Sunday, June 28, 2009
Friday, June 26, 2009
Green Apple, cut up
Trader Joe’s sesame honey cashews, toasted
Smart Strips Chick’n Style Strips, heated in skillet
1/8C Canola oil
1/8C total of lemon, lime and orange juice
1 Tbsp Dijon mustard, or more to taste
1 tsp honey
1 large basil leaf
1 small organic carrot
Sauté “chicken” 2-3 minutes until hot. Toast nuts. Put dressing ingredients in chopper or food processor, and pulse until as smooth as possible. Pile spinach on plates and toss to coat with dressing. Top with apples, nuts and “chicken”.
Thursday, June 25, 2009
5. Comparison shop.
Tuesday, June 23, 2009
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A daily RueLaLa email reminds me what sales are happening, and today I met my new favorite handbag, by Charles David. It is narrow enough not to annoy people on the subway, yet deep enough for a file folder, lunch, shoes and a sweater. It also has the outside pockets necessary for holding mints and a metrocard, so I don't have to stop and open it while walking. The leather is tan and striking orange, although true to my indecisiveness I almost got the black. Can't wait until it arrives!
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Frye "Avery" Cognac Leather T-Strap Sandal
Monday, June 22, 2009
Aardvark is a instant message and email based question and answer service. It collects users and classifies them into different categories of knowledge. I've been trying it out for about a week now, and I find it quite amusing. It creates a connectedness that is much more personal than entering a question into Ask.com or Google.
Click to join Aardvark:
Saturday, June 20, 2009
CHUNKY VEGETARIAN MINESTRONE
For 2-3 Servings:
¾ C Organic Whole-Wheat Elbows (I used Delallo, as it stays al dente instead of falling apart like most wheat pasta)
1 Small russet potato cut into 3/8” cubes
¼ Vidalia Onion, cut into small strips
¼ C – 1/2C zucchini chopped into small chunks
1 small tomato chopped into small chunks
1-1/2 C Organic Vegetable stock (from a box)
Olive Oil (1 Tbsp)
Boil water for pasta, then cook pasta about 5 minutes then drain. Meanwhile, sauté onions in olive oil in medium saucepan. Cook for 3 minutes, add potatoes. Cook for another 5 minutes, stirring. Add zucchini and sprinkle with salt pepper and garlic powder. Sauté for another 5 minutes. Add tomatoes, stock and thyme. Bring to a boil then simmer about 5 minutes. Season with salt, pepper and garlic to taste. Add pasta right before serving. Stir together. Serve with shredded parmesan, cracked pepper.
Thursday, June 18, 2009
I tried a new twist on the classic marinated portobellos topped with tomatoes and cheese. I also had a package of wild arugula, which was complimentary in my last Fresh Direct order. Thing is, I hate arugula. Or so I thought. How to fix it? Since the arugula is so sharp and bitter, you have to balance it with strong flavors and something sweet. I also had some baby yams from a recent Trader Joe's trip, and half of a vidalia onion. Here's what I came up with:
Grilled Portobellos with Tomato Gouda Topping
Marinade for Mushrooms:
Sweet Chardonnay (I used what I was drinking: Chateau Lafayette Reneau)
Olive Oil (Extra Virgin)
Red Pepper Flakes
Whisk equal parts wine & oil. Add salt, lemon zest and pepper flakes.
Topping for Mushrooms:
Campari Tomatoes (Campari Tomatoes make everything amazing)
Fresh basil, chiffonade (I used fresh from garden)
Fresh English Thyme – just a few leaves/baby sprigs (I used fresh from garden)
Slices of Sheep’s Milk Gouda (I used Trader Joe’s)
Scrape gills off mushrooms and remove stems. Marinate for 20 minutes, turning to coat evenly. Place on hot grill pan covered with foil on low for 10 minutes. Flip and top. Cover and grill 5 more minutes until cheese melts. Top with extra basil.
Sweet Balsamic Arugula Salad
3 Tbsp C White Wine (Sweet Chardonnay – I used Chateau Lafayette Reneau)
¼ C Olive Oil
1 Tbsp Balsamic vinegar
1 tsp Honey
1 tsp Lemon Juice
Whisk together ingredients.
Arugula (I used Wild Rocket)
Chopped Campari Tomatoes (mix in a little fresh basil & thyme)
Toasted Cashews (start with raw cashews (unsalted) and toast)
Toss Arugula with dressing. Add dressing a little at a time so it is not soupy. Toss in tomatoes. Top with cashews right before serving.
Roasted Baby Yams with Vidalia Onions
Plan: 40 minutes
1. Preheat Oven to 450. Gather all ingredients on counter.
2. Prep marinade and mushrooms
3. Use extra garlic from mushroom marinade to add to yams. Prep yams and put in oven.
4. Prep tomato topping
5. Make salad dressing
6. Add cashews to oven to toast - remove after 5 minutes or when brown.
7. Put mushrooms on grill, gill side down 10 minutes.
8. Finish putting together salad. Use extra tomato topping for salad. Slice cheese for mushroom topping.
9. Top mushrooms and finish cooking.
10. Plate salad, add cashews. Add yams. Carefully remove mushrooms from grill with tongs and spatula, carefully place on salad. Top with fresh basil all over.
Thanks for brightening my day!
Wednesday, June 17, 2009
I spent an hour in CB2 yesterday trying to decide what color plates to buy. Orange? Green? Should I mix patterned with plain? I spent 10 minutes staring at up-lights… white or black… white or black…? Should I call someone? I ended up with plain white serving bowls in a funky shape, unable to commit to a plate pattern. I brought home 8 black can lamps ($6/each!)– to which my husband responded, “Really, you got black? Really?”. I’m so overwhelmed by color options. I can’t decide. I know I want color. Bold color. Bright eye-popping color. Now. But which one?