The Friday Five 10.5.12

1. What I’m Reading: Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone loves.

Ok, that has to the be the longest book title ever. This cookbook is broken up into 5 chapters: Basic Preparations for Leafy Greens; Greens with Beans, Grains, Pasta & Other Vegetables; Salads, Dressings & Dips; Greens in Soups & Stews; and Green Juices & Smoothies. There are a ton of good recipes but unfortunately very few pictures. This is sad because I’m sure they’d all photograph beautifully.

2. What I’m Eating:  Lately I cannot get enough of Publix’s reduced fat mozzarella string cheese. I feel like a 5 year old when I eat it, but it’s an easy, somewhat healthy snack. Each stick has 70 calories, 4 grams of fat and 8 grams of protein. Are you a peeler or a biter? I’m most definitely a biter. I take aggression out on my string cheese.

3. Recipes I’m Bookmarking:  Grilled Chicken with Balsamic and Feta. Did you just drool? I did.

4. What I’m Listening To: Cape Cod Kwassa Kwassa by Vampire Weekend.

5. GIFs I’m Loving:

WHEN I SCROLL THROUGH FACEBOOK IN SEARCH OF A DATE TO A WEDDING

WHEN I PUT DOWN MY OTHER SINGLE FRIEND AS MY PLUS ONE FOR A WEDDING INSTEAD OF FINDING A DATE

Have a wonderful, blessed weekend! 

Gruber Farm CSA Week 1 / Honey Balsamic Green Beans & Onions

It’s finally back! In the beginning of the Fall CSA, I expected to see the last bit of the Summer harvest. I was right!

Week 1:

• sweet potatoes
• cucumbers
• okra
• green onions
• corn
• apples
• green pepper
• zucchini
• yellow squash

Oh, the variety! On Tuesday, I immediately dug into the box and baked some sweet potato fries to have with dinner. Later I had an apple for dessert. It really is amazing to taste the difference in quality with local produce.

For dinner Wednesday evening, Amanda brought over homemade turkey meatloaf. To accompany it, I made a new green bean recipe.

Honey Balsamic Green Beans and Onions

 

Ingredients

• 1 lb. fresh green beans
• 1 medium onion, chopped
• 1 tbsp. olive oil
• 1 clove garlic, minced
• 1 tbsp. balsamic vinegar
• 2 tsp. honey
• salt and freshly cracked black pepper

Directions

1. Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5-7 minutes. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 5 minutes.

Don’t let the blanching step fool you; this recipe is pretty darn easy to make. After adding the balsamic and honey, the onions begin to caramelize which gives the dish an overall sweetness. We loved it and would definitely make it again.

What’s your favorite green vegetable?

CSA Week 10 / Roasted Eggplant & Tomato Stacks

Yesterday was the first official day of Summer! It was also Summer solstice – the longest day of the year. Despite these facts, I’m nearing the end of my Summer CSA. Only 2 more weeks left. Thank goodness for the Fall subscription!

Week 10:

• butternut squash (I could have sworn this was a Fall veggie)
• eggplant
• watermelon (the cutest!)
• cantaloupe
• turnips
• tomatoes
• green peppers
• jalapenos

Remember the mini watermelon from last week’s box? I chopped that up and soaked it in vodka for a boat ride. It made for a deliciously good time. I may or may not be using this week’s melon for the same thing.

I also made the Sweet & Spicy Salsa again. I’ve been putting it on my grilled chicken and even my eggs for breakfast. It’s quite versatile.

So, confession time. I’ve never actually cooked with eggplant…until tonight. Eggplant is surprisingly easy to work with. Here’s a little snack/appetizer I made before dinner.

Roasted Eggplant and Tomato Stacks

Ingredients:

• 1 small eggplant, sliced
• 2 tomatoes, sliced
• olive oil, for drizzling
• goat cheese, for topping
• balsamic vinegar, for drizzling

Preparation:

1. Preheat oven to 400*. Place eggplant and tomato slices on a plan lined with a Silpat or foil. Drizzle with olive oil.
2. Roast for 20 minutes, turning once.
3. Place sliced vegetables on a plate, drizzle with balsamic vinegar, and top with crumbled goat cheese. Serve warm.

Voila! It’s too easy not to make. If you crumble the goat cheese atop the stacks right away, it melts just a little and becomes so creamy. Enjoy!

While you’re cooking, listen to this song:

Favorite roasted vegetable?

Did you love the song?

I May Be Crazy But I Can Make Beet Risotto with Goat Cheese!

All of my negative traits must be forgiven, for I can make some killer risotto.

And cookies.

But really, I am a CLUMSY MESS. It’s not a joke. My attention span is unreal. I’m either unable to focus on anything, or I’m hyper focused on one thing. Luckily, I tend to be hyper focused at work, as long as I have my music on.

A typical Whole Foods shopping adventure for me includes a)knocking something over, b)dropping something, c)ramming something or someone with my cart, d)losing my cart, or e)all of the above. Today, while purchasing Arborio rice for my dinner, I had a moment. You know those bins at Whole Foods? I had pulled down the handle to release Arborio rice into my bag and then heard my phone go off and for some reason, I just walked away. While the handle was still down.

I made it rain Arborio rice all over that place.

This girl looked at me like I was all sorts of stupid, but I looked at her and laughed, because really, how serious could this be? It’s freaking rice. It costs like 2 cents and you have to laugh at life, right?

I walked out of Whole Foods and chuckled to myself the entire ride home. Then the cooking began! I was in the mood for something comforting, so the beet risotto that Lucy’s mom had made us came to mind. It was time to recreate her masterpiece!

I used a combination of her recipe and one that Jenna recently posted on Tasty Kitchen.

Beet Risotto

Ingredients:

• 2 tbsp. olive oil
• 2-3 medium beets, cut into bite-sized pieces
• 1/2 onion, chopped
• 1 cup Arborio rice
• 3 cups fat free, low sodium chicken broth
• 2 tbsp. balsamic vinegar
• 2-3 sprigs of fresh thyme
• salt & pepper to taste
• crumbled goat cheese, for topping

Preparation:

1. Warm the olive oil over medium heat in a medium pot.

2. Add the beets and onion, and cook for 8-10 minutes, stirring occasionally.

3. Add the rice, chicken broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes).

4. Season with salt and pepper and add the thyme. Sprinkle with the goat cheese. Serve immediately.

While chopping the beets, I nicked my palm with the knife. Then I realized I had no idea if I had broken the skin because my entire hand was red anyway! Aren’t beets fun?!

Despite spilling rice and cutting my palm, this meal was ridiculously good. It was creamy and comforting with a nice hint of thyme. The goat cheese balanced out the tangy balsamic and also added to the creaminess. I’m kind of glad I didn’t invite any friends over because I want this alllllllllll to myself!

Along with the beets, I had some Swiss chard that I sautéed in olive oil with garlic and crushed red pepper. Quite a colorful meal.

Now apparently I am not the only crazy in Charleston. Check out this dude I spotted walking down King Street last weekend. HOT PANTS! They are bright yellow and his hair is blue. I found it to be such perfect timing that he was walking by a fire hydrant when I spotted him. They match!

XO!

Lana Restaurant / Day #14

Photo Day #14 - A picture of someone you could never imagine your life without.Grammy. This lady is so awesome. See more on her here.

Remember last week when I mentioned that I’d be going to Lana with Rob and his parents? One of my lovely readers, Chelsea, posted this comment:

“OMG! I'm a hostess at Lana (and work Thursday nights) and have always wondered if you would ever stumble in and how I would react given you are a mini-celeb and I read your blog daily. Have you made reservations yet?”

She pretty much made my day. I immediately contacted her telling her when we’d be in so I could meet her.

The afternoon of, I made cookies to bring to Chelsea and Rob’s parents. Gotta send appreciation to bloggy lovers and nice parents! I used Emily’s recipe for Mini Peanut Butter Oatmeal Chocolate Chip Cookies. Again, another perfect cookie recipe by such a fabulous baker. I adore her! :)

So back to Lana. The restaurant is located in a renovated building on the corner of Rutledge and Cannon. The Mediterranean style menu is full of decadent and unique elements that will appeal to everyone.

I wasn’t about to take out the giant camera until Rob’s mom encouraged me to take pictures. She had visited my blog when Rob did the sushi challenge and the Reindeer Run so she knew what was up. I loved it!

We started off with a cheese plate appetizer that featured 5 different cheeses served with sliced apple and walnuts. We also ordered salads while deciding on our entrees. I chose the roasted vegetable salad with goat cheese and a lemon thyme vinaigrette. There were beets, cauliflower, and parsnips. I think I love beets more than your average person and it’s kind of fun to see your pee turn pink. TMI? Sorry.Rob ordered an arugula salad with warm lentils in a bacon vinaigrette.Now you know I love chicken. Love love love. But whenever I eat out, I try to go out of my realm and order something crazy. So, I went with the server’s recommendation: seared duck breast and leg confit in a fig balsamic reduction with lentils and cabbage. Read again: fig balsamic reduction. This made the dish.Dessert was a requirement. I was torn between two choices: blueberry sorbet and cinnamon gelato. Luckily, Rob wanted the cinnamon gelato, so I went with the sorbet. Both were excellent!

Just for giggles, Rob ordered a glass of Courvoisier with dessert.

Can we say potent? I nearly choked from smelling it. I took the tiniest sip ever (probably a teaspoon worth) and it burned. Badly. One glass of this could do some serious damage to your body, mind, and soul.

I drank coffee instead. :)

Huge hugs and thanks to Mr. and Mrs. Brenan for the lovely meal. Yall were so sweet and such great conversationalists. Hope to see you again soon!

The Ugly and The Pretty / Photo Day 13

I’m on Photo Day #13 - A picture of your favorite band or artist.

Britney Spears! Who cares if she had a mental breakdown? Everyone is allowed one or two of those in a lifetime, right?

P.S.: Her newest album, Femme Fatale, will be released on March 29th. I just pre-ordered it and downloaded the song “Till The World Ends.” It is good! I foresee another foot injury dancing to this at Trio.

How was everyone’s weekend? On Friday, my favorite paparazzo (Matt) came over and tried to photograph me changing before we went to the movies. Creep! He did manage to snap a picture of my new highlights and hologram nail polish. Yes, I said hologram. It is beauuuuuuuuutiful in the sunshine. :)

We went to Mustard Seed for dinner and then to Cinebarre to see The King’s Speech. Did anyone see this? Hate it, love it? I was kind of bored but thought the acting was excellent.

Today I made two recipes: the first being quite colorful, yet unattractive, and the second being adorable. Both were delicious.

Roasted Beets with Israeli Couscous, Walnuts, Blue Cheese and Citrus Dressing

Ingredients:

• 2 medium-sized beets, washed, peeled, and cubed
• olive oil, for drizzling
• 2/3 cup Israeli couscous
• 1/4 cup walnut pieces
• blue cheese, crumbled

Citrus Dressing:

• juice of one orange (about 1/3 cup)
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 1/2 tbsp. honey

Preparation:

1. Preheat oven to 400*. Place beets in a small baking dish and drizzle with olive oil. Cover with foil and roast for 45 minutes or until fork-tender.
2. While beets are roasting, bring 1 1/4 cups water to a boil in a small saucepan. Add couscous and simmer, covered, for 8-10 minutes. Set aside.
3. Prepare citrus dressing by whisking together the orange juice, olive oil, balsamic vinegar, and honey.
4. When beets have finished roasting, mix together with the couscous and walnuts. Top with blue cheese and citrus dressing.

Not pretty. Tasty!

After dinner, I made some cookies for my neighbor, Daniel. When I texted him that I was making him cookies, within 15 seconds he was walking through my door. No knocking necessary. He walked in JUST when Lucy was doing a downward dog in the living room. I think he liked it. Hahaha.

I used Emily’s recipe for the Best Chocolate Chip Cookies Ever. She’s not kidding around you guys. These cookies contain browned butter and yeast. They are big and have a crispy edge with a slightly chewy center. They.are.perfect.

Daniel just ate a cookie. I asked him, “On a scale of 1 to Titanic, how much do you love these cookies?” He responded, “They’re pretty Titanic.”

Have a great week!