Tag: foodie

So much delicious food…Weekly recipes

We are getting oh, so close to the end of the school year. It’s a busy time. We’ve been here, there, and everywhere so I’ve got a smattering of recipes from a few different places.

{Natasha’s Kitchen}

I went to an end-of-the-year school party hosted by one of our teacher’s beautiful houses.  She had a gorgeous backyard with a big open space where we could all gather.  A small stream trickled through a maze of rocks giving the backyard a great zen sound.  Groovy Girl would have loved the large trampoline set up in the corner of the spacious green space. Inside her sliding glass patio doors we had tables of food to choose from with every kind of dip and desserts galore.  I generally only eat meat at my own house and a few select restaurants (Go local!) so it makes it kind of easy to bypass certain meat-laden dishes and focus on veggies and desserts (my downfall).

One of the salads, created by a kindergarten teacher, was amazing. It’s a perfect summer salad made with cucumbers, red onion, tomatoes, cilantro, avocado, and a squeeze of lemon.  The flavor combination was incredible.  I looked it up the next day and am sharing it here with you. I have not made it yet but plan to for an upcoming huge group picnic.  

I also made these brownies for two events; my 6th grade book club party AND a party for a retiring teacher-librarian. They were SO good and easy. So good you wouldn’t think they were so easy. I made them before school and frosted them at school.  I’ll keep this recipe handy for the next bake sale, picnic party, or kid-event.  They are in no way organic or healthy but my intended eaters were 6th graders and I wanted something they would love for our last party together.

We were out of town for an overnight in Rochester, MN for the Med-City Marathon and we ate at two incredible places.  Right downtown we tried Victoria’s and it was a wonderful experience. I had a martini with blue cheese olives and the walleye with vegetables and rice.  The flavors were perfect all mixed together and the vegetables were slightly crisp-just how I like them.  It was such a big portion I had to share a lot with my husband after he finished his veggie pasta.

On our way home today we stopped at the Four Daughters Winery and Vineyard right outside of Stewartville. Wow. Can’t believe I’ve driven past this place for years. It was a lovely day, cloudy with still a good amount of sunshine peeking through and we chose to sit outside on the patio for that reason.  We each ordered a flight of their wine, a good deal at $5 for 5 wines.  My husband ordered white and I the red.  After looking over the menu we decided to order lunch as well. He had the pork pancakes with eggs and I had the guacamole served with chips.  It was all delicious.  I scraped the bowl and ate all the chips. His plate was even cleaner than mine.  The wines were good and overall we prefered three of his whites over any of the reds.

Now I’ve got to fit in some extra yoga tomorrow after all this delicious food.  Tomorrow we head to a family party and I’m bringing the best margaritas!

Peaceful Reading…

Weekend Cooking; Juicing

{Rise and Shine Juice}

For the last few months I’ve kickstarted my day with hot water and lemon.  It is refreshing and a great way to cleanse the body before you eat breakfast.  My inspiration was an article I read in my Yoga Journal magazine. I plan to keep this habit up even as the temperature starts to heat up (anytime soon would be great!) and recently I was reminded of an old routine I once had.

My friend Patty started juicing recently and she practically glows at work!   She shared some of her morning juice with me last week and I liked it.  She and I share food recommendations back and forth as we chat at school because we both try to eat healthy.  Her juice was so yummy I decided to dust off my Juiceman Jr. this morning and whip up some morning time juice.

I could not locate the exact recipe Patty shared with me from the Just on Juice website but a quick web search gave me this recipe at Giada De Laurentis’s Food Network page for what I thought were close ingredients.


Rise and Shine Juice


Ingredients:


5-6 ounces baby spinach leaves, rinsed
2 apples, cored and halved
2 medium carrots, scrubbed and halved
2 celery sticks
1/2 large lemon
One 2-inch piece of ginger, peeled
Ice


Directions:


Pass the spinach, apples, carrots, celery, lemon juice and ginger through a juice maker, according to the manufacturer’s directions. Pour the juice into 2 ice-filled glasses and serve.

It tasted great and it was more orange than green. My husband tried it and said it was far better than he though it would be. Groovy Girl surprised me and backed away as if I were her worst nightmare.  Suffice it to say she won’t be borrowing the juicer for awhile.

I used to juice and then I quit because I felt bad for all that pulp (fiber from the veggies) I dumped into the compost bin.  It seemed like a lot of work for one beverage-a delicious and healthy one but still isn’t it better to actually eat your veggies I concluded. Plus I had a toddler roaming at my heels and it was hard to keep up. The glow my friend Patty has developed is appealing though.

While I drank my orange glassful of juice and after she’d backed up from me Groovy Girl said “Now look you’ve had all those veggies and it isn’t even lunchtime!”  So wise that little one.

This post is linked to Beth Fish Reads Weekend Cooking meme even though there was absolutely no cooking done for this post.  Click her link to find many other food-related posts.




Peaceful Reading…