Browsing Tag

dinner

Tasty

Soup and Salad

January 5, 2015

Kale Salad

This summer I wrote about my favorite “summer salad,” well today I am going to share my favorite “winter salad” – as well as one of the many soups I’ve whipped up this season.

Kale and Persimmon Salad

  • 5 cups kale, chopped/shredded
  • 2 Fuyu persimmons, cut into wedges
  • 1 cup walnuts, toasted and chopped
  • 1/2 cup Gorgonzola crumbles
  • 1 lemon, halved
  • 1/4 cup Greek yogurt
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon Worcestershire
  • 1 teaspoon Dijon mustard
  1. Massage kale with juice of half a lemon and let marinate in fridge for an hour or so.
  2. Prep dressing by blending remaining half of lemon juice, Greek yogurt, olive oil, garlic, Worcestershire, and Dijon in an airtight container.
  3. Drizzle dressing over kale (when ready) and gently fold in persimmons, walnuts and cheese.

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Leek, Fennel, Apple and Walnut Soup (dairy free, gluten free, vegan)

via The First Mess

  • 2 tablespoons grapeseed or olive oil
  • 3 leeks (I used 1 leek, 1 yellow onion and a few green onions)
    • white and light green parts chopped
  • 4 sprigs thyme, minced
  • 1 fennel bulb, cored and chopped
  • 1 medium apple, cored and chopped
  • 1/2 teaspoon ground tumeric
  • 1/2 cup walnut halves, toasted
  • 4 cups vegetable stock
  1. Heat oil in a large soup pot over medium and add chopped leeks (and onion) and thyme and stir. Saute until leeks are soft (about 4 minutes).
  2. Add chopped fennel and apples and stir.
  3. Add turmeric and stir until combined.
  4. Saute until fennel starts to soften (another 4 minutes).
  5. Add walnuts and stir.
  6. Season with salt and pepper and add vegetable stock and (guess what) stir.
  7. Bring the pot to a boil and simmer until all the produce is soft (about 15 minutes).
  8. Remove soup from heat and use an immersion blender to mix until smooth.
  9. Serve hot with drizzled maple, toasted walnuts and fennel fronds.

* I love adding sliced hot Italian sausage to it for an easy winter meal!

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Party

Holiday Dinner Party Recap

December 22, 2014

Every year we look forward to hosting two of our favorite people – Kevan and Anita around the holidays.  It is so fun to menu plan, decorate and cook with my mom and sisters, and the final product this year was our best yet (according to my dad)! Here were some of the highlights:

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Our menu:

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A few fun notes from the party:

  • When making stuffed mushrooms gently slice off a sliver of the mushroom cap (which will become the base of the stuffed mushroom) to prevent any movement or toppling over.
  • An easy placecard idea is to tuck a twine wrapped bundle of rosemary and cinnamon sticks with a rustic name tag into the napkin.
  • Do a seating chart.  I know people feel a seating chart is too formal, but putting thought into creating a seating arrangement that will yield the most fun and interaction is key.  We also prefer a “don’t sit couples together approach.”

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Christmas Decor

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Christmas Decor

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Stuffed Mushrooms

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Do you have a favorite holiday party you attend or host every year?

 

Tasty

Zucchini Noodle Pad Thai

December 2, 2014

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After buying my spirlizer, I’ve embarked on a mission to find clever ways to use my new gadget.  One of my favorite recipes as of late? This vegetarian Pad Thai recipe that is virtually guilt free…  So spare yourself the take-out and make your own (in under 10 minutes!) – plus aren’t you full of Thanksgiving leftovers already!?

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Zucchini Noodle Pad Thai

via Inspiralized.com

  • 2 whole eggs
  • 1/4 roasted peanutes
  • 1/2 tablespoon peanut oil
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon coconut flour (I have made this without and it’s fine)
  • 3 zucchinis

Sauce:

  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fish sauce
  • 1/2 tablespoon chili sauce
  • 1 teaspoon honey

I make this as a weekday meal, so here are my “make ahead instructions”:

Day before instructions:

  1. Make sauce by combining ingredients in an airtight container. Shake to combine and store in the fridge.
  2. Mince garlic and shallot and combine together in another airtight container. Store in the fridge.
  3. Use your spiralizer to spiralize (?!) your zucchini (I use a smaller blade, but it’s all about preference – they recommend Blade C). Store in an airtight container in the fridge.
  4. Grind peanuts in a food processor or blender until no big peanuts remain, but is not yet powdery). Store in an airtight container.

Day of instructions:

  1. Scramble eggs in coconut oil and set aside.
  2. Heat a non-stick skillet over medium heat.
  3. Add peanut oil and saute garlic/shallot mixture for 1-2 minutes or until softened.
  4. Add sauce and flour and whisk until sauce thickens. Cook for 2-3 minutes until sauce has reduced.
  5. Once sauce has thickened, add in the zucchini noodles and cilantro and stir until coated.
  6. For only a minute or so more (over cooking will lead to soggy noddles) then add eggs and ground peanuts.
  7. Cook for 30 more seconds until fully combined and serve with cilantro leaves and lime wedges.

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Tasty

Cheesecake Factory Copycat Recipe: Boston House Salad

October 1, 2014

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I have a handful of entrees that I have ordered more times than I can count, yet still never get sick of… this salad is one of them.  Cheesecake Factory’s Boston House Salad (sub Balsamic Vinaigrette for Ranch dressing), is one of my favorites – and while I order it all of the time, I’ve never made it at home.  Luckily that changed this past weekend… here is my copycat recipe for (my version) of Cheesecake Factory’s Boston House Salad

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Boston House Salad 

  • 1 head butter leaf lettuce
  • 3 pieces applewood bacon
  • 2 hardboiled eggs
  • 1/4 cup gorgonzola crumbles
  • 2 tomatoes
  • croutons (optional)
  • Balsamic Vinaigrette
    • 1 cup balsamic vinegar
    • 1 cup olive oil
    • 2 tablespoons sugar (I used a little less)
    • 3 cloves garlic
    • 3/4 teaspoon salt
    • 3/4 teaspoon pepper
      • Pulse garlic cloves in a blender until minced, then add in remaining ingredients and blend until emulsified.
  1. Wash , dry and hand tear lettuce leaves.  Add to a bowl.
  2. Cook bacon and chop into large bite-sized pieces. Add to salad.
  3. Hard boil eggs (see tips below). Let cool and coarsely chop. Add to salad.
  4. Sprinkle with gorgonzola crumbles, croutons (if using) and drizzle with dressing. Toss to incorporate.
  5. Garnish with tomato slices.

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Tips on how to hard boil eggs:

  • Put 4-6 eggs in a pan of cold water.
  • Bring to a boil over high heat.
  • Once water comes to a full, rolling boil, turn off the heat, remove from the burner and cover with a lid.
  • Let sit for 10 minutes (4-6 minutes for soft boiled).
  • Drain and cover with ice water.
  • Let sit for about a minute then crack, peel and eat.

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Tasty

Chicken Lettuce Cups

September 17, 2014

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I’m working on finding more “whip it up” meals, that allow me to come home and create a delicious, healthy meal in a short amount of time.  If my husband likes it? Even better… luckily these lettuce cups fit the bill on all counts.

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Chicken Lettuce Cups

recipe via Leave a Happy Plate

  • 1 tablespoon EVOO
  • 1 lb ground chicken
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons hoisin
  • 1 tablespoon sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 handful basil leaves, snipped into strips
  • 3 scallions, sliced
  • 8 large Romaine or Bibb lettuce leaves

Sauce:

  • 1 jalapeño, thinly sliced
  • 1/4 cup rice wine vinegar
  • 1/4 low sodium soy sauce
  • 1 tablespoon chili garlic sauce
  1. Heat olive oil over medium-high heat in a large skillet. Add ground chicken and cook about 10 minutes (until cooked through), breaking up the meat as it cooks.
  2. While chicken is cooking, add jalapeño slices and rice vinegar in a small bowl. Let sit for 10 minutes (this will be the start of your sauce).
  3. Now back to the chicken… add the onion and garlic to your chicken mixture and cook for 5 minutes.  Add the soy, sriracha and hoisin and stir to combine. Season with salt and pepper and add herbs (basil/scallions), give a good stir and remove from heat.
  4. Now that your chicken mixture is complete, head back to your pickled jalapeño mixture.  Add soy sauce and chili garlic sauce and stir.
  5. Assemble lettuce cups by spooning chicken mixture onto lettuce leaf and topping with the jalapeño sauce (which surprisingly isn’t too spicy – more vinegary – which I love!)

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