28 June 2014
18 June 2014
maybe you can help?
Hi interweb. I doubt anyone reads this anymore but, maybe. I'm on new adventures. I've started gardening and am getting on the workout bandwagon. .. Plan is to do 21 days straight and eat healthy, starting today however, I did just have a chocolate caramel.
I think I am going to use this space as a place to post garden deets and talk yoga and food. You know, use it for what I'm involving myself in.
Tech question first - does anyone know how to move a blogger blog to wordpress? I've made the blog but cannot for the life of me figure out how to import this ol' blog over there....
Garden details. We have SO much stuff. Who's we? We is my friend Sara and I. We've planted 3 plots in her backyard. We were her landlord let us do it....he had a ton of space and we made it useful? I'll show you the plots later, swears. WE have eggplants, tomatoes (galore!), peppers, cucumbers, melons, pumpkin, squash, zucchini, cliantro, parsley, basil, grapes(!), beans, oregano, chard, kale, frisee, dill, fennel, carrots...SO MUCH.
If you're a gardener, I have a question for you. Our beans are turning yellow. They are bush beans and about 8inches tall. They are still producing yield but I'm afraid I'm either over watering OR we have spider mites. Ew. What do you suggest I attack first?
Yay gardens. And off to bootcamp - me want strong body.
I think I am going to use this space as a place to post garden deets and talk yoga and food. You know, use it for what I'm involving myself in.
Tech question first - does anyone know how to move a blogger blog to wordpress? I've made the blog but cannot for the life of me figure out how to import this ol' blog over there....
Garden details. We have SO much stuff. Who's we? We is my friend Sara and I. We've planted 3 plots in her backyard. We were her landlord let us do it....he had a ton of space and we made it useful? I'll show you the plots later, swears. WE have eggplants, tomatoes (galore!), peppers, cucumbers, melons, pumpkin, squash, zucchini, cliantro, parsley, basil, grapes(!), beans, oregano, chard, kale, frisee, dill, fennel, carrots...SO MUCH.
If you're a gardener, I have a question for you. Our beans are turning yellow. They are bush beans and about 8inches tall. They are still producing yield but I'm afraid I'm either over watering OR we have spider mites. Ew. What do you suggest I attack first?
Yay gardens. And off to bootcamp - me want strong body.
21 March 2014
Read the readers suggestions!
Man. I don't think I will ever lose my love for soups, stews, one-pot-meals, bowls full of warm goodness. It's a comfort to me in words I don't really know how to articulate. It feels like home. Like you're cuddling on the couch with your favorite blanket and person by your side. Seriously. That's how deep A BOWL OF WARM GOODNESS gets me.
I've said this before, I like tweaking recipes as I go...not after I've already tried it! I can't help it. I either work with what I have or let my taste buds dive in, it's more fun for me. When a girlfriend, who was coming over for dinner, wanted something healthy and I wanted something easy - I started clicking around on Bon Appetite. I found this Black Bean Soup w. Roasted Pablano Peppers. Mmmmm, I thought. Read the recipe and then began to read the comments. "It's too thin" is what everyone said. "Too runny." "Had to add shredded chicken to feel like it thicken up." "Served it over brown rice" Okay, cool. Thanks for ideas, yos. Noted community, I'm getting in on this too. Eff, yeah.
What we ended up eating that night was so good. So, so good. A perfect warm bowl of goodness. It's even good tonight for leftovers! I hope you try this. Or, try some variation of your own that you discover because you decided to play in the kitchen. Let me know if you do find something amazing.
Warm Bowl of Goodness (ie. Black Bean Stew/Soup w. some heat)
Makes 4 hearty bowls
Ingredients
2 poblano chiles
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
4 garlic cloves, peeled, crushed
1 14.5-oz. can fire-roasted or plain diced tomatoes
4 cups low-sodium vegetable broth
2 tablespoons fine corn meal
Kosher salt
2 14.5-oz. cans black beans, drained
½ cup crumbled feta
1 avocado (for serving)
Lime wedges (for serving)
Quinoa, enough for 4 servings, follow package details
1. Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. OR you can put them in a plastic bag - I did this, they were fine. I only worried the bag would melt for like a few seconds...
2. Peel, seed, and finely chop.
3. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and cayenne, and blend until smooth.
4. Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. This is where the "it's too thin" comes in...so, I decided to try to see what 2 tablespoons of corn meal did...It made this soup so much heartier. If you do go this route, you have to stir constantly until all of the corn meal is mixed in - and be aware of chunks, they aren't bad, it's just polenta basically but if the wring consistency for the soup.
5. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
6. Serve soup over quinoa and topped with feta and avocado, with lime wedges alongside.
I've said this before, I like tweaking recipes as I go...not after I've already tried it! I can't help it. I either work with what I have or let my taste buds dive in, it's more fun for me. When a girlfriend, who was coming over for dinner, wanted something healthy and I wanted something easy - I started clicking around on Bon Appetite. I found this Black Bean Soup w. Roasted Pablano Peppers. Mmmmm, I thought. Read the recipe and then began to read the comments. "It's too thin" is what everyone said. "Too runny." "Had to add shredded chicken to feel like it thicken up." "Served it over brown rice" Okay, cool. Thanks for ideas, yos. Noted community, I'm getting in on this too. Eff, yeah.
Warm Bowl of Goodness (ie. Black Bean Stew/Soup w. some heat)
Makes 4 hearty bowls
Ingredients
2 poblano chiles
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
4 garlic cloves, peeled, crushed
1 14.5-oz. can fire-roasted or plain diced tomatoes
4 cups low-sodium vegetable broth
2 tablespoons fine corn meal
Kosher salt
2 14.5-oz. cans black beans, drained
½ cup crumbled feta
1 avocado (for serving)
Lime wedges (for serving)
Quinoa, enough for 4 servings, follow package details
1. Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. OR you can put them in a plastic bag - I did this, they were fine. I only worried the bag would melt for like a few seconds...
2. Peel, seed, and finely chop.
3. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and cayenne, and blend until smooth.
4. Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. This is where the "it's too thin" comes in...so, I decided to try to see what 2 tablespoons of corn meal did...It made this soup so much heartier. If you do go this route, you have to stir constantly until all of the corn meal is mixed in - and be aware of chunks, they aren't bad, it's just polenta basically but if the wring consistency for the soup.
5. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
6. Serve soup over quinoa and topped with feta and avocado, with lime wedges alongside.
14 January 2014
A New Start
I wish I had taken more pictures of our food in Kauai. We just got back from a mini-honeymoon vacation with a few friends. You can read all about our adventures on Lindsay and Jay's blog, FunnyLoveBlog. She was great at capturing parts of our trip. You can also check out our instagram hashtag #funnylovehawaii to see everyone's pictures.
So much happened over the last half of 2013. Rory and I got married, I became the Company Manger of my theater company, was in a great show called Bottom of the World, Rory was on an original series on TBS called Ground Floor...it was all so great. I'm hoping that 2014 lends itself to many more adventures. I think it will and if I feel like there's a loss of adventure, I'm'a'gon'make it. I guess you could call it a New Year's Resolution...make my own adventures. You only live once, right? So. Here's to once.
Back to Hawaii. It was so lovely. Rory and I went last year for New Year's and I think we may have decided to make an annual tradition out of it! Last year we only had a few days of sunshine but this year was mostly sunny. AMAZEballs. We rented an awesome house that had all the amenities and was close to a beach, Kalihiwai Bay, which we called "our" beach. It's a beach were the mountain stream meets the ocean so we had cold and warm and fresh and salt water - it was pretty awesome. Because Hawaii is expensive we tried to cook and eat at home as much as possible. Lucky for me, there were some top notch cooks on our trip.
Lindsay made fish tacos after our first full day. Delish. I made the Pioneer Woman's Sausage gravy and biscuits with some eggs one morning; I used a spicy sausage so my gravy was a little pink. Silly but really good. Sara made awesome biscuit cinnamon rolls another morning. Gotta tell you, might be how I do cinnamon rolls from now on...the biscuits made the whole dish less cloying and really really nice. Lindsay also make spaghetti with mean sauce one night with garlic bread and salad. Then I wanted to roast a chicken but we didn't find a whole chicken at the grocery store...so we braised legs and thighs in stock, lemon juice, white wine and garlic and onions. I also made mashed potatoes and Jay grilled some veggies. Lots of good for, awesome company and a great vacation to start a new year.
Rory wrote on a piece of paper earlier this year - art is patience. Art is patience. Life is all about it. Keep working. Keep creating. Keep moving. Happy New Year!
ps. if you like brussles sprouts make these....I made them for Christmas dinner...the BEST I have ever eaten. That chicken broth...man, makes for an tasty sauce!
So much happened over the last half of 2013. Rory and I got married, I became the Company Manger of my theater company, was in a great show called Bottom of the World, Rory was on an original series on TBS called Ground Floor...it was all so great. I'm hoping that 2014 lends itself to many more adventures. I think it will and if I feel like there's a loss of adventure, I'm'a'gon'make it. I guess you could call it a New Year's Resolution...make my own adventures. You only live once, right? So. Here's to once.
Back to Hawaii. It was so lovely. Rory and I went last year for New Year's and I think we may have decided to make an annual tradition out of it! Last year we only had a few days of sunshine but this year was mostly sunny. AMAZEballs. We rented an awesome house that had all the amenities and was close to a beach, Kalihiwai Bay, which we called "our" beach. It's a beach were the mountain stream meets the ocean so we had cold and warm and fresh and salt water - it was pretty awesome. Because Hawaii is expensive we tried to cook and eat at home as much as possible. Lucky for me, there were some top notch cooks on our trip.
Lindsay made fish tacos after our first full day. Delish. I made the Pioneer Woman's Sausage gravy and biscuits with some eggs one morning; I used a spicy sausage so my gravy was a little pink. Silly but really good. Sara made awesome biscuit cinnamon rolls another morning. Gotta tell you, might be how I do cinnamon rolls from now on...the biscuits made the whole dish less cloying and really really nice. Lindsay also make spaghetti with mean sauce one night with garlic bread and salad. Then I wanted to roast a chicken but we didn't find a whole chicken at the grocery store...so we braised legs and thighs in stock, lemon juice, white wine and garlic and onions. I also made mashed potatoes and Jay grilled some veggies. Lots of good for, awesome company and a great vacation to start a new year.
Rory wrote on a piece of paper earlier this year - art is patience. Art is patience. Life is all about it. Keep working. Keep creating. Keep moving. Happy New Year!
art IS patience.
ps. if you like brussles sprouts make these....I made them for Christmas dinner...the BEST I have ever eaten. That chicken broth...man, makes for an tasty sauce!
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