Kitchen Diva

Last night I had an amazing dinner at a friend’s house.   During the meal I was thirsty and didn’t want more wine or water, so I asked for a soda.  It ended up being a regular Squirt, meaning it had HFCS in it.   Now I do know I have Fructose Intolerance and know that although I really wanted the Squirt I would be paying for it later.   So I had the Squirt.   This was not my aha moment by the way.   I drank it and it went fast.  Actually I don’t remember drinking it so fast but when it was done I wanted more.   Instead I switched to water. Now comes my AHA moment.   Normally I drink soda made with real cane sugar.   Usually one can can last me awhile and I feel satisfied after drinking it.   So why didn’t I feel satisfied after drinking the Squirt?   This morning, over coffee, I discussed this with the hubby.  Then I began to verbally think out loud.   Is this why soda is so enticing that we need to 20 to 40 ounces rather than 12 ounces because we aren’t satisfied?   We then moved into

I love this time of year mainly because I love pumpkin! I get excited over the Jamba Juice Pumpkin smoothie and the pumpkin frozen yogurt.   I got the urge to bake tonight and thought about doing my lemon bars but I wanted to make some thing with pumpkin.  So I thought what about pumpkin bars but more like a lemon bar.  I used my lemon bar base and a pumpkin pie like top.  It is awesome and I decided to share.   Pumpkin Bars Preheat Oven 350 Grease 9 x 13 pan Crust
: 1 cup butter
1 3/4 cup flour 
2/3 cup confectioner’s sugar (plus more for dusting) To make crust: In a medium bowl, whisk together flour and confectioner’s sugar Cut in butter until combined and crumbly. Press mixture into bottom of pan. Bake for 15 minutes or until slightly golden. Pumpkin Filling: 2 large eggs 1 - 15 ounce can  pure pumpkin (2 cups) 3/4 cup cane sugar 1/2 teaspoon pure vanilla extract 1 tsp Pumpkin Pie Mix 1 cups (360 ml) heavy cream 1/2 cup half & half Pumpkin Filling: Wh

Some time back, the hubby and I went to France 44 for wine and cheese.  We were starving, so we picked up some lunch in the cheese shop.  I had an amazing sandwich and a potato salad that I started to dream about.   It had no mayo (a plus for me since I have a weird allergy to mayo) but was so full of flavors, I had to figure out how make it at home.    I think I have come close though I have omitted some ingredients due to the DFI sensitivity.   This is perfect for potlucks and picnics since there is no mayo and it is good ice cold or room temperature.    Greek Inspired Potato Salad ( recipe inspired by France 44 potato salad) 2 lbs new red potatoes zest of 1 lemon juice of 1 lemon 1/2 cup of olive oil (this is an approximation since I eyeballed it) 6 oz Feta cheese 1/2 cup of Kalamata Olives (seeded and chopped) 1/2 cup fresh mint (torn leaves) salt & pepper for taste Boil the potatoes as usual (I add salt to my water).  When cooked (and not mushy) drain and add to

I really love to cook but when the day has been stressful and the weather is hot, the last thing I want to do is slave over a stove.   I will admit, I take short cuts.  Yes I buy fresh pasta rather than make my own.  I also buy frozen herbs.   I first found them at Whole Foods but thought they were way to expensive and then I found them at Costco for much lower price.   The Costco pack included garlic (x2), basil (x2), parsley and cilantro. Don't get me wrong I prefer to use fresh ingredients but these come in a pitch and can save me from the temptation of ordering delivery.  Time and money my friends! Here is something I made and it took only 15 minutes.  This is faster than delivery and much healthier. Garlic Shrimp Linguine Ingredients 1 pack of fresh linguine 1/2 lb of raw shrimp (already cleaned) 3 cubes of frozen Doret Garlic (equals 3 cloves) 3 cubes of frozen Doret Basil (equals 3 tsps of fresh) tsp of red crushed pepper (use to your taste) 1 cup of cherry

I love when Spring begins to bloom.  The Farmer's Market started last week on the Nicollet Mall.  Although there wasn't much to choose from I was able to get some morels.  The hubby and I then went to Whole Foods in Edina (mainly out of curiosity to see the new store) and I was able to pick up some asparagus and ramps.   If you haven't used ramps before you need to go and get some.   I lovely them grilled and use the leaves to make ramp butter.   So on Saturday night, we had good friends over for dinner.   Since I had these wonderful ingredients I decided to make a Spring inspired risotto.   Of course as I was making it I did say to the hubby "Risotto is usually a dish that gets Top Chef contestants eliminated."  Yeah no pressure for me! The risotto turned out lovely and creamy so I felt this was a good one to share. Springtime Risotto 1/4 lb Morels (though any mushroom would be fine) 3 good size ramps chopped including the leaves (if you can't find g

I was reading an article on CNN.Com about this super food soup that had Kale and spinach and thought this sounded great.   I told my other half that I was thinking of making it and he made a face.   He stated that it might not be good.  I said it didn't seem any different than the Naked smoothie he liked.  But he pointed out the amount of juices added to sweeten it and not be so kaley or spinachy.    So I started to think about another soup I love to make from the Flexitarian cookbook.   I thought maybe I can combine the two recipes and come up with something that would be hit with the hubby and still have the healthy super food effect.  Kale & Spinach Soup 1 large Vadalia onion sliced (this is a sweeter option) 3 cloves of garlic 3 medium to large carrots diced 1/3 cup of olive oil 1/4 tsp of cayenne pepper 1 clam shell of spinach 1 clam shell of kale (can be purchased at Whole Foods or by Earthbound) 1 32 oz box of vegetable low sodium stock 1/2 cup of basmati ric