tag:blogger.com,1999:blog-55125527645614750632024-03-12T16:04:49.044-07:00Paws and PoursMohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-5512552764561475063.post-58191036698167152372009-11-30T13:53:00.001-07:002009-11-30T13:53:15.751-07:00Moving…<p>Hey everyone!  I’ve moved my blog to <a href="http://www.mommyrd.com">MommyRD.com</a>  Please be sure to update your Google Readers, feeds, favorites, etc.  I promise to post more frequently, and include more <em>nutrition</em>, <em>exercise</em> and Ava pictures.  Please follow me there! </p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com1tag:blogger.com,1999:blog-5512552764561475063.post-79999320082037850722009-11-21T17:33:00.001-07:002009-11-21T17:33:08.996-07:00Kudos to Flemings!<p>Last night we met up with some friends for happy hour at <a href="http://www.flemingssteakhouse.com/">Flemings</a> Steakhouse in North Scottsdale.  It has been a favorite of ours, and recently our friends became big fans as well.  Their <strong><em>“5 for 6 before 7”</em></strong> is one of the best deals in town.  You get a choice of 5 different martinis, or 5 different wines, and 5 appetizers; each being $6.00, before 7 pm.  These are drinks and appe’s that are normally upwards of $15.  </p> <p>So, last night, being Friday night, not only was the bar already packed, but so was the outdoor patio off the bar when we arrived at 5:30 pm.  The hostess was wonderful and allowed us to sit in the main dining room and get the happy hour specials in there.  We were seated and a highchair was brought out for Ava’s car seat to rest in, since she was <strike>imbibing</strike>  joining us as well.   So we began catching up with our friends, chatting about their recent marriage, how Ava is growing, etc.  Well, a few (maybe 15-20?) minutes had passed, and no one had come by to ask us if we wanted to order anything.  Finally, we asked the manager as he was passing, and he said he’d send someone right over.  A waitress immediately arrived and apologized for the wait, and the mix up of who was covering our table.   We weren’t upset or complaining at all, just merely looking for a glass of vino.  </p> <p>We ordered our drinks and appetizers.  The Prime burger is by far the biggest and best burger I’ve ever had, and cooked to perfection and was glorious with the <a href="http://www.14hands.com/pdfs/FTH_FS_07_Cab.pdf">14 Hands Cabernet Sauvignon</a>.   As Ava’s bedtime approached we asked for our check so that we could finish up the evening.  To our surprise, the server returned with it, saying it was covered by the manager and apologized again for our wait/inconvenience.  We were happily stunned at the generous gesture and initiative of customer service this imparted.  We thanked them profusely and left a nice tip.  </p> <p>Thanks again <a href="http://www.flemingssteakhouse.com/">Flemings</a>, for a great night, and fantastic customer service!   We will be back for sure and continue to recommend this favorite spot of ours to friends. </p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com2tag:blogger.com,1999:blog-5512552764561475063.post-74013730999838875812009-11-13T14:02:00.001-07:002009-11-13T14:02:39.162-07:00Brussel Sprouts!<p>Once again, it has been a little while since I have posted.  I have been thinking a lot about that lately, and while I’d like to have more frequent posts, we just aren’t creating as many <em>new</em> or exciting recipes now that we are concentrating on our little peanut.  Don’t get me wrong, we still cook almost every single night, it just seems to be things I’ve already blogged about.   And when it comes to pours, we’ve been drinking more of the <em>tried and trues as well, </em> now that we are spending more time in, and less time out.  So, I’ve debated changing the content of Paws and Pours a bit, to maybe encompass more nutrition information, favorite products, or balancing exercise and healthy eating with an infant, etc.  I’d love to hear from readers what draws you to food blogs, and what kind of content you are interested in reading.  Please leave a comment if you have ideas.  </p> <p><strong><em>Now, back to your regularly scheduled blog topic…</em></strong></p> <p>I don’t know about you, but I’m just loving the fall produce.  Bring on the winter squash, fall apples, brussel sprouts and sweet potatoes.  Also, I start using the grill less, and begin the migration to roasting and braising and even making a little soup. </p> <p>Up until a few years ago, I didn’t care much for brussel sprouts.  Looking back, it was because I had always had them boiled, with salt and pepper.  They were too bitter, and overcooked for my tastes.  After seeing recipes for roasted brussel sprouts, I thought I’d give them a try.  It was love at first bite!  Since that time, I have looked forward to them every fall. </p> <p>So, this summer, my mom grew brussel sprouts just for me.  The only problem is, she lives in Minnesota.  I got to eat a few while there, and manage to sneak a few home to Arizona, but alas, now I’m buying them.  Imagine my surprise when I went to <a href="http://www.traderjoes.com">Trader Joe’s</a> yesterday and they were selling them still on the stem!</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjPN4Y72XCW0WRLYyRHzdq6dEtbp_QnMFG7w87qgWh0Rrwe85RUYGS1fEXG1ocKrMpJiIUfFK4JDZBaLjztV8mTl-u_e6tYXiE_vdipKFXemdnWgHNibr-aDbap2YAwR-lu92-EsCZzIN/s1600-h/DSC01160%5B2%5D.jpg"><img title="DSC01160" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC01160" src="http://lh5.ggpht.com/_q9J24m0Whw0/Sv3JatkxE8I/AAAAAAAAIEY/FwieYwU0U3c/DSC01160_thumb.jpg?imgmax=800" width="644" border="0" /></a> </p> <p>Did you know this is how they grow?  <em>I have to admit, until I saw them in my mom’s garden, I had no idea how they grew and what they looked like before being picked.  </em></p> <p>The way I enjoy them the most is roasted, but sauteeing is another wonderful preparation method for these mini cabbages.  <strong>To roast them</strong>, I simply preheat the oven to <strong>425.</strong>  I lay them on a cookie sheet and spray with olive oil and sprinkle some kosher salt flakes on top.  Roast for 15 minutes, or until the outer leaves are crisp and brown.  Take out of the oven and drizzle maple syrup over sprouts (approx. 1-2 Tbsp.) and stick back in the oven for another 5 min.  Enjoy!  The sweetness of the maple really contrasts nicely to that bit of bitter you get from the sprout. </p> <p>Another way I enjoy them is to toss them with olive oil and good balsamic vinegar before roasting.   Do everything else the same except omit the maple syrup.  </p> <p>What is your favorite fall fruit or vegetable?</p> <p>Leaving you with a picture of the paws and pacifiers part of this blog.</p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/Sv3JbIN-jiI/AAAAAAAAIEc/Z7WILHbHclY/s1600-h/DSC01045%5B2%5D.jpg"><img title="DSC01045" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC01045" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP3A9OxWMIskJjZcJ2Lziirf8qEpuvWdsS4lHHAqgd81HfpvEKBP2l_phfq-kpDUOFfWJU52pgMyX-WBfDqd_APMjIfBz8ejyaOttsqRl1Xt5uHfbltrlNxjNYWAmifAV8bQe9X9ypstwK/?imgmax=800" width="644" border="0" /></a></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com4tag:blogger.com,1999:blog-5512552764561475063.post-92114146873065184292009-11-03T17:00:00.000-07:002009-11-03T17:00:03.269-07:00TurboDog<p><em>Note: This is a guest post by Scott (with an assist by Chase)</em></p> <p>Every once in a while when we are perusing the isles at our favorite <a href="http://www.totalwine.com" target="_blank">Total Wine</a> store, I have to get one of those marketing-ish brews. Our last visit was no exception. Thinking back to our time in San Diego, the <a href="http://www.abita.com/brews/turbodog.php" target="_blank">TurboDog</a> was the most apt brew for our golden, Chase.</p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/Su37fr0wLTI/AAAAAAAAH8s/-0yBiOF-Vqw/s1600-h/DSC00701%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00701" border="0" alt="DSC00701" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKD4hMiuW4U6bHbx1isoarQ97_7N4LdTgELbTaW5D06-XCAZsMCNTCR7d2GStUOCQ4Wpf8L5CHB5oE-IVYEatarRA3XXeqw5ObEBZzrZyNVtXwM1JNZRZEU2-hZYOfGLu8_IL5K9W3f00/?imgmax=800" width="404" height="304" /></a> </p> <p>TurboDog is from a brewery called Abita Beer from New Orleans. I had previously tried their <a href="http://abita.com/brews/pecan.php" target="_blank">Pecan Harvest Ale</a> just to see if you really can taste the pecan (my verdict, not at all). After an afternoon of yard work, I needed something to quench my thirst.  Reaching back into the fridge I came out with TurboDog.</p> <p> TurboDog is a dark brown ale, with a dark body and a slight coffee/toffee/chocolate flavor. It is a nice overall medium bodied brown ale….perfect for an autumn afternoon!</p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/Su37g_IUqNI/AAAAAAAAH80/cRJIlk9Stys/s1600-h/DSC01051%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01051" border="0" alt="DSC01051" src="http://lh6.ggpht.com/_q9J24m0Whw0/Su37haR7WEI/AAAAAAAAH84/x1tK0kCk_iE/DSC01051_thumb.jpg?imgmax=800" width="364" height="484" /></a></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com0tag:blogger.com,1999:blog-5512552764561475063.post-33975384748825614182009-11-01T14:32:00.001-07:002009-11-01T14:32:43.650-07:00Kale Salad!<p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/Su3-Yp1VcII/AAAAAAAAH88/07AGcmUxbzM/s1600-h/DSC01055%5B2%5D.jpg"><img title="DSC01055" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC01055" src="http://lh5.ggpht.com/_q9J24m0Whw0/Su3-ZORP-mI/AAAAAAAAH9A/jXCU1AF0b1k/DSC01055_thumb.jpg?imgmax=800" width="644" border="0" /></a> </p> <p>Happy Day after Halloween!  Is anyone still on a <em>sugar</em> high – or should I say <em>chocolate</em> high?  I wait all year to eat my fill of candy corn.  It is like crack to me.  I can pass up the candy bars, but give me a pound of candy corn and I can’t be trusted.  </p> <p>We did fuel up before the Halloween festivities with a great dinner.   Mostly tried and true, except for the salad.  I have only recently started eating kale, and then it’s been only braised, steamed or baked into “kale chips.”  The thought of eating it raw hadn’t really occured to me, until I started seeing it pop up on blogs, and even a <a href="http://www.foxrc.com/true_food_kitchen.html">local restaurant</a> menu.</p> <p>So, after browsing the downtown Scottsdale Farmers Market and coming home with some fresh, local kale I was ready to take on <em><strong>Massaged Kale Salad.</strong></em>    I used a combination of about 3 recipes, including the one on the <strong>True Food</strong> <strong>Kitchen</strong> <a href="http://www.foxrc.com/true_food_kitchen.html">website</a>.  </p> <p><strong><em>Massaged Kale Salad</em></strong></p> <p><b><u></u></b></p> <p>1 bunch of kale (approx. 4 cups) washed and chopped</p> <p>2 Tbsp. Olive oil</p> <p>½ tsp sea salt</p> <p>1/2  avocado</p> <p>½ tomato, cut in cubes</p> <p>juice of ¼ fresh lemon</p> <ol> <li>Add olive oil and sea salt to bowl with kale and gently “massage” together for a couple of minutes.</li> <li>Add avocado and gently keep rubbing ingredients until all of the kale is coated with olive oil </li> <li>Sprinkle with fresh lemon juice to taste and top with tomatoes </li> <li>Sprinkle nutritional yeast or parmesan on top (optional) </li> </ol> <p>Optional ingredients:</p> <p>Pom arils</p> <p>Carrot, grated</p> <p>Small pieces of jicama</p> <p>Garlic clove, smashed</p> <p>Let it marinate together for a few hours to overnight.  (I found it got tastier the longer it sat.)</p> <p>I think this is my new favorite kale preparation.  So fresh tasting and not at all tough and bitter.  I can’t wait to make it again.  </p> <p><a href="http://lh6.ggpht.com/_q9J24m0Whw0/Su3-ZrOCFYI/AAAAAAAAH9E/TmHjYPO5rok/s1600-h/DSC01054%5B2%5D.jpg"><img title="DSC01054" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC01054" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho38g5N9uqhYWT1_AC7uLeIwX7za13LWclE7amJXyjVlUJMNIOHVowj6ko4UkT9H9yHx9XBeBORdgVrYovf9sRJWXQ8MbjCv993Ebn3G46aFzpIwW1vbq-jzyCnCAoX3uQI2AWDUwxPEtu/?imgmax=800" width="644" border="0" /></a> </p> <p> </p> <p>Here is a picture of Ava and Chase in Halloween attire.  Of course as a foodie, I had to dress up my kid in some kind of food related theme.  </p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/Su3-cAzO0oI/AAAAAAAAH9M/wq0PPe8iCjA/s1600-h/DSC01117%5B2%5D.jpg"><img title="DSC01117" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC01117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczRrjaONg7dWVVT0ilPhErsn5t21Igks1asrumu1ICNvi-bDGhR-5fs1VTgmQQ5TvZIQYTTiR2AFWlpgUzY0-2ZR6a8qQ1FZqNur7SS-cIpUkhpX2iuehnK_7g2znK_VJAoE7b580Q5xj/?imgmax=800" width="364" border="0" /></a> </p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/Su3-cyqE-GI/AAAAAAAAH9U/1Q6wQTnPjmw/s1600-h/DSC01113%5B2%5D.jpg"><img title="DSC01113" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC01113" src="http://lh5.ggpht.com/_q9J24m0Whw0/Su3-dbYmCNI/AAAAAAAAH9Y/ocIH-_8ocTw/DSC01113_thumb.jpg?imgmax=800" width="644" border="0" /></a> </p> <p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUElwiPKwto-IS2vr5-6ceRM1dSOO7aLM2zhzEcPYpZlYZUKjPnd5rFO-cC1YEcu08h40ASy6RuXfWk7IQPujDPmnM5iP_fYJz-6XmhYfmfoL4bOUR7eR1BKlYQlVBeD3l8m2qRBA-G8g/s1600-h/DSC01122%5B2%5D.jpg"><img title="DSC01122" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC01122" src="http://lh5.ggpht.com/_q9J24m0Whw0/Su3-eUAWbYI/AAAAAAAAH9g/ZNNy7QtjmrA/DSC01122_thumb.jpg?imgmax=800" width="644" border="0" /></a> </p> <p></p> <p></p> <p>Tired out from the festivities…and she didn’t even have any sugar!  </p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com2tag:blogger.com,1999:blog-5512552764561475063.post-6273764975401955072009-10-22T11:03:00.001-07:002009-10-22T11:03:39.241-07:00Seafood Sundays<p>Not to be confused with Meatless Mondays, we have a little tradition of making a nice Sunday night meal together before the busy week starts.  Since fish and seafood are our favorite main dish treat, we usually roll with that.  This past Sunday we tried a new recipe courtesy of <em>Executive Chef Kevin Kathman</em>, of <a href="http://www.therestaurantmax.com/">restaurant Max in Minneapolis.</a></p> <p>I haven’t actually eaten at restaurant Max, but I did see him on Kare 11 news when I was visiting family in MN.  He prepared this dish of <a href="http://www.kare11.com/news/news_article.aspx?storyid=826471#">Seared Sea Scallops</a> and it sounded like all the things we love.   I printed it out off the internet and waited until I found some nice looking fresh scallops.    We followed the recipe on the above link.</p> <p><a href="http://lh6.ggpht.com/_q9J24m0Whw0/SuCebdL8twI/AAAAAAAAH1U/uCtmhRTFIxU/s1600-h/DSC01013%5B2%5D.jpg"><img title="DSC01013" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC01013" src="http://lh5.ggpht.com/_q9J24m0Whw0/SuCecGDYEzI/AAAAAAAAH1Y/0j3OOz5kF-k/DSC01013_thumb.jpg?imgmax=800" width="644" border="0" /></a> </p> <p>The dish was simple enough to prepare and really brought a lot of complex flavors.  I particularly liked the <em>sweetness</em> of the <strong>butternut squash</strong> over the<em> saltiness</em> of the <strong>scallops</strong>.  The lemon emulsion added another dimension that just made the dish sing.  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKl2IpXnl48KWAUJv-EPdo7DKxlkFRfgnnY-bfdA5t0qlCGIGYjrfmlyfq519xpavb3lRroDZSj_T_g7ojls0ytpCreegi_lo3bvhrabE-IjtwsNk02L-EmxyiqJ8RUhhWUKt3cX8yTvm/s1600-h/DSC01015%5B2%5D.jpg"><img title="DSC01015" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC01015" src="http://lh6.ggpht.com/_q9J24m0Whw0/SuCedLChDOI/AAAAAAAAH1g/MfPcIJe74gg/DSC01015_thumb.jpg?imgmax=800" width="644" border="0" /></a> </p> <p>We served it with the Sobon Estate Viognier.  </p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/SuCedqVRcdI/AAAAAAAAH1k/IpUvbeyLXTE/s1600-h/10747%5B2%5D.jpg"><img title="10747" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="446" alt="10747" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3uX4reRtUQY5uoYwNhQ9cAsFmbzDRYBWy0Jr0ax03fhDYyq2XaAw-DFpdtFBx3h2NOCObQcQElhf71pVhqRsVK2PytRHqJP8TolnXAlJYByJnbiwcjhL7RtjiqWPdoBpopc6jhlozcbc/?imgmax=800" width="119" border="0" /></a> </p> <p>This was a nice match with the acidity of the white, but the floral aromas that matched the sweetness of the squash.  I think this dish would actually pair nicely with a light red as well.  </p> <p><strong><em>What is your Sunday night tradition?</em></strong></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com3tag:blogger.com,1999:blog-5512552764561475063.post-69651757473410893382009-10-15T13:39:00.001-07:002009-10-15T13:39:28.405-07:00Nature’s Pride Bread<p><strong><font size="4">Hello</font></strong>  -  <strong>hello</strong> – hello?  (echoing)  Is anybody still there?  </p> <p>Sorry for the lack of posting, but I haven’t really had any inspiring eats lately.  I mean, we still cook, and of course,  still eat, but it’s just been a lot of the same old, same old.  Pizza, grilled veggies and seafood, etc.  I do however, have a <em>new</em> recipe to try tomorrow evening, that looks divine, so stay tuned…</p> <p>For now, I will tell you about the <strong>Nature’s Pride Bread</strong> I received as a sample from the <a href="http://www.foodbuzz.com">Foodbuzz</a> Tastemaker program.  I received two loaves, of the new Nature’s Pride 100% Natural Whole Grain breads; the <em><strong>12 Grain</strong></em>, and the <em><strong>Whole Wheat</strong></em>.  I have sampled them both and I’m happy to report they are both winners.</p> <p><a href="http://lh3.ggpht.com/_q9J24m0Whw0/SteIaKsfMrI/AAAAAAAAHt4/m03alPua92o/s1600-h/DSC00942%5B3%5D.jpg"><img title="DSC00942" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC00942" src="http://lh4.ggpht.com/_q9J24m0Whw0/SteIa2DttbI/AAAAAAAAHt8/vOlZ9b8075c/DSC00942_thumb%5B1%5D.jpg?imgmax=800" width="644" border="0" /></a> </p> <p>I really enjoyed the seediness of the <strong>12 Grain bread</strong>.  It had a lot of <strong>chew</strong>, and a nice, naturally sweet taste.  The texture was hearty enough for my “everything turkey sandwich” without being to heavy and filling.</p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SteIbS34nwI/AAAAAAAAHuA/HxPKINNs3ck/s1600-h/DSC00946%5B2%5D.jpg"><img title="DSC00946" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC00946" src="http://lh6.ggpht.com/_q9J24m0Whw0/SteIbn8MJ0I/AAAAAAAAHuE/6906ozGZcBY/DSC00946_thumb.jpg?imgmax=800" width="244" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Unutd18Ek9A0yb72XD4aIxJN4RhETjPYh6GIHD-_Bxx2hcKhjuvInA2MtGi9cXWY329AL6h6M-0mPCAbaZLrdxgQqbq7UzneA97EXC5J5MTQg-OWPmcvv3qtJS_strfGzPrWUwRfv_rj/s1600-h/DSC00947%5B2%5D.jpg"><img title="DSC00947" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC00947" src="http://lh6.ggpht.com/_q9J24m0Whw0/SteIcj3sBXI/AAAAAAAAHuM/6HmVwaqbm-Y/DSC00947_thumb.jpg?imgmax=800" width="244" border="0" /></a> </p> <p>The Whole Wheat variety was also delicious and slightly sweet tasting, but I missed the seeds and extra chew of the 12 Grain.  I have to say, it was the perfect vehicle for my <strong><em>homemade pecan butter!</em></strong></p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SteIdBWlRmI/AAAAAAAAHuQ/LrvD05VPdcc/s1600-h/DSC00812%5B3%5D.jpg"><img title="DSC00812" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC00812" src="http://lh4.ggpht.com/_q9J24m0Whw0/SteIdoxyvkI/AAAAAAAAHuU/eByWJGRkHYI/DSC00812_thumb%5B1%5D.jpg?imgmax=800" width="644" border="0" /></a>  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gk71IpyYZ_pzKL5Jifv-VCI9vRivqzHRf62YPupI9Rq1-_iyAnaoKUUTHc_6NLxIzU3P1srndwncNw50YOnZS0QHClgDt3oY23IhR4CfloFGVPsCTukqaOO2XE-SIxA4wMeup70_iVs2/s1600-h/DSC00132%5B3%5D.jpg"><img title="DSC00132" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC00132" src="http://lh3.ggpht.com/_q9J24m0Whw0/SteIe0jMUhI/AAAAAAAAHuc/ravuJgKAxSI/DSC00132_thumb%5B1%5D.jpg?imgmax=800" width="644" border="0" /></a> </p> <p></p> <p></p> <p></p> <p><em>Homemade pecan butter and agave nectar…mmmmmm!</em></p> <p>I never realized how easy it is to make your own nut butters.  Since I’m not a fan of peanut butter (yes, I know I’m weird like that,) I found that I do like almond butter and I <em>really</em> like pecan butter. </p> <p><strong>HOMEMADE NUT BUTTER:</strong></p> <p>Take your nut of choice, and put about 1/2 – 1 lb in the food processor and process until smooth.  It took about 5 minutes or so for mine.  </p> <p>And finally a fun photo of Chase.  Whenever we have finished a carton of yogurt, Chase gets to lick the bits that are left stuck to the edges.  Don’t ask why, it’s just the way we roll around our house.  Here he is trying to get every last lick.</p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/SteIfV3H6nI/AAAAAAAAHug/Rtz5IMIRpt8/s1600-h/DSC00940%5B3%5D.jpg"><img title="DSC00940" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC00940" src="http://lh5.ggpht.com/_q9J24m0Whw0/SteIf8EKTrI/AAAAAAAAHuk/hsndwqIEOr4/DSC00940_thumb%5B1%5D.jpg?imgmax=800" width="644" border="0" /></a> </p> <p>What is your favorite nut butter?</p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com3tag:blogger.com,1999:blog-5512552764561475063.post-70661602421080023362009-09-29T14:18:00.000-07:002009-09-29T14:18:00.050-07:00San Diego Salad and Ava’s first ‘first class’<p>My <em>sporadic</em> posting has something to do with our<em> frequent</em> travel.  After 9 days in <a href="http://www.pawsandpours.com/2009/09/back-from-vacation.html">San Diego</a>, we were home for 5 days before heading out to <strong>Minnesota.</strong>   Fortunately, in those few days home between trips I was able to do a little cooking.  </p> <p>As a side dish, I made a simple salad with some of the lovely produce we brought back from San Diego.  </p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SsEpe09sxFI/AAAAAAAAHpM/MZ62Vwva35g/s1600-h/DSC00768%5B3%5D.jpg"><img title="DSC00768" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC00768" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERwrCRUoHb7jTmiGsnAoiJbkRoLxnVs9lKkU5spCD4g9stbgQc7139uM13hhePQnbb95mRsZezT2qcHBvKVWvWZEj3l2fayXGxmu8fV7FIvy3ROuydHcY2G8ROHgujqcvvy2bcu93pcd8/?imgmax=800" width="644" border="0" /></a> </p> <p>Sliced heirloom tomatoes, with a handful of the smallest heirlooms I’ve ever seen,  (literally, come of these were as small as capers) and a <strong>goat cheese</strong> and <strong>caper</strong> stuffed <strong>squash blossom</strong>.  After photographing I decided it needed just a hint of something more and added a little <em>olive oil</em> and <em>balsamic</em> and a dash of S & P.  Not only stunning, but the flavor, when all ingredients were so fresh, really was wonderful.  The tomatoes were actually quite sweet and really mixed with the saltiness of the goat cheese/caper combo.  </p> <p>Now, back to flying to Minnesota.  Not only was it Ava’s first flight, but she was spoiled with riding <em><strong>First Class</strong></em> both ways!  Hope she doesn’t think that is how she will always be flying.  ;-/  She did wonderfully well.  Slept through take off and landing without drugs, bottles, etc.  </p> <p><strong><em>Ava and Mom in First Class</em></strong><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SsEpgD7XWRI/AAAAAAAAHpU/HdgTmJqFinc/s1600-h/IMG00002-20090919-1146%5B6%5D.jpg"><img title="IMG00002-20090919-1146" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="644" alt="IMG00002-20090919-1146" src="http://lh4.ggpht.com/_q9J24m0Whw0/SsEpgV5lOgI/AAAAAAAAHpY/ZSK_bSwnLdE/IMG00002-20090919-1146_thumb%5B4%5D.jpg?imgmax=800" width="484" border="0" /></a> </p> <p>More coming on the MN trip in the next post!</p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com2tag:blogger.com,1999:blog-5512552764561475063.post-26310830374715026072009-09-28T14:44:00.001-07:002009-09-28T14:44:18.296-07:00Meatless Mondays – More Mushrooms!<p>Sometimes when it comes to vegetarian entrees I get in a rut, utilizing only tofu, pizza, or some beans.  Don’t get me wrong, I love those and could eat them happily over and over, but I can’t forget another favorite, the portabella!  </p> <p>Every time I make portabella mushrooms I tell myself I have to have them more often.  So versatile, and yet so satisfying, even for the diehard meat lovers.  I have to admit, I never use a recipe, instead using up whatever ingredients I have on hand and my imagination to build a magnificent meatless ‘shroom.  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidv3zLuigQZbViWdHrLbQUoc9-OE3rR3Xe0-dWSYvx2F98RSawVUGx8PrIfSvGbcemZpDbinqjmLZynLW3Y-_WCJiqtierC6bCc-Ax8eTbq8U2BRwV3T9lfLL5Vx9mUWIhyphenhyphenNySQHl9Owl/s1600-h/DSC00796%5B3%5D.jpg"><img title="DSC00796" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="484" alt="DSC00796" src="http://lh3.ggpht.com/_q9J24m0Whw0/SsEuMFrBIyI/AAAAAAAAHpg/_QJM64fTmMQ/DSC00796_thumb%5B1%5D.jpg?imgmax=800" width="644" border="0" /></a> </p> <p>This week, I marinated the ‘shrooms in a little <strong>balsamic and red wine</strong>.  I scooped out the inside of each of the mushrooms, diced it up with <strong>onion</strong> and <strong>capers</strong> and sautéed in a skillet for 3-4 minutes.  To that mixture, I added a bit of <strong>chopped basil</strong> and <strong>arugula</strong>.  Sprinkled with <strong>goat cheese</strong> and fresh <a href="http://en.wikipedia.org/wiki/Portulaca_oleracea">purslane</a>, it was ready for the grill.   Grill for 7-10 minutes or until portabella is done and cheese is melted.  I served some<strong> marinara</strong> on the side for dipping.   </p> <p>We couldn’t decide what wine would complement the meal, so we celebrated ‘Martini Mondays’ and had dirty martinis instead.</p> <p><em>What are you having for meatless Monday?</em></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com4tag:blogger.com,1999:blog-5512552764561475063.post-92222842358657762362009-09-15T20:14:00.001-07:002009-09-15T20:14:01.562-07:00Back From Vacation<p>My lack of posting in the last two weeks has to do with eight glorious days of this…</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqS9rC3fpQmrOxBGwYox3v9P3f68SXEawO2iSER0zJiBNvGc9lJsAoSr-VhLgypjtR0DE5iK8wpzzIukqGa0mPmvMj4LlA7HejbBxLfu_p6Bk30PRRYTFD3eHCB0ycxE5fK3i6AF-UeK7/s1600-h/DSC00737%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00737" border="0" alt="DSC00737" src="http://lh3.ggpht.com/_q9J24m0Whw0/SrBX0Edu4RI/AAAAAAAAHlM/UTW-8xzENNw/DSC00737_thumb.jpg?imgmax=800" width="344" height="458" /></a> </p> <p>and this…</p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SrBX0irGY4I/AAAAAAAAHlQ/zE_cyzaiZVA/s1600-h/DSC00700%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00700" border="0" alt="DSC00700" src="http://lh6.ggpht.com/_q9J24m0Whw0/SrBX1IAh5rI/AAAAAAAAHlU/mprMOUQpw4Q/DSC00700_thumb.jpg?imgmax=800" width="344" height="458" /></a> </p> <p>and a little of this…</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSfvbBeoo9Cw9QuDdShPFibLt1ZxsM_EPRjNhUqen0Ba_vVkKXVNYTmlv3uEHDiURSk3q7xj20-pTwYdJNKcswpWMOXgSmxtwMYwxagn2Tlgbl6rXN9WEGAQ5ptAUH9gUJUpYc-qeRXSN/s1600-h/DSC00732%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00732" border="0" alt="DSC00732" src="http://lh3.ggpht.com/_q9J24m0Whw0/SrBX2WypIYI/AAAAAAAAHlc/iWuNaRSYJFQ/DSC00732_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p></p> <p></p> <p>That’s right, our summer is not complete without a week in San Diego.  We stayed in Del Mar, renting a condo with our friends, Renee and John, we found on <a href="http://www.vrbo.com" target="_blank">VRBO</a>.  We have had great luck finding vacation rentals this way and absolutely love being able to have the space and freedom of a condo or house, versus a hotel room.  Especially now, having a new baby and all the gear that goes a long with that.  Of course, it also allows us to take advantage of the local farmer’s markets and do some cooking!  </p> <p><a href="http://lh6.ggpht.com/_q9J24m0Whw0/SrBX2_J2ZDI/AAAAAAAAHlg/SV42FkyDSVE/s1600-h/DSC00766%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00766" border="0" alt="DSC00766" src="http://lh5.ggpht.com/_q9J24m0Whw0/SrBX3apbyyI/AAAAAAAAHlk/LdRS0WuNqZo/DSC00766_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>This is a picture of <a href="http://www.youtube.com/watch?v=ljNxVX7MwZ4" target="_blank">Chino Farms</a>, an organic farm where many popular San Diego restaurants get their local organic produce.  Renee and I had fun coming up with some yummy meals with our loot.  One evening we decided to do a casual pizza night.  (surprise, surprise huh?)  We love our pizza nights.  Now, our pizzas are no ordinary pizzas.  No, we take it up a notch from cheese and sausage.   We made three this particular evening, one traditional, one with fresh arugula, tomatoes, capers, etc.  But, the real star of the night was Renee’s little creation…</p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/SrBX30aEsuI/AAAAAAAAHlo/Ht50JaI2m_k/s1600-h/DSC00722%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00722" border="0" alt="DSC00722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHqUkyXM75AsfVXz0xBHhuw0LmrhgJQcQOttg3S6ezF4kwt3oIKR_cn0wJdOww_Ba08wGTfqm7xLkGCWKCc-xkqzy-7xFP-thykV0WrR4zp_1VUrhdUs30zrj7wXQWXh9o7HzsmmVEuC1/?imgmax=800" width="609" height="458" /></a> </p> <p></p> <p>Make this NOW, and thank me later!</p> <p>Here’s how:</p> <p><strong>Trader Joe’s original pizza dough</strong> ( or homemade or your favorite brand of refrigerated dough)</p> <p>Lightly pre bake the crust for 3-5 minutes.  Spread with a lot of nice creamy <strong>goat cheese</strong>.  Top with <strong>fresh arugula</strong>, a few <strong>roasted red peppers</strong>, and some sliced <strong>tomato.</strong>  Bake an additional 5-10 minutes until dough is cooked.  Take out and drizzle with <strong>balsamic syrup.</strong>  <em>A-freaking-mazing!</em>  </p> <p>Of course lots of wine was consumed over the evening, a tried and true, <strong><em>J Lohr Seven Oaks Cab</em></strong>, and also a new found white that was quite good.  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpEvFh3Z6TE29XQdEKPm_bQJeldgcgeHNu0i6AOxwraVTxbvAJdc2681G0WSGIxLryvvVFj-oWEfbMgwHe4YU6yRQz8iq3PQ_RIeGJzdV4AxoXOxp9Kzkd0zGQUKJC88IiqpxCmXCWpTl/s1600-h/DSC00790%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00790" border="0" alt="DSC00790" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvnAt99BM7dIKQ12AS8frVN1h20H1e_JcT-7uh6csDRQAWlR8BoSTkP7GY2r7wI-wewGpe5lNuLaPoHw0iA3HS4hue0vBwDKx8OTDXAoL0O_Yk6s95CJ4zGSJWFfDCQS-aW1DypWYDYPAv/?imgmax=800" width="609" height="458" /></a> </p> <p>I used to think I didn’t like Chardonnays.  What I’ve realized this summer, is that I didn’t like overly oaked, big, buttery chardonnays.  I’ve fallen in love with a few Argentinian and Chilean chards that are more crisp and citrus, and this one was no exception.  It was a delightful apertif, with<em> crisp hints of green apple</em> and a little mineral, it did not overpower like a chard sometimes does.  Will be seeking this one out around home.  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8DW8E2Hqu85NuzCqyRAddikymLGKdqg_mt3LPqieR4GC_ePMppyAVZNQsjvBMoPa0ItZSaDXR_DgQgpeoB2ckjGkUYVvvazCc0T7X8tNRFZk3Oh8jzGgS1cxiOK3TAm9-tiHIx29xdqoj/s1600-h/DSC00780%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00780" border="0" alt="DSC00780" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaZC4ymUnjlY-GKZsaFh42SypPvar7sv6Zvs0gPHzCsfNB3OCor3cJUnNMUaKKKZX9r3PNjWHyUGWVkHAaeJ36WQtkopSbDHwja8t9zNJyMCePAyGCWio4E1BQL7XxGvoYvvUF3xgaJiG/?imgmax=800" width="609" height="458" /></a> </p> <p>A great time was had by all:</p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SrBX8uI22bI/AAAAAAAAHmA/uqVORr_JVyA/s1600-h/DSC00738%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00738" border="0" alt="DSC00738" src="http://lh4.ggpht.com/_q9J24m0Whw0/SrBX9NwTuBI/AAAAAAAAHmE/wY_2DBYGrS4/DSC00738_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>The trip is not complete without mentioning the <strong>Paws and Pacifiers</strong>.  Ava and Chase loved the fresh air and ocean breezes…</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLiq_PHHf5yxwCwU-9Kn6igXpnFQioFRvpTnW6N5wm9SfHbxttnfjI0XqRsyWqtZzZv1NZ1ArjOLdJX9xghJD-qUL6IRnw9mJKRLzzCeE0xdNA9ZyIuZLzjJYKV1vUN_egv0pLzMOnwGI/s1600-h/DSC00770%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00770" border="0" alt="DSC00770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhwuGWQzn5o5VLpPTORMb9Pr-rsFrE-dtcQzR3T06wrxHnu7chunOoGQW7WTNbzo7ypBPBsO8dzE18N5wlWNjBjr3lDaKIJ02wdvHRmxPZfmcKamnVk3C13r3B65S2lqVfLLLPx2n_y7j/?imgmax=800" width="609" height="458" /></a> </p> <p></p> <p></p> <p></p> <p></p> <p>Cheers!</p> <p><em>What was your favorite vacation this summer?</em></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com3tag:blogger.com,1999:blog-5512552764561475063.post-37551154265666251852009-09-02T14:16:00.000-07:002009-09-02T14:16:00.296-07:00Quick and Easy<p>I don’t know if I can entirely blame being a new mom on my interest in <em><strong>quick and easy</strong></em> meals lately.  It might be the <em>record breaking heat</em> we’ve had here this summer.  Either way, it has been fun coming up with things Scott and I can make for dinner, when our hungers high, and our motivation low.  </p> <p>If you’ve read my blog for any length of time, you know we love <a href="http://www.pawsandpours.com/2009/03/meatless-mondays-pizza.html" target="_blank">pizza night</a> at our house.  We make the dough from scratch and love coming up with topping combination that we both will enjoy.  As much as we love to make homemade pizza, it’s not going to happen when it’s 7:15 and we walk into the kitchen with the low motivation I mentioned above.  Enter <strong><em>Ten Minute Flatbread Pizza.  </em></strong></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGvs2Z_rBBeZ9VpD9TbPxhrJqJ2b-esj-6JOIZp-1RU0WSUVUqrnITgX5dCFhMAu4Dtk4Onv-Mmw-vc5wofxHM5OMoRoK8GgIEpVhPC2Z_N4xEhfViaGoryy8tUHVlzenIBF0bTzJSnsI/s1600-h/DSC00574%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00574" border="0" alt="DSC00574" src="http://lh6.ggpht.com/_q9J24m0Whw0/Spw9qlTjh9I/AAAAAAAAHfY/jrOdjglOBQA/DSC00574_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>Utilizing <a href="http://www.flatoutbread.com/movie.html" target="_blank">Flat Out Wraps</a> (or pita bread would work,) toppings of your choice, and the toaster oven this came together in 10 minutes (about 3-5 minutes of prep and 5 minutes in a 400 degree toaster oven.  Scott and I each topped our own flatbread with what we were craving.  I went with the simple pizza sauce, mozzarella, sliced tomato, capers and fresh basil.  <em>It rocked my face off!</em>   A few of these would make a great appetizer for a happy hour get together.  </p> <p>We had our pizzas with a great weeknight wine, the <a href="http://www.meridianvineyards.com/meridian/catalog/view_product.jsp?product_id=1103&cat_id=1001" target="_blank">Meridian Pinot Grigio</a>.  A nice hint of citrus – grapefruit? and a mineral like finish, it was the perfect refreshing complement to our meal on this hot evening.  </p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com1tag:blogger.com,1999:blog-5512552764561475063.post-51395594071071179692009-08-31T13:48:00.001-07:002009-08-31T13:48:50.963-07:00A Colorful Meatless Monday!<p>Have you been eating meatless on Mondays?  Even though I may not be posting each week, we are still going meatless at least one day per week.  Budget friendly and eco friendly, it’s a fun challenge to create new ways with tofu, beans, and other non animal sources of protein. </p> <p>This week, I had some leftover orange sauce from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1141973" target="_blank">this</a> recipe.  It is such a flavorful sauce that I wanted to use it again, and thought it would be great over some baked tofu.  To create a bit of tropical-ness to the tofu, I marinated it in<strong> coconut rum</strong> for 3 hours.  (Probably could also use coconut milk.)  Then baked for 15 minutes per side in a  375 degree oven.  I was right, this was divine.  Fresh flavor of cilantro was predominant, followed by the fruity and gingery background.  </p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/Spw3H0TJmbI/AAAAAAAAHe0/gk-ibEm0vmw/s1600-h/DSC00673%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00673" border="0" alt="DSC00673" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZjXv3i6UiJJfp-_dY4qteZJr6vi7bi4au2J6pt1VHSQszThA3NMipLGiZR_pZ61jW4Dla6Azb9SCoBttsBsZeXSdw_f7OW7SClujCh40pAfXTodIxrvQgs0shWOoNUH5X-2NPMyj2qvQ/?imgmax=800" width="609" height="458" /></a> </p> <p>To round out the meal, a little<font color="#ff0000"> red</font> quinoa for some whole grain goodness and some <font color="#800080">colorful</font> veggies.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNn3J576VQvZUOymsMAzrqU2DArdamGRxqO6ZSHaFkf7aP30cBvbXYsiXtj-pEjAmeYZM0PQJrHV6qMR2ZomKMzaxt05zDk-Esg49jsI5zTx7beIHSVFAJZnSiG5Z26MKpiOlbvwtuACSL/s1600-h/DSC00671%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00671" border="0" alt="DSC00671" src="http://lh6.ggpht.com/_q9J24m0Whw0/Spw3J1gOCyI/AAAAAAAAHfA/Y2AzkmY65uk/DSC00671_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p></p> <p>Isn’t that purple cauliflower gorgeous?  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4ARIgbsHzdjq2gWHpdh1dC1aBv3r0DRxN3WP3iYP6WHU2Aa0UM2SdnqOCC-xdkjXKHMpeLhfiriQb1FxOgAl5wXlXThb9DWM051YVAoLfaK57V3n08Y09s5Nn2NUTxlXwTmfZbtiQA0Z/s1600-h/DSC00672%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00672" border="0" alt="DSC00672" src="http://lh4.ggpht.com/_q9J24m0Whw0/Spw3LFL_-qI/AAAAAAAAHfI/PD7HsIZYCYM/DSC00672_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>I think we got our dose of healthy antioxidants in this meal.  Especially when you add the <a href="http://en.wikipedia.org/wiki/Resveratrol" target="_blank">resveratrol</a> we got in the red wine.</p> <p> </p> <p>Finally, a picture of the <em><strong>Paws and Pacifiers</strong></em> of our life.</p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/Spw3L-CEEUI/AAAAAAAAHfM/sRGdc3tOUMg/s1600-h/DSC00662%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00662" border="0" alt="DSC00662" src="http://lh4.ggpht.com/_q9J24m0Whw0/Spw3Mdje1LI/AAAAAAAAHfQ/yFojwGF77SQ/DSC00662_thumb.jpg?imgmax=800" width="609" height="458" /></a></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com4tag:blogger.com,1999:blog-5512552764561475063.post-41997896102229201852009-08-20T16:48:00.000-07:002009-08-20T16:48:00.339-07:00Chase has a Sleepover!<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2xUwQ71XeJCsriOiLjcKKhUjE7MPUm6SHgIk7wvb57hiCqLUpZsp9XarsVxm1v0RogBv2TDdJ5EmLRzF-j3BJf9WfXW8Ng2hYEjfTjg86ndWH4Cl6dVuZl0ckygQLFQAUGJ1k-4GmRHd/s1600-h/DSC00192%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00192" border="0" alt="DSC00192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sM4Xzy8_ROH3Yc6Qx86PYldv1smxuquZQ3l9ycWJlbHDqZz3v4ZNf8-ruR6PHYLeE4-k5B5XUAs-M5igLZ6JjkmVg-Fzke7z-YqQfscUdWjtIhq58ZwN0w3pWfMbRE0t3iDJwdn3zF_c/?imgmax=800" width="609" height="458" /></a> </p> <p>Chase wants to say hello.  He thinks Ava has been stealing his limelight here on the blog.  This week he has a houseguest and is having lots of fun.  Better yet, this houseguest is another Golden Retriever and she is a sweetheart.  I think Chase is going to be sad when she goes home…</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD97johN2fLv9NNUTqKApgQTMh8WtPly7yey0hGzGMet0eYFm0KXkTDyZv8fm_GucuMTqKyRKRNRCUR0G4sntTcZS8FWyU90O3IDVNSrURqjvZYBf6jTcNeS-p28vuf-PGLQSrn1XltPDf/s1600-h/DSC00160%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00160" border="0" alt="DSC00160" src="http://lh5.ggpht.com/_q9J24m0Whw0/Sos92BipyvI/AAAAAAAAHX4/KNpnTM-ifw8/DSC00160_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTqYgMYRTNd-nyh3ubWQazymtu6Cmbc6fKg5-fq0gLkkMR0UEqY79FtnOuf1r7U7uGMvJDCLmsVYkX1-xdOjaCYhy3uYivjePGs7ovxytil7aXqY8jgF5g9zEJQ16yIXKPXwLqmDQDmKv/s1600-h/DSC00174%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00174" border="0" alt="DSC00174" src="http://lh6.ggpht.com/_q9J24m0Whw0/Sos93bE9LtI/AAAAAAAAHYA/zWtOdd_rZdA/DSC00174_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>Should we trust these two home alone together while we go out?  </p> <p>Taking Ava out for sushi…</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4AMYuvbvhHjLN83-ytPi-GJyu-Ct9r9fsH6SzYyIvvFcB0xFsVKM5K3YTIaYx8usOnz5oc3VBiI4nEExIeZq50J-RSuqYGYJXyAIjoPpV-jmCz5mVTevtpQc48s7-HUPtSKzBEQG6joyY/s1600-h/DSC00614%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00614" border="0" alt="DSC00614" src="http://lh3.ggpht.com/_q9J24m0Whw0/Sos94XSmeUI/AAAAAAAAHYI/m7ySU-YZeY0/DSC00614_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>OK, only mom and dad had sushi, Ava had her usual…Enfamil Premium a la carte.  </p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com3tag:blogger.com,1999:blog-5512552764561475063.post-29236403263041772642009-08-18T16:11:00.001-07:002009-08-18T16:11:20.856-07:00Easy Meal, Boxed Wine and Garden Fresh Produce<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgT5KYkPS-IFngsXLmLocDGjfSOQ4Ew0yPFLSYvtT8TdINAwQnudtWS7hmwa0VN8MAeay323tTFgv4TAeI-oSdQRhZjwHaumZhho7CRXdol2rGjjDS4UHwCoQjGh0mtjlb7TvBPhceJUq/s1600-h/DSC00584%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00584" border="0" alt="DSC00584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwBwvo-Krxy9tAkzG-RJqpOye5HfXFyzGMa3nwkRO0Ozfc8N-s9t4d5Kcw2tJt3oioCwOfXVPEhcBNlmv1Z-xT_46pw9xck9kpKdj6Q-I6sORzIvw6uqpVAG5G4gaKvuYgBxwcxK7BNV2/?imgmax=800" width="609" height="458" /></a> </p> <p>Although Ava has been a great baby, and we seemed to have escaped the colic phase (<em>knock on wood,)</em> time still seems to be a limited commodity in the evenings.  Couple that with it <strike>being hotter than hell,</strike> 108 degrees at 6 pm, and the desire for a lot of time in the kitchen disappears.  Still, we want to eat a healthy meal, without relying on frozen dinners or takeout.  I think we’ve gotten pretty good at creating fast and easy delicious dinners. <em> Can you believe this meal took less than 20 minutes</em>?  </p> <p>Again, it comes down to having a<strong> well stocked</strong> refrigerator and freezer.  I took out some frozen tilapia fillets earlier in the day, so that when I headed in the kitchen at 6:30 I was all set to cook.  The only other short cut is the “<strong><em>Chard of Many Colors”</em></strong> bagged chard/kale combination from <a href="http://www.traderjoes.com" target="_blank">Trader Joes.</a>  I started by sauteeing that in a little olive oil and garlic.  For fun I tossed in the last couple of fresh pre-sliced ‘shrooms.  Seasoned with salt and pepper and a splash of raspberry vinegar.  After about 10 minutes the chard was done, and I set it aside and used the same pan to grill the tilapia.  While that was cooking, I threw a couple of sweet potatoes into the microwave for 5 minutes and chopped a handful of grape tomatoes and tossed with capers to make a bit of a relish to top the tilapia.   Plate the chard and fish, and top the fish with tomato-caper relish, and drizzle with good balsamic.  </p> <p>I received a coupon to try the <a href="http://www.fisheyewines.com" target="_blank">Fish Eye</a> single serve boxed wines and decided to give it a go with the chardonnay.  Again, being something we could quickly add, it was a perfect complement to the meal.  It was fruity with a little zest and very little oak – not bad for the price!</p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/Sos1EEa0aCI/AAAAAAAAHXY/eCyqPyioEHg/s1600-h/DSC00620%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00620" border="0" alt="DSC00620" src="http://lh3.ggpht.com/_q9J24m0Whw0/Sos1ErOVuHI/AAAAAAAAHXc/t9VDjUiv7Vc/DSC00620_thumb.jpg?imgmax=800" width="344" height="458" /></a> </p> <p>I really like that the tetra pak has more than a 50% smaller carbon footprint than the bottles it replaces.  Now, I must admit that I miss the “experience” of having the “bottle of wine", but then again, it’s going to be perfect for the drive-in or the many picnic lunches we do while hiking.  I wouldn’t hesitate at all to buy this again.  </p> <p><strong><em>Have you tried any wines in the tetra pak packaging?  If so, what’s been your experience?</em></strong></p> <p>PS- My mom came for a vist this weekend from Minnesota, to visit her grandaughter.  Just a few things she brought with picked that morning from her garden.  I felt like it was Christmas!!</p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/Sos1FYjM5GI/AAAAAAAAHXg/1hAHfXXOo3M/s1600-h/DSC00618%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00618" border="0" alt="DSC00618" src="http://lh4.ggpht.com/_q9J24m0Whw0/Sos1GLG88kI/AAAAAAAAHXo/rIcZqANneTQ/DSC00618_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p><em>kale, zucchini, yellow beans (there were green too, I just forgot to get out of the bag,) lovely chard, cucumbers, green pepper, and Japanese eggplant.  Also unpictured is some huge beets.  Let the cooking begin!  </em></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com0tag:blogger.com,1999:blog-5512552764561475063.post-7615835588230253262009-08-10T19:33:00.001-07:002009-08-10T19:33:25.623-07:00Meatless Monday Returns<p>Not that it really ever went away, we were still eating meatless, I was just slacking on the blogging aspect of it.  ;-)  </p> <p>This week we took advantage of the <strike>not hot as hell,</strike> slightly cooler weather and did a full grill of different veggies.  Eggplant, zucchini, yellow squash, mushrooms, etc. were sliced and seasoned.  I decided that the juicy heirloom tomato that we got at the Farmer’s market should be showcased as well.  The result: <strong><em> grilled eggplant and goat cheese “stacks” with balsamic reduction aka party-in-my-mouth.  A.Mazing!!  </em></strong>Seriously, this could be our favorite meatless meal of all times.  The goat cheese really took it over the top.</p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SoDYWB6smNI/AAAAAAAAHRY/ihlqxusPnCM/s1600-h/DSC00558%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00558" border="0" alt="DSC00558" src="http://lh6.ggpht.com/_q9J24m0Whw0/SoDYW1tCiQI/AAAAAAAAHRc/L6U8bt3XYPw/DSC00558_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>So ladies and gents, fire up the grill and get your veggies, and have a par-tay in your mouth!   </p> <p>To make:  slice the eggplant into 1/8'” slices, zucchini and yellow squash cut lengthwise into approx. 4 lengthwise slices per medium zucchini.  Grill over medium high heat until done.  </p> <p>While veggies are grilling, take about a half cup of goat cheese and mix with some chopped, fresh basil and chives.  </p> <p>When veggies are done, start with eggplant slices as the base.  Spread goat cheese mixture over the eggplant slice, then layer with fresh tomato, zucchini and squash slices, and fresh mozzarella (we used leftover tofu from the night before instead.)  Top with another eggplant slice and drizzle with balsamic syrup.  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7S-8EbhK8jJT_Ek2YsTC9uAFMUE2rv5IN24g8VuWW-t4_UrLCo6Q399HGT4_ApNX8sh9VpvAY9v_mV_bLcpmupIkvr_-JZ7wLkkaIkiOk5_PRseH-Eb6g0m1VfCO19NaRzP7txLe0yYB/s1600-h/DSC00555%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00555" border="0" alt="DSC00555" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPee0DCdwavYTQW1kdvMdof01QPFXyWv82CeYpeIDBkoEB7Mj5pDqsrQp4A5_9KMHWAfAffO12p0Bh1EtMZfDHjiXF727sU6KXaWdBsGyFxsPhmoaLLtlpAz7oucLDdec7ypVeCgmDKaZ/?imgmax=800" width="609" height="458" /></a> </p> <p><a href="http://lh3.ggpht.com/_q9J24m0Whw0/SoDYYf0ZT7I/AAAAAAAAHRo/b_CUszA4Gi8/s1600-h/DSC00556%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00556" border="0" alt="DSC00556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCrWPsBvaDdKpeJR8NBnU6M8v2jWzJ-O4HtYV8NfCzb0nHc9F8NyQULSWN55k6xUVJ77cgcIRJETZxOMX3eqVT7TxL20I__0tSoG9VZr_YSFTy9t-qckjf3hrpbIhxM6MU2CJkQuCK1Sp/?imgmax=800" width="609" height="458" /></a> </p> <p>On a bed of fresh arugula made it even more of a taste treat!</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iWU3-iqNfmT06ZENVfN8lUGB34YXri6nqFCpkrY1ZBSBd64maqi824e58sCwzj3AwIymRU8oV1oAMmuoLfvP1x_4SxblLMgL8Vqsu8vTOe-VWC6BSY9KZe_c75KjzYsJASU_FFolIU0L/s1600-h/DSC00557%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00557" border="0" alt="DSC00557" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgID65UEKeHEQ8npxv7DGImpz9tzL9k5lHD0YE7PTvSEOFAN1LxYPXPOOHu4wq27oC7cNMySMUjaBFy2m7kciFNoTaZoTuAFLZ27HO-0yJ4Qt4qIAptFRoeL32-2lzBmRPCX4uOS7h2k7bt/?imgmax=800" width="609" height="458" /></a> </p> <p>Cross Section:</p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SoDYa-D5QCI/AAAAAAAAHR4/XBWwLS47mYs/s1600-h/DSC00559%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00559" border="0" alt="DSC00559" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpoO2pgUCqltih467mug_kPSbsEIFx-R7E-UPgoeFAOIBIz9aXBuYPTRd_3i6QBPGPijJ0boq9sgi2pgndaZZRrZzOE60RSFl3-TpwxzquucyM9JoPuLSXmaLbSWk4AguQZxwKk5T6F_-/?imgmax=800" width="609" height="458" /></a> </p> <p><em>And a sweet potato in the background for some healthy carbs</em>!</p> <p>Oh, Mondays are also special to us because Ava was born on Monday – <strong>4 weeks ago today</strong>!</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiYB29yuKJWsR-qaz-ig502Cd5fDaw7OhwQ7wUTHDEGux64uLEqquNO2WAjT0MhdNzjqjCkGZwRrpNLAtdMF3TuKdDoKk3jEyU_1sDcWaeiX5VaHaJOzuh7NSz0eLoch_tK4r7VEB1JTN/s1600-h/DSC00568%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00568" border="0" alt="DSC00568" src="http://lh5.ggpht.com/_q9J24m0Whw0/SoDYdPXwn9I/AAAAAAAAHSE/r1FE03GQ92I/DSC00568_thumb.jpg?imgmax=800" width="609" height="458" /></a></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com4tag:blogger.com,1999:blog-5512552764561475063.post-1670486879201675002009-08-06T04:40:00.000-07:002009-08-06T04:40:00.624-07:00Another new favorite “pour”<p>With the <em>extreme</em> heat and dryness of our summers here in Phoenix, a girl does need to hydrate occasionally with something other than wine.  Water, meh, that gets so boring with the copious amounts of fluid we need to keep from dehydrating.  So, enter my new obsession this summer, <a href="http://www.chinamist.com/ct/store/ct_listCategoriesAndProducts.asp?idCategory=68" target="_blank">China Mist Hibiscus Raspberry Frenzy decaf herbal iced tea.</a></p> <p><a href="http://lh6.ggpht.com/_q9J24m0Whw0/SnjG958a5zI/AAAAAAAAHMQ/3gyFzY_KnB8/s1600-h/herbal%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="herbal" border="0" alt="herbal" src="http://lh5.ggpht.com/_q9J24m0Whw0/SnjG-uhWO2I/AAAAAAAAHMU/BTcYMP7yR_w/herbal_thumb.jpg?imgmax=800" width="344" height="458" /></a>   </p> <p>I love the natural sweetness and the floral depth that the hibiscus adds.  Being that it’s <em>not caffeinated</em>, it’s a hydrating and delicious alternative to water.  It has become a habit to stop at <a href="http://www.ajsfinefoods.com/" target="_blank">AJ’s</a> each morning and get my fix. <strong>Cheers!</strong>   </p> <p><a href="http://lh6.ggpht.com/_q9J24m0Whw0/SnjG_GhRXAI/AAAAAAAAHMY/K95Iv1dGTbE/s1600-h/DSC00426%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00426" border="0" alt="DSC00426" src="http://lh6.ggpht.com/_q9J24m0Whw0/SnjG_7aCrNI/AAAAAAAAHMc/UEzIfeP5nBs/DSC00426_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>Paws and Pacifiers have to be represented too!</p> <p><strong><em>What is your favorite way to hydrate in the summer?</em></strong></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com1tag:blogger.com,1999:blog-5512552764561475063.post-3111653837209714832009-08-04T16:09:00.001-07:002009-08-04T16:09:39.091-07:00Quick and Easy Last Minute Meals<p>Ava is 3 weeks old and I’m happy to report we’ve been able to do some cooking.  That said, it has been some of our “tried and trues,” so I won’t bother posting the recipes/pictures.  Just picture, homemade pizza, grilled tofu and veggies, stuffed pork tenderloin, etc.  </p> <p>I’ve also had a couple instances when I was alone with a fussing baby and getting a bit fussy myself due to hunger.  So, I’m going to show you a couple of the “5 Minute” meals I came up with for myself.  Literally, 5 minutes (when you have ingredients on hand) which is faster than it would take me to run to the nearest drive thru, and a whole lot more nutritious.  </p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/Sni_mo2RShI/AAAAAAAAHLk/FEoWQAkMszA/s1600-h/DSC00500%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00500" border="0" alt="DSC00500" src="http://lh6.ggpht.com/_q9J24m0Whw0/Sni_nKHFK9I/AAAAAAAAHLo/LziAqVX4ZI4/DSC00500_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>This is my <em><strong>One Dish Micro-Steamed Asian Fish and Veggies.</strong></em>  </p> <p>I took some fresh baby bok choy and sliced mushrooms and microwaved them on high, for 3 minutes.  While the veggies were cooking, I defrosted a tilapia fillet and made a little sauce of sake, soy sauce, fresh grated ginger (from a jar,) and sesame oil.  When the veggies were done, I layed the tilapia on top and poured the sauce over all.  Put back in the micro (covered) and cook on 70% power for approximately 3 minutes or until fish flakes easily.  Be careful not to overcook.  </p> <p>OK, so it is a 6 minute meal – sue me.  ;-)</p> <p>Paired with a <strong>refreshing  glass of rose</strong>, a perfect light dinner.  </p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/Sni_n6gZQ_I/AAAAAAAAHLs/tqUekOUsZUQ/s1600-h/DSC00501%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00501" border="0" alt="DSC00501" src="http://lh4.ggpht.com/_q9J24m0Whw0/Sni_oWSy2hI/AAAAAAAAHLw/vaIm4cR9a64/DSC00501_thumb.jpg?imgmax=800" width="344" height="458" /></a> </p> <p>Next up is a quick lunch time salad.  Utilizing frozen cooked cocktail shrimp and whatever greens available in the fridge, equals a tasty and satisfying salad.  I used some leftover homemade creamy dressing, but any of your favorites would work.  Also, substitute canned salmon and it’s equally as fast and nutritious.  </p> <p><a href="http://lh3.ggpht.com/_q9J24m0Whw0/Sni_o65HGwI/AAAAAAAAHL0/hMJh9j8nQCg/s1600-h/DSC00533%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00533" border="0" alt="DSC00533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxp67btMEPUZ29863MK_7o1Q0ZL0jVUeFB_c5qeQ0FReW0f4rfhZFTIIjfDMBASxvf-r16aGYSxefrxSc1h5TbJmgD9QwNOHMV1wKapNK7JUEj0PLEaUMSgoICYjmm0ID1f2GTdThMwFyG/?imgmax=800" width="609" height="458" /></a> </p> <p></p> <p>I threw in a few sliced sugar snap peas, mushrooms, avocado,and onion, on top of a bed of spinach.  I forgot to add some creamy goat cheese, until after I took the first couple bites.  Not to bad in a pinch, eh?</p> <p>Finally, this is a picture of the <a href="http://www.ediblearrangements.com/" target="_blank">Edible Arrangement</a> I received as a gift from my team at work.  This is an awesome gift idea for new families.  Not only was the fruit delicious, and needed with extra family around, but it was something we could easily eat with one hand, when baby was in the other.  </p> <p><a href="http://lh6.ggpht.com/_q9J24m0Whw0/Sni_qc6ot8I/AAAAAAAAHMA/t88D4Oh8BtI/s1600-h/DSC00454%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00454" border="0" alt="DSC00454" src="http://lh3.ggpht.com/_q9J24m0Whw0/Sni_q-SP-gI/AAAAAAAAHME/KZLZplRIqqk/DSC00454_thumb.jpg?imgmax=800" width="344" height="458" /></a> </p> <p>Ava –having a <strong>large pour</strong> of Enfamil.  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmP95IW_ME_Zirt0uQkGYkdz8w1KCmsu_GyQChZZF86yuDjbBl8kpdmA7gztUwqzlqhy_aOf5jVIlXVITNQg-hwep8RKVaaSjQ9bWcgJAzVsljGlDuj9UwKc-dfnePEdYNhvekGGsd2Kv/s1600-h/DSC00503%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00503" border="0" alt="DSC00503" src="http://lh3.ggpht.com/_q9J24m0Whw0/Sni_seHxrOI/AAAAAAAAHMM/Th-tHTKNaow/DSC00503_thumb.jpg?imgmax=800" width="344" height="458" /></a> </p> <p>What’s your favorite 5 minute meal?</p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com2tag:blogger.com,1999:blog-5512552764561475063.post-32458993270198836412009-07-20T15:57:00.001-07:002009-07-20T15:57:00.432-07:00Nutrition Facts and New Meaning to the word “Bottle”<p>I’ve been a little MIA from the blog world lately, and for good reason, which you will see in a moment.  Since their has not been a lot of cooking going on in the <strong><em>Paws and Pours</em></strong> household, I’ll share a little nutrition information.</p> <p>Being a RD, I’ve done a lot of teaching on reading nutrition labels.  So, I feel compelled to share the latest change in the nutrition label.  Please take a look…<o:p></o:p></p> <div class="Section1"> <div align="center"> <table style="border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in" border="0" cellspacing="0" cellpadding="0"><tbody> <tr> <td style="border-bottom: windowtext 1.5pt; border-left: windowtext 1.5pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 262.7pt; padding-right: 5.4pt; border-top: windowtext 1.5pt solid; border-right: windowtext 1.5pt solid; padding-top: 0in" valign="top" width="350" colspan="6"> <p class="ececmsonormal"><b><span style="font-family: "Arial Black"; color: black; font-size: 20pt; mso-bidi-font-family: 'Segoe UI'">Nutrition Facts</span></b><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom-style: none; border-left: windowtext 1.5pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 262.7pt; padding-right: 5.4pt; border-top-style: none; border-right: windowtext 1.5pt solid; padding-top: 0in" valign="top" width="350" colspan="6"> <p class="ececmsonormal"><span style="font-family: arial; color: black">Item Size<span style="mso-spacerun: yes"> </span>5 lb 11 oz</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom: windowtext 6pt solid; border-left: windowtext 1.5pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 262.7pt; padding-right: 5.4pt; border-top-style: none; border-right: windowtext 1.5pt solid; padding-top: 0in" valign="top" width="350" colspan="6"> <p class="ececmsonormal"><span style="font-family: arial; color: black">Items Per Container 1</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom-style: none; border-left: windowtext 1.5pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 262.7pt; padding-right: 5.4pt; border-top-style: none; border-right: windowtext 1.5pt solid; padding-top: 0in" valign="bottom" width="350" colspan="6"> <p class="ececmsonormal"><span style="font-family: "Arial Black"; color: black; mso-bidi-font-family: 'Segoe UI'">Amount in Each</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom: windowtext 4.5pt solid; border-left: windowtext 1.5pt solid; padding-bottom: 0in; border-right-style: none; padding-left: 5.4pt; width: 122.35pt; padding-right: 5.4pt; border-top: windowtext 1pt solid; padding-top: 0in" valign="bottom" width="163" colspan="3"> <p class="ececmsonormal"><span style="font-family: "Arial Black"; color: black; mso-bidi-font-family: 'Segoe UI'">Calories </span><span style="font-family: arial; color: black">25,000?</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="border-bottom: windowtext 4.5pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 140.35pt; padding-right: 5.4pt; border-left-style: none; border-top: windowtext 1pt solid; border-right: windowtext 1.5pt solid; padding-top: 0in" width="187" colspan="3"> <p class="ececmsonormal"><span style="font-family: arial; color: black; font-size: 11pt">    Calories from Fat 30%</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1.5pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 262.7pt; padding-right: 5.4pt; border-top-style: none; border-right: windowtext 1.5pt solid; padding-top: 0in" valign="top" width="350" colspan="6"> <p style="text-align: right" class="ececmsonormal" align="right"><span style="font-family: "Arial Black"; color: black; font-size: 10pt; mso-bidi-font-family: 'Segoe UI'">% Recommended</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1.5pt solid; padding-bottom: 0in; border-right-style: none; padding-left: 5.4pt; width: 193.6pt; padding-right: 5.4pt; border-top-style: none; padding-top: 0in" valign="top" width="258" colspan="4"> <p class="ececmsonormal" align="left"><span style="font-family: "Arial Black"; color: black; mso-bidi-font-family: 'Segoe UI'">Eyes</span><span style="font-family: arial; color: black"> 2</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="border-bottom: windowtext 1pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 69.1pt; padding-right: 5.4pt; border-top-style: none; border-left-style: none; border-right: windowtext 1.5pt solid; padding-top: 0in" width="92" colspan="2"> <p style="text-align: right" class="ececmsonormal" align="right"><b><span style="font-family: arial; color: black">100</span></b><span style="font-family: arial; color: black">%</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1.5pt solid; padding-bottom: 0in; border-right-style: none; padding-left: 5.4pt; width: 193.6pt; padding-right: 5.4pt; border-top-style: none; padding-top: 0in" valign="top" width="258" colspan="4"> <p class="ececmsonormal" align="left"><span style="font-family: "Arial Black"; color: black; mso-bidi-font-family: 'Segoe UI'">Button Nose</span><span style="font-family: arial; color: black"> 1</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="border-bottom: windowtext 1pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 69.1pt; padding-right: 5.4pt; border-top-style: none; border-left-style: none; border-right: windowtext 1.5pt solid; padding-top: 0in" width="92" colspan="2"> <p style="text-align: right" class="ececmsonormal" align="right"><b><span style="font-family: arial; color: black">100</span></b><span style="font-family: arial; color: black">%</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1.5pt solid; padding-bottom: 0in; border-right-style: none; padding-left: 5.4pt; width: 193.6pt; padding-right: 5.4pt; border-top-style: none; padding-top: 0in" valign="top" width="258" colspan="4"> <p class="ececmsonormal" align="left"><span style="font-family: "Arial Black"; color: black; mso-bidi-font-family: 'Segoe UI'">Beating Heart</span><span style="font-family: arial; color: black"> 1</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="border-bottom: windowtext 1pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 69.1pt; padding-right: 5.4pt; border-top-style: none; border-left-style: none; border-right: windowtext 1.5pt solid; padding-top: 0in" width="92" colspan="2"> <p style="text-align: right" class="ececmsonormal" align="right"><b><span style="font-family: arial; color: black">100</span></b><span style="font-family: arial; color: black">%</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1.5pt solid; padding-bottom: 0in; border-right-style: none; padding-left: 5.4pt; width: 193.6pt; padding-right: 5.4pt; border-top-style: none; padding-top: 0in" valign="top" width="258" colspan="4"> <p class="ececmsonormal" align="left"><span style="font-family: "Arial Black"; color: black; mso-bidi-font-family: 'Segoe UI'">Hands</span><span style="font-family: arial; color: black"> 2</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="border-bottom: windowtext 1pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 69.1pt; padding-right: 5.4pt; border-top-style: none; border-left-style: none; border-right: windowtext 1.5pt solid; padding-top: 0in" width="92" colspan="2"> <p style="text-align: right" class="ececmsonormal" align="right"><b><span style="font-family: arial; color: black">100</span></b><span style="font-family: arial; color: black">%</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom: windowtext 4.5pt solid; border-left: windowtext 1.5pt solid; padding-bottom: 0in; border-right-style: none; padding-left: 5.4pt; width: 193.6pt; padding-right: 5.4pt; border-top-style: none; padding-top: 0in" valign="top" width="258" colspan="4"> <p class="ececmsonormal" align="left"><span style="font-family: "Arial Black"; color: black; mso-bidi-font-family: 'Segoe UI'">Little Piggies</span><span style="font-family: arial; color: black"> 10</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="border-bottom: windowtext 4.5pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 69.1pt; padding-right: 5.4pt; border-top-style: none; border-left-style: none; border-right: windowtext 1.5pt solid; padding-top: 0in" width="92" colspan="2"> <p style="text-align: right" class="ececmsonormal" align="right"><b><span style="font-family: arial; color: black">100</span></b><span style="font-family: arial; color: black">%</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom-style: none; border-left: windowtext 1.5pt solid; padding-bottom: 0in; border-right-style: none; padding-left: 5.4pt; width: 68.35pt; padding-right: 5.4pt; border-top-style: none; padding-top: 0in" width="91"> <p class="ececmsonormal"><span style="font-family: arial; color: black; font-size: 10pt">Cuteness</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="padding-bottom: 0in; padding-left: 5.4pt; width: 45pt; padding-right: 5.4pt; padding-top: 0in" width="60"> <p style="text-align: right" class="ececmsonormal" align="right"><span style="font-family: arial; color: black; font-size: 10pt">100%</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="padding-bottom: 0in; padding-left: 5.4pt; width: 1.25in; padding-right: 5.4pt; padding-top: 0in" width="120" colspan="3"> <p class="ececmsonormal"><span style="font-family: arial; color: black; font-size: 10pt">    •        Miracle</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="border-bottom: windowtext 1pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 59.35pt; padding-right: 5.4pt; border-top-style: none; border-left-style: none; border-right: windowtext 1.5pt solid; padding-top: 0in" width="79"> <p style="text-align: right" class="ececmsonormal" align="right"><span style="font-family: arial; color: black; font-size: 10pt">100%</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1.5pt solid; padding-bottom: 0in; border-right-style: none; padding-left: 5.4pt; width: 68.35pt; padding-right: 5.4pt; border-top: windowtext 1pt solid; padding-top: 0in" width="91"> <p class="ececmsonormal"><span style="font-family: arial; color: black; font-size: 10pt">Adorable</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="border-bottom: windowtext 1pt solid; padding-bottom: 0in; border-right-style: none; padding-left: 5.4pt; width: 45pt; padding-right: 5.4pt; border-left-style: none; border-top: windowtext 1pt solid; padding-top: 0in" width="60"> <p style="text-align: right" class="ececmsonormal" align="right"><span style="font-family: arial; color: black; font-size: 10pt">100%</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="border-bottom: windowtext 1pt solid; padding-bottom: 0in; border-right-style: none; padding-left: 5.4pt; width: 1.25in; padding-right: 5.4pt; border-left-style: none; border-top: windowtext 1pt solid; padding-top: 0in" width="120" colspan="3"> <p class="ececmsonormal"><span style="font-family: arial; color: black; font-size: 10pt">    •        Treasure</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> <td style="border-bottom: windowtext 1pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 59.35pt; padding-right: 5.4pt; border-top-style: none; border-left-style: none; border-right: windowtext 1.5pt solid; padding-top: 0in" width="79"> <p style="text-align: right" class="ececmsonormal" align="right"><span style="font-family: arial; color: black; font-size: 10pt">100%</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="border-bottom: windowtext 1.5pt solid; border-left: windowtext 1.5pt solid; padding-bottom: 0in; padding-left: 5.4pt; width: 262.7pt; padding-right: 5.4pt; border-top: windowtext 1.5pt; border-right: windowtext 1.5pt solid; padding-top: 0in" valign="top" width="350" colspan="6"> <p class="ececmsonormal"><span style="font-family: arial; color: black; font-size: 10pt">These values are based on an average baby,</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> <p class="ececmsonormal"><span style="font-family: arial; color: black; font-size: 10pt">so ours may be even better!<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p> <p class="ececmsonormal"><span style="font-family: arial; color: black; font-size: 10pt">Ava Shea, born 7/13/09</span><span style="font-family: "Segoe UI"; color: #444444; font-size: 10pt"><o:p></o:p></span></p> </td> </tr> <tr> <td style="padding-bottom: 0in; padding-left: 0in; width: 68.25pt; padding-right: 0in; padding-top: 0in" width="91"> <p class="MsoNormal"></p> </td> <td style="padding-bottom: 0in; padding-left: 0in; width: 45pt; padding-right: 0in; padding-top: 0in" width="60"> <p class="MsoNormal"> <span style="font-family: "Segoe UI"; color: #444444; font-size: 0pt; mso-fareast-font-family: 'Arial Unicode MS'; mso-bidi-font-size: 10.0pt"><o:p></o:p></span></p> </td> <td style="padding-bottom: 0in; padding-left: 0in; width: 9pt; padding-right: 0in; padding-top: 0in" width="12"> <p class="MsoNormal"> <span style="font-family: "Segoe UI"; color: #444444; font-size: 0pt; mso-fareast-font-family: 'Arial Unicode MS'; mso-bidi-font-size: 10.0pt"><o:p></o:p></span></p> </td> <td style="padding-bottom: 0in; padding-left: 0in; width: 71.25pt; padding-right: 0in; padding-top: 0in" width="95"> <p class="MsoNormal"> <span style="font-family: "Segoe UI"; color: #444444; font-size: 0pt; mso-fareast-font-family: 'Arial Unicode MS'; mso-bidi-font-size: 10.0pt"><o:p></o:p></span></p> </td> <td style="padding-bottom: 0in; padding-left: 0in; width: 9.75pt; padding-right: 0in; padding-top: 0in" width="13"> <p class="MsoNormal"> <span style="font-family: "Segoe UI"; color: #444444; font-size: 0pt; mso-fareast-font-family: 'Arial Unicode MS'; mso-bidi-font-size: 10.0pt"><o:p></o:p></span></p> </td> <td style="padding-bottom: 0in; padding-left: 0in; width: 59.25pt; padding-right: 0in; padding-top: 0in" width="79"> <p class="MsoNormal"> <span style="font-family: "Segoe UI"; color: #444444; font-size: 0pt; mso-fareast-font-family: 'Arial Unicode MS'; mso-bidi-font-size: 10.0pt"><o:p></o:p></span></p> </td> </tr> </tbody></table> </div> <div align="left">We have been blessed with a precious little girl through adoption.  (For those of you who are wondering how I drank all this wine the last 9 months.)  Both Scott and I were there in the delivery room and I was lucky enough to cut her umbilical cord.  It has been an amazing week and we are getting the hang of bathing, diaper changing and late night feeds.  We’ve even done a little cooking and wine drinking, but nothing noteworthy.  </div> <p>So, our current “Pour” is Enfamil Premium.  Look for a review and rating from Ava coming soon!</p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SmT2M41N2JI/AAAAAAAAG7Q/VLdCKXBjs9w/s1600-h/DSC00322%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00322" border="0" alt="DSC00322" src="http://lh3.ggpht.com/_q9J24m0Whw0/SmT2NkpcOnI/AAAAAAAAG7U/2O6HUOmzods/DSC00322_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>Ava Shea – 1 day old</p> <p><a href="http://lh6.ggpht.com/_q9J24m0Whw0/SmT2OSIc6QI/AAAAAAAAG7Y/5wo-gyGnHvU/s1600-h/DSC00350%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00350" border="0" alt="DSC00350" src="http://lh3.ggpht.com/_q9J24m0Whw0/SmT2O00fEbI/AAAAAAAAG7c/2cDx_uxHTRI/DSC00350_thumb.jpg?imgmax=800" width="644" height="446" /></a> </p> <table border="0" cellspacing="0" cellpadding="0"><tbody> <tr> <td valign="top" width="350"> <p>We may need to change the name of the blog to <strong><em>Paws, Pours and Pacifiers!  </em></strong>What do you think?</p> <p></p> </td> </tr> <tr> <td valign="top" width="350"> <p></p> </td> </tr> <tr> <td valign="top" width="350"> <p></p> </td> </tr> <tr> <td valign="bottom" width="350"> <p></p> </td> </tr> <tr> <td valign="bottom" width="163"> <p></p> </td> <td width="187"> <p> </p> </td> </tr> <tr> <td valign="top" width="350"> <p></p> </td> </tr> <tr> <td valign="top" width="258"> <p></p> </td> <td width="92"> <p><b> </b></p> </td> </tr> <tr> <td valign="top" width="258"> <p></p> </td> <td width="92"> <p><b> </b></p> </td> </tr> <tr> <td valign="top" width="258"> <p></p> </td> <td width="92"> <p><b> </b></p> </td> </tr> <tr> <td valign="top" width="258"> <p></p> </td> <td width="92"> <p><b> </b></p> </td> </tr> <tr> <td valign="top" width="258"> <p></p> </td> <td width="92"> <p><b> </b></p> </td> </tr> <tr> <td width="91"> <p></p> </td> <td width="60"> <p></p> </td> <td width="120"> <p>          </p> </td> <td width="79"> <p></p> </td> </tr> <tr> <td width="91"> <p></p> </td> <td width="60"> <p></p> </td> <td width="120"> <p></p> </td> <td width="79"> <p></p> </td> </tr> <tr> <td valign="top" width="350"> <p></p> </td> </tr> <tr> <td width="91"></td> <td width="60"></td> <td width="12"></td> <td width="95"></td> <td width="13"></td> <td width="79"></td> </tr> </tbody></table> <p></p> </div> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com9tag:blogger.com,1999:blog-5512552764561475063.post-27907162319837891992009-07-09T14:51:00.001-07:002009-07-09T14:51:00.806-07:00Scallops – Part 2<p>In my <a href="http://www.pawsandpours.com/2009/07/jumbo-scallops.html" target="_blank">previous post</a> about scallops, I mentioned we made them twice in the same weekend.  Since I posted Friday nights preparation, here is Sunday night’s with a slightly different take.  </p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/SlZmOG-hmSI/AAAAAAAAGyc/BLAbRcfftHc/s1600-h/DSC00194%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00194" border="0" alt="DSC00194" src="http://lh6.ggpht.com/_q9J24m0Whw0/SlZmOlD1QqI/AAAAAAAAGyg/sT58TpeMyCY/DSC00194_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>These jumbo <strike>hunka hunkas </strike>scallops were once again, simply seared, but this time we served over  <strong>fettucine “pasta” and butternut squash in a white cheese</strong> <strong>sauce</strong>.  By pasta, I’m referring to the <a href="http://www.csulb.edu/~jlee6/PMO/html/noodle.html" target="_blank">Pasta Slim</a>, that I received last month to try.  (Please feel free to substitute regular fettucine noodles or other pasta of your choice.)  The results were simply amazing, and this meal was ready in under 15 minutes!  Accompanied by a chilled glass of<strong> Stella Pinot Grigio</strong>, and it was the perfect end to a pretty perfect weekend.  </p> <p><em><strong>For the “pasta:”  (serves 2)</strong></em></p> <p>2 bags Pasta Slim fettucine noodles (or about 2 cups, cooked, regular fettucine)</p> <p>1/2 cup cubed, cooked, butternut squash</p> <p>2 wedges Laughing Cow Swiss flavor cheese wedges</p> <p>1 Tbsp dry white wine</p> <p>1 tsp. butter</p> <p>2 Tbsp shredded parmesan cheese</p> <p>Salt and pepper to taste</p> <p>mushrooms to garnish, optional</p> <p>Drain fettucine, and while hot add the cheeses, wine, butter, salt and pepper and squash.  Toss around until cheeses melt and well blended.  Portion out on 2 plates and top with seared scallops.  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvqZMQvqyU8ozdD3BNsxfBX_mz1fdghsvQ_9jQDe6xsESJOPXkE8T8tWq408VHj8-dtpLSZSXgPYITnleVkLudY_3ibnO8NkUyoZTA4rf5lumvz1Ndno98o-e2hUVfOLcEolJKpLVcKpU/s1600-h/DSC00195%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00195" border="0" alt="DSC00195" src="http://lh3.ggpht.com/_q9J24m0Whw0/SlZmPytVnMI/AAAAAAAAGyo/7iUgG0a0R6k/DSC00195_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p> </p> <p>By the way, the <a href="http://www.madwine.com/stpigr20.html" target="_blank">Stella Pinot Grigio</a> is an excellent pinot for the price.  I got this bottle for around $8, and it is just as good as some of the $15-$20 Pinot Grigios I’ve had.  </p> <p>Lastly, a picture of Chase being his happy self.</p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SlZmQdgx5DI/AAAAAAAAGys/0UktVUJj8U8/s1600-h/DSC00192%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00192" border="0" alt="DSC00192" src="http://lh3.ggpht.com/_q9J24m0Whw0/SlZmQ8cF_NI/AAAAAAAAGyw/B9VdvWxR7D0/DSC00192_thumb.jpg?imgmax=800" width="609" height="458" /></a></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com2tag:blogger.com,1999:blog-5512552764561475063.post-14867426315573042562009-07-06T08:00:00.000-07:002009-07-06T08:00:54.525-07:00Pesto and “Pink” Wine<p>Summer is in full bloom here in Arizona. While the rest of the country is thankful for the sunshine and warm weather (and the abundant produce that comes with it), here in the desert southwest we are lamenting yet another 100+ degree day. Our garden is withering from the heat, however it seems that our basil continues to love the sunshine.</p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/SlEe4hXMR5I/AAAAAAAAGw8/EYJZ8y9Vy3M/s1600-h/DSC00025%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00025" border="0" alt="DSC00025" src="http://lh4.ggpht.com/_q9J24m0Whw0/SlEe5UTtgYI/AAAAAAAAGxA/pLHAh3rqWLE/DSC00025_thumb%5B1%5D.jpg?imgmax=800" width="644" height="484" /></a> </p> <p>With all that basil, what to do? After all, there are only so many caprese salads that we can do. Why fresh pesto of course! We whipped up a batch of pesto:</p> <h4>Pesto Sauce</h4> <blockquote> <p>3 Tbsp pine nuts or walnuts</p> <p>2 cups tightly packed basil leaves</p> <p>4 cloves garlic</p> <p>4 Tbsp grated parmesan</p> <p>1 Tbsp olive oil</p> <p>1/2 tsp black pepper</p> <p>3/4 tsp salt</p> <p>3 ounces reduced sodium chicken broth</p> <p>Combine first seven ingredients in food processer. Pulse until chopped. Add in broth until desired consistency. </p> </blockquote> <p> </p> <p>We served it over mushroom ravioli.</p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SlEe5vjZNGI/AAAAAAAAGxE/y1JT6FGwzdo/s1600-h/DSC00177%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00177" border="0" alt="DSC00177" src="http://lh4.ggpht.com/_q9J24m0Whw0/SlEe6NwWfuI/AAAAAAAAGxI/GdAdAOdGQZQ/DSC00177_thumb%5B1%5D.jpg?imgmax=800" width="644" height="484" /></a> </p> <p>Now of course we couldn’t do a meal without adding wine. We were in the mood for a red, but with the heat we were looking for a cold white. Naturally, that led us to our “pink” wine: a nice dry rose from Napa. We went with the <a href="http://silveradovineyards.com">Silverado Vineyards</a> 2008 <a href="http://store.silveradovineyards.com/shared/StoreFront/product_detail.asp?RowID=179&CS=silverado&All=">Sangiovese Rosato</a>. The wine has a good balance of fruitiness and dryness that was perfect for our evening. </p> <p><a href="http://lh6.ggpht.com/_q9J24m0Whw0/SlEe6d4PygI/AAAAAAAAGxM/DDHl5Bg5lrA/s1600-h/2008Rosato1%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="2008Rosato1" border="0" alt="2008Rosato1" src="http://lh5.ggpht.com/_q9J24m0Whw0/SlEe65wcEvI/AAAAAAAAGxQ/ulLdPQJKm3M/2008Rosato1_thumb.jpg?imgmax=800" width="184" height="184" /></a></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com2tag:blogger.com,1999:blog-5512552764561475063.post-41702766450060705622009-07-02T15:20:00.001-07:002009-07-02T15:20:13.518-07:00Jumbo Scallops!<p>I think my favorite seafood of all times is <strong>scallops</strong>.  I think if they weren’t <strike>so expensive</strike> out of our price range, I’d eat them at least once a week.  This past week I had them twice.  One of my local stores had the U-10 scallops on sale, and so we indulged – planning to have a nice Friday night meal at home.  They were so fabulous that by Sunday we were craving them again.  A-hem, another trip to the store for more fresh scallops.  </p> <p>While I’ve tried a few different preparations and recipes, I still come back to simply searing them in a small amount of butter as my “go-to.”  I prefer to let the subtle flavor of the scallops come through.  Sunday night I seared them, then topped with a sprinkling of capers, raisins, and tarragon.  </p> <p>Hello lover!</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9mx6VUUGrF_hkZxDxnukv6EMWBuG8rXOG9bVLODgOsxSDPCTicF8I5zTlKC2A_l6tg8rTP25uuY9pucIzfeFT6XmoCMZrxs7SW_vuNrytaaJjvgbJrUYkZSGwbW_Kinh9z0BMq484O2K/s1600-h/DSC00166%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00166" border="0" alt="DSC00166" src="http://lh5.ggpht.com/_q9J24m0Whw0/Sk0ykxvsA4I/AAAAAAAAGvg/QVS78xoGSGI/DSC00166_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>These scallops we so large, (3 oz each,) that we each enjoyed two and were perfectly satisfied. </p> <p>What, you may ask, is that light green “stuff” under the scallops?  <strong>Broccoli-cauliflower puree</strong>, that’s what!  We occasionally enjoy a the “mashed cauliflower” or cauliflower puree, if you will.  This time we experimented and did 2/3 cauliflower to 1/3 broccoli.  We live on the wild side right?  Although not terribly attractive, it tasted fantastic!  Steamed<em> cauliflower</em> and <em>broccoli,</em> pureed with<em> sour cream</em> or Greek yogurt, a bit of<em> butter</em>, <em>chives,</em> <em>salt</em> and <em>pepper.</em>  <a href="http://lh4.ggpht.com/_q9J24m0Whw0/Sk0ylQwJ8zI/AAAAAAAAGvk/z9FyflSYWL0/s1600-h/DSC00165%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00165" border="0" alt="DSC00165" src="http://lh5.ggpht.com/_q9J24m0Whw0/Sk0ymABHPDI/AAAAAAAAGvo/8PIPCAz72zE/DSC00165_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>Finally, a Chase photo of the day:</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NiJSoctdIuDO9VraceWNz46wDxvx4nnu3v6Lmsrf3IXHeluGkewFYRzesNN8VLFUhj_44YTq-ScpQJ62MRLhLxsi_SfZGdtNFcXYXLdGMphIb9sU5jAxb1teFBKj4LrxFwnF01symsqQ/s1600-h/DSC_0353%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC_0353" border="0" alt="DSC_0353" src="http://lh3.ggpht.com/_q9J24m0Whw0/Sk0ynKK954I/AAAAAAAAGvw/nnveXgcq43A/DSC_0353_thumb.jpg?imgmax=800" width="644" height="430" /></a> </p> <p>Finding a puddle to cool off in after a long, hot hike!  </p> <p><strong><em>What’s your favorite fish or seafood?</em></strong></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com1tag:blogger.com,1999:blog-5512552764561475063.post-48141977794623623672009-06-25T07:59:00.000-07:002009-06-25T07:59:04.172-07:00Great Value Wines, Part 2<p>Always willing to do my part, I have been trying lots of new (to me) budget friendly wines.  It involves a lot of long, <em>thirsty research</em>, but I withstand.  Hold the applause until the end please. LOL!</p> <p>A couple of wines I enjoyed recently both fit the bill as <strong>good value</strong> and <strong>great tasting</strong>.  I love that kind of outcome to the <em>research!</em></p> <p><a href="http://lh6.ggpht.com/_q9J24m0Whw0/Sj_wrSRRsOI/AAAAAAAAGsY/uLDLMC6gxWs/s1600-h/DSC00145%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00145" border="0" alt="DSC00145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1YMrOVo0JJ_vAjEMparnAdSd5CiuyBNv-FrPE0r3OCI8OKzikG7-xRwSglWjiVGsTHVUchn25P5F7DGVkIGIN8HRh3cYfabcw2-P_buTC9xtOaeXEfV90pI39oHIJbbxRBJLoFo3dHCD/?imgmax=800" width="344" height="458" /></a> </p> <p>First off, the <strong>Velvet Moon 2007 Cabernet Sauvignon</strong>.  This had a medium body and mild tannins.  Not as big and bold as some cabs, but nice and easy.  It actually went great with some homemade pizza.  This sells at Trader Joes for $5.99.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1OZjgzbQuGQzNfdQAoAtK9zKPBQjmTyPVfhwintBSE8ea8wllL_YGDLdnu0i_61IIsX5SnjwJINFVRUEFvU5UkD6VH5Lkk5FKb7MRGat27ek3q1GQUCrJHIAR5SpkzgRJE4hpa8i3icq/s1600-h/DSC00146%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00146" border="0" alt="DSC00146" src="http://lh5.ggpht.com/_q9J24m0Whw0/Sj_wtHtFBsI/AAAAAAAAGsk/bQaTXPIM49E/DSC00146_thumb.jpg?imgmax=800" width="609" height="458" /></a>   </p> <p>Next up the <strong>2007 Mirassou Chardonnay</strong>.  Now, I have seen this popular label in grocery stores, wine shops, etc. but never paid much attention to it.   The winemakers notes are as follows, and I really thought it was spot on.  I prefer low to no oaked chardonnays and this was perfect with just a very slight touch.  </p> <p><strong>winemaker's notes:</strong></p> <p><em>Our 2007 Mirassou Chardonnay exhibits intense aromas and flavors of stone fruits such as peaches and nectarines, as well as tropical fruits like pineapple. Secondary flavors of melon, pears, citrus, floral, and vanilla notes combine with a creamy mouth feel which culminate in a pleasantly concentrated finish</em>.</p> <p>This made a refreshing late Saturday afternoon sipper.</p> <p><em>What’s a great wine you’ve had recently?</em></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com1tag:blogger.com,1999:blog-5512552764561475063.post-23843642324832488952009-06-22T15:16:00.000-07:002009-06-22T15:16:00.514-07:00Meatless Mondays – Peanut Tofu<p>I know, I know, it seems that all we have been featuring on Meatless Mondays is tofu lately.  I must say, we actually <em>CRAVE</em> tofu and usually have it more often than once a week.  I love the <strong>quickness</strong>,<strong> versatility</strong>, and ease of cooking with tofu.  Not to mention that it’s healthy and <strike>cheap</strike><em> budget-friendly</em>.  Meat and seafood account for the most expense in many people’s grocery bills, so eating tofu and other meatless meals a couple days per week can really help cut costs.  </p> <p>This weeks was a real winner.  </p> <p><a href="http://lh4.ggpht.com/_q9J24m0Whw0/Sj-8lewvd6I/AAAAAAAAGsA/Y13GZ4qDwtI/s1600-h/DSC00117%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00117" border="0" alt="DSC00117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJdUzWOyBWCEHaOfqsuNONQ4Dfj__v1FNfS4vbcMVIKc7dmFIxM8IB9Vc7malhcxnErivI_qnWym-l_1G-5ux46KtJ709gnihRr-Mwzt8nKC93ecboya3OYQFMYWHc70amsdFZoOUc92-/?imgmax=800" width="609" height="458" /></a> </p> <p>I marinated the sliced tofu in some soy sauce and sesame oil.  Then grilled for approximately 4-5 minutes per side.  After plating the veggies, tofu and rice, I added a drizzle of <em>peanut sauce</em>.  This really took the meal from good to great!  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZvCltdTe_0NHeosMyBJFwbTJXk8c1d1NrXG8L6nGuPVuZ9L4Tz4LsH8VwuKHJItY_3GhA8-9wp5dbmyqa857AwMy8IkDXz1vCNEloYt6McAlmv3sSiwaSPV0YKjoPAL79cAeMF22JLzA/s1600-h/DSC00118%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00118" border="0" alt="DSC00118" src="http://lh3.ggpht.com/_q9J24m0Whw0/Sj-8naO26VI/AAAAAAAAGsM/pURKeVAwsvI/DSC00118_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>Served with <strong>baby bok choy</strong> and <strong>sauteed shitake mushrooms</strong>.  </p> <p><strong>Thai Style Peanut Sauce</strong></p> <p>1 Tbsp peanut butter</p> <p>1 1/2 Tbsp Rice Vinegar</p> <p>1 tsp minced ginger</p> <p>1-2 tsp. yellow miso</p> <p>1 Tbsp. soy sauce</p> <p>1 tsp brown sugar</p> <p>1 Tbsp fresh squeezed lime juice</p> <p>fresh cilantro, minced (approx 2 tsp.)</p> <p>Mix well.  Double if you want extra for use on salads or dipping veggies.  (Great with steamed broccoli.)</p> <p> </p> <p>Here is a picture of Chase with his girlfriend, Sydney, who is sleeping over for a few days.  She is also a Golden Retriever, who got a summer haircut.  </p> <p><a href="http://lh3.ggpht.com/_q9J24m0Whw0/Sj-8oK_XCHI/AAAAAAAAGsQ/g3NUGnAibfs/s1600-h/DSC00149%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00149" border="0" alt="DSC00149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhze4g3didgdZILrv0S3tWyg90aH7qAYjSJwtbqi-kl43t4i3Q9crc8M1DtwukK1l7YmE_HCXQp8TWaLIExsd879qptnjkiqENxlxBVjHUAWjr3M8ue26BgV0INNmI6ILN39v7y4H4R-Pd0/?imgmax=800" width="609" height="458" /></a></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com2tag:blogger.com,1999:blog-5512552764561475063.post-48324108759937679632009-06-18T07:25:00.000-07:002009-06-18T07:25:02.471-07:00It’s Halibut Season!<p>As you can tell from my posts, I love all fish and seafood.   I have lots of favorites…one of them being halibut.  Noticing fresh halibut in stores the last few weeks, I have been so tempted to buy some.  But, as we have been trying to tighten the old belt lately, I resisted due to the $14.99 per pound price tag.  This weekend, however, while I was shopping at <a href="http://www.sprouts.com" target="_blank">Sprouts</a>, I saw some very fresh looking halibut advertised for $8.99 per l –b. Ah hah!  I could no longer resist and picked out a nice thick fillet to prepare that evening.  </p> <p>While I have tried many different preparations for this fish, I always come back to my <strong>tried and true favorite</strong>, <em>Asian Steamed Halibut.   </em></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWXzP6de-j6dP84Xi4x1w-YjMnEbuXRqFplRp-Gp2qDCr3PVQKsVO86alkXkBTgmZcQ-_qlky5WSZgeyZmduDPV3CCMzt4CcAH59Vm_f14wQeIIrvqN9dQNvtPNPyFz2rG8KNJWvh-IH6/s1600-h/DSC00130%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00130" border="0" alt="DSC00130" src="http://lh3.ggpht.com/_q9J24m0Whw0/SjbKZx4N3yI/AAAAAAAAGpc/4TbfYsX0wZk/DSC00130_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>Back in my 20’s when I was just beginning to get the cooking bug, my friend and I had a dish similar to this at <a href="http://www.pfchangs.com" target="_blank">PF Changs</a>.  Hello<strong> food orgasm</strong>!  We loved it, and came very close (if not right on) to replicating it at home.  It has been a favorite ever since.  It is also a pretty fool proof method of cooking the fish, as it stays moist and very flavorful, without risk of getting tough and overcooked.  </p> <p><strong><em>Ingredients:</em></strong></p> <p><em>1/4 cup low sodium soy sauce</em></p> <p><em>3 Tbsp. sake</em></p> <p><em>1 1/2 Tbsp brown sugar</em></p> <p><em>1-2 tsp. minced fresh ginger</em></p> <p><em>1 lb fresh halibut fillet</em></p> <p><em>chives, shallots and cilantro for garnish and extra flavor</em></p> <p><strong><em>Method:</em></strong></p> <p><em>I put all of the ingredients in a wide shallow bowl and put the halibut in to start “marinating.”  Get a pan with steamer insert prepared on the stove.  When water starts boiling, put the whole bowl of halibut +ingredients into the steam basket (including bowl as you want it to steam in the sauce.)  Steam for 10- 15 minutes, or until fish is flaking easily with fork.  </em></p> <p>I serve this on top of rice of noodles to soak up some of the flavorful sauce.  This time I used the <a href="http://www.pulmuonewildwood.com/noodle.asp" target="_blank">Pasta Slim</a> noodles from the sample that Wildwood sent me a few weeks ago.  Steamed snap peas and shitake mushrooms on the side and it was just like I remembered – sitting in the restaurant 10 + years ago.  </p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SjbKaop4KOI/AAAAAAAAGpg/z2JAuBiOTbY/s1600-h/DSC00129%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00129" border="0" alt="DSC00129" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HLf9Q7AOAy4kNxd_q_5_WI-oBvp_yRSxYECnqwYAA0EWE_fMLlnmylxSoWkJq7db5i4yTf1f3dCrgDf7RayAfmMHdI0AwABuoGe4qhRgFsiO9XPG6zVjAi9SN-AHnK8o7RZ4xymSnOQO/?imgmax=800" width="609" height="458" /></a> </p> <p>We had this meal with a bottle of the <strong>Kono Baru Unoaked Chardonnay</strong> from 2006.  I reviewed this wine last summer, and enjoyed it again just as much.  I probably would have had a better food/wine pairing for this delicious and tropical chardonnay, but we had opened it to sip earlier in the afternoon, and wanted to finish the bottle with dinner.  If you like a nice medium bodied chard without the wood, this is it.  There probably isn’t any more of the 2006, but later vintages should be just as good.  </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSRCI-tCGqmLWK6oViyQAW6oa-K42Ve0rD2vUFpGJ9wsMG-DomYJ3Ha5smR1IBK4IiBBLERgmMz4UJD7ltvcDZ3iEZ_dgubXAtyBFuhO09uaWYGbNJU2ElJ78GrgMouSNVkDQ6yFp2Pjr/s1600-h/DSC00120%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00120" border="0" alt="DSC00120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPI3lhSesHToKJaBC8j2Z68X0IbYJoCuOGX_tRpL4-gOnbkQT-1VmYyvJBO5QaIp071-rMMw520ZZSu6pCINY1YADJcawhwHp70qo4ec3ynMd4M2KiKIfiGLFt5TuwJNeGE2bHS2IB9GHQ/?imgmax=800" width="218" height="458" /></a></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com6tag:blogger.com,1999:blog-5512552764561475063.post-23829553676338672482009-06-15T10:09:00.001-07:002009-06-15T10:09:18.949-07:00Meatless Mondays – Tofu and Asparagus!<p>I love this time of the year when you can wear shorts everyday, sip white wine or frozen cocktails, take a dip in the pool after work, and eat fresh new asparagus!  </p> <p>So, last Monday we paired asparagus with tofu and a brown and wild rice blend for a deliciously satisfying meal.  Not to mention that this dinner came together in about 15 minutes.  (Using leftover rice we pulled out of the freezer.)</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5kZlIMnO8Ie66O6mSDeFprWmNNgC9rhJAWSgNDQ5J060n8GbbWb175gr8uvGBl0M3wF0QDT7HerqAkE0uOO1rIiEHul7CQveSSkKdA5u0VpCmQUXPJv-BV91Ip0xkSr-KZR5JTCG6tQO/s1600-h/DSC00112%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00112" border="0" alt="DSC00112" src="http://lh4.ggpht.com/_q9J24m0Whw0/SjaANsnbdII/AAAAAAAAGpM/999xiix0UmI/DSC00112_thumb.jpg?imgmax=800" width="609" height="458" /></a> </p> <p>I roasted the asparagus at 400 degrees for approximately 12 minutes.  Spray or coat with a bit of olive oil and season with Kosher salt first.  While the asparagus was cooking, I simply seared the tofu in a grill pan, and seasoned each side with a bit of Spike seasoning.  We had a bit a fresh heirloom tomato left, so that was included as well.  Oh, and everything is better with a healthy sprinkle of <strong>goat cheese</strong> and sweet <strong>balsamic syrup.</strong>  How could something so simple <strong>taste oh so good?</strong>  </p> <p><strong>BALSAMIC SYRUP</strong></p> <p>3/4 cup balsamic vinegar</p> <p>1/2 cup red wine</p> <p>1 Tbsp brown sugar</p> <p>Simply stir together in sauce pan and simmer to reduce until there is about 1/4 cup and it is slightly thick.  Yum! </p> <p> Also great over fresh strawberries.</p> <p> </p> <p>Here is a picture of Chase since he’s felt a little neglected on the blog lately. </p> <p><a href="http://lh5.ggpht.com/_q9J24m0Whw0/SjaAOuFABUI/AAAAAAAAGpQ/PUs14WfIw1w/s1600-h/DSC_0289%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC_0289" border="0" alt="DSC_0289" src="http://lh4.ggpht.com/_q9J24m0Whw0/SjaAPifPr5I/AAAAAAAAGpU/9NuOWnZdTfw/DSC_0289_thumb.jpg?imgmax=800" width="644" height="430" /></a></p> Mohttp://www.blogger.com/profile/04503771290477537696noreply@blogger.com6