Tuesday, March 29, 2011

Arugula and Radicchio over Toasted Bread with Burrata


This salad will bring springtime faster than any sunny weather or floppy hat.  It's fresh at it's best and the burrata melts in you mouth like butter.

I've made this salad twice and just can't get enough.  This is no man salad.  No meat - just for you and me, sister.  I haven't met a girl yet who turns down bread and cheese.  And I disguised the slightly unhealthy base with a mound of vegetables and a sprinkle of pumpkin seeds.  For protein of course. 

Mix chopped orange tomatoes, arugula, and radicchio.  


Toss with honey, dijon, olive oil, and lemon dressing.



Toast a couple slices of baguette and top with a layer of burrata.


Mound your veggies on top and sprinkle with pumpkin seeds.




Thursday, March 24, 2011

Chicken and Broccoli Stir-Fry


Weekday dinners are not easy.  It's dreadful deciding what to eat every night and making sure you purchase all your ingredients for the week.  I always need to go back to the store because I forgot something or other.  Even harder is coming up with dinners that are new or different from your typical dinner.


I grew up eating a piece of meat, some sort of vegetable and grain, a salad, and a glass of milk every night.  But, every blue moon my Dad would make tacos, stews, or my all time favorite: stir-fry.


The day my older sister left for college, my Dad handed her a bunch of frozen stir-fry's to remind her of home.  I am telling you, we all loved my Dad's stir-fry.


I still make stir-fry from time to time.  Last week for dinner I made a simple stir-fry when I got home late from work:  Chicken and Broccoli Stir-Fry.

Super easy, quick, and healthy.  

Saute onion, garlic, olive oil, salt, pepper, and the stems from the broccoli.  Remember to always use your broccoli stems.  They are packed with nutrients.  



Once your onions begin to turn translucent, add the broccoli flower heads and a small amount of water.



Once the broccoli is almost done (very green still) remove from the pan.  Add chicken to your dirty pan and brown.  Add your vegetables back to your pan and then add:  Hoisen, Sriracha, White Wine Vinegar and toss.



Serve over brown rice.



Sunday, March 20, 2011

New Header

What can I say?  I pretty much have the best friends, ever.  One of my best friends, Niky, made me a new header.  Check it out!  A little more feng shui if I do say so myself.  

She researched colors and discovered that Green and Orange are colors that people relate most to food.  

It's funny she told me that because I was just chatting with a co-worker the other day and discovered that using the color red turns people away or makes them angry.  Pretty obvious once you think about it.  So when creating documents if you want someone to disagree with an idea/concept/etc. then you make it red.  Moreover, calmer colors can be utilized for ideas you want the audience to agree with like blue or green.  From now on I need to pay much more attention to my use of color.

I hope you had a great weekend.

Just a picture of Niky and I out and about in San Francisco awhile back:)

Tuesday, March 15, 2011

Hide the Granola


I am just forewarning you that you will need to hide this granola.  From your families, significant others, friends, and maybe even yourself if you have about the same amount of self control that I do:  Nil.

Mine is already half gone and I made this recipe two days ago.  However, there should be enough to last at least eight servings for the typical person.

If you have never tried homemade granola you should definitely give this recipe a shot.  Granola is incredibly easy and lasts at least a week in an airtight container or even longer in the freezer.  

I made my granola with honey, fig (leftover from Banana and Fig Overnight Oats), cranberry, cinnamon, almonds, and pumpkin seeds.  A sweet and salty take on granola that pairs great with the tangy plain yogurt and a sliced banana, which is precisely what I paired my granola with:) 

First heat the vegetable oil, honey, cinnamon, and nutmeg.



Then toss your oatmeal with the almonds and pumpkin seeds...


Then you mix in your honey mixture.


Next, spread the mixture out evenly on a baking sheet with parchment paper.



Let your oats cook at 350˚F for about 20 minutes until golden brown.  Then toss in your chopped dried fruit.


Easy peasy.



Saturday, March 12, 2011

Banana and Fig Overnight Oats


If you have been following my blog you may remember the Green Monster, which I discovered on Oh She Glow's site.

Oh She Glows also makes variations of overnight oats fairly regularly and I decided to make my own version.  I love how you toss everything together, throw the oats in your refrigerator and grab your tupperware before you run out the door for work.

I made my overnight oats with banana, chia seeds, dried fig, and honey.

Here's your oats before you go to bed...


And here they are when you wake up.  Fully saturated with the almond milk and chia seeds.

Monday, March 7, 2011

Oh Camera Issues

I am still blogging, I swear.

Some major camera issues have hindered any blogging regularity that I previously possessed.  I cooked a couple dishes last week which I was very excited to post about, however I could not download the images to my computer.  After some investigation and assistance from Allison's (roommate/best friend) fiance, Chris, he discovered the SD card was corrupt.  Hours later nothing could be done and my pictures are now lost.

So here I am, Monday morning, lots to post about, but no pictures to support my dishes.

I won't post without pictures because who like to read anyways?  And I still need to go out and get another memory card!

Hopefully in the next couple of days I can re-make some of my dishes and share them with you.

Upcoming:  Arugula and Radicchio Salad over Toasted Bread and Burrata...