Erika's Spicy Italian Seasoning

Yum Yum Yum....I love seasoning and so does everyone else!

You will either need a motor and pastel or the spice attachment on your food processor.


Ingredients:
-1 1/2 tbsp oregano
-1 tbsp dried basil
-1 tsp dried rosemary
-1 1/2 tbsp dried onion flakes
-1/4 tsp dried thyme
-1/2 tsp coarse sea salt
-1/2 tsp chili flakes
-1 1/2 of pepper
-1/4 tsp garlic powder

It doesn't take a genius to figure out what to do next. Grind up all of the spices together and you are done. This is a great topping or pizza spice.



Keep in a cool, dry area until you are ready to use it.

Italian Day- Basil, Rosemary & Garlic Infused Olive Oil

This is a great gift or just something to have hanging around for bread and dipping. These are normally sold for fifteen to twenty dollars at stores. And all that you need is a few simple things that can be picked up or grown.




Things you need:
-One pretty bottle
-Olive oil
-Several sprigs of basil
-Garlic
-Dried rosemary

Take the rosemary first and fill it to about a half an inch above the bottom. Next push in your desired amount of garlic in full pealed cloves. Carefully slip the basil in so it stands straight (Pretty).



Take a funnel and slowly pour in your olive oil. Plug up with a cork and let it sit for a week to...as long as you would like.

Jumbo Israeli Couscous

I love Couscous and Israeli Couscous is really the way to go. First of all its great tasting. Second it's only three ingredients. Semolina flour, water and salt; perfect. You can find it at the local grocery store in the international section or at a Middle Eastern market.

Boil this until tender.

Second, use saffron (again saffron can be purchased less expensive at a local middle easter market), salt and pepper and mix/ grind those together. Dice up several Roma tomato.

Drain the couscous and let sit for a few minutes.

Once those are all finished mix those and the couscous in the warm pot.

Rainbow Salad With Kiwi Stars

So I have been waiting for this! A chance to debut my beautiful new lunch box that by lovely boyfriend got me for my birthday (because thats just how wild and crazy we got). So here we go....not that I haven't been taking lunch to work but because it has been relatively normal food (Almond butter and jam and what not). This salad though really looked great and I'm sure its going to taste great tomorrow too.

I suppose you could say that this is my version of left overs...which is to say, the veggies in my fridge that are nearing the end of their lives. I love it because it encompasses what I love to tell people about eating the rainbow.

On the bottom I have layered red pepper slices, then avocado, next some radishes, followed by red onions. Next I mix up some lemon juice and olive oil and drizzled that across the top to soak in over night in the fridge. I left a bit of lemon on the side because I love the taste of lemon and avocado together.

For desert I just took some of my favorite raw fruit to snack on. The kiwi I cut with a cook cutters to make cute little stars.

As for my birthday lunch box....its awesome. It creates a vacuum to hold everything perfectly into place. There is also a little sauce case but I didn't want to use it today! Love!

Banana Cashew Power Balls

I was looking for a good snack after running for Will and I. The raw craze has really brought up the love of "Raw Balls". These are not raw but they are still great and tasty! Keep in mind that they are highly fattening though so unless you have a high metabolism and/or exercise a great deal eat them in moderation.

That being said they are a great snack for after a work out!


2-3 overripe banana
2/4 cup raw cashews (about 1.5 ounce)
2 tablespoon flax seeds, ground
6 tablespoons oatmeal (regular or quick oats)
dash of vanilla extract

Cut the banana into slices about 3/4-inch thick and place them on a plate. Microwave on medium power for about 7 minutes, until most of the moisture has boiled out of the banana.

Using your hands (Moist works better) form into small balls and put into a tuperware container. Refrigerate before eating and keep in the fridge after.

While you are waiting on this pulse the cashews in the food processor until coarsely ground. Add the flax seed and oatmeal and pulse a few more times. Add the banana and dash in the vanilla extract into the processor. Blend into a thick paste.

Warrior Dash

Well I found this a few days ago from a friend and am going to start training for it.

http://www.warriordash.com/register2010_central_texas.php

The Warrior Dash is a 3.2 mile run. I know, not the hard part. The hard part is all of the obsticals that take place during to run. They include belly crawling through the mud under barb wire, flame jumping, junk jumping, running through the woods with no trails, bog wading, ect. I think its going to be a whole lot of fun and I suggest that anyone around one does it. They are taking place all over the country!

Just thought I would share!

Pasta e Fagioli

Well I had a craving for a dish that reminded me of my childhood. If you read my profile you know I am from a culture and family that loves to eat. Can you guess where we are from? Thats right, my father side is Italian. While I love my other sides food, German food is a bit heavy for me and has a great deal of meat in it. I love both but the Italian side of food really inspires me. Like most Childhood (And Italian) recipies, this one will need to be adjusted for personal taste.

I love the tuscan take on foods with their attention to fresh veggies and love of pomodoro...that is tomato. So when I went to the farmers market and bought a bag of them I was more then happy to share and partake in this dish. I know that everyone will enjoy it! There is so much to love!

1 cup of white kidney or cannellini beans

2 tablespoons extra virgin olive oil

1 yellow onion, Finely chopped

2 cloves of garlic, minced

1 tablespoon of sage

2 1/2 cups of fresh tomato, skinned, de-seeded and chopped

salt and pepper

4 cups of veggie stock

3/4 cup of whole wheat pasta (smaller works best. Think shells or elbow)

Cook beans according to instructions and set aside in the sink. they should be tender with the skins cracking.

In a soup pot add onion, garlic and olive oil. Sautee these slowly, stirring until the onions are soft (about 12 minutes). Add the sage, tomato, salt and black pepper and simmer for another 20 minutes. You want all of the tastes to combine together. If you like a little bit of zest add a pinch of red pepper flakes to the mix.

Next add the beans and stock to the veggies. Simmer this for about 30 more minutes. The soup should become more stew like. If it is getting too dry add a bit more water or stock but you might have to adjust the spices so don't go over board.

Next add the pasta to the stew and let that cook to desired tenderness.

Enjoy! Next to it is a bread that I got from the farmers market. Its a yummy vegan rye from Phoenix Rising bakery.