Happy 1st Birthday to Claire!

Happy birthday to my baby! My little one turned one yesterday...ushering her into official toddler-hood, much to my (and Chris') dismay. Wherever did the last year go? Perhaps it's a bit ironic that the first few months of her life, I was wondering how we'd make it to her first birthday...after all, infants require a LOT of energy...yet, now I'm wishing the last year wasn't over.

But enough of the tears and on to more exciting things. This little one certainly enjoyed her first cupcake -- vanilla cake with vanilla icing and purple sprinkles on top -- from our neighbor, Bakeshop (http://www.bakeshopva.com). Yum!

Claire, being a true Oliver, first touched the icing on the cupcake and quickly pulled her hand away because she hasn't really gotten to touch gooey things and didn't seem to enjoy that sensation. But she recovered and eventually dove right in, battering the cupcake back and forth and smashing cake and icing all over her tray. She couldn't eat it until I broke off some pieces for her and, as I expected, she definitely liked it as she demonstrated with big one-tooth grins and shouts of joy. She also eventually realized that when she sucked on her cake-and-icing-coated fingers, they tasted really good! What a great surprise that was!

It's been a great first year having a child -- I cannot wait to see what the next year brings! I'm sure I'll need even more energy than this past year. And I have a feeling that I'll be right back at this computer next year wondering where her second year of life went. See you then.

Fabulous Food Friday: Georgetown Cupcake

I was late on getting into the cupcake craze. I just didn't see what the big deal was. I loved cupcakes and all, but why not just bake a cake? It lasts longer.

So when the now-famous Georgetown Cupcake opened up shop a few years ago, complete with lines around the block, I shook my head. Was a cupcake really worth standing in line for long periods of time? Could those cupcakes really be worth it? Surely this was just a fad spurred on by all the Georgetown college students. (In case you're wondering, Georgetown Cupcake is featured on TLC's DC Cupcakes show.)

I didn't find out what I was missing until a client sent me a dozen cupcakes from Georgetown Cupcake as a thank you. Well, getting a thank you like that was something I wasn't about to resist. (Plus, can you imagine my surprise when a box of cupcakes was delivered to my office? I just about fell over in disbelief.)

Ok, so now you're wondering, were they good? Well, no, they weren't good. They were little pieces of heaven. The cakes were moist and flavorful and the icing was swirled on perfectly - they had the right ratio of cake to icing - just enough to put me into a sugar coma. I can't believe I had missed these all those years. What was I thinking?

But I've made up for lost time. When I went out for a walk with a friend, both of us pushing our daughters in strollers, we walked a few miles from Clarendon to Georgetown and ended up at Georgetown Cupcake. I brought home a dozen. Why not, right? Then Chris had his birthday. And Valentine's Day came around. Then our anniversary. My birthday will be here soon enough.

It's hard to pick a few favorite flavors because every cupcake I've tried from there so far has been delightful, but I definitely recommend the ones that have filling in the middle, such as the Lava Fudge. They are especially divine.

I can see why these cupcakes were worth standing in line for (though I've only done that once). But just a note, the shop does make deliveries inside the Beltway, or you can order a day ahead and pick them up in person, bypassing the line. (They also ship if you're out of state.) Now that the weather is  nicer, I have a feeling I'll be strolling towards Georgetown Cupcake again real soon.

Georgetown Cupcake
http://www.georgetowncupcake.com

Two locations: 
3301 M Street NW (corner of 33rd & M)
Washington, DC 20007

4834 Bethesda Avenue
Bethesda, MD 20814

Move over meat, vegetables are the new star!

I grew up on meat and potatoes so to speak, so the term "vegetarian" was like describing a member of a foreign country. Vegetables were normally just side dishes, not main dishes, in our family.

Well, fast forward just a couple of years (okay, maybe a few more than that), to present day. I wouldn't call myself a vegetarian (I still love meat too much) but I do love vegetables even though they're usually relegated to the side of a meal as an afterthought. After all, I have a husband who when he's hungry, wants to be filled up. Vegetables usually don't fill that void. Claire, on the other hand, is the one member of our family who consumes more than her fair share of them right now.

However, I found a dish that's pleasing to my hungry husband and to me, and that is (gasp!) vegetarian! This "Bombay Vegetable Stew" is quite delicious, nutritious, and plenty filling. The recipe is from a book titled "Feeding Baby Green" by Alan Greene, M.D., which, being a new mom and all, I've been reading since it has a lot of good meal ideas for kids. This is a meal I will eventually make for Claire when she gets a little more used to chunky textures but for now, I'm definitely going to be making this a lot for the adults in this household.

Bombay Vegetable Stew
Courtesy of Alan Greene, M.D., "Feeding Baby Green"

Ingredients:
1/2 cup lentils, dried (or 1 cup canned lentils)
1 T. olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 T. fresh ginger, minced
3 large carrots, diced
1 cup cauliflower, broken into small florets
1 (14.5 oz.) can of diced tomatoes
1 tsp. curry powder
1/2 cup cooked chickpeas
1 cup green peas
1 1/2 cups water (if using canned lentils, include the liquid from the can with the water to equal 2 cups total)
Kosher salt, to taste

Method:
In large saucepan, cook the dried lentils according to package directions. Drain and set aside.

In a large saucepan, heat the olive oil over medium heat and saute the onions and garlic until the onions are tender. Add the ginger and stir.

Add the carrots and cauliflower to the onion mixture and continue to cook until the carrots are warm all the way through, but still crisp. Add the tomatoes and curry powder and cook a few minutes more.

Add the lentils, chickpeas, green peas, and water. Simmer on low heat for about 20 minutes. Season with salt to taste. Turn off heat if you are not serving immediately to prevent the vegetables from becoming mushy. The flavors will intensify and blend beautifully. Reheat briefly before serving.

Quick Weeknight Meal: Tortilla Stack

I'm always on the hunt for dinner ideas that will be quick and easy to serve during the week.  My mom made this creative Tortilla Stack dish for us while we were visiting and it was delicious and relatively healthy. What's easier than putting a few layers together and then baking? Not much. And of course, any Mexican food is alright with me. I've made this several times and it's best right out of the oven. Leftovers tend to make the tortillas a tad soggy. But if you're looking to feed a crowd, this one's a pleaser! Thanks for the recipe Mom!

Tortilla Stack

(Recipe adapted from Cooking Light)

Ingredients:

1 medium green pepper, chopped

1 medium red pepper, chopped

1 small onion, chopped

2 T. fresh cilantro, minced

1 lb. ground beef, cooked

1 tsp. cumin

1 1/2 cups salsa

5 flour tortillas (8 inch)

1 1/4 cups shredded Mexican cheese blend, divided

5 T. sliced black olives

1/3 cup pickled jalapeno slices (I used a small can of diced mild green chiles which worked well.)

Method:

Saute peppers and onions in oil until tender. Remove from pan and set aside. Cook the beef in the same pan. Then add the peppers and onions to the meat, stir in the cilantro and cumin; heat through.

Spread 1/4 cup salsa into a 9-inch deep dish pie plate coated with nonstick cooking spray. Layer one tortilla, a 1/4 of the meat mixture, 1/4 cup salsa, 1/4 cup cheese, 1 T. olives and 2 or 3 jalapeno slices. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices.

Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheese and bake 5-10 minutes longer until heated through and cheese is melted.

Quick Weeknight Meal: Chicken Cobb Salad

One of my good friends is always asking me what I'm making for dinner so she can find some inspiration in the kitchen. Sometimes I'm taking an adventurous route and trying a new recipe, though most nights I'm making the go-to dishes I've posted on this blog. One of the new dishes I've tried recently is this yummy and colorful Chicken Cobb Salad. It was an easy and delicious meal that didn't require cooking - just assembling. (Though I did cook the bacon and hard boiled the eggs a day ahead.) I hardly knew what to do with myself after dinner when there weren't any pots and pans to wash!

Most salads seem to be on the lighter side but this one was even filling enough to keep my hungry husband satisfied - a definite plus. You can bet I'll be making this one again. Plus, I'm always willing to hang up my dish gloves for a night!


Chicken Cobb Salad
(Recipe adapted from "Everyday Food")

Ingredients:
4 slices bacon (4 oz.)
3 T. red-wine vinegar
2 T. olive oil
1 tsp. Dijon mustard
1 large head romaine lettuce, shredded
8 oz. cooked chicken breast (or roasted turkey), cut into 3/4-inch dice (2 cups) - (I use pre-cooked packaged Perdue grilled chicken breast strips.)
1/2 ripe avocado, pitted, peeled, and cut into 1/2-inch dice
3 oz. feta (or blue cheese), crumbled (3/4 cup)
2 hard-cooked eggs, cut into 1/4-inch dice
1 handful of grape tomatoes
Coarse salt and fresh ground pepper

Method:
Cook the bacon over medium heat until crisp on both sides, 3 to 5 minutes. Transfer to a paper towel lined plate to drain. Let cool, then crumble the bacon. (This step can be done ahead of time.)

In a small bowl, whisk together the vinegar, oil, and mustard. Place the lettuce on a serving platter, and toss with the dressing. Arrange the remaining ingredients on the lettuce as desired, and season with salt and pepper.

Leftovers Revamped with Peruvian Chicken Dish

Leftovers really have a bad reputation, though I'm not sure why. I mean, I live for leftovers. In a mere few minutes, I have ready-to-eat, no-fuss food. Maybe combining the words "left" and "over" has a negative connotation, as if the extra food isn't worthwhile. Poor leftovers. Don't worry, you're always welcome in my house.

Leftovers will be happily eaten in my family if they are this Peruvian-Style Roasted Chicken dish, as pictured. I'd categorize this as a quick weeknight meal only if you have about an hour and a half to chop the ingredients and let the dish bake, but not many of us have that kind of time in the evening. So make this on the weekend when you have more time, and then come Monday morning, you'll have great leftovers for lunch or even dinner. I love this dish because of the delicious combination of flavors and the chicken ends up melting in your mouth. And it's pretty healthy as well. Bring on the leftovers!


Peruvian-Style Roasted Chicken
Courtesy of Whole Foods
(http://www.wholefoodsmarket.com/recipes/2510)

Ingredients:
1 1/2 tsp. canola oil, plus more for oiling the pan
1 1/2 T. sweet paprika (regular paprika is fine)
1 T. ground cumin
1 1/2 tsp. fine sea salt
1 1/4 tsp. ground black pepper
5 cloves garlic, finely chopped
2 1/2 T. white wine vinegar
2 large sweet onions, peeled and thickly sliced (definitely use sweet onions, not regular onions, otherwise the dish won't taste as good)
1 chicken, cut into 10 serving pieces* (I used 2-3 chicken breasts instead.)
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced

Method:
Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving. Serve over rice.

Fabulous Food Friday: Clarendon's Delhi Club

An Indian food feast at Clarendon's Delhi Club

It's been a long time since I've written about a fantastic restaurant, and given how many new places I've tried since then, it's about time to begin again. (Yes, even the Clarendon Cook needs to go out once in a while.)

There have been a lot of great restaurants opening in the Clarendon neighborhood in recent months (with more to come), but one of my favorites has been around for a few years - the Delhi Club. Chris and I have been going there for dinner for years and the Indian food it serves has become our favorite. Each dish is warm and delicious, definitely comfort food that fills you up. Look at the picture and tell me that doesn't look AMAZING, right?

I recently discovered that this place has a lunch buffet Monday through Friday. The buffet is a fantastic deal (just less than $10) for the wide selection offered -- they had my favorite Butter Chicken, and other great dishes like Chana Masalla, Chicken Vindaloo, Lamb Rogan Josh, Saag Paneer, Dal Makhani, and more.

I owe it to the Delhi Club for making Indian food my favorite cuisine. And that's hard to do given my Italian roots.

Delhi Club

1135 N. Highland Street

Arlington, VA  22201

703-527-5666

http://www.delhiclub.com