Sparrows & Oranges

Chickpea Burgers

2010-04-20T16:55:00.000-07:00

With an overwhelming response to these burgers from friends and family, I decided to post the recipe for all to enjoy. Not to be confused by it's name 'Chickpea Burgers', the chickpea patties (or burgers) are actually what makes up the bun of the burger itself. Then it is filled with creamy avocado, radish sprouts, and a spicy mayo made with veganaise. This recipe was adapted from 'Super Natural Cooking' by Heidi Swanson, my idol! I must have made them a hundred times or more over the last two years, they are my husbands absolute favorite. The original recipe is not Vegan because it calls for eggs, but you can make it vegan by substituting veggie broth for the eggs. Start with 1/4 of cup and add as you go, making sure the mixture is neither dry or too wet. The bread crumbs will help hold them together when you turn them into patties. If you are not not a vegan then I encourage you to be mindful of where your eggs come from. Think local, organic and free roaming. Maybe you have a neighbor with a chicken coop that would be into selling you some of their own.

Chickpea Burgers

makes 4

1 can chickpea or garbanzo beans, drained

2 eggs or 1/2 cup veggie broth

1 cup onion, finely diced

3/4 cup corn

1/4 cup chopped cilantro

1/2 teaspoon chili garlic sauce

1/2 cup plain bread crumbs

dash sea salt

dash fresh ground black pepper

1 Haas Avocado

1 bunch Radish Sprouts

4 tablespoons spicy mayo

Spicy Mayo:

1/4 cup veganaise

1/2 teaspoon chili garlic sauce

In a food processor, combine chickpeas and eggs (or veggie broth). Puree until blended and slightly chunky, like hummus. Pour into a large mixing bowl. Fold in diced onion, corn, cilantro and chili garlic sauce. Gently stir in bread crumbs, sea salt and pepper. Let stand for a few minutes.

Prepare the Spicy Mayo by combining veganaise and garlic sauce. Mix well and set aside.

Preheat a frying pan with olive oil over medium heat. Measure out 1/3 cup for each patty. With wet hands, form into 4 inch patties. Fry on both sides until golden brown. Place on a paper towel to cool.

To assemble burgers, lay out each half like you would when making a sandwich. Spread 1 tablespoons of Spicy Mayo over each burger. Layer one side with avocado and sprouts. Top with other burger half and serve warm.

*If using veggie broth, start with 1/4 of a cup. Slowly add until you get a good mixture, not too dry or too wet. If you get it too wet, just add more bread crumbs.

Sesame Orange Tofu Bowl

2010-04-19T13:19:00.000-07:00

As a college student in Seattle, I remember going to my favorite Sushi restaurant where everyone knew my friends and I by our first names. They would see us coming and make up these insane rice bowls w/specialties not found on their everyday menu. I always loved the simplicity of the rice topped with sweet morsels of seared fish and tofu that melt in your mouth. Sometimes the simplest food is often the best. Today I decided to try my own version, made up of Sesame Orange Tofu with simple brown rice and garnished with avocado, radish sprouts, nori and toasted sesames. So delicious and light, this dish can be served warm or cold.

Sesame Orange Tofu Bowl

makes 4

For the Tofu:

1 pkg Extra-Firm Tofu, drained

2 tablespoons arrowroot Powder or Cornstarch

1/2 cup Orange Juice

1 teaspoon Orange Zest

3 tablespoons Shoyu

2 tablespoons Maple Syrup

2 tablespoon Apple Cider Vinegar

2 cloves Garlic, crushed

1 tablespoon Sesame Oil

1 sheet Nori, cut into long 1/4 inch strips

Preheat oven to 400' and line a baking sheet with parchment paper, set aside. In a shallow dish, whisk together orange juice, zest and arrowroot powder. Then whisk in remaining ingredients except for tofu and nori strips. Drain tofu and gently squeeze out remaining liquid using a tea towel or paper towel. Slice tofu into 1/4 inch slabs, and then in half again. You should have 1-2 inch squares. Place squares into marinade to cover. Marinade for 1 hour or overnight. Remove tofu from marinade and reserve liquid. Place each square onto prepared baking sheet and bake for 10-15 minutes on each side. Let cool. Wrap each square with a strip of nori and set aside.

For the Sauce:

After the tofu is done marinating, reserve the liquid. In a small sauce pan, gently bring the reserved marinate to a boil, stirring constantly. Reduce heat and simmer on low until sauce thickens, about 2-3 minutes. Remove from heat cool. If desired, strain cooled liquid through a fine sieve to remove garlic pieces before serving.

Making the Bowls:

2 cups prepared Brown Sushi Rice

1 Haas Avocado, quartered

1 bunch Radish Sprouts

2 tablespoons Sesame Seeds, toasted

4 round Orange slices

To assemble the bowls, start with placing 1/2 cup each of brown rice in each bowl. Top each bowl of rice with nori wrapped tofu, avocado, sprouts and sesame seeds. Drizzle each bowl with sauce and garnish with an oranges slice. Serve warm or chilled.

Strawberry & Orange Creamsicles

2010-04-17T16:56:00.000-07:00

The other day my wonderful husband surprised me with the Zoku Ice Pop maker from William Sonoma. It has to be my new favorite kitchen gadgets!! Today I made these cute little Strawberry & Orange Creamsicles that are so yummy. The greatest thing about the Zoku is that it literally takes minutes to make ice pops, so it's perfect for spur of the moment snacks or treat!

So far I've have made various fruit pops and Cappuccino Pops, they are all so delicious but the easiest by far are the fruit pops. To save some time I bought a few different kinds of Odwalla smoothie juices. All you have to do is give it a shake and pour the juice into the pop maker and follow the Zoku directions. In about 5-10 minutes you have 3 cute little Ice Pops. Also, the calories are significantly low because you use such a minimal amount of juice (a little less then 1/4 cup each). The small Odwalla smoothies will go a long way when making these pops, you don't need much.

Since I have been following a Vegan regiment, I used I 'Vanilla Al'Mondo Super Protein' for the cream filling because it is made with soy and oat milk. It also has a banana flavor which goes great with Strawberry and Orange. But if you are vegetarian or non-veg lover, you can also use a sweetened yogurt or cream. Its important to note when making these pops that sugar is an important factor in keeping them from sticking.

Strawberry & Orange Creamsicles

Odwalla Strawberry C Monster

Odwalla Orange Juice or Mango Tango

Vanilla Al'Mondo Super Protien

Using a measuring cup with a pour spout, carefully pour fruit juice into each mold. Since there are only 3 molds, I did two strawberry and one orange. Wait about 1 minute, it doesn't take long. You will start to see the juice freeze around the edges. Once that edge forms, using a straw, suck out the juice in the middle and pour in cream. Place Zoku in the fridge and you should have three beautiful creamsicles in about 5-10 minutes. That's it! A delicious healthy snack in minutes.

Brown Rice Thai Wraps & Edamame Dip

2010-04-17T15:18:00.000-07:00

I sometimes wonder how many people enjoy grocery shopping as much as I do. Since moving to Hawaii a few years ago, I was really starting to miss Oregon with it's monopoly of health food stores. Just last year Hawaii finally got it's first Whole Foods Market! Sadly, it's taken me about a year to make my way down there because it's still about an hour away but the drive was well worth it. Walking into Whole Foods was like coming home. When I find a good grocery store full of unique things and wholesome food I can't help but let my senses and my budget go crazy. This trip my husband and I found some great things like a sweet and milky Sake that was out of this word and these, Brown Rice Tortilla's. They are soft and chewy and mix well with Asian flavors like my Thai Wraps. Serve these up with a side of Edamame Gauc and chips for a delicious lunch, and don't forget the chilled Sake for Dessert. YUM!

Brown Rice Thai Wraps

serves 4

Thai Sandwich Spread:

2 Tablespoons Veganaise

1 Tablespoon Peanut Butter, crunchy

2 Tablespoons Lime juice, fresh

1/2 teaspoon garlic chili sauce

1/2 teaspoon fresh ginger, grated

pinch of sea salt

Mix all ingredients together in a bowl and chill.

Wraps:

4 Brown Rice Tortillas

1 small head Iceberg lettuce or cabbage, shredded

1/2 cup Red Pepper, sliced into strips

1/2 cup Carrot, shredded

1/4 cup Basil, chopped

4 slices firm tofu

2 gardien 'chicken' breast, cut into 4

4 toothpicks or sandwich picks

To assemble wraps, lay two tortillas side by side overlapping by 2 inches. Spread 'Thai Sandwich Spread' over each side. Begin layering wrap like your going to make one giant burrito, leaving room on the ends to fold them over.

Once you have all your toppings, start rolling the tortilla onto itself while tucking in the sides like you would a burrito. Using two toothpicks, stab each side so wrap does not undo itself. Then, using a sharp knife slice the wrap in half on the diagnol so you get two beautiful wraps. Serve with a side of Edamame dip and & chips.

Edamame Dip

1-12 oz bag shelled frozen Edamame

1/2 cup fresh Cilantro, packed and chopped

1/4 cup sweet onion, chopped

1 clove Garlic

1 tablespoon Miso Paste

1/4-1/2 cup Vegetable broth

1-2 tablespoons Olive Oil

Sea Salt to taste

Bring a 6 cups of water with salt to a boil. Add Edamame and boil for 5-6 minutes, or until soft.

Drain edamame and rinse with cool running water.

In a large food processor, combine edamame, cilantro, onion, garlic, and miso. Slowly add vegetable broth and olive oil while blending. Dip should be nice and smooth like a guacamole. Salt to season. Serve chilled with Chips or Crudites.

White Chocolate Macadamia Nut Cookies

2010-04-06T13:59:00.000-07:00

Sweet and nutty, these cookies will rock your world.

Unlike the traditional greasy version, these cookies are made with raw macadamia nut butter, spelt flour, maple syrup and a pinch of cinnamon. They are chewy and oh' so delicious!

White Chocolate Macadamia Nut Cookie

makes 1 dozen

1 cup spelt flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup raw macadamia nut butter

2 tablespoons earth balance butter, softened

1/2 cup pure maple syrup

1 teaspoon vanilla extract

pinch of cinnamon

1/2 cup macadamia nuts, loosely chopped

1/2 cup vegan white chocolate chips

Preheat oven to 350. Line a baking sheet with parchment paper.

In a small mixing bowl combine flour, baking powder, baking soda and cinnamon. Set aside.

In a larger mixing bowl, cream together macadamia nut butter, earth balance butter, and pure maple syrup. Add flour mixture to batter. Lastly, stir in nuts and white chocolate.

Using a small cookie scoop, scoop batter onto parchment paper spacing them evenly. Bake in the oven for 18-20 minutes. Cool on a cooling rack for 10 minutes.

Grilled Tofu with Asian Slaw, Mashed Sweet Poatoes & Nori Burritos

2010-04-05T16:25:00.000-07:00

Another fabulous recipe from Tal Ronnen's cookbook, 'The Conscious Cook'. After stuffing myself on Easter dinner, I still had some mashed sweet potatoes left over so I thought I would finish it off by pairing it with Tal's Agave-Grilled Tofu and Asian Slaw. It turned out so delicious. I was able to use up the sweet potato, but still had a little bit of slaw and tofu leftover so I decided to make some Nori Burritos inspired by 'The Kind Diet' by Alicia Silverstone. Her book is fabulous if you haven't already checked it out (www.thekindlife.com). I feel like she really reaches the average person through her words of wisdom, not to mention her yummy recipe for Peanut Butter Cups! Any way, back to Nori Burritos...

Nori Burritos are a healthy alternative to the classic wrap style sandwich or Mexican burrito. It is essentially an uncut rustic style sushi roll. For my Nori Burritos I made an Umeboshi Plum sticky rice, and layered the burrito with avocado, apple, Asian slaw (carrot & diakon), arugula, and tofu.

Umeboshi Plum Sticky Rice

1 cup short grain brown rice

2 cups water

1 umeboshi plum, pitted and chopped

2 tablespoons rice wine vinegar

1 teaspoon agave

Using a rice cooker, cook rice in water as you normally would. Once it's ready, using a rice paddle fold in umeboshi plum, agave and vinegar. Mix it well until it cools down and becomes sticky. Set aside.

To assemble burritos, spread a layer of rice onto a sheet of Nori. Top with avocados, apple, leftover Asian slaw, tofu and arugula. You could even add some cilantro if you have it. Wrap it up just like you would a burrito and enjoy.

Serve with remaining apple slices and a cup of miso for a healthy lunch or dinner!

Here is my own spin on Asian Slaw.

Asian Slaw

serves 4

1 carrot, cut into matchsticks

1/2 daikon radish, peeled and cut into matchsticks

1 scallion, sliced lengthwise very thin (like ribbons)

3 tablespoons rice wine vinegar

1 teaspoon light agave nectar

1 teaspoon sesame oil

1/2 teaspoon sea salt

2 tablespoons fresh lemon juice

1 teaspoon shoyu

1/4 cup safflower oil

1 teaspoon sesame seeds, toasted

Throw carrot, daikon and scallions into a mixing bowl. Prepare dressing by whisking together rice wine vinegar, agave, sesame oil, lemon, and shoyu. Continue to whisk and slowly add safflower oil, by pouring a steady stream as you whisk. Pour over veggies and gently toss using your hands. Top with toasted sesames and serve as a side on top of a bed of spring greens, or in a Nori Burrito. Enjoy!

Bran Muffins

2010-04-02T16:50:00.000-07:00

These Bran muffins turned out so good! I used no oil or sugar, and added a healthy variety of pumpkins seeds, raisins, and carrot. They turned out very moist and flavorful and make a great snack with your afternoon Latte.

Bran Muffins

2 1/2 cups Wheat Bran

1 1/2 cup spelt flour

2 teaspoons Baking Soda

2 teaspoons Baking Powder

1 teaspoon Cinnamon

1/4 teaspoon grated Nutmeg

1/2 teaspoon Sea Salt

1/4 cup Molasses

1 cup Apple Juice

1/2 cup Apple Sauce (no sugar added)

1 cup Carrot, shredded

1/2 cup Raisins

1/2 cup hulled pumpkin seeds (or Pepitas)

Preheat oven to 340 and line your cupcake tins with cupcake papers, or lightly oil cups. Mix dry ingredients; bran, flour, baking soda, baking powder, cinnamon, nutmeg, sea salt, and set aside. In a separate bowl mix together molasses, apple juice, apple sauce, carrot, raisins and Pepitas. Combine wet and dry ingredients and mix well. Batter should be thick and moist. If it seems too thick you can add more apple juice. Spoon batter into cupcake tins about 3/4 of the way full and bake for 25-30 minutes.

Black Bean Sweet Potato Enchiladas in Red Sauce

2010-03-25T11:00:00.000-07:00

Everyday that I wake up, I pour myself a nice cup of hot coffee or steam a frothy Latte. I look forward to the challenge of formulating a meal plan for the day. Looking through the fridge trying to decide what to make with what I have is like putting together a puzzle. It's a challenge that gets me all excited, especially when I get to taste the end result.

After my first cup of Joe I start on breakfast first thing, clean up and start on dinner right away. The afternoons are the busiest around my house with my husband working a late shift, and my home endeavors and exercise classes beginning in the late afternoon. I love coming home and being able to heat up a nice home cooked meal that I know is so good for me

These Enchiladas can can also be gluten free by simply substituting corn tortillas for flour. Packed full of veggies and smothered in a homemade red sauce, these vegan enchiladas are delicious!

The Recipe

1 package corn tortilla's

(I was able to find handmade chipotle)

1 teaspoon Olive Oil

2 small Sweet Potatoes, peeled and cubed

1 cup Spinach, chopped

1/2 cup Corn

1 cup black beans

3 slices Veggie Cheese, Pepper Jack

Pinch of Sea Salt

Sauce:

3 tablespoons Olive Oil

2 tablespoons Spelt Flour

2 cups Veggie Broth (I like 'Imagine' brand)

1/3 cup Ketchup or Tomato Paste

2 tablespoons Chili Powder

1 tablespoon Paprika

1 teaspoon Garlic Salt

Pinch of Cinnamon

Heat oven to 350. Gently toss cubed sweet potatoes in olive oil and spread out on a cookie sheet, sprinkle with a pinch of sea salt. Bake in oven for 20 minutes or until soft and golden brown.

Remove sweet potatoes from oven and toss with chopped spinach, corn, and black beans. Set aside.

Prepare sauce by making a ruox with olive oil and flour over medium high heat. Once flour has thickened and begins to bubble, whisk in broth, ketchup and spices. Turn down the heat to a low simmer and continue to whisk until well blended. Simmer for a few more minutes (about 5) and sauce thickens. Once it has cooled slightly the sauce should be able to coat the spoon and run slightly.

Measure 1/4 cup of the sauce and spread over the bottom of a square casserole dish. Warm your tortillas before rolling to prevent tearing.

Measure another 1/4 cup of sauce and pour over veggie mixture and toss. Spoon veggies into each tortilla and roll up. Place into casserole dish, making sure to pack them in so they don't fall apart. Pour the remainder of the sauce over the top. Top with veggie cheese slices. Bake in the oven for 30-40 minutes or until golden brown. Garnish with chopped cilantro or green onion, and serve warm.

Itty-Bitty Aprons

2010-01-24T20:33:00.000-08:00

Itty-bitty aprons are a great gift for that special little someone in your life. Perfect for making cookies with mommy or messy art projects.

Vibrant colors and wild patterns scream fun, and also hide stains well. While enlarged waist ties make for bold and fun front bows. Each apron is accessorized with a small pocket detail. These little aprons are sized 2-4, 6-8.

Aprons!

2009-08-18T09:56:00.001-07:00

This cute little apron is made of a %100 light weight cotton. It is a simple reversible style featuring pockets on both sides. For an elcectic feel I chose a feminine floral print in Blues and Yellow, lined with a vintage European print, and finished with a bubbly navy/white Polk-a-dot. Nothing makes me happier then putting on something beautiful when headed for the kitchen. Okay, well maybe a delicious home cooked meal to follow would make me pretty happy too. Keep a lookout for more aprons to come!

The Abigail Smocked Dress

2009-07-30T17:57:00.000-07:00

Another smocked dress! This dress has a more flirtatious feel then the 'Ashley' dress with an added ruffle at the bottom. As mentioned in the directions of the 'Ashley' dress, these dresses can be any length. Ruffles are a great way to add length and a little flare.

Follow steps 1-10 on 'Ashley' dress. To make a ruffle, measure fabric double width of the hem. Sew two pieces together if you have to, and hem one edge. Baste along undone edge. Gently pull thread to gather ruffle. Once ruffle has been gathered, pin to dress. Sew ruffle onto the dress and continue with steps 12-14. Voila, you have a new dress!

Personalized Cards

2009-07-30T17:44:00.001-07:00

Old magazines make for great Sunday projects, like making personalized cards for any occasion. I started making collages out of old magazines in my early twenties. Since then I have created some incredible pieces of art that bring a smile to any face.

All you need is some old magazines, scissors, glue stick, card stock, and you can make a card for any occasion.

The Ashley Smocked Dress

2009-07-30T16:20:00.000-07:00

It's been awhile since I last posted anything. My poor blog has been neglected and I can't even say I have an excuse. So What have I been up to? Sewing of course!

After reading an article on smocking, I couldn't resist trying it for myself. The technique is simple, and no, you don't need a special sewing machine to do it.

When my best friends birthday was just around the corner, and a baby girl on the way, I thought surely she needed something cute and comfortable to wear. Needless to say this is were this dress got it's name, the Ashley dress. This style is very versatile as a cool and comfortable summer dress. Pair it with a bright color cardigan and some fun jewelry for a fresh summer look.

All you need is about a 1 1/2 yards of light weight cotton fabric, elastic thread, and contrasting all-purpose thread.

1. Make sure to pre-wash all fabrics to avoid shrinkage.

2. Wind a bobbin with elastic thread.

3. Thread machine using contrasting all-purpose thread.

4. With right side up, sew along salvage (the long side) in a straight line. Use the edge of the foot as your guide.

5. Repeat step 4 until you have 15 lines.

6. Lay fabric out and press smocking with a hot iron. Fabric will gather and shrink.

7. With right sides together, fold in half.

8. Pin along the edges allowing a 3/8th seam allowance.

9. Try on dress and adjust as needed, cutting off excess as necessary.

10. Measure for length. Cut to desired length allowing for 3/8 seam allowance. (For a longer dress, you may need to add fabric, like a ruffle. See the 'Abigail' dress)

11. Hem bottom of dress.

12. With right sides together, sew up the dress.

13. Finish seam with a zig-zag stitch and cut off excess.

14. Turn right side out and it's ready to wear!

2009-07-30T16:19:00.000-07:00

Strawberry Salad with Poppy Seed Dressing & Buckwheat Zucchini Pancakes

2009-05-26T15:52:00.000-07:00

Strawberry season is finally here! Every year this sweet, juicy heart shaped fruit is very much anticipated. Strawberries make a great accompaniment to just about anything sweet and are great in salads too.

This salad is full of fresh strawberries, grilled chicken, feta, toasted hazelnuts, and drizzled with a rich and creamy poppy seed dressing. To add even more to your plate are a few fluffy dollar pancakes made of buckwheat and fresh grated zucchini. These little pancakes are perfect for soaking up the leftovers.

Prepare for an afternoon luncheon with a few of your favorite girlfriends, or a light supper.

Strawberry Salad with Poppy Seed Dressing

8 cups fresh spring green salad mix

12 fresh strawberries, halved

12 ounces grilled chicken breast, chilled

4 tablespoons toasted hazelnuts, chopped

4 tablespoons crumbled feta

4-8 tablespoons Brianna's Rich Poppy Seed Dressing

Divide fresh greens among four plates. Top with grilled chicken and strawberries. Drizzle each salad with Poppy Seed dressing and top again with hazelnuts and feta. Serve chilled with warm Zucchini Pancakes (recipe follows).

Buckwheat Zucchini Pancakes

3/4 cup Buckwheat Pancake mix

1 cup zucchini, shredded

1 egg

1 cup low fat milk

2 tablespoons water

1 tablespoon olive oil

dash of sea salt

Preheat griddle to 400.

In a mixing bowl add pancake mix, and salt; set aside. In a separate bowl whisk together egg, milk, water, and olive oil. Pour into pancake mix; stir until well combine and not lumpy. Add shredded zucchini and mix.

Pour pancake mixture onto griddle making dollar sized pancakes. Brown and both sides. Serve warm with salad.

Breakfast Pizza

2009-05-08T10:37:00.000-07:00

Greasy, left over Pizza for breakfast is a thing of the past in my adult life.

As I have mastered the science of homemade crust and layering of flavors over the years, the time has finally arrived to recreate this delicious childhood memory into something more palatable.

This pizza offers an entire meal in one, with rich flavors of cheddar, Parmesan, farm fresh eggs, and smokey bacon. Not to mention a healthy twist of spinach and a rich tomato sauce on a homemade whole wheat crust.

If you don't have the time, or you intimidated by the time consuming process of preparing your own pizza dough, whole wheat crusts are more readily available in grocery stores then ever before. Be creative by layering your breakfast pizza with ingredients from your favorite omelet, like red bell peppers, onion, and sausage for example. Enjoy!

Breakfast Pizza

2-8' whole wheat pizza crusts (see recipe archives)

4 eggs

6 slices lean bacon, crumbled

1/2 cup red sauce (like marinara)

1 cup baby spinach

1 cup sharp white cheddar

1/4 grated Parmesan

pepper

Preheat oven to 400 degrees. Lightly dust a cookie sheet with cornmeal to prevent sticking.

In large skillet, brown bacon until crispy. Drain grease onto a paper towel, crumble and set aside.

Layer crust with 1/4 cup each of the red sauce. Top with 1/2 the cheddar, and spinach. Crack eggs in the middle of the pizza (2 per pizza). Top with remaining cheddar, crumbled bacon, Parmesan and cracked pepper. Bake in the oven for 20-25 minutes. Serve with a side of fresh fruit for breakfast.

Cooking with the Seasons

2009-05-05T14:23:00.000-07:00

I just wanted to share with my fellow Foodies a fabulous site I found on the BBC website for seasonal food. Inspired by the movement to 'Go Green' and food inspired literature, I have decided to educate myself on seasonal and local foods that may help further reduce the impact on our environment.

Find meaning in this love for food, and Eco friendly novel "Animal, Vegetable, Miracle" by Barbara Kinsgsolver. Then keep up with whats in season by visiting http://www.bbc.co.uk/food/in_season/

Fried Green Tomato BLT

2009-04-30T14:25:00.000-07:00

I came across these beautiful green tomatoes in the market just the other day. Never before have I had the pleasure to cook with them, so I was eager at the challenge to make something delicious. The first thing that came to mind was a classic fried green tomato and BLT. I am big fan of an occasional BLT, especially with Avocado. This Fried Green Tomato BLT is heavily breaded and served as the bun. Layered with basil mayo, lettuce, and smoked bacon. As they say here in Hawaii, it's ono kine grindz!

Just for the record, I wouldn't say this is the healthiest dish I have ever made. However, no ones perfect. A healthy diet always has room for a little rebellion.

Fried Green Tomato BLT

2-3 large Green Tomatoes

1 cup cup plain bread crumbs

1/4 cup whole wheat flour

2 eggs

1/4 cup low fat milk

salt & pepper

8 slices lean bacon or turkey bacon

4 leaves Green leaf lettuce, rinsed

1/4 cup light mayonnaise

1 tablespoon basil pesto

1 tablespoon fresh basil, chopped

Prepare basil mayo by mixing mayonnaise, basil pesto, and fresh basil. Store in refrigerator until ready to use.

Slice tomatoes 1/2 inch thick, 8 slices total. Season sliced tomatoes with salt and pepper.

In a small bowl, whisk together eggs and milk and set aside. In another bowl, combine bread crumbs and flour, set aside.

In a large skillet, cook bacon until brown and crispy. Reserve bacon grease for frying tomatoes.

Dip each tomato slice in egg, then coat in bread crumb mixture. Repeat once more for a heavily breaded tomato, after all this is going to be your bun. Cook breaded tomatoes in greased frying pan over medium heat until golden brown on both sides. Set fried tomatoes onto brown paper bag, or paper towels to absorb grease.

Assemble sandwich using the fried green tomatoes as the bun. Spread with basil mayo, top with 2 slices of bacon per sandwich and leaf lettuce. Enjoy!

Serves 4

Grilled Espresso Chicken with Moroccan Spiced Sweet Potatoes, & Braised Mustard Greens

2009-04-23T20:38:00.000-07:00

I thought I might need to post something for all of my omnivore friends, or for those of you who are flexitarians like myself.

This recipe, for Grilled Espresso Chicken came to me a few years back when anything Espresso made my heart sing. On the back burner for quite some time, I pulled it back out of hiding for a dinner party just a few weeks ago and the arrival of my long awaited Espresso Machine. This chickens main ingredient 'espresso' is full of surprises when accompanied with rich flavors like brown sugar, and smokiness from the grill. Although you don't need an Espresso Machine to make it, you can also use double strength coffee.

This Espresso Chicken is paired with a mashed Moroccan Spiced Sweet potato and Braised Mustard Greens. Full of unexpected flavor sensations like sweet and smoky, slightly spicy and bitter greens. Enjoy!

Espresso Chicken

2.5 pounds chicken pieces, skinned & trimmed

2 cups espresso, or double strength coffee

3/4 cups brown sugar

1 tablespoon ground mustard powder

1 large onion, sliced

1 clove garlic, whole

1/2 teaspoon fine sea salt

In a slow cooker, layer onions, garlic, and chicken. Sprinkle salt, ground mustard, and brown sugar over chicken. Slowly pour coffee over the chicken. Cover and cook on low for 4-5 hours. Meat should be dark on the outside, white in the middle and slightly falling off the bone. Turn off slow cooker and preheat charcoal grill. Meanwhile, prepare Moroccan Sweet Potatoes and Braised Mustard Greens. Note that the sweet potatoes take about an hour in the oven as part of the preparation.

Once your grill is nice and hot, gently grill chicken pieces on both sides brushing them with left over marinade to keep chicken moist. Chicken will be very fragile and shouldn't take but a few minutes to get nice grill marks and a little smoky flavor into the chicken.

Plate chicken with braised greens and mashed sweet potatoes. Recipes follow.

Moroccan Sweet Potatoes

4 large yellow sweet potatoes

1 large lemon, juiced

1/4 teaspoon ground cinnamon

1/4 teaspoon paprika

1 tablespoon olive oil

2 tablespoons fresh cilantro, chopped

Salt and pepper to taste

Preheat oven to 400 degrees. Wash sweet potatoes and cut ends off. Place on a cookie sheet, and bake for 1 hour. Remove from oven and let cool slightly.

Remove skins and place in a large bowl. Mash sweet potatoes until smooth and slightly chunky, set aside.

In a small bowl, whisk together lemon juice, cinnamon, paprika, cilantro and olive oil. fold dressing into mash sweet potatoes.

Braised Mustard Greens

1 large bunch fresh mustard greens, rinsed and chopped

1 clove garlic, crushed

1/4 cup chicken stock

4 slice lean bacon

In a large skillet, brown bacon and set aside. Reserve the fat, there should be very little if you are using lean or center cut bacon. Saute the garlic in reserved bacon fat. Add mustard greens and chicken stock. Braise greens over low heat until greens are wilted.

Serves 4

Reduced-Fat Cherry & Dark Chocolate Cookies

2009-04-23T14:32:00.000-07:00

These cookies were inspired by a recipe sent to me from my father, originally featuring a delicious Reduced-Fat Oatmeal Raisin Cookie. This cookie makeover demonstrated brilliant cooking techniques used to reduce fat while maintaining flavor. Immediately I was hooked, and couldn't resist playing with new flavors and while improving upon nutrition even more.

Instead of raisins, I used dried cherries. I also replaced the white flour with stone ground whole wheat, and cut the brown sugar from 1 1/2 cups to 1/2 cup. Of course, even though I reduced the sugar, I was really just making room for the rich morsels of dark chocolate. Full of flavor and wholesome goodness this recipe will have you addicted. Enjoy in moderation!

Reduced-Fat Cherry & Dark Chocolate Cookies

1 cup dried cherries; 1/2 cup whole, 1/2 cup finely chopped

3/4 cup water

6 tablespoon unsalted butter

1 3/4 cups old-fashioned rolled oats

2 teaspoons ground cinnamon

1 cup whole wheat flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup brown sugar

1 large egg

2 teaspoon vanilla extract

1 cup dark chocolate chunks (like 62% or higher)

Preheat oven to 350. Line two cookie sheets with parchment paper, set aside.

In a small sauce pan, bring water and cherries to a boil. Reduce to a simmer for 5 minutes, set aside and let cool. In a large skillet, melt butter and toast oats over medium heat until golden brown. Remove from heat and add cinnamon. Stir to coat the oats with cinnamon, set aside and let cool.

Once the cherries and oats are cooled down you are ready to proceed. This is an important step, otherwise you will be left with a gooey cookie dough and melted chocolate that just isn't good.

In a large mixing bowl, combine cherries (liquid and all), sugar, egg, and vanilla. Stir in oats, flour, baking powder, and salt. Lastly, add dark chocolate chunks.

Drop cookie dough onto prepared baking sheets, about 2 tablespoons per cookie, spacing them about 1-2 inches apart. Bake for 12-14 minutes.

Serve warm with a glass of non-fat milk.

Coconut Crusted Tofu with Mango Salsa

2009-04-12T22:14:00.001-07:00

Tropical flavors like mango and coconut are abundant here in Hawaii, and when it's hot outside and the trades are still, nothing is more refreshing than these local flavors.

With a little Asian influence came this dish. It is a play on the traditional Agedashi Tofu topped with some gourmet flare like mango salsa.

Enjoy!

Coconut Crusted Tofu with Mango Salsa

1-12 oz package firm tofu

1/3 cup sweetened coconut flakes

2 tablespoons Wondra flour

2 Tablespoons cornstarch

dash of sea salt

2 tablespoons Canola oil

Salsa:

1 ripe mango, diced

1 small carrot, shredded

1/4 cup red onion, chopped

1/4 teaspoon ginger, finely chopped

2 tablespoons cilantro, chopped

1 lime, juiced

dash of sea salt

In a mixing bowl combine mango, carrot, red onion, ginger, cilantro, and lime juice. Give a good stir and set aside.

Drain tofu and slice into five thick steaks. In a small bowl, combine coconut flake, flour, cornstarch, and sea salt. Coat each tofu steak in coconut mixture.

Heat 2 tablespoons canola oil in a large skillet over medium heat. Brown Tofu on all sides until golden brown. Drain cooked tofu on paper towel. Serve warm with Mango Salsa.

Grapefruit Bars

2009-04-12T22:12:00.001-07:00

These bars are much like a lemon bar but are much lower in fat and sugar. To make them even more unique, I have added a touch of fresh Rosemary to the crust, complementary to the naturally sweet ruby red grapefruit used in this recipe.

Grapefruit Bars

Crust:

1/2 cup all-purpose flour

1/4 cup powdered sugar

1 tablespoon fresh rosemary, chopped

3 tablespoons cold butter

dash of salt

Topping:

1/3 cup fresh grapefruit juice

4 egg whites

1 tablespoon grapefruit zest

1/2 cup sugar

3 tablespoon Wondra flour

1 tablespoon powdered sugar

Preheat oven to 350. Lightly grease a 8x8 inch glass baking dish, set aside. In a mixing bowl combine flour, powdered sugar, chopped rosemary, and salt. Cut in cold butter using a a pastry cutter, until mixture is fine and crumbly. Press into pan and bake for 20 minutes.

Meanwhile prepare topping. In a mixing bowl whisk together grapefruit juice, egg whites, grapefruit zest, and sugar. Slowly whisk in Wondra flour.

Once the crust has baked for 20 minutes, remove from oven and pour grapefruit mixture over the top. Bake for an additional 20 minutes. Remove from oven and let cool completely. Once cooled, top with powdered sugar. Serve chilled.

Sparrow Stencil:

To make a stencil like I did (shown above), simply cut out your favorite shape using regular paper. Lay the shapes over the bars and lightly sprinkle powder sugar over the top. Using the tip of a pointy knife, pick up the edge of the stencils to remove.

Purple Potato Gnocchi with Parmesan Cream & Thai Basil

2009-04-05T22:03:00.000-07:00

This past Saturday I rode my bike up to the farmers market for another causal shopping trip for local produce. This market seams particularly unique, compared to what I am used to on the mainland. Here you can find avocados the size of your head, and fruits and vegetables you've never even heard of. I always try to come home with something new. This weeks find was dollar bag of Peruvian Purple Potatoes and Thai Basil. These vibrant little potatoes intrigued me, while the Thai Basil with its green leaves, and purple flowers seemed to be a match made in heaven.

Using some basic ingredients and and traditional Gnocchi recipe my adventure began. I was on a mission to create Purple Potato Gnocchi with Parmesan Cream & Thai Basil.

For a complete meal, serve with Simple Farm Fresh Tomatoes (recipe below).

2009-04-05T22:02:00.000-07:00

Purple Potato Gnocchi with Parmesan Cream & Thai Basil

1 lb. Peruvian Purple Potatoes

3/4 cups whole wheat flour

1 egg

Scant of sea salt

1 teaspoon olive oil

1 recipe Parmesan Cream

16 Thai Basil leaves, chopped

Wash and half potatoes. Bring six quarts of salted water to a boil. Boil potatoes for 10 minutes, or until tender. Drain potatoes and run under cool water until cooled slightly. Peel skins off using your fingers under cool running water. Place peeled potatoes into a small mixing bowl. Using a pastry cutter, fork or potato ricer, mash potatoes while they are still warm until no lumps are detected. Let cool.

Whisk egg and pour over mashed potatoes. Fold egg into mashed potatoes. Adding sea salt and a little flour at a time, fold in flour gently until all of it is mixed in. Do not over mix, you want a light and fluffy mixture. Mound dough into a round ball and cut into eight pieces.

Find a clean work surface and lightly dust with more flour. Handling once piece at a time, gently form dough into the shape of a wide cylinder. Place your finger tips in the middle of dough, gently roll dough moving your finger tips outward forming a long even stick. Cut the dough into 1" pieces and set aside. Repeat steps with all eight pieces.

Bring a fresh 6 quarts of water to a boil with olive oil. Drop Gnocchi into boiling water. When they float to the top, their done! Serve with Parmesan Cream sauce and garnish with chopped Thai Basil and fresh ground pepper.

Serves 4

Parmesan Cream

1/2 cup low fat milk (I use Organic 1%)

1 cup grated Parmesan, packed

3-4 dashes Wondra Flour

In a small sauce pan over medium heat, whisk Parmesan into milk until melted. Whisk in 3-4 dashes of Wondra until thickend. Set aside and let cool slightly. Serve over Purple Potato Gnocchi.

Simple Farm Fresh Tomatoes

2009-04-05T21:47:00.001-07:00

Tomatoes are a far cry from what they used to be. More often then not, store bought tomatoes are a pale red and almost white in color with no flavor. There is nothing like a vine ripe tomato that has been sweetened by the sun, and picked just moments before it reaches your mouth. It's rich red skin and sweet flesh. So when I came across these fresh beauty's at my local farmers market, I just couldn't help myself. It would truly be a sin to chop up them up and throw them into a boring everyday salad. Instead, these tomatoes are better enjoyed for what there are. Slice them into 1/4" slices, drizzle lightly with Extra Virgin Olive Oil, and a scant of sea salt for a simple yet delectable flavor.

Pesto Madness

2009-04-03T09:30:00.000-07:00

I woke up this morning and opened my fridge, only to realize that a gang of vibrant colored pesto's have taken over.

Little glass jars fume with intense aromatics and creamy goodness. Unique blends of herbs, nuts, and cheeses that I just simply can't get enough of. Pesto is a culinary fare that has taken the United States by storm over the years, and you don't need an Italian grandmother to tell you why.

The reason why I love pesto so much is for their pungent yet delicate flavors that complement a variety of dishes in place of the boring, and sometimes bland, dried herbs and spices of today. Pesto offers a fresh and clean flavor that is unmistakable.

The basic components to a good pesto is any combination of herbs, hard cheese, nuts, and olive oil. Dried fruit in combination with nuts and olive oil is another variation. Just combine all the ingredients in a food processor until you get a rich consistency that's spreadable and delicious.

Pesto stores up to a week in the refrigerator, or can be frozen for later use. When freezing, fill an ice cube tray with prepared pesto and freeze for easy measuring. If your pressed for time, don't forget that a variety of pestos are also available in grocery stores.

One of my favorite, and basic recipes for using pesto is Sun-Dried Tomato Aioli. It is one that I stumbled upon when trying to dress up a wrap for lunch one day. Its very easy and adds a burst of flavor to any wrap, sandwich, or burger. It can also be made with plain low fat yogurt instead of mayonnaise for a creamy sauce that is Delicious on pasta or your favorite omelet.

Sun-Dried Tomato Aioli

1/2 cups Mayonnaise

1/4 cup Sun-dried Tomato Pesto (Like Bella Sun Luci w/pine nuts)

1/2 teaspoon Garlic Chili Sauce

Stir all ingredients together until well blended. Store in the refrigerator for later use.

Brie & Grape Quesadilla with Edamame Gaucamole

2009-03-31T17:25:00.002-07:00

Josh and I recently took a trip to Maui for a little R & R. The majority of our trip was spent indoors due to the bum weather, but we still managed to have a good time as we toured the sites.

One of the highlights of our trip was a little cafe off the beaten path called the Haliimaile General Store. The service was very friendly, and the food was exquisite. One of the dishes was a Brie Quesadilla with cilantro pesto, grapes, and served with a side of sweet pea guacamole. Need I say more? That was just one dish of many flavorful spreads the cafe had to offer.

Since that meal, I have been kicking myself for not buying their cookbook and cannot stop thinking about the food. Going out on a limb, I tried my hardest to recreate it solely using my own creativity and foodie palate. Instead of sweet peas, I used edamame and avocado for the Guacamole, and threw in some ginger for a sophisticated flavor.

Every recipe takes some mastering, but until then this one will have to do. Enjoy!

Makes 4 small Quesadillas

Brie & Grape Quesadilla with Edamame Guacamole

(Edamame Gacamole below)

8-7 inch flour tortillas (snack size)

4 tablespoon cilantro pesto (recipe below)

1-5 oz container Alouette Creme de brie

16 red seedless grapes, rinsed

Olive oil

On four tortillas spread 1 tablespoon of cilantro pesto on one side of each tortilla. Slice grapes in half and divide among the for tortillas. On the other four tortillas spread brie being careful not to spread it to close to the edge of the tortilla. This is so the brie doesn't leak out in the grilling process. Lay the brie tortilla on top of the clintro and grape side. In a frying pan over medium heat, lightly oil and brown each side of Quesadilla. Remove from pan and place on a cutting board to cool slightly. Cut into 4 pieces and serve with Edamame guacamole.

Cilantro Pesto

1 cup cilantro leaves, packed

1/2 cup unsalted macadamia nuts

1 clove garlic

1/2 teaspoon fresh ginger

1 lemon, juiced

4 tablespoons olive oil

In a food processor, blend all ingredients together to form a smooth mixture. Refrigerate.

Edamame Guacamole

2009-03-31T17:24:00.001-07:00

Edamame Guacamole

1-12 oz bag frozen Edamame, shelled and thawed

1 medium avocado

1 tablespoon fresh lemon juice

1/8 cup cilantro pesto

Red pepper flakes to taste

In a medium size bowl, mash edamame until slightly chunky. Add remaining ingredients and continue to mash until mixed thoroughly. Serve as as a dip or condiment.

Sunrise Tofu Scramble

2009-03-31T17:22:00.000-07:00

This breakfast came about one morning when I had a hankering for eggs and completely ran out.

Surprisingly, it has become one of my favorites and is a lighter way to start my day.

Sunrise Tofu Scramble

6 oz Firm tofu, drained

12 stems asparagus, chopped

1 medium carrot, peeled & grated

1/4 cup red bell pepper, diced

1 clove garlic, chopped

1 teaspoon hot madras curry powder

1/4 teaspoon chili powder

sea salt to taste

1 teaspoon olive oil

1 Roma tomato, quartered

In a large skillet over medium heat, saute garlic in olive oil. Add grated carrots, asparagus, and bell pepper. Saute vegetables for 1-2 minutes. Push veggies off to the side of the pan. On the other side, add tofu. With a spoon, mash tofu so that its slightly chunky and resembles scrambled eggs. Sprinkle spices over tofu and fold all ingredients together. Cook for additional 1-2 minutes and serve with quartered tomatoes.

Serves 2

Sweet Potato and Arugula Pesto Pizza

2009-03-30T22:08:00.000-07:00

In Hawaii, the sun encourages a bountiful array of crops all year round. However, some ingredients prove hard to come by in my neck of the woods. With a little soil, seed and water anything is possible, even if your porch is the size of a shoebox.

This year I decided to grow Arugula, a peppery salad green also known as Rocket. It is easy to grow and reseeds itself every year.

The most common use for Arugula is salads, but it also makes fabulous pesto. This recipe features a wholesome crust topped with sweet potatoes, mozzarella, and arugula blended with almonds, garlic, Parmesan, and lemon. Accompany with a fresh green salad, and you have a healthy casual meal.

I recommend making the pesto first. Be for warned, it makes a lot but you won't need all of it. The remainder can be used on your favorite pasta. When your done with the pesto, set it aside and prepare pizza crust. Good luck!

Crust

1-2 tablespoons honey

1 1/4 cup warm water

2 1/2 teaspoons active dry yeast

1/4 cup extra virgin olive oil

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

Sea salt

extra flour for kneading

cornmeal for dusting

This dough is quick and easy, no rising is needed.

In a large bowl, combine honey, water and yeast. Proof yeast for about 10 minutes. Meanwhile, in a small bowl, combine flours and salt. Sift flours together with a fork. Whisk olive oil into proofed yeast and stir in flour. Stir until dough is slightly formed and dough pulls away from the sides of the bowl. Flour a clean workspace to knead dough. Knead dough until smooth and elastic, and the dough is no longer wet. Be careful not to over knead, about 5 minutes. On a pizza pan, lightly sprinkle cornmeal onto pan to prevent the crust from sticking. Roll out dough into a large circle, about 1/2 inch thick. Using a fork, prick the the dough from the center out leaving an inch around the edge unpricked. This allows the thick crust to cook evenly throughout. You are no ready to start topping.

Arugula Pesto

2 cups fresh arugula, packed

1/2 cup grated Parmesan cheese

1/2 cup almonds

4 cloves garlic

1 lemon, juiced

1/4 cup olive oil

In a food processor combine arugula, Parmesan, almonds, garlic. Whisk together lemon juice and olive oil and pour into processor. Puree mixture until all components are blended and the mixture looks smooth. Set aside.

Pizza

1 large sweet potato, peeled and chopped

1/2 teaspoon Extra virgin olive oil

Sea salt

2 cups mozzarella, shredded

Arugula Pesto

Preheat broiler on low, moving the oven rack to the top. Line a cookie sheet with foil. Place chopped sweet potato onto lined cookie sheet. Drizzle olive oil onto sweet potatoes and lightly salt. Broil on low for 10 minutes. Toss sweet potatoes and place them back under broiler for another 8-10 minutes. Remove and set aside. Meanwhile, turn broiler off and move rack to the middle of the over, preheat oven to 400 degrees.

Assemble pizza by spreading a good layer of arugula pesto onto prepared crust. Top with mozzarella, reserving some for an additional topping. Place sweet potato pieces onto pizza and top with remaining mozzarella. Bake for 25 minutes. Let cool slightly before slicing.

Enjoy!

Makes 1 pizza

Fresh Fruit Cups

2009-03-02T13:13:00.001-08:00

These simple little fruit cups add the perfect freshness for any breakfast or brunch menu.

Suggested under my 'Oven Poached Eggs and Greens' recipe (below), presentation alone is enough to to get your mouth watering. Enjoy!

Fresh Fruit Cups

4 Ruby Red grapefruits, sectioned

1-6 oz package fresh blackberries, rinsed and drained

4 tablespoons Pomegranate juice

4 sprigs fresh mint

Section each grapefruit by slicing away the skin to expose the whole grapefruit, skin off. Using a small pairing knife, cut out each section by slicing along the diving membrane. Be sure to remove any seeds.

Once your grapefruit has been sectioned, dived slices among 4 cups. Top each one with fresh black berries, pomegranate juice, and a sprig of mint. Chill until ready to serve.

Serving options: Add a little kick for those special occasions by spiking each fruit cup with a splash of Grand Marnier.

The Symbolism Behind It All

2009-03-01T13:30:00.000-08:00

Some of you know my love for birds, especially the sparrow. Hence the name and inspiration for my blog 'Sparrows & Oranges'. I would like to share with you why I believe the symbolism is a perfect marriage for my creative journey.

Sparrows are tiny birds, sometimes believed to be a symbol of good luck. They are also known to symbolize joy, creativity, simplicity, community, productivity, and friendliness. By association oranges are a symbol of health by stimulating appetite's and evoking wellness. Always nesting and foraging for food, these little birds and vibrant oranges, reminds us of the importance of home, family, and wellness.

Homemade Crackers with Red Pesto, Brie & Fresh Arugula

2009-02-17T16:53:00.000-08:00

These crackers were inspired by a recipe in one of my favorite sewing books, the Alabama Stitch Book. The idea of baking fresh crackers intrigued me so much that I decided to experiment creating my own recipe. A few hours later came about this scrumptious mix of honey, sesame, almond, and sea salt. For my first homemade cracker they aren't bad. Flavors are wholesome and slightly sweet. Spread it with a sun-dried tomato pesto, brie, and fresh arugula for delicious appetizer or afternoon snack.

Homemade Crackers

1 cup whole wheat flour

6 tablespoons toasted sesame seeds

6 tablespoons almond meal

3 tablespoon ground flax seed

1/2 cup water

2 tablespoons olive oil

1 tablespoon honey

pinch sea salt

Preheat oven to 350. Grease a cookie sheet and set aside.

Combine all ingredients and form dough into a square. Using a greased rolling pin, roll dough out onto cookie sheet. You want the dough to be rolled out pretty thin, like a wheat thin. Using a pizza cutter, cut dough into even squares (about 2 1/2"). Sprinkle crackers lightly with sea salt. Bake for 20-25 minutes, or until brown and crispy. You want them to be baked well so that they are crunchy like a cracker should be. Under baking will leave them chewy and no crispiness.

Toppings

'Bella Sun Luci' Sun-Dried Tomato Pesto with Pine Nuts

Brie

Fresh Arugula

Feathered Turtle Doves

2008-12-09T18:16:00.000-08:00

These holiday cookies were inspired by a thrifty find, given to me by a dear friend. The little red Turtle Dove cookie cutter (as shown above) had to be put to the test- but not with just any ordinary sugar cookie recipe.

The cookie is actually an 'Orange-Spiced' rolled sugar cookie with a baked glaze. The baked glaze transforms this cookie into something wild, by creating a feathery look as the icing crackles. Sweet and buttery with a hint of orange, this cookies will keep finding their way into your mouth.

The recipe is adapted from my most treasured baking book 'Caprial's Desserts' by Caprial Pence and Melissa Carey. This book is a must have for any serious baker- for it is full of unique recipes ranging from breakfast sweets to special occasions.

The Recipe

Orange-Spiced Glazed Cookies

1-1/4 cups unsalted butter, at room temperature

1-1/4 cups granulated sugar

1 egg

1 teaspoon pure vanilla extract

zest of 1 orange

3 teaspoons pumpkin spice

1/2 teaspoon baking powder

3 cups all-purpose flour

pinch of salt

Preheat oven to 350. Line cookie sheets w/parchment paper.

In a bowl or electric mixer, beat sugar and butter together until light and fluffy. Beat in egg, vanilla, and orange zest, and mix well. In a separate bowl sift together flour, baking powder, salt, and pumpkin spice, and mix well. Incorporate flour into wet ingredients until dough is smooth. Refrigerate dough until firm and easy to handle.

Coat a clean surface area for rolling, with powdered sugar. Roll out dough to 1/4 inch thickness. Using a cookie cutter of your choice, gently cut out cookies and place on to parchment lined baking pan. Bake cookies for 10-12 minutes.

While cookies are baking, prepare icing by mixing together 1 cup powdered sugar, a dash of pure vanilla extract, and 2 tablespoons fresh squeezed orange juice.

When cookies are done baking, remove them from the oven. Immediately brush each cookie with a glaze. Bake for 5-6 minutes until glaze begins to crackle. Let cookies cool completely before serving. Enjoy!

Notes: The parchment paper is and important step in baking these cookies. Otherwise, the icing will bake onto your cook sheet. The parchment paper keeps cookies from sticking and will help them come off in one piece.

Mini Cran-Apple Pies

2008-11-27T14:08:00.001-08:00

These little mini pies are perfect for a small holiday gathering. Flavors burst with hints of cinnamon and orange.

Crust

2 1/4 cup all-purpose flour

3/4 teaspoon salt

3/4 cup Butter Crisco

2 tablespoon cold butter

2-3 tablespoon cold water

Filling

4 small Granny Smith apples, peeled & sliced

1 cup Cranberry Orange sauce (see recipe below)

4 tablespoons all-purpose four

4 tablespoon sugar

1 teaspoon cinnamon

Crumble Topping

1/4 cup all-purpose flour

1/4 rolled oats

1/4 cup brown sugar, packed

4 tablespoons cold butter

Preheat oven to 350 and grease four small (8 oz) ramekins.

To prepare crust, sift flour and salt into a large bowl. Cut Crisco and butter into flour with a pastry blender. Add cold water a little at a time to bind. Lay out saran wrap onto a round cutting board big enough to roll out dough. Gather mixture into a ball and cut into fours. Placing one ball onto center of saran wrap at a time, roll out using a floured pin. Roll it out large enough to fit over individual ramekins. Place ramekin in the center of the dough. Using both hands, flip dough into ramekin. If the dough falls apart, its okay. Use your fingers to piece it together. Fold excess dough under and flute edges. Place ramekins on a cookie sheet and bake in preheated oven for 10 minutes.

Make filling by combining apples, cranberry sauce, flour, sugar, and cinnamon in a large bowl. Toss together, mixing well. Fill each ramekin, slightly mounding the top.

Make crumble topping by mixing flour, brown sugar, and oats together in a small bowl. Cut in butter until topping binds and crumbles.

Top each filled ramekin generously with crumble topping. Place ramekins back on cookie sheet and place back into oven for 30-35 minutes until apple soften and topping becomes golden brown. Serve warm is vanilla ice-cream. Enjoy!

Cranberry Orange Sauce

2008-11-25T21:52:00.000-08:00

Give your friends and family something more to be thankful about.

Cranberry sauce on this very holiday, is a tradition that has far surpassed the usual accompany to carved turkey. It can also add something special to leftover turkey sandwiches, pie, or salad.

This recipe offers a slightly sweet but tart flavor. Be spontaneous and make your sauce anyway you like-add ginger or your favorite Pinot Noir for a more sophisticated twist.

Make enough to take home by placing cooled sauce in old fashioned mason jars with a lid and monogrammed note to make your holiday a little extra special for everyone.

Cranberry Orange Sauce

(yields: 4-16 oz mason jars)

2 cup fresh squeezed orange juice

2 cup sugar

zest of 1 large orange

2-12 oz bag fresh cranberries

1/2 cup dried currants or sour cherries

2 teaspoon cinnamon

Rinse thoroughly and pick through cranberries being sure to eliminate any bad ones.

In a large sauce pan- bring fresh squeezed orange juice, sugar, currants, cinnamon, and orange zest to a boil. Add fresh cranberries and cook over low heat, simmering berries until they pop and sauce begins to thicken, about 10 minutes. Remove from heat and let cool.

Thoroughly sanitize mason jars and lids. Place cooled sauce into each jar, being careful not to overfill. Seal each jar with a lid.

Attach a personalized note with a ribbon and instructions including an expiration date of 1 week in the refrigerator.

Chunky Monkey Pancakes

2008-11-24T10:48:00.000-08:00

Ripe bananas serenade old fashioned pancakes with a hint of chocolate and nutty pecans. As the bananas meet the griddle, this sweet fruit begins to caramelize taking on a new flavor-especially when bathed in butter and warm maple syrup. Declared a "Chunky Monkey" for a reason, these fluffy pancakes are perfect for that late Saturday morning.

Chunky Monkey Pancakes

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 tablespoon sugar

3 tablespoons butter, melted

1 1/4 cups milk

1 egg

pinch of salt

1/4 cup chopped pecans

1/4 cup mini chocolate chips

2 ripe bananas, sliced

Heat griddle or frying pan over medium heat.

In a medium size bowl sift flour, baking powder, and sugar. Make a well in the middle of flour mixture and set aside. In a liquid measuring cup melt butter. Add milk and egg and whisk together. Slowly pour milk mixture into the center of the of the flour well. Stir batter until their are little to no lumps. Stir in pecans, chocolate chips and slice banana.

Grease preheated griddle. Using a 1/4 measuring cup, pour batter onto griddle. Brown pancakes on both sides. Serve warm with a dollop of butter and pure maple syrup. Enjoy!

Pumpkin Pie Wontons

2008-11-22T19:53:00.000-08:00

This Autumn, I can't seem to be enough of everything pumpkin. With a pantry full of nothing but pumpkin, I decided it was time to go out on a limb and try something new. Little round shaped discs of dough, otherwise known as wontons are unexpectedly delicious in a variety of recipes. Miniature pumpkin pies ooze with maple and pecans treating the soul to an early and very thankful holiday.

Pumpkin Pie Wontons

1/2 cup 100% pure pumpkin

1 tablespoon pure maple syrup

1-2 tablespoons brown sugar

1 tablespoon pumpkin pie spice

2 tablespoons chopped pecans

12 wonton wrappers

raw sugar & cinnamon

1 egg

1 tablespoon water

Preheat oven to 400 degrees and line a cookie sheet with parchment paper. Sprinkle a thin layer of raw sugar evenly across baking sheet and set aside.

In a small bowl mix together pumpkin, maple syrup, brown sugar, spices, and pecans. In another bowl whisk together 1 egg plus 1 tablespoon water and set aside. Lay out 12 wonton wrappers on a clean surface like a wood cutting board. In the middle of each wonton, place 1 teaspoon of pumpkin mixture. To seal the edges, brush the inside edge of each wonton with egg mixture using your finger and gently folding wonton in half meeting each side together. Dip each wonton in egg wash and place on lined baking sheet. Sprinkle to the tops of each wonton with more raw sugar and finish with a light sprinkle of cinnamon. Bake for 15 minutes or until golden brown and crispy. let cool slightly and serve warm. This tasty desert pairs well with a steamy Maple Latte.

Maple Latte

10 oz steamed milk

1 oz espresso

1-2 tablespoons pure maple syrup

Pour maple syrup into mug. Steam and froth milk to 140-160 degrees, set aside. Pour espresso directly into mug and top with stream milk and a dollop of foam. Enjoy!

If you don't have an espresso machine, you can cheat by replacing the espresso with 1 teaspoon instant espresso to 1 oz hot water. Heat milk in a saucepan over medium heat slowly without scolding. You won't be able to obtain the same kind of froth, but can substitute froth with a dollop of light whip cream.

Serves 1

Thai Chicken Sandwich with Pumpkin Coconut Soup

2008-11-20T16:33:00.000-08:00

Where Pineapples grow all year round, seasons cease to exist. Here in Hawaii you will not find crates overloaded with pumpkins in the fall, or streets covered in leaves the color of an African sunset. Instead you will find a large influence of Asian cuisine and a tropical paradise. The lack of seasons brings a strong desire to recreate such a life once lived on the mainland-but in a more eclectic way. Fall favorites like pumpkin meet tropical treats like coconut and other fresh bites like lime and pineapple.

Thai chicken Sandwich

1 loaf rustic french bread, toasted

4 tablespoon mayonnaise

1 large jalapeno, chopped

1 bunch cilantro, chopped

1 small pineapple, sliced

2 lbs chicken breast tenders

2 limes

2 tablespoons Thai spice (see notes)

1 tablespoon sesame oil

salt & pepper to taste

In a small bowl whisk together juice of 1 lime, Thai spice, sesame oil, salt and pepper to taste. Clean chicken tenders and place in a gallon Ziploc bag. Pour marinade over chicken, seal bag and marinate chicken in the refrigerator for 1-2 hours or overnight.

Wearing gloves to protect your hands from hot oils, carefully dice jalapenos and set aside. Wash cilantro, chop and set aside.

Remove marinaded chicken from bag and place on a preheated grill. Grill chicken until evenly cooked on both sides. Peel and slice pineapple and place on grill. Grill on both sides and set aside. Meanwhile, slice french bread and place open side down on grill until golden brown. Remove chicken and french bread from grill.

Spread mayonnaise evenly on both sides of french bread. Layer sandwich with grilled chicken and pineapple. Top with chopped jalapeno, cilantro and a squeeze of lime. Slice sandwich into 4 even pieces. Serve with Pumpkin Coconut Soup.

Notes:

Thai spice can be found in the Asian section of your grocery store. It is a spice blend of garlic, ginger and lemon grass. However fresh is always better so if you can find all three things blend them up for a more flavorful sandwich. Chop 1-2 cloves garlic, 1/2 teaspoon ginger, and lemon grass to taste.

Pumpkin Coconut Soup

1 can coconut cream

1 can 100% pure pumpkin

1/2 cup Pilsner beer (like miller lite)

1/2 teaspoon fresh ginger

1 clove garlic

1 teaspoon Thai spice

sea salt to taste

paprika

pumpkin seeds, toasted for garnish

In a medium sauce pan combine coconut cream, pure pumpkin, and beer. Stir until smooth and creamy. Chop ginger and garlic together. Using the flat side of the knife, continue to chop and smear ginger and garlic into a paste. Add paste to soup and season with Thai spice and salt. Bring soup to a boil and reduce to low heat. Simmer for 20-30 minutes or until flavors blend. Serve warm and garnish with pumpkin seeds and paprika.

Notes: If you desire to use something other then beer, chicken broth is a good substitute.

Sweet Reads

2008-11-19T07:56:00.001-08:00

Here is what the girls are reading at Sparrows and Oranges. An eclectic bunch, much like ourselves-these sweet reads evoke vampire romances, bohemian style, art, music, and the beach. Take some time out and aspire to dream!

Twilight

www.thetwilightsaga.com

BOHO Magazine

www.bohomag.com

Foam Magazine

www.foammagazine.com

Chocolate Chunk Banana Bread

2008-11-17T13:13:00.000-08:00

When bananas pass their prime, sugars caramelize into a sweet symphony. Not to be eaten on their own, but rather materialized into something better. Sweet and creamy bananas swirl with light hints of cinnamon, brown sugar, and molten chocolate. This banana bread bares the sinfulness of chocolate and yields a few healthy ingredients as well. Enjoy this light and hearty fair with your afternoon coffee and a few of your closest friends. But don't expect much chatter, this tasty treat will be sure to keep their mouths full of surprises!

Chocolate Chunk Banana Bread

Juice of 1 small lemon

3 very ripe organic bananas

1/2 cup brown sugar

1/2 canola oil or unsweetened applesauce

3/4 cup organic all-purpose flour

3/4 cup organic stone ground whole wheat flour

1/4 cup Hodgson Mill wheat germ with cinnamon & milled flax seed

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2-1 cup Starbucks 'Double Delish' Drinking chocolate chunks

1/4 cup walnuts, chopped (optional)

1-2 tablespoons organic raw sugar

Preheat oven to 375 and grease a loaf pan. In medium sized mixing bowl, mash bananas, brown sugar, and lemon juice together. Add oil and stir until well combined. In a small bowl combine flour, wheat germ, salt, baking soda, and baking powder. Sift flour mixture together with a fork and add to bananas, stir well. Fold in Chocolate chunks and walnuts reserving some for topping. Pour into a greased loaf pan. Top with reserved chocolate, walnuts. Finish with a sprinkle of raw sugar. Bake in oven for 40-50 minutes. Let cool and serve warm with a dab of butter. Enjoy!

yields: 1 loaf

Pumpkin Spice Doughnuts

2008-11-11T21:48:00.000-08:00

Cravings of pumpkin, sugar and spice swarm my mind while my hands splurge as they reach for my little black book full of chicken scratch and creative cravings. The book opens... exposed is a recipe that has been long waiting to be tested. It catches my eye like a long lost memory. This sweet little doughnut recipe is more then sinful, especially when combined with flavors of orange and candied ginger. Enjoy!

Pumpkin Spice Doughnuts

2 cups all-purpose flour

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of all-spice

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

zest of 1 medium orange (optional)

2 tablespoon candied ginger, chopped (optional)

1/2 cup canned pumpkin

2 eggs

1/4 cup milk

canola oil for frying

Sugar spice

1 cup sugar

2 teaspoon cinnamon

1 teaspoon nutmeg

In a medium saucepan, pour an 2 inch layer of oil in pan for frying. Heat oil on medium heat. If frying isn't your thing, baking works just as well. See notes below.

Make the Sugar Spice by combining sugar, cinnamon, and nutmeg in a bowl. Set aside.

In a small bowl combine flour, baking soda, baking powder, spices, and salt. Set aside. In a medium bowl stir together brown sugar, pumpkin, eggs, orange zest, ginger and milk. Add flour mixture and stir until well combined. Batter will be sticky and elastic. Using a soup spoon, drop spoon sized balls into hot oil. Fry doughnuts on both side until golden brown. Remove from oil and toss in sugar spice. Serve warm with a glass of milk.

Notes:

If baking doughnuts, preheat oven to 350. Grease a cookie sheet and set aside. Drop dough into sugar spice to coat. Place doughnuts on cookie sheet and bake for 10-12 minutes, or until golden brown.

Pom-Pear Salad with Lime Dressing

2008-11-04T20:31:00.000-08:00

From early fall to winter, small deciduous shrubs bear beautiful bulbous fruits called Pomegranates. This tasty fruit resembles millions of little red jewels and can be tedious to eat. Well worth the time to prepare, flavors harmonize on the palate when combined with acidic flavors like lime and feta. Take this healthy fare to the max by adding another fall friend, the pear.

Pom-Pear Salad

4 handfuls baby spring greens

2 ripe pears, sliced

1 large pomegranate

1 cup feta, crumbled

cracked pepper

When seeding pomegranates, it is wise to wear an apron. This jewel tone fruit can stain easily during preparation.

Prepare your pomegranate by scoring the top with a knife much like you would when peeling an orange. Place your thumbs in the middle of your score and break open the fruit. Gently pull the seeds away from the skin and set aside.

Begin to build your salads by placing one handful of baby spring greens on each plate. Divide slice pears among each salad. Top with pomegranate seeds and feta. Finish each salad with a drizzle of lime dressing and cracked pepper.

Lime Dressing

1/2 cup fresh squeezed lime juice

2 tablespoons olive oil

1 teaspoon honey

1/4 teaspoon ginger, grated

dash cayenne, optional

cracked pepper

Whisk all ingredients together and pour over salad. Enjoy!

Note: Cayenne is optional but can add an extra zesty flare and a nice contrast to this sweet salad.

Inhaling Autumn: Chai Butternut Squash Soup

2008-11-02T00:20:00.000-07:00

Successions of rainy days, oozing pumpkins, parades of goul's and goblins, and bright leafy lanterns paint the sidewalks with reds, oranges, and golden yellows. I inhale autumn and the pit of my stomach craves more.

Autumn has to be one of my most favorite times of year. No company is more divine on a cold autumn afternoon then that of spicy tea and hot soup. Here is my latest creation using the best of both worlds accompanied be a tasty grilled sando. Enjoy!

Chai Butternut Squash Soup

1 large Butternut Squash, peeled and seeded

1 large onion, chopped

2 cloves garlic, chopped

1 small apple, chopped

1 Tablespoon Olive Oil

1/4 cup Chai tea concentrate

1/2 cup Vegetable broth

sea salt & pepper

Cinnamon

Combine squash, onion, garlic, apple in a medium sauce pan, coat with olive oil and season with sea salt and cracked pepper. On medium heat, cover and saute for 30-40 minutes until soft. Remove from heat and mash ingredients to desired consistency. Blend with hand blender for a smoother texture. Return to heat, add Chai concentrate and vegetable broth. Stir until well combine. Serve with a dash of cinnamon.

Peppered Bacon & Smoked Cheddar Sandwiches

8 slices Rye bread

16 slices peppered bacon, cooked

1/2 lb. Smoked cheddar

8 teaspoons butter

Heat skillet to medium heat or preheat panini grill. Assemble sandwiches by layering the bacon and cheddar. Lightly butter each side and place on grill. Grill until golden brown on each side, and cheese is melted in the middle. Remove sandwiches and let rest for a minute. Slice and serve with Chai Butternut Squash Soup. Enjoy!

Two Kindred Spirits

2008-11-02T00:07:00.000-07:00

Aloha, and welcome to Sparrows & Oranges first blog. Here you will find a window into the heart of one enthusiastic spirit, and a love for everything delectable.

Be the change you want to see in the world.

-Mahatma Ghandi