{eat your veggies}

I love vegetables.  I've been off of meat completely since July (I know...shocker that I didn't quit earlier, since I've been talking about it since I was 10).  In doing so, I've had so much fun adding in new vegetables, and therefore new flavors and nutrients to the table. Trust me...it takes a bit of creativity!! What has made me so happy is that Mister has been such a supporter.  He even requested that we stick to veggie dinners.  And then last week told me that, "he never knew being a vegetarian could be so flavorful".  What a compliment, considering he's a hardcore carnivore. {Don't worry people, he still gets meat at lunch and sometimes breakfast.  More than enough.} 

ANYWAY...one of my new favorite vegetables is bok choy {also known as Chinese white cabbage}. I've always intended to use it, but never got around to it...until now.  It's excellent in stir-fry, soups or even better - to preserve the cancer-risk-reducing nutrients, eat it raw!  I love steaming it lightly and drizzling vinegar/oil and pepper over the top.  The flavor is light and compliments most things.  But the best part of bok choy, is the high vitamin A, vitamin C, beta-carotene, calcium, fiber and potassium nutrients.  Oh, and if you're not already convinced to try it: a cup of shredded bok choy has 1/2 of your daily needs for the high vitamins listed. 

Happy 9.02.10! ;) And happy eating!

xx,

Tal

{pretty, pretty pale pink, rhubarb drink}

 

One of my newest favorite chefs is Laura Calder.  I've tried a couple of her recipes and read through several more.  I love her French food, cooking techniques and ever familiar "comfort" recipes.  One that I just learned from her is Rhubarb Water. I don't have a daughter yet, but one day...this pretty, pretty pale drink will be served at one of her tea parties. 

This recipe is SUPER easy...it just takes some time.  And, though I originally followed the recipe to a T, I did end up diluting it even more, as I didn't like it so sweet. Here's what to do: 

what you need...
2lbs Rhubarb, largely cubed
water to cover Rhubarb, boiling (about 4 cups)
Half Lemon, juiced
3/4 C sugar (I used 1/4 Cup and even more water than the recipe called for.)

what to do...

Cube rhubarb and place is a heat proof bowl.  Poor boiling water over the rhubarb.  Let cool (when finally room temperature, move to fridge for over night). The boiling water releases the color from the rhubarb and scents it with a delicate flavor. The next day strain rhubarb and re-boil the rhubarb water (discard the rhubarb).  Add in sugar and lemon juice, boiling until fully combined.  Chill completely and serve.  After completely chilled, make sure the flavor is to your liking. 

*Add more lemon if you need or more water if it's too sweet.  For me...I liked just the essence of the rhubarb and definitely preferred it less sweet. 



This drink is PRETTY and YUMMY!

Happy sweet Tuesday lovelies!!!

xx,
Naphtali

{fish tacos w/ spicy red cabbage + a cool white sauce}

This easy recipe delivers on taste!!!  In fact, Mister made me promise to make this again soon. Here's what I did....I used cod (but any hearty white fish could work). As I love bringing the flavors of all the dishes together, I pulled the spices from the red cabbage slaw below.  On each fillet, I sprinkled a bit of oregano, cumin, chili powder, garlic, salt and pepper and then dusted with a bit of flour. Then I put it in a hot, hot skillet with a bit of oil and cooked until golden and delicious.  As for the rest...

 white sauce:

1/2 C plain yogurt
1/2 C mayo
1 lime - juiced
1 jalapeño - minced
1 tsp capers - minced
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp dill weed
1 tsp cayenne pepper


*Combine and refrigerate until needed.  Best if made in advance, as it will have time to 'firm up' in the fridge.
 

spicy red cabbage slaw:

1/4 red cabbage, thinly sliced or shredded
1/8 tsp dried oregano
1/8 tsp ground cumin
1/2 tsp chili powder
1-2 cloves garlic, minced
juice of 2 limes {one and a half....if super juicy}
hot pepper sauce, to taste

*Combine and refrigerate until needed.

The fish tacos are perfectly piled, as such: white corn tortillas, some of the red cabbage, perfectly moist fish, white sauce and a bit of cilantro.  Miam. Miam. {Yum!}

As I mentioned before, I'm a firm believer in serving complimentary side dishes.  And particularly bringing similar flavors across the plate.  So, as for what to serve with these tacos..I made a cold mexican salad: diced tomato, avocado, red onion, cilantro and a bit of lime juice.  (It's great eaten as a fork or dipped up with chips.)

Happy foodie friday lovelies and Bon Appétit ! ;)

xx,
Tal

{zucchini and potato latkes}

Last week our pantry was dwindling...and when that happens, I generally pull out "breakfast for dinner!!".  Ha!  {I'm sure that I'm not alone in that department.} But, what was even worse was I had 3 eggs, no bread and a bunch of veggies.  I especially wanted to use up some zucchini that I had.  Knowing that Mister would want some level of carbs, I had remembered some potato and onion latkes that my dear Aunt {Linda Diamond} had made out one of our family gatherings.  Zucchini would add to the perfect paring. 

What you need:

1 large potato (1/2 lb), peeled
1 large zucchini (1/2 lb), ends trimmed
1/3 C diced onion
1 large egg
1 tsp kosher salt
Black pepper
2-4 Tbs Olive Oil

1. Shred potato and zucchini.  Add onion, egg and seasoning.  Mix well.  {The mixture will oxidize quickly and brown slightly.}
2. Heat 2 tbs of the olive oil, using low heat.  Spoon in the mixture, creating 3" pancake disks.  Cook 7-10 minutes, turn over for an additional 6 minutes (ish). 
3. Cooking slowly creates a crisp crust with a creamy inside.  

4. If you want some "extra" yumminess, add a dollop of plain yogurt or sour cream.

The result was perfect! {And as Mister thought so....it's pretty much the best compliment I could ask for!!}.

I LOVE it when you guys try these recipes.  So...if you do - please let me know!

Happy Thursday!

xx,
Tal

{sweet treat tuesday: molasses spice cookies}

My go-to cookie is not Malasses Spice.  Nope.  Nada.  Non. But, after this week....it may very well be at the top of my list.  Mister had a sweet tooth and as I was just about out of everything in my pantry, including chocolate chips, etc...I decided to pull out a newbie.  Now, for many of you this recipe is not new.  But, for me, it is!  {I love firsts...!} If you've never tried it, do yourself a favor and indulge, and if you have, don't forget about this simply, yummy treat. :) 

 you need...
1/2 C, plus 1/3 C sugar
2 1/4 C all-purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/4 tsp allspice*
1/4 tsp pepper
1/4 tsp salt
1 1/2 sticks butter, softened {not a figure friendly cookie... :) }
1/3 C dark brown sugar*
1 large egg yolk
1 tsp vanilla extract
1/2 C molasses {dark or light, okay}

1. Set oven to 375 degrees (rack in middle).  Spread 1/2 C sugar in a shallow dish for coating - set aside. 

2. Whisk flour, baking soda, spices, pepper and salt together.  Set aside.
3. Beat butter, brown sugar and remaining 1/3 C sugar in a large bowl, until light and fluffy (about 3 minutes).  Beat in the egg yolk and vanilla until combined.  Beat in the molasses until incorporated (make sure to scrape down sides of the bowl, as needed).

P.S. Dipping your hands in water when rolling dough, helps prevents stickiness and helps adhere the sugar.  So.......

 

4.Using wet hands, roll 2 tbsp of dough into balls, then roll in sugar and lay on parchment-lined baking sheets (about 2" apart). Bake until the edges are set and the tops are cracked but the centers are still soft (underdone).  The cookies harden as they cool. Bake approx 10-12 minutes, rotating sheet halfway through.
5. Let cookies cool on the baking sheet for 10 minutes, then serve warm or transfer.

 

*I found this recipe via here, but as usual made some changes.  I didn't have allspice, so just added some extra dashes of the ginger, cinnamon and cloves.  I also only had light brown sugar on hand.  

This cookie would be yummy with a glaze over top or with some orange essence/zest whipped in. 

In other news...

Besides the fact that I've been trying to find a job, (but seriously need to learn Spanish if I'm going to be a contender...) I've been knitting!  Here's a picture of my current project (I'm about half done), for a little baby who should be meeting this world in a couple of weeks.  It's a half blanket - perfect for a car seat. The photo doesn't do the color justice (color requested by the mum to be), but the pattern is displayed well!

Happiest of Tuesdays to you all!!

xx,
Tal

{sweet treat tuesday: summer fruit tart}

Yes - I told you that I was back...and with it comes some good recipes!!!  I just made this the other night and Mister was swooning with delight.  {I know something is good when he takes a bite of something and without any effort says a quiet "yummmmm".} ...music to my ears!

{This -obvious- photo is from the cookbook....though I have some personal pictures below, we got so excited to eat it and failed to take a photo of the end result!!!  Trust me....it looked THIS good!}

 

I love this tart because it's so much like the essence of summer {to me at least}.  What do I mean?! It's a free-form tart...meaning, no pie dish or tart dish is needed.  And the crust...it's perfect against the fruity center.  This recipe came from one of my favorite cookbooks - The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition  All credit for this can only go to them...and they deserve it!

DOUGH
2 tbls sour cream
2 tbls ice water
1 cup all-purpose flour
1/4 cup fine-ground cornmeal (it makes a difference!!)
2 tsp sugar
1/2 tsp salt
7 tbls unsalted butter, cut into small pieces (chilled)

FILLING
3 cups mixed berries - or pitted stone fruit, cut into 1/4 inch slices
2-3 tbls sugar
2 tbls unsalted butter, cubed into small pieces
1 tbls water

1. For the dough: stir the sour cream and water together in a small liquid measuring cup and refrigerate until needed.  Process the flour, cornmeal, sugar, and salt in a processor until combined. (I used a blender, as i don't have a food processor). :( Scatter half of the butter pieces over the top and process, using short pulses.  Scatter remaining butter and continue to incorporate.  Continue to pulse, while pouring the sour cream mixture through the feed tube, until dough just comes together.  Turn dough onto a sheet of plastic wrap and press into a 6-inch disk.  Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

2. When ready to roll and bake the tart, preheat oven to 400 degrees (adjust oven rack to middle position).  Roll the dough between 2 large sheets of parchment paper (NOT WAX PAPER!!!).  Roll out into a 13-inch round.  Slide the dough, still between the parchment paper, onto a baking sheet and refrigerate until firm...about 20 minutes. 

3. For the filling: discard the top sheet of parchment and pile the fruit in the center.  Leave a 2 to 3 inch border.  {I used frozen fruit that I had...so defrosted it first.}

Sprinkle 1 to 2 tablespoons of the sugar over the fruit (depending on how tart the fruit tastes) and dot with the butter. 

4. Fold the edges of the dough over the fruit.  Brust the top of the tart with water and sprinkle with remaining tablespoon of sugar {I used raw sugar}. ...This below picture is pre-water/sugar.

5. Bake until the crust is golden brown and crisp and the fruit is bubbling, about 40 minutes.  Transfer the baking sheet to a wire rack and let tart cook for 10 minutes.  Slide tart off the baking sheet and cool on the rack until warm or room temp, before serving.  Add a some homemade whipping cream and your heart will be ever so happy!!

Let me know if you try this...and if so, take a photo, so I can post it! 


Happiest of Tuesdays to you. :)


xx,
tal


{P.S. Tart dough differs from pie dough.  It should have a crisp texture...not flaky. Definitely use this dough recipe for free standing tarts.  It's sturdy enough to hold up to the juices, etc.}

{à table: stuffed mushrooms}

I said that I would post on this little side dish HERE, and so...before the weeks pass too long, I thought I should make good with my promise.  Often times, I put so much effort into a main dish, that the side dishes get neglected.  Well, not this night!!  I was craving mushrooms (as usual) and when I came across the below recipe, there was no question what we'd be having for dinner.  And get this...these satisfying, figure friendly, stuffed mushrooms don't even use butter!!

Serves 4 - Calories 63

What you need...

1 box (10 oz) white mushrooms, cleaned

4 scallions, trimmed and thinly sliced

1 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

2 tbsp panko bread crumbs (I used garlic + herb flavored) 

1 tbsp freshly grated Parmesan cheese

1. Preheat the oven to 400 degrees.  Line a large rimmed baking sheet with aluminum foil.

2. Pop the stems off the mushrooms and chop; arrange the mushroom caps in a single layer on the prepared pan.  Reserve 2 tbsp of the scallions for garnish.  Heat the oil in a large skillet over medium-high heat.  Add the scallions and cook, stirring, until fragrant, about 1 minute. Add the chopped mushroom stems, salt, and pepper, and cook, stirring, until tender, about 5 minutes.  Remove from the heat and cool slightly.

3. Divide the mushroom stem mixture amoung the mushroom caps.  Combine the panko and Parmesan and press the crumbs gentl into the mushroom stem mixture.  Bake until the mushrooms are tender and the topping is golden brown, about 30 minutes.  Garnish with the reserved scallions and serve.

Happy Foodie Friday!!!  Enjoy your weekend and don't forget to pay a little attention to your side dishes. :)

Xx,

Naphtali

{recipe via CYT}

{sweet treat tuesday - on wednesday: frozen yogurt, literally}

Last week the temperature was pushing the very high 90's chez moi.  I was craving something sweet, but had a couple of stipulations: 1) no oven, 2) light and fresh dessert, 3) figure friendly, 4) easy, easy easy.  Then, all of the sudden I had remembered a snack that I used to make: frozen yogurt.  How had I forgotten about this simple, yet satisfying dessert?!  I'm sure you've tried this or heard of this...but, in case you've forgotten about it (like me)....then here's a reminder to try this the next time you want to satisfy a sweet tooth. 

What you need...

*Yoplait Whipped Yogurt - your preferred flavor

* Fresh berries

* A little dish

What you do...
*Freeze Whipped Yoplait - preferrably over night
*Take out of freezer and let set for a second (it will help when scooping out)
*Top with fresh berries
*Enjoy!

Now....of course you can eat it out of the 'carton', but do yourself a little favor and make it special by scooping your dessert into a dish.  Growing up, my grandpa would always say: "never eat breakfast at a fast food place and never put cartons on the table."  Tables are so much prettier and a meal is much more enjoyable when you take an extra moment to 'dress it up'. 

Cheers to a simple and sweet day!!

xx,

Naphtali

{sweet treat tuesday: caraway cookies}

Not long ago, I posted a delicious cookie recipe for Rosemary and Lemon tea cookies.  They were a huge hit, and so when I came across this recipe, using caraway seeds, I had to try it out.  Now...admittedly, this was my first time using caraway seeds and though the experience was fun, I will probably not use them again, in this recipe.  I know, right?! What am I saying?? I'm showing you a recipe that I won't use again?  Crazy.  BUT...in truth - I really do think this is a great, fun and unique cookie (just taste specific).  SO...if you're not partial to caraway...try POPPY SEEDS!  They would be a GREAT variation!

Caraway Cookies

2 Cups all-purpose flour
Pinch of Salt
1/2 Cup butter, cut into small pieces
1 1/4 Cups sugar
1 egg, beaten*
2 Tbsp caraway seeds** (variation Poppy Seeds)
Raw sugar, for sprinkling (optional)***

1) Lightly grease cookie sheet(s) with butter.
2) Sift the flour and salt into a mixing bowl. Rub in the butter with your fingertips until mixture resembles fine breadcrumbs. Stir in the sugar.

3) Reserve 1 Tablespoon of the beaten egg for brushing and add the rest into the mixture*, together with the caraway seeds.  Bring together to form a soft dough.
4) On a lightly floured surface, roll out the cookie dough thinly and then cut out rounds (about 36).
5) Transfer the cookies to the cookie sheets, brush with the reserved beaten egg and sprinkle with raw sugar.
6) Bake in a preheated oven at 325 degrees for 10-15 minutes, until cookies are crisp and lightly golden in color.
7) Let cookies cool on a wire rack.


*I put the entire egg into my mixture (as the dough was too dry).  I then prepared another egg for brushing. 
**Caraway Seeds have a very nutty and anise flavor.  They are VERY taste specific.  For a variation, try substituting Poppy Seeds.  In fact, next time, I will, as I wasn't a huge fan of the flavor.
***If you use the Caraway Seeds - definitely sprinkle on the raw sugar.  For my personal taste, it helps with the unusual flavor.

Happy Tuesday!!  Make this day sweet....

{pms smoothie}

The other day I was flipping channels and happened upon the show, Doctors.  Have you seen it? I never have.  I would have kept flipping, but just as I tuned in, they were showing a recipe to cure PMS.  Of course, I had to watch. Now, I think if it were a true cure, then there would be much more hype and it, but I can see the validity in the drink actually reducing symptoms. 

Study after study was conducted regarding PMS.  A result of the surveys, case studies and research was a PMS Smoothie.  Of course you'll have used these ingredients before, if you've ever attempted a smoothie, but apparently the blend of these items together is the key. This nutritious drink if full of magnesium, calcium and vitamin C. 

Ingredients:
• 1 cup low-fat yogurt
• 8 oz. orange juice
• 1 cup fresh strawberries
• 1 banana
• 1 tablespoon molasses (or to taste)

Add ingredients to blender and blend approximately 45 seconds. Add ice if necessary. 


What I love about this smoothie, is it uses all natural ingredients (not powders, fillers, etc.) ...just the way I like it.

Come on...admit it.  You've been there before: moody, anxious, tense, bloated... So, when it's that time of month - try this (and then let me know what you thought)!! 


Happy Monday Lovelies {hope you all had a splendid weekend}!










recipe source | photo source

{à table: spaghetti squash spaghetti}

It's Food Friday again!! How has this week passed so quickly?!

One of Mister's love languages is service (though I believe that must be a common one between most men, and of course, moms).  Either way, I knew that he'd be in the field and training so long, that I wanted to make a special dinner.  One of his favorites is spaghetti, but as I'm trying to cut my calorie intake, I wanted to find a solution that would satisfy both of us.  Thankfully I happened upon a fantastic recipe.  The solution....

Spaghetti Squash Spaghetti

Taking out the pasta cuts our normal meal from about 550 calories (if not more) to just 300 calories (if not less)...depending on your portion control!

What you need:
1 Large spaghetti squash
2 Tbsp Extra Virgin Olive Oil
Salt and freshly ground pepper
1 Garlic Clove, peeled and finely chopped
2 Cups prepared marinara sauce
2 Tbsp grated Parmesan Cheese

1. Preheat the oven to 400 degrees

2. Cut the squash in half lengthwise and scoop and discard all seeds.  Rub the squash inside and out with 1 Tbsp of oil and season the inside with salt and pepper.  Place the squash, cut side down, on a baking sheet and cover with aluminum foi.  Place in the oven and cook for 45 minutes, or until the rind is slightly soft and gives with a little pressure.

3. With a fork, scrape the flesh out into an oven proof bowl, creating the thin strands of "spaghetti".  Cover and keep warm in a very low oven.  this can be done ahead and rewarmed in a low oven or microwave.

4. **Meanwhile, heat a large sauté pan over medium heat and add the remaining tablespoon of oil and the garlic.  Stir until the garlic is lightly golden, about 30 seconds, then add the marinara sauce and simmer until warm.


5.  Place the squash strands in 4 pasta bowls, top with the sauce and sprinkle with the cheese.  Serve immediately. 

**I made a "chunkier" version of my homemade spaghetti sauce...as to fully satisfy Mister, but either way - the squash is delicious with sauce.  I didn't miss the pasta one bit!!!






{You may notice the stuffed mushrooms in the picture too.  Don't fret - I'll be sharing that recipe very soon!!}



xx,

Happy Friday and wonderful weekend to all of you fantastic people!!







{recipe courtesy CYT}

{belgian leek tart}

What a week.  To let you in on a little secret {or not so much of a secret}...Mister leaves tomorrow for training. What does this mean? This means that we will be away from each other for nearly 2 months.  Ugh.  I know families face this all the time, in our line of life, but it doesn't make it easier.  Mister is my best friend.  I'm amazed daily at how blessed I am to be married to such a man.  So....I'm not looking forward to these next couple of months, BUT...to help....I'm heading back to my parents and friends in Boise, ID (for the entire month of June)!!  I'll fill you in more about that later.  For now, since my mind is a bit occupied, and I've decided to repost this gem of a recipe {from a previous blog I managed}. 

Belgian Leek Tart with Aged Goat Cheese {Flamiche Aux Poireaux}

 what you need...

crust --  
 4 tablespoons (or more) ice water
3/4 teaspoon apple cider vinegar
1 1/2 cups unbleached all purpose flour
3/4 teaspoon salt 1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes

filling --
1/2 cup whole milk
1/2 cup heavy whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon salt
1/2 cup crumbled aged goat cheese (such as Bûcheron), rind trimmed
1 1/2 cups Leek Confit 

what you do --

**crust --

1) Combine 4 tablespoons ice water and cider vinegar in small bowl.
2) Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal.
3) With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.
4) Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. 
5) Position rack in center of oven and preheat to 375°F.
6) Roll dough out on lightly floured work surface to 12-inch round.
7) Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan.
8) Line pan with foil and dried beans or pie weights.
9) Bake until dough looks dry and set, about 30 minutes.
10 Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer.
11) Remove from oven and cool while preparing filling. 

filling --
1) Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend.
2) Sprinkle 1/4 cup cheese over bottom of warm crust.
3) Spread leek confit over and sprinkle with remaining cheese.
4) Pour milk mixture over. 

bake until filling has puffed, is golden in spots, and center looks set, ( 35-40 minutes). Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.   

**Dough can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.}

Enjoy and Happy Thursday to you all!! 

{P.S. You can find a picture of my meringues over at Simply Grove today!!}

{recipe courtesy Bon Appetit}

{sweet treat tuesday: brown sugar meringues}

I've posted on meringues before {see HERE}, and it seemed to cause a little stir.  People either love them or hate them. Me?! I love them.  They are addictive.  No guilt though, peeps...the recipe I'm about to show you can be guilt free.  These cookies are a mere 11 calories!!

Ingredients ~

*3 egg whites
*Pinch of salt
*1/2 cup of light brown sugar
*1/2 teaspoon vanilla extract

What to do ~ 

1) Preheat the oven to 225 degrees

2) Line 2 baking trays with parchment paper or silicone sheet

3) In a large standing mixer fitted with a whisk, or a hand-held mixer, beat the egg whites and salt on high speed until soft peaks form.  Add the sugar slowly while beating, a few spoonfuls at a time, until the meringue is stiff and shinny (about 3-5 minutes).  Add the vanilla and beat to combine.

4) Using a large tablespoon, drop the meringue onto the prepared baking sheet in the shape of kisses - about 2 inches apart.  Or cut the corner off a large plastic bag, filled with meringue, and squeeze out the kisses. Bake for about 1 hour and 15 minutes.

5) Turn the oven off and keep the door ajar.  Let cool for 1 hour in the oven.  Store in a tin or wrap loosely in aluminum foil; do not store in plastic wrap or glass or the cookies will become soggy. 

6) Try not to eat all of the meringues in one setting. :)


Happy Tuesday and...make this day sweet!!



{recipe: cyt }

{à table: chicken à la tomato sauce}

For this week's Foodie Friday, I have a super simple dinner for you!  I actually didn't plan on posting this, but the other night when I served up dinner...Mister was so happy with it, that he said I had share.

You know those days...when you don't want to fuss over the stove; think about a satisfying dish for everyone; don't have time to go to the store? Well, that's what I was feeling.  I raided my pantry, freezer  and fridge and had a vague remembrance of a dish that I had tasted years prior.  I knew what I was going to serve!  Chicken à la tomato sauce ~

Like I said, I raided my rations, so you can do the same.  There are a ton of different variations to this, and actually there's probably a proper recipe out there.  But, I just figured out something with what I had on hand...

*Chicken Breast(s) - I used three. Leftovers are a blessing (even if you do like to cook!!!)

*1 large can crushed tomatoes

*1 small can tomato sauce - or crushed tomatoes (whatever you have/want)

*Magi Sauce (I always have this on hand, but you could equally use Worcestershire sauce.)

* 1-2 Tbsp Sour Cream (Or creme fraiche or even plain yogurt!)

*Fresh basil

*Parmesan cheese

*1-2 Tbsp Olive Oil

*Garlic Powder (of course, you can use fresh garlic...I just didn't have any)

*Salt + Pepper

1) Season both sides of chicken (Salt, Pepper, Garlic powder)

2) In a deep pot, medium heat, add the olive oil and sear both sides of the chicken (until a good "crust"/browning has occurred). 

3) Cover seared chicken with tomato sauce, splash in sauce magi (or whatever you're using). 

4) Add lid on pot and reduce heat to a simmer.  Simmer for 45 min - 1hr (depending on thickness of Chicken).  Stir every so often.

5) Stir in a bit of fresh basil.  (I added some about 10 minutes before serving.  You could do it earlier or at very end.) 

6) When chicken is cooked through, turn off heat and stir in sour cream

7) Serve over rice (which I had).  I originally would have suggested pasta, but honestly the rice was so yummy with the sauce...so, I'll probably do this again.  

8) Top with fresh basil and Parmesan Cheese. 

As I said...a hundred variations.  I might try a few new things next time, but then again, Mister was so happy with it - so, maybe I won't!

Happy Friday, weekend, kitchen times...and (of course) à table !

xx,

{The picture was an afterthought....as I said, I didn't plan on posting this!}

{happy cinco de mayo!!}

In my preference, I'd be French every day {as I'm sure you're sick of hearing}, but in honor of this day...and my "almost-Mexico" new city: Happy Cinco de Mayo!

In truth, since moving here, I have been inspired to try new versions and new recipes  of yummy Mexican food.  So...what's more appropriate than celebrate today with a fantastic recipe?!  I found this via Epicurious and wow - this is so good, so fast and could be changed up a million different ways (well...you know what I mean).  You can make this healthier, naughtier...whatever you fancy. 

Ingredients:

• 1 medium white onion
• 1 pound tomatoes, quartered
• 2 large garlic cloves
• 1 or 2 fresh serrano chiles, stemmed
• 1/2 cup plus 2 tablespoon vegetable oil, divided
• 3 cups shredded iceberg lettuce (I never buy iceberg, so substituted bib)
• 6 large radishes, halved and sliced
• 1/2 cup chopped cilantro, divided
• 1 rotisserie chicken, meat coarsely shredded (4 cups)
• 6 (6-inch) corn tortillas
• 1 (1-pound) can refried beans, heated
• 1 avocado, halved, pitted, and peeled
• 1/2 cup Mexican crema or sour cream
• 1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata

For the rest of the recipe - Read More http://www.epicurious.com/recipes/food/views/Chicken-Tostadas-242826#ixzz0n1cBo817

Cheers!! 

xx, 

{sweet treat tuesday: rosemary cookies}

As with most things, I love the idea of baking.  I love it much more than cooking, but I married a man that prefers savory over sweet. (WHAT?!) Mister kindly eats all my creations, but no need to compromise because I found a perfect treat that works for the both of us!  Not too sweet and not too savory: Rosemary cookies. 

Don't be afraid of rosemary while baking!! It's a fun change and would be absolutely belle chic to serve with an afternoon of ladies....

Here's what you do:

2 Tbsp butter, softened
4 Tbsp sugar
grated rind of 1 lemon
4 Tbsb lemon juice
1 egg, separated
2 tsp rosemary, finely chopped
1 3/4 C all-pupose flour, sifted

superfine sugar, for sprinkling - optional (I used raw sugar)

1) Lightly grease 2 cookie sheets.
2) In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
3) Add the lemon rind and juice, then the egg yolk, and beat until all the ingredients are thoroughly combined.  Stir the chopped fresh rosemary.
4) Add the sifted flour mixing well until a soft dough is formed.  Wrap and chill in the refrigerator for 30 minutes.

{I LOVE how pretty the dough looks with the rosemary and lemon zest peaking through!!!}

5) On a lightly floured surface, roll out the dough thinly and stamp out about 25 cookies with a 2 1/2 inch cookie cutter.  Arrange the dough on the prepared cookie sheets.

{I used a pretty cookie cutter to create the scallopped edges...}

6) In a small bowl, lightly beat the egg white over the surface of each cookie, then sprinkle with a little sugar, if desired.
7) bake the cookies in a preheated oven at 350 degrees for about 15 minutes.
8) Transfer the cookies to a wire rack and cool completely before serving.

{Simply arranged on my beautiful French plate....they're ready for serving!}

Not only are they perfect....because of the chic ingrediants and taste; they are perfect because they are totally european in style! And trust me, any time I can pretend to be from Europe, I do. {For proof see HERE and HERE.}

A typical household staple in Europe (at least in the past) were small butter cookies or other such 'harder' cookies (often found in a tin). When I lived in France, it was common to take one's afternoon tea with a little cookie - one that wasn't too sweet, but perfectly satisfied and easily complimented a hot drink.

Impress your friends, family and even yourself with these super fast, easy and yummy treats, that are a perfect compliment to afternoon tea!

Happy kitchen times...


P.S. Mister hasn't stopped eating these up!!! 

{recipe - cookshelf baking, Emma Patmore; photos - my own}

{à table: angle food cake - lemon glaze}

It wouldn't be Friday without a little recipe or food inspiration from me!  As long I can remember, I've had Angel Food Cake for my birthday.  It's by far my favorite! So, what's more appropriate than a simple and sweet dessert for this week?

{The key to this below photo is to not look too hard.  My camera phone doesn't do the taste justice.}

To dress up the cake, I made a lemon glaze and topped it with some strawberries we had in the fridge. Mister was a bit worried that it wouldn't "satisfy"; however, after taking the first bite, he was convinced and after taking the last bite, he was happy that he didn't feel like he indulged too much.  Because let's be honest...cake isn't that friendly to a diet. 

This dessert was light, refreshing and delish!  A perfect idea for Mother's Day.  And, if you don't have time to bake a cake from scratch - just follow in Mister's footsteps.  Buy the cake and make a glaze.

Glaze -
1 C confectioner's sugar
4 Tbl fresh lemon juice
*mix together with a whisk until smooth

Drizzle glaze over cake and top with your favorite fruit (strawberries, raspberries, blueberries...)

{You can make any variation to the glaze by substituting organge juice, lime juice...and then adding fruit that would compliment!}

à table !



*In case you missed these food inspirations click on any of the following: mexican, fish, crepes, breakfast....happy kitchen time!

{homemade}

One advantage to making your own products is the waste you reduce! Instead of running to the store (using gas and time), purchasing products/packaging that is going to end up in the trash, you can make a simple recipe, store the product in glass and thus save on waste. More than that though, you can control the sugar and junk that is going in each product. Let's be honest....sometimes we're not very kind to ourselves! Ultimately, by making even ONE product (be it food or a cleaning solution) we're being kind to us, our families and our environment.

One problem: often it is so convenient living "unkindly".  Taking the first step to living green can often feel daunting. But, two years ago, I discovered a gem while living in Alaska.  I purchased a book that I will get a lifetime of use out of: Reader's Digest HOMEMADE.

It's full of recipes for life!  Trust me.  It gives quick, simple and doable recipes.  The book covers nearly 400 commonly purchased foods, health/beauty products, cleaning solutions (including weed reducers - that are environmentally friendly)!

Here are some tips!

Eucalyptus oil (a power natural antiseptic) is an amazing stain remover! Moisten a rag and add a bit of oil.  Rub on stain (works particularly well on grease and perspiration).  Best if you rub from outer edge of stain to middle.  Et voila !

Open your drains (the non-toxic way)! Have you ever used a commercial drain-cleaner?  I have.  They stink, make my eyes burn and are highly toxic and corrosive.  Instead, pour a pot of boiling water or toss some baking soda followed by a 1/2 cup of vinegar down the drain. 

Rug cleaner Instead of using commercial "dry shampoos" for rugs, use baking soda.  It will gently remove dirt and deodorize. 

All purpose earth friendly liquid cleaner (P.S. the cost is under a $1 per bottle!)

What you need:

*32 oz. (around 950ml) spray bottle - try to use a bottle made from recycled materials, or is recyclable. My source recommends #2 plastic (For more info on Plastic, check out THIS post by PureModLife.

*water

*White distilled vinegar. It should be vinegar made from grain or plant material. Believe it or not, some vinegar is synthesized from petroleum - yes, crude oil!

*Genuine lemongrass essential oil. Aside from helping to mask the vinegar odor (which dissipates naturally), Lemongrass has anti-bacterial properties. For increased disinfecting power, you can use Tea Tree oil which also has anti-viral and anti-fungal properties.

* Earth friendly dishwashing liquid. This can be found in just about any supermarket. The dishwashing liquid is necessary to clean mirrors and glass streak-free where commercial glass cleaners have been used previous. Many commercial window/glass cleaners have chemicals of a waxy nature in them; so when you switch to vinegar/water, there will be streaking unless you have the dish detergent in your cleaner. Once that build-up is gone, dishwashing liquid isn't necessary.

Method
1. Fill bottle half with water
2. Top it up with white distilled vinegar, but leave a little room for the additional ingredients and for shaking
3. Add 10-14+ drops lemongrass essential oil.
4. Add 2-3 drops of the earth friendly dishwashing liquid.
5. Cap and shake. There should be a thin layer of foamy bubbles at the top - but not too many.
6. Label container clearly. Shake before using and store out of direct sunlight.

Uses:
Windows, mirrors, floors, some carpet/clothing/upholstery stains, chrome, as a rinse after using baking soda, cleaning stainless steel and porcelain, to clean toilet area. Also cleans car windows/mirrors, door handles, and much more.

*Make sure not to use vinegar on Marble. :)


Happy Earth Day All!!



{info from: Amazon, Reader's Digest, cleaning solution recipe from HERE}

{à table: à la mexican}

I didn't do much cooking this past week.  Mister was gone and really, what I was to do with all the food? But when he walked in the door late Friday, he was glad that I was ready to start creating! Saturday I had fun trying a bunch of new recipes and variations on some faves.  It was dinner à la mexican.  I knew that Mister would be happy as it's his favorite food to eat. 

We love tacos.  Sometimes I make them "American-style" with lettuce and all the trimmings, but lately have been inspired by what we find here in "almost-Mexico".  We didn't have any carne asada (Mister's favorite), but the ground beef was perfectly dressed with grilled onions, tomatoes, fresh avocado and of course cilantro.  Add some fresh radishes on the side, and the meal is satisfying!  As I was in the mood to create, I made up some homemade stuffed jalapenos (a recipe that I learned a few weeks ago when visiting friends for Easter) and a vegan bean dip.  YUM!

à table !

I hope you are enjoying your weekend.  We are taking ours quite easy as poor Mister walked over 40 miles in less than a three day period just before coming home.  He's stuffing his belly and resting up for the week ahead.  Even though we're pretty much house-bound, it's been an awesome couple of days. 

Do you have anything going on this weekend?!

Enjoy today, Lovelies!!

{à table: granola}

As I mentioned HERE, I have started a series, à table. 

For this week....I wanted to share this amazing granola recipe! The source is from Alicia's Silverstone's book, The Kind Diet.  {Which is also linked on the right, as one of my current reads.} Don't get me started on her book.  It's fantastic!  I loooove the recipes, and even more than that, I'm further convinced about certain foods.  If you read it, be warned that it's pro-vegan, but you'll love the recipes throughout! And...there are plenty vegetarian options that would compliment any meal. 

Though I'm a self-proclaimed slacking pescetarian, and in all honesty could be easily convinced to full vegetarian status, this blog is not meant to push specific eating habits on you, but rather inspire you to make yummy food, right in your own kitchen!  And with that, I segue into this yumminess....{dressed with Almond Milk} :)

Mom's Granola - Makes 2 Quarts

6C quick-cooking oats
1/2 C maple sugar
3/4 wheat germ
1/2C shredded coconut
1/2C sesame or sunflower seeds
1C chopped nuts or raisins (*I did 1/2 and 1/2)
1/2 C safflower oil
1/3 C maple syrup (sweetest version) or brown rice syrup (slighly milder)
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees

*Spread the oats on a rimmed baking pan, and bake for 10 minutes.  Transfer the oats to a large mixing bowl, and add the sugar, wheat germ, coconut, seeds, and nuts or raisins. Stir to mix well, then add the oil, syrup, and vanilla extract.  Mix until everything is moistened.

*Spread half of the mixutre on each of the 2 rimmed baking sheets (or bake in 2 batches), and bake for 10 minutes.  Stir after 5 minutes to brown evenly.

*Let the baked granola cool, then transfer it to a bowl and sitr until crumbly.  Store in an airtight container.

à table and bon appétit !

{Seriously - this is a fantastic, yummy granola that even the husband and kids will love.  And, it makes a bunch!!  So, no need to pay $4 - $5 for a small box of store bought granola that's full of refined sugar and other no-need ingredients!}