tag:blogger.com,1999:blog-79318070750422743092024-03-12T16:23:51.419-07:00ShelleySpiceSpicing it up in the kitchen!Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-7931807075042274309.post-43397982055717057582014-07-25T17:58:00.000-07:002014-07-25T17:58:00.761-07:00Hanger Steak & Veggie RamenFor Carrie:<br />
<br />
Ingredients:<br />
<br />
1 lb Hanger Steak (or ?)<br />
1/4 cup Sesame Oil, plus more<br />
5 slices peeled, fresh Ginger Root<br />
1/4 cup Soy Vay (or other teriyaki sauce)<br />
1 T Soy Sauce<br />
Bunch of asparagus, sliced <br />
Handful of Sugar Snap Peas<br />
8 Mushrooms, sliced <br />
2 packets Oriental Top Ramen<br />
5 scallions, sliced <br />
<br />
Directions:<br />
<br />
Marinate the steak in the sesame oil, teriyaki sauce, & ginger slices for at least a few hours. Grill, Rest, Slice. Set aside.<br />
<br />
Heat saute' pan with a drizzle of sesame oil. Add the veggies, soy sauce, 1/2 of 1 seasoning packet from the Top Ramen, & pepper to the pan. Saute for 8 minutes or until tender. Set aside.<br />
<br />
Cook Ramen in about 3 cups boiling water for 3 minutes or until done to your likeness, using the remaining 1 1/2 of the seasoning packets. You want it "brothy", so not too much water. No need to drain.<br />
<br />
Serve noodles into individual bowls, add the sauteed veggies, the sliced steak, & scallions for garnish. Sprinkle with Hot Red Pepper Flakes. I wish I had remembered that I had cilantro, because I would've used that, too. Use whatever veggies you have on hand. I could've used zucchini, red bell peppers, & broccoli....<br />
<br />
Enjoy!<br />
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<br />
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<br />Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-65840578452107170902014-02-28T10:40:00.000-08:002014-02-28T10:50:26.401-08:00Pasta PrimaveraPasta Primavera<br />
<br />
Ingredients:<br />
<br />
Cooked Pasta (I used Cellentani)<br />
2 Tbsp Olive oil<br />
1/4 red bell pepper, chopped<br />
1/4 yellow bell pepper, chopped<br />
8 large mushrooms, chopped <br />
2 scallions, sliced<br />
Bunch of asparagus, blanched then chopped<br />
1 Tbsp butter<br />
1 cup of half and half<br />
1 cup grated Pecorino Romano<br />
Salt & Pepper<br />
Splash of Sauvignon Blanc (optional but recommended*)<br />
Squeeze of about half of a lemon, or by taste (optional but recommended*)<br />
Shredded Cheddar & Jack cheese<br />
Freshly grated Parmesan cheese<br />
<br />
Saute the vegetables in the olive oil on med-high until tender, about 10 - 15 minutes. Turn off heat. Add the butter, cream, grated cheese, S & P. Stir until the cheese melts smoothly into the cream. Add a splash of the wine and the lemon. Stir and put the heat back on really, really low, just to heat thru being careful not to cause the cream to curdle. At this point, toss the sauce with the pasta in a casserole dish. Add the shredded cheese, put in the oven on very low - about 200 - just until the cheese melts. Garnish with grated Parm. Enjoy. Serves about 4-6<br />
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*I can always be counted on the have Sauvignon Blanc & lemons in my kitchen at all times :) Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-21122724182327382802014-02-04T15:49:00.000-08:002014-02-04T15:49:39.324-08:00Strascinate - Fettucine with Pancetta, Eggs, & CreamI just saw that Joyce Goldstein is teaching a cooking class at The Cavallo Point Cooking School in Sausalito next month. I'd really love to go!! It reminded me that I have one of her first, if not the first, cookbook from 1989 called The Mediterranean Kitchen. I "inherited" it from my mother in law when she passed away eleven years ago. I've made many of these recipes before, but there are so many that I have yet to try. This is one of them.<br />
<br />
"Ingredients:<br />
<ul>
<li>4 large eggs</li>
<li>2/3 cup heavy cream</li>
<li>2 tablespoons fresh lemon juice</li>
<li>1/4 teaspoon (or to taste) freshly grated nutmeg</li>
<li>salt</li>
<li>6 ounces fresh fettucine </li>
<li>2 tablespoons extra virgin olive oil</li>
<li>1/2 pound uncooked pancetta, cut into 1/4 inch strips</li>
<li>1/4 cup freshly grated aged pecorino or Parmesan cheese</li>
</ul>
Directions:<br />
<br />
Whisk the eggs and cream together in a mixing bowl. You may add the lemon juice and nutmeg if you are planing to cook the pasta right away. If not, wait and add it later for the lemon juice thickens the cream.<br />
<br />
Heat a large pot of salted water to boiling. add the pasta and cook until tender, about 2 minutes if the pasta is thin.<br />
<br />
Meanwhile, heat the olive oil in a small saute pan or skillet over medium heat. Add the pancetta and cook until golden but not crisp. Using a slotted spoon, transfer the pancetta to a slightly warmed pasta bowl. Drain the pasta and add to the bowl. Stir in the lemon and nutmeg into the egg mixture if you haven't done so already and add to the noodles. Add the pecorino and quickly toss to combine. Serve at once. This pasta does not like to sit around."<br />
<br />
"This pasta is supposedly the fifteenth-century progenitor of spaghetti alla carbonara. It originated in the Umbrian town of Cascia and is usually prepared with a wide noodle, such as pappardelle or lasagne. Fresh fettuccine is more easily available, but, if you are in the mood to make your own pasta, roll away and cut the sheets by had or with a pastry or ravioli wheel.<br />
<br />
The verb strascinare means to drag or pull along the ground. In this dish the eggs are supposed to drag on the noodles. But most people overcook the eggs and end up with a scrambled mess. As a safety precaution, we have added a bit of cream and lemon to the eggs to make the draffing strands of egg a little more elegant and tender. Occasionally, we embellish this pasta with a few cooked peas. While not authentic, it is tasty. Serves 2"<br />
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(recipe from The Mediterranean Kitchen by Joyce Goldstein)Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-45327273941392250712014-01-23T18:20:00.000-08:002014-02-04T18:22:11.439-08:00Nana's Jello Fruit ParfaitMy brother texted me last week asking if I had my moms Jello Parfait recipe. I told him that there is no recipe; she saw it on the back of a Cool Whip container and the rest was history. Every Thanksgiving after that, it was always on our dinner table. I, however, was never a fan of the stuff. Too, too, sweet. You will notice that I rarely post dessert recipes. But really, I do need to start doing that. Anyway, for my posterity, here is my moms Jello Parfait "recipe".<br />
<br />
Ingredients:<br />
<br />
1 large 16oz container Cool Whip<br />
1 jello packet - flavor of your choice - strawberry or orange are good ones<br />
1 can of fruit cocktail, or any canned fruit, or fresh sliced fruit of your choice: strawberries, blueberries, pears, bananas, etc.<br />
<br />
Directions:<br />
<br />
Mix all ingredients together in a bowl. Chill. Serve. Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-89301906315191613382014-01-14T18:51:00.002-08:002014-01-14T18:51:47.021-08:00Steakhouse SaladSteakhouse Salad: romaine, iceberg, spinach, red onion, red bell,
tomato, avocado, Pt. Reyes Bleu, & hanger steak that was marinated
for 2 hours in soy sauce, red chili flake oil, garlic & rice wine
vinegar. The dressing is Lawrys Vintage Steakhouse Salad Dressing. Yum.<br />
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Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-49373545535826443812013-04-01T15:33:00.004-07:002013-04-01T15:33:42.521-07:00Farm Fresh Deviled Eggs w/Sriracha & Scallions<div class="separator" style="clear: both; text-align: center;">
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<br />Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-82281509927631514712013-03-31T18:30:00.000-07:002013-04-01T15:50:06.228-07:00Happy Easter!We went out for Easter Brunch to The Tavern at Lark Creek. We were so disappointed. :( Its so beautiful there, inside and out, but we were seated at a booth by the window...which sounds really nice, doesn't it? It was the absolute most uncomfortable table we've ever sat at before!! The table was too low...or the booth was too high...and the legs/feet of the table were just right in the way. I couldn't cross my legs, and I had to sit with the pole between my legs! Really, really uncomfortable, especially since I was wearing a dress. The food itself was fine. The service was extremely sloooowwww! We noticed that our waiter paid so much attention to the 6 top next to us, but just barely even acknowledged our presence unless we flagged him down, which wasn't an easy feat. Yes, they were busy, but really that wasn't the issue. I didn't get the impression that the kitchen was backed up. Our server didn't seem stressed, just really non-chalant. We were there for 2 solid hours, and for a Prix Fixe menu, it shouldn't have taken forever. What a bummer. I really wanted to love this place.<br />
<br />
Moving on to a much more enjoyable experience. Easter dinner, prepared by my husband and myself - at home. I did some roasted asparagus with olive oil, garlic cloves, salt & pepper, roasted carrots with just olive oil, and roasted garlic mashed potatoes. My husband made a New York Strip Roast (?!) that he studded with garlic cloves, and gravy (not pictured, for some reason). Everything turned out delicious. I think eating at restaurants on holidays is overrated. When will we learn?<br />
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<br />Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-66154676791137175982013-03-20T16:55:00.003-07:002013-03-20T16:55:49.125-07:00Corned Beef & Cabbage SoupI was going to make Baked Potato Soup for dinner last night, using my leftover potatoes from St. Patrick's Day. But then I burned the bacon. And I mean BURNT! A thought occurred to me: Maybe instead, I could make Corned Beef & Cabbage Soup with the rest of the leftovers, carrots, cabbage, & corned beef! It was very similar to Baked Potato Soup, but a very creative way to use my leftovers from St. Paddy's Day.<br />
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<br />Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-51235680330141719812013-03-15T16:44:00.000-07:002013-03-15T16:44:00.073-07:00Grilled Eggplant ParmesanI've probably made this here before, but its been awhile. This dish is so easy and so delicious!<br />
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<br />
<b>Ingredients:</b><br />
olive oil <br />
1 carrot, diced<br />
1 bell pepper, diced<br />
1 small yellow onion, diced<br />
3 cloves of garlic, minced<br />
8 oz can tomato sauce<br />
28oz can whole tomatoes, crushed by hand<br />
1 tsp ea: oregano, basil<br />
1 bay leaf<br />
salt & pepper<br />
1 eggplant<br />
1/2 cup grated Parmesan<br />
8 oz Mozzarella, shredded<br />
<br />
<b>Directions:</b><br />
Saute the carrot, pepper, & onion in about a tablespoon of olive oil on med heat, until soft, about 5 or 10 minutes. Add the tomatoes and spices. Bring to a boil, then lower to a simmer for at least 20 minutes. Remove the bay leaf. You can leave the sauce chunky, or you can blend into a smoother sauce using an emulsion blender, which is what I did.<br />
<br />
While the sauce is simmering, peel the eggplant and slice into 1/2" thick discs. Layer them on paper towels, sprinkle generously with seasalt to draw away excess liquid. Let sit for 10 or 15 minutes. Brush each slice with a little olive oil, then grill on the bbq for about 5 minutes per side, low heat, just enough to get a slight grill mark.<br />
<br />
Put about a cup of the sauce in the bottom of a casserole dish. Now layer half of the eggplant, half of the Parm, and half of the Mozz. Layer the rest of the eggplant, the rest of the sauce, and the rest of the cheese. Bake, uncovered, for 30 minutes in a 350 oven. Let sit for about 10 minutes before cutting into it. Enjoy! <br />
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***I don't like my eggplant breaded, so I prefer to cut out a lot of calories & fat by grilling them. It tastes just as delicious as the fattening, breaded kind!<br />
<br />Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-21663433928610458142013-03-14T16:25:00.000-07:002013-03-14T16:25:22.894-07:00Grilled ArtichokesWhy have I never made these before?? They take a little more work than just steaming, but oh so worth it! All you do is trim them, cut them in half lengthwise, then blanch for about 15 minutes. Drain on paper towels until cool enough to handle, then scoop out the furry insides. In a bowl, mix about 3/4 cup olive oil, juice of one lemon, some fresh cracked pepper & salt. Brush each artichoke with the marinade. Grill on the BBQ (high heat) for about 10 minutes or until you get some nice grill marks. Serve right away or eat chilled. The great thing is that mayonnaise and/or melted butter is not necessary! Enjoy!<br />
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<br />Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-41114823006226942942013-02-28T20:11:00.001-08:002013-03-01T19:09:52.859-08:00Cheeseburger SoupLast chance recipe for February!! Its been a slow month on my blog! One thing thats pretty cool about food blogging is that I can just search my own blog for a recipe! However, I found out that I never did blog about this Cheeseburger Soup that I've made a few times! Which is good, because I am always needing new recipes to put on my blog. I have been really trying to avoid white carbs: bread, rice, pasta, etc. Its been extremely difficult. I of course have been craving cheeseburgers and sandwiches like crazy! Luckily, I remembered this soup just in time for it still to be winter and chilly enough to enjoy a nice, hearty soup as opposed to caving in to bread. Not that this soup is healthy, because its super high in fat and calories! ;) I know it might sound like the weirdest soup ever, but it is so, so good! And it couldn't be easier, or more economical, to make.<br />
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<br />
Ingredients:<br />
1 lb lean ground beef*<br />
2 qts chicken stock*<br />
1/4 cup half and half*<br />
16 oz Velveeta<br />
8 oz shredded cheddar*<br />
1 10 oz can HOT Rotel (diced tomatoes & habaneros) <br />
1 tsp Italian seasoning<br />
salt & pepper, to taste (I'm still obsessed with Pink Himalayan salt)<br />
chopped romaine lettuce, diced red onion, & Sriracha for garnish* (you could even top with sautee'd mushrooms or diced pickles...whatever you normally enjoy on your cheeseburger! Bacon? Go for it!)<br />
<br />
Directions: <br />
Brown the ground beef in a soup pot over med-hi heat until pink is gone. Drain. Set aside for a minute while it keeps draining. Add the chicken stock to the pot, stir to pick up any meat particles stuck on the bottom of the pan. Add the half and half. Bring to a simmer. Cut the Velveeta into chunks, add to soup pot, along with the cheddar cheese. Add the cooked ground beef back in the pot, as well as the Rotel, Italian seasonings, salt & fresh ground pepper. Keep on a low simmer until all the cheese is melted, anywhere from 5 to 20 minutes. If it doesn't seem thick enough, you can add about a teaspoon of flour to about a quarter cup of milk and whisk together into a "slurry", then add to the soup. Simmer until its thick enough to resemble a cheese sauce. Garnish with the lettuce, onions, & Sriracha. Enjoy! Serves about 6. <br />
<br />
<span style="color: red;"><span style="font-size: large;">Enjoy this soup!!</span></span><br />
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*I always try to use organic meat, veg, dairy, etc, and I use organic, low sodium broth. This should always go without saying when it comes to my recipes. BTW, Paradise Foods (Novato & Corte Madera) has the absolute best variety of organic meat!! I buy 99% of my meat at the Novato location. I do my shopping primarily there and at Marinwood Market, but I do like to shop at Trader Joes once in awhile. They have a great, inexpensive wine selection, but I don't buy my meat there. Cheap spices & olive oil, too! But great quality!! Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-77662008576327627932013-02-08T19:26:00.001-08:002013-02-08T19:27:04.516-08:00Tri Tip Sandwiches with Carmelized Onions<span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Tri
Tip Sandwiches! I marinated the Tri Tip in Worshestershire sauce,
garlic, onions, and rosemary overnight, then grilled it on the BBQ (ok,
my husband did that part!). Sliced thin, served on a Ciabatta roll with
carmelized onions, white cheddar and horseradish aioli. Super delicious! Used the leftovers in burritos for lunch. </span></span><br />
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Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-68502855108186439502013-02-07T13:37:00.000-08:002013-02-07T13:37:00.369-08:00Dungeness Crab Louie SaladSo, I've been wanting to challenge myself on my blogging lately. I currently have two challenges. The first one is a 28 day challenge that is to improve my blog just a little bit each day in February. Little things such as rearranging buttons, getting new fonts, etc. I haven't exactly started yet. I'm not sure how it works as far as accountability is concerned, but its just a matter of me taking the time to read more about it.<br />
<br />
My second challenge is that back in the fall, I offered to help a friend of a friend who is writing a cook book. (Am I jealous much? You bet!) Well, he didn't need my assistance back then, but he's asking for it now. I don't get paid or anything like that, but it will help me to push my culinary limits and use ingredients that I normally wouldn't use or explore cultures that I normally wouldn't even think to try. Well, I got my list of 6 recipes that I need to test and I'm already intimidated. Not necessarily by the ingredients or cultures, although its true that I'm not looking forward to working with Conch or Salmon, but I'm scared of the techie stuff thats included. I'm no food stylist. I don't have lots of props. I'm not even sure how to open a zip file! lol I'm trying not to get overwhelmed by the scary stuff. As long as I can create the recipes, I'll go from there. I think I see a few dinner parties in my future, as I only have about 4 weeks to complete this task and theres no way my husband and I can eat all of this food.<br />
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<br />
Anyway, this post is supposed to be about the Crab Louie. Its Dungeness Crab season here in the Bay Area. We had a shortage of it over Thanksgiving and Christmas and I've only just now had a chance to buy some at our local grocery, Marinwood Market. I thought it would be healthy and hearty. And aside from picking the crab meat out, its really easy.<br />
<br />
Ingredients:<br />
Crab Meat* (I think I had about a pound when I was finished picking my Medium sized crab)<br />
Mixed Lettuces: butter, iceberg, Upland watercress, baby spinach<br />
Persian Cucumbers & Red Radishes, sliced and quartered<br />
Cherry Tomatoes, halved<br />
Hard Boiled Egg, sliced<br />
Avocado, sliced<br />
Carrots, shredded<br />
1000 Island dressing (I used store bought. This was a huge mistake. Next time I will make it homemade.<br />
<br />
Directions:<br />
Wash and prepare all veggies. Toss the lettuce and put in one big bowl, or individual bowls. Put a handful of each veggie ingredient along the rim of the bowl(s). Place a generous portion of the crab in the middle, drizzle with the dressing, and enjoy! I forgot this, but a lemon wedge garnish would be lovely! <br />
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*You can get crab meat already picked from the shell from your fishmonger. Mine didn't have any, so he cracked and cleaned a whole crab for me, which made it easier. But next time I'd rather use the pre-picked meat. Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-89649345505137596502013-01-28T13:23:00.000-08:002013-01-28T13:23:00.139-08:00(Vegan) Red Lentil SoupOk, I know I've done Red Lentil Soup before, but I usually add bacon or use chicken stock. But since my daughter has gone Vegan, I've been searching for some ideas that we can all eat for dinner. This is great soup! The veggies don't turn mushy and it has a nice earthy, rustic flavor. We didn't miss any of the "meat" flavor! Although, a nice sprinkling of Parmesan would certainly be nice if you wanted to downgrade it to Vegetarian. I tell ya, this has been quite the learning experience! Not enough to turn me into a full time Vegan, but I can handle it on occasion. I love my meat! ;)<br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Vegan Red Lentil Soup</span><br />
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<b>Ingredients: </b><br />
2 T red onion, chopped<br />
2 T Extra Virgin Olive Oil<br />
2 carrots, chopped<br />
1 celery stalk, chopped<br />
2 cloves of garlic, minced<br />
1 bay leaf<br />
1 t dried basil<br />
1 can Rotel (diced tomatoes & green chiles)<br />
1 fresh tomato, chopped<br />
2 cups red lentils<br />
8 cups water<br />
3 kale leaves, stem removed, sliced thin<br />
2 T red wine vinegar<br />
<a href="http://www.amazon.com/Trader-Joes-Himalayan-Crystals-Grinder/dp/B0078HXBN6" target="_blank">Himalayan Pink Salt</a> & freshly ground pepper*<br />
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<b>Directions:</b><br />
In a large sauce pan, heat the oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils and add water & tomatoes. Bring to a low boil. Reduce heat and simmer for at least 1 hour. Add the kale and cook for about 15 - 20 minutes until wilted. Add the vinegar, salt & pepper. Serves 4-6. (recipe adapted from Bob's Red Mill)<br />
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I partnered the soup with some grilled White Cheddar Cheese sandwiches. Perfect for a cold, rainy night!<br />
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*I love this pink salt! I use it all the time...but $9.49 at Amazon? I get mine for $1.99 at Trader Joes!* <br />
<br />Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-66542430013010248142013-01-26T12:38:00.000-08:002013-01-26T13:43:09.598-08:00Turkey Burger & Spiced Baked FriesThis is what I made for dinner last night. I'm trying really hard to cut out white carbs, plus I'm trying to offer some vegan choices for my daughter. I made some veggie burgers for her but didn't take a pic yet. I'd never made them before and always wanted to. They smelled great and look pretty, but the were a little mushy. I'd probably add more oatmeal next time, or roll them in some panko before frying.<br />
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Anyway, these recipes are super easy and very flavorful!<br />
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For the Turkey Burgers:<br />
Put 1 lb ground turkey, 5 diced mushrooms, 2 T finely minced fresh garlic, & 2 T Soy Vay Veri Teri sauce into a large ziplock bag. Close tightly, squeezing most of the air out, and massage the ingredients until well mixed. Should give you 4 generous patties. Grill. Serve with Butter/Bibb Lettuce (or buns), swiss cheese, avocado, & red onion...or whatever floats your boat!*my recipe*<br />
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For the Spiced Baked Fries:<br />
Slice 2 large Russet potatoes into thick wedges. Toss them in a bowl with a generous drizzle of olive oil and some pink Himalayan salt (Trader Joes, $1.99. Love this stuff!!!!). Bake at 450 for 30 minutes. Flip them over and sprinkle a mixture of 3 minced garlic cloves, 1 teaspoon oregano, & 1 teaspoon Ancho Chile powder. Bake for 15 more minutes. (I have a new oven, so I had to turn mine down to 425 for the last 15 minutes cuz they were getting too brown.) *This recipe was from FoodNetwork Magazine*<br />
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Enjoy!<br />
Shelley<br />
xoxoShelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-38546562199324779642013-01-23T12:51:00.000-08:002013-01-26T13:29:38.116-08:00Stuffed Pork Loin RoastIsn't this pretty?<br />
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I just butterflied a 3 lb pork loin roast, pounded it down to make it a bit thinner and easier to stuff, then layered some chopped kale that I had tossed in olive oil, garlic, pink salt, & pepper, a few slices of Prosciutto, & about 1/2 a cup shredded Fontina cheese. Put a few sprigs of rosemary on the seam, tied it up with some string to keep it all secure, drizzled some olive oil over it, then roasted on a rack with a bit of water in the pan, at 325 for about 45 - 50 minutes or until the thermometer reads 160. Let rest for 10 minutes in some aluminum foil. Drizzle with more olive oil. Slice into spirals. I didn't take a pic, but I served it over a bed of large Northern White Beans & wild rice. Super delicious! ( I know I made something very similar to this earlier this month, but this one turned out a lot better and I was much happier with this one! It might be because the one I did before was a tenderloin, whereas this one was a loin....much fattier, flavorful cut of pork.)Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-83016566040919198022013-01-18T12:41:00.000-08:002013-01-18T12:41:03.972-08:00Max's is closing down! La Plancha opening soon!I must admit that I hadn't been to Max's in probably about a year. The other day, my daughter asked where we could get a good cheeseburger, so I suggested Max's. Right before we walked in I said to her, "I'm always trying to think of a great restaurant that has a variety of American fare, etc. and we never think of Max's. We really need to come here more often!" Then we walked in the door and saw that the main dining room was taped off and a big sign saying that a new concept, La Plancha, is opening up on February 6th. I was confused because the bar to the left was still open and appeared to still be operating as Max's. I thought that maybe they were going to have 2 concepts in 1 space: Max's on the left, La Plancha to the right. But sadly, thats not the case! Max's hasn't earned a profit in over 2 years, according to two staffers there. So, the same owners are hoping that this new Mexican Grill & Tequila Bar will appeal to Marin residents. I am not sure that we necessarily needed another Mexican restaurant, but I'll give it a shot. They compare it more to Guymas in Tiburon, rather than say, The Cantina in Mill Valley. I grabbed a copy of their menu and some of their selections look intriguing: Albondigas con Crema - Beef & Chorizo Meatballs with Tomato Sauce, Chile en Nogada - Poblano Pepper stuffed with Ground Pork, Raisins, Pineapple, Onions, with Walnut Cream Sauce & Pomegranate Seeds, plus they have your standard Tacos, Burritos, Tamales (one with Lamb, Onion, Chile Verde, Achiote Crema! Different!), and a nice selection of Margaritas, Wine, & Cerveza (they have a bucket of Mini's! Haven't had that since I was in Ensenada as a 20 something!). I'm looking forward to sipping on a Campeon Top Shelf Margarita while nibbling on some Antojitos Mexican Street Snacks at La Plancha next month.<br />
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I really am going to miss Max's, though. Its too bad. Among some of the favorites that I will miss is their delicious Chopped Salad, the Potato Skins, the Sliders, and of course, their amazing Reuben Sandwich! Friends tell me that I should check out Millers East Coast Deli in the Montecito Shopping Center where Pasta Pomodoro used to be, next time I need a Matzo Ball fix! Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-89102879080568202732013-01-07T16:09:00.002-08:002013-01-07T16:12:02.118-08:00Braciola di Maiale<div class="separator" style="clear: both; text-align: center;">
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I was at Nello Cucina last month and contemplated ordering this dish. However, I filled up on the Carpaccio and didn't get to try it, so I had immediate designs to recreate the dish for dinner one night. It makes for a really rustic dinner on a cold winters night.<br />
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Ingredients:<br />
3 lbs pork tenderloin, pounded as thin as you can get it, sprinkle with salt & pepper<br />
3 oz Proscuitto<br />
4 oz Mozzarella di Bufala (the kind in the water, so its soft)<br />
A bunch of Spinach leaves<br />
White Northern Beans (I used canned)<br />
Freshly grated Parmesan cheese<br />
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Directions:<br />
Layer the pork with the Proscuitto, cheese, & spinach. Gently roll lengthwise away from you. Fasten with several toothpicks. Lay the tenderloin seam side down on a rack over a roasting pan. Cover the bottom of the pan with water. Bake at 375 for 45 minutes or until the temp reaches 160. Remove, cover with foil, let rest for 10 minutes before removing toothpicks and slicing into spirals. Serve over the warmed through white beans, garnish with Parmesan and drizzle with extra virgin olive oil if desired. Enjoy! <br />
<br />Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-38304651121903084962012-12-27T15:42:00.000-08:002013-01-07T15:43:04.832-08:00Roast Beef Po'Boy SandwichesI had some leftover standing rib roast after Christmas, so I thought to myself: Po'Boy! Now, obviously, I can't get the same bread as they use in NOLA, so I had to improvise. I got a huge Ciabatta roll from Boudins in the Village at Corte Madera. I made one huge sandwich and cut into manageable sections.<br />
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Ingredients:<br />
Ciabatta or other sandwich roll<br />
Mayonaise <br />
Roast Beef with leftover au jus or gravy<br />
Shredded lettuce <br />
Sliced Roma tomatoes<br />
Thinly sliced Kosher dill pickles<br />
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Directions:<br />
Cut the roll in half, lengthwise. Smear a ton of mayo on both sides...probably a cup altogether, but whatever you desire. On the bottom slice of bread layer the lettuce, tomatoes, pickles & roast beef. Ladle copious amounts of gravy on top, top it off with the other slice of bread. Cut in half; serve with Crystal Hot Sauce and tons and tons and tons of napkins!!!<br />
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<br />Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-53712205668136092872012-12-23T15:33:00.000-08:002013-01-07T15:33:41.578-08:00Chicken Enchiladas Suizas <h5 class="uiStreamMessage" data-ft="{"type":1,"tn":"K"}">
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Enchilada Suizas Recipe<br /> Ingredients:<br /> 6 flour tortillas<br /> 2 chicken breasts, roasted & shredded<br /> 1 can verde enchilada sauce<br /><span class="text_exposed_show"> 2 cups shredded Monterey Jack cheese<br /> 1 sm can sliced black olives<br /> <br /> Directions:<br />
Pour a couple tablespoons of the green sauce in the bottom of a glass
pan. Put a few scoops of the chicken and cheese on top of each tortilla.
Roll up and place into pan. Cover with the rest of the sauce and the
olives. Cover with foil, back at 350 for 20 minutes. Remove the foil and
cook for 15 more minutes. Garnish with sour cream, avocado, & hot
sauce. Super easy; takes less than 10 minutes to assemble. Enjoy!</span></div>
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Ingredients:
6 flour tortillas
2 chicken breasts, roasted & shredded
1 can verde enchilada sauce
2 cups shredded Monterey Jack cheese
1 sm can sliced black olives
Directions:
Pour a couple tablespoons of the green sauce in the bottom of a glass pan. Put a few scoops of the chicken and cheese on top of each tortilla. Roll up and place into pan. Cover with the rest of the sauce and the olives. Cover with foil, back at 350 for 20 minutes. Remove the foil and cook for 15 more minutes. Garnish with sour cream, avocado, & hot sauce. Super easy; takes less than 10 minutes to assemble. Enjoy!" class="img" height="298" src="http://sphotos-b.xx.fbcdn.net/hphotos-ash3/s480x480/558811_10151328376847386_1090278212_n.jpg" width="398" /></a></div>
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Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-18837940230893571602012-12-21T13:33:00.001-08:002012-12-21T13:33:04.362-08:004th Annual Tamale Day!I grew up in So. California where Mexican food was very dominant. I noticed that all my friends moms were making *tamales at Christmas time. I could only hope to score one or a dozen! Four years ago I got tired of dreaming about these homemade delectable treats and decided to do something about it. I found a recipe online with detailed instructions and got busy. Its like a 3 day ordeal! Its very labor intensive, but oh so worth it! I have 6 dozen tamales in my freezer for those cold winter nights when all I want to do is bust out a few and pop them in the microwave!<br />
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*Recipe available upon request! :)Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-85690829828005081762012-09-15T16:16:00.001-07:002012-09-15T22:06:39.513-07:00Last full day at Cowgirl YogaWent to breakfast around 8:30, but I barely ate anything. Kate made scrambled eggs, but they had feta in them, so I only had one bite and couldn't eat anymore. I know, I'm weird, I don't like feta. I also had a piece of bacon and a small spelt pancake. Still not having much of an appetite.<br />
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We had a lovely trail ride today and even let the horses drink from the river and splash around. I rode Picasso today. Loved him. I got to use one hand on the reign today, instead of two. It was so much more comfortable for me.<br />
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I wasn't hungry at lunch, either, but I ate a little bit of some delicious tomato soup and a bit of quinoa & brown rice that had some avocado in it. Good. Just wish I had room for more.<br />
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Today is the last dinner and we are encouraged to dress up, especially since they have the photographer here. I was going to do the pictures, but at least half of the group isn't doing it, so I'm thinking I'll blow it off, too. I didn't know about the $90 fee. I love my pics from last year, so I think I'll just stick with those. That way, too, I don't have to rush to be out there so early. I think they are starting now. I'm gonna just show up for dinner at 7:00, so I have a couple of hours to veg out for once! :) Oh, and btw, I'm finally feeling really hungry now! Unfortunately, its Moroccan night and I don't really like lamb or any Mediterranean food very much. Of course, I will try everything, and who knows, maybe I'll like it.<br />
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.....Dinner was great, but of course, I was starving and I was last in line and I got the last of every dish!! lol I had some delicious Moroccan soup, zucchini "pancakes", eggplant, tzatziki, olives, & cous cous. I got just a teeny bit of each, but even though I "thought" I was starving (finally!!), it was plenty!!!! <br />
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Not sure if I'm going to be doing the yoga session or horse riding tomorrow before I leave. I feel like I just might blow one off. Yoga is at 8:15, then brunch, then a short horse ride, then I leave the Double T River Ranch......until next year......? Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-82941555292274581742012-09-14T22:39:00.000-07:002012-09-14T22:39:18.023-07:00First Full Day of Cowgirl Yoga I am so exxxxaaaauuuusssstttteeeedddd!!!! But in a good way! I got up at about 7:30 to get ready for breakfast. I was early, much to my dismay, because I could have been sleeping in longer!!! Thats ok because after I ate, I just went back to my room to chill a bit before yoga. Breakfast was awesome. I did not partake in Kates chocolate scones, but you should've heard the oooohs and ahhhhs! lol I had some of her scrambled eggs with basil, crushed red pepper, salt & pepper. So simple and delish. I also had some peppered bacon and a bit of berrie smoothie.<br />
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I swear, I am so confused as to how my days have just blended together!! I've only been here for like 32 hours, but so much has gone on that I can't keep track! Its just go go go but this year, we have had a bit more "down" time than I can recall from before. Which I am totally grateful for!<br />
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I was a bit worried about this mornings yoga sessions because I knew from previous experience that it was going to be a looooong one!! However, those chaturangas were tough! My arms are killing me right now! It was, of course, another amazing practice and it felt great. But then it was lunch time and I was like "I am soooo not hungry! How can I think of food?" But I knew that dinner wouldn't be for several hours and I had a long afternoon ahead of being on the horses, so I ate. Kate (she's the chef here, in case I didn't previously specify!) made some turkey sandwiches and hummus sandwiches, along with some carrot ginger soup, and a green salad w/raspberries and a balsamic vinaigrette. I "foraged". The soup was so, so good, but I could only eat a few spoonfuls. I am not sure why I have no appetite here this year. I can remember being ravenous last year!<br />
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I was paired up with the cutest young lady, Jenny, for horseback riding 101. She loves all animals, but had never been on a horse before. She was so calm. I was admiring her yoga abilities in yoga this morning and I was happy to get a chance to get to know her a little bit. And can I just say, in a non homosexual way, she has a really nice butt!! ;) I'm just a little envious since I have no ass. We rode Tango, my baby boy!!! He was the first horse that I encountered last year and the first one that I rode. I love my Tango boy!! It was fun being an alumni leading the newbies. There are five of us alumni!! So cool to see Tracy, Sarah, & Danielle again!! Missing Lori & Lynnette from last year. :(<br />
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As you can see, its been a very long day. So, time to summarize.<br />
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Dinner was garlic & herb encrusted beef tenderloin with a red wine reduction sauce, "smashed" potatoes, roasted beets, and Swiss chard. It was really delicious, but again, I just did not have an appetite!! But I don't care, I just love the whole subject of food. Period.<br />
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Sat in the hot tub with Kate, Casey, & Jessica (chef, her assistant, & Janices daughter/horse wrangler). In bed. Tired. Another big day---the biggest---tomorrow!<br />
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Goodnight! YeeHaw & Namaste!Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-53645627660632156642012-09-13T23:10:00.001-07:002012-09-13T23:11:06.991-07:00Day 4, Clyde Park, MT - Cowgirl Yoga!!And today is the day that I am I actually here for to begin with!! I checked out of Chico Hot Springs, stopped at Albertsons for some rations, and headed up to Bozeman to do a little last minute shopping. I needed a few things, such as brown tights, an ivory camisole, and a brown sweater. Yep, needed them. So, I went to The Root and found everything I needed. Also grabbed a burrito from Taco Johns (hey, when in Rome....), and got a little bit of gas, just in case.<br />
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The drive to Clyde Park is my favorite. So beautiful!! I was so excited when I finally got here. I felt safe and "at home", finally! I met my housemate, Lynn, and she is really sweet. From DC. Her first time. I got unpacked and took a nice, long, relaxing bubble bath to de-stress and get in the calm frame of mind that I so desperately needed. All dressed for yoga, I went outside to see if Lynn wanted to walk over to the river with me. We ran into Sarah, Danielle, and Tracy from last year, and a new girl named Laurie. (love her, btw!) Said hello and hugged, got caught up, etc. Walked over to the horses and saw Janice!! God, I love Janice!! So great to be back here!!<br />
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We had a wonderful yoga session for about an hour-ish, then had light appetizers & wine and headed down to the stables to have a little overview with Janice. Dinner was caprese salad, chicken Picatta, risotto, & asparagus. Very delicious. Kate is awesome. After dinner, we had a little orientation upstairs in the yoga studio and then we were back in our rooms by around 9.<br />
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I am soooo spoiled! I have the BEST room of all. I'm in the Master Suite of the Ranch House. I have my own bathroom and I have a TV! :) I haven't had a TV this whole time!!! I even got to catch part of The Real Housewives of Miami premiere tonight! ;) But, its not about TV and I know I won't have much time to watch anyway. Thats fine with me. I am here for the yoga and the horses!!<br />
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OK, well, gotta get up for breakfast at 8, yoga at 9, horseback riding at around 12. Its gonna be a very busy, but fun next few days! So excited! But I'm also really, really homesick!!!! :( As much as I am happy to be here, I cannot wait to go home and be with my family!!! I miss my husband so much!! I miss my daughters!!! I miss my baby, Madison, and my kitties. But, ya know, its good for all of us. :)Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com0tag:blogger.com,1999:blog-7931807075042274309.post-62976085514593682902012-09-12T22:49:00.000-07:002012-09-15T16:17:32.218-07:00Day 3, Bozeman/Pray/Chico MontanaI was the only guest at Fox Hollow last night, so I had to eat my breakfast all alone. Nancy made me a fruit "cocktail" with strawberry yogurt, a ham & cheese "roulette", & wheat toast w/homemade preserves of various berries. It was really good, but soooo filling!! After breakfast I went upstairs to finish packing up my stuff and just wanted to chill for a little bit until I had to check out.<br />
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Off to Pray, MT!! I got on the road and headed for Chico Hot Springs, but first I wanted to check out Livingston. Particularly, I wanted to go to Spurline and check out the Murray Hotel since thats where I stayed last time. I really needed to pee and also wanted to stop for wine, but I just couldn't find anyplace convenient. Its such a tiny town. So, I drove ALL THE WAY back to Bozeman to Target to grab a bottle of wine. Then I headed back down to Pray again...and when I got to the exit, I was so pissed to discover there was an Albertsons right there!! Ugh!! Oh, well, I had time to kill anyway.<br />
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Gorgeous drive to Pray!!!! Loved every minute of it! Chico Hot Springs was a trip. They put me in the (literally) Fishermans Lodge. So gross. I was a little (ok, alot!) freaked out at first. My room was connected to a couple of geezer, salty dog fishermen. But I decided to go ahead and check out the hot springs (a creepy experience!!) and go for a hike to Trout Pond (all uphill!!), and I got acclimated. I realized I loved the "resort", but I was just in a really bad room. I went out to dinner at their dining room. My waiter, Mike, was awesome. I was amazed at how awesome the service was there! It was like 5 star quality!! I had a prawn cocktail and a Thai inspired pork chop. The pork chop was a little under done for my taste, but it was very good, nonetheless. The place was so packed with all of these big parties of 4 or more and I felt kind of lonely! :( I would actually love to come back to Chico Hot Springs - with my family, or at least a girlfriend - and stay in one of the amazingly gorgeous cabins that are scattered all over the property. And it is pet friendly!!! Oh, how I miss my dog Madison and my cats Celeste, Carly, Cinnamon, & Cleo!!!! And yes, I desperately miss my husband and daughters.<br />
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Well, tomorrow I am finally headed to the Double T River Ranch and COWGIRL YOGA!!! I am so excited!!! I cannot wait to see Margaret, Kate, Janice, Ron, and the other 3 returning alumna from my retreat last year, Sarah, Danielle, & Tracy!! I just really miss my roommates, Lynnette & Lori, from last year!! :( But I am sure I will meet a lot of new amazing women.<br />
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YeeHaw & Namaste!! Shelleyhttp://www.blogger.com/profile/01076993505703009689noreply@blogger.com1