The Love Dare - Aprodisiacs (Bow Chica Wow Wow)

APHRODISIAC:  A substance that increases sexual desire. The name comes from Aphrodite, the Greek Goddess of sexuality and love. For thousands of years, many foods, drinks, and behaviors have had a reputation for making sex more attainable or pleasurable.

These are are our contributions to the magical, mysterious world of love and aphrodisiacs!



Crab Soup with Avocado Cream
By: Andrea Madigan-Wilken

When I began researching for this blog and what foods were categorized as an aphrodisiac and why, I was left with a lot of questions. It seems almost anything can be labeled an aphrodisiac. Form the obscure like wedding cake and licorice to the mundane such as carrots and oats. There were also the obvious choices like champagne, oysters and chili peppers. I can honestly proclaim I have experienced most everything I found listed yet cannot remember feeling "hot and bothered" due to its consumption. Perhaps these foods "sensual" qualities we're unable to circumvent my sometimes prudent disposition. But I digress. All in all, I believe anything can have an aphrodisiac quality when enjoyed in the company of someone desirable. So whether you get your kicks from coffee or cinnamon, pine nuts or truffles, I say eat what turns you on!

Ingredients for crab soup: 

1 stick Unsalted butter

1/2 cup flour

2 cups heavy cream

1 cup milk

1 tbs. Old Bay Seasoning

1 1/2 tbs. Worcestershire Sauce

1/2 tsp. salt

1/4 tbs. white pepper

1 15 oz. jar Alfredo/Cream pasta sauce

10 oz. cooked and chopped crab meat

1 tsp Tabasco Sauce

Directions:

•  In med. saucepan melt butter over med. heat. Once melted slowly add 1/2 cup flour and stir continuously over med. heat until raw flour taste is gone and it has turned a light golden color. (approx. 5 min.)
• Add 2 cups heavy cream and stir well until smooth. Next add the 1 cup of milk, stirring again to ensure creamy smoothness.  Mix in Old Bay, Worcestershire, Tabasco,  salt and pepper.
• Next, pour in Alfredo sauce and stir to combine. Lastly, gently fold in crab meat and heat over med. until hot.
•  Transfer to serving bowls and garnish with Avocado Cream and Pine Nuts.

Ingredients for Avocado Cream:

2 med. Avocados Peeled and Chopped

1/4 cup sour cream

1/4 cup plain Greek yogurt

1 tbs. lime juice

Tabasco to taste

Chili Lime Shrimp
By: Vanessa Madigan

So the aphrodisiac foods I am using in this recipe are shrimp, honey, ginger, and chilies. As my sister has laid out so eloquently, there are a ton of foods that are considered to be aphrodisiacs.  For me the greatest aphrodisiac is a little "Miracles" by Jefferson Starship and an entire bottle of Port, preferably Prager Royal Escort, but I digress. This is a savory dish with just a little kick, its really not as spicy as it seems. It is a perfect, easy to make date night dinner that you and your partner can enjoy together.

Ingredients:
1 Lb large or extra large shrimp, cleaned, peeled and deveined.
2 cloves garlic, crushed
5 Tbs. olive oil
3 Tbs. lime juice
4 Tbs. soy sauce
2 Tbs. honey
1/2 tsp. chili powder
1/2 tsp paprika
1 tsp red pepper flakes
8 green onions, chopped
1/4 tsp ginger, grated
1/4 tsp black pepper
1 large jalapeno, diced
Juice of 1 lemon
Handful of chopped cilantro
Siracha

Directions:

• In a medium sized bowl mix together garlic, olive oil, lime juice, soy sauce, honey, chili powder, paprika, red pepper, green onions, ginger, black pepper and jalapeno. Add shrimp to marinade and toss to coat evenly.
• Allow shrimp to sit in and absorb marinade for about 1/2 hour.
• Scoop shrimp out of marinade and place in broiler safe baking dish.  Make sure you scoop up all of the yummy green onion and jalapeno, also take most of the marinade too.
• Place under broiler for about 3 minutes, using tongs or a spoon, toss the shrimp again so that they are turned and once again coated with the sauce. Continue cooking under broiler for another 2 minutes. Remove and place in a serving dish.
• Garnish with the lemon juice, cilantro and siracha and enjoy!

Middle East Mayhem - Our Favorites from the Middle East and Mediterranean

Alright, so this week we are venturing out of the good 'ol US of A!  We are taking you all on a voyage across the sea to the beauty of the Mediterranean and the Middle East.  You will experience the saltiness of kalamata olives, crunchy cucumbers and creamy hummus!  We hope you have a wonderful time!

Layered Hummus
By: Andrea Madigan-Wilken


Igredients:
2 cups premade hummus
1/2 cup kalamata olives, chopped
2 green onions, chopped
1 cup of tomatos, chopped
1 cup of cucumbers
1/2 cup of crumbled feta cheese
2 tbs extra virgin olive oil
1 tbs lemon juice

Directions:

• In a small bowl, place chopped cucumbers and lemon juice, stir well. Set aside.
• In 1 additional bowl place your chopped tomatoes and feta cheese drizzle with the olive oil and stir gently, so as not to break up the cheese.
• Using a small serving bowl make your first layer of hummus, top with the cucumber mixture, for the next layer add more hummus. Next, add a layer of the chopped green onions and kalamata olives. Finally, add one last layer of hummus and top with the tomato and feta mixture.

Super Easy Tatziki

By: Vanessa Madigan

I make a lot of spicy food and my favorite topping for many of my spicy creations is my quick and easy recipe for Tatziki.  It is cool and refreshing and goes great on everything from burgers to kabab.  This is super easy and I'm sure you will be able to use it for so many of your creations!

Ingredients:

2 lb Greek Yogurt

2 Tbsp Olive Oil

2 Cups Cucumber, finely chopped

2 Tsp Salt

1 Tsp White Wine Vinegar

1 Clove of Garlic, crushed

Directions:

• Take your chopped cucumber and place in a fine strainer with the 2 tsp of salt, let them sit for about 1/2 of an hour so that much of the liquid drains from the cucumber.
• While the cucumber is draining, take your yogurt and place it in cheese cloth in a colander or strainer to help drain off the excess liquid.  If you do not have cheese cloth you can put the yogurt directly into the colander, the yogurt should be pretty firm and you wont lose much through the holes.
• When your cucumber is drained, place it in a medium sized bowl with the vinegar, olive oil and garlic, stir well.
• Add your drained yogurt to the cucumber mixture and stir well, season with salt to taste.
• Refrigerate for about an hour and serve with your favorite pita, burger or whatever!

 

Egyptian Koshari

By: Vanessa Madigan

Koshari is an Egyptian staple and I sure do love it.  I have heard it told that on Richard Nixon's Presidential trip to Egypt, he found Koshari and Belly Dancing to be his favorite experiences in the land of Pharaohs.  I in part agree, I sure do love Egyptian food and it is part of what I love about my Egyptian travels.  It is a pretty amazing concoction that is considered the National Dish of Egypt. We make Koshari at home, I will say that Ayman (my fiance) and his brother Girgis always make it waaay to hot.  Which is a shame, because, it is so delicious and you just want to scarf it down.  There are many restaurants in Egypt that serve Koshari, it is traditionally served with fried onions on top, we skip that part because we aren't cool and Ayman doesn't like it.   This is the recipe I learned from Aymans mom and the recipe we enjoy at home.  I hope it brings a bit of Egypt into your home and you enjoy it as much as we do.

Ingredients:

16 oz. Elbow Macaroni Noodles

2 Cups White Rice

1 Cup Brown Lentils

1 15 0z. Can of Chick Peas

Water for Rice and Lentils about 24 oz.

2, 6 oz cans of Tomato Paste

1 tsp. Black Pepper

1 tsp. Salt

1/4 cup olive oil

Water for tomato sauce

5 cloves of garlic, crushed

1/2 Cup White Vinegar

1 Jalepeno, chopped

Directions:

Prepare the Lentils:

• Place the lentils in a dish and pick over them to remove any rocks or debris.
• Rinse under cold water and drain
• Place the lentils in a medium saucepan and add 2 cups of cold water.
• Bring to a boil over medium-high heat, then reduce heat to simmer.
• Cook for about 45 minutes or until tender but not mushy. Drain if necessary and set aside.

For the Sauce:

• Put olive oil in a medium sized sauce pan, heat over medium low heat.
• Add the 5 cloves of crushed garlic and saute for several minutes, being careful not to burn the garlic.
• Add the vinegar and let simmer for about a minute.
• Next add the tomato paste to the vinegar and garlic and stir well, refill 1 of the tomato paste cans 4 times and add the water to the tomato sauce.  It should be about 24 oz. of water or a 2:1 water to tomato paste ratio. Stir well.
• Finally, add the jalepeno, salt and black pepper.
• Let the sauce simmer and reduce until it has thickened a bit.  About 15 minutes.

The Rest:

• Boil your Macaroni and cook until just tender.
• Make your rice.
• Drain you 2 cans of chick peas

To Build your Koshari:

• Place a layer of pasta in the bottom of a single dish, top with a layer of rice followed by a layer of lentils and finally a few chick peas maybe 10-20 per dish.
• Top the dish with the tomato sauce (and fried onions if you are awesome!) and serve immediately!  This dish is Helwa Awy! (Arabic for Very Good!!!)

Freedom Fight - Red, White and Blue Recipes!

Strawberry Shortcake with Blueberry Whipped Cream
By: Vanessa Madigan

My memories of the 4th of July are some of my all time favorites.  Every year my family would pack into the car and head out to my great grandfathers house.  We would swim and eat until we were exhausted and then we would head home, run upstairs to my Dads study and watch the fireworks over San Diego bay from our big upstairs window. These memories are some of the best of my life.  I love the 4th of July.  I am a Patriot and I am so proud to be an American, and any time I get to celebrate our beautiful nation I am a very happy girl.  I am so proud to live in such a special place and am so proud of those who sacrifice so much to keep us free.  The land of the free and the home of the brave...indeed.

Ingredients:
6 oz fresh blueberries
16 oz fresh strawberries, cut into halves.
1 Tbs. baking powder
1/2 Tsp. salt
2 Cups all pourpose flour
1 stick of butter, chilled and cubed into about 8 pieces
1/2 to 3/4 cup milk or half and half
1 Tsp good vanilla extract
8 Tsp sugar
2 Cups whipping cream or whipped topping.

Directions:

• Preheat oven to 425 degrees
• In a large bowl mix flour, salt, baking powder, 3 tablespoons of the sugar and butter. Using your fingers blend the mixture well until the butter is fine and the mixture is crumbly.
• Add the vanilla and very slowly add your milk, stirring constantly with a fork to blend. Be careful not to overwork the dough, or it will become tough and wont be flaky. The dough should just be moist and does not have to hold together well.
• Empty the dough onto a lightly floured board and flip it to coat lightly with the flour to avoid sticking. Knead the dough 3 or 4 times and gently pat the dough into a rectangle roughly 6x12 inches. Using a 3 inch biscuit cutter, cut the dough into 8- 3/4 inch rounds.
• Place your rounds on a cookie sheet and bake for about 15 minutes, or until golden brown.
• Remove your shortcakes from the oven and set aside to cool.
• Place you blueberries and strawberries into 2 seperate small bowls.  Add 3 tablespoons of the sugar to the strawberries and 2 tablespoons of the sugar to the blueberries. Using a fork gently smash the blueberries into the sugar. Let the berries absorb the sugar and sit for about 1 hour.
• Take your blueberries and very gently mix them into your whipped cream. Set aside.
• To asseble, fork split the shortcakes, spoon your blueberry whipped cream on top of the first half of the shortcake and top with the second. Place additional wipped cream on the top and to finish spoon your strawberry mixture over and around your fluffy and delicious shortcakes and whipped cream.

Slow cooked Strawberry/Rhubarb Sauce over Blueberry Ice Cream
By: Andrea Madigan-Wilken

The Fourth of July is a beloved holiday in The American household. Whether your family has been here for generations or the ink isn't yet dry on your citizenship papers. The idea of a day to celebrate our differences through the freedom and independence we inherited that day is liberating. tens of thousands of brave men and women gave their lives so we may declare our principles and convictions without fear of persecution. Although our country is not perfect, I will remain forever grateful I live in a land where we the people can demand accountability and change. God Bless those risking it all to keep it that way. Happy 4th of July America!

Ingredients for sauce: 
6 cups chopped Rhubarb
1 1/4 cups fine sugar
1/2 cup Kearns Strawberry Nectar
1/4 cup water
2 cups sliced strawberries
1 tsp. lemon juice

Ingredients for Blueberry Ice Cream:
1 gallon store bought vanilla ice cream
1 1/2 cups fresh/frozen blueberries

Directions:

• Place chopped rhubarb, sugar, water and nectar in crock pot. Stir well. Cover and cook on low 4-5 hours or until rhubarb is tender.
• Add sliced strawberries and lemon juice and mix gently to combine. Cook 2 more hours on low stirring occasionally.
• Transfer to a hot/cold safe bowl and chill in refrigerator until ready to serve.
• 20 min. prior to serving remove ice cream from freezer to soften slightly.
• Once barely softened place ice cream in a large mixing bowl and add blueberries. Gently fold in berries until evenly dispersed throughout.
• If ice cream is too soft place back in freezer 10-15 min. to firm up.
• Scoop ice cream into bowls and top with strawberry/rhubarb sauce.

        It's Delish. Enjoy!