Raw Soup, Quinoa Salad, and WWE

So….the other night, I tried a new recipe on the Hubster. I was nervous!  HE was nervous.  I was about to feed a grown man soup and soup only for dinner.  This could get ugly…..

…..but it didn’t.  He liked it and it was actually filling!

roasted red peepr soup picThis is a terrible photo, but you get the idea.  I added Goat Cheese on top and it was so much flavor.  The green stuff on top is watercress and the red is Goji berries.  MMMmmm….I’ll be making this at least once or twice a month during the winter months.

For lunch, I need a quick and easy grab and go as I’m running out of the door for work in the moring….that’s healthy.  Most of the time I don’t pre plan…so I’m throwing ingredients to make a salad into my lunch bag so I can assemble it at work.  That gets old….and I lose many knives and spoons doing that.

quinoa sald photo
Ingredients: Radishes, Red Qunioa, green onions, dried cherries, organic agave nectar, splash white wine vinegar, dash cumin, lime juice

So I remembered I could make a quinoa salad Sunday night and it has been my saving time in the morning and lbs on the waistline.  It’s really good and I’m happy to share how to make.  All you do is cook the quinoa and throw the rest of the ingredients in and mix.  Letting it chill overnight helps blend the flavors.  Love this little salad!

And then….there’s WWE.  Yes…I was invited (FOR FREE…keyword..FREE) to a WWE Smackdown event last night and I must say…that was HEE-LARRY-US.  So glad I didn’t pay for it but it was really quite entertaining!  hehehe…

WWE Night

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Brunch Anyone?

I’ve been watching Bobby Flay‘s  Brunch at Bobby’s on the Cooking Channel for the last month or so and I’m totally hooked.  Since moving to the Queen City, I’ve come to love brunch and I would say that it’s probably my favorite meal to make (and eat) on the weekends.  I wish I could have it all the time…but who seriously has time to cook a Frittata at 6 o’clock in the morning?  *looks around* I know I don’t.

So this weekend, I decided to make a few of the dishes in Bobby’s episodes and I did ok.  Listen, I have NO culinary training and consider myself a rookie.  I just like the challenge of trying to cook like the pros.  I sometimes talk in the Julia Child’s voice and act like I have my own show.  Don’t judge.  You know you’ve done it, too or at least wanted too.  *wink*

I started with The Swedish Pancake.  The recipe comes from The American Test Kitchen and found on  The Bitten Word’s blog.  Here is how mine turned out:

swedish pancake  This was actually really good! The secret really WAS Club Soda!  It’s light, and healthy and it’s only 110 calories per pancake!  I’ll take it!  It’s hard cooking for two people, though.  One batch made 18 pancakes.  I could only eat TWO!  Hubs ate..err…I think 6..LOL!

Next,  I made my version of Herb scrambled eggs served on a should-have-been-a-popover wheat toast.   I had all the ingredients…or so I thought.  I didn’t know that I needed all purpose flour.  I thought I had some….so I threw in whole wheat flour instead.  I didn’t have a popover pan….so I used a regular muffin pan.  I did say at the beginning of this post that I’m not a professionally trained cook, right?  Ok just checking.  HAHA! I had to try though.  No popover going on when I tried to make them my way.  So what do ya do?  Make toast instead.  Tastes just as good.

Popover Herb Egg Scramble  Click the link to get the recipe and to do it the CORRECT way.

My version looks like this Herb Egg Scrambler(right).  So ya see, I kept the concept but couldn’t deliver the popovers.  Whomp Whomp.  I’ll be getting that pan in the next few weeks so I can try this again.  Hubs loved it and I’m so happy that he lets me try new recipes on him.  (I’m sure his stomach is happy, too).

Welcome To The Cookbook Family

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cook. It’s weird, because I could never sit still long enough to learn from my mom. Too busy trying to perfect my toe-touch, dreaming about becoming the next Janet Jackson, or come up with a Babysitter’s Club for my ‘hood’.

I think I’ve told this story about myself before, so I apologize for telling it again. I got married and I only knew how NOT to burn chicken in the oven. I knew nothing of marinating, or coming up with a recipe, OR FOLLOWING a recipe. What?! Ain’t nobody got no time for dat. (Yes, I know that sentence is grammatically incorrect. It’s sounds funnier that way) I didn’t even own a cookbook when I moved out of my parental’s house. Anyway…..I got tired of chicken and scallop potatoes and I also got tired of grilled meat and sausage grilled by the Hubster. (Love you Hubs) So…after having an fancy, amazing dinner over at our friends’ home, they showed me their secret weapon. A cookbook. Who would have thunk??

For Christmas that year, they gave meCook’s Illustrated Best American Classic’s Cookbook. It was HUGE and I was intimidated. It was the best thing that could have happened to my Hubs’ stomach. It’s not just any cookbook that just lists the ingredients and/or the inspiration behind the dish; it’s a cookbook that tells you the method they used, why they used it, and what other methods they tried and didn’t like.

Now that I’ve totally went off subject, (sorry) the new cookbook that I have is Food & Wine Annual Cookbook 2013. I’m already making a grocery list of two or three recipes that I want to try out next week. Wahoo! Stay tuned…

Mini Eggplant Stacks…cute!

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So these were yummy. Even the Hubs loved them. This is the first recipe….well second…I made spring rolls but forgot to take a pic…DOH!….ANYWAY, this recipe comes from the Raw Food Detox cookbook by Ulrika Davidsson. I changed it a bit by adding fresh basil to the garnish and to the pine nut crust. This dish is BURSTING with flavor. Soooooo gooooood.

Mini eggplant, squash, and goat cheese
towers with pine nut crust

4 servings (8 pieces)

1eggplant
1zucchini or summer squash

2 tbsp olive oil
1tsp oregano
Salt and pepper
5 oz (150 g) goat cheese

2 red tomatoes
2 yellow tomatoes
Sage leaves for garnish

Pine nut crust
1.7 oz (50 g) pine nuts

1.7 oz (50 g) pecorino
Vz garlic clove
Lemon juice
Salt and pepper

Preheat the oven to 440 degrees (225 C). Mix all ingredients for the crust in a blender or a food processor. Slice the eggplant into 16 slices and slice the squash into 8 slices. Fry the slices in oil for a couple of minutes on both sides. Season with oregano, salt, and pepper. Slice the cheese and tomatoes. Place 8 of the eggplant slices on a baking pan and cover with the pine nut mixture. Layer the squash, goat cheese, tomato, and eggplant on top and let bake for 10
minutes. Garnish with sage leaves.

Sea Bass….it’s what’s for dinner

Sea bass with white wine, fresh basil, oregano and basil, chopped tomato, and garlic. Put in tinfoil and throw on the grill. Done.

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