Just for you, Dad. Loch Ness.
April 20, 2013
Just for you, Dad. Loch Ness.
April 19, 2013
All plane ride I waited for mayhem to ensue. Sadly, no mayhem – just fantastic service and pretty good food (British Airways)
Spring Pea and Asparagus Quinoa with Mushrooms and Leeks
This dish might look like it takes a lot of pans and bother to make, but things can be simplified by cooking the mushrooms with the leeks. I left separate because I am the only mushroom-eater in the house and had a craving.
I also had leftovers for lunch the next day topped with 2 fried eggs – fabulous. The kind of fabulous that made me sad I didn’t have a larger bowl.
Spring Pea and Asparagus Quinoa with Mushrooms and Leeks
2 c. vegetable stock
1 c. quinoa
2 leeks, white and light green parts only
2 cloves garlic
1 lb. crimini mushrooms, sliced
10 oz. fresh English peas
1 shallot
1 bunch asparagus
2 Tbsp. + 2 tsp. olive oil
1 Tbsp. + 2 tsp. butter
Juice of 1/2 a lemon
2 Tbsp. chopped mint
Salt & pepper to taste
Add the quinoa and stock to a medium pan over high heat. Bring to a boil, cover, knock the heat back to a simmer and let cook 15 minutes or until curlicues open.
Slice the leeks into thin rounds and chop the garlic.
Add to a large pan with 1 Tbsp. olive oil and 1 Tbsp. butter. Sautee over medium 10 minutes or until browned. Season with salt and pepper. When the leeks are done, add to a medium bowl.
Add the mushrooms, 2 tsp. olive oil and 2 tsp. butter to a medium pan over medium heat. Sautee 15 minutes or until softened and browned. Season with salt and pepper.
Slice the shallot into thin rings and chop the asparagus into bite-sized pieces. Add to the vacant leek pan with the peas and 1 Tbsp. olive oil. sautee over medium-high until browned. Season with salt and pepper.
Add the shallot/pea/asparagus mixture to the leek bowl and toss to combine. Hit with the lemon juice and taste for seasoning. Add the mint and toss. Serve over the quinoa, topped with mushrooms.
Serves 2 for dinner + 1 for lunch.
April 18, 2013
Ummmm… really? What is up with my neighborhood? These signs are still all over the place and I swear this one is new.
April 17, 2013
Tasty, tasty Brooklyn candies.
April 16, 2013
In an effort to become a properly hydrated human.
April 15, 2013
He hopped right up on the office chair and scrabbled at this scarf until it fell off the back. And then proceeded to wear his new accessory for a few hours while dozing in the sunshine.
And he looked fabulous.
April 14, 2013
April 13, 2013
No wonder my bag’s been heavy all day … I have everything in it.
‘Undressed’ Poppyseed & Orange Chicken Salad with Green Beans
Perfect for a picnic or any sunny day, this chicken salad leaves the mayo behind.
Gluten-free; easily made paleo if you switch the green beans out for something like crispy cauliflower nuggets or broccolini.
‘Undressed’ Poppyseed & Orange Chicken Salad with Green Beans
2 chicken breasts
1/2 c. celery
1/2 c. pecans
1/4 c. chives
12 oz. haricots verts
Juice of 1 orange
2 tsp. dijon (grainy to be whole30 compliant)
2 tsp. poppy seeds
1/4 c. grapeseed oil
2 big pinches grey salt
Other citrus juice (optional)
3 Tbsp. coconut oil
Chop the chicken into roughly 1 inch cubes. Sprinkle with salt and pepper. Heat 2 Tbsp. coconut oil in a large pan over medium-high heat. Add the chicken and sautee until golden brown and delicious looking.
Pull out your haricots verts, and chop into roughly bite-sized pieces.
In a separate pan, heat 1 Tbsp. coconut oil until melted. Add the haricots verts and cook until blistered and wilted.
While all that is working, slice the celery into thin half moons, toast the pecans in a dry pan until starting to brown and become fragrant, and chop or snip the chives. Add each new prepped ingredient to a large bowl as it is ready.
In a separate smaller bowl, make the vinaigrette. Whisk the orange juice, dijon, poppy seeds and grapeseed oil together until an emulsion forms. Taste. Add a big pinch of grey salt and taste again. If the flavors aren’t already sparkling, add another big pinch of salt. If your orange is still kind of dull tasting, hit it with a squirt or two of other citrus juice until the flavors sing.
When the chicken and/or green beans are done, add to the large bowl and toss to combine. Add half of the vinaigrette and toss. I was fine with the dressing level here; if you need to, add the rest.
Serves 2 for dinner + 1 for lunch.
Gastography 