Mi Catering is a Needed Change

I was wandering around the Downtown Phoenix Farmer’s Market and smelled something good!  I saw a sign for Mi Catering and decided to see what they were cooking.  They were offering samples of their vegan burrito.  Mexican and vegan?  Doesn’t happen too often.  I have to say it was the best that I have had.  I dipped into their salsa offerings and was hooked.  It is hard to find fresh tasting and healthy Mexican food so I was excited.  I spoke with the Chef-owners Maria and Martin Osete and they told me that they had a restaurant in Nogales, Mexico before moving their catering business to North Scottsdale.   Along with their catering business they sell their salsa, vinaigrette and Pomodoro sauce at farmer’s market.  I know, Pomodoro sauce doesn’t fit the Mexican theme but their food has some European flair thrown in.  They hope to have an on-line business soon to reach out to the people who like to shop from home.  I tried the Roasted Tomato & Serrano Pepper Salsa and the Roasted Tomato & Tomatillo-Habanero Salsa.  They are very tasty and have a bit of a bite!  The Pomodoro sauce is full of chunky tomatoes and herbs and was just thick enough to coat my pasta.  I haven’t tried them as a catering company (probably won’t since I like to cook) but am looking forward to getting my hands and taste buds on more of their salsa.  I do hope that I am at an event someday soon and see those vegan burritos being offered…  Hire them as your next caterer and then invite me!  You can look at the beginnings of their web-site at www.mcatering.com

Israeli Couscous with Vegetables

Israeli Couscous with Vegetables

Have you tried Israeli couscous?  I think people are more familiar with the smaller North African variety.  If you have not seen couscous, it is granular semolina.  Basically, it is tiny pieces (pin head size) of steamed pasta. It is heaped on a plate and covered with meats and or vegetables.  Dried fruits and nuts can also be added.  However, Israeli couscous is much bigger (barley size) and has a different texture.  I love it as a salad mixed with vegetables, either hot or cold.  My friend has a recipe for a great summer salad; it would be perfect for a picnic.  Every time I see Israeli couscous I think of the time we all sat around her pool, enjoying the beautiful MA summer day, and eating the wonderful food that she had prepared.  Most of it originated from her garden.  As of yet, I have not seen the recipe…feel to post it, friend! 

 I adapted this recipe because I did not have most of the ingredients that the original recipe needed.  For instance, I did not have plain couscous.  What I did have was Trader Joe’s Harvest Grains Blend that contains Israeli Couscous, orzo, and grains.  If you can find the Trader Joe’s mix use it.  If not, just go with the plain. That’s the beauty of Israeli couscous, you can add anything to it and it still tastes great.

Israeli Couscous with Vegetables

 Step 1. Couscous

 1  1/4 cups of dry Israeli Couscous or Trader Joe’s Harvest Grains Blend

1 ¾ cups vegetable broth

Cook couscous according to directions, using vegetable broth as cooking liquid.  Set aside.

Step 2. Vegetable Mixture:

1 Tbls olive oil

½ cup of carrots-chopped

1 medium leek, white and pale green parts finely chopped

1 ½ Tbls chopped garlic

½ cup white wine

2 cups frozen peas

1-cup vegetable broth

4 Roma tomatoes seeded and chopped

¼ cup oil marinated sun-dried tomatoes-chopped

Pinch of saffron threads

2 cups fresh spinach

½ cup Kalmata olives-chopped 

 

 

Heat oil in skillet.  Add carrots and leeks and cook until soft.  Add garlic and cook until garlic is fragrant.  Stir in wine and deglaze pan.  Add peas and let wine reduce a few more seconds.  Add vegetable broth, the cooked couscous, tomatoes, olives and saffron.  Cover and let stand for 3-5 minutes.  Stir in fresh spinach and let it wilt.  Remove from heat and season with sea salt and pepper.  You may add more olive oil, at this point, if the finished product is not moist enough for your taste.

Apple harvest sauerkraut to sweeten your Oktoberfest

Apple Harvest Sauerkraut

I love the month of October.  It starts to cool down in Phoenix and the mornings are pure joy.  I also like feeling autumn in the air; it is not New England but you have to work with what you have.  Today, I even planted some herbs and vegetable seedlings in the garden.  Logic would tell you that you harvest in the fall and plant on the spring but remember this is Phoenix and the gardening starts now.  I can’t let October pass me by without an Oktoberfest dinner.  I have German roots so to me it means a warm and flavorful meal shared with family and friends.  This year we had a few friends over and I offered German cheeses, warm, soft pretzels, pickled herring, and beer for appetizers.  After that, we sat down to knockwurst and bratwurst sitting on top of apple infused sauerkraut.  This was accompanied by warm German potato salad, and homemade applesauce.  Good quality mustard is a must as the main condiment. 

Many people shy away from sauerkraut and I believe it is because they have had it poured out of a can and heated up.  That does it no justice.  When prepared with attention, it is wonderful and good for you as well.  I always sweeten it with apples which makes a huge difference.  Try my recipe and see if you become a sauerkraut convert!  If you are not making a whole meal, just put the kraut on top of a hot dog or Reubensandwich.  Note to vegetarians…this will add some “oomph pa” to the Oktoberfest tofu dogs.

 Make your meal authentic and offer German beer and Riesling.  We ended our meal with apple streusel cupcakes.  We were ready to burst like wurst on a skillet when the meal was over.  Prost!

 Apple Harvest Sauerkraut-   serves 8 generous portions

Approximately 47 ounces sauerkraut (one 32 ounce jar and one 15 ounce can)

1 Tbls. butter

½ cup chopper onions

1 bay leaf

1/3 cup Riesling

1/3 cup applesauce

1 cup sparkling apple cider, such as Martinelli’s

5 juniper berries (optional, available in the spice aisle of large markets)

¼ Tsp. caraway seeds (optional)

 Rinse and drain the sauerkraut.  Melt butter in heavy pan, add onion and sauté until light brown.  Add bay leaf and stir.  Add Riesling, and scrap up any brown bits in pan.  Reduce the Riesling until there is only a small amount remaining in pan.  Add applesauce and cider, stir well.  Add in juniper berries and caraway seeds, if using.  Simmer on stove for at least ½ hour and up to three hours, stirring occasionally.  If it gets dry add more cider.  Remove from pan with slotted spoon and place in bowl.  Before serving, remove bay leaf and juniper berries.  

 

 

2009 Great Cajun Cook-off & Food Fest!

I just bought my tickets for the Cajun Fest! They are almost sold out so buy your tickets soon if you plan on attending.  It is on November 1st from 1PM-5PM.  I can’t resist a chance to spend an afternoon eating Cajun Food and Southern Food.  The day will not get here fast enough.  I am already thinking about that steaming bowl of gumbo…..

The web-site is www.greatcajuncookoff.com

See you there and laissez les bons temps roulez!

Time for Lunch Campaign National Day of Action

Don’t forget that tomorrow (Labor Day) is the Big Event.  It is the “Time for Lunch Campaign National Day of Action”.  Participate in a Slow Food Eat-in event in your area.  See the Slow Food web-site for more information and help us to get REAL FOOD in schools!

www.slowfoodusa.org/timeforlunch