Exquisite Banana

Alo, readers! (Does anyone still read this)? I am writing to let you know that I am no longer posting here at Nosh Spot.

But please, have no fear! I started a lifestyle blog called "Exquisite Banana," where I share all of my "inspiring finds," and "life pleasures." (Of course this includes food!)

So please, continue to hang out with me over at www.exquisitebanana.blogspot.com

xo,
Kayla

Guilty Pleasures and Holiday Resolutions

Whoops.

Apparently, "sticking to this regular blogging thing" is way easier in the summertime when I [luxuriously] have two months off. I tried to blame the back-to-school madness of September but before I could even do that, I found myself asking, "where the heck did October and November go??" So, in the spirit of the holiday season and soon-to-be New Year, I am making a premature resolution: I will dutifully try to update this weekly.

Truthfully, I haven't really been cooking too many dishes worth posting in the past couple of months, and on the occasion that I have, the digital camera wasn't around (or if we're really being honest here, I was too ravenous to bother taking any photos before devouring). However, I enjoy cooking almost as much as I enjoy eating, and blogging enables me to organize the aforementioned endeavors in an accountable forum (well, at least it is supposed to!).


That being said, y'all should seriously pick up some *Limited Edition* Ghirardelli Peppermint Bark. I bought a package this afternoon and cannot stop eating them. What can I say, it is one day shy of December and I'm 100% okay with succumbing to some guilty pleasures. Santa and I are tight: he won't judge my naughtiness.

Chocolate Chip Cheescake Brownie "Pizza"

I apologize for my hiatus, readers. September has been a busy, busy month (teachers everywhere roll their eyes in agreement). I have barely been able to cook for myself, let alone blog about cooking for myself. But, this all changed today, while lazily indulging in Sunday football and chicken wings with Tiho. (Who, by the way, is the best.boyfriend.ever because he makes me scrumptious breakfast in bed on the weekend. It's okay to be a little jealous).

Anyway, back to my point. Lazy Sunday, chicken wings...these things somehow spark a desperate craving for the immediate consumption of something sweet and gooey and chocolate-y...

In other words, a perfect opportunity to break in my brand new, state-of-the-art mixer (a gift from my mother for my 23rd birthday earlier this month). It has been grumpily sitting in its box for the past three weeks, definitely judging me, I'm sure, as I ignore it every day while rushing out to grad class; cup of coffee and hastily thrown-together sandwich in hand.

The mixer is beautiful and stately in all of its stainless steel wonder and I am very happy that I chose to indoctrinate it to my kitchen with this succulent Chocolate Chip Cheesecake Brownie "Pizza" recipe, adapted from Duncan Hines.

To make Chocolate Chip Cheesecake Brownie "Pizza," you need:

-1 Box Duncan Hines Fudge Brownie Mix (including 2 large eggs, 2 Tbsp water and 1/3 cup vegetable oil as per package directions)
-1 8 oz package of plain cream cheese
-1/4 cup butter, softened
-1 Tbsp all-purpose flour
-3 Tbsp white sugar
-1/2 tsp vanilla extract
-1 large egg
-1/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a medium sized bowl, mix the cream cheese and butter until soft. Stir in flour, sugar, vanilla and egg. Mix until smooth. Set aside.

In a separate bowl, prepare the brownie mix following directions on the box. (Stir brownie powder mix, eggs, oil and water thoroughly).

Grease 8x8 round baking pan. Pour 3/4 of the brownie batter into pan. Layer the cheesecake mixture on top of the brownie batter. Using a butter knife, swirl in the remaining brownie batter on top. Sprinkle the chocolate chips and then bake for 35 minutes. Remove from oven and cool completely before slicing into mini "pizza" slices. Serves 8-12.

The 5 W's + H

Who: Me and this pretty fly dude
What: THE. BEST. NACHOS. EVER. CONSUMED. EVER. EVERRR. EVARRRRRGGH.
Where: Sagamore Pub, Lake George, NY
When: 7:45pm, Saturday, August 29, 2009
Why: Hunger
How: Finger licking, teeth chomping, tongue slurping, belly rubbing, no time for talking because it's that damn good

***

Took a weekend road trip up to Lake George.

Succinctly: it ruled.

Not so succinctly: If you want to experience the most deliciously fresh, perfectly seasoned, well-balanced, incredible like the hulk want to stuff so much in your mouth it hurts, ginormously fantabulous plate of nachos you will ever have the pleasure of consuming in your lifetime, then check out Head Chef Mark's (of the Sagamore Pub) signature nacho platter. (He also happened to be our host for the weekend. We are so lucky).


Me be done.

Spotlight: NYTimes, "What Is 'Normal' Eating?"

THE NYTIMES

August 26, 2009, 10:32 am

What Is ‘Normal’ Eating?

By Tara Parker-Pope

Do the foods you choose define what it means to be a “normal” eater?

Today, the mental health site PsychCentral.com asks an interesting question: What does it mean to eat “normally?”

Given that 60 percent of the population is overweight, our view of normal eating has changed over the years. For some eaters, “normal” means eating fast food on a regular basis. For others, “normal” means regular failed efforts at calorie restriction in an endless cycle of yo-yo dieting.

The article cites a broad definition of normal eating by registered dietitian Ellyn Satter. Here are some of the highlights:

• Normal eating is going to the table hungry and eating until you are satisfied.
• Normal eating is being able to give some thought to your food selection so you get nutritious food, but not being so wary and restrictive that you miss out on enjoyable food.
• It is leaving some cookies on the plate because you know you can have some again tomorrow, or it is eating more now because they taste so wonderful.
• Normal eating is trusting your body to make up for your mistakes in eating.
• Normal eating takes up some of your time and attention, but keeps its place as only one important area of your life

The PsychCentral post offers a lengthy exploration of what it means to eat normally.

So what do you think of Ms. Satter’s definitions of normal eating? And how do you define eating normally?

The Art of Guacamole

You would be surprised at how much really bad guacamole I have tried in my 23 years. I do not intentionally consume bad guacamole. I cannot be blamed for eating it when it is right there in front of me for the tasting. No, the onus is on the guacamole makers and creators who make their guacamole too mushy (guacamole is not baby food, people), too mayonnaise-y (just wrong, and yes I have experienced this on more than one occasion), or too something else. There is a lot that can go wrong in the art of guacamole making.

This saddens me, because guacamole is one of my favorite foods. I love that feeling of scooping up a delicious spoonful of delicious guacamole on a crispy tortilla chip and hearing my belly whisper "thank you, Kayla."

Wait, your stomachs don't talk to you too?

Whatever, let's just get to the fun part. I do want to begin by stating my understanding that there are a plethora of quality guacamole recipes out there. The one I am sharing with you is just one of them. But, it is always the first food to go at a gathering and I have yet to hear any complaints. That's probably just because I know to leave out the mayonnaise...

Guacamole:

-2 large, newly ripened avocados
-1 Tbsp sour cream
-1 small tomato, diced (or, 4-5 grape tomatoes, also diced)
-lemon or lime juice (about 2/3 of the lemon or lime)
-1/4 of a small red onion, diced
-1 tsp cilantro (optional)
-1/2 tsp salt
-1/2 tsp pepper

Slice avocado in half and scoop the "meat" of the avocado into a bowl. Lightly mash with a fork, but remember to keep some chunks. We don't want mushy guacamole here. Stir in sour cream, tomatoes, onion and cilantro. Squeeze in lemon or lime juice. Sprinkle salt and pepper, stir one final time and immediately grab a bag of Tostitos. Devour with as much lip-smacking and belly-rubbing as you can muster.

Cheese & Peanut Butter, just like that.

It's just a really great snack. If you don't believe me, try it. Cheese should be Cheddar, and sharp. Peanut Butter does not have to be Jif.

Like, The Sweetest Cocktail Shaker Ever

This is the newest addition to 449 E. 14th Street. It's our cocktail shaker and we (we being, the ever chic Elizabeth and me) think it is Uh-May-Zing, spelled just like that.

The $19.99 purchase lists 20 popular drinks at the top, and, (wait for it!), when you line up a selected drink with the arrow tab, the boxes down the center diagonal tell you exactly how much of each ingredient you need to make the desired drink. I know.

I am well aware that many of you probably have something like this already and are subsequently rolling your eyes at my over-enthusiastic review of it. It's still AWESOME, so shut your mouths, put on some shoes, and come on over for an evening of stellar intoxication.

Spinach & Tomato Penne in Balsamic Butter Sauce

Who knew that Balsamic Vinegar and Butter pair so superbly?

I did. Obviously.

This recipe happened by accident one night, when the only substantial food in my cupboard was a box of pasta (big surprise there). There was also some seriously depressed-looking spinach and half a container of cherry tomatoes in the fridge.

As I was chopping tomatoes and boiling pasta water, I found myself in a state of indecision. What sauce did I want on this impromptu pasta dish? Olive oil wasn't going to cut it alone and balsamic with the olive oil was too salad-y. No, I needed some fat.

That's when I had the brilliant (brilliant, I swear!) idea to melt some butter with a bit of balsamic vinegar. This combination preserved the lightness of the dish while simultaneously tricking me into thinking I was splurging on eating something extra creamy and gooey and yummy. Sometimes, you just want "bad" food. I know you all know the feeling.

To make the Balsamic Butter Sauce, you need three ingredients: Balsamic vinegar (1/2 cup), unsalted butter (1/3 stick) and milk (about 2 Tbs). In a saucepan over low heat, melt the butter and then pour in balsamic vinegar and milk. Stir slowly until mixture thickens slightly and turns medium golden brown. Pour over pasta with veggies and enjoy immediately!

Chocolate-Caramel Bananaberry

I found half a chocolate caramel bar in the cheese drawer of my refrigerator from about, oh maybe three months ago. Does chocolate go bad?

Not if you melt it in a petite pot on the gas stove and pour it over a sliced banana and some blackberries for an afternoon treat.

Pretty sweet. (yes, pun intended, folks).

Chocolate Chip Yogurt Muffins

Today, I was trying to motivate myself to clean out my closet. Yeah, nope.

Especially with a big, bad-ass bowl of semi-sweet chocolate morsels lying innocently on the kitchen counter. Screw the closet. I needed to bake. Stat.

My first inclination was chocolate chip cookies. Fast, easy, satisfying. But then, I had a craving for something a little...softer. Something I could really sink my teeth into while cleaning out that closet. Something...muffin-y.

I remembered recently reading a seemingly easy yogurt muffin recipe on a food blog that I follow (For the Love of Cooking). The ingredients were all in my refrigerator or pantry and in the recipe description, the author promised "really moist, absolutely delicious muffins." Sold.

My recipe is adapted from, though not identical to the original.

To make Chocolate Chip Yogurt Muffins, you need:

-2 cups white flour
-1/3 cup sugar
-1 tsp baking powder
-1 tsp baking soda
-1/4 tsp salt
-1/4 cup freshly squeezed lemon juice
-2 tbsp vegetable or canola oil
-1 tsp vanilla extract
-1 cup vanilla or strawberry yogurt (the original recipe called for vanilla yogurt which I did not have. I used 1/2 cup of low-fat strawberry yogurt mixed with 1/2 cup of plain, Greek-style yogurt. The muffins were super delicious and even more fluffy than anticipated, so I am a fan of my improvisation in this case).
-1 large egg
-3/4 cup chocolate chips

1). Pre-heat oven to 400 degrees. Grease muffin tin with cooking spray or butter, and set aside.
2). In a large bowl, mix the dry ingredients (flour, sugar, baking powder, baking soda and salt).
3). In another bowl, mix the wet ingredients (lemon juice, oil, vanilla, yogurt, egg).
4). Pour wet ingredients into the dry ingredients and mix well with a wooden spoon until batter is moist. The batter should be both fluffy and sticky.
5). Mix in chocolate chips.
6). Transfer batter to individual muffin tins and bake for 10-12 minutes (if using mini muffin tins), or, 15-18 minutes (if using standard muffin tins).
7). Remove from oven, transfer to cooling rack and enjoy.

This recipe yields about 1 dozen regular muffins or 2 dozen mini muffins. The muffins pair well with butter and a little honey, while being consumed in the dark depths of an over-crowded closet. Just saying.

Simply Strawberries-A Photo Montage

Oh yes, they deserve a nose crinkle, don't you agree?!

I rather enjoy strawberries.

Especially with cream.

And chocolate.

Soul Food

I have returned, dear readers. The past few weeks brought some considerable changes to my life; some pleasant, some not so pleasant, all of them deeply needed. (This of course, was no easy revelation).

Ironically, a better part of the last couple of weeks rendered me with virtually zero appetite. Food was the last thing on my mind. In fact, I felt physically sick thinking about consuming anything. But then, I had an epiphany. After many days of feeling as though I was in a fog, of being in a "not living but simply existing due to sadness" sort of state, I came to a realization. It happened in two parts.

The first was last Monday, when I spent six hours laughing, talking and enjoying a home-cooked meal and many bottles of wine with my wonderful roommate and our dinner guests deep into the night. I went to sleep relishing in the remnants of wine on my tongue, delicious food in my belly and the echoes of colorful conversation in my ears. I realized that I had eaten an entire meal and more importantly, that I truly enjoyed that meal. It made me feel better than I thought possible.

The second occurred a mere two days ago, on Friday. I was out of town, visiting dear family friends whom I had not seen in several years. To repay them for their generosity in hosting me, I cooked them dinner on my last night there. Bearing witness to their gratitude and seeing their faces as they consumed my meal, caused me to realize the true meaning of the phrase "soul food."

You see, for me, food is inextricably linked to warmth and human connection. Think about the times you enjoy with the people you love. I am willing to wager that food often plays a key role in those interactions. We laugh over food, we cry over food and we realize important things over food. We are living beings in need of food to sustain, nurture, and heal ourselves.

That was my revelation. Food can heal. And it helped to heal me.

More recipes coming soon, I promise. I'm back at it and here to stay.

Symbolism

"Sorrow can be alleviated by good sleep, a bath and a glass of wine...for it is written that wine makes glad the heart of man."
-St. Thomas Aquinas

Sweet Potato Fries

Oh, hello, tasty and nutritious nosh. You health-conscious readers out there are not going to believe this, but did you know that a small bowl of sweet potato fries is only 90 calories?

But wait. This gets better. Just take a guess at how many calories there are in a large serving of traditional french fries.

Brace yourselves.

Approximately 600!!!

Yep, you heard it here. You can eat six whole bowls of sweet potato french fries and still consume fewer calories than if you eat just one bowl of regular french fries. You do the math.

My sweet potato fries are baked instead of fried but still pack tons of deliciousness with a surprising balance of savory and sweet (through using both salt and cinnamon to flavor them). I made a small batch for a late afternoon snack and sat happily on my couch munching away until my bowl was totally empty. I felt pretty sorry for my roommate and her boyfriend when they emerged from an afternoon siesta, proclaiming "Wow! What smells so good?!," and I had to tell them that all of the sweet potato fries were gone. Whoops.

Now that I have (hopefully!) convinced you on the merits of this snack, you need to know how to make them. Enough babble on my part.

To make 1-2 servings, you need:

-1 medium sized sweet potato (about the size of an adult fist)
-extra virgin olive oil
-salt
-cinnamon
-butter or butter spray (for greasing baking sheet)

Preheat oven to 375 degrees.

Start by slicing your sweet potato in half and then do your best to slice the whole thing into 1/4 inch thick "logs." This does not need to be perfect by any means, but the fries will cook more evenly if all of the pieces are similar in shape and width.

Lightly grease a baking sheet with butter or butter spray, or, line with parchment paper. Spread your sweet potato pieces onto the baking sheet so none are overlapping. Drizzle with olive oil (about 2 tablespoons). Sprinkle generously with salt and cinnamon. I did not measure the salt and cinnamon, but if I had to estimate, I'd say it was about a heaping teaspoon of each. Bake in the oven for about 15-17 minutes, then remove the baking sheet and flip all of the pieces over. Re-sprinkle with salt and cinnamon and bake for another 15-17 minutes.

Remove from oven, transfer to plate or bowl and enjoy immediately. Fries should be fairly crisp and crunchy on the outside and softer on the inside.

HAPPY SNACKING!

Breaded Chicken Cutlets with Salad Fresca

This dish can be made in 9 minutes. I timed it when I made it for lunch today. Even better, every single ingredient is probably already in your refrigerator or pantry, and if not, is very easy to find. You could easily buy all ingredients needed for under $10! Quick and cheap? What are you waiting for? Stop making excuses for why you don't cook and go...cook! It's fun, I promise!

To make Breaded Chicken Cutlets with Salad Fresca, you need:

-2 boneless, skinless chicken breasts
-1 cup store-bought, Italian herb flavored breadcrumbs
-1 egg
-1 cup extra virgin olive oil
-1 large cucumber
-1 cup grape or cherry tomatoes
-1/2 small red onion (about 1/4-1/3 cup chopped)
-salt and pepper

To make the Salad Fresca, peel and chop the cucumber into 1/2 inch cubes. It is easiest to cut it length-wise first, then in half, then in quarters and finally, chopped. Next, cut each tomato in half and then in half again. Take your red onion and finely chop into little bits. Transfer cucumber, tomato and onion onto your serving dish (a large, deep plate does the trick) and spread out. Generously drizzle with olive oil and sprinkle with salt and black pepper. Set aside.

To make the Breaded Chicken Cutlets, begin by pouring about 1 cup of extra virgin olive oil into a large skillet. Turn heat on medium high heat. Next, crack the egg into a shallow bowl and pour the breadcrumbs into another. Take your chicken breast and dip into egg. Then, roll it in the breadcrumbs until fully coated. CAREFULLY, place cutlet into heated oil (the hot oil will splatter if you drop the cutlet in instead of placing it, which translates into very very hot oil potentially splashing on your skin. Not fun). Repeat process with second cutlet. After about 2 minutes, flip cutlets with a spatula. The cutlets should cook no more than 2 minutes on each side and will look browned and crispy when done.

When chicken is cooked, remove from skillet using the spatula and let any excess oil drip off into skillet for about 20 seconds. Serve immediately on the plate with salad fresca. Serves 2 (and hits the spot for a delicious light lunch!)

NY Times 101(!) Salad Recipes

ENJOY!
101 Simple Salads for the Season

Food for thought (And Yummy Things to Look At!)

Butternut Squash Risotto & Shrimp

So, apparently I am on a shrimp kick. I've had shrimp three days in a row now and could easily eat it for another three days. This is nothing new for me. At holiday parties, I hover above the shrimp cocktail.

Ironically, I crave cold shrimp in the winter and hot shrimp in the summer. What can I say, my taste buds tend to do their own thing. Can't control 'em!

This summer, I have been eating shrimp atop a variety of pasta dishes and tonight, on butternut squash risotto. My friend Mary came over to my apartment and I wanted to cook a light summer supper for us to enjoy with a bottle of white wine. Shrimp with risotto sounded like a solid match and according to Mary (and me!), it was a good choice.

Now, I must be honest here. I did not make the risotto from scratch. I had a busy day and butternut squash risotto called for like, 20 ingredients that I had little desire to hunt down (my wallet thanked me for this decision). I used a box of risotto with flavor already "built in," so to speak. I just followed the directions on the box and watched it simmer and thicken on the stove. To salvage a little bit of my dignity though, I boiled and pureed about 1/2 cup of fresh butternut squash and mixed that in with the risotto before serving. It tasted just lovely.

The shrimp took four minutes to cook (about two minutes on each side) in a few tablespoons of extra virgin olive oil and salt & pepper. I piled it on top of the risotto and served the dish aside a citrus avocado salad (avocado and grapefruit cubes).

One bottle of wine and two empty serving dishes later, Mary and I were a couple of happy ducks, ready to move on to the chocolate brownie bites and fresh strawberries...

e.e. cummings & boysenberry jam

It is 1:16am and I am contently sprawled on my couch with a complete works of e.e. cummings, ciabatta toast with cream cheese & boysenberry jam, and a piping hot cup of tea.

Life does not get much better than this.

buona notte, world!