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Monthly Archives: July 2013

Banana Peanut Butter Soy Smoothie ~ Breakfast Recipe

29 Monday Jul 2013

Posted by in Breakfast, Drink, Gluten Free, Healthy, Recipe, Vegan

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There wasn’t much in my lunch bag for breakfast this morning.  A single banana.  One, lonely, banana.  When I came to work, I remembered that I had a jar of crunchy peanut butter at my desk and soy milk in the refrigerator.  Smoothie time!  This Banana Peanut Butter Soy Smoothie was a healthy, satisfying and delicious combination of flavors and quick to make.  I suggest you make it for breakfast tomorrow!

Banana Peanut Butter Soy Smoothie

Ingredients

1 banana, peeled, quartered

2 tablespoons peanut butter

1 cup soy milk

1 cup ice

Directions

1.  Blend all ingredients together until smooth.  Drink up!

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Quinoa Tabbouleh Salad

23 Tuesday Jul 2013

Posted by in Cookbook, Cooking, Gluten Free, Quinoa, Recipe, Salad, Vegetarian

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I am part of the cookbook club!  This makes me very happy, and hungry, and excited.  I attended my first meeting on Sunday, bathed in the sunshine, met new people, shared food, and enjoyed.  The book selection for this month was The Picnic Cookbook by Annie Bell.

Here’s the recipe I selected ~ Quinoa Tabbouleh.  I stayed pretty true to the recipe, carefully measuring ingredients and following directions closely.

Quinoa Tabbouleh from The Picnic Cookbook

Ingredients

1 1/4 cups quinoa
3 tablespoons lemon juice
2 tablespoons water
sea salt and black pepper to taste
1/2 cup extra virgin olive oil
1/3 cup coarsely chopped fresh mint leaves
2 3/4 ounces young flat parsley leaves, coarsely chopped
1 2/3 cups cherry tomatoes, halves (I used cherry)
6 scallions, thinly sliced

Directions  (I adapted the directions slightly)

1.  Toast quinoa in a dry saucepan over medium heat until it lightly browns and begins to pop.

2.  Cover quinoa with boiling water and salt.  Lower the heat and simmer quinoa until tender, 15-20 minutes.  Drain and cool.

3.  Whisk together or shake in a jar lemon juice, water, salt, black pepper and olive oil.  Taste and season again, to taste.

4.  Combine the dressing with quinoa, tomatoes, herbs, and scallions.  Stir gently.  If you are making the salad ahead of time, add the dressing right before serving.  

This was quite easy to put together.  I have never toasted quinoa before cooking it and it really does bring out the flavor – try it the next time you cook quinoa.  I had salad leftovers today for lunch and it kept up pretty well – the herbs still tasted fresh and the quinoa had a nice bite to it. 
There are some things I would change when making the salad in the future.  More lemon juice, add garlic, use cilantro instead of mint, and add a diced cucumber.  

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Charred Avocado & Jalapeno Guacamole

20 Saturday Jul 2013

Posted by in Gluten Free, Lunch, Mexican, Recipe, Vegan, Vegetarian

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I am a big fan of guacamole and make it quite often.  I have made this versatile dip in the past chunky and creamy, with diced tomatoes or without, with different kinds of citrus juice and seasonings.  This time, I tried a new approach to guacamole – charred!

Charred Avocado and Jalapeno Guacamole

Ingredients

1 avocado, halved

1 jalapeno pepper

2 tablespoons minced onion

1 minced garlic clove

2 tablespoons chopped cilantro

1-2 tablespoons lemon juice

salt and ground black pepper to taste

Directions

1.  Char avocado and jalapeno over a gas flame.  Hold avocado, cut side down, over a medium flame.  Check often, and remove with tongs as soon as the flesh begins to char.  You are not trying to cook the avocado.  Similarly, rotate the jalapeno over the flame, getting a nice, even char over the skin.

2.  Scoop avocado into a bowl.  Seed and finely chop the jalapeno.  Use only as much jalapeno as you prefer, depending on the heat.

3.  Mash avocado and jalapeno with the remaining ingredients.  Leave it chunky if you wish, or mash until smooth.  If you prefer a smooth consistency, I would advice adding cilantro right at the end.

And there you go! Charred Avocado and Jalapeno Guacamole.   This is perfect as a dip with corn chips.  If you would like more options, use the guacamole as a sandwich spread or thin it out with olive oil for a chunky dressing or marinade.

If you are not eating the guacamole right away, cover it directly with plastic wrap to prevent browning and store in the refrigerator until ready to eat.

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Tilth Restaurant – Dining out in Seattle

18 Thursday Jul 2013

Posted by in Dinner, Photography, Restaurant Review, Seattle

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If you are lucky enough to live or visit Seattle, I strongly recommend you make reservations at Tilth Restaurant (organic New American cuisine).  This is more than just dinner.  Think of it as a culinary experience.  If you can, go in the summer and sit outside, basking in the late evening summer sunshine.  And start your experience with a glass of rose.

There were three of us for dinner (Hi Melissa and Jessica!).  All three adventurous, “good eaters.”  We chose to forego the tasting menu (two+ versions offered by the restaurant) and ordered a la carte, to share.

 

While waiting for the first course to arrive, we sipped the wine, chatted, and enjoyed the amuse bouche.  Then, we buttered slices of bread with homemade butter.  A pretty terrific start to our meal.

Time to eat!  First to arrive: House made Ricotta Gnudi with lardon, fava beans and pequin chili. To follow: Carnaroli risotto with carrot, white truffle and Parmesan.

For the main protein, we shared sous vide Wild Loki Sockeye salmon served on a bed of white corn puree with roasted tomatoes and basil pesto.

Three Mini Duck Burgers with House Made Fingerling Potato Chips, House Made Ketchup and Hot Mustard were up next.

For our last course, we selected Skagit River Ranch Wagyu Short Rib with Corn Cake, Kolhrabi and Lardon.  Our server brought out a complimentary side of Cheddar Spaetzle with Bechamel, Parsley and Mustard Seeds (our server must have loved us as much as we loved her – thank you!)

Dessert came in later, thus the unfortunate photography.  Or perhaps you could explain it by the wine consumption during dinner.  Either way, the desserts were the sweet ending to this incredible adventure, enjoyed to the last lick.  Pictured: Cherry Frozen Yogurt with Graham Cracker, Compressed Cherry and Cacao Nib; Theo Chocolate Ganache Cake with Chocolate Cookie, Cocoa Cream and Sea Salt.

Window Shopping and Day Dreaming at the Metropolitan Market

17 Wednesday Jul 2013

Posted by in Kitchen, Seattle, Writing/Publishing

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The last time I window shopped, I admired sparkling diamonds, jewel-toned stones, and strands of white gold.  On previous occasions, I brushed my hand against soft silk scarves and felt luxurious leather bags.  This time around, I headed to my local Metropolitan Market to do a little bit of window shopping for my kitchen.

Granted, my kitchen is pretty well stocked.  Years of collecting random dishes, silverware, lots of bowls, and the recent gift of a KitchenAid mixer have served me well.  That being said, I could not resist the offer from the Metropolitan Market to enter the Gourmet Giveaway for Bloggers for a chance to win three kitchen items of my choice.  

Let me be honest, choosing was not easy.  I was pulled in many directions by wine glasses, printed kitchen towels, and whisks of different shapes and sizes.  I looked at lunch bags and cutting boards, and played with salt and pepper grinders.  In the end, I settled on the three items below:

Le Creuset Enameled Cast-Iron Round French Oven in Flame:  clearly this had to be in flame because of my obsession and love for everything orange.  I have cooked with Le Creuset in the past and have a smaller red French oven at home, so I appreciate the durability and excellence of this kitchen item.  This particular French oven would add great versatility to my kitchen.  I can already dream of making chili in it or smelling the aroma of a roasted chicken!

For my second item, I picked this ice cream maker by Cuisinart.  How could I not?  We are experiencing a heat wave of sorts in Seattle and the summer berries are at their peak – perfect time for ice cream to keep me cool and collected.  Come fall, I’ll scoop ice cream over pies; and in the winter, the ice cream will make a sweet topping for chocolate brownies.

For my third and last dream item, I selected a set of orange and turquoise Thin Weave Sateen Placemats made by Pacific Merchants Trading Company.  Besides being my favorite color combination, these placemats are stylish enough to use for inside dining and are durable to be used on a patio for al fresco dining.  They would also make colorful background for future food styling.

If you were to pick your three dream items, what would they be?  This is a perfect time to do some shopping, as the Metropolitan Market’s Annual Housewares Sale is just around the corner!  Visit your local store July 18-21st to find everything you might desire for your kitchen!  Selected items are up to 70% off and all regularly priced iteams are 20% off.  They have it all – baking dishes, pots and pans, and small kitchen appliances; towels, napkins, and placemats; cups, glasses, and kettles.  Once you buy your dream items, you can carry them home in bright reusable totes.

I couldn’t leave the store without picking a few items for dinner.  I grabbed a pint each of raspberries and blueberries, along with an heirloom tomato, fresh mozzarella ball, prosciutto, garlic naan bread, and castellano olives.  At home, I whirled up hummus, arranged cheese, tomato, and proscuitto slices with homegrown basil, and grilled naan over a gas flame.  Berries and olives went straight into decorative bowls.  And a chilled bottle of Chardonnay Viognier blend completed this light supper.

 
Disclaimer:  I will be receiving a $25 giftcard from the Metropolitan Market for participating in the Giveaway Contest and posting this write up.  All opinions expressed in this post are my own.
 

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Composed Salad: Beets, Potatoes, Avocado, Arugula & Beef

15 Monday Jul 2013

Posted by in Avocado, Beef, Beets, Dinner, Lunch, Potatoes

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Summer nights when the air is still warm from a hot day are finally here, and standing in front of the stove or the oven is out of the question.  These are the nights, more often than not, taht we eat cold meals.  This was the latest creation: Composed Salad with Beets, Potatoes, Avocado, Arugula and Beef.

The beauty of this particular salad is that both the potatoes and beef were left over from our camping trip last weekend.  Sliced and arranged on a platter, the two gave a nice bulk to the salad.  Around the potatoes and beef, I scattered slices of avocado and cold beets that were boiled and chilled.

I piled peppery arugula in the center of the plate and drizzled the whole salad with lemon juice and olive oil and sprinkled with salt and ground black better. This is as good as it gets! 

For a perfect finish, grill a slice or two of bread to soak up the ruby beet juice that collects at the bottom of the plate.

And there you have it!  Hungry?

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Russian-Style Beef Kabobs: Shashliki with Peppers and Onions

11 Thursday Jul 2013

Posted by in Beef, Cooking, Dinner, Grilling, Lunch, Recipe

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Beef, that’s what’s for dinner!  If by dinner you mean fire cooking, that’s exactly what I had a few nights ago during camping.  I tried to recreate shashliki– marinated beef cubes, skewered with onions.  I remember these kabobs from childhood, marinated in vinegar, lots of onions, and salt.
With short notice for camping and last-minute packing and cooking, I tried a quicker, simpler version.

I marinated the cubed beef, onions, and red bell peppers in the brine left from marinated tomatoes.  For added flavor I added a few bay leaves and a handful of coriander seeds.  This worked… to some extent.  Next time, I will surely skip on the coriander seeds and add salt and vinegar to the brine.

To go with the beef kabobs, we baked potatoes, wrapped in foil, and buried under hot coals.  And corn, of course! Grilled directly over the open fire.

Hungry yet?  This was a lovely fire-kissed meal to enjoy in the open space, under the black sky scattered with more stars than you could count.

Peanut Butter and Roasted Marshmallow Sandwich with Potato Chips

09 Tuesday Jul 2013

Posted by in Cooking, Dessert, Potatoes, Recipe, recipe development, Sandwich, Vegetarian

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You might be puzzled by the title of this post: Peanut Butter and Roasted Marshmallow Sandwich with Potato Chips.  Let me explain.

I just came back from my first overnight camping trip with the Artist.  Let’s be honest, I was mostly excited about the food, the nature, and spending the time together away from the city.  The food came first though.

Camping to me is almost synonymous with fire –> marshmallows.  And so, a bag of marshmallows joined us on the ride to mountain Rainier.  The marshmallows were skewered and roasted over the fire on our first evening at the camp site.  There is something unexplainable delectable about charred marshmallows with warm, delicious, gooey inside.

Enjoying a few of those charred marshmallows, sandwiched in between two European-style butter cookies and high-end semisweet chocolate, I thought it’d be a pity to eat roasted marshmallows just once on this trip.  And that’s when the idea of the Peanut Butter and Roasted Marshmallow Sandwich with Potato Chips was born.

The next morning, we toasted four pieces of bread on the open camp fire.  We spread one side of two pieces with crunchy peanut butter and spread roasted marshmallows on top of the other two pieces of bread.  And then the two came together!

But wait… what about the potato chips?  Those joined in later.  As we set out to picnic overlooking the leftover snow and the sprouting blooms, I thought “wouldn’t the potato chips be delicious in between peanut butter and the marshmallows?”  And they surely were!  I used the Kettle black pepper and salt variety.  The salt and sweet came beautifully together creating the perfect sandwich.

Apparently we were too busy eating the sandwiches – there are no final photos.  So you will need to make the sandwich on your own and let me know what you think!

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Fourth of July Backyard BBQ ~ Simple, Delicious Recipes for the Holidays

03 Wednesday Jul 2013

Posted by in Baking, Cooking, Holidays, Recipe

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This backyard bbq was an impromptu get together last Saturday night.  As I was looking over pictures and still savoring over the meal, it hit me – this would be the perfect Fourth of July meal.  Just a few, simply prepared dishes, full of bright summer flavors.  Fire up your grill, chop the salad, buzz the hummus, marinade the meat and open up the beer!  Fourth of July is going to be delicious.

For the meat, blend together 6 cups of loosely packed parsley and cilantro, 4-6 cloves of garlic, 1/4 cup olive oil, 1/4 cup vegetable oil, juice of 1 lemon, splash of champagne vinegar, salt and pepper to taste.  Add the meat to the sauce (you can use flank steak or fajita meat) and marinade.  Few hours are great, but you can marinade this in the refrigerator over night as well. 

Grill the meat on a grill set to medium-high.  3-4 minutes on each side is all you need.  You want the meat to be charred on the outside and medium rare on the inside.  Let the meat sit before slicing.

For the corn, husk the corn and boil in salted water until it is tender.  Grill on a grill set to medium heat, rotating every minute or so, until the corn is charred.  You can serve the corn with compound butter or brush it with oil, but the sweetness of the corn was fantastic on its own, so we didn’t add anything extra.

For the salad, mix together 1 diced cucumber, 1 diced red bell pepper, 1 diced tomato, 1 can of drained and rinsed black beans, 1 bunch of chopped basil, olive oil, salt and pepper to taste.

Cut up a huge watermelon, wash strawberries, and perhaps get a gallon of ice cream from the freezer.  No need to bake the dessert!  Unless of course, you want to prepare this fantastic American Flag Cake!

 
 

Vegan Fair at Plum Bistro in Seattle

01 Monday Jul 2013

Posted by in Restaurant Review, Seattle

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For this Meatless Monday, I am kicking it up a notch with photos from my recent trip to Plum Bistro in Seattle.  This beautiful restaurant located in the center of the Capitol Hill area serves creative vegan dishes that will please vegan and their non-vegan friends and family alike.  Stop by for happy hour or enjoy a full on dinner. 

Priya and I went to Plum for happy hour.  After we ordered the cocktails and captured a multitude of photos, we shared delicious (by far my favorite) mushroom cakes (similar to crabcakes), an order of sweet potato fries with several dipping sauces, and a trio of sliders.

 
I enjoyed our selection quite a bit, thought might have been still a bit hungry (good thing there was chocolate cake awaiting us back home).  The flavor combintations were creative and bright.  This was not an immitation of meat options, rather a creative way of presenting vegan ingredients.
 
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