The Sunrise Cafe

Chocolate Banana Pancakes

2010-11-01T21:15:00.003-05:00

This past Saturday I finally had the time, space, and energy to try a new recipe. I adapted the recipe some, layered with peanut butter instead of Nutella, and didn't make the most beautiful pancakes in the world, but they were tasty.

For me, it was the rhythm of having a hot cup of coffee with steamed milk while lazily making a great breakfast to enjoy. The morning brought a few nieces and my sister-in-law over as well, so it truly was a kick-back, comfy clothes type of Saturday...just what I needed.

Multi-Grain Bread with Flax Seed

2010-04-05T13:29:00.004-05:00

In an attempt to Spring Clean my cupboards, I tried a new bread recipe last night that uses more ingredients than just the basic yeast, water, flour. I love the flavor of it! I am a bread baker that doesn't really care if my loaves are perfectly shaped or if I slice them exactly even...it all tastes the same to me!

The following is an adaption I did on a recipe from a no-MSG cookbook that I have.

Multi-grain Bread with Flax Seed

Ingredients:

2 Tbsp. yeast

3 cups warm water

3 cups flour (I used white whole wheat flour)

1/2 cup oatmeal

1/2 cup wheat bran flakes

1/4 cup honey

1/4 cup dark brown sugar

1/4 cup ground flax seed

1 large egg

2 and 1/2 - 4 cups more flour (I used bread flour) {until not sticky, but not hard and tough}

2 and 1/2 tsp. salt

Directions:

1. Mix the first 8 ingredients and let stand for 10 minutes.

2. Add 1 egg and mix.

3. Add salt and 2 and 1/2 cups - 4 cups more flour until dough is not sticky, but not hard and tough.

4. Knead until smooth and elastic. (by hand or with dough hook on mixer)

5. Let rise until double in size. Punch down.

6. Shape into 3 medium loaves and let double in size again.

7. Bake at 350 degrees for 30-35 minutes or until tapping on top sounds hollow and bread is golden brown.

Spring Cleaning 2010

2010-04-05T12:48:00.003-05:00

Each year around mid March to early April I start Spring Cleaning. This past weekend, that included a thorough cleaning of my home from top to bottom...and boy was it a LOT of work. I keep a rather clean home to begin with, but I don't regularly clean the laundry room floor, dust the floor-boards, etc....and it took work!

About the same time, I begin spring cleaning my freezer, fridge, and cupboards in anticipation of the abundance of fresh fruits and veggies to soon be appearing at the local farmer's markets! When I attended the FamilyFarmedExpo in downtown Chicago a few weeks ago, I was re-inspired to purchase locally grown and fresh fruits and vegetables...AND purchase enough to freeze or can for winter use. There really is no reason to eat an apple flown in from South America when I live near Michigan and apples are plentiful.

I will try to document some of the crazy creations I come up with as I strive to eat down the random food I have without purchasing too many 'extra' ingredients. I do still purchase milk, eggs, and orange juice, but I try to not purchase too much else!

Here's an example of a random creation -- taco egg rolls...I know, not the healthiest thing to do, but it was quick, easy, and used up leftover ingredients in my fridge.

In my fridge I had:

1. a few leftover egg roll wrappers from teaching my students how to make egg rolls

2. a container of leftover taco meat mixed with sun-dried tomatoes

3. a small bit of Monterey Jack cheese

So, I mixed the cheese and taco mixture together. I placed it on the egg roll wrapper and rolled it up like an egg roll. I used a little egg to glue it shut and then deep-fried it like an egg roll in Canola oil with a splash of peanut oil.

I didn't say it was healthy, but it used up the random ingredients I had without making more tortillas or purchasing more ingredients to use the egg roll wrappers.

And, seriously -- they were TO DIE FOR! So amazing. I don't ever make deep-fried foods, so if was definitely a treat and not something I would do often.

Dinner Club Christmas Celebration

2009-12-07T19:11:00.000-06:00

My dinner club had our annual Christmas dinner on Sunday evening! As a joke, Jeff threw out the idea of doing a '12 Days of Christmas' theme -- and we ran with it. I was quite impressed with all of the amazing ideas and delicious food. Here's what we dined on:

A partridge in a pear tree - Pear Dessert

Two Turtle Doves - Turtle Brownies

Three French Hens - Crostini (French) with sun-dried tomato jam and goat cheese

Four Calling Birds - oops! This one got left out!

Five Golden Rings - Five rings of bread: Roasted garlic and Asiago cheese, Herb pesto with cheese, Basil pesto with sun-dried tomatoes, pesto and cheese, and sun-dried tomato

Six Geese a Laying - 6 deviled eggs of 4 different kinds: spinach bacon, curry, regular, and crab meat

Seven Swans a Swimming - 7 beverage choices including: Black Swan red wine, white wine, wassail, egg nog, white Russians, New Belgium beer, and decaf coffeeEight Maids a Milking - Tres Leches Cake (Three Milk Cake) Nine Ladies Dancing - Tiramisu made with lady fingers and Mango, avocado, tomato salsa ('cause salsa's a dance!) Ten Lords a Leaping - The Lord's Supper - Mediterranean style with bread, lamb, and dip

Eleven Pipers Piping - Zabonotyrofloyeres (Greek) - which translates "Ham and Cheese Flutes"

Twelve Drummers Drumming - Bacon wrapped bbq chicken drumsticks and Pecan and panko crusted drumsticks

Greetings

2009-12-02T18:15:00.000-06:00

Can you believe it's already November 30th? How did that happen? Where has fall gone? Although this little corner of the web has been quite, my kitchen has still been buzzing with new recipes, adapted old recipes, and wonderful food and fun.

Just tonight I made fish tacos. With the extra green cabbage I made an Asian Peanut Cole Slaw. With the extra tortillas I made a few quesadillas for lunches this week. I've learned again that it's all about prepping ingredients ahead of time.

The green cabbage was shredded and ready to go.

I roasted a whole organic chicken a month ago and bagged it in 2 cup portions in the freezer - all ready to go for my quesadillas.

The mixed bag of chopped peppers from my CSA farm this summer provided a great addition to my quesadillas, along with the extra cilantro from the fish tacos!

Just like that, lots of tasty dishes and I'm saved from eating the cafeteria hot lunch. School hot lunch just doesn't really cut it.

In other less than interesting news, this blog gets the most visits because of a post I wrote about Dannon All-Natural Yogurt and why I choose to use it. I guess lots of people google Dannon All-Natural Yogurt!

The Kitchen

2009-08-30T19:57:00.004-05:00

These pictures might not be significant to you, but they are to me. This is my kitchen in my current apartment. It is NEVER this clean. Never. Because I try to make most things from scratch, there are always dishes, more dishes, bowls of things marinating, dough rising, and so on. It seems like once I end one dish I'm starting another - either for the same day, for freezing, or for later in the week. My kitchen is in constant chaos! I have joked many times that if I could find a guy that would do the dishes, I'd cook him amazing food and marry him tomorrow! I have found that getting posts up here is work! Serious food bloggers must not have jobs outside of blogging - or they don't sleep. For now, I might need to just tell tales from the kitchen and focus on getting recipes up at a later date. I can cook and take the pictures, but formally writing up the recipes just isn't in the daily time schedule right now.

What did I cook up this weekend? Chard and prosciutto quiche, barbecue chicken, coleslaw, bruschetta, and pear-caramel ice cream. I'm trying to be inventive and creative with my CSA vegetables - not just making the things I know to make. I'm learning to enjoy tomatoes in more ways than in the past! I've also learned that fresh veggies right from the farm need to be immediately taken care of or many of them will go bad. I now know that Wednesday and Thursday evenings I need to be ready and willing to prep, chop, freeze, or work with my vegetables so that I don't waste them.

Well, the kitchen is quiet and clean and I'm gearing up for another busy teaching week! It'll be nice to have 2 1/2 weeks in before Labor Day Weekend and nice to have an extra day off next weekend as well. Here's to a great week filled with fabulous food.

A busy Sunday in the kitchen

2009-08-23T18:20:00.001-05:00

Joining a CSA has definitely kept me on my toes in the kitchen! I can't complain, though, because that was exactly the point - have fresh fruits and veggies around and make sure when the crazy school year begins that I keep cooking great dishes and have lunches prepared so that I don't eat the not-so-good-for-you cafeteria food. Pictured here are my ingredients ready to go for the turkey meatloaf.

So far today I've made:

Italian bread three ways - sandwich, croutons, and bread crumbs
Turkey meatloaf with yogurt cumin sauce
Tomato sauce for the freezer
Apple cake
Chopped a honeydew melon for prosciutto wrapped honeydew with fresh mozzarella
Basil pesto
Goat cheese and jalapeno salsa dip

I still need to come up with something to make with my pears. Most of these items will go in the freezer and some will serve as lunch for the week. Now, onto the other things I need to do today! Check back each day this week for one of the recipes I prepared today!

Delancey opens and other Ballard, WA thoughts

2009-08-12T12:58:00.005-05:00

I have been following the progress of the new Ballard Pizzeria, Delancey that is opening tonight at 5 p.m.! Molly blogs over at Orangette, and the restaurant was her husband Brandon's idea. It truly has been a labor of love for both of them. Ballard is the area of Seattle I lived in my first year out of college. I have great memories from that year, including wonderful eateries that were locally owned and operated.

Two of my favorite eateries in the Ballard area include:

Acorn Eatery - a neighborhood Italian restaurant with some of the best pasta dishes I have ever tasted. Stacia and I would treat ourselves to Acorn Eatery dining once a month during that year! Our favorite part? Cheaper wine prices from 4-6 p.m. during Happy Hour and pasta that would melt in your mouth and ooze simple but somehow complex flavor combinations.

Thai Siam Restaurant - our go to place when we were craving Thai take-out. Yes, you can eat-in, but we always chose take-out instead. The portions are large and can be split on nights you want to save $$ or purchased 1-per-person for great lunch leftovers the following day. I think all four roommates loved this place!

When reading Molly's update today about Delancey opening, I was pleasantly pleased when reading the menu. What truly stood out to me was that the menu is simple...but, perfect. So many restaurants in today's people pleasing world create menus that include the 'main cuisine' the restaurant is known for and then also includes a slew of other items for picky eaters. Not so with Delancey. They are a pizzeria and pizza is what you'll get. Two salad options, pizza, and three simple desserts. They are about pizza and aren't trying to create a huge menu to please more people. Can I just say how refreshing that is? It was also a great reminder that a cook doesn't need to do everything well, but do something or one area well and run with it.

I look forward to trying Delancey as well as visiting old favorites when I'm next out in the Ballard area. Until then, I hope someone in Seattle will try out Delancey and let me know what they think.

Strawberry Frozen Yougurt

2009-08-09T21:33:00.001-05:00

When I woke today at 7:30 a.m. it was already in the 80's and I knew it was going to be H-O-T! I am a lover of ice cream, and therefore don't keep it in my house because I would eat it constantly. Below is a refreshing summer treat I will keep around - strawberry frozen yogurt! This creamy and fruit packed treat definitely hits the spot when the temperatures are soaring. Recipe: Strawberry Frozen Yogurt

Recipe adapted from Simply Recipes

Ingredients:

3 cups chopped frozen strawberries, packed
3 Tbsp. lemon juice
1 Tbsp. lime juice
1 cup sugar

1/4 tsp. salt

1 and 1/2 cups plain yogurt (not low-fat or non-fat)

1/2 cup whole milk

Directions:

1. Place the strawberries, lemon and lime juice, sugar, and salt in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. As you stir, mash up the strawberries to desired consistency.

2. Remove from heat and let cool for 10 minutes.

3. Stir yogurt and milk into strawberry mixture until completely mixed. Chill the mixture in the refrigerator for at least three hours or overnight (until completely chilled).

4. Process the strawberry yogurt mixture in your ice cream maker according to manufacturer's instructions (mine took 30 minutes).

5. You can serve your strawberry frozen yogurt right away or place in the freezer for several hours to firm.

Yield: About 4 cups

Bit by the Perfection Bug

2009-08-07T10:11:00.004-05:00

It happened again. I was bit by the perfection bug. I hate it. It makes me uncomfortable, itchy, and restless. I started this blog a few months ago with a few simple purposes - to collect recipes I love, recipes I've created, and share a bit of why I do what I do. As one person in a family where most members don't enjoy cooking, I wanted this to be an outlet for me to share ideas - even if no one read it.

Then, I realized the world of 'food bloggers' existed and there were rules, and regulations, and more rules that were unwritten. There are defensive food bloggers, cliquey food bloggers, and food bloggers that don't really care what they do. In my perfectionist 'I don't want to do this if it's not correct' way, I froze. Online, that is. I've spent hours in my kitchen this summer recording recipes that only existed before in my head, trying new recipes, tweaking, and eating. But, I didn't share online because I was afraid to do it wrong.

But, I don't need to be perfect, nor does this blog. Because I care about integrity, I will credit recipe authors that inspired recipes I have posted. I will share a bit about why I love the recipe or technique I'm posting about. I'll comment on other blogs and maybe others will comment on mine. And maybe they won't. And that's okay.

Here's to getting rid of the need to be perfect and starting to share what I've been working. Just like sunrises, this is a new day for this blog. One post at a time.

A lesson in grilling pizza

2009-08-05T22:33:00.013-05:00

When my friend Kara asked if she could come over and learn how to grill pizza, I couldn't be more thrilled! As much as I love to grill pizza, I hadn't indulged yet this summer and was willing and ready to have an excuse to try a few new ingredients and sauces. Grilling pizza can offer a great interactive dinner party for guests of all ages!

Ingredients:

I opted for my classic whole-wheat pizza dough and also tried a new pizza dough as well. The new dough didn't rise as I expected, but tasted fine. I'll have to test it again to see what happened. I knew I would enjoy the whole-wheat dough since it's a staple dough in my kitchen.

I grilled up some chicken earlier in the day so that the grilled flavor would extend to the toppings as well. Rinse, dry, brush with extra virgin olive oil, add kosher salt, and pepper and on the grill it went. Note: dry poultry well and it will sear better both in a pan and on the grill, offering a nice browned exterior.

Mozzarella and goat cheese
sun dried tomatoes
bacon, granny smith apples, and yellow onions braised in white wine with sage
Tomato BBQ Sauce

You can grill pizza with whatever pizza ingredients you enjoy, but I already knew what Kara naturally would put on her pizza and wanted to offer some new toppings for her to try!

After the dough had risen, I divided each 6 ounce ball into two - 3 ounce portions for smaller pizzas. I find that making individual pizzas that are smaller is easier when working on the grill and allows for various topping combinations on your first and second (or third) pizza!

Grill temp: medium-low.

Directions:

1. Roll out each dough portion as thin as you can without breaking it. Brush with olive oil (and garlic if you prefer).
2. Place oiled side down on grill grate and lightly brush top with oil. Close grill lid.
3. Allow bottom side to brown to your liking, usually about 3-4 minutes.
4. Flip dough over for 30 seconds and remove to a plate.
5. Top dough with chosen toppings, remembering that with grilling pizza less is more! If you pile too many toppings on you will likely loose toppings in the grill and the toppings will distract from the crispness of the grilled dough.
6. Place dough with toppings back on the grill and close lid to continue browning bottom of dough and melt cheese, about 2 minutes (mine tend to take a little longer because I prefer a lower temp. and less chance of burning the dough).
7. Remove from grill and enjoy!

Dessert pizza? Of course! When we were done eating our savory pizzas, we rolled out the regular pizza dough and lightly brushed it with olive oil as before and placed it on the grill. When both sides were grilled to our browned perfection we removed them to a pan, brushed with butter, and sprinkled with cinnamon sugar. It brought back memories of elephant ears at the county fair!

Grilled peaches? Fabulously tasty! Grilled peaches are one of my favorite things. Unfortunately, my peaches were not quite ripe, but we grilled some anyway. I usually quarter the peaches and place them directly on the grill racks until they get softer and grill lines, flipping them as needed.

The final combination - how could you resist that? We broke the grilled cinnamon sugar dough in half, added homemade frozen vanilla yogurt (still working on this recipe), and the grilled peaches. The crispy dough complimented the warm peaches and the yogurt was cool and refreshing!

Kara definitely worked for her dinner tonight, but I think she was pleased with what she learned and tasted. Below are my whole-wheat dough recipe and the Tomato BBQ Recipe that I created for the first time last night. I like the balance between zesty bbq flavors and the sweetness of the tomatoes.

Whole-Wheat Pizza Dough
(Printable Recipe)
Yield: Two - 6 ounce portions, 4 mini pizzas for grilling, 1 regular size pizza

Ingredients:
1 tsp. sugar
3/4 c. warm water
1/2 Tbsp. active dry yeast
1/2 Tbsp. extra virgin olive oil
1/2 tsp. salt (I used Kosher)
1 cup whole-wheat flour
3/4 cup unbleached all-purpose flour or bread flour

Directions:
1. Dissolve sugar in warm water.
2. Sprinkle yeast over the top - let stand for 10 minutes.
3. Stir the olive oil and salt into yeast mixture, then mix in whole-wheat flour and 1/4 cup of the all-purpose flour until the dough starts to come together.
4. Tip dough out onto lightly floured counter. Knead for 10 minutes, needed in the remaining 1/2 cup of all-purpose flour.
5. Divide dough into two - 6 ounce portions and form each into a dough ball.
6. Place each dough ball in a separate Ziploc bag in the fridge overnight. **See note below
7. Remove dough balls from fridge and bags and place on a parchment paper lined baking sheet that has been lightly floured. Cover with a damp towel or additional parchment paper lightly oiled and a dry towel and allow dough to rise at room temperature for 2 hours.
8. Finish using grill instructions above.

**Notes: If you are making the dough the same day, place each dough ball on a lightly floured parchment paper and cover with a lightly greased parchment paper and kitchen towel. Allow to rise at room temperature for 45 minutes, punch each dough ball down, reshape and allow to rise for an additional 1-2 hours. Dough portions can also be frozen for later use.

**If using dough for conventional pizza methods: preheat oven to 450 degrees. Make sure oven rack is at the lowest position. Roll out dough and top as you prefer. Bake 20 minutes on lowest oven rack.

Tomato BBQ Pizza Sauce
(Printable Recipe)
Yield: 2 1/2 cups

Ingredients:

1/3 c. diced red onion
2 cloves garlic, minced
1 Tbsp. canola oil for frying
3 Tbsp. tomato paste
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 c. brown sugar
1 - 14.5 oz. can fire-roasted crushed tomatoes
1/3 c. water
1/4 c. apple cider vinegar
1 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. hot sauce
pepper to taste

Directions:
1. Saute diced onions and garlic in canola oil at medium heat until tender, about 5-7 minutes.
2. Add remaining ingredients and simmer, adjusting ingredient amounts to your level of preferred spiciness! You can add a few tablespoons of flour if you want a thicker sauce.
3. Use as sauce for pizza. I enjoy this sauce with chicken, grilled onions, pineapple, and mozzarella cheese.

CSA - Week One

2009-08-05T22:23:00.003-05:00

Don't you just love the look of fresh produce! My taste buds are dancing just looking at the photo above, let alone knowing that all of that goodness is sitting in my kitchen.

My first CSA pick-up has come and gone and I am looking forward to my weekly trips to the farm. I was greeted by Leann, the founder, and given two canvas bags that are mine with my membership! She welcomed me and walked me through what to do.

I love that each week they provide newsletters with what produce to pick up as well as recipe ideas for the produce of the week! Although I tend to be creative in the kitchen, I can see where this would be super helpful for those that wouldn't know what to do with something.

Here's what I'm working with this week: 3 slicing tomatoes, 3 cucumbers, 1 head of cabbage, 3 patty pan summer squash, 1 bag of beans, 1 bag of cherry tomatoes

And, I receive fruit every other week and this week was also fruit: 1 mini yellow meat watermelon, 6 pluots (hybrid of a plum and apricot), and 6 gala apples.

It will be interesting to see how much supplementing I'll have to do. The fruit will last me a week, not two and it seems that the veggies will last a few meals but not a week's worth. I have to admit that until I joined I didn't know how much a half-share would be except that it should supposedly feed 1 vegetarian. Time will tell!!

Joining a CSA Farm

2009-08-05T11:27:00.004-05:00

Today I awoke with the anticipation of going on vacation - except, the anticipation has nothing to do with a vacation but a new journey I'm embarking on right here at home. I have joined a CSA! CSA stands for Community Supported Agriculture and is a way to help consumers purchase local products that are grown using sustainable practices and encourages one to build a relationship with their farm!

Since moving across the border to Indiana, I am now only 20 minutes from a CSA farm with a great reputation. I have my first pick up today and can't wait!! (Note: most CSA's begin earlier in the season, but I was able to snag a pro-rated share for the remainder of the season).

I am excited for the challenge of creating meals using my produce. Most would assume that I chose the 'Epicurean' option, but with beginning a new school year in two short weeks I opted for the 'Standard' option - more practical and better for the season I'm entering into.

I purchased a half-share (feeds 1 vegetarian or more on a mixed diet) and I live alone, it seems that I will be doing the vegetarian thing for the most part of the next three months. Yet, if I'm honest, I don't eat meat that often anymore anyway, so it shouldn't be a huge change. I can always share my extra produce with friends and neighbors. And, if I can't make a pick-up or find someone to go, my produce is donated to a local food bank...and I like that as well.

I am allotting myself $60 per month for other grocery items to go with my produce. We'll see how I do! I will receive vegetables every week and fruit every other week. My CSA farm works with other local farms to provide a variety of fruits but as far as I understand my produce all comes from my farm.

I could have elected to meet my weekly produce at a pick-up site, but I like the idea of actually visiting the farm and picking up my items there.

**After becoming a member a few days ago, I stopped at a local grocer to pick up a few things I needed for dinner tonight. This local store is Michigan based, and although it has spread to other states in the US, I still consider it 'local'. I was bothered when I got home and my apple was from Chile when Michigan is known for their apples. It solidified my desire to be part of a CSA farm and support local farmers.

What's for breakfast?

2009-07-24T10:45:00.003-05:00

I awoke this morning feeling great and ready to start the day! The smell of coffee steeping in my french press awakened my senses. I lazily drank my coffee until my stomach started to rumble and I realized that I had not yet thought about eating breakfast. I quickly realized that I had finished off my granola to eat with my yogurt, no eggs, no bread, no cereal, etc. What's a girl to do?

My first notion was to run to the local store that is just a five minute walk from my place. I could get some eggs and whip up a tasty breakfast in no time. Stop. Wait. Pause for the realization that I am trying to be a person that knows the food in my pantry and fridge and doesn't just run to the store every time I think I'm out of options.

I looked around and took inventory. I have old-fashioned oats that can be boiled with water or milk to make oatmeal. Yes! I often forget this in the summer when I tend to not eat oatmeal. Ah, I have a handful of fresh blueberries left over from the whole-wheat blueberry pancakes I made two days ago.

Just like that, I had breakfast! I made the oatmeal, added a bit of brown sugar and threw in the blueberries and it was delight for my taste-buds and rumbling tummy. And, I didn't run to the store - success!

Recipes

2009-07-20T16:15:00.001-05:00

I promise more content is coming...thanks for checking back!

I've been messing around with a way to display the recipes so that they are also printable without the extra pictures and stories...but it's also a way that content can easily be lifted and posted as another's work - yet, I guess that could happen anyway since this site is public. Anyway, I'm getting there!!

'Health Food Junk'

2009-07-03T12:00:00.005-05:00

I wanted to share an article I just read over at The Slow Cook. It's titled, Health Food Junk and clearly explains a frustration I face often when explaining to people why I eat the way I do and why even 'health food' stores can be a danger zone.

It's a great read. Follow this link or the link above. And we wonder why America is struggling with obesity rates and why obesity is out of control in children...hmmm...

Burger Facts from The Today Show

2009-07-01T19:23:00.004-05:00

I was watching The Today Show this morning and this segment made me sick. Each semester I 'shock' my students with such facts, yet, most don't want to change what they eat or order different food while out to eat. I truly think that most Americans do not realize just HOW MUCH fat and sodium is in most fast food and/or restaurant food. Otherwise, why would we keep subjecting ourselves to it?

Visit msnbc.com for Breaking News, World News, and News about the Economy

And, the new obesity in America report that came out today.

Summer Salsa: A Quick Fix

2009-06-25T14:28:00.004-05:00

I'm sitting on my patio with my favorite chips and a bowl of fresh salsa. Life really doesn't get much better than this. Making homemade salsa doesn't need to be intimidating or require a lot of fancy ingredients.

Salsa is best made with the idea that it's a work in progress - taste after your base is made and add more of what your palate tells you. Depending on the ripeness and sweetness of ingredients at the time, I will add more or less of the lemon juice, kosher salt, etc. My rule of thumb is to start with a few tomatoes, but not all and add ingredients as I go - tasting once I have a base of all ingredients and then adding more or what I feel is needed.

I don't use a recipe, but buy the following ingredients:

Roma tomatoes
jalapenos
onions (I like to chop and mix a sweet onion and a white onion for depth of flavor)
cilantro
fresh lemon and/or lime juice
kosher salt

I will confess that I am a picky tomato eater. After washing my tomatoes, I slice them lengthwise and then in quarters if needed. I scoop out the seed pods and then rinse the tomatoes again. I dice them up and they make the base for my salsa.

I buy one sweet onion and one white onion and then dice and mix. I use this blend for many recipes as I find that it adds a bit more depth of flavor. If you only want to buy one, either works.

I use about one jalapeno to every 4 tomatoes.

I LOVE cilantro, and probably use more than most, but that's the beauty of tasting it as I'm making it. You can make salsa that makes your taste buds dance.
Finished product - ready to be served!

Let's Dehydrate Bananas and Kiwis

2009-06-24T20:29:00.001-05:00

A few months back I moved into my own apartment and have thoroughly enjoyed re-discovering what kitchen tools and gadgets had been packed away in storage. Since I am a teacher and have more free time in the summer months, I'm enjoying trying new things - and dehydrating kiwis was today's adventure!

I have dehydrated many things over the years, but not kiwis. The flavor was tart, which could be balanced with some sugar in the future. I tend to be a purist when dehydrating. I try to not add loads of sugar and toppings, just dehydrate in the natural state. I also dehydrated bananas to use either in trail mix or to take along as a snack for all of my many road trip adventures this summer! After the bananas were chopped I soaked them in lemon juice for 5 minutes to help keep them from browning.
All loaded up and ready to go! Most dehydrators work best with at least 4 trays loaded.

I dehydrated at 135 degrees for 10 hours, but you will need to read your specific dehydrator's manual to see what temp and time will work for you!

Sizzling Summer Salad

2009-06-22T22:32:00.002-05:00

I remember back in high school when I wanted to eat Romaine lettuce. We had always been an 'iceberg lettuce family' and my mom must have been convinced that no one would like to switch. She did buy me my own lettuce, but I watched my family still dine away on good ole' ice-berg and wondered if they new that better flavors were so close at hand.

Since that time I have fallen in love with baby greens, green leaf, red leaf, spinach, and so many others. I have found that making a delicious salad doesn't need to take hours or a lot of prep.

A sizzling salad in my book is simply a salad with hot chicken or meat served sliced on top! Sizzling salads were something that were introduced during my college years when our cafeteria on campus got a face-lift. I ate a sizzling salad at least 5 times a week and changed the combination a bit every time.

Tonight's salad includes the following:

A mixture of red and green leaf lettuce, washed and torn
Dried cranberries and toasted pinenuts. Toasting nuts brings out the natural oils and flavors. I toast pinenuts in a non-stick skillet over medium heat for 5- 7 minutes. You will smell the flavor intensify as they toast and see the color change from pale cream to toasty brown.
Goat cheese - if you haven't tried goat cheese before, you must! The flavor is delicate, smooth, and melts in your mouth! Goat cheese can be expensive at the local store. I purchase it in bulk at Sam's Club and 16 ounces is only $6.89 (4 oz. at the local store is $5.49!).
Here's the base salad. If you're in a rush or not wanting the 'sizzle' affect, you could stop right here, add a dressing, and be good to go!

I marinated a chicken breast in the type of dressing I was planning to use on my salad. My favorite blend right now is a mixture of equal parts honey, apple cider vinegar, and canola oil with poppy seeds added to taste. I keep this dressing as a staple in my fridge.

After marinating the chicken for two hours I sauteed it on the stovetop. I sear it first to get the carmelized honey crispy and brown on the outside and then turn the heat down to medium to continue cooking through.

I realized that I didn't get a great picture of the finished product since the chicken was still steaming. Sometimes I let the chicken cool and eat it at room temp on the salad or even chilled.

Marilyn

2009-06-20T19:48:00.000-05:00

Marilyn - Marilyn was my boss at my first 'real-job' after college. My job entailed planning a large conference and therefore Marilyn and I hosted Committee meetings every few months to prepare for the big event.

In earlier years, Marilyn worked for a winery in Washington and knew many things related to wine. I was a young gal just out of college and knew little about wine. I can picture the two of us at each meeting, Marilyn listening for what I ordered and then ordering wine for me that would pair perfectly with my selections.

In turn, I learned more about wine and started venturing out on my own - watching to see her reaction about what I ordered.

Some of my best memories of Marilyn are not actually at those meetings, though. They were intimate gatherings on her back patio with her husband, another co-worker, and myself. Marilyn would serve up the most delightful meals, always with wine. We talked about anything and everything on that patio. Marilyn taught me the art of hostessing with ease and being willing to welcome others into your home.

Marilyn passed away last October, and there are still days I see her number in my cell phone and want to chat about good wine and life. She will always be a treasured food-lovin' friend.

Dannon All Natural Plain Yogurt

2009-06-14T14:50:00.001-05:00

Homemade yogurt tops my yogurt choices, but in my chaotic teaching life I rarely take time to make it. My staple 'go-to' yogurt is Dannon All Natural Plain Yogurt.

In an attempt to eat as chemical/preservative/additive free as possible, Dannon fits the bill. Make sure you purchase the plain version with full-fat as opposed to the non-fat version, which will include additives.

Most plain yogurt varieties can only be purchased in a 32 ounce tub. Many people use this as an excuse to purchase little 6 oz. cups on the premise that it's easier to pack in lunches. I can guarantee that it takes about 15-20 seconds to scoop yogurt out of the 32 ounce tub into a portable container and take it with you. Buying in the 32 ounce size not only allows you to get the best variety, but it saves packaging and environmental waste as well.

Is fruit on the bottom usually your cup of tea? Just mix in some fresh or dried fruit and you'll be all set. Try it out and let me know what you think!

Pete and Jenny

2009-06-12T19:37:00.001-05:00

Pete and Jenny - I have been friends with Pete and Jenny since high school. I think I was friends with Pete first, and became fast friends with Jenny soon after. Pete and I spent many Friday mornings at Rainbow Grill eating breakfast and chatting before school. Jenny helped write out recipe cards for my Foods class, spent time with me babysitting in Northern Michigan, and made whatever we were doing full of fun and adventure.

Pete and Jenny married, but our paths haven't allowed us to reside in the same state since high school. I thoroughly enjoy visiting Pete and Jenny and know that I will be treated to wonderfully prepared and well-thought out meals.

Pete and Jen are the ones that taught me how to make individual pizzas on the grill, a skill I have since taught many others.

Pete and Jen are my friends that inspire me in all areas of life - they live a life that exemplifies health and wellness. From running marathons to gardening, from trying new recipes to composting, Pete and Jen are my favorite food-lovin' couple around.

Jen and I share a love for The Barefoot Contessa, and between the two of us probably own all of her cookbooks. I dream of the day that our paths allow us to reside in the same state again - where we can spend time in each other's homes creating fabulous meals together.

Graydon's Crossing: Grand Rapids, MI

2009-06-10T23:34:00.001-05:00

I thoroughly enjoy trying new restaurants and would prefer to eat at a local eatery any day over a national chain restaurant. Today I headed up to Grand Rapids, MI to see family and friends, and asked that my friend Kristen choose a local place that she enjoys. Her choice was Graydon's Crossing. Graydon's Crossing does have a few locations around the Grand Rapids area, but all local. Graydon's boasts an English Pub feel mixed with British Indian fare.Their beer list is extensive and offers selections from New Holland Brewing in Holland, MI and Founders Brewery right in Grand Rapids. When I lived in Holland a few years ago New Holland was one of my favorite places for a beer and quick meal after work.

Tonight I dined on a Graydon's Crossing beer as well as The New Englander - a flaky pastry stuffed with spinach, onions, red potatoes, garlic, goat cheese, topped with a balsamic reduction and spiced up sour cream! I was pleased with my selection. The flavors were balanced and perfect for a not-too-heavy late-night dinner.

I would highly recommend trying Graydon's Crossing if you're in the Grand Rapids area. I look forward to visiting again on a future trip up North!

Randi

2009-06-09T19:22:00.002-05:00

I thought I'd introduce you to some of the many people that inspire me to be a better cook and take the time to discuss recipes, ingredients, and all things food with me!

Randi - college roommate and dear friend. Randi and I talk multiple times per week from our Indiana and Washington homes (and cars). Randi and I have been '5 minute friends' as long as I can remember...talking often but usually in short 5-minute conversations that end abruptly and pick up again at another time.

In the summer of 2006 I agreed to read Battling the "MSG Myth" by Debby Anglesey with Randi and try some of their recipes. Randi can share her own story with migraines on here at a later date if she wants, but we became inspired to cut chemicals, additives, and preservatives out of our diets and make healthier choices. This book has revolutionized how we cook, what ingredients we purchase (or don't purchase), how we spend our food budgets, and what we go without.

Randi is a fabulous friend and definitely challenges me to think outside the box (literally). From talking about the details of bee colonies and honey production to where to get bulk unbleached flour for a great price, she's my first go-to food-lovin' friend.

My Tower of Power: The Best Grater Around

2009-06-04T14:52:00.000-05:00

I inherited this grater/shredder/zester from my roommate Sybil many Christmases ago. For some reason, her mom had purchased her multiple such tools over the years and Syb generously gave this one to me! I call it 'The Tower of Power' - which quite possibly could have come from Syb as well.

I don't even know what brand it is anymore, but I love a triangular tower grater like this. It is sturdy and I don't have to fight with it when I'm grating. 96% of the time I purchase blocks of cheese instead of pre-shredded, so I use this tool often and am never disappointed.

If you're in the market for a new grater or are sick of fighting with the one you have, I strongly suggest finding a triangle tower grater - you won't be disappointed!

List of Lists

2009-06-03T12:19:00.002-05:00

In an effort to avoid blog clutter, I've created a list of lists. These are sites and books I look forward to reading, drooling over and learning from. Some offer photos that make my mouth water even if I'm not the least bit hungry. Some offer helpful hints about nutrition and some are just plain entertaining. In no particular order and with ever changing content, here's what I'm reading these days:

Food Blogs

Cupcakes Take The Cake - all cupcakes, all the time
The Slow Cook
Blog: Slow Food USA
smitten kitchen
1 family. friendly. food. - delicious and comfortine
Under the High Chair - food sweet food
Phoo-D - food for anyone with an address
Simply Recipes - food and cooking blog
101 Cookbooks - healthy recipe journal
evil chef mom - freshly squeezed since '07
Pinch My Salt - food, recipes, and photography
The Perfect Bite - ...there's always room for one more
Savoring Life
Orangette
Good Food Bad Food
The Delicious Life - where the difference between dating and eating is only one letter

Other Food Related Sites

Wasted Food -- Jonathan Bloom on food waste and how it can be avoided
Eat Well Guide :: Local, Sustainable, Organic Food
Feeding America
Home Chez Panisse Foundation
Local Harvest / Farmers Markets / Family Farms / CSA / Organic Food
Eat Well Food Tour
Food Blog Alliance
Serious Eats - a food and blog community
TasteSpotting - a community driven visual potluck
Bitten - recipes, food and cooking my Mark Bitten

Noteworthy Nutrition Reads

Meal Makeover Moms' Kitchen
Small Bites
Nutrition to Kitchen...
Nutrition Unplugged
Food & Nutrition Service Home Page
Nutrition.gov
My Kitchen Nutrition

About The Sunrise Cafe

2009-06-02T19:03:00.003-05:00

What content will I find on your blog?

Slow Down Sunday - I need at least one day of rest per week. I have found over the years when I don't take a day 'off' during the week, I am less productive and not as focused. Slow Down Sunday posts will focus on slow cooker recipes or ways to prep food on Saturday so that Sunday doesn't need to be a day of hours in the kitchen, but instead fabulous food with little work.

Mailbag Monday - I am a culinary arts teacher, so I get asked many questions related to food and nutrition. I will take the time to answer some frequently asked questions from students, parents, and family/friends.

Sunrise Stories - Stories about new beginnings, moments of joy, and just plain stories about the magical experience of watching the sunrise from points around the world.

Restaurant Reflections - I won't call them 'reviews', since I don't plan to sit with a pen and paper during my meals. But, when eating out at new places and old favorites, I'll provide my personal opinion on various eateries.

Recipes - Just that - recipes I've created, adapted, and family favorites from years gone by.

What Works For Me - From kitchen tricks I've learned over the years to my must-have kitchen tools, this section will highlight what works for me.

The Sunrise Cafe - Welcome!

2009-06-01T21:00:00.003-05:00

Today marks 1 month since my 30th birthday and the beginning of a wonderful new decade is well underway! I am thrilled to be 30 and excited to see what life offers me in the coming years. I recently began a journey of saying 'Farewell to the Ordinary' in my life. I am striving to embrace a life filled with extraordinary adventures, faith, food, and relationships.

This blog is a new beginning for me. It is dedicated solely to my personal thoughts on all things food and kitchen related. My curiosity with creating recipes began sometime in elementary school in my mother's kitchen in Walker, Michigan. More than once my childhood friend Rachel and I would take ingredients from my mother's pantry and the refrigerator and 'invent' a new type of food.

One such occasion stands out in my mind. I cannot recall each ingredient used, but I know our product included cereal and marshmallow. After our 'invention' was complete, we brought it to the elderly couple that lived across the street. After offering a sample, we waited with anticipation. You see, we had decided that whatever was said after the first bite would become the recipe name! Our dear, trusting, neighbor took a bite of our product, pondered, and said, "Tough...and chewy" and we ran home with delight that he not only tried our food but provided a name for our invention - Tough and Chewy!

In high school my love for all things food related continued. Upon graduation, I packed my bags, loaded the mini-van, and headed out west to Seattle for college. Four years later and armed with a major in Family and Consumer Sciences (the fancy name we now use for Home Economics), I entered the 'real world'. I have used facets of my degree in a variety of jobs over the years, but find myself again in a high school classroom teaching all classes related to food. I currently teach courses including Nutrition, Wellness, and Advanced Culinary Arts.

My passionate curiosity for all things food related continues, although the ingredients I pull from the pantry and refrigerator are now are a bit more refined and on my dime!

I invite you to journey with me as I say Farewell to Ordinary - Food. Future posts will detail more of what content you will see on this blog, why I named this blog 'The Sunrise Cafe', and how you can join in on my journey. Welcome!