Homemade Chocolate Chip Cookies

What's better than homemade chocolate chip cookies? They taste good, they smell good, they make you feel good...unless you eat too many ;)

Chocolate Chip Cookies, Fresh from the Oven!

My wonderful parents got me a Kitchenaid mixer for my birthday this year (thank you Mom and Dad!), and I tried it out for the first time this weekend by baking chocolate chip cookies. I used to make them when I was little and don't think I've had homemade chocolate chip cookies since then!

I just used the recipe on the chocolate chip package, but used real butter (instead of margarine) and homemade vanilla (gift from a friend), and they taste absolutely amazing! These cookies were the perfect end to a fantastic weekend...I think I'll go have another...

How To Make Jam

If you've ever been curious about how to make jam, I hope this post inspires you enough to try it! I can't think of a better time to make your own jam than the peak of summer, when most fruits are at their freshest.

The recipe below outlines how to make jam using fresh strawberries, raspberries and blackberries. It is deliciously, perfectly sweet, and I highly recommend it! If, however, you choose to use a different type of fruit, the equipment and ingredients remain the same, and the recipe can easily be adjusted for other types of fruit. The box of pectin will tell you exactly how much fruit, sugar and pectin to use for different types of fruit (it varies based on the fruit's natural pectin levels and acidity).

**Just so you know what to call your amazing fruity concoction once it's finished, Wikipedia states that "the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers." Therefore, this recipe is for jam, not to be confused with jelly which doesn't actually contain any pieces of fruit :)

Contrary to what you may have read, a canning kit is not required. I did not have one and my jam turned out just fine. Delicious, in fact. You do need some basic kitchen supplies though, listed below. If you do decide to buy a canning kit, you can find these online at Amazon.com and at your local hardware store.

Ok, let's get started! Here's what you'll need:

Equipment:

1. Glass mason jars; the recipe below requires 8 8-ounce jars (I picked some up at the local hardware store; also available at most supermarkets and Target type retail stores)
2. Lids and rings (come with the jars, but if you re-use the jars, you'll need new lids and rings)
3. 1 large pot (to heat the jars)
4. 1 large pot (to cook the jam)
5. 1 ladle
6. Tongs or some other contraption to pick up the (very) hot jars after they've been boiled

Ingredients:

1. 4 cups fresh strawberries (frozen works as well)
2. 1 cup fresh raspberries
3. 1 cup fresh blackberries
4. 3 cups sugar
5. Juice from one small lemon (about 1/4 cup)
6. 1/4 teaspoon butter or margarine (to prevent foaming)
7. 6 Tbsp No sugar-needed pectin

You'll need 6 cups of mashed-up fruit for this recipe, in whatever combination you like, though I used roughly a 4/1/1 mix. Whatever you decide, make sure to get a bit more strawberries than you think you'll need. The reason is that you'll need to hull them which of course removes part of the strawberry, leaving you with the need for a bit more.

Step 1: Clean the jars

This is an important first step that can be be easily overlooked in your excitement to start cooking. But it's important, as a dirty jar can lead to contaminated jam, making for a very frustrating post-jam situation.

Fill your sink with hot water and wash the jars and lids in the hot, soapy water. You can also put in the dishwasher on the "sanitize" setting. Either fill the jars with hot water or leave in the dishwasher until you're ready to use them. The jars you buy should have instructions, so follow those (or the simple directions here) and you'll be set.

Step 2: Prepare the fruit

Always wash the fruit and remove any brown or rotten areas. For strawberries, be sure to cut off the stems and hull them.  

Step 3: Mash the fruit

Once the fruit is cleaned and ready to go, mash the fruit with a potato masher or a large fork. Use your judgement here - if you like large chunks of fruit in your jam, light mashing should be fine. If you want to puree the fruit a bit more, keep mashing to your desired consistency level.

Step 4: Measure out the sugar

Mix 1/4 cup sugar with the pectin and set aside the rest for step 7.

Step 5: Mix the pectin and lemon with the berries and bring to a boil

Add the pectin-sugar mixture and lemon juice, heat the berry mixture on medium to high heat, and bring a hard boil (the kind that won't go away when you stir). This should take about 5-10 minutes and you should stir constantly to prevent burning.

  

Step 6: Heat the lids

If you can multi-task well enough, this can be done along with step 5. You'll want to place the lids in a medium pot over low heat, just enough to heat the water and carefully enough so that it does not boil (which may ruin the seal). This will clean the lids and get the seal ready.

Step 7: Add remaining sugar and bring to a boil

Once the berry mix is at a hard boil, add the remaining sugar and 1/4 teaspoon butter (to prevent foaming), and bring it back to a hard boil for one minute. I've been told that if you bring it back to a boil on medium rather than high heat, it will prevent foaming, but I still saw some foam. I just used a large spoon to skim it off the top and then threw it away, as it was only a tablespoon or so of foam. The foam won't ruin the jam but just doesn't taste or look as good as the jam itself, so most people choose to skim it off the top, if needed.

Step 8: Test for "jell" factor: the BEST part!

This is when you realize whether or not you've successfully learned how to make jam! Take a tablespoon (you can chill it beforehand to speed up this process) of jam and test it's "jell" factor. If the jam is already at your desired consistency, remove from heat and move on to step 9. If not, you can add more pectin (try 2 tablespoons at first) and bring to a hard boil again for one minute.

  

Step 9: Fill the jars and seal

Using a ladle, scoop jam into the jars, one by one, leaving about 1/4 inch at the top. To prevent trapped air bubbles (which can lead to spoiling), use a small spatula or spoon and run it around the jar. Clean the top to catch any spilled jam, place the band part of the lid (the flat, circular piece) on the jar, and then tighten the ring around it.

Step 10: Put jars in boiling water bath

Bring water to a boil and place the jars (as many as you can fit) in at least a few inches of water. Let the jars boil for 5-10 minutes and remove. If you live at sea-level, five minutes is sufficient. If you're at 1,000 - 6,000 feet above sea level, ten minutes is ideal, and if you're above 6,000 feet, leave the jars in the boiling water for 15 minutes.

Many recipes say you need special equipment here, but I just used a normal pot and repeated the process a few times since I didn't have a wide enough pot for all eight jars. I also used regular tongs to remove the jars from the boiling water.

This step is very easy, however, if you choose to skip it, jars will last about one month in the refrigerator, and indefinitely in the freezer.

Step 11: Cool the jars and test the seal

Place the jars on a towel on the counter and let them cool for 12-24 hours. Check the seal by pressing on the lid. If it moves up or down, it is not sealed and you should put in the refrigerator and eat within one month, or freeze it. You can also heat the contents back up, re-jar (with a new lid) and re-seal.

Step 12: Enjoy your jam!

The jam is now ready to store (and/or use as gifts!) and lasts up to 12 months. These jars serve as great holiday gifts as is, or by adding a stick of cinnamon or some allspice for some holiday spice!

Lastly, congratulate yourself for learning how to make jam!

Easy Salmon Recipe

Looking for an easy, healthy dinner idea? Well, you've come to the right place! This easy salmon recipe with sauteed spinach requires only seven ingredients, two of which are superfoods, and it takes less than 30 minutes to make. No excuses...get started with the easy salmon recipe below and you'll be enjoying a healthy, delicious dinner in no time!

Serves 4

Ingredients:

Salmon (I prefer wild over farm-raised; 1/3 lb per person should suffice)

2 lemons (sliced; enough to spread out over the salmon)

Rosemary sprigs (enough to spread out over the salmon)
1 lb spinach
1 medium onion (chopped)

Crushed garlic (to taste)

Olive oil (to taste)

Directions:
Preheat the oven to 350 F degrees. I like to place the salmon on tin foil, sprinkle with salt and pepper, layer the rosemary on top, following by the sliced lemon, and then wrap it all up in the tin foil. This locks in the moisture, plus makes for incredibly easy cleanup. Place the tinfoil-wrapped salmon on a baking sheet and cook for 15 minutes. Depending on the size of the salmon, this will take slightly less or more time, so just gauge it until the salmon looks cooked through.

To make the spinach, heat 1 T olive oil in a medium pan, over medium heat. Sautee a few cloves of crushed garlic and the chopped onion, until the garlic is golden brown and the onion is just about translucent, about 3-4 minutes. Then simply add the spinach, one handful at a time, and add more oil if necessary, to prevent  the spinach from burning. Stir continuously until the spinach is wilted and continue until you have enough spinach. You may need more than you think as 4 cups of raw spinach will cook down to about 1 cup of sauteed spinach.

Once the salmon is done, use a spatula to slide the salmon off the skin. Serve with rosemary sprigs and lemon for garnish, with sauteed spinach. This easy salmon recipe will go well with brown rice or whole wheat pasta for a balanced, healthy dinner.

That's it! Enjoy!

Lemon Asparagus Risotto

I am slightly obsessed with Sunset Magazine - it embodies everything I love - cooking, traveling and exploring California and beyond. Every month I read my new issue front to back, several times, and sometimes drool on the pages because the recipes look amazing! Sadly though, I had yet to actually cook one of the dishes...until today! I was not disappointed, and neither will you be when you try this Lemon Asparagus Risotto with peas, prosciutto, parmesan and ricotta. 

Lemon Asparagus Risotto

If you're a vegetarian, don't be scared away! The prosciutto goes on top as the very last step, and adds some nice salt flavor and crunch, but can easily be removed or replaced.

This Lemon Asparagus Risotto makes for a perfect one-dish, summer meal, pairing well with a crisp glass of white wine. For a more elaborate meal or when entertaining guests, I'd recommend serving some delicious cheeses and crackers for an appetizer and a fruit-based, light dessert. And there you have it, the perfect summer dinner party!

Lemon Asparagus Risotto (from Sunset Magazine)

Serves 6

Prep time: 1.5 hours

What you need:

2 oz. thinly sliced prosciutto

1 lb. asparagus

Olive oil

Salt and pepper

8 cups reduced-sodium chicken broth (we used fat free, low sodium)

1 large yellow onion, chopped

2 cups Arborio rice

1/2 cup dry white wine

1/4 cup finely chopped fresh mint

1/2 cup ricotta (Sunset suggests Bellwether Farms but anything will do; skim or whole)

1 cup fresh or (thawed) frozen peas

1/3 cup lemon juice (from 1-2 large lemons)

3 tbsp. unsalted butter (optional)

3 oz. finely shredded parmesan cheese, plus 1 oz. to sprinkle on top

1/2 lb chicken (optional), 1 beaten egg and 2 tbsp bread crumbs for cooking

What to do:

1. Preheat oven to 400 degrees. Set a rack in a rimmed baking sheet and lay prosciutto slices on rack. The goal here is to let them vent through the rack so they get nice and crispy.

2. Arrange asparagus in a single layer on another baking sheet. Drizzle with olive oil or spray with cooking spray, sprinkle with salt and pepper, and toss to coat.

3. Bake prosciutto and asparagus until prosciutto is crisp and very light brown, about 8 minutes. Asparagus should bake a bit longer, 12-15 minutes, until it is a bit darker and tender when pricked with the tip of a knife. Remove both from oven and let cool. When cool enough to handle, cut asparagus into 1-in pieces and set aside. Break prosciutto into bit size pieces to top on the risotto as the final step; set aside.

4. (optional) the original recipe didn't call for quite enough meat for our taste, so we added chicken. This can be done by cooking the chicken any way you like, though we dipped 6 chicken tenders in beaten eggs and then rolled in bread crumbs, and then cooked on the stove.

5. Pour all of the chicken broth into a large enough pot and bring to a simmer over medium heat.

6. Heat about 1 tbsp. olive oil in a large pot (very large as this will be your main pot in which all remaining ingredients are added) over medium-high heat. Add onion and cook, stirring occasionally until limp but not brown, about 5 minutes. Add rice and cook, stirring constantly, until edges turn bright white, about 5 minutes. Add wine; bring to a boil and cook until almost evaporated, about 2 minutes.

7. Add one ladleful, about 1/2 cup, of heated broth to rice and cook, stirring, until almost completely absorbed by the rice. Continue adding 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is tender enough to your liking. You will likely have a small amount of broth left over. This will take 15-30 minutes and you will need to constantly tend to it so as not to let it go dry before adding the next round of broth.

8. Stir in mint, ricotta and lemon juice and stir until most of the lemon juice is absorbed. Add butter (I didn't add butter but it will add even more creamy texture if you don't care about the extra fat!) and shredded cheese; stir until well mixed. Stir in asparagus and peas.

9. Serve risotto, top with prosciutto crisps and sprinkle with parmesan cheese. Serve immediately and enjoy!

Flying Over San Francisco

Ali & Dan Take Flying Lessons!

Last Christmas, my boyfriend got me flying lessons! He said we could go anywhere, and I knew immediately that I wanted to fly over San Francisco and the Golden Gate Bridge. So...four months later I successfully took off, flew and landed a plane...with a little help from the co-pilot/instructor, Mark Erwin, of Mark 1 Aviation. This was an incredible experience and probably the best present I've ever received :)

We flew out of the Palo Alto airport and headed north, flew right over San Francisco, including our apartment, and then right next to the Golden Gate Bridge! I'd been on a boat underneath the bridge, and am still amazed that now I've been over it as well, so close it was like I could reach out and touch it. Such an incredible experience!

As you can see, it was a partly foggy day, which actually made for some breathtaking views of the fog hugging the coast and burning off right at the Golden Gate Bridge.



From the Golden Gate Bridge, we flew over Sausalito, Tiburon, Angel Island and just past Alcatraz. Then we turned and flew directly above the financial district. Unbelievable!!! After buzzing around above the city, we flew parallel to the Bay Bridge, over the bay to a tiny airport in Oakland. Landing was pretty crazy but I'm sure Mark handled most, if not all of it...phew! I didn't even realize I was nervous until we actually landed and I let out a huge sigh of relief! Then we switched pilots and my life was in Dan's hands all the way back, over the San Francisco Bay and both bridges, Ocean Beach, and back to Palo Alto.

If you're considering doing something like this, I highly, highly recommend it! The experience started with an hour of ground preparation about flying and about the plane, a little 4-seater cessna. We even got to talk to the air traffic controllers and handle some of the signaling! You can hear it if you watch the video below. That was pretty cool :) Then I flew for an hour, switched pilots and Dan flew back, and we got a debriefing and learned some more air navigation commands and tips once we were safe on the ground. Mark posted the YouTube video below, and also mailed us a video of the entire thing. Such a great present and unique, thrilling experience. Plus if you're a photographer, I guarantee you will absolutely love this. What a better way to see the most beautiful city than from 2,000 feet above it?

  

So, maybe after grad school I'll have the time and money to get my pilot's license...maybe... ;)

How to Cook Spaghetti Squash

If you're at all like me and you just can't get enough fruits and veggies, you should definitely know how to cook spaghetti squash. Ok so maybe you don't actually love veggies, but you might be carb-conscious and on the lookout for a healthy alternative to pasta. Lucky for you, spaghetti squash is just what you've been looking for! The name comes from its flesh, which forms spaghetti-like strands once cooked...pretty cool if you ask me :)

One cup of cooked pasta has approximately 220 calories and 43 grams of carbohydrate, while the same amount of spaghetti squash has just 50 calories and 8 grams of carbohydrate, plus 9% of the daily recommended allowance for vitamin C and 8% of vitamin B6.

If you're not sure what a spaghetti squash actually is, you're not alone, but you've probably seen these yellow, football-shaped, melon-looking things in your grocery store's produce section. They are generally near the butternut squash and other gourds (i.e. anything slightly resembling a pumpkin). Peak season is fall and early winter, but if you live in California (and probably other states as all), you can get them year round for just a few dollars, if that. Aside from being healthy and inexpensive, this is incredibly easy to make for a quick meal or side dish.

To make spaghetti squash, start by heating in the microwave for a few minutes, just to soften the skin. Let it cool slightly and then cut lengthwise with a sharp knife. Once cut, you'll notice it looks a lot like a pumpkin, seeds and all.

You can then bake or steam in the microwave. To bake, place cut side down for 30-45 minutes, or until soft, at 350 degrees F. I often steam mine in the microwave when I'm looking to save time. Just fill a large, microwave-safe dish with 1/4 cup water, cover and microwave for ten minutes.

You'll know it's done if you can easily run a fork through it so that strands begin to form. If it seems stiff and crunchy, try cooking it a bit longer until it's soft. Once you've determined that the squash is fully cooked, remove the seeds and darker orange flesh with a spoon. Then run a fork through all of it, and voila! Spaghetti (squash)!

Now that you have the "spaghetti" you can fix it however you like. I generally pour some pasta sauce on top, sprinkle with parmesan cheese and eat as a main dish just as I would pasta. You can also drizzle with olive oil and add salt and pepper for a main or side dish. This part is up to you, but I'm sure whatever you do, it will be delicious!


And now you know how to cook spaghetti squash -- Enjoy!

Quinoa Salad with Sun-Dried Tomatoes, Kalamata Olives & Feta

I had some free time weekend and decided I would finally try the recipe that I've been eying for months! This delicious quinoa salad is packed full of flavor, color and nutrients, and can be served as a main course or side course. You can easily make it ahead of time and refridgerate, making it a perfect dish for a picnic or BBQ.

I originally intended to make it a main course, though my meat-loving boyfriend had the wonderful idea to marinate chicken in the flavor-infused oil and leftover tomatoes and serve the salad on the side. Even without the meat, this dish is high in protein from the quinoa (pronounced ki-nwa).

Before I get into the details, here's the final, delicious dish (without the meat):


Quinoa Salad with Sun-Dried Tomatoes, Kalamata Olives & Feta

 The first step is to make your very own flavor-infused oil. I have my best friend, Colleen, to thank for a wonderful book on Flavored Oils & Vinegars, and all the recipes are wonderful! I never would have thought to venture into that culinary area without this book, so thank you for the inspiration (and the bottles in which to store my finished products!).

The second step is to use the roasted tomato oil in the salad dressing, and toss a flavorful mix of Mediterranean inspired ingredients together for a super easy, healthy salad. If you've never made quinoa before, it is incredibly easy to make (like couscous), and can be found in the bulk food aisle in most grocery stores.

*If you don't have time to make the roasted tomato oil for the dressing, you can always purchase pre-made flavor infused oil; alternatively the salad is almost just as good with some olive oil, lemon juice and crushed garlic mixed together and drizzled over the salad.

Step 1: Roasted Tomato Oil
The recipe below ends up as the base for the salad dressing, and makes enough to double as a marinade.
Makes about 3/4 cup
Ingredients:
4 - 6 plum tomatoes
1 cup canola oil

Preheat oven to 400 degrees
Thinly slice the tomatoes and place on a lightly greased baking sheet. Place in oven and roast until they start to char. Remove from oven and let cool.
Heat oil in a saucepan. Bring to a near-boil (it will never come to a typical boil, so don't make the mistake I did by waiting too long for it to boil!) and let it simmer for one to two minutes.
Combine the tomatoes with the warm oil (be sure to let it cool some) and process in blender or food processor. Process until the tomatoes are well incorporated into the oil. Strain through cheesecloth and pour into a clean jar.
Refridgerate any unused oil (you'll use about half in the quinoa salad dressing).
Save the tomatoes for later use, or to use as a marinade for chicken or fish (tips below).

Step 2: Quinoa Salad with Sun-Dried Tomatoes, Kalamata Olives & Feta
Makes four servings

Salad Ingredients:
1 cup quinoa
2 cups water
10 sun-dried tomatoes (in oil, drained)
1/2 cup crumbled feta cheese
2 scallions or green onions (white part only), chopped
1/3 cup mixed fresh herbs (basil, parsley, cilantro), chopped
1/4 cup pitted Kalamata olives, chopped

Dressing Ingredients:
1/3 cup Roasted Tomato Oil (recipe above makes about 3/4 cup, so more than enough for the dressing)
3 tbsp fresh lemon juice
1 clove garlic, crushed
salt and ground black pepper

Spread the quinoa on a dish and pick out any pieces of grit. Rinse the grains thoroughly in a fine mesh-sieve and drain.
In a medium saucepan, bring the water to a boil over high heat, stir in the quinoa and return to a boil. Lower the heat, cover, and simmer for about 15 minutes or until all the liquid has been absorbed. Remove from heat, fluff with a fork, and let cool.
Add remaining salad ingredients to a bowl and mix with the quinoa.
Whisk the dressing ingredients together, pour over the quinoa, toss, and serve.

Step 3 (Optional):
The third step, if interested, is to use the leftover tomatoes from the oil to marinate fish, chicken, tofu or any other meat. Otherwise, the tomatoes can be used for salsa, pasta sauce, or any other tomato-based sauce. We put chicken breasts in a cooking pan and sauteed with the oil-drenched tomatoes on medium heat until cooked. The chicken came out moist and delicious with a subtle tomato flavor. Whatever you do, I highly recommend saving the tomatoes for future use!

This was a fantastic dish, bursting with flavor from every ingredient!