Hungry Buddies

Market-Fresh Breakfasts

2010-05-26T14:54:00.001-04:00

I thought this NPR article had some inspiring summer recipes... Enjoy!

http://www.npr.org/templates/story/story.php?storyId=126911529&sc=emaf

Is it really OVER?!

2010-02-07T12:51:00.009-05:00

Wow, I can't believe the detox is finally over! It feels pretty good to know I did it for a full 7 days and didn't cave! I feel super accomplished and pretty good today! Yesterday was easy, I had steel cuts for lunch, topped with agave and blueberries, a few handful of almonds as a snack and tuna steak, marinated in EVOO, lemon and garlic, for dinner. On the side I had quinoa/basmatic rice, mixed with green peas, and steamed zucchini. It was fantastic.
This morning was bittersweet. I couldn't get up to Bethesda Bagel's for breakfast (the snow...groan), but T came to the rescue with his signature breakfast: eggs poached in Hunt's Original Tomato Sauce, with a little bit of EVOO, fresh basil (he grows his own!) and S&P. I also had half a cup of coffee, and wow, I missed my morning staple! Also had some OJ mixed with seltzer water. Great "mocktail" for those of us not drinking for the whole month of February...So, all in all, I am super happy I did the detox. I would highly recommend this program to anyone interested in trying a detox for the first time. It was very manageable and I never felt overly hungry. My skin looks great and I haven't slept this well in years! I will continue to make several of the recipes in the future and attempt to reduce my caffeine and dairy intact. But, oh cheese and crackers, how I missed you. Thanks Sara and Eve for all your support, I am so glad we did this together :) xoxo

Friday was a tough one...

2010-02-06T08:45:00.003-05:00

Like Eve said, yesterday was certainly a test of wills. T and I ran to Whole Foods to stock up on fish, almonds and miso (no, he is not doing the food detox, but gave up drinking in moral support) and we both almost had a breakdown. Walked past Town Hall (local pub) and you almost had to peel our faces from the front window. Red wine and snow are made for each other. Or any alcohol, for that matter. What else is there to do when you know you will be snowed in for 72 hours? So Tommy and I complained for about 2 hours how it was so unfair we couldnt drink and everyone else could...but then I guess we got over it and watched the Capitals and a movie. Very uneventful evening.

Day 6: I did in fact have oatmeal (with cinnamon and agave) for lunch. Once I have my mind set, there is no going back :) I snacked on a few handfuls of almonds between lunch and dinner and then had baked salmon, quinoa and kale for dinner. And a granny apple for dessert (Eve, great minds think alike).

Eve, excellent post on Smooth Move. Love the stuff. I try and drink it every other day, just to avoid becoming dependent on it. But the name certainly says it all. You can find it at any WF or health store.

Today (Day 7!) I plan on sticking to the schedule, my only switch is tuna for dinner, for which I'll have to find a GP-approved tuna steak recipes (or maybe she doesn't approve of tuna due to the high mercury content...hmmm).

Eve-I found a fantastic decaf tea at SBUX-it is called Vanilla Rooibos. You must try. I bet it would be really good with steamed almond milk.

Smooth Move

2010-02-06T01:05:00.004-05:00

Yes, the tea lives up to it's name. Girls, I've been drinking this every night before bed and I highly recommend it. I won't give you anymore details.

Note: Do not drink at any other time in the day. Trust me.

You know, coffee used to be a luxury...

2010-02-05T23:40:00.011-05:00

Sara and Katie, I feel your pain. For some reason all three of us were dying for a glass of wine on this snowy Friday evening (um hello, it's Friday). I can't remember the last time I was looking forward to curling up to a good book & a glass of wine on a Friday night...damn I'm getting old!

Today was actually a great day for me, and yesterday was very hard. All I could think about were carbs and caffeine, and I've never thought so much about my next meal. I can't wait for my next coffee, although in general I'm good about switching to Green Tea (Tazo Ginger Green--yum) 50% of the time. Though I must say, I'm actually starting to really like the smoothies, and I have two amazing recipes for you!

DAY 4: Lemon water, tea, strawberry smoothie, coconut water, salad (sans avocado & ginger dressing, added shredded chicken), trout & kale for dinner, 2 granny smith apples for dessert!

Sauteed Kale

Courtesy of Epicurious

1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)

2 tablespoons olive oil

1/2 small yellow onion, halved lengthwise and thinly sliced crosswise

1 garlic clove, minced

Pinch of dried hot red pepper flakes

1 tablespoon red-wine vinegar, or to taste

1/4 teaspoon salt

Cook kale in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.

DAY 5: Lemon water, tea, strawberry & blueberry smoothie, broccoli/arugula soup, oatmeal & pumpkin seeds for snacks, broccoli & quinoa for dinner.

Broccoli & Quinoa

Courtesy of yours truly

1/2 head of broccoli

1 tablespoon olive oil

1/2 cup quinoa + 1/2 cup water

1 garlic clove, diced

Pinch of dried hot red pepper flakes

1/4 teaspoon lemon zest

1/4 teaspoon thyme

1/4 teaspoon salt + pepper

In a medium saute pan, bring quinoa and water to boil. Cover, reduce heat to low and simmer for 15 minutes.

While the quinoa is cooking, cook broccoli in a small pot of boiling salted water, uncovered, until just tender, about 4 minutes, drain in a colander and dice. Add the broccoli and the remaining ingredients to the quinoa, spritz with lemon and enjoy.

TIPS:

Katie--get rid of that tea and get the Yogi Detox!

Sara--get rid of that green powder crap! Don't forget to add frozen fruit. Embrace the smoothie.

P.S. I love the new look of the blog! I'm so proud.

I dream of vino...

2010-02-05T15:53:00.006-05:00

And...chocolate, bread and cheese. I'm not sure if it's the weather or withdrawal, but I am struggling today. I started off the morning with lemon water/herbal tea and then made some oatmeal at the office around 10am. I left work early to get home before the snow storm arrived, so I had some almonds and carrots/cucumbers with the carrot ginger dressing around 1pm. I also had a half of piece of salmon b/c I was still hungry. Now I just need to decide what to have for dinner. I'm torn between the rest of the salmon I prepared or pea & basil soup...

Even though it looks like I'll be snowed in for the weekend, I'm looking forward to curling up with a book and watching the snow fall tonight. Sadly, it’s sans vino.

Made it to DC!

2010-02-05T11:35:00.003-05:00

Just barely made it into DC this AM. I am pretty sure I was on the last flight out of Raleigh, into National Airport, so I am pretty thankful. I had a mild panic attack at the thought of being stuck in the airport with only a hand-full of blueberries, seeds and whey protein mix on my person. I don't know if I would have made it.

Yesterday was just another day on the ol' detox. I carefully planned my day so I would have all my necessary foods at school; so by the time I got home at 6:30PM I was ready for dinner. I know Eve raved about the Cucumber and Avocado soup but I just wasn't feeling it. So instead, I made the Broccoli and Arugula soup (again) and had some seeds and a pear with it. Salty/sweet goodness. I also skipped the Beet, Carrot, Apple, and Ginger juice because I was just too lazy to make it. But I am rather mad at myself now because I spent money on all the ingredients and it actually sounds pretty good! Oh well. Moving on.

This morning I had my blueberry and almond milk smoothie (T picked up a new brand of almond milk-Almond Dream-by the same makers of Rice Dream, but I will admit, I like the Blue Diamond Almond Breeze the best) and I am now debating if I want to make salmon for lunch. It just doesn't sound good to me right now. We are getting tons of snow and I want something warm and comforting...like oatmeal! We shall see what I decide in the next few hours. I already have the salmon and greens, so maybe I will save those for dinner and do chicken tariyaki tomorrow. Decisions, decisions.

Girls, how are you holding out? Sara just 1.5 days left! I will admit, I am pretty much ready for this to be over. I miss my coffee (hence the dull headache I have had for days) and carbs. I already have my meal planned out for Sunday: Bethesda Bagel's tuna salad sandwich, lays potato chips and a Coke. The Blizzard of 2010 better not get in my way.

Super Bowl Sidenote!

2010-02-04T11:47:00.014-05:00

Has anyone else been searching for healthy dip recipes to make for the big game??

I think I'm going to make Eve's White Bean Dip

But, here are a few more that look delicious...

EatingWell: Creamy Spinach Dip
(check out the other recipes listed under "You Might Also Like")

A Gluten-Free Guide: Healthy Fig and Avocado Salsa Recipe

Food Network: Sweet Potato Fries w/ Basil Salt Aioli
(I make the aioli with non-fat Greek yogurt)

Recipes for "healthy" dipping items...

Anne's Food: Oven Baked Potato Chips

Group Recipes: Baked Pita Chips
(take your pick)

Also, has anyone ever heard of using TOFU in dip recipes?? I haven't, but I came across some that don't sound half bad. Take a look...

Tasting Spoons: Hot & Spicy Tofu Dip

Cooking with Amy: Super Bowl Onion Dip

101 cookbooks: Baked Artichoke Dip Recipe

I'm NOT a fan of the smoothies!!!

2010-02-04T11:35:00.005-05:00

I made another Blueberry/Almond smoothie this morning and I could only finish half of it. It must be the SuperGreens powder that gives it the nasty taste b/c I like everything else on its own. I might run by WF's later today and get the probiotic supplements that Katie got instead (K - what brand did you get?). I'm just about to have my coconut water. And...then for lunch, I brought my leftover salmon/greens from last night's dinner. I also brought some berries for my afternoon snack...

Interesting Fact: Did you know that Madonna is a fan of coconut water??

DETOXin' it out Day 3

2010-02-03T22:24:00.001-05:00

So I'm one day behind you girls, but so far so good. Last night I went straight to the gym after work and then came home to cook another fabulous-Eve-invented meal (with Gwyneth's ingredients of course). It was 8:30pm when I ate and I figured as long as it was before 9pm I was cool. Ladies, TRY THIS SALAD!

-boston bibb lettuce

-2 radishes

-1 stalk celery

-same amount of cucumber

-1/2 small avocado

-a few sliced almonds for some more crunch

-carrot ginger dressing

- a small dash of EVOO, lemon and pepper

It was deliciously refreshing, and what made it even better is that I chopped it with the amazing chef's knife I just got for christmas. I enjoy chopped salads so much more...each piece was about the same size (including the lettuce) and the textures were great (I'd take pictures but I am sans camera). After I had a few slices of natural dried mango...love the stuff & it perfectly satiated my sweet tooth.

Today I've been following the schedule to a T. I had lemon water this morning, and made a stawberry+blueberry shake that I took to work in my coffee mug (I only use 1 cup almond milk instead of 1 1/2). An hour after my tea I downed the smoothie (it stayed great in the fridge) and another hour later the coconut water. I'm not a huge fan of the shake either, but I find that after 2 hrs of being up on a liquid diet, you're too hungry to care. Detox teriyaki chicken w/ quinoa was for lunch, and I wasn't even hungry for a snack! It's 7pm and I just finished the broccoli soup. I'm off to do yoga for an hour and half, so I hope I'm not hungry when I get home!

Ladies, I'm dying to try the pea & basil soup but my coop was out of fresh peas AND basil...go figure. You are both feeling "energized" but I am not. I'm tired, and dreaming about carbs and caffeine.

Detox Dinner Party!

2010-02-03T21:19:00.005-05:00

Who says you can't have a DP when you are on a detox? Because that is exactly what we did tonight. M (to protect the innocent) and I decided we should get together tonight for dinner, as traditionally we would be dining alone and then email each other afterward with reviews. So tonight we got together, with two other non-detoxers, for a delicious dinner of salmon and steamed greens. As soon as I got over I made M break out the almonds because I was starrrrving. But now I am regretting that decision a bit, as I have a major stomach ache. Our salmon turned out super tasty and flaky. And the steamed kale got the job done. After some catch-up time I hit the road and am totally ready for bed. I have been going to bed so early these days, I kind of like it :)

The rest of the day was great; I skipped my tea this AM (I really don't like the Woman's Energy, it makes me feel rather jumpy, even though it is sans caffeine) and drank lots of lemon water. I had a fabulous mango and almond milk smoothie around 10AM and come 1PM I was ready for lunch! The miso soup sounded horrible to me so I made steel-cut oatmeal (with a hint of agave!) for lunch. Hit the spot. I had coconut water today to hold me over until dinner. I was supposed to have blueberries at some point, but forgot to bring them to school.

I really can't believe tomorrow is Day 5 (or Day 4 for Eve!), these past few days have gone by so quickly. Today was the first time I actually felt deprived, and it was at the point when I walked into M's pantry and there were so many CRACKERS just staring at me. Ug, it was tough. Other than that, I am just a little bit tired and kinda spacey, but it could be a result of my super long day. OK, off to bed!

GOOP Detox: I haven't given up....

2010-02-03T10:03:00.003-05:00

My apologies, it’s been a busy week at work, so I haven’t had time to post…

Day 1: Tip # 1 – Do not go out the night before you intend to start this detox. I was extremely hungover, and wanted nothing more than a breakfast bagel sandwich!! But…I stuck with the plan and started cooking. The smoothie was filling, but probably not something I would make on a regular basis. I wish I would have taken Katie’s advice and used the probiotic supplement instead of the SuperGreens powder. After some household chores and a quick snooze, I made the carrot and ginger salad, which was delish. I wasn’t very hungry at dinnertime, but decided to go ahead and make the broccoli and arugula soup. It hit the spot on a cold winter night. Overall, today went pretty well and I’m looking forward to tomorrow’s recipes…

Carrot & Ginger Salad:

Broccoli & Arugula Soup:

Oh…And, unlike Katie & Eve, I enjoyed the coconut water. I think it might be my new hangover drink!

Day 2: Today I made the smoothie with raspberries, and again, it was just alright. I also woke up early to make the chicken (marinated overnight) and the miso soup. I was a little skeptical about using so many new ingredients. Umm, did you know that bonito flakes are commonly used in cat treats?? Yeah, I had the same reaction. However, I was surprised at how well the soup turned out and I couldn't wait to try it for my afternoon snack. The morning flew by and before I knew it, it was lunchtime. I had a lunch meeting, so I ate the detox teriyaki chicken in the conference room with several of my co-workers, who were shocked that it looked/smelled so appetizing! I got home from work around 7:30pm and immediately started cooking the pea and basil soup. I love that this only took 15 minutes to make b/c I was on my couch watching How I Met Your Mother by 8pm…woohoo!! I love this recipe and it will definitely be one of my new go-to recipes!! I felt great all day long and didn’t feel like I was depriving myself at all…bring on day 3!!

Blah Smoothie:

Detox Teriyaki Chicken: (for the week)

Pea and Basil Soup: It's as easy as 1, 2, 3...

Day 3: I spoke with Eve last night and she told me that it was ok to switch-up the menu as long as I was following all the guidelines (no dairy, meat, caffeine, gluten, ect.), which was great b/c I didn’t want to make the smoothies at work today. I opted for last night’s leftovers instead. I was feeling hungry around 5pm, so I had some pumpkin/sunflower seeds which held me over until dinnertime. I didn’t get home until after 7pm so I had a handful of blueberries/strawberries and heated up some more detox teriyaki chicken. I really wanted a glass of vino, but settled for glass of tea. I’m still feeling good and have plenty of energy!!

Berries: YUM!!

Day 4: I woke up to a beautiful white blanket of snow this morning!!! I enjoyed my lemon water/tea while checking emails and watching GMA(LC and the Olsen twins were on this morning). I think I’m going to have oatmeal again this morning b/c it’s cold and I want something warm. The almond milk gives it a great flavor and I also add a dash of cinnamon…yum!! I’m planning to have some miso soup for lunch, then berries for a snack, and salmon and greens for dinner. I continue to feel energized and hope to make it to the gym this evening, so that I can start training for the sprint triathlon that I’m doing at the end of March!! YIKES!!!

Salmon & Greens:

Day 3-Going Strong!

2010-02-02T16:44:00.003-05:00

I have a friend here in Chapel Hill who is also doing the detox with me so we make sure to chat about each of our meals, post-consumption. It is funny, she likes the things I hate (i.e. coconut water) and can't stand my favorite part of the day (she MUST be making the smoothies wrong, who can hate smoothies?!). Well anyways, we were talking yesterday about how this detox is not bad at all; and I have been following it very strictly (minus a few hand-full of almonds here and there). So we agreed we should act a bit more tormented, just to ensure we feel the true effects of the detox. But in all honestly, I have been in such a good mood these few days. So I really can't complain.

So today was great because I got to eat oatmeal for breakfast! Oatmeal is my one-true-love (sorry, T, but you know how it goes). I get excited every morning for my bowl of steel-cut oats with agave, raisins, cinnamon and almond milk. But today, in the name of the detox, I left out the raisins, but everything else was GP approved. Great start to my day. Skipped my coconut water again (tisk, tisk) but made an extra large blueberry smoothie for lunch. I am currently finishing up my cucumber, basil and lime "fauxijto." I must say, Gwyneth, you have outdone yourself. This is fantastic. The apple really makes it pop. And just for the fun of it, I am drinking it out of a margarita glass. Tonight is miso soup, which I am a bit apprehensive about (since I made it from scratch), but certainly willing to give it a try. If it flops, hey, I've got about 30 different veggies in my fridge to choose from and a nifty blender.

Day 2 - I like this food

2010-02-02T12:55:00.003-05:00

This morning I had the blueberry smoothie with a few frozen raspberries and fresh blueberries. I recommend freezing your fruits so you can get a colder smoothie. I skipped the coconut water (forgot it at home) but brought the delicious chicken teriyaki to work today with a side of quinoa. Last night I went to my local food coop and got tons of great veggies (radishes, bibb lettuce, zucchini, kale and broccoli), and cooked up the ginger carrot dressing and 3 chicken teriyaki breasts to have for this week. Everything turned out fabulous...and surprisingly, on a detox, I am excited to eat!!!

Almost forgot! I called Sara to tell her how AMAZING my dinner was last night. I grilled some frozen trout from my coop in thyme, s+p, and made browned shallots in olive oil, added spinach and leftover quinoa. Once plated I drizzled everything with balsamic vinegar and lemon. AND I ate at 7:30pm!! Okay, so at 10pm I had a handful of blueberries and a bit of mango, but didn't go to sleep until 1am.

With meals like these...

2010-02-01T17:36:00.004-05:00

why ever turn back?! In all seriousness, this lunch was incredible. I mean, I made the teriyaki sauce on my own! I didnt have much time to marinate (say, 2 minutes), so I just poured the sauce on the chicken, baked at 350 for 10 minutes, and presto. I skipped the roasted greens (again, I was short on time between classes) so I had a few tears off the ol' bibb lettuce, topped with the carrot & ginger dressing. I took down the coconut milk (MUCH better from the juice box, I think it was just the smell that bothered me) in class and some almonds. I never got to the miso soup, but that's OK. I will have the leftover soup from last night with some more seeds and veggies. I have been drinking lots of lemon water throughout the day, I find it gives me energy. And I had a cup Yogi decaf tea (Woman's Energy) this afternoon. It's OK, but I think I like other brands better.

Detox Lunch--YUM

2010-02-01T14:55:00.003-05:00

I have to share my amazing lunch!

Salad from NY's Wichcraft:

-Plain grilled chicken

-1/4 avocado

-4 tiny pieces of grapefruit

-sliced radishes

-black olive vinaigrette

Delish! I also got a small, dairy free, vegetarian butternut squash soup w/ pumpkin seeds for later! Now, I'm not sure if I'm allowed grapefruit OR olives, but at least nothing was processed (and it was a very small amount).

Day 1 -- I'm hungry!

2010-02-01T11:19:00.005-05:00

This is my second time doing this detox, so I know it's easily doable. But damn I'm hungry already! I started last night with miso soup, and this morning before my shower downed the lemon water. I'm not one to dilly daly around my apartment in the morning so I had to improvise. Quickly ate Kashi oatmeal w/ almond milk (YUM) and drank Yogi Detox Tea (caffeine free) as soon as I got to work. I'm about to chug the putrid coconut water (Vita) and already nibbled on the mixed bag of sunflower seeds and raw sliced almonds I brought for my 4pm snack.

Now, I didn't pack a lunch, even though I cooked 4 servings of the broccoli/arugula soup (which is fantastic) and 2 servings of quinoa last night to have for dinner and other meals throughout the week. So I'm thinking I'll just order a spinach salad with avocado, almonds, carrots, celery, broccoli and lemon juice. Or some grilled veggies.

I would have cooked more but my friggin' food coop was closed last night early...of all days. I bought all the dried goods at my local grocery store (all but miso which is hard to find) and will re-stock on fresh produce tonight. My coop has the most DELECTABLE fresh produce from local farms, and I'm so excited to try the kale, peaches, pears, mangos, bibb lettuce, zucchini, fish, chicken and more. They also have tons of cheap nuts, raw oats & quinoa, and fresh herbs! It was funny, I was holding my nose up to EVERYTHING in the produce section at the regular grocery store. It doesn't even compare! The fish and poultry section were just GROSS to me. I'm so jaded...what will I do without the Park Slope Food Coop???

It's going to be tough to go without eggs, caffeine and alcohol, but it's only a week! Girls, ALWAYS be prepared. You don't want to get into a situation where you're starving and cave to the first thing you grab your hands on. Tip: You can also run to Jamba Juice and get the same smoothie! No dairy w/ protein boost. My issue is waking up my roommate with the blender...

Day-One...done!

2010-02-01T08:43:00.013-05:00

I am not sure if my body was just ready for a serious break, but yesterday was cake...and my day was temptation-ridden! I had a "southern-style" brunch to attend, a pantry full of crackers and a boyfriend dining on fish tacos and beer inches away from me. But I persevered:)

My meals: the smoothie was fantastic. Per lots of advice, I skipped the pro greens and just took a probiotic supplement instead. Tasted like a milkshake. The salad was divine (Eve already told me I would love it) and very easy to make. I tried the coconut milk--not love at first sight. But the Broccoli and Arugula Soup was the star-of-the-show. Unreal. I would eat this weekly. I sprinkled my hand-full of pumpkin and sunflower seeds into the soup (forgot to eat them at 4PM), adding the salt and crunch I was looking for (I am in serious cracker-withdrawal).

As of this morning, I am feeling pretty good and fully functioning without my coffee. A miracle. The tea and lemon water proved to be a refreshing way to start my day. I already have my miso soup prepared; it is just the chicken that is jamming my day. A.) who eats lunch at 1:30PM and B.) when will I have time to marinate?!

I wanted to leave you with one picture from this weekend: my refrigerator (I apologize for the lighting). Doesn't it look beautiful with all the fruits, veggies and almond milk?! I think this is what all of our refrigerators should look like.

Lastly, I want to mention my "intentions" for this detox—first off, I am not trying to lose any weight. I am actually monitoring my weight so I don't drop more than a pound or two of water weight. I plan on increasing my nuts, seeds, and other snacks if necessary. What I am hoping for is more energy, a clear mind, luminous (!) skin and a beefed-up collection of delicious recipes. Before this detox I swore up and down I would hate smoothies...and now I am a believer!

The GOOP Detox Challenge

2010-01-29T20:41:00.011-05:00

Katie, Eve and I have decided to challenge ourselves to the GOOP Detox, which was featured on Gweneth Paltrow's website last year. We are doing this to cleanse our body of toxins and hopefully jumpstart healthy eating habits for the new year! All three of us will be documenting our experiences on this blog to encourage one another and keep us on track. We hope that you will follow us on our quest for a healthier lifestyle. We have included our menu and grocery list below:

Menu

Grocery List

Delicious Shrimp Dish: Lemon-Herb Grilled Shrimp & Quinoa Salad

2009-10-09T14:49:00.006-04:00

This week I made a simple shrimp dish that I think everyone would enjoy. I got the recipe from What We're Eating, which has a variety of recipes for any type of meal (by category). I would definitely recommend looking through the site for some great ideas.

Quinoa, Squash & Linguica Salad

For the Salad
2 cups water
1 cup quinoa
1 tsp kosher salt
1/2 tsp canola oil
1 cup diced linguica sausage, (can substitute any smoked sausage)
1 small zucchini, diced
1 small yellow squash, diced
1 roasted red pepper, diced
1/3 cup finely chopped chives, plus extra to garnish
kosher salt and freshly cracked black pepper

For the dressing:
juice and zest from 2 small lemons
1/4 tsp granulated garlic
1/4 tsp onion powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 cup canola oil

Place 2 cups water into a medium-sized saucepan over high heat. Bring to a boil. Once boiling add 1 cup quinoa and 1 tsp kosher salt. Let pot return to a boil then reduce heat to low. Simmer over low heat, stirring occasionally, about 20 minutes, until all water has been absorbed and the quinoa is tender yet still slightly crunchy. Remove from heat and allow quinoa to sit about 5 minutes before fluffing with a fork.

While the quinoa is simmering, brown the linguica and make the dressing.

Place a small saute pan over medium-high heat. Add 1/2 tsp canola oil to the pan. Once the pan and oil are hot, add the linguica. Saute over medium-high heat, stirring frequently until most of the fat has rendered out and the sausage has browned, about 5 minutes. Remove from heat and drain oil. Set aside.

Place first 6 ingredients for the dressing into a large mixing bowl. Whisk to combine thoroughly. Slowly drizzle in canola oil in a small stream while whisking vigorously to form an emulsified dressing.

Once the quinoa has cooled and been fluffed, add to the mixing bowl with the dressing. Add browned linguica, zucchini, yellow squash & roasted red pepper to the bowl. Toss thoroughly to evenly distribute the ingredients and the dressing. Taste then adjust seasoning as desired with kosher salt and freshly cracked black pepper.

Cover and place salad in fridge to chill for about 30 minutes. Remove from fridge. Stir in chives. Taste once more to check for proper seasoning then adjust as desired. Serve chilled or at room temperature. Enjoy!

Tip: This salad can be made up to 24 hours in advance as long as it's kept refrigerated until ready to serve.

Lemon & Herb Marinated Grilled Shrimp

1 1/2 lbs jumbo shrimp, peeled and deveined
1 tbsp canola oil
kosher salt and freshly cracked black pepper

For the marinade:
juice from 4 lemons
1 tsp granulated garlic
1 tsp onion powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 tsp freshly cracked black pepper
1 tsp kosher salt

Combine all ingredients for the marinade into large resealable plastic bag. Seal then shake to mix the ingredients. Place peeled and deveined shrimp into the bag with the marinade. Re-seal the bag, removing as much air as possible (try to emulate a vacuum seal). Marinate the shrimp, refrigerated, for about 20 minutes. (Do not marinate the shrimp more than 30 minutes or the texture of the shrimp will be compromised and turn mealy!)

While the shrimp are marinating, prepare a grill to medium-high to high heat.

Remove the shrimp from the marinade and drizzle with canola oil, lightly season with kosher salt and freshly cracked black pepper, then toss to evenly coat. Place directly onto the preheated grill. Grill shrimp about 2 minutes per side (4 minutes total), or until no longer translucent and just cooked through. Remove from heat and serve immediately. Enjoy!

SRH's Notes:
I used the dressing for the marinade (by accident), but it turned out great!!
I substituted EVOO for the canola oil.
Grilled asparagus was a welcomed addition!
I skipped the sausage, but sprinkled a small amount of crumbled feta to add more flavor on the quinoa.

Fantastic Find: NY Times Recipe Site

2009-10-09T14:36:00.004-04:00

This week I was searching for some new recipes to experiment with and came across a section entitled, "Recipes for Life" on The NY Times website. The recipes combine several unexpected ingredients/flavors to create fulfilling and healthy dishes. I can't wait to try them all...Enjoy! xxSRH

Cold Lentil Salad

2009-07-06T22:04:00.006-04:00

This is a fantastic summer dish, from Cooking Light, that you can serve over arugula/mixed greens or as a side salad at a BBQ!! It is quite possibly my favorite new dish and its super easy to make!! I hope you'll try/enjoy this tasty recipe!!

Yield:
4 servings (serving size: 1 1/2 cups)

Ingredients:
1 1/4 cups dried lentils (see cooking notes below)
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 garlic clove, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1/2 cup (2 ounces) crumbled feta cheese
1/3 cup thinly sliced celery (optional)
Arugula/Mixed Greens (optional)

Preparation:
Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.

Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat. Serve on lettuce-lined plates, if desired.

Cooking notes:
I used Trader Joe's pre-cooked lentils that can be found in the refrigerated section near the produce. It only took me 10 minutes to make this dish when you use the TJ's lentils. The nutritional information might also change a bit when you substitute the TJ's lentils.

Nutritional Information
Calories:309 (26% from fat)
Fat:8.9g (sat 2.9g,mono 4.5g,poly 0.9g)
Protein:19.8g
Carbohydrate:40.5g
Fiber:8.2g
Cholesterol:13mg
Iron:6.2mg
Sodium:326mg
Calcium:118mg

Jean Kressy, Cooking Light, APRIL 1995
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665493

Sandra Lee's Red, White, & Blue Trifle

2009-07-02T15:16:00.003-04:00

It's easy, looks pretty, and I can finally use that trifle bowl I registered for:

Ingredients
1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
1 (16-ounce) tub whipped topping - I will probably make my own with the Kitchenaid
2 pints blueberries
1 pint strawberries, tops removed

Directions
Bake the red velvet cake mix according to package directions and allow to cool. - I will do this the WW way and use a can of diet dr. pepper instead of butter, oil, etc. The mix I like is the Barefoot Contessa from Crate and Barrel!

Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.

Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.

Layer about 1 1/2 pints of the blueberries on top of whipped topping.

Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.

Using a spatula, spread remaining whipped topping over the cakes pieces.

Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Mango Chicken

2009-06-09T13:41:00.007-04:00

Ingredients:
2 mangos, finely chopped
1/2-1 box of cherry tomatoes, remove seeds, finely chopped
bunch of fresh mint, finely chopped
bunch of cilantro, finely chopped
1/2 small shallot or red onion, finely chopped
juice from 1 lime
1/2-1 serano or jalapeno pepper, finely chopped
sea salt

Add ingredients together -- stir until it becomes semi liquidy
Serve with tortilla chips, grilled chicken, or favorite fish

Rooftop Picnic in Brooklyn

2009-06-08T14:59:00.006-04:00

After a fun, yet long weekend in Manhattan, a rooftop dinner with my sister, her boyfriend (B) and Chicago-friend-Nikki, was exactly what I needed. My sister and B graciously volunteered to prepare the dinner while Nikki and I happily brought wine, cheese and tasty (vegan!) desserts.

We pretty much followed the recipe verbatim—and don’t worry about marinating the shrimp for an hour, my sister said 30 minutes was enough. We used romaine lettuce (instead of butter lettuce) and served the salad with some whole wheat bread and butter. Desserts included vegan macaroons and cupcakes from my favorite vegan/vegetarian spot in the city, The Sacred Chow. B also brought some “real” cupcakes and a fruit tart from his local bakery.

This was a wonderful meal, with friends and family, to cap off a beautiful weekend in NYC. Also included is a shot from Brooklyn of downtown Manhattan. Nikki and I got rather aggressive and walked across the Brooklyn Bridge to get home. The weather and views were incredible!

Ingredients:

1/4 cup fresh lemon juice
1/4 cup frozen orange juice concentrate, thawed
3 Tbsp. low sodium soy sauce
2 Tbsp. honey
2 lbs. large peeled shrimp
Nonstick cooking spray
2 cups chopped tomatoes
1/4 cup chopped fresh cilantro
14 oz. can black beans, rinsed and drained
2 cups frozen corn, thawed and drained
1/4 cup fresh lemon juice
2 Tbsp. olive oil
1/2 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. pepper
6 cups butter lettuce

Preparation:
Combine lemon juice, orange juice concentrate, soy sauce, honey, and garlic in zip lock bag. Add shrimp, seal bag, and toss shrimp in bag to coat well. Marinate in refrigerator for 1 hour, turning bag occasionally. Do not marinate longer.

In medium bowl, combine tomatoes, cilantro, black beans, and corn and toss. Combine remaining ingredients except butter lettuce in small bowl and whisk to combine. Pour this dressing over tomato mixture and toss. Cover and refrigerate.

Spray two sided grill surfaces with nonstick cooking spray and preheat. Remove shrimp from bag and discard marinade. Place shrimp on grill and grill 1-2 minutes or until shrimp are done. Check for doneness after one minute. You can also grill the shrimp on a regular grill, using a grill basket, for 3-5 minutes, turning once, until pink and springy.

Place lettuce on serving platter and top with black bean salad. Top with hot cooked shrimp and serve. 6 servings

2009-05-27T14:12:00.003-04:00

Hi all! Im Christin and live in the Washington, DC area. I LOVE eating really healthy foods. Its hard because my live in boyfriend does not. I have begun taking recipes and putting a healthy twist on them. I like things that are easy, quick and leave me feeling full and healthy. Its really important for me to get all my vitamins and protein in daily since I work out so much and am sort of always injured. Below is my latest adaptation from a french dessert. It was really easy to make and really yummy! Enjoy!

Cherry Clafouti

So what is a clafouti (pronounced kla-foo-tee)? It's a custard-style baked French dessert, traditionally made with cherries (but you can substitute most any fruit). The batter is similar to pancake batter, but the result is more like a flan. It's wonderfully delicious served warm with powdered sugar on top, and is ridiculously easy to put together. To make this tonight, read more

1 1/4 cups Skim milk
1/3 cup sugar (or splenda)
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup whole wheat flour
3 cups cherries, pitted (see *Note)
1/3 cup sugar (or splenda)
powdered sugar (optional)

In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan [this took about 3 minutes]. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

*Note: I ended up halving the cherries and soaking them in a mixture of brandy and sugar for an hour.

Asparagus Parmesan

2009-05-08T16:59:00.006-04:00

This is such an easy and delicious side dish, one that I paired with my meatballs. I give my sister credit for this one.

Ingredients:
2 asparagus bunches
1/2 stick butter @ room temperature
Lots of freshly chopped basil
2 cloves chopped garlic
1 cup (~1 tub) freshly grated parmesan reggiano
Salt & (lots of) pepper to taste
Grated lemon rind

Directions:
Bring big pot of water to boil and chop off ends of asparagus

Boil asparagus no more than 2-3 minutes; remove from water, place in casserole dish, and throw it all in the freezer to stop the cooking for a few minutes (you are supposed to dredge in ice cold water, but this way is just easier)

Mix remaining ingredients together and rub as much as you want over asparagus (your hands do the best job here)

Broil on tinfoil for 5 minutes (watch carefully)...it's done when the cheese is browned...serve immediately!

Note: Make sure the asparagus is warm before serving

Cioppino -- Italian Fish Stew

2009-05-05T10:30:00.005-04:00

There are numerous things I miss about living in The District (OK, technically Bethesda), friends, monuments, cherry blossoms, and good brunch spots. Pretty close to the top of this list is Decarlo's, an Italian restaurant our family and friends fondly refer to as "The Dump." Maybe it's the dim lighting, the influx of elderly people around 5PM or the dark green carpet, but that's how we all know it. We have celebrated birthdays, graduations, "going-away" parties and "welcome-back" parties at Decarlo's. Our large groups usually commandeer the outside patio, making for an evening of old stories, loud laughs and delicious food.

Dad always says to get one of Decarlo's nightly specials, but I never heed this advice. My order is Cioppino. What's not to love? Fresh seafood, chunks of tomato, garlic, onions and a healthy dose of red pepper flakes. Freshly grated parmigiano-reggiano? Yes please.

I have tried several recipes and have finally found my favorite. I recommend halving this recipe as it serves 10. 5 servings will cover you for two nights. And the leftovers are the best part. I usually use tilapia, but snapper also works. Serve with garlic crostinis and a great pinot noir.

Ingredients:
1.5 lbs of firm white fish fillets
1/2 tablespoon of EVOO
1.5 cups of chopped onions
1 medium green pepper, chopped
3 medium garlic cloves, minced
4 cups chopped tomatoes (don't drain)
1/4 cup dry red wine
1/4 cup bottled clam juice
2 tablespoons snipped fresh parsley
2 bay leaves
2 tablespoons fresh basil, chopped
1/4 teaspoon pepper
3-4 dashes of red hot-pepper sauce
1/2 pound medium raw shrimp, peeled and deveined
1/2 pound scallops or calamari (either work)
1/2 teaspoon salt
Juice of 1 medium lemon

Rinse the fish and pat dry with paper towels. cut the white fish into 2-inch cubes. Set aside.

Heat a heavy stockpot over medium heat. Pour the oil into the stockpot and swirl to coat the bottom. Cook the onions, garlic and pepper for 5 minutes.

Add the tomatoes, wine, clam juice, parsley, bay leaves, basil, pepper and hot-pepper sauce. Increase the heat to high and bring to a boil. Reduce the heat and simmer for 15 minutes.

Stir in the fish (all but the shrimp). Simmer for 25 minutes, stirring occasionally.

Stir in the shrimp. Simmer for 8 minutes, stirring occasionally.

Stir in the salt and lemon juice.

Grandmas Famous Meatballs

2009-05-04T11:28:00.003-04:00

In Norwegian, your mother's mother is "Mormor" which is what I called my late, most amazing person in the world, grandmother. Scandinavia is known for their cream based gravy meatballs and my Mormor had her own recipe. Everyone in the family would literally ask her over and over to make this for dinner (or her famous spaghetti, recipe to come later).

Recently I had a fabulous dinner party with ten very chic NY ladies and served my grandma's meatballs with my own twist. They turned out SO amazing and everyone thought they were the best meatballs they ever had (not to toot my own horn or anything)! I will share the rest of my meal with you in separate recipe postings.

Meatballs
1 package meat, 85% lean
1/4 t each minced fresh rosemary, thyme, basil, parsley (whatever fresh herbs you have)
1 t nutmeg
1/2 t ginger
1 t pepper
1/2 t kosher salt
1 minced garlic clove
1/4 cup bread crumbs
1 T soy sauce
3/4 cup milk

For sauce:
Flour (equal to extra drippings, roughly 1 1/2 T)
1 cup hot water
1 beef bouillon cube
1/4 cup cream

Mash the meatball ingredients with hands only slightly.

Melt enough butter in a frying pan such that the surface is just barely covered over medium heat. Make little balls from the dough and drop in the frying pan. Brown on both sides, then place in large pan and set to side.

Keep about 2 T reserves in pan and add equal parts flour. Cook 2 minutes and slowly add bouillon cube, hot water and cream, stirring with wire wisk. Cook 10 minutes or until sauce thickens to your liking.

Add gravy to the pan with the meatballs and simmer for 10 minutes.

Best Wrap Ever

2009-04-29T17:51:00.007-04:00

So I love the restaurant Chop't, a salad chain in New York. They have the best, freshest ingredients that can also be made into a wrap, and I finally decided to make the same version of what I always order there at home. You can also lose the wrap to lose 100 calories!

Ingredients:
-Whole wheat wrap
-Spinach
-Feta
-Cherry Tomatoes
-1/2 avocado
-Edamame
-Diced walnuts
-Chick peas
-Lemon juice, olive oil and pepper to taste

Summer Chicken Salad & Sara

2009-04-28T19:18:00.007-04:00

Hi all,

I am new to the blog too. My name is Sara and live in the DC area. I am getting married in June (yikes that is soon!) and find that my eating habits most days are, whatever-I-have-time-for. Lately I live on Clif Bars, edamame, tofu, bananas, yogurt and then splurge when I don't get to the grocery or when I go out to eat. I am huge fan of Trader Joe's, but admit to supplementing that with the grocery store across the street. Actually, this weekend I was in WV with the fiance getting wedding plans finalized, and we found a Big Lots that had tons of organic food and Clif Bars on sale--score!

I recently had a beautiful bridal shower thrown for me by my good friend Miranda and my Father's cousin. She made an amazing buffet, including this great, and easy recipe for entertaining. It is from the Dayton, Ohio Junior League cookbook, and I am sharing it below! Enjoy!

SUMMER CHICKEN SALAD
5 cups cooked and cubed chicken
2 tbsp vegetable oil
2 tbsp orange juice
1 tsp salt
2 tbsp cider vinegar
3 cups cooked rice
1 1/2 cups sliced celery
1 1/2 cups seedless green grapes
1 13 1/2-oz can pineapple chunks, drained
1 11-oz can mandarin oranges, drained
1 cup toasted sliced almonds
1 1/2 cups mayonnaise

In a large bowl, combine the first 5 ingredients. Cover and refrigerate overnight or proceed immediately.In another large bowl, combine all remaining ingredients. Add to chicken mixture; toss gently to mix.Cover and refrigerate to chill before serving. YIELD: 12 servings.

From the JL cookbook DISCOVER DAYTON
Note: I have successfully doubled the recipe!

Ellie Krieger’s Spiced Chicken Skewers

2009-04-28T17:48:00.010-04:00

Last week, I was in a bind and needed a meal to impress. Wow, did Ellie Krieger come through. The combo of chicken and green grapes (random, I know!) with the cumin, coriander and lemon is unbelievable. So fresh, light and refreshing! I followed the recipe as is, except I left out the mint, used twice the amount of cumin & coriander (as recommended in the recipe reviews) and used bamboo (soaked in water) skewers and my broiler for this. 5 minutes on each side was fine.

I served the chicken with quinoa (prepared according to directions but threw in some fresh lemon juice, parsley and chicken broth) and an easy caprese salad (used local Chapel Hill Creamery fresh mozzarella, homegrown basil and two ripe roma tomatoes). I love spice so I topped off my chicken with some sriracha, more lemon and extra pepper. Enjoyed with a bottle of Pighin Pinot Grigio 2006, from the Friuli region. The interaction of the fruit and tomatoes with the chicken and quinoa made for a bright accumulation of flavors. Appreciate this light summer dish at your favorite outdoor spot in the warm evening sun.

Ingredients:
2 tablespoons olive oil
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 pound boneless skinless chicken breast, cut into 3/4-inch
cubes
8 (10-inch) skewers
1 1/2 cups seedless green grapes
Cooking spray
2 tablespoons chopped fresh mint leaves
1 lemon, cut into wedges

Directions:

In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.

Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.

Per Serving:

Calories 220; Total Fat 6 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 27 g; Carb 14 g; Fiber 1.5 g; Cholesterol 65 mg; Sodium 370 mg

A Little Bit About Eve & Avocado Toast

2009-04-27T18:27:00.007-04:00

Hey ladies, I wanted to follow Katie's suit and tell you a bit about my cooking style. Also--if you need any help with posting let me know! I have one other blog, WhyDontHipsterDance, and I consider my two passions in life to be music and food. Now that I am freelancing in Brooklyn, NY, I have more time to cook and have finally joined the largest food co-op in the country, just 2 blocks away! I'll be working for 3 hours, once a month, and buying fresh farm-to-market food from about 200 local suppliers. Not only is it a chance to become healthier and more involved in my community, I've been waiting for the chance to support our local farms, and it doesn't hurt that the food is so cheap! I also love the fact that they have banned plastic bags and bottled water. I love cooking but also love to go out to dinner with friends. There's nothing in this world more fun to me than eating great food, drinking good wine, and chatting it up with friends and loved ones in an aesthetically pleasing restaurant atmosphere. But it's a pleasure that costs money and nowadays I'm a single gal on a budget!

I think of myself as a pretty healthy eater and try to get my fruits, veggies and whole grains into my everyday meals. On the other hand I have a sweet tooth and refuse to give up alcohol, carbs, cheese and the occasional cupcake. But as Quinn's moto is, I try to keep everything in moderation!

Now for the good stuff. Avocado Toast is a favorite snack/meal of mine and it's been circulating around with my friends like wildfire. My friend Erin figured out the recipe after having this appetizer at a local NYC restaurant, Cafe Gitane. They use really amazing, hearty bread which really adds to this dish.

Ingredients:
-1 very ripe avocado
-olive oil
-red pepper flakes
-coarse salt
-lemon juice
-seven grain bread

Toast two slices of bread and spread avocado on top. Drizzle with lemon juice and olive oil to your liking, and top with a pinch of salt and red pepper flakes.

A bit about me and what I am eating for dinner...

2009-04-13T18:39:00.011-04:00

Hi All!

Before I start posting my favorite recipes (and trust me, I have a lot) I wanted to do a quick introduction so you can learn a bit more about me, beyond what I like to cook. As our blogging goes on, I hope to learn more about each of you, especially those of you who I have not met!

Brief background on me: My name is Katie, I am 27 years old and currently working towards my MBA at the University of North Carolina in Chapel Hill, NC. I have made it through my first year (well almost, finals are in two weeks) and will be spending the summer in New York City working for American Express. I have yet to find an apartment in the city, but have certainly figured out where all the great farmer's markets are! In terms of cooking, before I came back to school I usually avoided the kitchen and relied on carry-out and dinners with friends. However, I quickly learned a student budget is not conducive to such a lifestyle and resorted to the fact I would have to start cooking for myself...and now I love it!

I like to think of myself as pretty healthy. I pay attention to nutritional information and avoid foods with preservatives or an extensive list of ingredients. I love to cook with whole grains, lean meat, fish and local produce. You will probably notice I don't eat a lot of chicken (not that into it) and love spicy food. Living in Chapel Hill we have warm weather 8-9 months of the year, which means great access to farmer's markets and local fruits and vegetables. Also, I like to know the nutritional information of the food I am cooking, so I will try and include with my posts. If I make the recipe up on my own, I will do my best to guess. Additionally, considering my meager (i.e. non-existent) income I am always on the look-out for specials at Whole Foods and Trader Joe's and try to base my grocery list around what is on sale. Finally, since I live alone, I try and cook with friends during the week. Cuts down on costs and much more fun to cook with someone else!

Hopefully that covers the basics and now on to what I am eating for dinner tonight:

As I said above, I like to pay attention to what fruits and vegetables are (locally) in season. This weekend I had the chance to swing by Fresh Market (Chapel Hill’s answer to Balducci’s). During my quick stop I grabbed tons of great produce, one of which was kale. I have never cooked with kale so I grabbed about 6 cups, a few carrots, onions, tomatoes and tons of strawberries. When I got home on Sunday, I broke out ol' trusty-Moosewood Restaurant Daily Specials-and found a wonderful soup recipe revolving around kale called Farinata, an Italian specialty. Delicious. The only changes I made to the recipe were adding one clove of garlic to the onion & EVOO mixture and substituting one cup of vegetable broth for one cup of water. I served the soup with warm, whole wheat bread and a fresh cucumber, feta and tomato (with a bit of jalapeno!) salad. Enjoy!

Farinata

1 tablespoon olive oil
2 cups chopped onions
1 tablespoon chopped fresh rosemary (1 teaspoon dried)
1 cup diced celery
1 cup peeled and chopped carrots
1 teaspoon salt
3 cups undrained chopped canned tomatoes (28-ounce can)
3 1/2 cups water
4 cups rinsed and chopped kale
1/4 to 1/3 cup fine cornmeal (use more or less for a thicker or thinner soup)
salt and ground black pepper to taste

Warm the olive oil in a nonreactive soup pot. Add the onions and rosemary and sauté on medium-high heat for five minutes, stirring frequently. Add the celery, carrots and salt and continue to sauté for five minutes. Add the tomatoes and three cups of the water, cover and bring to a boil; then lower the heat to a simmer and cook for 10 minutes.
Add the kale and simmer for about 10 minutes longer, until all of the vegetables are tender. In a bowl, whisk together the cornmeal and the remaining 1/2 cups of water until smooth and lump-free. Add it to the soup in a slow stream while stirring briskly. Simmer for five minutes. Add salt and pepper to taste, and optionally serve with grated Pecorino Romano cheese.

Nutritional Information:
Serves 4 to 6
Yields 8 cups
Total Time: 40 minutes

Per 12-oz serving: 115 calories, 3.4 g protein, 3 g of fat, 19.9 g carbohydrates, 0 mg cholesterol, 2.9 g fiber

White Chicken Chili

2009-04-13T08:15:00.001-04:00

INGREDIENTS (serves 6)

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 (4 ounce) can chopped green chili peppers
1 teaspoons ground cumin (or to taste)
1 teaspoon herbes de Provence
Pinch of white pepper
3 (14.5 ounce) cans chicken broth
3 cups cubed cooked chicken breast
1 (15 ounce) cans white beans, drained and washed
The Works:

1/4 cup shredded Monterey Jack/mozzarella cheese
1 tablespoon sour cream
Tortilla chips

DIRECTIONS

Heat the olive oil in a large saucepan over medium-low heat. Slowly cook and stir the garlic and onion until tender. Continue to cook and stir the mixture until tender. Mix in the chicken broth, chicken, green chili peppers, cumin, herbes de Provence and white pepper. Simmer 15 minutes, stirring occasionally. Add white beans 5-10 minutes before serving. Serve warm with the works! Enjoy!

Edamame and Corn Salad

2009-04-08T10:11:00.002-04:00

Edamame and Corn Salad

Ingredients:

1 bag of Frozen Edamame (shelled)
1 bag of frozen corn
1 Red Onion (medium)
3 tbsp of fresh lime juice
3 tbsp of EVOO
Salt and Pepper to taste

Optional: Crumbled Feta (about one small container or to taste)

Instructions:

Chop the red onion and soak in lime juice while you prepare the rest of the ingredients.

Cook the edamame and corn in separate pots according to the instructions on the bags. Drain and place both the edamame and corn into a mixing bowl. Let cool for 10 minutes. Add the onions, EVOO and mix. Add salt and pepper to taste.

Optional: Add feta and mix.

Tip: Trader Joe's has a frozen mixure of Edeamame Succotash (edamame, corn and peppers) that works well.

Asparagus and Grape Salad

2009-04-08T10:09:00.001-04:00

Asparagus and Grape Salad

3 Chicken Breasts or 6 chicken tenderloins (Skinless/Deboned)
Asparagus (1 Bunch)
2 Cups Grapes (off the vine)
½ Red Onion (Medium)
3-4 Tbsp chopped walnuts
¼ cup gorgonzola cheese
Balsamic Dressing (to taste)
3 Tbsp EVOO
Sea Salt
Fresh Ground Pepper
Herbs’ de Provence

Cook the chicken in a skillet on medium heat with EVOO. Sprinkle Sea Salt, Fresh Ground Pepper and Herbs’ de Provence on the chicken. Do the same thing again when you turn over the chicken. Once chicken is fully cooked, cut into bite-size cubes. Place in bowl and refrigerate.

Cook asparagus (leave slightly crispy) and cut into about 1 ½ inch pieces. Place into the same bowl as the chicken and put it back in the refrigerator until chilled.

Chop red onion and add to the bowl. Add grapes, walnuts and gorgonzola and mix well. Add balsamic dressing before serving.

Couscous Salad with Feta

2009-04-08T09:24:00.003-04:00

Couscous Salad with Feta
adapted from The Barefoot Contessa Cookbook

1 box plain couscous, cooked per directions on box, fluffed with fork
2-3 Tbsp. + ½ c. olive oil, top quality
Lawry's Seasoning Salt
1 large zucchini, small cubes
1 large carrot, small cubes
1 red bell pepper, small cubes
1 yellow bell pepper, small cubes
½ cup (maybe a tad more) plain yogurt
1 lime, juice of
1 tsp. white wine vinegar
½ bunch Italian flat parsley leave, chopped
½ c. currants
¼ tsp. curry (could add more if want noticeable curry flavor)
1-1/2 tsp. kosher salt
½ tsp. freshly ground pepper
7 oz. feta cheese, crumbled (may wish to omit if up the curry)

Allow cooked couscous to cool.

Sauté carrots and zucchini in 2-3 Tbsp. olive oil for 2-3 minutes; add red and yellow peppers and a little Lawry's and sauté 2-3 minutes longer. Allow veggie mixture to cool.

Add the veggie mixture, parsley, currants, and, lastly, feta to the cooled couscous. Gently mix well (hands good for this), and taste for seasonings. Serve at room temperature.

Dressing: Whisk together yogurt, ½ c. olive oil, vinegar, lime juice, curry, salt, and pepper.

Serving Instructions: Pile in center of large platter. Surround with lettuce and baby pear tomatoes. Serve salad dressing on the side.

White Bean Dip

2009-04-06T14:46:00.001-04:00

I've been making this a lot lately, and every time it gets rave reviews. Everyone has been asking for this simple recipe, courtesy of my girl Giada. I usually just throw all the ingredients in a food processor to taste, but that's just how I cook (I like a bit less garlic and parsley, and more olive oil and lemon)!

Ingredients

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Directions

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.