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Filtering by Category: lunch

lentil, olive, + mushroom veggie burgers

Andrea

Mother Nature has been so fickle lately, flitting between gray, dreary, and frigid one day to 63* and sunny the next. She's a tease, I tell you, and I am ready for her to make up her mind. I've spent the last two months hoping for a big, big snowstorm, eager for a Winter as entertaining as last. But now that we're into February with no more than a few inches on record, I'm over it. Spring can dig in her heels and stay permanently, as long as she brings sunshine, warmth, and backyard barbecues with her. There are only so many casseroles and stews and butternut squash one can take in one season!

Last weekend I grew tired of waiting and took matters into my own hands when I made our weekly menu. I've had veggie burgers on the brain for over a year since discovering my favorite veggie patty, ever, at Boylan Heights here in Charlottesville. I am not a vegetarian, but I do eat a mostly vegetarian diet and am a fan of beef only on the rarest of occasions. What I love about that Boylan Heights veggie patty, and now this veggie patty, is that it doesn't try to imitate the taste or texture of meat. Instead, the actual ingredients of the patty are allowed to shine - in this case mushrooms, lentils, and Kalamata olives. Yum. 

For an extra-summery feeling, try serving the patties on english muffins adorned with lettuce, red bell pepper, alfalfa sprouts, sliced cucumber, and tzatziki. I promise you'll feel better about the state of the weather, at least for the evening. Also, if you read through the comments on the Post Punk Kitchen  post linked in the recipe below, you'll find many variations and substitutions for the ingredients in this burger. Just in case mushrooms or olives aren't your thing.

This is not similar in taste or texture to the Boylan Heights veggie patty, and that is not what I was going for. If you're interested in the BH recipe, you can find it here. I'll make it eventually, but it seems a bit complicated/time consuming and at this point I am happy to just visit the restaurant and let the chefs there make it for me. Plus, their sweet potato fries are the best around.

Lentil, Olive, + Mushroom Veggie Burgers
from post punk kitchen
serves 6

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, diced medium (about 1 cup)
  • 1/2 pound cremini mushrooms, cleaned and thinly sliced
  • 3 cloves garlic, minced
  • fresh black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 cup pitted kalamata olives
  • 1-1/4 cups lentils (I used dried lentils cooked in veggie broth, but the original recipe calls for canned)
  • 1 cup breadcrumbs, divided (I used panko)
  • 2 tbsp soy sauce
  • 2 tsp fresh lemon juice
  • cooking spray

Method

  1. Preheat oven to 350*F.
  2. Heat a large, non-stick pan over medium-high heat. Saute the onion for about 3 minutes with a pinch of salt. Add mushrooms, garlic, black pepper, thyme, and parsley and saute for 7 to 10 minutes, until mushroom is cooked.
  3. While mushroom mixture cooks, place the olives in a food processor and pulse until finely chopped. Remove from food processor and set aside.
  4. When mushroom mixture is cooked, add to the food processor. Add all of the other ingredients EXCEPT 1/2 a cup of the breadcrumbs. Pulse until mostly smooth, but there should still be some texture. Transfer to a large mixing bowl. Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
  5. Divide the burger mix into 6 equal pieces. Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes. Flip burgers and bake for 12 to 15 more minutes, until nicely browned. (I also pan-fried these instead of baking them, which was tasty too).

categories dinner, lunch, sandwich, vegan, vegetarian
tags lentil burger, lentils, mushrooms, olives, vegetarian, veggie burger

transition, through chowder

Andrea

There's been a change in the air these last few weeks...have you felt it? Just the slightest shift in temperature, a chill in the evenings that makes sleeping with windows wide open not only possible, but pleasant. The breeze is changing, carrying with it the scent of a backyard grill, the sound of fallen leaves skipping along pavement, a smattering of goosebumps across a forearm. Afternoon light has a new quality, a dreamy, golden hue that elicits memories of high school football games, apple picking, the feel of a scarf wound loosely about the neck.

Autumn begins officially today, but I’ve seen signs of her impending arrival for most of September. I won’t deny my excitement, for this time of year is truly my favorite, but I will miss the bounties of Summer. There’s been an urgency to our visits to Charlottesville’s City Market each Saturday for three weeks now. A pressure to gather up one last load of roma tomatoes to roast, to pick up a dozen freestone peaches knowing they’ll be absent until next July, to seek out a few more ears of fresh corn before being forced to rely on the kernels stashed away at the back of the freezer.

I bought our first butternut squash just last week. It stood out in our market basket, a dull cloud against the sunset of tomatoes, peaches, and eggplant. Once home we roasted it to sweet perfection before pureeing it with celery, onions and carrots into an earthy potage. The recipe is an Autumn staple, one that will grace our table many times in the next few months. We loved the soup that night as we always do, but still, I wasn’t quite ready for it.

What I wanted instead was a chowder we’d made the week before, one that took advantage of the last of Summer’s produce while introducing the initial tastes of Autumn. Those final few ears of sweet corn, the bell and jalepeño peppers, the first potatoes and carrots of Fall, a cream base with heat that hits from the belly out, all come together to create a soup that perfectly represents this time. The transition from one season to another, from tank tops and flip flops to light jackets and closed-toe flats, embodied in a chowder.

A chowder perfect for those of us on the fence, clinging to Summer while welcoming Fall.

I mentioned, way back at the end of August, that I'd found a new trick to releasing corn kernels from their cob. Well, here it is friend.  I introduce to you the bundt pan, a vessel so perfectly designed for handling fresh corn that I feel it should be marketed in that way.  Sure, it also makes a pretty cake, but really, lots of pans can do that. The central tube fits the end of an ear of corn quite perfectly, and as you cut the kernels from the cob they fall neatly into the pan. No more corn kernels all over the counter and floor. I am probably the last to discover this handy trick, but wow, was I excited when I did. My dogs, however, miss the sweet kernels falling from above.

Spicy Potato Corn Chowder

adapted from Gourmet, July 2008 serves 4 as a first course Ingredients:
  • 3 ears corn, shucked
  • 1 quart water
  • 1 quart chicken broth
  • 1.75 pounds red potatoes, cut into 1/2-inch cubes (3.5 cups)
  • 1 medium onion, chopped
  • 1 large carrot, halved lengthwise, then sliced 1/4 inch thick
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 2 jalepeño peppers, minced (no seeds unless you want your soup really spicy)
  • 2 thyme sprigs
  • 2 California bay leaves
  • 1 cup heavy cream
  • 2 cups milk (1% or 2%)
  • 3 scallions, finely chopped
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon cayenne
Method
  1. Cut corn from each cob.
  2. Bring cobs, water, broth, potatoes, and 1/2 teaspoon salt to a boil in a large pot. Boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.
  3. Meanwhile, cook onion, carrot, and 1/2 teaspoon salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.
  4. Add bell pepper, jalepeño, corn, thyme, bay leaves, and one ladle of liquid from potato/corn pot. Reduce heat to low and cook, covered, stirring occasionally, 15 minutes.
  5. Stir in potatoes with water/broth and cream and gently boil, uncovered, stirring occasionally, about 30 minutes. Reduce heat to low and stir in milk.  Be sure not to allow soup to boil after this point, as milk will curdle. Heat through, about 15 minutes, stirring occasionally.
  6. Discard bay leaves and thyme sprigs.
  7. Use an immersion blender to pureé some of the vegetables, to thicken soup.  Be sure to leave some large chunks of potatoes, peppers, and corn. If you don't have an immersion blender, ladle two scoops of soup into a regular blender and pureé, then add back to soup pot.
  8. Stir in scallions, white pepper, cayenne, and salt to taste, then serve.
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categories dinner, lunch, soup
tags chowder, corn, soup, summer

finally, a piece of NOLA

Andrea

July.  What a busy month this has been.  I know I've said that a lot these last few months, remarked often about the quick passing of time and my inability to sit behind my computer to put words on this digital page of mine.  Are you tired of that yet?  I sure am.  So, rather than dwell on my mile-long 'to do' list I've decided to share with you one of my favorite places. A city that my mind escapes to when life gets hectic and all I want is a cool spot in a shady courtyard, an ice-laden cocktail in my hand and notes of jazz wafting on the breeze. Am I procrastinating? Maybe a little.  But "write a flippin' post for Bella Eats!" is definitely on my list, so I AM accomplishing something...

It is difficult to explain the draw that Brian and I have to New Orleans.  It just...is. We feel it as soon as we step off the plane, a bubbling of emotion from deep within, a giddy excitement that manifests itself as raised hairs along goose-bumped arms. Neither of us have ever lived in the city, we have no family in the area, our first visit together occurred just seven years ago. Yet after that initial stay in the Big Easy we were hooked. Completely and totally.

NOLA is so much more than Bourbon Street and Mardi Gras and frozen drinks in phallic cups. The city has soul, and to find it one needs only to spend a few hours walking slowly down her cracked sidewalks. Underneath the peeling paint, the sagging balconies, the leaning cottages, and the rusty ironwork is a humble elegance steeped in history and perseverance. She keeps her chin up and dances to her own soundtrack; a mix composed of melancholy notes from a jazz clarinetist on Royal, the rumble and clang of a street car on Saint Charles, the clink of an oyster shell tossed on a pile behind a bar, a “what can I getcha, baby?” from the busy woman behind a restaurant counter.

Her natives are loyal, devoted to the place they’ve called home for most, if not all, of their lives. They are drawn to her magic, held hostage by an appeal that keeps them coming home even after high waters threatened to wash that possibility into the Gulf. Sit down at a table in any well-established restaurant and learn that your waiter has worked there for 40+ years. He loves his job and has been well taken care of for all that time, because that's how they do things in the Big Easy. Filter in and out of shops and restaurants in the French Quarter and be thanked not only for visiting that particular address, but for visiting New Orleans. “Come back soon, y’hear? This city needs you.”

We do go back, as often as we can. With each visit we try to experience new places, new food, new music; but it is difficult to stray from those that have become favorites. It just wouldn’t be a weekend in NOLA without a black ham biscuit, beignets and cafe au lait at midnight, a muffaletta, blackened Louisiana drum, Fritzel’s, Doreen. Tell any lover of New Orleans that you’re planning a visit and watch their eyes light up as they rattle off their own list of places you must see, meals you must eat.  But most of all, they'll be excited that you're going to New Orleans, and that the city will have another set of fans to add to her list.

We last visited NOLA in May.  You might remember me mentioning our trip and making promises to share recipes inspired by the fabulous meals we had while there. Oh, and photographs...I promised those too. I also mentioned the stifling heat we experienced during our stay and my relief that we'd be spared from such temperatures in Virginia for another two-ish months.  Ha. If only I had knocked on wood after hitting 'publish' on that post...

The record-breaking temperatures have kept us from doing much cooking in our kitchen, as even the thought of turning on the stovetop raises a bead of sweat at my hairline. I'd just about given up on the idea of sharing red beans and rice with you anytime before October when I read this article on The Kitchn about slow-cooking in the summer. I know that it seems counter-intuitive to pull out the Crock Pot in the middle of a heat wave, but it actually makes quite a bit of sense.

For this recipe, which I adapted from a traditional stovetop variation, all of the preparation was completed in the morning before work when my house was cool and the setting sun wasn't blaring through the west-facing kitchen window. The ingredients were tossed in the Crock Pot, I turned the heat to low and out the door we went.  When we arrived home that night the house smelled amazing and dinner was ready without either of us laboring over a hot stove.  We ladled up the beans, poured ourselves cold cocktails, and settled into our dark den. Not exactly a shady New Orleans courtyard, but a respite all the same.

These beans were really fantastic; smoked and earthy with just a hint of spice.  My ingredients are very close to Chef Prudhomme's; it was really just the process and the color of the bell peppers that I altered. Also, Brian and I don't have quite the tolerance for spicy heat that most native New Orleanians do, so I knocked that back a bit as well.

Red Beans + Rice with Andouille Smoked Sausage

recipe adapted from Chef Paul Prudhomme's Louisiana Kitchen serves 6 Ingredients
  • 1 pound dried red kidney beans
  • water
  • 2 cups diced onion
  • 2 cups diced celery
  • 2 cups diced red bell pepper
  • 2 large smoked ham hocks, about 2.5 pounds total
  • 5 bay leaves
  • 1 tsp ground black pepper
  • 2 tsp dried thyme
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp garlic powder
  • 1 tsp ground red pepper (preferably cayenne)
  • 1 pound andouille sausage links
  • salt to taste
  • Basic Cooked Rice (recipe below)
Method
  1. The night before, place the dried red beans in a large saucepan and cover with water 2-inches above the beans. Let soak overnight.
  2. The next morning, drain the red beans and rinse thoroughly.  Refill the saucepan with fresh water to cover the beans by 2-inches.  Bring to a brisk boil and cook for 10 minutes.  Remove the beans from the heat and drain.
  3. Place the boiled beans in a slow-cooker (crock pot) and add ten cups of water over top. Add everything but the andouille sausage, salt and Basic Cooked Rice to the pot and stir well.
  4. Set the slow-cooker to the 'low' setting and let cook for 6 to 7 hours, until the beans are tender and just starting to break apart. (I came home for a late lunch to check on the beans, and turned the slow-cooker to the 'warm' setting for the remaining 4 hours of my work day).
  5. Add the andouille sausage links (split in half or quarters, depending on the size of the links) to the slow-cooker and continue to cook for 1 additional hour.
  6. Salt to taste.
  7. Serve over Basic Cooked Rice.
***UPDATE***

Thank you to InternationalRoutier for bringing to my attention the fact that dried red kidney beans cooked in slow cookers have been known to cause food poisoning!  You can be protected from this possibility by soaking the dry beans for at least 5 hours, and then boiling the beans briskly for at least 10 minutes prior to adding them to the slow cooker.  I've modified my recipe above to reflect this change.

Basic Cooked Rice

from Chef Paul Prudhomme's Louisiana Kitchen makes about 6 cups of rice Ingredients
  • 2 cups uncooked rice (I used brown rice)
  • 2 1/2 cups chicken broth
  • 1 1/2 tbsp very finely chopped onions
  • 1 1/2 tbsp very finely chopped celery
  • 1 1/2 tbsp very finely chopped bell pepper (the recipe calls for green, I used red because I love them)
  • 1 1/2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/8 tsp garlic powder
  • a pinch each of white pepper, ground red pepper (cayenne), and black pepper
Method
  1. In a 5x9x2 1/2-inch standard loaf pan, combine all ingredients and mix well. Seal pan snugly with aluminum foil. Bake at 350º until rice is tender, about 1 hour, 10 minutes. Serve immediately.*
* I made the rice the night before.  If you are planning to do the same, DO NOT use green bell peppers, as they tend to sour quickly. Reheat the rice in a skillet with a bit of melted butter.

We can't even begin to imagine the affect that the explosion of the DeepWater Horizon oil drilling rig will have on the Gulf, the coast, the country, the world. The stories and images are devastating. If you are able and would like to help the recovery, I've provided links below to organizations that would appreciate your contribution.

Greater New Orleans Foundation National Wildlife Federation International Bird Rescue Research Center
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categories beans, dinner, grain, lunch, soup
tags andouille sausage, baked rice, ham, new orlean, red beans

on a whim

Andrea

As Spring quickly approaches, I’m finding that the evening meal has become a very relaxed affair. With daylight extending itself to an hour that allows for chatting with a glass of wine on the back deck after work, thoughts of dinner don’t start to cross the mind until the sun dips behind the trees and the temperature drops to a point that requires either a move inside or the addition of a lightweight sweater. It is only then that we notice the clock (and our bellies!) telling us that it is past 7pm, and time to pull something together in the kitchen.

I haven’t been planning our meals very far in advance, something that is unusual to my character. Typically our weekly menu is fully laid out by Saturday afternoon, neatly written in bright-white across our pantry doors coated with black chalkboard paint. I consider the menu carefully before finalizing my grocery list, receiving feedback from Brian and swapping days according to the longevity of ingredients to be purchased. The planned meals may vary slightly after Sunday’s trip to the store, when I discover that there are perfect golden beets that I hadn’t counted on calling my name, or that red cabbage has been particularly popular lately, and therefore its typical spot in the produce department is empty save for one sad, wilted purple leaf.

Lately our trips to the grocery have been more rushed than usual, the product of two very busy schedules finding only slivers of overlap in which to make the drive to and wander the aisles of the market. Oftentimes we wind up stopping in on our way to or from other errands, on days not typically designated as ‘grocery days’, leaving me standing in the middle of the produce department, overwhelmed and without a list. And so we rely on stand-by ingredients, items we purchase most weeks religiously, and add in whatever else looks or sounds good at that moment. I quickly assemble meals in my head, substituting ingredients in and out of pastas and soups, making sure that we’ll be able to use whatever we purchase and not be left with a bag full of yellow brussels sprouts at the end of the week. It still happens occasionally, but at least I try.

Which brings me back to the weeknight, post-7pm. Brian and I stand in our kitchen, him ravenous and me a little chilly, peering into the pantry and refrigerator, pulling out ingredients to assemble a spontaneous meal together. Our preferences are changing with the season, moving from heavy and hearty to light and bright.  'Quick' is a new requirement now that we’re getting started on preparation later in the evening, and 'warm' still plays a role for me after having been outside, barefoot and sweater-less, after the sun has set. The results have been fantastic; pasta tossed with leftover chicken, local ham and a light parmesan broth; a mélange of roasted chickpeas, potatoes and brussels sprouts; an on-a-whim creamy soup of potatoes, parsnips and asparagus.

The best part has been creating these recipes, together, according to our own at-that-moment preferences rather than the recommendations of a book, magazine or blog.  It is easy, when I have a plan, to lose myself in the kitchen to the preparation of dinner, excusing Brian to take care of one of the many items on his ever-growing ‘to do’ list. But when there is no plan, and the task is to create quickly, we come at it from both sides, each tossing in our own suggestions to make a dish that is so much more than the sum of its parts.

I’ll admit that this egg drop soup is a recipe that has been in our repertoire for years, but it is so simple and satisfying, and we nearly always have its ingredients in our kitchen, that it is perfect for a spontaneous lunch or dinner.  It is not enough on its own, which lead to the creation of the vegetable fried rice variation below, on a whim.

Egg Drop Soup

serves 2 Ingredients
  • 4 cups chicken or vegetable broth, divided
  • chunk of fresh ginger root, 1/4-inch thick by 1-inch diameter
  • 2 tbsp chopped fresh scallions
  • ¼ tsp salt
  • 4 tsp cornstarch
  • 2 eggs
  • 1 egg yolk
Method
  1. Reserve 3/4 cup of the broth, and pour the rest into a large saucepan. Add the salt, ginger and scallions, and bring to a rolling boil.
  2. In a cup or small bowl, stir together the remaining broth and the cornstarch until smooth. Set aside.
  3. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle the egg a little at a time from the fork into the boiling broth mixture. The egg should cook immediately.
  4. Once all of the egg has been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

This dish was nearly spontaneous, the only forethought being that I made extra brown rice a few days prior, so that it would be ready and waiting in the fridge for some version of fried rice that had yet to be determined.  It just so happened that the night we decided to make egg drop soup was also the night that the leeks were starting to look a little haggard, and I wanted to use the brussels sprouts before they reached that same state.  Thus, a new star was born.

Fried Rice with Leeks and Brussels Sprouts

serves 6 Ingredients
  • 2 tbsp peanut oil, divided
  • 2 medium leeks, sliced thinly
  • 1 pound brussels sprouts, ragged outer leaves removed, sliced thinly (a food processor is a wonderful tool for this task)
  • 4 large eggs, lightly beaten
  • 4 cups steamed brown rice, cold (ideally, leftover from the night before)
  • sea salt and pepper to taste
Method
  1. Heat 1 tbsp of oil in a large nonstick skillet over medium-high heat.  Add the sliced leeks and brussels sprouts, and saute' until tender and bright green, about 5 minutes.  Remove from pan and set aside.
  2. Wipe skillet clean, then heat over high heat, until a drop of water vaporizes upon impact.  Add the remaining 1 tbsp peanut oil, swirling to coat pan evenly, and heat until just starting to smoke.  Add eggs, tilting pan and swirling eggs to form a thin, even layer, and cook for 30 seconds.  Add rice and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, about 2-3 minutes.
  3. Add the brussels sprouts and leeks, stir-frying to combine and heat through.  Add salt and pepper to taste.
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categories dinner, eggs, grain, lunch, soup, vegetarian
tags brussels sprouts, eggs, fried rice, soup

winter's setting sun

Andrea

Winter and I have had a rocky go of it this year. We’ve waffled back and forth in a love / hate relationship that rivals the one I’ve currently got going on with my gym membership. On one hand, I’ve loved the quiet beauty a good snowstorm lays gently across my world and the resulting desire to cozy up on the couch with a hot cup of tea and a season of Entourage. On the other, I am tired of feeling stuck indoors, the outside ice, mud and frigid air enough to keep me hibernating under a quilt with the lights turned low. The result has been a bit too much cozying, and my motivation to cook, write, or log miles on the treadmill seems to be hiding in the same dark place as the sun. I am lost in the monotony of February, floating through scenes of white and gray, desperately seeking a reprieve in the form of a warm day, tiny chartreuse buds on the backyard Maple tree, fresh produce from local farmers that isn’t squash or cabbage.

There have been some brighter moments lately, a few shrieks of excitement released from my heart after witnessing the sun pierce a hazy layer of clouds, revealing a small patch of brilliant blue sky. I was thrilled to notice last week that two copper-toned birds have chosen to make a nest in the cold, drab ally outside my office window, and just this morning heard a woman excitedly discussing the yellow crocuses popping out from under a blanket of snow in her yard. All are sure signs of Spring’s impending arrival and moments I am desperate to capture permanently. Should snow fall again in the coming weeks I’d like to have a photograph stashed away in my back pocket to remind me that the end is near, that productivity will return with a sunshine-filled sky and baby birds chirping on the sill.

In the meantime, the meals I am managing to cook seem to have several similar qualities.  They are simple.  They are hearty and warm and filling.  They incorporate some ingredient that brightens the dish at multiple levels; to the eyes, to the nose, to the tongue. Whether it be golden citrus tossed in a salmon salad, vibrant leeks bobbing amongst emerald isles of kale, the scent of fresh lime wafting from my oven, each recipe is very carefully chosen to lift our spirits and carry us through these last (25!) days of Winter.

This salad is no exception to my new rules.  Hearty grains are joined by warm, earth-scented mushrooms to create a salad base as warm and satisfying as a family quilt enveloping shivering shoulders. Jewel-toned grape tomatoes and bright flecks of fresh parsley are the harbingers of this dish, reminders that Spring, followed closely by Summer, will be joining us soon. Served over a bed of spicy arugula and layered with shavings of Pecorino Toscano, this salad makes for a lovely, filling, early dinner, and is best enjoyed beside a window in the rays of Winter's setting sun.

Warm Barley Salad with Roasted Tomatoes and Mushrooms

adapted from A Year in a Vegetarian Kitchen by Jack Bishop serves 4 as a main course Ingredients
  • 1 pound cremini mushrooms, trimmed and quartered
  • 1 cup grape or cherry tomatoes, halved
  • 4 medium shallots, thinly sliced
  • 5 tbsp extra-virgin olive oil
  • salt and pepper
  • 1 quart water
  • 1-1/2 cups pearl barley
  • 1/4 cup minced fresh parsley
  • 6 cups packed baby arugula, spinach, or mix
  • 4 oz Pecorino Toscano, feta or goat cheese, diced or crumbled (I used a hard pecorino, shaved over the top of the salad)
Method
  1. Move an oven rack to the middle position and heat oven to 425*.
  2. Toss the mushrooms, tomatoes, shallots and 2 tbsp of the oil together on a rimmed baking sheet.  Season with salt and pepper to taste.  Toast the veggies, stirring once, until the mushrooms and shallots are browned nicely, about 25 minutes.  Let cool slightly.
  3. Meanwhile, bring water, barley and pinch of salt to a boil in a large saucepan.  Reduce the heat, cover and simmer gently, stirring occasionally, until the barley is tender but still a bit chewy, about 30 minutes.  Drain the barley well in a strainer and transfer to a large bowl.
  4. Toss the barley with the remaining 3 tbsp oil until coated evenly.  Add the roasted vegetables and parsley and toss to combine.  Cool slightly and then season with salt and pepper to taste.
  5. Divide the arugula or spinach among four large plates.  Spoon warm barley salad over each plate, sprinkle with cheese, and serve.
  6. Store barley salad separately from arugula or spinach and reheat for lunch the next day, if desired.
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categories dinner, grain, lunch, meals, salad, vegetable
tags barley, mushrooms, salad, tomatoes

a bright spot

Andrea

Let me start by saying that I am completely smitten with the city in which Brian and I live.  Charlottesville wooed us from afar with her top-notch university, her small-town feel just two hours from Washington D.C., her close proximity to the Blue Ridge Mountains and dozens of Virginia wineries.  We were drawn in by the qualities of a city that look good on paper: the quaint downtown district, public parks, academic culture, good hospitals.  What we received in addition to those important qualities was greater than we could have ever imagined: a strong local food movement, an impressive number of independently-owned restaurants that have kept us out of Chili's, Friday's and the like for the last five years, a health-concious population that promotes dozens of foot races year-round, like-minded classmates, co-workers and farmers who have become incredible friends.  And, especially exciting for two Floridians who lived without them for the first 22 years of our lives, four distinct seasons.

Nobody could have prepared me for the magic that is October in Charlottesville, the golden light that flares through the brightly-colored leaves and the festivals that occur every weekend.  And then there's April, with her daffodils and tulips and cherry trees that resemble cotton candy attached to smooth, silvery bark. Late June brings the first of the summer vegetables to the farmer's market and the intoxicating, oh-so-sweet scent of wild multiflora rose to the air.  For eleven months of the year I sing the praises of this place, this gem of a city nestled into the shadow of the Blue Ridge, and am pleased to call Charlottesville my home.

But there are those other four weeks, the weeks that span the end of January and beginning of February, when the first snow of the year has melted and left the yard a muddy mess, when the cuteness of the six sweaters in my closet has worn off and I stare longingly at the bright, sleeveless tops meant for warmer months.  These are the days that I resent pulling socks on instead of strappy sandals, when I crave a glass of white wine while sitting in a sunbeam on the back deck, when I'd give anything to not have skin flaking from my too-dry face.  These are the days that I wish I were still a Floridian, with 70* winter days and a year-round farmer's market.

These are the days when citrus plays a prominent role in my diet, producing little sparks of Florida warmth with each juicy bite. Citrus fruit will get me through the worst days of winter, when the sky is gray and the air is moist and my boots make suction noises as I walk across my saturated front yard. There will be lemon cakes and orange juice-glazed tofu, citrus-flavored martinis and key lime pies. Clementines are tossed in my bag daily to be eaten as an afternoon snack, the draft leaking through my office window hardly noticeable as I savor each sunshine-filled wedge.

Also, there is this salad.  So light, so fresh, so summer, yet made with mostly seasonal ingredients.  It is a bright spot on the dreariest of winter days, sure to bring cheer and warmth to the coldest of winter nights.

The fennel provides a delightful crunch, similar to a slaw, that serves as a nice contrast to the soft oranges and the salmon that nearly melts in your mouth.  Poaching the fish creates a mild flavor that is enhanced by the juice from the oranges and a hint of mint.

Salmon Salad with Fennel, Orange and Mint

from bon appetit, january 2010 serves 4 Ingredients
  • 1/4 cup sugar
  • 1/4 cup unseasoned rice vinegar
  • 2 whole star anise
  • 4 cups cold water
  • (1) 1-pound salmon fillet with skin
  • 2 navel oranges (I think 3 would be better...)
  • 4 cups very thinly sliced fennel (from 2 medium bulbs)
  • 1 cup small fresh mint leaves (I only used 1/4 cup, and it was plenty for us...)
  • 2 tbsp olive oil
  • 6 cups of arugula salad mix
Method
  1. In a large, deep skillet, combine water, sugar, vinegar and star anise.  Bring to a boil over high heat, stirring until sugar dissolves.  Add salmon filet, skin side up, to skillet.  Cover skillet and remove from heat.  Let stand 10 minutes.  Using slotted spoon, turn salmon over.  Cover and let stand until salmon is just opaque in center, 5 to 6 minutes longer.
  2. Remove salmon from liquid and cool.  Coarsely flake salmon into bowl, removing any bones and skin, and set aside.
  3. Cut top and bottom 1/4-inch off each orange.  Stand 1 orange on 1 flat end.  Using small sharp knife, cut off peel and white pith.  Working over large bowl, cut between membranes, releasing segments into bowl.  Repeat with remaining orange.
  4. Add salmon, fennel, mint and olive oil to bowl with oranges.  Gently toss to combine.  Season with salt and pepper.  Serve over bed of arugula.

Speaking of Florida, my good friend Jenn has started a new blog about fitness and running.  She's a doll, so energetic and positive, and is sure to bring an infectious spark to the healthy living blog world.  Check her out at Reason 2 Run, and take note of the helpful fitness facts that accompany each post.  She's a fitness professional, runner and balanced living enthusiast, and has a wealth of knowledge to share with us all.  Welcome, Jenn!

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categories dinner, lunch, salad
tags arugula, citrus, fennel, salad, salmon

back on track

Andrea

After all of the indulgent foods that we consumed between Thanksgiving and New Year's Day, Brian and I have been more than ready to get back into our typical, mostly healthy*, eating routine.  We've bookmarked page after page of easy-to-prepare, full-of-veggies, yet still homey and comforting meals in some of our favorite cookbooks, and also in some new titles gracing the bookshelf. It is my hope that the month of January on Bella Eats will help all of us to get back on track and break our dependence on cheese plates before and dessert after most meals, as lovely as that may have been.

*To be clear, Brian and I believe in non-restrictive eating and the idea that nothing is off limits as long as moderation is practiced. So don't be surprised when small amounts of butter, cream, bacon etc. still appear in the lists of ingredients for recipes that claim to be healthy. Balance is key to a healthy diet, and we strive to prepare meals that are full of flavor and satisfying so as not to feel deprived of something that is important to us - delicious food!

Mustard Greens-6

Whenever I feel off-track, out of balance, the need for a healthy meal after weeks of parties and holidays and travel and restaurants...I turn to dark greens.  Full of nutrients and flavor, the consumption of a heaping pile of kale, collard greens, swiss chard, mustard greens or spinach as a side dish or addition to soup or salads has me instantly feeling like myself again.  The most common preparation for us is to simply saute' any of the above greens with extra-virgin olive oil and garlic, finishing them with a light drizzle of balsamic vinegar or lemon juice and a sprinkle of sea salt and freshly-ground pepper.  Occasionally though, I'll have the desire to try something different, such as when our friends gave us a heaping pile of mustard greens from their garden just before the big snowstorm hit in December.

Mustard Greens-2

Mustard greens have a spicy, peppery taste, and these particular greens were especially flavorful.  We'd sauteed some in our typical fashion and, while still enjoyable, the spiciness was on the verge of being too overwhelming for us.  I turned to Vegetables Every Day for an alternative method of preparation (our go-to book for veggies, always) and was so pleased with the result of my search. The creamy sauce and sweet onion tempers the spiciness of the greens but still allows their mustardy flavor to shine through. I could have eaten the entire bowl-full as a meal on its own.

Brian and I enjoy greens on the side of many dishes, but a recent discovery has been the deliciousness of greens on top of one of our favorite meals, sausage with peppers and onions. We stocked up on pork sausage from Double H Farm to get us through winter, and will throw a few links on the grill for a quick and tasty lunch or dinner quite often. Saute' red bell peppers with sweet onions in a bit of olive oil and garlic until tender. Serve sausage on a bun (whole wheat, for a healthier alternative) topped with peppers and onions and a generous helping of these greens. Add extra Dijon mustard if you're as big a fan as we are.

Mustard Greens-5

Mustard Greens with Creamy Mustard Sauce

from Vegetables Every Day by Jack Bishop serves 4 as a side dish, or topping for sausage in a bun Ingredients
  • 1-1/2 pounds mustard greens (or turnip greens)
  • salt
  • 2 tbsp unsalted butter
  • 1 medium onion, minced
  • freshly ground black pepper
  • 1/4 cup cream (light is fine)
  • 1 tbsp Dijon mustard
Method
  1. Bring 4 quarts of water to a boil in a large pot.
  2. Wash the greens in several changes of cold water, then strip off the leafy green portion from either side of the tough stem.  Discard the stalks and rip the leafy portions into small pieces.  Add the greens and 1 tsp salt to the boiling water.  Cook until the greens are tender, about 8 minutes.  Drain well.
  3. Melt the butter in a large skillet. Add the onion and cook over medium heat until golden, about 5 minutes.  Add the greens and toss to coat with the butter and onion.  Season with salt and pepper to taste.
  4. Whisk the cream and mustard together in a small bowl. Add this mixture to the skillet and cook just until the greens absorb some of the sauce, 3 to 4 minutes. Adjust the seasonings and serve immediately.
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categories dinner, lunch, sandwich, vegetable
tags greens, mustard, peppers, sausage

small packages

Andrea

I’d been wanting some of these little tart tins for, oh, at least one year. Its not that I make a lot of tarts and require a variety of vessels for filling...it really comes down to the fact that I love the tiny proportions of the tins themselves.  There's just something very appealing about baked goods in small packages. Although the tins aren’t that expensive, I hadn’t been able to justify purchasing them for their aesthetic appeal alone. I felt that I needed to have in mind a specific recipe that absolutely required the use of such tins. Or perhaps, at the very least, to have gone through some serious experimentation in the full-size tart pan that I already owned to justify my graduation to experimentation with its smaller siblings. Lucky for me, my stepfather came to my rescue and put me out of my indecisive misery. While home for Thanksgiving, Joe took me shopping. For baking pans. Many, many baking pans. So many pans that Brian and I had to reorganize our entire kitchen. I now have my tiny tart tins, a beautiful tube cake pan, additional sheet pans and cooling racks, even some ice cream scoops for balling cookie dough. Suddenly recipe searching has taken on a whole new agenda, with me thinking “oh! I could use my new [insert baking tool here]!”. And so, although things have been quiet on this little blog of mine this last week I assure you, I’ve been busy in the kitchen. And busy shopping. And busy wrapping. And busy writing out holiday cards. But mostly, I’ve been busy enjoying my new toys. I have a few recipes I still want to share with you prior to Christmas Eve and so, in the interest of getting all of the items on my holiday ‘To Do’ list crossed off [and therefore maintaining my own sanity...I'm just a little bit OCD...] I’m going to have to keep posts a bit shorter than usual. I hope you won’t mind.  My guess is, you all are pretty busy too.  :) I was certain that the debut of these little tins would involve sharing something sweet with you all, and so was surprised when the urge to make a savory tart struck me first. The possibilities for fillings are endless, truly, but we were pretty pleased with the results of our first attempt, which I’ve shared below. I think they would be a great addition to the buffet table at a party, easy to pick up with one hand while holding your cocktail glass in the other.

Savory Winter Tarts

makes (6) 4-inch tarts Ingredients
  • 9-inch pie crust dough (the rolled dough, not the kind in the aluminum dish)
  • 1/2 pound bacon, fried
  • 1 medium leek, light green part only, sliced
  • 1 medium red potato, very thinly sliced
  • 4 large mustard green leaves, washed and chopped finely
  • 3-oz chevre, crumbled
  • 2 eggs
  • 3/4 cup whole milk
  • salt + pepper
Method
  1. Thaw your pie crust dough according to the instructions on the package.  Preheat oven to temperature indicated on package.  Roll out the dough until it is 1/8-inch thick, and cut into roughly 5-inch by 5-inch squares.  You'll probably only get 4 squares from this first pass.  You'll want to gather the scraps, ball them up, and roll the dough back out to cut the remaining squares.  Place a square of dough into each tart tin, pressing the dough into the bottom and sides of the tin.  Trim the dough to be flush with the top of the tin.  Place tart shells on a baking sheet covered with aluminum foil and bake according to the instructions on the dough package.
  2. Gather your filling ingredients (other than the eggs, milk, salt and pepper) and set aside.
  3. Whisk together the eggs and milk.  Add salt and pepper to taste.
  4. Remove the tart shells from the oven once they are starting to turn golden brown. Set oven temperature to 400*.
  5. Once the tart shells have been baked and cooled about 10 minutes, you can fill them.  Fill tarts first with potatoes, mustard greens, leeks then bacon.  Do not overfill the tarts, you may not use all of the ingredients.
  6. Carefully pour the egg/milk mixture into each tart, dividing it evenly amongst all 6 tart tins, being careful not to let the custard overflow.  Drop chevre on top of the tarts in bits.
  7. Bake the tarts on the cookie sheet at 400* for 25-35 minutes, until custard is set and toppings are starting to brown.
*Note - Tiny tart tins aren't absolutely necessary for this recipe, (1) 10-inch tart tin will accommodate these ingredients.  But, the miniature tins sure are fun...
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categories baking, dinner, lunch, recipes
tags bacon, chevre, egg, savory, tart, vegetables

lunch of choice

Andrea

I try to keep things pretty simple around here. Its not too difficult, since Bella Eats truly is a reflection of mine and Brian’s life. We both work full 40-50 hour weeks, getting home around 6:30 each evening ready for a glass of wine and a quick, delicious meal. By the time we change out of our work clothes, play with the pups and perform a little garden maintenance, its nearly 7:00 and the sun is starting to sink behind the trees. To avoid eating at ridiculously late hours (which does still happen on occasion) we must keep our weekly dinners as uncomplicated as possible. Hummus Merge 1 I take pride in the fact that we don’t keep a lot of pre-packaged food in our house. If you open our freezer you’ll find some vegetables, a TON of fruit (blackberries from our garden and peach slices from the local orchard), some veggie scraps and a pork shoulder bone waiting to be made into broth, homemade everything bagels, a few varieties of muffins and a loan box of Kashi 7-Grain Waffles (a vice - I love them). What you won’t find are Healthy Choice, Lean Cuisine or Skillet Sensations dinners. I firmly believe that everybody has time to make a quick, healthy and delicious meal for themselves and their family, if you just keep your fridge and pantry stocked with some key items. I won’t list those items in this post (are you even interested?!?) but I will give you links to a few of the quick, simple meals we’ve made in the past: Vegetable Fried Rice Trio of Salads and Whole Wheat Flatbread Pasta with Sausage and Greens Crockpot Minestrone Chicken Tostadas Raw Kale Salad with Roasted Vegetables Hummus-4 This simple approach to evening meals extends to lunch as well. On most days, Brian and I will come home to eat. We are lucky enough to live just 2.5 miles from the office where we work (yes, together!) and enjoy the afternoon break from our computers almost as much as our dogs enjoy being let out for some mid-day fetch. Sometimes we’ll have leftovers from the night before, but more often we’ll make ham sandwiches or simple PB + J’s with our plethora of jam. Lunch at home is relaxing and much less expensive than anything we could purchase from the many restaurants downtown. Hummus-6 Lately, my lunch of choice has been tomato and hummus sandwiches served on rustic bread, occasionally with a slice of high-quality ham from Double H Farm or some cured meat from Feast. But really, all you need is the good bread, fresh summer tomatoes and homemade hummus to make a very satisfying sandwich. This is special hummus though, blended with mustard flavored by spicy chipotle peppers.   The mustard I used is a Saucy Mama product, and I think it has been our absolute favorite of all the condiments sent to us for the recipe contest I am participating in. We’re almost out, and will definitely be purchasing more when it is available in our area. I love that it still holds the tanginess of the classic yellow spread, but adds a spice very unlike the creole and dijon mustards we typically have on our refrigerator door. Hummus-3 Maybe I shouldn’t call this condiment hummus, since it does not contain any tahini. Perhaps “chickpea spread” is more appropriate.  No matter what you call it, I hope you’ll make it.  Its simple, quick, healthy - and more than likely you've got all of the ingredients on hand.  If you try other mustards, please let me know how they turn out. I’ve been pretty hooked on this one and haven’t been able to stray... Chipotle Mustard Hummus Ingredients:
  • 1 (15oz) can of garbonzo beans, drained and rinsed
  • 2 tbsp Saucy Mama Chipotle Mustard, or other spicy mustard
  • 3 tbsp fresh lemon juice (1 large lemon)
  • 1/4 cup extra virgin olive oil
Method:
  1. Place garbonzo beans, mustard and lemon juice in the small bowl of a food processor.  Pulse a few times to chop garbonzo beans.  Scrape down sides of bowl.  Turn processor on and slowly add olive oil while continuing to process.  Turn off processor and scrape down sides of bowl.  Process again, continuously, for 2-3 minutes until you have a smooth, creamy consistency.
  2. Serve on tomato sandwiches or enjoy alone with crackers.
Hummus-5 Also, I have two more bottles of Saucy Mama Lime Chipotle Marinade to give away! To my two readers who won the last give-away, your sauce is coming. I promise. For some reason I’ve had a difficult time making it to the post office lately...  If you are interested in trying out this great sauce, leave a comment before my next post. tostada1
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categories jams + spreads, lunch, recipes
tags garbonzo beans, hummus, mustard, sandwiches, saucy mama

bella terra: just can't keep up

Andrea

I feel like I am so behind on bella terra posts that I've got to give you another immediately following my last.  Its the time of year, I suppose - even the farmer's market has exploded with dozens of options for fresh local produce.  So many things are happening in the garden that I am having a very hard time keeping up.  In fact, as I write this, the very last cucumber that we will get this year is ripening on the vine, and I haven't even shared a recipe with you yet!  The rest of the cucumber plants have started browning from the ground up, wilting away in the high-80* heat we've had these last few weeks.  Soon their place will be taken with new plantings of fall crops...once I figure out what those will be. cukes merge 1 We enjoyed an abundance of cukes this year, many more than we've been able to handle gracefully.  I've shamelessly offered them to anybody who will take them, and am usually met with a pleased-yet-baffled look as I hand over an armload of huge cucumbers and am asked "any suggestions"?  Salads, of course.  Lots and lots of salads. cukes 7 Maybe this one - even though cucumbers aren't listed in the ingredients I think they would make a fine addition.  Same goes for this one, which you're probably already making what with all the beets showing up in farmer's market booths and grocery stores this time of year.  Throw some cucumbers in, they'd be great mixed with those golden globes, purple cabbage and just-off-the-vine tomatoes.  But if you're looking for something new, something with a fresh California-inspired, deconstructed guacamole flavor, I've got just the salad for you. cukes 8 It screams summer, with its refreshing bites of cucumber and juicy tomato.  The red onion adds just the right amount of bite that is tempered slightly by the creamy avocado.  Take it to a picnic, a backyard fiesta or an evening dinner on a friend's front porch.  Margarita not required, but definitely recommended. cukes 2 Mid-Summer Cucumber Salad with Champagne Vinaigrette vinaigrette from emeril via food network Ingredients:
  • 3 large cucumbers, peeled, seeded and chopped
  • 1 tbsp kosher salt
  • 1 small red onion, diced finely
  • 20 cherry tomatoes, halved
  • 1 avocado, chopped to 1/2-inch dice
  • finely chopped cilantro, to taste (I find that everybody's tolerance for cilantro is a little different, so use as much or as little as you'd like)
  • 1/4-cup champagne vinegar or white wine vinegar
  • 1 tbsp honey
  • 2 tsp minced shallot
  • 1/2 tsp dijon mustard
  • 1/4 tsp minced garlic
  • 1/2 cup extra virgin olive oil
  • salt + pepper
Method:
  1. Peel cucumbers and slice them in half length-wise.  Scoop seeds out with a spoon and cut cukes into 1/2-inch slices.  Place cukes in colander in sink and sprinkle with kosher salt.  Toss to coat and let sit for 30 minutes before rinsing very well.
  2. Combine vinegar, honey, shallot, mustard and garlic in food processor.  Slowly add olive oil and process until smooth.  Salt + pepper to taste.
  3. In a large bowl, toss rinsed cucumbers, red onion, tomatoes, avocado and cilantro together.  Add dressing to taste.  You will have dressing leftover, and it should be used within 1 week.
cukes 1 Want to read more about our garden? Bella Terra: Preparation Bella Terra: Chives Bella Terra: Herbs Bella Terra: Sugar Snaps Bella Terra: Red Beets Bella Terra: Kale
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categories dinner, garden, lunch, recipes, salad, vegetable
tags avocado, cucumber, salad, tomato, vinaigrette

bella terra: the last of the greens

Andrea

I’ve mentioned before that I am a big fan of leafy greens. Big, big fan. A taste for greens kind of comes with the territory when you grow up in the south, along with a decent addiction to fried okra and sweet tea. But unlike those two childhood favorites, greens can be an incredibly healthy addition to your diet - full of fiber, vitamins A, C and K, folate, iron and calcium - as long as you leave out the bacon that is standard in most southern dishes. And when you eat greens as often as Brian and I do you really should leave out the bacon. Or run a few extra miles a day which, lets be honest, could be worth it. greens 8 We planted kale our first year with the garden but had very little luck with it. We were late getting the seeds in the ground that spring and wound up having very hot weather very early in the season so the poor little shoots never really had a chance. The next year we tried collard greens, having heard that they were a bit heartier than kale. Wow. Heartier was right. We had more collards than Brian and I plus the handful of friends that also like greens could handle. They were enjoyed immensely through most of the summer, but at the end of the season Brian not-so-subtly hinted that he’d had enough collards to last him for quite some time, and could we maybe try kale again next year? greens 2 We chose lacinato kale this spring, also known as black or dinosaur kale, because we love its deep earthy flavor and feel that it is a tad less bitter than other kale varieties. The seeds went into the ground in mid-march, and because we’ve had a relatively cool and wet summer we've been enjoying a steady harvest of fresh garden kale for the last two months. The weather is getting warmer now though, and the greens are fading fast. I’m suddenly feeling the pressure to increase our intake before they all wilt away and we have to wait for the cooler fall air for our next crop. greens merge 1 Luckily, this increase in consumption corresponded with a couple of key events that led to the creation of a new favorite salad. The first was an email I received a few weeks ago asking if I would like to participate in a Barhyte Foods recipe contest featuring their line of condiments - Saucy Mama. The second was my discovery that young, raw lacinato kale leaves make for quite the tasty salad. Accompanied by sweet roasted vegetables, tangy goat cheese and a delightful raspberry vinaigrette, the slight bitterness of the greens (which is typically tempered by blanching) was balanced perfectly. And because kale is more firm than lettuce it holds its own quite well even after being coated with the dressing, adding a nice crunch to a bite filled with soft beets and creamy cheese. Add some toasted walnuts to the top and you have a lovely dinner salad in front of you. You won’t even miss the bacon. greens 9 It is best to use young kale leaves, just 4 to 6 inches long and 2 to 3 inches wide. They will be more tender, and less bitter, than their older siblings. I also tossed in some beet greens, which have a wonderful spicy bite to them and are best if used within one day of being pulled from the ground. For the dressing I used Saucy Mama’s Raspberry Vinaigrette. In full disclosure, Barhyte Foods has sent me samples of their most popular condiments to develop recipes for a contest they are holding. Also, to be completely honest, I must tell you that this dressing is delicious. Really, really delicious. Summer Greens Salad with Roasted Vegetables and Raspberry Vinaigrette serves 4 for a light dinner Ingredients:
  • about 1 pound of fresh greens - rinsed, dried, removed from stems and chopped (I used lacinato kale and beet greens) - should equal about 6 cups
  • 3 medium-size beets - washed, peeled and chopped to 1" dice
  • 2 medium-size carrots - washed, peeled and chopped to 1" dice
  • 1 tbsp olive oil
  • salt + pepper
  • 4 tbsp raspberry vinaigrette, plus more if needed for you tastes (I used Saucy Mama Raspberry Vinaigrette...delicious!)
  • 2 oz fresh goat cheese
  • 1/4 cup chopped walnuts, toasted
Method:
  1. Preheat oven to 350*.  Place chopped beets and carrots into medium-size glass baking dish.  Drizzle with olive oil and sprinkle with salt and pepper, stir to coat.  Roast vegetables for 30-40 minutes, until tender but not mushy.
  2. Wash and dry greens as best you can.  Remove leaves from stems and chop to bite-size pieces.  Place in large bowl and toss with raspberry vinaigrette to coat well.
  3. Remove vegetables from oven and allow to cool for 10 minutes.  While they cool, toast your walnuts.
  4. Place a heap of greens in the center of your plate.  Top with roasted vegetables, crumbled goat cheese and toasted walnuts.
greens 12
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categories dinner, garden, lunch, product review, salad, vegetable
tags beets, carrots, goat cheese, greens, kale

farmers' market frittata

Andrea

Even though we've only lived here four years, Brian and I have fallen completely in love with Charlottesville.  One of the things we enjoy most about this little city is the strong local food movement.  We visit the farmer's market each weekend during the season to gather our meat, eggs and produce for the week (whatever we're not growing in our own garden) and have long conversations with our favorite farmers. We get to see photographs of the chickens who lay our eggs pecking the ground in their grassy field, the cows and their new calfs, and the bee hives housing the bees that are pollinating the plants from which our vegetables grow. fritt merge 1 It is undoubtably our favorite part of the week, and we make sure to leave ourselves with plenty of time to talk to Richard about the problems we are having with our own tomato plants and to gush to Jean about the magic of her hens’ eggs. We have a direct connection to the people who supply the food on our table, something that I think the majority of the world population doesn’t have and may not understand. fritt 3 I know that we're very fortunate, and was reminded of it again last week when I made this vegetable frittata.  As we sat down to eat I realized that every single ingredient, except for the parmesan cheese and olive oil, was locally grown.   The eggs, milk, bell pepper, leeks and zucchini all came from the farmers' market, and the herbs were grown in our own garden.  How cool is that?!? I'm not trying to rub it in, I'm really not, I just had to share with you all the amazing feeling that I had knowing that our dinner was not only delicious, but also supporting our local farmers. fritt 4 With Food, Inc. just out (which I haven't seen yet, gasp!) I've read a lot more chatter in the food blog world about being aware of where our food comes from.  Its exciting, and I'm so glad to see bloggers with serious readership and influence supporting the cause.  To join in, I wanted to share a couple of sites I've recently read about that may help you discover local food providers in your area.  And, for my Charlottesville readers, I've added a new local page to the top bar.  I know that I am probably missing a lot of great resources so if you have any to add, please leave a comment! fritt 5 I challenge you all to make this frittata and try to include at least one local ingredient, even if it is just herbs from pots on your porch.  Every little bit counts! Feel free to switch up the veggies, the recipe is very versatile.  And delicious too, I might add. Farmers' Market Frittata Ingredients:
  • 8 large eggs
  • 1/2 cup plain greek yogurt (for a silkier texture) or 1/2 cup whole milk
  • 4-5 good grinds of sea salt
  • pinch of freshly ground black pepper
  • 2 tbsp fresh chives, minced
  • 1/4 cup fresh parsley, minced
  • 1 red bell pepper, chopped to 1/4-inch dice
  • 1 zucchini, chopped to 1/4-inch dice
  • 1 leek, white and pale green part only, halved then sliced thinly
  • 2 tbsp olive oil
  • 1/2 cup freshly grated parmesan cheese
Method:
  1. Whisk together eggs, salt, pepper and yogurt or milk until smooth.  Add minced herbs and stir well, set aside.
  2. Heat oil in 10 or 12 inch nonstick skillet over medium heat.  Add bell pepper, zucchini and leek.  Cook for 8-10 minutes, until veggies are tender.
  3. Increase heat to medium-high.  Pour egg mixture over veggies evenly.  Cook on medium high for 3-4 minutes, tilting pan and lifting edges of frittata to allow raw egg to run underneath.
  4. Lower heat to low, cover pan and cook for an additional 8-10 minutes, until frittata is mostly set.  Shake pan occasionally while cooking.  Meanwhile, place a rack at the top of the oven and turn broiler on to high.
  5. Remove frittata from stovetop when it is mostly set.  Sprinkle cheese across top and place in oven, under broiler.  Broil for 1-2 minutes, watching carefully to not let it get to brown.  You just want a few spots of brown across the top, and bubbly cheese.
  6. Remove from the oven and allow to cool in pan for about 5 minutes.  Remove to cutting board or large plate, cut into wedges and serve.
fritt 6
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categories breakfast, dinner, lunch, recipes, vegetable
tags bell pepper, egg, frittata, herbs, leek, local, summer, vegetable, zucchini

my kind of [summer] meal

Andrea

Summer is upon us, and I have a confession to make.  I don't cook much from June thru September.  I blame the longer days and the evening activities that come with them.  Cocktails after work with friends on the downtown mall, a few hours weeding and picking and training in the garden, fetch with the dogs and wine on the deck.  By the time I start to think about dinner the sun has fallen in the sky and its past 8pm. goat cheese merge 1 The fresh produce this time of year holds some of the blame as well.  When you're picking sugar snaps straight from the vine outside your kitchen door and have an abundance of fresh lettuce at your feet its hard to imagine doing anything but going straight inside, dumping it all into a bowl and drizzling it with a simple vinaigrette.  Or, when you've just pulled perfect little beets from the ground and realize that you still have some carrots from the farmer's market in your fridge, images of simply roasted root vegetables sprinkled with salt + pepper laid across a bed of lettuce start dancing in your head and eventually wind up on your plate (pictured above).  It can't be helped, really.  And how about brown rice pasta with quickly-sauteed squash from the market?  The quick and simple possibilities are endless. goat cheese merge 2 And then there is my attempt to follow Mark Bittman's Vegan Before 6 diet, although I hate to call it that. The d-word has such negative connotations and forces thoughts of deprivation into my head, when this new way of eating doesn't make me feel deprived in the least.  I've simply been reducing my intake of processed foods and animal products by following a Vegan diet from the time I wake up until dinner time, when anything goes.  If you've read about me, you'll know that Brian and I are very conscious of what we eat and where it comes from, and strive to eat as sustainably as possible.  I've found that switching to a Vegan diet for two out of three meals a day (and many days for all three!) has been a very easy transition because of the way we've thought about food for some time now.  And its especially easy in the summer when my appetite leans towards light salads rather than stick-to-your ribs casseroles. med 2 So, that was a lot of excuses to say that, basically, I like to eat simply in the summertime.  I love salads that I can make on Sunday and eat for lunch the rest of the week, and simple breads that become the star of the meal with very little effort put forth.  The plate above was assembled on an evening when we had a few of those salads in the fridge, fresh lettuce from the garden on the counter and 30 minutes to spend making flatbread.  The roasted red pepper, chickpea and quinoa salad is simple, delicious and filling...just my kind of meal.  And trust me, even on a low-effort dinner night the extra 30 minutes is worth it, because this flatbread is incredible. med 3 I haven't shared the curried tomato salad because I screwed it up the first time we made it and wasn't completely happy with the results.  The concept is a good one though and I assure you that as soon as local tomatoes grace the booths at the market I'll be trying it again. The lentil + brown rice salad can be found here. Whole Grain Flatbread slightly modified from Mark Bittman Ingredients:
  • 1 cup whole wheat flour (I also tried this with 1/2 cornmeal and 1/2 white whole wheat and didn't like it nearly as much)
  • 1 tsp salt
  • 1-1/2 cups water
  • 4 tbsp olive oil
  • 1/2 large onion, thinly sliced
  • 2 garlic cloves, minced
Method:
  1. Sift the flour and salt together in a bowl.  Slowly add the water and whisk to eliminate lumps, the batter will resemble thing pancake batter.  Cover with a towel and let sit while your oven preheats, or up to 12 hours.
  2. When ready to bake, heat your oven to 450 degrees.  Put the oil in a 12" skillet (if you use a smaller skillet use less oil and give the bread more time to cook), along with the onion and garlic.  Put the skillet in the heated oven and let the oil get hot, but not smoking.  It should just take a few minutes - you'll know when the oil starts to get fragrant.
  3. Carefully remove the skillet from the oven, give the onions and garlic a stir and then pour the batter and return the pan to the oven.
  4. Bake 30-40 minutes (I took mine out at 30 and will probably give it just a few more minutes next time) until the flatbread is well browned, firm and crisp around the edges.  Let it rest for about 5 minutes and then slide it from the pan onto a cutting board to cut into wedges.
Roasted Red Pepper, Chickpea and Quinoa Salad modified from A Year in a Vegetarian Kitchen by Jack Bishop Ingredients:
  • 1 cup quinoa, rinsed
  • 1 can chickpeas, drained and rinsed
  • 6 oz drained jarred roasted red peppers, diced (about 1 cup) - I didn't have any so just roasted a fresh red bell pepper
  • 2 tbsp fresh parsley, finely chopped
  • 3 tbsp lemon juice
  • 1 tsp honey
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • salt
  • 1/4 cup extra-virgin olive oil
Method:
  1. First, if you don't have jarred roasted red peppers, roast your own.  I sliced 1 bell pepper thinly, placed it in a small baking dish, drizzled it with olive oil, sprinkled it with salt and pepper and roasted it for about 30 minutes.
  2. Bring 2 cups of water to a boil.  Add quinoa and bring back to a boil.  Lower heat to a simmer, cover pan and let cook for about 15 minutes, until quinoa is tender but not mushy.  Remove from heat, drain any excess liquid and place quinoa in a medium-sized heat-tolerant bowl.
  3. Whisk together the lemon juice, honey, cumin, cayenne and 1/2 tsp salt together in a small bowl.  Whisk in the oil until the dressing is smooth.
  4. Add the chickpeas, roasted red peppers and parsley to the bowl with the quinoa and stir to combine.  Drizzle the dressing over the mixture and toss to combine.
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categories bread, dinner, lunch, salad
tags chickpeas, flat bread, healthy living links, light, red peppers, salad, simple, whole wheat

a bit overwhelming

Andrea

The last few days of May were spent in Florida celebrating the 10th Anniversary of my Momma and Stepfather.  There was a lot of family time, spent mostly in the kitchen either preparing food for festivities or gathered around the table eating and chatting.  That's how it works in my family - vacations, visits, events all revolve around our meals.  If we're traveling to New Orleans we plan our entire stay around the restaurants we simply MUST dine at while there.  When planning a visit to one of our houses my mom and I are on the phone no later than two weeks prior to the scheduled date of arrival planning out the daily menus. florida merge 1 This visit was no exception.  On the drive from the airport we discussed what lunch would be the next day, a trip to my favorite Vietnamese Pho restaurant of course, since Charlottesville is lacking in Pho.  Saturday's festivities menu was also discussed and last minute grocery lists were made.  On Friday afternoon we got to work in the kitchen, each of the four of us with our own list of tasks and stack of recipes, all delegated at the family meeting around the kitchen table 10 minutes before.  We moved around each other as if having been choreographed, the evening nearly flawless aside from my lack of preparedness with eclair ingredients - the pate a choux dough comes together rather quickly, for future reference.  Saturday was spent enjoying the results of our hard work with more family and close friends, and celebrating the marriage of two incredible people.  It was a lovely, lovely weekend. florida 17 Since our return I've been unusually sleepy, most likely because of the ridiculous stress of flight delays on our way there and the busyness of the weekend from the moment we stepped foot in the sunshine state.  I still can't help but wonder, however, if the copious amounts of sweets consumed has anything to do with my desire to take a nap at my desk by around 3pm each day this week.  I wonder how long the effects of a sugar high and the resulting crash can stay in your system...  I'm kidding of course.  Maybe. florida 6 I've intended to write this post each evening after work these last few days, but every time I opened my iPhoto account and glimpsed the 500+ photos taken during our stay in Florida I became overwhelmed, and even more tired.  Its been a struggle to decide which recipe to share with you first, the stuffed french toast filled with sliced bananas and homemade strawberry jam, the tangy creole mustard sauce that graced the perfectly poached fillet of grouper, the unbelievably delicious amaretto chocolate chip cookies and their accompanying amaretto buttercream frosting, or the beautiful mini eclairs with their vanilla custard filling and chocolate ganache topping. florida merge 2 In the end I've decided on this simple salad.  It will probably seem bland and boring after the list of possibilities I gave above, but it really should not be ignored.  Perhaps that's why I decided to feature it first, to emphasize that although a lentil + brown rice salad may not have been the star at our festivities in Florida, it was certainly a nominee for best supporting side dish.  The ingredients are simple - after returning home to a nearly empty fridge and pantry I still had everything I needed to make this salad Sunday night.  It was the first thing I did after loving on our dogs and making a quick dinner.  Subtle and earthy with a lemony kick and a firm crunch, it has become the star of my lunches each day this week and will continue to make appearances at our table in the future. lentil 1 Lentil + Brown Rice Salad modified slightly from this recipe I realized after just reading Giada's recipe again that I forgot to add the kalamata olives (sorry Joe!).  I bet they would be a delicious addition... Ingredients:
  • 1 large carrot, peeled and diced finely
  • 1 medium onion, diced finely
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1-1/4 cups lentils (we used green in Florida, and I used French lentils at home)
  • 4-1/2 cups chicken or veggie broth, divided (I use Better Than Bouillon - No Chicken Base)
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • zest of one large lemon
  • 1 cup brown rice
  • salt + pepper
  • crumbled feta, for serving
Method:
  1. Saute' carrot, onion and garlic over medium heat until onion is translucent, about 5 minutes.
  2. Add lentils to pot and stir to mix.  Add 2 cups of broth and bring to a boil.  Reduce to simmer and cover, simmering for about 20 minutes until lentils are tender but still firm.  Remove from heat, drain.  Pour lentils into heat-proof bowl and allow to cool.
  3. Cook brown rice according to instructions, using broth instead of water.
  4. When lentils have cooled, stir in the herbs and zest.  Add the cooked rice and mix well.  Salt + pepper to taste.
  5. Top with crumbled feta when serving, if desired.
lentil 2 Congratulations Momma + Joe.  We love you very much! mj 2
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categories lunch, salad
tags brown rice, family, lentils, salad, simple

low effort, maximum return

Andrea

A few years ago Brian and I bought a house.  Its a small house, just 800 square feet, but it has a large backyard for the dogs and a great central location in the city.  Its been a work in progress since before we moved in - first the bathroom, then a new air conditioner and after that a full replacement of all of our plumbing, with lots of little projects in between.  The kitchen has been on the list for quite some time and while we’ve been able to make a few changes, it still hasn’t gotten the full overhaul that it needs deserves. pork-2 We love to entertain and, as everybody knows, company gravitates towards the kitchen.  Why wouldn’t they, when that’s where the good smells, conversation and open bottle of wine are located?  Because our kitchen is small with little space for two cooks let alone extra conversationalists, our guests typically wind up in the doorway, leaning on the frame and trying to stay out of the way as Brian and I hustle about preparing a meal.  We’ve gotten good at the “kitchen dance”, one of us putting a hand on the other’s back as we pass behind them with a hot pan or using a hip to “bump” the other aside so that the oven door can be opened.  Its fun and amusing, but less than ideal. pork-1 Eventually the kitchen will be re-designed and our guests will have a proper place to sit with a spot to rest their drink as they watch us cook.  Until then, when entertaining, we will continue to try and prepare as much as we can ahead of their arrival so as to limit the amount of time that two of us are required in the kitchen together.  Getting the meat in the oven, assembling the cobbler for dessert, chopping the veggies to be sauteed just before the meal - anything that will allow us to enjoy our guests without worrying that in our frenzy we might miss a step of our dance and burn an arm.   pork-5 If you’re looking for a main dish that has a maximum return for your relatively low effort, - that you can dress quickly, pop in the oven and after 40-60 minutes and a few bastings be rewarded with a beautiful and delicious star component of your meal - this is it.  Not only does it make a lovely presentation, but the pork stays incredibly moist with the figs at its center and the flavors compliment each other wonderfully.  There is a wine and fig sauce that came with the original recipe but in the interest of saving time and minimizing effort we chose not to make it.  I’m sure it would be delicious. And the pork is perfect for sandwiches the next day, if you’ve got any leftover. pork-4 Pork Roast Stuffed with Figs recipe from The New York Times Ingredients:
  • 1 boneless pork loin, about 2 pounds
  • 1 cup dried figs
  • about 1 tsp fresh rosemary, minced
  • salt and pepper
  • wine, if necessary
Method:
  1. Cover figs with hot water and allow to soak.  Preheat oven to 425.
  2. Trim pork loin of excess fat as necessary.  Wriggle a thin, sharp knife into each end of meat, making a hole.  Then, use the handle of a long wooden spoon to force a hole all the way through meat, making it as wide as your thumb.
  3. Drain figs when they are tender, but not mushy.  Reserve the liquid.  Stuff the figs into the roast, all the way to the center from each end.
  4. Combine salt, pepper and rosemary and rub it all over meat.  Place meat in a roasting pan and pour about 1/2 cup of fig liquid over top of it.  Roast undisturbed for 20 minutes.
  5. Lower heat to 325 and continue to cook, basting with pan juices every 15 minutes or so.  Add liquid (wine or water) if necessary.  
  6. When an instant-read thermometer registers 145-150 degrees - probably after 40-50 minutes - remove roast to a warm platter. (when checking temperature, be sure that thermometer is in meat, not fruit)
  7. Let sit for 15 minutes.  If you wish, make sauce described here.  I did not, and the roast was still delicious.
pork-3 In The Blog World: My cousin Meghann is hosting an Erin Baker's Wholesome Baked Goods Giveaway!  Be sure to check out her blog and enter to win by midnight Friday. Also, don't forget that she is hosting another Blogger Bake Sale starting next week.  She's been posting daily Baker's Spotlights to introduce all of the talented and generous bakers who are donating their goods for a great cause.  Get to know the bakers so you're ready to bid on your favorite items! The lovely ladies over at Keep It Simple Foods are hosting a Quaker Giveaway...who wants a free box of Quaker Simple Havest Trail Mix Bars?  Me!!! Click here for a FREE Barney Butter sample!  Thanks Hangry Heather for mentioning it.  I'm intrigued by this stuff, aren't you? Bobbi of NHerShoes is giving away a Danskin workout jacket in a beautiful honeysuckle color...one can never have too many workout clothes! I hope you all have a great Friday and weekend!!!
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categories dinner, lunch, meat
tags figs, pork, rosemary

my next race!

Andrea

Its Thursday!!!  I am SO ready for this weekend.  I feel like I haven't had a chance to slow down and hang out with my hubb in weeks...we are in need of some quality time!  I'm picturing movies, pop corn, yoga and running.  And as a bonus, some good friends are in town and I believe we have plans for brunch on Sunday.  Aaaahhh...I feel content just thinking about it.   :) But first, today's recap. Breakfast:  fig + peanut butter oats [419 cal] 090226-b1 090226-b2 Reader Lindsey asked me to tell a bit more about my oats process in the morning.  So, here goes!  Toppings and mix-ins change, but this classic bowl seems to be one I come back to over and over again. Fig + PB Oats [400-ish calories, 15.8g fat, 2.2g sat. fat, 58.3g carbs, 9.5g fiber, 18.8g sugar, 13g protein] Ingredients:
  • 1/2 cup rolled oats, 1 cup water, pinch of salt
  • 1/2 mashed banana
  • 1 tbsp soy milk
  • 1 tsp ground flax seeds
  • 2 dried figs, chopped
  • 1-1/2 tbsp crunchy PB
Method:
  1. Bring 1 cup of water to a boil.  Add pinch of salt and 1/2 cup of rolled oats. Bring to a boil, reduce heat to medium and simmer, stirring occasionally.
  2. When the oats have absorbed most of the water, after 5-7 minutes, turn off the heat.  Add the mashed banana and splash of soy milk.  Stir.  Ad the flax seeds, stir.
  3. Pour oats into bowl and top with mix-ins of choice, mine usually being figs, PB, and wheatberries if I've got them.  :)
  4. After I take my photos I stir everything up so that the peanut butter swirls through the whole mix.  Yum!
090226-b3 My oats stuck with me for about 3 hours today, so I snacked on a piece of banana date bread mid-morning to hold me over 'till lunch an hour later. Snack:  banana date bread [143 cal] 090223-date-31 We had lots of leftover gumbo from last nights dinner, but I wasn't up for a bowl of just gumbo because it was so rich.  I decided to quickly saute' some kale to use as a base for my gumbo/rice mixture.  It was perfect! Lunch:  leftover gumbo on sauteed kale. 090226-l1 Snacks:  1 square of dark chocolate and a Clif ZBar, apple cinnamon flavor, pre-run [200 cal] 090226-s1 Remember my apple incident with my run last week?  Well apparently the upset stomach while running results from apple energy bars too...  It wasn't as bad today as it was when I ate a whole apple prior to my run, but it still wasn't pleasant. Exercise:  4.1 mile run with Kelly [-420 cal] We've decided to run the Martha Jefferson 8k on March 14th!!!!!  This will be my longest race distance yet!!!!!  I'm super-excited, if you can't tell by all of the exclamation points.  :)  We ran most of the race route today and it is H.I.L.L.Y!  You're probably really tired of me writing that...  It was a really nice run though and I felt completely confident that I could have run the whole route tonight.  I'm going to get a 4-1/2 - 5 mile run in this weekend, and Kelly and I are going to run the whole race route one day next week, along with our normal evening runs. For dinner my hubb and I had a last-minute meal with Kelly and her husband.  We went to a little Mexican restaurant around the corner from our house and enjoyed good food and great conversation.  I resisted the margarita and stuck with water, along with a veggie quesadilla, a few bites of refried beans and a handful of tortilla chips.  Definitely canceled out the calories burned on my run, and then some! Dinner:  veggie quesadilla (LOADED with fresh roasted veggies...so good!!!), refried beans and some tortilla chips [xxx cal????  how about A LOT. ] Alrighty, I'm off to bed.  T.G.I.F!!! G'night!
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categories breakfast, dinner, lunch
tags Clif, gumbo, kale, oats tutorial, zbar

NOLA love...

Andrea

Yesterday was Mardi Gras!  I've mentioned my love for New Orleans several times before, my hubb and I even got married there!  I've been reminiscing about all of our wonderful visits to our favorite city, and am craving a trip back.  Man...that would be a heck of a food blog post!!!  But until then, a little trip down memory lane bourbon street... our favorite breakfast spot, Mother's. nola-1 our favorite musicians (who played at our wedding!!!). nola-2 our favorite late night coffee and beignets, cafe du monde. nola-3 at our favorite jazz bar, fritzel's. nola-4 on our favorite day, at broussard's. wedding-21 I had big plans for this week, different NOLA-inspired recipes every day.  Some gumbo, red beans, muffalettas and bananas foster.  I have fallen WAY short of that goal, but do have a bit of the Big Easy to share with you from dinner tonight...  But first, breakfast. My oats this morning were tasty, but a little dry.  And not too filling, surprisingly.  I was starving just 3 hours later. Breakfast:  ultra-textured oats [398 cal] 090225-b1
  • 1/2 cup rolled oats, 1 cup water, pinch of salt
  • 1/2 mashed banana
  • 1 tsp ground flax
  • 2 tbsp wheatberries
  • 2 dried figs, chopped
  • 1 tbsp TJ's natural crunchy PB
090225-b2 Lunch:  a lovely salad and 3 Back To Nature multigrain flax crackers [400 cal] 090225-l1
  • spinach
  • broccoli
  • red bell pepper
  • cucumber
  • wheatberries
  • chickpeas
  • poppyseed dressing
Snacks:  an orange and a slice of banana date bread.  Also, 2 Jolly Rancher cherry lollipops and 2 squares of dark chocolate...I was CRAVING sugar today! Bad healthy food blogger. 090225-s1 I had my board meeting after work, so knew that dinner would be late.  I packed this bar in case of emergency, and needed it at 7:30.  It was pretty good...reminded me a lot of the Clif Nectar Cacao bars. 090225-s2 When I pulled in my driveway at 8:30 and climbed out of the car, I could smell dinner cooking.  Seriously.  From the driveway.  And it wasn't being cooked outside on the grill, it was inside my kitchen.  I don't know if that speaks more of the amazing aroma of gumbo or the crappy quality of my windows but either way, I couldn't wait to get inside and dig in!!! Dinner:  GUMBO!!!!!  On rice, with a glass of cabernet. 090225-d2 I've debated whether or not to share this recipe.  It was really delicious, but my hubb and I have had better.  My stepfather makes an amazing gumbo that he has adapted over many years of experimenting with many different recipes.  This one was from Paul Prudhomme, the father of the blackening method and owner/chef of one of our favorite NOLA restaurants, K-Pauls. 090225-d4 I've decided not to share, because its not right yet.  The roux was a deep chocolate brown, just like Chef Paul specifies, but we've learned that we like gumbos with more of a milk chocolate hue.  And it was thick...much thicker than the last Chef Paul gumbo we tried.  We're soupy gumbo folks, and will be working to perfect a recipe that reflects that texture.  So now we have an excuse to make gumbo more often, because I'm determined that by the time I write about our anniversary on April 28th, I will have a gumbo recipe to share with you all. And now I'm off to read more of Molly's book.  Its really wonderful so far, just like her blog.  I'll give a full review when I'm finished! G'night!
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categories breakfast, dinner, lunch
tags bread, gumbo, new orleans, oats, salad

busy lady

Andrea

Alrighty, another quick post tonight guys.  I'm sorry!  I sit on the board for a local non-profit organization and have TONS of reading to do tonight before a board meeting tomorrow night.  I know how I'm spending my lunch break tomorrow!  My food today was all prepared in a rush.  Remember me mentioning that my poor hubb had to work late last night?  Well, I got a phone call from him at 5:30am asking me to pick him up from the office.  5:30am!!!  And then he had to be right back there at 7:30am!!!  Which means I had to be ready at 7:20, and I of course went back to sleep after picking him up so had very little time to get things together this morning. Breakfast:  1 slice banana date bread, 1/2 cup Fage 0% with 1 banana and 1 tsp honey (I saved the other piece of bread for dessert) [no cals today guys...I'm too tired to log it all!  :( ] 090224-b1 Have I mentioned how much I love this bread?  Because I do.  I. Love. This. Bread. 090224-b2 Lunch:  my hubb made me a wrap!  He's so sweet, even in his deliriously tired state.  I also ate a large orange, which I forgot to get a picture of in my rush. 090224-l1
  • dijon mustard
  • smoked turkey
  • spinach
  • red bell pepper
  • cucumber
  • pepper jack cheese
  • whole wheat tortilla
090224-l2 Snack:  1 slice banana date bread. [143 cal...I remember from yesterday.  :)  ] Exercise:  4-mile run with Kelly.  Same route as last Thursday, nice and hilly.  It felt pretty good, but my legs were a bit stiff and heavy with soreness from yoga last night.  That's what I get for taking the weekend off from running and a week off from yoga.  :( Dinner:  Mediterranean Pasta.  This was really good, and I'll definitely post a recipe sometime but I'm going to work on it first.  We didn't get home until 8:00 and I was just throwing stuff in the pan that sounded good together...  Sometimes the best recipes are made that way! 090224-d1
  • brown rice spaghetti
  • artichoke hearts
  • sun dried tomatoes
  • spinach
  • chickpeas
  • parmesan broth (onion, garlic, chicken broth, parm. cheese)
  • 1 tbsp part-skim mozzerella
090224-d2 Dessert:  I made these cookies to send to two generous blogger bake sale buyers...so I of course sampled the dough.  Probably a whole cookie's worth...I have absolutely no self control when it comes to cookie dough.  None. Ok, gotta run read!  G'night!
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categories breakfast, dinner, lunch
tags artichoke, bread, fage, mediterranean, pasta, running, wrap

simple eats

Andrea

I am really feeling the effects of my super-busy weekend in Florida.  I slept like a rock last night but have been so sleepy all day!  The bath tub and my new Molly Wizenberg (Orangette) book are calling my name, so I'm going to keep this quick.  :) Breakfast was oh so tasty...I LOVE pepper jack cheese. Breakfast:  egg + pepper jack sandwich and strawberries [362 cal] 090223-b2
  • arnold's whole grain sandwich thin
  • 1 egg + 1 egg white, scrambled
  • spinach
  • 1 thin slice pepper jack cheese
090223-b1 Lunch was soup-er simple (hehe...I'm a dork).  I'm realizing now that I had spinach with every meal today...thats not such a bad thing! Lunch: Amy's lentil veggie soup with spinach mixed in and 3 Back To Nature multigrain flax crackers [433 cal] 090223-l1 090223-l2 I made a new banana bread recipe today, and I think it is my new favorite.  I wrote about it here, and ate two slices for a snack.  :) Snack:  2 slices of banana date bread [286 cal] 090223-date-6 Exercise:  YOGA!!!  It had been a week since my last class, and I could definitely feel it.  It was still a great 90 minutes of ashtanga though. [-??? cal...I really need a heart rate monitor] My poor hubb is working very late tonight, so I was on my own for dinner.  By the time I got home after yoga and some errands all I wanted was a quick and easy meal.  Its really funny to compare how I eat when my hubb isn't home to how he eats when I'm not home.  You should hear the list of take-out he had the 3 days I was out of town...  I wish he had taken pictures and done his own post on the blog, it would have been hilarious.  :) Dinner:  salad and an Arnold's thin with almond butter and fig preserves [498 cal] 090223-d3 090223-d2 Alrighty, I am SO excited to read Molly's book.  She is such a beautiful writer, I know its going to suck me right in!!! G'night!
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categories breakfast, dinner, lunch

florida, family, friends, fun!

Andrea

Aaahhh....I had such a FABULOUS weekend!  It was perfect.  I was able to see so many people that I love, including cousins that I hadn't seen in 10+ years!  I helped my best friend to pick out her BEAUTIFUL wedding dress after staying up way too late the night before with her sharing a bottle of wine and catching up.  I shopped 'till I dropped with my Momma and found some great new workout clothes and fantastic deals at the outlets.  I talked about photography with my daddy and picked up some new tips for the blog (along with a new lens for my birthday coming up!!!).  All-in-all it was a lovely, busy, emotionally fulfilling weekend in Florida...and the weather was perfect too!  :) A few foodie highlights from the weekend (or, the only food pictures I managed to take...). A cappuccino made by my daddy... 090222-b1 Along with waffles made by my daddy... 090222-b2 Served with fresh Florida berries... 090222-b3 Vietnamese Pho with my Momma... 090222-l1 090222-l3 I LOVE Pho.  Love it.  We have no Pho in Charlottesville, a fact that I have never understood.  We have such fabulous restaurants and so much ethnic diversity in those restaurants that I just can't understand why Pho has been overlooked.  Its so fresh, healthy and fabulous...I was in heaven. A few other restaurant highlights: For lunch on Friday, before my Momma and I shopped like crazy (we needed fuel!!!) we stopped at Sweet Tomatoes.  I loaded up with a big salad, a bowl of golden yam soup (delicious!!!) and a bowl of frozen yogurt.  So tasty...I wish we had them in Virginia! I had a great meal at Milliken's Reef in Cape Canaveral with my best friend and her fiance, where I tried conch for the first time and decided I'm not a huge fan.  Its just a little too chewy for me.  I also had lobster bisque, which was fabulous, and a lemon drop martini...! For all you Orlando bloggers and readers out there, we had breakfast before dress shopping on Saturday at a restaurant called First Watch.  Apparently there are several of them around the city.  They had a great healthy section on the menu, and I chose the Tri-Athlete Omelet which was fabulous.  Egg whites with lots of veggies inside, no cheese, fresh fruit and an english muffin on the side.  I highly recommend this restaurant to all of you Central Floridians. We had Moe's after dress shopping, always a delicious option!  I miss Moe's so much, we don't have one near us.  :( Look at the great loot I got while shopping with my momma! shopping-1 shopping-2 LOTS of new workout clothes...I'm pretty excited about them.  I found a brand of yoga clothes at TJ Maxx that I hadn't heard of before, Kyodan. Ladies...this is some seriously comfortable, flattering and CUTE yoga gear!  I'm not typically the matchy-matchy workout gear girl, but I think that this stuff is subtle enough to not be obnoxious.  I'm really excited to try some of it out tonight at my class!  I also picked up a couple of my favorite Champion sports bras and a cute new pair of running shorts.  Exciting! Alrighty, I'll be back with a regular post tonight.  I've missed you guys!!!
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categories breakfast, lunch, product review
tags family, friends, kyodan, pho, shopping, yoga