September 14, 2012 § Leave a comment
What to do with spinach and quinoa that you are bored with and don’t want to eat? You add blue cheese, bacon and sweet dates of course! Now, you and I both know that blue cheese and bacon do not a healthy meal make so I really wasn’t even planning on sharing this. So I’m telling you this as a warning: don’t do what I did kiddos. I remember this day exactly, I had already had pancakes for breakfast so I guess it was really a curse-you-diet kind of day…
First, get a big pot of water going for the quinoa and cook per instructions. Set aside to cool for 10 minutes once done.
Then sautee the spinach. Harmless so far.
Oh, but then here comes the bacon.
And it’s all over with the blue cheese…
I kept the dressing very simple: tbsp balsamic vinegar, tbsp olive oil, tsp honey, tsp dijon mustard
And then mix it all together and toss in some sugary, sweet diced dates, just for the heck of it.
Now don’t say you got it from me–can’t have my name associated with so decadently transforming what could be a healthy lunch.
August 29, 2012 § Leave a comment
Leftover arugala from your Arugala, Diced Dates and Blue Cheese salad? Lightbulb moment: I wish I thought of eating my salad in pizza form before. Recipe adapted from Gourmet Made Simple (Don’t you love when you rediscover an old cookbook fave?)
I do envision myself baking my own dough one day but I had just returned from Barry’s Boot Camp so today was not that day. I used Trader Joe’s Whole Wheat.
While the crust is going (10-12 minutes), you can whip up the hummus.Blend the following: 1 15 oz can chickpeas, rinsed and drained 2 tbsp chicken stock 2 tbsp olive oil 2 tsp lemon zest 1 tsp ground cumin 1 clove garlic cayenne pepper to taste
In a large bowl, toss 4 c. arugala with the following:2 tbsp olive oil 1 tbsp lemon juice 1 tsp dijon mustard
For whatever reason, I always think of meals in terms of entertaining. To make this less messy to eat as a party app, I would pre-cut in two-bite pieces.
August 27, 2012 § 1 Comment
File it under “easy, healthy, weeknight dinners”. These are so tasty and so quick to prepare and clean up that you can make them no matter what you have on schedule that evening.
I have found that oven baking bacon is easiest for control. 10-15 minutes at 375° (depending on how crispy you like prefer bacon).
While the bacon is going, you can get started on the other ingredients. I used Trader Joe’s frozen shrimp which are pre-cooked, peeled and deveined. I heated them up in a skillet with some salt and pepper so they would be warm with the tacos.
Now for the avocado crème from Gourmet Made Simple.1 avocado, diced 2 tbsp fresh lime juice 1/4 sour cream 1/4 tsp ground cumin The ingredients call for 1-3 tbsp water depending on desired consistency which I did not include since I preferred the chunky texture. I did add 1 small clove garlic which I definitely recommend.
Serve with diced tomatoes and top with fresh chopped cilantro.
August 23, 2012 § 3 Comments
This week I inadvertently made a transitional salad. I didn’t realize the combination would have subtle hints of fall to come while still being sweet and peppery enough for August. I used store-bought diced dates so the process was a cinch, just a matter of whipping up the dressing.
Dressing from Gourmet Made Simple:1 shallot minced (unless you are a huge fan of shallots, I would maybe use 1/2) 2 tbsp balsamic vinegar 2 tbsp olive oil 1 tbsp vegetable stock 1 tsp honey
The sweetness of the dates and creaminess of the blue cheese balances the peppery arugala and bite from the shallots for a perfect warm-weather-turning effect.
Something about this combo is just SCREAMING for a flatbread variation…
August 14, 2012 § Leave a comment
Sometimes you just crave the foods you grew up on. Like any 13-year-old girl normal, adult woman will tell you, a birthday is not really a day but rather, can extend into a series of events all revolving around the “birthday girl.” In this spirit, I trekked up to Philadelphia to continue to celebrate my now long-gone birthday with family and friends. Lucky for me, I was treated to exactly what I was looking for–my mom’s french toast.
As this is a mom recipe, it is not measured or recorded but rather eyeballed and felt so I took my camera to document the process. What I love about this version is that there is one bowl and a skillet involved. I can definitely manage that clean-up.
Then milk is added and whisked together.
The real secret is a dash of cinnamon and a drop of vanilla extract.
Once you dip the bread (I like a hearty, grainy variety for texture), it’s off to a heated skillet to brown on each side.
Add some butter and heated syrup and a sprinkle of confetioners sugar and you are good to go.
And yes, I still get a “It’s Your Special Day” plate.
If you are hungry for more (HA) be sure to check out my guest post today on the fabulous Once In a Blue Room blog (while the beautiful Emily is away in England-jealy). She is style and design oriented so everything on there is adorable, fabulous or genius–usually all 3!
August 2, 2012 § 1 Comment
I was craving fish after some heavy meals and found this recipe online. I didn’t even do the watercress salad (I hate tarragon. Can I say that?) but the salmon was absolutely delectable. I’m talking probably the best salmon I’ve ever made.
I cut the recipe down for two only using my non-exact math way so what I used was something like this.For the marinade: 1/2 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
2/3 tablespoon honey
1/3 tablespoon olive oil plus additional for brushing 1/3 tablespoon chopped shallot (and by shallot I mean scallion) For the Lemon-Pepper Sauce: 1/3 cup crème fraîche or sour cream
1/2 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel salt and pepper to taste
Honestly, the salmon was so perfect, I don’t even know if it needed the lemon-pepper sauce. But I did think it provided a nice balance to the warm, sweetness still lingering from the honey marinade with it’s cool, tart, creaminess.
July 30, 2012 § Leave a comment
This Sunday we hosted a little brunch in exchange for getting some prints and pictures that had been lying around the house finally hung (and as an extra bonus got to have a little dog run around!). I thought 1:00 seemed a little late for the french-toast-casserole-route so the dishes leaned more toward savory–save the scones.
Some people are just not scone people (my mom) but I thought these had just the right touch of sweetness and a tartness from the lemon and cran combo. I used the recipe from Candice Kumai’s Pretty Delicious which focuses on health conscious recipes so with 4 grams of protein and only 4 grams of fat, you really don’t need to feel guilty ending (or starting) brunch on a sweet note.
This was the first time I tried making a quiche. I found this recipe by Martha Stewart but am not a huge fan of leeks so filled my quiche with zucchini, tomato and gruyère instead. I’m guessing any veggies that float your boat would do.
The Skinny Mini BLT’s were also from Pretty Delicious. I love the extra health kick from the avocado and the cookie cutter shapes were a really cute idea!
To round out the meal, I kept the spring salad simple and used the ole’ fried goat cheese trick. All in all, very easy to complete. I wouldn’t necessarily call anything “make ahead” in the sense where I would do it the night before, but all of these recipes are PERFECT for entertaining because nothing has to be served hot out of the oven. I just let them collect on my counter as I moved onto each new recipe.