Archive for the ‘Wine’ Category

2 Step Omelet

Dinner duty was mine tonight. In theory. Lucas ended up making the Happy Rice, and I, the omelets.

2-Step Omelets:
Step 1: Chop fresh spinach leaves.
Step 2: Crack two eggs into a bowl and mix well.

Ok, there are a couple of additional steps (recipe below), but really, this is easy stuff.

In theory.

Attempt #1/Room for Improvement

Attempt #2/Best in Show

Pre-dinner: A glass of red wine. I am loving the Wine Houdini. The wine stays good for at least 10 days!
Dinner: 1 spinach omelette and a side of Happy Rice.
Dessert: A serving of Swiss chocolate with nuts. (After my Chocolate Bar Hat Trick this past weekend, I probably should have said no…)

2 Step Omelets
(serves 2)

You need:
4 eggs
1/2 of a 9 oz bag of fresh spinach leaves
olive oil

Make 1 omelet at a time…

1) Chop spinach leaves into small, fine pieces
2) Beat two eggs in a small mixing bowl. Add salt and pepper.
3) Heat olive oil in a skillet or frying pan, over medium heat.
4) Once oil has thinned and spread throughout the pan, add the eggs to the pan.
5) When edges start to bubble and eggs appear half-way cooked, add spinach in a neat row down the middle of the pan. See above photo.
6) Gently lift one side of the omelet, and fold over the spinach. Do the same with the other side.
7) With care, flip entire omelet onto opposite side. Cook for a couple of minutes.
8) Ready to serve.

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Simple, easy, delicious

I’ve been really good about not watching TV lately (especially now that The Office is on hiatus!), but I’ve been hearing that  American Modern Family on ABC is hilarious, so I finally sat down to watch it tonight. It was cute, and there was moments when I laughed out loud, but I don’t think I would plan to watch it again. Probably better that way!

Pre-dinner: A banana and a couple of dried Cali figs
Dinner: A generous portion of whole wheat linguini with broccoli pesto and a glass of Malbec.

This is easy to make, and you will feel like a total chef! The below recipe is my own, but it was influenced by this recipe from Food Network.

1 bunch broccoli, coarsley chopped
1/2 cup of sunflower seeds (or seed/nut of your choice)
1/2 cup of grate parmiagiano-reggiano cheese
1 package of whole wheat linguini (or pasta of your choice)
olive oil

1) Bring a pot of salted water to a boil. Set up a large bowl of salted ice water. Cook the broccoli in the boiling water for 2 minutes, drain in a strainer, then place broccoli into the ice water. This will keep the broccoli crips and turn it a gorgeous, bright green.
2) Drain the broccoli. Place it in a food processor and puree until it is a coarse paste. Add the seeds and parmigiano and puree until smooth. Taste and adjust the seasoning; salt if desired.
3) Bring a large pot of salted water to boil, then add pasta. Cook as directed on package.
4) While the pasta is cooking, heat 3/4 cup of water in a large skillet, on medium-high. After 1 minute, add the broccoli pesto. Stir to combine; continue to heat for several minutes. (If desired, at a couple of table spoons of olive oil and stir well.
5) Drain pasta after it is cooked.
6) In the same pot, add the pesto onto pasta, mix well. Ready to serve! (Makes 4 large portions)

Ran 4.5 miles home from work. Perfect weather for running–not too hot, not too cold!…..Still, I miss the cold. Come back!

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Crashing & burning

9:13 pm:
Crashing and burning. Zombie mode commencing…now.

Lucas is still watching Harry Potter & The Half-Blood Prince. BOring…I left after 30 minutes or so. Good choice, as I then taught myself to subscribe to and download podcasts to my Ipod! Por fin! (Finally!)

Pre-dinner: 6 dried Cali figs and a glass of red wine
Dinner: Big salad and Happy Rice
Dessert: Chocolate

Gym workout.
Warm up: walk to gym
15 minutes sretching/abs
15 minutes arms
25 minutes legs
5 minutes stretching
Cool down: walk back to work

My new Shape magazine came in the mail today. Katherine McPhee is on the cover—what the hell is she thinking with that terrible blonde bob?!?!? Blech.

Awfully critical tonight, aren’t I?

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Restaurant Night is my new culinary project! Restaurant Night happens in the kitchen at home, but you make a dinner inspired by a dish featured at a restaurant that you like or would like to go to. Your inspiration comes from your past dining experience, or from the restaurant’s online menu’s description of the dish.

Tonight’s dish is inspired by the Parmesan Pecan-Crusted Chicken Salad from Z’Tejas.  It’s pretty much the only thing I ever order when I go to Z’Tejas. The menu describes the salad as “baby spinach, Roma tomatoes, crispy bacon mixed with warm bacon dressing and topped with parmesan pecan-crusted chicken and goat cheese.”

I’m calling my version Almond Chicken Spinach Salad: baby spinach topped with grilled chicken, finely chopped almonds, and almond-crusted feta cheese, with a honey dijon mustard dipping sauce.

With my version, I wanted to go a bit healthier and use ingredients that I already had in the kitchen; all I had to buy was the spinach and chicken.

Serves 2.

1 chicken breast
1/3 – 1/2  pound of baby spinach
4 tbs of feta cheese
handful of almonds
2 tbs of honey
6 tbs of dijon mustard
1/2 tbs of balsamic vinegar

1) Cut chicken breast into strips, approximately 2 inches long and 3/4 inch wide.
2) Season chicken with salt and pepper.
3) In a large frying pan, heat several tablespoons of olive oil over medium heat for a minute or two.
4) When pan is hot (you should be able to hold your hand a few inches above the pan and feel the heat. If the oil is splattering, you’ve waited too long).
5) Add chicken to pan. Heat on medium.
6) Once chicken is half-white, half-pink, flip each piece over.
7) Heat until white all the way through. Remove from heat, and let cool.
8) Chop a handful of almonds into fine pieces. (If you have food processor, use it!)
9) Make 2 feta cheese balls. Each ball has 2 tbs of feta cheese. Form the cheese into a ball, and sprinkle well with some of the chop almonds.
10)  Place half of spinach onto a plate (other half goes onto other plate:) Top with grilled chicken, and sprinkle with remaining almonds. Place feta cheese ball on the side of the salad.

Dipping sauce:
In a small dish or bowl, mix honey, dijon mustard, and vinegar well. Serve on the side of the salad.

This recipe was quick and easy. I think the Z’Tejas is tastier, but this was much cheaper, healthier…and still delicious. Give it a try!

Dinner: The above salad and a glass of wine.
Dessert: Maybe chocolate?

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El vino did flow

If you can tell me what character from what t.v. show said that, I will send you a treat! You will be my hero if you know!

How does linguini with meat sauce sound to you? Yeah, that’s what I thought. It sounds pretty darn good.

Afternoon snack: Tangerine & a couple of dried Cali figs
Dinner: Linguini with meat sauce, by Lucas. And a glass of wine.
Dessert: We were thinking Amy’s Mexican Vanilla, but we’re too stuffed. I’m sure I’ll manage some chocolate before bedtime. I now have a gourmet stash! Yipee!

Note: Ever since we saw Food Inc. (oh, the horror!), we’ve  been buying grass-fed beef or beef that comes from reputable ranches (i.e. Niman Ranch). If you haven’t seen Food Inc, I highly recommend it! 🙂

Note: Yes, I did manage the chocolate, before I even finished this post. Scharffen Berger Extra Rich Milk Chocolate.

Gym-45 minutes of strength training (upper body & lower body)

Green heart:
This is the stack of paper that I keep at work to reuse. I save every little sheet of paper that crosses my desk (the luckies get a second life!)

Unless I have to print an official document, everything I print goes onto a paper that was once printed on before.

For example:
This flyer for a study abroad program in Mexico….

……has been reincarnated as a Facilities Use Request!! Thrilling!

Thanks for stopping by!

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