It’s a super flexible dish so feel free to add whatever vegetables you want to it.  I would have included red and orange peppers for flavor, color and overall sexiness – if there weren’t only shriveled, sad excuse for peppers at $3.99 each in Publix that week.

• 1/2 box penne rigate
• 3 tablespoons red Thai curry paste
• 1 can coconut milk
• 1/2 half of frozen spinach, de-thawed or  two big handfuls of roughly chopped fresh spinach
• 1 cup chopped cauliflower florets, bite sized
• 1/2 tbs cayenne pepper
• 1/2 tsp coriander
• 1/2 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp cumin

• Empty can of coconut milk into large skillet on medium-high heat and add the red Thai curry paste, gently stirring with wooden spoon until paste has dissolved.
• Add in cayenne pepper, coriander, garam masala, paprika and cumin and stir well.  Taste as you go, or use smaller amounts of the spices if you are looking for a more mild sauce – but remember that half of the heat is already in the curry paste.
• Now that all of the spices are in, add in your chopped cauliflower florets and spinach.  Turn skillet to medium-low heat and let simmer, stirring often, until the stem of florets are easily pierced with a fork and the spinach has wilted but is still bright green.
• At this point the coconut milk should have reduced by around half and taken on a creamier texture.
• Toss in 1/2 box of penne rigate cooked al dente until completely combined.

This vegetarian dish is perfect to warm you up on a cold day.  If you’re looking for more protein, feel free to add in grilled chicken or shrimp.

• 1/2 pound of fresh (cleaned) calamari tubes
• 4 oz. jar of quartered marinated artichokes
• 2 large tomatoes
• 3 cloves of garlic
• splash of balsamic vinegar
• EVOO
• 1 whole large lemon
• 1/2 cup crumbled feta cheese
• Salt
• Pepper

• Strain the artichokes (reserving the liquid) and chop them up into bite sized pieces along with the tomatoes.  Set aside.
• Rinse calamari tubes, and with a very sharp knife slice into narrow rings around .5cm wide.  Mix calamari rings in a bowl with one minced garlic clove and a pinch or two of both the salt and the pepper and set aside as well.
• Drizzle the bottom of a medium sized pan with EVOO and set on medium high heat.  Add 2 cloves of minced garlic to EVOO and cook until it begins to brown.
• Toss tomatoes and artichokes into pan with the 1/2 cup of reserved artichoke marinade and cook for two minutes or so.
• Add calamari rings and a splash of balsamic vinegar to the pan and stir 2-3 minutes as the rings pop and cook through.  Be careful not to overcook the squid – it will get too tough very quickly.  Taste test when you think it’s done… but as a general rule with calamari – if you think it might be done… it is.
• With a slotted spoon scoop out the tomatoes, artichokes and calamari and transfer to a bowl.  Add 1/2 cup of feta cheese and the juice of one lemon and toss well.

This recipe will serve 3-4, as a side.  Feel free to change the recipe to accommodate more for a cocktail party.  Also tastes great cold!

• Two thin chicken cutlets
• Handful of cashew halves
• Two cloves of garlic, minced
• One red pepper
• One yellow pepper
• Low sodium soy sauce
• Stir fry sauce
• White wine
• 2 tbs butter
• Dash of cayenne pepper
• Fresh ground pepper
• Lime juice

• Preheat oven to 350F.
• Pepper the two chicken cutlets and set onto a baking sheet covered in tin foil.
• Cut up your peppers into narrow strips, making sure to remove all seeds.
• In a small skillet, melt the butter over medium-high heat and cook the minced garlic until it becomes aromatic.
• Add in the pepper strips and the cashews and let simmer until the peppers soften.
• Add a dash of cayenne pepper to the peppers… being careful to make sure that the steam doesn’t get in your eyes… ouch.
• At this point, add a splash of soy sauce and around 2 tbs of sweet stir fry sauce.
• Mix with soft spatula and add a splash of white wine and lime juice.
• Spoon the pepper/cashew mixture on top of the two chicken cutlets.
• Toss in oven and bake until fully cooked.  Since we’re using thin cutlets… I would check them at 20 minutes.

• 4 tablespoons of butter
• Handful of baby carrots (or large carrot) – chopped up
• 1/2 cup of flour (plus more if you need to thicken sauce)
• 3 cups of chicken broth
• 1 cup white wine
• 2-3 cups of cooked chicken (leftovers are great for this!)
• 1-2 cups of cauliflower chopped
• 1 package of potato gnocchi
• 1 cup dried cranberries

• Bring a medium pot of water to boil and add gnocchi, scooping them out as they rise to the top, straining them and and setting aside in a bowl.
• Melt the butter in a large skillet and add chopped carrot and cauliflower.  Cook on medium heat until veggies soften.
• Add the 1/2 cup of flour to the vegetables and butter and mix with a soft spatula until flour is completely mixed and skillet contents take on a paste-like consistency and brown a bit.
• Add 1 cup of white wine and 3 cups of chicken broth slowly, whisking as you go.
• After about 10 minutes, when mixture begins to thicken, add your cooked chopped chicken and cranberries to the skillet and let simmer until it reaches the consistency of the inside of a chicken pot pie!  If you need to, feel free to add another cup of chicken broth.
• Add in cooked potato gnocchi, combine well and serve with a side of cranberry sauce!

Pre-Thanksgiving in under 45 mintues!  La la laaa.

Here’s a great recipe for you to bring into the office to get extra brownie points for your end of the year bonus (haha), make for a holiday party, wrap up and give to the neighbors, bribe someone with… or just eat by yourself with a fork and gallon of milk.

It’s super easy and fun to make, but please remember that even if it looks cooled off, the dulce de leche is freaking hot.  I had a huuge blister on my pointer finger for two weeks just for being a fat kid and trying to scoop up some with my finger.  Definitely not a good idea.

• 1 stick of butter plus 1 tablespoon
• 1 cup flour plus a handful more
• 1/2 cup sugar
• pinch of salt
• 1 can sweetened condensed milk (not evaporated)
• 3/4 lbs of milk chocolate or semi sweet chocolate chips
• 1 cup of dried cranberries
• 2 handfuls of crushed walnuts

• Preheat the oven to 350F.
• Spray Pam (or your nonstick cooking spray of choice) inside a 9in by 9in pan – completely coating it.  Drop extra handful of flour in pan and shake around until entire interior of pan is coated with flour.
• Combine the flour, sugar and salt in a medium mixing bowl.  Chop the butter up into small cubes and add to bowl.  If you have a mixer or a food processor, this next part will be easy for you.  If not – do what I did and use a pastry cutter… or a wire whisk.  Work the butter with your dry ingredients until you have the consistency of tiny pebbles and all dry ingredients are included.
• With your hands, press the shortbread dough into the bottom of the pan and bake until the edges turn a nice golden color.
• Take out of oven and let cool completely to room temperature.  I know waiting is agony, but trust me… if you don’t wait, you’ll destroy it.
• In a sauce pan on medium heat, empty out your can of condensed milk and drop in the extra tablespoon of butter.  Keep a really close eye on the milk; if it burns it will probably destroy your pan too.   Stir mixture continuously with a rubber spatula.
• Keep stirring over heat until the milk changes consistency to a soft caramel/dulce de leche texture and turns a nice hazelnut color (15 minutes or so).
• When dulce de leche is done, pour over completely cooled shortbread pan and spread it around evenly with the spatula.
• Now for the final step, set up a double boiler on your stove.  (You can set a large glass bowl on top of a smaller sauce pan with an inch or two of water.)  Pour the chocolate chips into glass bowl and check every few minutes – stirring chocolate to melt evenly.
• When chocolate is completely liquid, add your cup of dried cranberries and turn to coat.
• Spread chocolate/cranberry mixture over the top of the cooled dulce de leche layer and before it can dry, crumble your walnuts on top so that they stick to the chocolate.
• Let cool, cut and serve!

Do you ever come home from a long day at work and not know exaaaactly what to cook but you know that you want something that tastes somewhere between white truffle macaroni & cheese and basmati rice?  Anyone?  Anyone?  Alright – so maybe that’s a unique craving… but in any case – this recipe really hits the spot and is a perfect side to almost any dish.  It’s so flavorful that I’ve made it as a meal by itself on many occasions.

• 2 tablespoons EVOO (or just a big drizzle)
• 1 cup dry orzo
• 1.5 – 2 cups low sodium chicken broth
• 3 cloves of garlic – minced
• 1/2 cup white wine
• 3 tablespoons goat cheese

• Pour 2 tablespoons of EVOO into the bottom of a medium sized skillet and set to medium heat.  When oil heats up add your minced garlic and let simmer until you can smell that great garlic aroma.
• Add the dry orzo to the skillet and with a soft spatula coat the orzo with the EVOO at the bottom of the skillet.
• Turn heat to low-medium and carefully watch the orzo…. stirring it often so that it browns but doesn’t burn.
• Once orzo has turned a golden color, add the low sodium chicken broth and the white wine.
• Let skillet sit uncovered on low-medium heat for 10-12 minutes and come back to check the consistency.  The orzo should be plump and there shouldn’t be excess liquid in the skillet.  If there is still a lot of liquid, let it sit a bit longer.  If it already reached the right consistency, now is the time to add those three big spoonfuls of goat cheese and mix until completely combined.
• Garnish with parsley or basil for a pop of color and enjoy!!

My point is, that aside from those major goals, I have tiny small goals that I’m always trying to meet along the way. One of them is to hit American Airlines Elite status (25,000 miles in one year) on my own dime, and another happened to be – learn how to make Samosas – one of my all time favorite foods.

These amazing Indian snacks aren’t completely made from scratch… I cheated on the dough by using wonton wrappers, but I promise that they are legit enough that your kitchen will still smell like Indian food when you come home from work the next day. .

• 1/2 package of wonton wrappers
• 1 large baking potato
• 1 cup of frozen peas
• 1 minced clove of garlic
• 1 egg
• 3 large tbs curry powder
• 3 large tbs tikka spice
• 2 large tbs cumin
• 1 tbs hot red pepper paste
• Vegetable oil (100% soybean)
• Dash of paprika
• Sprinkle of salt
• 1 cup low sodium chicken stock (or vegetable stock to keep this 100% vegetarian)

1. Chop up large baking potato into 4 chunks and set in a boiling pot of water. Boil until a fork or toothpick can slide easily into the thickest part.
2. Drain and let cool.
3. Set a medium sized pot, or the pot you just used (fewer dishes!) to medium -high heat and add a generous drizzle of vegetable oil.
4. When oil is hot, add minced garlic and let sizzle for a minute or so.
5. Add in frozen peas and a tablespoon of hot red pepper paste and stir with wooden spoon. For more heat – add more red pepper paste.
6. Combine the curry powder, tikka powder and cumin in a small bowl and then empty the bowl into the pot and stir.
7. When potato is cool enough to touch, chop into 1cm cubes and toss into pot with spices and peas.
8. Add one cup of the stock that you chose and continue to stir until completely combined and stock has been sucked up by the potato.
9. Try a bite and season more if you’d like the flavor to be more intense. I alwayyys add more at this point.
10. Beat the egg in a bowl and set it to the side. Sprinkle some paprika into the egg mixture if you’d like.
11. Take pot off of burner and place one wonton wrapper in the palm of your hand.
12. Place a spoonful of the filling in the center of your wonton and dip your finger in the egg mixture. Coat all four sides of the square with egg and fold over into a triangle.
13. Press down on all of the edges and set aside on a plate – trying not to let the finished samosas touch eachother – they WILL stick.
14. When you have stuffed all of the samosas, the best way to cook them is definitely with a deep/flash fryer. I don’t own one of these -if I did I would be frying cheese and coating everything in panko crumbs and weigh 500 lbs. If you do own one – fry away – they’re going to be fantastic! However if you’re like me, you’ll need to add about 1/2 cm of vegetable oil to a hot pan and fry them one side at a time in small batches. Be careful!

When they’re done and crispy they’re great to dip into a yogurt sauce, mango chutney, or anything spicy! Obviously I will never be able to make a samosa better than a Punjabi aunty – but they’re good enough to hold me over until the next time I go someplace authentic!

Some more pictures…