Posts from — August 2010

After yesterday’s long “birthday” post, I thought it would be nice to post a quick and easy soup for today. Since it’s still scorching here in the desert, I serve this soup at room temperature rather than hot. The avocado just seems to make it more “cool” and summery. If you haven’t already commented on yesterday’s post, be sure and do so to be in the running for the grand prize for a baker’s dozen of fabulous cookbooks. You can easily make this a vegetarian soup, just use all water instead of chicken broth. The carrot and avocado flavors actually come through better that way.  I’m just not a huge carrot fan, so I prefer the broth to tone that flavor down a little.

[Read more →]

That’s right, the LPG blog is 1 year old today! This is post #347! If you haven’t been along for the ride since day one, here is a LINK to August 16, 2009.

The reason for the big countdown on each of the last week’s posts wasn’t just to say, “Hey, look at me and my huge accomplishment of sticking with this blogging thing for a whole year! Can you believe I posted just about every day, only “taking off” 15 days out of 365?”  Although, I do want to shout that from the top of Camelback Mountain. It has also been a build-up to the fabulous Give-Away to celebrate the 1 year anniversary or as it’s known in the world of bloggers, the 1st Blogiversary.

[Read more →]

Be sure to check back in tomorrow for “The Big Day” and find out what all the hype (self-induced as it may be) is about!

I’ve previously mentioned the pasteurized lump crab available in 16-ounce containers at Costco and how much I like that product. I always have it on hand since the “use by” date is at least 6 months out. What is pasteurized crab and why does it last so long? Please allow me to explain.

When the crabs reach the processing plant, they are alive. They are washed and steamed, the shell is removed, and they are cleaned. The meat is inspected and then pasteurized under a controlled thermal heat treatment before being sealed in airtight containers. This process makes the meat 100% bacteria-free. Pasteurized crab meat remains fresh for 6-12 months if refrigerated at 33-35 degrees and as long as the container is not opened. Once opened, the crab must be used within 3 days. Even though it has a long shelf life, it is important to store the container in the coldest back part of your refrigerator so it is not heavily affected by the constant opening and closing of the refrigerator door.

Marissa noticed that the container of crab in our fridge was set to expire next month, so crab was on the menu! I was planning on using it in a linguini dish but noticed some pappardelle pasta for sale at Trader Joe’s.

Pappardelle is a flat pasta cut into a broad ribbon shape. Its width is between tagliatelle and lasagna. Think of it as fettucini on steroids. Pappardelle is traditionally served with very rich, heavy sauces and is considered more of a winter pasta and I can see why.

[Read more →]

Marissa and I were sharing a little quality mother-daughter shopping time at Scottsdale Fashion Square last week. Lord, how that girl used to roll her eyes and complain when I’d drag her into Williams-Sonoma, in years past. Not anymore, now she wants to go in! Oh, the joys of adult children! It made me want to buy her even more things than I already had.

As always, I made a beeline to the sale section and found this great grill tray. The fab sale price ($19 instead of $50!) and the item description are why I was so excited about it. “This grill tray keeps an even temperature and holds its heat well after you’ve removed it from the grill, making it as useful for serving dishes as it is for cooking them. Conducts even heat for thorough cooking, then keeps food warm at the table. Also useful for serving chilled dishes – just refrigerate or freeze the tray before use. For use on a grill or stovetop, or in the oven. Heatproof to 1,000°F.”

I decided to finally brave the heat outside, crank up the grill, and test it out. So, what grade do I give it? A++

Don’t fret if you don’t have the grill tray, just bake for about 15 minutes in a 350-degree oven, on a large rimmed baking sheet.

[Read more →]

After putting up the cocktail recipe on Sunday, then posting it on the LPG Facebook fan page, I found that my “followers” want and need more cocktail recipes. I am here to serve!

We have a built-in 50-bottle wine refrigerator in the kitchen. It is generally stocked about half full with every day, drinkable, and reasonably priced bottles. My favorite summer wine is rosé. I find it to be the perfect “cool me down” hot-weather choice. For some unknown reason, my dad figures that if I like rosé, I must love Riesling and Gewürztraminer. I despise both! In fact, I find them so cloyingly sweet that I can not bring myself to serve them to others either. So what to do with the three bottles I have? Yup, that’s right, it took me three weeks to tell my dad, that I do not like these wines – and yes, it hurt his feelings. A girl’s gotta do what a girl has gotta do to stop receiving bad “gifts”! What I’ve decided to do is make lemonade out of lemons, or in this case, sour up overly sweet wine with a bit of acid.

[Read more →]

I’ll be making this dish on Channel 12 Valley Dish on Wednesday, September 8th. I have just a few things to say about it; Delicious, Quick, Easy, and only 5 ingredients (not counting the spices, oil, and butter!) Make it, and thank me later!

[Read more →]

On Saturday, September 4th I will be doing a demonstration at Phoenix Cooks with Tram Mai. The segment will be filmed and shown on Channel 12 Valley Dish that Wednesday.  Tram and I will then cook a stuffed salmon to go along with this healthy side. The salmon recipe will follow tomorrow. In the meantime, if you want to come out to the JW Marriott Desert Ridge Resort & Spa and help support Phoenix Children’s Hospital, you can purchase tickets HERE. I’d love to see you there!

Of course, you’ve heard of and most likely eaten couscous before, but what about Israeli couscous? If not, use this recipe and give it a go. You can find Israeli, or pearl, couscous at Trader Joe’s in an 8-ounce package.

[Read more →]

Tacos at home are one of the most economical, quick, easy, and kid-friendly meals you can make. If you add rice and/or beans to the meat; not only can you stretch the dollar, but also increase the nutritional value. But that’s not what this recipe is about!

Those are poor man tacos (“not that there’s anything wrong with that”, as the crew on Seinfeld say). These are rich man tacos. Not only due to the cost of filet mignon, but also the avocado and bell pepper, if they happen to be out of season. Splurge and serve with a nice bottle of Cabernet and… paper napkins; things are bound to get messy. And that’s a good thing indeed!

On a side note: Marissa had a root canal yesterday morning. On the way home, we picked up yogurt, bananas, and cottage cheese. In the meantime, Connor requested steak for dinner. Perfect, I thought, she’ll have her smoothies and we’ll have steak. She rallied once she heard what we were having and enjoyed these fabulous tacos with us… although I did cut up the meat and peppers for her like I used to do when she was a toddler. Honestly, who wants to have “poor man” soft food when you can have “rich man” tacos!?!

(don’t know what this picture means? Go back to yesterday’s post)

[Read more →]

I just realized that this is the third rellenos (or stuffed poblano pepper) recipe on the site, and the 2nd in the past two weeks… but honestly, rellenos rule!  Here is what Wikipedia has to say on the subject:

Here is what I have to say: “Fill a poblano with anything you like, skip the batter and frying! There is no way you can go wrong.”

Announcement: Today begins a countdown. To what, you ask? You shall find out soon enough…

[Read more →]

Today I’d planned to post a recipe using the rest of the poblano peppers, but plans changed. We went to a movie and dinner last night so the poblanos will have to wait a day. Instead, how about a lazy Sunday late morning – early afternoon cocktail by the pool? Sounds so much better to me!

Any orange vodka will work here, the Svedka just seems sexier than, say Smirnoff. There’s Absolut Mandarin, Grey Goose L’Orange,  Orange V, Three Olive Orange, Ketel One Oranje, and many more. So pick your own poison, swim up to the pool bar or relax in the whirlpool by the waterfall, and enjoy.

[Read more →]