Source: Culination

What the heck is Culination?

How does it work?

Who’s doing the recipes and lessons?

Source: Culination

How do I get it?

1. Go to http://culination.co and sign up for an invitation to the platform

2. Help the platform go live! The first 100 lessons/recipes are just waiting to go into production, and we’re currently in the midst of the first Indiegogo Campaign to raise enough funds to get things kicked off. If you are even remotely intrigued by the idea of having this platform in your kitchen – let us know (you can donate as little as $5 or as much as you like and get sweet rewards in return – PUN INTENDED!!!) Go see on the campaign page.

3. Tell others about it, and follow the movement through Culinations twitter feed: @culinators [https://twitter.com/culinators]

WHY IS THIS SO AWESOME, SIIR’?

Because, for the first time, there is a way to bridge the gap between reading a recipe from a cookbook and learning how to cook in person. This platform completely breaks down the barriers for home cooks of all levels with an easy-to-use experience that’s as fun as it is helpful and educational! So, what are you waiting for?!?!? Go check out the campaign to see a demo and help us get it all started!

Nature provides so many wonderful, natural sugars alongside the bold flavors of seasonal fruits. Whether your finding a use for the overly ripe peaches you couldn’t resist buying, or you want something comforting on a cold night, starting with fruit and adding some spices (and maybe a little tart crust or bread pudding if you’re feeling especially sinful) is a great way to go. More than likely, a few bites is all you need to satisfy that craving – and even if you ate the whole thing, it’s still fruit!!!

Copyright 2013 Siiri Sampson. All rights reserved.

This is an adaptation of a recipe I received from one of my professors back in college that is best made when it’s a cold night and all you want to do is snuggle up and watch a movie. You won’t believe how satisfying and rich it can be.

Red Wine and Ginger Poached Pears

serves 4

Ingredients

Directions

1. Combine all ingredients EXCEPT pears in a sauce pan and bring to a simmer.
2. Peel and pears and level the bottoms, place standing up in poaching liquid.
3. Poach at a simmer 15 minutes.
4. Chill pears at least 1 hr. (you can serve them warm and they are very good this way, but they can be chilled are just as tasty either way)
5. Reduce sauce to 50% and chill for presentation drizzle.

Copyright 2013 Siiri Sampson. All rights reserved.

But who wants to eat the things that are “good for you”? If you’re going to the trouble of doing something good for your body, you might as well make it taste good, right?! So, in the interest of saving time, having breakfasts for the whole week, and simultaneously giving myself the chance of burning more calories, I started making breakfast quiche cups on Sunday nights. One batch will make about a dozen and a half, and once you start doing it, your imagination will come up with endless variations that’ll have you experimenting into at least next month. Here’s one variation to get you started.

Siiri’s Mini Breakfast Quiche Cups

Ingredients

Ingredients	Calories	Carbs	Fat	Protein	Sugar	Sodium
Broccoli – Raw, 2 spear (about 5″ long)	21	4	0	2	1	20
Kroger – Large Egg, 16 egg	1,120	0	80	96	0	1,120
Generic – Small Potato (138g) With Skin, Raw, 1.5 small potato	192	44	0	5	3	21
Generic – 1% Low Fat Milk, 1 cup	110	12	3	8	12	130

Directions

1. Dice the broccoli and potatoes and saute in a pan until tender.
2. Mix all ingredients together.
3. Pour into silicone baking cups or greased muffin tin.
4. Bake at 350 for 30 minutes.

I have also made these without the broccoli, but adding some sauteed onions and a tablespoon of taco seasoning with some shredded cheddar on top for a Southwestern version. And of course, you can basically add in anything you want with the above serving as your blank, protein packed canvas….Delicious!

Copyright 2013 Siiri Sampson. All rights reserved

I made this as an entry for a food contest a few weeks ago – and while I may not have won that particular award, I have it on good authority that this dish is indeed a serious winner. I had multiple volunteers help me devour this and then have had numerous others already request and make this for themselves at home with great success and accolades.

4 Cheese & Black Bean Mexican Turkey Lasagna

Serves 8

INGREDIENTS

• 1 pound lean ground turkey (93/7 split if possible)
• 1/2 onion, chopped
• 1 tsp minced garlic
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 cup organic black olives, sliced
• 1/2 cup diced organic green chili peppers
• 1/2 (5 ozs) can diced organic tomatoes with green Chilies
• 1/2 (8 ozs) jar organic, low sodium tomato sauce
• 1 (16 ounce) can fat-free re-fried black beans
• 3 large Smart & Delicious™ Low Carb, High Fiber Tortillas
• 2 cups Sargento® Shredded Reduced Fat 4 Cheese Mexican

DIRECTIONS

1. Preheat oven to 350 degrees.

1. In a large skillet over medium heat, sauté the ground turnkey for 5 minutes. Add the onion, garlic and spices, and sauté for 5 more minutes. Drain any excess fat, if desired.
2. Mix in the olives, green chilies, tomatoes with green chilies, tomato sauce and re-fried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. While the mixtures simmers, toast the tortillas slightly in a dry pan till slightly brown and set aside. This helps keep the layers firm when cutting.
4. Spray a pie plate, 8″ round cake pan, or spring form pan with light cooking spray. Place one tortilla in the bottom for a crust and lightly sprinkle with cheese, all the way to the edge.
5. Next, spread a thin layer of the meat mixture, and press down level with a rubber spatula. Sprinkle a light layer of cheese on top. Repeat the tortilla, meat, cheese pattern twice more, for a total of 3 layers.
6. Top off with a healthy layer of cheese.
7. Bake for 20 minutes in the preheated oven, and if desired, broil for 3-5 minutes until cheese is brown and bubbly.

SERVING SUGGESTIONS

• Top with fat free sour cream and freshly sliced scallions (green onions)
• Make a fresh batch of tangy pico de gallo to serve along side for a kick
• Leave fresh veggies out for everyone to customize with their favorite toppings

TIME SAVING TIP

• Prepare two pans at the same time and freeze one for a make ahead meal

What do cheesecake, Samoa Girl Scout cookies and salted all caramel all have in common? They’re all about to be devoured by me, you and everyone we know!

Well, here are we again – February! The time of year you catch up on awards shows, paper work [taxes anyone?], laundry, or better yet, ignore all that stuff and stay clear of the rain with movies, cozy sweats and baked goods galore. Of course, the only thing better than movies and baked goods is when you don’t have to bake them yourself. And wouldn’t you know it, the adorable Girl Scouts are prepping their rain gear and smiles for their annual cookie sale starting on March 1st, and running through March 17th!

If you have been following the blog for the past year or more, you’ll recall last February I placed 3rd all around in the Girl Scouts of Western Washington 1st annual recipe contest for food bloggers [check out the awesome Girl Scouts of Western Washington site again here]. However, in true Sampson style, I’m not satisfied until I’ve fed you all and have the blue ribbon [or in this case girl scout green] to show for it. What does this mean? I’M BACK THIS YEAR, VYING FOR FIRST PLACE!

SAMOA SALTED CARAMEL TRUFFLES

This year my entry is sweet and salty: Samoa Salted Caramel Truffles!

It was really hard to decide this year if I was going to attempt another savory recipe, but in the end I decided to give the people what they want – and they want something a little sweet, a little salty and a lot satisfyingly-ooey-gooey! And so, my challenge was born – get the Samoa inside and outside the dish, and make something everyone could make at home or for a party, a shower, a game night or any old time! I have to say, making homemade caramel is actually SUPER easy, fool proof and rewarding [hello?! how could caramel NOT be rewarding, right?!].

You want to know the best part about these truffles? The filling is made of cheesecake, salted caramel and Samoas. Yum. Yum. YUM!

So, without further ado [I know you want to be able to make them at home, which I highly recommend], here’s the recipe:

SAMOA SALTED CARAMEL TRUFFLES

Ingredients:

• 1 box Samoa Girl Scout Cookies
• 1 Cup butter
• 2 ¼ Cups packed brown sugar
• 1 Can (10-14oz) Sweetened Condensed Milk
• 1 Cup light corn syrup
• 2 tsp vanilla
• 3 8oz packages reduced fat cream cheese
• ¼ cup flour
• 1 cup sugar
• ½ cup egg substitute
• Grey sea salt

Materials:

• Spring form cake pan or round baking dish with high walls
• Two cookie sheets
• Parchment paper
• Mini muffin liners
• Small ice cream scooper
• Candy thermometer
• Saucepan (3-5 quarts)
• Rubber spatula
• Cooking spray

Directions:

Part 1: Truffle Batter

1. Pre-heat oven to 375°F and line your cake pan with parchment paper that’s been sprayed with non-stick cooking spray.
2. Take 10-12 Samoas and put in the freezer to chill [you’ll pull them out in 15 minutes or so].
3. With cream cheese at room temperature, mix on medium with flour, granulated [white] sugar, and 1 tsp. vanilla until mixed, stopping once to scrape down your bowl and ensure all contents are mixed thoroughly.
4. Add egg substitute and mix on medium-low until smooth.
5. Pour all ingredients into prepared pan and bake in water bath for 45-60 minutes [until outer 2” is set when jiggled].
6. Meanwhile, cut 3-5 Samoas into tiny, ¼” bits and store in air tight container in freezer until ready to use for center of truffle.
7. Take to 10-12 Samoas from the freezer and process in the food processor or chop finely into crumbs for truffle coating. Put in airtight container in freezer.
8. When cake reaches room temperature, cover and chill in fridge at least 2hrs or overnight.

Part 2: Samoa Salted Caramel Center

1. Line a small cookie sheet or brownie pan with parchment and lightly spray with cooking spray.
2. In a saucepan [3-5 quarts] melt ½ cup butter, 1 cup plus 2 Tbsp packed brown sugar, 5 oz sweetened condensed milk and ½ cup light corn syrup, stirring frequently.
3. Once melted, turn to medium-high heat and clip a candy thermometer to the saucepan, continuing to stir till the mixture boils.
4. Reduce the heat to medium, continue to boil and stir with a rubber spatula until caramel reaches hard ball stage which is about 250°F.
5. Once caramel reaches temperature, pour onto sprayed parchment, sprinkle lightly with sea salt and stick Samoa bits into the soft caramel every ¼”.
6. Chill the caramel in the fridge for 15-20 minutes till completely set. Once set, pull sheet out and cut into ½” squares and set aside.

Part 3: Assembling Truffles

1. When cheesecake is set, use a small 1oz ice cream scoop to create the truffle balls. As you scoop each ball, push a caramel Samoa square into the center, then lightly roll with your palms till the square is covered and ball is round.
2. Set on a parchment lined cookie sheet and stick batch in the freezer to firm up for 30 minutes.
3. Next, roll each truffle in Samoa crumbs till completely encrusted. Place in mini muffin liners on a cookie sheet and repeat process until all truffles are rolled in crumbs.
4. Make your second half batch of caramel, just as you did above.
5. When caramel is ready, use a large serving spoon to drizzle caramel over all prepared truffles.
6. Sprinkle with flaked sea salt of your choice, and chill entire batch for 15-30 minutes up to overnight.
7. To serve, plate the truffles in the mini muffin papers as is, or add a festive party pick for easy handling. Enjoy!

+++++

Now, I won’t find out until the end of the month if I’m a finalist – but in the meantime, there is an awesome cookie locator, as well as an app, that tells you exactly where girls are or will be selling cookies in your neighborhood! They won’t be updated until closer to the sale, but are very good to keep handy! And for even more Girl Scout cookie madness, check out http://www.facebook.com/GirlScoutsWW and https://twitter.com/#!/GirlScoutsWW. To promote my recipe or find other recipes on Twitter, the hash tag is: #GSCookieRecipe.

This was so easy to make, I feel bad even taking credit for it….okay, no I don’t! I was happy to use up some random items I had left in the beverage department of my kitchen.

All I did was add a half shot of spiced rum to a half shot of Kahlua, then mix with a quarter cup of nonfat milk and a quarter cup of light egg nog (feel free to substitute coconut nog or almond milk nog if you like or have food allergies). I topped it with light whipping cream and a dash of cardamom – my official spice of the holidays.

The whole thing takes less than 3 minutes to make, and doing a batch for guests is both easy and pretty, making you seem like the hostess with the mostest!

Happy Holidays, and a very safe and prosperous New Year!

It isn’t called Christmas Cake because of the recipe, but rather because I made it on Christmas Eve and it was so irresistible that half of it was gone before bedtime.

So now, every year, I’ll be making Christmas Cake on Christmas Eve as a special way to celebrate the holiday with loved ones.

This was pretty simple, a no fail non-recipe really. I used a bag mix of Bob’s Redmill Gluten Free Chocolate Cake mix, only because I had it on hand and didn’t feel like going to the store or mixing it up from scratch. I added 2 eggs, 2tsp vanilla, and then 1/2 cup sour cream, 1/2 cup nonfat Greek yogurt and 1 cup nonfat milk.

I used an electric hand mixer, and added 2Tbsp hot water to loosen the batter as the bag mix suggested. Poured into a shiny new Nordic Ware bundt pan that was greased and floured.

Baked at 350 for 40 minutes. Cool for 10min, then turned out onto a greased cooling rack for 10min as well.

The glaze was the kicker: 1 cup powdered sugar, 1tsp nutmeg and 1tsp cardamom. Then whisk in 1.5Tbsp water slowly, until it is a glaze consistency.

This glaze gives the cake extra moisture, locks in the crust that is reminiscent of a glazed chocolate cake doughnut, and adds a holiday flair to the aromatics as you eat it.

Better make 2, the first one won’t last more than 24 hours.

He will be there during the event from 6-8pm – great chance to get the foodie on your list a personalized gift! I’ll be there, patiently waiting in line, so come by for a visit.

For more information, check out the Facebook event page link:https://www.facebook.com/events/119260231573695/.

To that end, I wanted to share a really tasty looking “New You” breakfast for those that are thinking about the age old resolution of improving their health. I am NO STRANGER to this (or the failing of this….but that’s another blog altogether. And I digress). Earlier this year, I met a phenomenal trainer, Jenn, who has an amazing business in helping women of all types and purposes improve health aspects of their life. Her company, For the Glow, kind of represents what many women strive for – it’s a power house of DOING things that are great for you and make you feel great, none of that “ughhhhhh, I can’t believe I have to go to the gym. And I hate my work out pants. And I hate the way health food tastes.” No, no, no.

I wanted to show you this recipe and awesome New Years package Jenn put together, which is super yummy and happens to be super healthy. Of course you can always make modifications to suit your lifestyle, and Jenn is all about accommodations and customization. Happy Holidays to everyone and with that, here’s Jenn:

I’m a woman on a mission.  The mission? To make EVERY recipe (even the detox ones!) just as delicious as they are nutritious. One of my favorite recipes in the upcoming Resolution Challenge meal plan is the Acai Power Breakfast.  Hard to believe, but this yummy breakfast is part of the slim-down protocol!  Acai fruit is a TRUE superfood & one that we should all add in to our routine.  The perks of eating acai:  Improved heart health/lower cholesterol, anti-aging via phytochemicals (buh-bye wrinkles), improved immune function via anti-viral/anti-bacterial properties, weight loss potential, reduced allergies & inflammation, increased energy and clearer skin.  One of my favorite parts:  Acai is loaded with fiber & essential fatty acids, so it’s not your typical fruit that leaves you feeling hungry 10 minutes later.  You’ll feel happy & satisfied! 

Acai Power Breakfast (serves 1)

1 packet of Sambazon Acai, run under warm water for 10 seconds
1/2 c dark berries (frozen or fresh)
1/4 c vanilla almond milk (unsweetened)
1/2 banana, sliced
1/4 c organic, GF granola
1 tbs chia seeds

Blend the acai, berries & almond milk together. Blend until smooth & creamy, pour into your serving dish. Top with sliced banana, granola & chia seeds. Note:  Large blenders like the Vitamix struggle as the fruit doesn’t cover the blade.  Use a smaller gadget like the Magic Bullet if you have one, or make two servings & pop the other in the freezer until you’re ready to use.

Want to UP your superfood intake?  Add 1 tsp of spirulina to your acai mix when you blend & add 2 tbs of goji berries to your toppings!  Spirulina will add a detoxification element & the goji berries provide you with complete protein!

Want fewer carbs & more protein?  Blend a scoop of your favorite organic protein powder to the mix!  Instead of granola + bananas on top, go for 2 tbs of goji berries, 1 tbs of hemp seeds and 1 tbs of chia seeds.

To get the rest of this scrumptious meal plan + recipe package,  join the 3rd Annual Resolution Challenge!  The entire 30-day program is just $20.13 through Sunday (uh, seriously!), which includes our detox/slimdown meal plan, recipes, daily video workouts + bonuses galore!  Check out the details here & join us today!  (Lifetime Glow Girls are already in, so why not forward this to a friend?)

Happy Holidays!  Wishing you & your loved ones a happy, healthy + peaceful close to 2012, and a beautiful start to the new year!

The process of auditioning, coming up with recipes and dishes, competing and cooking all while being filmed was fun, incredible, difficult, challenging and exhausting. It was also a complete BLAST! I haven’t shared any of this yet, or the outcome, on the blog because the competition is actually also a web series that’s coming out in the next couple of months!

But, they just sent us a teaser trailer and I wanted to share it with you all. If you don’t see me in the video, look again (9 seconds in, I’ve got a yellow apron on), my hair actually looks pretty dark brown, not the blonde you may be used to (I’ve been lazy about getting to the salon, don’t judge). (PS: The best way to get updates on the series is the Kitchen Circus Facebook page)

It was a great experience, and I can’t wait to see the whole season of episodes! As soon as they start airing, I’ll be sure to embed them here so you can watch from the comfort of A Half Cup, as it were.

And of course, I’ll write up a ton of commentary to discuss my process, recipes, and what happened (or didn’t happen), which as we all know, sometimes gets lost in the action we get to see on screen. I’ll be sharing my recipes from the night I cooked, and maybe even post a vlog or two (that’s a “video-blog”, not a typo).

As a little teaser, here’s my Amuse Bouche course for you – something that can easily be done at home (as all my dishes always are). My cooking is always elevated comfort food, showing how everyone can make and eat something delicious at home with out any complicated equipment.

Smoked Paprika Garnet Yam with Roasted Garlic Aioli

SMOKED PAPRIKA GARNET YAMS

Ingredients

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and grease lightly.
2. Wash, dry and peel yams making them into bricks/rectangles (cut off ALL round edges and sides).
3.  Cut yams into 1 inch cubes.
4. In a mixing bowl or really big Ziploc bag, mix all seasoning ingredients, then add yams and mix to coat. If you do this in a bag, make sure you seal it tight and do it over a counter, in case you have a bag explosion.
5. Spread the yams out onto the baking sheet in a single layer.
6. Cook for 30 minutes, checking/turning every 10 minutes. DO NOT put yams too close together or they will steam instead of roast.
7. Once fork tender, set aside to cool slightly before transferring to serving dishes.

ROASTED GARLIC AIOLI

Ingredients

Directions

1. Mash 5-6 garlic cloves with 1/2 – 1 Tsp kosher salt until paste is formed and oils have released.
2. Add to mixing bowl first
3. Then add 4 egg yolks one at a time till fully combined
4. Add 1 Tsp Dijon and fully combine
5. Add lemon juice and fully combine
6. Add a pinch of kosher salt
7. Steadily and slowly add drizzle stream of olive oil  while constantly mixing in bowl till emulsion and aioli is complete.
8. Taste for seasoning, then put all in pastry bag and chill till plating

 FRIED SAGE LEAVES

Ingredients

Directions

1. Clean and dry and separate sage leaves to be individual leaves
2. Melt butter in olive oil and bring to fry temperature in sauce pan

1. Gently fry sage leaves in batches – strain dry on paper towels and keep till service

1. Insert a leaf into aioli dollop atop garnet yam