I've had many happy accident's experimenting with variations on this recipe. Add the veggies you have on hand, the cheese you prefer and I promise that you'll have a crowd pleaser. Best part is you can savor this dish warm or cool and it tastes even better the next day. Enjoy!
Showing posts with label foodie. Show all posts
Showing posts with label foodie. Show all posts
Monday, April 26, 2010
Meatless Monday: Veggie Quiche
I've had many happy accident's experimenting with variations on this recipe. Add the veggies you have on hand, the cheese you prefer and I promise that you'll have a crowd pleaser. Best part is you can savor this dish warm or cool and it tastes even better the next day. Enjoy!
Saturday, December 5, 2009
Thanksgiving Recap
I'm so behind on posting, but I wanted to share some of my favorite things from our Thanksgiving Celebration!
We had such a wonderful time hosting our families this year; it was an incredible feast and I had a blast in the kitchen whipping up some old and new favorites.
Appetizers are a taken seriously in our family; crudite and BLT dip in a hollowed cabbage and an antipasto spread of cheeses, chutney and olives started things off right.
But perhaps the runaway favorite of the evening was the pear, walnut, brandy cranberry sauce; just enough sweetness to balance the tart, I would recommend this recipe for any holiday meal.
Wednesday, November 18, 2009
Charlotte Taste Maker: Tasty-Yo Frozen Yogurt
My latest Charlotte obsession is Tasty-Yo Frozen Yogurt in NoDa. Chatting with the co-owner, Michelle, I was equally impressed with her innovative ideas and entrepreneurial spirit as I was the delicious desserts she serves up.
Michele was inspired to bring healthy frozen yogurt to her hometown of Charlotte after enjoying a similar shop while living in DC. On my first visit, I savored a "tree hugger" which is a menu favorite full of fresh fruit and topped with handmade granola and let me tell you, the granola was sooo good that I had to buy some to bring home.
Michelle is all about making Tasty-yo environmentally responsible and serving only the best products-- and it shows. The local farmers market is the source of all of their fruit toppings, Kings Drive is her favorite. All the way from the paint they used to brighten the store [low VOC] to the biodegradable forks and spoons, they have thought of everything.
NoDo's burgeoning foodie offerings will definitely have me making a trip to this part of town more often, but come next month, you'll also be able to enjoy Tasty-Yo on the Southern Part of town. A second location will be opening in the developing LEED certified community near Ballantyne!
Be sure to follow Tasty-Yo on Twitter for updates and coupons HERE
{image via Tasty-Yo and Charlotte Magazine}
Wednesday, June 17, 2009
Orzo Stuffed Peppers
If you are looking for a hearty veggie dish, these handsome bundles of baked bell peppers and orzo are perfect as a side dish or the star of the show. We enjoyed these for dinner last night and I think they will be making repeat performances. 
{recipe via Everyday Italian}
Tuesday, March 17, 2009
Cast Iron
Recently reading about the health benefits of cast iron cookware, I've been itching to bake one my favorite desserts: Pineapple Upside-down Cake 
The pineapple upside-down cake is a perennial favorite in my house and from experience, best made in a cast iron pan. Smitten Kitten's version swaps cherries for a homemade caramel topping that looks divine. Recipe HERE!
Monday, March 9, 2009
Go Kiwi
Sabina over at Barefood in the Orchard recently posted her March what's in season information and I couldn't resist sharing here too. The lovely New Zealand Kiwi fruit got a large feature and although we don't share the same seasons I love reading her monthly round up as it provides plenty of inspiration for my resolution to eat more seasonally.
Also, Sabina shares that recent American research on Kiwi fruits show that the organically grown version has significantly higher levels of vitamin C and polyphenols. Tuesday, February 24, 2009
Green Culinary Adventure- your help wanted!
Moving to New Zealand, I wistfully bid goodbye to my beloved Food Network and set forth to embrace new culinary programming. Goodbye Paula Dean, hello Jamie Oliver. Goodbye Bobby Flay hello Gordon Ramsay. And although some American foodies make their appearance on an otherwise thoroughly British influenced repertoire, I am most sentimental about missing out on new seasons of Giada De Laurentiis’ programs. 
As my dream job is to be a stand in for Giada on her Weekend Getaways, I’d like to try and create a desktop travel version of sorts, with a green spin of course. (Travel, cuisine and green in a blogging burrito.)
This where I’d like to invite you to participate too- keep me in the loop! Are there places in your neck of the woods that are worthy of a mention? Lemme know. Have you heard of a place that sounds too good to pass up, even if that means lingering over the menu online? Lemme know. (I’ll be sure to link back to your blog, of course; or post on your blog and send me the link).
Let’s do this together, shall we. Let’s go on a culinary adventure and discover some of the best green restaurants out there. After all, regardless of whether or not you have access to the destination, we can all gleam inspiration for our own kitchens in the magic of restaurants, particularly if that means eating a little greener.
So without further adieu, lets visit our first green restaurant together as inspired by Giada's Weekend Getaway to Boston.
Flour Bakery
As certified by the Green Restaurant Guide they not only make mouthwatering treats but extensively recycle, do not use Styrofoam products and are committed to environmental initiatives.
My hardest decision would be between the homemade Oreo cookies or a nutella and banana sandwich on grilled brioche. The possibilities are very tastey!
Can't make the trip? Try thier famous Banana Bread at home, recipe available HERE.
(photos here and thanks Linds for the inspiration!)
As my dream job is to be a stand in for Giada on her Weekend Getaways, I’d like to try and create a desktop travel version of sorts, with a green spin of course. (Travel, cuisine and green in a blogging burrito.)
This where I’d like to invite you to participate too- keep me in the loop! Are there places in your neck of the woods that are worthy of a mention? Lemme know. Have you heard of a place that sounds too good to pass up, even if that means lingering over the menu online? Lemme know. (I’ll be sure to link back to your blog, of course; or post on your blog and send me the link).
Let’s do this together, shall we. Let’s go on a culinary adventure and discover some of the best green restaurants out there. After all, regardless of whether or not you have access to the destination, we can all gleam inspiration for our own kitchens in the magic of restaurants, particularly if that means eating a little greener.
So without further adieu, lets visit our first green restaurant together as inspired by Giada's Weekend Getaway to Boston.
Flour Bakery
As certified by the Green Restaurant Guide they not only make mouthwatering treats but extensively recycle, do not use Styrofoam products and are committed to environmental initiatives.
My hardest decision would be between the homemade Oreo cookies or a nutella and banana sandwich on grilled brioche. The possibilities are very tastey!Can't make the trip? Try thier famous Banana Bread at home, recipe available HERE.
(photos here and thanks Linds for the inspiration!)
Friday, February 20, 2009
Green Restaurant: Chez Panisse
Perhaps the original green restaurant, Alice Water’s Chez Panisse is an institution. Long before I knew what what eating local and organic meant, I enjoyed a beautiful lunch at the venerable restaurant; the pillars of Alice’s ethics created a gastronomic experience that has had me wanting more ever since. I’d happily order whatever is on the seasonal ever changing menu!
The equally eco conscious company, Heath Ceramics, creates the dishes used at Chez Panisse. Handcrafted, sunny tableware would be a beautiful place setting to enjoy in any kitchen. Wednesday, February 4, 2009
I'm not a vegitarian, I just eat like one
For a couple of months now, I’ve been following Heidi Swanson’s food chronicles over at 101 cookbooks; her guided tour of healthy eating with rich photography and enjoyable writing has gently transformed my eating habits. 
I’m not a vegetarian, but I now eat like one. It’s hard not to enjoy the hundreds of easy, seasonal and delicious recipes featured- it just so happens that they are mostly vegetarian. 101 cookbooks is my go to for dinner inspiration and farmers market how to. Heidi is a scrumptious example of the dictum, actions speak louder than words. Her firm believe in healthy, sustainable food choices and seasonal cooking is exemplified by her cooking, but she isn’t preachy. You find yourself shifting to her point of view via the visceral experience of cooking her recipes; if you aren’t enjoying the same San Francisco seasons as Heidi you can search recipes by ingredient to cook along with your seasonality. 
Some of my favorite recipes have gotten rave reviews from my staunchly non-vegetarian husband and I would venture that you’ll find a dozen or so tempting ideas too. Although I haven’t totally eliminated meat from my diet, I feel good about making more healthy choices that include local produce and mostly veggie dishes. Going light on meat is good for you and good for the environment (it is estimated that meat production accounts for nearly 1/5 of the worlds global greenhouse gas emissions) and Heidi will help make that transition easy.
I’m not a vegetarian, but I now eat like one. It’s hard not to enjoy the hundreds of easy, seasonal and delicious recipes featured- it just so happens that they are mostly vegetarian. 101 cookbooks is my go to for dinner inspiration and farmers market how to. Heidi is a scrumptious example of the dictum, actions speak louder than words. Her firm believe in healthy, sustainable food choices and seasonal cooking is exemplified by her cooking, but she isn’t preachy. You find yourself shifting to her point of view via the visceral experience of cooking her recipes; if you aren’t enjoying the same San Francisco seasons as Heidi you can search recipes by ingredient to cook along with your seasonality. Some of my favorite recipes have gotten rave reviews from my staunchly non-vegetarian husband and I would venture that you’ll find a dozen or so tempting ideas too. Although I haven’t totally eliminated meat from my diet, I feel good about making more healthy choices that include local produce and mostly veggie dishes. Going light on meat is good for you and good for the environment (it is estimated that meat production accounts for nearly 1/5 of the worlds global greenhouse gas emissions) and Heidi will help make that transition easy.
Some of my favorites are the Lemony Chickpea Stir-fry Recipe, Lazy Day Peanut Noodle Salad and her Anzac Cookies.
(PS- if you don't like tofu don't despair, these recipes are easily transformed to fit your preferences)
Monday, February 2, 2009
Greener Menu in the White House
The recent appointment of Sam Kass to the White House kitchen staff is favored to serve up more sustainable and healthy food choices to the First Family. A former Chicago based personal chef and founder of The Inevitable Table, Kass introduced clients to shopping and eating locally. With those guiding principles, perhaps we will see a victory garden on the White House grounds after all?
With Kass in the kitchen, the Obama's will be eating a little greener and hopefully the nation will follow the example. If the menu is anything like Avec Restaurant (where Kass used to work) its sure to be delicious.
(image)
Monday, November 17, 2008
Katie Lee Joel's Healthy Granola
I'll be making the following recipe this week with goodies I picked up at the markets this weekend...
katie lee joel's healthy granola
· 3 cups rolled oats
· ½ cup unsalted hulled sunflower seeds
· ½ cup unsalted hulled pumpkin seeds
· ½ cup flaked coconut
· ¼ cup wheat germ
· 1 ½ cups chopped unsalted mixed nuts (almonds, pecans, walnuts, Brazil nuts, cashews, etc.)
· 1 teaspoon ground cinnamon
· ½ teaspoon kosher salt
· 4 tablespoons (½ stick) unsalted butter or canola oil
· 1/3 cup pure maple syrup
· 1 teaspoon pure vanilla extract
· 1 cup chopped mixed dried fruit (raisins, cranberries, dates, apricots, figs, prunes, etc.)
· 3 cups rolled oats
· ½ cup unsalted hulled sunflower seeds
· ½ cup unsalted hulled pumpkin seeds
· ½ cup flaked coconut
· ¼ cup wheat germ
· 1 ½ cups chopped unsalted mixed nuts (almonds, pecans, walnuts, Brazil nuts, cashews, etc.)
· 1 teaspoon ground cinnamon
· ½ teaspoon kosher salt
· 4 tablespoons (½ stick) unsalted butter or canola oil
· 1/3 cup pure maple syrup
· 1 teaspoon pure vanilla extract
· 1 cup chopped mixed dried fruit (raisins, cranberries, dates, apricots, figs, prunes, etc.)
The Recipe:
Preheat over to 350ยบ. In a large bowl, mix together the oats, sunflower and pumpkin seeds, coconut, wheat germ, nuts, cinnamon, and salt. In a small saucepan melt butter in the maple syrup over low heat. Stir in the vanilla. Add to the oat mixture. Add 2 tablespoons water and stir until well combined. Spread the granola evenly on a large baking sheet. Bake for 30 minutes, stirring at 10-minute intervals to ensure uniform baking, until golden brown. Remove from oven and cool in the pan. Stir in the dried fruits.
BTW: When completely cooled, place in an airtight container. Granola will keep at room temperature for 1 to 2 weeks. It also freezes well for future use.
Preheat over to 350ยบ. In a large bowl, mix together the oats, sunflower and pumpkin seeds, coconut, wheat germ, nuts, cinnamon, and salt. In a small saucepan melt butter in the maple syrup over low heat. Stir in the vanilla. Add to the oat mixture. Add 2 tablespoons water and stir until well combined. Spread the granola evenly on a large baking sheet. Bake for 30 minutes, stirring at 10-minute intervals to ensure uniform baking, until golden brown. Remove from oven and cool in the pan. Stir in the dried fruits.
BTW: When completely cooled, place in an airtight container. Granola will keep at room temperature for 1 to 2 weeks. It also freezes well for future use.
Wednesday, October 29, 2008
The Dirty Dozen
(photo from here)
According to treehugger.com, the following are the 12 "cleanest" and 12 "dirtiest" fruits and veggies out there as far as pesticide usage is concerned.Listed in Order:
Dirty Dozen – Peaches, Apples, Sweet Bell Peppers, Celery, Nectarines, Strawberries, Cherries, Lettuce, Grapes (imported), Pears, Spinach, Potatoes
Cleanest 12 – Onions, Avocado, Sweet Corn (frozen), Pineapples, Mango, Sweet Peas (frozen), Asparagus, Kiwi, Bananas, Cabbage, Broccoli, Eggplant
Note to self- consider this info before buying non organic fruits and vegetables, and remember to wash everything when I get home.
Tuesday, October 28, 2008
Reading List
Examining the food we eat has been on of the most fundemental changes made to my lifestyle since being green concious.
Eating organic and eating locally farmed fruits and veggies has significantly changed the way I look at produce. There is a perceptable difference between the lettuce that is mass produced and shipped far away and the lettuce that is fresh, full of vitamins and more importantly taste!
On my reading list is this book:
Plenty: One Man, One Woman, and a Raucous Year of Eating Locally
The story of eating nothing raised or cultivated beyond a 100 mile radius of thier home; two writers chronicle a year of eating local food and what they learned in the process.
Althought I'm not sure I'm ready to take the plunge into the 100 mile diet, I'm inspired by the idea of eating locally, for our health and for the environment. It is a small change that can make a big impact; for more inspiration and information, check out http://100milediet.org/
