Guest post by Laurelle Johnson

My daughters are allergic to anything “mom” says or tries to impose when it comes to their health. So the idea of taking vitamins, eating more fruits and veggies and laying off MY coffee in the morning is met with a resounding “NO!” Feels like the terrible two’s all over again.

Subversion is the only tool left to me to insure their continued health.

D#2 has decided not to take her asthma medicine. “Ok,” I say. “Where are your inhalers?” Why-are-you-bothering-me roll of the eyes tells me she has no clue. So I crush the pink pill and sprinkle it over a cup of “froyo,” which she eats without an ounce of suspicion.

D#1 has a great immune system. All that breast-feeding really paid off. But think she’d take calcium supplements to boost her bone strength? The eye rolling happens here too. I bought good-tasting Tums - stuck them on her computer with a note stating that her password was changed and the consuming of 2 tabs a day will keep the computer humming in her hands. Worked like a charm!

But the Hubby, he’s another issue. He’s leery of anything promoted by his wife as “good for your health.” He rarely gets sick except if he’s been on a plane. Then he is miserable with sneezing and coughing all over the house.

I shared my frustration-Husband syndrome with a friend of mine from India. Samir Doshi, of Telecomers, mentioned they use Turmeric powder as an anti-septic. “How does it taste?” I ask. My mind is busy flashing pictures of me sitting on the Husband whilst pouring this powder directly into his mouth. “Of nothing,” he replied. “It just turns the food a bit yellow.”

Yellow? I can do yellow! I rushed off to the market, bought some turmeric powder, yellow squash, tomatoes and made a ratatouille. I liberally sprinkled the Turmeric on the squash before drenching everything in garlic, caramelized onions and olive oil.

I served the dish on a decorative platter and made it look FANTASTIC, key to getting the family to eat new dishes. They ate it up and suggested we have this dish more often!

Gosh, I love subversion.

Popularity: 75% [?]

Guest post by Author and Cookbook Writer Sally Sampson

This year, instead of having a typical labor day BBQ, serve brunch instead. It’s easier, you‘ll get to spend more time with your guests and since it mostly consists of eggs and potatoes, you’ll save a bundle! Plus most of it can be prepared the day before!

All Recipes from
Warehouse to Your House.

Scrambled Eggs with Indian Spices and Spinach

This is the kind of recipe that either sounds out of this world in an intriguing delicious way or a weird, not so good way. It’s one of my favorite brunch items but it’s also sublime for dinner: the first time I served it for dinner, my children turned their noses up but promptly begged me to make it again, right then and there (which I did) so they could have more.

Serves 4-6

2 tablespoons vegetable oil
1 large onion, halved and thinly sliced or chopped
2 garlic cloves, minced
1-quarter size slice fresh ginger root, minced
1 small chili pepper, minced (optional)
1 tablespoon curry powder, or more to taste

12 large eggs, beaten
2- 2 ½ cups packed flat leaf spinach (about 12 ounces), stems removed, leaves well washed and chopped
1 teaspoon kosher salt

¼ cup toasted slivered almonds, for garnish
¼ cup lightly toasted unsweetened shredded coconut, for garnish
Fresh lime or lemon wedges, for garnish

Place a 9 - 10 inch non-stick skillet over medium low heat and when it is hot, add half the oil.  Add the onion, garlic, ginger, and if desired, the chili pepper, and cook, stirring occasionally, until they are fragrant, soft and slightly caramelized, about 7- 8 minutes.  Add the curry powder and cook for one minute. Set aside to cool slightly.

Place the eggs, spinach and salt in a small bowl and mix well.  The mixture will look very spinach-y and not very egg-y.  Add the onion mixture to the eggs and mix well. (The eggs can be completed up to this point the night before.  Simply cover and refrigerate).

Wash and reheat the skillet and when it is hot, add the remaining oil.  Add the egg mixture and let cook for 2- 4  minutes.  Gently flip portions of the eggs, so that you do not scramble the eggs but rather gently toss them.  When fully cooked, transfer to a heated serving plate.  Serve immediately, garnished with the almonds, coconut and lime wedges.

Hash Browns

A cross between home fries and hash browns, these potatoes are a great breakfast/brunch dish particularly because they improve by sitting overnight in the refrigerator.  You won’t have to be slaving over a hot stove while your guests mingle.

Serves 4 - 6

3 cups diced Idaho, baking or Yukon potatoes (about 1½ pounds)
3 cups diced Spanish or red onions (about 1 large)
2 tablespoons olive oil
1 tablespoon unsalted butter
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon finely chopped Italian flat leaf parsley

Place the potatoes in a medium size saucepan, cover with cold water and bring to boil over high heat. Boil for 5 minutes. Drain and rinse with cold water.  Transfer to a medium size bowl.

Place a skillet over medium heat and when it is hot, add the oil. Add the onions and cook, stirring infrequently, until soft and caramelized, about 25 minutes. Add to the bowl with the onions, add the thyme and salt, cover and refrigerate at least 4 hours and up to overnight.

Place a large skillet over medium heat and when it is hot, add the butter. Add the onion- potato mixture, in a single layer, and press down as flat as possible, using a spatula.  Cook for 10 minutes without stirring. Carefully turn potatoes with the spatula and press down. Cook for 20 minutes longer, turning every 5 minutes.  Add the pepper and serve immediately, garnished with the parsley, if desired.

Walnut Rum Cake

Boozy, rich and unforgettable. Not for kids.
Serves 8- 12

For the cake:

1/2 pound unsalted butter, at room temperature
2 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon kosher salt

1/2 cup dark rum
1 cup buttermilk or full fat yogurt
2 1/3 cups lightly toasted walnuts, finely chopped

For the sauce:
1/2 cup white sugar
1/4 cup water
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup dark rum

Preheat the oven 350 degrees.  Lightly butter and flour a 9″ Bundt pan.

To make the cake: Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until well creamed, about 3- 5 minutes.  Add the eggs and vanilla and beat again.

Place the dry ingredients in a bowl, toss to combine and add, in three additions, to the butter mixture. Alternate with the rum and buttermilk. Scrape down the sides of the bowl between additions.  Add the nuts and mix again.

Place in the prepared pan, transfer to the oven and bake until a tester comes out clean, about 45- 60 minutes.

While the cake is baking, prepare the soaking syrup: Place the sugar and water in a small pot and bring to a boil over high heat for 2 minutes. Add the rum and juices and cook until hot.

Cool the cake in the pan for 5 minutes, invert and then prick the surface of the cake with a toothpick.  Brush on the soaking syrup and cool to room temperature. Cover with plastic wrap and set aside for two days, turning every half day or so.

Sprinkle with confectioner’s sugar.

Have a wonderful holiday!

Popularity: 67% [?]

Summer Mojito Cocktails
Guest post by Author and Cookbook Writer Sally Sampson

Warehouse to Your House.
I am anything but a drinker but if I were ever to become one, this would certainly be my summer drink.
Best described as sparkling mint limeade with rum, this classic Cuban cocktail is crying out for interpretation- although I have to admit some versions are way too whacky for my taste. Mine has more lime and mint than the standard fare. It’s a flavor combination I particularly love and I have an endless supply of mint growing by the side of my house.

For a non-alcoholic mojito, simply omit the rum.

¼- ½ cup sugar
¾ cup boiling water
1 bunch fresh mint sprigs
3 limes, thinly sliced, cut into wedges or thin slices
12 ounces fresh lime juice
9 ounces light rum

Ice Cubes
Seltzer

To make a simple syrup: Place the sugar and water in a small heatproof glass pan and stir over low heat until the sugar has dissolved and the liquid is clear. Set aside to cool.

Place the mint leaves and lime slices in a large pitcher and muddle (slightly mash with the straight end of a wooden spoon) together.

Add the lime juice, cooled simple syrup and rum and mix well.

Fill tall glasses with ice cubes and divide the mixture evenly between the six glasses. Fill to the top with seltzer or club soda.

Serves 6

Popularity: 28% [?]

July Fourth Picnic
Guest post by Author and Cookbook Writer Sally Sampson

It’s hard to imagine that after signing The Declaration of Independence, the fifty six lawyers, jurists, merchants, plantation owners, teachers, musicians and printers sat down together and polished off a homespun picnic.  No, instead they went back to their homes, their wives and their children and, in some cases, lost all that they owned, having risked their lives and fortunes to the cause of liberty.

But like most American holidays, time has turned this event into an eating extravaganza. For most Americans July Fourth is about fireworks, barbecues and sales.

At least they didn’t sign in February, when outdoor activities like watching parades, participating in bike, motorcycle and drag races, listening to music and eating fabulous, carefree food in backyards and beaches would not be so appealing. Independence Day comes at the time of year when local produce is abundant and cooking mostly means chopping and assembling.

All three of the following salads can be made the night before, leaving you more time to enjoy your guests!
All of these recipes come from Warehouse to Your House.

Curried Chicken Salad
Yield: about 4 ½ cups

¼ cup mayonnaise
3 tablespoons mango chutney
1-tablespoon curry powder
1-½ pounds poached or grilled chicken, torn into shreds or diced
2 celery ribs, diced or sliced
1 apple, peach or mango, diced
¼ cup chopped fresh cilantro and/or basil leaves, plus additional for garnish

Place the mayonnaise, chutney and curry powder in a medium size bowl and mix well.
Add the remaining ingredients and mix to combine. Cover and refrigerate at least one hour and up to overnight.

Annette’s Corn Salad
Yield: about 5- 6 cups

For the salad:
2 cups fresh corn kernels
1 15.5 oz can red kidney or black beans, rinsed and drained
1 cup chopped seeded plum tomatoes
1/4 cup chopped red onion
1/4 cup chopped fresh basil leaves

For the dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon or lime juice
¼ cup chopped fresh cilantro leaves
2 large garlic cloves, crushed or minced
1/4 teaspoon crushed red pepper flakes (optional)
½- 1 teaspoon kosher salt

To make the salad: Place all the ingredients in a medium size bowl.

To make the dressing: Place all the ingredients in a small bowl and whisk well.  Add to corn mixture, cover and refrigerate at least 2 hours and up to overnight. Serve chilled or at room temperature.

Mustard Potato Salad
Serves 6- 8

3 pounds new potatoes, cut in quarters or halves, depending on size and desire
¼ cup plain low or full fat yogurt
¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup sour cream
3- 4 celery stalks, julienned
3- 4 carrots, julienned
4 scallions, including greens, chopped
1 cup finely chopped Italian flat leaf parsley leaves
Kosher salt and pepper to taste

Place the potatoes in a large stockpot and cover with cold water.  Bring to a boil and cook until the potatoes are tender, about 15- 20 minutes.  Drain and transfer to a large bowl to cool to room temperature.

While the potatoes are cooking, place the yogurt, mayonnaise, mustard and sour cream in a small bowl and mix well. When the potatoes have cooled, add the yogurt mixture and the remaining ingredients and gently mix. Add salt and pepper to taste. Serve immediately or cover and refrigerate up to overnight.

Popularity: 35% [?]

Guest post by Sally Sampson - Author, Cookbook Writer, Mother

Father’s Day arrived just a few weeks after my husband and I separated. I wasn’t quite ready to cut the strings as far as my children were concerned so I invited him over for a Father’s Day dinner with his favorite foods. I planned on grilling and as luck would have it, there was a torrential downpour. I schlepped the extra grill, a small Smokey Joe, to the floor of the covered front porch and squatted down so that I was at grill level, turning the ribs just so and brushing them just so and all of a sudden I started to laugh and laugh at what I was doing: my soon-to-be ex inside, dry and warm, surrounded by our cute and adoring children, who were handing him chips coated with guacamole and me outside, alone, listening to the pelting rain, working so hard. Although I cared that the meal was delicious- and it was- my chief concern was that our children didn’t have to deal with the fallout from our problems but instead got to honor, pamper and love their father, which is, after all, the point of Fathers Day. 

One of the nicest things about this menu, other than pure deliciousness, is that the ingredients can all be purchased and prepped 3- 5 days ahead: let the avocadoes ripen, make the Slaw dressing, the rib glaze and the pie dough. Bake the ribs 2 days ahead and make the pie the day before. Viola! Father’s Day will be the breeze you need it to be……………
Guacamole (adapted from From Warehouse to Your House, Simon and Schuster, 2007)

The most important element in great guacamole is the avocadoes, which must be perfectly ripe: they should be supple and yield just slightly when you touch them. Since it’s rare to find them in this condition be sure to buy avocadoes at least 3- 5 days before the big day. To accelerate the ripening process, place the avocado in a paper bag with an apple. If it’s already ripe enough, simply refrigerate it; it won’t continue to ripen in the fridge.

Guacamole can be made a few hours ahead: cover tightly with plastic wrap, making sure the plastic comes in contact with the guacamole. This will prevent it from turning brown.

Yield: about 2 ½-cups

3 perfectly ripe avocadoes, peeled, pitted and coarsely chopped
1 small beefsteak tomato, coarsely chopped
3- 4 scallions, washed, roots and tops trimmed, chopped
1/4 cup chopped fresh cilantro leaves, plus additional for garnish
1/2-teaspoon cayenne pepper
½ -teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1-2 tablespoons fresh lime juice
¼- ½ jalapeno pepper or chipotle chile, finely minced (optional)
Tortilla chips

Place all the ingredients in a bowl and toss gently to mix. Do not over-mix, the guacamole should be somewhat chunky.

Transfer to a serving bowl and serve immediately or place plastic wrap directly on top and refrigerate up to eight hours. Serve garnished with the cilantro sprigs and Tortilla Chips.

Glazed Baby Back Ribs (adapted from The Fifty Dollar Dinner Party, Simon and Schuster, 1998)

Serves 6

For the glaze:
2 garlic cloves, minced
½ teaspoon five spice powder (optional)
1 teaspoon chopped gingerroot
½- 1 teaspoon crushed red pepper flakes
¼ cup hoisin sauce
¼ cup plum sauce
¼ cup oyster sauce
3 tablespoons low sodium soy sauce
1/3 cup sherry vinegar

3 racks baby back ribs (about 2 – 2 ½ pounds each)

1 teaspoon kosher salt
½ teaspoon black pepper
½ bunch scallions, chopped, for garnish
¼ cup coarsely chopped cilantro leaves, for garnish

To make the glaze: Place the glaze ingredients in a small saucepan and bring to a boil over medium high heat. Set aside to cool.

Preheat the oven to 250 degrees.

Place the ribs in a large baking pan, transfer to the oven and bake 1 ½ hours. Drain off the fat and coat with the glaze. Cover and refrigerate at least overnight and up to three days.

To cook the ribs: Prepare a grill.
Place the ribs on the grill, sprinkle with the salt and pepper and cook, brushing with glaze from time to time, until deeply browned on both sides, 10- 15 minutes. Cut into 6 slabs, transfer to a platter and serve immediately, garnished with the scallions and cilantro.

Asian Slaw (Also from the $50 Dinner Party)
This crunchy, colorful coleslaw is a delicious change from the mayonnaise-laden American version.

Serves 6

For the dressing:
6 tablespoon seasoned rice wine vinegar
6 tablespoons canola oil
2 teaspoons sugar
1 teaspoon black pepper
1 teaspoon kosher salt

1 head red cabbage, shredded
2 carrots, cut into julienne
8 scallions, finely sliced

¼ cup lightly toasted sliced almonds
¼ cup lightly toasted sesame seeds

To make the dressing: Place the ingredients in a small bowl and mix well.
To make the slaw: Place the cabbage, carrots and scallions in a medium size bowl, toss, add the dressing and toss again. Cover and refrigerate at least one hour and up to 4. Add the almonds and sesame seeds just prior to serving.

Fresh Blueberry Pie (adapted from The BakeSale Cookbook, Simon and Schuster, 2000)

Some people will insist that this be served with vanilla ice cream but for me, this is perfect as is.

For the crust:
3 cups all purpose flour
¾ teaspoon kosher salt
1-2 tablespoons sugar
½ pound (2 sticks) unsalted butter, chilled or frozen, cut into small bits
4-6 tablespoons ice water

For the filling:
2 ½- 3 pints fresh blueberries, well washed
2/3 cup sugar
¼ cup all purpose flour or 3 tablespoons cornstarch
½- 1 teaspoon finely grated lemon zest (optional)

Preheat the oven to 400 degrees.

To make the crust: Place the flour, salt and sugar in a food processor and process until combined. Add the butter, bit by bit, and process until it has the consistency of coarse cornmeal. Gradually add the water and process until the dough pulls away from the sides. Divide in half and form into balls. Press down to form discs. Cover and refrigerate at least one hour and up to 1 day.

Roll out each disc into a 12 inch circle and gently place one in a 9- 9 1/2 inch pie pan.

To make the filling: Place the blueberries, sugar, flour and lemon zest, if using, in a large bowl and toss well. Place the mixture in the unbaked pie shell and cover with the top crust.

Transfer the pie to the lowest shelf in the oven and cook for 15 minutes. Lower the heat to 350 degrees and cook until the fruit starts to bubble and the crust is golden brown, about an additional 30- 45 minutes. Cool to room temperature.

Popularity: 50% [?]

Sally has known me since I was born and is an amazing woman, mother and cook.  Our fathers were BFF’s as she is with my older sister Lizzy.  Sally has written over 20 cookbooks and has just launched the one we all need to know about immediately!   Her other cookbooks include hearty meals, $50 dinner parties, wonderful pizzas, ice cream, party dips, nuts and more.  Be sure to check out her website Sally Sampson for the whole scoop!  Sally has generously provided us with one of her favorite recipes from the new 100 Calorie Snack Cookbook that was released on April 28th, 2009.

Recipe for Chocolate Matchsticks

Sally says, “My childhood friend Cynthia Stuart introduced me to this quintessential salty-sweet combination many years ago but I have to admit I consider this rendition pure genius! Just see how cool they look!”

Serves 1

15 pretzel thins (about [1/2] ounce)

2 teaspoons semisweet chocolate morsels

Place the chocolate morsels on a small plate and microwave for 10 seconds. Stir. Continue microwaving until the chocolate has melted, about 40 seconds. Take 1 pretzel stick and dip the end in the chocolate. Dip again. Continue with all the pretzels. If there is any chocolate remaining, keep dipping the pretzels until the chocolate has been used up and the tips are well coated. Serve immediately or set aside at room temperature for up to 4 hours.

Nutrition Facts: Calories: 100; Calories from Fat: 27; Fat: 3g; Saturated Fat: 1.7g; Cholesterol: 0mg; Sodium: 192mg; Carbohydrates: 17.2g; Dietary Fiber: 1.1g; Protein: 2.1g

Popularity: 21% [?]