Category Archives: Her Kitchen

Summer Salad

Posted on June 23, 2011 | Leave a comment

In honor of the start of Summer I made a salad to celebrate. I wanted something crunchy, sweet, colorful and most of all healthy. That is how this salad came to be.

Summer Salad Ingredients
3-4 Cups Frisee
2 ears of Corn
6 large strawberries
1/2 cup blueberries
1 cup chopped cherry tomatoes
2 tablespoons plain sunflower seeds

Dressing
1 tablespoon Extra Virgin Olive Oil
1/2 tablespoon balsamic vinegar
1 teaspoon red wine vinegar
1/2 teaspoon honey
Salt and pepper to taste

This is a great salad for dinner option, and also travels well as each component can be stored separately and then combined on site.

Frisee – I know this isn’t the salad green that most people gravitate towards but, this branchy leaf has the right amount of bite to stay strong with the fruits and vegetables that would typically overwhelm spinach or arugula. If you can’t get down with the frisee, I think a crisp romaine could also do the trick.

Corn – For this salad fresh is best and so if you have to use a can, I would skip it entirely. This is a great way to use leftover corn from a dinner earlier in the week. My favorite technique is to wash the ear and dry it and place it on a tin foil square with a small pat of butter, salt and pepper and then twist close the foil. Bake for 30 minutes at 400 degrees or throw it on the grill. For this salad, take a strong knife and shear the corn from the cob.

Strawberries – Wash, halve, quarter. Feel free to taste along the way. When in season strawberries are a favorite sweet snack.

Blueberries – Wash, dry, snack and set aside for salad.

Tomatoes – Wash, halve, sprinkle with a touch of Kosher salt and set aside.

Sunflower seeds – These added an awesome nutty, sunny warmth to the salad if you can imagine such a thing. When toasted (in a muffin tin) these erased the need for cheese or crouton toppings.

For the dressing, in a small bowl mix all ingredients and taste. I like my dressings a bit more acidic so I may use more vinegar than the next gal, so feel free to taste and modify. The goal is to keep it light and simple so that the dressing doesn’t overpower the salad.

When you’re ready to serve layer the toppings over the frisee and drizzle with the dressing. The bowl with be filled with bold, bright, natural and healthy colors.

When you’re done eating your body will be full from bold, bright, healthy foods!

 

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Posted in dinner, Easy Recipe, healthy, Her Kitchen, Seasonal, summer

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Hungry for the Weekend

Posted on June 17, 2011 | Leave a comment

It is totally feeling like summer in these parts, which is to say, it is hot and in the afternoon it rains and then becomes shockingly humid.  But summer also means the arrival of the cookout, the barbecue, the appointing of the Grill King.

I am missing my family’s Father’s Day celebration, which makes me more than a little sad, but I know I can share a burger and a dog with dad anytime – and for that I am very grateful.

American Gastronomy Map by LucyLovesThis via Etsy

This week’s Hungry for the Weekend features lots of local (to DC) food events, and a good sampling of food humor and inspiration.

If you, like me, are hungry for the weekend please, enjoy these links:

Have a delicious weekend!

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Posted in Baking, DC, Her Home, Her Kitchen

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Hungry for the Weekend

Posted on June 10, 2011 | Leave a comment

This has been a funny week in food at our house.  With a refrigerator that behaves more like a thermos we have been eating at restaurants more often than normally or doing a daily visit to Whole Foods.   The highlight of our dinners was a Sunday evening bike ride to Luke’s Lobster and Tuesday’s steakhouse at home with beef tenderloin and oven baked “fries”.

Goals for the weekend include getting that fridge fixed, and trying out some new recipes.  If you, like me, are hungry for the weekend please, enjoy these links:

Mini Banana Splits from Bon Appetit Blogs

Have a delicious weekend!

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Arriving to and Eating in San Francisco

Posted on June 10, 2011 | Leave a comment

This is the last leg of our California Road Trip – taking the drive from San Luis Obispo to San Francisco with an overnight stop in Monterey/dinner in Carmel and a visit with friends in Sunnyvale (outside of Silicon Valley).

We’re working backwards, so that I can share with you a terrific meal and fabulous recipe for home.

Before heading to the airport we parked along the pier to find a great dinner spot.  We found a perfect pre-travel meal at Plant Cafe Organic.  Mark and I skipped the local wines and instead opted for fresh pressed juices.  Everything was a delight; full flavors, vibrant colors, terrific view.

The stand-out order was my dinner, the Ginger Miso Quinoa Bowl, with shrimp.

I have since made a version of this dish at least four times since returning home.  It is impossible to screw up, and you’ll be hard pressed to find someone who doesn’t love it.

Ginger Curry Quinoa Bowl Ingredients

  • 1 yellow onion
  • 2-3 cloves of garlic
  • 4 medium sized carrots
  • 2 medium sized zucchini
  • 1 red, orange, yellow pepper
  • 1/2 lb of shrimp, peeled and deveined or tofu/chicken
  • 1 can of light coconut milk
  • 1 cup water
  • 1 cup vegetable broth
  • 1/4 cup of teriyaki/soy blend (Soyaki)
  • 1/4 cup of Thai Yellow Curry Sauce (Trader Joe’s)
  • 1 tablespoon minced ginger
  • 2 teaspoons curry powder
  • 1 cup quinoa

The recipe uses a lot of vegetables, but there is a lot of room for creativity.  Extra broccoli, no corn? No big deal.

Prepare all vegetables by chopping the onion, mincing the garlic, cutting the corn from the cob and cutting the carrots, zucchini and peppers into 1/2″ spears.

Prepare the pan with a small splash of olive oil and the onions and garlic and cook over medium/low heat.  When the onions have begun to melt add the carrots.

Then add directly to the pot the coconut milk, water, vegetable broth, sauces, seasoning and ginger.  With a gentle hand, mix all of the ingredients.

Add the zucchini and peppers and cover.  The flavors are all working together for a really layered and full bodied bite.  When the vegetables are softened but still firm (after 10 minutes) start the quinoa in a separate pot.

As the quinoa is finishing add the corn to the vegetable pot and recover.  Add the shrimp and cook for 2 minutes and then turn for 1 minute, or until the shrimp loses it’s grey in favor of a more fashionable (and safe for consumption) pink.

This dish is a breeze to make, cheap to prepare and perfect for the next day’s lunch.

Leftover tip: keep the quinoa separate so that it doesn’t absorb all of the sauce!

Other notable SF stops:

  • Sunnyvale, we got to visit with friends who we hadn’t seen since our wedding, who recently moved to Sunnyvale.  We got to meet their adorable daughter, who unsurprisingly found her first boyfriend in Mark.  We walked about the beautiful campus of Stanford University, and understood why if you’re going to do extended studies, you’d want to do it there.  (It is the most beautiful campus I have ever been to. Note to future progeny, I will be happy to visit you there.)
  • Then we moved on to San Francisco we met up with a high school classmate of Mark’s, John Gidding, of HGTV fame. Together we went to Starbelly in the Castro district and then onto Blackbird nearby.  Starbelly is all atmosphere, and very good food.  You walk in and the energy is palpable; young people, v-neck t-shirts, wine and cheese.  The restaurant features upcycled wood and communal tables and a daily changing menu.  We shared the Starbelly domestic cheese plate and salumi.  The presentation was stunning, it was piled high with gorgeous cheeses and meats and dotted with sweet berries and nuts. The emphasis is on fresh and the flavor is delicious.
  • The next day we met a high school friend of mine, Rachel, for  lunch in the city.  We went to the Sentinel.  It is famous for their corned beef sandwich and that is what Mark got and quickly devoured.  Talk about aromas luring you in – this is the lunch spot in SF for an amazing sandwich.

It is easy to see how you could leave your heart in San Francisco, but bring the recipes home with you!

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Posted in dinner, Easy Recipe, healthy, Her Inspiration, Her Kitchen, Restaurants, travel

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A Sweet Drive through Ojai

Posted on June 6, 2011 | Leave a comment

We left Beverly Hills and headed off to our next stop, San Luis Obispo (*yes, the happiest place on Earth).  As we did the long drive we stopped a long the way, mostly for meals, but also to enjoy some gorgeous scenery.

First stop outside of Beverly Hills: Malibu.  We went to Marmalade Cafe, in Malibu.  We ate there on a previous trip, after I had heard it was a favored spot of Jennifer Garner, and so on this trip it was an easy to choose spot to return for a large and filling breakfast.  Marmalade (in Malibu) is decorated in country kitsch, features large breakfasts and is the kind of place where young girls at the table to our left debate the latest tanning treatment and to the right two men discuss who’s hot enough to be cast in their one day film…

For Breakfast: Egg White Frittata for me, Multi-grain pancakes for Mark

On the road again… Toward Ojai and Ventura. Per the recommendation of a friend we veered away from the Pacific Highway towards the smaller towns of Ojai and Ventura. If you, like me, are a fan of ABC’s Sunday night TV, then you may know of Ojai from the Walker Family. When we determined to go that way I became determined to find a place to get the Walker’s favorite snack: a date shake. A conveniently timed bathroom break brought us to Blender’s in the Grass and wouldn’t you know it, they had a date shake. We made our own creation, a banana date shake – and it was to die for and perfect to share on the road.

If you wanted to make a similar creation on your own here is a health-conscious version of this already healthy shake:
* ½ C. skim milk
* 4-6 pitted dates
* 2 C. frozen banana chunks

Our smoothie powered us all the way to what is my favorite spot in California, Santa Barbara.

We have been to Santa Barbara on a previous trip and at that time we really explored the city’s wine culture with multiple stops and taste at wineries. On this trip I feel like we explored and experienced Santa Barbara like locals, and not tourists. We found cute parks when the Ocean meets the real estate, libraries and sweet stores, and art galleries with cafes tucked inside of courtyards.

Next stop, the happiest place on Earth, SLO!

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Posted in Breakfast/Brunch, healthy, Her Inspiration, Her Kitchen, Restaurants, travel

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Hungry for the Weekend

Posted on June 3, 2011 | Leave a comment

This was quite a week in food, our beloved food pyramid turned into a plate,  and I spent a lot of time thinking about how I too could be eating healthier, and living healthier. Summer is a funny time, the fruits and vegetables are at their best, but they are often being lured into some creamy dips, or the warm, flaky crust of a pie shell.

I am excited for the weekend, and everything that it brings: dinners with friends, time with family, baking adventures and trips to the farmers’ market.

If you’re winding down your week and also “hungry” for the weekend, here are some great links to check out:

Gluten Free Donuts - Shut Your Mouth! (And Chew)

Have a delicious weekend!

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Red O-M-G

Posted on June 2, 2011 | 2 comments

Back to Beverly Hills.  After escaping the traffic, it was time for dinner.  To say that we were looking forward to this meal was a major understatement.

We have been a fan of Rick Bayless ever since I saw one of his cooking shows and the variety of ways he made salsas and guacamole.  Bayless is the American master of Mexican cuisine.  He focuses on local flavors and authenticity.

Red O is at 8155 Melrose Avenue and walking in from off the street is like being transported from the busy city street to a gourmand’s playground.  The large restaurant has high ceilings and compartmentalized spaces: a large dining room and enormous bar area with swing seats and of course required of any “hip” scene, communal tables and lounge seating.

Red O via Citybuzz

My way of verifying if I like a space is if it pulls from me the response, “this would be great for a party.” – and it would be.

But, what about the food?  The food is what would make me want to move to that tony little neighborhood of Beverly Hills.

Mark and I started out our dinner like I wish we always could with margaritas and the Yellow fin Tuna ceviche.  The fish was fresh and bright and the flavors were beautifully and boldly accented by the light sweetness of the cucumber and fullness of the avocado.  The avocado addition to the ceviche was brilliant, and a delight to eat with the warm tortilla chips.

To the entrees…  Mark and I are big into sharing, which means that we try to always order completely different entrees.

Red O Chilapachole via HauteLiving

Mark ordered the Chilpachole, which on first glance looks like a bouillabaisse or cioppino dish.  It is described as “velvety seafood broth with chipotle & epazote, Mazatlan shrimp, Viking Village scallops, Carlsbad mussels, striped bass, roasted potatoes and chayote”.    If you’re like me your understanding of those ingredients might be limited to our ocean fare.  Here is what I can tell you: velvety smooth is an understatement.  The soup is a bowl of freshness, the flavors sing, the heat doesn’t overpower, it only emboldens the rest of the ingredients.  Order, share, enjoy.

Camarones al Mojo de Ajo via WeezerMonkey

I had the Camarones al Mojo de Ajo, growing up in Florida there are a few key Spanish words I recall, and yes Camarones, mojo and ajo are top of the list.  What hooked me on this dish was that it included sweet plantains – what had me raving, was how it was presented.    The large portion of shrimp was presented with lightly wilted Bloomsdale spinach in a fragrant and flavorful garlic sauce.  The Veracruz rice and sweet plantains were served in a pyramid shape with the plantains cut into small pieces and hiding in the rice – the result equal flecks of the savory garlic and sweetness of the plantains.  It was love at first bite.

For dessert we shared the Veracruz-style bunuelos on the recommendation of our waitress.  To be fair, we were both very full and up until this point I was keeping Kosher for Passover, but, homemade donuts and a trip to California were reason enough to break all dietary rules.  They were fresh and hot from the oven, sprinkled with cinnamon and sugar and ready for dipping in the Kahlua hot chocolate sauce and salted caramel ice cream.

The entire experience from first sip to last bite had us saying, Red O-M-G, muy delicioso!

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Posted in Her Inspiration, Her Kitchen, Restaurants, travel

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Hungry for the Weekend: The Kick off to Summer

Posted on May 27, 2011 | Leave a comment

This weekend, being Memorial Day Weekend, is the unofficial kick off to summer.  It is officially time to trade in your reds for your whites, find your favorite beer, pick up some charcoal, and find your favorites of the season’s best fruits and vegetables.

If you, like me, are more than excited for the start of summer, and “hungry” for the weekend, here are some terrific links:

Bon Appetit - June 2011

Have a delicious weekend!

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Late Night Pancakes

Posted on May 26, 2011 | 1 comment

We used to live in Arlington, VA, but in a high-rise condo, so we had the feel of city-living.  Our building was directly adjacent to an IHOP – one that we have visited on NYE, and after my bachelorette party. Now we live in a suburban enclave in DC and there are no IHOP’s within reach.

That doesn’t mean that distance quells the need for pancakes every once in a while.

The funny thing about pancakes is that you can buy a wide variety of mixes, but you’re still adding ingredients to the mix, so why not just make them yourself, from scratch?!

Late Night Healthy Pancakes – from scratch!
1 cup whole wheat flour
1 1/2 tablespoons baking powder
1 tablespoon ground flax seeds
1 teaspoon cinnamon
1/2 teaspoon salt

1 egg
3/4 cup water/skim milk
1/2 cup non-fat Greek yogurt
1/2 cup apple sauce (*snack cup sized)
1/2 teaspoon vanilla extract
1 tablespoon vegetable oil
1 tablespoon honey

*Makes 8-10 3-4″ pancakes

In a medium sized bowl mix the dry ingredients together and set aside. In a small bowl whisk the wet ingredients together and then slowly add the wet ingredients to the dry ingredients.

In a griddle pan on low to medium heat add a pad of butter and when that has melted, but not burned, ladle the first scoop of batter (about 1/4 – 1/3 of a cup).

Let the pancakes cook on one side until bubbles begin to appear at the top, and then flip. Too much flipping, or too much time will create burnt little cakes.

These pancakes aren’t like the ones you get at IHOP, with big huge air bubbles, and the kind of texture that makes you think you can stuff an entire 12-inch pancake in the sides of your cheeks. These are pancakes for grown-ups (or people who call themselves grown-ups!). These are made with healthy ingredients, and no sugar, and crazy ingredients like flax, and protein rich Greek yogurt.

These are pancakes that have some bite, and you can eat for dinner, and maybe for breakfast the next day. And, you know for fun, with a lot of syrup!

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Posted in Breakfast/Brunch, Comfort Food, dinner, Easy Recipe, healthy, Her Kitchen

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Welcome to Huntington Beach

Posted on May 24, 2011 | 2 comments

When we arrived in LA our first stop of our winding road trip was Huntington Beach.  The laid back beach town, friendly to surfing locals and landlocked tourists was a perfect choice to unwind after a long flight.

Image via Hilton.com

We stayed at the Hilton Waterfront Beach Resort, a large hotel with an island feel.  With surfboard inspiration from the wall decor to the “Do Not Disturb” signs it was clear we had arrived in Surf City.

For the first two days of our trip we shuffled through the sand on Huntington and Laguna Beach and climbed (via rental car) up the cliffs of Laguna Beach for some real estate inspiration and admiration.

In Huntington Beach we met with a high school buddy of Mark’s at what seems to be “the” place to eat in Huntington Beach, Duke’s.  The restaurant sits squarely at the base of the Huntington Beach pier and is perfect for catching sunsets like this one.

The view is amazing and the food is exactly what you would expect, Hawaiian “inspired”, beach fare: fresh fish of all kinds, rice dishes, coconut and macadamia nut everything.  The best item of the night, without question isn’t even on the menu, it was the ahi tuna tacos.  These are worth asking for, and maybe or maybe not sharing with a friend.

If Huntington Beach is a surfer’s paradise, the artist in us all would love Laguna Beach.  With homes nestled high on the cliff side and down toward the beach, Laguna offers a landscape that is hard to find elsewhere and certainly not on the East Coast.  As you drive up the cliffs of Laguna Beach it is nearly impossible to not be taken in by the beautiful homes that are buried and built into the mountain.    The only thing more breathtaking is the view.

Custom Trolley Sign at Tuvalu

Closer to sea level are the prerequisite finds in any beach town: coffee shops, souvenirs, more ice cream shops than necessary, and in particular to this town a well edited collection of galleries and boutiques.

On Forest Avenue, you’ll find my favorite Laguna Beach store, Tuvalu, and it’s across the street neighbor 230 Forest Avenue, the site of my favorite Laguna Beach meal.

Shopping then eating.  Walking into Tuvalu, I immediately felt the urge to pull a Veruca Salt and ceremoniously declare, “I want it all”.  Seriously.  If you have a lust for coastal decor and an aesthetic that is more chic than chintz, this is your place.  Even the starfish seem sophisticated.

Off to lunch – the morning overcast has lifted, the air is cool and the sun is bright.  We sat outside at 230 Forest Avenue for a delightful and delicious Pacific coast lunch.

230 Forest Avenue, at night, via 230 Forest Avenue

Mark ordered something off the specials menu, and I had the Maui Onion Soup and the Field Greens Salad.  Here is the thing, I am not normally one to order a “field greens salad” – they aren’t generally too exciting, they typically are not different than a bagged salad.  But not here, no, sir.  Much of the produce we eat, the fruits, vegetables and salad greens come from California, so when we talk about eating fresh, and local, this is the place to do it.  Each bite of each field green was bursting with flavor and good preview of the many delicious meals yet to come.

Next stop, Beverly Hills, what a thrill!

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