February 5, 2008

02.05.08

Three things that helped me get through the day:

1. Tea with an old neighbor in my old ‘hood

2. Dinner courtesy of my mom. I heated up frozen sauce & meatballs my mom gave me. Her handwriting on the outside of the ziploc was soo cute! She wrote the meatball count: 12

I love her. She makes us chocolate suckers and sends them in the mail!

These are for Valentines Day:

3. I started my morning with some yummy coffee & watched the squirrels play around the backyard

so basically—Tea, Coffee & Meatballs helped me get through the day!

around the home, Uncategorized

February 4, 2008

mmmbreakfast

note to self: make more breakfasts like this one!

ingredients:

honey/cinnamon kashi with raspberries, a splash of half & half….and a drizzle of wildflower honey:

the secret: I added frozen raspberries to help cool down the oatmeal.Â They melt right away! mmm

Uncategorized

January 28, 2008

this weekend’s eats

JUICE! I bought a juicer a few weeks ago- remember? I’ve juiced every day since! Honestly! I love it. There’s actually been several days where I’ve juiced in the morning & in the evening. It’s the perfect toy for me to play with in the kitchen, as I am the type of person who likes to experiment! (sometimes a little too much)

On Saturday morning I made a tangerine, beet, celery, ginger & carrot juice. Tasty! Refreshing!

SOYRIZO! I love soyrizo. I’m pretty sure you will too. It has wonderful flavors and it’s especially good when you burn it in a skillet. (at least I think so)

recipes, Uncategorized

January 24, 2008

Tiramisu!

Yesterday I spent about 3 hours trying to think of what dessert I was going to make for this week’s Project Runway Girls Night. It wasn’t until I was 3 minutes away from home that the idea came to me. TIRAMISU! And the best part…I had all the ingredients waiting for me in the kitchen!

I ran home and immediately started my online recipe search. I had less than an hour to pull it all together, so I went right to Martha Stewart’s EVERYDAY FOOD site and searched.

Below, you will find my version of the recipe. I decided to use mascarpone cheese instead of cream cheese to make it more authentic.

Ingredients:

2 3oz. packages ladyfingers
3/4 cup whipping cream
1 8oz. container mascarpone
3 tablespoons instant espresso
1/2 cup sugar
1 splash coffee flavored vodka (Kahlua would be fun too)
1 1/2 cup water
a bunch of bittersweet chocolate shavings

Put the 3 tablespoons of instant espresso in a medium bowl combine with 3 tablespoons of boiling water. Stir until the espresso powder completely dissolved. Add the 1 1/2 cups of water and the splash of booze. Stir!

Meanwhile, whip the cream with the 1/2 cup of sugar. When you have made whipped cream, add the mascarpone and stir it up! Try not to take too many tastes, because you might get stressed at the assembly part and think you may not have enough! (I’m serious)

In the dish/bowl/serving container you are using put 3 heaping tablespoons of the cream on the bottom. Dunk each ladyfinger in the coffee mixture for less than a second. Layer them on top of the cream in the dish. When you are done with the first layer, add more cream on top. It’s like you are making a lasagna! Now continue with your second layer. Top that with the last of your cream. With the help of a potato peeler, and shave a hunk of bittersweet chocolate on top. If you do not have a hunk of bittersweet chocolate lying around like I do…. Dust the top with cocoa powder.

I let this sit in the fridge for about 45 minutes and then brought it over to my friends house. We ate it about 3 hours later and it was scrumptious! It took about 20 minutes to assemble (phew!).

Here’s a shot of the layering process:

Up close on the shavings-

Here’s the layered dish:

Uncategorized

January 21, 2008

Fries, Juice, Sushi, Geeks, Freaks & Chocolate

the weekend started off with a BANG!

Drinks & fries with friends on Friday:

My new juicer was waiting for me the second I got home on friday night! Of course I tried it the second busted it free of the box! Nothing like making Apple, Carrot, Ginger & Celery Juice. *mmmmm*

I woke up the Saturday morning and made this lovely concoction of cucumbers, beets, carrots & celery:

We went out to Sushi with a group of people for my friend Becky’s birthday on Saturday night. Happy B-day BDogg!

Sunday we went and saw Freaks & Geeks Speak! (in the city).

Good times…Good times…

And then on the way home we went to Bittersweet Chocolate Cafe on Fillmore. I crave their hot chocolate like you wouldn’t BELIEVE!

Here’s Casey’s Spicy Hot Chocolate (nice and thick with such a good kick!)

I got a Chai hot chocolate with a homemade marshmallow on top:

And then we walked around briefly because it was SOOO cold.

The sky was gorgeous last night:

and then I saw Ryan’s name. Hope you are doing well Ryan.

And today, it’s Monday. I didn’t have to work today. So I’ve been running errands and catching up on all the stuff I have to do.

Happy Monday!

recipes

January 18, 2008

Ina Garten’s Turkey Meatloaf

This Week’s Project Runway Dinner:

Ina Garten’s Turkey Meatloaf, smashed fingerling potatoes & a green salad with balsamic dressing

Ina Garten’s Turkey Meatloaf

(adapted from a Barefoot Contessa recipe)

The recipe was for 8-10 people so I halved it accordingly for a 4 person dinner (with leftovers).

2 1/2 lbs. ground turkey meat

1 large yellow onion chopped

1 tsp. kosher salt

1/2 tsp. fresh ground black pepper

1 tsp. dried thyme leaves

1/4 cup Worcestershire sauce

1/3 cup chicken stock

2 tsp. tomato paste

3/4 cup of dry bread crumbs

2 large eggs (beaten)

3/4 cup ketchup

Preheat Oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper and thyme until mixture is translucent (but not browned). This should take about 10-15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow the mixture to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs and onion mixture in a large bowl. Mix well with hands and shape the meat mixture into a rectangle on an ungreased sheet pan. Spread the ketchup evenly on top of the loaf. Bake for 1 1/2 hours or until the internal temperature is 160 degrees F & the meatloaf is cooked through.

Ina recommends a pan of hot water to be under the loaf in the oven to prevent cracking. I took a walk on the wild side…and did not obey! There were no cracks in my loaf.

recipes, Uncategorized

January 17, 2008

Blueberry Scones

Blueberry Scones (recipe adapted from a Joy of Baking recipe)

Ingredients:

2 cups whole wheat flour (or regular if you feel the need)
1/2 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled, unsalted butter (cut into pieces) —I used salted cuz that’s all I had….
1 cup blueberries (i used frozen ones from Trader Joe’s)
1 large egg (lightly beaten)
1 teaspoon vanilla extract
1/2 cup milk or cream

Preheat oven to 425 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper. To prevent the bottom of the scones from over browning, place the prepared cookie sheet inside another cookie sheet.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk. Top each scone with a heaping spoonful of cinnamon sugar for a nice crispy sugary crust.

Bake the scones until nicely browned, about 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made.

***These are great if you pop them open and spread butter on top. Extra points if you sprinkle more cinnamon sugar on the buttery parts. MMMM. ***