Since the last time I’ve written, so many things have happened in my life and throughout the world. Isn’t that always the case? Life is never stagnate. That can be a good thing and it can be a scary thing … Continue reading
So, I’m in a bad mood. I intended to tell you all about an awesome event I attend at Caffe Calabria in North Park last week with a bunch of San Diego Food Bloggers and Specialty Produce. I sat down to type away, but I’m in such a bad mood that I just sat there getting more upset about stuff going on in my life. So, I realized I need to cook. So, I’m making a White Chicken Chili, and I might even make a recipe I just came across, 2-Ingredient Nutella Brownies. So, I’m listening to fun music and cooking. I’m getting it together so that I can be human to my husband when he comes home. It’s working!
Part of my “Get in a Good Mood” music list:
And in memory of Chris Squire:
I need to get my “Weekend Mood” back! The recipes I’m making to put me back in a good mood:
White Chicken Chili: http://www.cookingclassy.com/2013/05/white-chicken-chili/
2-Ingredient Nutella Brownies: http://www.thekitchn.com/how-to-make-2ingredient-nutella-brownies-cooking-lessons-from-the-kitchn-204550
I’m already feeling better! Fortunately, the issues causing my mood are not major and can be resolved, so I just need to cook a little more, dance and sing a lot more, and chill out!
Hope your Monday is going well!
Take Care and Happy Eating!
Every week I compile recipes and ideas so that I have a guide, a dinner road map, if you will. Also, I try to create dinners that can turn into lunch for me throughout the week. Last week I got a little sidelined. We had a friend in town, which is always a great thing, and then I got sick, which is always a horrible thing. I take getting sick to a new level. When I get sick, I am down and out for the count. Here is what I made last week before I got sick. My recipe makes about 4 servings, and I love this because it’s so easy to throw a couple in the microwave during the week for a quick-lunch or dinner. The original recipe is from Food and Wine, http://www.foodandwine.com/recipes/stuffed-peppers-with-thai-curry-rice-and-mushrooms. I made some changes based on my likes. In the original recipe, it directs one to steam the peppers. In recipes like this, I prefer my peppers to not be soft. If you prefer softer peppers, see the original recipe.
Stuffed Peppers with Thai Curry Farro and Mushrooms
6 large red bell peppers, halved with cores and stems removed
2 tablespoons grapeseed or canola oil
2 medium shallots, minced
4 garlic cloves, minced
1 cup farro
1 cup unsweetened coconut milk
1 cup chicken stock
1 tablespoon fresh ginger, minced
1 tablespoon Thai red curry paste (NOT red curry sauce)
1 tablespoon of sambak olek (if you like more or less heat, adjust accordingly)
1 pound mushrooms, chopped (any kind you like works in this recipe)
4 cups spinach
1/4 cup basil, chopped
Salt and freshly ground black pepper, to taste
- Preheat oven to 350 degrees.
- Cook farro according to the directions on the bag, but replace the liquid with unsweetened coconut milk and chicken stock. Once farro is cooked, remove from heat and set aside.
- In a stock pot, heat the oil over medium heat. Add the shallots and garlic, and continue stirring until they soften, and do not let them become too browned. Add ginger, red curry paste, and sambak olek, and stir for about a minute just for the flavors to blend. Add the chopped mushrooms and stir a few times until the mushrooms soften, approximately 5 minutes. Once the mushrooms have softened, add the spinach and stir until the spinach has wilted. This will happen quickly, so keep an eye on it.
- Remove the mushroom-spinach mixture from the heat and add the farro, basil, salt and pepper. Stir until combined, and fill each red pepper half with the mixture.
- Place peppers in a baking dish that is lined with parchment (I love using parchment whenever I can. It ensures there is no sticking, and makes cleaning even easier.). Cover with foil or place a cover over the dish, and bake in the oven for approximately 40-45 minutes.
The recipes for this week in the Kopp household include:
- Crazy Monday night!!! We never eat out on a Monday! Franz had the night off, so we decided to finally go to Steak Night at Small Bar (http://smallbarsd.com/). This was so exciting! It starts at 5pm on Mondays. You get a 3/4 pound rib eye steak, potatoes roasted in duck fat, a side salad with blue cheese dressing, and a pint of beer for $15!!! It was so tasty and so inexpensive! I highly recommend it! Once they sell out, they are out!
- Roasted Cauliflower with Cranberries (http://www.bhg.com/recipe/roasted-cauliflower-with-cranberries/): I always have leftover fresh cranberries in my freezer from the Holidays. I LOVE this recipe!! This could easily be served with a pork tenderloin, sautéed chicken breasts, or even thrown in a bowl of whole wheat pasta for a vegetarian option.
- Cream of Parsnip Soup (http://www.wholefoodsmarket.com/recipe/cream-parsnip-soup *** See my notes!): I have been making this recipe since 2007. Whenever I eat parsnips, I immediately think about my husband’s grandfather. We would eat parsnips from his garden way back when Franz and I were dating. It was the first time I had ever tried one, and I have been hooked ever since. He was a very wise man. ***In this recipe, I remove the butter and just use olive oil or grapeseed oil. I cut back on the amount of onion, and I use only about half of a large onion. The recipe calls for 3 1/2 cups parsnip. That’s hard to eye-ball, so I always go with about a pound of parsnips (I usually go a little over considering the stems and peels are discarded.). Lastly, I remove the half-and-half from the recipe. It is not needed. If you want it, you could even do less than the recommended amount.
- I have a big container or spinach that I need to use, so one night will be sautéed chicken breasts with sautéed spinach, mushrooms, and sweet onions.
I hope you give these recipes a try, and if you live around the San Diego area, try out Steak Night at Small Bar! Have a great week, and enjoy the Holiday weekend!
Take Care and Happy Eating!
Once again, Melissa’s Produce (http://www.melissas.com/) put San Diego Food Bloggers’ to another mystery box challenge. From my FedEx delivered box of goodies, and I had to choose at least 3-4 items from Melissa’s and incorporate 1-2 other ingredients, dealer’s choice (or in this case, cook’s choice). I could have gone in a few different directions, however, I was leaving for a trip to NYC a few days after receiving the package, so I knew I would need to make something freezer-friendly.
Click here to see what other San Diego Food Bloggers’ created: An InLinkz Link-up
Burgers and Fries (. . . For the Health Conscious and Flavor Seeker)
- Olive Oil, 4 Tablespoons (You can use Canola or Grapeseed Oil, if you prefer.)
- Panko or breadcrumbs, 1 1/3 cup
- Pine Nuts, 1 cup
- Walnuts, 1 cup
- Shallots, 2, diced
- Cumin, 2 Tablespoons
- Coriander, 2 Tablespoons
- Pepper Flakes, 2 teaspoons (or more, if you like a little more heat)
- Salt, 1 teaspoon
- Ground Black Pepper, 1/2 teaspoon
- Dried Cranberries, 1 cup
- Blackeyed Peas, 11 ounces
- Garbanzo Beans, 9 ounces
- Eggs, 4, lightly whisked
- Combine Olive Oil through Ground Black Pepper in a food processor until fully combined.
- Add Blackeyed Peas, Garbanzo Beans, and dried Cranberries to Nut and Panko mix. (The amount of beans will equal about 3 cups. You can substitute any brand of canned Blackeyed Peas or Garbanzo Beans.) With the pulse setting, combine all of the ingredients until the desired consistency. If you prefer some full beans in your burgers, go for it – just stop when it looks combined. I made mine relatively smooth.
- Place mixture in a large bowl and add 4 eggs. If you prefer to use only half of the yolks for a “healthier” version, go for it! Make sure to lightly whisk the eggs before you add the burger mix. It’s just easier that way. Mix all of the ingredients together until they are fully combined.
- With your hands, form mixture into the shape of 10 burger patties.
- Add about a Tablespoon of olive oil skillet, and heat to medium-high. Once the oil is hot, add the burgers to the pan. Once they have browned, it will take about 5 minutes, flip and continue browning on the other side. Once they are browned, turn the heat to medium-low heat and cover pan with a lid or piece of foil, and continue cooking until they are fully cooked. This will take about 15 minutes. Another option, after browning, you can transfer the burger patties to a pre-heated oven (375 degree) for about 15 minutes. The benefit is that you don’t have to keep an eye on them so closely (so they don’t burn), and you can do many more at one time. (I had to freeze about half of what I made. Just make sure to cook them first, then freeze. Then you have lunch at your fingertips!)
Making the accompanying fries, couldn’t be easier. Melissa’s sent my a 3 pound bag of baby Dutch Yellow Potatoes, and my husband and I finished them in 2 days. Nobody ever said we can’t eat. I simply rinsed and dried the potatoes. I left the smaller spuds whole, and I halved or quartered the larger ones. I placed them in a mixing bowl, drizzled olive oil over them (about a Tablespoon), and sprinkled them with fresh ground pepper and some salt. This really is about what you like. I like a lot of pepper and not too much salt, so I would suggest eyeballing it. Just remember you can always add more after they have roasted, but you can’t take any away! I place them on a parchment-lined baking sheet, cover them with foil, place in a 425 degree pre-heated oven, and wait until they have softened. Ovens can vary, so check them after about 20 minutes. Once they are soft, remove the foil cover and place them back into the oven. Roast until they are the golden color you prefer. Make sure to flip and move the potatoes around once while they are browning. This step will take about 15-20 minutes, depending on your oven.
Now, I can’t eat burgers and fries without ketchup, so I created a “Beanup”. All the hip restaurants opt out of the good old-fashioned stuff, so I am following suit!
- Fava Beans, 8.8 ounces
- White Kidney Beans, 15 ounce can, drained and rinsed
- Shallot, one small, finely chopped
- Tahini, 2 Tablespoons
- Garlic cloves, 2, finely chopped
- Salt and Ground Black Pepper, to taste
- Lemon Juice, 1 Tablespoon (or more if you like it tangy)
- Combine all ingredients in a food processor and combine until very smooth. That’s it!
I received the items from Melissa’s, but no other compensation was given and all opinions are of my own. Thanks must be given to Melissa’s Produce! This was so much fun, and I appreciated a free box of delicious food items deliver to my door just so I could play around with it! Tonight I am using the Butternut Squash in an Arugula and Feta Salad for dinner. I can’t wait. Look for my post next week about my annual trip to The Big Apple. Funny, I never did have an apple while I was there!
Take Care and Happy Eating!
I have a short list of favorite dining establishments. I know if I want pizza, I go to Luigi’s. If I want a great view, I go to Mister A’s (awesome happy hour, by the way). If I want fish tacos, well, that’s still up for debate. Every weekend, the same question arises: Where should we go out to eat tonight? I read about so many new places, and I add the new spots to my list. But when Friday night rolls around, my husband and I usually hit the same old restaurants. Why? Because we know they are good! I hate trying a new place and thinking “Why didn’t we go to Blind Lady for their frites and a pizza?” However, I really do like trying new places, and sometimes I have to force myself out of the rut.
This past weekend, Franz and I got out of our comfort zone and hit places we’ve been wanting to check out. We went to 6 places, and (SPOILER ALERT) we enjoyed every single spot!
First up to bat was a taco truck that I have heard about FOREVER, Mariscos Nine Seas Seafood. More intriguing was that whenever I passed the parking lot for Gala Foods Grocery store, I always saw hoards of people crowding around the truck. I ordered 2 fried fish tacos, and Franz got 2 fried and 1 grilled. There are a few unlabeled self-serve hot sauces, which I greatly appreciated. And unlabeled hot sauces is about as far as I go in adventure seeking, so that was right up my alley. I love the food truck concept, however I’m not a fan of eating in a parking lot. I like the idea of grabbing one or two of these bad boys for a very small amount of money as a way to start my night. It’s what my husband would call an amuse-bouche. Then again, he could call a rack of lamb the same thing.
Right across the street is The South Park Abbey. Again, we always drive by it, but we’ve never taken the time to stop. So batter number two? Another hit. We only had the opportunity to have drinks here, but the food that was coming out of the kitchen looked tasty. The wings seemed to be a big hit. What I love about this place is that it is super dog friendly, has a great view of the outside world passing by and they have a happy hour. I had a Delirium Red in Brussels over the Summer, so I wanted to try it Stateside. It came out a little murky compared to the one (or 2 or 3) I had in Brussels, but it tasted good. This is a place my dog would love, so this will be visited again in the near future.
Next up was Thorn St. Brewery which hit it out of the park (http://thornstreetbrew.com/). I love the vibe of small tasting rooms, and this fit the bill. There is an outdoor area in the back of the building, so in case you feel like enjoying the San Diego weather, there is a spot for you. It’s also dog friendly, so of course I love this place. They don’t serve food, but there was a sausage truck right outside the front door, and Pho Realz was a few steps away, and you can bring food in (http://phorealzsd.com/). Franz and I opted for a taster of the beers. We’ve seen Thorn St.’s beers here and there, but we never knew just how many they brewed. I will note that they quickly sold out of many of their beers while we were there, so I suggest getting there a little early.
It was a tough choice between the two food trucks, but we saw a guy chowing down on a Banh-Mi and that sold us. In addition to the sandwich, we ordered Bun Cha-Cha-Cha which is a delicious cold rice vermicelli dish with BBQ Pork and egg rolls. The Banh-Mi was super spicy, which I love, and it didn’t feel heavy or greasy.
Oh, and that was just Friday! Saturday, we went for a long, and very needed, run in the morning. That also helped us to prepare ourselves for dinner later at Sea180. I’ve wanted to check this place out ever since it opened, but Imperial Beach is a little bit of a haul. We decided to make the journey South, and we were greatly awarded with a spectacular ocean view. We arrived a little early for our reservation, so we took advantage of the Happy Hour that goes until 5pm everyday and had a glass of wine and a Hamachi Poke appetizer while watching the waves from the bar area. We felt like we left our home faraway and went on a tropical vacation.
Sunday was another hot but beautiful day in San Diego, so Franz and I decided to go for a long walk starting at Mission Beach. My real intention was to check out Draft . I have family coming into town next month, and I thought this might be the kind of spot they would enjoy. I was inside this place before it was renovated, and I had no interest in ever going back. Thank God someone changed this to a place that is deserving of the location. It is wide open so that it takes full advantage of the ocean front property. The inside has multiple screens for sports events, and one entire wall was showing video from someone wearing a video camera while skateboarding down the boardwalk. There are almost 70 beers on tap, and many of them are actually good! I associate beach bars with Budweiser and Coors, but Draft had many local brews and even a couple of Belgians. Franz and I split (unheard of for us, just so you know) a Fried Chicken Sandwich. The bun was fresh and tasty, and we loved the pickled onions and cabbage on it. The fries were hot and delicious, and I could have easily had a bucket size portion of them!
It was so nice to get out there and check out some new places, and it was even better that every place was so good. I think we have found a few places that will be added to our “Usual Haunts List”! Have you checked out any new places lately that you would recommend? Let me know! I’d love to hear about them!
I have a lot to fill you guys in on – trips to Amsterdam and Belgium, Cabo, San Francisco, Portland, OR, a big birthday for me, and some really tasty and easy recipes I discovered over the Summer. I can’t wait to share!
Until next time, take care and happy eating!!
Recently, I received an email from Barbara from Barbara Cooks (http://www.barbaracooks.com/) asking if the bloggers of San Diego might be interested in receiving a box of items from Melissa’s Produce (http://www.melissas.com/). The “Challenge” was to take what was delivered to you and create a delicious recipe. First, I love getting things shipped to me. I feel like it’s Christmas! Second, no surprise, I love food. Third, I love playing around with food to create something new. Fourth, I love knowing that a bunch of people out there have the same ingredients and will come up with very different recipes.
I’ve heard of Melissa’s Produce, but I didn’t know much about the company, which the owners, Joe and Sharon Hernandez, named after their daughter. It’s basically an online grocery store for very unique items. There’s everything from organic fruit baskets to organic blue agave syrup to Pinot Noir and Chestnut basket. Can’t find Armenian cucumbers at your grocery store or Farmers’ Market? Just go to Melissa’s Produce. There are a ton of recipes online created by their five Corporate Chefs. Say you bought quinoa at your grocery store and you don’t know how to cook it, or maybe you’ve cooked it a million times and you need a fresh idea for dinner. Just type in “quinoa” on the website’s recipe search engine, and several recipes are at your fingertips. Maybe Muscato Cashew Quinoa will strike your fancy. My only question, are you hiring, Melissa’s Produce???
I must admit that this service is pricey. Here’s what I received: Fava Beans (shelled, steamed, and ready to eat, 8.8 ounces), Baby Beets (peeled, steamed, and ready to eat, 8 ounces), Brussel Sprouts (10 ounces), Leeks (cleaned and sliced, 6 ounces), Red Quinoa (6 ounces), Dried Chanterelle (.5 ounces), Baby Dutch Yellow Potatoes (1.5 pounds), and Ojai Pixie Tangerines (1 pound). I received smaller quantities than if I were to have ordered the items myself. I estimate the total amount for the portions I received to be around $40. For certain items, overnight shipping is required, so you can add almost $20 for the FedEx delivery. Everything I received was in perfect condition and tasted great.
My mom was visiting from Cleveland, Ohio when the shipment arrived. She was excited to see what was in the box and what I’d make with it. A few days after I received the box, I just started sautéing things. My Mom asked what my plan was, and I honestly wasn’t certain. It just kind of came together. We were talking, and I’d roast Brussels Spouts. We’d talk more, and I chopped Fava Beans. We’d talk some more, and I sautéed leeks and cook quinoa. Next thing I knew, I created Quinoa Stuffed Chicken with a Spicy Soy Orange Glaze and, as I call it, Mish Mosh Potato Salad.
For the potato salad, I halved the Baby Dutch Yellow Potatoes and put them, sliced side down, onto a baking sheet lined with parchment. I covered the sheet with foil and put them into the oven at around 400 degrees. Once the potatoes were soft, I removed the foil, flipped those bad Dutch Babies over and continued cooking them in the oven until they were nicely browned. I roasted the Brussel Sprouts in the oven at around 400 degrees, as well, until they were browned and softened slightly. Once I removed them from the oven, I did a rough chop on those lovely mini cabbages. I placed the potatoes and Brussel Sprouts in a large bowl and added the Red Beets which I roughly chopped, as well. I took walnut oil and balsamic vinegar, whisked it until it emulsified, and added it to the potato salad. I usually do a ratio of one part vinegar to two parts oil, but I must admit I don’t really measure. I added a little salt and pepper, too, and that was it!
Like I mentioned earlier, this was a “do whatever I felt like” kind of cooking day. I love sautéing leeks and garlic, so that’s where I started. First, I sautéed the leeks in olive oil over medium to medium high heat until the softened and were golden, probably around 6 minutes. I added a few garlic cloves I had chopped and continued cooking for about a minute. I added about 2 ounces of white wine (mainly because I felt like a glass of wine while I was cooking), and I raised the heat and cooked for a few minutes. Right about then, the house smelled amazing. I had cooked the quinoa in chicken stock earlier, so I added the leek mixture to the quinoa. Earlier, I had also reconstituted the Chanterelles. I simply boil water, add the mushrooms, turn off the heat, leave the lid on, and let them sit for 30 minutes or until they have softened. I rinse the mushrooms very well after. I chopped the Chanterelles and the Fava Beans, and I added them to the quinoa mixture. I added some ground pepper and salt, to taste. The amount of quinoa filling was enough for 8-10 chicken breasts. I didn’t realize just how much it would make, but I love leftovers!
I pounded the chicken and put as much filling as I could in each breast, approximately 1/2 a cup of filling for each. I folded the chicken breast so that the filling remained inside, and I tied the chicken with kitchen twine. I put the stuffed chicken into a baking dish coated with olive oil, covered, into the oven (around 375 degrees) for about an hour, or until it reached 165 degrees internally.
While the chicken cooked, I threw together a few items I had on hand for a sauce. In a bowl, I whisked together orange juice (about 1/2 cup), soy sauce (about 4 tablespoons), agave (4 Tablespoons), white vinegar (2 healthy Tablespoons), and a couple of Tablespoons of chile paste. If you like it really spicy or not very, this amount can be catered to your taste. After whisking to combine, I placed the mixture into a pan and brought it to a boil while continuing to whisk. Once it reached a boil, I reduced the temperature and I let it simmer for about 10 minutes. It will reduce slightly and thicken. I added the chicken breasts to the pan and continued cooking at a medium heat while basting the chicken with the sauce. At this point, the chicken is cooked, I just wanted to really infuse the chicken with the flavors of the sauce. I got the idea of doing an orange juice based sauce because of the tangerines in the shipment. I decided to simply eat the tangerines as a dessert. It was a perfect meal, if I do say so myself!
I can’t wait to read what other local bloggers created! What a fun idea! A huge “Thank You” goes out to Barbara and Melissa’s Produce!
Take Care and Happy Eating!
Here is the link to see all of the Bloggers who participated: An InLinkz Link-up
It’s Day 11 of 30 for me on The Clean Cleanse. Right about now I’m asking myself “Why did I pick this month to start???” Reasons why I should have waited: 1) My family was visiting (and they love to eat at new restaurants and old favorites) 2) I’m going skiing with friends for a weekend. 3) St. Patty’s is on a Sunday so that really means it’s St. Patrick’s WEEKEND!
4) I always love having a huge brunch on Easter Sunday. 4) A good part of the day is spent reading about things like Croissant Bread Pudding. Hey, thanks a lot, Seaside Baker – Musings of a Mompreneur!
Seriously, check it out: http://theseasidebaker.com/2013/03/13/croissant-bread-pudding/
I mean come on!!! The truth is that there is never a good time to start this kind of thing. Something will always pop up. Also, I have to remember why I decided to do it in the first place. I’ve been really down, and I wanted to see if all the hype over cleanses had some merit, and I wanted to see if I felt any improvements in my mood. Other than the first couple of days when I had a headache, it has been relatively simple. I do have to plan ahead for lunch. I never want to be in the position where I’m hungry after a workout and decide to grab a foot long sub. That does sound good though. On two occasions, I was in a little bind. This past Sunday, I realized we were out of leftovers from previous meals I made, and there’s no way on God’s green Earth (that’s an expression, right?) I’m going to a supermarket on a Sunday afternoon/evening. I had some kale, a red pepper, and chicken breasts in the refrigerator. I seared the chicken with some paprika, and it was served with an impromptu Kale Salad (I chopped some kale, whisked some lemon juice, a small touch of extra virgin olive oil, and red pepper flakes together, added some pine nuts and chopped red pepper.) Voila, dinner was served. And then on Monday, I didn’t have leftovers from Sunday, and I didn’t have time to make lunch earlier in the day. I had some hummus and a green pepper which was enough to hold me off until dinner. I wouldn’t recommend eating so little, but stuff happens.
I don’t know if it’s in my head, but I do feel like I have more energy. The biggest difference is that I’m not constantly thinking about running into the kitchen for a piece of chocolate or a bowl of cereal. In fact, I really haven’t had any cravings. I did pass a Starbuck’s yesterday inside Target. As I walked by, the overwhelming smell of mochas, lattes and cappuccinos wafted over me. I will honestly say that I just purely enjoyed the smell. Would I have noticed it to the degree I had if I hadn’t stopped drinking coffee 11 days ago? I don’t think so. Last night I did get a little hungry. I opted for some unsweetened coconut flakes and some roasted pumpkin seeds.
The house menu for the week is: Sexy Cilantro Shake, Peach Apple Cobbler Shake, Millet Risotto with Artichoke Hearts, Acorn Squash with Wild Rice, Tuna Salad with Mixed Greens, Baked Falafel with Tahini Sauce, and Clean Salmon Nicoise. One day I did the Cilantro Shake with fresh papaya and another day without (my papaya wasn’t ripe enough). I loved it with the papaya. With the fruit, I added a tablespoon of Flax Seed Oil and some chopped walnuts. It has been one of my favorites so far. You can’t have peanuts on this cleanse, but many other nuts seem fair game. I’ve also been adding cinnamon to all of my shakes. Why not? It’s tasty and so healthy.
I would highly recommend the Millet Risotto because it was delicious and hearty. The Salmon Nicoise is a fantastic meal because it is super quick and easy. I blanched the green beans for a minute or two, just enough to bring out their color, before plunging them into an ice bath. I prefer my veggies crunchy.
I was very surprised by the tuna salad. I’m a huge fan, so I was a little skeptical of the recipe.
- 1 can tuna fish
- 1/2 red onion, peeled and diced (**I just added an amount I felt was enough.)
- 2 celery stalks, sliced into 1/4 inch crescents (**I added a half of a stalk and had the leftover stalks on the side.)
- 1/4 cup capers (**Again, I just eyeballed this amount and put in what I liked.)
- 2 heaping tbsp dijon mustard (I did about 1 tbsp.)
- 1 heaping tbsp miso
- 1/4 cup almond milk (maybe a little less, depending on the consistency you want) (**I did less.)
- Sea salt and fresh pepper to taste
- A handful of fresh dill (or a tablespoon of dried dill)
- Butter lettuce leaves
Mix all ingredients together in a large bowl until well-combined. Keep in the fridge, covered, until ready to serve. Serve in lettuce leaves. (**I squirted a Meyer lemon over the salad.)
If your tuna is heavy on the mayo, give this a try. I was surprised at how much I liked it. It was light and refreshing, and the miso gave it something I’ve never had before in a tuna salad. I’ll make this one again.
Since I’ve started, I went out to eat twice. I was a little nervous because I really have been trying to adhere to the rules. One lunch outing was at Pita Jungle in Hillcrest. I ordered the Wood-Fired Salmon Salad, and I skipped the dressing. In lieu of the dressing, I squirted lemon juice over the salad. I added some sriracha, but I now realize that there’s sugar in it, so I’m refraining from that as well now. That is a tough one!!! My friend ordered the Chipotle Black Bean Burger. I’ve had that before, and I loved it. Pita Jungle is such a great spot. If you haven’t been there, check it out. They have a Garlic Dip to die for!!! You might kill someone later with your breath, but oh well. The food is very fresh, it’s always delicious, and the staff is really friendly.
My second meal (lunch) out was Point Loma Seafood. You can order some of the freshest fish and bring your tray upstairs to large open air deck with great views of the Point Loma Marina and downtown San Diego. Franz opted for sushi, and he couldn’t stop raving about the California Rolls. He ordered it because he couldn’t recall ever having it with real crab. He told me the Spicy Tuna Rolls were great, too. I had to take his word. It was a bummer not being able to try some, but I’ll be back. I’ll be back. My Grilled Ono on a bed of greens was just what I needed. I like Ono because it is a little heartier, like a cross between halibut and swordfish. Every single person around me had a fried fish sandwich with fries. I’m not kidding. It looked really good. One child had a Happy Meal from McDonald’s. Ugh. I was perfectly happy with my yummy fresh tasting Ono. Once again, I asked them to hold the dressing, and I grabbed some lemon wedges to use as the dressing.
I’m not sure if my eyes are whiter or if my skin is more radiant (yet), but I like the way I feel. I’m surprised that I’ve lost about 8 pounds. So far, I’m happy I’m giving this a try and I’m looking forward to the next 19 days! Oh God, 19??? haha
All of the Clean Cleanse recipes by Dr. Junger can be found at http://www.doctoroz.com/videos/clean-program-30-day-meal-plan?fb_xd_fragment
Take Care and Happy Eating!
You know the answer! Food!
I hope everyone is doing well. Word on the street is that at least one suburb of Cleveland, Ohio saw some snow the other day! Yikes! I guess it makes sense. Stores are already playing Holiday music, as of today I’ve heard the term “Black Friday” about 500 times, and this is the second day in a row of turning on the heat in our house for a few hours in the early morning. It gets cold in San Diego!
Let’s not think of the down side of Winter – at least not yet. Let’s think about the food! I love all of the squashes available, and I love making soup for dinner and serving it with delicious bread. The other night, I combined my two loves (other than my husband and Monsieur) of dark greens and squash for a delicious side dish to accompany our halibut.
I found this recipe on Tasting Table, one of my favorite online sites. It’s an adaptation of a recipe by Chef Nathan Foot while he was working at Northern Spy Co. (He’s now the chef at Calyer in Brooklyn – in case you enjoy stalking chefs.)
I made a couple minor changes which are noted throughout the recipe with “**” indicating that change. Basically, you can do anything with this recipe. If you are vegan, on a diet, or prefer meat in every dish you eat, you can adjust this recipe accordingly. If you do, let me know how you make it your own!
Northern Spy Food Co. Kale Salad
2 1/2 cups chopped or shredded kale (preferably Tuscan or black kale) (**I used 1 bunch of Tuscan kale, finely chopped.)
1/4 cup toasted almonds (**I toasted a good handful of slivered almonds I had on hand.)
1/4 crumbled Cabot clothbound cheddar (**I had a coupon for Cracker Barrel Cheddar. I read that the company had won a cheese competition for its Aged Reserve cheddar. I wanted to give it a try. My local grocery store didn’t carry the exact winner, so I tried the sharp cheddar. Not bad! It had a nice creamy texture, and had a decent sharp cheddar taste. I bought a “log” and cut a small chunk. I crumbled the cheese by hand. I didn’t use too much just so it would remain a healthy side dish. However, the cheese does add a nice touch.)
1/2 cup cubed roasted kabocha or butternut squash (**Since I love squash, I used an entire butternut for this recipe. I think it was about 2 pounds or so. I simply tossed the cubes in olive oil, salt and freshly ground pepper, and roasted it in the oven for about 45 minutes. The time was solely due to the time I was on a treadmill. I like my squash slightly caramelized, but you may not. Keep an eye on it and pull it out when it’s to your liking.)
Fresh lemon juice (**I didn’t like the idea of lemon juice in this dish. I wanted something more savory and “Fall-like”. I opted for a really great balsamic vinegar. The recipe notes approximately 1 Tablespoon of lemon juice. Whichever you choose, carefully add either lemon juice or balsamic vinegar to taste. You can always add more, so be careful!
Extra-virgin olive oil (**Since I roasted my squash in olive oil, I didn’t feel the need to add any extra. But give the salad a taste. Maybe you prefer a little more?)
Salt and freshly ground pepper
Pecornio or other hard cheese, for shaving (optional) (**Again, I was trying to keep this on the healthier side, so I opted not to add another cheese. However, I bet it would be awesome! Maybe I’ll keep it in mind for a dinner party.)
1) In a large mixing bowl, toss the kale with almonds, cheddar and squash. Season to taste with lemon juice (**or balsamic vinegar) and olive oil (**if necessary). Season to taste with salt and pepper.
2) Divide salad between two plates. Garnish shaved pecorino cheese, if desired, and serve.
What’s’ your favorite Fall or Winter food? I’d love to hear some thoughts!
Take Care and Happy Eating!