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Showing posts from July, 2010

The Living Room

This past Friday, Cory and I decided to finally use a gift certificate that has been collecting dust since Christmas. Last Friday was a gorgeous summer day. We haven't seen many of them this year so you really need to take full advantage when they appear. We only live a few blocks away from The Living Room on 17 ave. so we strolled over.

The Living Room has a great outdoor patio and we were given a table right next to one of the two fireplaces. I don't think it was really putting off much heat or we would have been way too warm. Since The Living Room is known for their interactive cuisine we decided to start off with a black truffle and aged white cheddar fondue. Yum! A basket of cubed bread accompanied the fondue. Bread dipped into warm, melted cheesy goodness, with a glass of Chardonnay in hand, I was a happy girl! My only complaint was that some of the pieces of bread were cut very small and they immediately crumbled as soon at they came in contact with the fondue.

I deci…

What's for dinner tonight?

Looking for an easy recipe that doesn't require any cooking? Try this one. Fast, fresh and delicious.... what more could you ask for?


1 large seedless cucumber, peeled and coarsely chopped
1 red bell pepper, chopped
1 bunch green onions, trimmed and sliced
1 clove garlic, minced
1 28 oz can tomatoes
1 Tbsp white wine vinegar
2 Tbsp extra virgin olive oil
1 tsp salt
1/2 tsp celery seed
1/2 tsp celery salt
1 tbsp. Worcestershire sauce
freshly cracked black pepper
Fresh herbs such as basil or cilantro, optional

Pulse everything together in food processor, until desired consistency. Adjust seasonings to taste. Chill for at least 4 hours. To make this a little more substantial, top with cold, cooked shrimp or crab meat. Serve a good crusty bread on the side. Sounds like a perfect summer meal to me.

Tags: Soup, Vegan, Light

Tips on saving money in the kitchen

I had planned to write this as tips on saving money in the kitchen. After looking it over, I realized that all of these tips are also Eco-friendly ideas. Soooo, we will just leave it at that.

tip #1 Make your own homemade stock. It is much easier than you think. Throw your leftover chicken, turkey, pork or beef bones in a pot, add cold water, carrot, celery, onion, maybe a bay leaf or two, add salt only if you are not planning on making a reduction with the stock or it will be too salty. Let simmer for a couple of hours, occasionally skimming off the ( for lack of a better word) scum that floats on top. Strain. You could also use leftover shrimp shells, just reduce cooking time to 30 minutes.

tip #2 Place a sheet of paper towel in packages of lettuce, fresh spinach and fresh herbs and you will be amazed at how much longer they will last . The paper towel absorbs excess moisture. Change paper towel as needed.

tip # 3 Consider investing in a food dehydrator. I make my own vegetable sea…

Cheddar Jalapeno Beer Bread

I have a confession to make. I have a huge magazine addiction. Food mags, fashion mags, even trashy gossip mags, I love them all. One of my favorites is The Food Network Magazine. Every issue they have a secret ingredient contest and one of the more recent contests was ...drum roll please...... "BEER"

I ended up submitting two recipes, one for an "Apple Cheddar Beer Soup" which I will save for another time, and one for a " Cheddar Jalapeno Beer Bread"

Cheddar Jalapeno Beer Bread

3 cups all purpose flour
1 Tbsp. granulated sugar
1/2 tsp. dry mustard
1 tsp. salt
1 Tbsp. baking powder
1 to 2 jalapenos, seeded and finely minced
3 green onions, thinly sliced
1 cup finely grated sharp cheddar cheese
12 oz. lager style beer *Important- make sure beer is room temperature*
1/4 cup olive oil

Preheat oven to 375*F. Sift dry ingredients together into a large bowl. Mix in cheese, jalapeno and green onion. Slowly stir in olive oil and beer, stirring just until combine…