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 😉
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!
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.
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 sautéed 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.
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.
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 sautéed a few wild caught shrimp, previously frozen. I sautéed 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
- Pesto (karinemeals.wordpress.com)
- Pesto Pasta & Salad (cookingwhiledrinking.wordpress.com)
- New Cooking Gadget = Delicious Pesto (escapeeatenjoy.com)
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.
- Are you a soup dragon? (nutritionaltherapylink.wordpress.com)
- Trying the Leek Soup Detox – Day 2 (glutenfreebuffalo.wordpress.com)
- Winter Harvest (kateandcom.wordpress.com)