Strawberry Mint Chopped Thai Salad

This is one of my favorite salads of all time. It's such a pleasure to prepare because it's almost a theraputic experience because it gets the attention of all your senses. The colors are bright with lots of texture and there's something so wonderful about the scent of strawberries, lime and mint - so clean and refreshing! This is a great dish when you feel creative, want something really healthy, or you want to impress someone with a unique salad. You can make it with your own flare depending on if you're feeling like something spicy, savory, citrusy...you get the picture!

Ingredients:

2 cups shredded cabbage
1/2 red onion, thinly sliced
2 cups mung bean sprouts
6-8 California strawberries, rinsed, dried and chopped
1 bunch mint, chopped
about 6 thai basil leaves

Dressing:
2-3 tbls canola oil (I actually use Olive Oil, but some might think the flavor clashes)
2 tbls rice vinegar (I use brown rice vinegar)
1 tbls tamari (you can also use kosher salt or a little soy sauce)
2-3 limes, freshly squeezed
1 tbls Thai fish oil
2 cloves garlic, smashed and chopped
1 serrano chili pepper, seeds removed and very finely chopped (if you don't like the spice, forget about it)
1 dried red chile pepper, chopped finely (or you can used crushed red chili pepper)

Instructions:

• In bowl, further smash the chili pepper and the garlic and the bottom of the bowl with a fork.
• Now add in all the other ingredients and mix well. Let stand until you're ready to enjoy the salad.
• After all the veggies are chopped, add them all - except for the strawberries) to a bowl and toss with your clean hands or tongs.
• Add the dressing and continue to toss with hands or tongs.
• Add the strawberries and toss a bit more.
• Add to a serving dish and garnish with mint.

Serving suggestion: EAT! Seriously, this dish is so delicious and satisfying that it really stands very well on its own. The great thing is that you are the master and can add whatever you like, for example, chicken, edamame, carrots, etc.

I hope you like it. Feel free to let me know!

Nina's Baba Ganoush

I love middle eastern foods, especially dips like Hummus and Baba Ganoush. They are so versatile and so delicious. My friend Patti is having a girls get together at her house tonight and since it's the middle of the work week, I thought I'd make something healthy, yummy and quick. And Baba Ganoush fit the bill. Here's my version:

1 medium to large eggplant
6 cloves garlic
kosher salt to taste
the juice of one lemon
1/4 cup Tahini (sesame paste)
2-3 tbls extra virgin olive oil
fresh parsley to garnish

• Make slits all over eggplant and stick garlic cloves in about 4 of the slits. I do this by holding the little slit open with a butter knife.
• Bake the whole eggplant for one hour at about 375.
• Once cooked, remove the skin and place the flesh in a collander and press with large spoon to remove some of the excess moisture.
• In food processor, mix together all the other ingredients until smooth

Serving suggestion: I usually just get a really nice baguette, thinly sliced and serve when friends and family are around. It's also great as a vegatable dip too.

Ooey Gooey Chicken Enchiladas

Today we celebrated my son Jaye's business that he started about a year ago. It's a small party bus company called Primo Party Bus that he's built from the ground up. I'm so proud of him! He just had a major setback yesterday that was completely out of his control. Instead of being sad, we had a celebration in anticipation of the next major success. Even though Jaye is very independent, every now and then he still asks me to make him Enchildas -- so that was our theme for our celebration. My kids always seem to like my casserole-style Enchiladas, probably because they have all the good stuff: they're savory, cheesy, steamy and they are quite filling! I guess they can definitely be considered a comfort food. Today I made them with two sauces - one that I created, and the other was canned. I thought I'd share this recipe since everyone really liked them -- including me.

Ingredients:
1 whole chicken (preferably natural or organic, and air-dried)
1 package of corn tortillas. I prefer Guerrero white corn tortillas
4 cups of shredded cheese - 1/2 montery jack, 1/2 cheddar
2 white onions, chopped
1/2 c sliced or chopped black olives
1/4 green onions, chopped
1 can of enchilada sauce (or you can make your own - see below)
4 cloves of garlic, chopped or crushed

Red Sauce:
I would follow the instructions for Emeril Lagesse's "Easy Enchilada Sauce" since mine is very similar. I really didn't measure anything on this one, so I think you'd be better off using Emeril's if you don't want to use the canned sauce. Here's the recipe.

Instructions:

• Bake or boil chicken until fully cooked. I typically boil it with a little salt and one onion (cut in half) so that I can use the broth for rice, or for extra moisture before baking the enchiladas. I just strain the broth once the chicken is done.
• Remove the meat from the bones and shred the chicken - put aside.
• In a rectangular baking dish (smooth some enchilada sauce at the bottom of the dish). If you like the bottom layer crispy, you can butter the bottom and the sides a little first, before you add the sauce. I like it that way.
• Now it's time to prepare the enchiladas. Before you fill the tortillas, it's best to soften them first. Otherwise, as you roll them, they will crack. I do this two different ways. Today I simply steamed several at a time as I was using them. The other way is to heat them in a thin layer of oil in a fry pan, one at a time. Just put one in for about 30 seconds, and then flip it over until it softens. It get's little tricky this way because they're HOT. Both ways are good, one has a bit more fat of course.
• Once the tortillas are soft, dip them in the enchilada sauce.
• Put on a flat service (I use a cookie sheet) and fill with a couple tbls of chicken ( and drizzle some enchilada sauce on top). Then sprinkle with a few onions, a couple tbls of cheese , and black olives. Feel free to add other things here, like jalapeno peppers if you like. It's your call.
• Side note. If you like the texture and flavor of the tortilla, you can double the tortillas so that there's a nice balance betweeen tortillas and chicken. Sometimes I find that it's a little to heavy on the chicken if I don't double the tortillas.
• Now just roll the enchilada closed. You don't have to tuck the ends under. Just roll it, pick it up and place in the baking dish.
• Repeat this step until the bottom of the pan is covered. It will probably take about 6 to 8 to fill the bottom. You can lay them vertically or horizontally. The great thing about casserole-style is that you end up cutting square pieces (like you would a lasagna) so it really doesn't matter how you lay and/or layer them.
• After you lay the first row, pour some enchilada sauce over the tops of the enchiladas. I'd say about a cupful of sauce (or less) is fine.
• At this step I typically add some chicken stock for added flavor and moisture.
• Now sprinkle on some more cheese, olives and onions. You can also add some of the chopped tomatoes and/or green onions.
• Once you've filled the pan it's time to add the last layer of enchilada sauce.
• Now pile on some cheese and top with green onions, a few olives and some chopped, fresh tomatoes.
• Cover with tin foil. I like to make a tent so that the cheese doesn't stick to the foil.
• Bake for about 30 minutes at 375.
• Remove the cover and bake another 15 minutes until the cheese at the top is browned and gooey.
• Let stand for about 20 minutes before serving.

Serving suggestion: My family loves to top their enchiladas with sour cream and a little spicy salsa. Since this is a heavy dish, it's nice to have it with a freshly tossed, salad. I usually throw in some mexican or spanish-style rice too, just because...

This is a great dish to bring to parties because you can make it ahead of time, it's easy to tote around and it's always a crowd pleaser. And of course it's great when you want to help a loved one feel better. : )

The Best Coffee in San Jose

The other day I was jogging in downtown San Jose (close to where I live) and noticed a new coffee shop called Philz Coffee on Paseo de San Antonio. I'd never been to a Philz (there are a few around the Bay Area) but I had this feeling that this place was going to serve up some good coffee. Yesterday I went in there and when I overheard Nick (the Barista) telling another customer that he'd make her something she loved, I knew I'd fallen in love. OK, not with Nick, but with the coffee! The great thing, is that they don't have machines - every cup is customized per person. And they prepare it with the cream and sugar depending on how you like it. I was curious about how they make the cream frothy and Nick wouldn't tell me how they do it. I just know they don't use a machine. I loved that fact that they don't share their secrets! Anyway, I had the Tesora Blend, and it was unbelievable. Trust me on this. I'm a Peet's fan, but there was no comparison. Needless to say, I've found my home for coffee in San Jose. I'll be baaack.

Best Breakfast I Ever Ate - Little Dom's!

So far in my blog, I've never just posted to write about a restaurant that I discovered. Not that I haven't wanted to - it's just that I've not done it yet. But after this weekend road trip to San Diego, and discovering some pretty amazing food, I just can't help myself. I have to share! Disclaimer: I didn't just stumple upon this place. I happened to see this place featured on the Food Network during a show where they were sharing the best pizza places in the country. Well, this particular restaurant had a "breakfast pizza" that I really wanted to try. The place is called Little Dom's and it's located in Glendale California. I LOVED this place, and not just because they had this awesome breakfast pizza, but because it really was the best breakfast I ever had.

Even their coffee was amazing. They served Groundwork coffee and I was glad to find that you can order online at http://www.groundworkcoffee.com/ if you want.

Above is the French Toast Soufle and below are their potatoes that are cooked with olive oil, garlic and lemon. Delicious!