Foodie Friday

Happy New Decade Loves!

While I am fully aware it isn’t Friday, I am sharing the recipe from my Foodie Friday post on IG so I think the title works! I am trying to be more consistent with posting and blogging but as you know I am busy and lazy so here I go posting this on a Sunday. My recipe this week is one I get asked to make A LOT but only oblige on special occasions and for special people. Lobster Mac & Cheese isn’t particularly time consuming, but it is a luxurious, decadent, delicious, main or side dish that makes everyone’s mouth water (unless, of course, you don’t eat dairy, gluten, or seafood in which case, this one isn’t for you!)!

Lobster Mac & Cheese

 

• 1 Box shells, elbows, or orecchiette
• 2 lb lobster meat
• 2 cups seafood stock
• 4 tbsp butter
• 4 tablespoon flour
• 1 1/2 cup heavy cream
• 1 1/2 cup whole milk
• 6 oz taleggio grated
• 10 oz fontina grated
• 6 oz parmesan grated
• 3 tbsp fresh herbs

 

Place pot of water on high for pasta. Add milk, cream, and stock a different pot and heat on medium. While waiting grate your cheeses (don’t buy grated cheese – it will not melt the same) & chunk lobster meat. In a deep pan or wide shallow pot melt butter at medium heat and whisk in flour to make roux. Cook your pasta according to the instructions on the box but don’t add your salt until after the water has already come to a boil (and be generous with how much you use). Once milk mixture is heated to just under a simmer turn the heat off and whisk into the roux & then add the grated cheeses, lobster meat & cooked pasta. Give everything a few minutes to marry, toss in the herbs, and BOOM prepare to impress your family and friends!

 

’til next time, keep smiling! 🙂

 

 

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Foodie Friday

Hey Friends! I can’t remember the last time I posted – WHOOPS! But I have a tasty recipe that I can’t wait to share! It doesn’t matter what time of year it is, I love crab cakes – they are amazing!

I whipped these suckers up as a little something special before Phil took off for Vegas. ‘Oh, your husband has business over the weekend’?? NOO! He and a few buddies are going to Vegas just for the hell of it & since I am SUCH a good wife, I decided to send him off with a homemade dinner that happens to be the first thing Phil ever made for me. My recipe is obviously better than his and I’m sharing it below.

 

Crab Cake

• 1 lb lump crab
• 1 egg
• 1/3 cup panko
• 1/4 cup green onion
• 1/4 cup parsley
• 1 teaspoon Worschestershire
• 1 teaspoon hot sauce
• 1 lemon zested
• 1/4 cup light mayo
• 1 teaspoon old bay
• salt & pepper

Remoulade

• 1/4 cup mayo
• 1 teaspoon dijon mustard
• 1/2 lemon juiced / zested
• 1 teaspoon pickle juice
• 1 teaspoon minced capers
• 1 minced garlic
• 1 teaspoon creole seasoning
• salt & pepper

Sear the cakes for a few minutes on each side & top with some remoulade to enjoy!

 

’til next time, keep smiling! 😉

 

Foodie Friday!

We’ve made it through another week and now its time to celebrate! This week I’m coming to you from beautiful Palm Springs where the sun is shining and it’s always a good time for a cocktail…after meditation, yoga, and a nice long walk of course! I’m here through the weekend & enjoying most of my meals out – if you’re ever in Palm Springs, you must try Farm, Jakes, & The Workshop – but didn’t want to leave you hanging, so today on the blog I’m sharing my ‘chicken’ tostada recipe which still needs a little work. Of course if you’re not a vegetarian you’re welcome to sub real chicken for the vegetarian alternative but you certainly won’t notice the difference.

Vegetarian Chicken Tostadas

• whole wheat tortillas
• green cabbage (shredded)
• red onion (diced)
• 3 cloves garlic (rough chopped)
• sweet potato (peeled and diced)
• taco seasoning (chili powder, cumin, garlic powder, onion powder, paprika)
• beer can
• ’chicken’ strips
• refried beans
• cilantro
• lime

Gather your ingredients & start by adding lime, cilantro, & salt to your cabbage. Then heat EVOO in a skillet on medium/high heat and add red onion, sweet potato, & garlic. To the veg., add 1/2 your spice mix & as things begin to stick, add a little beer to loosen, and keep cooking everything down. While the veg. is going, preheat the oven to 350 and brush your tortillas with EVOO. Put the refried beans in a pot with some beer and heat. Add the shredded ‘chicken’ to the veg. with the rest of the beer and spices, and pop the tortillas in the oven. After a few minutes all the flavors in your skillet should meld & the tortillas should be crispy – you’re ready to plate. Start with your tortilla, smear on some of the beans, pile up the veg., top with slaw, & sprinkle on some hot sauce…these suckers pack a punch & are super healthy! Mix up a margarita, kick back, and enjoy!

’til next time, keep smiling! 🙂

Foodie Friday

Happy  New Year Friends!

I hope everyone’s holiday was enjoyable & you haven’t given up on your resolutions. I tried to keep mine really simple, be kind: to myself, to others, etc… so I will keep you posted on that throughout the year. I have been keeping myself busy trying to find a new yoga home here in Walnut Creek & planning all the travel coming up – Palm Springs next week, Philadelphia & Charleston in March, Mexico in April, Virginia Beach in May, Spain in June, and Italy in July…oh boy!! With all the travel on the horizon I have been focusing on easy, comforting, and healthy recipes while I am home. This week I have been enjoying a hearty vegetarian soup & it couldn’t have been more simple to make.

Tuscan Bean Soup

• 1 container vegetable stock 
• 2 cans diced tomatoes 
• 2 cans tuscan beans
• 1 big bunch of kale 
• 1 large white onion 
• 6 cloves garlic 
• 3 zucchini 
• 1 bag carrots 
• 1 bag celery 
• 1 bag small potatoes 
• 1 bunch tyme 
• 1 sm. bunch sage 
• salt/pepper
• EVOO
• Parmesan

Peel & small dice carrots, small dice celery, garlic, & onion, quarter and dice zucchini, tear kale from stems, quarter potatoes, & prep herbs while 1/4cup EVOO heats up in a large dutch oven on the stove top. Start with onion, carrot, celery, garlic, & potatoes in the pot and cook down for 10 minutes. Add stock, tomatoes, beans (drained), herbs, salt & pepper – cook until it simmers. Mix in kale & zucchini and allow soup to cook together for another 10 minutes. Ladle into a bowl, sprinkle on some freshly grated Parmesan (optional), and enjoy!

With this recipe I have enough soup for lunches all week & 5 more portions frozen in mason jars for the next time I have a hankering for this delicious comfort dish.

 

’til next time, keep smiling! 🙂

Foodie Friday

Happy last Friday in November friends! I feel cliche saying this but I can’t believe its almost December. The older I get, the faster time goes – I just can’t handle it. Another thing that happens when you get older…it gets harder to maintain your weight. What’s even harder, is to loose weight once you’ve slipped. In 4 months I put on about 20lbs…granted I was on a medication that fully disclosed weight gain as a symptom but I don’t know if ALLLLL that can be contributed to the meds. ANYWAY, my body is detoxing and I am continuing to be healthy – eating right and trying new forms of exercise. I starting kickboxing (more on that later), and subscribed to Kayla Itsines’s SWEAT app. for   workout inspiration. I don’t follow her diet nor do I follow the program as its designed but its fun & helping to keep me motivated.

Another piece is changing locations and schedules – it throws a kink into the diet & cooking regime. Between commuting into the city (yes, I am still doing that), taking care of my little family, I have less time to grocery shop prep food. I have to do my best with one big trip weekly, sometimes bi-weekly, to the farmers market & grocery store. With this new way of foraging I’ve needed to come up with more inspired dishes; hence, whole wheat couscous with herbs, pine nuts, cucumber & citrus. I threw this together the other night with the things in my fridge and cabinet…proof that you can make healthy, flavorful meals, if you keep a well stocked pantry & fridge.  The beautiful roasted squash is curtesy of Alison Roman‘s Dining In book that is full of delicious, easy, & unique recipes.

 

Citrus Couscous with Herbs, Pine Nuts, & Cucumber 

Ingredients:

• whole wheat couscous
• lemon (zest and juice)
• 2 tbsp pine nuts (dry roasted & cooled)
• 1 tbsp harissa oil (or regular EVOO)
• herbs (parsley, dill, and cilantro – or whatever you like)
• 1/2 cucumber (peeled, seeded, and diced)
• salt & pepper to taste

Recipe:

Prepare couscous according to the package (basically boil water or stock, add couscous, turn off heat & cover for about 10 minutes  – its like the easiest thing ever) and allow to cool. While couscous is going, throw the pine nuts in a pan on medium heat, toss every few minutes until lightly browned (keep your eyes on those suckers – they burn quickly). Add remaining ingredients and BOOM, ALL DONE!

 

’til next time, keep smiling! 🙂

Foodie Friday

Happy Fall Friends! Its been awhile (per usual) but life is chaotic and finding the time to post anything has been a challenge. I can’t say things have been sunshine and roses but I can say I feel like things are getting better.

Its really feeling like fall here which as you know calls for comfort food. Its been hard to get in the mood for hearty dishes with temps. in the 80s but now that the evenings have cooled to the 40s, ITS TIME!!

I whipped up my first real comfort dish of the fall this week which was a whole wheat pasta with chickpeas and rainbow chard. I adapted this from a recipe I watched Giada make on The Food Network & it is one of my favorite vegetarian pasta dishes.

Crispy Chickpea & Chard Pasta

Ingredients:

• 1 bunch rainbow chard (washed, dried, stems & leaves separated)
• 1 tbsp lemon zest
• 2 tbsp capers (rinsed and drained)
• 1 can chickpeas (rinsed, drained, and dried)
• 1 tbsp pepper flakes
• 4 garlic cloves
• 1 small shallot
• 3 tbsp evoo
• 1 box ww pasta (macaroni, ditalini, etc..)
• 1/4 cup parmesan

Recipe:

Place a pot of water (covered) on high heat for pasta. Grab a large pan and put on med/high heat. Fine chop stems, garlic and shallot. Add 1 tbsp evoo to the pan with pepper flakes and after a minute toss in the chickpeas – let them cook for about 10 minutes (until crispy). Add stems, capers, garlic, and shallots to the pan and turn heat to medium. Meanwhile add pasta to boiling water and throw in a decent dash of salt. Once pasta is cooked reserve 3/4 cup cooking water and drain remaining water from pasta. Take 1/4 cup pasta water add it to the pan and toss in the rough chopped chard. As soon as the chard is wilted add pasta, most of the cheese, lemon zest, the remaining evoo, and the remaining pasta water. Allow everything to come together (about 5 minutes), plate, top with remaining cheese, and serve.

’til next time, keep smiling! 🙂

 

 

 

Foodie Friday & The Move

So what has it been, two weeks? Maybe 3…I’m not sure, but it certainly has been a minute. With the craziness of the move, and a lot of other things going on, I couldn’t find the time to write. Well, I have been writing – journaling, and snippets of inspiration for a book in chewing on – but not here.

ANYWAY, we survived the move! It’s officially been a week and we’re nearly unpacked. When I say nearly, I mean we still have about 10 boxes sitting in the corner and a bunch of stuff strewn all over the place, but we’re settling in. I have been enjoying all the trails right outside my door, our beautiful pool, and A LOT more space.

Since I haven’t really had time to organize the kitchen and cook many proper meals, this week Foodie Friday is a salad – but a really AWESOME one! I made falafel the other night and put together this salad to go with it. If you’re saying to yourself ‘share your falafel recipe‘ Here it is, haha, you just add water.So back to the salad…I am mildly obsessed with feta cheese – it goes on nearly every salad I make, & this one is no exception.

Weeknight Salad

• Mixed Greens
• Pine Nuts
• Tomatoes
• Cucumber
• Herbs (cilantro, parsley, & dill)
• Feta Cheese
• Shallot
• Balsamic Vinegar
• EVOO
• Salt & Pepper

I am pretty confident most of you know how to put together a salad but it’s all about the little things. For example, I buy raw nuts & toast them myself – TRUST, it makes a difference. Also, I don’t buy bottled dressing – get yourself some good EVOO and balsamic and just mixed them half & half. Last, add herbs to your salads to bump up the flavor profile – I always keep cilantro, parsley, and dill in my fridge but you can do whatever you want. Last, last, thing…just because its a salad doesn’t mean you shouldn’t add salt (salt literally brings out flavor in food). Generously salt and pepper your greens before you dress them. Now that you’re in the know, you’re ready to go!

’til next time, keep smiling! 🙂

Foodie Friday

Did you guys think I was going to leave you hanging again?!?!

Happy Friday! This week’s Foodie Friday is dedicated to one of Phil’s lunchtime favorites – chicken stir fry! Now I am fully aware that there isn’t anything fancy about stir fry but there are little things you can do so your veggies aren’t soggy & the sauce packs a punch without  the calories. One of the first things I do is season the chicken (little bit of EVOO and seasonings of your choice). Get your skillet really hot and sear the chicken on both sides to seal in the flavor…once you sear things on both sides turn the heat down to med/low and cook the chicken almost all the way through. While the chicken cooks, slice the veggies & onions, and mince the garlic. Once the chicken is done remove it from the skillet and let it rest, throw the onion into the skillet with a little bit of EVOO. Allow the onions to cook down, add garlic, and toss in the veggies…seasoning with salt/pepper, the dry spices you like. Chunk the chicken and add it back to your skillet, tossing together with the veggies. Turn the heat off before the veggies are finished cooking and let everything cool. Make a pot of brown rice w/veggie stock & a bay leaf in the pot to add a more robust flavor.

I make this on the weekend for Phil to enjoy during the week for lunch. Stir fry is one of those awesome things that can be made from anything you have lying around in your refrigerator, so get creative!

’til next time, keep smiling! 🙂

Foodie Friday

What a beautiful week. I can not believe this week is ending in such a rainy weekend but it gives Phil and I a perfect excuse to get things done around the house. The rain better clear up by Sunday though because I am teaching at an outdoor neighborhood festival. Sunday Streets SF kicks off this weekend on Valencia St. and I am teaching a class to represent Moxie & bring yoga to the neighborhood. Come out to 1252 Valencia (where we’re set up) at 11:30 if you’re in San Francisco. As promised previously, Phil and I kicked things up a notch this week and I even added some juice to really hydrate and boost my energy. In honor of making things even healthier, this week’s Foodie Friday is an oldie but goodie…almond joy chia pudding. I absolutely love this stuff, so does Phil (he actually requested it), and the best part, it takes next to nothing to make.

Almond Joy Chia Pudding

• 1 cup Almond Milk
• 1/2 cup Chia Seeds
• 1/3 cup Cacao Powder
• 4 tbsp honey
• 1/3 cup Unsweetened Shredded Coconut
• Pinch Salt

 

 

 

Mix milk, honey, and cacao powder. Add chia, coconut, and a pinch of salt. Allow to set in the fridge overnight or for 6hrs. You can enjoy this all by itself of you can add it to fresh bananas, nuts, whatever you like..for a healthy snack or dessert!

 

’til next time, keep smiling! 🙂

Foodie Friday

Happy April Fools Friends!

I can’t remember the last time it was a true 1st Friday and April Fools, so my lame attempt at a prank was posting now! I  wish Phil and I were in the city so we could see the opening of the different art exhibitions. I used to love the Old City 1st Friday art openings while Phil and I were in Philadelphia but it all got very crowded and crazy so we couldn’t enjoy it. Even though we’ve been here a year we still haven’t done a 1st Friday in SF…I think May might have to be the month. We’re in  Tahoe for some spring skiing and a break from the city. The ski season is coming to a close for us, only a few weeks left, and we’re both looking towards bikini season, haha!Since it is officially the first Friday of this month, its a plated Foodie Friday and this week its fish, veggies, and a delicious range of flavors: on the menu is a thai curry tilapia, cheesy vegetable linguine, and gruyere grilled cheese. Comment below with your email address for a chance to receive a free box!

 

’til next time, keep smiling! 🙂