14 Hours Left to Vote!!!

Don't forget to vote for your favorite Caesar!! Voting concludes at midnight (EDT) tonight!!

Please email your favorite to me at otherpeoplesfoodATgmailDOTcom! Can't wait to hear from you!!

See the recipe...

Rainbow Chard and Ricotta Filo Roll

Filo success! The first time I used filo, it was super-easy. Second time, catastrophe. This, the third time, was a dream! Why the difference? The first and third's dough was from Whole Foods. The one in the middle was from Wegmans. While I am mostly spoiled by Weggies, I'll stick to Whole Foods for my filo.

When I saw this recipe on Haalo's site, Cook Almost Anything, I knew it would be a perfect dinner this week. A large bag of swiss chard was delivered in our CSA, and as I've never used it before, I was hungry for ideas. I immediately printed it out and added the necessary ingredients to my grocery list. (And if any of you have swiss chard recipes, I'd love to have 'em!!)

Sure, we've been on a South Beach Diet roll, but we can go back to those books tomorrow. Tonight, its all Haalo! The filling was nice and creamy, punctuated by the pine nuts. The sesame seeds weren't, to me, as noticeable as a flavor, but the aroma they gave off was earthy and wonderful.

I won't post the recipe, but you can find it on Haalo's blog, here. Her site is just fantastic, so check it out!!

See the recipe...

Black Bean and Goat Cheese Tostadas

I gotta say, its really starting to feel like summer. (Crazy heat and humidity aside) I'm enjoying the smells of people grilling, the brightness of the vegetables, and the general excitement in the air. Now all I need is a trip to the pool and some adult beverages!

This was Wednesday's yummy dinner, also courtesy of a South Beach Diet cookbook. Not only are they healthy and taste great, but so far, all these SB recipes have been a snap to make. I want to say its because they don't have wild and crazy ingredient lists, but I don't know if that's fair. (could just be that I pull from the "quick and easy" and "summertime" books).

As I've mentioned before, I love tortillas and I love goat cheese. I switched out a few things in this recipe, just because I wanted to use what I had. My CSA delivered red leaf lettuce, so I used it instead of romaine, and I already had grape tomatoes, so I used them halved instead of chopping up bigger ones. I also added cubed fresh mozzarella, just because I've been in love with it lately. I imagine you could get away with regular black beans if you couldn't find black soybeans, too.

Dave and I both dug the crunch of the baked tortilla. He doesn't like actual tomatoes, so he went without. He did ask that next time, I spoon a little salsa on his, so he gets the tomatoes in a different way. I can see this with corn niblits and basil in the mix, too.


Black Bean and Goat Cheese Tostadas
Adapted from: The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less

4 (8-inch) whole-wheat tortillas
2 teaspoons extra-virgin olive oil
1 large garlic clove, minced
1 (15-ounce) can black soybeans, drained and rinsed
4 ounces reduced-fat goat cheese, crumbled (3/4 cup)
½ (1-pound) head romaine lettuce, chopped (4cups)
2 medium tomatoes, diced
3 scallions, thinly sliced
1 lime, quartered
Salt and freshly ground black pepper

Heat oven to 400°F.

Lightly spray tortillas with cooking spray and place, slightly overlapping, on a baking sheet. Bake until lightly puffed and browned, about 10 minutes. Set aside to cool.

While tortillas are toasting, heat oil in a medium saucepan over medium heat. Add garlic and cook until softened, about 1 minute. Stir in beans and heat until warmed through. Season with salt and pepper and remove from heat.

With tortillas still on the baking sheet, top with beans and cheese; bake until cheese has melted, about 5 minutes. Remove from the oven and top with lettuce, tomatoes, and scallions. Squeeze lime over top and serve hot.

Makes 4 servings.

Nutritional stuffage: 290 calories, 10 g fat, 2.5 sat. fat, 13 g protein, 35 g carbs, 7 g fiber, 380 mg sodium

See the recipe...

Herb-Marinated Sirloin with Roasted Asparagus and Tomatoes

I'm entertaining the idea of giving the South Beach Diet another go, and because of that, I picked up The South Beach Diet Taste of Summer Cookbook, and I think its wonderful!! The first time we did south beach, we only had the very basic first book to go off of, and those recipes are...well... a little boring. Since then, we've gotten the The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less and now this Taste of Summer book... so we really have no excuse for not eating a bit healthier.

Not that we necessarily were eating junk before, but I think that every little bit helps. After our first relationship with the SB diet a few years ago, we never went back to white anything - no white bread, pasta, rice, or sugar, so I think in that respect, giving this way of eating another go won't be such a shock to our systems.

Anyway, on to dinner!! I rarely make beef, but I'm trying to branch out a little. I think my trusty Polder kitchen thermometer finally croaked, because I overcooked the meat a bit. Hopefully all it needs are new batteries, but it might end up being a nice excuse to go to the kitchen store. (Woo!) We've also really been enjoying all the lovely fresh asparagus out right now, and I'm recently in love with grape tomatoes, and all roasted up, both were delicious! This dinner was a real winner and it couldn't have been easier, to tell the truth. Next time around, I'll try to do a little better with the steak, but overall, A+!!


Herb-Marinated Sirloin with Roasted Asparagus and Tomatoes
From: The South Beach Diet Taste of Summer Cookbook

Phase 1

½ teaspoon garlic powder
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1 (1 ¾-pound) sirloin steak, about 1 ½ inches thick
1 pound medium-thick asparagus, trimmed
1 ½ cups grape tomatoes
2 teaspoons extra virgin olive oil

In a small bowl, combine garlic powder, marjoram, thyme, pepper, and 1/8 teaspoon of the salt. Rub onto steak. Place steak on a plate, cover with plastic wrap, and let steak sit at room temperature for 30 minutes.

Lightly coat a heavy skillet with cooking spray and heat over medium-heat. Pan-grill steak 10 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5 to 10 minutes.

While steak is resting, heat the oven to 450°F. Spread asparagus and tomatoes on a baking sheet, drizzle with oil, sprinkle with remaining 1/8 teaspoon salt, and toss to combine. Roast until tomatoes are bursting and asparagus is tender, 8 to 10 minutes.

While vegetables are roasting, thinly slice steak. Divide steak and vegetables among 4 plates and serve warm.

Makes 4 servings.

Stats/serving: 280 calories, 10 g fat, 3.5 sat. fat, 40 g protein, 7 g carbs, 3 g fiber, 250 mg sodium

See the recipe...

Yay CSA Week One!!!

I couldn't be more excited about my first CSA vegetables. What you see above was all included in our "mini" share, and its so totally enough for Dave and I for a week. Woo!! It consisted of: (enormous) swiss chard, Italian parsley, (stinky) chives, a zucchini, garlic scapes, and a head of red leaf lettuce!! And this is only the beginning!!

The only item I hoped to get but didn't was asparagus, but no biggie - because actual real-live garlic scapes WERE included! How lucky am I??? I already had a recipe on deck for the swiss chard, and I'd read some articles recently on the garlic scapes, so I think I'm going to make a pesto out of it. If I love it as much as I think, I'll pop over to the farmer's market this weekend to look for more. I mean, hey, if I can pesto it up and freeze it for later, I'm all for it.


The wait was absolutely worth it, and I'm even more excited for the (tasty) summer ahead!!

See the recipe...

Chipster-Topped Brownies!!!

While I ordered it a few weeks ago, I only cracked open Dorie Greenspan's Baking: From My Home to Yours this past weekend. I went in looking for a cake for my mom's birthday, and I found so much more!!!


I'll post about the cake a little later this week, but I wanted to make sure I got my brownie entry in for Myriam's BrownieBabe of the Month #2 asap! I find this event a little daunting - I love brownies, and I loved her first round-up, but what ended up happening was that I found a number of recipes I wanted to try RIGHT THEN - but making a brownie recipe that someone else just entered seemed a little silly... so the pressure began to find an as-of-yet-unblogged about recipe worthy of Babe-dom! Whew!!

In comes these little beauties. I saw them and knew I had to make them. I mean, really, how much more gratuitous can you get than chocolate chip cookie topped brownies? (Ice cream, maybe?) Its like the bake-sale stars were aligned!!! I took a bucket to my mom's and I took a bucket to work, everyone seems happy. :)

My only change for next time would be to bake them a little less. I went with 50 minutes, so I might try 42-45 next time to see if I get moister brownie action.

Chipster-Topped Brownies
From: Baking: From My Home to Yours, by Dorie Greenspan
http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=pd_bbs_sr_1/002-6815521-7348005?ie=UTF8&s=books&qid=1180888595&sr=8-1

For the brownie layer:
6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
½ teaspoon salt
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped

For the cookie layer:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan, line it with wax or parchment paper and butter the paper. Put the pan on a baking sheet.

To make the brownie batter: Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.

To make the cookie dough: Whisk together the flour, baking soda, and salt.

Working with a stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter an, using a spatula and a light touch, spread it evenly over the batter.

Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch. (You can cut larger bars if you’re serving to cookie lovers with Texas-size appetites.)

See the recipe...

Hay Hay it's Caesar: Tasty Round-up!

You guys rock!!!

I knew choosing Caesar Salad was a little different. I also had great faith that you guys would rise to the challenge and deliver some amazing recipes!!! Seriously, the high point of my day was opening my email to find all of your delicious entrys. I think anyone's need for salads this summer will surely be met by any one of these great ideas! Thank you so much for sharing and making my (first-ever) event so enjoyable!!!

Voting begins today, June 3rd, and runs until midnight on Saturday June 9th. The winner will be announced Sunday the 10th! Anyone can vote by emailing your choice to me at otherpeoplesfoodATgmailDOTcom. Good luck!!!


Entry #1

The HHDD #12 Roundup begins with Lisa and her Vegetarian Caesar Salad. As someone that’s trying to incorporate more vegetarian meals into her life, I was very glad to get her entry!

Entry #2

Janet is Hungry, and now I am too! Perfect for your next bbq, Janet combined her love of potato salad with Caesar, and ended up with a lovely looking Potato Caesar Salad! Yum!

Entry#3

Laura of Eat Drink Live takes such dreamy photographs of her meals, and this is no exception. Her Mini Caesar Salad Bites are perfectly adorable!!

Entry #4

Brooke, a fellow new food blogger, overcame her un-love of Caesar salad and came up with a very creative alternative – Parmesan Crusted Chicken Involtini! She combined everything Caesar-y, and created a nice little package!

Entry #5

Delightful Londoner Inne, of Vanille & Chocolat, surprised me with her Caesar Soup – I’d been hoping for creative recipes, and this certainly fits the bill! Great for a cool evening!

Entry #6

Thanks go to Edward of Wino Sapien, for his figure-friendly submission. Not only is his Caesar Salad healthy, it’s cute, too! (Don’t you carb-conscious folks worry, the croutons are multigrain!)

Entry #7

Heading into the colder months, Tara from Should You Eat That? was more interested in creating a warm Caesar dish, and I don’t blame her! Her Chicken Caesar Pasta Salad looks creamy and inviting – just what you want when the temperature drops!

Entry #8

With another healthy alternative, Deborah wows us with her Creamy Caesar Salad with Spicy Croutons and Shrimp. Sounds like a delicious mouthful!

Entry #9

New HHDDer Pam of Backyard Pizzeria brings us her delightful version of Caesar Salad. I am so glad she chose to join the fun with this event, aren’t you???

Entry #10

Despite disliking eggs (and anchovies), Alison rallied and submitted her very first HHDD entry – AND her first Caesar – Caesar Salad with Sourdough Croutons! I think she’s one brave cookie, and I for one am glad to have her!

Entry #11

With another photo that has me wanting to lick my screen, Sarina brings us her beautiful Spicy Caesar Salad. Her post delivers not only a great recipe, but a little history, too! Thanks!!!

Entry #12

Lauren B. from Burghilicious treats us to her Endive Lettuce Cups with Citrus Caesar Vinaigrette and Frico entry. This was a pretty early post for her, and if this recipe means anything, it means that she’s a new blogger to watch!

Entry #13

Most Awesome Barbara, of Winos & Foodies, and creator of Hay Hay is Donna Day, brings to the table her Jamie Oliver-inspired Caesar Salad. I love croutons in general, and she roasts hers under a chicken! Yum!

Entry #14

I think Deinin’s Caesar Salad-Filled Bread rolls are so cute! She combines the bread and salad course all in one in a tasty, efficient little treat! Love it!

Entry #15

Ulrike of Küchenlatein (Kitchen Latin, if I translated that correctly), brought us her first Caesar Salad recipe (Insipired by Cardini's dressing)! I’m sure glad she did! Looks great!

Entry #16

Tami, from Running with Tweezers, confesses her undying love for Caesar Salad and kicks it up a notch by tossing in some fresh strawberries! Who wants to carpool with me to her house for Sunday brunch?

Entry #17

Joey kicks regular potato salad in the pants with her creamy Potato Caesar dish. She even kept to the Donna Hay Caesar recipe! Rock on!

Entry #18

Honoring the history of Caesar Salads, Anita at Married with Dinner cooked up her Senor Caesar entry. She even tossed in a hint from my fav. Smart guy, Alton Brown.

Entry #19

My mouth actually watered reading about Brigitte’s entry (and its an honest mouthful!) - Insalata dell'imperatore (Caesar salad made with baby romaine, pancetta, and truffles with anchovy-mayonnaise in parmesan baskets, and chiabatta-sticks). Dreamy!!!

Entry#20

Talk about taking one for the team!!! Bron was attacked by her salad ingredients!!! She persevered, however, and delivers a knockout Caesar Salad! Let this be a reminder, however – bacon: delicious AND dangerous!

Entry #21

Another great Jamie Oliver-inspired salad from Gilli of So So Simple Food. She dubbed it Hail Caesar Thanks Jamie – I say, Thanks Gilli!!

Entry #22

Arfi's salad, made to accompany her pumpkin cakes ,is not quite the traditional Caesar Salad, although it does contain green leaves and garlic. It is a Garlic, Lime and Chilli Prawns on a Baby Lettuce and Fresh Basil Salad.

See the recipe...

Mussels in Beer

All week, I'd planned to make a roasted pork loin for dinner. We decided this afternoon to go with something easier (but stay tuned Monday for the pork loin.) I didn't know what dinner WOULD be, but I was hoping for something quick and tasty.

Last night, my friend Liane and I had dinner out (sans boys) at a lovely wine bar in DC. We shared a bowl of Sierra-Nevada-steamed mussels and boy, were they tasty. Knowing that Sierra Nevada is one of my husband's favorite beers, I had to tell him about it and make him jealous. :)

While we were out grocery shopping, he decided that we were having them tonight. I didn't have a recipe in mind, but I had a feeling I could get a head start on the ingredients and hope for the best when I got home to search. I found a promising recipe from Gourmet magazine and set forth. I scrubbed beards and chopped veggies and steamed away. While they aren't exactly like the ones from the restaurant, they were still pretty good.

Recipe calls for lager, but I used pale ale. I also completely forgot to get parsley, and I think that would have helped round the flavors out. All in all, it was a decent pinch-hit of a dinner.

Adapted from:
Mussels in Lager
Gourmet Magazine, March 2005
http://www.epicurious.com/recipes/recipe_views/views/231639

1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: crusty bread

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.

Makes 4 first-course or 2 main-course servings.

See the recipe...