Art is created in experimentation.

I relish trying new things.  I love the feeling of making something new, or unique; even if it's not new to me.  Just recently, I recalled on a video I watched months ago.  It was beautiful, serene, and it made me reflect on all of the reasons why I love to bake.



beet cake from tiger in a jar on Vimeo.


For me, cooking is a different animal.  Cooking is fierce and fiery, and it requires that you stay on your toes.  It demands every minute of your attention until your creation is complete.  Baking, I've observed, is more serene.  I feel at ease when I'm sifting flour, or whipping butter.  I derive a certain amount of peace from the methodical movements, and the precise calculations that are demanded of you when you're baking.


But in this precision, I love the opportunity to experiment.

Going off of the beautiful video from Tiger In a Jar, I decided to try my hand at a chocolate cupcake whose main ingredient was pureed, cooked, beets.

Beets.

In chocolate cake.

Blasphemous, I'm sure to some of you, but the beets only made me want to have a go at the recipe all the more.  I assembled all of my ingredients, laid them out like a live television show, and I got to baking.

*I will say this much, I used to think that the quality of what I used could be compromised for cheaper ingredients, because, let's face it, my entire life exists on a budget.  But I have learned there are just a few things, if you want success in baking, that you should never skimp on. 

Vanilla, friends.  Vanilla.  Remove "imitation vanilla flavor" from your vocab.  Trash it - you don't want it.*

As I was blending all of the ingredients together, I was almost giddy when I saw the brilliant deep red color of the batter.  If you've ever had any contact with beets, you know they stain.  Everything.  So I was excited at the possibility of having a delicious new take on red velvet.

Friends, it was pretty close.  But my beautiful crimson batter ended up turning a rich, chocolate brown in the oven.  But never fear, thanks to Tiger In a Jar and some sifted icing sugar, I had delicious treats to test out on my friends and family.

The consesus??

Delicious, and chocolatey!  I was even able to be part of my friend Emily's first beet experience :)  I would say, it was an over-all success.

**If you have the opportunity, please visit Tiger In a Jar - they are immensely talented people**

--Rita

I guess I know my ABC's

ABC’s of Food!

A is for Apple: What’s your favorite variety?

Honeycrisp (what up MN!!)


B is for Bread: Regardless of nutrition, what is your favorite type?

I have two answers: For regular bread, a great crusty roll with a tender inside.  But, this local orchard makes the most amazing apple-raisin bread.  Ever.


C is for Cereal: What is your favorite kind currently? (just one!)

LOVE Barbara's PB Puffins!!!!!


D is for Donuts: You might not currently eat them, but what kind do you fancy?

Glazed sour cream (especially in the fall, with cider!)


E is for Eggs: How would you like yours prepared?

Sunny-side up; the runnier, the better! 


F is for Fat Free: What is your favorite fat free product?

Plain Yogurt


G is for Groceries: Where do you purchase yours?
Randazzo, and Eastern Market


H: is for Hot Beverages: What is your favorite hot drink?
Mint tea


I is for Ice Cream: Pick a favorite flavor and add a fun topping.
SoDelicious Pomegranate Chip (as far as ice cream goes, dairy and I have parted ways...)


J is for Jams or Jellies: Do you eat them? If so, what kind and flavor?
Peach Melba from a local farm


K is for Kashi: Name your favorite Kashi product?
GoLean Crunch

L is for Lunch: What was yours today?
A cuban sandwich from a local restaurant, fries, and avocado.  I splurged on lunch today :)


M is for microwave: What is your favorite microwave meal/snack?
I like pizza rolls.  Whatever, don't judge me.  You like them too :)


N is for nutrients: Do you likes carbs, fats, or proteins best?
Uh, can I like them all??


O is for oil: What kind do you like to use?
Olive.  


P is for protein: How do you get yours?
Meat and legumes :)


Q is for Quaker: How do you like your oats?
Steel-cut, with milk, a banana, and walnuts

R is for roasting: What is your favorite thing to roast?
Green beans.


S is for sandwich: What’s your favorite kind?
Chicken, apple, honey, s&p, mustard, swiss.


T is for travel: How do you handle eating while traveling?
I snack.  I don't like figuring out where to eat, so I'd rather just accommodate myself and not bother.


U is for unique: What is one of your weirdest food combos?
I make some ridiculous salads, but they're never the same twice.

 
V is for vitamins: What kind do you take?
I have a stock of Emergen-C...


W is for wasabi: Yay or nay?
Always!


X is XRAY: If we xrayed your belly right now, what food would we see?
The rest of my lunch, haha.  Plus a diet coke.....


Y is for youth: What food reminds you of your childhood?
Chili. 


Z is for zucchini: How do you prepare it?

Roasted in spears, topped with parmesan.




 

It's 100 degrees and I'm thinking about spicy food.

Michigan has been insane this week, and quite frankly I think we need to get it together (by "we" I mean the weather).  Funny thing, all I can seem to think about this week is baking and cooking things in the oven.

"Well Rita," you say, "that's not so ridiculous.  You obviously have air conditioning, right?"

Wrong.  So. Very. Wrong.

I survive in what I lovingly call 'the cave'.  We don't open windows, blinds are like barriers from the demon-heat, and I try to move as little as possible when I'm home.  Amy has her "hot-box" workouts, but I live in a hot box.  I'm getting sweaty just thinking about working out...

But all that being said, I've occupied my time with writing and creating recipes, and also hunting for some delicious dinner ideas I can long for while I wait for the summer of death to end.

So for those of you who have sweet, sweet, air-conditioning, check out this amazing recipe from America's Test Kitchen (probably my favorite cooking show).  They've tested and re-tested this recipe, and now those of us who can't afford a ridiculously expensive and highly impractical Tandoor oven can still make Tandoori chicken!  I would suggest a healthy serving of brown basmati rice on the side, along with some crisp steamed green beans, or quickly steamed cauliflower (I don't overcook cauliflower, mostly to keep it's nutrients, and because a mushy veg just isn't my thing)!

Tandoori Chicken

2tbsp vegetable oil
6 cloves fresh garlic (minced)
2tbsp fresh ginger (minced)
2tsp chili powder
2tsp cumin
1tbsp garam masala   **see note**
4tbsp lime juice, divided
1c yogurt (I splurge and use whole milk plain yogurt, but feel free to try light, or fat-free.  And for heaven sakes, don't use vanilla!)
2tsp salt
3lbs chicken

• Heat the oil in a pan over medium-high heat.  
• Add the garlic and ginger.  Cook them until you can smell them, but make sure they don't caramelize, or get any "color" on them.
• Add the cumin, chili powder, and garam masala.  "Bloom" the spices, which is to say, cook them with the onion and ginger until you can smell them as well.  Take the mixture off the heat and split in 1/2.
• Place one half the mix into a large bowl, and the other into a smaller bowl.  Beginning with the small bowl, mix the spice paste with 2tbsp of lime juice and the yogurt.  Set aside.
• In the big bowl, add the remaining 2tbsp of lime juice and salt to the spice paste.  
• Take the chicken pieces and slice gashes into the meat.  This is going to allow the rub to penetrate into the meat, giving it amazing flavor!
• Add chicken pieces to the big bowl and generously coat all the pieces in the paste.  Marinate at room temperature for 30+ min.
• In the meantime, preheat your oven to 325 degrees, and prepare your baking sheet.  Take one baking sheet and cover with aluminum foil (to help with your clean-up) and place a cooling rack on top of the foil covered sheet.  This will keep the hot air in the oven circulating around all sides of the chicken, giving it a nice crust
• Once the chicken has marinated, pour the yogurt mixture over the chicken pieces and evenly coat.  Place each piece on your prepared baking sheet.
• Cook chicken until the breast (white meat) reaches 125 degrees, and the thigh (dark meat) reaches 130 degrees. 
• Remove from the oven, tent with foil, and get your oven ready for broiling.  Once your oven is preheated, place the chicken under the broiler for 6-8min, or until the breast reaches 160 degrees and the thigh hits about 175 degrees.  

 Now you have delicious, crispy (and fairly healthy), Tandoori Chicken (without the Tandoor oven)!

--Rita

 *a note on garam masala*

**DO NOT skip this ingredient!  You can find garam masala at almost every grocery store that exists.  Kroger has it.  I'm positive.  You mustn't avoid this amazingly pungent spice because it's what makes Indian food so amazing.  Garam Masala literally translates as "Hot Mixture", but don't worry, it's not spicy.  It's intense.  Things like pepper, clove, malabar, cinnamon, cardamom, nutmeg, and coriander are just a few of the common spices found in garam masala.  Each chef has his own mixture.  Visit a local spice store, if one is available to you.  Smell things.  Ask if you can taste the spices.  See what you like, and buy that!  And when in doubt and you're at a loss, make your own!!!!