New England Clam Chowder

The addition of the bacon really takes this classic clam chowder to the next level! The savory, saltiness, plus the added crunch, really make the soup what it is! Serve the soup as the main course, or as a side. With the cooler temperatures of fall, this soup definitely satisfies!

2 slices of bacon

2 C onion, chopped

1 ¼ C celery, chopped

½ t salt

½ t thyme

3 cloves of garlic, minced

6 (6 ½ ounce) cans of chopped clams

1 # red bliss potatoes, quartered

4 (8-ounce) bottles of clam juice

2 C skim milk

1 C half-and-half

½ C whole wheat flour

Cook the bacon in a large skillet until done, them set aside, reserving the drippings. Add the onion, celery, and garlic to the drippings. Cook for a few minutes, then add the salt and thyme. Cook for an additional 5 minutes, or until tender.

Meanwhile, drain the clams, reserving the liquid. Add the clam liquid, potatoes and clam juice into a large pot. Scrape the onion and celery mixture into the large pot as well. Bring to a boil, then let simmer for 20 minutes.

Combine the skim milk, half-and-half, and flour in a small bowl. Whisk to combine. Add to the large pot and let simmer for an additional 13 minutes. Add the clams, and cook for 2 additional minutes. Serve warm with crumbled pieces of bacon as a garnish.

Rustic Oats and Honey Bread

This bread was the perfect balance of sweet, but not too sweet. It works well to compliment a savory meal, or with some butter and jam for breakfast! Definitely a recipe that I plan on making again soon. The bread will only stay good for a few days, so try to plan a few meals that can incorporate it! It would be a shame to see such a delicious loaf go to waste.

2 T plus 1 C old-fashioned oats

1 1/3 C whole wheat flour

1 C all-purpose flour

2 ¼ t baking powder

¼ t baking soda

1 ¼ t salt

8 ounces non-fat yogurt

1 large egg

¼ C canola oil

¼ C honey

¾ C skim milk

Position a rack in the middle of the oven. Preheat to 375F. Grease a loaf pan, then sprinkle 1 T old-fashioned oats, making sure to coat the sides and bottom of the pan.

In a bowl, combine all ingredients from the whole-wheat flour through the salt. In a separate bowl, beat 1 C old-fashioned oats, yogurt, egg, oil and honey. Gently stir the yogurt mix into the flour mix, making sure not to overmix! Spread into the pan, and sprinkle with the remaining oats.

Bake for 40-50 minutes. Let cool for 15 minutes before serving.

Devil’s Food Cupcakes with Buttercream Frosting

These cupcakes really hit the spot! The cake remained nice and moist, and not too heavy. The buttercream was delicious – nice and fluffy, while bringing the perfect sweetness to the cupcake. One cupcake alone will certainly satisfy your sweet tooth! I opted to limit the sugar and butter (almost by half from the recipe I adapted), and it was still very sweet. Also, it makes a TON of frosting, which you can definitely use on other baked goodies!

For the Cupcakes:

¾ C unprocessed cocoa powder

¾ C hot water

3 C all-purpose flour

1 t. baking soda

1 t. baking powder

1 ¼ t. kosher salt

3 sticks unsalted butter

2 ¼ C sugar

4 eggs

1 T plus 1 t. pure vanilla extract

1 C non-fat yogurt, at room temperature

For the Buttercream Frosting:

3 sticks unsalted butter, at room temperature

5 C confectioner’s sugar

Preheat the oven to 350F. In a small bowl, whisk together the cocoa powder and the water until smooth. In another bowl, combine flour, baking soda, baking powder, and salt. In a small pan, melt the butter and sugar over medium heat until well-combined. Remove from heat, and pour into a separate bowl. Beat for 5 minutes or until the mixture has cooled. Beat in the eggs, one at a time. Add the vanilla extract, then the cocoa mix. Add the flour mix in two batches, separated by adding the yogurt.

Spoon the mix into the cupcake liners, then bake for 20 minutes. Let cool for about 15 minutes on a wire rack.

Meanwhile, make the buttercream frosting. Beat 1 ½ sticks of the butter until creamy. Add in 2 ½ C of the sugar, and continue to beat. Add the remaining butter and sugar and beat on high for several minutes until the frosting has soft peaks. Spread about a spoonful of the frosting (or more, depending on your sweet tooth) to each cupcake. It is best to do this with cooled cupcakes, and the buttercream at room temperature.

Baked Sweet Potatoes with Black Bean and Tomato Salad

 

This meal was relatively hassle-free. Once you pop the potatoes into the oven, you can work on preparing the remaining ingredients. Or, if you are short on time, you can always microwave the potatoes instead. The cumin and coriander spices really complimented the sweet potatoes, and created a very hearty and protein-packed dinner. Perfect post-workout! Also, it is veggie-friendly!

4 medium sweet potatoes

1 15-ounce can of low-sodium black beans, rinsed and drained

2 medium tomatoes, diced

1 T extra virgin olive oil

1 t. cumin

1 t. ground coriander

1 t. kosher salt

¼ C reduced-fat sour cream

¼ C reduced-fat cheddar cheese, shredded

Place cleaned sweet potatoes on an baking sheet lined with aluminum foil. Bake at 425F for 1 hour or until potatoes are cooked through.

While the sweet potatoes bake, combine the black beans, tomatoes, oil, cumin, coriander and salt in a medium bowl. Stir well so that the black beans and tomatoes are evenly coated. Heat a small saucepan over medium heat, and add the bean mixture. Heat for about 5 minutes, or until heated through.

Remove the sweet potatoes from the oven and let cool for several minutes. Split the potatoes lengthwise, then spoon the bean mixture into the center of each sweet potato. Top with sour cream and cheese, if desired.

Cardamom Roasted Carrots

The cardamom really brought out the natural sweetness of the carrots. Although the dish may seem simple – roasted carrots – it actually contains complex flavors that are easily achieved. The earthiness of the carrots melded well with the sweet and savory notes as well as the aromatic notes from the cardamom. This dish definitely perks up any dinner! This was a delicious side and put me in the mood for some more fall recipes!

2 pounds of carrots, peeled and cut diagonally into ¼” pieces

4 t. unsalted butter, melted

2 t. canola oil

1 T green cardamom seeds

1 t. kosher salt

Position one of the racks in the lower third of the oven. Preheat to 450F.

Combine all of the ingredients in a medium bowl. Spread the carrots evenly on a baking sheet lined with aluminum foil. Roast for 30 minutes, stirring occasionally, until the carrots and cooked through and golden.

Roasted Bell Peppers Stuffed with Greek Orzo

These bell peppers were delicious! They provided an interesting take on traditional stuffed bell peppers. I used green bell peppers, but this would also work with either red, yellow or orange bell peppers as well. The chickpeas and orzo really worked well together, and I enjoyed the feta and sundried tomatoes as well. You can make further variations to this recipe, including adding baby spinach or pine nuts.

4 green bell peppers

½ C uncooked orzo

1 15-ounce can of low-sodium chickpeas, rinsed and drained

1 T extra virgin olive oil

1 medium red onion, diced

1 t. ground oregano

¾ C low-fat feta, crumbled and divided

¼ C sundried tomatoes

1 T sherry vinegar

1 t. kosher salt

Slice the bell peppers lengthwise through the stems. Remove the seeds and the membrane. Place the bell pepper halves cut-side sown in a microwave-safe dish. Add ½“ water to the dish, then microwave on high for 5 minutes. Cool and drain.

Meanwhile, cook the orzo in boiling water for 9 minutes. Drain and set aside.

Mash the chickpeas, leaving a few whole. Heat the oil in a medium pan. Add the onion and sauté for 5 minutes. Add the oregano, orzo, chickpeas, ½ C feta, tomatoes, vinegar and salt. Cook for an additional 2 minutes until heated through. Divide the chickpea mixture among the pepper halves, topping with the remaining feta.

You can either serve them immediately after stuffing them, or pop them in the oven to get a nice crusty top. If you choose to do this, place the bell pepper halves on an aluminum foil lined baking sheet. Bake in the oven at 350F for about 10 minutes, or until the tops are golden. Likewise, you can put them under the broiler for a few minutes to obtain the same results.

Review: Paper or Plastik Cafe

5772 W Pico Blvd

Los Angeles, CA 90019

paperorplastikcafe.com

Last weekend we took a nice long stroll over to the newest addition to the Picfair Village: Paper or Plastik Café.

I had passed by it on my way home from work one evening and the large glass windows and chic exterior beckoned to me. The café occupies the entire corner, providing a large, airy space for coffee drinkers. Not to mention the intriguing name and distinct New York feel, this café was a “must-visit” for the weekend.

We stopped by mid-morning on Sunday and the café was already in full-swing. The patrons are diverse – most notable are the throngs of ballerinas who stop by post-pirouette for a jolt of java. The dance studio next door provides not only customers, but a source of entertainment for café-goers.

If you wander up the central staircase, there is even a large glass window overlooking the dance studio, where coffee drinkers can perch on stools and enjoy their handcrafted espresso drinks while taking in a show. 

The husband and wife team, Anya and Yasha Michelson, have created a coffee drinker’s haven in Mid-City. Not only have they created an absolutely  charming café, but they know their caffeine: the espresso is selected by Intelligentsia alum Tony Konecny, while the coffee is courtesy of Intelligentsia and Ecco Caffe.  

Here is what Paper or Plastik has to say:

“Coffee culture dates back to the 14th century when Arabian coffee drinkers would gather at coffee houses, the social meccas of the their time, to exchange gossip, play backgammon, and listen to music. 

It is our distinct desire to participate in this long-standing cultural tradition. Paper or Plastik Cafe wants to re-introduce the role of coffee as a social pleasure. Our intention is to create a casual yet carefully curated environment that will serve its purpose as artistic center and social gathering point with extraordinary coffee as our nucleus. 

Our coffee meets Intelligentsia's esteemed Direct Trade criteria: it is of exceptional quality, it exceeds Fair Trade prices, and it is the product of sustainable social and environmental practices. We take pride in the relationship with our roasters and our mission is to serve only the highest caliber coffee.” 

Even the Salty Pup enjoyed it!

There is also a selection of sweets, provided by Cake Monkey Bakery and La Maison du Pain. We sampled the maple scone and the chocolate croissant. The scone was more like a dense, sweet cake, including a super-sweet maple frosting. It paired superbly with the rich, bold flavors of their iced coffee. The chocolate croissant, on the other hand, was scrumptious. It was layer upon layer of perfectly moist and flaky dough, with a chocolate filling that definitely sated my sweet tooth. 

Yum!

What Others Are Saying:

Daily Candy: http://www.dailycandy.com/los-angeles/article/88042/Paper-or-Plastik-Cafe-Opens-in-Mid-City

LA Weekly: http://blogs.laweekly.com/squidink/coffee/paper-or-plastik-opens-mid-cit/