Thursday, July 29, 2010

Morning Eggs & Pesto


So today's recipe is a 2 parter... but fear NOT! It's still simple to make and delicious to eat... The first part is making a feta pesto and the second part is all about combining it and creating an egg-ceptional meal (too cheesy? yes, apologies for the lameness...)

My Eggy Twist

Part 1: Feta Pesto

Ingredients
4 cloves Garlic
3 Tablespoons pine nuts (toasted prior to use, just put in small saucepan without oil and cook on medium heat until you can smell aroma of pine nuts and they're "toasted"!)
4 Handfuls fresh basil (rough chopped)
1/3 + 1 tablespoon Cup cold pressed extra virgin olive oil
3 Tablespoons crumbled fresh feta cheese

Directions
1. In the food processor, add 1 tablespoon olive oil, pine nuts and garlic cloves until combined
2. Add basil, a little at a time, simultaneously drizzling in olive oil in between additions E.G. Some basil... whir... Some olive oil drizzled in... whir.... some basil... until all of the olive oil and basil are added into food processor
3. Add feta cheese until evenly combined throughout

OK! On to Part Deux!

Part 2:

Ingredients
3 Eggs (beaten lightly)
1 tablespoon whole milk (can use skim but for the right consistency, the whole milk goes farther, it's just a tablespoon... I promise you'll be fine...)
1/2 teaspoon butter
Pesto Mixture (see above)
1/2 avocado (rough chopped)
Pepper (to taste) - no salt, feta cheese is salty enough!

Directions
1. As mentioned, lightly beat 3 eggs in a bowl with 1 tablespoon milk until combined (don't over beat!)
2. Melt butter in saucepan over medium heat (not high, will make eggs tough) until butter coats entire bottom of pan
3. Add eggs and desired amount of pesto mixture (I added about a tablespoon and a half but this is completely up to you depending on how strong of a pesto flavor you want your eggs to have...)
4. Cook until desired consistency then plate (beautifully of course,) with some fresh cracked pepper over top
5. Garnish with chopped avocado, toast your favorite piece of bread, brew your desired brand of coffee and say it with me now: MMMM!!! GOOD MORNING!

Xo

Tuesday, July 27, 2010

Holy Guacamole!

Hey there... Sorry I haven't taken to my blog in a couple of days, prior commitments have inexcusably taken me away from this ole thing and for that I deeply apologize. But she's back... and with a spicy vengeance too! Today's recipe comes courtesy of my garden, it's a guacamole with a kick, and as always, simple to make but impressive to taste! So impress your friends, burn your enemies (but what a way to go!) but whatever you do, make sure you check out and enjoy today's summer recipe...

Holy Guacamole

Ingredients
2 Ripe Haas Avocados
2 Teaspoons Mayonaise
1 Lime (to use zest and juice)
1 and 1/2 Tablespoon Garlic Powder
1 Large Jalapeno Pepper (this can vary depending on desired spice level)
1 Medium-sized Tomato

Directions
1. Chop desired amount of jalapeno pepper FINELY (nobody wants a huge chunk of that stuff!)
2. Seed and Slice tomato into thin strips then dice these strips in 1/2-1/4 inch pieces (if you leave the seeds and insides of the tomato you will find your guacamole to be WAY too watery)
2. Scoop out the green good stuff in the avocado (don't miss any!) removing the pit and placing in medium sized bowl for mashing
3. Add mayo and mash! (Great to get out any anger or stress you may have been harboring during the day...)
4. Zest lime and add to avocado mash, taking care not to zest more than the green outer skin (the white part is bitter so stop before zesting that!)
5. Knock lime a few times against countertop to release juices, then cut in half and juice over avocado mixture
6. Add garlic powder and mix until combined
7. Add tomatoes and jalapeno until fully combined throughout
8. Find some delish chips and DIP!!!

Hope you love it as much as I did,

Xo

Thursday, July 22, 2010

FairyTale of Food

For @NYFoodGal written in the span of 10 minutes... Partly because I was bored, mostly because I adore her.

Once upon a time there lived a boy by the name of Alessandro. His friends called him Alex and his mother called him Alessio the Great, (a title he was loath but forced to accept) though in this story, we shall henceforth refer to him as simply Al. Al lived in a small cottage by himself, for at the age of eight his father passed on and his mother, a master chef, was forced to leave to find a living that would supper her and her son beyond the village borders. Luckily, young Al was an adept baker himself and so two months before his mother planned to set out, she tutored him in the intricacies of baking, always complimenting him with, "that will do" when he completed a recipe sucessfully or "yes! that will definitely do!" when he surpassed her expectations and occasionally, "no that will not do," on the rare occasion that the end result was not to her satisfaction. For sixty days she worked with Al to fine-tune and nurture his natural talents until day sixty one when, upon the complete inhalation of a divine slice of strawberry marzipan, she was finally sure that he was a much better baker than she, at which point she told him with a long kiss and tight hug that she felt confident he could survive on his own for a little while, promising to return when she could, waving as she walked out the door. Standing at the doorframe, watching his mother go, Al would forever remember how confident she appeared, smiling warmly at him from the end of their short walkway. He recalled how he smiled back then, looking at her intensely as if that would make her stay, and realizing from a brief flicker in her eyes that a deep sadness and worry overcame her as she went... but then the flicker disappeared and her loving smile radiated once more... perhaps he would be okay after all, he thought, not only at the time but also whenever he felt that he might not survive on his own. Two years later, because he heard no word from his mother nor was provided with any funds from her, he was forced to move out of his house, unable to keep up payments, and into a small abandoned cottage four villages away.

Each morning for the next eleven years, as hope for his mother's safe return dwindled, Al's baking abilities were able to sustain a sketchy outline of a half-formed existence that he came to accept as his life. Al woke up hours before he was due in to school to turn on the oven and bake something for his classmates. A little nutmeg... some brown sugar... a sprinkle of ground pepper... Al truly had a gift for combining the sweet and savory to create treats that tickled the taste buds no matter what one believed their previous preferences in cakes, cookies, breads to be. And so Al would rise before the sun, put to action his previous night's dreams about what should be mixed into his dough the following morning, and bake until golden brown his latest and greatest culinary creation. Al never complained nor minded the work but rather would not know what to do otherwise, for baking had become so ingrained in his life that he could scarce separate what he was meant to do for himself from what he was supposed to do for others.

But the recipients of Al's goodies did not deserve them, and were wicked little things, though Al only saw goodness and so did not see how unworthy they were of his daily delectables. His audience only expected his baked goods and never asked for them, knowing that just as the stars would shine, come 10am each morning, Al would appear down the path to school, hands full of baskets which in turn were full of food. "Give me 3 of the rosemary cookies Alex!" one of his classmates would order as Al happily doled out three of the desired. "Four of those!" "Bake more of these for tomorrow! And these!" Never a thank you, never a chip of appreciation for Al's hard work, (though never a sign that Al minded this treatment, because in truth, the kind-hearted Al did not.)

Then one day the ever-vibrant Al felt himself uncharacteristically sluggish by mid-afternoon, hardly able to walk home from school before falling into bed, thinking just as his upper eyelids closed upon his lowers that perhaps his aching body would come up with an especially good dream-molded recipe for the following morning. However, the next morning proved dark, and as thick thunderclouds covered Al's small house, so too did drowsiness and sickness befall his body. Al awoke, but could not lift his leaden head, instead listening blurrily to the intoxicating rhythm of rain pelting against the thatched roof... pst pst pst... pst pst pst... drip drip dip... drip drip... Al woke again hours later only to find that he had not only missed the day at school but was also still feeling terribly sick. The rain had not subsided and so, lulled back to sleep by nature's song, he slept on...

Meanwhile, the students at school grew restless, first when Alex did not appear upon the path in the morning and then throughout the day as no buttery croissants or melty scones were consumed due to Alex's absence. "What an outrage!" One cried, "An absolute inconsiderate dolt!" another declared. Though back in the comfort of his room, Al slept unaware of the turmoil his absence had caused at school.

Finally, Al opened his eyes the next morning as sunlight danced across his bedsheets. He felt renewed and refreshed and though Al wasn't sure of the time, he knew that if he hurried, he could be on time for school. Suddenly, a knock sounded at his front door and Al jumped to find out who this morning visitor could possibly be.

"Alessandro?" The woman at his door beckoned.
"Yes, I am he."
"How do you do? My name is Tuvia Gimbrelle and I have come to taste some of your delectable treats. I own a small factory a half day's walk straight down your road and if your food is half as good as I gathered it was from the complaints of those students I spoke with yesterday, then I think we may be able to work out some sort of deal."
"A deal? To sell my food?"
"Yes Alessandro, to sell your food across the land!"
"May I ask why you have not come sooner, I have been baking for years on end."
"To tell you the truth, I wish I knew. I always walk past the school on my delivery route and never got wind of your baking abilities. The only reason I am here today at your door is because as I walked past yesterday, the sound of cries and whimpers coming from the playing grounds worried me so much that I had to ask of the children what was wrong. I found out that each and every student in the school was complaining of starvation due to the absence of their self-appointed baker. I knew not from any compliments but their mere alliance to you and anger at your supposed betrayal that your food must be something extraordinary and found it strangely comforting that the cause of my hearing it was due to the callousness of these students I dare hope you do not call your friends! Had you shown up at school as you have apparently done for years, dutifully handing out your baked good silently without causing such a ruckus, I have no doubt that your talents would have gone unawares. Yet, because you missed this day and your schoolmates complained so loudly, here I am, ready to taste! Their selfishness paved the way to your selflessness, and for that, perhaps you better thank them after all!"

Stunned at the story this stranger told, Al moved noiselessly to his kitchen and sat at the small table there for a minute, day dreaming about something delicious to prepare for the spectacular stranger that was Tuvia Gimbrelle. The woman joined him at the table and then remained there, staring up in revery as Al went about setting down pots and pans, turning on and off ovens, checking doughs and going through his usual routine. Hours passed, and three batches of pink peppercorn cookies, two peanut butter banana layer cakes, and a half dozen blueberry cheese doughnuts later, Tuvia Gimbrelle looked up at Al's beaming face with a smile that surpassed his own as he asked her, "well? how was it?" The intriguing woman paused a minute, filling the air with the sweetness of the unknown soon to be discovered, and in a whisper ripe with supreme happiness replied, "Yes my son, this will do, this will most absolutely do."

In A Perfect World...

My apologies for taking a short break from the blog, I promise to be more diligent in writing every day from now on for those of you who follow my little culinary musings... Today I'd like my discussion to center around a little tidbit I heard earlier on a TV program that went something along the lines of...

"....increasing your daily intake of fruits and vegetables will automatically decrease your overall caloric intake because it will make you feel full without consuming nearly as many calories as would be the case without this change..."

In other words, if you eat your fruits and veggies instead of junk food, you'll feel full just as you would with the bad stuff HOWEVER unlike eating a pile of cookies or bag of chips, your fullness will result from eating food containing significantly fewer calories than would be the case with this latter set of foodstuff THUS you will lose weight.

Sounds simple? Well, it isn't always simple... cravings do of course come into play, but I think the answer to following this little program can be found in these two concepts: SEASONALITY and EATING LOCAL. Seasonality, could mean anything from having a kiwi, orange, grapefruit, mango salad for breakfast in the summer to a butternut squash soup in the late fall and winter... If you understand and take an interest in what fruits and vegetables are in season at any given time and consume them accordingly, you will automatically be increasing your intake just through this awareness and excitment. Secondly, eating local helps as well for if you decide upon having whatever it is that your geographical region specifically grows, (arguably hard in some parts of the country to be sure,) you will undoubtedly find these things to be the freshest and tastiest of their kind... nothing like a crisp and sweet red delicious apple just picked that morning from the autumn dipped tree... or a sun-ripened strawberry plucked from the field in early June mere hours before it hits your tongue... In this way, you'll gain a deeper appreciation for the taste of fresh foods and find yourself wanting to eat more of them... now doesn't that sound better than that packaged, processed, artificially flavor-inserted, I've-been-on-this-counter-for-months junk?

Think about it and get back to me...

Xo

Wednesday, July 21, 2010

Guest Recipe! Eggs Mornay

Hi all! Hope the week has been going well. Here is a little mid-week delight for you to try... the recipe comes courtesy of "A Baker's Dozen: Egg Recipes," an online e-cookbook sent to me via the lovely twitterer @victorvsampson. I decided a few days ago to feature guest recipes that I felt would make great summer treats and eats. So now, without further ado... Eggs Mornay! Try it, fry it... hope you enjoy! Also, if you have any great recipes you'd like me to share feel free to tweet or DM me @OrganicEats and I'll post them on my blog!


Xo


EGGS MORNAY



Ingredients:

6 eggs

2 tablespoonfuls of butter

2 tablespoonfuls of flour

1/2 pint of milk

1/2 teaspoonful of salt

1/2 teaspoonful of paprika

4 tablespoonfuls of grated Parmesan cheese


Instructions:

Rub the butter and flour together, add the milk, stir until boiling, add the salt and paprika, and if you have it, a teaspoonful of soy; pour half of this sauce in a shallow granite platter or baking dish. Poach the eggs, drain them carefully, and put them over the top of thesauce, cover with the remaining sauce, dust with Parmesan cheese and run in the oven a moment to brown.


To check out more recipes from this e-cookbook, please visit http://www.camphawk.com/recipes/eggs/bakersdozen2.html and send my courtesies to Victor Sampson for the heads up!


Sunday, July 18, 2010

Not-So-Pesky Pesto Recipe

Not-So-Pesky Pesto Recipe

This quick and easy pesto recipe is perfect for a summer outdoor dinner on the patio, paired with fresh sliced mozzarella cheese, tomatoes and a starry mid-summer sky....

Ingredients:
5 medium-sized garlic cloves (chopped)
3 tablespoons pine nuts
4 handfuls fresh basil
2 teaspoons fresh grated parmesan cheese
3/4 cup cold pressed olive oil
1 teaspoon salt
1 teaspoon pepper

1. Peel and rough chop 5 medium-sized cloves of garlic
2. Over medium high heat, toast 3 tablespoons of pine nuts in a saucepan, just until you can smell the sweet and nutty aroma they give off
3. Add pine nuts and garlic in a food processor and whir until combined
4. Add 4 handfuls of basil (rough chopped) and 1/4 cup oil until combined
5. Slowly drizzle in remaining oil until mixture becomes a paste
6. Add parmesan cheese, salt, and pepper to blender and whir until fully combined

Pour into bowl and garnish with one or two basil leaves and a couple of pine nuts. Delicious as a drizzle over a mozzarella and tomato salad!

As always, let me know if you try the recipe! Love to hear feedback!

Yours in Pesto,

Xo...



Wednesday, July 14, 2010

Blue Moon Muffins - Blue Cornmeal Muffins Recipe

Blue Moon Muffins
(yields 12 muffins)

Preheat oven to 375 degrees F

Sift then Whisk together in a large mixing bowl:
1 cup blue cornmeal
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar

In a separate medium mixing bowl stir together until combined:
1 cup buttermilk
1 large egg (beaten lightly before added)
1 stick unsalted butter (melted, though not completely. You want small chunks of butter left in the batter that will melt into the muffins as they bake...)
1/4 cup maple syrup

Slowly combine wet and dry ingredients and mix until combined (be sure not to overmix) Pour mixture into greased muffin tins.

Bake 15 minutes or until toothpick inserted into muffins comes out dry. Allow to cool for 10 minutes.

Goes great with bluberry jelly (blueberries are in season right now!) or any kind of icingt that you so desire... a hearty, filling breakfast, snack or dessert depending on how you decorate it!

As always, your feedback is appreciated, would love to hear if you loved them as much as my friends and family did!

Xo

Tuesday, July 13, 2010

Yet Another Salad.... So easy!!!


This salad is a delicious, easy, light and healthy lunch:

1. Slice 2 tomatoes (preferably garden fresh as these were)
2. Slice 1 avocado
3. Garnish with handful of garden-fresh basil, julienned and handful of garden fresh oregano
4. Sprinkle with kosher salt and pepper.
5. In a small saucepan add 1/2 cup balsamic vinegar and 1 tablespoon granulated sugar. Bring mixture to boil, stirring often. Allow to reduce down to half original height (notice where mixture bubbled in pan and allow to boil until half that height...) Turn off burner and pour syrupy balsamic reduction into pourable container.
6. Drizzle over salad and enjoy!

Now wasn't that easy? Why not try it for lunch or dinner today!

Xo

April Post: A Retrospective

Here is a blog posting I wrote back in April which is still poignant to me today:


Music is the Key

I spent half my weekend in Brooklyn, New York, sitting in a dimly lit cafe overlooking Stone Park and eating a dinner of arctic char, wilted pea shoots and fried oysters drizzled with sauce gribiche. I drank cold, sweet vermouth and felt the vibrancy of the artistic and cultural soul of Brooklyn in each butterscotch and licorice sip that slipped past the tip of my tongue. (My uncle explained to me that drinking through a straw would be a crime – “Melissa, Vermouth such as this should not be tasted hastily through a plastic tube that pushes the liquid to the back of your throat, but instead should be savored, from the front teeth, tip of the tongue and then to every taste bud beyond…”)
The area itself is known in part for its elusive hipster inhabitants, 20-somethings expressing the counter-culture of today through non-expression and non-chalance in their fashion choices and attitude. Male faces were unshaven, clothes were un-ironed and blandly colored, yet the appearance of these so-called “hipsters” screamed with a deliberate cohesiveness that even an ironic printed tee could not obscure. Funny that even non-conformity these days seems somehow dictated by an unwritten code of conduct and dress that even the most culturally liberal of citizens unconsciously follow. Nevertheless, I thoroughly loved it all, and the Elvis Perkins concert at the Brooklyn Bell I experienced later that night was so full of life that I fear I am happily changed forever because of it. At one moment during the show, a girl standing next to me in the front row decided to take a picture of Elvis’ shoes, to which he commented, “Is it really so necessary to photograph my footwear? Well yes, I guess everything needs to be documented in this world we live in today.” And then I was lost in that moment as well, in the idea that everything needs to be written, to be noted, and that nothing can be done without the knowledge that other people know we do it, otherwise it may as well have not been done at all. A profound concept for a Saturday night, to be sure, but one I am still pondering as I write these words to you now.
So what is the point of this entry? (Well does it even need a point?) I guess it is my own personal declaration for my re-devotion to music, no to great music, no to all kinds of great music, and also to great eating, and to mindful living, and to an entire philosophy of life that echoes with more depth than my philosophy at present in a world that is fast-becoming sadly opaque. So I give up existing by giving the most un-meaningful of things any meaning, and I vow to sift through the cultural muck and return once again to that time when importance was not dispensed lightly. I tread now with a heavier heart and an even heavier mind…. Adieu!

Don't Be Left in the Dark... Chocolate

I'll keep this post short (though not so sweet.) Looking for something to finish off your meal with but not in the mood for a heavy full-blown dessert? Try a square of DARK (and when I say dark I mean DARK! 75% cocoa or higher...) Chocolate. It's satisfying, filling and the complex flavors in a really good bar will entice and satiate you until morning. It's not sweet enough to crave more than one piece, but like a really stinky cheese, there's something about a slightly bitter piece of chocolate that is the perfect ending to a day of eating. Also, it's full of healthy anti-oxidants so BO-NUS!

Here's a short article about what WebMD has to say about it: http://www.webmd.com/diet/news/20030827/dark-chocolate-is-healthy-chocolate

And with that, back to the all-star game! Go American League!

Xo

Day Off - Who are Your Favorite Food Network Chefs?

Have a day off today, sitting inside on this grey day and doing some work while watching food network. Sort of perfect. Which reminds me, who are your favorite food network chefs/hosts? I've compiled a list with brief explanations, based purely off which shows I enjoy watching the most (as a side note, Nigella Lawson would certainly top this list if her show still aired on the network):

1. Ina Garten - This one is pretty self-explanatory. Her show makes me want to live in East Hampton next door to her garden and be her best friend, not to mention that the food she makes always looks fresh and delicious.
2. Giada DiLaurentiis - There's something very relaxing and easy about the way she cooks. It goes to show that simple, clean flavors can always go a long way.
3. Adam Gertler - Hilarious hilarious hilarious. Also, my (not so secret?) celebrity chef crush.
4. Paula Deen (and the Deen Bros) - She's such a ball of goodness and southern hospitality all wrapped up into one buttery person. Don't you agree y'all?
5. Ted Allen (as host of Chopped) - Not that I particularly care for Ted Allen and his mechanistic personality as host of Chopped, but the show itself has proven to be my favorite on the network in terms of actual watchability and appeal.
6. Alton Brown - Yes, he's sometimes too cheesy and his recipes are always way too complicated to actually replicate in your own kitchen, but it is fascinating to watch him describe the proper way to store asparagus for ten minutes straight using contraptions you could never hope to find in your local grocery store.
7. Ace of Cakes Crew - As a wanna-be hipster, their attitude and style appeals to me and their amazing creations are always fascinating to watch being built from start to incredible finish.
8. The Neelys - Their love is infectious, even if their recipes don't always appeal to my palate.
9. Anne Burrell - She genuinely teaches as she cooks, so it's a refreshing change to have a chef on the network directed for those just starting out in the kitchen who may not have the confidence to tackle a Brown recipe or the finesse to complete one of Ina's.
10. Alex Guarnaschelli - Have only seen her show a few times, but I do like the descriptive (if not sometimes over the top) way she talks about food.

I'm not going to get into my least favorite in the name of positivity, but what's your opinion? Who did I miss, or miss the mark on?

xo

My Recommendation for Happiness: Dancing

What "Organic" Means to Me (In one Run-On Sentence)

Just a quick note here... when I think of eating organically I don't necessarily think of a particular brand or type of food but rather a way of eating that is wholesome and satisfying, so that instead of living to eat we eat to live and along the way enjoy this activity that sustains us in life, allowing us to wake up each morning and begin the day with a meal and end the day satisfied with all that we put into our bodies throughout the hours we were awake... ya dig???


Monday, July 12, 2010

Mushrooms

Here's a great recipe for mushrooms that I made tonight for dinner. The dish felt meaty enough to stand as a main dish for any vegetarians reading this out there and filling enough for anyone looking for a delicious dinner of vegetables.

1. With a mushroom brush, clean about 1/2 lb shitake mushrooms and slice lengthwise in medium size slices
2. Chop 1 medium sized shallot finely, mince 6 cloves garlic
3. Place shallots and garlic in a large saucepan over medium heat with 1/2 cup of extra virgin olive oil
4. Allow to cook until you can smell the garlic and the shallots have turned translucent in color
5. Add mushrooms to pan and liberally sprinkle extra virgin olive oil on top of mushrooms, mix until shallots and garlic are spread evenly throughout mushrooms
6. When mushrooms have begun to soften, add 3/4 cup marsala wine (don't be alarmed if it flames up for a minute... alcohol burns!!) Let mushrooms cook 5 minutes in this marsala mixture
7. Add 2 tablespoons butter to mixture and stir mushrooms until butter melts
8. Finally, while stirring, add 1 tablespoon oregano, 3 tablespoons parmesan cheese, salt and pepper to taste. Allow mushrooms to cook another 2-3 minutes.
9. Finally, transfer mushrooms with sauce into bowl and garnish with a handful of fresh parsley (chopped) on top!

Trust me, truly delicious!! But if you don't trust me... try it yourself and let me know ;)

Scrumptiously,

Xo

P.S. What's the smallest kind of room? A mushroom! Yes, I don't fully get it either but when I was little that joke was hilarious to me... go figure!

Friday, July 9, 2010

Breakfast of Champions

Here's a little treat to try tomorrow morning as a nice way to start off your Saturday:

-1 small container greek yogurt (I prefer fage) placed in a cereal bowl
-Add 1 tablespoon maple syrup to bowl and mix until combined
-Add 1 teaspoon of cinnamon to yogurt and mix until combined (will be streaky but make sure streaks run throughout)
-Chop fruits of your liking and also add to bowl (I love sliced bananas, skinned and sliced peaches and cut strawberries)
-Add handful chopped walnuts to bowl
-Sprinkle 2 tablespoons good (in the Ina Garten sense of the word) granola on top

ENJOY :)

Trust me, true deliciosity.

Thursday, July 8, 2010

Quick and Easy Breakfast - The Wonder of Peanut Butter and Bananas

Hey there! So as I sit at my computer doing work I thought I should let you in on this wonderful and easy breakfast I am currently munching on. I washes down nicely with a large milky coffee and keeps you full until late afternoon...

At my local grocer they make their own rice cakes but any kind of whole wheat bread would also do. If you use whole wheat make sure you toast it for that needed textural crunch!

Take two discs or pieces of bread and lightly spread on some organic peanut butter (I like mine creamy and salty but by all means, use whatever version of the stuff floats your boat!) Then thinly slice half a banana and place the slices over the two pieces of rice cake/bread. And there you have it! Crunchy, smooth, salty, banana-y (so good it needs made up words to describe it...) delicious! What a scrumptious way to say GOOD MORNING!

Nuttily yours,

Xo

Tuesday, July 6, 2010

Appetizers of Appeal: Quick and Easy Bruschetta

Hey there! Been on a recipe roll these days so I thought I should post a fun little bruschetta-style recipe I came up with the other day to serve to my grandma while she was waiting for brunch to be ready. Great to put out as a pre-meal snack or as an appetizer for any summer BBQ. Nothing like the crisp of that sourdough bread with the warm ooze of the tomato...

Get ready:
-Handful of ripe cherry tomatoes
-5-6 large cloves of garlic, rough chopped
-Handful of fresh basil, chopped
-Handful of fresh oregano, chopped

1. Over a small saucepan heat up some oil on medium heat (too high and the oil will splash right into your eye - not a fun way to start off these great treats!)
2. Throw in the garlic and wait until you can smell the aroma of the garlic in the air to add the tomatoes.
3. Add half the basil and half the oregano to the pan as well and stir until skin of tomatoes becomes wrinkly and is just about to fall off. At the last minute, add a pinch of kosher salt to the mixture.
4. Simultaneously to cooking the tomatoes, put 2 slices of sourdough bread (cut into 4 strips each) to toaster and depending on toaster leave in for 3-4 minutes (or until golden brown and crunchy.)
5. Take tomatoes off heat and using a spoon cover each piece of crispy bread with tomato mixture. Grate some fresh cracked black pepper over each piece and add fresh basil and oregano on top of each as well (I like to leave one or two leaves of basil uncut as a garnish on the plate.)
6. ENJOY! =)

Quick, simple and will be a sure fire hit at your next summer BBQ.

As always, let me know if you try it!

Yours appetizingly,

Xo

Monday, July 5, 2010

Weight Loss


Here is a post I also wrote for another blog and decided I should post here, on the eve of my new diet to lose 10 lbs. Enjoy and hope my words provide inspiration to any and all out there who are also searching for some answer to their questions about self image and weight... 1LOVE
Now before you lose yourself in a fit of frustration and uselessness, yes, I do obviously know that the “weight loss” topic is more hackneyed than those magic pills and maple syrup diets that promise relief from the wretched weight gain that caused all this trouble in the first place. Having said that… (Curb reference? Anyone?) but really, having said that, a recent experience in this very arena of bodily misery has forced me to gain some first-hand insight into the popular dilemma, and so, herein begins my story:
The set-up: A recent college grad embarking on her first trip overseas, excited about her upcoming European adventures and inversely as excited about the prospect of finding a job when she returns stateside.
The culprit: Well, Italy, or more specifically over-indulgence in Italy… and Greece… and Spain… and France… and London (you mean those fish and chips weren’t low calorie? That fried bread in Dover wasn’t diet food?)
Now imagine if you will, a solid month of this heffer-fest, an entire thirty two days that was nothing short of a spectacularly fatty, ridiculously rich, no holds barred culinary adventure complete with handmade pasta, Trevi fountain gelato and a very buttery assortment of pastries bought from a corner street vendor in Paris. With each delicious bite, I would reason with myself: I was on vacation, I was celebrating my recent graduation, I was experiencing culture at its best. No I was not being a glutton, I was being a perfectly reasonable, perpetually hungry person thank you very much!
The after-math: Well no doubt my trusty readers can ascertain that there were some major consequences to all that I have described above, and by major I will just say that my mom dropped a few none too subtle “chubby” references several times that first week home while my dad took me to the nearest LA fitness for a membership upon arrival that afternoon.
In all fairness I will say that I wasn’t actually overweight by most standards. I still rocked a bathing suit at the pool and mini-skirts at the clubs, though post-trip I was never quite happy with how these items fit me. With each top I tried on that wouldn’t zip or pants I tugged on that couldn’t button I literally felt my confidence dying a little inside. To cope, I took to sitting at home most summer nights watching Yankee baseball and eating freshly baked cupcakes or chocolate chip cookies (probably not the best way to solve my dilemma… ya think?) In essence, I was feeling very sorry for myself, and dealt with my sappy self by eating more, creating an even bigger problem while nipping in the bud the desire to fix it. I got comfortable in my elastic sweatpants and oversized T-shirts and didn’t want to change, there was no need, I was FINE. Obviously there is a lesson to be learned here, but I am aware of the fact that there are some people who don’t mind this state of being, who feel that eating what you want when you want with no thought as to what it does not only to your exterior but also to your internal well-being is perfectly okay. And to these people I say in the words of Bob Marley: “Don’t worry about a thing.” It’s fine. Whatever floats your boat. However, I am not one of these people, and in my case, the only reason my boat was afloat was really just because of my newfound bloat (oh great, now I’m rhyming.)
Anyway, though there was no moment of great epiphany, no lightbulb that beamed its effervescent glow of understanding atop my head making me want to make a change in the way I was living, there was a time, I believe in the days just before Thanksgiving, that I decided I would take this whole dieting thing seriously and make an experiment of it, see how good I could look and see how fast I could accomplish real significant weight loss.
Now here’s where I want to put in my two cents on this topic. Take it or leave it, I will just tell you what happened after this time. Here, I’ll even give away the ending (gee thanks…): I lost 18 pounds, gained a flat-as-a-board stomach and was able to see angles and planes in my face I didn’t even know existed before this all began. I’m at a perfectly healthy weight, strong and feeling better than I ever have before. But truthfully, all that doesn’t matter, for the most important thing in weight loss is NOT the end result as most people believe, but rather it is the exciting journey that just so happens to culminate in the accomplishment of this goal. For me, along the way, it was fun to fit into clothes I hadn’t worn proudly in months, then even slither into ones I hadn’t worn in years. It was thrilling and amusing when I would get compliments from men in some NYC bar who seemingly liked what they saw (hey, another bi-product of weight loss is confidence, and I have gained that tenfold.) It’s great to see the numbers on a scale go down each week, as real tangible evidence that you are on the path to a healthier you. I know I sound a little cheesy but really you have to embrace the experience. Because that’s the thing about weight loss, the issue may be culturally bromidic but if it has become dull in our society it is only because of the awful over-exposure it receives; as companies try relentlessly to convince vulnerable cake-eating, television watching, sweatpants wearing, low confidence Americans like three-months-ago me that this can all disappear tomorrow all they are doing is augmenting the feeling that there is no real way out, a consequence of their advertised “quick fix” that always ends in inevitable failure. It has become a tiresome topic only because the way in which we approach it is fundamentally flawed, and so I say, dieting needs to be thought about with a much different outlook.
So what, you may ask, is this so-called different outlook? Well, exciting as the journey may be, the day to day of every weight loss sojourn is, sad to say, a bit boring. Anyone trying to lose weight NEEDS to know that weight loss, like any life-changing undertaking, requires a serious commitment, (along with a great cardio playlist and the will to get yourself to the gym even on those rainy days when the E-channel is showing a Cutest Celebrity Couples marathon.) Not only in terms of exercise, but dietarily speaking, weight loss also takes a complete overhaul in the way you approach food. I recommend taking up cooking if you have the time, embracing lean proteins like chicken breast and grilled fish, delighting in the taste of sauteed vegetables or small wedges of finely aged cheese as a dessert subsitute. The purpose of this post however, is not to explain how to lose weight, we all know what it requires, (healthier, lower fat, smaller portion style eating and frequent exercise if you want my opinion) but it’s to hopefully provide that first push off the sofa that seems to be the most difficult part, yes I wrote this silly thing with the hopes of trying to get you up and moving.
In order to do this, I propose that weight loss not be looked upon with a groan but rather with a grin (oh how cheesy am I????) Because let’s face it, who doesn’t want to make men drool and women jealous of how great you look in that little black backless dress… (just kidding?) So why not start today? After you read this? Let this be the beginning of something great, a thing where the ending is not important but rather it is the work required along the way that rings essential. I believe that everyone has it in them to do it, but most don’t have the motivation or desire to begin. So I’ll end with my favorite pop philosopher, Andy Warhol who didn’t know it at the time but who could very well be the inspiration for a whole new generation of dieters nationwide: “They always say that time changes things but you actually have to change them yourself.” So think about it. Change things yourself. But remember, nobody’s forcing your hand, nobody is saying you have to, this isn’t kindergarten and I’m not a bully 5th grader, I’m just a girl who’s been there and you’re just a reader surfing the good ole internets who’s probably bored out of your mind by now… but hey, it might be time to put down the cupcake (okay, finish the cupcake) and get going, because with every moment that arrives, you will find a new opportunity to turn it all around.

Morning Citrus Salad

Here's a refreshing salad to try instead of the usual morning eats:

1. Segment 1 Grapefruit, placing pieces in bowl and squeeze remaining juice into separate "salad dressing" bowl
2. Segment 1 Orange, placing pieces with grapefruit in bowl and squeeze remaining juice into "salad dressing" bowl
3. Peel peach and cut small pieces and put in bowl with rest of fruit
4. Dice strawberries and add to fruit bowl
5. In "salad dressing bowl" whisk in 1 teaspoon olive oil, 1 teaspoon salt and 1 teaspoon dijon mustard
6. Pour dressing over fruit, top with handful of chopped walnuts and fresh julienned basil

This salad is truly a citrusy and light way to start off your day :) So let me know if you try it, I always love feedback!

Sweetly,

Xo

Thursday, July 1, 2010

Organic Eating and How Does Organic Food Affect Your Body ?!

Thought I should post here a guest blog I did for the lovely and foodie-rific Florentina (her website www.ciaoflorentina.com is cyber food paradise, follow her on twitter @CiaoFlorentina for more details!) So here in full is the post on healthy eating and organics... (the original post can be found on her amazing website here: http://ciaoflorentina.com/profiles/blogs/organic-eating-and-how-does?xg_source=activity )

Many months ago, I began a personal project to expand my palate and food tastes through healthful eating. However, within the first few days of my endeavor, I was confronted with a dilemma: how can a bourgeoning foodie navigate new culinary conquests while simultaneously maintaining a strong adherence to wholesome, calorie-conscious products? It was a perplexing paradox to be sure, and though I cannot admit to fully solving it to this day, I do know that through the consumption of organic products I continue to be able to not only experience new kinds of food but also to do so with absolutely no consequence to my waistline.

An important side-note: the word “organic” is often misleading, for it connotes a kind of product that is somehow more natural than its non-organic counterpart. Yet, organic simply means “from the earth” and is a label that can be affixed onto a number of products without increasing the intrinsic healthfulness of the given food-item itself. Thus one must be careful not to fall into the trap of “organic” eating without truly examining the nature of this thing that is allegedly marked “organic.” Henceforth, when I refer to organic, I am referring to a style of growing that is free of pesticides and harmful products, so that food is grown and harvested in a non-chemical, natural way.

As a simple example of the dietary benefit organic eating can provide, I urge you to try the following experiment: Place in front of you two chocolate chip cookies and next to them 25 spears of broccoli. Now begin eating, noting which product is easier to consume. As you can guess, the cookies will be the simpler option; perhaps you may even crave another after the first two have been eaten. The broccoli however, will be much more difficult to eat, with 2 to 3 spears at most finished before a feeling of fullness is achieved. Yet, you may be surprised to learn that the calorie content for 2 cookies or 25 spears of broccoli is equal, although the craving for vegetable is filled hundreds of calories before our appetite for sweets is even close to being realized!

Organic fruits and vegetables allow an individual to consume more while concurrently decreasing their daily calorie count. As a diet option, organic foods are completely compatible to suit a lower intake of calories and also afford the nutrients necessary for an active or even semi-active lifestyle. You will feel full eating this way and will have consumed a smaller amount of calories packed with more nutrients than sugary or harmfully fatty products can ever hope to provide. Furthermore, there is just an indescribable, satisfied, fulfilling feeling achieved after the consumption of a healthy meal. This same feeling cannot be duplicated with the consumption of “junk food.” This phenomena may be due in part to the fact that as food becomes more and more processed, taking it away from its original state as it occurs in nature, vital nutrients are lost, sometimes giving way to flavor injected through fats or simple carbohydrates that only serve to add excess calories to your daily diet but do nothing to provide useful energy that will sustain you for long periods of time. So much for the diet benefits of organic eating…

In terms of culinary curiosity, the possibilities and combinations that can be achieved using organic products are endless. As Americans move towards a more natural way of living and eating, with the popularity of organic products growing exponentially in the past decade, it has become just as easy to eat wholesome foods as it is to eat processed and unhealthful products. Gone are the days when organic cuisine limits one’s ability to experience food in exciting and interesting ways, and these limitations have now been replaced with an abundance of opportunities to enrich one’s palate in a natural and beneficial manner (these opportunities are found in the form of easily accessible healthy restaurants, food chains, farmers markets and stores such as Whole Foods, all eager to sell their organic, natural products.)

Ultimately, however, eating this way cannot arise out of a desire to follow the latest food trend, nor can it originate from a short-term goal to lose 10 pounds. Healthy eating cannot be a choice one is forced to make but rather must be a lifestyle change one decides to begin. It is a never-ending journey full of renewal and reward with countless benefits both internal and external. There is no convincing in organic eating, only awareness that hopefully springs a newfound desire to begin this highly personal voyage towards the revolution of your food consumption into something more natural, healthy, and gratifyingly real. So now I ask, with a mind more fully aware of the advantages natural eating can provide, and a body satiated by these very culinary results of organic production, are you ready to begin?

To receive my organic tweets feel free to follow me @OrganicEats on Twitter ☺

Herb Gardens: A Summer Delight

Here's my best summer tip in two words: herb garden. Not only can you be assured of fresh herbs (with minimal work!) but you can also add amazing flavor to homemade dishes without packing in any extra calories. I'm growing basil, oregano, thyme and cilantro this summer season and find it relaxing to water my herbs in the morning before I start my day. Make sure to plant in a sunny spot so that your herbs can soak in the sunshine all day long (not a spot that becomes shady in the afternoon) and voila! Save money and add freshness to your summer grilling and cooking!

Herb Scramble:

1. Crack 2 eggs in a bowl with 1 tablespoon buttermilk (adds fluff)
2. Beat eggs until smooth but be careful not to over-beat (1-2 mins should do it)
4. Chop herbs of choice: I like to take a handful of basil julienned (stack leaves on top of each other and roll all together towards one end, slice knife width-wise through stack)
5. Dice 1-2 tablespoons of your favorite cheese, depending on how cheesy you want your eggs to be (I love ricotta salata, spicy pepperjack or creamy St. Andres)
3. Add 1/2 teaspoon oil to a small saucepan on medium heat (too high heat makes eggs tough)
4. Place eggs in pan with herbs and cheese. As soon as outside is cooked use spoon to move cooked area to center until eggs are fully finished. I like my eggs a little runny but cook to desired consistency.
5. Add salt and pepper to taste and enjoy!
(As an added summer bonus I love fresh mango, strawberries and kiwi on the side to add freshness to my morning meal!)

Affectionately Yours,

Xo