The Void and Neztra

As many of my friends know, I once lived in Nairobi, Kenya in East Africa. I have fondest memories of this country, the people, culture and the food. I have to be honest, the food was an acquired taste. It is in general milder tasting, often with texture completely foreign to the western palette, but once you get use to it, a plate of mashed plantains can be quite exquisite.

While my family got settled in to our new home on the equator, my mother hired a housekeeper/cook named Jerita. With her tiny, birdlike frame, huge, beautiful smile and calm, almost zen-like composure, it was hard to believe that she had four children of her own and a huge extended family to support. Jerita cultivated many skills than made her the central figure and matriarch of her family, but cooking was where she truly shined. From ugali, a maize-based, grit like side dish, to irio and githeri, she was an ambassador of traditional Kenyan fare to my family.

Since leaving Kenya and the incredible Jerita in my past, I have often craved the unique flavor of one of Kenya's siganture dishes, Sukuma Wiki. A simple vegetarian stew of kale, tomatoes and spices, the flavor and earthiness brings me right back to a specific moment - my mother's kitchen in Kenya where while a little ghost gecko peered at me from the corner of the room and a panting dog lounged in a patch of dappled sunlight in the open doorway to the garden, I watched my mother avoid stepping on the fallen fruit of our avocado tree in the backyard while she hung laundry on a line. Meanwhile, a huge pot of Sukuma Wiki simmered gently on the stove and Jerita hummed softly as she gently lifted the lid and stirred the fragrant, steaming goodness inside. As long as there is Sukuma Wiki, that memory will always be with me.

So here it is, my recipe for one of Kenya's culinary treasures, Sukuma Wiki:

6 cups of fresh, washed and roughly chopped kale
2 TBSP vegetable oil
6 fresh cloves of garlic, crushed slightly, but still whole
1 cup of diced, white onions
1 can of Rotel or spiced tomatoes and peppers
2 cups beef broth
2 jalapeno peppers, seeded and chopped
1/4 cup cilantro, finely chopped
Salt and pepper to taste

Optional:
a dash of cumin
a dash of curry powder

Note: With fresh, not-sold-in-a-bag kale, to ensure there is no grit in your dish, I recommend filling a large pot with water and submerging the kale in the pot, agitating slightly to release the grit. I usually repeat this about three times with fresh water, then I give the leaves a ten minute vinegar bath to sanitize the leaves a bit. Then I drain the water from the leaves on a clean hand towel before chopping.

1. In a large, thick-bottomed pot, heat the olive oil over medium temperature.
2. Crush slightly the garlic cloves to open them up, but do not chop them up into small pieces. Also chop the onion into large pieces (about 1" cubed). Add garlic and onions to the pot and saute until the onions become limp an clear.
3. Remove the seeds from the jalapeno pepper along with the white ribs in the inside of the pepper. This will tone down some of the heat. If you prefer a lot of spicy heat, leave the ribs and if you are VERY adventurous the seeds as well. Dice into 1/4" pieces. Add to the pot and saute for another couple of minutes.
4. Add the can of Rotel or spicy peppers and tomatoes and the beef broth. Bring to a low boil.
5. Turn the heat down to medium low (about a three on your stove dial) and add the cleaned and chopped kale. Place a tight lid on top and let cook for five minutes. Stir the leaves and continue cooking for another ten or until the leaves are soft like cooked spinach.
6. This dish can be a bit soupy, so if you prefer less liquid, instead of pouring it out or draining it when serving, simple allow the kale to cook a little longer without the lid to reduce the liquid.

Enjoy while still warm on top of ugali, basmati rice, chapatis or with a side of dry-fried potatoes.

I know what you are thinking, water is water and it is silly to waste money on something that is delivered right to your kitchen and is practically free. In theory, I have always agreed, but that was before I was introduced to SmartWater.

Most bottled water is spring water, which means to me that it could really contain any number of impurities, but the flavor is there. The flavor of some spring water remind me of camping in Colorado next to an ice cold mountain stream. Distilled water, impurity free, is a safe bet, but lacks any flavor. It is flat and pointless.

SmartWater is a combination of the two; distilled, but infused with electrolytes that lend a sharpness and depth to the flavor of the water that is missing in other distilled waters.

I am hooked! I just wish it wasn't so costly. I limit myself to one bottle a week that I then fill with water from my PUR water filtered tap at home. The water doesn't taste as good, but I cannot financially, or ecologically justify drinking only SmartWater.

On a side note, I do have to ask, Glaceau, why Jennifer Aniston? That had to be a costly investment. I am curious to see how her endorsement will affect sales. I am not blown away by the promotional campaign.

Still, Neztra recommends this brand for bottled water drinkers.

Standard disclaimer: I am not paid nor have I been blackmailed by Glaceau to endorse this product. Besides, who even reads this blog? Seriously.

Continuing on the theme of taste vs. nutritional benefits, my latest product passion is one that I have been yearning to find for years.

When I lived in East Africa, I was introduced to the flavors of India and became an immediate fan. I still remember my first bite of searing hot Indian curry over cardamom rich basmati rice. It was like nothing I had ever tasted and something I couldn't imagine spending my life without. Sopping up the rich, creamy sauce left over from the Palak Paneer with warm, slightly smokey and softly buttered hunks of Naan was the best part.

Since then, every few weeks, I get a craving for some Indian curry and yes, there are restaurants in the area that boast a solid Punjab style Indian menu, but it isn't cheap and the ghee used in most of the recipes I love is as calorie rich as it is flavorful, which is why when I discovered packets of shelf stable and healthful Indian dishes by Tasty Bite, I experienced foodie Nirvana.

Now if you are like me, you have been to those dusty little Asian food stores where the products on the shelf are six months or more past their "best by" date and even when you get home, the scent of Naag Champas clings to the dingy packaging of whatever it is you have purchased. The flavors of the shelf stable Indian dishes you can buy at an Asian grocer have mild, toned-down spice profiles, more fat than anything else and are usually very runny and leave me unsatisfied. Tasty Bite is worlds away from those shadows of Indian culinary fare.

Full of spicy punch and large, recognizable chunks of veggies and beans, these shelf-stable, 90 second prep entrees in a bag are the next best thing to either spending three hours cooking in my own kitchen or spending $20 plus in a dark, dubious restaurant sandwiched between a head shop and a mostly deserted bar on a Friday night in the bad section of town (because, let's face it, those are the Indian restaurants that have the most authentic and delicious offerings).

The best thing is though, most of the products I have tasted run 200 calories or less per serving and they are a meal unto themselves!

My favorite is the Madras Lentils. It is like a spicy vegetarian chili with hints of ginger, cumin, cardamom and other delicious and punchy flavors. Another favorite is the Chunky Chickpeas in a garlic and ginger sauce. By itself or in a salad, the dish is hearty and wonderful.

If you are in pursuit of a low calorie, high fiber, low fat meal option, Tasty Bite products are right up your alley. Enjoy in good health!

Once again, I need to state that in no way are my statements endorsed by Tasty Bite(R) nor am I paid in any way for this review. I am simply passionate about this brand.

Eating healthy is a daily challenge. When choosing between a handful of carrots or a handful of M&Ms, making the healthier choice is like pulling sugar-rotten teeth. But since I am dedicated to becoming the incredible shrinking woman, I am on a quest to find tasty, healthy snack alternatives. When I stumbled upon PopChips, I discovered savory snacking nirvana.


Each 0.8 oz. bag has only 100 calories and more flavor than any baked chip I have ever tried and most fried chips as well. The Popchips web site has this to say about their product,

"We start with wholesome potatoes, add a little heat and pressure, along with a little snack magic. And pop! It's a chip."

Neither baked nor fried, this snack is a whole new world of delicious. There are currently seven flavors to choose from and each one of them is incredible. My favorites are Salt & Pepper and Barbecue, but even the Original, simply salted, is tasty.

If you are watching what you eat, you owe it to yourself to give them a try. If not available in your area, you can purchase them online through Amazon.com.

And for the record, no, I have absolutely no connection to PopChips nor am I paid in any way for this endorsement. I merely love these snacks.

I love entertaining. Spending an evening in the company of my friends, in the comfort of my own home is pure bliss. Cooking for my friends is a pleasure I try to indulge in whenever possible.

Last week, I decided to make, for my friends, a dish that always gets raves from diners and since I am on a summer squash kick, it truly hit the spot.

Lasagna tends to be so heavy that not long after eating, a good nap is in order. This is, as far as I can tell, because of the abundance of carbs and cheese. I tend to make a slightly lighter version. Not to say that my lasagna is more healthy than the average lasagna, just that is seems lighter on the stomach.

Paired with a salad of fresh, mixed greens, grape tomatoes, sweet onion rings, pecans, cranberries, cucumbers and topped with a light grating of Gruyere and a garlic balsamic vinaigrette, this is a great meal for a group of four or more. The bulk of the work can be done the day before, so all you have to focus on the night of the dinner is the salad and some slicing some crusty french bread if you wish.

Wine pairing: Cabernet Sauvignon or Chianti

Be prepared - the prep and cooking process for this dish is two hours. I usually prep and construct the lasagna one night and bake it the next night.

Italian Sausage and Summer Veg Lasagna

3 Tsp. Olive Oil
1 medium Sweet Onion, diced
1 1/2 lb. fresh Italian Sausage (Hot or Sweet to taste), removed from the skin if linked
3/4 cup Red wine
1 large Yellow Summer Squash, sliced 1/2" thick, then cut each "coin" into fourths
1 large Zucchini, sliced 1/2" thick , then cut each "coin" into fourths
3 cups sliced, fresh White Mushrooms
4 Cloves of Garlic, roughly chopped
6 large, fresh Basil Leaves, cut into 1/4" pieces
2 20 oz. jars of Tomato Basil Pasta Sauce (yes, I can make my own, but I usually don't bother)
1/2 package no-boil Lasagna
1 cup Ricotta Cheese
2 cups Shredded Mozzarella Cheese
1 cup Grated Asiago Cheese


Preheat the oven to 375F.

In a large frying pan, saute the onions in the olive oil over medium heat until the onions become soft and translucent. Add the Italian sausage, making sure to break it up into bite size pieces. Cook until sausage has browned. Add the red wine, garlic, squash, zucchini, and mushrooms. Cover and simmer for 15 minutes or until sausage is not pink in the middle and the veggies have softened. Remove the lid, stir in the basil and continue to simmer until the liquid has reduced to just cover the bottom of the pan.

In the meantime, spray the inside of a 13 x 9 x 2 inch baking dish with non-stick spray. Then coat the bottom of the dish with pasta sauce. Line the bottom of the pan with one layer of lasagna noodles, then another coating of sauce.

Sparingly add pearl onion sized dollops of ricotta on top of the lasagna. I prefer to keep the dollops between one and two inches apart. Then add one layer of the meat and vegetables, covering the noodles and cheese completely. Add a very light sprinkling of mozzarella cheese. Add another light layer of sauce and more noodles. Repeat the layering steps (noodles, sauce, ricotta, meat and veg, mozzarella and then sauce) until the dish has been filled to approximately 1/8" from the top. Sprinkle on any remaining mozzarella cheese and then the asiago cheese on top of that.

Cover with aluminum foil and bake in a preheated oven at 375F for 60 minutes. Then remove the aluminum foil, being careful not to burn yourself, and place the pan back in the oven to bake, uncovered for an additional 15-20 minutes, or until the cheese is completely melted and slightly toasted on top.

Now comes the difficult part. It is best to let your lasagna rest on top of the stove for at least fifteen minutes before cutting into it. This will help all the layers come together and will be best for pretty plate presentation. If you just can't wait, that is fine too, but be prepared for burned tongues!

Either way, I hope you enjoy!

Yield: 8-10 LARGE portions

more fail, owned and pwned pics and videos

I'm a city girl. The smallest community have ever been a part of is Dallas, TX. So you can imagine that I was fearful of the change when I moved to the very small town of Bentonville, Arkansas.

Because it is the home of Wal-Mart and many business people travel in and out each day, Bentonville is a unique community, merging the best of big city life and small town culture. With a population of around 35,000 people the city boasts a surprisingly wide range of dining experiences including at least, to my count, five Thai restaurants, two sushi joints and bona fide Indian takeaway.

In Bentonville Square, one of the newer restaurants is Table Mesa, offering an eclectic menu bounded loosely under the description of Latin. They will make a point to tell you that theirs is not a Mexican restaurant, though they do offer Mexican fare, from tacos to chili rellanos. They also offer a wonderful tapas section as well as Cuban, Spanish and South American fare. Fresh, well-seasoned and delicious, you would be hard-pressed to find something on the menu that lacks authenticity or flavor.

Nothing, however, compares to their margaritas (sweetened with agave juice) and an unassuming tapas dish aptly named the Cheap Date. The Cheap Date was recommended to us by our hostess, who assured us that we would love it, though, at the time, it sounded dubious, especially considering that I have never been a fan of dates. Boy was I wrong. A perfect combination of flavors and textures, this dish is addictive. The salty and smoky flavor of the bacon blends perfectly with the earthy sweetness of the dates and the creamy bite of the Gorgonzola cheese. Pure bliss.

So addicted am I and my little group of friends, that I created my own version of the Cheap Date at home and have been told that it is even better than what is served in the restaurant. Of course, these people are my friends, so I would not put it past them to lie about it. So I put it to you: Try this recipe at home and let me know what you think. As usual, I am not so much about the measure spoons and cups and with this recipe, you really don't have to be. Enjoy!

Gorgonzola Stuffed, Bacon wrapped Medjool Dates with Balsamic Glaze.



Speaking of Balsamic Glaze, you can make you own by reducing Balsamic Vinegar with a bit of sugar and a little butter, but if you can get a hold of a bottle of Blaze Balsamic Glaze (seen here at Amazon.com and apparently also available to purchase at Costco) you will be doing yourself a huge favor. Good Stuff!

8 Jumbo Medjool dates (I bought mine at Costco but if they are not available to purchase in your local area, they are readily available for purchase online)
8 slices of bacon
Brown Sugar
Balsamic Glaze
Cream Cheese (whipped works best)
Gorgonzola Cheese (I prefer BelGioioso brand)

In a medium-sized skillet, begin cooking the bacon over medium heat, turning every couple of minutes until the edges begin to curl. Sprinkle brown sugar on one side of the bacon, then turn the slices over and drizzle a very small bit of glaze on the other side of the bacon. Be very careful not to overcook the bacon. Be sure to turn the bacon over and cook the glaze into the bacon a bit. When done, the bacon should be not quite finished cooking and still pliable. If it is cooked too much, it will break when you try to wrap the dates.

In the meantime, place the dates in a microwave safe container with a tablespoon of water. Cover and heat in the microwave on high for about 20 seconds. This softens the dates slightly and makes the pits easier to remove.

Gently remove the pits, trying not to tear the flesh of the dates too much. Stuff a pea sized portion of cream cheese in the bottom of each date, then stuff with the Gorgonzola cheese to about 3/4 of the way full. Add another small dollop of cream cheese to the end of the date.

Carefully wrap each date with one slice of bacon, being careful not to burn yourself or break the bacon. The natural stickiness of the brown sugar and balsamic glaze will keep you from having to use tooth picks or anything else to secure the bacon to the date.

Gently wipe the skillet to remove most of the bacon grease and remnants, but leave a very small amount of grease in the pan. It should not pool in the bottom of the pan, but instead lightly coat the surface.

Place the dates in the skillet over medium heat with a teaspoon of water. Quickly place a lid on the pan and let cook for about a minute. Turn the dates and cook with the lid on again for another thirty seconds to one minute.

Remove, drizzle with a little bit of the balsamic glaze and serve while still warm.

Yields 8 dates - appetizers for four people