Cami's Kitchen

Gluten Free Mac and Cheese with Broccoli

2 quarts water

2 tbsp salt

16 oz gluten free pasta (I’m using brown rice but quinoa and corn pasta work well too)

3 cups mild cheddar cheese

1 cup sharp cheddar cheese

1 cup broccoli

1/4 cup milk

4 tbsp flour

2 tbsp butter

1 tbsp garlic powder

1 tsp cayenne powder

2 tsp paprika

salt and pepper to taste

Bring water and salt to a boil, add pasta and cook 7-10 minutes until al dente, drain and set aside. Melt butter in pot and whisk in flour until light brown and bubbly. Add milk and spices, stir until thickened. Add all cheese except 1/2 cup mild cheddar, stir until melted. Add pasta and broccoli, stir until incorporated. Pour into a casserole dish and sprinkle 1/2 cheese on top. Bake at 350 for 20 minutes. Serve warm.

Chicken Pot Pie Pockets

Googled this idea and combined a few recipes, plus my own ideas from a several sources including Rachel Ray!

Here is what I did.

Savory herb pie crust

3 cups flour

1 tsp sugar

2 tsp salt

1 tsp pepper

1 tsp rosemary

1 tsp thyme

1 tsp parsley

1 cup plus 2 tablespoons (2 1/4 sticks) frozen unsalted butter, cut into 1/2-inch cubes

1 1/2 tsp apple cider vinegar

8 tbsp ice water

Place four, sugar, salt, pepper and herbs into food processor and blend. Add cubed butter and pulse until mixture resembles coarse crumbs. Continue to process while adding vinegar. Add one tbsp of water at a time until dough forms. Turn out onto floured surface and split in half. Form each half into a disc, wrap in plastic wrap and refrigerate for 1 hour. 

Filling

2 chicken breasts

2 tbsp olive oil

2 tbsp butter

4 carrots

6 celery

1 cup broccoli

4 tbsp flour

1/4 cup milk

1/2 cup chicken broth

1 tbsp garlic powder

Salt and pepper to taste

Drizzle olive oil over chicken and season with salt & pepper. Bake chicken (covered with aluminum foil) at 350 for 45 minutes. Let cool and shred or cube. Shred vegetables with a food processor or dice by hand until very small. Place vegetables in butter, season with garlic powder, salt and pepper and saute until heated through. In a small saucepan melt 1 tbsp butter, sprinkle flour into pan and whisk until mixture is bubbly and begins to brown lightly. Add chicken stock and milk and whisk until thickened. Add this roux to vegetables and stir until covered with sauce. Add chicken and let cool.

Assembly

Pull out one disc at a time to work with. roll out to 1/4 inch thick and cut out large circles. I used a round 4-cup glass pyrex dish. Place 1/4 cup filling close to the middle of half the round. brush beaten egg along the edge of the whole round. Fold in half and crimp edges with a fork. Score an X in the middle, wash the top with beaten egg and bake at 350 for 30-45 minutes until golden brown. Let cool for 15 min and serve. 

Freeze

Wrap cooled pockets individually in plastic wrap and place several in a freezer bag to freeze.

Microwave fopr 3-5 minutes or heat in oven 350 for 20-30 min. Enjoy!

Loaded Baked Potato Soup

1 lb bacon (I used a leftover hunk of pork jowl), ground

6 medium potatoes, cubed

1 large onion, chopped

6 cloves of garlic, chopped

1-2 cups chicken stock

1 cup of cheese (I used a medley of leftover white cheeses, mozzarella, parmesan, provolone, etc.)

1 cup milk

Salt and pepper (S&P) to taste.

Cook bacon with onion and garlic with a little S&P until bacon is crisp, about 5 min. Add potatoes and chicken stock until covered. Boil until potatoes are soft, about 10 min. Pour into blender and puree (put a towel over the top of the blender before turning it on! I learned this the hard way…) Add milk and cheese while blending. Add more chicken stock as needed. Blend until smooth. Serve hot.

Mmm Mmm Good!

Not Afraid of Beauty - Food Art By Cami Hines

The women artists of the Gallery Zero Present Not Afraid of Beauty

Art that challenges the viewer to cast aside preconceptions of beauty and explore new possibilities.

May 5, 2012 – June 30, 2012

I will be creating 100 pieces of beautiful food art for this show, the first 100 people will be able to taste art! Hurry in, I can’t wait!

I was working the day they took the picture, lol!

Here is more information about the show: 

The women artists of the Gallery Zero proudly present Not Afraid of Beauty. 

Nine diverse women artists create dazzling work around themes of beauty and fear. The exhibition explores the idea of beauty and what it means to each individual as they question conventional stereotypes. This show will be dark, sexy, delicious and thrilling. 

These women are “exciting and fearless artists who identify themselves with brilliant composition, powerful palettes and a desire to express.” – The Gallery Zero 

Painting, photography, computer illustration, and food art will be the main focus with a casual, unconventional fashion show of shirts customized by the artists. A portion of the proceeds from all sales will go to support Basic Rights Oregon. 

EXHIBITION DETAILS

The opening event is Saturday, May 5, 2012 from 6:00 – 10:00PM at the Gallery Zero, 936 SE 34^th Avenue, Portland, OR 97214. The exhibit will be on display through June 30, 2012. 

Press Opportunities

Exhibition images are available for press reproduction in various high resolution formats. Please contact: Edith Casterline via email: edithcasterline@gmail.com with any press-related needs. 

The Gallery Zero Information

P: 971-285-9300

The Gallery Zero has been a part of the SE art scene for three years. Visit http://www.thegalleryzero.com/ for more information.

Can’t wait to see you there!

“Bad People Make Me Hungry”, Art by Jim Riswold

I just attended a wonderful brown bag lunch featuring Jim Riswold at PAM (Portland Art Museum).

His art helped him defeat leukemia and deal with prostate cancer. Many of his pieces feature food as stereotypical depictions of different cultures, such as pickles for German soldiers and beans and eggs for English soldiers.

My favorite pieces are his Kim Jong Il suckers. ;-)

                                     

Jim shows us how to make fun of fear in order to remove it’s power and overcome it. Best wishes to you and yours, Jim!

Sweet and Spicy Chocolate Cupcakes with Cinnamon Icing *Vegan*

*Modified version of this original recipe!*

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup olive oil

1 teaspoon vanilla extract

1 teaspoon orange extract

1 tablespoon balsamic vinegar

3/4 to 1 cup water

Cupcakes

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.

Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.

Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and cool.

Icing

1 cup powdered sugar

¼ cup ground cinnamon

1 teaspoon vanilla extract

1 to 2 tsp water 

Mix sugar, cinnamon and vanilla with a rubber spatula. Slowly add water and mix until thick icing forms. Spread onto cooled cupcakes. Decorate with sprinkles, if desired. 

Enjoy!

Key4Women Networking Event

Tonight I catered a wonderful networking event for a group called Key4Women, supported by Key Bank. About 25-30 women attended and we had a great time! I made enough food for the estimated 50 guests, so there was plenty left over! Below are the recipes. Photographs by Mitsuko Photography will soon be added. Enjoy!

Hummus

1 15 oz can garbanzo beans (save the liquid from the can)

3 tbsp olive oil

4 tbsp lemon juice

1 tbsp tahini (sesame paste)

1 tbsp honey

3 cloves garlic

1/2 tsp kosher salt

1 tbsp Red peppers, diced (Optional)

Dash of Paprika (Optional)

Blend all ingredients in a food processor and slowly add liquid from the garbanzo beans until the hummus becomes smooth. Chill in the fridge for at least 30 min, up to overnight. Serve with a drizzle of olive oil and a sprinkle of paprika, or red peppers, if desired.

Vegetable platter

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

1 cucumber

4 stalks celery

4 carrots or 1 cup baby carrots

Wash all vegetables. Peel every other inch from cucumber so it has a striped pattern and slice. Slice the peppers into strips.  Peel carrots and quarter, slice into 4 inch sticks. Slice celery lengthwise and then into 4 inch sticks. Arrange in stripes on a large plate or platter. Serve with hummus.

Neufchatel Cheese with Jalapeno Jelly and crackers

1 8 oz package of Neufchatel Cheese

1 box of multigrain crackers

1 red bell pepper

4 jalapenos

5 cups sugar

1 1/2 cup apple cider vinager

6 oz of liquid pectin

Roll cheese into a log, wrap in plastic wrap and refrigerate.

Wash and remove seeds and veins from the red pepper and all but one (for mild) jalapeno. Rough chop and mince in a food processor. Add all ingredients except pectin to a pot and bring to a boil. Boil for 5 minutes. Let cool for 2 minutes. Stir while adding the liquid pectin, once incorporated, pour into sterilized jars and refrigerate.

When ready to serve, unwrap cheese and place on a plate. Spread jalapeno jelly over the cheese log and arrange crackers around the cheese. Place a half of a cracker on top of the log for decoration, if desired. Enjoy!

Valentines Day 2012

We began the day (in our pajamas) with sparkling pink moscato and frozen strawberries.

We then made extra fluffy chocolate chip waffles with butter, strawberry compote and more chocolate chips.

For lunch I broke down and heated my beautiful salt block!

When it was super hot, we transferred it to a cooling rack onto the table. I sliced fresh zucchini and marinated lamb in balsamic vinegar, olive oil, rosemary and pepper.

We got to cook our food directly on the salt block! So fast and perfectly seasoned!

Perfectly cooked in seconds!

To accompany dinner, I invented the strawberry basil breeze martini with Bengerminz Vodka!

It was a beautiful day but we were too full for the chocolate fondue! So we had to save that for another time.

Waverly’s Steak House - In The Cannery Casino Hotel

Jen’s Uncle, Allen generously took us out to eat at Waverly’s Steak House in The Cannery Casino Hotel, Las Vegas, NV. We had a blast ordering whatever we desired! Here is what we ate:

A plentiful bread basket with white, sweet raisin and crispy Parmesan.

A bubble bottle of sweet moscato.

The crab Napoleon with Avocado, tomatoes and crab with a lemon horseradish dressing that wasn’t the slightest bit overwhelming with a fresh cilantro vinagarette. This was my most favorite part because it was something I have never tried before! Well done, Waverly! 

The jumbo shrimp cocktail. Allen got one before I could snap the picture! ;-)

Jen and I shared this amazing strawberry spinach salad with spiced pecans, mushrooms, red onions and a sweet poppy seed dressing.

I had the petite filet with Bearnaise sauce and Yukon Gold Lyonnaise potatoes.

Jen enjoyed the lamb chops with mint jelly and garlic mashed potatoes.

We all shared these succulent Alaskan king crab legs!

For dessert Jen got a coffee with Jameson whiskey.

We shared the creme brulee with a dark chocolate “W” and fresh whipped cream!

Ahhhh were we ever full! Thank you again, Allen!

Supreme Chili Relleno Casserole

4 pasilla peppers

1/2 cup onion, diced

1/2 cup pork sausage

8 jalapeno peppers

1/2 fresh cilantro

4 cloves garlic

1/2 Trader Joe’s mayonnaise

1/2 cup sour cream

1 8oz package of Neufatel cream cheese

1/2 cup Parmesan cheese, shredded

1 cup cheddar cheese, shredded

2 eggs

1 cup milk

2 tbsp flour (To make a Gluten free version you can sub 2 tbsp gluten free flour and 1/16 tsp of Xanthan gum)

Kosher salt

Fresh ground pepper

1 tbsp butter or bacon fat

Roast the peppers under the broiler until skin blisters and turns brown. Remove and let cool. Peel the skin off and slice width wise, remove seeds and stem.

Cook the onions and the pork sausage together until brown, set aside.

Place jalapeno peppers, cilantro, garlic, mayo, sour cream, cream cheese and Parmesan cheese into a food processor. Blend until smooth (this also makes an AWESOME dip all by itself!).

Rub butter, or bacon fat onto the bottom and sides of a small casserole dish. Layer with half of the peppers, cheddar cheese, pork mixture, dip. Repeat a second time. 

Mix eggs, milk, flour, salt and pepper together. Pour the mixture evenly over casserole. sprinkle the top with more cheddar cheese.

Bake at 350 for 45 min until the top is golden brown and bubbly.

Let cool for 15 min and enjoy!