. Add carrot, zucchini, thyme, and bay leaf; saute until carrots are slightly soft (2-3 minutes). Add broth, reduce heat so it doesn't boil over, and cover for 15 minutes. Add  beans, tomatoes, spinach, salt, pepper, cayenne, and red pepper (spices to taste). Simmer for 10 minutes and serve with parmesan!

Mushroom (or DIY) Risotto

1 box low sodium chicken broth
3 T EVOO, divided
2 boxes prewashed mushrooms (mix portabello with white; or with other veggies -- zucchini, squash, etc.)
1 onion, diced
1.5 c arborio rice
1.5 c white wine
2 T butter
3 chives, diced
1/2 c parmesean

Heat broth in a saucepan to a low simmer. Note: you will want the broth to be almost boiling each time it "hits" the rice, but the process is slow -- don't let it evaporate!

In a large saute pan, heat 1 T EVOO over medium high heat. Add mushrooms (or other vegetables -- not onions) and saute until reduced and tender, about 8 minutes. Remove mushrooms, add remaining EVOO, and saute onion until translucent. Add rice and stir continuously to coat in onions and oil (approximately 3 minutes). The rice should turn somewhat golden and translucent. Add 1/2 c white wine and stir continuously until absorbed. Continue to add wine by 1/2 c, wait to absorb, then add the final 1/2 c. Continue this process with the heated broth (should be simmering when poured into skillet). Continue pouring, stirring until absorbed, pouring, stirring... etc. When all liquid is absorbed, rice should be tender and al dente to the bite. Remove from heat and add butter, vegetables, cheese, and chives. Serve warm!

mozarella-stuffed meatballs

Best use of surplus string cheese yet :) We made these yummy chicken meatballs stuffed with pieces of string cheese... just use your favorite meatball recipe (ours is italian spices, chicken, egg, torn up piece of whole wheat bread, worcestershire), make an indentation for cheese, fill with a sliced cube, then top with more ground chicken mixture. Bake at 400ish until done!

some of my favorite treats!

Phew! I'm back from the whirlwind travel month. 12 flights in 30 days.. including two conference presentations, two fragile X assessments, a NIH training workshop, and the strangest birthday dinner ever. In keeping with the theme of the blog, San Francisco and San Antonio absolutely spoiled us with delicious food... so until I have time to catch my breath and blog about the trips, I'll leave you with a few yummy snippets :)

Lots of fun stories to come!

yummy Mexican-inspired breakfast at Boogaloo's in
Mission District... plantain cakes, black beans, chorizo
hash, cabbage salad.. and delicious coffee :)

crabs on the wharf

Anchor Steam Beer... Co's beverage of choice during our mid-afternoon
people-watching date at a sunny street table in Italian North Beach district

authentic spanish paella and sangria in Mission District

REALLY authentic Chinese food restaurant in Chinatown.
stories to come.

THE original Irish Coffee (to go) at the Buena Vista

lots of sourdough bread samples.

vino, vino, vino.. napa and sonoma!

delicious Italian food (risotto) at Mona Lisa restaurant in North Beach

Mediterranean restaurant -- pita and dipping oil

favorite meal in SF! taboulli, hummus, stuffed grape leaves (dolmas), baba ghanoush