I'm Moving!

In 2009 I created my blog, At Home with Vicki Bensinger having no clue at all what I was doing or what a blog actually was.  I created it as a place that my culinary students could go, to stay in touch with me, ask questions, and learn new techniques and recipes.  Now four years later my blog reaches my culinary students and the world.  It's truly been an exciting journey.

We all need change now and then, and I've decided after much deliberation that I will be moving my site from Blogger to a self-hosted site through WordPress.  

Towards the end of May or first of June the URL for my blog will change from: 

In-HomeCulinaryClasses.blogspot.com (that's a mouthful) to VickiBensinger.com.  My site will have a facelift while maintaining the name and logo.  I think you're going to love it!

However, in order to insure that you continue receiving my posts once this change takes place, please Subscribe to my posts by RSS or Follow by EMAIL.  This can be done in the upper right corner of this blog.

I appreciate those of you who have followed my blog from the start, visit my blog often, and those who post comments - it means a lot to me, and I hope you'll remain a frequent visitor to At Home with Vicki Bensinger.

My new blog  which is designed by Lindsay of Purr Design, will continue to have recipes, tips, videos, giveaways and everything food related, plus more exciting features.  I can't wait to share it with you.

So be sure to SUBSCRIBE NOW to receive my posts as they happen, by RSS or EMAIL. 

Thank you and have a great week!

Vicki

Black Quinoa with Spinach, Tomatoes, & Onions

I love quinoa, the super nutritious, powerhouse grain.  It's not only incredibly good for your body, but delicious as well. You can  read more about the health benefits of quinoa from one of my previous posts here.

Recently a client contacted me requesting I create a specific gluten free menu to be shared with friends.  She was leaving the country for 4 years and this would to be one of their last hurrahs together.  One of dishes on her list was Quinoa - a versatile grain with umpteen possibilities .

Most people I know tend to drop their quinoa into boiling water for 15-20 minutes then eat it.  That's one way of preparing it, but I don't find it as tasty.  I prefer preparing it like Paella - allowing the grains to become slightly nutty in flavor, then adding broth for the final touch.

Quinoa can be purchased in white, red or black.  Since Salmon was also on her menu I thought black quinoa would accent the fish nicely.  

This particular recipe can be whipped up quickly, and while I chose to use spinach, tomatoes and onions, be creative - use what you have in stock, or select items that you feel will compliment your entree.  If you'd like quinoa to be your main course, doctor this recipe up with vegetables of your choice, then add an extra protein ranging from tofu, fish, chicken or beef, for a complete meal.  You'll love it!

Here's my recipe, I hope you like it........

Black Quinoa with Spinach, Tomatoes, and Onions 
serves 4

Ingredients:

1 T Olive Oil
1 small onion, minced
10 oz. container grape tomatoes, sliced in half
1 medium garlic cloves, minced
1 C quinoa, rinsed
1 1/2 C vegetable broth or water(can use chicken stock)
1/4 t black pepper
5-8 oz. pkg. spinach, baby leaves
1 t salt (optional)

Directions:

1. Heat oil in large non-stick skillet over medium-high heat.  Add onion, and tomatoes, stirring frequently until onion is tender, approximately 3-5 minutes.  Add garlic and sauté briefly. 

2. Add quinoa to skillet, stirring frequently until quinoa starts to smell fragrant, or turns golden brown,  (If using white quinoa) – about 2 minutes.

3. Add broth, and black pepper to skillet.  Bring to boil, then reduce heat to a simmer for approximately 13-15 minutes (uncovered), until quinoa has absorbed most of the liquid.  Stir in spinach and blend until wilted – water should all be absorbed.  Season with salt if desired.

Enjoy!!!

Here are more recipes using Quinoa you might like to try:

Quinoa with Roasted Vegetables

Grilled Swordfish Kebobs w/Black Bean, Corn, and Quinoa Salad

Black Quinoa Asian Slaw

Strawberry Custard Cassata Cake

I hope everyone had a very Happy Mother's Day!  I had a great day.  The weather was perfect and while I spent some time outdoors I also spent much of the afternoon doing what I love - cooking and preparing dinner for the evening when my mom, sister, and in-laws would come over.

I know what you're thinking. Our parents are 91, 88 and 99 years old.  So going out to eat although enjoyable, isn't always easy.  So over the years I've just decided it's best to cook a nice meal at home rather than dine out or carry out, since some have extensive dietary restrictions.  

The evening was perfect with both children home, my family and my husbands.  I prepared a light healthy dinner but splurged on a cake that I've been wanting to make for years.  I finally decided to make this cake after recently sampling one at a local bakery.  There are quite a few steps but, it was well worth the effort.  

It was unanimous, "this will be our new standard birthday cake." That was a huge compliment since our old standard was a Black Forest Cake from a famous bakery here in town that closed it's doors some 5 years ago, maybe longer.  Since then we've been searching for a new replacement.  I was thrilled to say the least, especially since it took me most of the morning to make it and a small part of the day before.

If you're looking for a delicious cake,  try this.  It's simply a chiffon cake, soaked with simple syrup/rum with layers of vanilla custard, strawberries and whipped  cream.  Here's how you make it.......

Chocolate Brickle Sensations

Do you have those go to recipes that you know will ALWAYS please everyone?  I have quite a few up my sleeve, but I love these little cookies for their toffee crunch and chocolaty goodness.  Plus you literally toss all the ingredients together and portion them out.  How simple is that?

When company is coming unexpectedly, or I'm looking for just one more sweet treat that I know will be a hit, I pull out my recipe for Chocolate Brickle Sensations.  

I'd love to claim this recipe as mine, but some 20 years ago I saw it in our local paper - a recipe sent in by a Pat Bollwerk.  I tore it out of the paper and have had it filed ever since, creating this recipe over and over again.

If you're having company this weekend, asked to bring a dish to someone's home, or even an extra nosh for Mother's Day next weekend, I suggest making these.  With four dozen cookies from one recipe, these are guaranteed to disappear in one day!  Really!!!  For this recipe read more.........

Mango Guacamole with Baked Tortilla Chips

Do you love to party! If you do then you know Cinco de Mayo is this Sunday.

When I was younger I use to go out and party with my friends, then it got old being around a bunch of rowdy people, lots of pushing and shoving - not fun at all.  So instead of going out I started going to friends homes or having them over, and now, well, if you must know, it's just another day.  

That being said, I still like to prepare food for the occasion, to celebrate.  Whatever stage in life you're at, I know you'll enjoy celebrating with this Mango Guacamole and Baked Tortilla Chips.  It's so simple to whip up that you'll be making it all the time, not just for Cinco de Mayo.

I prepared a video covering all the details from how to cut an avocado and mango,  to selecting the perfect ones, plus, how to make your own baked tortilla chips.  Baked tortilla chips are healthier than fattening fried tortilla chips.  Let's face it, you can still celebrate and enjoy the festivities, and food, without feeling disgusting the next day - that is unless you over indulge in the alcohol.

Check out my video then print the recipe below to make for your Cinco de Mayo celebration this Sunday!

**Mango Guacamole

Yields: 3 cups

Ingredients:

3 medium-large (about 1 ¼ pounds), ripe avocados

½ small red onion, chopped into ¼ inch pieces

½ to 1 fresh Serrano chile, stemmed, seeded and finely chopped

2 tablespoons (loosely packed) chopped fresh cilantro, plus a few leaves for garnish

1 tablespoon fresh lime juice

1 large ripe mango, peeled, flesh cut from the pit and cut into ¼ inch pieces

Salt

Baked Tortilla Chips, Cucumber or Jicama slices, for serving

Directions:

• Cut around each avocado from stem to blossom end and back up again, then twist the halves apart.  Dislodge the pit. 
• Scoop the avocado flesh into a large bowl.  Coarsely mash the avocado with a large fork or potato masher.
• Scoop the onion into a small strainer and rinse under cold water.  Shake off the excess water and mix into the avocado along with Serrano, cilantro, lime juice and 2/3 the diced mango. 
• Taste and season with salt, usually about ¾ teaspoon.  If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – best if served within a couple of hours.

When you’re ready to serve, scoop the guacamole into a serving bowl and garnish with the remaining diced mango and a few cilantro leaves if desired.  Serve with baked tortilla chips, slices of cucumber or jicama.

  Baked Tortilla Chips

1. Turn oven on to Bake at 350 degrees
2. Take package of tortillas, removing desired amount, and spray with non-stick cooking spray 
3. Sprinkle tortillas with cumin, salt, and pepper
4. Slice tortillas into wedges with a pizza cutter
5. Lay wedges out onto foil lined cookie sheet
6. Bake for 8-10 minutes until lightly browned

Serve with your favorite toppings!

You can also use other seasonings if you like such as, chipotle powder or other spices that you like.

Enjoy!!!

Roasted Beet Salad with Citrus Vinaigrette

Last week my husband and I decided to take a few days off and fly to Arizona to escape the Midwest weather, and get some much needed rest and relaxation. We enjoyed our time, sleeping in, exercising, having some spa treatments and eating out.

My husband isn't much into trying new foods but he was a trooper this time, and let me make all the selections.  All the restaurants we dined at were superb, but St. Francis was at the top of our list.  

When we first drove up, my husband said, "I hate this restaurant already."  Why?  It took too long to get there due to traffic, and he didn't like the parking arrangements.  OK!  I thought the place looked great.  Casual, yet trendy, with a relaxed atmosphere.  The menu had a wide selection, each with a twist.  

My husband was starved, so he ordered the Pork Chile Verde for an appetizer thinking I'd have some, but I had my eye on the Beet Salad instead.  Plus, he ordered the Roasted Chicken.  Of course, his eyes were bigger than his stomach, but he loved both dishes.  In fact, he couldn't stop raving about the roasted garlic sauce on the chicken.  He even complained to me when they brought it since it had capers on it (he dislikes capers), but after trying it, said the sauce made them taste good.  Hurrah!!!  I had the Beet Salad and Roasted Salmon Superfood.  Everything was incredible, even the wine was perfect.  We were so stuffed we had no room for dessert.  

After coming back to St. Louis all I could think of was that beet salad.  St. Francis used tiny, whole golden beets that were purchased from a local market in Phoenix.  I went to Whole Foods hoping to find some, but only found the larger golden beets, so opted for those. 

If you've never roasted beets before, don't be intimidated by them.   They're so simple to prepare, delicious and highly nutritious! You can read about them in a post I wrote back in March of 2012 here.  However, you do need to be careful with red beets, they tend to stain your fingers and everything they touch, but not golden beets.  Plus they're so sweet and flavorful - I could eat them plain.

For this recipe I made one batch of beets just enough for my family. There are so many wonderful ways to serve them, plus they're colorful & beautiful - they'd make a lovely presentation for your dinner guests.  Here are a couple ways I've served beets that you might like to duplicate.

In my opinion, if you're making a beet salad, be sure to serve it with arugula - it makes all the difference in the world.  The peppery flavor of the arugula goes perfect with beets.  Here's my recipe, I hope you like it.....

Roasted Beet Salad with Citrus Vinaigrette

Roasted Beets (1 beet per person), sliced

Arugula

Avocado, diced

slivered almonds

shaved red onions

Clementines, segmented

Plate salad individually for each person with a small amount of arugula, sliced beets, followed by remaining ingredients.  Top lightly with citrus vinaigrette. 

Citrus Vinaigrette

4 Tbsp. Blood Orange Olive Oil

2 Tbsp. fresh squeezed Clementine juice

1/2 tsp. agave nectar (see Health Benefits)

1/4 tsp. Dijon mustard

salt & pepper to taste

Combine all ingredients and drizzle lightly over Beet Salad.

Enjoy!!!

Tequila Lime Chicken with Grilled Pineapple Salsa

I had to be crazy to grill today.  It  literally poured the entire day - even the dogs had no interest in going outdoors.

However, yesterday my husband and I returned from a mini vacation to Arizona.  The weather was perfect and the food, spectacular!   I was so inspired that I couldn't wait to get home and cook. 

Although I had something specific in mind to prepare this evening, my daughter begged me to make something using a salsa.   I decided on Tequila Lime Grilled Chicken Breasts with Grilled Pineapple Salsa.  For a side dish I prepared Roasted Golden Beets with a Citrus Vinaigrette, both were light and delicious.  The salad was inspired by a restaurant we dined at in Arizona.  I'll share that recipe on my next post.

I started by marinating my chicken breast halves this morning so they'd have plenty of time to absorb the flavors.  My salsa I whipped together this evening while the grill was fired up.  This dish would be fantastic with grilled chicken, sea bass or halibut.  I hope you like it.......