Who doesn't like a Jello Shot? They practically spell p-a-r-t-y, they're delicious, fun and more importantly, they get the job done. Thanks to StumbleUpon, I've discovered these ridiculous (in a good way) food blogs along with recipes for some fancy-pants Jello Shots.
Wednesday, October 19, 2011
So Fancy: The Jello Shot
Wednesday, October 5, 2011
Recipe Roulette: Savory Kale and Lentil Soup
It was a Saturday night, I had a lot of work ahead of me, an empty refrigerator and a bottle of red wine. Noticing that I had some organic Kale that I wanted to use before it went bad and a bag of lentils, I decided to play a little recipe roulette and Googled 'Kale+Lentils' and came up with this recipe for Savory Kale and Lentil Soup from Suite 101. I made a couple of modifications as I went along, they are listed below. This soup is very hearty (a little bowl goes a long way) and I felt that, as suggested, should be served with garlic bread or croutons to add a little more flavor and variety in textures. I also added some shredded parmesan. Bon Appetit!
Ingredients
• 1/2 small to medium bunch of kale
• 1 yellow onion (I used a red onion)
• 2 tsp cumin spice (I used 2.5 tsp)
• 2 tsp curry spice (I used 2.5 tsp)
• 5 large carrots
• 1- 1 1/2 cup red lentils (I used brown lentils)
• 32 oz of vegetable or chicken broth (I used 44oz or 5.5 cups)
• 1 tbl of olive oil or vegetable oil
• Salt
• Pepper
• 1 Clove of Garlic
Recipe
1. Coarsely chop carrots, onion and garlic.
2. Heat 1 Tblsp of olive or other vegetable oil in a large soup pot.
3. Saute chopped carrots, onions and garlic in the oil.
4. Mix in cumin and curry.
5. Once the carrots and onion are tender (the onions will start to become translucent) add in vegetable or chicken broth.
6. Bring broth to a slight boil and turn down to a simmer.
7. Add in lentils and let simmer for approx 5-10 minutes.
8. Add coarsely (or finely, if you prefer) chopped kale to the broth.
9. Let simmer covered for another 20-25 minutes or until kale is tender and lentils have turned golden and soft.
10. Once kale is tender and lentils have turned golden then the soup is ready to enjoy.
11. Season soup with salt, pepper, and garlic to taste.
12. Serve the soup alone or with crunchy garlic croutons or garlic bread.
*Makes approximately 4-6 servings.
Reference:
Wood, R. (1999). The new whole foods encyclopedia: A comprehensive resource for healthy eating. New York: Penguin Books.
Monday, September 26, 2011
Fuel Your Soul: Homemade Chicken Soup
The weather this past weekend made it very clear that Fall is quickly approaching. I welcomed the gray sky, light rain and the smell of fireplaces burning in the air with a pot of my Mom's Homemade Chicken Soup (and a couple episodes of Modern Family). I swear this soup cures colds, tastes like Home and feels like a big, warm hug as it goes down.
Ingredients serves 4-6
8 Cups of Water
4 Chicken Bouillon Cubes or 4 packets of Trader Joes Savory Chicken Broth
3 white onions (quartered)
4 cloves of garlic (I smash them once with the blunt side of the knife to release some of the flavor, but the whole clove should still be intact)
3 stalks of celery
6 carrots (peeled)
2-4 chicken thighs (skinless)
salt (to taste)
pepper (to taste)
oregano (optional)
sage (optional)
1. Boil 8 cups of water.
2. Once the water is boiling, add the chicken, garlic, carrots, celery and onions.
3. Lower the heat, cover and cook for 20 minutes.
4. After 20 minutes, add salt and pepper to taste.
5. Remove the chicken and vegetables from the broth and cut them up as desired and add them back into the broth.
I also like to add just a little bit of sage and a couple shakes of Oregano. To make the soup more hearty, add kale to the pot for the last 5 minutes (it cooks quickly).
Tags:
Chicken Soup,
Fall,
food,
Fuel Your Soul,
Homemade,
recipe
Saturday, September 3, 2011
A Minute in the Life: Kicking the Weekend off Proper
Waking up late (kinda).
Not getting out of bed until 12.30p.
BIG homemade brunch at 1.00p.
And enjoying a cup of coffee back in bed.
This is what holiday weekends are made of.
xo
Thursday, September 1, 2011
A Recipe Review: Sesame Salmon with Shitake Mushrooms and Pea Shoots
Fish can be so intimidating to cook. If you make it wrong, it tastes fishy, but if you make it right...it's sooo light and delicious! I always feel good after I eat fish, too, it's incredibly healthy for you.
I found this tasty little recipe in Living, Martha Stewart's magazine. You can make this dish in about 40 minutes from start to finish. It's as easy as Martha makes it seem and turned out to be quite delicious, impressing both my boyfriend and me.
Tip: The Black Sesame Seeds were key, along with a little extra Lemon Juice squeezed on top right before you serve.
Tip: The Black Sesame Seeds were key, along with a little extra Lemon Juice squeezed on top right before you serve.
Active Time 10 min
Total Time 25 min
Serves 4
2 tablespoons reduced-sodium soy sauce
1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
1 tablespoon plus 1 teaspoon fresh lemon juice
4 cups thinly sliced shiitake mushrooms (8 ounces)
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
Coarse salt
2 teaspoons toasted-sesame oil
1 teaspoon black sesame seeds
1 1/3 cups fresh pea shoots (2 ounces) (I substituted microgreens in)
Directions
1. Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
2. Combine soy sauce, ginger, and lemon juice, and toss with mushrooms. Divide evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and the sesame oil. Fold parchment over ingredients; make overlapping pleats to seal.
3. Bake on 2 baking sheets (2 packets per sheet) for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap; sprinkle with sesame seeds. Top with pea shoots.
Total Time 25 min
Serves 4
2 tablespoons reduced-sodium soy sauce
1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
1 tablespoon plus 1 teaspoon fresh lemon juice
4 cups thinly sliced shiitake mushrooms (8 ounces)
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
Coarse salt
2 teaspoons toasted-sesame oil
1 teaspoon black sesame seeds
1 1/3 cups fresh pea shoots (2 ounces) (I substituted microgreens in)
Directions
1. Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
2. Combine soy sauce, ginger, and lemon juice, and toss with mushrooms. Divide evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and the sesame oil. Fold parchment over ingredients; make overlapping pleats to seal.
3. Bake on 2 baking sheets (2 packets per sheet) for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap; sprinkle with sesame seeds. Top with pea shoots.
Tags:
A Recipe Review,
Entre,
food,
martha stewart,
recipe,
Salmon,
Shitake Mushrooms
Wednesday, August 24, 2011
Fancy Feast: Fondue & Pickle Martinis
This past weekend my sister and friend, Shimmy came to visit. After four nights of
non-stop action, this was the perfect way to relax, enjoy each other's company and
indulge in some comfort food. "All Green Everything" is the theme we had going on;
Green Bell Peppers, Pickles, Green Apples and Dirty Pickle Martinis.
This wonderfully delicious Classic Cheese Fondue recipe from
Sunset Magazine's December 2010 issue can be found here.
Thursday, August 18, 2011
10 Revolutionary Ice Cream Flavors to Drool Over...
...or not.
Sunday, August 14, 2011
Random Acts of Deliciousness
Socal Burger @ Umami Burger
butter lettuce, slow-roasted tomato, house spread, house-made american cheese, carmelized onions
Thursday, August 4, 2011
Cupcakin'
cupcakes.
i heart cupcakes!
who the hell doesn't?
so happy,
so delicious...
and apparently a good
medium to make
creative treats with.
Hamburger Cupcakes found at Spler.com.
TV Dinner Cupcakes found at Spler.com.
Cupcakes in a Jar found at Weddingbee.
Cupcakes in a Jar found at Weddingbee.
Cupcakes in a Jar found at Weddingbee.
Flower Cupcake in a Cone found at Nicnacnoodle.
iPhone Cupcakes found at Guest of a Guest.
Cherry Pie Cupcakes found at MommyGoggles.
Icecream Cone Cupcakes found at All Things Cupcake.
Corn on the Cob Cupcakes Found at Easy Cake Ideas.
Tuesday, August 2, 2011
If You Had Your Cookie, Could You Eat It Too?
i die.
made by manjar.
these cookies are absolutely adorable.
i stumbled across these on one of my new favorite blogs, A Merry Mishap.
The Archies - Sugar Sugar by danz capolla
Subscribe to:
Posts (Atom)