Kim Pawell | Something New For Dinner

Joseph Joseph Scoop Colander

POSTED BY Kim Pawell ON NOVEMBER 15, 2012 WITH NO COMMENTS

The Joseph Joseph™ Scoop Colander is a brilliant combination of a ladle and a colander. It is a great tool for removing solids from liquids. I use it for all sorts of things including removing chicken thighs from my tortilla soup broth. You will find lots of great uses for this colander at the end of a spoon.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Mangos

POSTED BY Kim Pawell ON NOVEMBER 15, 2012 WITH NO COMMENTS

Mangos are said to be the most popular fruit in the world. Once you have tried a really good mango you will know why. They have a delicious aroma and tangy, but sweet flavor like no other fruit. To get a truly great mango, you need to pick it ripe off a tree. Unfortunately, if you live in the United States, mangoes require tropical weather that is only found in parts of California, Texas, Florida and of course all of Hawaii. Fortunately, mangos are routinely imported to the U.S. Although the imports don't come close to tree-ripened fruit, they are still worthy of praise.Nutritionally rich...

How to roast a bell pepper

POSTED BY Kim Pawell ON NOVEMBER 15, 2012 WITH NO COMMENTS

While we call them "roast peppers," they really should be called "flamed peppers." The technique used to roast bell peppers is very different from the roasting method used for most vegetables. Roasted vegetables are roasted in a hot oven, whereas roasted peppers need to be exposed to a flame -- either under a broiler, on a gas stove top or on the grill. My preference is under the broiler or on the grill. Whichever flame source you chose, the goal is to blacken the skin of the pepper.Preparation is keyFor the broiler method, to get consistent blackening of the pepper, cut the pepper into...

How to Prepare Cilantro

POSTED BY Kim Pawell ON NOVEMBER 15, 2012 WITH NO COMMENTS

Cilantro is truly an international herb that is used in a wide variety of cuisines around the world, including Asia, The Middle East, India, Europe, The Mediterranean, Africa, Mexico and South America. In addition to its culinary uses, cilantro was a widely used folk medicine for a variety of conditions, and has been shown to have anti bacterial, antioxidant and other health-boosting properties. How to Prepare Cilantro Holding the cilantro by the stems, submerge it in water and swish it around for a good 60 seconds. Dry with either a dish towel, paper towels or a salad...

Toasting spices

POSTED BY Kim Pawell ON NOVEMBER 15, 2012 WITH NO COMMENTS

Toasting and grinding whole spices intensifies their flavor. Put spices in a hot pan and stir frequently, taking care they do not burn. For soups or chili and other one-pot meals, I toast the spices in my soup pot before I get started on the soup. This allows me to avoid cleaning an extra pan, which is always a good thing.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Once your spices are toasted, remove from the hot pan or they will continue to...

How to cut corn from the cob

POSTED BY Kim Pawell ON NOVEMBER 15, 2012 WITH NO COMMENTS

I love to use fresh or grilled corn in salads, soups and salsa, but always hated it when the corn flew all over the kitchen as I hacked it off the cob. The solution is simple. Cut the corn over a shallow 13x9x2 baking pan. The sides of the pan catch the corn as you slice it off the husk. If you rinse and dry the pan right away you really don't have an extra pan to clean.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Cast iron enameled Dutch ovens

POSTED BY Kim Pawell ON NOVEMBER 15, 2012 WITH NO COMMENTS

My two Le Creuset Dutch ovens (7 and 9 quart) are two of my prized possessions. These handcrafted, enamel and cast iron work horses, are perfect for soups, stews, risotto, and braising meats and poultry. They can go from stove top to oven. The manufacturer offers a lifetime guarantee. In France these rugged pots are routinely passed down from generation to generation. My Le Creuset pots are over 20 years old and going strong. Le Creuset cookware is not inexpensive until you amortize them over a lifetime of meals.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make...

Handheld citrus press & microplanes

POSTED BY Kim Pawell ON NOVEMBER 15, 2012 WITH NO COMMENTS

Whether you are baking, making salad dressing or a quinoa pilaf, citrus juice and zest gives food an extra flavor kick. There are two tools that simplify preparing citrus juice and zest: the handheld citrus press and microplanes.Handheld citrus pressPrior to discovering the handheld citrus press, I was a big fan of the citrus reamer. I used to buy the little wooden tools in bulk and give them as gifts. Then I discovered the even easier to use handheld citrus press. They are made by a number of companies and come in aluminum and stainless steal. The ones I use come in three enamel-coated,...

How to separate, peel & mince garlic cloves

POSTED BY Kim Pawell ON NOVEMBER 15, 2012 WITH NO COMMENTS

Garlic adds so much to a dish, but its easy to get lazy and skimp on the garlic if you don't know how to quickly separate and peel garlic. Please, do not use pre-chopped jarred garlic or whole peeled garlic. They have no flavor, or worse, a nasty flavor. Instead use these three time saving tricks to prepare fresh garlic:To separate cloves from a head of garlicPlace on counter and whack with a heavy pot. The cloves will separate beautifully. This is kind of fun![content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK...

Coconut milk

POSTED BY Kim Pawell ON NOVEMBER 15, 2012 WITH NO COMMENTS

Think coconut milk and images of chilly piña coladas, spicy fish curries and sarong-clad super-buff, gorgeous Polynesians scaling coconut trees come to mind. I'm just saying. Coconut milk smells wonderful and from a pure culinary perspective is a great way to add flavor and richness to many dishes. Coconut is widely used in many cuisines of the world, including Indian, Thai and most Polynesian cultures. Coconut milk is also fraught with nutritional controversy.The skinny or not so skinny on coconut milkCoconut milk is very high in fat with about 550 calories per 8 ounce cup, 85-90% coming...

Chipotle chili

POSTED BY Kim Pawell ON NOVEMBER 15, 2012 WITH NO COMMENTS

Chipotle chiles have an amazing smokey flavor. They are actually smoked jalapeños, that have been allowed to ripen to a deep red before they are harvested and smoked. Chipotle chiles have an alluring smokey aroma which belie their heat. I mix them with sour cream when I make Killer tacos. When cooking with chipotle chiles remember, a little goes a long way. Chipotle chiles are available in a couple forms:[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Mexican molcajete

POSTED BY Kim Pawell ON NOVEMBER 16, 2012 WITH NO COMMENTS

A molcajete (mole-ka-HEE-tay) is an ancient meso-American tool used to grind spices and prepare salsas and guacamole. A true molcajete is made of volcanic rock and is used with a tejolote, much like a mortar and pestle. Because the volcanic material is very porous, the molcajete is never completely cleaned. Rather it seasons with use and imparts its own unique flavor over time.Seasoning your molcajeteA new molcajete requires seasoning to smooth the interior and remove bits of loose rock. Seasoning is accomplished by grinding handfuls of rice into powder. The first few ground handfuls will...

Bamboo steamer

POSTED BY Kim Pawell ON NOVEMBER 16, 2012 WITH NO COMMENTS

Bamboo steamers, known as "the microwaves of Asia," are as versatile as they are cheap and easy to cook with. Great for steaming fish, vegetables and dim sum, you can buy bamboo steamers in most Asian markets or online for about $20. The steamers come with two layers allowing you to prepare multiple dishes at the same time. I recommend getting a big one -- 12", but a 10" will do. You will need a wok or a pot to fill with water and place under the bamboo steamer. If you don't own a wok, the key is to make sure you have a pot that is the same circumference as your steamer. My 12" steamer fits...

Spanish paprika (Pimenton de la Vera)

POSTED BY Kim Pawell ON NOVEMBER 16, 2012 WITH NO COMMENTS

This is not your mother's paprika! Forget the tasteless orange powder you grew up knowing as paprika. Invest in a good Spanish paprika or Pimentón de la Vera. You won't believe what you have been missing. Made from ground dried peppers smoked in oak, Pimentón de la Vera adds a smokey bittersweet flavor to eggs, potatoes, poultry, meats, soups, stews, salads and paellas. I use Spanish paprika in many things, but I particularly like what is does to my Killer tacos, Roasted tomato soup and Crazy-good smashed potato salad. A gift from the new world Christopher Columbus brought the first...

For the novice mixologist

POSTED BY Kim Pawell ON NOVEMBER 16, 2012 WITH NO COMMENTS

Modern mixology involves muddling and infusing various fruits, vegetables and spices into liquor to create all kinds of tantalizing cocktails. Mastering some basic mixology skills is not hard, but to get started you need to know a few basics:[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Cocktail terminology and toolsHow much is a jigger?1.5 ounces, which is the basic pour for most drinks.What is a double jigger?A measuring device that has two...

Spanish Cazuela

POSTED BY Kim Pawell ON NOVEMBER 19, 2012 WITH 5 COMMENTS

The Spanish cazuelas is a versatile cooking dish that can be used on the stovetop, oven, microwave or barbecue. Made from fired clay, glazed on the inside and unglazed on the bottom, cazuelas have been in use for thousands of years. Cazuelas are attractive and can go straight to the table where they will retain their heat, keeping your dish hot, and even continuing the cooking process after it has been removed from the heat source. I like to use my cazuela for both sweet and savory dishes including: my Hawaiian-Style Chocolate Bread Pudding, Apple Crumble, Dutch Baby Apple Pancake,...

Walnut oil

POSTED BY Kim Pawell ON NOVEMBER 23, 2012 WITH NO COMMENTS

To fall in love with walnut oil all you have to do is buy a bottle, open it up and take a deep whiff. This delicious and aromatic oil is wonderful for salad dressing, tossing with pasta, or as a finishing oil for fish, chicken or meat. I like to pair walnut oil with a white wine or champagne vinegar, or more boldly with Spanish Jerez vinegar.Walnut oil is healthy oilNutritionally, walnut oil is a healthy cooking oil, full of antioxidants, omega-3 fatty acids, B vitamins, Vitamin E and niacin. You can enhance the depth and texture of walnut oil by pairing it with toasted walnuts in salads...

Kale

POSTED BY Kim Pawell ON NOVEMBER 23, 2012 WITH NO COMMENTS

Kale is the high school nerd no one ever paid attention to until he invented a world-changing software program. Curly, tough, and hard to-get-to-know, kale has recently come out of the closet as a nutritional and culinary superstar. Nutrient, and antioxidant-rich, kale contains 45 different flavonoids. Studies show kale protects against bladder, colon, prostate, breast and ovarian cancer; protects eye sight; and provides anti-inflammatory benefits. WebMD proclaims kale is "one of the healthiest vegetables on the planet."Multi-purpose cruciferSurprising to many, this unassuming and seemingly...

Fines herbes

POSTED BY Kim Pawell ON NOVEMBER 23, 2012 WITH NO COMMENTS

A staple of French cooking, fines herbes are a blend of fresh finely minced parsley, chives, tarragon and chervil. Fines herbes (no not a typo) are typically added at the end of the cooking process or dusted over the final product to preserve their flavor. Use fines herbes in eggs, soups, salads, potatoes and poultry dishes.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]I use fines herbes in a simple green salad when I don't want to detract from my...

How to make a great vinaigrette

POSTED BY Kim Pawell ON NOVEMBER 23, 2012 WITH NO COMMENTS

Why ruin a healthful salad with a dressing of preservatives and chemicals? If there is one culinary resolution everyone should make, it is to make your own salad dressing. Making a great vinaigrette takes only a couple minutes. Home-made dressings taste better and are better for you than most store-bought dressings. Have you read the ingredients on a commercial salad dressing lately? They are typically made with inferior oils and chock full of emulsifiers, artificial flavors and colorings, corn syrup, artificial sweeteners, preservatives and more. And don't get me going on "fat free"...

Oxo mini angled measuring cup

POSTED BY Kim Pawell ON NOVEMBER 23, 2012 WITH NO COMMENTS

The Oxo mini angled measuring cup is perfect for measuring small liquid quantities. I use it all the time for making vinaigrettes and salad dressings. It is easier than using measuring spoons and more accurate than trying to use a full-size measuring cup. You will find all sorts of uses for measuring small volume liquids. I use it any time I need to measure 1-4 tablespoons of liquid.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Stonehouse California olive oil

POSTED BY Kim Pawell ON NOVEMBER 23, 2012 WITH NO COMMENTS

I'm always on the hunt for great olive oil, particularly when I am traveling. A few years ago I was exploring the various shops at the Ferry Building in SanFrancisco and came across Stonehouse California olive oils. I now stock their oil in my pantry at all times. In fact, I purchase their 10-liter house blend bulk container and use it for my own cooking and to give away bottles to friends and family. A bottle of Stonehouse oil makes a great hostess gift instead of a bottle of wine. I keep mine in a repurposed bottle of Chimay Belgian beer sealed with a pour spout. The beer bottle is a...

Prosciutto

POSTED BY Kim Pawell ON NOVEMBER 26, 2012 WITH NO COMMENTS

Prosciutto, or Parma ham, is an Italian dry-cured ham. Prosciutto is not cooked, but salted and hung from the ceiling for up to two years to dry and cure. The traditional method uses only salt to cure the ham. Unfortunately, today nitrate is sometimes added. Prosciutto may be made from a farmed pig or wild boar. There are many regional variations on dry-cured ham found throughout Europe. In Spain there is Jamón Serrano and Jamón Ibérico, in Portugual there is Presunto, in varies countries in Eastern Europe, dry-cured ham is know as Pršut. If you have the chance, try them...

Salt

POSTED BY Kim Pawell ON NOVEMBER 26, 2012 WITH NO COMMENTS

I love salt and use it liberally, but purposefully in my cooking. Not your blue-container-with-a-little-girl-and-an-umbrella-iodized-salt, but sea salt, kosher salt, Hawaiian salt, flavor-infused salts, smoked salt and my very favorite, Maldon sea salt made by a 4th-generation company in Essex, England. Maldon's large flakes are prized as a finishing salt to achieve a crunchy salty finish. I admit to using Maldon for more than finishing.How to season with saltGenerally, I prefer to use salt as the last step in the cooking process. This allows you to get the biggest bang for your buck, and...

Potatoes gratin

POSTED BY Kim Pawell ON NOVEMBER 26, 2012 WITH NO COMMENTS

Potatoes gratin is one of the world's best comfort foods, meaning they are absolutely irresistible and require hours of gym time to recover from. Still, these potatoes are too good to go without. Potatoes gratin is like a blank canvas. In their most purest form (potatoes, dairy, cheese, salt and pepper) they are exquisite.World's best comfort food has lots of variationsWhile near perfect, basic potatoes gratin, is a great starting point for delicious variations. You can use a variety of cheeses and combinations of cheese. You can fatten them up with cream or take a more judicious approach...

Oven-roasted tomatoes

POSTED BY Kim Pawell ON NOVEMBER 30, 2012 WITH NO COMMENTS

Roasting tomatoes concentrates their flavor and changes their texture from a watery fruit to an intensely flavorful and meaty treat. Roasted tomatoes are used in soups, sauces, salsa, spread on toasted bread, tucked into sandwiches, as a side for meats, fish and poultry, whipped into potatoes, stirred into frittatas and egg scrambles, plopped into muffins for a savory pastry or snacked on au natural. Once you've made oven-roasted tomatoes, you will want them on hand to throw into everything.Roasted tomatoes are nutritional rockstarsDid I mention roasted tomatoes are healthy? Tomatoes have a...

The fabulous pavlova

POSTED BY Kim Pawell ON DECEMBER 3, 2012 WITH NO COMMENTS

There may not be a better dessert than a fresh fruit pavlova. The history of the pavlova is a little murky. Cooking lore has it that a chef in either New Zealand or Australia created the recipe to honor Anna Pavlova, the Russian prima ballerina sometime in the 1920's or 30's. Exactly who, when and where have been lost to history. Thank goodness this unnamed chef was so inspired, because nothing beats a crisp, yet marshmallowy, fruit and whipcream-ladened pavlova.The secret is in the meringueA traditional pavlova meringue is made with egg whites, sugar, vinegar, vanilla and sometimes...

How to crack, separate & whip eggs

POSTED BY Kim Pawell ON DECEMBER 3, 2012 WITH NO COMMENTS

Many recipes call for you to separate the yolks from the whites of room temperature eggs. Room temperature eggs achieve better volume when whipped than cold eggs. The problem is it is easier to get a clean separation of egg whites and yolks with cold eggs than with warm eggs. So what do you do? Separate your egg whites with eggs fresh-out-of-the-fridge and then let your separated egg whites come to room temperature in a bowl.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Nutmeg

POSTED BY Kim Pawell ON DECEMBER 3, 2012 WITH NO COMMENTS

It wasn't until I was introduced to fresh grated nutmeg, that I got nutmeg. The pre-grated stuff that comes out of a jar is bitter, uninspiring, and maybe just plain awful. Once you try fresh-grated nutmeg, you will become a fan. Nutmeg is an interesting spice because is can be used for both savory and sweet recipes. Nutmeg is used throughout the world in a wide variety of dishes including: potatoes gratin, cauliflower, rice, pasta, sausage, apple sauce, pumpkin pie, various Caribbean cocktails and eggnog.Nutmeg history, importance and a not-so pretty pastIndigenous to Indonesia, nutmeg...

How to chiffonade basil

POSTED BY Kim Pawell ON DECEMBER 10, 2012 WITH NO COMMENTS

"Chiffonade" is the french culinary term for cutting basil, mint, spinach and other large leaf produce into thin strips. To chiffonade you make a cigar out of the leaves by stacking them, placing the largest leaves on the bottom, and then rolling them up.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]You then chop the leaf cigar into thin slices.Voilà! You just made great confetti-like strips to throw in your salad, pasta or soup. Even if your...

Quinoa

POSTED BY Kim Pawell ON DECEMBER 10, 2012 WITH NO COMMENTS

Quinoa is a fabulous food for people who want to eliminate white food from their diet. Think of quinoa as a replacement for pasta, rice, couscous or wheat bulgar. You can substitute quinoa in pilaf, risotto, tabouleh, pasta, rice pudding and oatmeal. Quinoa is the new little black dress! It goes great with everything and can easily be dressed up or down.Nutritional powerhouse and vegetarian protein sourceNutritionally, quinoa packs a punch. It is considered a complete protein, meaning it has all the essential amino acids we humans need, and provides about 5 grams of protein per quarter cup....

Monterrey Farms artichoke hearts

POSTED BY Kim Pawell ON DECEMBER 10, 2012 WITH NO COMMENTS

Monterrey Farms makes four flavors of tasty, low cal, vacuum-packed artichoke hearts: natural, grilled, herbal and buffalo. My favorite are grilled and buffalo. My family eats them by the case. Literally. We throw them in salads, pasta, sandwiches and eat them plain for lunch or appetizers.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Big flavor for few caloriesEach 6 ounce package has a mere 90 calories and is high in vitamin C and...

Pancetta or Italian bacon

POSTED BY Kim Pawell ON DECEMBER 10, 2012 WITH NO COMMENTS

Pancetta may very well be my family's favorite ingredient. Whenever I use pancetta in a recipe I have to make double the quantity required to accommodate all the poachers. Pancetta is essentially unsmoked Italian bacon. Pancetta is salt-cured pork belly, seasoned with a variety of herbs including: fennel, nutmeg, peppercorns and garlic. Pancetta comes in two forms: rolled up in a log shape or in a slab form. The rolled log is the most common type of pancetta found in the US.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A...

Spanish sherry vinegar from Jerez

POSTED BY Kim Pawell ON DECEMBER 17, 2012 WITH NO COMMENTS

Spanish Jerez sherry vinegar is a deep and oaky vinegar made from sherry wine in the Cadiz province of Spain. This ancient vinegar goes back to the 1600's when sherry production began in the south of Spain and was originally the product of sherry gone bad. Today, Vinagre de Jerez is tightly controlled by Spanish and EU law in terms of where it is produced, how it is produced and how it is labeled.Dryer, less syrupy and cheaper than a good balsamicA refreshing change to the now ubiquious balsamic vinegars, use this dry flavorful vinegar in gazpacho, soups, stews, marinades and salad dressings....

Euro Cuisine yogurt maker

POSTED BY Kim Pawell ON DECEMBER 17, 2012 WITH NO COMMENTS

In general, I try to avoid single-purpose cooking tools and equipment unless it is something I will use a lot. Next to my expresso maker and my food processor, my Euro Cuisine yogurt maker is one of my most frequently used pieces of electric culinary equipment. I typically make yogurt 2-6 times a week, depending on how many of my kids are home.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Get your daily cultureWhile you don't need a dedicated...

Fregola sarda

POSTED BY Kim Pawell ON DECEMBER 17, 2012 WITH NO COMMENTS

I recently discovered a new pasta, Fregola Sarda from Sardinia. Smaller than a pea, hand-crafted and multi-hued, these tasty gems are roasted to achieve their color and nutty flavor. They can be added to soups, substituted for orzo, prepared like a risotto, a pilaf or a tabouleh. Or simply tossed with butter or olive oil and a bit of cheese. I like Fregola sarda by Rustichella D'Abruzzo. Priced at about $10 per pound, you can buy it online.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO...

Umami

POSTED BY Kim Pawell ON DECEMBER 17, 2012 WITH NO COMMENTS

What makes these foods so delicious?What do bacon, anchovies, eggs, garlic, soy sauce, mushroom, seaweed, green tea, onions, tomatoes, aged cheese and breast milk have in common?Umami, the fifth tasteSweet, salty, sour and bitter were long thought thought to be the only four primary tastes that make up the human palate. They are considered "primary" tastes because a primary taste cannot be created by mixing two other primary tastes. Much like primary colors cannot be created by mixing other primary colors. At the turn of the century a fifth taste was identified by a Japanese scholar who...

How to prepare iceberg lettuce wraps

POSTED BY Kim Pawell ON DECEMBER 17, 2012 WITH NO COMMENTS

Lettuce cups are great as a substitute for tortillas and bread for those who avoid gluten. Lettuce cups are not only used for Asian dishes like Chicken and mango stuffed lettuce wraps, but everything from tuna fish or turkey sandwich to a chili wrap. The challenge is how do you peel the cups off without shredding them to unusable bits?[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Whack-a-dooSo how do you prepare iceberg lettuce cups? To make...

Making yogurt

POSTED BY Kim Pawell ON DECEMBER 31, 2012 WITH 2 COMMENTS

Homemade yogurt is easy to make and soooo much better than commercial yogurt. Homemade yogurt is delicious, nutritionally packed with probiotics, calcium, protein and potassium. High quality yogurt helps the digestive system and boosts the immune system. Once you make it you will never go back to store bought. Here are the basics:Sterile EquipmentIt is important to use very clean equipment. I wash everything in a hot dishwasher to achieve this. If your equipment is not sterile the yogurt may not set and you have the opportunity to grow undesirable things in your yogurt.[content_upgrade...

Fruit salad with mint

POSTED BY Kim Pawell ON DECEMBER 31, 2012 WITH NO COMMENTS

A couple tablespoons of fresh mint upgrades fresh fruit into an addictive salad or healthy dessert. My friend Carol taught me this quick, but transformative trick. I like tossing mint with mango, watermelon, cantaloupe and berries. I serve minted fruit salad year-round once or twice a week. It is a great way to up your fruit consumption.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade][caption id="attachment_1858" align="aligncenter"...

How to wash leeks

POSTED BY Kim Pawell ON DECEMBER 31, 2012 WITH NO COMMENTS

Leeks add a wonderful mild oniony flavor to soups, pasta, eggs and salads. They are cardio-protective, high in antioxidants, Vitamin K, A, C, manganese and folate. The problem with leeks is they are very dirty vegetables. The dirt gets stuck between their layers and it is a challenge to remove. You can't just lightly rinse them or you will have visible amounts of dirt in your food.[caption id="attachment_1385" align="aligncenter" width="480"] Dirty leeks[/caption]Here is the trick to getting squeaky clean leeks:1. Fill the sink with cold waterSlice your leeks lengthwise and soak them in...

Toasted sesame seed oil

POSTED BY Kim Pawell ON JANUARY 7, 2013 WITH NO COMMENTS

Toasted sesame seed oil is made from toasted sesame seeds and has a rich and smokey flavor that is used primarily as a flavoring in Asia and the Middle East. Toasted sesame seed oil has a low smoke point and is not suitable for frying. Toasted sesame seed oil is distinct from regular sesame seed oil which has a higher smoke point and none of the great smokey flavor of dark sesame seed oil. Sesame seed oil has been made for thousands of years and originated in India or Africa, before making its way to the Middle East and Asia. Sesame oil is high in vitamin E as well as a range of...

Japanese rice vinegar

POSTED BY Kim Pawell ON JANUARY 14, 2013 WITH NO COMMENTS

Komezu, or Japanese rice vinegar is a mild vinegar that is used to make sushi rice, pickled vegetables and other traditional Japanese dishes. Rice wine vinegar makes a great salad dressing and works well with fish as it tones down any "fishy" odor.Health benefits of rice vinegarRice vinegar has been consumed in Japan for its medicinal value for thousands of years. Rice wine vinegar contains 20 kinds of amino acids that boost the immune system and lower cholesterol. Rice vinegar increases the body's ability to absorb nutrients, has been shown to be helpful in lowering blood glucose...

Chinese chili oil

POSTED BY Kim Pawell ON JANUARY 14, 2013 WITH NO COMMENTS

Chinese chili oil is chili and spice-infused oil that is used both as a condiment and a cooking ingredient. Paprika is used to achieve the red color, and sometimes other spices such as ginger, garlic, and peppercorns are added. You can purchase a simple chili oil to add heat to stir frys, pasta and marinades. Chinese restaurants offer a chili oil as a condiment. You can make homemade chili oil by heating peanut oil and adding dried chilis and allowing to seep. You can add other spices and a bit of sesame seed oil. I use Chinese Chili oil in Perfect sesame noodles.[content_upgrade...

Cuisinart Mini-Prep

POSTED BY Kim Pawell ON JANUARY 14, 2013 WITH NO COMMENTS

The Cuisinart Mini-prep is a great tool and surprisingly inexpensive. If you can't shell out for a full-sized food processor, consider spending $30- $40 for a Cuisinart mini-prep. I have an older version that is not quite as big as the new one. I use it all the time to chop garlic, shallots, onions ginger and herbs. I know, you can do all these things with a simple knife, but the mini-prep will save you lots of time. The work bowl is small enough that it is easy to wash, yet large enough to take on sizable chopping jobs in a matter of seconds.[caption id="attachment_2189"...

Halloumi cheese

POSTED BY Kim Pawell ON JANUARY 21, 2013 WITH NO COMMENTS

Halloumi cheese is an ancient briny sheep or goat cheese from Cypress. Originally the cheese was wrapped in mint leaves to preserve it. Today you will find bits of mint packaged with your cheese, more out of tradition than necessity.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Grilled cheese has new meaningHalloumi is meant to be cooked. Its high melting point makes it suitable for grilling. Served warm, it is a buttery salty treat. Slice...

French lentils

POSTED BY Kim Pawell ON JANUARY 21, 2013 WITH NO COMMENTS

De Puy French lentils are the emperor of lentils. Known as the "poor man's caviar," these peppery, mineral-rich, blue green legumes are grown in the Auvergne mountains of France. De Puy lentils are controlled by France's AOC designation, limiting what beans can be called a De Puy lentil to those grown in a very specific region. De Puy lentils are farmed in volcanic soil without watering or fertilizing. Unlike larger lentils that get mushy with cooking, De Puy lentils hold their shape when cooked. De Puy's are high in protein, fiber and minerals, and low in fat and starch. [content_upgrade...

Chicken thighs

POSTED BY Kim Pawell ON JANUARY 28, 2013 WITH 3 COMMENTS

In the U.S. white meat is the prized part of the chicken. Most of the rest of the world prefers the dark meat of the chicken. I agree with the rest of the world. The dark meat is more flavorful and moist. I think white meat is prized in the U.S. because of its lower fat content. I think this is very misguided from both a flavor and health standpoint. More and more research is showing that fat is not the main culprit in weight gain. Instead we should be looking to reduce sugar and processed foods.Boneless and skinless vs. bone-in and with skinUnless I am roasting a whole chicken, I almost...

Deglazing or how to make a pan sauce

POSTED BY Kim Pawell ON JANUARY 28, 2013 WITH NO COMMENTS

Deglazing is a simple technique that captures the tasty bits and pieces from a roasted or pan-cooked piece of meat, chicken or fish to flavor and create a sauce. Remove your cooked meat from the roasting pan and set aside. Ladle off any excess fat from the pan, leaving a bit behind for flavor. Heat the pan on the stove top. When the pan is hot, add a splash of wine or stock. Vigorously scrape and stir the bottom of the pan with a whisk to release the browned bits. Once the bits are released you can continue cooking in the roasting pan or if you prefer, transfer to a small pan to reduce the...

Meatless Mondays

POSTED BY Kim Pawell ON FEBRUARY 4, 2013 WITH NO COMMENTS

Meatless Mondays is now an international phenomena with significant potential to improve personal health as well as reduce the human impact on our global environment. The benefits of going meatless just one day a week are substantial.Health benefitsImproved heart healthLower cancer riskLower risk of Type 2 diabetesFacilitate weight loss and prevent obesity[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Environmental impactThe environmental impact...

Risotto Method

POSTED BY Kim Pawell ON FEBRUARY 4, 2013 WITH 5 COMMENTS

Risotto is a specific and unique method of cooking rice. A basic risotto is a blank canvas for adding a wide variety of flavorings: mushrooms, seafood, poultry, meat, vegetables, nuts and even fruit. The rice is briefly toasted in fat and then a splash of wine is added. Once the wine is absorbed, ladles of hot broth are slowly added, stirring after each addition of liquid. The result is an amazing comfort food, where each grain of rice is coated in a cream-like sauce. Paul Bertolli aptly describes risotto as "a marriage of of rice and broth."Risotto is Not Hard to MakeRisotto is not hard...

Parmigiano-Reggiano cheese

POSTED BY Kim Pawell ON FEBRUARY 4, 2013 WITH NO COMMENTS

A great chunk of parmigiano reggiano is the cornerstone for so many great dishes. From a classic caesar salad, to risotto, or drizzled with raw honey and a good balsamic vinegar for dessert. There are so many things to do with a good parmigiano-reggiano cheese!Parmigiano-reggiano is the King of cheeseParmigiano-reggiano is a briny cheese made from two ingredients: grass-fed cow's milk and salt. Known as the "King of cheese," parmigiano-reggiano is produced by 450 artisanal dairies in specific provinces in Parma. It is a traditional cheese that dates back before the 13th century. Its...

Valentine’s day tropical bouquet

POSTED BY Kim Pawell ON FEBRUARY 11, 2013 WITH NO COMMENTS

It just wouldn't be Valentine's Day without a beautiful bouquet. This enormous arrangement uses a mix of red and white roses, green coffee bean berries, plus several tropical flowers, including green orchids, pink protea, red ginger and heart-shaped red and green anthurium, also known as "little boy flowers."[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]What you needLarge open pedestal-type vase. The vase bowl for this project is approximately...

The evolution of U.S. nutritional guidelines – a work in progress

POSTED BY Kim Pawell ON FEBRUARY 18, 2013 WITH NO COMMENTS

U.S. nutritional guidelines have changed over time, and hopefully will continue to change as we get smarter on what constitutes a healthy approach to nutrition. When you look back at the history of the guidelines, science and "pseudo science" were drivers for evolving dietary recommendations, but so were politics, economics, farm-subsidies, industrial lobbyists and, at one time, concerns over national malnutrition. Today, concerns over malnutrition have been long been replaced with concerns over national obesity, and the plurality of disease that goes hand-in-hand with obesity.A brief...

Jalapeño peppers

POSTED BY Kim Pawell ON MARCH 3, 2013 WITH NO COMMENTS

Jalapeño peppers are wonderful for adding a little heat to your food. They are also nutrition power houses, with particularly high concentrations of vitamin C, but also vitamins A, K and E. Capaisin is what gives chile peppers their heat.Jalapeño health benefitsJalapeños have a number of health promoting properties including antioxidant, anti-bacterial, anti-carcinogenic and anti-diabetic, immune-boosting, analgesic and LDL cholesterol lowering properties.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK...

Mirin

POSTED BY Kim Pawell ON MARCH 3, 2013 WITH NO COMMENTS

Mirin is a sweet Japanese cooking wine. It is used both as a condiment and an ingredient. It has a high sugar content of 40-50% and most but not all mirin also contains alcohol. Mirin is used with fish to counter the "fishy" smell. Mirin is also used in marinades. The high sugar content helps caramelize proteins marinated in mirin.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Something New For Dinner recipes that include mirin are Shoyu chicken...

Black cod

POSTED BY Kim Pawell ON MARCH 3, 2013 WITH NO COMMENTS

Black cod, also known as Butter fish or Sable fish, is a healthy sustainable and delicious fish choice. Black cod is very high in Omega-3 fatty acids. Black cod have a sweet, buttery flavor and texture similar to over-fished Chilean sea bass.SustainabilityLucky for us, black cod are one of the most sustainable fish in the U. S. Native to the Pacific North, particularly British Columbia and Alaskan waters, Black cod from Alaskan and Canadian waters are usually long-lined to depths of over 5,000 feet. Rated "Best Choice" by the Marine Stewardship Council, for their sustainability and...

Oatmeal

POSTED BY Kim Pawell ON MARCH 18, 2013 WITH NO COMMENTS

Oatmeal is a great breakfast choice. Oatmeal has been shown to reduce the risk of heart disease, high blood pressure, type 2 diabetes, and there is evidence oatmeal reduces the risk of some cancers. Oatmeal is high in soluble fiber, vitamins, minerals and antioxidants. Oatmeal is low on the glycemic index.What type of oats?With the exception of instant oatmeal, most types of oatmeal are nutritionally virtually the same. If you read the ingredients, oatmeal is the single ingredient. The major difference between the different types is texture and the time it takes to cook.Steel-cut...

Asian fish sauce

POSTED BY Kim Pawell ON APRIL 1, 2013 WITH NO COMMENTS

Ever wonder what makes Thai and Vietnamese food so flavorful? One of the reasons is the near ubiquitous use of Asian fish sauce. Fish sauce, is rich in glutamates and provides the satisfying umami taste to many Thai and Vietnamese dishes. Fish sauce is also used in Cambodian and Philippine food. There are Japanese and Korean versions of fish sauce. Worstershire, also made of anchovies and salt, is the closest version of Western fish sauce.What is Asian fish sauce made of?Asian fish sauce is made of fermented fish, typically but not always anchovies, and sea salt. Some manufacturers add...

Sriracha sauce

POSTED BY Kim Pawell ON APRIL 1, 2013 WITH NO COMMENTS

Sriracha hot chili sauce has taken the world by storm. Pronounced SEE-rah-chah, it is made of chili pepper, vinegar, garlic and salt and is traditionally used as a dipping sauce or condiment in Thai and Vietnamese cuisine. Today, it has become near ubiquitous, not only in Asian restaurants, but in just about everyone's fridge. In fact, Bon Apetit named Sriracha "ingredient of the year" in 2010.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Rooster...

Oyster sauce

POSTED BY Kim Pawell ON APRIL 1, 2013 WITH NO COMMENTS

Oyster sauce magically marries the ingredients in stir fry dishes, giving the dish a rich and earthy flavor. Oyster sauce is made from oyster juice, sugar, salt and cornstarch. Oyster sauce is high in glutamate, and thus adds umami when you cook with it. Oyster sauce is used in Chinese, Thai and Vietnamese cuisine.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]When you buy oyster sauceBuy oyster sauce that is made from real oysters and avoid any...

Red curry paste

POSTED BY Kim Pawell ON APRIL 1, 2013 WITH NO COMMENTS

Red curry paste is a blend of lemongrass, galangal, red chilis and herbs that is used in Thai cooking to make stir-frys, soups, and when added to coconut milk to make curry. It is an aromatic way to spice up your dishes and add a beautiful red color.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Brussels sprouts

POSTED BY Kim Pawell ON APRIL 8, 2013 WITH NO COMMENTS

Brussels sprouts are either loved or reviled, both with equally energetic fervor. Personally, I am a brussels sprout lover bent on converting the world one brussels sprout at at time. I believe brussels sprout revulsion comes from poorly cooked brussels sprouts, like the ones I grew up eating that came in a frozen box and were cooked by boiling in water until they were a mushy, stinky mess. Due to their sulfer content, brussels sprouts can become quite odiferous when not cooked properly.Roasting brussels sprouts is the way to goNothing brings out the flavor of brussels sprouts like roasting...

Schichimi-Togarashi (Japanese 7 Spice)

POSTED BY Kim Pawell ON APRIL 8, 2013 WITH NO COMMENTS

Shichimi-Togarashi (schh-CHEE-mee toh-guh-RAH-schee), translates in Japanese to "seven spice," is a mixture of chili peppers and various spices that may include: mandarin orange peel, black and white sesame seed, cayenne pepper, Szechuan pepper, ginger and nori, hemp seeds, prickly ash pods and poppy seeds. The exact combination varies by manufacturer.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Lots of usesIf you like hot, Shichimi-Togarshi is a...

Shiitake mushrooms

POSTED BY Kim Pawell ON APRIL 8, 2013 WITH NO COMMENTS

These flavor packed mushrooms are nutrient powerhouses. Shiitake mushrooms have up to 10 times the flavor as button mushrooms and are rich in protein, iron, potassium, fiber, calcium, magnesium, B vitamins and more.Ancient medicineShiitakes have been used in Chinese medicine for 6,000 years. Research has shown shiitakes build the immune system, lower cholesterol and blood pressure, fight infection and inhibit tumors.Maximize flavor and nutrientsTo maximize flavor and nutrients it is important to not overcook shiitake mushrooms. WholeFoods recommends sautéing them for a maximum of seven...

Crème fraîche

POSTED BY Kim Pawell ON APRIL 15, 2013 WITH 2 COMMENTS

What is Crème Fraîche?Crème fraîche is a tangy cream that is soured with bacterial culture. It is not as sour as sour cream, but it contains more fat (about 30%), and it’s not as thick as American sour cream. Crème fraîche is good for cooking, because it does not curdle when heated.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Buy or make your ownMany stores now sell creme fraîche, but it can be expensive. To make your own crème fraîche...

Gruyère cheese

POSTED BY Kim Pawell ON APRIL 15, 2013 WITH NO COMMENTS

Gruyère cheese is a nutty, sweet, salty and slightly granular unpasteurized cow cheese named after the town of Gruyère in Switzerland. Gruyère melts very well and is traditionally used in quiche lorraine, fondue, gratins, French onion soup and the famous Croque-Monsieur sandwich (The French version of a grilled ham and cheese.) True gruyère cheese is protected by Swiss law and the AOC , but there are gruyère-like cheeses produced in France, Greece and the United States. Gruyère improves with age. The best gruyere is Le Gruyère Premier Cru, which is cave-aged for 14 months. Le...

Why don’t the French get fat?

POSTED BY Kim Pawell ON APRIL 15, 2013 WITH NO COMMENTS

Having just returned from a few days in Paris, and having indulged in all kinds of Parisian delights, the big question is why don't the French get fat? Truly. Dining out is a national pass time, you can hardly walk a few feet without running into towers of delicious pastry, amazing cheese, foie gras, baguettes, crepes, macarons, butter, and let's not forget chocolate and wine. So what gives?The French are skinnier than Americans, and significantly soAmericans are the fattest people in the developed world, with 30.6% of our population technically obese. France is ranked #23 with only 9.4%...

Cradle to Career Kenya: Click to help sponsor a child

POSTED BY Kim Pawell ON APRIL 22, 2013 WITH NO COMMENTS

You can do a very good thing today, simply by clicking "Like" at Cradle to Career: Kenya's Facebook page. Something New For Dinner and James Publishing's Kids are co-sponsoring Grace, a C2C middle schooler and Sharon, a sophomore in high school. When C2C collects 810 Facebook likes, we will sponsor the $810 required to feed, educate and house Grace for one year. When C2C obtains 1200 likes, we will sponsor the $1200 required to fund Sharon for one year. C2C is very close to collecting 810 likes. Help make Grace and Sharons's education dreams come true and click "Like" at C2C today.No donation...

Sumac

POSTED BY Kim Pawell ON APRIL 22, 2013 WITH NO COMMENTS

Sumac is a spice that is widely used in the Middle Eastern, Southern Italian and Northern African cuisine, but is grown in subtropical regions throughout the world. Sumac has a beautiful dark red orange color and a surprising fresh lemony flavor that can be used in place of salt. It is traditionally used on kabobs, hummus, vegetable, salads, poultry and fish.Health benefits of sumacSumac has been used in traditional medicine around the world to treat an array of illnesses. Sumac is said to have antimicrobial and antioxidant properties. Note that there are over 250 species of sumac, some...

Butternut squash

POSTED BY Kim Pawell ON APRIL 22, 2013 WITH NO COMMENTS

Butternut squash is technically a fruit, in that is has seeds. Butternut squash is particularly high in antioxidants, phytonutrients, fiber and vitamins A, B-complex and C. At 82 calories per cup, butternut squash is recommended to people trying to lose weight.Many culinary usesButternut squash is used in both sweet and savory dishes. It can be roasted, steamed, mashed, pureed, used in soups, gratins, and in baked goods. Butternut squash recipes are often seasoned with nutmeg, cloves and cinnamon.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A...

Paella Method

POSTED BY Kim Pawell ON APRIL 29, 2013 WITH NO COMMENTS

PaellaPaella is a traditional rice dish of Valencia. Paella was originally made by field workers who cooked their lunch over fires in shallow pans. They used whatever ingredients they could find, including vegetables and snails. If they were lucky they would add a bit of rabbit.It's all about the rice Like risotto, the best thing about a good paella is the rice. The rice is more important then the toppings. Like risotto, paella is made with short grained rice, either Bomba or Calaspara rice. In a pinch, you can use Italian Arborio rice. These rices are unique in that they are able to absorb...

Saffron

POSTED BY Kim Pawell ON APRIL 29, 2013 WITH 2 COMMENTS

Saffron has long been known as the world's most expensive spice, and has often been said to be more expensive by weight than gold. At today's gold prices, this is hardly the case, but saffron still is very expensive. A good part of the reason for saffron's high price is it is so laborious to produce. Saffron is made from the stamins of the crocus sativus flower. Each flower has three thin stigmas, which are dried and become saffron threads. So at three threads a flower, it takes 50,000 to 75,000 flowers to produce 1 pound of saffron. Additionally, it takes 40 hours of labor to harvest 150,000...

Allspice

POSTED BY Kim Pawell ON MAY 13, 2013 WITH NO COMMENTS

Allspice is one of those unique spices that works well in both sweet and savory dishes. I always assumed allspice was a blend of cinnamon, cloves, nutmeg and other pumpkin pie-type spices. Allspice, in fact, comes from dried berries of the pimenta dioica tree, native to the Caribbean, Mexico and Central America.SavoryAllspice is widely used in Caribbean food, particularly in making jerk. Allspice is also used in many Mexican and central American cooking as well as Middle Eastern savory cuisines. Add a small amount of allspice to marinades for lamb, beef and chicken as well as a variety of...

Tools I love – Epicurious

POSTED BY Kim Pawell ON MAY 13, 2013 WITH NO COMMENTS

I am a big fan of Epicurious. I started subscribing to Bon Appetit and Gourmet Magazine in about 1980, and pretty much taught myself to cook using their recipes. At one point when everything was print, I actually had to add a huge bookshelf to my home to accomodate my magazine collection, as I could not bear to throw any of the magazines out. Even after I migrated to Epicurious it was a long time before actually tossed my much-loved print magazines.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Something New For Dinner is 6 months old!

POSTED BY Kim Pawell ON MAY 20, 2013 WITH NO COMMENTS

Six months have passed in a blink of an eye. My friends and family have partnered with me every step of the way. My daughter Lauren is an internet marketing wiz, and her company Bixa Media has handled the technical aspects of Something New For Dinner and launched our social media campaign. My daughter Margo, of Margomade, designed the website and recently designed some much needed business cards. My husband, JP, has graciously acted as official tester, recipe rater and super human dishwasher. My friends have tested my recipes and been invaluable in finding typos. Jean, in particular has...

Arugula

POSTED BY Kim Pawell ON JUNE 3, 2013 WITH NO COMMENTS

Arugula is a peppery nutritious ingredient is used in salads, soups, pesto, risotto, bruschetta, pizza, pasta, juice and sandwiches. But did you know arugula is not actually a lettuce? Arugula is a crucifer and a cousin to nutrition all-stars like broccoli, kale and brussel sprouts.Arugula has a long history and goes by many namesAlso known as rocket, rockette, rugula and rucola. The ancient Romans considered arugula an aphrodisiac. A poem ascribed to Virgil reads, "the rocket excites the sexual desire in drowey people." So beware the next time you dig into an arugula salad![content_upgrade...

Something New For Dinner’s first giveaway

POSTED BY Kim Pawell ON JUNE 5, 2013 WITH NO COMMENTS

  This beautiful hand-carved, wild olive wood Kenyan salad bowl can be yours! Cradle to Career Kenya is donating this gorgeous bowl to Something New For Dinner readers to thank you all for "Liking" C2C's Facebook page. To enroll in our giveaway contest, just complete this form: Enter Our Giveaway* indicates requiredEmail Address * First Name * Last Name * The salad bowl winner will be announced on July 1st, 2013.Entrants to our contest may receive updates from SNFD and C2C. Email addresses will not be shared with outside organizations.[content_upgrade cu_id="15680"]Get our free...

Pineapple

POSTED BY Kim Pawell ON JUNE 10, 2013 WITH NO COMMENTS

Growing up in Hawaii in the 60's and 70's, pineapple was one of the big four industries, along with sugar, tourism and the Military. Those days are long gone. In 2008, Del Monte officially exited the pineapple business in Hawaii, ending a pineapple legacy of over 100 years. The now defunct pineapple and sugar industries truly changed the face of the islands and created the rich cultural diversity that defines Hawaii today. Plantation workers from China, Japan, Korea, the Philippines, Portugal and Puerto Rico all came to work the plantations and many stayed to build their lives in the...

Announcing SNFD’s Amazon store

POSTED BY Kim Pawell ON JUNE 12, 2013 WITH NO COMMENTS

Many of you have asked me where to purchase certain food items and cooking tools I use in Something New For Dinner recipes. To make it easier for you to source my recommended products, Bixa Media has developed a Something New For Dinner Amazon store.Two ways to purchaseThere are two ways you can purchase Amazon products through Something New For Dinner. You can go directly to our Amazon store link which is located in our navigation bar at the top of the page. Or you can click on product links that are imbedded in our recipes and posts. When you enter Amazon through our store link or our...

Announcing our winner!

POSTED BY Kim Pawell ON JULY 10, 2013 WITH NO COMMENTS

Jean Gordon is the winner of Something New For Dinner's first give-away contest. Jean has won a beautiful handcrafted Kenyan wild olive wood salad bowl donated by our friends at Cradle to Career Kenya (C2C). C2C is doing wonderful things to educate and support Kenyan orphans. To date, they have supported and educated over 900 vulnerable children.Facebook "Likes"generate donationsC2C has supporters who make additional donations when social media milestones are achieved. Something New For Dinner donated $810 when C2C achieved 810 Facebook "Likes." $810 is the cost to support one C2C middle...

Old Bay Seasoning

POSTED BY Kim Pawell ON JULY 15, 2013 WITH NO COMMENTS

Old Bay Seasoning has been a Chesapeake Bay favorite for seasoning crab and seafood for over 60 years. Old Bay is a proprietary blend of 18 herbs and spices including: celery salt, mustard, paprika, bay leaf, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom and ginger.Old Bay HistoryOld Bay was developed in 1939 by Gustav Brunn, a German immigrant who fled Nazi Germany and settled in Maryland. According to Wikipedia, crabs were so bountiful in those days that bars in Maryland gave the crabs away for free in hopes of attracting cocktail customers. Old Bay seasoning was...

Za’atar spice

POSTED BY Kim Pawell ON JULY 22, 2013 WITH NO COMMENTS

Za'atar is a Middle Eastern spice blend that varies somewhat but usually includes: thyme, marjoram, oregano, sumac, ground sesame seeds and salt. Savory, cumin, coriander and fennel may also be part of the blend. The blend varies by country, by manufacturer and by household.Za'atar usesOne of the most common uses of za'atar is to eat it with pita bread. Pita is dipped in olive oil and then in za'atar. Za'atar is also used to season humus, labneh and a variety of meats, vegetables and salads. The spices are rich in anti-oxidants, so not only does za'atar add flavor, it also provides a...

Granulated garlic and onion

POSTED BY Kim Pawell ON AUGUST 5, 2013 WITH NO COMMENTS

Granulated garlic and onion are great for using in rubs and to make mixed seasonings. Good granulated garlic and onions are made of just dehydrated garlic and onions with no additives. Granulated products are courser than garlic powder or onion powder, but you can substitute powder in a pinch. Costco sells a great California granulated garlic that is 100% garlic with no preservatives. McCormick's makes a 100% granulated onion.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Flank, skirt and hanger steak

POSTED BY Kim Pawell ON AUGUST 12, 2013 WITH 5 COMMENTS

Flank, skirt and hanger steaks are flavorful, coarse-grained cuts of meat that are great for grilling, pan frying, wok cooking and other dry heat cooking methods. Never stew these meats! Flank and skirt steak are often used in Mexican, Southwestern and Asian cuisines. Hanger steak, is used in French brasserie cooking, most commonly steak & frites, as well in Brazilian and Spanish cuisine.Skirt steakSkirt steak comes in long thin strips and is very flavorful due to its higher fat content. It is great to use in fajitas, carne asada, and beef teriyaki. Skirt steak should always be tenderized...

Even experienced cooks screw up

POSTED BY Kim Pawell ON AUGUST 19, 2013 WITH NO COMMENTS

Recently I made two bone-head cooking mistakes that could have turned out much worse than they did. No, I am not talking about making a dish that didn't turn out well, I'm talking about getting lazy with tools. It is important for even the most experienced cook to remember that you are cooking with hot and sharp stuff and you need to take precautions to protect yourself.Lean on the lid when you are blending hot soup Pureed vegetable soups are healthy and wonderful. To get the smoothest soup, the blender gets the best results. It is important to take care to secure the blender lid and...

BPA-free packaged tomatoes

POSTED BY Kim Pawell ON AUGUST 26, 2013 WITH NO COMMENTS

I've been on a mission to minimize BPA exposure in my family's diet. BPA is an endocrine disrupter that is found in many many modern products, including the lining of canned goods. Exposure to BPA is linked to numerous developmental, neural and reproductive health problems. BPA in the lining of canned foods can leach into canned food, particularly when the canned food is high in acid or fat. So canned tomatoes are a particular problem.Pomi BPA-free tomatoesGood news, for tomato lovers, Pomi makes a great tasting, BPA-free organic tomato that is packaged in a carton rather than a can. And...

Dahlias to celebrate summer

POSTED BY Kim Pawell ON SEPTEMBER 2, 2013 WITH NO COMMENTS

One of the simple joys of summer is dahlias, and my very favorite place to buy them is from Leah Banks who sells them out of her yard in Costa Mesa. Her dahlias are nothing short of incredible. Leah cultivates her plants with great care and has a personal relationship with each one. If the weather cooperates, some of her varieties grow to enormous 8" balls of fabulous color. Leah will let you walk through her garden and choose each and every flower. She hand cuts each one for you, resulting in long-lasting flowers. Depending on the weather, dahlia season can extend into October here in...

Miso

POSTED BY Kim Pawell ON SEPTEMBER 9, 2013 WITH NO COMMENTS

I have been meaning to write a post on miso for some time now, but have avoided it because of the complexity and depth of the topic. Miso is regional and has many different variations. Writing a post on miso is akin to trying to write a single post on wine or cheese. So that said, here I go with a very basic post on a wonderful ingredient.What is miso?At it's basic, miso is fermented soybeans and salt. Some miso varieties also contain rice, barley and other ingredients. Miso has been fermented in China going back 2,500 years. The Japanese began fermenting miso in the 6th century AD. Maruya...

Mezzah platter – a Middle Eastern twist on tapas

POSTED BY Kim Pawell ON SEPTEMBER 16, 2013 WITH NO COMMENTS

Mezzah, also spelled mezzeh, meze and mezze, roughly translates to "tapas" in Arabic. I like to create mezzah platters with a variety of ingredients and dishes that are influenced by Middle Eastern, Mediterranean and southern Spanish cuisines. You can keep these platters simple and light for appetizers, or make them more substantial for dinner. It's a fun way to eat because everyone can help themselves to their favorites, much like the salad-for-dinner platters I make.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A...

Baharat – Middle Eastern spice blend

POSTED BY Kim Pawell ON SEPTEMBER 16, 2013 WITH NO COMMENTS

Baharat is a Middle Eastern spice blend that varies by cook and by region. The word baharat translates simply to "spice." Typical ingredients include: pepper, lampong, pepper, cinnamon, coriander, cumin, cloves, ginger, cayenne, cardamom and nutmeg. Other ingredients might include: mint, sumac, saffron and turmeric and Spanish paprika. Baharat is used in lamb, chicken, fish and vegetable dishes. It is also used in soups, stews and couscous.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Pomegranates & pomegranate molasses

POSTED BY Kim Pawell ON SEPTEMBER 30, 2013 WITH NO COMMENTS

The ancient pomegranateThis ancient ovarian-like fruit, filled with up to 1000 jewel-like seeds, has been used medically by many cultures for thousands of years. The ancient Egyptians used pomegranates to treat tapeworm and infections. In Ayurvedic medicine the various parts of the pomegranate are used to treat everything from stopping nose bleeds to propping up sagging breasts. (Hmmm... another plus for pomegranate martinis!)Modern views on the benefits of pomegranatesPomegranates are rich in vitamin C, Vitamin K, potassium, folate and fiber. There are many studies on the health benefits...

Thanksgiving recipes and thoughts

POSTED BY Kim Pawell ON OCTOBER 28, 2013 WITH ONE COMMENT

Thanksgiving is my favorite holiday of the year. I love Thanksgiving because it is all about my three favorite things - Family, Friends and Food. No costumes, no gifts, no cards, just family friends and food.[content_upgrade cu_id="16052"]Get our free cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be Spectacular[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Thanksgiving - the perfect imperfect mealThanksgiving is a big tradition in our house. I have been cooking Thanksgiving dinner for more than 30 years. That number is a little shocking, but...

Thanksgiving floral arrangements

POSTED BY Kim Pawell ON NOVEMBER 4, 2013 WITH NO COMMENTS

One of my favorite things to do for Thanksgiving is to make floral arrangements. I love to use a mix of brown, green and white roses for Thanksgiving. I like to keep the arrangements low so they don't interfere with conversation. Here is a step-by-step guide to making beautiful flower arrangements for your Thanksgiving table.[content_upgrade cu_id="16052"]Get our free cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be Spectacular[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]What you will need for three arrangements1 block standard floral oasis3...

Let’s talk turkey-10 tips for making your turkey great

POSTED BY Kim Pawell ON NOVEMBER 11, 2013 WITH NO COMMENTS

Despite the best of intentions, Thanksgiving turkey doesn't always turn out as you envisioned it. Here are my tips, along with a couple recipes for making your turkey great.1. Buy a good fresh turkeyThere really is a difference between a fresh, organic free-range turkey and a mass produced self-basting frozen turkey. There also is a price difference. If you can swing it, buy a good turkey. If it isn't in your budget, don't sweat it. A little gravy and cranberry sauce, good friends and family to share it with, and perhaps a glass of wine and your turkey will be great. I like Diestel...

A food blogger’s Thanksgiving

POSTED BY Kim Pawell ON NOVEMBER 18, 2013 WITH NO COMMENTS

In late October or early November when you pick up a copy of Bon Appetite or read your favorite food blog, ever wonder "when did they make that turkey?" Well now that I have been working on SNFD for a year, I can tell you. The turkey, the pies, the mashed potatoes, the cranberry sauce, the table settings, they were all made and photographed months earlier. This year, we had our family Thanksgiving in August. Which can be quite a trick if you need fresh cranberries and a good whole turkey. But if you are creative, you can make it happen. My local grocery store buys turkeys year round for...

Mary Risley’s sage advice for cooking a turkey

POSTED BY Kim Pawell ON NOVEMBER 22, 2013 WITH NO COMMENTS

If you are beginning to angst over your upcoming Thanksgiving meal, watch this video by very funny Mary Risley of Tante Marie's Cooking School in San Francisco before you begin your Thanksgiving day preparations. She has sage advice for relaxing and making your Thanksgiving dinner a success. The most important is "Turkey is never perfect" and what makes turkey good is cranberry sauce, gravy and...pinot noir.[content_upgrade cu_id="16052"]Get our free cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be Spectacular[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Something New For Dinner’s 1-year anniversary

POSTED BY Kim Pawell ON NOVEMBER 25, 2013 WITH NO COMMENTS

I can't believe a year has gone by! When we founded SNFD we had no idea where it would go. My goal was to publish great healthy recipes people could count on and to encourage more time at the dinner table with family and friends. My daughter Margo, a graphic designer, designed my beautiful site. My daughter Lauren, and her company Bixa Media, developed the site and continues to provide marketing guidance and assistance every month. Good things are happening1. We are growing every monthWe have grown rapidly from less than 700 visits our first month to more than 7000 visits in a single month....

Tagine cooking

POSTED BY Kim Pawell ON DECEMBER 2, 2013 WITH 2 COMMENTS

A tagine is both a ceramic cooking vessel and the name of the dish that is cooked in the vessel. Tagine cooking is traditional Berber cooking from North Africa. Tagines were designed to cook stews over hot coals using a minimal amount of water. A tagine is a two-part vessel. The bottom is round and shallow with sloped sides. The top fits into the bottom part of the dish and is conical in shape with a very small opening midway to vent excess steam. The top of the tagine is designed to collect the steam, condensate it and return the moisture to the dish to keep the stew moist.Tagine...

Should you wash chicken before you cook it?

POSTED BY Kim Pawell ON DECEMBER 2, 2013 WITH NO COMMENTS

Most of us have grown up believing that it was imperative to wash chicken before you cook it. We believed we were washing off salmonella and other bacteria that could make us sick. Turns out only part of the logic is true. These pathogens can make us sick, but washing them off is a bad idea.Salmonella and campylobacterA good percentage of chickens carry pathogens that don't make chickens sick, but can make humans sick. Depending on who is doing the research, as many as 20% of commercial chickens carry salmonella and up to 80% carry a bacteria called campylobacter. The best way to kill both of...

Gift Guide

POSTED BY Kim Pawell ON DECEMBER 9, 2013 WITH NO COMMENTS

For cooks and anyone who likes to eat...[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Under $15Pineapple peeler and slicerIf you love pineapple but hate to peel it, this is the tool for you. Peel, slice and core a whole pineapple in the about the amount of time it takes to open a can. Use this tool to make my pineapple and pork lettuce wraps. Maldon Flaked SeasaltThis crunchy finishing salt makes everything taste better. Use it in salads, to finish...

Tomatillos

POSTED BY Kim Pawell ON JANUARY 20, 2014 WITH NO COMMENTS

Tomatillos, indigenous to Mexico, are also known as husk tomatoes or tomato verde. Tomatillos are nightshades related to the Cape gooseberry. They have a tart lemony flavor that is key to making salsa verde, as well as enhancing soups, stews and guacamole.How to cook with tomatillosFirst of all look for the smaller cherry tomato-sized tomatillos whenever you can. They are sweeter than the larger golf-ball size tomatillos. Store tomatillos in their husks at room temperature for a few days and about a week in the fridge. Before cooking remove their paper-like husk and wash the fruit. When the...

Got milk? Here is the latest science on organic and whole milk

POSTED BY Kim Pawell ON JANUARY 20, 2014 WITH NO COMMENTS

If you are near my age, you grew up drinking four glasses of milk everyday. After all, dairy was one of the Four Basic Food Groups you needed to be healthy. Funny thing about nutritional knowledge is it is constantly evolving. We went from Four Basic Food Groups to the Food Pyramid and now to My Plate. And guess what? A lot of what you believed to be true about milk is no longer scientifically valid.First a little personal milk history from the Hawaiian IslandsWhen I was a kid growing up in Hawaii in the 60's, we still drank whole milk. The problem was in Hawaii, milk was expensive. We had...

Valentine’s Day wine and cheese party

POSTED BY Kim Pawell ON JANUARY 27, 2014 WITH NO COMMENTS

A cheese tasting is the perfect Valentine's celebration whether you are planning a romantic fete for two or a raucous hullabaloo for 40. Everyone loves great cheese and a little good wine or beer to go with it.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Cheese selections and pairingsI have published five recipes for cheese platters to get you started. Once you start putting cheese platters together, you will find your way and come up with new...

Valentine’s Day tropical flower arrangements

POSTED BY Kim Pawell ON FEBRUARY 3, 2014 WITH NO COMMENTS

Roses are the go-to Valentine's day flower, but I think nothing says Valentine's Day like Hawaiian anthuriums. For starters, anthuriums are heart shape. They also come in an array of beautiful colors from vibrant red, to pink, to white, to apple green. They have a sensual quality. Go ahead, look at them again. When I was little my mom called them "little boy flowers." I think I was 16-years old before I figured out why she called them that.Hawaiian flowersWhen I was a kid growing up in Honolulu, we lived in the rainforest in the mountains above Waikiki. On the side of our house we had this...

Three secrets to baking great cookies

POSTED BY Kim Pawell ON FEBRUARY 3, 2014 WITH NO COMMENTS

There are three baking secrets that will take your cookies from good to exceptional. Be forewarned that your cookies will be so good your family and friends will never let you go anywhere again without bringing a batch of cookies along.1. Cream your butter, sugar and eggs properlyThese creaming tips come from Christina Tosi of Momofuku Milk Bar. Start with room temperature butter. Now what does room temperature mean? It means 65 - 70 degree butter. If you live in Miami or Honolulu, it does not mean 80 degree butter. The butter should still be slightly cool and give a bit when you...

Valentine’s Day gift idea

POSTED BY Kim Pawell ON FEBRUARY 3, 2014 WITH NO COMMENTS

Looking for a fun Valentine's Day gift for under $20? Organic, stoneground Mexican hot chocolate disks from Taza are just the thing. Taza offers a cute sampler package of 7 different dark chocolates, including: Cinnamon, Salt & Pepper, Orange, Ginger, Vanilla, Guajillo chili and Chipotle chili (my personal favorite). Order through our store and you can have it tomorrow if you are an Amazon Prime customer.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Artichokes

POSTED BY Kim Pawell ON FEBRUARY 24, 2014 WITH NO COMMENTS

When I was a kid, we thought artichokes were about as gourmet as you got. And for a good reason - they were exotic in Honolulu in the 1960's. My family loved artichokes. My mom would make us our own individual artichoke and we would dip the leaves in Best Foods mayonnaise if we were lazy, or melted lemon butter if we weren't.Artichokes are really good for youThe ancient Greeks and Romans used artichokes medicinally. It turns out they knew what they were doing. Artichokes are high in vitamins C and K; are rated #7 on the USDA's top list of antioxidant foods; and they are rich in fiber,...

Thai Cooking School

POSTED BY Kim Pawell ON MARCH 3, 2014 WITH NO COMMENTS

Today, my husband and I had the good fortune to attend a traditional Thai cooking school in Bangkok, The Maliwan Thai Cooking School. I enjoy playing around with Thai flavors when I am developing recipes, such as my Thai-style grilled flank steak salad, Roasted butternut squash soup with lime and coconut and Chilean sea bass with tropical fruit salsa, but up until today, I was improvising. Which is another word for making-it-up-as-I-go-along. Today, I got an education in four classic Thai dishes; learned how to make coconut milk from scratch; was taught how to hand-grind curry paste...

How to make coconut milk from scratch

POSTED BY Kim Pawell ON MARCH 3, 2014 WITH NO COMMENTS

I recently learned how to make coconut milk from scratch at the Maliwan cooking school in Bangkok. Now days, particularly in the cities, most Thai people use boxed or canned coconut milk. But in the villages making your own coconut milk is still common. My cooking instructor Mae, said for most cooking, boxed coconut milk is fine. Where fresh coconut milk really makes the difference is in making desserts. Making your own coconut milk is not something that I'd recommend you do every day, but for a special dessert, it is kind of fun. [content_upgrade cu_id="15680"]Get our free cookbook: 15...

Highlights from my trip to Thailand

POSTED BY Kim Pawell ON MARCH 3, 2014 WITH NO COMMENTS

I just returned from a trip to Thailand. We did a lot of fabulous things, cooked and ate a lot of great food, but the highlight of my trip was meeting this elephant, Suvalis. His owner was a third-generation elephant handler, or mahout. Thai elephants traditionally worked as loggers, but now are very involved with the tourist industry. They are amazing, intelligent and gentle animals. If you have any doubts, check out this video showing a painting elephant, a fairly common attraction in Thailand.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A...

How to cut a lime Thai-style

POSTED BY Kim Pawell ON MARCH 17, 2014 WITH NO COMMENTS

Most Western cooks cut limes one of two ways: 1) stem to stern wedges, or 2) horizontally across the core of the lime to make lime wheels. One of the things I learned in Thailand is there is another way to cut limes.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]How to cut a lime Thai-styleThais cut around the core when they cut their limes. Once you cut limes this way, you will realize what a genius technique this is. By cutting around the core...

The pomelo

POSTED BY Kim Pawell ON MARCH 17, 2014 WITH NO COMMENTS

Pomelos are indigenous to Southeast Asia and frequently used in Thai and Vietnamese cooking. Larger than a grapefruit, they have a very thick, spongy and bitter pith which needs to be removed before it can be eaten. You may be tempted to hack away at the pith with a knife. This doesn't work very well. You wind up cutting through the fruit, which is what you don't want to do. The goal is to remove the pith and the segment membranes, but keep the fruit vesicles whole. Vesicles are the little juice sacs within the fruit segments. Here is a better way: [content_upgrade cu_id="15680"]Get our...

Meatballs: the perfect food

POSTED BY Kim Pawell ON MARCH 24, 2014 WITH NO COMMENTS

I love a good meatball, and it turns out so does most of the world. If you dig a little you will find variations of the meatball represented in most world cuisines. What is not to love about meatballs? Here is a list of meatball attributes:Convenient sizeMeatballs are the perfect finger-food. What is more fun than popping a meatball in your mouth?Protein-denseMost meatballs start with some sort of protein - ground beef, veal, chicken, turkey, pork or fish. When I'm feeling sluggish, my body is often craving protein and a meatball or two does just the trick to perk me up.[content_upgrade...

My Woolly Pocket wall garden

POSTED BY Kim Pawell ON MARCH 31, 2014 WITH NO COMMENTS

As a cook, I love having fresh, organic ingredients to cook with. For some time now, I have wanted to grow my own herbs and veggies. While I have a successful pot of herbs or two, I have not been able to figure out how to fit a little garden into my small and mostly shady back yard. The sunniest place in my yard is my back fence. I recently had an area next to the fence built out with tiered railroad ties to create a couple narrow raised planting beds. I was able to create a few feet of planting space, with some sun, but not nearly enough sunny space to plant all the herbs, lettuce and...

Easter flowers: lilacs and tulips

POSTED BY Kim Pawell ON MARCH 31, 2014 WITH NO COMMENTS

Nothing says spring like fresh lilacs and tulips. Here is an easy arrangement of purple lilacs and yellow tulips for your Easter table. I use my go-to stemless wine glasses for vases. Stemless wine glasses are perfect for creating low dining table arrangements that do not get in the way of conversation. I use inexpensive wine glasses and keep them just for flower arranging. The reason is the water in the floral arrangements will etch the glass. You don't notice the etching in a floral arrangement, but you definitely will notice it in your wine glass.[content_upgrade cu_id="15680"]Get our...

Cradle to Career Kenya fundraising dinner

POSTED BY Kim Pawell ON APRIL 7, 2014 WITH NO COMMENTS

Something New For Dinner recently hosted a fundraising dinner for Cradle to Career Kenya, a non-profit organization that supports orphaned children in Kenya. C2C provides food, shelter and education for children from primary school through college. It was our pleasure to provide a Thai-themed dinner for the patrons of this wonderful organization.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade] The dinner was held at the home of Jene Meece, C2C's...

Easter supper ideas

POSTED BY Kim Pawell ON APRIL 7, 2014 WITH NO COMMENTS

Easter is almost here and the big question, "What do I cook for Easter supper?" is upon us. In addition to the new recipes we posted this week, here are a variety of recipes for from our archives that will make your Easter dinner delicious. Rack of lambIf you don't want to make a whole leg of lamb, rack of lamb is a nice alternative. One rack of lamb serves two people nicely. Unless you eat lamb like my son, then you need to multiply by four! This recipe is fool-proof. Sear the racks on the stove or the grill and finish them in the oven. Check out the Australian rack of lamb at...

Don’t be afraid of a little fat

POSTED BY Kim Pawell ON APRIL 14, 2014 WITH NO COMMENTS

I've been cooking for a long time, long before the low-fat mantra was popularized, and now it looks like things are going full-circle and we are getting back to understanding the nutritional value of fat. And I'm not just talking olive oil. I'm talking nuts, avocado, eggs and even saturated fat. Yes, I'm talking about butter, whole milk, cheese and even cream. The truth is, I never bought the low-fat story. Margarine, low-fat cheese and non-fat processed foods always tasted bad. And I fervently believe food should taste delicious. I stuck with real butter when my friends were eschewing...

10 great Easter brunch ideas

POSTED BY Kim Pawell ON APRIL 14, 2014 WITH NO COMMENTS

Easter brunch is always a fun meal, particularly when you have little kids in the house. Below are a collection of recipes from our archives that work well for Easter. Many can be made in advance or do not have a lot of preparation time.Tutu's Hawaiian banana breadThis recipe comes from my mom who I think got the recipe from the Halekulani hotel in Waikiki back in the day. My daughter Margo found one of my old typewritten 5" x 7" recipe cards and made the recipe up in muffin tops. She thought the type-written card was hilarious and couldn't believe we used to type out our recipes. The banana...

What to give mom for Mother’s Day

POSTED BY Kim Pawell ON APRIL 21, 2014 WITH NO COMMENTS

If you want to know what to give mom for Mother's Day, something that will really knock her socks off, it is very simple. Moms want to spend time with their kids. Well, at least when their kids are adults. When their kids are little, moms might actually like a little time to themselves. Funny how that works! My favorite gift from my grown kids (Lauren, Ryan, Margo and Mikey, this is definitely a hint) is when they cook me a meal. The best gift my kids have given me is when they host a small dinner party for me and our friends and do everything - they plan the meal, cook it, serve...

The strawberry

POSTED BY Kim Pawell ON APRIL 21, 2014 WITH NO COMMENTS

What is better than a vine-ripened strawberry in the peak of season? In California, peak strawberry season is April through June. So now is a great time to stop at the strawberry stands that pop up on our streets during the spring and buy fresh-picked strawberries. Here are some things you might not know about the strawberry:Strawberries are not actually berriesStrawberries are not actual berries. Berries have one seed on the inside and the fruit forms from one ovary. Strawberries are aggregate fruits, or accessory fruits, that have many seeds and many ovaries. Each seed and ovary...

9 Cinco de Mayo recipes

POSTED BY Kim Pawell ON APRIL 28, 2014 WITH NO COMMENTS

Cinco de Mayo is one of my favorite holidays, because like Thanksgiving, it is really just about food. Well...maybe food and tequila. Either way, Cinco de Mayo is a good excuse to eat some great Mexican food and wash it down with a margarita or two. Here are 9 recipes from our archives for your Cinco de Mayo festivities.Fish tacos with cilantro These are my favorite fish tacos. They are cooked on the stove top with no batter and no deep-frying. Better still, you can make them in under an hour start-to-finish, including 20 minutes to marinate the fish. They are gluten-free if you serve with...

What makes the perfect margarita?

POSTED BY Kim Pawell ON APRIL 28, 2014 WITH NO COMMENTS

In honor of the upcoming Cinco de Mayo holiday, I have been hard at work investigating the margarita. I know it's tough, but someone has to do it. So when I tell you the perfect margarita is very personal, don't think I am copping out. I hosted a margarita tasting this weekend and we delved deep into the margarita. There are eight variables to consider when looking for the perfect margarita. Here is what we learned: 1. It starts with the tequila There are 5 categories of tequila: Blanco Also called silver, white, plata or platinum. This tequila is made from 100% pure blue agave and is...

Hand-tied bouquet for mom

POSTED BY Kim Pawell ON MAY 2, 2014 WITH NO COMMENTS

I think it is fairly safe to say that all moms appreciate flowers. I am sure there must be a few moms out there who are not interested, but I'll bet the numbers are not huge. Recently my daughter Lauren and I got together with our friends Jenni and Debbie for a night of mother-daughter flower arranging. We also ate a great salad and drank Moscow mules, so the night was as good as it gets: good friends, mother-daughter time, flowers, good food and a very tasty cocktail.Hand-tied bouquetsHand-tied bouquets are not just for weddings; they are a beautiful and practical way to give flowers....

How to make sangria

POSTED BY Kim Pawell ON MAY 12, 2014 WITH NO COMMENTS

Sangria is the quintessential summer drink. Light, fruity and perfect for a summer afternoon. The fun thing about sangria is there are so many ways to make it; no recipes needed. Just follow these basic instructions:FruitStart with 2-3 cups of chopped fruit.Citrus: oranges, blood oranges, tangerines, kumquats, lemons or limes.Melons: watermelon, cantaloupe, honeydew.Berries: strawberries, raspberries, blackberries, blueberries.Tropical: mangos, pineapple, kiwi, passion fruit.Summer fruit: peaches, nectarines, apricots.Winter fruit: apples and pears.Grapes: red or greenWineAdd one bottle...

Bring back home economics classes

POSTED BY Kim Pawell ON MAY 19, 2014 WITH NO COMMENTS

We live in a world of unimaginable technology, yet our children are no longer learning basic life skills. It is a rare teenager or 20-something year-old who can cook a nutritious meal, hem a pair of pants or sew on a button. There is an interesting and ironic history of how home economics classes got started in the U.S, as well as the reason they fell out of popularity.Home economics historyA group of educators including Melvil Dewey, of the Dewey decimal system, and Ellen Henrietta Swallow Richards got together in 1899 to find ways to use science and technology to improve American life....

Jicama

POSTED BY Kim Pawell ON MAY 26, 2014 WITH NO COMMENTS

Jicama, also known as Mexican yam or Mexican turnip, is the root of a vine that is native to Mexico and South America. Spanish explorers transported this sweet, starchy and crunchy root throughout the world. Today Jicama is common in Caribbean, Filipino, Chinese, and Southeast Asian food.Nutrition and health benefits of jicamaJicama is very interesting from a health and nutrition standpoint. One cup is only 50 calories and provides 25% of the daily requirements of fiber and 44% of vitamin C requirements. Jicama also has high iron, potassium, calcium and magnesium profiles. Jicama is low on...

Rhubarb

POSTED BY Kim Pawell ON MAY 26, 2014 WITH NO COMMENTS

Rhubarb and strawberriesThere are some food combinations that make 1 + 1 = 3 or even 4 or 5. Strawberry and rhubarb is one of those combinations. Rhubarb is one of those ingredients that really needs a partner, but there are many great partners for rhubarb beyond strawberries.Beyond strawberriesRhubarbs tartness performs much like lemons, and complements many ingredients, both sweet and savory. Rhubarb is a natural complement to oranges, grapefruit, blood oranges and blackberries. Rhubarb is enhanced by a variety of spices including: cinnamon, cardamom, vanilla, nutmeg, ginger, bay,...

How to peel and pith citrus

POSTED BY Kim Pawell ON JUNE 2, 2014 WITH NO COMMENTS

Citrus makes a wonderful addition to salads and salsas, but the trick is removing all the bitter pith. When the pith is removed and the citrus is segmented it is called a "supreme," probably because they are supremely delicious! You can use this method on grapefruits, oranges, lemons, limes and tangerines. For pomelos, I recommend a different method.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Step 1 Slice off the top and bottom of the citrus so...

Father’s Day Gift Ideas

POSTED BY Kim Pawell ON JUNE 2, 2014 WITH NO COMMENTS

BBQ Tools and Moscow MulesWe have two different themes for gift ideas for Father's day: Barbecue tools and Moscow mule cups. These gift ideas really work together. What dad doesn't need some good barbecue tools? And what dad wouldn't mind sipping on a refreshing Moscow mule while slaving over a barbecue? Here are our best ideas: Cuisinart 14-piece stainless steel grill set - $29.99Every dad needs a quality set of grilling tools. This stainless steel tool set provides all the basics for flipping, turning and basting at the grill. Corn holders and a brush for cleaning up afterwards are a...

Father’s Day Recipes

POSTED BY Kim Pawell ON JUNE 5, 2014 WITH NO COMMENTS

Father's Day is almost here so it's time to whip up some of dad's favorite recipes. Dad is generally pretty easy to please when it comes to food, but there are certain dishes that always seem to bring a big smile. Here are our best Father's Day suggestions as well as some great gift ideas dad will love. SNFD is an Amazon Affiliate and we do receive a small commission when you purchase products through our links. Hawaiian Shoyu Chicken Fork-tender, this delicious island-style chicken is a long-time favorite at our house. Rack of Lamb Rack of lamb is a special treat in our...

How to Clean Copper Mugs

POSTED BY Kim Pawell ON JUNE 9, 2014 WITH 17 COMMENTS

How to Clean Copper MugsFor a natural copper cleaner, dip half a lemon in a bit of salt and polish each of your copper mugs for 3-4 minutes. Once your mugs are back to their original shine, rinse them and then dry them thoroughly with a clean cotton cloth, making sure to get rid of all traces of moisture that could oxidize and darken the copper. Moscow mules are a refreshing summertime cocktail, particularly when they are served in chilled over-sized Moscow mule copper mugs. If you have invested in these fun copper cups and used them a time or two you may now be wondering how to keep them...

Celebrating 5,000 Facebook Likes With A Giveaway!

POSTED BY Kim Pawell ON JUNE 21, 2014 WITH NO COMMENTS

This giveaway is now closed. Congratulations to the winner, Jane O. We can't wait to see what you do with your new Woolly Pockets! Thank you! Something New For Dinner just surpassed 5,000 Facebook likes. This is a big milestone for us. We value each and every like you have sent in. For us, likes are digital pats on the back that tell us we are providing content you want to read. Thank you for the great feedback![content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

8 steps to health and longevity

POSTED BY Kim Pawell ON JUNE 23, 2014 WITH NO COMMENTS

I recently attended the Blogher 2014 Food conference in Miami. It was quite amazing to be in the same room with 500 other food bloggers for 48 hours. I learned a tremendous amount, but want to share this one gem I learned in a session on Super Foods that I think everyone can benefit from.Add healthy foods to your dietA study of mortality risk of 60,000 woman resulted in this important finding: "A healthy diet can affect longevity. It appears more important to increase the number of healthy foods regularly consumed than to reduce the number of less healthy foods regularly consumed." Don't...

4th of July flower arrangements

POSTED BY Kim Pawell ON JUNE 30, 2014 WITH NO COMMENTS

Fireworks were my inspiration for these fun 4th of July flower arrangements. I use white hydrangea, red tulips and a little bear grass to create a firework floral display. They take just a few minutes to create and will make your 4th of July table sparkle. The secret to these beautiful arrangements The secret to these beautiful arrangements is the blue Ball Jars and these rustic mason jar frogs. I have been having a lot of fun with these jars. They make flower arranging so simple and are perfect for low arrangements that your guests can see over when seated at the table. What...

Tomatoes: nutrition, storage and great recipes

POSTED BY Kim Pawell ON JULY 7, 2014 WITH 2 COMMENTS

Summer is tomato seasonIs there anything better than a vine-ripened summer tomato? With a little salt and pepper and maybe a splash of olive oil, very little else is needed for a great meal. Lucky you if you have grown your own and get to experience a sun-warmed tomato fresh from the vine. If you haven't planted tomatoes, don't despair. Great summer tomatoes can be found at Farmers' Markets and through Community Supported Agriculture (CSA) organizations.Health benefits of tomatoesFrom a health and nutrition standpoint, there is a lot to like about tomatoes. Tomatoes are loaded with good...

10 ways to lower the glycemic index of potatoes

POSTED BY Kim Pawell ON JULY 14, 2014 WITH 30 COMMENTS

Nutritionally, potatoes have a bad rap, particularly when we think about potato chips and French fries. Potatoes, however, do have significant nutritional value. They are high in Vitamin C, B6, B12, fiber, potassium and a host of minerals. Potatoes also contain kukoamines, a substance that lowers blood pressure. So are potatoes a good nutritional choice? It depends on how you prepare them and eat them.The concern over high glycemic foodsPotatoes by themselves have a high Glycemic Index (GI). High glycemic index foods are a concern because they are digested quickly causing spikes in blood...

How to make 3 kinds of green onion garnishes

POSTED BY Kim Pawell ON JULY 14, 2014 WITH 2 COMMENTS

Green onions, also known as scallions and spring onions, are more than garnish. They are rich in Vitamins K, C and B6, as well as fiber, manganese, potassium and phytochemicals. Eating green onions promotes bone and heart health; helps protect against cancer and diabetes; and supports the immune and digestive systems.Eat your garnishOne way to eat more green onions is to make beautiful green onion garnishes and eat them - don't leave them on your plate. Here is how to make three beautiful green garnishes that will add visually and nutritionally to your diet:Angled slicesAngled slices are easy...

Farmers markets

POSTED BY Kim Pawell ON JULY 21, 2014 WITH NO COMMENTS

I was recently given a copy of The New Greenmarket Cookbook, by Gabrielle Langholtz and GrowNYC to review. Aside from the seasonal recipes, what I really love about this cookbook is the historical documentation of how farmers markets were developed in NYC and how these markets have changed our lives and fueled the movement to eating farm-fresh whole foods, not just in NYC, but across the U.S. Reprinted with permission from Da Capo Lifelong, (c) 2014The impact of the industrialized agriculture post World War IIBeginning in the 1950's until the mid 70's, two thirds of New York state farms went...

How to get rid of fruit flies

POSTED BY Kim Pawell ON JULY 28, 2014 WITH NO COMMENTS

The price to pay for our abundant and delicious summer fruit is often an infestation of fruit flies. If you are like me and always keep a large bowl of fresh fruit on the counter, you know what I am talking about. Last night, after several of these pesky pests climbed into my red wine glass I decided to do something about it. Here are some tricks for getting rid of fruit flies:Keep your fruit bowl cleanAs fruit ripens it oozes little bits of juice that fruit flies LOVE. Make sure you regularly clean out your fruit bowl to get rid of this juice. This means not only disposing of overripe fruit,...

Anolon stainless steel stir fry pan

POSTED BY Kim Pawell ON JULY 28, 2014 WITH NO COMMENTS

In May, my daughter Lauren and I went to our first food blogging conference, Blogher Food in Miami. What an experience to be in the same room with 500 food bloggers for 48 hours! We learned a ton, met a lot of wonderful people, ate some really great food and when I came home Anolon sent me a note saying I had won this wonderful stainless steel stir fry pan. Thank you Anolon!Stir frying has been on my listThe one thing everyone is looking for is fast, healthy weeknight meals. Stir fry is the answer whether you are looking to whip up some crispy vegetables, or crank out a one-dish meal of...

Why you should eat cherries

POSTED BY Kim Pawell ON AUGUST 4, 2014 WITH NO COMMENTS

Cherries are one of my favorite summer fruits. They are low in calories at 87 calories per cup, have a low glycemic index of 22, are an excellent source of Vitamin C and fiber, contain a variety of vitamins and minerals, are loaded with antioxidants and are one of the few food sources of melatonin.Two types of cherries: sweet and tartThere are two basic types of cherries:Sweet cherriesSweet cherries include Bing and Rainier cherries. In the U.S., sweet cherries are grown mainly in the Western Pacific states. They are harvested between May and August.Tart cherriesTart cherries include...

The difference between crostini and bruschetta?

POSTED BY Kim Pawell ON AUGUST 4, 2014 WITH 2 COMMENTS

Bruschetta and crostini are both antipasti, or little dishes that are served before the meal to stimulate the appetite. Both begin with a piece of bread that is grilled or toasted. So what is the difference?It is subtleBruschettaBruschetta comes from the Italian word bruscare, which means to roast over the coals. The bread used for bruschetta is typically a wide rustic loaf that is cut into large flat pieces, grilled, rubbed with a garlic clove, drizzled with olive oil and sprinkled with salt. The focus is on the bread and the olive oil, although there may be a topping offered. According to...

7 tricks for cleaning your garbage disposal

POSTED BY Kim Pawell ON AUGUST 11, 2014 WITH ONE COMMENT

Does your garbage disposal ever get a case of bad breath? As much as I hate to admit it mine does. Here are my 7 best tricks for keeping a clean, bug-free and sweet-smelling garbage disposal.1. Run garbage disposal longer than you think you need toKeep the disposal running until after you hear a change in the grinding noise. If you barely flick the disposal on and off you will accumulate a lot of yucky stuff that turns stinky and attracts unwanted bugs and bacteria growth.2. Rinse with hot waterThis helps degrease the inside of the disposal.3. Use a scrub brushThe underside of the dishwasher...

Anolon stainless steel stir fry pan giveaway

POSTED BY Kim Pawell ON AUGUST 18, 2014 WITH NO COMMENTS

This giveaway is now closed. Congratulations to the winner, Carla S. We can’t wait to see what you cook up with your new stir fry pan! The nice folks at Anolon are sponsoring a giveaway for Something New For Dinner readers. We are giving away an Anolon 12.5" Nouvelle Copper stainless Steel Covered Stir Fry Pan with Helper Handle.How to enter the contestTo enter the contest, follow the instructions in the form at the end of this post. You can gain entries by subscribing to our email list, liking us on Facebook, or following us on Pinterest or Twitter. The more actions you take, the more...

11 favorite restaurants

POSTED BY Kim Pawell ON AUGUST 18, 2014 WITH 2 COMMENTS

A new site, TheBesty, dedicated to helping people find great restaurants asked me for 10 of my favorite restaurants. Now this is hard for me, not because I don't have favorite restaurants, but because I have far too many of them. After much contemplation, I came up with the 10 restaurants listed below, plus a bonus restaurant. Most of my picks lean towards casual, but are distinctive for their excellent food and outstanding venues. Most of the restaurants are privately owned by people who love great, hand-crafted food.Pirozzi in Corona del Mar, CaliforniaThis new venture of Chef Alessandro...

Eggplant

POSTED BY Kim Pawell ON AUGUST 18, 2014 WITH NO COMMENTS

Ancient and multicultural eggplantEggplant goes by many names: eggplant in the U.S., aubergine in France and England, eggfruit in Australia, garden eggs in New Zealand, guinea squash in South Africa, melongene in the Caribbean, and brinjal in Asia. Likewise, eggplant is featured in cuisines all over the world: Think Eggplant parmesan in Italy, Ratatouille in France, Moussaka in greece, Baba Ghanoush in the Middle East, eggplant curries in Thailand and eggplant stir fries in China. Eggplant originally grew wild in India and was first cultivated in China in 500 B.C. Eggplant...

My 4 travel rules

POSTED BY Kim Pawell ON AUGUST 25, 2014 WITH 2 COMMENTS

I love to travel. I think there is nothing like travel to expand your horizons, learn about other people and their cultures, try new food, challenge yourself to see life from a new perspective, experience the beauty of nature, get out of your rut and appreciate your circumstances. Plus travel is so much fun. Over the years I have developed these 4 travel rules that have withstood the test of time.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Rule...

13 grilling tips for reducing carcinogens

POSTED BY Kim Pawell ON AUGUST 25, 2014 WITH NO COMMENTS

We all love to grill, particularly, in the summer when it is too hot to turn on the stove, but outdoor cooking accompanied by a cold beverage is very pleasant, particularly if your husband or significant other is manning the grill. (pun intended!)The downside to grilling meatThere is one significant downside to grilling meat. Grilling meat at high temperatures (325 degrees F and higher) combines amino acids and creatine to create heterocyclic amines (HCA's). Fat dripping on to hot coals creates polycyclic aromatic hydrocarbons (PAH's) in the form of smoke, that bathes the food on the grill...

12 ingredients that make food delicious

POSTED BY Kim Pawell ON SEPTEMBER 1, 2014 WITH 3 COMMENTS

My goddaughter, Marielle, recently visited from Colorado and asked me a really great question. She wanted to know if there are any particular ingredients I use to make food delicious. I love this question, and have been giving it quite a lot of thought. I have compiled a list of 12 ingredient groups that make food delicious and that I use everyday. I pulled all of the items in the picture above from my fridge and my cupboards. It looks like a lot, but they are categorized into 12 groups. You can start by acquiring an item in each group, and slowly build your deliciousness...

Dahlias in mason jars

POSTED BY Kim Pawell ON SEPTEMBER 8, 2014 WITH NO COMMENTS

One of the things I look forward to every summer and fall is dahlias. These outlandishly vibrant, over-sized flowers have become a favorite for me. I'm lucky to have a great dahlia source in Costa Mesa (a neighbor city in Southern California). Leah Banks sells them out of her yard. Leah's dahlias are nothing short of incredible. They are enormous, vibrant, incredibly healthy and she has many varieties. Leah lets you walk her yard and pick each flower. She handcuts each dahlia for you. If you are in the area between now and October and want to check out her dahlias, you can call Leah...

Announcing our Anolon stir-fry pan winner!

POSTED BY Kim Pawell ON SEPTEMBER 8, 2014 WITH NO COMMENTS

Congratulations to Carla in Budd Lake, New Jersey. You have won our Anolon stainless steel stir-fry pan! I hope you enjoy it as much as I have. Thank you Anolon for sponsoring this giveaway. I know there were many people who had their hearts set on this gorgeous pan. Unfortunately we have only one to give away. If you are interested in learning more about this pan or would like to purchase one, click here.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

How to fold refreshing Thai wet napkins

POSTED BY Kim Pawell ON SEPTEMBER 15, 2014 WITH NO COMMENTS

When I was in Thailand last winter, I had the opportunity to work with several talented cooks and eat at many great Thai restaurants. Almost every meal started with beautifully folded, delicately scented, cold, wet napkins. This is a great way to start a meal!Folded rose wet napkins Every Thai restaurant has a unique way of folding their napkins and many have unique scents. In Thailand, where it is very humid, the napkins were always served cold. In Japan, they have a similar tradition called o-shibori. In the summer, napkins are served cold and in the winter they are served hot. I love this...

What to do in Santa Barbara

POSTED BY Kim Pawell ON SEPTEMBER 22, 2014 WITH NO COMMENTS

My family has been taking long weekend trips to Santa Barbara for many years, going back to when are kids were little. Recently, two of my sons attended UC Santa Barbara, so we have had plenty of opportunities to spend long weekends there. Santa Barbara is a beautiful seaside community with lots of things to do and great places to eat. So today, I share with you our favorite things to do in Santa Barbara.The Urban Wine Trail - Wine tasting on footThis wine bi-ped trail was a genius idea. Wine tasting can be a lot of fun, but driving between vineyards is not. Enter Santa Barbara's Urban Wine...

Make-ahead back-to-school meals

POSTED BY Kim Pawell ON SEPTEMBER 29, 2014 WITH NO COMMENTS

September is here, kids are back in school and the new challenge is to get a good healthy dinner on the table, prepared quickly sometime between soccer, ballet practice and homework. It is a tough job, but really can you eat pizza every night? When my kids were growing up my freezer was my saviour. Here are my best tips for make-ahead dinners that will keep you semi-sane and your kids' diet healthy and nutritious. Make Ahead - Cook Once Eat Twice, or Better Yet, Eat Three or Four Times The best thing you can do to get ahead of the weekday dinner time crunch is to do some of your cooking on...

What happens when Mikey makes lasagna

POSTED BY Kim Pawell ON SEPTEMBER 29, 2014 WITH 2 COMMENTS

This summer my son Mikey came home from college for a couple days before he took off on a week-long hiking trip in the Sierras with his buddy Austin. One of the biggest challenges they faced was how to pack enough food to sustain them on their 100+ mile hike. If you saw how much they eat when they are not hiking you would understand this was no small problem. After giving it some thought and consulting Backpack Gourmet, they decided to make lasagna and dehydrate it.The cooking supplies Of course they needed lasagna noodles, some meat, various cheeses and some store bought spaghetti sauce....

Behind the scenes of our new video

POSTED BY Kim Pawell ON OCTOBER 6, 2014 WITH ONE COMMENT

Yesterday I started cooking at 9 a.m. and didn't stop until I washed the last dish at 1:30 a.m. Talk about a long day! I am exhausted, but boy did we have fun. We were working on our first Something New For Dinner video with Eric Otten, a talented young man who has won many awards for his film making.Here are a few sneak peeks at what is coming:[caption id="attachment_8190" align="aligncenter" width="480"] Don't you love Eric's repurposed skateboard![/caption] [caption id="attachment_8192" align="aligncenter" width="480"] Shooting a feast with friends[/caption] [caption id="attachment_8193"...

Gerbera daisies in blue mason jars

POSTED BY Kim Pawell ON OCTOBER 13, 2014 WITH NO COMMENTS

If you have been following me for long you know I have fallen in love with blue mason jars and rustic frog lids. I routinely use them to create quick, beautiful, low-profile table top arrangements. Here are my latest flower arrangements, which we made with gerbera daisies and used for our soon-to-be-released video. It is amazing how versatile these little vases are. I have used them for a variety of flowers: [content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Two intense days of food styling and photography

POSTED BY Kim Pawell ON OCTOBER 13, 2014 WITH 8 COMMENTS

When I first started Something New For Dinner I naively thought the success of my website would directly correlate to the quality of my recipes. WRONG! Great recipes are essential, but I have learned that the greatest recipe doesn't matter if it isn't accompanied by beautiful food photography. I can't tell you how many times I have developed a great recipe but failed to get a good shot and had to remake and shoot the recipe again. So among the many new skills I have been working on, food styling and photography are at the top of my list.[content_upgrade cu_id="15680"]Get our free cookbook: 15...

It All Starts Somewhere: video

POSTED BY Kim Pawell ON OCTOBER 20, 2014 WITH 5 COMMENTS

Here at Something New For Dinner we are all about gathering family and friends together for a great meal. So we thought we would show you how we throw a dinner party from start to finish, or in this case from finish to start. We hope our recipes are the starting point for great dinners for your family and friends. Please enjoy our new video, It All Starts Somewhere. [content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]Recipes for It All Starts...

7 life stages of Halloween

POSTED BY Kim Pawell ON OCTOBER 27, 2014 WITH 4 COMMENTS

Looking back through the years, I think Halloween may have been my children's favorite holiday. Certainly as young children, with the promise of bags of candy it ranked very high. As they got older Halloween only seemed to grow in significance. Looking back at Halloween as a kid, a teenager, a young adult, a parent and now as an empty-nester parent here is my analysis of the 7 life stages of Halloween, along with some family pictures (some of them compromising!).[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK...

How to use a food processor

POSTED BY Kim Pawell ON NOVEMBER 10, 2014 WITH 5 COMMENTS

If you have been following my recipes you know I am a big food processor fan. I can't think of any tool I have that saves me more time in the kitchen. After giving a few cooking classes that utilized a food processor I have learned many people:Do not know how to properly use a food processor.Think food processors are a hassle or too much trouble to clean.Own food processors (often acquired as wedding gifts), but store them in a cupboard where they never see the light of day.My goal today is to convince you to start using a food processor. Here is why:[content_upgrade cu_id="15680"]Get our...

Thanksgiving flower arrangements for the table

POSTED BY Kim Pawell ON NOVEMBER 10, 2014 WITH 3 COMMENTS

Arranging flowers for the table is one of the jobs I particularly enjoy when throwing a dinner party or family gathering. But let's face it, there is so much to do for Thanksgiving that this pleasurable task can easily get away from you.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be SpectacularHere are my tricks for easy, beautiful Thanksgiving flowers:1. Put your arrangements together on Tuesday.In fact, set the entire table on Tuesday. For starters these tasks will get you in the mood for Thanksgiving and then no matter how far behind you get or how many...

Burrata cheese

POSTED BY Kim Pawell ON NOVEMBER 17, 2014 WITH NO COMMENTS

Burrata is a fresh Italian cheese with an outer shell of fresh mozzarella and an inner core of mozzarella and cream. The result is a delicious creamy treat that pairs particularly well with fresh fruit, tomatoes, crusty bread and prosciutto. It also makes a wonderful addition to salad, pizza and pasta. Always serve with a great olive oil.Burrata historyOriginating in Andria, Italy, in the Apulia region of Southern Italy, down by the heel of the boot, burrata is made from cow and buffalo milk. Burrata is thought to have first been made at the Bianchini farm in the early 1900's as a way to make...

Something New For Dinner is 2 years old!

POSTED BY Kim Pawell ON NOVEMBER 17, 2014 WITH 2 COMMENTS

I really can't believe two years have gone by. We have written recipes and posts every week for 104 consecutive weeks! That is 265 recipes and 176 posts. It is kind of mind-boggling. I had no idea what I was getting into when we started, but we have learned a lot. Here are the highlights:Building a blog takes an immense amount of workEarly on, my daughter Lauren told me I needed to post every week. I thought this was a little crazy, but I have managed to do it. I made it my goal to post 2 to 3 new recipes a week, along with 1 to 2 posts that supported the recipes. Topics include ingredients,...

Thanksgiving preview and turkey photo contest

POSTED BY Kim Pawell ON NOVEMBER 22, 2014 WITH 6 COMMENTS

The one perk about being a food blogger is you get to celebrate all of your holidays early. Sometimes months early. Think about it. When you find a blog or magazine recipe for Thanksgiving turkey or pumpkin pie in late October or early November, when do you think those dishes were cooked? This year my family celebrated Thanksgiving in September. I am talking about a full-on Thanksgiving dinner with two different turkeys and all the fixings for 16 people. The funny thing is my family loves it. There is something special about getting to eat stuffing and pumpkin pie in August or...

Cyber Monday gift guide for every cook

POSTED BY Kim Pawell ON NOVEMBER 24, 2014 WITH NO COMMENTS

I know it is practically a national pastime, but I just do not get shopping on Black Friday no matter how great the deals. Competing for parking spaces, navigating hordes of people in store aisles and standing in long lines at the cash register just isn't for me.But Cyber Monday shopping is right up my alleyI do enjoy leisurely online shopping and Cyber Monday offers some great deals for stay-at-home shoppers. I love knocking off a dozen gifts without ever leaving the house. With Amazon Prime I receive most items in 1 -2 days and shipping is free. And by getting my shopping done early I can...

Relax, it’s just a turkey!

POSTED BY Kim Pawell ON NOVEMBER 24, 2014 WITH NO COMMENTS

Enjoy a wonderful Thanksgiving with your family and friends. Don't sweat the details. Food is the vehicle for this favorite holiday, but not the objective. Don't expect perfection. There are too many people and too many dishes for things to come together perfectly. Your turkey may be overdone, your mashed potatoes lumpy, and your green beans cold, but it really doesn't matter. Thanksgiving is a great time to appreciate and enjoy what you have, where you are and who you are with. Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be SpectacularI love this video...

Turkey photo contest deadline – December 3rd

POSTED BY Kim Pawell ON DECEMBER 1, 2014 WITH NO COMMENTS

We are having such fun receiving everyone's entry to our turkey photo contest. The pictures began pouring in Thanksgiving day. Each and every one brought a smile to my face. When you think of it, it is really amazing that millions of people across the U.S. all make the same dish on the same day year after year. We felt privileged to get a little peek at the works of art you prepared for your family. Here are a few sneak previews of some of the pictures that have come in showing turkeys in various stages of preparation: [caption id="attachment_9343" align="aligncenter" width="480"] Ashly...

Turkey photo contest winners

POSTED BY Kim Pawell ON DECEMBER 8, 2014 WITH 5 COMMENTS

We loved receiving all your turkey photos. They began pouring in Thanksgiving day and just kept coming. In fact, if you tried to reach us via email, our email box crashed for about 24 hours, quite possibly because of the influx of high res pictures. There were so many great entries to our turkey photo contest I wish we had a dozen prizes. Most of the photos submitted were for our Incredible bacon wrapped turkey recipe, but we had a few additional ones. Here are our favorites (you will have to scroll down to the bottom to see the winners!)Click to download our free e-cookbook: 3 Fabulous...

How to throw a wine and cheese party

POSTED BY Kim Pawell ON DECEMBER 15, 2014 WITH 7 COMMENTS

For many years my family has thrown a holiday wine and cheese party. In recent years, we have added a new feature - chocolate. We now call it our wine, cheese and chocolate party. It is the perfect trifecta. It is a fun and easy party to throw, mostly because there is very little to no cooking involved. My husband and I have as much fun shopping for the wine, cheese and chocolate as we do at the actual party. Here is what you need to know to throw your own wine, cheese and chocolate party: Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be...

Great ideas for holiday dinners

POSTED BY Kim Pawell ON DECEMBER 15, 2014 WITH 3 COMMENTS

Here are 20 of our best recipes for your upcoming holiday dinners and entertaining. We have extra special main entree recipes for when you want to put on the dog, as well as easy casual options that will let you relax and enjoy the moment. We have some wonderful holiday cookies and desserts and of course a handful of our favorite holiday cocktails to make sure you get some good cheer.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be SpectacularHoliday main course ideasIncredible bacon wrapped turkey This eye-poppingly beautiful, easy, fun-to-make turkey is our...

Christmas breakfast ideas

POSTED BY Kim Pawell ON DECEMBER 22, 2014 WITH NO COMMENTS

Christmas breakfast can take many different forms, from the very casual when you have young kids who are hyper-focused on opening presents, to more leisurely adult brunches. Here are Christmas breakfast recipes that have worked well for our family at various stages along the way.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be SpectacularDutch baby apple pancakeThis is a tradition in our house. It wouldn't really feel like Christmas without one of these gorgeous puffed pancakes. They are traditionally made in a cast iron skillet, but I like to make mine in a...

New Year’s appetizers and cocktails

POSTED BY Kim Pawell ON DECEMBER 29, 2014 WITH NO COMMENTS

New Year's Eve is upon us and it is time to break out our best appetizers and cocktails for the celebration. Growing up in Hawaii, New Year's was a time for special pupus. We always had some form of fresh ahi tuna, usually sashimi or poke, or both. An article in the Honolulu Advertiser described a list of Hawaiian New Year's food traditions and at the top of the list was ahi. As the author succinctly put it, "If there is no ahi on the table, it is not New Year's." Here is a collection of some of my favorite appetizers, including two must-have ahi recipes as well as a few festive...

Something New For Dinner apron

POSTED BY Kim Pawell ON DECEMBER 29, 2014 WITH NO COMMENTS

Here at Something New For Dinner we are big on cooking with aprons. They save our clothes from beets, pomegranates, oil and other tasty but stain-worthy ingredients. We are a little picky about our aprons. We like our aprons made of a light fabric and preferably something bright-colored and cheery. We like a pocket and we like adjustable straps.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be SpectacularIntroducing our Something New For Dinner apronMy daughter Margo designed these aprons. They are 100% cotton and one size fits all. They are a cheery persimmon...

New Year’s resolution: Cook more often!

POSTED BY Kim Pawell ON JANUARY 1, 2015 WITH 27 COMMENTS

If you are looking for a New Year's resolution that will improve your personal health and longevity, promote the health of your family, reduce your carbon footprint and add pleasure to your life, the answer is simply to cook more often. Here are the facts:Frequent Cooking is Associated with Longer LifeA Taiwanese and Australian study looked at the cooking habits of 1,888 men and women and found that cooking up to 5 times a week increased the odds of being alive in 10 years by 47%. The researchers attributed the extended longevity not just to the nutrients consumed by frequent cooks, but by...

8 health benefits of beets

POSTED BY Kim Pawell ON JANUARY 5, 2015 WITH 4 COMMENTS

Most people are either beet lovers or they are not. There is not much of a middle ground when it comes to beets. I confess I have been slow to the beet party, but I am gradually learning to enjoy their earthy taste and have come to appreciate how incredibly healthy beets are. Here are eight health benefits of beets:Anti-cancer propertiesBeets are rich in betacyanins, a compound that has been shown to fight cancer in laboratory mice. Lab studies in human cells also show anti-cancer activity on a wide variety of human tumors.Lowers blood pressure and improves blood flowDrinking beet juice has...

5 reasons to eat more soup

POSTED BY Kim Pawell ON JANUARY 5, 2015 WITH ONE COMMENT

Now that the holidays are behind us, I am ready to step away from the cookie jar (and the gratins, and the eggnog) and eat some truly healthy food. In the cool of winter, nothing is more soothing and nourishing than a great bowl of warm soup. There are many great reasons to eat soup:Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be Spectacular1. Soup is a great way to boost the amount of vegetables you eatMost of us do not eat our daily recommended amount of vegetables. Many soups are vegetable dense, and a great way to boost the amount of vegetables you eat....

What to do in Miami

POSTED BY Kim Pawell ON JANUARY 12, 2015 WITH NO COMMENTS

My daughter Lauren and I traveled to Miami for the Blogher Food conference a little over a year ago. It was a whirlwind trip with not nearly enough time to explore this fascinating city. Miami is one of the most Latin of all cities in the U.S. You hear Spanish spoken as frequently as you hear English. In fact, Spanish speakers now exceed English speakers in Miami. Between the warm weather, the vibrant Latin food and the preponderance of Spanish speakers you almost feel like you have traveled abroad. If you are headed to Miami here are two stops I consider a must.Wynwood WallsWynwood...

SNFD limited edition aprons still available

POSTED BY Kim Pawell ON JANUARY 19, 2015 WITH NO COMMENTS

We still have a few more of our limited edition Something New For Dinner aprons available for sale. Designed by my daughter Margo, these cheery, light-weight, all-cotton aprons will put you in the mood for making your healthy eating New Year's resolutions happen.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be SpectacularOne size fits all - good for men and womenHappy persimmon color with an adjustable snap for the neck strapThe perfect gift for your ValentineGet yours today!To purchase your apron click here. We will put your apron in the mail today. Each...

Homemade Valentine’s Day dinner

POSTED BY Kim Pawell ON FEBRUARY 9, 2015 WITH NO COMMENTS

The worst night to eat out and the best night to cook at homeTo me, the worst night to go out to dinner is Valentine's Day. You have to make reservations weeks in advance, seating is often limited to weird times so the restaurants can squeeze in as many turns as possible, menus are often fixed, prices are high and you have to fight hordes of people. So what do you do? The simple answer is cook at home and go out before or after Valentine's Day.Great meals for Valentine's DaySo if you want to avoid the hordes and have a truly romantic dinner, here are our menu recommendations. We have...

What is raita?

POSTED BY Kim Pawell ON FEBRUARY 9, 2015 WITH NO COMMENTS

Raiti is an Indian condiment made from salted yoghurt (dahi), mixed together with a variety of vegetables, fruits and herbs, and typically served as a side dish to help cool the heat of spicy Indian, Pakastani and Bangladeshi foods. It is similar to Greek tzatsiki, a cucumber and yogurt dip or sauce. Raita cools the heat when you eat spicy food. There is some science behind this. The casein in yogurt neutralizes the capsaicin in chilis. You can read my post on jalapeños to find out what foods to eat to neutralize spicy foods.More than cucumber raitaCucumber raita is probably the most...

How to make zoodles (zucchini noodles)

POSTED BY Kim Pawell ON FEBRUARY 16, 2015 WITH NO COMMENTS

Zoodles are a fabulous way to increase your vegetable consumption and decrease your carbs. In our house we have been eating zoodles about once a week. Here are our best tips for how to make zoodles.SpiralizerI use a Paderno spiralizer. There are other options, but I really like this Play Doh Fun Factory-like tool.Paderno spiral slicerSet up your slicerSet your Paderno slicer on a smooth countertop or cutting board and push the suction cups down to secure your slicer to the surface. A drop of water beneath the suction cups may improve the suction.Click to download our free e-cookbook: 3...

Palm desert hiking

POSTED BY Kim Pawell ON FEBRUARY 23, 2015 WITH NO COMMENTS

Coachella Valley is famous for its music festival, but did you know there is some world-class hiking in the area? If you are in Palm Desert and are looking for something cool to do outside the typical Palm Desert activities of golf, tennis, pool-side lounging, restaurants and shops, I have just the thing.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be SpectacularLadders hikeThe Ladders hike is one of those unexpected experiences that you marvel at for days after the hike. It is located in Mecca, California about 45 minutes outside of Palm Desert. The trail...

Tajin Mexican fruit seasoning

POSTED BY Kim Pawell ON FEBRUARY 23, 2015 WITH NO COMMENTS

In Mexico and in some cities in Southern California we have wonderful street vendors who sell bags full of fresh fruit seasoned with a special Mexican spice. These street carts are stocked with pineapple, mango, cucumbers, oranges, jicama, watermelon and more. You select your fruit and the vendors slice it up for you and garnish it with a delicious chile. salt and lime spice called Tajin fruit seasoning. You can purchase Tajin at Mexican markets and here on Amazon.I use Tajin to garnish my Slow cooker shredded beef tacos with mango and burrata and instead of salt to rim a Bloody Mary or...

Mission gluten free tortillas

POSTED BY Kim Pawell ON FEBRUARY 23, 2015 WITH 3 COMMENTS

Recently Mission Foods contacted me and asked me to try their new gluten free tortillas. I used the samples they sent me to make Slow cooker shredded beef tacos with mango and burrata, a recipe I highly recommend.Mission gluten free tortillas are soft, pliable and have great density. You would never know they are gluten free. I tested them out on several people and the verdict hands down was these are great tortillas.[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD...

Kewpie Japanese mayonnaise

POSTED BY Kim Pawell ON MARCH 2, 2015 WITH 12 COMMENTS

Kewpie mayo is the secret ingredient many professional chefs use to boost the flavor and umami of their dishes. When you think of Japanese cuisine, you probably don't think of mayonnaise, but this condiment is widely used in Japan in both Japanese and western food.A little history of Kewpie mayonnaiseMayonnaise was introduced to Japan in 1925 by Toichiro Nakashima. Mr Nakashima learned about mayonnaise while studying agriculture and commerce in the United States. He returned to Japan with a jar of American mayonnaise and soon started his company that eventually was named Kewpie, after his...

7 tips to make you a better cook

POSTED BY Kim Pawell ON MARCH 16, 2015 WITH NO COMMENTS

Want to make your food taste better tonight? Here are seven simple tricks of the trade that will improve the way your food looks, tastes and nourishes you. These tips are easy, cheap and can be incorporated into almost anything you cook.1. SaltIf there is one spice I could not give up it would be salt. I know, salt gets a bad rap, but the majority of the problem with salt is the enormous quantities that go into processed food. If you avoid processed food and cook with whole foods you are in control of the salt in your diet. The reason salt makes food taste better is that is works to...

Easter Dinner Menu Ideas

POSTED BY Kim Pawell ON MARCH 21, 2015 WITH NO COMMENTS

Easter is early this year and all the signs of Spring are here: my wisteria is blooming, the sun is shining and the markets are full of asparagus, artichokes and strawberries. To help you celebrate here are some spring recipe ideas for your Easter dinner.Main Courses Lamb Shanks Osso Buco StyleThis lamb is one of my favorite entertaining dishes because all the work is done up front. When your guests arrive your house will smell wonderful and all you have to do is serve. Roast Leg of Lamb with PotatoesThis lamb recipe is also very easy and all the work is done upfront. The bonus is you...

Easter brunch menu ideas

POSTED BY Kim Pawell ON MARCH 30, 2015 WITH NO COMMENTS

For anyone who has followed me for awhile, you know my forte is dinner and not breakfast. My family has fended for themselves in the morning ever since the kids were big enough to make toast, grab a yogurt and peel a banana. We all have our weaknesses! That said, there are a few times a year when I put some effort into breakfast. Easter is one of those times. Here are my menu suggestions to make your Easter breakfast special.Woven bacon, egg and tomato bakeThis is my newest breakfast creation, although these skillets would work nicely for a quick breakfast-for-dinner meal too. They are so...

The 50 Best Healthy Food Blogs

POSTED BY Kim Pawell ON APRIL 3, 2015 WITH NO COMMENTS

Something New For Dinner named in The 50 Best Healthy Food BlogsWe are very excited to have been included in this awesome list of healthy eating food blogs by Make Your Body Work, a site dedicated to good health. Dave Smith, named Canada's Top Fitness Health Professional, and his wife Cassie, are the owners of the site. They offer great resources for improving mental and physical health. We are honored to be included in this resource of truly healthy blogs. The list criteria: reliably healthy recipes that avoid junk and focus on creating meals with life-giving whole foods. The list...

What to do in Lahaina, Maui

POSTED BY Kim Pawell ON APRIL 3, 2015 WITH 2 COMMENTS

I was raised in Honolulu, but Maui has always held a special place in my heart. As a kid my family vacationed in Maui. When my husband and I were young we couldn't afford both a hotel room and a rental car so we would rent a Holoholo camper and travel the island. Holoholo was the name of the camper rental agency, aptly named for the Hawaiian word Holoholo, which means to take a leisurely journey, without a clear destination. We had a wonderful time traveling all over the island in the camper. You haven't lived until you take the 65 mile long windy road to Hana in a camper with pots and pans...

15 Cinco de Mayo recipes

POSTED BY Kim Pawell ON APRIL 30, 2015 WITH NO COMMENTS

Cinco de Mayo is a sure sign that summer is knocking on the door. Longer, warmer and hopefully lazier days are about to unfold. Cinco de Mayo is purely a fun celebration about food, friends and perhaps a margarita or two. Here are our favorite Mexican recipes and cocktails to help you plan your Cinco de Mayo menu.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be SpectacularCinco de Mayo RecipesSlow cooker shredded beef tacos with mango & burrataI hope you don’t miss out on this recipe. It is one of my favorites this year. I slow cook a beef brisket...

8 gift ideas for the new graduate

POSTED BY Kim Pawell ON MAY 18, 2015 WITH NO COMMENTS

June is graduation month with many students leaving the academic world and setting up apartments for the first time. My children have all now graduated from college, but I recall distinctly that when they graduated from college their college kitchen setups were pretty dismal. Developing healthy eating habits starts with cooking your own food and to cook your own food you need some basic supplies. So this post is dedicated to graduation gifts designed to set up a first kitchen, plus a some fun gifts for equipping a home bar. Note: I am an Amazon Affiliate and I do make a small commision...

Little Gem lettuce

POSTED BY Kim Pawell ON MAY 25, 2015 WITH 3 COMMENTS

Versatile Little Gem lettuceLittle Gem salad is finding its way to my dinner table quite frequently lately. Little Gem lettuce originated in France and is a cross between romaine and butter lettuce. These sweet, crunchy miniature heads of lettuce are full of nooks and crannies that make great little pockets for capturing salad dressing. Little Gems can be eaten whole, sliced, fresh, grilled or even pan-fried. Little Gem leaves are the perfect size and firmness to use to scoop guacamole, hummus, poke or chicken salad. Here is a recipe for a quick grilled Little Gem salad.Nutrition and...

In Memory of My Daughter Margo

POSTED BY Kim Pawell ON JULY 20, 2015 WITH 25 COMMENTS

This post celebrates my daughter Margo's life. Margo passed away peacefully in her sleep on July 6 after a 15-year battle with chronic illness. At 24, she lived life to its fullest and made the most of every day. Margo was a remarkable person in many ways. Our most cherished memories of Margo include her: 1) ability to smile and find joy even in the toughest of moments,2) constant desire to put others first and give, 3) incredible creative talent: margomade,4) innate baking and cocktail-making skills, and5) unconditional love for pugs and all furry creatures. Margo was an...

Orange blossom water

POSTED BY Kim Pawell ON AUGUST 10, 2015 WITH NO COMMENTS

A Secret of Mediterranean and Middle Eastern CuisineOrange blossom water, also known as orange flower water, is made by distilling bitter orange blossoms and is really an essence of this fragrant blossom. Orange blossom water is used in a variety of mediterranean cuisines. The French use orange blossom water to bake with and you will see it as an ingredient in madeleines, brioche, macarons and custards. Moroccan cuisine uses orange flower water in a variety of dishes including carrot and orange salads, pastries, soups and savory dishes. The Lebanese add orange blossom water to baklava and...

Passion Fruit

POSTED BY Kim Pawell ON AUGUST 10, 2015 WITH 2 COMMENTS

An Alluring Fruit Growing up in Hawaii we always considered ourselves lucky when we could procure some fresh lilikoi, known as passion fruit in most of the world. Passion fruit is a small oval fruit that grows on a vine. It starts out green and then turns dark purple or yellow, depending on the variety. To harvest you let the fruit ripen until fully colored or until it falls off the vine. A ripe passion fruit should be heavy for its size and the skin should be dimpled and wrinkled. When you slice open a passion fruit you will find it filled with magically fragrant and juicy seed sacks....

When Kale And Brussels Sprouts Had A Baby

POSTED BY Kim Pawell ON AUGUST 17, 2015 WITH NO COMMENTS

A Brand New VegetableI just discovered a brand new vegetable, kalettes. Kalettes are a non-GMO hybrid cross bred from kale and brussels sprouts. They are nutty, sweet and very healthy. Kalettes originated in the U.K, where they are known as flower-sprouts. Purple, green and ruffly, these gorgeous crucifers are about the size of a brussel sprout, but look more like a miniature head of kale.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be SpectacularWhere To Buy Kalettes I have found kalettes at Costco and Whole Foods. Trader Joe's also carries kalettes. How...

Our Scholarship Winner

POSTED BY Kim Pawell ON SEPTEMBER 7, 2015 WITH NO COMMENTS

Healthy eating and getting a good education are two life principles our family has always lived by. These might seem disparate concepts, but from our perspective, developing healthy eating habits and getting a good education can significantly change the trajectory of your life. To encourage these principles Something New For Dinner sponsored a college scholarship. Our essay question was "How should we encourage smarter eating?" We received many great essays, with a wide variety of ideas on how to promote heathy eating. The scholarship winner is Rikesh Raichura, who will be...

Something Different For Dinner With Chicken

POSTED BY Kim Pawell ON OCTOBER 5, 2015 WITH NO COMMENTS

The Most Popular Protein In AmericaWinner, winner, chicken dinner! In our house, we serve chicken more than any other protein. According to recent statistics, chicken is now the most popular protein served in America, with Americans eating nearly 60 pounds of chicken per year. Chicken is easy, economical, healthy and delicious, but sometimes we get in a chicken rut and need a new way to prepare it. Here are 15 recipes to take your chicken dinner to new heights. Read to the bottom of this email for an important step to skip when you are preparing chicken as well as my favorite cut of...

What Makes Spanish-Style Gin And Tonics So Delicious?

POSTED BY Kim Pawell ON OCTOBER 5, 2015 WITH NO COMMENTS

Spaniards Love Their Gin And Tonics My first experience with a Spanish-style gin and tonic was several years ago at Jose Andres' The Bazaar Restaurant in Beverly Hills. My friend Pam ordered a gin and tonic and was presented with a beautiful cocktail featuring a single large round sphere of ice and a variety of herb and flower garnishes. The menu described it as "the ultimate gin and tonic." I had never seen anything like it and it tasted every bit as good as it looked. I did a little research and discovered that gin and tonics, called "gintonic" in Spain, is a large and growing trend in...

16 Fun And Delicious Halloween Recipes

POSTED BY Kim Pawell ON OCTOBER 12, 2015 WITH NO COMMENTS

Halloween is around the corner, and whether you are hosting a party or attending a potluck, here are some tasty recipes from Something New For Dinner and around the web to make your Halloween delicious.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be SpectacularHalloween Eyeball MartiniHere is my latest Halloween cocktail. There are a lot of Halloween themed cocktails out there that look good, but dissappoint when it comes to taste. This one is sure to please. Vodka, St. Germain, lemon, lychee and Luxardo cherries. How can you go wrong? Spooky...

60 Top Food Blogs That Inspire Something New For Dinner

POSTED BY Kim Pawell ON OCTOBER 19, 2015 WITH 3 COMMENTS

Are you looking for inspiration for what to make for dinner tonight? These 60 top food blogs will get you out of the fast food line, into an apron and cooking up something delicious. There are sooo many food blogs on the Internet, it can be overwhelming, so I have spent quite a few hours finding the very best. There is something here for everyone: Meat eaters, vegetarians, vegans, paleo, gluten and dairy-free diets, bakers, grillers and and even some blogs for the home mixologist. Whether you are just venturing into the kitchen or simply want to advance your already skilled...

11 Recipes To Celebrate Pomegranate Season

POSTED BY Kim Pawell ON OCTOBER 26, 2015 WITH NO COMMENTS

Pomegranate Season Is HereI love pomegranates and now that it is October we are heading into primo pomegranate season. In the northern hemisphere pomegranates start coming into season in late summer and continue all the way until January or February. When purchasing from a supermarket it is usually best to skip the first pomegranates of the season as they are often a little dry and lacking in flavor. Wait until the pomegranates are big and heavy and full of juice. You should be able to find plenty of great pomegranates in the market now. To learn more about pomegranates, their history,...

2 Broads Abroad: Moms Fly the Coop

POSTED BY Kim Pawell ON NOVEMBER 9, 2015 WITH ONE COMMENT

My good friend Nancy Greene and her sister Deborah Serra just published their first book 2 Broads Abroad: Mom's Fly the Coop. After packing their last kids off to college, both moms were feeling the void of becoming empty nesters. You know the feeling? Your house is suddenly so quiet you can hear a pin drop, there are rooms you don't go into and toilets that are never flushed. Food that normally disappeared virtually as it was taken out of the grocery bag now stares back accusingly at you everytime you open your fridge. In a nutshell you are rattling around in a home and a life that had...

2015 Cyber Holiday Gift Guide

POSTED BY Kim Pawell ON NOVEMBER 23, 2015 WITH NO COMMENTS

Is it that time already???I know, the turkey is not on the table yet, so it doesn't seem quite right to be talking about holiday shopping, but the sad fact is Cyber Monday is just a week away and December is roaring right behind it. The good news is Amazon is my best friend when it comes to holiday shopping. In an hour I can knock off a good chunk of my list without ever stepping foot in a mall. And to me that is a thing of beauty. Below are Something New For Dinner's 2015 gift picks. Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be...

Amazing International Rice Recipes

POSTED BY Kim Pawell ON JANUARY 18, 2016 WITH NO COMMENTS

In last week's email I focused on risotto, the magical creamy Italian rice dish that has so many possibilities. After publishing my email, I got to thinking that there are so many great rice dishes from around the world. Here are some of my favorites:PaellaNo discussion about international rice dishes would be complete without Spanish paella. Paella began as a peasant meal cooked by field workers at their mid-day break. They would cook rice, beans, vegetables, snails and an occasional rabbit in shallow dishes over outdoor fires. Today paella is well known all over the world. Traditional...

10 Hearty Winter Favorites

POSTED BY Kim Pawell ON JANUARY 25, 2016 WITH NO COMMENTS

My thoughts go out to our readers on the East Coast who have been slammed with a brutal blizzard. I wish you all safe passage through this storm. It is hard to imagine the east coast conditions here in Southern California where we are still seeing a very mild winter. We are desperately waiting for El Nino to arrive to replenish our water supply. Still, evening temperatures have dropped into the low 40's, I light a fire during the day for my dogs and need a jacket to go out at night. While hardly a brutal winter so far, our slightly cooler weather puts me in the mood for some heartier...

12 Romantic Valentine’s Day Recipes to Make at Home

POSTED BY Kim Pawell ON FEBRUARY 9, 2016 WITH 2 COMMENTS

Cook Your Valentine's Day at HomeSure you can go out to a restaurant for Valentine's Day and struggle to get reservations, wait in long lines, pay a premium price for a limited set menu or...you can truly show your love and affection by making a wonderful home-cooked meal. Here are our favorite romantic meals:Bacon-Wrapped Filet MignonBacon-wrapped filet mignon is a special treat that is quick and easy to make, presents beautifully and is always delicious. This steak is perfect for any special occasion, whether it is Valentine's Day or a deserving night in the middle of the...

How To Make a Pressed-Brick Sandwich

POSTED BY Kim Pawell ON FEBRUARY 15, 2016 WITH 2 COMMENTS

What is a Pressed Brick Sandwich?My daughter's friend Taylor introduced me to brick sandwiches. When Taylor called to tell me he was bringing me a brick sandwich that he made the day before, I did not have high expectations. How good could a day old sandwich be? And what was this about a brick? I didn't get it. Taylor showed up with thin slices of a densely compact sandwich, layered with a variety of Italian antipasto ingredients. One bite and I was hooked. Checking around the internet I discovered brick-pressed sandwiches are a thing that somehow I had missed. Until now.Click to...

The Easiest, Most Reliable Way to Cook Chicken, Steak, Rack of Lamb and Fish

POSTED BY Kim Pawell ON FEBRUARY 29, 2016 WITH 4 COMMENTS

This Technique Will Change Your LifeLooking for a way to make delicious weeknight main courses in under half an hour? Look no further. This cooking technique works for a variety of different proteins and results in juicy steaks, moist chicken breasts, perfectly done fish, and awesome rack of lamb. This is the technique many restaurants use to make your entree quickly and deliciously. And guess what? It is drop-dead easy and reliable. You will get great results every time.There are three steps:Heat oven to 400 degrees. Dry protein to remove any water or moisture. Season with salt and...

What to Serve for Easter Brunch

POSTED BY Kim Pawell ON MARCH 13, 2016 WITH NO COMMENTS

Make Ahead RecipesYou can't beat individual mini quiches for a great make-ahead dish that everyone loves. Make a day in advance and then warm up in the microwave just before serving. Our three favorite mini quiche recipes are all crustless and gluten-free. Bacon-Wrapped Quiche Minis We all know bacon makes just about everything a little bit yummier. I add a ring of bacon to each of these quiches by cooking the bacon part way in the oven and then looping them in a muffin tin. Pour the quiche ingredients into the tin and the bacon finishes cooking along with the quiche. You can use this...

Strawberry Recipes You Will Love

POSTED BY Kim Pawell ON APRIL 3, 2016 WITH NO COMMENTS

April to June is Peak Strawberry SeasonStrawberries pave the way as the first summer fruit to ripen, with April to June the peak of the strawberry season. Sure you can get strawberries later in the summer, and in fact throughout the year, but the sweetest, best strawberries are hitting stores, farmer's markets and fruit stands now. Here are our best strawberry recipes, including salads, desserts and delicious cocktails. SaladsWatermelon, Tomato and Strawberry Salad with BurrataThis is my favorite fruit salad. If you like burrata with tomatoes you will be wowed at how well it pairs with...

Our Favorite Fish Recipes

POSTED BY Kim Pawell ON APRIL 11, 2016 WITH NO COMMENTS

Nutritionally Important FishWe all know we should eat more fish, particularly omega-3 rich fish like salmon, black cod, sardines, lake trout and branzino. Eating just one or two portions of these fish per week can reduce your chance of dying of a heart attack and protect against Alzheimer's disease. There are other benefits of eating fish, but these two are enough for me.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be SpectacularGreat Home Cooked Fish is Not HardOne of the reasons many home cooks shy away from fish is they just are not comfortable cooking it....

Our Best Memorial Day Recipes

POSTED BY Kim Pawell ON MAY 23, 2016 WITH NO COMMENTS

The History Of Memorial DayFor many people Memorial Day is the official kickoff to summer and a 3-day holiday that is widely celebrated with barbecues and picnics across the country. A Deeper HistoryLest we forget, Memorial Day began as a holiday to honor those who died in service to our country. Originally called Decoration Day, Memorial Day originated as a day set aside to decorate the graves of Civil War soldiers. While General Logan declared May 30 as a national holiday in 1868, several Southern states did not join in and instead held their own holidays to separately honor Confederate...

Delicious Lettuce Wrap Recipes for Bikini Season

POSTED BY Kim Pawell ON JUNE 6, 2016 WITH NO COMMENTS

Lettuce Wraps Lettuce wraps are a delicious approach to dinner in the summer. They are light, flavorful, low carb and easy on the belly and thighs. Here are my family's favorite lettuce wrap dishes and just the thing for a light summer meal.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be Spectacular Chicken and Mango Lettuce WrapsThis Thai-inspired recipe uses a balance of sweet, sour, salty and bitter flavors. The wraps can be served as an appetizer or as an entire meal. I serve all finished ingredients on a large serving platter for guests to...

Jamba Juice Quiet Blend Blender Giveaway

POSTED BY Kim Pawell ON JULY 18, 2016 WITH NO COMMENTS

Something New For Dinner's Latest GiveawayJamba Juice recently contacted me to review their new Quiet Blend Blender and they have also provided a second blender to give away to Something New For Dinner readers.Why I Like This BlenderFirst of all, the timing was very good. I had just vowed to start adding green smoothies to my diet in effort to increase my daily intake of fruits and vegetables. When the blender arrived and I took it through its paces I was pleasantly impressed. The blender exceeded my expectations. Here is why I like this blender:It does an exceptional job at pureeing. It...

Labor Day Recipes

POSTED BY Kim Pawell ON AUGUST 29, 2016 WITH NO COMMENTS

Here are our favorite Labor Day recipes, picked for their minimal labor requirements, delectability, use of summer produce and suitability for sharing. Thoughts on Labor Day When Labor Day rolls around it is always a little bittersweet. Bitter, because the warm lazy days of summer are about to end and I always have the urge to cram in just a little more summer fun. Bitter because I can't bear the thought of trading in my flip-flops for shoes. And bitter because all the mouth-watering fruits of summer, watermelon, peaches, nectarines, berries and tomatoes are about to wind up their...

The Great Macadamia Nut Give Away

POSTED BY Kim Pawell ON OCTOBER 11, 2016 WITH NO COMMENTS

Growing up in Hawaii, I began a lifelong love of macadamia nuts at an early age. Really what is better than these crunchy, buttery tree nuts? As much as I love them, I grew up thinking macadamia nuts were a tasty, but calorie-dense splurge. But then again, I thought the same thing about avocados, olives, whole milk and really any kind of nuts. Fortunately the latest research is turning long-held nutritional beliefs on their ear and many foods we once thought were bad for us are suddenly looking pretty darned good from a health standpoint. In the case of macadamia nuts, they are...

The Difference Between Sashimi, Sushi, Poke, Crudo and Ceviche

POSTED BY Kim Pawell ON APRIL 24, 2017 WITH NO COMMENTS

I'm a big fan of all raw fish preparations: sashimi, sushi, poke, crudo and ceviche. I was introduced to these wonderful foods as a kid growing up in Honolulu and they continue to be high on my list of favorites. Raw fish preparation can be very simple, but also lends itself to creativity. This post provides descriptions of each of these dishes, some related recipes and information about the safety of eating raw fish. Sashimi Sashimi is simply raw fish, usually sliced thinly across the grain and served with a simple soy sauce and wasabi preparation or my personal favorite,...

Our Crazy Bahamas Out Island Adventure and Inspired Recipes

POSTED BY Kim Pawell ON JUNE 4, 2017 WITH ONE COMMENT

If you follow me on Instagram you know that my husband and I have embarked on an adventure in the Bahamas. We became partners in a power catamaran (meaning no sails) that we keep in Great Exuma, one of the remote, largely untouched Out Islands. We head over there every chance we get to explore the beautiful blue Bahamian waters and far-afield islands. This is definitely our empty-nester, nearing-retirement, better-now-or-never adventure. It is totally crazy and out of character for us. And it is so much fun! This is a very big deal for us. We both have some boating experience, but...

Backpacking Into Haleakala Crater

POSTED BY Kim Pawell ON JULY 5, 2017 WITH NO COMMENTS

As I get older I am increasingly focused on trying new things, expanding my horizons and planning adventures. On the eve of my 60th birthday I am not getting any younger and time is precious. So thanks to my good friends Carrie and Tom, I recently spent two nights and three days backpacking through Haleakala crater on Maui. This hike is something that I've wanted to do since I was a little kid growing up in Honolulu. I love to hike, but I've never actually backpacked into the wild with food, gear, and a sleeping bag. This was outside my comfort zone and I was a little nervous about...

My 7 Secrets for Amazing Gazpacho

POSTED BY Kim Pawell ON JULY 24, 2017 WITH ONE COMMENT

Now that the dog days of summer are upon us, there is very little appeal in turning on the stove or the oven. On a sweltering day or evening there is nothing better than a frosty cold and delicious bowl of gazpacho. Gazpacho originated in Andalusia in Southern Spain. Gazpacho appears to have evolved over the millennia. The earliest form of gazpacho likely arrived in Southern Spain with either the Romans or the Moors and was a peasant soup made from garlic, olive oil, stale bread, salt and vinegar. The tomato-rich gazpacho that we know today did not evolve until the 1800's, centuries...

12 Trader Joe’s Products You Shouldn’t Live Without

POSTED BY Kim Pawell ON OCTOBER 9, 2017 WITH 2 COMMENTS

We all love Trader Joe’s products, but it's easy to miss some of their wonderful offerings. I have scoured Trader Joe's and surveyed friends and family to identify the best Trader Joe's products. If they are on this list it is because the product is either 1) awesome, 2) cheap, 3) unique, 4) it will save you time, or 5) all of the above. Delice de Bourgogne Cheese This is an exceptional triple-cream cheese that is spectacular with honey, strawberry jam or my personal favorite, lemon marmalade. Burrata I use this delicious cheese in fruit salads all year round and...

Everything You Need to Know About Carrots and 49 Fabulous Carrot Recipes

POSTED BY Kim Pawell ON FEBRUARY 12, 2018 WITH NO COMMENTS

Carrots are a simple, sweet, crunchy vegetable dense with nutrition that lend themselves to a surprising number of different types of dishes - from the more obvious roasted and salad preparations, to cakes and pastries, to my favorite Japanese salad dressing, to a wide range of soups. Why Eat Carrots? There are many reasons to eat carrots. They are rich in beta carotene, fiber and antioxidants plus a number of vitamins and minerals. Many of us grew up with Bugs Bunny and the understanding that carrots are good for our vision and eye health, but eating carrots also: Helps reduce...

14 Awesome Sous Vide Products I Use in My Cooking Class

POSTED BY Kim Pawell ON MARCH 5, 2018 WITH NO COMMENTS

The first two sessions of our new sous vide cooking class sold out overnight. Wow! We were overwhelmed by the interest and plan to offer more dates soon. If you are interested in a future class, please drop me an email and I will let you know when we announce the next dates. What You Need to Sous Vide I get a lot of questions regarding what equipment you need to begin cooking with sous vide. Here is a list of sous vide products I will be using in the upcoming classes. Note: I am not sponsored by any of the companies that make the products below. I mention them because I love them and find...

Essential Products I Use in My Cocktails and Appetizers Cooking Class

POSTED BY Kim Pawell ON JUNE 8, 2018 WITH NO COMMENTS

A few weeks ago I held a private Cocktails and Appetizers cooking class for 18 ladies who were celebrating two significant birthdays. These ladies regularly get together for fun, laughter, support, travel and a cocktail or two. It was an honor to help them celebrate their birthdays by learning something new in my kitchen. During my classes the most frequently asked question I get is "where do you buy that?" with regard to the various tools and ingredients I use. So with that in mind I wanted to share the class menu with you as well as sources and links to the products and ingredients I use in...

Black-Eyed Peas, the Healthy, Affordable and Lucky Legume

POSTED BY Kim Pawell ON SEPTEMBER 8, 2018 WITH NO COMMENTS

Black-eyed peas, which are actually beans, are thought to have originated in West Africa over 5000 years ago. Black-eyed peas are consumed internationally, including India, Eastern Asia, the Middle East, Greece, Turkey, Cypress, Portugal, the Caribbean, South America and the Southern United States. George Washington Carver promoted these legumes because of their high nutritional value and because planting black-eyed peas as a crop adds nitrogen back to the soil. Black-Eyed Peas Are Healthy, Filling and Cheap This trifecta of good nutrition, satiety and affordability are what makes these...

2018 Holiday Gift Guide

POSTED BY Kim Pawell ON NOVEMBER 21, 2018 WITH NO COMMENTS

Here is our holiday gift guide to get you from Thanksgiving to New Year's. We are staring down the holiday gauntlet and wondering whether we will make it through in one piece. About this time of year I am particularly grateful that I hold our family Thanksgiving celebration early and don't have the wham-bam of Thanksgiving followed immediately by December's holiday festivities. Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star Let's face it, before we get the last Thanksgiving day dish washed, dried and put away, it is already time to think about...

Valentine’s Day Gift Ideas

POSTED BY Kim Pawell ON FEBRUARY 8, 2019 WITH ONE COMMENT

Valentine's Day is upon us and here is a list of gifts to fit a variety of interests. From cooks, to mixologists, to athletes and chocoholics. Many of our ideas are for things you both can enjoy. We have some fun ideas for you. Thank goodness for Amazon Prime as their 2-day free prime shipping gives us procrastinators plenty of time to order up to the last minute. Note: SNFD is an Amazon Affiliate and we may make a small commission when you purchase through our links. Thank you! Your support helps cover our website costs. Click to download our free e-cookbook: 3 Fabulous Turkey Recipes...

Cooking En Papillote

POSTED BY Kim Pawell ON MARCH 31, 2019 WITH NO COMMENTS

En Papillote Cooking en papillote is the game changing secret to fast, healthy meals and no pots or pans to clean up. En papillote translates to "in paper" and cooking en papillote literally means to cook in paper. Protein, vegetables, aromatics and a little liquid are wrapped in a parchment paper packet and baked in the oven. The liquid in the packet steams the dish, while keeping in all the flavor and nutrients. Why You Need to Learn How to Cook En Papillote There are many advantages to cooking en papillote: Allows for flexible quantities - It is a great way to make a single...

4th of July recipes from our archives

POSTED BY Kim Pawell ON JUNE 24, 2019 WITH NO COMMENTS

4th of July is for eating out-of-doors, whether you are at the beach, in the park, on a boat or in your own backyard. 4th of July is also a time for grilling and potluck meals. Here are our best 4th of July recipes: 4th of July Recipes: Appetizers Watermelon, Feta & Tomato Kabobs These fruit kabobs are easy to make, light in calories and make a great contribution when you are bringing a potluck dish to someone else's house. They can be made an day in advance and then dressed with balsamic reduction, flakey Maldon salt and fresh ground pepper before serving. Basil and...

Peaches

POSTED BY Kim Pawell ON JULY 16, 2019 WITH NO COMMENTS

Growing up in Hawaii, peaches were an exotic and special treat. My family took a vacation to California when I was about seven years old and I discovered fresh, ripe, aromatic peaches for the first time. California peaches were a revelation compared to the hard and tasteless peaches that were shipped to Hawaii. Funny how the meaning of "exotic" depends on where you come from. The history of the peach Peaches originated in China and spread to the rest of the world via the silk road. Peaches are closely related to both almonds and roses. China remains the number one producer of peaches, and...

Where to Eat in San Francisco

POSTED BY Kim Pawell ON FEBRUARY 26, 2020 WITH NO COMMENTS

I'm laughing at the audaciousness of the title of this post. How can anyone claim to know where to eat in San Francisco? There are sooooo many great restaurants in San Francisco that you could never cover them or even a fraction of them. I am the first to admit that I am not a true San Francisco expert, but I do get there several times of year as my sons live there. Each time I go we do some serious restaurant exploration. Here are some of my favorite places: Casual & Less Expensive Tony's Pizza Napoletana (or sister restaurant Capo's) If you are a pizza fan a visit to either Tony's or...

Helpful Tips For Procuring & Managing Your Food in the Time of Coronavirus

POSTED BY Kim Pawell ON MARCH 30, 2020 WITH NO COMMENTS

What We Can Do To Help Fight the Coronavirus It is hard for the general public who are not in essential businesses or first responders to feel like we are making a contribution in the fight against the coronavirus. We all need to know that sheltering in place is a significant contribution and does make a difference. While the coronavirus has the capability to exponentially grow, we also have the opportunity to exponentially starve it. And if that doesn't motivate you think about what a doctor friend of mine told me. "Next time you feel like complaining about being cooped up at home,...

Mother’s Day Gifts Mom Will Love

POSTED BY Kim Pawell ON APRIL 24, 2020 WITH NO COMMENTS

Mother's Day this year may be a little odd for many people as many of us will not be able to actually spend time with their moms as we are all sheltering in place and social distancing. Mom is glad for that, because the first thing she wants is for you to be safe. Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be Spectacular The next thing mom wants is to spend a little time with you, even if it is virtually. So invite your mom to a Zoom or Houseparty chat and she will be thrilled. If you are also looking for a gift for mom, here are our best picks for items...

How to peel & chop ginger root

POSTED BY Kim Pawell ON JUNE 23, 2020 WITH NO COMMENTS

The easiest way to peel ginger and remove just the skin without wasting a lot of the root is to use a spoon. Seriously. Break off a segment of your ginger. Use the sharp edge of the spoon bowl to scrape off the peel. It takes seconds and does a great job. My two favorite ways to chop and grate ginger My favorite way to chop ginger is in a food processor or a mini-processor. If I am just chopping medium amounts of ginger, and don't want a very fine grate, I use a Cuisinart Mini Prep, which is surprisingly affordable. Depending on the model you buy, they run $30-$40. If I am...

Wall Art for You Raises Critical Covid-19 Funding

POSTED BY Kim Pawell ON JUNE 28, 2020 WITH NO COMMENTS

Something New For You Triage: Bahamian Starfish, Clarity III, & Little Fish I printed on aluminum Over the years my photography has expanded to include more than food photography. I have spent the last several years taking ocean-oriented photos in the Bahamas, Greece, Mexico and California. Now many of these photos are available as wall art to brighten your home. Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star Note: We are still working on our software. Currently the prints show up in the gallery priced at $0. Sadly this is not true. To see correct...

How to Poach Chicken and Get It Right Every Time

POSTED BY Kim Pawell ON JULY 5, 2020 WITH NO COMMENTS

Learn How to Poach Chicken Poaching chicken is a culinary technique that will serve you well. Once you learn how to poach chicken so that it is moist and tender, as well as cooked through so it is safe to eat, you will find a multitude of uses for it. From salads, to soups, to sandwiches it is a wonderful item to prep in advance and then throw into a variety of meals throughout the week. Here is What You Need to Know to Poach Chicken 1. What Kind of Chicken is Best to Poach? I like to poach whole, skinless, boneless breasts. While I am a great fan of chicken thighs, there are a lot of...

A Cake, a Charcuterie Board and an Ocean-Themed Wall Print Walk Into a Bar…

POSTED BY Kim Pawell ON AUGUST 11, 2020 WITH NO COMMENTS

Seriously, what could a three-layer cake that is bedecked with fresh flowers, a fully-loaded charcuterie board and a fresh ocean-centric wall art print all have in common? Flower-crowned 3-layer cake The Rose basket enjoyed by my nephew Parker and his fiancee Kenzie Land & Sea III The answer is they are all a way to simultaneously: Do something nice for yourself or someone you love. Support our battered and beloved restaurants that are trying to hang on through the ups and downs of business during the covid pandemic. Pay it forward to our heroic frontline healthcare...

Curing Your Fish Fears, 11 Great Fish Recipes & Featured Ocean Print

POSTED BY Kim Pawell ON AUGUST 27, 2020 WITH NO COMMENTS

Some cooking myths prevent home cooks from trying new things or cause people to believe there are certain dishes that are best left to professional chefs. Nine times out of ten, these myths simply are not true. Today I want to dispel the myth that cooking fish at home is difficult. Cooking fish is not hard. In fact, because fish cooks very quickly, fish is the perfect, easy weeknight meal, with most fish dishes going from prep to the table in less than 30 minutes. JP and our friend George after a successful day of spearfishing and lobstering Fish & Health Fish is one of the...

My Latest Amazon Finds Just in Time For Prime Day

POSTED BY Kim Pawell ON OCTOBER 11, 2020 WITH NO COMMENTS

Here are my latest Amazon finds for Prime Day 2020. Several of the items have made my life better during the pandemic. Note: SNFD is an Amazon affiliate and we may make a small commision when you purchase through our links. Note: We love you when you do! Outdoor Dining Outdoor Heaters Photo credit: Amazon We purchased these outdoor heaters so we could extend our outdoor eating season through the fall and winter. Since covid19 we have moved all of our socializing to the backyard. These heaters do an amazing job of keeping everyone warm. We had them on the other night and they...

Spices

POSTED BY Kim Pawell ON OCTOBER 20, 2020 WITH NO COMMENTS

I have received a lot of inquiries as to where I get various ingredients, particularly spices. I am committed to sharing my sources with you, particularly for hard to find items. My latest favorite source for spices is Penzey's where I can order a great range and quality of spices online. They also provide options for a range of sizes, which I find very helpful. I can order larger quantities of dried oregano that I use constantly and smaller quantities of things like fennel seeds, that I use less often. I also am a big fan of Trader Joe's spices. Their inventory selection is limited, but...

Our favorite Thanksgiving side dishes

POSTED BY Kim Pawell ON NOVEMBER 10, 2021 WITH 3 COMMENTS

Here are 31 of our favorite Thanksgiving side dishes from our archives: Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star This November 3, 2014 post was updated on November 10, 2021. As I updated this recipe I reflected on all the things that have happened in the last 7 years. Some very good things and some down right terrible things. Who would have predicted the sea changes we have seen? For better or for worse, we are grateful for all of these comforting Thanksgiving side dishes and the opportunity to celebrate our precious time on...

11 Favorite Holiday Cocktail Recipes

POSTED BY Kim Pawell ON NOVEMBER 15, 2021 WITH NO COMMENTS

11 Favorite Holiday Cocktail Recipes I love serving a special cocktail for our holiday family celebrations. Over the years I have created and collected quite a few good ones. Here are our top 11 favorite holiday cocktail recipes for the fall and winter. The Queen Bee The Queen Bee is our latest cocktail and a riff on the Prohibition era Bees Knees cocktail. Read the headnotes to this recipe to learn the fun history behind this cocktail (hint: it has something to do with bathtub gin and the unsinkable Molly Brown). I make the Queen Bee with indigo-colored...

Thanksgiving Main Dishes Beyond Turkey

POSTED BY Kim Pawell ON NOVEMBER 21, 2021 WITH NO COMMENTS

Below are our favorite Thanksgiving main dishes. Turkey, of course is high on the list. That said some of us may just be in the mood for something different. Below are our favorites: Incredible Bacon-Wrapped Turkey This is an eye-popping, delicious and fun recipe to serve. Over the years this has been one of SNFD's most popular and commented on recipes. What makes this recipe so special? Bacon, bacon and more bacon. It is slathered in a bacon-herb butter, inside and out. But the coup de grace, that sells everyone immediately, is a woven bacon jacket. You literally weave a jacket...

6 Essential Bar Tools to Collect & Give

POSTED BY Kim Pawell ON NOVEMBER 21, 2021 WITH NO COMMENTS

Just like in the kitchen, having the right tools when you are practicing your craft cocktail skills at home can make all the difference in the world. The nice thing about bar tools, compared to kitchen tools, is they are relatively inexpensive. SNFD is an Amazon affiliate and we may make a small commission when you purchase through our links. Thank you! Glassware Photo credit: Amazon You can go nuts on unique bar glassware and have a lot of fun doing it, but if you want to start with one multi-purpose glass I recommend a stemless wine glass. Why? You can use them to...

How To Throw a Fabulous Raw Oyster Party

POSTED BY Kim Pawell ON FEBRUARY 25, 2022 WITH NO COMMENTS

Raw Oysters: Love 'Em or Hate 'Em Either you love raw oysters or you can’t fathom how people can purposefully consume these briny, slimy creatures. My family happens to be avid raw oyster fans. Until recently, our consumption was usually restricted to a dozen raw oysters shared as appetizers when we were dining out. Then covid happened. Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star During early covid our dining out experiences were limited so we began experimenting with creating in-home dining experiences we previously reserved for restaurants. We...

Chili Crisp Where Have You Been all My Life?

POSTED BY Kim Pawell ON MAY 3, 2022 WITH NO COMMENTS

I Put Chili Crisp on Everything I was in love with chili crisp after the first bite. This is now my favorite condiment for everything. I love it on bread, avocado toast, rice, chicken, shrimp, sandwiches, noodles, roasted vegetables, pizza and eggs. I'm thinking it will be awesome on popcorn. One brand even promotes their chili crisp as a topping for vanilla ice cream. What is Chili Crisp and How is it Different From Chili Oil and Chili Sauce? Chili crisp is originally a Chinese condiment but there are also Taiwanese, Vietnamese, Thai and Japanese versions. In China, many restaurants make...

Method – Double soups

POSTED BY Kim Pawell ON OCTOBER 23, 2022 WITH ONE COMMENT

Double soups became popular in the 1980's and 90's when cream-less pureed vegetable soups started showing up. In their New Basics Cookbook, Julee Rosso and Sheila Lukins called double soups "rainbow soups." I love serving double soups for their "how do you do that," awe-inspiring presentation and for the opportunity to pair great vegetable flavors side by side. Here are the keys to making great double soups Making double soups is not hard. Here is what you need to know: Soups must be of same consistency A thin soup and a thick soup will not work. If one soup is thicker than the...

Method – Cream-less pureed vegetable soups

POSTED BY Kim Pawell ON OCTOBER 25, 2022 WITH NO COMMENTS

Cream-less pureed vegetable soups Roasted Carrot and Coconut Milk Soup Cream-less vegetable pureed soups are a delicious way to enjoy vegetables. By pureeing cooked vegetables you obtain a surprisingly "creamy" soup without the cream. The technique for making this soup can be applied to virtually any vegetable as well as some fruits. Basic recipe The basic recipe is simple: A foundation of onions, leeks or shallots and optional garlic, celery and carrot Butter or olive oil Stock Vegetables and/or fruits Herbs and seasoning Optional citrus or vinegar splash Optional...

Favorite Kitchen Tools I Use Every Day and in My Cooking Classes

POSTED BY Kim Pawell ON JANUARY 6, 2023 WITH NO COMMENTS

When I teach my cooking classes I invariably get asked what cooking tools I use most and where can they be purchased. So here is my list of favorite kitchen tools, broken down into inexpensive and investment categories. Note: SNFD is an Amazon affiliate and we make a small commission when you purchase through our links. We appreciate your support as these funds help offset our overhead costs. Photo credits: Amazon Inexpensive Oxo 1/4 Cup Measuring Cup These mini-measuring cups are the best for small measurements. I use them for making salad dressings and cocktails. Microplane...

Favorite Products I Use in My Cooking Classes

POSTED BY Kim Pawell ON JANUARY 8, 2023 WITH NO COMMENTS

I recently taught a new cooking class on a method for cooking fast healthy dinners I call Salad For Dinner. It is a 6-layer plant-forward salad that includes greens, whole grains and legumes, roasted vegetables, fresh fruits and vegetables, protein and flavor boosters. My students frequently ask where they can get the products I use in class. Note: SNFD is an Amazon affiliate and we make a small commission when you purchase through our links. We appreciate your support as these commissions help us cover our overhead expenses. Photo credits: Amazon Below are online shopping links for some of...

How to store live clams, mussels & oysters

POSTED BY Kim Pawell ON FEBRUARY 18, 2023 WITH 12 COMMENTS

Cooking with mussels, clams & oysters is not difficult, the key is to clean and store them properly. The important thing to remember is that mussels and clams are alive and you want to keep them alive until you cook them. Here is what you need to remember: Temperature You want to store mussels, clams and oysters in refrigerated temperatures about 35 degrees fahrenheit. If they get too warm they will die. Consider transporting them home in an ice chest. How to Store Clams When you buy shellfish, they will often be packaged in a plastic bag. Keep the top of the bag open while you...

Plum, Rum and Almond Upside Down Cake

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