amy and ann

Life Got Full.

2010-09-19T08:05:00.003-05:00

You can find us over at our other blogs for awhile.

We hope to be back some day, but for now keep up with us over at:

DOLLOP + I AM A CELIAC

Happy Cooking,

amy and ann

{delightful} Gluten Free Chocolate Candy Bites

2010-09-17T06:00:00.002-05:00

Today's recipe is a little something sweet. Who doesn't like a good chocolate candy recipe?

I know these will be gone at my house in less then 30 minutes. Enjoy! This is a great recipe to get your kids involved in. My kids love taking turns stirring...and sampling along the way of course.

Gluten Free Chocolate Candy Bites

by amy twomey

ingredients

3 packages of gluten free German Chocolate

6 c. big marshmallow's

2 c. crushed up pecans

1 T. cream

Using a double broiler melt the chocolate and marshmallow's until smooth. Add pecans and cream. Stir well. Remove from heat and begin dropping spoon size drops onto a sheet of wax paper.

Let cool and harden. I put mine in freezer to speed up process!

2010-09-15T06:00:00.001-05:00

photo by ann west

photo by amy twomey

2010-09-13T06:00:00.002-05:00

photo by amy twomey

photo by ann west

{nibble} drunk manchego spread

2010-09-10T08:05:00.000-05:00

Something easy and yummy for company!

I LOVE cheese. All kinds, all textures, love it. Lately I have been taken with Manchego. I just love saying it. I feel like I should be in spain walking on a cobble stone street. I might stop in the local dive and order some wine, manchego and chorizo. Doesn't that sound fun?

here is a fun fact: Did you know that Manchego is named for the Spanish region of La Mancha, which is also the home of Don Quixote!

drunk manchego spread by ann west

1-2 wedges of an aged manchego. Ask for one with a nice bite to it!

olive oil

roasted garlic

salt

pepper

red pepper flakes

italian seasonings, basil, oregano etc...

paprika

a squeeze of lemon

chunk your cheese and cover with olive oil. Add your spices as you like and let sit for at least 8 hours. A day would even be better. Serve with a sturdy cracker or some nice bread. enjoy!

ps. i could also see adding a little more lemon and drizzling this over grilled asparagus - yum!

2010-09-08T06:00:00.001-05:00

photo by ann west

photo by amy twomey

2010-09-06T06:00:00.001-05:00

by amy twomey

photo by ann west

{companions} Stuffed Hummus Jalapenos

2010-09-03T06:00:00.001-05:00

Sinfully good...roasted Jalapenos. Typically I make them stuffed with cream cheese and wrapped in bacon but today I decided to try something new. They are infused with sizzling goodness. I use the oven *see below, or if I am in a huge hurry I will broil them, watching them very carefully and flipping them along the way.

Stuffed Hummus Jalapenos
by amy twomey

ingredients

12 jalapenos
1 container of hummus or homemade hummus even better
Queso Fresco Mexican cheese

Preheat oven to 400 degrees. Remove inner seeds and wash well. Stuff each jalapeno half with hummus. Cut strips of Queso Fresco Mexican cheese and put one slice in center of each jalapeno. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

* I also stuff with whipping cream cheese and shredded cheddar cheese with bacon wrapped around the jalapeno for another time. Both are different and each mouth-watering-good!

2010-09-01T06:00:00.001-05:00

photo by ann west

photo by amy twomey

2010-08-30T06:00:00.000-05:00

photo by amy twomey

photo by ann west

{crave} the ultimate theta burger

2010-08-27T06:00:00.000-05:00

All I can say is Johnnies, in OKC. If you haven't been there it is a must. A childhood staple for me. The caesar burger, the old fashioned, and the famous THETA were among my favorites from their extensive menu. The Theta though, she is a beauty!

Of course I took a little liberty on my "mock" theta burger. These are bison!

I used colby - jack .... Johnnies had good ole american (shredded for extra melt effect)! Pickles, mayo and a sweet and smokey BBQ sauce. Nothn' better!

So here it is ... be prepared ... it is not for the light at heart and fair warning it will soon become a {crave} for you as well!

The "mock" Theta by ann west

A bun - soft and friendly

your burger grilled just for you with the cheese of your choice (cheddar or colby jack)

thin sliced onion

hickory smoked thick BBQ sauce of your choice

pickles (here for my recipe) or bubbies a great brand pickle!

mayo - on the top side of the bun

There you have it friends... pure bliss!

2010-08-25T06:00:00.000-05:00

photo by ann west

photo by amy twomey

2010-08-23T06:00:00.000-05:00

photo by amy twomey

photo by ann west

{companions} minted coleslaw & new mexican corn bread

2010-08-20T06:00:00.001-05:00

Below are the first two posts we had as a team. Amy posted her yummy cornbread and I posted my favorite minted coleslaw. Both of these are great for summer food! enjoy.

photo by ann west

Green is always an inspiring color for me. In the past, it has normally been attached to spring and it was Kelly green or nothing. But now we have so many varieties of green ... lime, avocado, celery, green apple ... greens are happy, serious, silly ... green compliments most other colors as well ... yellow, blue, pink, purple, brown ... I love my grey couch with green pillows they make all the difference. And who doesn't love Kermit the frog!

Enjoy this all green fresh spin on coleslaw!

A Hint of Mint Coleslaw
recipe by ann west

green cabbage sliced thin (I like to keep this an all "green" & white slaw)
green onion
fresh mint - sliced
fresh basil - sliced
cilantro chopped

I believe that these herbs should be used to taste - but just in case I use around 8 -10 leaves of mint and basil and a handful of cilantro

______

dressing...

3/4 cups mayonnaise
black pepper & salt to taste
1 tsp sugar
dash of cayenne
juice of 2 limes

Slice your cabbage and cut your onion, mint, basil and cilantro. Mix your dressing and toss with the cabbage. Add the herbs and onion and toss again. I love this fresh, yummy and beautiful green slaw. It is wonderful with spicy BBQ or fish tacos.

photo by amy twomey

If I was told that I could only have one food for the rest of my life it would be a serious toss up between beans and cornbread. I am a huge fan of cornbread, who isn't right? I had to re-workand dig for amazing new recipes when I discovered I was Celiac and had to 100% commit to a gluten free diet for life. So, along with that came a new recipe for cornbread given to me by my Mom who makes this for my Dad who also is a Celiac. I love it. My friends who come over to eat love it. My kids love it. It is a recipe I now make for my family all the time and I hope it is a recipe that my children will one day make for their kids too. It is an easy to make, delicious-must-try.

new mexican cornbread
recipe by amy

1 can (14-16 oz.) cream style corn
1 ½ cups corn meal
1/3 cup butter, melted
1 teaspoon baking powder
2 eggs, slightly beaten
½ teaspoon baking soda
1 teaspoon honey
1 teaspoon salt (optional)
¾ cup milk
1 ½ cups grated cheddar cheese
1 can (4 oz.) chopped green chilis

In a large bowl, combine all ingredients except cheese and chilis. Mix well.
Pour half the batter into greased 9” square pan. Sprinkle with half the cheese and half the chilis.
Add the remaining batter and top with the rest of the cheese and chilis.

Bake at 400 degrees F for 30-45 min.
Cool slightly and serve warm.

2010-08-18T06:00:00.001-05:00

photo by ann west

photo by amy twomey

2010-08-16T06:00:00.001-05:00

photo by amy twomey

photo by ann west

{the dish} cream cheese chicken enchiladas

2010-08-13T06:00:00.004-05:00

Amy and I got together last year a couple of times to cook for our families. It was great ... we spent time talking, solving world problems and knock out 2 large casseroles of chicken enchiladas for our families. Of course we had the best intentions of cooking together every other week ... then every month ... now we just get it in when we can ... life sometimes takes precedent. I hope this year we get to spend more time cooking together, inspiring each other and feeding our families and friends! enjoy!

I can not remember where I got the idea of adding cream cheese to my enchiladas, but throughout the years this recipe has changed so many times until this. This is by far the best way to eat chicken enchiladas. Filling and a completely satisfactory meal. A great meal for entertaining a big group of people. They are super easy to make, and I believe taste better then any enchiladas you will get out at a restaurant. I love this recipe.

cream cheese-chicken enchiladas

by amy twomey

ingredients
3 big packs of chicken breasts
1 large yellow onion
4 hatch green chili's
1 bag of shredded Monterrey jack cheese
3 bricks of cream cheese
2 TBS butter
white or yellow corn tortillas
1 box of gluten free chicken broth
buttermilk
salt and pepper to taste
avocado

*avocado salsa verde by ann west
[see ann's post for this here]

Saute your chicken and turn heat off and cool. Move chicken from pan and into a bowl. Use pan to saute butter and chopped onion and salt and pepper until onion is browned. Now shred chicken into the bowl and add into the pan with the onions. Add chicken broth and turn heat to low and cover for 15-20 min. Drain broth. Sometimes I prep chicken the night before I actually make enchiladas and place shredded chicken in a zip lock bag in fridge if you have limited time to cook.

make your Avocado Salsa Verde and set it aside.

in a saute pan saute some butter and add cream cheese until melted. Add in chicken and stir well. May add more salt and pepper to taste.

warm a huge handful at a time of corn tortillas wrapped in a damp paper towel in microwave for 90 sec to 1 min. remove

set out your casserole dishes and fill bottom of each dish with about 1/2 inch of buttermilk.

using a towel hold one warn enchilada in your hand and use a spoon to scoop chicken mixture into center of tortilla and roll it up and begin placing in rows in the casserole dish on top of buttermilk. Continue until dishes are full of enchiladas.

spread avocado verde salsa all over tops of enchiladas, add the chopped hatch green chili's all over and cover entire enchilada's with handfuls of shredded cheese.
cook @ 350 for 25-30 min until cheese is melted.

will serve 2 big families. So invite friends over to share this yummy meal.
We always eat this with rice and my lazy day pinto beans.

2010-08-11T06:00:00.003-05:00

photo by amy twomey

photo by ann west

2010-08-09T06:00:00.002-05:00

We hope your summer has been a blast. We are nearing on a year anniversary for amy and ann and we thought it would be fun in the next couple of weeks to revisit some of our favorite photos! Hope you enjoy!

amy & ann

photo by ann west

photo by amy twomey

{in the pot} Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup

2010-08-06T06:00:00.004-05:00

This is my sons favorite thing to eat, his comfort food if you will. So, of course when opportunity knocks for any type of celebration what-so-ever this soup is requested and all family must be there to eat it....grandparents, cousins, aunts and uncles...it is time for "Mama's Yellow Soup". I make this about 4 times a year...always for birthdays, some time around the holidays when the family is gathered together again, and when my son isn't feeling well and on the verge of recovery. So enjoy "My Yellow Soup" from My kitchen to yours! This soup is the beginning of a tradition to be passed down in generations. I love beginning traditions with food.

Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup
by amy twomey

ingredients
1 large bag of big organic potatoes, whatever is available, skinned and chopped big
2 cups cream
1 yellow onion(optional)
1 tsp gf Worcestershire sauce
4 cloves garlic
salt and pepper to taste
celery seed
celery salt
cayenne pepper
nutmeg
shredded cheddar cheese
1 cup sour cream
2 small packages of gluten free sausages, grilled
green onion(optional)

Begin with soaking and cooking the navy beans. Then as they are close to be finished, drain and clean beans and add water filling the pot just over the beans. Bring to a boil again and then turn to medium heat. Take half of the beans out and pure them and put them back into the pot. Stir well. Now you are ready to peel the entire bag of potatoes, and add the potatoes to the pot. I add a handful of sea salt while boiling. Cook until potatoes are very mushy and soft.

Chop up the garlic, and onion(optional) and add to the pot with the cayenne pepper, nutmeg and salt and pepper to taste.

Stirring well and sure that the heat is medium to lo so the bottom of the soup doesn't burn in your pot. Water as needed. Add 2 cups of cream, sour cream, Worcestershire sauce, 1/2 tsp celery salt, and 1/2 tsp of celery seed, Turn heat to very low for a few hours(checking always and stirring, may need to add cream if needs more liquid). Add in 4 c. shredded cheddar cheese, stirring well.

Set out shredded cheddar cheese in a bowl for topping.

Add grilled sausage to the pot at the last minute and let cook for a few more minutes.
May also dice green onion as a topping(optional).

2010-08-04T06:00:00.003-05:00

photo by ann west

photo by amy twomey

2010-08-02T06:00:00.003-05:00

photo by amy twomey

photo by ann west

{grabbing greens} panzanella salad

2010-07-30T06:00:00.000-05:00

This is one of the freshest best summer salads there is. Panzanella is a simple salad of tomatoes and stale bread. It is soooo easy and you probably already have most of the ingredients in your kitchen right now. So when your friends call you over for that summer pot luck... now you have something to bring.

As with most italian dishes basil is key. I happen to have some growing in my garden... yea! Mind you the basil is about all that is growing in my garden these days - those darn tomatoes didn't take!

Nothing that a quick trip to the farmers market or good grocer can't fix. Enjoy this simple and delicious salad!

panzanella by ann west

4-5 fresh ripe tomatoes - cut into chunks

2-3 thin slices of red onion

1 tbls capers

2-3 cloves fresh garlic - crushed and rough chopped

a handful of fresh basil chopped

olive oil (1/2 - 3/4 cup)

red wine vinegar (1/4 cup or more)

salt pepper

croutons (homemade or store bought) - large rough cut

red pepper flakes (optional)

(I believe traditionally this salad is served with a good mozzarella - so feel free to add that or some parm if you like!)

mix everything together. I probably use about 1/2 cup olive oil and 3 - 4 tbls red wine vinegar but this mix is a personal preference. Toss and let sit for 1 - 3 hours. Depending on how juicy your tomatoes are you may need to add more olive oil and vinegar as you go. If possible toss once or twice. I like to add a few more croutons before serving so you have a variety of textures!

2010-07-28T06:00:00.002-05:00

photo by ann west

photo by amy twomey

2010-07-26T06:00:00.003-05:00

photo by amy twomey

photo by ann west

{the dish} Chicken Roulade

2010-07-23T06:00:00.000-05:00

Here is an easy way to spice up what could be a boring chicken-again meal. Make a Roulade and impress your guest. The flavor of this Chicken Roulade is to die for. This recipe is great for a small dinner party. It will serve 6 easily.

Chicken Roulade
by amy twomey

ingredients
1 c. black olives
6 T. gluten free corn flake crumbs
1 c. sundried tomatoes
4 T. lemon juice
5 garlic cloves
2 t. dried oregano
8 boneless chicken cutlets
olive oil
1 small yellow onion
4 c. white wine
3 c. chicken broth
2 t. cornstarch
1 c. goat cheese

In a Cuisinart blend olives, sun dried tomatoes(after they have soaked in boiling hot water for 5 minutes). And onions. Place onions aside separately.

In a mixing bowl mix up blended olives, sun dried tomatoes, oregano, salt, cornflake crumbs, garlic and crumbled goat cheese. Place chicken in a zip lock bag smashing with a meat grinder on both sides. Remove from bag, place flat and add a layer of the mixture on top of chicken. Begin rolling it and use 3 tooth picks to hold the roll tight.

Add about 1/2 inch of olive oil to a large pot on medium heat and begin sauteing the rolls, tooth picks and all. Flip them to be sure each side gets browned and then remove from heat and place chicken on a plate set aside.

Using the remaining oil add the diced onions from earlier and saute them for a few minutes. Then add the wine and chicken broth. After about 5 minutes, stirring well add the chicken rolls and cover with a lid and cook on low heat for about 10 minutes. take out rolls, and remove toothpicks carefully with fingers. Cut up into slices and set chicken aside. Whisk together lemon juice with cornstarch and add that to the liquid mixture stirring well for another 5 minutes. Pour sauce over the chicken when you are ready to serve. I love this dish served over a bed of white rice.

2010-07-21T06:00:00.002-05:00

photo by ann west

photo by amy twomey

2010-07-19T06:00:00.001-05:00

photo by amy twomey

photo by ann west

{crave} mango avocado salsa

2010-07-16T07:00:00.001-05:00

Some times this is the way life goes.

Ok so I am getting ready for a small dinner for an old friend and his wife. I don't know them very well so I want to put on a good show (so to speak). I have my menu set (salmon, roasted potatoes, brocolini, fresh tomatoes and rustic tarts for dessert) great right. Well it was all great until my good friend and I went on our weekly run early in the am. About 2 miles in and a good mile and 1/2 from my house I see it.

I had to stop. Its in me ... I can't just past by ... there it was a cute, very frightened puppy under a car on the side of the road. SO we picked him up and carried him back to the house. Now what ... now my good friend Sue started calling, I started calling, I went back and knocked on doors all to no avail. The no kill animal shelters are full. Disheartened my daughter and I stop at the local coffee shop. The cute barista handed us our coffee while poochy pooch was sitting on our laps. I flippingly say - hey just found this dog - you want him?

she said yes! I would love him!

Again that is how life is. Of course I was thinking why did I have to see that puppy, Why do I feel the need to save that dog? Well I did see him, and I did feel like I had to do something and THIS TIME.... Then again I think what if I hadn't bought the cup of coffee... what if I had gone to a different coffee shop?

But is all worked out ... life funny!

So that is the long story of my day. The short story is that I needed an easy little munchy before my party and here it is. The blend of the sweet mango, with the spicy jalapeno is wonderful. The combo of corn and beans is a long-time favorite. And who doesn't love the avocado. A splash of this and a dash of that and you are done.

mango avocado salsa by ann west

2 ears grilled corn

1 cn black beans rinsed well

1 jalapeno chopped very fine

1 mango chopped

1 large handful of fresh cilantro chopped

juice of 1 lime

salt & pepper

cumin - 1 tsp or so

dash or 2 of cayenne pepper

1 avocado chopped - add this at the very end!

I just loved all of these colors together and the taste is so fresh. Sweet yet spicy. Enjoy!

2010-07-14T06:00:00.002-05:00

photo by amy twomey

photo by ann west

2010-07-12T06:00:00.004-05:00

photo by ann west

photo by amy twomey

{the dish} Moroccan Tangine Chicken

2010-07-09T06:00:00.011-05:00

This dish was inspired from Russel, a dear friend of my husbands who is a fabulous cook. I know this because of the way he talks when he is describing food + I have heard he cooks his family all their meals and makes things using a Tagine! I mean who isn't a good cook if they are using a Tagine? Russel introduced the Tagine to me, and I am so grateful because I am in love with it. I have re-created a few Moroccan recipes for chicken and come up with my own that is pure perfection! I do hope you will consider buying a Tagine, it may just change the way you cook forever.

Moroccan Tagine Chicken
by amy twomey

ingredients
3 cloves of garlic, minced
olive oil for browning chicken
2 packages of chicken breasts, cubed in large pieces
pinch of black pepper
pinch of ground ginger
pinch of saffron, in 5 T. of boiling hot water and let sit for 10 min, stir well
1/2 t. cumin
1/2 t. turmeric
1 t. fennel seeds
pinches of ground cinnamon
1/2 t. Harissa spice
1/2 t. Ras el Hanout spice
2 onions, finely chopped in Cuisinart
2 c. chicken broth
2 potatoes, peeled and cut into 1 inch cubes
2 carrots, peeled and cut into small round pieces
1 c. green olives
2 lemons, cut into slices
salt to taste

Put your pinch of saffron in a bowl with water and let sit, set aside. Mix the garlic, black pepper, and a big splash of oil in a zip lock bag with the cubed chicken and pound it on both sides with the meat pounder to tenderise it. Heat more oil in a Tagine. Fry the chicken until browned, on medium - high heat. Add all of the spices into the saffron you set aside earlier and stir well. Add blended onions and an entire lemon, cut in half and potatoes and carrots. Stir over high heat for a few minutes.

Add chicken broth to Tagine. Bring to broil. Reduce heat to between medium and low and cover. Cook on medium heat for thirty + minutes. Squeeze in 1/4 of lemon juice from a lemon into pot and stir. Add olives at the very end and stir in well. Add salt to taste.

*Serve chicken over white rice and with a good red wine. Very, very good.

2010-07-07T06:00:00.002-05:00

photo by amy twomey

photo by ann west

2010-07-05T06:00:00.002-05:00

photo by ann west

photo by amy twomey

{the dish} BBQ Sweet Potato

2010-07-02T06:00:00.001-05:00

MMMMMMMmmmmmmmmmmmm!

I can't say this was an original idea of mine ... but I really can't remember where I saw it. Perhaps a cooking show ... Any who ... it's inspired!

Why not take the delicious and sweet, sweet potato and bake it. Then top it with some good ole sweet and tangy BBQ, perhaps some caramelized onions and peppers some slaw and call it a whip-dinger of a meal. And this is the kind of meal my kids will love and I mean LOVE.

You see what I am getting at!

SO here's the plan....

bbq sweet potato by ann west and inspired by others

Wash you sweet potatoes, pierce them with a fork, wrap them in foil and bake them until done. Oh 400 degrees for 45 minutes or so.

In the mean time ... You know those bbq left overs you have from the 4th or that brisket taco meat.... wwweellll perfect. Slap some of your favorite bbq sauce on it and heat it up.

Next you might want to make some yummy slaw or just toss a nice salad. Either way a little tart is good with all that rich savory sweet headed your way.

If you like the idea of some caramelized onions & peppers great. Slice you onions and peppers thin and sautee them in a skillet with about 2-3 tbls of olive oil. Start them on high and then turn them down to a med - low temp and let them cook and cook (really 30 minutes or more). Season with a little salt and pepper. You will love them.

Now top your sweet spud and serve. enjoy!

2010-06-30T06:00:00.003-05:00

photo by amy twomey

photo by ann west

2010-06-28T06:00:00.003-05:00

photo by ann west

photo by amy twomey

{grabbing greens} Wimberley Lettuce Wrap

2010-06-25T06:00:00.009-05:00

Wimberley is truly a little piece of heaven. If you do not know where Wimberley is it is in the heart of the Texas Hill Country on the flowing Blanco River. It is a little hidden gem. Not only is it an artsy little community where Artisan's make their dreams come true, but it has wonderful food, and one day we will live on a little piece of land and build new dreams. One day.

Bruce Collie calls Wimberley home with his beautiful wife and 13 children. Bruce has made a huge impact on our 9 year old son. Our son now wants to have 11 children! I sort of worry about him finding a wife(not really). We met Bruce, his wife, and their bundle of children at the local flea market about 4 years ago when we were seriously contemplating turning it all in and moving to Wimberley for a simple life. They were so nice, sharing their stories and homeschooling experiences. If we had moved there we would have looked forward to getting to know the Collie family better. Their kids were all so well mannered and well rounded and a pure inspiration.

Did I mention Bruce Collie won "two" NFL Superbowl's in the 80's & 90's playing for the San Francisco 49ers. When we recently made it back to Wimberley for an escape from city life something brought us back to Bruce and his wonderful family after all these years...and it was their gluten free pizza. Bruce opened an amazing pizza place in town called Brewster's. He brews his own beer and makes his pizza dough from scratch. He is a true cook. Unfortunately, he was out of his gluten free pizza dough made of pinto beans which I can not wait to go back and try! But he made me an amazing lettuce wrap that I now have cravings for. I still haven't figured out exactly what is in it but here is my adaption to Bruce Collie's amazing gluten free Lettuce Wrap.

Wimberley Lettuce Wrap

by amy twomey adapted from brewsters

ingredients

romaine lettuce

fresh spinach

sun dried tomatoes

garlic

olive oil

lemon juice

oregano

salt + pepper

mozzarella cheese

tomato sauce

Lay the romaine lettuce flat on a plate. Coat with tomato sauce and add a layer of melted mozzarella cheese. I put mozzarella on a sheet of tin foil and place in the oven until melted and transfer into the wrap. In a separate bowl mix 1/2 c. olive oil, 2 T. lemon juice, 2 cloves of chopped garlic, salt & pepper to taste and 1 t. oregano. Set mix aside. Add handfuls of fresh spinach leaves over cheese adding the sun dried tomatoes and add the dressing mixture. Wrap it all up, take a bite and you feel like you haven't missed out on the pizza one bit. Delicious. Totally worth a trip to Brewster's! Next time we visit Bruce said they will be offering a new gluten free beer! Did I mention what a true inspiration Bruce and his family have been for us? They are the real deal.

*oh and thank you Bruce for letting our older kiddos try on your super-bowl ring! I think we heard about that for a week after we got home (they have told ALL of their friends). Huge highlight for them. Thought I'd say an extra thanks!

**Be sure to check out page 44 of The Advocate this month too. What a fun surprise, had not idea they were writing a little blurb about me in their magazine.

2010-06-23T06:00:00.001-05:00

photo by amy twomey

photo by ann west

2010-06-21T06:00:00.003-05:00

photo by ann west

photo by amy twomey

{companions} peachy peppers

2010-06-17T23:11:00.004-05:00

So I figure since I live in Texas I should at least give the peach its due. Peaches are one of my favorite fruits (don't I say that about all the fruits come to think of it?) But really. A truly good - just ripe peach ... hard to beat.

In Texas this year, I hear it is suppose to be a "bumper" crop. That - for us lay people - means a good year for peaches. Oh I can't wait.... peach pie (a must), peach preserves, some peach salsa, peach ice cream, peaches in salad. There are just so many ways to celebrate the peach.

But really. When they are ripe, at room temp and you bite into one... and the juice is just running down your arm. Oh... and your tempted to lick it off because it is sooooo sweet and good. Now that is the way to eat a peach!

But just in case you want to expand your horizons... here I have married the heat of jalapeno, with the coolness of cream cheese and the sweetness of the peach and of course the bacon ... well it speaks for itself.

peach jalapeno poppers by ann west

6 -12 jalapenos

8 oz cream cheese

handful of chopped cilantro

pinch or two of smoked paprika

applewood smoked bacon

1-2 peaches (slightly firm) peeled and sliced

preheat oven to 375 degree. Mix the cream cheese with the paprika and chopped cilantro. Slice the jalapeno length wise and again across the top and deseed and devein. Stuff the jalapeno with the cream cheese mixture and one slice of peach. Wrap in bacon and skewer with tooth pick. Place all of the stuffed peppers on a baking sheet lined with foil and cook in oven for 30 minutes or until done.

enjoy!

2010-06-16T06:00:00.002-05:00

photo by amy twomey

photo by ann west

2010-06-14T06:00:00.003-05:00

photo by ann west

photo by amy twomey

{the dish} cheesy-easy enchiladas

2010-06-11T06:00:00.007-05:00

This is my go to recipe for an easy to prepare meal that takes all but 5 minutes to put together and nobody would know you didn't slave away in the kitchen for hours! My kind of meal. Summer has been a beating so far...first week into it and already I am pulling my hair out. We are busier now then during the school year. Summer camps, swimming, grilling out with friends. I am finding it hard to slip away from the three kiddos to stock up on food for the house. Not a ton of cooking going on this week, so my cheesy-easy enchiladas will be had...for sure.

cheesy-easy enchiladas
by amy twomey

Prep ann's avocado salsa verde the night before. I actually try to always have it on hand because it is great on everything from eggs to enchiladas.

1 bag of shredded cheddar cheese, or monterey jack, either is great
bag of corn tortillas
avocado salsa verde
sour cream
buttermilk or whipping cream
salt to taste, optional

Coat the bottom layer of your casserole baking dish with Verde sauce. Heat a pile of corn tortillas on a layer of paper towel and microwave it for 1minute until warm, hot. Lay them on counter and begin adding shredded cheese to inside of corn tortilla an droll up tight adding it to dish. Continue to do until dish is full. Pour buttermilk or whipping cream on top on enchiladas and then another layer of Verde sauce and top with a generous amount of cheddar cheese. Bake in the oven set at 350 uncovered for 25-30 minutes until bubbling hot. remove, and serve with rice and a big salad. Easy meal, and the kids will love it. You can add onions too if your kiddos will eat them.

When you are not as rushed and can give yourself an extra 10 minutes to prep for dinner, be sure to try my chicken cream cheese enchiladas too.

2010-06-09T06:00:00.003-05:00

photo by ann west

photo by amy twomey

2010-06-07T06:00:00.004-05:00

photo by amy twomey

photo by ann west

{companions} & {in the glass} a bowl full of cherries

2010-06-04T06:00:00.003-05:00

fresh cherry pico & cherry limeade! by ann west

I remember when my mother would buy cherries. It was such a treat. I would just sit in front of that bowl... figuring out just the best way to de-pit the cherry... and nearly make myself sick they were so good!

There are soooo many ways to enjoy cherries. Here are two easy fun ways to enjoy the fresh cherries of this season!

fresh cherry pico...

I don't really have any tips for pitting cherries... but I love the color my fingers turn. I have a hard time resisting tasting as I go. But try to... because the end result is worth the wait. The perfect blend of heat and sweet!

fresh cherry pico by ann west

a handful of ripe delicious red bing cherries - pitted and chopped

1/2 small red onion

1 jalapeno - deseeded and chopped fine

1 handful cilantro chopped fine

1 lime

Mix all of the ingredients and squeeze the lime over and toss. We liked this best on our fish tacos or plain with chips. I also thought it would be fun right over a little cream cheese with some crackers for a quick app. enjoy!

fresh cherry limade (for Claire) by ann west

My daughter, like me loves a good cherry limeade. The sweet mixed with the tart... all of those bubbles... its just a fun drink. And since in Dallas it is going to be over 100 degrees rather refreshing too!

fresh limeade by ann west

1-2 limes cut into wedges

1 small handful of cherries - pitted

1-2 tbls sugar

ice

seltzer water or club soda

Muddle the cherries with the sugar and squeeze the limes over. Add ice to the top of the glass and fill with seltzer. Stir. Sit back relax and be cherry refreshed! enjoy.

cherrio!

2010-06-02T06:00:00.004-05:00

photo by ann west

photo by amy twomey

2010-05-31T06:00:00.005-05:00

photo by amy twomey

photo by ann west

{the dish} nutty pork chops

2010-05-28T06:00:00.006-05:00

When all else fails make pork chops and everyone's happy. The kids love them, my husband and I think they are a nice change from our chicken, beef rut we tend to get into. We don't eat pork very often, but when we do nutty pork chops are always a big hit. Although truth be had 2 of our 3 children do scrape off the nuts. One day!

heat the oven to 350 and start smashing nuts. Coat the pork well with sour cream and then cover with nut and spice mixture.

and bake. How easy is that?

nutty baked pork chops
by amy twomey

6 thick pork chops
sour cream
almonds, walnuts, smashed
salt & pepper
dash of cayenne pepper

Put what ever kind of nuts you have sitting around in a bag and smash them. I happen to have almonds and walnuts...so I mixed them up together with a dash of cayenne pepper. Coat the pork chops evenly with sour cream (can use egg mixture if you are not a sour cream fan), and place in smashed nut bag coating pork as much as can. Place the pork chops in a buttered baking dish. Cover with foil and bake at 350 degrees for 45 min or until tender and cooked well. Serves 4 to 6 people. Salt and pepper to taste.

2010-05-26T06:00:00.003-05:00

photo by amy twomey

photo by ann west

2010-05-24T06:00:00.002-05:00

photo by ann west

photo by amy twomey

{in the pot} first gazpacho

2010-05-21T06:00:00.013-05:00

Gazpacho is truly the taste of summer. Zippy, fresh, healthy. You can taste the sun in each tomato.

With a dollop of cool sour cream and a crouton... it is the best!

Unfortunately I am the only one in my family that enjoys it!

Ok maybe lily will join me in spirit!

It is so simple.

I like dill or really any fresh herb to taste ... oooh and a tad of cumin.

Gazpacho by ann (& adapted from Ina Garten)

2 hot house cucumbers - halved and seeded

3 red bell peppers (I always use a yellow, orange and red)

8 plum tomatoes (I use what ever tomato looks the best! - but not grape tomatoes)

2 red onions (1 is plenty for us)

6 garlic cloves

6 cups tomato juice - not v8

1/2 cup white wine vinegar (I prefer red wine vinegar)

1/2 cup good olive oil

1 tbls kosher salt

ground pepper

Now I also add:

pinch of cayenne

pinch of cumin

fresh herbs like dill

squeeze of lemon juice too

Chop the cucumbers, peppers, tomatoes, garlic and onions into 1 in cubes and process separately in a food processor. Combine all the chopped ingredients in a bowl and mix in the tomato juice, vinegar, olive oil and seasonings. Mix well and chill for 6 hours or more. Top with sour cream and a parmesan crouton and you have a golden, fresh soup to enjoy!

cheers!

{delightful} gluten free granola

2010-05-21T06:00:00.007-05:00

I finally decided to make the gluten free granola I have been thinking about for years. And surprisingly enough, it turned out perfect the first go around. I am so excited about it.

All you need are two bowls, one for dry ingredients and one for wet.

Set the oven temperature to 350 while you prep everything.

Gluten free Granola by amy twomey

Mix Dry:
2T. cinnamon
2 1/2 c. oats
1 c. coconut flakes
1/2 c. sliced almonds
1/2 c. crushed walnuts
1/2 c. sunflower seeds
1 T. sesame seeds
1T. flax seed
1 t. salt

Mix Wet:
1 c. honey
2 T. corn and canola blend oil
1 T. Vanilla extract

Mix dry well, and stir in wet. Lay out on a big baking sheet and put in oven at 350 for about 15-20 minutes, flipping occasionally with spatula. Bake at 300 for an additional 20 min watching well that it doesn't brown too much. Remove from the oven to cool and pour generous handfuls of brown sugar on top. Stir up well when cool.

*serve over yogurt or on it's own for a snack.

so good. so good. so good.

I made a huge sheet of it that was gone in less then an hour! I will make double next time for sure. This would make a great addition to the kids lunch boxes too for a healthy treat.

2010-05-19T06:00:00.002-05:00

photo by amy twomey

photo by ann west

2010-05-17T06:00:00.002-05:00

photo by ann west

photo by amy twomey

{news} To you!

2010-05-14T06:46:00.003-05:00

What a great year it has been so far with amy and ann. So much has been accomplished and so many more goals to achieve. TODAY our 3rd newsletter was sent. If you have signed up to receive our newsletter I hope you will pour yourself a cup of coffee and enjoy a little more about amy and ann.

If you haven't signed up for our news letter we would love to have you in the fold.

Thank you for your continued support of amy and ann - you all have been great!

ps I have full intension of posting a lovely rhubarb crisp. Life got in the way. A Greek God project, newletter, volunteer commitments .... sorry I will be back in the swing soon! ann

{the dish} parmesan risotto

2010-05-14T06:00:00.006-05:00

This is a recipe I have adapted from my friend Tonya. We had this over for dinner at her house about a year ago and I fell instantly in love with it. I will say though it is a recipe I do not make very often because it is basically microwave-risotto which equivilates to EASY and FAST for delicious meal that takes all of 17-28 minutes to prepare...but I am pulled by the microwave in general...maybe a discussion for another day. I am NOT a fan of the microwave. I actually want to toss it in trash pick up and have contemplated this time and time again. I know people who simply do not have one in their kitchen and I applaud them for their strength and discipline on many levels. sigh....I will one day throw it out...I will. But for now I will share my adapted radiation-recipe. smile. It is fabulous.

Parmesan Risotto by amy twomey

*adapted from my friend Tonya Dalton

4 T. butter

4 T. olive oil

1 c. onion, chopped in cuisine art

2 c. arborio rice uncooked

6 c. chicken broth

1 1/2 c. shaved fresh parmesan cheese

1 garlic clove, minced

1 t. pepper

1 t. salt

1 bunch of asparagus

1 package of bacon

Microwave butter/oil 75 seconds. Stir in onions and garlic cover 45 seconds. Stir in rice. Cover microwave 3 minutes. Add chicken broth microwave uncovered 28 minutes. Let stand 5 minutes add cheese, stir in.

Separate pan cook bacon. Separate pot steam asparagus while risotto is cooking! Add chopped asparagus and bacon to cooked risotto. So good.

*I serve with melted open face cheese sandwiches on gluten free toast & a salad.

For a super microwaved meal (ha ha) you can zap the bacon for faster results. Oh my!

A beautiful meal. I will be working on the long version of this same recipe, some day when my kids are off to college. ha ha! For now I will savor this one.

2010-05-12T06:00:00.004-05:00

photo by ann west

photo by amy twomey

2010-05-10T06:00:00.003-05:00

photo by amy twomey

photo by ann west

{companions} the succulent artichoke

2010-05-07T06:05:00.002-05:00

(And check out those succulent ribs below from AMY. Yum.)

As a kid, artichokes always seemed to appear for birthday celebrations in my Family. We had them "just because" the other night. (ok really it was "just because" they were on sale - smile)

In fact I think my mom used to make one for each of us. Such a treat! We had our own dish for the artichoke and our very own dish of drawn butter. (not having to share was such a treat too!) We loved to dip the leaves in the warm drawn butter or in a mayonnaise dip. But the icing on the cake, the feast de resistance was that heart! Ohhh my mouth is watering right now!

Don't these beautiful succulents just remind you of the succulent artichoke?

This recipe is for my friend ann (not me - smile)!

succulent artichoke appetizer by ann west & family

3-4 artichokes trimmed. Cut the stem off the choke. Cut the top off about 3/4 to 1 inch from the top, and then trip the remaining leaves that have bristles.

Place the artichokes in a pot with about 1 in of water, a cut onion and throw in 1 or 2 bay leaves.

Steam the artichoke until done 30 min or so. You will need to raise the water to a boil then turn it down again. You will know the chokes are done when you can easily pull a leaf from the choke (i use tongs for this!)

Serve with drawn butter or a mix of mayo, lemon juice and capers. Sooo good! And don't forget when you have eaten all the leaves, scrape the white "hair" off the heart. Dice the heart and drop it into your bowl of drawn butter. Let it soak and then taste. Mmmmmmm

and look at this funny cacti... could be a cousin or something!

enjoy the succulent artichoke!

{the dish} baby back ribs

2010-05-07T06:00:00.007-05:00

Week two! My man is still in the kitchen cooking man-meals and I am loving my little hiatus.

Matt made 9 hour , yes "9 hour ribs" today adapted from a recipe on cooks.com

9 hours later the meat will fall off the bone....it is totally worth the wait. promise.

2 racks baby back ribs
1 clove garlic, minced
1 med onion, minced
5 T. butter
2 1/2 c. ketchup
1/2 c. dark corn syrup
1/2 c. honey
1/2 c. pineapple juice
1/3 c. cider vinegar
1 c. brown sugar firmly packed
2 T. spicy mustard with horseradish
2 T. Worcestershire sauce
1 T. chili powder
2 t. salt
1 t. cayenne pepper
1/2 t. black pepper

Melt butter in pot adding onion and garlic. Cook over low heat until onions are soft. Stir in remainder of ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring. Let cool completely.

Cut each rib rack in half. Place in big tin and pour liberal amounts of sauce over ribs. Cover with tin foil and place in pre-heated 190 degree oven for 9 hours.

Remove from oven, discard drippings and save for other use. Transfer ribs to grill or place under broiler for about 10 minutes. May be refrigerated and grilled at a later time. Serve with extra BBQ sauce. Yum. We served these to a ton of friends last Friday night and they were gone. gone. gone. fast.

2010-05-05T06:00:00.004-05:00

photo by ann west

photo by amy twomey

2010-05-03T06:00:00.004-05:00

photo by amy twomey

photo by ann west

{the dish} Italian Sausage a' la Matt

2010-04-30T06:00:00.005-05:00

What a treat to come home to my man in the kitchen. It doesn't happen very often, but occasionally Matt will get the cooking bug and take over...man style. Messy, messy. Ha.

Tonight he cooked Italian Sausage with pepper and onions adapted from cooks.com

Italian Sausages a' la Matt

2 large red peppers
1 med spanish onion
2 T. olive oil
1 clove of garlic, minced
3/4 t. dried thyme
6 fresh Italian sausages(gluten free of course) about 1 1/2 lbs
1/2 c. water
1/2-1 c. dry white wine

Cut the pepper into 12 wedges. Cut onion into 1/2 inch slices, separate into rings and add to pan with olive oil over medium heat for 5 min. Stir in onion, garlic, thyme and cook until onions are limp. Meanwhile, in another pan add sausages to pan with water. Cover tightly and cook over medium heat for about 12 minutes. Remove cover and cook for 18 min longer until browned, flipping as cooking. Add white wine to de-glaze pan, add veggies and stir all well. Continue to cook for about 5 more minutes.

*serve with rice.

This was a great man-meal if you will. We will definitely be adding this to our recipe box.

{delightful} red velvet cupcakes

2010-04-30T05:50:00.001-05:00

It starts with a craving... a need to bake ... last week it was apple pie and this week the irresistible red velvet cupcake!

What is it about this cake that everyone seems to love? The childhood memory? The beautiful contrast of red and white? The rich buttermilk in the batter? The luscious icing?

all of the above friends all of the above!

red velvet cupcakes by ann west

2 1/4 cup sifted cake flour

4 tbls unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1/2 cup sour cream

2 tbls red food coloring

1 tsp distilled vinegar

2 tsp vanilla

1 1/2 cup sugar

1 1/2 stick unsalted butter - room temp

2 large eggs

Preheat the oven to 350 degrees. Line your cupcake liners and set aside. Sift the dry ingredients together. Whisk buttermilk, food coloring, vinegar, and vanilla together. With a stand mixer - cream butter with sugar. (let this go awhile and your cupcakes will have fewer holes) Add the eggs one at a time - make sure to scrape the batter down off the sides of your bowl. Beat in the dry ingredients and alternate with the liquid ingredients. Divide the batter into the cups. I would fill a little shy of 3/4 full. Bake for 18 minutes and let cool.

Ice with cream cheese or a whipped cream icing. Here is a cream cheese recipe for you!

1 1/2 packages 8oz cream cheese

1 1/2 sticks butter

1 tbls vanilla

3 to 3 1/2 cups powdered sugar

enjoy!

2010-04-28T06:00:00.002-05:00

photo by amy twomey

photo by ann west

2010-04-26T06:00:00.003-05:00

photo by ann west

photo by amy twomey

{the dish} Mother Daughter Quick Spaghetti

2010-04-23T06:05:00.000-05:00

It was a late night neither my daughter or I had eaten. Hmmmmm what to fix?

We had some left over whole wheat pasta from earlier in the week. She took half and I took half and here is what we came up with. It was fun creating with my daughter... I think I will try hers next time!

Moms Basic Tomato Basil Pasta by ann west

spaghetti

cherry or grape tomatoes

garlic

fresh basil

red pepper flakes

olive oil

parmasean

salt & pepper and a squeeze of lemon

Saute your garlic in some olive oil. Add your tomatoes and let them simmer. (I like mine to even get brown. Add you spices. Add your pasta and toss to heat through. This is a key element and will infuse your pasta with your yummy sauce. Serve with a sprinkle of cheese. Enjoy!

Peanut Spaghetti by Claire

peanut butter

garlic chili paste

sesame oil

rice wine vinegar

orange juice

honey

crushed peanuts

Mix 2 large spoonfuls of peanut butter with a tsp of garlic chili paste, 1/2 tsp of sesame oil, 2-3 Tbls rice wine vinegar and the same amount of orange juice. Add a little honey and mix well. Taste and adjust your seasonings. Top with crushed roasted peanuts. Heat the pasta and mix with sauce. Can be topped with chicken, peppers, carrots and more. enjoy!

{companions} icelandic grilled corn

2010-04-23T06:00:00.008-05:00

by amy twomey

Ok. So the truth: It has been an extra busy week. I am digging here for recipes. smile.

We are making what I am calling "Icelandic grilled corn" this week because my oldest kiddo had to pick a place to study which he, or shall I say "I", then cooked a meal that represented this place for the International Festival Lunch held at the kids school. He picked Iceland. I know, random. And so we made Icelandic Mashed Potatoes which are basically regular mashed potatoes but we used this fabulous Icelandic butter I found at Whole Foods, and added a few t. of sugar. hmmm.... So, lots of butter left and what to make? Oh yes, corn! So here we are.

My little one helped peel the corn husks. Dad turned on the grill, and walla....we wrapped the corn with Icelandic butter, salt and pepper in tight tin foil and popped those suckers on the grill.

Everything is better with a side of buttery grilled corn. right?

And lastly, I feel that I owe a huge thank you to ann for all her time she gave to help with the school International Festival Lunch! I however skipped out and took full advantage on being kid-less and had a romantic lunch over hamburgers with my amazing husband. You are awesome ann, and you are very, very appreciated. I don't know how you do it!

*We love to add sour cream, a touch of mayo, heavy on the Parmesan cheese & salsa picante all mixed up and spread over our corn. So good. So good.

2010-04-21T06:00:00.003-05:00

photo by amy twomey

photo by ann west

2010-04-19T06:00:00.004-05:00

photo by ann west

photo by amy twomey

{companions} baked cauliflower

2010-04-16T06:00:00.007-05:00

baked cauliflower by amy twomey

one head of cauliflower, cut into small pieces

handfuls of shredded cheddar cheese

whipping cream

salt & pepper to taste

This is one of those recipes that is never the same as far as measurements and always great! So have fun playing around with guesstimating your measurements here because you simply can't go wrong. Heat the over to 375. Steam your cauliflower over stove top until done. Then cut it up into smaller pieces. Then place the steamed cauliflower in a baking dish, pour over a generous amount of whipping cream(about one fingernail high if you were to put your finger to bottom of pan), add salt & pepper, and add a handful of shredded cheddar cheese to top. Bake uncovered

for 30 minutes or until lightly browned.

{the dish} Turkey Loaf

2010-04-16T05:55:00.002-05:00

A month or so ago Amy and I were talking with a friend who wanted the recipe for turkey "meat" loaf. Amy and I both gave our advise and he said his turned out great. But that sparked and interest. Can you believe it took me this long to try my own. Well here it is. A so so review from the kids but my husband and I liked it a bunch.

Turkey Loaf by ann west

Fresh ground turkey

red pepper

garlic

red onion

parmesean cheese

2 eggs

1 tbls olive oil

1/3 cup bread crumbs

2-3 tbls tomato paste

poultry seasoning

1/2 tsp ground sage

salt and pepper

Start with fresh ground turkey. The turkey I bought was all white. Personally I think you need some dark meat in the mix for flavor and to lend some more moisture. Chop some onion (a couple of slices), some garlic (6 cloves - don't be shy here it gives a ton of flavor), and some red pepper and parsley.

Mix as you would a meat loaf. Everything goes in. Don't over work it. Form into a loaf and cook in a 375 degree oven for 45 min or until done.

enjoy!

2010-04-14T06:00:00.005-05:00

photo by amy twomey

photo by ann west

2010-04-12T06:00:00.003-05:00

photo by ann west

photo by amy twomey

{companions} eggcellent - deviled eggs!

2010-04-09T06:05:00.001-05:00

I must admit those brightly color eggs of easter are so fun. Turquoise, yellow, orange, lime. They were so beautiful and seems to change daily. I loved our eggs and our low key time together. After our morning together it was off to Grandma for a feast to be reckoned with.

My husbands family loves their deviled eggs. His sister makes the best ... according to my kids at least. Deviled eggs made an appearance for many a meal over at Great Grandma's house and just I loved her egg dish. White, trimmed in gold, sweet and beautiful. Every egg had its own personal lounge chair.

How is it that foods like deviled eggs trigger wonderful memories. Really if you like deviled eggs, I just bet your favorite eggs come from a family member or close friend and is surrounded with memories. It's just one of those foods!

I don't make deviled eggs very often, come to think of it I am not sure I ever have. Well there is a first time for everything. Of course I have taken some liberty here and jazzed these up a bit but good ole deviled egg are fabulous. And come on I am never going to make them as good as grandmas anyway.

Italian and Chipolte deviled eggs by ann west

the egg base:

hard boiled eggs (don't over cook your eggs. In fact I like mine just cooker or slightly undercooked. More flavor and that gorgeous yolk stays and intense yellow) split and yolks removed to a bowl

mayonaise

sour cream

whipping cream

lemon juice

salt & pepper

Mix the mayo and sour cream into your yolks. I was making about 6 eggs and used about 1 tbls of mayo and 1/2 tbls of sour cream. Mix a little whipping cream to smooth it out... around 1 to 1 1/2 tsp. Mix this together add a squeeze of lemon juice and salt and pepper. Make it tasty - like you like it.

The Italian Devil....

add a layer of prosciutto, your egg filling. Top with fresh basil, red pepper flakes, a shave or two of asparagus and a nip of lemon zest.

The Chipotle devil...

Mix 2 tsp of the chipotle sauce into the egg mix. Stuff your egg. Garnish with black beans, cilantro, a jalapeno and or avacado.

Enjoy!

{the dish} grilled veggies+ baked eggplant over pasta

2010-04-09T06:00:00.012-05:00

There is nothing better in the world then grilled veggies + baked eggplant over Quinoa pasta! Talk about fresh, and crunchy, and perfectly delicious. This is a great meal for a busy night. It is so pretty it will even win over dinner guests. The wonderful thing about Quinoa pasta is that it is gluten free and my family can not tell the difference from regular pasta. A win/win at our house!

cut up your veggies of choice. I recommend cutting the squash up a tad more then what I photographed so that they will cook through equally in comparison to the other veggies. I had to burn a few asparagus pieces to get the squash cooked well. Had I cut the pieces smaller it would have been perfecto!

grilled veggies
by amy twomey

anything you have in the fridge or love together. There is no right amount here either! I just cut up as much as I can so that I am sure to have enough to fill the grill wok + have leftovers.

last night I used: butternut squash, asparagus and brussels sprouts

I stumbled across something recently at ikea that has changed my life :: the grill wok!
Buy one, you will thank me later. I heat grill on medium heat and cover it and shaking wok regularly. *remember to use oven mitts as handle gets HOT.

baked eggplant
by amy twomey

This is a recipe my mom made all throughout my childhood that I love. I make all the time and again this makes wonderful leftovers....so make as much as you can.

wash eggplant well and cut up in thin circles placing them on a baking sheet while heating your over to BROIL :: lo.

Add pre-jarred basil pesto on top of each slice.

Add fresh Parmesan cheese to the top of each circle. Broil until cheese begins to brown then change to bake :: 200 and continue cooking until tender. Add salt to taste.

Now :: cook your Quinoa pasta (we use 2 boxes of the Andean Dream brand for a family of 5). Stir constantly with a dash of olive oil while cooking so that the pasta does not stick. Drain and serve a pile of grilled veggies and baked eggplant on top. Seriously great! Let me know if your family loved it as much as ours does!

2010-04-07T06:00:00.002-05:00

photo by amy twomey

photo by ann west

2010-04-05T06:00:00.003-05:00

photo by ann west

photo by amy twomey

2010-03-31T06:00:00.001-05:00

photo by amy twomey

photo by ann west

2010-03-29T06:00:00.001-05:00

photo by ann west

photo by amy twomey

{the dish} spinach alfredo

2010-03-26T06:00:00.004-05:00

Seriously folks, get past the stick of butter and just make this! I promise your family will love this one. You can switch it up time after time if you want to leave out the spinach and almonds and substitute it for sun dried tomatoes and capers...or diced tomatoes and garlic...but for this recipe it is all about the spinach and almonds.

Start off by melting a stick of butter in a pan over medium heat. When the butter has melted add the Parmesan cheese, stirring and turned to low heat. Continue to stir well and slowly add the cream while stirring. In a separate pan steam an entire pan of fresh baby spinach (it will shrivel into nothing so be sure to stuff the pan packed full. Cook it and set that aside.

Then add the sliced almonds in, stir, add the salt and pepper, and remove from heat.

Boil your water in a separate pot and add the Quinoa pasta cooking it according to box 12-15 minutes, and drain. Now add everything together mixing in the sauce to your liking. Yum!

spinach alfredo by amy twomey

ingredients

1 pot full of steamed fresh baby spinach

2 cups freshly grated Parmesan cheese

2 cups cream

1 t. salt

1 t. pepper

1 1/2 c. almond slices

1 stick of butter

2 packages of Quinoa pasta

{menu ideas} spring cocktail with friends

2010-03-26T05:55:00.000-05:00

We had a great spring break this year. Friends at a lake house, friends in for drinks and a light dinner, sleep-overs, a few projects (some accomplished some not!), a dinner out, sleep-over at grandmas and a little volleyball - just to keep us real. No home-work, no stress, pure fun and relaxation.

Mid-week we decided to have a small group over for some "spring time" cocktails and a light dinner, marinated beef with avocados and a raw asparagus salad - delish!

Mojitos, gin & tonic (with extra lime), and vodka tonic were served.

Hey - it's our spring break too!

You know my obsession with cheese and these muskat grapes were the sweetest things you will ever taste. They literally popped in your mouth! Who needs Gushers?

Kids were invited too! (although somehow I missed taking their pics.)

So good to see our old pals! (camp 7 rocks!)

Now Finally the recipes..... thanks for staying with me...

Marinated Beef & Avocado, by jane skelton

2 avocados, peeled and sliced

2lbs rare roast beef - really go for the rare the marinade will continue to "cook" the beef

1 sweet red onion - sliced paper thin

1/2 cup canola oil

1/4 cup olive oil (i added more olive oil and less canola)

1/2 cup red wine vinegar

2 tsp dijon mustard

2 tsp salt

1/4 tsp pepper

finely chopped parsley

(I added some red pepper flakes too!)

Layer the beef, avocado and red onion making a couple of layers. Mix your marinade and pour it over the beef. Marinate for 6 - 8 hours. Serve with a hard roll or baguette.

Shaved Raw Asparagus with Parmesan Dressing, April 2010 food and wine magazine

2 lbs large asparagus

1 cup coarsely grated Parmigiano-Reggiano cheese - I shaved mine

3 tbls fresh lemon juice - I bet I used a little more

1-2 tbls warm water

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

Use a vegetable peeler and shave the asparagus into long, thin strips. I ended up cutting the last shave. In a small bowl, mix the parmigiano, water, lemon juice and olive oil. I did not mix the parmigiano in I waited until I was ready to toss. Add to the asparagus and season with salt and pepper. This was a fun and fabulous salad. I loved the way it looked and tasted. Can't wait to serve it again!

It was a beautiful and yummy evening!

2010-03-24T06:00:00.003-05:00

photo by ann west

photo by amy twomey

2010-03-22T06:00:00.005-05:00

photo by amy twomey

photo by ann west

{spring break} good wishes

2010-03-15T06:00:00.000-05:00

We wish you a happy, fun and safe spring break!

Amy and Ann will be back Monday the 22nd.

see you then.

{the dish} shrimp tacos

2010-03-12T06:02:00.008-06:00

Shrimp tacos. Starts with a love of tacos, supported by a sale on shrimp, ended in happy tummies for my family!

Peel and devein shrimp. Chop garlic, bell peppers of choice, pablano or jalepeno pepper and some onion. Have your cilantro handy!

Saute the shrimp in some olive oil and add peppers, garlic and seasoning. Cayenne pepper, red pepper flakes, salt and black pepper. Taste as you go and adjust the seasoning. I like to squeeze a lime in at the end!

I served with yummy black beans, fresh tortillas, sour cream, slasa and a salad. A dinner for all!

have a great weekend!

ps just realized I haven't posted a black bean recipe. Soon to come my friends...soon!

{grabbing greens} black eyed pea salad

2010-03-12T06:00:00.005-06:00

black eyed pea salad by amy twomey

ingredients

1 bag of black eyed peas
1 large red onion, diced
1 yellow, one red bell pepper, diced
1 jalepeno, seeded, diced
spring of fresh parley, diced
2 large tomatoes, diced
1/4 c. lime juice
sea salt to taste
fresh ground pepper to taste

The hardest thing about this simple recipe is waiting the few hours for your black eyed peas to cook. The rest takes no more then 5 min to toss it all together. Boil peas in water for 5 minutes, turn heat off, cover and let sit one hour. drain and wash peas well, adding fresh water and bring to a boil again. This time after it boils, cover and turn to low heat and cook for about 2-3 hours checking to see if need to add any water. Must always be covered with water. After you cook, drain and cool off beans in fridge...then toss together the rest of the ingredients and put back in the fridge.

Serve cold. Perfect for Spring! Happy Spring friends. Have a great Spring Break.

2010-03-10T06:00:00.004-06:00

photo by amy twomey

photo by ann west

2010-03-08T06:00:00.005-06:00

photo by ann west

photo by amy twomey

{in the pot} chicken poblano tortilla soup

2010-03-05T06:05:00.002-06:00

It was a warm soup on a cold cold day. Raining and dreary!

I can't wait for summer tomatoes!

After roasting the tomatoes, peppers, garlic and onions your house is going to smell amazing. I love when I have cooked something during the day and the kids come home and say, "what smells so good.!" Perhaps its a little love!

This soup was inspired by my good friend Sue. She makes a wonderful tortilla soup and shared the recipe. She continues to share this soup with friends and those who need a little warm soup on a cold day. thanks Sue!

chicken poblano tortilla soup by ann west

4 breast chicken poached, baked or roasted - meat shredded and rinsed.

8 - 10 medium tomatoes roasted

3 poblano peppers roasted

1 sweet yellow onion sliced and roasted

3 cloves garlic roasted

1 1/2 qt chicken broth

1 qt beef broth

cumin

bay leaf

salt & pepper

cayenne

Lightly rub all the vegetables in olive oil and roast in a 375 degree oven until browning and tomatoes have split. In the meantime poach your chicken breasts in your chicken broth until cooked. Remove the chicken, shred, rinse and reserve to the side. Add the beef broth and all of the roasted veggies when they are done. Bring to a boil and simmer for 15 min or so.

Whir the soup in batches until all the veggies are minced. Now this is key. Because the success of a great tortilla soup is the broth. Now you strain all of those yummy veggies out. It seems like such a waste. I haven't quite figured out what to do with those bits.

Once you have your broth strained, add all of your seasoning and simmer again.

Once you are ready to serve add the chicken. And garnish with some fresh cilantro, avocado, tortilla chips and salsa if you wish. Serve with a big salad, perhaps some roasted corn and some fresh hot tortillas. My kids like sour and cheese of course. enjoy!

2010-03-03T06:00:00.005-06:00

photo by ann west

photo by amy twomey

2010-03-01T06:00:00.006-06:00

photo by amy twomey

photo by ann west

{splatter} cheetah souffle cake

2010-02-26T06:00:00.004-06:00

cheetah souffle cake
by a seven year old tomboy with a flare for fashion

In a big mixing bowl mix:

2 t. sugar

10 T. cake mix

6 eggs

mix with whisk

18 T. of sprinkles

bag of m&m's

whisk

turn oven on 350

butter cake pan

pour on baking cake pan

40 min in oven, checking

remove from oven with oven mitts

Results are in: DO NOT MAKE AT HOME. This was a child-made disaster, first bite actually spit out by chef 01 onto kitchen counter. Successful in that it was a blast, yes! Please make this recipe at your own risk.

Lesson: we read recipes and start experimenting with flavors and measuring with more practice in the kitchen.

{grabbing greens} roasted beet and potato salad

2010-02-26T05:55:00.005-06:00

Every once in a while you eat something while you are out and it just stays with you. I had a knock-out, fabulous salad last week with my girl friends and my mom. Maybe it was that we were having so much darn fun, maybe it was that I was actually relaxed and didn't need to push that day, maybe it was the glass of white wine I had. Hmmmm a little of all three I would say. Food always is better when you enjoy the people you are eating with. We had a blast and the salad I had I could eat every week!

So I immediately set forth to recreate this salad. Did I do it? Well, no, but I liked what I came up with so I am going to share it with you....

Roasted Beet and Potato salad by ann west

This salad has many wonderful little things in it. In fact when serving this as a side it takes care of your starch and your greens - how great is that? I didn't try to make everything at once. I used leftovers and prepped ahead to make it more manageable.

roasted beets - chunked (roast beets whole with olive oil in a 375 degree oven until tender. remove skin. I made these the day before.)

roasted new potatoes - cut potatoes in half (roast potatoes with olive oil and salt and pepper in a 375 degree oven. These were leftovers from the night before.)

pickled onions - see recipe from dollop here!

blood or regular oranges - sliced

then add:

avocado chunks and mixed greens. Arugula is a great choice too and I think I would add a hard boiled egg if I had it. Toss with shallot-sherry vinegarette - see below. Serve as a side or a meal all on its own. enjoy!

shallot-sherry vinegarette by ann west

shallots chopped very fine

1/3 cup olive oil

1-2 tsp dijon style mustard

1 tsp sugar

1/4 c sherry vinegar

salt & pepper

squeeze of lemon

2010-02-24T06:00:00.007-06:00

photo by ann west

photo by amy twomey

2010-02-22T06:00:00.006-06:00

photo by amy twomey

photo by ann west