Posts Tagged ‘orange’

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Fashion Week Yummy Treats!

September 20, 2010

It’s no secret that I celebrate Fashion Weeks like full-on holidays. I love them! Love the energy, the clothes, ESPECIALLY the models and sense of community. I just adore how, during all this, fashion and beauty bring us all together all over the world. Of course, can’t have a good bash without food! So, I wanted to post here a few things I’ve put together for those of us enjoying the streams around here! :p

Tomato & Basil Organic Whole Grain Linguine. I love Racconto brand (pictured here) but my favourite is Nature’s Path w/ Flax. 🙂 Here, I tossed it w/ store-bought all-natural tomato/basil sauce, fresh diced organic tomatoes & fresh organic basil. Gee, that’s a lot of “organics” haha. From now on, I’ll just say what it is. You may assume it’s organic, unless I state otherwise.

Here’s the sauce I use frequently from my local Sun Harvest store. It’s quite good! Sometimes, I spice it up with some extra Italian seasoning, diced garlic, basil, flat least parsley. I have fun!

Limburger Cheese on multi-grain crackers w/ a blueberry on each. Those cherry tomatoes and raw okra are delish to snack on, too. Now, I know Limburger is heralded as one of the stinkiest cheeses in the world, and it’s true! But stinky cheese is my favourite kind. The pungency is lovely. The stench is nothing like the taste, I think. A lot of people can’t stand it but that’s okay. More for me! :p

Tomato Soup! I start by peeling a bunch of tomatoes like this. I saute onions in good olive oil, sweating them down like I always do. Then, I add the tomatoes whole, (no seeding! All the natural juices in the tomatoes help the soup!) Add some sea salt, white pepper, fresh thyme, 6 cloves of roughly chopped garlic and let it all cook down on low for about 20 minutes. Next, I add 2 cups vegetable stock and puree with a hand emulsifier. Voila! Tomato soup. Feel free to top with your favourite cheese, crumbled crackers or dip with warm crusty bread.

Blueberry & Almond Smoothie w/ a side fruit salad. This smoothie is Gwynnie’s recipe from GOOP.

Blackberries, cherry tomatoes, blueberries, raspberries, baby spinach, good olive oil & gentle splashes of red wine vinegar. Yum!

Horseradish Hash-Mash Taters – This is a clever thing to do with mashed potatoes. I saw Giada de Laurentis do it to boiled red potatoes. She presses down on a boiled red potato to give it just a slight mash, flatten it, then fries it in olive oil with some salt and pepper. So I figured I’d try it with some left-over horseradish mash and it was glorious! Kind of like a french fry, kind of like a breakfast hash. Some crispiness mingled in with creaminess. Garnished with slivered scallion and pasley.

Heat olive oil in a skillet but don’t let it smoke. Add left over mashed potatoes and spread evenly with a spatula or spoon, whatever is easiest for you. (Just no metal spoon + non-stick cookware!) Allow to cook 7-8 minutes. You’ll see plumes of smoke start to pop out of select spots and around the sides. Turn up a corner or some small place to see how it’s looking on the bottom side. If it’s not turning golden yet, allow to cook a bit more. Then, test again. When you see the bottom getting golden, start messily flipping it over. This isn’t a goal of perfection. We just want to crisp up as many sides as possible. Feel free to mix it all up and flatten again if you like. You shouldn’t have to re-season but if you want to add anything, it’s up to you. Two or three rounds of that and remove before anything burns. It’s a fun indulgence. :p ~Oh, and do try to be frugal with your taters. Really don’t need A STICK OF BUTTER or cups and cups of heavy cream. I use Earth Balance and just enough veggie stock and olive oil to keep my mashed taters smart and lush. 🙂

🙂 Quinoa is one of my best friends. I cooked this quinoa in home-made tomato broth and tomato concasse with celery & edamame. Garnished with fresh basil leaves.

Kiwi Mash w/ Orange, Almonds & Chia Seeds – I love this. I halve a bunch of kiwis, scoop the flesh out with a spoon, (quicker than traditional peeling in my opinion), mash ’em up with any utensil (a potato masher works but so does a fork or back of a spoon) and top with fresh orange sections, raw almonds and sprinkle with chia seeds! Simple, refreshing and very filling!

I think that’s enough snacks for now! Back to the shows! It’s London Fashion Week right now and it has been great so far!

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GOOP Day 1 Recap

May 25, 2010

Here’s a recap of yesterday’s GOOP adventure, Monday, May 24th!

I woke up around 5 A.M. per usual. I’m a morning person. I didn’t used to be! As a teenager and in my early twenties, I was a complete night owl. Once I hit 25, something changed. I dunno if it’s a chemical thing or what but I gradually lost my knack for life in twilight. My biology demanded more traditional sleep patterns and, thus, I became one of those folks who beat roosters to the crack of dawn.

First things first! Room temperature water with lemon! I ran out of lemons so I used lime. What I do is leave a tall glass of water on my nightstand, covered so nothing peculiar lurks into it as I sleep. The lime, however, I slice fresh.

Goop Day 1 - Morning Water

Almost two hours later, I had my tea. It was roughly 7 A.M. and I know there is supposed to be a 1 hour space between water and tea but I had a workout and lost track of time. (Did some jogging and some eliptical).

7 A.M. Tea! It’s Ancient Cherry Green Tea (w/ Mint), one of my favorites from Gevalia. (I love their products).

That’s my favorite coffee cup. 🙂 It’s pink with white hearts! The mint is fresh from my garden.

Day 1 - Ancient Cherry Mint Tea

I did some work on my novel over tea and hung out on Twitter/Facebook a bit. I’m a complete junkie for all this social media stuff! :p

9 A.M. – Orange, Blueberry & Almond Milk Smoothie! I use plain Almond milk as sometimes I find the vanilla one too sweet. I probably should have used more blueberries in this but I like snacking on them and saved a bunch to sneak in at other times. :p

Orange, Blueberry & Almond Milk Smoothie

Around 1 o’clock, I screwed up. Instead of making a proper lunch per the program’s instructions, I snacked on edamame & sunflower seeds and just didn’t feel that hungry so I skipped it. I had a proper lunch today (day 2) and plan to do the same tomorrow (day 3).

I didn’t full-on have a full dish till 5 P.M., (which is close to my cut-off. I try not to eat much after 6 P.M. 8 P.M. at the latest. But since I “skipped” lunch, I changed things up a bit. I moved my protein from day 2 into day 1. And not chicken either! I had fish!

Here is my Poached Orange Roughy in a Veggie Broth w/ Edamame & Mint:

Poached Haddock

I let the fish pick up some color from the sauteed veggies I began my broth with. Here’s the recipe:

Poached Orange Roughy in a Veggie Broth w/ Edamame & Mint

Ingredients:

1 4-6 oz. Orange Roughy filet (or frozen, if you must. They are portioned for you. Pictured are cuts from fresh filets).
1/2 cup Shelled Edamame
2 Ribs of Celery, diced
4 Cloves Garlic, roughly chopped
1/3 cup Red Onion, diced
Water
Pinches of cumin, sea salt, freshly ground black pepper, marjoram to taste. (In general, about a teaspoon each. You may take it from there).

How It’s Done:

Heat sesame oil in saucepan or skillet over medium-low heat, about a minute.
Add aromatics, (onion, garlic, celery). Stir a bit and cover immediately. Allow to sweat 3-4 minutes.
Uncover, add sea salt, pepper, marjoram and cumin. Stir a bit and re-cover to sweat more, 2-3 minutes. This a gentle, delicate process that’s a bit of an infusion of flavors. We’re creating lots of condensation beneath the lid and as the veggies release their water, (with the help of the salt at this point), the infancy of a very good broth is had!
Uncover. Make some room in the veggies for the fish. Rest in the skillet and cover again. Let the magic work 1-2 minutes, 3 at the most.
Uncover. Give everything a little movement and add 1/2 cup water. Scrape at the bottom of the skillet to release any fond that may have developed. Re-cover and allow to work 10-15 minutes. Keep an eye on it so that if it needs just a little bit more water, feel free to add by the splash. Constantly taste for seasoning and adjust as necessary.
When done, remove fish and set aside beneath foil to stay warm.
Strain liquid through a sieve so that only broth remains. Give the poached, mushy veggies to someone beside you (so they don’t go to waste).
Ladle broth into your bowl. Add uncooked edamame so it can just heat through. Stylishly stack fish in the center, garnish with mint and serve immediately.
Serves 1.

It was divine! The dish was very clean, very controlled, very disciplined. I’ll tell ya one thing I love about GOOP; it’s so adaptable. I think Gwynnie gives us a fantastic set of GUIDELINES to utilize but as long as we stick to the principles of her Detox, I believe we can change up a few recipes and the order of them to fit what is available and our moods.

I’m tired and falling asleep at the PC so I’m gonna wrap this post up lol ~It’s 11:27 P.M. and, like I said, I’m beat by this hour so. :p Good night all and I’ll post how Day 2 went sometime during the course of Day 3!

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