Happy Friday, my dears.  The temps are seasonable.  My air conditioning works beautifully.  I have no complaints.  I now have to think of other things to talk about with my friends though, since the weather is no longer an issue and I am already over the Presidential election.  Of course, there’s always those last 5 pounds and what we’re going to try next to get rid of them.  That’s always fodder for good conversation. 😉

Just kidding!  (Not really!)  Here are some of the fun things I’ve been chatting up in class this week:

 Omnivore Salt

I love salt and that is no secret to anyone that knows me or to any of my students who come to my classes. I like everything well-seasoned!  There is a new salt on the market that I am crazy about- Omnivore Salt. It is a blend of sea salt and organic spices and is made by Angelo Garro, an Italian man in San Francisco.  The ingredients aren’t listed anywhere in order to keep his family recipe a secret. Apparently, Angelo has been giving his salt to chefs at famous restaurants in New York and San Francisco, and they all begged of him to release it on the market.  Full disclosure, he did NOT give this salt to me, although I would have been beyond flattered by that.  He finally obliged his fans and it is now available for purchase by us regular and not famous folk.

This salt is great on any kind of animal protein- hence the name- and is really intended to be a blend of spices that come together just right and bring out the natural flavor in the food.   I tried rubbing it under the skin of a whole chicken before roasting it, on some scrambled eggs and sprinkled on some sautéed cabbage.  It’s for savory dishes and although I don’t know what’s in there, I taste a hint of fennel and crushed red pepper.  I’m thinking about rubbing one of my Thanksgiving turkeys with it.  It is fairly priced at $10 for a 6 oz bag and you can check out the website here for a list of on-line retailers as well as where you may be able to find it locally.  I do have to let you in on a secret that Thrive Market has it for $2-3 cheaper!  Can’t beat that.  I think this would make a nice little hostess gift during the holidays for a foodie friend.

Silicone mini muffin pan

Everything is always so much cuter when it’s mini, which is why I love this silicone mini muffin pan. The holidays are a time when baking is in full swing.  This silicone muffin pan that I have is so versatile for making mini muffins, brownies, blondies, chocolate almond butter cups, even frittata bites. The reason that I love the silicone here is because silicone doesn’t leach anything harmful into your foods and doesn’t retain any odors.  It is naturally non-stick so it doesn’t need to be lined with anything and cleans up easily. But also, the flexibilibty of this pan allows you to make little treats that may be difficult to get out of a more traditional aluminium pan. For example, these almond butter cups are a breeze to make using this pan, doughnut holes are great because you don’t have to use a liner, and I have even made mini versions of this cheesecake using the pan, which would have been much more difficult had I not been able to “pop” the mini crusts out from the bottom.  You can also use any muffin or cupcake recipe and spread it equally amongst the cups, which would make for great gifts!  Who wouldn’t love a bag full of mini pumpkin muffins??  The possibilities are endless here, as you could do mini frittatas or quiches, sliders, mini meat loafs, I could go on and on!  This pan is available on Amazon with free prime shipping!

Fog Linen Natural Linen Aprons

I have featured a few different aprons on my past Friday Favorites that are unique, stylish and fun, but wanted to feature one today that is simple and classic.  I actually had an inquiry from a student about where she could find a good, classic, simple linen apron and I thought I would share with all of you where my favorite is from.  I love this apron by Fog Linen, a company out of Massachusetts that sells a large variety of linens from clothing to bed sheets to bath towels, all in fabulous soft luxurious linen.  And this apron is no exception as it is made with a simple, clean natural linen.  It is machine washable and has two front pockets.  This is a great staple to have on hand for when you are hosting and this will be perfect for the holidays!  This apron is $58.  Check out their website where you can see all of their other beautiful products.

Environmental Working Group “Skin Deep” website

Environmental Working Group is a non-profit organization whose mission is to encourage people to live healthier lives in a healthier environment.  The EWG has conducted countless studies analyzing the different toxicity levels of ingredients in our food, beauty and home products in order to inform us which are safe and which are not.  I have been using this website for years to help me make decisions as to which products to buy from sunscreen to canned tuna, and have been really getting use out of their ancillary site “Skin Deep“.  This site is dedicated solely to cosmetic products and you can search by product to see what the toxicity level is.  The website is super user-friendly as each product is rated with a score of 1-10, 1 being the least harmful and 10 being the most.  I also love how they are so transparent and also give you the rating of how much “data” they have on a specific product.  That scale is from “none-robust” so you know how much weight you should place on the rating of a product.  For example, if a certain sunscreen is rated a 10 with robust data, you prooooobably want to steer clear.  On the other hand if a product is rated a 3 with limited data you may not want to throw out the 6 month supply you just purchased.  Anyway you interpret these ratings, it is good to know you have a resource like this available and you have the power to make informed choices when it comes to the products we use on our bodies on the weekly basis!  Check out the website and let me know your thoughts!

Seasonal Produce: Kabocha Squash

Sometimes I feel like a lot of the winter squashes get lost within each other.  Like apples or plums there are so many varieties and so many uses and yet for some reason butternut squash wins over and over again.  Kabocha squash, sometimes referred to as a Japanese pumpkin, is one of my favorite winter squashes.  I first tasted it when I was teaching in France a few years ago.  We borough it home from the farmers market and roasted wedges of it with olive oil, salt and pepper and I was hooked!  Kabocha has a unique,  sweet, almost nutty flavor.  I love using them in soups or just roasted with some coconut oil and sea salt.  It is kind of like a cross between a pumpkin and a sweet potato with more sweet than a pumpkin and less starchy than a potato.  They are on the smaller side of the winter squashes which is great if you just wanted to make a couple of servings with it and not have tons of leftover squash lying around.  And with its deep orange color it is loaded with nutrients, especially beta carotene, iron, Vitamin C and potassium.  When buying a kabocha squash look for ones that are heavy and have a firm, dull skin.  You can see some are green-skinned and some are orange.  Like most winter squashes they can be stored on your countertop for a month or so.  I linked to a few of my recipes where I think kabocha squash would be a great substititute for the squash used, plus I highlighted some recipes I thought looked good from around the web!

Butternut Squash and Chickpea Stew

Sweet Potato Coconut Soup

Rustic Butternut Squash Soup with Fennel and Wild Rice

Kabocha Squash Lentil Curry from Pinch of Yum

Quinoa-Stuffed Kabocha Squash from Goop

Kabocha, Fennel and Ginger Soup from Dolly and Oatmeal

This is the last Five Friday Favorites for a little while because beginning this coming Thursday, my blog will be in THANKSGIVING mode!  Can you believe it?  I know!  Don’t fret.  You know I am going to get you Thanksgiving-ready!  Just get in the zone with me and this will be a breeze.  xoxo

Happy Friday, my fair readers.  Another Friday, another weather update.  It is still heat-waving here in Southern California and we are even more over it than when we said we were so over it 4 weeks ago!  So yes, my husband broke down and bought air conditioning last week.  The company came to install it on Friday and apparently the crane that arrived to hoist the unit onto the roof of our house was not tall enough and a bigger crane was not available until Monday of this week.  So during the hottest weekend of the longest heatwave in the history of the world (or in Manhattan Beach in the 9 years I have live here), my brand new air conditioning unit sat on my front lawn.  I kid you not.  All’s well that end’s well, I suppose.  It was successfully installed Monday, just in time for my cooking class on Tuesday morning when some very relieved students arrived to a cool kitchen.  “It’s like walking into the mall!” one delighted lady shrieked.  And we ate hot soup and didn’t even break a sweat.

I thought the real joke would be if on Tuesday the temperatures plummeted to 70 degrees.  But no such luck, friends.  It’s 90 for as far as my iPhone weather predictor can see.  Life must go on and so shall my Friday Favorites!

Unreal Candy

As we get closer to the end of the month, people are getting ready for the spookiest holiday of all by stocking up on bags of candy.  I love Halloween, fall and seeing my kids in costume year after year, but there is something that I makes me a little crazy about Halloween.  Yep, you guessed it.  The candy is just a disaster.  We work so hard all year long, making food from scratch, buying the right products and using all of the right methods, only to watch the kids (and some adults) devour high-fructose corn syrup, GMOs, processed sugar, additives, preservatives, and so-on until the pillow sack of candy runs out.  Such a bummer.

Now I am the first person to say that even high quality candy is still candy and candy is basically sugar, which is never good for you even if it’s organic.  But I still always wondered why there wasn’t better candy, i.e. non-GMO, organic, etc.  Well, a boy in Boston was apparently on my wavelength, and with his older brother and dad set out to create a line of candy that was less offensive and inflammatory to our bodies. The candy is absolutely delicious, and the company, which has now grown, is committed to using sustainable sources for their products, and making candy that is free of GMOs, gluten, soy, corn, excess sugar, artificial flavors, dyes, and preservatives. They have a variety of peanut butter cups (including a coconut and crispy quinoa variety) and candy-coated milk chocolates that are made with natural dyes like beet and carrot rather than artificial ones.  And they taste scrumptious.   It’s called Unreal Candy and I have seen it at my local Ralph’s supermarket and you can see where they are located in your area here! You can also purchase the candy from their website. It looks like they added a couple of fun Halloween products, just in time for the holiday.

Oaktown Spice Shop Pumpkin Pie Spice

Ok people, now that we all have our pumpkin tetra-paks from my post last week, this will be the perfect accompainment to all your fall pumpkin-infused cooking!  Pumpkin can be a bit bland on its own, and is definitely taken to another level with the proper spices.  What better to pair this winter squash with than a blend of spices that complement it perfectly.  I have always made my own combo of ground cinnamon, nutmeg, ginger and cloves, and never opting for a pre-made “pumpkin pie spice.”    As you all probably all know, not all spice blends are created equal.  Some are heavy on one particular spice and lacking in others, etc.  And some are just not fresh.

I received this pumpkin pie spice mix from Oaktown Spice Shop, as a gift from my sister-in-law, and let me tell you it is to. die. for.  It is the perfect blend of those classic pumpkin pie spices but also has a little hint of cardamom and allspice which I think makes it unique and really rich and deep in flavor.  And the spices are FRESH.  I have been doing all sorts of cooking with this blend ever since the leaves started changing colors (on the East Coast, that is.  Not here where it’s still a billion degrees.)  I have been adding it to smoothies, sprinkling it on winter squash and fall fruits, and using it in my pumpkin pancake batter and oatmeal.  And I have actually developed a recipe using pumpkin pie spice for my Thanksgiving class menu next month so that I can continue to work with it!  It is available on their website for purchase.  The only downside is the flat rate $8 shipping charge, so maybe go in on a few jars with your friends and you can all split the fee.  There are other spices and blends that I am definitely going to try though.  I have my eye on the “Better Than Everything Bagel” blend.  The company was kind enough to offer my readers a 10% off discount code, SALZMAN that can be used on any order on their website.  (The code is only valid for 30 days and it will expire 11/15/15.)

USA Pans Doughnut Pan

I know what you’re thinking here.  Usually I try and feature products that are promoting a healthy lifestyle.  Where do doughnuts fit into that?  Well, I think there is definitely a time and place for special treats and if you are going to indulge in something like doughnuts you may as well make them at home so you can control the ingredients.  I posted this baked doughnut recipe last spring which I think is perfectly delicious and doesn’t leave you feeling like you just ate 5 pounds of sugar or GMO soybean oil.  Not only have we had homemade doughnuts for special occasion breakfasts, but I have even done these doughnuts as a dessert for dinners with friends, and jazzed them up (the doughnuts, not my friends) with fun glazes or fruit sauce drizzled as a topping.  Lately I’ve seen some fun apple cider and pumpkin doughnut recipes floating around Pinterest and I’d like to give one of them a try soon.

The only way to really make doughnuts at home, however, is with a doughnut pan.  I wanted to share this pan with you because I think it is perfect for making homemade doughnuts.  It has a non-stick ceramic coating which allows the doughnut to slide right out of the cavity when it is done baking.  But more importantly the ceramic coating does not leach any toxic PTFE’s and PFOA’s.  It is really heavy duty and will last you for years and years.  I bought 2 pans since one only makes 6 doughnuts and if you are going to take the time to make doughnuts you might as well make a dozen of them, right??:)  I got my pan on Amazon where it is a great price and has free shipping with prime.

Rancho Gordo Beans

Beans are a food that come into heavy rotation in my house, especially during the fall and winter months, when I make all kinds of soups, stews, and chillis.  I am a huge, huge fan of beans in general for several reasons.  First, they are so nutritious; beans are full of fiber and protein, antioxidants, iron, folate, zinc and more.  Second, they are an inexpensive source of very high quality, low fat protein, and lastly, they are so versatile!  I could honestly go on and on about my love for beans but I will spare you here and get straight to my point: I always try and cook my beans from scratch if possible (avoid aluminum and BPA, save money, control soaking time, less sodium) and I have enough experience that I can tell you that not all beans are created equal.

This month in my classes we have been using beans by a company called Rancho Gordo, a specialty food company out of Napa that sells the most amazing beans of all varieties. I have quite honestly never bought better dried beans.   They are so hearty, fresh and delicious.  We have been using an heirloom cranberry bean for my classes this month but they have every type of bean under the sun, including many more heirloom varieties.  They guarantee all of their beans to be less than 2 years old, 95% of them being less then a year old.  This means that not only will the beans taste better and more fresh, but they will take much less time to cook.  I made this soup on different occasions with Rancho Gordo cranberry beans and cranberry beans from the bulk bins at Whole Foods and there was no comparison.  Rancho Gordo beans were so much better, creamier and cooked faster.

Rancho Gordo beans are sold in a lot of smaller specialty shops, like GROW in Manhattan Beach and Farm Shop in Brentwood for my local LA peeps.  Check out their website for a location near you or to purchase on-line!

Baby Kale

I am well aware of the fact that kale has been a trendy food and really been in the spotlight over the last couple of years.  We have all had our fun with it, making kale salads, kale chips, and kale smoothies.  I know there are still several people out there that did not jump on the kale bandwagon, however.  I get it.  Kale can be extremely tough if the center rib is not removed and can also be quite bitter if not prepared properly.  But today I want to share my discovery of baby kale, which I lovingly refer to as “kale lite!”

Similar to baby spinach or baby arugula, baby kale is just a smaller, more tender and less bitter version of the larger leaves.  There is no stem to remove and no slicing involve.  And even better, it usually comes in a bag pre-washed and ready to go!  And because baby kale is pretty tender, I don’t even bother to massage the leaves for a kale salad the way I do with large kale leaves.  It doesn’t get much easier than that for you to be able to consume one of the healthiest foods on the planet!  To remind, a serving of kale has more Vitamin C than an orange, 133% of our daily Vitamin A requirement, more calcium than a glass of milk, and contains brain-boosting ALAs, chlorophyll and on and on.

Baby kale can be used like any other bagged lettuce for a quick and simple salad, is perfect to add to smoothies and soups, and great to sauté as well.  I have seen organic bagged baby kale at Trader Joes and Whole Foods!

Here are some good looking recipes that use baby kale:

Baby Kale Salad with Lemon, Parmesan and Crispy Chickpeas from Once Upon a Chef

Baby Kale, Mozzarella and Egg Bake from Kayln’s Kitchen

Baby Kale and Roasted Salmon Salad from Self Magazine

Baby Kale and Farro Salad with Creamy Balsamic from The Garlic Diaries

You know what my husband did this week?  He broke down and called an air conditioning company to install air in our house.  I know!  It’s October and it’s supposed to be 90 something at the beach this weekend.   He just couldn’t take it anymore.  Crazy times, people.  Let’s hope it’s up and running before my cooking class this morning since soup is on the menu.  Ok, no more about the weather!

Here are a few things we’ve been talking about this week:

Pumpkin Puree in Tetra-Paks

It is that time of year again,  friends!  Have you noticed a certain squash flooding your social media feeds?  It’s pumpkin season!  I have to say, I really don’t mind as I think pumpkin is absolutely delicious, especially paired with the traditional spices. I wanted to share with you my favorite source for already cooked pumpkin puree. Don’t get me wrong, nothing really beats puree from homemade pumpkin, but that is not something I always have the time to do and I love having pumpkin puree on hand at all times for baking, and not just in the fall. And of course, in attempt to eliminate all aluminum cans from my pantry, I have been buying these tetra-paks of organic pumpkin.

This year, I have ordered from Thrive Market. I have also seen these at Whole Foods, World Market, and they have them on Amazon, but the price on Thrive really can’t be beat. You get 2 16 oz cartons (which are approximately the same size as cans) for $4.25, which is great. And if you use a lot of pumpkin during the holiday like I do, you will definitely want to stock up.  Apparently, there were rumors of a pumpkin shortage this season.  After a little digging, it seems like the original source of the declaration has stated he was misquoted.  Even Libby’s has come out and said there should be plenty of pumpkin to go around, at east through Thanksgiving.  

It is always fun to make pumpkin muffins, pancakes or oatmeal, or even a pumpkin smoothie.  I have a delicious recipe coming your way soon!

“Vegetable Literacy” by Deborah Madison

There are so many amazing cookbooks out there and I for one am a cookbook junkie.  There’s even a stack of them next to my bed!  When a really good one comes my way, I like to share it.  I have owned “Vegetable Literacy” by Deborah Madison for at least a year.  She is also the author of one of my favorite cookbooks of all time, “Vegetarian Cooking for Everyone.”   So when this one came out, I knew it would be a winner.

Most people are starting to realize that we need to incorporate more vegetables into our diets.  It’s the most nutrient-dense food group, but one that a lot of people struggle with.  How to make vegetables taste good, how to prepare them a little differently, how to use ones that are a little outside the comfort zone, are requests I hear very often.  This book is an education in vegetables with about 300 well-thought out modern, vegetarian vegetable recipes.  The book is well-written and would appeal to a beginner, as well as a more seasoned cook.

Some wonderful recipes are Cauliflower Salad with Goat Havarti, Caraway and Mustard-Caper Vinaigrette, Farro and White Bean Soup with Savoy Cabbage, Smoky Kale and Potato Cakes, Roasted Delicata Squash with Dukkah and Tahini-Yogurt Sauce. I think this would make for a nice gift, as well.  The book is available on Amazon with free prime shipping!

Plastic Sleeves for Recipes

So this might not be the most ground-breaking product on the market, and I am sure it’s something we have all bought before, but I wanted to share these with you before you do some serious cooking.  I use plastic sleeves religiously to protect my recipes, both when I teach and when I cook for dinner parties and holidays.  These sheet protectors keep my recipes neat, clean and organized, and I have been using these sleeves for years.  I like these particular ones because they are the perfect durability- not too thin and flimsy but also not too bulky if you want to organize your recipes in a binder.  I think they are a great price on Amazon so if you do get a little crazy in the kitchen with these you can easily toss them out for a fresh one.  If you ever check out my Thanksgiving posts I mention how I keep a binder full of recipes and notes for each year that goes by, and I am able to throw all of these things into plastic sleeves and into a binder at the end of the season each year.  They are available here on Amazon with free prime shipping!

Superfood Spotlight: Porcini Mushrooms

Some foods are easy to categorize as being high in certain nutrients, vitamins or minerals.  Foods like bananas, spinach and carrots don’t really vary that much in their nutrition from different varieties.  However, vegetables like mushrooms, which come in a wide variety of different types, can actually vary greatly in their nutrient content.  Generally speaking, mushrooms are really good for you.  They have been used as a healing food in other cultures for decades and are even available as supplements in powdered form.  But recent studies have shown one type of mushroom, the porcini mushroom, to be above all of the rest in terms of antioxidant content.  They have the highest of any variety of mushroom and they also contain plenty of fiber, iron, and potassium.  Porcini mushrooms also contain a lot of the B Vitamins which are important for vegans and vegetarians .  They are very rich in taste and have a meaty, woodsy flavor.  Porcini mushrooms are only available in the U.S. in dried form, which actually concentrates the flavor so you can use less than you would fresh.  They are great in soups, stews, and stir-fries.

Seasonal Produce: Broccoli

While this might not be the most exciting vegetable there ever was, broccoli is such an important, nutritious and versatile vegetable and it is in season during this time of year.  Of course you are thinking “Wait, I always see broccoli at the market!”  The thing about vegetables is that they all do have a season, even if they are available all year.  And during their “peak season” is when they are available locally and therefore most nutritious, fresh, and delicious.  Last month I taught a roasted broccoli and lemon salad with pine nuts and feta that was quite the show stopper and was ridiculously simple to throw together.  In the past I have made a delicious broccoli puree for the holidays, and am using chopped up steamed broccoli in a garden veggie patty that I am teaching this month.

I am always talking up the cruciferous family of vegetables which includes broccoli, as well as its cousins cabbage, brussels sprouts, bok choy and cauliflower.  These veggies are where it’s at in terms of nutrition.  There has been a lot of information coming out lately and studies being done that are really showing this vegetable to be out of the world nutritious.  For starters, it has a uniquely high concentration of Vitamin A and K, which when consumed at the same time in these high amounts actually allows for better Vitamin D absorption.  This is key for all of you on Vitamin D supplements; eating broccoli 2-3 times a week is greatly enhancing your absorption of this Vitamin that so many are deficient in.  Furthermore, the phytonutrients in broccoli have the ability to combat toxins in the body and decrease inflammation, which both will in turn reduce risk for cancers.  I could go on and on about this super veg, but I encourage you to do some googling of your own to see just what a powerhouse this very common vegetable really is!  I have included some broccoli recipes from my site, as well as a few others from the web that I thought looked great!

Broccoli Crunch Salad

Balsamic Roasted Broccoli and Cherry Tomatoes

Roasted Vegetable Buddha Bowl

Broccoli Stalk Soup

Spiced Sweet Potato and Broccoli Toasts from Bon Apetit

Curried Broccoli Couscous from Real Simple

Crispy Broccoli with Lemon and Garlic from Smitten Kitchen

Broccoli Pesto from Green Kitchen Stories

Hello, Friday and hello, October!  It sure does NOT feel like fall around here, except for the overflowing stacks of pumpkins and winter squashes at the market lately.  I decided to get with the spirit and make pumpkin pancakes for breakfast this week.  Delicious, but I would have felt cooler with a smoothie bowl.  Except for one class coming up on Monday, I just finished a great menu in my classes this month.  But it’s time to move onto a new menu and a new season.  Follow me on Instagram and Facebook to get a glimpse of what I’m teaching in my classes and what I’m making for my family at home.

Here’s what we’ve been talking about this week:

Vital Choice Seafood

Did you know that wild fish has a season?  Yes, that’s right- just like peaches, tomatoes and pomegranates, truly wild, fresh fish is only available during a certain time of the year.  And sadly friends, for many wild specimens, that time is coming to a close soon as we get into October.  But do not fret, because I am here to share with you my most reliable source for wild fish when I am not able to get it fresh locally.  Vital Choice is an on-line seafood company that is committed to providing superior quality fish (as well as a variety of other products as well!).   All of their fish is caught by sustainable methods which results in fish that are of higher quality and higher in Omega-3s.  The fish is flash frozen within hours of being caught which that means once you defrost it in your home it is a really nutritious, yummy, fresh piece of fish.  One of the greatest aspects of Vital Choice is that they test all of their fish for heavy metals like mercury, and even fish that are typically high in mercury such as albacore and halibut are safe when ordered from Vital Choice.  This means a lot to me.

I have been talking about Vital Choice a lot in my classes lately because we were making halibut skewers last month, and it seems like no one really has a great source for seafood.   I will warn you, however, that you are definitely paying for the high quality– wild fish of this caliber is not cheap, and it shouldn’t be, really.  My favorite items to order from the site are the 5 pound random weight Halibut (don’t pay more for the “uniform in size” pieces- the random weight always look great and are very close in size!), and the canned wild salmon and tuna.  And what is great about these products is that you can have them on hand at all times, so if you needed a quick dinner you could defrost a couple of pieces of fish in the fridge in the morning or open up a can of tuna or salmon for a protein packed salad.  Any way you chose to enjoy it, I promise you will not be disappointed in this seafood!  You can order directly from their website here.

All-Clad Ceramic Slow Cooker

I swore I wasn’t going to mention the weather again in this post, however it is kind of inevitable with this particular item.  Fall is making its way to some of us, which means it is time for soups and stews and all of that coziness as the cool breeze moves in and the leaves turn red and we crave warming, comforting foods.  This is also the time of year that I tend to break out one of my most favorite and useful kitchen appliances- my slow cooker!  I have had this slow-cooker by All-Clad for a few years and I am crazy about it.  The insert is ceramic, not non-stick which I avoid at all costs.

I think the 6.5 qt capacity is perfect for my family and while I like to use it for everyday tasks such as cooking beans from scratch or the occasional chicken stock, I love to throw in a yummy soup or stew in the morning and have a hot dinner ready for us when we come home.  Those of you with jam-packed after school schedules (is anyone not with me, here?) your lightbulbs should be going off as this is perfect when you have kids in and out of the kitchen at different times need to be fed dinner before practice or after this lesson or not until 8pm which is just way too late for me to still be in the kitchen.  Another way I love using my slow cooker is for making oatmeal, which in the same fashion, works beautifully for having a hot breakfast ready for a family with a staggered schedule, or if you just don’t have the time to be boiling steel-cut oats.  (Check out my favorite slow-cooker oatmeal recipe here.)  And while I do love my All-Clad, there are several brands of slow-cookers on the market and really a lot of them are great.  I happen to love the programming features on my All-Clad; I can set the time and when it is finished cooking, it automatically switches to the “warm” setting.  I also love that I can have something that I have already cooked, such as stuffed peppers or sloppy joe mixture, and instead of having to refrigerate it and reheat it later that night, I can just throw it in the slow cooker on the “warm” setting and leave it for several hours.  I bought my slow cooker at Williams-Sonoma, but this particular one is available so many places, including Amazon with free shipping!

To-Go Boxes

Whenever I am hosting people in my home, whether it be for classes or for entertaining, I always love to have to-go containers for sending my guests home with leftovers.  I found these really great to-go boxes on Amazon and I love the size and the look.  They are made from renewable sources and are recyclable, which I don’t think you can say the same for styrofoam!  They are unbleached and I think the brown paper kraft look is really cute.  They are leak and grease resistant   I also love to use these for picnics at the park or at the beach instead of plates.  That way everyone’s food is protected and these will not tip or spill nearly as easily.  I think these would make a really cute gift box as well for things like cookies or muffins with a cute ribbon tied around them.  And I wouldn’t dream of hosting Thanksgiving at my house without having these to give away all of the leftovers.  I will warn you though that you have to order these in large quantities.  I like the 7-3/4″ x 5-1/2″ x 2 1/2″ size which comes in a set of 200.  I just take a stack of them to keep in my pantry and then store the others in a back closet or garage.  Or split the order with a few friends.

Whole Foods 365 Beans in Tetra Paks

In case you haven’t been hanging around here much lately, I think BPA-lined aluminum cans are so 2010.  There are many options these days for getting your favorite canned products in glass jars or tetra paks.  I have been able to switch to tomatoes in glass jars and coconut milk and pumpkin puree in a box, but beans have been tricky since there are not too many “non-canned” options.  Luckily, my local Whole Foods has started carrying a variety of cooked beans in tetra-paks and these have really been a life saver.  While I do love to cook my beans from scratch for several reasons (check out this post), believe me when I say there is no substitute for having cooked beans on hand for those times when you need to pull a quick dinner together or want to add some extra protein to your salad for lunch.  So for those times, I love keeping these boxes in the pantry.  Whole Foods carries garbanzo, black bean, red kidney bean, and Cannellini bean, which definitely covers the basics.  As a bonus, they are a little lighter and easier to stack in your pantry with their rectangle shape.  They are slightly more expensive then the canned beans but worth every penny to me to be cutting some aluminum and BPA out of my diet.

If someone knows anything about the polyethylene which lines these boxes, please share!  I haven’t been able to find any good sources of information.

Seasonal Produce: Pears

Can we talk about pears for a second?  I feel like no one ever wants to talk about pears.  They are like the forgotten fruit of the fall with apples getting all the glory.  But let me tell you friends when you can get your hands on a perfectly ripe, juicy, sweet pear once October rolls around, there is really nothing better.  I remember growing up we had a pear tree in the backyard and  although I can’t recall the variety, they were my favorite fruit of the season.

There are so many different varieties of pears and things you can do with them, I think you should seriously consider buying them regularly during the fall season!  They are a natural on a cheeseboard, or thinly sliced on toast with cream cheese or ricotta or almond butter, raw or roasted in a salad and they are of course a natural in desserts.

One of the reasons I feel like pears really get a bad rap is because people don’t know how to pick them.  If you bring home soft pears that give to the touch, you are going to end up with mushy, mealy overripe pears, and nobody wants that.  A ripe pear, unlike a lot of other fruits, is still ripe even if it is firm on the outside.  If you are looking to eat your pears within a day or two, chose ones that are slightly soft with a gentle right at the tip, where the stem meets the flesh.  If you want your pears to continue to ripen for a few days after you bring them home, choose pears that are firm all around without any soft spots or bruises on the skin.  Pears are best stored at room temperature and can be stored in the refrigerator for several days after they are ripe.  There are so many varieties of pears but my favorite is Bartlett.  It is very versatile since it is delicious both raw and roasted and I tend to gravitate towards this variety for most of my recipes.  Pears are super nutritious and contain both soluble and insoluble fibers, allowing them to be beneficial in fighting heart disease and diabetes.  The phytonutrients in pears have also been shown to lower cholesterol and this fruit is one of the highest with this capability, third to bananas and pineapple.  Here are my favorite recipes from my site below, as well as a few others from around the web!

Pear-Cranberry Tart

Farro and Kale with Turkey Bacon and Roasted Pears

Roasted Cinnamon Pears with Dark Chocolate

Roasted Pear Salad with Endive, Pomegranate, Blue Cheese and Hazelnut Vinaigrette from Serious Eats

Pear and Buckwheat Pancakes from Sprouted Kitchen

Roasted Pear, Gorgonzola, and Honey Toasts from Naturally Ella

On another note, in case you were wondering, these are NOT sponsored posts.  Not that there’s anything wrong with sponsored posts, but I have not been compensated in any way by any of these companies for highlighting them and providing my opinion.  If ever I were to receive free product or compensation for my opinion, I would tell you.  On the other hand, if there is a link to a product on amazon, I do receive a very small commission which is used to support the maintenance of this blog.

I love these Friday Favorites posts, because they allow me to reflect a little on my week, share what we’ve been talking about in cooking class, tell you what’s new in my world.  Or maybe tell you what’s not new.  Like the weather.  As in we are still having a heatwave.  I am too sapped of energy to even use exclamation points.  I think we need to re-examine global warming as a legitimate problem.  Or I need to invest in air conditioning.  I am a melty mess people, for what seems like the last month.  An absolute.  Melty.  Mess.

I read somewhere that one of the worst/most boring things one can write about in a blog is the weather.  Sorry.  Ok, onward to the best of this week:

Pyrex

While this one may seem obvious, Pyrex is one of the things I could not live without in my kitchen. Pyrex has so many different products, all of which are made from glass, which is my material of choice when it comes to bakeware. It does not leach anything, doesn’t hold onto odors, is easy to clean and is inexpensive compared to ceramic or stoneware. The Pyrex dishes I use the most often are the 9×13 and 8×8. I also have a few pie plates that I love and a loaf pan. And not to mention the countless liquid measuring cups that I find indispensable!  Most of my pieces I have had for years and they seem to last forever.

And they are not just for cakes and casseroles either.  Pyrex pans are very versatile. I love toasting nuts in the pie plate, marinating meat in the 8×8 and defrosting meat or fish overnight in the 9×13.  I always like to line my pyrex with parchment paper when I am baking breads and cakes for easy removal.  This way you aren’t running your knife along the surface of the bottom and creating scratches in the glass.  Just a tip to keep your dishes lasting longer.  Pyrex is very easy to find.  Not only are they available at all kitchen stores like Williams-Sonoma and Sur La Table but you can also find them at stores like Target and Wal-Mart. Of course, Amazon has a wide selection as well, and both the 9×13 and 8×8 have free prime shipping!

Trader Joe’s Brown Rice and Quinoa Pasta

I have been trying to substitute rice and quinoa for wheat pasta for years now.  Although I am not gluten-free, I do try to limit my consumption of gluten, which is a pro-inflammatory protein.  I am love this  Trader Joe’s organic brown rice and quinoa pasta.  It comes in both spaghetti and fusilli form and is literally just made with brown rice, quinoa, and water! That’s it! Pretty amazing, and such a better alternative to a lot of the other gluten-free pasta options out there which may have soy or are just difficult to cook proprely. I find many of the usual gluten-free pastas difficult to work with, often times coming out gummy, but Trader Joes hit the nail on the head with this one and it cooks up just like regular pasta with a few tricks that I will share in an upcoming post, “How to Perfectly Cook Gluten-free Pasta.”   It is also inexpensive, especially compared to what some of the other brands want to charge for whole grain based noodles.  Keeping a couple of bags of this pasta stocked in my pantry has really saved me when I am in need of a quick last minute dinner.  Throw this pasta in with some leftover veggies from the night before and you have a quick and nutritious meal.

Made in Nature Italian Espresso Toasted Coconut Chips

Coconut never ceases to amaze me these days. I feel like every time I turn around there is a new coconut product or new way to use coconut butter, oil or milk. Cut to this new crispy little snack I discovered, Italian espresso coconut chips! These toasted coconut chips by Made in Nature are absolutely delicious, satisfying and most importantly completely clean! They are small little pieces of coconut toasted with maple syrup, vanilla, sea salt and espresso and they have this nice deep caramelization that is to die for! The espresso flavor is so subtle and really just gives it that “I-don’t-know-why-these-are-so-good” kick. I think these are perfect to grab a handful if you are craving a late night treat or if you need a little afternoon pick me up treat. I was also thinking these would be fun for entertaining on an after dinner fruit and cheese platter. They are actually more espresso-y and maple-y than coconut-y which is nice if you aren’t crazy for coconut flavor. I have only tried the espresso flavor, which I think are so unique and decadent, but according to their website it looks like they have quite the variety:  Cinnamon Swirl, Madagascar Vanilla, Spiced Cacao, and Masala Chai. Um…yum!!  I will definitely have to try the other flavors- if you try any of these, please report back! They are available on Vitacost and you can also check out the Made in Nature website to see where they are available in your area!

Seasonal Produce: Spaghetti Squash

I have been teaching a spaghetti squash recipe in my classes this month and people have just been going nuts for it! If you have never had a spaghetti squash before, you are in for a treat because it is a very versatile, nutritious, and low-calorie winter squash.   It comes into season in the late summer and stays throughout the winter. Check out my post here where I show you my preferred method for cutting, roasting and “stranding” the squash, which is when you use a fork to pull the strands of spaghetti squash away from the skin so that it resembles, you guessed it- spaghetti.  Now I will warn you that although this is named after and strongly resembles our favorite pasta, this veg does not actually taste like spaghetti, so don’t set yourself up for disappointment.  However, spaghetti squash has a very mild, almost bland taste that makes it very versatile and you could take the flavor profile in so many different directions.   In my classes this month we are doing a garlic, cherry tomato, and basil sauce. In the past I have done a spaghetti squash with lots of garlic, herbs, and pecorino that was delicious, and in my post I linked to above, I show you my favorite recipe with kale and chickpeas. But again, you could really go in any direction with this! And by using this squash instead of actual pasta you are not only cutting back on your calories and carbs drastically, but you are getting a ton of health benefits as well. It is high in Vitamin A and C, both of which combat free radicals, it is high in beta-carotene which is important for eye and skin health, high in potassium that helps regulate blood pressure, and high in folate which is very important for pregnant women.

Here are some other recipes which look good to me:

Spaghetti Squash Pad Thai from The Kitchn

Spaghetti Squash with Meat Ragu from Skinny Taste

Spaghetti Squash Casserole with Ricotta and Spinach from Real Simple

Southwestern Stuffed Spaghetti Squash from The Comfort of Cooking

Spoon Stand

I spend a lot of time at my stove and am constantly going through wooden spoon and spatulas.  It is always such a pain to set down a sauce or oil covered spoon onto your clean countertop. Spoon rests are super handy and I know pretty common to have in your kitchen. I have this spoon rest that I bought years ago (from I can’t remember where) and it has never left my stovetop’s side since. What I love about the stand as opposed to the spoon rest is that it is taking up room vertically rather than horizontally on your counter. Also, a key feature is that it has a removable little bowl that you take out and can rinse or throw in the dishwasher, rather than having to clean the whole spoon rest after each use. This also accommodates extra tall spoons and spatulas. It is even a nice touch for a ladle or serving spoon for a serve-yourself buffet. There are a couple of nice ones I like on Amazon. This one with a white porcelain tray and this one with a stainless tray.

Have a great weekend!

Hi!  How are you?  I am melting, thank you very much.  Are you so bored of hearing LA people complain about the heatwave? So sorry, but I am not done whining.  It’s soooooo hot here!  Even at the beach.  And we have no air conditioning!!!  And I am teaching cooking classes every day literally with sweat pouring out of me.  Waaaahhhh!!!  Ok, I’m finished.  Thanks for listening.

Here are some of the favorites I’ve been talking about this week.  Hope you are staying cool and hydrated!

Canopy Chair

As much as I am a stickler about always wearing sunscreen, and applying it multiple times throughout the day, sometimes it’s not as effective as just being in the shade.  My son plays a lot of sports, and soccer season is already in full swing, which means we go to at least one or more games every weekend.  Not only do I need protection from harmful UV rays, but it has also been so stinking hot here in Southern California (in case you didn’t read my intro) and I need to keep cool as best I can.

I bought this Kelsyus canopy chair on Amazon several years ago and have been loving it ever since.  Not a game goes by when someone doesn’t ask me where I bought it.  The chair has a built-in sun canopy and a cup holder for your water bottle or coffee cup.  It folds up into itself to create a carry bag with a strap, which makes it super portable and easy for me to lug around from field to field.  It is way comfier than sitting on the benches or on a blanket on the ground. It is definitely worth the (around $50) investment if you have kids who play outdoor sports. It is available on Amazon here with free shipping and there is even a kids size.

General Pencil Company Cedar Pointe Pencils

I keep a cup full of pencils in the kitchen and on my desk.  When I’m testing a recipe, I absolutely must write down every step and tweak so I don’t forget.  And if I use up any ingredients, I need to add them to the standing grocery list on the fridge.  I only buy these General Pencil Company cedar pointe pencils and I think it looks cleaner to have a bunch of all one type of pencil than 20 mismatched pens with missing caps and pencils with different designs.

These cedar pencils are what I use for my personal use and for my students to takes notes in my classes.   Aren’t pencils just pencils?  No.  These are higher quality.  The erasers are better and the lead is stronger, so the points don’t break as easily and they stay sharper longer.  They also smell better than normal pencils and the exterior doesn’t rub off.  Plus I think they are very understated and clean-looking.  General Pencil Company Cedar Pointe pencils are slightly more expensive than Dixon Ticonderogas, but they last much, much longer.  You can find them here.

Stainless Steel Compost Pail

It is inevitable that if you do a lot of whole food cooking you are going to have a lot of food scraps to discard. We used to have a compost pile when we had a yard, but my yard is now a patio.  But I think composting is one of the greenest things you can do, so I continue to save my compostable food scraps in a countertop compost pail and transfer them to my “green bin” that the city provides for outdoor waste such as weeds and leaves.  I know I’m not supposed to put carrot peels in there, but I can’t help myself.

Recently, the City of Manhattan Beach (where I live) began a program where you can put produce scraps into a plastic bag (I reuse the produce bags from my supermarket) into the green bins, and the city in partnership with Waste Management will convert them into green, renewable energy!  Very exciting for those of us in this area- let’s hope it’s a trend that spreads.

In order to collect all of those food scraps I accumulate when cooking, I have this handy 1-gallon countertop compost bin from Williams-Sonoma.  It is pretty compact and the lid contains charcoal vents, which helps trap any odors.  Composting is incredibly beneficial to the environment, but having a compost pail on my countertop actually makes cooking and cleanup easier as I can just keep it near me while I’m cooking to dump my scraps and clear my cutting board, rather than having to walk back and forth to the garbage pail each time.  The compost pail is easy to clean and is non-obtrusive aesthetically. They are available in several places including the Container Store, Williams-Sonoma and Bed Bath and Beyond. There is one on Amazon at a fair price with free prime shipping!

Herbamare

My friend Daisy introduced me to Herbamare, a non-GMO, organic herb and salt seasoning, many years ago and I have been hooked ever since!  It is just dried vegetables and herbs mixed with sea salt.  That’s it.  And it’s so tasty!  So often (as in almost always) seasoning salts are made with processed salts and have additives or preservatives in them, and sometimes even MSG.  Yuck.  I was thrilled to find this seasoning that contains none of that but still has tons of flavor and can enhance recipes such as My Favorite Tuna Salad and chicken salad. I think it would be equally as delicious on a pasta salad or grilled chicken or fish. I have even heard about people sprinkling a little of this herb blend on popcorn which I think sounds delicious and is definitely on my “to-make” list.  It is available on Thrive Market (best price) and Amazon and I have seen it at my local Whole Foods as well.

Seasonal produce: grapes

Grapes are a fruit that we seem to eat year round. Many varieties are available most of the year in the market and are thought of as a common fruit, not as rare and exciting as something like figs or persimmons, which only show their face for a couple of months out of the year. However, did you know that grapes actually have a season? And it is now, in the late summer/early fall.  I think grapes are such an underrated fruit, but they are actually extremely nutritious.  There has been a lot of research recently about grapes and the phytonutrient they contain called resveratrol.

Resveratrol is becoming one of the most sought-after phytonutrients as it has been shown to have powerful anti-aging effects and may even protect the body from heart disease, cancer and diabetes. There are several ways to incorporate grapes into your diet other than just grabbing a handful for a snack. You can freeze grapes for a tasty treat, roast them for a unique addition to a cheese platter, use them in chicken or tuna salad, or toss them in salads as a sweet juicy addition to your greens. One of the most important things to know about grapes is that they are one of the most heavily sprayed fruits or vegetables (they are on the Environmental Working Group’s “Dirty Dozen” list) and test amongst the highest for pesticide residue. It is so important to buy your grapes organic, and even local if possible. Check out a couple of my recipes that use grapes, as well as some others from around the web!

Endive Leaves with Grapes, Hazelnuts and Roquefort

Mixed Greens with Grapes, Gorgonzola and Almonds

Kale Salad with Grapes and Poppy Seed Dressing from My New Roots

Grape Focaccia with Rosemary from Smitten Kitchen

Carrots with Caraway and Grapes from Lottie and Doof

Spicy Grape-Ricotta Crostini from Bon Appetit