A New Day

Today is an exciting day. Today I am reinventing my blog.
Joy in the Kitchen has been great but I would like to introduce:

enJOY food

A blog centered around a happy, natural approach to food.

I'm kicking it off with a month of daily blogs!
Check it out and tell your friends.


This Weeks Menu

I am going to attempt to post weekly menus again. We will see how it goes this time, I just need to find a format I feel good about.

Day One
Carrot Soup and Grilled Eggplant Salad

Day Two
Croque Monsieurs (french ham and cheese saucy sandwiches)

Day Three
Mediterranean Pizza with on spiced flat bread with feta, olives and artichokes

Day Four
Fish Tacos with Cabbage Salad and Avocado

Day Five
Moroccan Chicken Skewers with couscous

These recipes all come from a new book I received for Christmas and is great if you have an herb and vegetable garden because it uses lots of fresh herbs.

Yellow Tomatoes And Blue Eggs

What are you eating this week? And let me know if you need any of these recipes.


New York Anyone?

Introducting my new favorite: Corned Beef on Rye

Okay well it isnt a new favorite, I've loved it for a long time, but I've never tried to make it until now.

I used The Bread Bible's Rye Recipe (it's perfect)
This Corned Beef Recipe, and its amazing when you make something and it tastes just like what you would get at a deli
And we bought saurkraut, thousand island dressing and swiss cheese. Sorry, I know you are disappointed I didn't make though.

Try it, you won't be disappointed.


Fresh Fruit Terrine

What is a terrine? Basically it is a yucky pressed meaty concoction that you eat cold. Pate-ish? Yes.

Not my thing. I do like the concept though, fruit and vegetable terrines are far more delicious.

I came up with this terrine when trying to come up with a healthy dessert. It's like the fancy version of your mother's fruit jello.

  • 4 cups mixed fruit such as berries, cut really thin, leave berries whole (I used pears, blackberries, blueberries, kiwi, etc)
  • 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
  • 2 cups apple juice, or some other clear juice (white grape would be good)
  • 2 teaspoons fresh lemon juice
1. Put 1/2 cup of juice in a bowl and sprinkle gelatin over juice, let sit for 5 minutes
2. Get a loafpan and line it in saran wrap
3. Layer fruit attractively but not TOO tightly
4. Warm in microwave very slowly until it is just barely liquified, do not overheat
5. Pour the gelatin into the rest of the juice and stir
6. Pour juice over fruit and make sure it works it's way all the way to the bottom
7. Make sure it reaches the top and wrap saran wrap over the top
8. Refrigerate with a weight on it so that the bubbles come out
9. Freeze if you plan on eating it in the next few hours
10. Unwrap right before serving and serve with whip cream


Buy It, Read It, Love It, Eat It

Top 10 Reasons to Buy this Book:

1. Its about Cakes
2. It covers every aspect of cakes you can think of
3. Every recipe is about three pages long because she explains things so well
4. It's the only cake book you will ever need
5. You will gain a great understanding of baking just by reading it
6. You can learn to decorate cakes
7. The recipes are easy, almost foolproof
8. The author loves baking and teaching which makes for a good cookbook
9. If you like this book she has others
10. Because I love it and know you will too

11. Because this book taught me to make these beauties

Buy It, Read It, Love It, Eat It