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 Click for Larger Photo I don’t purchase mixed seasonings such as rubs, dressing mixes or Italian seasoning as I prefer to mix them to my taste. Mixed seasonings almost always have a salt rather than seasoning base. By mixing my own seasonings I can adjust the ratio to our preferences, eliminate the sodium and experiment with new flavor sensations. Spices are also a lot less expensive if you mix the seasonings from bulk spices rather than purchasing the small supermarket jars. I buy bulk spices from the restaurant supply to mix all my blends, rubs and to make salad dressings.
Italian Seasoning Recipe Ingredients
- 2 tablespoons Basil
- 2 tablespoons Oregano
- 1 tablespoon Rosemary
- 1 teaspoon Marjoram
- 1 teaspoon Thyme
Method
Mix all ingredients with a mortar and pestle until well blended and the texture of a course salt; store in an air-tight container or spice jar.
Note: You can simply mix spices together but I find that by “grinding” them a bit with a mortar it brings out the flavors and they blend well in recipes.
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 Click for Larger Photo A few days ago, right after Mother’s Day, Mia and I were really tired and headed off to the Olive Garden for lunch. We normally skip restaurant meals as they are usually high in sodium but lack of energy prevailed and the Olive Garden won!
I was surprised when Mia ordered Chicken Parmesan; she said “what’s not to like? fried chicken and pasta!” — typical Mia.
Chicken Parmigiana is an American revamp of a classic dish from southern Italy based on eggplant and usually made by breading and frying chicken breast, covering with sauce and cheese and baking in the oven. While I have made Chicken Parmesan through the years, I never really liked it left-over, and needed a new approach! I needed to find a way to make this a part of a healthy, week-night dinner and give it legs.
This approach to Chicken Parmesan is quick and easy to prepare and deliciously healthy. Considering this was 28 minutes to the table and that included enough chicken for sandwiches for the next two days this was a real winner!
Now, for the Rachel Ray part — for the chicken I shopped at my local carniceria and purchased Pechuga sin Hueso which is a typical boneless, skinless chicken breast at a Mexican market. If you do not have Pechuga sin Hueso in your fridge then you will need to use regular boneless, skinless chicken breast, cut and pound to 1/2 inch thickness. (This will add a bit to the preparation time.)
Chicken Parmesan in a Hurry Recipe Ingredients
Sauce
- 1 (28 ounce) can Crushed Tomatoes
- 1 small Onion
- 2 cloves Garlic
- 1 teaspoon Black Pepper
- 3 tablespoons Fresh Basil Leaves or 1 tablespoon dried
- 1/2 teaspoon Red Pepper Flakes
- 1 tablespoon Fresh Oregano Leaves or 1 teaspoon dried
- 1 tablespoon White Sugar
- Salt to taste
Chicken Cutlets
- 1/2 pound Boneless Skinless Chicken Breast filet
- 1/2 cup All-Purpose Flour
- 2 large Eggs, well beaten
- 1/2 cup Milk
- 2 cups Homemade Bread Crumbs (un-seasoned purchased are fine)
- 3/4 cup Grated Parmesan Cheese
- 1/2 cup plus 1 tablespoon Olive Oil, Virgin ok but I use Extra Virgin
- 1/2 pound Spaghettini or Thin Spaghetti
- 2 teaspoons Italian Seasoning
Method
Place a large pot of water on stove, cover and bring to a boil.
Start the Sauce
Place 1 tablespoon olive oil in a saucepan; dice the onion and crush the garlic and place in pan, covered over medium heat. Allow to cook until tender but do not brown.
While onions are cooking; place flour in a shallow bowl. In a second bowl, beat egg and milk together; place bread crumbs, Italian Seasoning and 1/2 cup Parmesan cheese in a third bowl and mix together.
Once the onions and garlic are tender; add tomatoes, basil, black pepper, red pepper flakes and oregano to saucepan with onions; cover and allow to simmer.
Place remainder of olive oil in a skillet and heat over medium heat.
Dredge the Chicken
Note – When 1/2 chicken is cooked, place the Spaghetti in pot of boiling water
Assuming cutlets are prepared – dredge chicken cutlets in flour, then egg wash, then dredge in bread crumb mixture. As cutlets are breaded, place into hot oil and cook until crispy and golden brown, turn and complete cooking on other side. As cutlets are complete, stack on a plate and keep warm in the oven until ready to serve.
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Once the cutlets are cooked; Taste sauce and adjust seasonings. Drain spaghetti and place a serving on each dinner plate. Cover spaghetti with sauce and place some sauce on plate next to pasta, place a serving of chicken on sauce. Garnish plate with additional Parmesan Cheese. Bellisimo!
 Delicious Mollete Click for Larger Photo There is a wonderful Mexican Bread called Bolillo and they are great for tortas, and the subject of this post the wonderful Molletes. Simply delicious a Mollete is a Bolillo, relative of a French Baquette, piled with salsa, frijoles and queso and cooked for a bit until all is bubbly and heated through. As the ingredients are few it is very important that you use only the best, most flavorful ingredients.
Make your own refried beans with freshly cooked beans (a can works too) and salsa, venture into a panaderia and buy fresh bolillos. Skip the Rosarita pasty refried stuff and the overpriced picante sauce and go for the goo stuff! Fresh, vine ripened tomatoe, onions and chilies, frijoles and queso. Don’t get uptight about the bacon fat, it will make the dish excellent.
This was my Mollete today but could easily change tomorrow. Molletes are easily changed to suite your own taste; add meat if you like or keep it veggie and and cube some squash or red peppers. The possibilities are endless and enticing.
Molletes are good grub! Filling, delicious, really inexpensive, and good for you. Just a few minutes to table, very affordable and addictive. Give them a try!
- 2 Bolillo Rolls
- 1 can Black Beans
- 1 teaspoon Beef Base
- 2 teaspoons Bacon Drippings
- 1 cup of shredded Queso Chihuahua or if unavailable Monterrey Jack cheese
- 1/2 cup of Salsa
Method
Preheat the oven to 350°
Pour black beans into a saucepan with bacon drippings and beef base. Heat over medium low heat and smash beans with a bean or potato masher, mixing in the melted drippings and beef base. Continue cooking and mashing until the bans are the creaminess you prefer. Cook until thoroughly heated and creamy. You may also keep them kinda chunky if you prefer as I do.
Split the bolillos in half, lengthwise. Top each half with 1 tablespoon salsa, 1/4 cup of refried beans and 1/4 cup of cheese. Bake for 10 minutes or until cheese is melted. Serve with extra salsa and/or hot-sauce.
Optionally you can serve Molletes with tomatoes, sliced avocados, shredded cabbage or lettuce as you would another type of sandwich. I do not do this as the sandwiches are already very satisfying and large and adding extras makes them a bit unmanageable.
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Crispy Bollilo
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Pile with Salsa
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Add Beans and Cheese
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Add Frijoles y Queso
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Delicious Mollete Click for Larger Photo
 Sweet Potato and Squash Enchiladas Click for Larger Image Enchiladas are the best! Easy to prepare, quick and very satisfying. Enchiladas can be a side as a part of a meal or as the main event. Enchiladas The best enchiladas come from the freshest ingredients. If you really want the best enchilada then make your own sauce, buy fresh produce, shred the cheese finely and make them to order.
An enchilada can be nearly anything, rolled inside a corn tortilla and covered with chili sauce. This recipe is for Sweet Potato and Squash Enchiladas and it is a wonderfully delicious and satisfying version of a great Mexican dish. Sometimes I like to add black beans but today I skipped them. The sauce is thick and rich, picoso (spicy) but only gently so. I used a blend of chilies that compliment the fillings and tantalize the taste buds and which would never be found in a canned sauce.
To make the sauce, pick the best chilies you can find. I like to select mine from bins at my local mercado. If you don’t have bulk chilies available then packages will have to do. Choose dried chilies but which are still moist and pliable. If buying in packages then try to find packets without a lot of dust in the bottom of the cello which indicates insects. If you cannot find dried chilies locally the online shops like Penzeys and My Spicer have them available. (See my Links)
Enchilada Sauce Recipe Ingredients
- 4 dried Guajillo Chilies
- 2 driedAncho Chilies
- 2 dried Pasilla Chilies
- 4 dried California Chilies
- 4 cups Chicken Broth (Use Water for Vegetarian Sauce)
- 3 dientes (cloves) Garlic
- 1 teaspoon dreid Oregano leaves
- Salt to taste
Method
Remove stems and wash chilies well. Remove seeds and white membrane, rip chilies into pieces and place in a blender. Add oregano, garlic and cover with chicken broth. Blend on high for 3 to 5 minutes or until sauce is a solid deep brick color and there are no visible pieces of the dark skin. Place a sieve over a bowl and pour sauce into sieve and strain all un-digestible matter from the sauce. Use a spoon or scraper to continuously work the sauce.
 Strain the Chili Sauce Click for Larger Image Sweet Potato and Squash Enchilada Filling Ingredients
- 1/2 cup Summer Squash, cubed
- 1/2 Onion, diced
- 1/2 cup Sweet Potato, diced
- 2 cups Queso para Enchiladas or Jack Cheese, shredded
- 1 tablespoon Olive Oil
Method
Place olive in a sauté in a skillet, add sweet potato and cook over medium heat for about 5 minutes, stirring often; add squash and cook another 3 or 4 minutes; add onions and cook until all are tender. This step may be done a day or so in advance.
Make Enchiladas
Preheat Oven to 350°
- 12 Corn Tortillas
- 2 cups Enchilada Sauce
- Sweet Potato and Squash filling
- 1/2 cups Queso para Enchiladas or Jack Cheese, shredded
- Spray Olive Oil
Heat a comal or skillet; spray 1 or 2 of the tortillas with olive oil and place on hot skillet, spray other side so it will be ready to turn over; cook tortilla until it begins to bubble and brown slightly and turn, cook other side and remove to work service. Spread each tortilla with 1 tablespoon sauce and fill with 1/4 cup filling and roll; place 6 to 8 into a casserole dish. Top with 1/2 cup shreeded cheese; cover with foil and bake 20 minutes.
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Dried Chilies
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Dried Chilies in the Blendor Click for Larger Photo
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Strain the Chili Sauce Click for Larger Image
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Sweet Potato and Squash Enchiladas Click for Larger Image
As promised, I went to Jaffa Restaurant in SLO. Sterling spent the night and Mia and I needed to take him home today. After our visit to Petra last time I really wanted to try, in the face of all the controversy, Jaffa on my next visit to San Luis Obispo. It didn’t happen that way, on my last visit I again went to Petra because Sterling would not go to Jaffa and frankly the second visit to Petra was not great.
This morning, I get up and have some coffee and the Cheery Cake I made for Sterling’s visit, have a great morning and ask S if he has enough time to have lunch with us before home. Sure! I would like to go to Jaffa I tell him. He needs a snack because the coffee is making him jittery, I oblige.
We finish our morning, head toward SLO and three hours later S is still too full from the small quesadilla I made for him to have lunch at Jaffa. I think this kid’s prejudice is out of control! He has decided, conclusively, that Petra is better than Jaffa but his old man and ma, always more open minded that he, really want to give Jaffa a chance. If you are lost read about the Petra/Jaffa controversy Here
Oh well, as my Great Grama would say “Piker”, Mia and I dropped our wonderful, if not prejudiced against Jaffa Cafe, son off at his house and headed for Jaffa Cafe. On the way, Mia moaned a bit and I offered to head for Italian but she obliged and we went to Jaffa and were glad we did!
Mia and I were greeted by Miri who was delightful and made us immediately feel at home. I ordered an assortment of salads including Tabbouleh, Greek Salad, and Humus and a side of garlic sauce and my order came with a pide. Mia ordered the Kifta Patty Sandwich. Scott graciously guided us, newcomers, through the process.
Mia grabbed a couple of beers from the well stocked cooler and I found us a table near the grocery section. In moments our plates were ready! My salads were fresh, delicious and perfectly seasoned. Mia love her Kifta Sandwich, punctuated by tons of their wonderful, and very hot, sauce. I got half way through my salad plate and was satisfied. Our meal was good, the service with good; and Miri and Scott were a delight.
Miri advised on some grocery selections I made, like Pomegranate Molasses, who she advised is only being sold by Jaffa in SLO, offering some suggestions on how to use this foreign ingredient.
While Jaffa’s decor is more dated than Petra’s, and the pita is not, in my opinion, as good as Petra the people are wonderful, the atmosphere feels comfortable, the food is fresh, and I just felt happy being there, I though small, I loved the grocery section.
I really enjoyed my hour at Jaffa. The food was good but the friendly staff made it great. I really recommend a visit to Jaffa where you will feast on wonderful, American Style, food of the Levant.
Jaffa Café
1212 Higuera Street
San Luis Obispo, CA 93401
805.543.2449
Jaffe Caffe
Originally posted. November 28, 2009
 Kumquat Glacée When I was a kid it was popular to grow fruit trees in the front of one’s home or even the parkway. I, like other kids, would help ourselves to the oranges, lemons, limes, loquat, avocado and kumquats I would encounter in my travels. Today, many of those old trees still exist in our town and in our parkway there is an old loquat which kids climb into and partake of the fruit. Each year as the kids leave a mess in the parkway I remind myself of the pleasure of adventure and the wonder of eating found fruit.
One of the fun fruits to find were the little oranges or kumquats. The flesh of the fruit was sour but the skin was very sweet and fragrant.
Sterling’s girlfriend, Jessica’s family sent some kumquats over us on Christmas and reminded me of the perfect little citrus of my childhood. I threw one in my mouth and nearly convulsed from the overwhelmingly sour, but delicious kumquat. Beautiful, fresh citrus, lusciously fragrant and perfect as a snack fruit, in a salad, a part of marmalade or as a glacée.
Kumquat Glacée Ingredients
- 4 cups Kumquats
- 2 cups Sugar
- 3/4 cup Water
Method
Cut the kumquats in half, remove any seeds you encounter, and set aside. Smaller pieces of fruit can be left whole. Place sugar and water in a heavy bottom saucepan and bring to a boil; add kumquats and return to a boil. Reduce heat and simmer at a very low boil for 10 minutes. Remove from heat and allow to cool.
Kumquats can be drained of any syrup for a glacéed fruit or placed in a a container with the syrup for a host of uses. I plan on using the fruit and syrup as part of a chicken dish I will be making in a few days and I’ll share the results here. Until then, I love to pluck one of these addictive glacéed kumquats from the jar for a delicious, tangy treat. Bon Apetit!
Originally posted. January 16, 2010
 Honey Wheat Bread Loaf I often bake my own bread for lunch sandwiches at work. The flavor and crumb of home baked bread is amazing. When you consider the cost to bake a loaf of high quality bread at under forty-cents a loaf it really does make sense to bake your own.
 Me and Kenny My friend Kenny joined us for lunch one day and was amazed at our simple lunch, a sandwich filling between slices of home-baked bread. Kenny was amazed that one could make such a delicious bread and asked me if I would teach him how before he left for college.
I have been baking my own bread for decades now and find it as deeply satisfying as the first time I in my youth. The delight in taking a very few common ingredients and turning them into one of life’s basic foods has never left me. When Mia and I were first married she bought me a bread machine but I didn’t like or use it as I just like the tactile process of kneading the dough and developing the glutens so insure a delicious crumb.
I have a bread machine and very often I do use the machine to make the dough; I don’t like baking bread in the machine but must admit it makes very fine bread dough to pan and bake in a traditional method.
Kenny and I had a great day, he is a wonderful friend and it is just fun to spend time with him. I am excited that our Honey Wheat Bread was delicious and had a perfect crumb. Kenny is determined to bake bread for his new roommates and I am certain he will do a great job.
I would love to see more people learn the art of baking fresh, healthy bread. I fear one day the art will be completely lost and all that will remain is commercial bread; high sodium, high fat and full of preservatives. Once you discover delicious, home-baked goodness you will be hooked!
Honey Wheat Bread Recipe Ingredients
1-1/2 pound loaf
- 1 Egg, room temperature plus warm water to equal 1 cup
- 2-3 cups Bread Flour
- 1 cup Whole Wheat Flour
- 2 tablespoons Vegetable Oil
- 3 tablespoons Honey
- 1-1/2 teaspoons Salt
- 2 teaspoons Active Dry Yeast
Method
Preheat oven to 350°
Proof the yeas by placing yeast in a small bowl with 1 teaspoon of sugar and 1/2 cup of warm (110° water). Once the yeast begins to bubble proceed with recipe.
Sift flour into a medium size bow, add yeast; add warm water, oil, egg, honey and salt and stir together until a firm dough is formed. Turn dough out onto a well floured bread board and knead for 10 minutes or until an elastic dough is formed.
Place bread dough in a well oiled container with enough room for dough to double in size. Cover dough and place in a warm place to rise (approximately 1-1/2 to 2 hours).
After dough has doubled in bulk, knead dough and form into a loaf and place in a 9 x 5 x 4 inch loaf pan. Cover and place in a warm place and allow to raise until almost double in size; slash top of risen loaf with very sharp knife or razor, drizzle with butter and place in hot oven and bake for approximately 35 minutes or until loaf is golden brown and sound hollow when tapped.
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 Vegetable Pizza on Pita BreadClick for Larger Photo Petra Mediterranean Restaurant has amazing pita bread! Really, the food is great but the bread is incredible! Of course, hot, freshly baked bread is always delicious and this is Petra’s calling card. I almost always stop by Petra’s when I’m in San Luis and have a grilled vegetable sandwich on a freshly baked pide. Very often I also buy a stack of bread to take home to scoop up Hummus or Labneh or to make Vegetable and Hummus Pizza on Pita Bread.
This is a seriously delicious, easy to prepare, healthy and delicious light meal or snack. Adjust ingredients or swap vegetables to your liking and enjoy. Vegetable and Hummus Pizza are a great meal to prepare on the grill.
Vegetable and Hummus Pizza on Pita Bread Ingredients
- 2 Summer Squash, mixed
- 2 vine ripened Tomatoes
- 1 red Onion
- 1 red Pepper
- 3 Pitas
- 6 tablespoons cup crumbled Feta
- ¼ cup Olive Oil
- 1 cup Hummus
- 2 teaspoons Salt
- Black Pepper and Salt to taste
- 1/4 teaspoon Crumbled Red Pepper
Method
Slice squash in 1/2 inch thick rounds and/or strips and place in bowl; peel red onion and slice into 1/2-inch thick slices and place in bowl; slice red pepper into 1/2 inch thick rings and place in bowl; pour 1/2 of olive oil over vegetables, add salt and toss gently.
Cut tomatoes in half, remove seed pocket, slice in wedges and place in bowl with 1/2 of olive oil.
Place vegetables on hot grill. Grill squash about 4 minutes on each side. Grill onions about 5 minutes, rotating once. Grill tomatoes about 5 minutes rotating once. Remove vegetables to place and cover with foil to keep warm.
Warm pita on the grill about 3 minutes each side. Once warm, remove the pita from the heat and spread with 1/3 cup Hummus. Divide vegetables and arrange on pizzas. Top with 2 tablespoons crumbled Feta. Bon Apetite!
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 Capresi I drove to SLO today and decided to drive the scenic route through the Nipomo Mesa, wind my way along the coast through Arroyo Grande and then through the Edna Valley. The drive is beautiful and peaceful and one always encounters roadside produce vendors.
My tomatoes aren’t quite ripe yet so I purchased a couple of pounds of delicious, vine ripened and sweet tomatoes along Los Berros. I love to visit this little stand in the small, warm valley below the mesa where juicy, ripe, tomatoes are piled in baskets for one to choose and pay on the “honor system”.
Caprese is a remarkably easy to prepare salad and should be made of only the very freshest ingredients! Vine ripened tomatoes, Mozzarella Bufala, fragrant Basil Leaves and copious amounts of the best olive oil are the foundation for one of the tastiest salads available!
This is an excellent salad and depends upon the very freshest ingredients available. While these tomatoes were superb I am patiently waiting the ultimate Insalata Caprese made with delicious, Sun-warmed tomatoes and Basil eaten moments after picking.
Insalata Caprese Recipe Ingredients
- 2-3 vine ripened, Tomatoes
- 1 pound fresh Mozzarella Bufala
- Freshly picked Basil
- 1/4 cup Extra Virgin Olive Oil
- 1 clove Garlic
- Salt and Pepper to taste
Method
Cut the Garlic in half and “paint” your serving dish with the cut clove. Core the tomatoes (if you must) and slice about 3/8 inch thick; slice the Mozzarella as you do the tomatoes; arrange the tomatoes and cheese on a serving plate in alternate layers; garnish with fresh Basil leaves; crush the garlic into the oil and drizzle the Olive Oil over the salad; season with salt and pepper to taste and serve immediately with a warm, crusty loaf of bread. Bon Apetito!
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