Delish Your Dish

Delish Detector!- Jer’s Handmade Chocolates

Last week, Valentine’s Day came early for me when I received a box of Jer’s Homemade Chocolates!  When I opened the box of these gorgeous chocolate covered peanut butter treats, it was love at first sight.

This little box of love had me in chocolate and peanut butter heaven!  The rich, decadent chocolate pairs perfectly with the smooth natural peanut butter.  Jer’s also creates some irresistable truffles that are filled with peanut butter, toffee, pretzels and caramel.

So, if you’re looking for the perfect way to say “I love you” this Valentine’s Day, or just feeling like treating yourself to something special, be sure to indulge in a box of the award-winning, Jer’s Homemade Chocolates!  Also, if you’re feeling extra generous, send a box my way too (I love dark chocolate)!

“Sheperd’s Pie on the Fly”- Vegan Sheperd’s Pie with Sweet Potato

Last night was “Iron Chef” night in my house.  In other words, I take a bunch of different ingredients from the fridge and pantry that I need to use and throw them together to create one dish.  I ended up with a quick and easy Vegan Sheperd’s Pie.

Do you think Iron Chef Cat Cora wants to tango in kitchen stadium with me?

What You Need (Makes 1 “Pie”)

1 Cooked Sweet Potato (mashed)

1/2 Large Red Onion (sliced into rings, then cut in half)

1 Pkg. Birdseye Steamfresh Brussels Sprouts Singles (cooked according to pkg)

1 Tbsp. Sugar

1/4 Cup Black Beans (unseasoned)

2/3 Cup Crumbled Tempeh

1 Tbsp. Almond Milk (regular milk is okay too)

Garlic Powder (to taste)

Black Pepper (to taste)

1 Tbsp. Dijon Mustard

Set Oven to broil.

1. Heat a small, greased saute pan on low-medium heat.  Add in the onions and the sugar.  Cook onions until they have softened and caramelized (they will turn a nice brown color).  Then, add in the cooked brussels sprouts.  Saute for about 2 minutes.  Then turn the heat down to low.

2. Next, add the tempeh and black beans to the onion mixture.  Carefully fold in the tempeh, dijon mustard, black pepper and black beans,.  Set mixture aside.

3. In a small bowl, combine the mashed sweet potato, garlic powder and black pepper.  Mix well.

4. Next, pour the onion mixture into an oven safe baking dish.  Then, spoon the mashed sweet potato onto the vegetables.  Place dish in the oven for about 3-5 minutes.

Delish Detector!- Peanut Butter & Co.

Valentine’s Day is right around the corner!  As many of you know, the way to my heart is through my stomach.  So, if you just happen to be wondering where I want to celebrate my Valentine’s Day, let me just flat out tell you that I would for someone to take me to Peanut Butter & Co in New York City! I’m a big fan of their amazing peanut butter creations and what could be a better way to celebrate love than with my favorite food?

They just so happen to be having a Valentine’s Day special where couples can make reservations to share a Peanut Butter & Co “Sweetheart Snack”.

On the menu for this delish and budget friendly prix fixe meal are: four heart-shaped sandwiches served with Peanut Butter & Co.’s trademark potato chips and carrot sticks.  Big glasses of plain or strawberry-flavored fresh milk with a heart-shaped straw for two accompany the meal, followed by our PB&J Pretzel Sundae (vanilla ice cream, peanut butter pretzels, and melba sauce) and Candy Conversation Hearts. This prix fixe menu also includes a jar of Peanut Butter & Co.’s all-natural, gourmet peanut butter.

*Also be sure to check out Peanut Butter & Co., Double Chocolate Peanut Butter Hearts for your Valentine!

**For Reservations: (212) 677-3995

“Ali Baba Ganoush and the Forty Thieves”- Homemade Baba Ganoush with Veggie Patch Falafel and Cucumber Salad

I was craving a bit of an Israeli cuisine last week and decided to make some homemade Baba Ganoush.  For those of you who aren’t familiar with this dish, it is a dip/spread that is made from roasted eggplant and is often served with falafel.  The recipe usually calls for tahini (sesame paste), but I decided to go for a lower fat option.

What You Need:

1 Medium Eggplant

2 Garlic Cloves (sliced)

1 Tbsp Plain Greek Yogurt

Salt/Pepper (to taste)

1/2 Small Onion (diced)

1/4 Cup Crumbled Feta

1 1/2 Tbsp Lemon Juice (or to taste)

Set Oven on Roast Setting 450 degrees.

1. Cut small slits all over the eggplant.  Stuff each opening with slices of the fresh garlic cloves.  Place the eggplant in a greased pan and place in the preheated oven.  Let the eggplant roast for about 20-25 minutes or until the skin of the eggplant is blistered and it has softened.

2. Remove the eggplant from the oven and allow it to cool until you are able to handle it without burning yourself.  Now you have two options.  You can use the entire eggplant, or you can slice the eggplant in half and scoop out the inside (I used the entire eggplant).

3. Place the scooped portion of the eggplant into a bowl and combine the rest of the ingredients.  Use a hand blender to whip the ingredients together.  Taste and see whether you want to add more salt/pepper/lemon juice.

4. Chill until you are ready to serve with your falafel and cucumber salad.

Delish Detector!- Veggie Patch Falafel

After visiting Israel, the land of hummus, pita and falafel, I’ve decided that I’m quite the falafel connoseiur.  Some of you may know that making falafel from scratch, or even from a box mix can be frustrating, messy and doesn’t always fry or bake just right.

Thankfully, our friends at VeggiePatch have created an easy alternative for those craving falafel.  VeggiePatch now sells pre-made Falafel Chickpea Balls that have been flash fried and baked to perfection.  All you need to do is heat them up and serve them with your favorite toppings and pita.

The Falafel Chickpea Balls are absolutely delish and are perfect for a snack, appetizer or even a meal.

Also, make sure to check out the rest of the great VeggiePatch products!

South Beach Wine and Food Festival Online Auction!

We’re approaching one of my favorite events of the year.  The South Beach Wine and Food Festival is just around the corner, 27 days away, to be exact (not that I’m counting or anything).

The four day festival is a mecca for foodies and wine enthusiasts.  The most gifted chefs, TV personalities, and wine & spirit producers gather to showcase their culinary talent at the festival.

In addition to the festival, there is an online auction with tons of amazing items to bid on.  The auction includes items such as unique dining experiences, getaways, tickets to sporting events and other luxury items.

If you’re wondering what things I’m eyeing, here’s my list (feel free to bid on them for me):

1. Tickets to 2010 Aspen Food & Wine Classic
2. Private Cooking Class & Gourmet Lunch in Food Network Kitchens
3. 8 Course Chef Tasting at London West Hollywood- Compliments of Gordon Ramsay

Those are just a few of the many items I’m dying to have!  So, get your bid on and check out the amazing items the South Beach Wine and Food Festival has to offer!

TROOP BEVERLY HILLS: THE EXPERIENCE

Where my New York Wilderness Girls and Guys at?  An official “troop” meeting has been set for Feb. 16th in Brooklyn at The Bell House.

Come out to celebrate the 20th anniversary of Troop Beverly Hills.  We’ll sing, dance, boo Velda and of course eat Wilderness Girl cookies!

I’ll be there selling some of my delish cookies!  So, I better see you all in attendance!  Be sure to buy your tickets in advance!

Beverly Hills what a thrill!

Delish Detector and GIVEAWAY!- New Pirate’s Booty New York Pizza Flavor!

Calling all Pirate’s Booty fans!  Pirate Brands has added another delish flavor to the Pirate’s Booty family.  New York Pizza Pirate’s Booty is the perfect guilt-free snack that is baked to perfection.  These puffs have that great New York pizza flavor and are made with all-natural ingredients.

Enter to win a box full of Pirate’s Booty New York Pizza!!

How to Enter:

1. Show Delish Your Dish some love by “liking” the post, commenting and passing it onto a friend.

2. Then, send an email to delishyourdish@gmail.com with your name and contact information by January 31st, 11:59pm. Your name will be entered into a drawing that will be held on Feb 1, 2010.

3. The 2 winners will be contacted via email. (US Residents only)

“Hasta La Pasta, Baby”- Homemade Garlic and Rosemary Pappardelle

While I was couch surfing this weekend, I spent some time looking through some pictures from my trip to Italy a few summers ago.  After browsing through the photos of the amazing Italian dishes, I got the urge to make my own homemade pasta.  This was my first time making homemade pasta and  I don’t think I’ll ever go back to boxed pasta ever again!

What You Need:

1 1/2 Cups All Purpose Flour (or Whole Wheat)

3 Whole Eggs

1/2-1 Tbsp. Garlic Salt

1 Tbsp. Dried Rosemary

Olive Oil

1 Jar Tomato Sauce

Fresh Basil (chiffonade)

Ricotta

1. Fill a medium pot with 6 cups of water and a splash of olive oil.  Set on medium heat and bring to a boil.

2. Add the flour, garlic salt and rosemary to a cuisinart with S-blade attachment.  Pulse the mixture to just blend the dry ingredients together.  Then, add in the 3 whole eggs.  Turn on the machine until the dough begins to form.  In some cases the dough may form a ball, or might form crumbs.  If yours forms crumbs, don’t worry.  You can always dump the mixture onto the counter and form the ball by hand.

3. Then, touch the dough with your finger.  If it is sticky, add about another teaspoon of flour to the mixture and turn the cuisinart on again.  Next, dust your counter and rolling pin with flour.  Then, divide your pasta dough into quarters.  Take one of the portions and shape it into a rectangular piece. Set the others aside.

4. Next, use roll out the dough to form a long, thin rectangular strip.  Be sure to dust the dough and rolling pin with flour every now and then to prevent the dough from sticking.  Roll the dough until it is very thin. Even when you think its thin enough, keep rolling it.

5. Then, use a pizza cutter or if you have it a Ravioli Cutter to cut long strips of pasta.

6. Gather the strips of pasta and dust with flour.  Set aside and repeat steps with the rest of the pasta dough.

7. Next, toss about 1/4 of the fresh pasta into the boiling water.  Allow the pasta to cook for about 45 seconds-1 minute.  Scoop out the pasta with tongs and set aside.  Continue this step until all pasta has been cooked.

8. Combine the fresh pasta with tomato sauce, fresh basil and a dollop of ricotta cheese.

*You can make a large batch of fresh pasta dough and save it in the freezer.  Be sure to flour the dough well (do not cook it first)