Summer Inspiration

I'm feeling so much excitement and motivation to try new recipes this week. It's great. I checked out three cookbooks from the library today: Moosewood Restaurants New Classics , Seasonal Preserves by Joanna Farrow, and Gwyneth Paltrow's new cookbook my father's daughter (it was in Bon Appetit, so I figured it was legit).

Yesterday I made this lentil and rice salad, courtesy of Giada. The recipe was really easy to make, I had all ingredients on hand except a lemon for zest. I also added about a teaspoon of curry powder and a handful of raisins. Next time I think I will add a little more curry powder, but the recipe seems versatile for a number of flavor combos. Bonus, rice + lentils = complete protein.

This afternoon I was sitting out on the porch staring a the herb garden my Mom and Dad planted. The basil caught my eye and I remembered earlier this summer when a coworker was drinking sweet basil iced tea during a staff meeting. One Google search later, I was setting up at the stove to brew Sweet Basil Honey Tea from Food52. Of course, I was missing the essential regular black tea (and once again lemon - must.get.lemons) but I did have a cinnamon vanilla black tea from Trader Joe's. Unfortunately the vanilla and cinnamon dominated the flavor of the tea, but it smelled like basil. Delicious and refreshing nonetheless. I'll definitely give it another try with the right ingredients too. 

Any plans for the holiday weekend?

Mediterranean Quinoa Salad

I am moving out of my apartment in a few short weeks (sad face). I have lots of grains, beans and lentils that I haven't eaten. What have I been eating? Coincidentally, this recipe from Eat Live Run popped up last week and seemed like a great use for my quinoa.

Being the relatively unsophisticated and broke college student that I am, I decided to eighty-six a few ingredients that I deemed not necessary for me to still eat and enjoy this salad. On the proverbial chopping block were the lemon and oregano, but in its place I used a lemon infused olive oil that I have and drizzled the slightest bit of balsamic vinegar over my individual serving of salad.

On the actual "chopping block," 2 cups of tomatoes, 1 cucumber, 1/2 of a cup of kalamata olives, and 3/4 of a cup of feta cheese were mixed with 1 cup (dry) of quinoa, lemon olive oil, and salt and pepper. Serve chilled and enjoy.

One of THOSE Days. . .

It was one of those days. . .

 . . .I wore those sweatpants that I stole from my sister closet (its ok, they shouldn't see the light of day - no loss to her).

But then - I made Red Lentils with Stewed Tomatoes from the blog, Dish by Trish - the recipe was recently featured on Foodbuzz's Top 9.


I rushed the recipe. I didn't use a measuring cup, the thought of hand washing one was too much to bare. ¡Que horror! I used cut-up canned tomatoes instead of stewed tomatoes (they kind of seemed like the same thing). In the end the eyeball method worked great and it turned out to be a clean and refreshing meal, CMo and I both liked the fresh lemon juice in the dish.

It was a pretty good day. :)

Dinner Improv

I heard the weather alarms in the coffee shop Tuesday morning; winter weather was upon us in the Mitten. So the plans for risotto went out the window with the weather. I was missing a few key ingredients and tromping around in the snow to and fro sounded less than appealing, and as a result Tuesdays dinner turned out to be more of an improv event than the performance I had planned (not to mention Abby was sick and couldn't make it). 

We started out with apps. Vermont Cheddar on top of Farrell Razzzberry Jam (obsessed) and Carr's Table Water Crackers. 

Dinner was simple. Salad and Basil, Asiago & Pine Nut Pesto Ravioli (that had been taking up residence in my freezer for a while) from Rising Moon Organics. The sauce I "made" for the ravioli consisted of sauteed onions and mushrooms that were intended for the risotto, a can of tomato sauce, and a little s+p. 

For dessert: Nonpareils. And yes, they are gone now. :(

Coming up soon:

-Krazy Jim's Blimpy Burger & A Hockey Game

-Doughnut Muffins or Biscotti?

-Ann Arbor Restaurant Week

-Two New Puppies (!)

What are you doing this weekend? Do you have a 3-Day weekend?

Alas, Real Food. . .

From holidays to finals to holidays, my diet has been less than ideal the past month or so. However I think last nights dinner was a step in the right direction. I made Vegetarian Time's Chickpea Tangine featured in their Healing Foods Cookbook special issue.

I loved this dish! I served it on top of some Near East Long Grain and Wild Rice which made the dish in my opinion. 


Cumin was in short supply in our pantry, so I fell a little bit short of a teaspoon - which ended up being alright. The dish had a great balance of sweet and spicy, and the parsley and Greek yogurt garnishes added a cool and refreshing touch. 


I loved the currants in this dish and so the only future change I may make to the dish is adding more currants (probably closer to 1/3 cup instead of 1/4). 

P.S. Finally catching up on Top Chef All Stars and Carla just won a trip to Italy! Hooray!