Obsession.

I don’t know about you but I have a slight obsession with food-related magazines. In fact quite a few years ago I started organizing and collecting recipes from the various magazines I subscribe to. Some may think it’s slightly “anal” and others may observe the genius behind my mini-obsession.

I make a concerted effort to try out new recipes and while perusing my assorted file folders, I found a recipe for Roasted Red Pepper and Fennel Soup, from a past issue of Rachael Ray’s magazine. It sounded delicious and I’ve been trying to eat more vegetables, one way or another, so I decided to give it a go.

Sometimes Rachael Ray recipes are a hit or miss, it’s really a gamble, but this gamble turned out to be rather delicious as well as nutritious. The soup consists of roasted red bell peppers, leeks, fennel, potato, chicken broth, salt, pepper, and a wee bit of heavy cream. Simple to make and soothing for your belly. It’s silky smooth texture was delightful and I was so pleased with this vegetable concoction. I will definitely keep this recipe in its rightful place.

Honorary Mexicans for a Day.

Hola amigos! I had a serious craving for some carne asada over the weekend and decided my Memorial Day would be spent honoring veterans by chowing down on some carne asada tacos and corn (Mexican style). I took my Latin inspiration from none other than Rick Bayless, author, chef, and PBS personality. I prepared a rustic roasted tomato salsa, which packed a helluva lot of heat to accompany the juicy, perfectly cooked carne asada (which I cooked my indoor grill). The carne asada (I used flank steak) marinated since morning in a garlicky ancho chile rub consisting of ground ancho chile powder, dried oregano, brown sugar, cumin, salt and pepper. Warm soft corn tortillas and guacamole turned these tacos into bites of bliss. I steamed some ears of sweet corn and doused them with a little butter, homemade mayonnaise, chili powder and squeezed some lime juice on them. The combination of sweet corn with the heat and acidity of the chili powder and lime juice, made for a dynamite explosion of flavors in my mouth. I kept tooting my own horn yesterday, mainly because it was my first attempt at salsa (THAT GOOD) and carne asada! My mouth and my belly were so happy, they were performing their own version of a "happy dance". Every meal should be so fruitful.

A Salad to Remember.

Springtime has made her "shout out loud" appearance here in Indiana and on Saturday, salad was on the brain. I already completed my bi-weekly grocery shopping excursion, but a deep seeded craving for "light and healthy" eating manifested itself and we succumbed to its calling. A trip to Fresh Market beckoned us, and together we created an interesting salad of mixed baby green lettuces, sliced red onion, diced avocado, diced mango ( a variety known as "champagne mangoes"), and toasted coconut. I dressed with a lemon viniagrette and all was well with the world.

The champagne mangoes were sweet and tart, a mild acidic flavor which danced on your tongue. They married well with the creaminess of the avocado and the sharpness of the red onion. We vacillated with the idea of topping it off with some shredded coconut, but after toasting it, I just could not resist. Knock yourself, make a salad, you won't be sorry.