tag:blogger.com,1999:blog-9501909516018620652024-02-20T06:17:06.173-08:00Eat Real FoodWith Jess and RobinJesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-950190951601862065.post-72603278390804315862012-01-17T13:11:00.000-08:002012-01-17T13:51:10.201-08:00Coconut Cashew Squash Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTK47wHNnA5xymgpPniUhSXqBqb5J9ZrhIMAdQD_o1SdH4In-aoO-RtZc7s1niCcdJXXqMcl7rratvqaesrvzdgsW4-k8sO4KQNgYETVRuFE5q8pX45Ko6Dq9co-aVgXQfY5SE925rRk/s1600/delicata+squash+curry.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTK47wHNnA5xymgpPniUhSXqBqb5J9ZrhIMAdQD_o1SdH4In-aoO-RtZc7s1niCcdJXXqMcl7rratvqaesrvzdgsW4-k8sO4KQNgYETVRuFE5q8pX45Ko6Dq9co-aVgXQfY5SE925rRk/s320/delicata+squash+curry.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5698711927362647794" /></a>As of yesterday, I am now on a "Nutritional Cleanse" which means I am having 2 smoothies a day and one healthy meal. It is similar to Dr. Unger's "Clean" but instead of using his products I am using Designs for Health Paleo-Cleanse. So far so good.<div>My one meal yesterday was this incredible Squash Curry. I found the recipe in Sunset magazine but altered it because the final fat count was 48 grams per serving. I am not fat phobic. I am probably too liberal with olive oil. I turn my nose up at low fat and fat free diary products and fake low calorie cheeses and products. However, I have two exceptions to my dislike of low fat/ non fat foods: yogurt and coconut milk. So, unless you are some really big muscular dude or a naturally thin person with a fast metabolism and are doing intense cardio for an hour a day 5 or more days a week, you do not need to eat 48 grams of fat in one meal. Or at least I don't. It doesn't matter how healthy the food I eat is, if I eat too much of it I will gain weight. </div><div>So I nixed the full fat coconut milk and substituted low fat coconut milk and chicken broth. The other substitutions I made for this recipe were: delicata squash instead of pumpkin, a small handful cashews per serving instead of a 1/4 cup, brown rice instead of white rice, and I added mint.</div><div>This is amazing when cleansing because it tastes so decadent it almost feels like you are eating some sort of a desert.</div><div>Feel free to make it more fattening if you fall into one of the categories mentioned above.</div><div><br /></div><div>Coconut Cashew Curry</div><div> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> 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Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Arial;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>1 1/2 qts. peeled, 1 1/2-in. chunks pumpkin or other orange-fleshed squash (from a 3-lb. squash) (I used Delicata)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>About 1 tsp. kosher salt, divided<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>3 tablespoons vegetable oil, divided (I used olive)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>1 onion, halved and cut into half-moons<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>1 or 2 red or green serrano chiles, minced<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>1 cinnamon stick (2 1/2 in. long)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>20 fresh curry leaves* or 6 dried bay leaves<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>1 teaspoon turmeric<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>1 teaspoon cumin seeds<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>1 can (14.5 oz.) coconut milk ( I used low fat and some chicken broth)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>1 cup salted roasted cashews (I sprinkle a few per serving on top)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>1 tablespoon lemon juice<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial"><span style="mso-tab-count:2"> </span>Steamed basmati rice (I used brown)</span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><span style="mso-bidi-font-family:Arial"><br /></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l1 level1 lfo2;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial">1. Sprinkle pumpkin with 1/2 tsp. salt. Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the pumpkin in oil, turning once, 6 to 8 minutes; reduce heat if pumpkin starts getting dark. Transfer to a bowl and repeat with 1 tbsp. oil and remaining pumpkin.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l1 level1 lfo2;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial">2. Heat remaining 1 tbsp. oil meanwhile in another large frying pan over medium heat. Cook onion, stirring occasionally, until deep golden, 12 to 15 minutes. Transfer half to the nonstick frying pan and reserve other half in a bowl.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:5.0pt; margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination: none;mso-list:l1 level1 lfo2;tab-stops:11.0pt .5in;mso-layout-grid-align:none; text-autospace:none"><!--[if !supportLists]--><span style="mso-fareast-font-family: Arial;mso-bidi-font-family:Arial"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span style="mso-bidi-font-family:Arial">3. Add chiles, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes. Add turmeric, cumin, and remaining 1/2 tsp. salt and cook, stirring, until spices are fragrant, about 1 minute.<o:p></o:p></span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Arial">4. Return pumpkin to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until pumpkin is tender, 5 to 10 minutes. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice. Add fresh herbs like mint and cilantro and basil.</span><o:p></o:p></p> <!--EndFragment--></div>Robinhttp://www.blogger.com/profile/01474231668205039908noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-40998537263834806662012-01-15T09:40:00.000-08:002012-01-15T11:00:32.351-08:00Turkey Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_CLs-5oVVJRSNMIUKbBLN_Vriuu11xuaf6UEhGZ64UqwgH99n7BvSwvY-X6U7ArUyFyvg61bxjLz_wS0ewtWL8kCUT-yg4VKvPVJ7VA6zSrRQEJAkoGWkMfqVqmYY3iMWpPepajoaR8/s1600/chili.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_CLs-5oVVJRSNMIUKbBLN_Vriuu11xuaf6UEhGZ64UqwgH99n7BvSwvY-X6U7ArUyFyvg61bxjLz_wS0ewtWL8kCUT-yg4VKvPVJ7VA6zSrRQEJAkoGWkMfqVqmYY3iMWpPepajoaR8/s320/chili.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5697923135623721954" /></a> 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{mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Arial; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <!--StartFragment--> </span></span></p><p class="MsoNormal" style="margin-bottom:21.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span class="Apple-style-span" style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:100%;"><span style="font-family: Georgia; ">For the last few days my head was in a three-pronged vice pressing on my eye, the back of my neck and the side of my head, i.e. I had a heinous migraine. It was one of the worst ones I've had in a long time. I had to close the blinds, get under the covers and close my eyes for much of the last 2 days. I felt it coming on but did not want to take immitrex because surely heavy-duty migraine meds are not really "cleansing". Big mistake. I should know better. Because once those buggers get a hold of you, they don't let go. By the time I gave in and took the drugs the migraine had taken hold of me and the drugs made only enough of a dent in the pain that I could actually sleep. Despite being drugged up and still in pain I was luckily not too nauseous and still managed to eat leftover beans and some wild rice and roasted cauliflower and a few smoothies over the last few days. <o:p></o:p></span></span></span></p><span class="Apple-style-span" style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:100%;"> <p class="MsoNormal" style="margin-bottom:21.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span style="font-family: Georgia; ">When it was all over, and I was hung-over from the meds and certain that I was basically back at square one in terms of cleansing because now my liver was presented with the task of removing 400mg of toxic brain numbing and delirium inducing drugs from my system, I was craving something SUBSTANTIAL. Like perhaps a hang-over breakfast with eggs and cheese and bread and bacon. But I decided to press on and stay away from all or nothing thinking, which has been my downfall on many occasions, particularly when it comes to health and fitness goals. I used to (briefly) be a runner and afterwards, if I wasn't running 1 hour a day, 5 days a week, it wasn't exercise. If I was dieting it wasn't successful unless I was 100% perfect and was practically starving myself. If I caved in then I'd say forget it "I'LL START MONDAY” and then proceed to pig out or sit on my ass rather than make some less ambitious but still worthwhile effort.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span style="font-family: Georgia; ">So in the spirit of abandoning these self-defeating and ridiculous ideas I have pressed on. I decided turkey chili was substantial yet would still work on the cleanse, so decided to update my old version of chili, which includes 12 ounces of beer, yogurt, cheese, and tortillas. I wanted to add a depth of flavor that I would lose without the beer so decided to add more flavor via spices. I went with cocoa powder and cinnamon. I replaced the cheese and yogurt and tortilla with radishes and lime juice. Thinly sliced radishes with lime and salt are one of my favorite snacks. A friend’s mom introduced me to this super simple yet very surprisingly satisfying combo. She had it at the Mexico City airport, of all places.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family: Georgia; ">After all of this I got a text from a friend of mine who is an AMAZING chef who is opening a restaurant in Santa Monica called Tar and Roses. I have been eating and loving his food since the late 90's when he was the chef at Axe when it first re-opened on Abbot Kinney. His text said, simply, "soft opening tonight, let me know if you can make it." There was no way I was going to miss this because of a cleanse. Once I got there I realized because it was a soft opening and they were just serving appetizers I was not going to be able to "order" something cleanse friendly. So I just ate whatever glorious creations they brought me. And I had a glass of wine. And today I won’t have wine or tuna conserve with aioli or blue cheese with honeycomb and bread or foie gras topped with yuzu jam. And I won't feel guilty and my cleanse isn't ruined. So there.</span><o:p></o:p></p><p class="MsoNormal">TURKEY CHILI</p><p class="MsoNormal">2 pounds ground turkey</p><p class="MsoNormal">2 onions, diced</p><p class="MsoNormal">1-28 ounce can diced tomatoes</p><p class="MsoNormal">2 cups chicken broth</p><p class="MsoNormal">1 tbs olive oil</p><p class="MsoNormal">3 tbs chili powder</p><p class="MsoNormal">2 bay leaves</p><p class="MsoNormal">1 tbs unsweetened cocoa powder</p><p class="MsoNormal">1.5 tsp kosher salt</p><p class="MsoNormal">1.5 tsp. oregano</p><p class="MsoNormal">1.5 tsp. cumin</p><p class="MsoNormal">1/4 tsp. cinnamon</p><p class="MsoNormal">to garnish:</p><p class="MsoNormal">avocado, thinly sliced radish, cilantro, chopped green onion, lime</p><p class="MsoNormal">Saute onions in the olive oil over medium heat until softened, about 10 minutes. Add turkey and break up with a spoon until no longer pink. Stir all spices and bay leaves into onions. Add tomatoes and their juices and stock. Bring to a boil. Reduce heat and simmer for 45 minutes. Serve with toppings.</p> <!--EndFragment--></span><p></p> <!--EndFragment--></span><p></p> <!--EndFragment-->Robinhttp://www.blogger.com/profile/01474231668205039908noreply@blogger.com2tag:blogger.com,1999:blog-950190951601862065.post-37509779095670881272012-01-12T14:05:00.001-08:002012-01-12T14:30:42.255-08:00Shrimp, Beans, and Kale with Herb Pesto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_7Q_nP69DKClZMDjuVIGOefhxFRpeu7CfxHkLa60hqXCAjQG-JLZbQZdGl5xlFXLMX3aCrQjpINNGWamyqqq2dxIWvzAc2MEJ_jOqZ93EL4W3X2IqLE2B78tyML0qH130jHqNkltLJk/s1600/shrimp+and+beans.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_7Q_nP69DKClZMDjuVIGOefhxFRpeu7CfxHkLa60hqXCAjQG-JLZbQZdGl5xlFXLMX3aCrQjpINNGWamyqqq2dxIWvzAc2MEJ_jOqZ93EL4W3X2IqLE2B78tyML0qH130jHqNkltLJk/s320/shrimp+and+beans.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5696870246962177506" /></a><br /><br /><div><br /></div><div>Day four and I have a hideous detox headache that has officially morphed into a migraine. This is part of why when I detox I prefer going to We Care Spa. I mean who wouldn't want to cleanse at a swanky spa where all temptation is removed and all that is required of you is to manage to make it your afternoon massage and to drink a variety of juices and teas and concoctions that are all pretty much pre-made for you? I never get bad headaches there- maybe a mild one every now and then, but nothing like today. Part of the reason is because at We Care you get colonics everyday. So many toxins are coming out of your system that if you don't help your body get rid of them they can build up and give you detox symptoms. We Care is like detoxing virtually symptom free. The opposite of symptom free We Care bliss is the Master Cleanse - I have never felt like such shit in my entire life. If you have any kind of heavy metal toxicity (which I have) and you do the Master Cleanse you will pretty much be in hell. </div><div>Despite my migraine I managed to make this for lunch. I used the beans I had put in the freezer from day one. I lightly boiled some kale, then added it to a pan with a little olive oil, garlic and red chili flakes. Then I added the beans to heat them through. While this was going I sauteed some really amazing big fat shrimp from Santa Monica Seafood in a bit of olive oil. I drizzled some of the tahini dressing I made earlier this week over the greens and beans then topped with the shrimp and a little bit of pesto I had made last night. I had a bunch of herbs (parsley, cilantro, and basil) and some pepitas so I toasted the pepitas and put them in a food processor with the herbs, olive oil, juice of one lime, salt and a clove of garlic. I didn't measure anything I just went by how it looked and tasted which is something you learn to do over time, but once you have made pesto once or twice from a recipe, you should have no problem winging it.</div>Robinhttp://www.blogger.com/profile/01474231668205039908noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-21787977139024339042012-01-11T13:42:00.000-08:002012-01-11T13:59:42.457-08:00Roasted Delicata Squash and Broccoli w/ Tahini Dressing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqjkzhSI-43VOo7-V3JnYXDzaVfSyReKPwJFu_Ghqo8R9jXWGeBwKvJAWnU29lVuCRT7lzBxpKws_4UF3LzykouKEd6BKbRRCbNJ-Fjt9hN95q_efclcXr40p7f7Zd30rwoX5La41e74/s1600/squash+%2526+broccoli.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqjkzhSI-43VOo7-V3JnYXDzaVfSyReKPwJFu_Ghqo8R9jXWGeBwKvJAWnU29lVuCRT7lzBxpKws_4UF3LzykouKEd6BKbRRCbNJ-Fjt9hN95q_efclcXr40p7f7Zd30rwoX5La41e74/s320/squash+%2526+broccoli.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5696493257559323410" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Day three of a cleanse and dealing with unreasonable people and workers pounding on your windows to remove them from the walls do not mix well so I will keep this brief. This is what I had for dinner last night. Had leftover squash and broccoli with tahini and brown rice for breakfast and a smoothie for lunch. Today I miss my toxins and if I hadn't already announced to the world that I was on a cleanse I just might have made up some excuse that it's too hard to cleanse and have all the windows in your house replaced, or maybe I should do this next week or whatever. So this is working. Bah Humbug....</div><div><br /></div><div>Roasted Broccoli and Delicata Squash with Tahini Dressing</div><div>mixed greens</div><div>1 head broccoli florets</div><div>2 delicata squash peeled, seeded and sliced into 1/2 rounds</div><div>1/2 cup tahini</div><div>grated zest and juice from one lemon</div><div>1 minced garlic cloves</div><div>3 tbs olive oil</div><div>2/3 cup water</div><div>1-2 teaspoons smoked spanish paprika</div><div>(taste first after 1 tsp and if you want add more- also if you don't have smoked spanish paprika you can add 1/2 tsp cumin and 1/2 tsp regular paprika)</div><div><br /></div><div>Preheat oven to 400 degrees</div><div>On a baking sheet toss squash, broccoli, 1 tbs olive oil, and salt</div><div>Roast veggies until soft</div><div><br /></div><div>In the meantime puree in a blender all other ingredients to make Tahini dressing.</div><div>Take greens, top with veg, drizzle with 1/4 cup tahini dressing. </div><div>Save the rest of the dressing for salads throughout the week- lasts for 1 week.</div><div><br /></div><div><br /></div>Robinhttp://www.blogger.com/profile/01474231668205039908noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-68307200948456491522012-01-10T08:48:00.000-08:002012-01-10T12:01:45.034-08:00Saffron Marinated Chicken, Quinoa with Asparagus Puree & Esalen Kale Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6vU8JCuDt-I7cdXm-G9iSqLGCgR6apzoVtJjwngPRPEuaXAG4y_vpmIJOKlWdGhdzfdapZDKfuzOVH9RsJ-qhgNMTBLNLrwXidE3W4N3m6W3MyHp9ZwmngD9FEX4DKo6lQDW9vLuCl8/s1600/kale+salad.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6vU8JCuDt-I7cdXm-G9iSqLGCgR6apzoVtJjwngPRPEuaXAG4y_vpmIJOKlWdGhdzfdapZDKfuzOVH9RsJ-qhgNMTBLNLrwXidE3W4N3m6W3MyHp9ZwmngD9FEX4DKo6lQDW9vLuCl8/s320/kale+salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5696090353726057634" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jNW-8uhTB_ACBwbcyRXboX2MVWflSqWV-_D2XhCFT27gsuKh6Hb_kqXt2zzENPHdB646eFN3o9xfElhDY8PvFCMSAwKRSs8zpvYWVQgQyc74ARKv1doDOCtOHlmpF755nCETeEUfzZ0/s1600/chicken.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jNW-8uhTB_ACBwbcyRXboX2MVWflSqWV-_D2XhCFT27gsuKh6Hb_kqXt2zzENPHdB646eFN3o9xfElhDY8PvFCMSAwKRSs8zpvYWVQgQyc74ARKv1doDOCtOHlmpF755nCETeEUfzZ0/s320/chicken.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5696090279922136530" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_OXsLym3g2LOJHzXriWGAYu-Q2m-vjM_RMy5xKvR7rHJSKv6p_TJ_nfocw1UV1zJsZKuQIFFqReMDAtxEaUpGLv7Ax8nT6KlTYTlK2N9dB6bnkiLxlqeUEAK8G3WwiJJVQJsfYyDwk8/s1600/kale+salad.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a><div style="text-align: center;"><p class="MsoNormal" style="text-align: left; "></p><p class="MsoNormal"></p><p class="MsoNormal"></p><p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span class="Apple-style-span" style="color: rgb(46, 17, 6); "> <!--EndFragment--></span></p> <!--EndFragment--><p></p> <!--EndFragment--><p></p> <!--EndFragment--><p></p><p class="MsoNormal" style="text-align: left;color: rgb(0, 0, 238); text-decoration: underline; "><br /></p> <!--EndFragment--></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><p class="MsoNormal"><span>My mother hates vegetables. I have to continually disguise and otherwise alter vegetables to get her to eat them. She is pretty much like a kid when it comes to food. She knows veggies are good for her but would rather eat a doughnut or a cookie. If you have kids or adults who eat like kids (sugar obsessed, don't like vegetables) here is a trick. Take the soup I made yesterday with cabbage and beans- put it in a blender with a hunk of feta cheese and puree it. Add some homemade croutons by cutting up some whole grain bread and toasting it in a pan with some olive oil. Voila. You just got your kids to eat cabbage. <o:p></o:p></span></p><p class="MsoNormal">Some people, upon discovering that a Big Mac can survive virtually unchanged for years, stop eating them (see http://aht.seriouseats.com/archives/2008/09/12-year-old-mcdonalds-hamburger-still-looking-good.html). Others like my mother or most kids don't even flinch.</p><p class="MsoNormal">Did you see that episode on Jamie Oliver's show when he showed a bunch of kids that chicken McNuggets were made with pureed chicken carcasses and nasty wobbly bits? And they were like, "EEEWWWWWWW". And then Jamie coated them in batter and fried them up and the kids still wanted to eat them? (see <a href="http://www.youtube.com/watch?v=S9B7im8aQjo&NR=1&feature=endscreen">http://www.youtube.com/watch?v=S9B7im8aQjo&NR=1&feature=endscreen</a>) If you can still eat a Chicken McNugget after seeing this I am concerned. You are nutritionally hosed.</p><p class="MsoNormal">My theory is that if the apocalypse were to happen and another race of beings came upon earth and out of curiosity decided to have a look at what we left behind one of the things they would find would be an old Big Mac. And they would have no idea that it was food. There would be a whole team of alien scientists trying to figure out the cultural significance and purpose of the Big Mac. </p><p class="MsoNormal">So what does all if this has to do with Saffron Chicken, Asparagus Quinoa and Esalen Kale Salad? Not much other than you should eat this and not a Big Mac.</p><p class="MsoNormal">Esalen Kale Salad</p><p class="MsoNormal"><span>My dear friend Caz Love works in the kitchen at Esalen Institute and taught me how to make this crazy good kale salad. I added apple to it inspired by my other dear friend Jess, who makes a kick ass kale salad with apples and nuts.<o:p></o:p></span></p><p class="MsoNormal"></p><p class="MsoNormal">Equal parts olive oil, lemon juice, and Bragg’s Liquid Amino Acids (I did ¼ cup of each)</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">Big bunch of kale de-stemmed and cut into ribbons <o:p></o:p>(I did a ½ a bag of pre-washed, pre-stemmed mixed with a bit of carrots and cabbage)</p><p class="MsoNormal">Red onion cut in half and onion thinly sliced (I did half an onion)</p><p class="MsoNormal">Toasted nut or nuts of your choice (I did pepitas)<o:p></o:p></p><p class="MsoNormal">Toast nuts over medium heat in a pan. Put the sliced onion in a bowl and cover with the lemon juice and Braggs. Let onions marinate while you massage the olive oil into the kale. Do this until the kale feels tender enough that you personally want to eat it. Then add the onions with the lemon and Bragg's mixture and toasted nuts and toss to combine.</p><p class="MsoNormal"></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); "><br /></span></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); ">Saffron Marinated Chicken</span></p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(46, 17, 6); ">This is adapted form a recipe from Yotam Ottolenghi. I like it because it has so much flavor and I am pretty much obsessed with saffron.</span></p><p class="MsoNormal"><span style="color: rgb(51, 51, 51); "><o:p> </o:p></span><span class="Apple-style-span" style="color: rgb(46, 17, 6); ">4 chicken breasts</span></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); ">2 red onions, sliced<o:p></o:p></span></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); ">4 tbsp olive oil<o:p></o:p></span></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); ">1 tsp ground ginger <o:p></o:p></span></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); ">1 tsp ground cinnamon<o:p></o:p></span></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); ">a generous pinch of saffron strands<o:p></o:p></span></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); ">juice of 1 lemon<o:p></o:p></span></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); ">4 tbsp cold water<o:p></o:p></span></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); ">2 tsp coarse sea salt<o:p></o:p></span></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); ">1 tsp black pepper</span></p><p class="MsoNormal" style="margin-bottom: 16pt; "><span style="color: rgb(46, 17, 6); ">Marinate the chicken, onion, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper in the fridge for at least one hour or overnight.</span></p><p class="MsoNormal" style="margin-bottom: 16pt; "><span class="Apple-style-span" style="color: rgb(46, 17, 6); ">Separate the chicken and the onions. Grill the onions in a grill basket and the chicken directly over the coals or flame. Alternately, you can roast everything together, marinade and all, in the oven in a roasting dish at 400 degrees for approximately 30 minutes.</span></p><p class="MsoNormal" style="margin-bottom: 16pt; "><span class="Apple-style-span" style="color: rgb(46, 17, 6); "></span></p><p class="MsoNormal"><span style="color: rgb(46, 17, 6); ">You can also see in the photo above some roasted fennel and quinoa with asparagus puree.<span> </span>Asparagus puree is a recipe I never get tired of.<span> </span>I found it in the New York Times when it was used as the base for a pasta sauce mixed with prosciutto.<span> </span>During a cleanse I replaced the pasta with quinoa and omitted the ham and never looked back.<span> </span>Not that I don’t love pasta and ham, but this is my go-to recipe for a healthy side dish that anybody will love.<span> </span>It is also good for breakfast.<span> </span>I had some today topped with a poached egg. And by the way the Esalen Kale salad is also great in quinoa for breakfast.<span> </span>They serve it at Esalen every morning. Yum.<o:p></o:p></span></p><p class="MsoNormal">Asparagus Puree over Quinoa</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p> </o:p>2 pounds whole asparagus</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">1 tbs finely grated lemon rind<o:p></o:p></p><p class="MsoNormal">2 tbs reserved steaming liquid<o:p></o:p></p><p class="MsoNormal">2 tbs olive oil<o:p></o:p></p><p class="MsoNormal">salt and pepper<o:p></o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: -0.25in; "><span style="color: black; "><span>1.<span class="Apple-style-span" style="font-family:'Times New Roman';"><span class="Apple-style-span" style="font-size: 9px;"> </span></span></span></span>Trim asparagus by breaking stem where the tough part meets the tender.<span> </span>Cut just below the tip and set aside.<span> </span>Cut remaining tender stems into one-inch pieces.<span> </span>Steam for about 6 minutes, depending on thickness of stems, until quite tender, but still bright green.<span> </span>Remove stems and reserve steaming liquid.<o:p></o:p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: -0.25in; "><span style="color: black; "><span>2.<span style="font: normal normal normal 7pt/normal 'Times New Roman'; "> </span></span></span>Place stem pieces in food processor with lemon rind, olive oil, and 1 tablespoon reserved liquid.<span> </span>Process to a sauce.<span> </span>Add salt and pepper to taste.<o:p></o:p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: -0.25in; "><span style="color: black; "><span>3.<span style="font: normal normal normal 7pt/normal 'Times New Roman'; "> </span></span></span>Using the same steamer cook asparagus tips 2-4 minutes, depending on thickness, until just until tender<o:p></o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal">Cook quinoa according to package directions.<o:p></o:p></p><p class="MsoNormal">Spoon asparagus puree over quinoa.<o:p></o:p></p><p class="MsoNormal">Top with asparagus tips.<o:p></o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal">You can also stir the sauce into the quinoa, add grated Parmesan cheese and top with toasted pine nuts.<span> </span></p><p></p><p></p><p></p></div>Robinhttp://www.blogger.com/profile/01474231668205039908noreply@blogger.com2tag:blogger.com,1999:blog-950190951601862065.post-23392624810360806382012-01-09T14:53:00.000-08:002012-01-09T15:16:19.132-08:0021 Day Detox<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeEXUcwRfqJTN00OhaV70G8gryKo8oMcxEpiJgHK0HMRpHmE6qGheC11O5yzPW_7FWI7IbWeSTO7nKL7IH8oBwu8VTcYTrbEy5rqlZbR5v8_rus-Hg5M78xzFb0nReu2N1pZPpAVO-Ts/s1600/fart+soup.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeEXUcwRfqJTN00OhaV70G8gryKo8oMcxEpiJgHK0HMRpHmE6qGheC11O5yzPW_7FWI7IbWeSTO7nKL7IH8oBwu8VTcYTrbEy5rqlZbR5v8_rus-Hg5M78xzFb0nReu2N1pZPpAVO-Ts/s320/fart+soup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695773290881041010" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfuxQOKcZV_VDoYt5-KAaBhZmtGitd7N5w7091Qqm2IXu1g4a1_gtYb6CRyf-F5E8hE7nzT0kwYx9-gQ90RzQa4m_go4riWbCTgiqeFwArWJqBCVFSIFSwnRKkqLXKoF-Kqj9W8dkjdpc/s1600/veggie+broth.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfuxQOKcZV_VDoYt5-KAaBhZmtGitd7N5w7091Qqm2IXu1g4a1_gtYb6CRyf-F5E8hE7nzT0kwYx9-gQ90RzQa4m_go4riWbCTgiqeFwArWJqBCVFSIFSwnRKkqLXKoF-Kqj9W8dkjdpc/s320/veggie+broth.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695773229699911074" /></a><br />I am such a lame blogger/ luddite that it was taking me an eternity to create a new blog to post recipes from my detox so I just decided to use this one as it is already set up and Jess has a new blog anyway.<div><br /></div><div>I am doing a 21 day detox. I did one this summer and I felt amazing afterwards. Bad habits do creep back, but I have found that over the years, each time I do a cleanse more good habits develop and become permanent. Also, from cleansing every year once or twice I year I have gone from being sick every 2 months in 2005 to the point where I have not been sick now since the summer of 2010! </div><div><br /></div><div>So what am I eliminating?</div><div>alcohol</div><div>coffee</div><div>sugar</div><div>anything processed</div><div>wheat and gluten containing grains</div><div>all dairy</div><div>fatty meats</div><div>anything that is not organic, grass-fed, hormone-free, or pesticide-free</div><div><br /></div><div>It takes a lot of planning to eat this way. The first few days sans coffee and the sweet caress of alcohol are particularly difficult, so I like to make sure I am going to be eating something really tasty. I also like to have healthy things on hand. So on Sunday I made a big batch of vegetable broth and cooked up a pot of yummy cannellini beans. I froze half of both and saved the rest for my lunch today. </div><div><br /></div><div>I had a head of cabbage left over from my CSA basket that had been in the fridge since before New Years. It was time to eat it so I decided to make a cabbage and bean soup. I was sure to take some Beano before eating this. Being detoxy is unpleasant enough as it is I don't need to compound matters by also dealing with the ramifications of eating the two most farty foods on the planet.</div><div><br /></div><div>Cabbage and Bean Soup</div><div>1 onion diced</div><div>2 carrots diced</div><div>2 stalks celery diced</div><div>1 head cabbage sliced</div><div>2 tomatoes diced</div><div>3 cloves garlic minced</div><div>homemade vegetable broth</div><div>cooked cannellini beans</div><div>cilantro</div><div>salt</div><div><br /></div><div>Saute the onion, carrot and celery until softened</div><div>Add the broth, tomato and cabbage</div><div>Bring to a boil then reduce heat and simmer until vegetables are almost soft</div><div>Add beans and garlic</div><div>salt to taste</div><div>top with chopped cilantro</div><div><br /></div><div><br /></div><div><br /></div>Robinhttp://www.blogger.com/profile/01474231668205039908noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-13827445302473395222011-03-10T17:16:00.000-08:002011-03-10T17:18:49.502-08:00New SiteHi Loyal Followers,<br /><br />I wanted to let you all know that I have a new website that has a blog included. Most of my posts will probably be there. I haven't decided if I am going to phase this site out yet...but definitely check out the new site and blog. Here's a <a href="http://jessica-hilton.healthcoach.integrativenutrition.com/blog/2011/03/diet-extremists">link</a>.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-84300423893898546422011-02-08T02:03:00.000-08:002011-02-08T02:43:36.077-08:00VEGAN CHOCOLATE CHIP COOKIES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Jt3f2mfQNJ1VXNlIVvzSR6lCwbi1GQnh0mJY_O-ExPgsYWpNR2Z11Gr7SpcGz6FCojEEbSBhcdHHb6DnYrjOCDMFiw4lpdf1Qs61JmTIPE0V-iIajeLIneuv68yeVvltM72uKfGr8gE/s1600/IMG_3167.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Jt3f2mfQNJ1VXNlIVvzSR6lCwbi1GQnh0mJY_O-ExPgsYWpNR2Z11Gr7SpcGz6FCojEEbSBhcdHHb6DnYrjOCDMFiw4lpdf1Qs61JmTIPE0V-iIajeLIneuv68yeVvltM72uKfGr8gE/s400/IMG_3167.JPG" alt="" id="BLOGGER_PHOTO_ID_5571263084835421442" border="0" /></a><br />I have loved baking since I was a teenager. Now, I try to make as many healthful substitutions as I can without compromising taste and more importantly, texture. This means, that I will use organic butter, free range eggs, organic cane sugar, honey or maple syrup instead of the bleached white stuff. But, I will never use applesauce instead of butter or eggs, I won't cut out fat to make a "healthier" baked good, because usually sacrificing the fat usually means sacrificing the flavor.<br /><br />I truly believe in everything in moderation. So, if I am going to have a cookie, or a piece of cake, I want it to be the best possible version. I don't want a random mix of sugar, just for the sake of sweet. I want a quality product. Quality over quantity is my motto. Having said all of this, one of my clients recently gave me this recipe for vegan chocolate chip cookies. To be perfectly honest, I didn't have high hopes for the recipe, but I figured I would be a sport and give it a go. I was really surprised to find that these cookies were really good-not just good for a vegan cookie, but really good.<br /><br />Replacing ordinary flour with oat flour and ground nuts make these cookies a good source of fiber and healthy fats (from the nuts). Maple syrup is a lot less sweet than sugar and is a lot less processed. I used dark chocolate which has some antioxidants and far less sugar than milk chocolate. Just because these cookies are healthier than traditional chocolate chips, doesn't mean you can eat six of them. Remember, everything in moderation.<br /><br />Vegan Chocolate Chip Cookies<br />1 1/2 cups oat flour<br />1 teaspoon aluminum free baking soda<br />1 teaspoon sea salt<br />1/4 teaspoon cinnamon<br />2 cups raw walnuts<br />3 tablespoons melted coconut oil<br />1 cup pure maple syrup<br />2 teaspoons vanilla<br />2 cups rolled oats<br />12 ounces dark chocolate chips<br /><br />Preheat oven to 350 degrees. Line two baking sheets with parchment paper.<br /><br />Mix together oat flour, baking soda, salt and cinnamon in a mixing bowl and stir together.<br /><br />Blend walnuts in a food processor into a fine meal. Add oil, maple syrup and vanilla and blend until the mixture has the consistency of natural nut butter.<br /><br />Combine walnut mix with oat flour. Fold in two cups of rolled oats and chocolate chips.<br /><br />Using a 1 1/2 inch ice cream scooper or tablespoon measure, form dough into balls and place on baking sheets. Flatten cookies slightly, then bake for 13-15 minutes or until cookies begin to brown.<br /><br />Cool for a few minutes, then transfer to a wire rack to cool completely.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com2tag:blogger.com,1999:blog-950190951601862065.post-20354904996496725162011-01-24T17:50:00.000-08:002011-01-24T18:18:22.697-08:00MEATLESS MONDAY!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7yffZ36cuM3yLlpNcYfy7QBnnzgVUb_T1zSp4KDFo1M0srZI0tbEWwR6M9dbcxyzd5DhsgV3_eBa-yb4O74x0Ufw1Iq0Z0I_Bd0EMDwUaQ7_I5lZ07WrFN6ce7wQ9BT1zgTHgTzRsdE/s1600/IMG_3094.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7yffZ36cuM3yLlpNcYfy7QBnnzgVUb_T1zSp4KDFo1M0srZI0tbEWwR6M9dbcxyzd5DhsgV3_eBa-yb4O74x0Ufw1Iq0Z0I_Bd0EMDwUaQ7_I5lZ07WrFN6ce7wQ9BT1zgTHgTzRsdE/s400/IMG_3094.JPG" alt="" id="BLOGGER_PHOTO_ID_5565941369829698818" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEuUuACutg_IVrYkrQvhFHUVvTPG2twCEMUnD2z3do-Ma9s64juHyV-Klu5p_LnQeiu2sh8qzHwvUunBvjxkIBsoik004LillSeoArPm-qnLrEuhglGmACcrDx8bzRHZAp-96y6ollk4/s1600/IMG_3089.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEuUuACutg_IVrYkrQvhFHUVvTPG2twCEMUnD2z3do-Ma9s64juHyV-Klu5p_LnQeiu2sh8qzHwvUunBvjxkIBsoik004LillSeoArPm-qnLrEuhglGmACcrDx8bzRHZAp-96y6ollk4/s400/IMG_3089.JPG" alt="" id="BLOGGER_PHOTO_ID_5565941350280352674" border="0" /></a><br /><span style="font-size:100%;">Meatless Monday is a campaign to reduce meat consumption one day per week. According to the <a href="http://www.meatlessmonday.com/">website</a>, "cutting out meat once a week, we can improve our health, reduce our carbon footprint and lead the world in the race to reduce climate change." Many top restaurants are also adopting the Meatless Monday campaign. I totally support this campaign and encourage you to as well. Here's a recipe to get you started.<br /><br />I love Indian food. This is my twist on one of my favorite Indian dishes, Saag Aloo. The addition of the garbanzos give this dish a protein boost making it a complete meal.<br /><br /></span> <style>@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }p { margin: 0in 0in 10pt; font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">1 pound frozen chopped spinach*<br /></span></p><div style="text-align: left;"> </div><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">2 cloves garlic, chopped fine</span></p><div style="text-align: left;"> </div><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">1 tablespoon grated ginger</span></p><div style="text-align: left;"> </div><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">2 fresh green chilli (serrano or jalapeno), minced</span></p><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">1 small onion, diced<br /></span></p><div style="text-align: left;"> </div><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">3 medium potatoes, peeled and cut into bite-sized chunks</span></p><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">1 tablespoon turmeric<br /></span></p><div style="text-align: left;"> </div><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">1 tsp cumin powder</span></p><div style="text-align: left;"> </div><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">1 tsp coriander powder</span></p><div style="text-align: left;"> </div><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">1 tablespoon garam masala</span></p><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">2 teaspoons cayenne (optional)**<br /></span></p><div style="text-align: left;"> </div><div style="text-align: left;"> </div><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">1 tablespoon oil (any flavourless)</span></p><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">1 cup water or stock<br /></span></p><div style="text-align: left;"> </div><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">Salt to taste</span></p><p style="margin: 0.1pt 0in; text-align: left;"><span style="font-size:100%;">1 tablespoon butter (optional)<br /></span></p> <p style="margin: 0.1pt 0in;"><span style="font-size:100%;"><br /></span></p><p style="margin: 0.1pt 0in;"><span style="font-size:100%;">Heat the oil in a large sauté pan over medium heat. Ad the garlic, onion, green chiles and the spices.<br /></span></p> <p style="margin: 0.1pt 0in;"><span style="font-size:100%;">Stir until the onions are translucent, then add potatoes. Stir until they are coated with the spices, but be careful not to let the garlic brown. If it starts to get brown, lower heat. Add frozen spinach and water or stock to the pan. Lower the heat, cover and simmer for about 20-30 minutes or until potatoes are tender. Season with salt and pepper. Finish with a tablespoon of butter.<br /></span></p> <p style="margin: 0.1pt 0in;"><span style="font-size:100%;"><br /></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:Times;font-size:10pt;" > * I like frozen spinach in this dish because the texture is better, in this dish than fresh and much better than baby spinach.<br /></span></span></p><p class="MsoNormal"><br /><span style="font-size:100%;"><span style=";font-family:Times;font-size:10pt;" ></span></span></p><p class="MsoNormal"><span style="font-size:100%;"><span style=";font-family:Times;font-size:10pt;" >** We like spicy, so I add the cayenne in addition to the chiles, if you don't like heat, omit the cayenne and use only one chile<br /></span></span></p> <span style="font-size:100%;"><br /></span>Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-20278595516475764762011-01-14T17:16:00.000-08:002011-01-14T17:36:15.261-08:00VEGGIPALOOZA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KdezYzEtdBqRJFaTFVuPlmuzMHAX2zFfCdAAo7Suu51DhOpnRUv4L370fofzZlKdmcOISh9bzzHd2I6oGbW10Av0ZMSPNTmXomjPeDyyOV6xYgz5b3NXZMX7kWhyS4FXLC9vPYEgAhs/s1600/IMG_3071.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KdezYzEtdBqRJFaTFVuPlmuzMHAX2zFfCdAAo7Suu51DhOpnRUv4L370fofzZlKdmcOISh9bzzHd2I6oGbW10Av0ZMSPNTmXomjPeDyyOV6xYgz5b3NXZMX7kWhyS4FXLC9vPYEgAhs/s400/IMG_3071.JPG" alt="" id="BLOGGER_PHOTO_ID_5562218395877682146" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXr2254Ixj7qgRaioPeH4EqwE9VKWj8PeD6PGaCmcToRcxcolEDldG_Nzc5ZvZey3d_QZkuKH95aorFz9nk6-NsXU6NQkzttGQ5nUH-PH-zH6EbbOCU1NnlA8GjyoMURSW4vui90T5Ok/s1600/IMG_3079.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXr2254Ixj7qgRaioPeH4EqwE9VKWj8PeD6PGaCmcToRcxcolEDldG_Nzc5ZvZey3d_QZkuKH95aorFz9nk6-NsXU6NQkzttGQ5nUH-PH-zH6EbbOCU1NnlA8GjyoMURSW4vui90T5Ok/s400/IMG_3079.JPG" alt="" id="BLOGGER_PHOTO_ID_5562218394219958674" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMwzome9x6nOosqjJgECXXkJjIp-U5wG9rWRonBFECGr0NNp_AKSfaRl9I02njYKObIhxchVdFvYzXkigLAqiaZYStqZe3eD8kZAfH1AE2Ckd-bmepy_L0wwTUU8StqFYzKCMXCx1NtM/s1600/IMG_3074.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMwzome9x6nOosqjJgECXXkJjIp-U5wG9rWRonBFECGr0NNp_AKSfaRl9I02njYKObIhxchVdFvYzXkigLAqiaZYStqZe3eD8kZAfH1AE2Ckd-bmepy_L0wwTUU8StqFYzKCMXCx1NtM/s400/IMG_3074.JPG" alt="" id="BLOGGER_PHOTO_ID_5562218384105347218" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8cJ4qevO9BerKcR-v58pGByrhWLdxNaABza6PIG7vepE-GWRhzJl5_jw48956L8zmTl32HqTLbxbnjairb7MBoSCve2XsJPS2xTF4eVxQrJsIloiA13QcHwkvsZD4Sy-ncnInc8qbm8/s1600/IMG_3080.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8cJ4qevO9BerKcR-v58pGByrhWLdxNaABza6PIG7vepE-GWRhzJl5_jw48956L8zmTl32HqTLbxbnjairb7MBoSCve2XsJPS2xTF4eVxQrJsIloiA13QcHwkvsZD4Sy-ncnInc8qbm8/s400/IMG_3080.JPG" alt="" id="BLOGGER_PHOTO_ID_5562218376719766466" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GCC-ZsH2wrILrcJNTv_7fDNJMsmR580uLcJwGluNnhQ0oQUhJ_e6Txn-YsZ_t0AgsADoqglxom1loeryy8ssO0xlqbYqNzLb31oM9eGOULE3lvFfYcpIE_TwdMS96hG1UzkxtQq7xUM/s1600/IMG_3081.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GCC-ZsH2wrILrcJNTv_7fDNJMsmR580uLcJwGluNnhQ0oQUhJ_e6Txn-YsZ_t0AgsADoqglxom1loeryy8ssO0xlqbYqNzLb31oM9eGOULE3lvFfYcpIE_TwdMS96hG1UzkxtQq7xUM/s400/IMG_3081.JPG" alt="" id="BLOGGER_PHOTO_ID_5562218367576670242" border="0" /></a><br />Last night was a clean out the fridge type meal. I have had scraps of vegetables leftover from various clients, not enough to make their own side dish. So, I combined all the orphan veg into one happy side dish, well, two really. The first was a combo of julienned carrots, asparagus, zucchini, and of course, kale. The second was a combination of spinach, collard greens and kale that I pureed with a little cheese. The two accompanied two different main courses, one for my husband and one for me.<br /><br />Normally, I am not in the habit of making separate meals, but I really wanted seafood and he is not a huge fan. Both dinners were exactly the same, with the exception of the protein. I am at the end of a two week cleanse and have been trying to incorporate way more vegetables into my meals. This was pretty quick and easy and most importantly, delicious.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-5134414975065575432011-01-10T14:41:00.000-08:002011-01-10T14:46:55.471-08:00BRAISED CHICKEN<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJuLUZSLPGFgPlaEej76etMgsPK5GGZpHPsk-ZrPTS9fkDK86EiofPoVdkoPCz2C2xm7pvZO0guCBf6_fjD6HaiSDRikDtOn0cLbWu7qgQkOCaq9pDWLUsZ6DRmSqHnYK8GC6p24f_0M/s1600/chicken.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJuLUZSLPGFgPlaEej76etMgsPK5GGZpHPsk-ZrPTS9fkDK86EiofPoVdkoPCz2C2xm7pvZO0guCBf6_fjD6HaiSDRikDtOn0cLbWu7qgQkOCaq9pDWLUsZ6DRmSqHnYK8GC6p24f_0M/s400/chicken.JPG" alt="" id="BLOGGER_PHOTO_ID_5560691965513206194" border="0" /></a> <style>@font-face { font-family: "Cambria"; }@font-face { font-family: "Georgia"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);"> </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">½ cup all purpose flour plus additional for dredging</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">2 teaspoons salt</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);"> </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">2 tablespoons butter</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">1 tablespoon olive oil</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">4 chicken thighs*</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">4 chicken drumsticks*</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">4 ounces fresh chanterelle mushrooms</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">2 medium carrots, peeled, thinly sliced</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">2 large shallots, thinly sliced</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">2 tablespoons chopped fresh thyme, divided</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">1 garlic clove, minced</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">1/4 cup dry white wine</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">1/2 cup low-salt chicken broth</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);"> </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">1/4 cup crème fraîche</span></p> <p class="MsoNormal" style="line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);"> </span></p> <p class="MsoNormal" style="line-height: 13pt;"><span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth; bring to boil.</span></p> <span style="font-size: 11pt; font-family: Georgia; color: rgb(38, 38, 38);">Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.</span><br /><br /><span style="font-family: georgia;">*Legs and thigs are better suited to this recipe than breasts which have can be a little dry.</span>Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com1tag:blogger.com,1999:blog-950190951601862065.post-82748938414612449932011-01-05T21:02:00.000-08:002011-01-06T12:33:17.393-08:00ADAPTABILITY<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvTh2CpPqIb15CV9TtXzpx3VnSz7hyKIsGVM2Ev5QSn9xqes3EOSvOtXFsbX0j6Bt36w87lPOCvC6oxwFrhaIPkQ0ocU3uvsEZt0kCcgg6O4guz1xPkOMgj_zz1ITJSHAgwb0t_8t0uw/s1600/54992_1647562223459_1069042016_1767159_5332098_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvTh2CpPqIb15CV9TtXzpx3VnSz7hyKIsGVM2Ev5QSn9xqes3EOSvOtXFsbX0j6Bt36w87lPOCvC6oxwFrhaIPkQ0ocU3uvsEZt0kCcgg6O4guz1xPkOMgj_zz1ITJSHAgwb0t_8t0uw/s400/54992_1647562223459_1069042016_1767159_5332098_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5558934506937637890" border="0" /></a><br />Adaptability is, not surprisingly, the ability to adapt. I think this is an important skill when it comes to cooking. It's a good skill to have in life, in general. You might notice that a lot of my recipes are vague, or use approximates. This is because I never use recipes. Maybe I refer to them from time to time to check ingredients, or oven temp but for the most part I use recipes as merely a guide. I want you guys to realize that as well. Don't be too concerned with following a recipe to a T, sometimes, this isn't even an option. How many times have you been in the middle of making a dish and realize you are missing a major ingredient, or two? That happens to me often.<br /><br />Today, I was going to make the spinach cake I posted a few weeks back for a client, along with several other recipes. I headed to Whole Foods just before I was supposed to be at the client's house and...they were out of spinach. I couldn't believe it. I guess I could have used frozen, but that would have added a couple of steps and I had a lot to cook in a short period of time. I didn't want to add any steps. Instead of freaking out, I just grabbed what looked good-mustard greens. Oh I love them so, not as much as kale, but a lot. I also picked up a few bunches of watercress. Now, this was a pretty easy substitution, but it's a good example of not being too stuck on what a recipe says. Sometimes I go to the store with a recipe in mind and they either don't have the ingredient I'm looking for or maybe the ingredient looks bad. This happens a lot, especially when it comes to fish. I stopped specifying fish when cooking for clients, instead, I buy what looks the best (of course, taking into consideration the client's likes and dislikes).<br /><br />Understand that changing the ingredients, will obviously change the recipe, but that could be a good thing. A word of warning, though with the actual recipes, if you change it, make sure to write down the changes-if it's really good, you want to be able to recreate it. We can think of life as a recipe as well. We can either obsessively focus on the plan, as we see it and risk being disappointed often, or we can use the recipe as a guide making substitutions and tweaks based on the ingredients that come our way.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-67747277145855396452011-01-03T21:18:00.000-08:002011-01-03T21:47:03.118-08:00LONDON CALLING<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLo1KSwoufCffpWIt-rYOejvenInc6fbgc8vJ1DQksDkOkX5bfvjmDZDm1Wmtkb11JxsXByMObxWX-Wgo50ywjKeTrTOVpH83klLlE0ccLpMdg5msPojQXoSCZ26Y2kDSQi_fn5oI0DlM/s1600/IMG_3038.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLo1KSwoufCffpWIt-rYOejvenInc6fbgc8vJ1DQksDkOkX5bfvjmDZDm1Wmtkb11JxsXByMObxWX-Wgo50ywjKeTrTOVpH83klLlE0ccLpMdg5msPojQXoSCZ26Y2kDSQi_fn5oI0DlM/s400/IMG_3038.JPG" alt="" id="BLOGGER_PHOTO_ID_5558196921572403650" border="0" /></a><br />Ever since a trip to London nearly eight years ago, we have been obsessed with Indian food. It is our favorite!! Everyone knows that England is famous for its Indian food. When we got back from that trip we tried tons of Indian places. We found a few good ones but I really committed to making my own Indian food at home. Tonight's inspiration came from Madhur Jaffrey's book, "Quick & Easy Indian Cooking." This is a great book if you want to try some Indian recipes. They really are quick and easy and she explains all of the different ingredients commonly used. It is not intimidating and it's totally accessible for a beginning or experienced cook.<br /><br />I tried out the pressure cooker that my landlord was kind enough to lend to me, for the first time tonight. I was terrified that it would explode, so I think I had the heat a little too low, but after some tinkering I think I have it down now. The urad beans went in there with some tomato, onion, mustard seeds, cumin, mint and cilantro. I love the lentils and beans in general, but I love the flavor from Indian spices. Legumes are a good source of cheap protein and also fiber-something that most of us don't get enough of from our diets. The pressure cooker is pretty cool too, so I'll have to give it another whirl this week.<br /><br />I should point out that I had nearly all of the ingredients on hand, except the shrimp and I did run out of cilantro, but I chose this menu based on what was hanging around. We love spicy and this cauliflower did not disappoint. Fresh jalapenos and cayenne gave it a nice little kick, some ginger, garlic and mustard seeds rounded out the flavors.<br /><br />Shrimp is always really easy to make, because it takes no time at all to cook. Simply sauté in a pan and then add a sauce that includes, tomato paste, coconut milk (full fat, none of that lite nonsense), cilantro, cumin, more chile and cayenne, garam masala and some curry leaves. Done.<br /><br />So there's my home made Indian feast. I prepped all of the ingredients for each dish, then cleaned up my little mess. The actual cooking time for each dish was no longer than 15 minutes. So in less time than it would take me to pick up takeout, I had my own version on the table.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com1tag:blogger.com,1999:blog-950190951601862065.post-20894929023342748632011-01-02T21:58:00.000-08:002011-01-02T22:14:52.278-08:00MUSHROOM SALAD, AND A BURGER<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLn6SrvA67fmqQE739bB1OWteVQ_dxbDJTIDnP4lCkKqj7GwrqQVfd3a0F19kPPnMwagFG9qnGeAeSZ-TznRCQO6Gnv3MU0pHAAnjFj7b36tLVmLbvmi5USDbdzzY_gcXVuns8opfzzo/s1600/IMG_3034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLn6SrvA67fmqQE739bB1OWteVQ_dxbDJTIDnP4lCkKqj7GwrqQVfd3a0F19kPPnMwagFG9qnGeAeSZ-TznRCQO6Gnv3MU0pHAAnjFj7b36tLVmLbvmi5USDbdzzY_gcXVuns8opfzzo/s400/IMG_3034.JPG" alt="" id="BLOGGER_PHOTO_ID_5557835627342594114" border="0" /></a><br />I had a mushroom salad at one of my local favorite spots the other day. It was a special and it was delicious! Ever since, I have been dreaming of it, and knew that it was just a matter of time before I recreated it. The weather has been kind of miserable, not really salad weather, so I opted to make it a side and not a main course. I paired it with a grass-fed beef burger on a sprouted grain bun, which I felt was hearty enough to stand up to the pouring rain. If you'll notice, the salad really takes up most of the plate. This is the bonus to eating loads of veg, you can eat a ton of food. <br /><br />Mushroom Salad<br />2 portobello mushrooms, sliced<br />4 shitake mushrooms, sliced<br />1/4 pound crimini mushrooms, sliced<br />1 head of frisee, root end removed<br />1 small head of romaine or little gem lettuce, torn into pieces<br /><br />olive oil<br />balsamic<br />parmesan<br /><br />Heat a large sauté pan over medium heat. Add a couple of tablespoons of olive oil, then add mushrooms. Cook until they are golden. Season with sea salt and pepper.<br /><br />While mushrooms are cooking, combine the lettuces in a bowl. Drizzle with olive oil and balsamic vinegar and toss. Top with cooked mushrooms and grated parmesan cheese.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-68154050574157668722011-01-01T11:30:00.001-08:002011-01-01T15:53:30.316-08:00New Year's Brunch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJA9TWh2zYZlTYxs90nWFMU_DxBLIyudQit8GZOhEEfi82SHTw77mt_kIQrjblEfolC9YB-SmwQYjBCd-JsgJ6wQkRfN_1zIB38i-_du-SixfE5IB7ULzuhQKw1A90_cdlazfYdzUHmhE/s1600/IMG_3030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJA9TWh2zYZlTYxs90nWFMU_DxBLIyudQit8GZOhEEfi82SHTw77mt_kIQrjblEfolC9YB-SmwQYjBCd-JsgJ6wQkRfN_1zIB38i-_du-SixfE5IB7ULzuhQKw1A90_cdlazfYdzUHmhE/s400/IMG_3030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557369769030106354" /></a><br />Happy new year to everyone. Welcome to the first blog of the year. I am not really one to make resolutions. I mean who really sticks to them for more than a few days anyway? But, I do like to start the new year clean and healthy. <div><br /></div><div>Speaking of clean, I woke up this morning, and my apartment had been cleaned during the night by a magic elf who turned out to be my husband. It was awesome. So, I thought I would make him breakfast and since I am in love with him and kale, I decided to make a kale frittata. Let me go back to kale for a minute. I love it, I really do. I should change the name of the blog to "A Love Affair with Kale" because I eat it a lot. </div><div><br /></div><div>Frittatas are really easy to make if you have a non stick pan (which I am generally opposed to because the non stick finish is somewhat, how shall I say...toxic) or a great cast iron skillet. You can use almost any vegetable and I really recommend that you add a green vegetable as it is a great way to start your day. Simply cook the veg in your pan, then add some lightly scrambled eggs (I happened to have some milk from a recipe I made for some clients so I added a bit of that to the egg, but it is not necessary). Keep the flame low as you are adding the egg and then transfer the pan to a preheated oven (325 degrees). Cook until the egg mixture is just set. </div><div><br /></div><div><br /></div>Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-39440870416073129592010-12-17T17:29:00.000-08:002010-12-17T17:46:22.515-08:00SKIN CARE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Q77vkEI6FGcY2DUDHFgfYCw4SflI1uKNlbLmhQwqIU9oPEKvzsDDDJtJTBkNX-rDlZ1DZcirRKT8WzmgtUrgmrmz9oggvJxBXZ3XFjmiqgizCxe4liKQm7fis7hS5Pg2UamRvq6aj0s/s1600/images.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 185px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Q77vkEI6FGcY2DUDHFgfYCw4SflI1uKNlbLmhQwqIU9oPEKvzsDDDJtJTBkNX-rDlZ1DZcirRKT8WzmgtUrgmrmz9oggvJxBXZ3XFjmiqgizCxe4liKQm7fis7hS5Pg2UamRvq6aj0s/s400/images.jpg" alt="" id="BLOGGER_PHOTO_ID_5551828595834450242" border="0" /></a><br />So, I rarely invest in good skin care products, which is strangely ironic given that I really advocate investing in good quality food. I really value quality over quantity in so many aspects of my life, I should know better. Using cheap shampoo means coarser hair that needs to be cut more frequently. I know all of these things, yet, I still use an organic soap to clean my face and an organic moisturizer or olive oil in it's place. It's a good start, but there is certainly room for improvement. <br /><br />Last week, I was killing some time in Venice when I happened upon a "pop up shop" called the Detox something or other on Abbot Kinney. It sounded right up my alley so I went in and spent some time speaking with the owner of Odacité, an all natural skin care company. Now I should caution that many companies who claim to have "all natural" products, do not. There is no real regulation to that phrase, so approach it cautiously. But, Odacité, they are the real deal. There is no weird, chemically sounding ingredients, jut real stuff that isn't harmful. I bought a sample pack, I guess the starter kit for skin care and have fallen in love. There are no added scents, yet it smells really good, fresh and clean. I'm a new convert.<br /><br />You can order this stuff <a href="http://www.odacite.com/">online</a> but if you live in LA, you can go for yourself to the <a href="http://www.facebook.com/thedetoxmarket?v=wall">Detox Market</a> on Abbot Kinney, from now until the end of December.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com1tag:blogger.com,1999:blog-950190951601862065.post-44554406489495008592010-12-10T16:07:00.001-08:002010-12-10T16:14:57.517-08:00EVENTS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztsnlwjexm3_xCQAiEvl-1CwjSy1IOJ7g8mvnNqZU8ghG-xsH0PYMgro0zxNQ0TSfxIw6GkycUoX30xXhMMzeBcigfV9qCPSRHzzFScLuTngh_b5lpILPUyVwZj0iN99vb-A-eFup9bI/s1600/IMG_2863.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztsnlwjexm3_xCQAiEvl-1CwjSy1IOJ7g8mvnNqZU8ghG-xsH0PYMgro0zxNQ0TSfxIw6GkycUoX30xXhMMzeBcigfV9qCPSRHzzFScLuTngh_b5lpILPUyVwZj0iN99vb-A-eFup9bI/s400/IMG_2863.JPG" alt="" id="BLOGGER_PHOTO_ID_5549210387585890898" border="0" /></a><br />Tis the season for butternut squash and winter greens. It is also that time of the year when we start to consider the New Year and resolutions. If one of your New Year's resolutions is to eat better, cook more, lose weight, eat out less, or anything like that, then you should check out some of the healthy cooking classes I will be teaching at The Beverly Hills Adult School.<br /><br /><b><br /></b><div><b>Detox-Healthy, Clean and Fresh Flavors</b></div><div>I promise, there will be no mention of green juice or weird ingredients. Tonight’s class will be an introduction to the benefits of giving the body a much needed break, especially after the gluttonous holidays. I will introduce some easy, clean and fresh recipes that not only taste good but are great for your mind and body. $25 Food fee payable to the chef in class, cash/check only.</div><ul><li>213810 January 10 (1 Monday) Jessica Hilton</li><li>6:15-9:15 pm, HS Rm. 361 $35</li></ul><br /><div><b>Healthy Meals for Kids and Adults</b></div><div>I know several people whose kids only eat four things: pasta, cheese, baby carrots and chicken fingers. (Do chickens even have fingers?) Tonight, we will learn how to introduce healthier food selections into your kids’ meals, and master a few tricks on how to hide their veggies so they’ll never know. $25 Food fee payable to the chef in class, cash/check only.</div><ul><li>213824 January 24 (1 Monday) Jessica Hilton</li><li>6:15-9:15 pm, HS Rm. 361 $35</li></ul><br /><div><b>Greens & Grains</b></div><div>Are you unable to tell the difference between kale and quinoa (pronounced Keen-Wa)? Are you puzzled as to why some restaurants are serving what appears to be bird seed? Tonight, I will give you a primer on leafy greens and whole grains so you not only know how to pronounce them, but also how to use them in quick, easy and delicious recipes. $25 Food fee payable to the chef in class, cash/check only.</div><ul><li>213807 February 7 (1 Monday) Jessica Hilton</li><li>6:15-9:15 pm, HS Rm. 361 $35</li></ul><br /><div><b>Breakfast</b></div><div>So we’ve all heard “breakfast is the most important meal of the day,” but how can we fit a healthy breakfast into our hectic mornings? Many of us are lucky if we can cram a muffin down our throats while swigging a latte on the 405. With this modern dilemma in mind, I’m going to show you how to prepare nutritious breakfasts in less time than it takes to brush your teeth. $25 Food fee payable to the chef in class, cash/check only.</div><ul><li>213806 March 7 (1 Monday) Jessica Hilton</li><li>6:15-9:15 pm, HS Rm. 361 $35</li></ul>Here is a <a href="https://secure.educationalnetworks.net/ssl/registration/index.jsp?ech=bhas.bhusd.org">link</a> to online registration.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-79341974713378339962010-11-30T14:33:00.000-08:002010-11-30T17:57:52.863-08:00RECIPE CONTEST WINNER<div style="text-align: center;">CAULIFLOWER COUSCOUS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDx-Xn7qDCsXO0Rj6kV2xWckoyOqVf3LQnO2IhlZx9tq4o6qy8zRofqM3KCeb39br_Dr9XftU4syLEkvZvpxrdhAnnGrrkYc9Oqws0p5cgPR6Zs7cr3zeRMf1VhlYdB0POdxgUjYSOgys/s1600/IMG_1440.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDx-Xn7qDCsXO0Rj6kV2xWckoyOqVf3LQnO2IhlZx9tq4o6qy8zRofqM3KCeb39br_Dr9XftU4syLEkvZvpxrdhAnnGrrkYc9Oqws0p5cgPR6Zs7cr3zeRMf1VhlYdB0POdxgUjYSOgys/s400/IMG_1440.JPG" alt="" id="BLOGGER_PHOTO_ID_5545475753086666370" border="0" /></a><br /></div>I entered this recipe into a healthy Thanksgiving recipe contest and was one of the winners! I served it on my Thanksgiving table, it's one of my favorites. It is easy, and can be made in advance and you can be sure no one else will have had it.<br /><br />2 head cauliflower, cut into florets<br />1 pomegranate, seeds removed<br />1 small bunch parsley<br />4 ounces feta, chopped<br />4 ounces pine nuts, toasted**<br />1/4 cup capers<br />1 lemon, juiced and zested<br />2 tablespoons mint, chopped<br />2 tablespoons dijon<br />1/4- 1/2 cup olive oil<br /><br />Preheat oven to 400 degrees. Toss Cauliflower with 2 tablespoons olive oil and roast until golden. When cauliflower is done, remove from oven and set aside to cool.<br /><br />Meanwhile, combine lemon juice, zest, dijon and olive oil to make a vinaigrette. Set aside.<br /><br />When cauliflower is cool enough to handle, finely chop florets until they resemble israeli couscous.<br /><br />Combine chopped cauliflower with feta, pine nuts and capers. Toss with vinaigrette and herbs. Lightly fold in pomegranate seeds.<br /><br />serves 8<br /><br />** As an interesting side note, several of my friends have experienced a strange, metallic, bitter taste in their mouths and the culprit has been...pine nuts. Here is a <a href="http://abcnews.go.com/Health/Wellness/pine-mouth-pine-nuts-leave-bitter-taste-lingers/story?id=11097222">link</a> to an article about it.<br /><br />Feel free to substitute toasted sliced or slivered almonds.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-66571835819461214582010-11-30T14:19:00.000-08:002010-11-30T17:56:50.518-08:00SPINACH CAKE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9s4jtNtzWSXUCuIOJGCNhRHce-r2GFeT3cJTqpEK332RfezhKXh5VAduvHjdJTx__7s_1QiY_cgy3GCr8TDV9cttUzAQt2TqLjBWiV6gFwssaB7G_cXlHG5mk2cIeilTbiZTfy_Kixc/s1600/IMG_2933.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9s4jtNtzWSXUCuIOJGCNhRHce-r2GFeT3cJTqpEK332RfezhKXh5VAduvHjdJTx__7s_1QiY_cgy3GCr8TDV9cttUzAQt2TqLjBWiV6gFwssaB7G_cXlHG5mk2cIeilTbiZTfy_Kixc/s400/IMG_2933.JPG" alt="" id="BLOGGER_PHOTO_ID_5545471702378691090" border="0" /></a><br />As soon as I saw the picture, I knew I would love this dish. Unexpectedly, a package arrived at my door a few weeks ago. It was a book from Robin, one that she had and been drooling over. I also, had been drooling over it not only because of the delicious, seasonal recipes but also because it is beautifully written.<br /><br />Immediately, I got to work flagging the recipes that I had to try and this was one of the first. Essentially, it is a crustless quiche with, as Robin would say, an assload of greens. The recipe calls for 2 pounds of spinach, which I used but I also added a bunch of random beet greens that been hanging around in my fridge. You couls use any of your favorite greens here or a combination of them all. If you'll notice, the greens in the cake weren't enough for me, I had to add a little arugula salad on the side. One can never really have enough greens and this is a great recipe for that purpose.<br /><br />I do recommend free range eggs and organic milk.<br /><br /><blockquote><p><u><strong>Spinach Cake</strong></u></p> <p>from David Lebovitz,<br /></p><p>Ten servings</p> <p>Adapted from <a href="http://www.amazon.com/exec/obidos/asin/1579653464/davidleboviswebs">A Platter of Figs and Other Recipes</a> (Artisan) by David Tanis</p> <p>I liked this very much, but be sure to season the mixture very well, like, more than you think, before baking. I’m curious, and next time I’m going to add small bits of cooked bacon or proscuitto to the batter just after pureeing it in a blender.</p> <p>David says to simply puree the spinach and custard mix until smooth, but I’m thinking it might be better a little “leafy” so will also blend it to the point where the spinach is fine, but not entirely smooth.</p> <p>2 medium leeks (you could use two onions, or a bunch of scallions or green garlic instead)<br />2 tablespoons (30 g) butter, salted or unsalted<br />salt and freshly-ground pepper<br />2 pounds (.75 kg) fresh spinach, well-washed and stemmed<br />big pinch of chile or cayenne pepper<br />whole nutmeg<br />2 cups (500 ml) whole milk<br />6 large eggs<br />Parmesan cheese</p> <p>1. Remove the green part of the leeks, slice each lengthwise, rotate them a quarter turn, then slice them lengthwise again, keeping the end intact. Swish the leeks in a bowl of water until they’re grit free, and towel-dry. Cut into small pieces.</p> <p>2. Melt the butter in a deep pan and sauté the leeks with a little salt and pepper, stirring occasionally, until they’re translucent. While they’re cooking, cut the spinach into ribbons.</p> <p>3. Once the leeks are cooked, begin adding the spinach in batches, putting on the lid until the spinach has cooked down, then you can add more. Add salt and pepper as you go, and include a scraping of nutmeg and chile powder during the final batch.</p> <p>4. When all the spinach is just barely wilted, turn it out into a large bowl (along with any juices) and let cool. Stirring it a few times will speed it up.</p> <p>5. Preheat the oven to 400F (200C.) Liberally butter a 9- or 10-inch (23-25cm) deep round baking dish. I used a 2 qt (2l) baking rectangular baking dish.</p> <p>6. Working in batches, puree the spinach mixture with the milk and eggs until almost smooth. (At this point, if you want to add some cooked bacon or chopped proscuitto, you can.)</p> <p>David recommends adding more salt and pepper here, which is a good idea: you want the mixture pretty well-seasoned.</p> <p>7. Pour the batter into the prepared baking dish. Grate a wispy layer of Parmesan over the top and bake for 45 minutes, or until a knife poked into the center comes out clean.</p> <p>Serving: Let cool to room temperature, then serve.</p> <div align="center"><a href="http://www.amazon.com/exec/obidos/asin/1579653464/davidleboviswebs"><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img alt="platteroffigs.jpg" src="http://www.davidlebovitz.com/platteroffigs.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" height="250" width="192" /></span></a></div> </blockquote> <h3><span style="font-size:85%;"><span style="font-weight: normal;">http://www.davidlebovitz.com/2009/01/dave-ts-spinach-cake/</span></span><br /></h3>Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-58760106301420631732010-11-12T15:53:00.001-08:002010-11-12T16:07:26.930-08:00SLACKER<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNinojTSMeDABP7B5Zt9CtYjJvurpY_0lK71qVqhfEZLxDdyPMLGVKyHFYJ8FQuvbjPCLBLXPSh1h7kyytTwDTkfLwaoZXz7_Nm4Av_F43_H6x9Z7fdoc6e7skEVx6fOcD2Opj5YBQh2c/s1600/IMG_2878.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNinojTSMeDABP7B5Zt9CtYjJvurpY_0lK71qVqhfEZLxDdyPMLGVKyHFYJ8FQuvbjPCLBLXPSh1h7kyytTwDTkfLwaoZXz7_Nm4Av_F43_H6x9Z7fdoc6e7skEVx6fOcD2Opj5YBQh2c/s400/IMG_2878.JPG" alt="" id="BLOGGER_PHOTO_ID_5538817333041172834" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWswMWvubmGGETxU3uFmz-gd4A4_b_FnYwg4b7P1qL8gQFgTswDYejMJAB5IdvmeEcIytAF8s4tq4d1SZOARXoOAYRmth9oESQdcBHluePPVCzKFeBxRQcTZu0xvEwyAVh55wEDtK9LzI/s1600/IMG_2884.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWswMWvubmGGETxU3uFmz-gd4A4_b_FnYwg4b7P1qL8gQFgTswDYejMJAB5IdvmeEcIytAF8s4tq4d1SZOARXoOAYRmth9oESQdcBHluePPVCzKFeBxRQcTZu0xvEwyAVh55wEDtK9LzI/s400/IMG_2884.JPG" alt="" id="BLOGGER_PHOTO_ID_5538817326541413586" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxk3Rl393GGP-Rmq8FbCyjUIsevY4i_7apayH6o3jivMQKpQGmM2LHI-4v9AYX4UIAnEwoZwy6tKAseHmtRlet4to9vxHSYNSAe6aHXTea4QEXWIWf9ZuVfkq8MUk_c2WaMRwFdKBHzY/s1600/IMG_2877.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxk3Rl393GGP-Rmq8FbCyjUIsevY4i_7apayH6o3jivMQKpQGmM2LHI-4v9AYX4UIAnEwoZwy6tKAseHmtRlet4to9vxHSYNSAe6aHXTea4QEXWIWf9ZuVfkq8MUk_c2WaMRwFdKBHzY/s400/IMG_2877.JPG" alt="" id="BLOGGER_PHOTO_ID_5538817321893885442" border="0" /></a><br />I have been such a slacker about blogging, but in real life, I have been really busy. It all goes back to October when I was working a job as a personal chef on a film set. This was a really cool job, totally loved it. Part of what makes being a personal chef a great job is when you have a client who appreciates what you cook, which doesn't always happen. Right after that, I picked up a few other clients and have been filling their refrigerators with delicious meals for a week, meanwhile my fridge sits empty.<br /><br />After a couple of weeks of cooking for others, I thought it was about time that I fill our fridge. I headed down to the Culver City farmers market, grabbed a bunch of veg and headed home to cook. I prepared all of the vegetables that I bought, including 2 kabocha squash (roasted and topped with brown butter and sage), 2 cauliflower (roasted and tossed with salsa verde), 2 bunches of kale (sauteed with garlic and a wee bit o' bacon), 2 fennel (braised and dusted with pecorino). To this mound of veg, I also made some lentils and topped them with some feta (also from the farmers market) and roasted the one chicken breast that I had. It was a spectacular feast, but the best part was that I had all of these great leftovers to enjoy the next couple of days. <br /><br />Often, when I cook (which, as you know is pretty often) I make extra food, especially the vegetables. This allows me to eat when I am hungry without having to put too much thought into it. So, there's your tip for the week-get some vegetables, make a lot of them and then eat frequently.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-1588513467700744112010-10-04T15:42:00.000-07:002010-10-04T18:59:20.282-07:00EAT YOUR VEGGIES<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnGSGkC4fFaIQ-tRf2U4sTX8Kh7UO_NWugcM7ZWgkZ09X1U6dbLgFizSL30qCJn56S9Kuj6QcaV55HRLlIha0lVO-0iI74jvQjX8eboMhZ71qEdJnTzwgFCb_y8UatVdkCzt9Q9V6_rg/s1600/IMG_2833.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnGSGkC4fFaIQ-tRf2U4sTX8Kh7UO_NWugcM7ZWgkZ09X1U6dbLgFizSL30qCJn56S9Kuj6QcaV55HRLlIha0lVO-0iI74jvQjX8eboMhZ71qEdJnTzwgFCb_y8UatVdkCzt9Q9V6_rg/s400/IMG_2833.JPG" alt="" id="BLOGGER_PHOTO_ID_5524375149626555506" border="0" /></a><span style="font-size:78%;">Note how the carrots take up half of the plate?</span><br /></div><br />Last week a study was released telling us that Americans are still not eating enough vegetables. Shocking. I talk to people all the time who tell me how "healthy" they eat, yet when I look at their food journals or listen to their diets, vegetables are not high on the list. Somehow, many of them think that eating low fat will make them healthy. I am here to tell you that unless you are eating loads of vegetables, you are not going to be healthy-you may be thin, feel ok, look good, but eating your veg should be your number one priority.<br /><br />It's raining here in LA, which happens so rarely, so I decided to roast a chicken for lunch. The smell of roasted chicken is so comforting when the weather is dreary. Keeping in mind the study about how Americans aren't eating enough veg, I am recommitted to making this a priority. We tend to eat a lot of vegetables already but now I am committed to telling you how we do it. So, in addition to our roasted chicken we had a salad to start our meal. It wasn't anything fancy just approximately two cups of baby lettuce leaves with some homemade vinaigrette. That right there is 2 servings of our 5-9 recommended daily servings. Then I roasted a whole bag (about 1 pound) of carrots along with the chicken and some fresh thyme leaves-another 2 servings. By the end of lunch, I have now had 4 servings of vegetables and I know that I am going to have at least 2 more with dinner.<br /><br />The key to eating lots of vegetables is to plan ahead. I always cook extra veg so that they are ready to go. If I am making carrots, I will make a double portion so that I can ad them to a salad or soup or have them as a snack the next day. Another trick up my sleeve is to roast or grill a bunch of different seasonal vegetables and then I have them at my disposal for a couple of days worth of salads or sandwiches. If you don't have time, you can buy pre-cooked or pre-chopped vegetables at most grocery stores, you can even use the frozen vegetables if that will make you eat more. Regardless of how you get them, make eating vegetables daily a priority.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com1tag:blogger.com,1999:blog-950190951601862065.post-40700478253378694152010-09-13T09:37:00.000-07:002010-09-13T13:44:42.627-07:00FLAX<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiisW5T6NRWSHdCrC1z6WS8rmYrLOLqzdxaeEM-M97vsc6o__At02kS8H4pDJs-5xzlzFEv0dVkP5KqxUxks09NO5kR1vri-DLQZlQI-8t3S4mfmU7TiydU3HSWJM3cKqVZxdlkhHifBo/s1600/flax"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 259px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiisW5T6NRWSHdCrC1z6WS8rmYrLOLqzdxaeEM-M97vsc6o__At02kS8H4pDJs-5xzlzFEv0dVkP5KqxUxks09NO5kR1vri-DLQZlQI-8t3S4mfmU7TiydU3HSWJM3cKqVZxdlkhHifBo/s400/flax" alt="" id="BLOGGER_PHOTO_ID_5516498872022173474" border="0" /></a><br />Flax seeds are tiny little seeds, about the size of sesame seeds, crammed with nutritional goodness. They are ancient, originating in Mesopotamian river valley and have long been know for their healing properties.<br /><br />Flax is a really good source of healthy Omega 3 fats; fiber; phytosterols, which block cholesterol absorption; and is the richest source of lignans. Lignans are phytoestrogens. What the heck is a phytoestrogen? It's a compound that either has estrogenic properties (behaves like the hormone estrogen in the body) or anti-estrogenic properties. Estrogen, as you know, is the female sex hormone, but in elevated amounts can lead to breast and other cancers. Whether a phytoestrogen mimics estrogen or develops anti-estrogenic properties depends on how much is ingested. Phytoestrogens can be divided into two camps, the flavonoids (found in soy) and lignans both groups are good sources of antioxidants. Studies have shown that eating lignans can have reduced rates of breast, prostate, ovarian cancers, osteoporosis and cardiovascular disease.<br /><br />Flax has long been used for relieving gas and abdominal pains, improving digestions, preventing and treating constipation, stabilizing blood sugar and inhibiting tumor growth. Studies have also shown flax to be beneficial to lowering elevated cholesterol levels. These golden or brown seeds are best bought whole but must be ground so that the nutritional benefits can be absorbed. The pre-ground flax seeds are often rancid and should therefore be avoided. I grind mine in my coffee grinder or in my blender when making a smoothie. Flax oil is readily available but because it is extremely sensitive to light and heat, it also goes rancid quickly and there is no way of identifying rancid oil, so it is best to leave it on the shelf. There are some online resources where "fresh" flax seed can be ordered. If you buy the oil, it should always be refrigerated, sold in a dark bottle and NEVER used for cooking.<br /><br />Flax seeds are high in Omega 3 fats (w3) which by now, we should all be aware are the "good" fats. Alpha linolenic acid is a health promoting fat that many of us do not get enough of. When we consume a diet rich in vitamins and minerals (by eating fresh fruits and vegetables often), the alpha linolenic acid can be converted to anti-inflammatory substances which can prevent many common diseases and illnesses.<br /><br />You can get flax seeds at your local health food store or Whole Foods. Remember to buy them whole, grind them yourself and start adding them to salad dressings, smoothies, sprinkling on your sandwiches. Adding a couple of tablespoons each day of flax is a great nutritional boost.<br /><br /><span style="font-size:78%;">For more information:<br /><br />"Fats That Heal, Fats That Kill" by Udo Erasmus<br /><br />http://www.dietaryfiberfood.com/lignan.php<br />http://www.dietaryfiberfood.com/phytoestrogen.php<br />http://www.webmd.com/diet/features/benefits-of-flaxseed</span>Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com1tag:blogger.com,1999:blog-950190951601862065.post-122408261152398392010-09-10T10:19:00.000-07:002010-09-10T13:03:03.522-07:00THE MOST IMPORTANT MEAL OF THE DAY<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LvU98-qmc_WThYquYUypsNvHqLGA48ITCaGNJIt3LGjYgWcKw_ZC67ybpP7uVO9BE89S5ljkjcYqe2NJlUoqA0gQUPH5LJPWwsDhiAiCLRjZnRSXHsZyu_r3qs_oy9_8WSmS8ZYBqR0/s1600/IMG_2807.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LvU98-qmc_WThYquYUypsNvHqLGA48ITCaGNJIt3LGjYgWcKw_ZC67ybpP7uVO9BE89S5ljkjcYqe2NJlUoqA0gQUPH5LJPWwsDhiAiCLRjZnRSXHsZyu_r3qs_oy9_8WSmS8ZYBqR0/s400/IMG_2807.JPG" alt="" id="BLOGGER_PHOTO_ID_5515336411336931522" border="0" /></a><br />My mom always had pearls of wisdom for me. One of her biggest sayings was to remind me to eat breakfast, "it's the most important meal of the day." You know what? She was right. Most of us consider breakfast a cup of coffee and a muffin from the local coffee shop. Well, that is not going to cut it! There is nothing nutritionally sound in that breakfast. More than lacking in nutrients, that version of breakfast is ultimately going to give you a short burst of energy, but then leave you feeling tired, hungry, grouchy or another whole host of not good feelings.<br /><br />I totally understand that everyone is in a rush in the morning. I've been there. As a result, we turn to convenience food to satisfy us. When I lived in NY, Pick-A-Bagel used to deliver to my office a large coffee and bagel for $2.25. I didn't have to leave my desk. Now, I know better. Look, I am not going to tell you to give up your morning coffee, but if you cannot even think about starting your day without it, it might be time to consider reducing the amount that you drink. Instead of that muffin or bagel, though, there are plenty of convenient and quick breakfasts that you can have.<br /><br />The above picture is one of my normal breakfasts. I put all of that into a blender and in less than a minute I have a really healthy smoothie. Not all smoothies are the same! There are tons of juice bars and the like that will sell you a perfectly terrible smoothie under the pretense of it being "healthy." I like to use frozen fruit, but remember if using thin skinned fruit like peaches or berries get the organic. I also add a scoop of non GMO whey protein powder, flax seeds, nutritional yeast, 1/2 an avocado and some almond milk.<br /><br />It is important to have balance in your meals, a little bit of good fat (avocado, nut butter), protein (eggs, whey powder) and complex carbohydrates (fruits, vegetables). The protein from the whey powder and the fat from the avocado in my smoothie prevent your blood sugar from quickly spiking and then dropping. They will also keep you satiated longer. The blood sugar spike is something that many of us experience when we eat simple carbs like muffins, bagels, cold cereals or many smoothies that consist of only fruit or fruit and frozen yogurt. Flax seeds and nutritional yeast are two "super" or "booster" foods, meaning that they pack a powerful nutritional punch in a small dose. The flax seeds are a good source of omega 3 fats and the nutritional yeast is an excellent source of B vitamins.<br /><br />Smoothies may not be your thing, but there are tons of other quick options for you. Eggs of course are a good idea, they have both fat and protein add to them some vegetables and you have a nutritionally sound meal. Bagels are still a staple, certainly for many of my east coast friends. Rather than slathering on some butter or cream cheese, consider cutting the bagel in half, scooping out some of the middle (like we used to do in college following an article where it was revealed that's what Jennifer Aniston did) add some lettuce, tomato, avocado, sprouts, maybe some roasted turkey or feta cheese.<br /><br />Whatever your preference, it is really important to eat breakfast everyday. Your body has gone hours without food and in order to function properly, it needs to be replenished. Remember to choose something that has some good fat and some protein rather than a simple carb which is nothing but empty calories. We are somewhat conditioned to want sweet things in the morning, but if we could break free from that, it would open a lot more healthy options.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com0tag:blogger.com,1999:blog-950190951601862065.post-30202606145810612672010-09-08T13:09:00.000-07:002010-09-15T10:10:54.163-07:00SOMETIMES I CHEAT<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3DuqC4FCZcDllaMzEMRK1AblAc4goklhAXMLxzKdPK1jQPxCL6FhYmbZRBFL04ihfG8AI7vNMn47iqNFBETNpXwxVe9NOyqKbkZnxeImD0OuSDV6UYbkMjn_U4uS1VLc_u6udqJBv8A/s1600/IMG_2803.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3DuqC4FCZcDllaMzEMRK1AblAc4goklhAXMLxzKdPK1jQPxCL6FhYmbZRBFL04ihfG8AI7vNMn47iqNFBETNpXwxVe9NOyqKbkZnxeImD0OuSDV6UYbkMjn_U4uS1VLc_u6udqJBv8A/s400/IMG_2803.JPG" alt="" id="BLOGGER_PHOTO_ID_5514650824943169266" border="0" /></a><br />First, I must start by saying that I HATE when people say "I cheated" or "I was bad" when referring to something that they ate. It is ridiculous, which is why I took the opportunity to point it out by using it as today's title. This post is to illustrate to my legions of readers, that sometimes I eat out. Rarely, do I not want to cook, but often, I don't want to clean up.<br /><br />Chipotle is about as close to fast food as you will ever see me get. Fast food is poison. Yes, it really is and if you remotely like animals, you should never eat it. Fast food supports factory farms that abuse and torture animals, yet allow you to eat a hamburger for under $1. Think about it, what the hell kind of meat are you eating if it costs less than $1. Yuck. Look, I am not saying that we should all become vegetarians, far from it, but if we are going to eat meat, we should be responsible for where it comes from and how the animals are treated. Would you buy anything if you knew it was made in a sweat shop using child labor? If you are friends with me, I really hope your answer is "no." So why is it ok for you to support business that use animals that are treated the same way as children in a sweat shop? That's all I'm saying.<br /><br />Back to Chipotle. I love not only the establishment, but I love the flavor-smokey and spicy. They support local farms and use animals that are humanely raised. As a result, you can find me eating there from time to time and I always get the same thing. I always get the vegetarian burrito bowl-I love it. The husband hates legumes and guacamole so the burrito bowl is a magical combination that contains both and I cannot resist it. Today, I added the leftover kale from dinner into the bowl for a nutritional boost.<br /><br />I love eating, I really do. When I plan a trip, the first thing I think about before airfare and hotels is the food. Where will we eat? What restaurants are around? It's all about the food. It is a huge part of any trip for me. Food is obviously a source of nourishment but it is also a source of comfort at times and pleasure often, but I still have a really healthy relationship with food. You will never find me getting a packaged donut from a gas station or ANYTHING from 7-11 as a source of food. I really believe that we are what we eat and as a result, I probably spend more time than most people I know planning out my meals. I know some people think I am really strict about what I eat, and they're right. I am because it is important to me and Chipotle has its own little place in my diet-in moderation.<br /><br /><br />9/15/10~<br />Ugh. Just read some disturbing news about Chipotle not being as good as I thought they were. Here is a <a href="http://www.huffingtonpost.com/sean-sellers/chipotle-farmworkers-integrity_b_712007.html">link</a> to a new article that questions the practices they use with farmers. Sounds like we will be taking a break from Chipotle until this matter is addressed.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com1tag:blogger.com,1999:blog-950190951601862065.post-87699493111241119642010-09-07T20:23:00.000-07:002010-09-07T21:12:43.408-07:00DINNER FOR ONE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkO-1EM2fxo1a11mK06HgVYVchrraI1Wp7Ko_rXKa2rtqbvEsuerC3PcRU-Vo-SF50rMzIIPAzm5AZfpEXiVzoUGHw-VUvlgzPaEsqQZobz7CYv7fOdnNtcW9jNUcozjFJUa-do9xcK8/s1600/IMG_2800.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkO-1EM2fxo1a11mK06HgVYVchrraI1Wp7Ko_rXKa2rtqbvEsuerC3PcRU-Vo-SF50rMzIIPAzm5AZfpEXiVzoUGHw-VUvlgzPaEsqQZobz7CYv7fOdnNtcW9jNUcozjFJUa-do9xcK8/s400/IMG_2800.JPG" alt="" id="BLOGGER_PHOTO_ID_5514380031413401682" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TKqURDqV20QhFsu42tbftjR0YeRNA9C5y2OtRrbQ6BZ9fGkOtp1scyutQY2mBM3tsNY-OvY27c0azoobwMuU0VEFGsIYihhXdoORd7JG4OFBDpXvaodV1rM9kTjyYMY-hfu_f1KFfzU/s1600/IMG_2797.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TKqURDqV20QhFsu42tbftjR0YeRNA9C5y2OtRrbQ6BZ9fGkOtp1scyutQY2mBM3tsNY-OvY27c0azoobwMuU0VEFGsIYihhXdoORd7JG4OFBDpXvaodV1rM9kTjyYMY-hfu_f1KFfzU/s400/IMG_2797.JPG" alt="" id="BLOGGER_PHOTO_ID_5514380031070445858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusx8zGZLh7QhrP3eFiE-GOFyPnaYdN8W223CrDaiyHCt1puzDGoLc-ZvSYb4gCx6tGOpsFbLSRBpetSJAf5vPJEfsTfI2qXGPmojtUa6Q7FiRkbK0HfSw_lGijQTP32dNH3HykGZu_44/s1600/IMG_2796.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusx8zGZLh7QhrP3eFiE-GOFyPnaYdN8W223CrDaiyHCt1puzDGoLc-ZvSYb4gCx6tGOpsFbLSRBpetSJAf5vPJEfsTfI2qXGPmojtUa6Q7FiRkbK0HfSw_lGijQTP32dNH3HykGZu_44/s400/IMG_2796.JPG" alt="" id="BLOGGER_PHOTO_ID_5514380020324381330" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4Klvu3gNjyFKFzKyCAyktFRcMi2FJuoFcQP-eRlZ8I_4nmrAlmCwqd027QPJ51rp85ItoDceOJlIUBgFYpynnWlB5SL3_jaP7v80L55Xb9jassRkBnMM2PSLKwQFM891gpUalXkNOvA/s1600/IMG_2794.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4Klvu3gNjyFKFzKyCAyktFRcMi2FJuoFcQP-eRlZ8I_4nmrAlmCwqd027QPJ51rp85ItoDceOJlIUBgFYpynnWlB5SL3_jaP7v80L55Xb9jassRkBnMM2PSLKwQFM891gpUalXkNOvA/s400/IMG_2794.JPG" alt="" id="BLOGGER_PHOTO_ID_5514380013733210994" border="0" /></a>There is rarely a night when the husband and I don't have dinner together, but tonight was one of those very rare times. I decided to make one of my favorites, scallops. I used to hate them. It was a textural thing, but now I love them, although I don't have them as often as I would like. I served them with a bunch of sautéed kale, thinly sliced potatoes and pea puree. The whole dinner took about 15 minutes to put together. <br /><br />I simply roasted some potato slices in a 400 degree oven. While the potatoes were cooking, I sautéed the kale with some olive oil, shallots and red pepper flakes and dropped some frozen peas into boiling water for a couple of minutes. When the peas were done, they were drained and pureed with a hand blender but you could use a regular blender or mini cuisinart. Using the same pan that I cooked the kale, I cooked the scallops, about 2 1/2 minutes per side. Easy.Jesshttp://www.blogger.com/profile/17387761075741138704noreply@blogger.com3