4/52: Meeting Niro

You've heard of the movie Finding Nemo, right?  Well, this past week, Brian found Niro....his new baby!

New cars are so much fun and these days, new phones are decked out with all sorts of bells and whistles...Bluetooth, satellite radio, back-up cameras and navigation systems.  It's like Christmas Day...everyday!

I am immensely proud that he's got his new ride.  Enjoy, baby!

Then the crud invaded our home and Brian was out for the count the rest of the weekend.

I entertained myself with YouTube and Netflix and some yummy food (oh, and I got to take Niro out for a few quick trips)!

Enjoy!
Stacy

Menu Plan Monday: End of January

Welcome Monday!

Most of us are thrilled with the prospect of January being over.  It is a long, long cold and dark month, but it's also a month of new beginnings and a fresh start.

We say goodbye to January with this week's menu!

Remember to check out Laura's website for more planning ideas.

Enjoy!
Stacy

MONDAY: Cashew Chicken over Rice (WW)
TUESDAY: Beef Taco Salad
WEDNESDAY: Crock Pot Beef Stew with Rosemary and Pepper Drop Biscuits
THURSDAY: Salmon Burgers

Old Photo Friday: Preparing for the Winter Olympics

WHO: Stacy Dare
WHERE: Willamette Pass Ski Area
WHEN: Winter 1982-1984

Never was much of a snow bunny.  I didn't like the cold.  Skiing is hard without practice.  Falling down is a bitch.  The last time I was on skis (if you can believe this) was at Mt. Buller in Victoria, Australia (1995).  But, I am very much looking forward to the skiing at the Winter Olympics which start early next month.

Enjoy!
Stacy

Recipe of the Week: Crispy Baked Cauliflower Poppers with Cheese Sauce

Our first Hello Fresh box arrived two weeks ago and I know that I will be sharing some wonderful recipes with you as a result, but I wanted to post something similar to what was in our first box.

Brian is not a big cauliflower fan, but he really enjoyed the cauliflower "fries" in our first box.  If you are looking for a healthier alternative to French fries (and who isn't), then this variation is a great treat.

Enjoy!
Stacy

Crispy Baked Cauliflower Poppers with Cheese Sauce

Ingredients:

Cauliflower

1 large head cauliflower

1/4 cup coconut oil

1/2 cup nutritional yeast

1 teaspoon garlic powder

1 teaspoon paprika

1/4 teaspoon cayenne pepper

dash of salt

Cheese Sauce

3 Yukon gold potatoes

2 large carrots

1/4 cup; plus 2 tablespoons nutritional yeast

2 tablespoons lemon juice

1 teaspoon apple cider vinegar

salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon brown mustard

1/8 teaspoon turmeric

Directions:

For the cauliflower:

1.  Preheat oven to 400F.  Line a baking sheet with parchment paper and set aside.

2.  Cut cauliflower into florets and place in a large bowl.  Drizzle with coconut oil and toss to coat.

3.  In a small bowl, mix together nutritional yeast, garlic powder, paprika, cayenne and salt.  Sprinkle  spice on cauliflower and toss until coated.

4.  Place cauliflower on baking sheet in a single layer.  Bake for 30-45 minutes turning every 15 minutes until the cauliflower is brown on all sides and nice and crispy.  Sprinkle with additional salt, if needed and the cheese sauce on the side.

For the cheese sauce:

1.  Wash and scrub the potatoes and carrots, peel and chop into uniformed pieces and boil for at least 15 minutes, or until cooked through.

2.  Drain vegetables (save water) and let cool for 5 minutes before adding to a blender.

3.  Add 1/2 cup of vegetable water to blender and pulse to mix.

4.  Add remaining ingredients and blend until smooth and creamy.

3/52: Fun and Games

Friday night "Date night" dinner courtesy of Hello Fresh

January is usually such a quiet month, although before the month's end we will have had two big birthday bashes and a potluck dinner party/game night.  So far, we are keeping busy in the new year.

Enjoy!
Stacy

Menu Plan Monday: January 22-25, 2018

Don't look now...but we are on the back hill slide towards February!

Welcome to another Monday Meal Plan.

Enjoy!
Stacy

MONDAY: Grilled Chicken Breasts, Roasted Carrots and Salad
TUESDAY: Seared Salmon over Curry Zoodles
WEDNESDAY: Grilled Steak and Spaghetti with Brown Butter and Mizithra Cheese Sauce
THURSDAY: Feta Stuffed Chicken Burgers (WW)

Old Photo Friday: Sunset at 16

WHO: Stacy Dare
WHERE: Backward of E. Street in Springfield.  Facing West.
WHEN: Early Summer evening 1985 (I am 16 years old).

Another Molly Ringwald inspired look!

Enjoy!
Stacy

Recipe of the Week: Classic Aioli

This past weekend we made an aioli for one of our Hello, Fresh meals.  Brian mentioned that he had never made an aioli before so I looked into the actual ingredients and history of this condiment.

Aioli is a Mediterranean sauce made of garlic and olive oil.  Than name literally means "garlic and oil" in Catalan.  In France, the sauce is closer to a mayonnaise incorporating egg yolks and lemon juice with a bit more garlic.  In France, it is often served at room temperature.

In the late 1980's, it was fashionable to call all flavored mayonnaise, "aioli" with flavorings such as saffron or chili.  Purists would argue that garlic should be the only seasoning in a classic aioli.

Enjoy!
Stacy

Classic Aioli

Ingredients:

2 garlic cloves, minced and mashed

salt

1 large egg yolk

2 teaspoons fresh lemon juice

1/2 teaspoon Dijon mustard

slow drizzle of olive oil, approximately 3 tablespoons 

pepper

Directions:

Mince and mash the garlic into a paste with a pinch of salt using a large knife.

Whisk together the yolk, lemon juice and mustard either in a bowl or easier...in a food processor.

Combine the oil a few drops at a time to the yolk mixture...whisking constantly until all the oil has been added and the mixture is emulsified.

Finally, whisk in the garlic paste and season with salt and pepper.  If aioli is too thick, whisk in 1 or 2 drops of water.

Chill covered, until ready to use.  Remove from fridge and all to come to room temperature before using.

2/52: Hello, Fresh

I never thought I would be one of those people....you know all those food delivery businesses, right?  Why can't people just plan a meal and go to the grocery store with a recipe like in the old days, right?

Well.....

I caved!

I got to reading about some of those home delivery options, Purple Carrot, Blue Apron and Hello Fresh and I really was curious and wanted to try it out.

The past 6 months, Brian has become quite the cook and he is really getting good with meal plans and recipes.  His repertoire is growing as is his confidence.  He's also becoming more open to trying foods that he wouldn't otherwise buy or cook. 

Over Christmas, I decided that a meal delivery system might be a fun way for us to cook together, try some new foods (Brian) and new cooking techniques and squash the January Blues!  My hope was that it would not only improve our diets, but also help us stick to a budget and a plan, eliminating poor eating choices, snacking and excess fats and sugar.

Bingo!

Our first box came last Friday night with three meals for 2 people.  We cooked all three and enjoyed each one.  All items to prepare each recipe minus kitchen basics (salt, pepper, butter or oil) come pre-packaged in individual brown paper sacks with the protein/meats packaged seperately at the bottom next to two large gel filled ice bags.  Seriously, if left on your porch or kept in your pantry (if cool), the items would probably stay cold for 8-12 hours.

Will we order again?

Yes!  I can't wait for the next box on Friday night!

Enjoy!
Stacy

P.S.  We ended the weekend with a Sunday morning walk at Greenlake.

Menu Plan Monday: Middle of January 2018

Welcome Monday!

Don't blink but January is officially half over starting this week!  Is spring just around the corner?  I know I am probably jumping the gun a bit, but I can already tell that the days are getting longer and our daylight is increasing.

Here is our menu plan for the week ahead including our first ever zoodle recipe out of my new cookbook and kitchen gadget.

Enjoy!
Stacy

MONDAY:  Garden Burgers
TUESDAY: Zoodle Fettuccine with Rosemary Butternut Creme Sauce
WEDNESDAY: Soft Chicken Tacos
THURSDAY: Meatloaf with Grilled Asparagus

Old Photo Friday: My First Trip to Cabo San Lucas

WHO: Stacy and Sandra
WHAT: Dinner and drinks
WHERE: Edith's in Cabo San Lucas, Mexico
WHEN: January 2009

My first trip to Cabo with Sandra!  I fell in love with the place, especially this restaurant, one of Sandra's favorites.

Don't believe all the things you read about Cabo.  For the most part, the place is safe.  We travel together at all times.  We don't go out walking the streets at night.  We stick primarily to the resort property.  We travel smart and safe.

I would fly down tomorrow if I had the chance.  Beautiful country and beautiful people.

Enjoy!
Stacy  

Recipe of the Week: Fettuccine Zoodles with Rosemary Butternut Creme Sauce (Vegan)

A new year...a new you, right!?

Don't let this recipe fool you.  It's honestly quite healthy and a great way to start the new year.

No, I am not a vegan, but the new spiralizing craze has got me all "going crazy" for new healthy and easy recipes to try out!

Enjoy!
Stacy

Fettuccine Zoodles with Rosemary Butternut Creme Sauce - from the Zoodles Spiralizer Cookbook

Ingredients:

2 cups peeled and chopped butternut squash

1 medium onion, chopped

2 garlic cloves, minced

1 cup full-fat coconut milk

1 cup vegetable broth

1 teaspoon dried rosemary

salt

pepper

1 teaspoon arrowroot powder

1 tablespoon coconut oil

4 medium zucchini, spiralized with the spaghetti blade

Directions:

1.  Combine the squash, onion, garlic, coconut milk, broth, rosemary and salt and pepper in a medium pot.  Bring everything to a boil, lower the heat and simmer, covered for 15-20 minutes or until the squash is tender.

2.  Put squash mixture in a blender and blend until smooth.  Return the sauce to the pan and over medium heat, whisk in the arrowroot powder.  Simmer for a few minutes, until the sauce is thick.  Set aside.

3.  Heat the coconut oil in a medium skillet over medium heat.  Add the zoodles and cook, stirring frequently, for 3-5 minutes or until they are tender.  Divide among 4 plates and top with sauce.

1/52: Welcome 2018

A new year has begun!  Hooray!

The ending of 2017 was spent in Seattle with visits from family.  Sandra's trip was long planned and we had a fun few days in Seattle, including a pub dinner, an improptu shopping trip and an afternoon with linner at the casino.

Brian's brother called a few days before the end of the year to let us know that he was swinging through Seattle on his way to Oahu.  It was fun catching up with him and having dinner, plus Sandra meeting him for the first time.  It brought our families closer!

We traveled back to Portland, made a big pot of chili and took the Christmas decorations down before heading to Eugene to celebrate Sandra's birthday with friends and family.

A great start to the new year!

Enjoy!
Stacy

Menu Plan Monday: Welcome 2018!

Welcome 2018!

We are back to our regular meal planning after a crazy Christmas/New Year holiday.  How is your 2018 starting off?

This year's Santa treat was a spiralizer and new zoodles cookbook!  I am super excited to try out some amazing recipes in the new year.  Do you have one?  If so, leave me a comment and a recipe to try out.

Here is our menu for the week ahead!

Enjoy!
Stacy

SUNDAY:  Charlie's Cabbage Rolls over Garlic Mashed Potatoes
MONDAY: Pesto Grilled Chicken Fettuccine and Salad
TUESDAY: Yumm Bowls
WEDNESDAY: Flank Steak with Veggies and Salad
THURSDAY: Cooking Light Thai Chicken and Vegetables

Old Photo Friday: Happy Birthday, Sandra

Who: Sandra Kay and an unknown woman?  Neighbor?
When: Probably taken in January 1964, Sandra's 3rd birthday.
Where: Eugene, OR

Happy birthday to my sister like aunt and partner in crime.

Enjoy your special day!

Stacy

Recipe of the Week: Spaghetti with Brown Butter Sauce and Mizithra Cheese

You know when you make dinner for someone and they tell you that your dish was even better than the restaurants....it's an awesome feeling.

Chick loves the Spaghetti Factory's Brown Butter with Mizithra Cheese Sauce and I created this dish for her a few months ago and now she's requesting it like every two weeks!  YEA!!!!

Paired with a steak or a grilled chicken breast, this dish can be made in the time it takes to boil spaghetti.

Ah, the joys of a cook!

Enjoy!
Stacy

Spaghetti with Brown Butter Sauce and Mizithra Cheese

Ingredients:

Spaghetti, enough for 4 servings

1 stick of butter

1 cup Mizithra cheese, grated

Directions:

Cook pasta according to package directions, reserving 1/4 pasta water.

Brown the butter by melting over medium heat.  Allow butter to foam and brown, continually stirring, approximately 10 minutes.

Once the butter has browned, remove from heat.

Toss cooked spaghetti into the butter and add 3/4 cup of cheese.  Mix in pasta water, if desired (sauce will be a bit creamier).

Divide between 4 plates and top each serving with remaining cheese.

*Chick said it was even better the next day!