Food | Kale Chips

"Stay committed to your decisions, but stay flexible in your approach."
Tony Robbins



I used to be a chip monster. In my tween and teen years, my lunch consisted of a slushie and a bag of chips; unbeknownst to my mother, whose rendition of lunch was tossed in the nearest bin. Chips to me, their nutritional devoid nature aside, are a perfect snack food- intensely flavored and easy to eat. The grown up me knows that chips for lunch everyday are the reason behind my tween and teenage skin; so the grown up me avoids them. Bad skin or momentary “culinary” satisfaction? Life is about choices; and I choose health.

Then kale chips happened.

I love kale, it’s one of those leaves that I was initially very frightened of; and then I had it sautéed with butter and sea salt. I was amazed at how this green, with little cooking intervention, could be rendered into such a flavorful dish. Since, I’ve put it in smoothies, pastas and soups; but chips were the final frontier. I honestly didn’t believe that kale could rival Old Dutch; but I was wrong. It happens sometimes.

With a quick toss in olive oil and a light dusting of salt, kale bakes up to be stiff opposition to the chips of my yesteryears. If you, like me, are frightened of kale; don’t be. And if you, like me, think that kale chips can’t possibly rival real chips; I say to you, trust me.



Kale Chips
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place on a rack to cool.

Food | Tomato and Olive Salad

"Sun is shining. Weather is sweet. Make you wanna move your dancing feet."
~Bob Marley



Well folks, it is officially the dog days- it’s hot; and I love it. I spent the weekend lounging by a pool and sneakily sipping lime beer; if that isn’t part of a quintessential twenty-something summer, I have no idea what is.

Right now produce is something to be marveled at; and enjoyed. With tomatoes being a special kind of wonderful right now; from the moment I saw them, whispering to me at the market, I knew exactly what I wanted to do with them. The bounty that is summer produce is so much more conducive to ease and simplicity; with tomatoes being the leader of the pack. Tomatoes are incredibly versatile; lending themselves well to slow roasting on a cold winter day; yet making a light and refreshing summer salad.

This tomato salad is the picture of ease and simplicity- completely no cook; and perfect for the dog days!

Tomato and Olive Salad
Makes 6 starter size salads
2 pint cherry tomatoes
2 cups olives stuffed with garlic in brine
1 ½ tsp oregano
2 tbsp chives
¼ cup brine
¾ cup olive oil
1 cup bocconcini pearls
½ tsp sugar
Halve the tomatoes; drain the olives and set aside the brine. Halve the olives and remove the garlic. Mince the garlic and oregano; and mix with brine. Slowly add the olive oil while mixing with a fork. Sprinkle the tomatoes with sugar and combine with olives. Add the brine vinaigrette and bocconcini pearls and toss until coated. Allow to sit for 15 minutes before serving.

Food | Basil, Mint and Cashew Pesto

It was about a month ago that I made this pesto; and I had fully intended to post about immediately- it’s so good and I was inspired to share.

But then summer happened; it seemed to come out of nowhere. Summer started slow here, but then it really began to pick up speed; and just like that, this lovely little pesto fell to the bottom of my to do list. What, with patio season being a blink around here, sitting at home and writing about my emerald wonder seemed preposterous.



After an amazing week in Montreal, spent sampling some of the best that North American food culture has to offer, I came home revitalized and ready to get back to blogging business; or semi business really. Although temperatures are soaring, I can feel the denouement of summer dawning; so despite my renewed blog vigor, I am going to keep this brief.

This pesto features cashews, one of the butteriest nuts out there; and this said buttery-ness lends itself so well to this sauce. I slathered this on toast and I was adding it to my tuna salad- I was hooked. I was using it in almost every cooking endeavor I undertook. Believe me, it really is that good.



To keep this on the summer side of things, you could use this as a part of marinade for grilled meats or slather it on freshly grilled corn; this is the time to go wild people! My love for this pesto runs deeps, so don’t be surprised if you see this lovely little concoction making a winter cameo in my soups and stews.

Cashew Pesto

1 cup cashews
1 cup mint leaves
1 cup basil leaves
3 garlic cloves
1 tsp crushed red pepper flakes
1 tsp salt
¾ cup olive oil
1 tsp lemon juice
In a food processor blend the garlic and ¼ cup of oil; once smooth, add the cashews, mint, basil and pepper flakes. Power on the processor and slowly add the remaining oil. Season with salt, pepper and lemon juice and pulse for 5 seconds. Store in an air tight container, and enjoy for for 1 week.

Food | Quinoa Granola

"All happiness depends on a leisurely breakfast."
~John Gunther



This week I’m in a breakfast kind of mood. I’ve been doing the breakfast thing for months now; but I’ve never truly illustrated my love. Although cheesecake smoothies for breakfast is nice; drinking a cream cake like rendition every single morning, is likely not a good idea. I used to be a notorious breakfast skipper; what can I say, I love sleep. But nowadays, I’ve learned to prioritize breakfast. For me to commit to something it has to be easy; breakfast was no different. Initially, I did the toast thing; toast is easy and it’s fast. And Nutella spread on toast is a glorious way to wake up; wouldn’t you agree?

But soon I grew bored with my elementary provisions; and eggs proved to be just as easy as the toast thing; but far more savory. Eggs became a regular morning feature; being scrambled, sunny sided and always served with toast. Then summer came along, and wine nights became more frequent; sitting on the patio, sipping on the white grapes is quintessentially summer- this also means I want more sleep time come 7:30 am. And I needed a breakfast that was just as fortifying as the aforementioned breakfast items; but effortless- completely effortless.

Enter Granola.

Granola is a pleasure to make, because it’s so bespoke; there are so many approaches to granola- it’s anything you want it to be. Don’t like nuts? Use seed; an aversion to dried fruit? Leave them out. See, bespoke!

And granola keeps for days; it’s unfussy like that. I make granola on a Sunday, and relish it all week- with yogurt, with milk and completely unadorned. Granola is everything; and it’s effortless.



Quinoa Granola
c/o Fake Ginger

1 1/2 cups old-fashioned oats
1/2 cup dry quinoa rinsed and spread out to dry slightly
1/3 cup chopped almonds
1/3 cup sunflower seeds
2 tablespoons sesame seeds
1/2 cup applesauce
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 tablespoons honey
1/3 cup dried fruit cranberries
Preheat oven to 300.
In a large bowl, combine oats, quinoa, almonds, sunflower seeds, and sesame seeds. Set aside.
Stir together applesauce, cinnamon, vanilla, and honey. Taste and add more honey or cinnamon as needed. Pour over oat mixture and stir to moisten all of the ingredients. Spread the mixture onto a greased 9 x 13 inch pan.
Bake for 40 – 50 minutes, stirring every 10 minutes, until granola is golden and crunchy. Remove from oven and stir in dried fruit. Let cool before serving.

Food | Blueberry Cheesecake Smoothie

People are just as happy as they make up their minds to be.
~ Abraham Lincoln (1809-1865)



Friday was one of those days that I just needed to end. I find it amazing how one person’s actions (and my subsequent reaction) can ruin a day. From that point onward, my day was shot- I wanted *several* drinks and to be LEFT. ALONE. I went to bed on Friday, hopeful that Saturday would bring sunnier moods- sleep is purported to do wonders for bad moods; instead I woke up to a torrential downpour- on the day of my birthday celebration no less; and just like that my bad mood was back.

If you follow astrology, then you know that anyone born on the 11th of July (as I am) is a true Cancerian; and characteristic to the Cancerian sun sign is moodiness- it’s always the first negative attribute on the list. And my Cancerian nature did not disappoint. All Saturday morning I was sour- I could not break free; I was down and even more upset by my inability to shake it. But by noon, and after back to back episodes of “So You Think You Can Dance” I made the choice to be happy; screw the rain, I was celebrating my birthday, and I was going to enjoy it, damn it. Regardless of Mother Nature’s f'ing plans.



As we all know by now, a good day starts with a great breakfast. On this day I wanted something celebratory, but, ultimately, a real breakfast- so cake got the kaibosh; the sugar high creating the inevitable crash would prove only to fortify my negative mood. Enter Tastespotting, the place where inspiration is made of; where I found a recipe for a cheesecake smoothie! Bluebrries, cream cheese, coconut milk and honey are healthy and indulgent; and a perfectly non alcoholic way to sip away a bad mood. Don’t believe the hype people you can have your cake and eat it too!

Happy Birthday to me. Good morning to you!



Blueberry Cheesecake Smoothie
Makes 4 servings

2 cups frozen blueberries
3 tablespoons simple syrup or honey
3 tablespoons cream cheese
1/4 cup coconut or soy milk
vegan cookie or graham crackers for topping
1 tbsp fresh blueberries for garnish

Combine berries and honey or simple syrup, cream cheese and coconut milk in a blender; and pulse until smooth. Pour into serving glasses and top with crushed cookies and fresh blueberries.

Follow my blog with Bloglovin

Food | The Bee's Knees

First you take a drink, then the drink takes a drink, then the drink takes you. ~Francis Scott Key Fitzgerald



I like the simple things in life. Someone holds the door for me- like. Someone smiles back at me, when I smile at them- like. A delicious cocktail- like, a lot. There really is nothing like a good cocktail to shake off a bad week or to toast a really great one; alcohol is equal opportunity- like!

My birthday is in a week and this weekend my friends and I are commemorating the day with a potluck bbq garden party- a who’s who of my nearest and dearest. Lately we have been into cocktails- mojitos, caprinia’s and spritzers alike; and this party is no different. We have been brainstorming all kinds of tipples for this event. But some of our favorite aforementioned cocktails require a lot of garnish; and from experience I know that garnish only serves to make the drink look better (for about 5 minutes or the time it takes to photograph) and to clog up the sink the next day. Rounding up cups with nothing but sticky residue and garnish is not cute at all.



When I saw this recipe on Ashley Rodriguez’s site Not Without Salt, I was intrigued- likely due to her amazing photography; but I was also frightened. You see, I am not a gin drinker- I have had far too many of “those” nights when gin was in the mix; and although my hangovers aren’t as bad when I drink gin, I would rather tough out the vodka hangover rather than unleashed a gin-ed out Bianca into the world. Despite this, I decided to try this; also because the title of this cute little sipper is one of my monikers- for months my BBM handle was Bee’s Knee’s. If that wasn’t a sign, I don’t know what is.

The manual labor of this drink is slim; aside from making the honey syrup, this is all assembly. Gin, syrup, lemon juice, ice- shake. Pour over ice and top with a skiv of tonic water (which is the only variation.

Happy Birthday to me! Yes, this is what I said when I took the first sip; and no matter when you sip this lightly sweet and crisp interpretation of this notorious spirit, you’ll feel like it’s your birthday too.

And remember, they don’t call gin The Panty Dropper for nothing; so proceed with caution.



Bee’s Knees
c/o Not Without Salt

1 ½ oz gin
½ oz lemon juice
¾ oz honey syrup*
1/3 cup tonic water

Combine ingredients in a shaker with ice and shake vigorously for 10 seconds. Strain over ice into a chilled cocktail glass; and top with tonic water. Garnish with lemon- if you'd like.
Feel free to adjust the honey- some like it sweeter than others.

*Honey Syrup
Combine equal parts honey and water in a small saucepan and bring to a simmer. Stir until honey is dissolved. Remove from heat and let cool slightly then place in an airtight container and keep in the fridge.

Follow my blog with Bloglovin

Food | Tomato Sauce

"Only by indulging in good food, can one expect a good life"

~Unknown



I confess that I’m a carb-aholic; I could easily eat a family sized portion of pasta and not think twice. I maintain that I have hollow legs. I’ve joked, that I'm never full, I just know when to stop; but my enchantment with pasta is another matter completely. I am thankful everyday for “smart” pastas; they definitely take the edge off my carbohydrate indulgences.

This past weekend I was house sitting for my parents; and after a few solo glasses of the grapes (read: wine), I was beginning to hunger for pasta and sauce. What is it about red wine that demands such heavy accompaniment? In any case, I went to bed hungry; and woke with my craving still heavy on my mind. Enter the easiest pasta sauce I have ever made.

And I know “easy” is sometimes seen as less flavorful or rich; but I assure you this is not only easy but delicious as well. And by easy, I mean quick prep; but, as for time, the sauce needs some time to simmer and create a wonderfully rich tomato sauce. I had two very large bowls in quick succession- one just didn't seem like enough. Initially I had planned to save some for my parents to try upon their return home; but gluttony prevailed and the sauce barely made it 24 hours. Next time I’ll make more; but, I’ll likely just eat more.



Tomato Sauce

761 ml canned whole tomatoes
2 cloves garlic, minced
½ medium sweet onion
¼ cup pinot grigio, or any medium sweet white wine
2 tbsp butter
¾ tsp honey or more if the tomatoes are too tart
1 tbsp oregano
1 ¼ tsp salt
½ tsp pepper

Heat a heavy bottom pot on medium high heat and melt ½ tbsp of butte, add the garlic and cook until fragrant and slightly colored- about 3 minutes. Add the wine and scrape the bits from the bottom of the pot. Simmer for a minute and season with salt; add the canned tomatoes, their juice, the onion and the remaining butter and bring back up to simmer. Simmer for 25-30 minutes, stirring occasionally; pressing the tomatoes against the side of the pot to break them up. Add the pepper and honey; and taste. You may need more honey if your tomatoes are too tart.

Food | Deviled Eggs

My camera is currently away at the manufacturer being fixed; so rather than allow this blog to remain idle while they mend the problem, I have decided to turn this blog into one big about me page!




My family loves a good party; which explains my affinity for parties now. I have vivid childhood memories of being at my grandparent’s house, the kids downstairs, adults upstairs and music blaring everywhere. The food was always plentiful; and although I was far too young to indulge in all the vices, I know now that the alcohol was plentiful as well! I used to think that all families had gathering as boisterous as mine- I learned very soon that that wasn’t the case. After attending a family dinner at a friend’s house, I remember thinking “goodness, either my family is really loud or these people are really quiet”, the answer of course being the former- which explains my voices’ propensity to carry.

My mom always tells the story of when she was younger and my grandparents would be having one of their legendary parties, and her and my aunt would have to help my grandmother prepare food. Hours spent devilling eggs, rolling dates in bacon and mixing punch; and as the guest arrived, my aunt and mother were relegated to their rooms to watch television and stay out of the way. Past 8pm children were not to be seen or heard. My mother still claims that the worst torture was having to prepare all the food and then being forced to look through a crack in the door only to see adults enjoying the fruits of her labor. But despite that, she looks back on those times with fondness- I’m told my grandparents and their friends were a hoot in their day!

Deviled eggs are quintessentially old school and were a mainstay on my grandmother’s party menus. But despite their nostalgic roots, they are making a roaring comeback with very nouveau renditions; gone are the days of bland filling. Today people are deviling their eggs with chives, bacon, curry and everything but the kitchen sink.; and when a deviled egg is good, holy crap is it good. Eggs are so wonderfully versatile and their demonic renditions are no different- these little devils are positively heavenly. Every time I go to a party and see deviled eggs I get excited and a bit nostalgic- thinking of my mother, aunt and grandmother in my grandparents 70’s kitchen making deviled eggs.

Deviled Eggs
c/o Simply Recipes

1 dozen eggs
2 teaspoons Dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon Tabasco
Salt and pepper
Paprika
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Makes 2 dozen deviled eggs.

Food | Beets with Almonds

Summer is here; and I know that I start almost every post with this statement- but I really cannot contain my excitement! Summer is brief around these parts, so I can guarantee you that I am not alone in my enthusiasm. And although my excitement is palpable, I still continue to make soup and root vegetables- I'm mysterious like that; but I will say this, soup is perfect in the summer- rumor even has it, that soup on a hot day cools you down. But that's still a rumor. Despite this claim, soup and root vegetables are ever so winter, conjuring up thoughts of carb loading and heavy meals; but please stay with me, I do have a point.

I love beets- one of the quintessential root vegetables; and all winter I meant to make beets- as magazines and blogs were blowing up with them; but I never managed to get around to the task. There are so many recipes to get through and so few days, it can be terribly overwhelming at times- some recipes slip through the cracks. It really is a shame.

But I resolved not to let them all slip through these unforgiving cracks. So despite it being long overdue and rather unseasonable (a theme these days)- I made beets.



On a sunny afternoon in May, I made beets; and they shone a glorious crimson and tasted so deeply earthy and rich- they were perfect.

Although my love for beets is considerable, beets have gotten a bad rap in some circles; as this is a vegetable that if poorly prepared, suffers tremendously- they end up taking on the flavor of potting soil. And let's not forget about the fact that anything they come in contact with is branded with the characteristic violet that beets are known for. Personally I think the hand staining is half the fun of preparing these little gems- but that can be boiled down to eccentricity. However, no matter your sentiments on staining and regardless of the time of year, this is a go to dish. The beets alone- sauteed with balsamic vinegar- are divine; but because it's summer and the time to celebrate life with indulgence, I added toasted almonds.



Beet with Almonds

4 large beets, trimmed and peeled
1/4 cup toasted almonds
1 sprig of cilantro
1/4 cup balsamic oil
1 tbsp salt- for boiling
3/4 tsp salt- for cooking
1/2 tsp pepper
1 tsp olive oil

Dice the beets in large pieces; and bring 4 cups of water to boil with the beets and 1 tbsp of salt. Cook until a fork can be easily pierced into a beet. Drain and cool. Heat the olive oil in a non stick saute pan on medium high heat. Add the beets and toss for 4 minutes or the beets start to caramelize. Season with salt and pepper. Toss 1 more minute. Deglaze by adding the balsamic oil. Cook for 1 more minute. Remove from heat; add the almonds and garnish with cilantro.

Food | Carrots with Ginger and Garlic

Happiness is not the absence of problems but the ability to deal with them
~Author: H. Jackson Brow



Recently I decided that I wanted to start making fresh juices again. My Jack LaLanne juicer had been sitting unused, begging for some attention. Everyday I would say to myself "today is the day I will make juice"- and nothing. I have an uncanny ability to convince myself that "today is the day" when deep down I know that this is not the case.

One Sunday after a Saturday, I was beyond hungover; and since I desire to remain employed I thought that hair of the dog would only wreak havoc on my Monday- so I decide to make juice; a blueberry, carrot and orange juice- as I was convinced that this would kill my hangover. I dragged myself to the grocers to retrieve supplies; came home and set up my juicer- while trying to keep it all together. As an aside, whoever said that eating bread soaks up the booze, is a liar. But that is an aside.



So I went to power on my juicer- so proud that I had done it, I was finally making juice; and nothing. Now some of the outlets in my house are faulty, a by product of the former owners shoddy workmanship- so I deduced that the outlet was bad, and switched to a new one, hopeful that my juicer would power on. And nothing. I could have cried, I was hungover, and by this point I was really looking forward to this juice. After taking apart the whole damn thing, I threw my hands in the air and had a glass of wine- that helped. But here I was with 2 lbs of carrots, a bag of oranges (which I do not ingest unless juiced or smoothied) and blueberries. The blueberries were gone in a matter of days, playing nicely with my morning yogurt; the oranges were eaten by someone, just not me; but the carrots were just looking at me like "Bianca, what about us"?

So I did what anyone in a carrot bind would do, I roasted them- with garlic, cilantro and ginger. The twist- and, oh, what a twist- is that I blanched the carrots in ginger ale; now this may sound like I've gone mad, but hear me out. The ginger ale kisses the carrots with a subtle ginger-y sweetness; and once roasted with the garlic and ginger, this dish goes to the next level. My roommate said they were they best carrots she had ever eaten; and after my juicing fail, I needed a victory.



Carrot with Ginger and Garlic
1 lb carrots
4 large cloves garlic
2 tbsp ginger
1/4 cup cilantro
3 cans ginger ale
1 tsp salt
1 tsp pepper
1/3 cup olive oil

Preheat oven to 400 degrees.
In pot bring to boil the ginger ale and 2 cups of water; then plunge the carrots into the boiling mixture. Cook for 3 minutes. Drain and set aside. Dice the ginger and garlic into even little cubes and roughly chop the cilantro. Toss carrots first with the olive; then season with salt and pepper; toss again; then add the ginger, garlic and cilantro; toss again. Place the mix in shallow oven safe dish and bake in the oven for 20 minutes.

****To make this more summer friendly, you could marinate the blanched carrots in cilantro, garlic and ginger for 45 minutes; and then grill them. As my mother would say " there's no need to heat the house".

Food | Spicy Carrot Soup

"Summer afternoon - summer afternoon; to me those have always been the two most beautiful words in the English language."
Henry James



I have been known to call summer far too soon; only to have Mother Nature remind me that her moods know no bounds. But it’s summer. Finally.

Winter was weird- warm, cold, wet but kinda dry at the same time. Winter is always emotional for me- what with missing the sun and all- this year was by far the worst; but its summer now and time to forget about all of winters non sense. High time to throw our hands in the air, thank god and start enjoying this short but wondrous season.



So you might be wondering why soup? Why on earth would I make soup?? No, I’m not crazy- although I’m sure some gentlemen from my past would disagree; I made this soup for work when the weather was slightly less agreeable; and, holy swear word was it was good. Rich and creamy, yet light- simply perfect for an almost summer day.

Prior to making this soup I had never thought to thicken a soup with lentils- it never dawned on me; but the lentils took this soup to the next level. The amount of lentils in this soup is relatively minute, considering the volume of soup yielded, as they serve mainly to strengthen the richness of the soup- yet the light note of lentil flavor really bolsters the carrot flavor- it’s really quite nice. But make no mistake, carrots are the star of this show; but the lentils are the most amazing wing man.



Spicy Carrot Soup
Adapted from Marie Claire Australia

1 red onion
1 tsp cumin
3 tbsp red lentils
1 ½ lb carrots
1 ½ L vegetable stock
1 tsp salt
1 tbsp canola oil

In a soup pot heated to medium high heat, sauté the onion, salt and cumin in the oil. Once the onions have started to become soft and fragrant, add the lentils and carrots and cook for 3 minutes stirring constantly. Add the stock and bring to sturdy simmer. Cook until the carrots are soft. Remove from heat and blend until smooth; taste

Food | Feeling Super Natural~ White Bean Dip with Rosemary and Toasted Almonds

If you live under a rock then you probably haven’t heard of Super Natural Every Day. Otherwise you would know that it is the latest book from Heidi Swanson- blog famous for her online tome 101 Cookbooks.

I remember when the book was in preorder and reading about the unpalpable excitement coursing through the blogosphere and then it was released- the internet blew up with recipes ripped straight from the pages. I was jealous. I wanted the book; but a new computer purchase tying up every spare dollar to my name meant that I had to wait. Sigh.

Sigh no more.

Quickly my Google reader began filling up with posts from Super Natural Everyday- Pita chips on Lara Ferroni’s blog, macaroon tarts made by Sweet Tartlette, white beans and cabbage on the Steamy Kitchen, white bean spread with rosemary and toasted almonds on the Travelers Lunchbox; and seriously so many more. I could take it no longer.



My desire for this book hit a fever pitch when we started brainstorming recipes for the summer menu at the restaurant where I work; immediately my mind wandered- “what out of Heidi’s cook book should I try?” Every single recipe I’d peeped looked amazing, but I ended up deciding on the white bean spread with rosemary and toasted almonds- a dip trio would be nowhere without a cannellini bean spread.

Honestly I knew I was going to love it before I even began- Heidi is just so damn good. With that said I did alter the recipe slightly; in Heidi’s rendition solely the rosemary/garlic oil, with the actually garlic and rosemary removed, goes into the mix; I decided to add the garlic, rosemary and oil sans draining- - what can I say, I’m a rebel- that likes garlic. In any event, it was phenomenal- creamy, garlic-y and rich- no doubt because of the almonds. I repeat- Heidi is damn good.



White Bean Spread with Rosemary and Toasted Almonds
Makes about 2 cups/500ml
Adapted from Heidi Swanson's Super Natural Every Day

1/4 cup (60ml) extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 clove garlic, finely chopped
2 cups (12oz/340g) cooked white beans, or 1 (15oz/425g) can, rinsed and drained
3/4 cup (70g) sliced almonds, toasted (I used whole natural almonds; they were great too)
sea salt
1 tablespoon lemon juice, plus more to taste
1/4 to 3/4 cup (60-180ml) hot water
grated zest of 1/2 lemon

In a small saucepan, combine the olive oil, rosemary and garlic. Over medium-low heat, slowly warm the mixture until the oil just barely starts to sizzle, 1 to 2 minutes. Remove from the heat and set aside for 10 minutes.

In a food processor, combine the beans, two-thirds of the almonds, 1/2 teaspoon salt, the lemon juice and two-thirds of the rosemary mixture. Pulse a couple of times to bring the ingredients together. Add the water 1/4 cup (60ml) at a time, pulsing all the while, until the mixture is the consistency of thick frosting. You might not need all the water; it really depends on how starchy your beans are and how thick you want your spread to be. Taste the mixture and add more salt and/or lemon juice to taste.

Scoop the beans into a small serving dish and make a few indentations in the top. Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil. Serve at room temperature.

Food | Steak with Herb Sauce

"The only time to eat diet food is while you're waiting for the steak to cook"
~Julia Child



I’m on a diet. Well not really a diet, it’s more of a reigning in program. Initially it crossed my mind not to share this information, for fear of you thinking that I am some sort of serial dieter- which I am not. But after a week of extreme indulgence in the desert oasis that is Palm Springs, I feel the need to reign things in. It’s not pretty when things get out of hand…

This incarnation of “Bianca does a diet” isn’t a 21 days cleanse, it’s a diet called the Dukan Diet. It’s like Atkins for five days, and then it’s like The South Beach diet thereafter- stressing healthy proteins, whole grains, vegetables and lots of water.

I mean, I don’t really need a program per se, I know HOW to eat; but what appeals to me about following a prescribed diet is the knowledge that as long as I follow the plan, the results will follow.

In any case, for the next week I can only eat lean proteins and oat bran cereal. There isn’t much that one can do to jazz up oat bran cereal with skim milk; but lean meats are an open book. Seeing as I am a carnivore at heart I was excited to enter the first phase of this diet plan; and because it lasts a mere five days, by the time I feel like I might break and binge on something carbohydrate laden, it will be time for the South Beach-esque phase of this program to begin.

Meat is meat, plain and simple; and when cooked properly all that it needs is a skiv of sea salt and pepper and divinity is reached. And though I am relegated to meat for only five days, salted meat would grow tiresome after two days. So I did what anyone would do, I made an herb sauce!



An herb sauce of any kind is a healthy eating staple; the infusion of flavor that this simple sauce delivers to a dish- in my case steak- is undeniable. What is amazing about an herb sauce is that it can be made with any herb, any acid and any oil- it’s a bespoke sauce for the discerning foodie.

I made enough of this sauce to last a week, so that in a bind I’d have an easy flavor booster on hand; because let’s be honest here, diets are legendarily known as a life sentence in a tasteless purgatory. But purgatory this is not- I’m headed to taste heaven with steak bathed in herb sauce!



Steak with Herb Sauce

3 oz. grilling steak
1 cup fresh cilantro, trimmed of stems
½ cup fresh basil, trimmed of stems
1/3 cup white wine vinegar
2 garlic cloves
¾ tsp dried red chili flakes
½ tbsp cumin
1 tbsp salt
½ cup olive oil + 1 tbsp

Heat 1 tbsp of olive oil in a pan heated to medium high heat. Season the steak on both sides with ½ tbsp of salt. Place in the heated pan and cook for 3 minutes per side- to achieve medium- medium rare. Remove from the pan and wrap securely with foil for 5 minutes- to allow for the meat to rest.

Meanwhile in a food processor, add all the remaining ingredients, with the exception of the oil; power on and slowly add the all the oil. Once completely blended, taste and adjust seasoning if need be.

Slice the steak into strips and garnish generously with the herb sauce.

Food | Edamame Hummus

As I sit here and write, my belly is full from a late night reward of Pho and deep fried ice cream; and I am reminded of the days when I was deep in a cleanse rut- looking for something new and fresh to eat. After many, many days of deprivation in the name of health; I needed something healthy, delicious and DIFFERENT.



Although I ate well on my cleanse, I hit a wall- eating salads, no matter how delicious the fixins will do that. I wanted something that felt bad but was good. I had seen Edamame hummus elsewhere, but none of those renditions felt bad enough to me. Also I have no idea why I am drawn to being bad.



I wanted guacamole. I have no idea where my mind decided that it wanted guacamole; but it did. And honestly this compared to real thing. Days on from the end of my 21 day cleanse, and I am still eating this hummus with carrots, pita and pretty much anything that can support its weight.

Edamame Hummus
1cup shelled soybeans
3 cloves garlic
1 tsp chopped cilantro*
1 tsp chili hot sauce
1/3 cup olive oil
Salt and Pepper to taste.
In a pot of boiling salted water, cook the soybeans and garlic cloves for 5 minutes. Drain and place in a food processor. Add the cilantro and hot sauce. Turn on the processor and slowly add the olive oil. Stop the processor once the oil is all incorporated, taste and add salt and pepper by ¼ tsp increments. Serve with grilled multi grain tortilla cut into triangles.

*In the nature of full disclosure, I did not photograph this with cilantro; but the very first- and best- rendition I created included cilantro.

Food | Oscar Quiche

“A girl should be two things- classy and fabulous”
Coco Chanel



When I was in culinary school and we made Quiche Lorraine- the classic quiche of bacon, green onions and cheddar- it made me think of the Nat King Cole song " Sweet Lorraine"; I know I annoyed my teachers and classmates by singing "My quiche Lorraine, Loooraine"; likely because I sound nothing like Nat King Cole and because I only know the hook. Repetition can be rather annoying, and I think a belated apology is in order- sorry guys.



And Quiche, like the King himself, is a classic. When I was in the catering business, my partner and I catered a luncheon for my Nan, my 89 year old Nan and all her college sorority sisters; and what is a classy luncheon with the golden girls without quiche? As we prepped the quiche Lorraine, I quietly hummed the Kings song to myself!



But I digress.

When my friends and I decided to have an Oscar party, without hesitation I declared that Quiche would be my contribution; classy, bite sized and always a star- the perfect addition to a classy Oscar affair.



For our gala gathering, I decided to make the classic Lorraine and to be a little nouveau a kale and feta rendition. And as expected, they were stars; bite sized, classy and effortlessly delicious. And because Quiche Lorraine has such a catchy name, I thought my vegetarian option deserved the same- so I named it Quiche King Cole. Cute and completely fitting!




Quiche Lorraine
6 rashers of bacon, cooked and crumbled
½ cup cheddar cheese, grated
6 green onions, sliced
12 mini tart shells

Quiche King Cole
1 head of Kale, chopped
½ cup feta cheese
12 mini tart shells


Egg mixture
6 eggs
¼ heavy cream
½ cup chives, chopped
1 ½ tsp salt
1 tsp pepper

Preheat oven to 350 degrees. In a bowl, whisk the eggs, cream, chives, salt and pepper together.

Quiche King Cole
Heat 1 tsp olive oil in a pan on medium high heat; add the kale and toss for 1 minute or until the kale is wilted. Remove from heat and toss with feta cheese. Allow to cool- about 5 minutes- then fill each tart shell halfway with the kale mixture. Fill with the eggs mixture.

Quiche Lorraine
Combine the cheddar, crumbled bacon and green onions together. Fill each tart shell halfway with the bacon mixture; then fill with the egg mixture.

Brush the edges of the tart shells with heavy cream. And arrange on a baking tray and bake for 14 minutes, or until the eggs have set. Remove from the oven and cool- Quiche can be served at warm or at room temperature.



Speaking of Oscar, Melissa Leo stole the show- the F bomb was legendary! And best dressed, hands down, Michelle Williams; she looked like an angel!

Food | Afternoon Delight

Oh what a week- I cried on Tuesday and Wednesday bore some really upsetting news; not even Orchids could make me feel better. Sometimes life comes in full force and I wish I could press pause and regroup- but we all know that time stops for no one and life waits for who? No one!

All day yesterday I was in a foul mood; and I thought to myself, how can I turn this day around? I thought of shouting from the rooftops like a tigress in heat- but I didn’t want to startle the neighbors; and barring getting on a plane and flying far away from here, the only thing left was booze. Now I find it problematic to have a stiff vodka soda at noon, but disguising a libation in a tea cup garnished with oranges and cinnamon sticks- now that’s genius! I took once sip and immediately felt better- all warm and fuzzy on the inside; and, truthfully, it was exactly what I needed to take the edge off a really challenging week.



This drink can be made with any type of tea and any type of liqueur, I used Kahlua because it’s what was in my pantry- but I probably would have used turpentine by that point. In any case, this drink did the trick; and if you need a quick mid afternoon pick me up, I suggest you try this!


Afternoon Delight
1 tea bag
¼ cup Kahlua
1 cup hot water
1 orange round, halved
2 cinnamon sticks
Steep the teabag in hot water for 3 minutes; remove the tea bag and add the Kahlua. Add the orange and stir with the cinnamon sticks.



And I will say this, I don’t have a drinking problem- I’m a problem drinker. HA, kidding! Let’s cheers the weekends arrival, because that certainly deserves a toast ;)


Are we friends on Twitter? We should be- let's conversate!