California Dreamin'

I lived in Los Angeles for a brief time, and sometimes there are things I miss about it.  While there, I noticed that there definitely is a California-style cuisine.  Typically, it's much healthier and fresher than foods you would find in other parts of the country.  This dinner is composed of things that remind me of that style of eating.  Enjoy!

Drink...

California Lemonade
*recipe from: Bar One Drinks
Now, I have to admit, I never drank anything like this while living in California.  Basically, I couldn't think of a drink that represented The Golden State, so I just chose this because it had the name California in it.  I must say though, it was quite good and refreshing.  It would be perfect on one of those hot summer LA days.  But, beware, it packs a punch!
I altered this recipe slightly because I didn't have all the ingredients.  It was great, but I bet it would be even better with the proper ingredients!
Ingredients:

• 1/2 oz. Vodka  
• 1/2 oz. Gin  
• 1/2 oz. Rum (I didn't add this because I didn't have any)
• 1/2 oz. Triple Sec  
• 1/2 oz. Lime Juice  
• 1/2 oz. Grenadine  
• Sour Mix (Lemon Juice, Sugar, Water)

Directions:

1. Make the sour mix by heating 1/4 cup of sugar in 1/4 cup water until it is dissolved.  Then, add 1/2 cup of lemon juice. Stir and let cool.
2. In a shaker add alcohol, lime juice, dash of grenadine and dash of Sour Mix. Shake well and pour into a highball glass with ice. 
3. Fill with Sour Mix and float the remaining grenadine on top (you can add extra grenadine for desired sweetness). 
4. Garnish with a lemon wheel and a cherry. 

Dinner...

California Grilled Veggie Sandwich
*recipe from: All Recipes.com 
This is an old favorite of mine and in my mind it's a perfect representation of California style cuisine.  All of the ingredients are fresh and come together to make a great sandwich.  I have never actually grilled the vegetables on an outdoor grill (I have grilled them on a Forman Grill, which worked well), but I'm sure if you did grill them outdoors, they would be even better.  It also says to grill the sandwich when it is put together, which I am sure would be extraordinary.  I used to put all my cooked veggies on the sandwich and then grill it with the bread in the George Forman grill.  I really liked doing it this way because it presses the sandwich together and makes it almost like a panini.  I no longer have a Forman Grill, so for this one, I didn't do any cooking of the sandwich after putting it together.  I also used to be able to get a really good foccacia bread from the grocery store with tomatoes and onions on top that went perfectly with the veggies.  Now, I could only find plain foccacia bread.  It still tasted great, but it was definitely a downgrade from the other bread.  If I were you, I'd search around for a fancy foccacia bread!
Ingredients:
(makes 4 servings) 

• 1/4 cup mayonnaise
• 3 cloves garlic, minced 
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese   

Directions:

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat. (or if you aren't using a grill, prepare a pan of a Forman Grill)
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. (or press the sandwich in a Forman Grill)  This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables.

Dessert...

Sprinkles Strawberry Cupcakes
*recipe from: Oprah.com
Sprinkles bakery originated in Beverly Hills, California and is considered to be the first cupcake bakery.  I love a good cupcake and have tried them from a wide variety of bakeries.  Sprinkles is one of my favorites for it's simplicity, freshness, and just the right amount of sweetness.  These cupcakes were not difficult to make and I was obsessed with them!  They were sooooo good, especially the strawberry frosting.  They would be perfect in the summer when strawberries are in season.  The recipe calls for some frozen strawberries, but I used all fresh and it was great!
Ingredients:
(makes 12 cupcakes)
Cakes: 

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/4 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature 

 Sprinkles Strawberry Frosting: 

• 1/2 cup frozen whole strawberries
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• pinch coarse salt
• 3 1/2 cups confectioners sugar, sifted
• 1/2 tsp vanilla extract 

Directions: 
For the Cakes: 

1. Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. 

For the Strawberry Frosting: 

1. Place strawberries in the bowl of a food processor and puree.  
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
3. Reduce mixer speed and slowly add confectioners sugar; beat until well combined.
4. Add vanilla and 3 tbs of strawberry puree; mix until just blended.  Do not over mix or frosting will incorporate too much air.  Frosting consistency should be dense and creamy like ice cream. 

Healthy & Hearty

Since my wedding is coming up, I am trying to go into super-healthy mode.  However, even though I am trying to eat less and eat healthier, I hate feeling hungry.  I find that a lot of health foods just don't fill me up.  This meal is an exception.  It was not only healthy, but is very low carb and full of fresh ingredients.  And, it filled me up!  I would make these recipes again, even if I wasn't on a diet :)

Drink...

Tom Collins

I scoured the internet for a low calorie mixed drink.  Let me tell you, they are not easy to find.  Most of the mixed drinks available have a ton of sugar in them, which is precisely what I am trying to avoid.  The mixed drinks I found that didn't have a lot of sugar sounded gross, as they were mostly just straight alcohol or liqueur mixed with water—blah!  Finally, I found one.  It has artificial sweetener in it, which I know some people do not like.  But, I have been using Stevia extract lately.  I think it's a good replacement for sugar because it has no calories and is made from a plant extract, so it isn't full of chemicals.  I am not the biggest gin fan, but this drink was delicious and refreshing.  Plus, based on my calculations it only has 115 calories and no sugar (the only ingredients with calories are the gin and lemon juice).

Ingredients:

•1.5 (3tbsp)oz gin
•1 oz (2tbsp) lemon juice, or more to taste
•1 packet of Splenda or Equal (*I used Stevia*)
•Club soda
•Lemon slice for garnish

Directions:

1. Mix gin, lemon juice, and sweetener in a glass. 
2. Add club soda to taste, and then add ice cubes. 
3. Garnish with lemon slices.

Dinner...

Paleasagna 

*recipe from What Runs Lori
I am obsessed with goat cheese, so when I saw the ingredients included it, I was ready to make it.  When I saw the recipe, I was wondering how it got it's name.  In case you are like me, and have never heard of the Paleolithic Diet (Paleo Diet), you might be wondering the same thing.  According to Wikipedia, this diet is also referred to as the Caveman Diet or the Hunter-Gatherer Diet.  It is based on the idea that humans are genetically adapted to the diet of their Paleolithic ancestors, and we would be healthier if we ate their diet.  The diet consists mainly of fish, grass-fed pasture-raised meats, vegetables, fruits, and nuts.  It excludes grains, legumes, dairy products, salt, refined sugar, and processed oils.  I don't know that I agree with this diet and this recipe doesn't conform to it exactly, but I do think it's good to eat fresh foods, low sugar, and low carbs, which this recipe has.  Besides the healthiness, it was quite delicious, filling, and easy to make.  My only suggestion is to add more seasoning than the recipe suggests, because I found it a bit bland.
Ingredients:
(makes 5-6 servings)

• 1/2 white onion, diced
• 1/2 pound of extra lean turkey, or ground sirloin
• 1 15oz can diced tomatoes, low sodium
• 3 tbsp tomato paste
• 3 tbsp Italian spice blend (*I would add more*)
• 1 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic, crushed
• 1 pound of zucchini and/or yellow squash, cut into medallion rounds
• 1/2 cup raw goat cheese, shredded
• 1 cups Greek yogurt
• 1 head broccoli, roughly chopped (*I used eggplant since Doug doesn't like broccoli and it was delicious*)
• 1 egg

Directions:

1. In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sauté on medium-high until softened, about 3-5 minutes. 
2. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.
3. In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli (*eggplant*) pieces, and egg. Mix well.

eggplant mixture

  4.  Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.

squash & zucchini

   5.  Add a layer of turkey-tomato sauce on top of the zucchini.

meat & tomato layer

  6.  Top that with some of the broccoli and yogurt mixture. 

eggplant, cheese, and yogurt layer

  7.  Continue with this layering process until you have used all of your ingredients.  Top the entire dish with more shredded goat cheese, if desired.

Final Product!

  8.  Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.

Dessert...

Chocolate-Coconut Mousse

*recipe from Chocolate Covered Katie

I cannot feel satisfied after a meal until I have dessert.  So, no matter how healthy I am trying to be, dessert is always included.  This dessert is a surprising twist on chocolate mousse and is sugar free! It has a strong coconut flavor, so liking coconut is a must for this one.  I found that it was even better after I left it in a bowl uncovered in the fridge overnight because it got thicker and was more of a mousse texture.  

To make it, you have to use thickened coconut milk.  This is a recent trick I learned, and I am still amazed by it (although it didn't work as well for me as expected).  If you put an unopened can of coconut milk in the fridge overnight, the water will separate from it and you will be left with a very thick coconut milk that can be whipped with other ingredients to make things like mousse or whipped cream.  Simply amazing!

Ingredients:

• 1 can coconut milk
• 1/4 cup plus 1 T cocoa powder
• 1/2 tsp pure vanilla extract
• sweetener to taste (I used a little stevia, but any dry sweetener will do.)

Directions:

1. Leave the can of coconut milk in the fridge overnight. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen, or especially Thai Kitchen Organic.) (*My first attempt at this failed.  I think it was because I poured it into a bowl and left it in the fridge.  For the second attempt, which worked much better, I left the can unopened in the fridge and tried the Thai Kitchen brand.  It worked much better.*)

 

1st attempt - fail :(

2nd attempt - success!

  2.  Once thick, transfer to a bowl  (leave out the watery bit at the bottom of the can) and whip in your cocoa, vanilla, and sweetener with a whisk, or even beaters if you want to be fancy.  
  3.  Stored uncovered in the fridge, the mixture gets even thicker.