Lazy Sunday breakfast

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Hash browns, pan roasted heirloom tomatoes, over medium eggs with smoked salmon and dill, pancakes, and – last but not least – Bloody Mary. Then football and a long run later. It’s days like today that I’m glad I know how to cook because we are able to enjoy a great meal while still in our pajamas, no makeup, no shoes, no lines, and no snooty severs. Just good food and even better company.

Happy Sunday!

Pear, goat milk Brie, and honey crostini

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A perfect light lunch after my grocery shopping today. Everything you see here is from Trader Joe’s. no, they don’t pay me to say that although I wish they would.

Here’s what it took:

Sourdough bread slices
Sliced goat milk Brie
Sliced pear
Drizzle of olive oil
Broil for few minutes
Then drizzle honey
And a few grinds of black pepper

For the love of zucchini!

zucchini

Check out this really great article and recipe ideas that use zucchini.
http://www.nytimes.com/interactive/2013/09/08/magazine/bittman-zucchini-recipes.html?smid=fb-nytimes&WT.z_sma=MG_ZA_20130904&_r=0

Zucchini is super cheap right now and can be used in so many different ways. My personal faves are grilled (simply seasoned with salt, pepper, and olive oil), as fries (especially from Zinburger – yum!), and grated and turned into pancakes. I have yet to use them as noodles but it is on my list of things to try out. How do people get them all curly and noodle-y? I’ll figure it out. Probably some cool kitchen tool is all I need.

Fresh herbs from the market

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Yesterday, I visited the San Agustin Farmers Market for the first time. It was great. I really miss the farmers market crowd. Anyway, I picked these great herb starters for a great price. Plus, the lady that sold them to me gave me these great tips for when I plant them.

First, she said to put the chives in the middle and the basil around because the basil will die with the frost in the winter but the chives will survive. Then, she said once the basil died out to replace them with cilantro and parsley. In fact, she said, cilantro prefers the cold. Who knew? Also, she warned me that Tucson soil and water is very alkaline so it helps to add old coffee grounds to the top to increase the acidity.

I woke early this morning to make sure they get a good start.

Asian inspired dinner – Turkey lettuce wraps

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It’s been a while since I’ve paid attention to this dear blog but that doesn’t mean I haven’t been cooking. We finally had our housewarming party and I made all the food right down to the sangria.

This brings me to today. I have had an itch to make some turkey lettuce wraps since I had this ground turkey in my fridge. I had never made them before so I did what most people my age do. I looked on Pinterest! I made my own recipe based on a few good ones I saw. The only thing I wish I had is ginger… I would definitely add some fresh ginger next time! See my recipe page for ingredients and how I did it.

Next post: Orange chicken

Post hike lunch: pan seared salmon, organic kale salad, & garlic fries

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Went hiking for the first time in forever near Rose Canyon Lake and had a blast! It was so amazing to be out in nature on a beautiful sunny day. Even got lost, and you know what? Had fun doing that, too. We were out there for about 2 and a half hours – not in any rush, took lots of breaks, and took lots of pictures. Afterwards, I was exhausteddddd. Ate this fantastic lunch then passed out for a 2 hours. Felt good.

For the salmon: seasoned simply with salt, pepper, and canola oil – then seared for a about 4 minutes on each side in a hot cast iron skillet

For the kale salad:

Tuscan Kale (Trader Joe’s)

Brown rice

Broccoli slaw (Trader Joe’s)

small grape tomatoes

raisins

All tossed together with lemon juice and olive oil to taste

Garlic fries from Trader Joe’s and followed the package instructions

Using chopsticks helps me eat my food slower because I am forced to take teeny tiny bites!

Foodimentary - National Food Holidays

February 6

is

National Chopsticks Day

Five things you should know about

Chopsticks

  1. In old Chinese chopsticks are called kuaizi roughly meaning “quick little bamboo fellows”
  2. Over a quarter of the world’s population uses chopsticks as their primary utensil for eating.
  3. The first chopsticks were probably used for cooking, stirring the fire, serving or grabbing bits of food, and not as eating utensils.
  4. Chopsticks shapes and lengths very from region to region. Generally Chinese versions are tapered with blunt ends while Japanese are shorted and more pointed.
  5. Who HASN’T played chopsticks on the piano? It’s original name is” The Celebrated Chop Waltz.” Composed by Arthor de Lulli(pseudonym of Euphemia Allen.) in 1877. In Russia it is known as the “Cuplet Polka”

On This Day in Food History…

1617 RIP Prospero Alpini, An Italian physician and botanist; said to have introduced coffee and bananas to Europe.

1685 RIP Charles II, king…

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Gotta start somewhere

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I’ve been away for a while and I have missed my blog world. I have been busy buying a house, starting school again, and just dealing with life in general. No excuse, though. I kept telling myself that I would compose some fabulous post with lots of pictures and tips when I did return but never got around to it. So here I am eating breakfast when it occurred to me, “what better time than now?” This has for a lot of things lately – buying a house, getting a Masters degree, and interviewing for that promotion at work (which I didn’t get). There really is no better time than now to live our lives one day at a time. There is no better time than now to let go, love people, and eat good food.

Good morning!

Lovely spinach salad with cannellini beans

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The thing about getting back to my normal diet of rabbit food and beans is that I am always hungry! It sucks! I put a half cup of rinse and drained cannellini beans on top of my salad so I’m hoping it hold me over at least until after the gym.

Either way, I am already feeling lighter and that’s what I really want.

The recipe is as follows:
Two three handfuls of baby spinach (romaine would have been good, too)
One tomato
One carrot
Handful of fresh flat leaf (Italian) parsley
Half cup of cannellini (aka white kidney) beans
For the dressing:
Juice of half a lemon
1 tsp Olive oil
Salt & pepper
Ground cumin

I tossed all except for the beans in a large bowl and tossed. Then I piled the beans on top. That’s it!

I did a calculation using myfitnesspal.com and this huge salad is only 210 calories! Not bad! With the calories that low, guess who’s having a homemade chocolate chip cookie ice cream sandwich later?

Vegucated

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I was going to my Amazon Instant Videos to watch Forks Over Knives again when I stumbled upon this gem of a documentary that I haven’t seen before.

The following is the synopsis (taken from the website above):

Part sociological experiment and part adventure comedy, Vegucated follows three meat- and cheese-loving New Yorkers who agree to adopt a vegan diet for six weeks. Lured by tales of weight lost and health regained, they begin to uncover the hidden sides of animal agriculture that make them wonder whether solutions offered in films like Food, Inc. go far enough. This entertaining documentary showcases the rapid and at times comedic evolution of three people who discover they can change the world one bite at a time.

So basically, if you have seen Forks Over Knives; Food, Inc.; Fast Food Nation; Supersize Me; or any other of the many movies/documentaries out there about what we put in our bodies every day, you might like this documentary, too. Check it out!

What other movies have I not seen? What other good ones are out there other than those I listed above?