Recipe serves 8 (two pieces of bread per serving)
Saturday, May 31, 2008
Recipe serves 8 (two pieces of bread per serving)
Friday, May 30, 2008
What: Brian used to run in quite a few road races, 5-10K races throughout the Seattle area when he first moved to Seattle. I came across this photo a few months ago and barely recognized him. He looks so skinny!
Thursday, May 29, 2008
CHICKEN WITH TOMATO MINT SALSA
2 cups grape tomatoes, halved
1 small jalapeno pepper, cored, seeded and minced
1/2 cup red onion, finely chopped
1 Tbsp white wine vinegar
1 Tbsp mint leaves, fresh, chopped
1 pound uncooked, boneless, skinless chicken breast, thinly sliced
1/2 lemon, cut into 4 wedges
1. To prepare the salsa, combine tomatoes, jalapeno, onion, vinegar, salt and pepper in a small bowl; sprinkle on mint and set aside.
2. Coat a large pan with cooking spray and heat over medium heat*.
3. Sprinkle chicken with salt and pepper and place in a single layer in pan until chicken turns white around the edges, about 1-2 minutes; flip chicken and cook another 2-3 minutes until done.
4. Arrange chicken on plate and spoon over salsa; garnish with a lemon wedge.
Yields about 3 ounces of chicken and 1/2 cup salsa
* You could also prepare chicken on BBQ
Tuesday, May 27, 2008
On Saturday, Brian and I hit the Olympia Farmers Market. It was an unexpected beautiful, sunny and hot day. The market was packed when we got there and we spent about 30 minutes wandering around and formulating our plan for dinner.
I quickly bought a bunch of spring onions and a large yellow onion from Walla Walla - along with some asparagus. My mind swirled around a pasta primavera, but to be honest....there wasn't a lot of variety. Aside from apples, pears and asparagus - the market just doesn't have many veggies this time of year.
Brian and I contemplated our meal over a glass of wine on an outdoor patio across from the market and decided to cook two chicken breasts and top each with a ragu of onions, garlic, mushrooms and roma tomatoes and grill our asparagus in the oven. Brian also added his red parsley potatoes and our first "Market Dinner" of the spring/summer was born.
Not as many market ingredients as I'd like, but a good start. I even managed to make an apple upside down cake for dessert!
Brian and I enjoyed ending our evening on the back patio.
Monday, May 26, 2008
14 oz fat-free chicken broth, reduced-sodium
Friday, May 23, 2008
Location: Florence, OR
Who: Mom and Gram
What: I can't say for certain that it was "rhody" weekend, but I think it was late spring. Mom, Gram and I - hanging out in Florence on our way either to or from "Jerry's" tavern (I think). Mom and Gram had the same cute "hoodies" and I snapped this cute pose. Look at my Gram in her pedal pushers! She was always so cute, hip and full of life (especially with her girls).
Thursday, May 22, 2008
Prep time: 10 minutes
Cook time: 20 minutes
1 pound sausage
15-ounce can tomato sauce or 2 cups pasta sauce (homemade or store bought)
red pepper flakes - to taste
2 tablespoons chopped fresh basil
2. In a large skillet, brown sausage, breaking it into some smaller pieces and some larger chunks. When cooked through, add tomato sauce and bring to a boil, scraping the bottom of the pan to incorporate any sausage that has stuck.
3. Add cream, and season to taste with red pepper flakes, salt and pepper. Simmer for 10 minutes to thicken sauce.
Wednesday, May 21, 2008
The place is small and casual with a dining room decorated in a rustic terra cotta, framed pictures of Mexican bandits line the walls with a small bar and an open kitchen (it was fun to watch them cook).
The style of Mexican food served at Autentica is not your typical "American" Mexican food. Autentica's menu is inspired from the Guerrero region of Mexico near Acapulco, clean and true to that area. The menu clearly states that local ingredients are used throughout the menu, but it is a very different experience from any other Mexican restaurant in town (which is one of the reasons it was so packed on a Tuesday night).
The menu is broken down into five sections: Seafood Cocktails, Small Plates, Salads, Soups and Large Plates. Our meals started off with a complimentary small bowl of pickled vegetables, a combination of potatoes, carrots and cauliflower - served as a way to cleanse your palate while looking over the menu.
We started out with two dishes from the Seafood Cocktail section:
russet potatoes simmered in a dark chile sauce with cojita cheese and crispy tortilla for $15
This year I planted....
Yellow Pear Tomatoes (little ones to pop into your mouth)
Roma Tomatoes (patio variety so hopefully we will get a few to slice on our salad)
Chives (always reminds me of my Gram Virginia's place in Eugene. I used to eat the chives in her front yard)
Basil (this already smells so wonderful)
Rosemary (so versatile)
Coriander/Cilantro (this is one herb I probably use the most. Great in Asian dishes)
Good Luck little plants!
Tuesday, May 20, 2008
She's a very sweet Golden Retriever and I am house-sitting for her and her "sisters", Baxter, Gabby and Sophie (three cats) this week.
Phoebe loves to go for walks and Brian and I took her to the "secret woods" on Monday night where she explored and chased the ball! Brian was a big help as Phoebe is a bit neurotic, but very sweet. She'll be a handful for me this week.
Monday, May 19, 2008
Friday, May 16, 2008
Date: Spring 2002-2003
Location: Washington County Winery Tour (Memorial Day Tasting Tour)
Who: Chick and Princess
What: Girl's Weekend
In honor of another "Girl's Weekend" I found this photo of Sandra and I taken a few years ago at one of the Washington County Wineries.
Thursday, May 15, 2008
Prep time: 10 minutes
Cook time: 15 minutes
1 medium sweet onion, chopped (about 1 cup)
4 large ripe tomatoes, diced (about 4 cups)
3/4 cup water
1/3 cup reduced-fat sour cream
1 tablespoon chopped fresh tarragon
1/4 teaspoon salt
Freshly ground black pepper, to taste
Wednesday, May 14, 2008
Brian cooked two wonderful quiches (Broccoli Cheddar and Lorraine) and my Mom put together a wonderful fruit salad and a relish tray.
These are the flowers I had shipped over from Maui for Mother's Day. Maui Protea send fresh, affordable arrangements anywhere in the country. The bouquet is beautiful! Brian and I visited the florist in Kula (up country) when we were there in April.
Tuesday, May 13, 2008
Monday, May 12, 2008
Friday, May 9, 2008
Location: Tukwila, Washington (aka the Pine Cone Inn my Mom and Kenny's home)
Who: Stacy and Mom
What: My friend, Simon was in the States visiting from Australia and we took a road trip up to Seattle to visit my mom and Kenny and show Simon all the sights and sound of the Pacific NW.
Thursday, May 8, 2008
Grilled Steak with Roasted Red Pepper Dressing
Yields about 3 ounces of meat and 1/3 cup of roasted pepper dressing per serving.
1 pound lean beef (round), use top round cut, sliced ¾-inch thick
½ cup fat-free Italian salad dressing, or fat-free vinaigrette
2 large sweet red peppers
1 small garlic clove, chopped
1 tsp capers
1 medium shallot, chopped
1 Tbsp basil, fresh, chopped
2 Tbsp fat-free Italian salad dressing or fat-free vinaigrette
1. Place steak in zip-lock bag. Pour ½ cup dressing over steak. Refrigerate 4 to 8 hours - turn frequently.
2. Meanwhile, prepare roasted red pepper dressing – place whole peppers on top of gas stove over open flame (or place over hot grill/BBQ). Char peppers on all sides, about 8-10 minutes in total.
3. Remove the peppers from heat and place in a glass bowl with plastic wrap covering the top. Set aside until cool (approx 45 min to 1 hour).
4. Remove peppers from bowl and scrape off skin with a paring knife. Core peppers, remove seeds and cut into chunks.
5. Place peppers, garlic, capers, shallot, basil, 2 tablespoons of dressing, salt and pepper into a food processor or blender; puree.
6. Coat grill with cooking spray and heat. To cook steak – drain off and discard dressing/marinade. Grill until steak is browned on the outside and medium rare on the inside, about 3-5 minutes per side. Remove from grill.
7. Cut steak across the grain into thin strips to serve.
Note: The dressing can be made up to a day in advance and kept refrigerated
Image courtesy of Google Images
Wednesday, May 7, 2008
Tuesday, May 6, 2008
We didn't bet on the favorite, Big Brown (we never pick the favorite) so needless to say, we didn't cash a ticket the entire day. It was cold and wet so we didn't walk to the railing to see many races at the track, but we still had a fun afternoon (here is a picture of another winning horse that we didn't bet on).
Monday, May 5, 2008
Friday, May 2, 2008
Location: Lahaina Maui - waiting to board the Lahaina Princess
Who: My Pop, Diamond Jim
What: On our way out to Molakini and Turtle Cove for the first time ever!