Wednesday, May 30, 2012
Chihuly Garden and Glass
I can't wait to see the new Chihuly Garden and Glass exhibit.
I'm eager to read other reviews but thought this review from The Stranger was interesting...
"Class Art"
How to Explain Why You Feel How You Feel When You’re Standing in Dale Chihuly’s New Museum
Tuesday, May 29, 2012
Look of the Day: Eva Mendes
I love this Etoile Isabel Marant Heko Jumpsuit.
Comfortable, easy, stylish.
Spring perfection.
Porcini Porcini, How Do I Love Thee?
This weekend I bought some fresh porcini mushrooms at the farmers market. There are so many amazing things you can make with porcinis - pasta, risotto, crostinis - and so many ways to prepare them - grilled, roasted, sauteed. My in-laws were over for dinner last night so my mother-in-law did a quick saute with them to serve as a side dish. They were incredible. Next week I'm loading up on porcinis and trying a few new recipes.
Sue's Sauteed Shrooms
2-3 cups sliced porcini mushrooms
2 T olive oil
2 T butter
1 t minced rosemary (thyme would be good too)
salt and pepper
Place a cast iron skillet (or other pan) on a burner and turn the heat to high. Add the oil and allow to get really hot. Add the butter and let it melt. Because mushrooms give off a lot of moisture when cooking, you want a really hot pan. Once the butter is fully melted but before it burns, add the mushrooms and rosemary. Saute, stirring a few times. Season with salt and pepper and serve hot. Would be great with pasta or bread as well.
New Seattle Obsession
This weekend I returned to Columbia City Bakery after not being there for a few years. It wasn't that I didn't like it the first time - it's just a million miles from my house. We tried a half dozen things and it was all delicious but I went especially crazy for the strawberry rhubarb danish. So much so that I convinced hubby to go back two days later. They have a huge selection of pastries, desserts, fresh bread, pre-made sandwiches, quiche, tortas and more. Worth a trip for a delicious breakfast or to stock up for a picnic at Seward Park.
Monday, May 28, 2012
Le Déjeuner à Le Pichet
There's not much better than lunch or brunch at Le Pichet. It's a lovely little French cafe that serves consistently good food. My friend Maria and I went there for a long-overdue lunch and as usual, enjoyed every last bite.
My Le Pichet stables are:
OEufs plats, jambon et fromage
Quiche du jour
Salade verte
Pommes frites
We opted to vear from our normal path though and ordered a few new things....
Salade aux pois-chiches marinées, thon, artichauts et olives noires
“Italian tuna conserve tossed with marinated chickpeas, baby artichokes, Niçoise olives and rosemary-red wine vinaigrette”
Les tartines (we ordered half of each and chose a prosciutto-style ham from the charcuterie board for that half)
"Open-faced sandwich on country bread with mustard, cornichons and your choice from the charcuterie board or with warm chère, butter and cornichons”
Everything was delicious. And while it's never quite the same at home, I did think it would be an easy meal to re-create. If you get some fresh bread and good quality goat cheese or prosciutto you could easily make the open faced sandwiches. And here's the simple salad...
Salade aux pois-chiches marinées, thon, artichauts et olives noires
Italian tuna (buy great quality tuna from somewhere like Delaurenti)
Nicoise olives
Artichoke hearts (you can get great ones from Delaurenti's deli case)
Garbanzo beans
Fresh parsley
Dressing
Red wine vinegar
Lemon juice
Dijon mustard
Shallot
Garlic
Anchovy
Rosemary
I called the restaurant to find out what was in the dressing. They didn't give me quantities so just play around with it. It was on the creamier side I'm sure due to the dijon and anchovies.
Thursday, May 24, 2012
Wednesday, May 23, 2012
Give It Up!
We could all afford to give up a few of these, right?!
15 Things to Give Up to Be Happy
1. Give up your need to always be right
2. Give up your need for control
3. Give up on blame
4. Give up your self-defeating self-talk
5. Give up your limiting beliefs
6. Give up complaining
7. Give up the luxury of criticism
8. Give up your need to impress others
9. Give up your resistance to change
10. Give up labels
11. Give up on your fears
12. Give up your excuses
13. Give up the past
14. Give up attachment
15. Give up living your life to other people’s expectations
found via this health and beauty tumblr page
Yes No Maybe So
How are you feeling about the new blog layout? Likey or no likey? Would love any feedback!
Halibut with Ginger and Soy Sauce
I was looking for a new way to prepare halibut so I reached out to a few friends and got some great replies. My friend Erika said that she always cooks it with a ginger and soy sauce marinade. Sounded perfect. It reminded me of my chicken rice recipe so I referenced that recipe as well. It turned out great. My husband, kids and guest loved it.
Erika grills her halibut on the BBQ but it was raining quite hard so I just roasted it. Next time I'd love to try it on the BBQ, and maybe boil the sauce for a minute so you can spoon it over the fish.
I served it with white rice, my uncle's asparagus and my hubby's cabbage.
Halibut with Ginger and Soy Sauce
1-1.5lb halibut fillet
1 lime
extra sliced green onion
Marinade:
1/3 cup soy
2 t sesame oil
3 T minced ginger
3 T minced garlic
3 T thinly sliced green onions
freshly ground black pepper
Remove skin and rinse fish. Combine ingredients and then marinate fish for 30 minutes to an hour.
Preheat oven to 450.
Transfer fish and sauce to a small oven safe dish and add juice from one lime. (I didn't do this earlier because you don't want the citrus to cook the fish.)
Cook for 8-10 minutes depending on thickness. I flipped it halfway through but might not be necessary.
Serve with white rice. Spoon sauce over fish and rice, then sprinkle with more green onion.
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Get Flavored Milk Out of Schools!
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If you didn't watch Jamie Oliver's Food Revolution, then you missed the episode where he fills a school bus with 57 tons of sand to represnet the amount of sugar kids consume from flavored milk in a week. Watch the video here. There is no reason for all this extra sugar when childhood obesity and diabetes rates are what they are. Watch HBO's The Weight of the Nation and you will agree. Schools should get rid of juice while they're at it.
This coming from someone who used to drink 6 cans of coke a day and fast food daily. Yes, people can change, get rid of bad habits and develop new healthy ones. I'm proof! :)
More info...
Bold Schools, Bright Future: The Flavored Milk Trend
The Hard Facts About Flavored Milk
If you didn't watch Jamie Oliver's Food Revolution, then you missed the episode where he fills a school bus with 57 tons of sand to represnet the amount of sugar kids consume from flavored milk in a week. Watch the video here. There is no reason for all this extra sugar when childhood obesity and diabetes rates are what they are. Watch HBO's The Weight of the Nation and you will agree. Schools should get rid of juice while they're at it.
This coming from someone who used to drink 6 cans of coke a day and fast food daily. Yes, people can change, get rid of bad habits and develop new healthy ones. I'm proof! :)
Bold Schools, Bright Future: The Flavored Milk Trend
The Hard Facts About Flavored Milk
On Death and Dying
My friend Ali tweeted this article. I thought it was really interesting and worth sharing. I know this is not how I would want to spend my last years of life. A personal choice to reflect on, as well as considering how this issue contributes to the current health care crisis.
A Life Worth Ending
Here's another interesting article on the subject that my mom just sent me...
Death with Dignity: How Doctors Die
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Interesting Article
An eye-opening article about the types of labor practices that go on so we can get our online orders shipped free and fast.
A Day in the Life of a Warehouse Wage Slave
You can also view the full article here.
Tuesday, May 22, 2012
Monday, May 21, 2012
The Weight of the Nation
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I heard the HBO special, "The Weight of the Nation," is a must-see documentary. It's a 4 hour special you could break up over a few nights. A fitness guru I know and respect said that it's filled with useful information and that even if you are already pretty educated on the subject, it's still worth watching.
"HBO joins forces with the Institute of Medicine to create a 4-part documentary that explores the consequences, choices, children and challenges — all through the lens of the obesity epidemic."
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I heard the HBO special, "The Weight of the Nation," is a must-see documentary. It's a 4 hour special you could break up over a few nights. A fitness guru I know and respect said that it's filled with useful information and that even if you are already pretty educated on the subject, it's still worth watching.
"HBO joins forces with the Institute of Medicine to create a 4-part documentary that explores the consequences, choices, children and challenges — all through the lens of the obesity epidemic."
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Tuesday, May 15, 2012
Salad: Wild & Spicy Greens with Fennel
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I love the Wild & Spicy Greens mix from Alm Hill, sold weekly at the Ballard farmers market. I thought the blend seemed like a perfect match for this salad, inspired by Dinner, A Love Story. Great salad. Even the husband loved it.
Wild & Spicy Greens with Fennel
Wild & Spicy greens
1/2-1 fennel bulb, shaved into slices with a peeler or sliced paper thin with a knife
1/3 cup minced chives
Vinaigrette:
2 t Dijon mustard
1/4 c cider vinegar
1/4 c olive oil
1/2 t sugar
Juice from 1/4 lemon
salt and pepper
Combine vinaigrette ingredients into a jar and shake vigorously. Toss with greens, fennel and chives. Sprinkle with fresh ground pepper and serve.
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I love the Wild & Spicy Greens mix from Alm Hill, sold weekly at the Ballard farmers market. I thought the blend seemed like a perfect match for this salad, inspired by Dinner, A Love Story. Great salad. Even the husband loved it.
Wild & Spicy Greens with Fennel
Wild & Spicy greens
1/2-1 fennel bulb, shaved into slices with a peeler or sliced paper thin with a knife
1/3 cup minced chives
Vinaigrette:
2 t Dijon mustard
1/4 c cider vinegar
1/4 c olive oil
1/2 t sugar
Juice from 1/4 lemon
salt and pepper
Combine vinaigrette ingredients into a jar and shake vigorously. Toss with greens, fennel and chives. Sprinkle with fresh ground pepper and serve.
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Monday, May 14, 2012
Spicy Green Sauce
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I'm obsessed with this green sauce lately and could eat it on everything. It's a combination of the sauce I created for Halibut Fish Tacos, my sauce for Grilled Chicken Tacos and this recipe for Aji Sauce. It's the perfect summer sauce for your BBQ dinners. It's good on chicken souvlaki, chicken tacos, halibut fish tacos, flank steak, rice, drizzled on asparagus and more.
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Spicy Green Sauce
2 garlic cloves, minced then sprinkled with salt and mashed to a paste
2-3 jalapenos, seeded and roughly chopped
1 cup coarsely chopped green onions (I prefer the green section versus the white)
1 cup loosely packed cilantro
juice of 3 limes
kosher salt
1/4 teaspoon freshly ground black pepper
1-2 T sour cream, optional
Mix all ingredients in a blender and serve.
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I'm obsessed with this green sauce lately and could eat it on everything. It's a combination of the sauce I created for Halibut Fish Tacos, my sauce for Grilled Chicken Tacos and this recipe for Aji Sauce. It's the perfect summer sauce for your BBQ dinners. It's good on chicken souvlaki, chicken tacos, halibut fish tacos, flank steak, rice, drizzled on asparagus and more.
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Spicy Green Sauce
2 garlic cloves, minced then sprinkled with salt and mashed to a paste
2-3 jalapenos, seeded and roughly chopped
1 cup coarsely chopped green onions (I prefer the green section versus the white)
1 cup loosely packed cilantro
juice of 3 limes
kosher salt
1/4 teaspoon freshly ground black pepper
1-2 T sour cream, optional
Mix all ingredients in a blender and serve.
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Spring Salad
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I love this simple green salad. It's perfect this time of year with the fresh asparagus and pea shoots from the farmers market. Simple and light yet still very flavorful.
Spring Salad
Tom Thumb lettuce if you can get it, otherwise Bibb or Butter lettuce
Asparagus, boiled for 2 minutes, then run under cold water or transfer to ice bath
Sugar Snap peas, shelled
Pea shoots, I prefer the leaves and small stems, remove big stems
Dressing
2 cloves garlic, boil for 10 minutes then mash into a paste
2-3 t Dijon mustard
3 T white wine vinegar
1/4 cup olive oil
juice from 1/4-1/2 lemon
1/4 t salt
Freshly ground pepper
Combine dressing ingredients in a small jar and shake until you get a creamy texture. Toss dressing over salad and serve.
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I love this simple green salad. It's perfect this time of year with the fresh asparagus and pea shoots from the farmers market. Simple and light yet still very flavorful.
Spring Salad
Tom Thumb lettuce if you can get it, otherwise Bibb or Butter lettuce
Asparagus, boiled for 2 minutes, then run under cold water or transfer to ice bath
Sugar Snap peas, shelled
Pea shoots, I prefer the leaves and small stems, remove big stems
Dressing
2 cloves garlic, boil for 10 minutes then mash into a paste
2-3 t Dijon mustard
3 T white wine vinegar
1/4 cup olive oil
juice from 1/4-1/2 lemon
1/4 t salt
Freshly ground pepper
Combine dressing ingredients in a small jar and shake until you get a creamy texture. Toss dressing over salad and serve.
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Wednesday, May 9, 2012
Operation Pantry Cleanout: Curry Feast for the In-laws
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I've been saving some Stokesberry Farms chicken thighs in the freezer waiting for the right excuse to make Vij's Family Chicken Curry. It's really good and makes a ton of food but my kids wouldn't eat it so I save it for when we have guests over. My mother and father-in-law came over for dinner last week so it was a perfect excuse. She is an amazing cook so I'm always intimidated to cook for her, but this curry recipe is fantastic so I could cook with confidence. I served it with basmati rice, Roasted Curried Cauliflower and Chickpeas and Kale.
This is a great menu if you're having guests over. You could even do most of the cooking ahead of time and just reheat before the guests arrive.
A must-try curry dish!
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I've been saving some Stokesberry Farms chicken thighs in the freezer waiting for the right excuse to make Vij's Family Chicken Curry. It's really good and makes a ton of food but my kids wouldn't eat it so I save it for when we have guests over. My mother and father-in-law came over for dinner last week so it was a perfect excuse. She is an amazing cook so I'm always intimidated to cook for her, but this curry recipe is fantastic so I could cook with confidence. I served it with basmati rice, Roasted Curried Cauliflower and Chickpeas and Kale.
This is a great menu if you're having guests over. You could even do most of the cooking ahead of time and just reheat before the guests arrive.
A must-try curry dish!
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Recommended Reading
Operation Pantry Cleanout: Quick & Easy Pasta Dinners
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I love to buy the handmade pasta from Pasteria Lucchese at the Ballard farmers market. It's frozen so it lasts forever. When you're ready to use it, just throw it straight from the freezer to the boiling water and it's done in 3-6 minutes (depending on the cut).
Part of Operation Pantry Cleanout is getting through the 10 containers of frozen pasta I have. I was looking for suggestions on how to cook a few of the pastas so I went straight to the source and emailed Sam. He had great suggestions. I liked both and would make them again. I served them with broiled asparagus and salad for a quick, delicious and satisfying dinner.
Chestnut Tagliatelle
1 package Pasteria Lucchese chestnut tagliatelle
3 T butter
1/2 t truffle oil (wild guess on the amount because I just kept sprinkling drops in)
1 cup freshly grated parmesan, plus more for serving
pepper
Bring water to a boil and add salt. Throw noodles straight from freezer to boiling water. Cook for 5 minutes. Drain noodles and throw butter in the pan to melt. Sprinkle in truffle oil, stir to combine with butter and toss noddles back in. Sprinkle with grated cheese and a sprinkle of pepper. Stir to combine, then serve with more fresh grated cheese on top.
Carrot Tagliatelle
1 package Pasteria Lucchese carrot tagliatelle
1-2 T olive oil
3 T minced shallots (approximately 1 medium shallot)
1/3 cup ham, chopped (prosciutto would work well too)
1/3 cup fresh english peas
1-2T cream
1 t lemon zest (my addition)
pepper
Bring water to a boil and add salt. Add oil to a saute pan and turn heat to medium. Saute shallots until almost done.
Add noodles to boiling water.
Toss ham in with shallots and saute for a minute. Then add peas, cream, lemon zest, and pepper. Drain the noodles and throw straight into the pan with the sauce. Toss and serve.
I threw in some grilled asparagus as well and it was tasty.
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I love to buy the handmade pasta from Pasteria Lucchese at the Ballard farmers market. It's frozen so it lasts forever. When you're ready to use it, just throw it straight from the freezer to the boiling water and it's done in 3-6 minutes (depending on the cut).
Part of Operation Pantry Cleanout is getting through the 10 containers of frozen pasta I have. I was looking for suggestions on how to cook a few of the pastas so I went straight to the source and emailed Sam. He had great suggestions. I liked both and would make them again. I served them with broiled asparagus and salad for a quick, delicious and satisfying dinner.
Chestnut Tagliatelle
1 package Pasteria Lucchese chestnut tagliatelle
3 T butter
1/2 t truffle oil (wild guess on the amount because I just kept sprinkling drops in)
1 cup freshly grated parmesan, plus more for serving
pepper
Bring water to a boil and add salt. Throw noodles straight from freezer to boiling water. Cook for 5 minutes. Drain noodles and throw butter in the pan to melt. Sprinkle in truffle oil, stir to combine with butter and toss noddles back in. Sprinkle with grated cheese and a sprinkle of pepper. Stir to combine, then serve with more fresh grated cheese on top.
Carrot Tagliatelle
1 package Pasteria Lucchese carrot tagliatelle
1-2 T olive oil
3 T minced shallots (approximately 1 medium shallot)
1/3 cup ham, chopped (prosciutto would work well too)
1/3 cup fresh english peas
1-2T cream
1 t lemon zest (my addition)
pepper
Bring water to a boil and add salt. Add oil to a saute pan and turn heat to medium. Saute shallots until almost done.
Add noodles to boiling water.
Toss ham in with shallots and saute for a minute. Then add peas, cream, lemon zest, and pepper. Drain the noodles and throw straight into the pan with the sauce. Toss and serve.
I threw in some grilled asparagus as well and it was tasty.
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Friday, May 4, 2012
Look of the Day: LV Coppola Bag
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Ah, the beloved Sofia Coppola for Louis Vuitton Suede Asphalt Bag I'm obsessed with. Two years later and it never gets old.
Photo courtesy of JAK & JIL
Thursday, May 3, 2012
Asparagus: Heaven on Earth
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Asparagus Appetizer
Asparagus and Scrambled Eggs
Pasta with Prosciutto and Asparagus
Brown Rice Bowl with Chicken, Asparagus & Kale
Bulgogi (Korean Stirfry)
Spring Salad
Veggie Curry Stir-Fry
Simply Grilled or Roasted Asparagus
Asparagus 12 Ways
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I wait all year long to have asparagus, and then I go crazy, eating it almost daily. Just this past Sunday at the farmers market I bought five bunches to last until this coming Sunday. There are so many fantastic ways to enjoy it: simply grilled, boiled then drizzled with sauce, stir-fried, in pasta, as a soup, you name it. Here are some ways I've prepared it although my favorite is just simple grilled or roasted. What are your favorite ways? Please share!
Asparagus and Scrambled Eggs
Pasta with Prosciutto and Asparagus
Brown Rice Bowl with Chicken, Asparagus & Kale
Bulgogi (Korean Stirfry)
Spring Salad
Veggie Curry Stir-Fry
Simply Grilled or Roasted Asparagus
Asparagus 12 Ways
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The Art of Flight
I bought the documentary, The Art of Flight, for my husband for his birthday and we both loved it. I was mesmerized by the talent and fearlessness of the snowboarders, the beauty of the places they ventured, and the cinematography that captured it all. It is such a cool film and one I would definitely watch again. The cinematography is incredible and breathtaking. The maneuvers had me on the edge of my seat and I didn't want to look away from the screen for the entire length of the movie. Absolutely worth renting.
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Interesting Article: Making Progress Against Clutter
This article speaks to me right now as I'm in the midst of my pantry cleanout and going through every nook and cranny in my house to purge stuff. Spring cleaning always feels so good.
"Making Progress Against Clutter"
Amid success in purging and organizing physical objects, a look at clearing things that can be as burdensome: smartphones and tablets, friends who are an emotional drain.
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Tuesday, May 1, 2012
Wild: From Lost to Found on the Pacific Crest Trail
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I just finished the book, "Wild," by Cheryl Strayed and highly recommend it. I loved it and couldn't put it down.
"A powerful, blazingly honest memoir: the story of an eleven-hundred-mile solo hike that broke down a young woman reeling from catastrophe—and built her back up again. At twenty-two, Cheryl Strayed thought she'd lost everything when her mother died young of cancer. Her family scattered in their grief, her marriage was soon destroyed, and slowly her life spun out of control. Four years after her mother's death, with nothing more to lose, Strayed made the most impulsive decision of her life: to hike the Pacific Crest Trail from the Mojave Desert through California and Oregon to Washington State—and to do it alone. She had no experience as a long-distance hiker--indeed, she'd never gone backpacking before her first night on the trail. Her trek was little more than “an idea, vague and outlandish and full of promise.” But it was a promise of piecing back together a life that had come undone. Strayed faces down rattlesnakes and black bears, intense heat and record snowfalls, and both the beauty and intense loneliness of the trail. Told with great suspense and style, sparkling with warmth and humor, Wild vividly captures the terrors and pleasures of one young woman forging ahead against all odds on a journey that maddened, strengthened, and ultimately healed her."
Click here to see a YouTube clip about it.
(Thanks Marly for the recommendation!)
I just finished the book, "Wild," by Cheryl Strayed and highly recommend it. I loved it and couldn't put it down.
"A powerful, blazingly honest memoir: the story of an eleven-hundred-mile solo hike that broke down a young woman reeling from catastrophe—and built her back up again. At twenty-two, Cheryl Strayed thought she'd lost everything when her mother died young of cancer. Her family scattered in their grief, her marriage was soon destroyed, and slowly her life spun out of control. Four years after her mother's death, with nothing more to lose, Strayed made the most impulsive decision of her life: to hike the Pacific Crest Trail from the Mojave Desert through California and Oregon to Washington State—and to do it alone. She had no experience as a long-distance hiker--indeed, she'd never gone backpacking before her first night on the trail. Her trek was little more than “an idea, vague and outlandish and full of promise.” But it was a promise of piecing back together a life that had come undone. Strayed faces down rattlesnakes and black bears, intense heat and record snowfalls, and both the beauty and intense loneliness of the trail. Told with great suspense and style, sparkling with warmth and humor, Wild vividly captures the terrors and pleasures of one young woman forging ahead against all odds on a journey that maddened, strengthened, and ultimately healed her."
Click here to see a YouTube clip about it.
(Thanks Marly for the recommendation!)
Monday, April 30, 2012
Operation Pantry Cleanout: 30 Minute Meal with Frozen Pasta
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I love buying frozen pasta from Pasteria Lucchese at the Ballard market or from Delaurenti in Pike Place Market. The trouble is I buy one here, two there, another here, and now I have 12 stocked up in the freezer. My freezer is part of my food hoarding problem so it's part of "Operation Pantry Cleanout". I'm now making my way through the frozen containers of various pastas one meal at a time.
Round 1: Cauliflower Ravioli with Browned Butter & Sage
I wasn't sure what to do with the cauliflower ravioli I bought from Delaurenti so I called down to the store and one of the guys gave me several ideas. I settled on browned butter and sage because that's what I had in the fridge and it was effortless. Once the butter is melted you throw in some sage, then continue until browned. Take off the heat. Meanwhile, boil your pasta, then toss with the butter and sage. It took no time to make and was delicious! I can't wait to re-stock with the Cauliflower Ravioli once I hammer out 11 more pasta dinners.
I served it with grilled asparagus from the farmers market and this easy kale caesar. This dinner was so fast and easy, but more importantly, delicious.
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I love buying frozen pasta from Pasteria Lucchese at the Ballard market or from Delaurenti in Pike Place Market. The trouble is I buy one here, two there, another here, and now I have 12 stocked up in the freezer. My freezer is part of my food hoarding problem so it's part of "Operation Pantry Cleanout". I'm now making my way through the frozen containers of various pastas one meal at a time.
Round 1: Cauliflower Ravioli with Browned Butter & Sage
I wasn't sure what to do with the cauliflower ravioli I bought from Delaurenti so I called down to the store and one of the guys gave me several ideas. I settled on browned butter and sage because that's what I had in the fridge and it was effortless. Once the butter is melted you throw in some sage, then continue until browned. Take off the heat. Meanwhile, boil your pasta, then toss with the butter and sage. It took no time to make and was delicious! I can't wait to re-stock with the Cauliflower Ravioli once I hammer out 11 more pasta dinners.
I served it with grilled asparagus from the farmers market and this easy kale caesar. This dinner was so fast and easy, but more importantly, delicious.
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Friday, April 27, 2012
Why Don't I Eat More of This?!
This...
becomes this...
I was recently feeling like I needed to jump start another health kick because I've been drinking too much and too often. It helps me drink less wine if I focus on eating healthy and drinking healthy. I'm currently loving all things Chaco Canyon and what better place to go when you're trying to eat healthy?!
There are many great things to order there but one day recently I wanted to go the extra step and get something super healthy. I ordered a bowl with brown rice, steamed veggies and tahini sauce. Holy moly. I was expecting something that tasted so healthy you want to chuck it in the garbage and go get a croissant. Not the case. It was delicious.
I've since ordered it several times and this week I made it myself. I haven't had tahini that good so I did a Chaco drive-by and bought a side of tahini. I steamed my own veggies for a few minutes (kale, cabbage, carrot, chard), tossed them with a touch of salt, pepper and lemon juice, and put them on top of leftover brown rice, then smothered it in tahini sauce. Serve with a juice, smoothie or kombucha and you are golden. Delicious AND healthy.
I've since ordered it several times and this week I made it myself. I haven't had tahini that good so I did a Chaco drive-by and bought a side of tahini. I steamed my own veggies for a few minutes (kale, cabbage, carrot, chard), tossed them with a touch of salt, pepper and lemon juice, and put them on top of leftover brown rice, then smothered it in tahini sauce. Serve with a juice, smoothie or kombucha and you are golden. Delicious AND healthy.
If you know how to make great tahini dressing, share your recipe por favor so I don't have to do the Chaco drive-by.
Operation Pantry Cleanout: Nicoise Salad
I was looking for ways to use up a can of tuna (other than the obvious) when my friend Clare recommended a Niçoise salad. She makes this regularly for a quick and healthy dinner and now I can see why. It's a one pot meal and it's delicious. I loved it and will most definitely make it again.
I didn't use all of the ingredients for dinner so I combined everything (sans lettuce) in a bowl with some salad dressing, tossed it and stored it in the fridge. The next day I tossed it with more lettuce and dressing and lunch was ready in 2 minutes. I could have just as easily, and happily, eaten it without the lettuce and had a potato salad style lunch ready in 0 minutes. But, I needed to use up the leftover lettuce.
I know what you're thinking - this is a lot of work to use up one can of tuna. But... I got to (a) use a can of tuna (b) try a new recipe (c) have a delicious dinner and (d) have leftovers for lunch. I love Operation Pantry Cleanout.
If you don't like tunafish, skip it and you'll still have a salad with great flavor.
Operation Pantry Cleanout Nicoise Salad
Salad
1 can good quality tuna, drained
4 or 5 eggs
6-8 baby red potatoes
2 handfuls fresh green beans
1-2 heads Butter or Bibb lettuce
1/2 cup nicoise olives (I prefer nicoise but they have pits, which is the pits when eating this salad and having to eat around them)
2 T capers
Vinaigrette
1/4-1/3 cup olive oil
3 T red wine vinegar
1 T Dijon mustard
1 t minced shallot
salt and pepper
Combine all ingredients for vinaigrette in a glass jar and shake vigorously until it's emulsified. Set aside.
Put your eggs in a medium saucepan and fill with water covering up to one inch above. Place over medium-high heat and bring to a boil. Boil for 2 minutes, then remove from the heat. Cover pan let stand for 8 minutes. Remove eggs with a slotted spoon and run under cold water. Put in fridge until cool enough to peel.
Meanwhile, put the pot back on the burner and return to a boil. Add salt and boil green beans for 2 minutes, then remove with a slotted spoon and transfer to an ice bath. Next add baby red potatoes. Cook for roughly 15 minutes, until you can easily stick them with a fork. Remove from the water, run under cold water to cool slightly. Cut into quarters or eights, then toss with some vinaigrette while still warm (absorbs more that way). Place in fridge to cool.
Cut cooled green beans into 1.5" pieces. Put tuna, beans, potatoes, olives, and capers into a bowl and toss with some dressing. Add lettuce and more dressing. Toss again. Plate and top with hard boiled eggs (cut into quarters or eights). Sprinkle with pepper and serve.
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Thursday, April 26, 2012
Cooking 101
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There are several great tips on this post from the inspiring blog Dinner, A Love Story:
"Things I Wish Someone Told Me When I Started Cooking"
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There are several great tips on this post from the inspiring blog Dinner, A Love Story:
"Things I Wish Someone Told Me When I Started Cooking"
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Quote of the Day
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You have to leave the city of your comfort and go into the wilderness of your intuition. What you'll discover will be wonderful. What you'll discover is yourself.
- Alan Alda
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You have to leave the city of your comfort and go into the wilderness of your intuition. What you'll discover will be wonderful. What you'll discover is yourself.
- Alan Alda
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A Slice of My Life
My husband asked where I wanted to go for our anniversary dinner in a few weeks. Dumb question. Delancey of course. I think he meant somewhere a little more fancy and formal given the holiday but I say nonsense. It is, sadly, closed from May 7-15 so no such luck (and heads up to anyone venturing that way).
Moving on, Delancey is offering kale as a topping, available to add to any of their pizzas. We ordered a white pie with kale and preserved meyer lemon and a Brooklyn with kale. Both were delicious. Who knew kale could be such a fantastic pizza topping. And of course, don't ever forget to order the sausage pizza with spicy pickled peppers added. It's glorious!
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Wednesday, April 25, 2012
Quote of the Day
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A mentality of scarcity - of lack - is the natural consequence of viewing the world through eyes of fear. In contrast, when the world is viewed through eyes of love, the future becomes unlimited.
- Jonathan Lockwood Huie
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A mentality of scarcity - of lack - is the natural consequence of viewing the world through eyes of fear. In contrast, when the world is viewed through eyes of love, the future becomes unlimited.
- Jonathan Lockwood Huie
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Wednesday, April 18, 2012
Operation Pantry Cleanout: Red Lentil Soup with Lime
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Tonight's Operation Pantry Cleanout recipe was Red Lentil Soup with Lime. The photo has had my mouth watering for months but I just finally got around to making it.
I had fresh spinach from the farmers market to use up so I swapped it out for the kale. I was able to use basmati rice and red lentils from the old pantry stash so it was a win-win-win for using up stuff.
Only a few moremonths years before I get through the rest of the pantry. Any favorite recipes involving canned beans, lentils, garbanzo beans, quinoa, udon noodles, brown rice or tomato sauce???? Please share! I'll take any recipe you love with one of those ingredients.
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Tonight's Operation Pantry Cleanout recipe was Red Lentil Soup with Lime. The photo has had my mouth watering for months but I just finally got around to making it.
I had fresh spinach from the farmers market to use up so I swapped it out for the kale. I was able to use basmati rice and red lentils from the old pantry stash so it was a win-win-win for using up stuff.
Only a few more
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Quote of the Day
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If you always do what you've always done, then you'll always get what you've always gotten, and you'll always feel how you've always felt.
- unknown
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If you always do what you've always done, then you'll always get what you've always gotten, and you'll always feel how you've always felt.
- unknown
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Monday, April 16, 2012
Operation Pantry Cleanout: Vegetarian Enchiladas
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I'm loving this Operation Pantry Cleanout project. It's forcing me to try new recipes. Last week I made vegetarian enchiladas inspired by the ones I saw on the blog Dana Treat (recipe here). They were not only delicious, but I was able to use up 4 cans of food in the pantry which felt great.
Instead of using tomato puree, I thought this was a great opportunity to use the Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies that I've had in the pantry since May when I started cooking more vegan. I never did use these tomatoes so there they sat for almost a year. Now I'm excited to buy more for this new gem of a recipe. Using those tomatoes also eliminated the need for a can of green chilies which I didn't have in the pantry, and didn't want to buy since I'm trying to use up canned goods rather than buy more.
Vegetable Enchiladas
Adapted from Dana Treat
Serves 4-6
Sauce
2 cans Fire Roasted Diced Tomatoes
1/3 cup heavy cream
1/4 cup finely chopped cilantro
1 large garlic clove, minced
1/4 t kosher salt
Freshly ground black pepper to taste
Filling
Canola oil
1 medium onion, diced
2 cloves garlic, minced
2 medium zucchini, quartered lengthwise and thinly sliced
3/4 can of ORGANIC corn
1 t dried oregano
1 14-ounce can pinto beans, rinsed and drained
1/ 4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
For Assembly
7 or 8 8-inch flour tortillas
2-3 cups grated Cheddar (I like a good layer of cheese)
1 small can sliced black olives
1/4 cup green onion (optional)
Toppings
2 T minced cilantro
Sour cream
Cholula sauce
Puree the tomatoes in a mini Cuisinart one can at a time. (I did this after using it to mince the garlic and left some garlic in. It mixed it in for me.) Pour the now pureed fire roasted tomatoes into a large bowl. Add heavy cream, cilantro, garlic (if you didn't already), salt, and pepper. Stir and set aside.
Preheat the oven to 350ºF. Place a sauté pan over medium heat. Pour in just enough canola oil to coat the bottom of the pan, then add the onion. Sauté until just beginning to soften, about 5 minutes, then add the garlic and saute for a few minutes, being careful not to burn. Add the zucchini and oregano. Sauté until tender but not mushy, about 5-7 minutes. It’s ok if the zucchini gets a little brown, but try not to burn the garlic. Add the corn and cilantro and cook for a minute or two. Stir in pinto beans, salt and pepper and remove the pan from the heat. Allow to cool slightly.
I like to throw the flour tortillas in the oven for a minute to toast them slightly. Remove and set aside. Pour a layer of sauce over the bottom of a large casserole dish. Spoon 1/2-1 cup of the corn and bean mixture along the center of a tortilla, then roll the enchilada up. Place seam side down in the baking dish and repeat with the remaining tortillas. You should have enough filling and enough room for 7 or 8 tortillas.
Spoon the remaining sauce over all the enchiladas, and sprinkle the cheese over top. Sprinkle with black olives and bake for 10 minutes. Sprinkle with green onion and bake for a few more minutes. Turn oven to broil and watch closely until cheese is perfectly melted. I like it a little burnt in a few places for added flavor. Watch closely. This could take between 1 and 4 minutes depending on your oven. Remove and sprinkle with cilantro.
Serve with sour cream and hot sauce.
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Photo credit: Dana Treat
I'm loving this Operation Pantry Cleanout project. It's forcing me to try new recipes. Last week I made vegetarian enchiladas inspired by the ones I saw on the blog Dana Treat (recipe here). They were not only delicious, but I was able to use up 4 cans of food in the pantry which felt great.
Instead of using tomato puree, I thought this was a great opportunity to use the Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies that I've had in the pantry since May when I started cooking more vegan. I never did use these tomatoes so there they sat for almost a year. Now I'm excited to buy more for this new gem of a recipe. Using those tomatoes also eliminated the need for a can of green chilies which I didn't have in the pantry, and didn't want to buy since I'm trying to use up canned goods rather than buy more.
Vegetable Enchiladas
Adapted from Dana Treat
Serves 4-6
Sauce
2 cans Fire Roasted Diced Tomatoes
1/3 cup heavy cream
1/4 cup finely chopped cilantro
1 large garlic clove, minced
1/4 t kosher salt
Freshly ground black pepper to taste
Filling
Canola oil
1 medium onion, diced
2 cloves garlic, minced
2 medium zucchini, quartered lengthwise and thinly sliced
3/4 can of ORGANIC corn
1 t dried oregano
1 14-ounce can pinto beans, rinsed and drained
1/ 4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
For Assembly
7 or 8 8-inch flour tortillas
2-3 cups grated Cheddar (I like a good layer of cheese)
1 small can sliced black olives
1/4 cup green onion (optional)
Toppings
2 T minced cilantro
Sour cream
Cholula sauce
Puree the tomatoes in a mini Cuisinart one can at a time. (I did this after using it to mince the garlic and left some garlic in. It mixed it in for me.) Pour the now pureed fire roasted tomatoes into a large bowl. Add heavy cream, cilantro, garlic (if you didn't already), salt, and pepper. Stir and set aside.
Preheat the oven to 350ºF. Place a sauté pan over medium heat. Pour in just enough canola oil to coat the bottom of the pan, then add the onion. Sauté until just beginning to soften, about 5 minutes, then add the garlic and saute for a few minutes, being careful not to burn. Add the zucchini and oregano. Sauté until tender but not mushy, about 5-7 minutes. It’s ok if the zucchini gets a little brown, but try not to burn the garlic. Add the corn and cilantro and cook for a minute or two. Stir in pinto beans, salt and pepper and remove the pan from the heat. Allow to cool slightly.
I like to throw the flour tortillas in the oven for a minute to toast them slightly. Remove and set aside. Pour a layer of sauce over the bottom of a large casserole dish. Spoon 1/2-1 cup of the corn and bean mixture along the center of a tortilla, then roll the enchilada up. Place seam side down in the baking dish and repeat with the remaining tortillas. You should have enough filling and enough room for 7 or 8 tortillas.
Spoon the remaining sauce over all the enchiladas, and sprinkle the cheese over top. Sprinkle with black olives and bake for 10 minutes. Sprinkle with green onion and bake for a few more minutes. Turn oven to broil and watch closely until cheese is perfectly melted. I like it a little burnt in a few places for added flavor. Watch closely. This could take between 1 and 4 minutes depending on your oven. Remove and sprinkle with cilantro.
Serve with sour cream and hot sauce.
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Saturday, April 14, 2012
Operation Pantry Cleanout
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Hi, my name is Colleen, and I'm a food hoarder.
It started innocently enough. I'd be at the store and wouldn't know if I had the appropriate canned good, frozen item or condiment for that night's dinner so I'd buy another one (or two). Now I have a pantry and freezer busting at the seams with cans and bags of beans. lentil, rice, cous cous, coconut milk (5 cans currently - chicken curry anyone?), olives, pasta, every style of canned tomato known to man (whole, diced, stewed, sauce, fire roasted, paste) and much, much more.
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So began "Operation Pantry Cleanout".
The strategy is that every dinner has to revolve around a key ingredient from the pantry or freezer until I get through the majority of the food. I'm allowed to buy produce and any additional items required but I have to base meals off things I already have. It's a fun challenge and it's forcing me to try some new recipes. This particular soup was developed simply to use up a can of pinto beans that had been lurking around for a good year or so and one of many cans of whole peeled tomatoes I have double stacked, four rows deep. The soup was healthy and delicious. Can't wait to buy more pinto beans now. (There she goes again, the hoarder in me).
Operation Pantry Cleanout Minestrone
2 T olive oil
1 medium yellow onion, chopped
3 or 4 carrots, chopped
2 or 3 celery stalks, chopped
1/2 leek (white and light green part), sliced thin
3 or 4 cloves of garlic, minced
1 14oz can of whole peeled tomatoes, crushed with your hand
8-ish cups chicken or veggie stock (I used homemade veggie stock made quickly the night before from veggies before they went bad)
1/2 - 1 t fresh oregano, minced
1 T parsley, minced
1 t basil, minced
1 small zucchini, sliced thin into coins or half circles
1-2 cups chopped cabbage
1/2 - 1 cup chopped spinach, rinsed three times
1 parmesan rind
1-2 cups noodles (I like a snail or shell shape noodle for this soup)
1 can kidney beans
Kosher salt and fresh ground pepper
Fresh parmesan for serving
Heat olive oil in a large pot over medium heat. Add onions and saute until they start to get soft. Add carrot, celery and leek. Sprinkle with salt and saute for a few minutes. Add garlic and saute, stirring regularly so it doesn't burn. Add tomatoes, crushing with your hand and their juices. Add the stock, herbs, zucchini, cabbage, spinach and parmesan rind. Sprinkle with 1 t salt and bring to a boil. Reduce heat and simmer for 30 minutes-1 hour. In a separate sauce pan, bring water to a boil. Add salt to the water and cook noodles until al dente. Drain and set aside. When you are 15 minutes out form serving, add noodles and kidney beans to the soup. Sprinkle with pepper and check if it needs more salt. When ready to serve, ladle into bowls and sprinkle with freshly grated paremesan and a tiny sprinkle of pepper.
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Hi, my name is Colleen, and I'm a food hoarder.
It started innocently enough. I'd be at the store and wouldn't know if I had the appropriate canned good, frozen item or condiment for that night's dinner so I'd buy another one (or two). Now I have a pantry and freezer busting at the seams with cans and bags of beans. lentil, rice, cous cous, coconut milk (5 cans currently - chicken curry anyone?), olives, pasta, every style of canned tomato known to man (whole, diced, stewed, sauce, fire roasted, paste) and much, much more.
.
So began "Operation Pantry Cleanout".
The strategy is that every dinner has to revolve around a key ingredient from the pantry or freezer until I get through the majority of the food. I'm allowed to buy produce and any additional items required but I have to base meals off things I already have. It's a fun challenge and it's forcing me to try some new recipes. This particular soup was developed simply to use up a can of pinto beans that had been lurking around for a good year or so and one of many cans of whole peeled tomatoes I have double stacked, four rows deep. The soup was healthy and delicious. Can't wait to buy more pinto beans now. (There she goes again, the hoarder in me).
Operation Pantry Cleanout Minestrone
2 T olive oil
1 medium yellow onion, chopped
3 or 4 carrots, chopped
2 or 3 celery stalks, chopped
1/2 leek (white and light green part), sliced thin
3 or 4 cloves of garlic, minced
1 14oz can of whole peeled tomatoes, crushed with your hand
8-ish cups chicken or veggie stock (I used homemade veggie stock made quickly the night before from veggies before they went bad)
1/2 - 1 t fresh oregano, minced
1 T parsley, minced
1 t basil, minced
1 small zucchini, sliced thin into coins or half circles
1-2 cups chopped cabbage
1/2 - 1 cup chopped spinach, rinsed three times
1 parmesan rind
1-2 cups noodles (I like a snail or shell shape noodle for this soup)
1 can kidney beans
Kosher salt and fresh ground pepper
Fresh parmesan for serving
Heat olive oil in a large pot over medium heat. Add onions and saute until they start to get soft. Add carrot, celery and leek. Sprinkle with salt and saute for a few minutes. Add garlic and saute, stirring regularly so it doesn't burn. Add tomatoes, crushing with your hand and their juices. Add the stock, herbs, zucchini, cabbage, spinach and parmesan rind. Sprinkle with 1 t salt and bring to a boil. Reduce heat and simmer for 30 minutes-1 hour. In a separate sauce pan, bring water to a boil. Add salt to the water and cook noodles until al dente. Drain and set aside. When you are 15 minutes out form serving, add noodles and kidney beans to the soup. Sprinkle with pepper and check if it needs more salt. When ready to serve, ladle into bowls and sprinkle with freshly grated paremesan and a tiny sprinkle of pepper.
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Friday, April 13, 2012
Seattle Food Tour
A friend asked for some recommendations of good places to hit in Seattle so I whipped up this list. Thought I would share in case you're out and about this weekend, looking for good grub. I included my favorite menu items as well.
Breakfast
- Cafe Besalu
- Honore
- Cafe Flora (Rancho Colorado Scramble with cheesy grits and extra beans)
- Eltana (everything bagel with spicy garlic or salt bagel with hummus)
Lunch
- Dot's Delicatessen (BLT with fries)
- Matt's in the Market (great sandwiches)
- Thrive (Buddha Bowl)
- Chaco Canyon (lentil burger, side salad, black bean chili with brown rice)
- The Other Coast (Rajun Cajun)
Dinner
- Delancey (Jersey Salad, sausage pizza + spicy pickled peppers or White Pie + sausage and preserved meyer lemon)
- Cantinetta (die for their pastas)
- Golden Beetle (love everything I've ever had there)
- Dinette (crazy for their toasts, salads and pastas)
- Joule (just had an insane dinner there)
Coffee
- Volunteer Park Cafe (love their cookies too)
- Caffe Fiore
Smoothies or Juice
- Healeo (Skin Detox, Pure Simple Health, smoothie with coconut, almonds, and dates)
Happy eating!.
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Breakfast
- Cafe Besalu
- Honore
- Cafe Flora (Rancho Colorado Scramble with cheesy grits and extra beans)
- Eltana (everything bagel with spicy garlic or salt bagel with hummus)
Lunch
- Dot's Delicatessen (BLT with fries)
- Matt's in the Market (great sandwiches)
- Thrive (Buddha Bowl)
- Chaco Canyon (lentil burger, side salad, black bean chili with brown rice)
- The Other Coast (Rajun Cajun)
Dinner
- Delancey (Jersey Salad, sausage pizza + spicy pickled peppers or White Pie + sausage and preserved meyer lemon)
- Cantinetta (die for their pastas)
- Golden Beetle (love everything I've ever had there)
- Dinette (crazy for their toasts, salads and pastas)
- Joule (just had an insane dinner there)
Coffee
- Volunteer Park Cafe (love their cookies too)
- Caffe Fiore
Smoothies or Juice
- Healeo (Skin Detox, Pure Simple Health, smoothie with coconut, almonds, and dates)
Happy eating!.
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Be Inspired. Be VERY Inspired.
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Ladies! Read this Forbes magazine article, "American Booty," about Sara Blakely, the woman who created Spanx and is now worth a gazillion dollars. Not that any of my ideas are going to create a million dollar empire like hers, but I'm inspired to get movin' on some of them.
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