Switched blogs



Hello everyone! ¬†I hope you are well and will start to follow my new food blog since I moved to Detroit. The photo is me and my last days in sunny Cali… with a tan ūüėČ

Check out my new blog-it’s a bit of everything… things I make for dinner, parties, gifts… and a bit of lifestyle and Detroit happenings.


I hope you will follow this one, too!



Spicy beef Salad my way


My husband recently left for Detroit to take a job, we will follow from our sunny California home in June to finish my sons school and to selfishly ease into the climate.  My husband and I love ordering Thai food.  But alone I felt it quite silly to order for myself since my son will not eat it.  I was on the phone with a friend who was telling me she was ordering my favorite, spicy beef salad.  I was craving it.  I had lettuce, cucumbers, tomatoes, cilantro red onions and that night I was planning on grilling a beautiful grass fed piece of beef.  In the end I turned it into a delicious salad.

What I did: ¬†I frantically looked at a bunch of recipes online as I was certain I didn’t have all the ingredients

I used :

1/4 red onion sliced thinly

1 cup chopped cilantro

a few sprigs of mint chopped

1 cup lime juice

1/4 cup fish sauce-yes for some reason I had fish sauce

2 tablespoons chili paste/sauce

1/3 cup sugar in the raw

I mixed this all together as my steak was grilling.

2 persian cucumbers sliced

Mixed greens-I prefer the ones that stand up to the sauce like romaine, butter leaf and ice berg

a bunch of herloom cherry tomatoes halved

1/2 red pepper sliced

Toss it all together with the cooked meat thinly sliced.

Stuffed round zucchini with a side of tuna and mango salsa

Inspired by a trip to the Redondo Beach farmers market I picked out a bag of mixed vegetables. ¬†I got 6 round zucchini for $1. ¬†I decided they were perfect little vehicles to stuff. ¬†I wanted the meal to be fairly healthy and not carb packed. ¬†I cut the tops of the rounds and then scooped out the meat with a spoon. ¬†I chopped up the zucchini innards and saut√©ed them with some garlic, olive oil, peppers and salt and pepper to taste. ¬†I then stuffed the mixture back into the zucchini rounds and baked it at 350 degrees for 40 minutes. ¬†At the last 10 minutes I added some grated parmesan cheese for flavor. ¬† While it was cooking I made my mango salsa and then fired up the grill to cook the tuna. ¬†All in all it tasted good but I would pair up the zucchini with some other protein like chicken, steak or pork chops… or another fish minus the mango salsa. ¬†The flavors were fighting each other.

stuffed zuchinni IMG_0381 IMG_0382

A smoked salmon dinner

This is so easy, yet so delicious. ¬†I love simple dishes. ¬†I bought some wild caught smoked salmon at the local market. ¬†I made myself the easiest and not to mention healthiest dinner. ¬†I wasn’t in the mood to cook, but I wanted something good. ¬†I added some heirloom cherry tomatoes and some organic persian cucumbers on the side for some crunch appeal. ¬†I cut up lots of lemon slices for my salmon. ¬†There is nothing better than simple flavors with salt, I of course used Sel de Cali, for the taste and beauty appeal. ¬†This is now one of my favorite, easy meals to prepare that can also transform into a great appetizer or ¬†hors d’oeuvre platter. ¬†I would however dress it up a bit more when serving it to guests. ¬†I would add a few capers on the side, maybe some red onions, little crackers, blinis, or just simple pieces of ¬†bagels or some type of vehicle to place the salmon and veggies on it. ¬†A great cheese that goes with this is of course, cream cheese, but also a marscapone, ricotta, boursin or even goat cheese. ¬†There are many possibilities. ¬†And for those who are staying away from carbs, a great way to serve this is with Belgian endive leaves, they are a perfect little vehicles to serve the salmon. ¬†You can also make it in advance by placing a bit of cheese, a piece of salmon and a few capers with an onion on a piece of endive… or play with the combinations. ¬†I personally wouldn’t mix the lemon with the cheese, however. ¬†If you don’t have time to prepare it, ¬†in a rush, just add all the elements to a plate as nicely as possible and call it the deconstructed hors d’oeuvre. ¬†Smoked salmon is something I always have in my fridge, you just never know when you will have an impromptu guest over. ¬†Enjoy. ¬†

Sauteed garlic shrimp with pasta al pesto

For tonight I decided to satisfy my husbands love for pasta and give a good recipe for those who want pasta during their 3rd phase of the Dukan diet. ¬†I was tired of grilling, so I just saut√©ed a few wild caught shrimp, previously frozen. ¬†I saut√©ed them in a bit of basil garlic infused olive oil that I had made a few days ago, until the shrimp ¬†were pink and ¬†looked less opaque. ¬†In the mean time, the water was boiling and ready to add my lovely pasta I brought back from Italy. ¬†It’s a semolina based pasta called “Trecce Dell’orto. ¬†It’s delicious and perfect for pesto but, unfortunately,¬†I’ve not found it here yet. ¬†Once my pasta was cooked, I just added one hefty scoop of pesto I had previously made and tossed it in. ¬†I tossed in a few cherry tomatoes halves to add texture, color and freshness to this dish. ¬†Finish it off with a few sprinkles of Sel de Cali, for taste and presentation, as well as a bit of grated parmesan cheese. ¬†The dish takes about 20 mins to prepare, if you make the pesto ahead of time. ¬†You can use any type of pasta, but good ones with this are farfalle, bow tie, orcetta, basically any type of pasta works. ¬†I find that it’s not the greatest with angel hair pasta because it tends to clump up, but it’s still tasty. ¬†Enjoy. ¬†YUM

Broathy leek soup

I love leeks but hate the cost. ¬†I found frozen leeks that are pretty inexpensive, but not organic, in the frozen section at Trader Joes. ¬†It’s great to have these because they are already cut and cleaned and can be added to many dishes for flavor and texture. ¬†I didn’t use the frozen leeks in this particular soup though. I bought 3 big, nice looking leeks from the local grocers at a high price. ¬†I don’t understand why one leek is almost $1 and you can’t really even use the whole thing, unless making stock. ¬†I used a home-made veggie stock. ¬†I prefer it to the pre-made ones found around here. I’ve just had no luck in finding a good one that suits my taste. ¬†I would almost prefer a Knorr bouillon cube to the packaged stock, organic or not.

Stock:  Roughly chopped carrots-3, 2 roughly cut up onion, a few stocks of celery with leaves, (if you have, use dark green parts of leeks) peppercorns, laurel leaf, tyme, parsley-cook for about an hour or more.  Strain and voila, you have veggie stock.  You can use it right away or freeze for another day to make a soup, sauce or add flavor to making rice.  Just substitute stock for water when making rice.

Put about 2 tablespoons of butter and add one finely chopped onion and shallot for about two minutes. ¬†Add the leeks and stir occasionally. ¬†Add about 1 quart of stock and 3 chopped turnips. ¬†Cook for about 45 minutes and it’s ready to serve. ¬†This recipe is great with potatoes instead of the turnips but I didn’t want to add them even though I do love potato leek soup, but I wanted to follow my diet of no potatoes, so I used turnips. ¬†This was a very bland soup but perfect for my husband who was very ill. ¬†You can add all sorts of veggies and alter this so I spiced it up with some crushed peppers. ¬†This is especially yummy with some crusty bread and a nice cheese on the side, like St Andree, Chaource or something creamy and soft.