Dinner Menus

Now that I work from home and that I don’t have to sit in traffic for hours, I have more time to cook! I love cooking, it not only relaxes me, but  it always makes for a nice transition from work to home life. Now that everything is at home, it’s even more important for me to break my day up in ways that help me differentiate work from home.

However, sometimes thinking of what to make for dinner can be challenging, especially if it’s been a long day of meetings and deadlines. On those days, I either turn to my recipe books or Pinterest for ideas, but sometimes looking through so many recipes just makes me hungrier! So, I just signed up for Blue Apron’s free weekly dinner menus.

We eat mostly vegetarian meals (no red meat at all and occasionally chicken and fish) but I think some of the non-meat recipes will make it easier for me to decide on what to make, on days when all I want is to prepare a quick meal! Have you tried any of Blue Apron’s recipes, or do you simply turn to cookbooks for inspiration when you need dinner ideas?

(Image via Blue Apron)

The Springs

What are you doing this weekend? Tomorrow Nick and me are planning to attend the grand opening of The Springs, a new space located in Downtown Los Angeles that describes itself as an “…urban oasis cultivating health, wellness, sustainability and community.” It offers food, holistic treatments and yoga. I think everything they will offer is great but I especially like  their menu .

(Photos via The Spings)

Happy Spring and Macarons Day!

 

Happy first day of Spring and happy macarons day! In Paris, pastry shops give away free macarons each March 20. It was a tradition started by celebrated French pastry chef Pierre Herme. So, kick-off spring with a colorful and tasty macaron even if you don’t live in Paris!

Potato Latkes

This Thursday, when most of us will enjoy Thanksgiving dinner, some will also be celebrating Hanukkah. There won’t be another convergence of both of these holidays for nearly 80,000 years! Although I am not Jewish, I do love potato latkes (potato pancakes) and am really thinking about making some and including them as part of the menu for Thanksgiving at my parents’.  I love potatoes in all their various  forms, french fries (my favorite!), hash browns, stuffed, etc. I’ve never made latkes  although  one of my friends has told me they’re not very difficult to make. After seeing this recipe, I think I will give it a go and make some!

Ingredients

1 pound potatoes

1/2 cup finely chopped onion

1 large egg, lightly beaten

1/2 teaspoon salt

1/2 to 3/4 cup olive oil

Accompaniments: sour cream  and applesauce (I prefer sour cream)

Preparation

Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork.

Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more.

Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

(Image via PBS and recipe via Epicurious)

Peanut Noodles

In my never ending quest to make time for everything and balance it all, I am sharing another quick, yet yummy recipe that doesn’t take very long to prepare. I made peanut noddles and veggies last night and really enjoyed it! You can see more recipes using peanut noodles here.

Peanut Noodles & Veggies
Peanut sauce:
1/4 cup peanut butter
1 1/2 tbsp sesame oil
1 tsp soy sauce
1 1/2 tsp rice vinegar or lime
1/2 tsp ginger
1/2 tsp Sriracha
water as necessary

Noodles & Veggies:
8 oz package soba noodles (or regular pasta noodles, I used whole grain noodles)
Red peppers
Scallion
Eggplant
Shiitake mushrooms
Sesame seeds
Crushed peanuts

Directions
1. In a small bowl, mix together the ingredients for your peanut sauce.

2. Cook noodles until al dente.

3. Heat skillet to medium; add a little oil. Add the mushrooms and eggplant, and let cook for a few minutes until mushrooms become soft. Add the red pepper and scallions, and cook for a few minutes more. Add a splash of soy sauce if you wish.

4. Toss noodles with the peanut sauce, veggies, and top with sesame seeds and crushed peanuts.

(Photo by Jeanine Donofrio, recipe and instructions  via Refinery 29.)

Quinoa

Nicholas and I don’t eat red meat or pork and while we seldom eat chicken, we are now  trying to stop eating it altogether.  To get protein and other essential nutrients, we eat whole grains, legumes and things like quinoa. There are so many different ways you can prepare and  it’s so rich in  health benefits. I have a Pinboard devoted to vegetarian dishes and I recently added this recipe to it. I love to make simple, yet healthy meals.

Eating healthy is important to us but so is preparing meals that don’t take too long to make because let’s face it, sometimes after a long day at work the last thing you want to do is go home and spend a long time preparing dinner! I  plan on making this recipe this weekend. It looks and sounds good. I can’t wait to try it!

Quinoa Pomegranate Salad

Ingredients:

2/3 cup cooked quinoa
1/2 cup pomegranate seeds
2 cups spinach, washed & dried
1 lemon
1/2 cup olive oil
1 clove garlic
1/4 cup toasted walnuts

Crush garlic. Whisk together with lemon and olive oil.

Toss quinoa, spinach and pomegranate seeds together in a bowl, and top with toasted walnuts.

Drizzle lemon dressing over salad.

(Images by Ingalls Photos and recipe via Refinery29)

For the Love of Kale

Over the last year or so I’ve been hearing and reading a lot about kale and its nutritional goodness in blogs, on TV, in magazines, everywhere really. So, a few months ago Nick and I were at one of our favorite local restaurants and decided to try their kale salad and it was delicious! The salad included kale tossed in a sweet and tangy tamarind plum dressing, topped with roasted sweet corn, avocado and mango. Since then we have been on a bit of a kale kick and I have been looking for new simple yet yummy salad recipes like this one. It’s easy to make and sounds good! Do you like kale? If so, do you have any recipes to share?

Ingredients:
1 bunch dinosaur/lacinato kale
1 lemon, juiced
1½ tbsp. olive oil
½ clove garlic, minced
¼ tsp. red pepper flakes
Salt and pepper, to taste
Toasted pepitas, avocado, gluten-free breadcrumbs (optional)

Directions:

1. Wash kale and remove stalks. Slice thinly and place in a large bowl.

2. In a separate bowl, whisk together lemon juice, olive oil, garlic, and red pepper flakes. Season with salt and pepper.

3. With clean hands, massage dressing into kale for several minutes until leaves soften. Let sit for 5 minutes to soak up the flavors.

4. Top with toasted pepitas, avocado, and gluten-free breadcrumbs, if you so choose.

(Recipe and image via Daily Candy)