Archive: August, 2011
What do you do when you have 5 lbs of carrots in the fridge? After googling new ways to use these up, I found carrot stick fries. I cannot wait to try these out on my kids!
3 large whole carrots, rinsed and peeled
1 tbs extra virgin olive oil
Salt and pepper for seasoning
Preheat oven to 425.
1. After you’ve rinsed and peeled your carrots, slice them in half (horizontally). Then slice each piece in half again lengthwise. For thinner fries, you can slice again lengthwise.
2. Toss carrot sticks with olive oil and season with salt and pepper.
3. Line a baking sheet with parchment paper and lay carrots in a single layer on the parchment paper.
4. Bake for 20-25 minutes.
We eat A LOT of salmon in my house. It is our “go to” healthy fish meal each week. I usually make it on the grill. On rainy days I broil it, and make a cilantro/cucumber/tomato/mango salsa to go on top.
I’m kind of bored with my weekly recipes, so I am collecting new salmon recipes to try. -Attempting to be a bit more adventurous! Here are 5 recipes that I plan to try in September. What is your favorite way to make salmon?
Salmon Burgers with dijon mustard, cilantro, & mashed avocado. mmmmmm!
Salmon Tacos with red cabbage & avocado-tomatillo salsa!
Smoked Salmon Pizza (on Naan!) mmmm!
My husband & I have started this new Friday night tradition. Wine & Cheese! He is home from work today (because of the HURRICANE madness in NYC)…& we just picked out these 2 cheeses from Whole Foods. I LOVE a good cheese tray!
Tonight we will enjoy a blue/roquefort from Point Reyes Farmstead Cheese Co. & a Camembert from NY of all places! So, it is American Cheese night- I cannot wait to try them. & can’t wait to try a new wine as well!
Just a few more summer weekends left. I cannot express how excited I am for chilly fall days! One of my favorite things about fall is spicy chili with shredded cheddar.
Are there any fun summer recipes that are still on your list? I just found these Oreo Cookie Popsicles & am trying to think of an excuse to make them.
only 3 ingredients!…
1 container whipped cream (not the kind in the squirty jar), thawed
8 ounces cream cheese, softened
18 Peanut Butter Oreo cookies, plus 4
for the recipe visit passthesushi.com
by Christine Hart
Many of us have dreamed of having an outdoor kitchen, only to let the reality of our climate come crashing in on the mental party. Worrying about rain, wind, and stormy weather will put a stop to your outdoor kitchen before you get started, so let’s look at a few simple outdoor kitchen ideas that work outside semi-arid desert regions like California and Arizona.
Heaters & Outdoor Fireplaces
To take the chill off damp evenings or windy days, consider adding a lamp-style heater and or a fireplace to your patio or balcony. Like grills, you’ll have multiple fuel choices including wood, liquid propane, natural gas or even an infrared electric heater. Selection covers the whole spectrum of heating technology.
Shades, Screens, Tents & Canopies
Why would you add sun protection if you’re more worried about rain and wind? Keep in mind that many products designed to shield you from the sun will protect you from other elements as well. A shade screen can be installed on one or more sides of your patio. You could also try a wind-resistant patio umbrella in conjunction with an umbrella heater.
Quality Grills Designed for the Elements
Now that you’ve done a bit of climate-control problem-solving, it’s time for the best part – a new grill. What outdoor kitchen would be complete without a place to cook?
When you start shopping for a new grill, in addition to your fuel preference, you’ll have to decide whether you want a built-in, cart-style, or portable grill. Each has a range of benefits, so become informed and consider your grill carefully before you buy.
Browse a site like csgrills.com to find a large range of outdoor kitchen grills, furnishings, and accessories. CS Grills has budget-friendly choices as well as products for smaller outdoor spaces. But no matter what layout or furnishings you choose, having the right weather solutions in place means you’ll enjoy your kitchen more often, for more of the year. So go ahead and get started!
I was searching through yummy desserts this evening…homemade ice cream, crème brûlée, and brownies made from carrots & spinach. I came across this darling photo and it got me thinking- if I ate more meals in my underwear would I consume A LOT less? Maybe a good diet strategy? hmmm…
photo via tumblr
Do you prefer Chipotle or Pancheros? They recently built a Pancheros about 2 blocks from our home…it is REALLY good, but the one thing that just cannot compete is the rice! I LOVE the cilantro lime rice that Chipotle stuffs into my steak burrito. So, here ya go… this recipe is as close as you can get to the real thing!
1 tbsp oil (canola/vegetable)
2 tsp fresh cilantro, chopped fine
1 fresh key lime (or ½ regular lime)
½ tsp salt (kosher or sea salt)
1 cup long grain white rice (or basmati, if you can bear the funky smell)
2 cups water
Sautee the rice in oil until almost translucent (as if you are making a risotto).
Add water, bring to a boil.
As soon as the water begins to boil, turn the heat down low.
Simmer, covered for 15-20 minutes, or until all water is absorbed.
Turn off heat. DON’T PEEK. LEAVE IT COVERED for 30 minutes (this is the “steaming” part…. Chipotle steams rice every hour). This is what makes the rice fluffy. You won’t be happy with yourself if you don’t do this. Be patient. Good things come to those who wait.
Remove lid, let some of the steam out. It may be helpful to transfer rice into a mixing bowl for the next step.
Mix salt and juice of key lime together until salt is dissolved.
Pour it over rice, fluff with a fork.
Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture.
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