Theme of the Month: March Madness
Left to Right: Juice Beauty Stem Cellular Repair CC Cream, Couture La La Perfume, Whish Shave Cream in Blueberry, Seroe Normat Dry Shampoo, and a Madewell Nail File
Sunday, March 24, 2013
Birchbox #2
Sometimes I think I secretly signed up for monthly Birchbox's just to get a package in the mail every month...
Theme of the Month: March Madness
Left to Right: Juice Beauty Stem Cellular Repair CC Cream, Couture La La Perfume, Whish Shave Cream in Blueberry, Seroe Normat Dry Shampoo, and a Madewell Nail File
Theme of the Month: March Madness
Left to Right: Juice Beauty Stem Cellular Repair CC Cream, Couture La La Perfume, Whish Shave Cream in Blueberry, Seroe Normat Dry Shampoo, and a Madewell Nail File
Avocado & Chorizo Toast
I love sausages. I tend to tune people out when they try and tell me how sausages are awful for you, and that I have no idea what types of meat are in them. In reality, I know what types of meat are in sausages. I just ignore it because they are so delicious! The one that tops my list? Turkey Kielbasa! (I'm drooling just thinking about it) But because they have so much fat in them (and sausages, in general), I really have to watch how often I eat them.
Nothing is better than eating something for dinner that isn't traditionally meant for dinner. Example? Breakfast for dinner or eating appetizers for dinner. This recipe was awesome because it was quick to make, super delicious, and involves all of my favorite foods!
Surprisingly, I had a good amount of avocado leftover. I may just toss that with a salad tomorrow, or have it on another piece of toast without the chorizo! Yum!
Recipe from What to Cook & How to Cook it: Fresh & Easy from Jane Hornby
Recipe (makes 4 servings):
1/2 pound (9 ounces) chorizo sausages*
2 ripe avocados
4 scallions (spring onions), thinly sliced
2 limes
1 tablespoon extra virgin olive oil, plus extra for drizzling
4 thick slices good quality bread, such as sourdough or Italian bread
1 clove garlic
1 handful fresh cilantro, optional, for garnish
sea salt and freshly ground black pepper
a few drops of Tabasco sauce
*There are two types of chorizo: cooking chorizo, which is soft like a regular sausage, and cured chorizo, which is firm and dry and eaten uncooked, similar to a salami. Both types will work in this recipe, but choose the cooking chorizo if you have the option*
Directions:
1. Cut the sausages into bite size pieces. Heat a skillet or frying pan, add the sausages to the dry pan, then fry for 5 minutes, until golden and crisp around the edges. The sausages will release their own oil as they cook.
2. Cut each avocado in half; then use a spoon to scoop out the pits and the flesh. Roughly chop the meat of the avocado and place in a bowl.
3. Add the juice of one lime and the scallions to the avocados. Add the Tabasco and olive oil, then season with salt and pepper. Cut the remaining lime into wedges.
Alteration #1: I didn't use any Tabasco sauce, just because I find chorizo to be a tad spicy as is. (No need to make my mouth suffer any more than it should!)
4. Preheat the broiler (or grill) and spread out the bread on a baking sheet. Toast until golden on both sides, about 2-3 minutes per side. Cut the garlic in half and rub the cut side over the toast. Drizzle with a little olive oil.
5. Top the toast with avocado mixture, followed by the sizzling sausages and a spoonful of the pan's juices. Tear the cilantro leaves over the top and serve with the extra lime wedges for squeezing.
Nothing is better than eating something for dinner that isn't traditionally meant for dinner. Example? Breakfast for dinner or eating appetizers for dinner. This recipe was awesome because it was quick to make, super delicious, and involves all of my favorite foods!
Surprisingly, I had a good amount of avocado leftover. I may just toss that with a salad tomorrow, or have it on another piece of toast without the chorizo! Yum!
Recipe from What to Cook & How to Cook it: Fresh & Easy from Jane Hornby
Recipe (makes 4 servings):
1/2 pound (9 ounces) chorizo sausages*
2 ripe avocados
4 scallions (spring onions), thinly sliced
2 limes
1 tablespoon extra virgin olive oil, plus extra for drizzling
4 thick slices good quality bread, such as sourdough or Italian bread
1 clove garlic
1 handful fresh cilantro, optional, for garnish
sea salt and freshly ground black pepper
a few drops of Tabasco sauce
*There are two types of chorizo: cooking chorizo, which is soft like a regular sausage, and cured chorizo, which is firm and dry and eaten uncooked, similar to a salami. Both types will work in this recipe, but choose the cooking chorizo if you have the option*
Directions:
1. Cut the sausages into bite size pieces. Heat a skillet or frying pan, add the sausages to the dry pan, then fry for 5 minutes, until golden and crisp around the edges. The sausages will release their own oil as they cook.
2. Cut each avocado in half; then use a spoon to scoop out the pits and the flesh. Roughly chop the meat of the avocado and place in a bowl.
3. Add the juice of one lime and the scallions to the avocados. Add the Tabasco and olive oil, then season with salt and pepper. Cut the remaining lime into wedges.
Alteration #1: I didn't use any Tabasco sauce, just because I find chorizo to be a tad spicy as is. (No need to make my mouth suffer any more than it should!)
4. Preheat the broiler (or grill) and spread out the bread on a baking sheet. Toast until golden on both sides, about 2-3 minutes per side. Cut the garlic in half and rub the cut side over the toast. Drizzle with a little olive oil.
5. Top the toast with avocado mixture, followed by the sizzling sausages and a spoonful of the pan's juices. Tear the cilantro leaves over the top and serve with the extra lime wedges for squeezing.
Saturday, March 23, 2013
Happy Early Birthday!
My birthday is a little over 4 months away, but my best friend and I (who was born 3 days before me) just bought our birthday gift! I'm so excited to be going to Osheaga this summer in Montreal! In addition to the two of us, we have friends flying out from Texas, Missouri, and New York for the festivities. It couldn't be a better birthday gift :) Check out the line up below. I heard they are also going to be adding another 20 artists soon!
Grilled Tuna with Basil-Walnut Sauce
Today was one of those lazy Saturday's. I managed to do nothing but go to the grocery store for some food for next week, and that's about it. It was awesome. :) And since the lazy kick is still in place, I found a very simple, but very healthy recipe for dinner tonight (lucky me!). The basil sauce turned out to be much more flavorful than I had anticipated, and pairs well with the lemon zest on the fish.
Recipe is from Williams Sonoma Weeknight Fresh & Fast Cookbook
**Note the alterations I made in the recipe below**
Recipe (makes 2 servings):
2 Albacore Tuna Steaks
1 1/2 tablespoons extra virgin olive oil (plus more as needed)
1/2 cup fresh basil leaves, packed
1 tablespoon walnut pieces
grated zest of 1 lemon
coarse kosher salt and freshly ground pepper
Directions:
1. Place tuna on a plate. Sprinkle both sides with salt, pepper, and the lemon zest. Brush with olive oil on both sides. Let marinate while preparing the sauce.
2. In the work bowl of a food processor, combine the basil, walnuts, 1/8 teaspoon of salt, and a generous amount of pepper. Process until finely ground. With the machine running, gradually add 1 1/2 tablespoons olive oil. Taste the sauce and adjust the seasoning with salt and pepper. If the sauce seems to thick, you can add more olive oil to thin it out.
Alteration #1: I used raw slivered almonds instead of walnuts because I didn't want to buy a new bag of walnuts just to use 1 tablespoon of it. The sauce still turned out delicious!
3. Prepare a charcoal or gas grill for direct-heat grilling over high heat. Add the tuna, cover the grill, and cook as desired, about 3 minutes per side for rare. Transfer the tuna to 2 warmed individual plates. Top each with the basil sauce and serve right away.
Alteration #2: I live in an apartment with no access to a grill. I used the "Broil" option on my oven set on "High" or at 400 degrees, and cooked each side for 3-4 minutes (the thought of getting salmonella really scares me, so I added an extra minute to the recipe's 2-3 minutes)
Recipe is from Williams Sonoma Weeknight Fresh & Fast Cookbook
**Note the alterations I made in the recipe below**
Recipe (makes 2 servings):
2 Albacore Tuna Steaks
1 1/2 tablespoons extra virgin olive oil (plus more as needed)
1/2 cup fresh basil leaves, packed
1 tablespoon walnut pieces
grated zest of 1 lemon
coarse kosher salt and freshly ground pepper
Directions:
1. Place tuna on a plate. Sprinkle both sides with salt, pepper, and the lemon zest. Brush with olive oil on both sides. Let marinate while preparing the sauce.
2. In the work bowl of a food processor, combine the basil, walnuts, 1/8 teaspoon of salt, and a generous amount of pepper. Process until finely ground. With the machine running, gradually add 1 1/2 tablespoons olive oil. Taste the sauce and adjust the seasoning with salt and pepper. If the sauce seems to thick, you can add more olive oil to thin it out.
Alteration #1: I used raw slivered almonds instead of walnuts because I didn't want to buy a new bag of walnuts just to use 1 tablespoon of it. The sauce still turned out delicious!
3. Prepare a charcoal or gas grill for direct-heat grilling over high heat. Add the tuna, cover the grill, and cook as desired, about 3 minutes per side for rare. Transfer the tuna to 2 warmed individual plates. Top each with the basil sauce and serve right away.
Alteration #2: I live in an apartment with no access to a grill. I used the "Broil" option on my oven set on "High" or at 400 degrees, and cooked each side for 3-4 minutes (the thought of getting salmonella really scares me, so I added an extra minute to the recipe's 2-3 minutes)
Friday, March 22, 2013
Popovers with Strawberry Butter
Popovers remind me of when my mom used to take my sister and I on shopping trips to San Francisco. We would all spend the day shopping, then have afternoon tea at the top floor restaurant, the Atrium, at Neiman Marcus. Popovers with Strawberry Butter was what they served when you first sat down, and I devoured my fair share every time! Popovers are delightful - they're light and doughy and pair very well with strawberry butter. The butter is not overtly sweet, and can even be made with fresh strawberries! #winning
Popover Recipe (makes 6 servings):
2 eggs
1 cup all-purpose flour
1 cup whole milk
1/2 teaspoon salt
Strawberry Butter Recipe (makes 8 tablespoons or 1/2 cup):
1/2 cup butter, softened
1 tablespoon of strawberry preserves (can also use fresh strawberries [use 3 strawberries])
2 tablespoons confectioner's sugar
Directions:
1. Preheat oven to 450 degrees.
2. In a medium bowl, beat eggs slightly. Beat in flour, milk, and salt, until just smooth. Fill muffin tin cups 1/2 full.
3. Bake at 450 degrees for 20 minutes. Then decrease oven temperature to 350 degrees for another 20 minutes. Remove from cups and serve immediately.
4. In a small bowl, beat together butter, sugar, and strawberries until creamy. If using fresh strawberries, combine butter and sugar, then fold in strawberries. Cover and refrigerate until ready to serve.
Popover Recipe (makes 6 servings):
2 eggs
1 cup all-purpose flour
1 cup whole milk
1/2 teaspoon salt
Strawberry Butter Recipe (makes 8 tablespoons or 1/2 cup):
1/2 cup butter, softened
1 tablespoon of strawberry preserves (can also use fresh strawberries [use 3 strawberries])
2 tablespoons confectioner's sugar
Directions:
1. Preheat oven to 450 degrees.
2. In a medium bowl, beat eggs slightly. Beat in flour, milk, and salt, until just smooth. Fill muffin tin cups 1/2 full.
3. Bake at 450 degrees for 20 minutes. Then decrease oven temperature to 350 degrees for another 20 minutes. Remove from cups and serve immediately.
4. In a small bowl, beat together butter, sugar, and strawberries until creamy. If using fresh strawberries, combine butter and sugar, then fold in strawberries. Cover and refrigerate until ready to serve.
Wednesday, March 20, 2013
Seattle Part 2
Chihuly Garden and Glass - an exhibition of Dale Chihuly's hand blown glass installations. The exhibition is really spectacular, and something very unique to Seattle
A picture of another installation from the Chihuly Garden and Glass
We took a trip to do a very mild 3-mile hike at Olallie State Park (roughly 45 minutes outside Seattle)
Twin Peak Falls at Olallie State Park
We spent a lovely morning at Gas Works Park; we got a great view of the city and watched seaplanes take off
Off to the side of Gas Works Park, we were able to see houseboats! How unique of Seattle...
At the Future of Flight - Aviation Center and Boeing Tour in Everett, WA. This is the site where they manufacture all of Boeing's 737, 747, 777, 787 models. This is one of the coolest things I've ever done!
This is a layout of the building (listed as the largest building in the world by Guiness Book of World Records) and which planes are manufactured in which parts of the building. All the 787's that have been recalled are at this site.
RECAP OF SEATTLE:
Places to Eat (in order of when we ate them):
La Panier - Very French Bakery
Off the Rez - Native American food truck
Piroshky Piroshky
RN74 - a Michael Mina restaurant
Duke's Chowder House
Bakery Nouveau
Terra Plata
Mora Ice Creamery
The Walrus and the Carpenter
Molly Moon's Homemade Ice Cream
Ezell's Famous Chicken - Oprah named it the Best Fried Chicken in the 80's!!
Din Tai Fung
Green Leaf
Ivar's Seafood Bar
Donut Shops:
Daily Dozen Donuts
Top Pot
Mighty-O Donuts
Krispy Kreme
Coffee Shops:
Espresso Vivace
Bauhaus Books and Coffee
Victrola
Starbucks (the original at Pike Place Market)
Sights/Things to Do:
Kerry Park
Pike Place Market
Bainbridge Island
Museum of Flight
Fremont Troll
Lenin's Statue
Hiram M. Chittenden Locks
Chihuly Glass and Garden Museum
Space Needle
Gas Works Park
Future of Flight - Aviation Center and Boeing Tour
Fall Vegetable Risotto with Blue Cheese
The worst part of traveling is that when you finally get home, you're kind of useless. Case in point, the flight back from Seattle was a red eye and arrived in Boston around 8am. Made it home by 9am, and though I wanted to sleep (it was 6am in Seattle), I knew I shouldn't (Darn you, jet lag). So I decided to make some comfort food for the rest of the week, and catch up on the premiere of Dancing with the Stars (go Zendaya!) And yes, my luggage is still sitting in a corner of my room untouched and still packed. I hope one day, someone will invent a robot who will unpack your bags for you. That would be heaven on earth.
The recipe is from my handy dandy Williams-Sonoma Weeknight Fresh+Fast cookbook!
Recipe (makes 4 servings):
5 cups low-sodium chick or vegetable broth
10 ounces Brussels sprouts, ends trimmed, quartered lengthwise
2 tablespoons olive oil
1 large onion, finely chopped
1/4 pound (125 grams) shiitake mushrooms, stems removed, sliced
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup gorgonzola or other blue cheese, crumbled
1/2 cup walnut pieces
Coarse kosher salt and freshly ground pepper
**I'm lactose intolerant/not a fan of blue cheese, so I omitted it when I made the dish. I know some people who find blue cheese too stinky, so using Cambozola (a hybrid cheese of Camembert and Gorgonzola) may help if you want to add cheese to the dish**
Directions:
1. In a saucepan, bring the broth to a boil. Add the Brussels sprouts and cook until bright green and almost tender, about 4 minutes. Using a slotted spoon, transfer the Brussels sprouts to a bowl and set aside. Reduce the heat to low.
3. Add about 3/4 cup of the broth, and adjust the heat so the liquid bubbles and is absorbed slowly. Cook, stirring frequently, until the liquid is absorbed. Continue cooking, adding the liquid about 3/4 cup at a time and stirring frequently, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes. Mix in the Brussels sprouts, blue cheese, and a generous amount of pepper. Taste and adjust the seasoning.
4. Spoon the risotto into warmed bowls or plates, sprinkle with walnuts, and serve right away.
Alteration #1: I used slivered blanched almonds instead of walnuts since I had them already lying around.
The recipe is from my handy dandy Williams-Sonoma Weeknight Fresh+Fast cookbook!
Recipe (makes 4 servings):
5 cups low-sodium chick or vegetable broth
10 ounces Brussels sprouts, ends trimmed, quartered lengthwise
2 tablespoons olive oil
1 large onion, finely chopped
1/4 pound (125 grams) shiitake mushrooms, stems removed, sliced
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup gorgonzola or other blue cheese, crumbled
1/2 cup walnut pieces
Coarse kosher salt and freshly ground pepper
**I'm lactose intolerant/not a fan of blue cheese, so I omitted it when I made the dish. I know some people who find blue cheese too stinky, so using Cambozola (a hybrid cheese of Camembert and Gorgonzola) may help if you want to add cheese to the dish**
Directions:
1. In a saucepan, bring the broth to a boil. Add the Brussels sprouts and cook until bright green and almost tender, about 4 minutes. Using a slotted spoon, transfer the Brussels sprouts to a bowl and set aside. Reduce the heat to low.
2. In a heavy medium saucepan, over medium-high heat, warm the oil. Add the onion and saute until golden brown, about 5 minutes. Add the mushrooms, sprinkle with salt and pepper, reduce the heat to medium, and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the rice and stir until opaque, about 1 minute. Add the wine and stir until absorbed.
4. Spoon the risotto into warmed bowls or plates, sprinkle with walnuts, and serve right away.
Alteration #1: I used slivered blanched almonds instead of walnuts since I had them already lying around.
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