Tag Archives: RECIPES

Summer Sides

June 14, 2011

Filed Under : EAT - RECIPES

side dishes

I’ve been getting into major side dish ruts lately, have you?  No?  So it’s just me?  I usually focus too much attention on the main course and the sides get totally neglected.  Poor things!

I’ve decided to spice things up a bit and really focus on incorporating new side dishes into my life, using simple recipes and seasonal produce.  So far, I’ve been giddy with excitement over the results.  Here are 2 examples that I’ve been loving recently:

Tomato, Corn, and Avocado Salad: Combine halved cherry tomatoes, corn (fresh or canned), diced avocado, the juice of a lime, a swirl of extra virgin olive oil, salt, and freshly cracked pepper.  Toss it all together and you have yourself one delicious little concoction.

Fingerling Potatoes and Cherry Tomatoes: Saute halved or quartered fingerling potatoes in a tablespoon of extra virgin olive oil on medium-high heat.  Season with salt and pepper.  Stir every so often until the potatoes are cooked through and the cut side is nicely browned.  Add halved cherry tomatoes and allow them to cook for 2-3 mins.  Sprinkle in dried basil and thyme (or use fresh if you have it).  Add in a tablespoon of balsamic vinegar and a tablespoon of white wine vinegar.  Let it cook for a few more minutes and you’re set!  The result is super savory with a little punch from the vinegars.

Creating a Faux Summer

July 7, 2010


Dear Weather,

First of all, what the hell?  It’s almost mid-July, which means it’s almost August, and it’s STILL cold outside!  Drizzling every morning??  Mid 60s?  For real?  Where are we, the corner of Alaska?  Every other square inch of the USA is experiencing scorching, blistering heat waves…and I’m jealous.

California always has to be fashionably late to the party.  But guess what, CA Weather?  You’re too late to the party now.  It started like 2 months ago, let’s get with it.  The Eastern seaboard and 8/10ths of Canada are warmer and less gloomy than you.

As for now, I’m forced to create my own summer.  A faux summer, I call it.  I will fake it until the sun shines.  Here are my tools of creating a faux summer:

1. Bumble and Bumble Surf Spray, $23: I’m absolutely addicted to this spray.  Not only does it smell of the salty ocean, it gives your hair that perfect windswept, beachy look.  All you need is a few spritzes on your damp hair and then let it air dry.  See, Kate Hudson knows what I’m talking about.

2. Sephora by OPI Havana Nights, $9 each: With these bright and punchy nail colors, I can look and feel as summery as I please!  Colors left to right: Rumba Romance, Caliente Coral, Teal We Meet Again, Read My Palm, Caribbean Cocktail, Havana Dreams. [Image via Sephora]

3.  Williams-Sonoma Ice Pop Cookbook, $15.95: I’m a huge fan of fruity, icey popsicles but since it’s currently too chilly to make them, I will gaze through this recipe book instead.

4.  Vintage Wicker and Wood Picnic Basket, kowgirlkitch etsy, $30: I have been planning the perfect picnic in my head for weeks now.  Potato salad.  Finger sandwiches.  Latticed pie?  A few bottles of vino (whoops).  But of course, I must hold off on my picnic planning until the temperature rises.  For now, I will oOOoOo and awe over adorable vintage picnic baskets.

5.  Turkey Sliders: Tonight I made turkey sliders indoors.  It was too chilly and overcast to grill outside so I brought the burgers-by-the-pool meal indoors.  These turkey sliders are juicy, delicious, and super easy to make. Recipe: First chop an onion and saute in a pan.  Then mix lean ground turkey with salt, pepper, garlic powder, seasoned breadcrumbs, and a little ketchup.  Roll the turkey into balls and add them to the pan.  Flatten the turkey into the sauteed onions so that they stick to and become part of the patty.  Cook through and top with cheese.  Make sure you buy those mini hamburger buns!!  Add any and all condiments to your turkey sliders.  Voila! A perfect summery meal to get you through these winter-like doldrums.

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.

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.