Category Archives: RECIPES

Mediterranean Orzo Salad with Feta Vinaigrette

May 11, 2010

Filed Under : EAT - RECIPES

Whenever I find a recipe that incorporates all of my favorite ingredients, it’s a guarantee that I’ll be making it.  When I came across this Mediterranean Orzo pasta salad on CookingLight.com, I was over-the-moon giddy reading its list of ingredients: sun-dried tomatoes, artichokes, spinach, kalamata olives, feta cheese.  Oh la la!

The flavors are undeniably Mediterranean and meld so well together in this dish, from the salty bite of the kalamata to the rich and earthy artichokes.  And even though there was such a variety of ingredients, the dish was very light and healthy overall.  I made it as a side dish for Mother’s Day dinner and it was a crowd favorite.

We had so much left over that I’ve been taking it to work for lunch – which is another bonus because it saves well!

Day 2 of Cupcakes

March 31, 2010

Filed Under : EAT - RECIPES

After I made my ultra-decadent Strawberry Cupcakes, I wanted to make another version that was a little more healthy.  You’re probably thinking that healthy cupcakes is an oxymoron but I am happy to tell you that it’s not!

I found an amazing recipe in the Flat Belly Diet cookbook (which, by the way, is a REALLY great cookbook) for Lemon Cupcakes with Citrus Icing.  Not only are these cupcakes very healthy, they are also extremely moist and delicious.

The lemon cake, though comprised of fresh-squeezed lemon juice, lemon zest, and lemon extract, is surprisingly not too tart or sweet.  It literally is the perfect balance of citrus flavors.  On top of that, the icing is made with fresh-squeezed orange juice.  Who knew you could find Vitamin C in a cupcake?

Oh and I can’t believe I forgot to mention the best part: they are SO easy to make.  All you need is a few bowls and a good whisk.  In fact, I just may make them again right now.  I love lemony, citrus flavors this time of year.

Day 1 of Cupcakes

March 30, 2010

Filed Under : EAT - RECIPES

The other day, I went on a cupcake rampage.  I baked the entire day and ended up with two different cupcakes and two different frostings.  Today, I’m going to show you my Strawberry Cupcakes and tomorrow I’ll do the Lemon Cupcakes with Citrus Icing.

First of all, these are Martha Stewart cupcakes and I don’t know about you, but I’m intimidated by anything Martha Stewart-related, whether it be her baking skills, crafting expertise, or just her all-around bad-assness.

I was nervous to make these cupcakes and needless to say, they were quite a challenge.  Both the cake and the frosting are meringue-based and that means very precise egg-white beating in a stand mixer.

But when all was said and done, they were so delicious!  The white cake was decadent, yet light at the same time.  And the Strawberry Meringue Buttercream?  Otherworldly.  Topped off with fresh strawberries and blueberries, these Strawberry cupcakes are the perfect springtime treat!

Mixed Greens w/ Strawberry Vinaigrette

March 11, 2010

Filed Under : EAT - RECIPES

This salad is one of my all-time favorites and I’ve literally been making it NONSTOP.  First of all, it is so simple to make and second, it is beyond delicious!

Not only that but it looks really elegant as well, making it a perfect addition to a dinner party, tea party, baby/bridal shower, etc.  And I’m sorry but who doesn’t love strawberries in a salad?  They add an instant pop of color (and, not to mention, a sweet and delish taste).

I adapted this recipe from Rachael Ray and to make the Strawberry Vinaigrette, simply place 2 teaspoons of strawberry jam in a bowl.  Whisk in 1 tablespoon of balsamic vinegar and 3 tablespoons of extra-virgin olive oil.  Season with salt and pepper.  Make sure you whisk constantly until the jam dissolves and the vinaigrette has a creamy, smooth consistency.

To make the salad, place an entire bag of mixed greens in a bowl.  Add a handful of sliced, toasted almonds and 1 pint of sliced (lengthwise) strawberries.  Mix in the vinaigrette and toss to coat.

This recipe serves 4 to 5 people and I usually double it for larger parties (i.e. my tea party!).  Now that strawberry season is upon us (almost, kinda? It’s always strawberry season in these parts), this salad will a great feature for all your springtime fêtes!

New Year’s Resolution: Food Edition

January 2, 2010

Filed Under : EAT - RECIPES

I was planning on posting yesterday so that my New Year’s Resolutions had more of an impact (it being January 1st yesterday) but I went to see the movie AVATAR and it took up about 85% of my day. Boy that is a long (but truly great) movie. Thus, I was unable to post.

Anyways, for 2010, I’m going to make both food and sartorial New Year’s Resolutions. Food-wise, my resolution is to eat more kale.

Kale is a hearty, leafy green that is considered to have an extremely high nutritional value. Not only is it rich in antioxidants, but it has high levels of beta-carotene, Vitamin K (over 700% per serving!!), Vitamin C, and calcium. Bottom line, Kale is SO good for you. It is even believed to have anti-cancer properties.

There are many different ways to eat kale. You can saute it, boil it, toss it with pasta, add it in soup, and even blend it in a smoothie. Here are some kale recipes that I plan on using this year:

I consider this New Year’s Resolution a twist on the generic “I’m going to eat healthy this year!” I know for a fact that in 2010, I will never turn down a piece of cake nor will I ever refuse a cookie. It’s just not in my genetic makeup to refuse sweets. Instead, I’m going to focus on one positive, healthful item and hope that my year will, in turn, be a little more positive and healthful.