Archive for the ‘Dinner Date’ Category

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Inspiration: If you need some, open your eyes!

July 21, 2010

Last night I was at the grocery store after a pretty long day. I was tired, hungry, tired and hungry (uh, wait….okay I already said that….that’s how tired and hungry I was).

I needed to buy something for dinner last night as well as something for dinner tonight, as I’m having a couple of friends over and one is a vegetarian.  I headed over to the cold case where I knew they kept the tofu (just wait to see what I’m making with it! I’ll post the full method tomorrow, after I’ve made it).  As I walked over there, I saw a little “turn style” (not sure what it’s really called), on top of this podium thingy (real specific, Siir’, thanks!)…..

I thought to myself, I wonder why they are selling seed packets next to the tofu?  Right.  That makes sense. So I looked again and realized it was a rotating kiosk full of recipe cards!  And the podium had a reference guide-book on it with divider tabs that showed how to cook every kind of meat and vegetable! I could NOT believe my eyes. Here are some free resources for EVERYONE to use, just sitting there in this little corner. I have been in that store at least 100 times and have NEVER seen it sitting there.

So, of course I took full advantage of what I saw.

Here’s a list of recipe cards I picked up to try:

Grilled Halibut Raspberry Vinaigrette
Chive and Rosemary Filet Mignon
Roasted Cauliflower Gratin
Baba Ghanoush
Minty Watermelon Salad
Brussels Sprouts Vinaigrette
Sweet Ginger Carrots

Tonight I’m making the Sweet Ginger Carrots to go with the tofu and then I’m doing a Kale pesto pasta salad. Can you say YUM?

For the tofu, I’m going to bake it like it’s my crispy baked chicken (the same recipe that I used for my Food Network YouTube Challenge Video) and just sub out the chicken for tofu, and reduce the amount of yogurt so it doesn’t get soggy (I drained it last night).

I’ll show you how I did it tomorrow!

Next time you’re at the grocery store, keep your eyes peeled for these cool, free resources.  Most stores have something of this nature, whether in the deli, butcher counter or produce department.  When you are short on inspiration, borrow some!

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Onion Dip: when I dip, you dip, we dip!

June 14, 2010

If you’re too old or young for the reference in the title, then here. That is very 1998, and reminds me of high school whenever I hear it.

And it makes me want to dance, and I love to dance in the kitchen, while I cook. And so, naturally (right?) I want to make this aromatic and rich onion dip that Baking Banter posted. (I CAN’T get enough of them lately, I know!!!!!)

Image credit to King Arthur Flour Company

Here is how they made their version of the onion dip.

I would say my only switch up would be a healthy swap out of the mayo and cream cheese (sorry fatty dairy products….I love you, but the seams on my bikini and everyone at the beach in Bali that will have to see my fat, white thighs? not so much!)

I would, instead, keep the non-fat sour cream, because it’s really not that bad, and that zip it adds is unmistakable, and I would make the rest from (you guessed it) my lady in waiting, non-fat plain yogurt. Strained or not, it keeps it creamy and filling, without a million extra calories that I won’t have time to run off before August.

I may just have to make this over this weekend…and try it out on my subjects, er, friends.

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Hummus Remix

June 11, 2010

Thanks again to the folks over at Baking Banter for posting a quick and easy tutorial for hummus. I LOVE the stuff. And I love it regular, roasted garlic, red pepper or jalepeno, anyway you can make it! (of course that opens the flood gates and there are a ton of other variations you can do as well).

I wanted to post their tasty looking batch and link to their basic hummus, but I also plan to make a batch this week with stuff I’ve got in my kitchen already, except I need some Tanhini (sesame paste).

Doesn’t this look irresistable?!

Image credit to King Arthur Flour Company

Great photography too! What’s not to love?!  Tastes good, looks good, IS good!

NOTE TO SELF: Try this with roasted Cerano Peppers from McPheresons Market on Beacon Hill.

PS: To the 5 readers out there, I have found a great way to enjoy oodles of my dip without oodles of calories. Don’t skimp on the dip, skimp on the crackers! Because summer is right around the corner, I’m using cucumbers, carrots, snap peas, or baby bell peppers in place of crackers.  It helps you get closer to your daily quota of veggies and it tastes great while reducing calories. I’m sure this is a note mostly for the ladies….but guys, no reason you can’t up the anti on the veggies too, right?

Also you can try cutting up a yam or sweet potato, roasting with olive oil, salt and pepper, in the oven on 425 for 25-30 minutes to make sweet potato fries and use those as your dippers! Still healthier and I think tastier than a cracker!

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Spring and Summer easy entertainers: Dip it

June 9, 2010

I just found out that the King Arthur Flour Company has a food blog: Baking Banter.  I am really liking it!

They have a whole series of fun, easy dip ideas I had to share with you for three reasons:

  1. I’m REALLY hungry right now and they make me want to bite my screen.
  2. They’re easy to make and cheap, and you probably already have some of the stuff needed at home.
  3. You can improvise which means you don’t need to necessarily follow the recipe to a T, which is always a requirement for me!

So the first one I wanted to share from their blog is their pesto, made with parsley rather than basil. Don’t cringe yet, it’s actually fresh and green tasting, and still just as satisfying. Check it out:

Parsley Pesto

image credit to King Arthur Flour Company

For the whole post about the method and what they used, check it out here!

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Great dining out quick tips for the summer

May 27, 2010

I was logged into MyRegence this morning, which is the online component for people like me that have Regence Blue Shield for health insurance, and I came across a great little article I wanted to share.

7 Tips to Eat Out for Less
Learn how you can dine out for less money — while still making healthy choices.
by Toby Amidor, MS, RD, CDN

Finding good-for-you food and good value isn’t always easy when dining out these days. Too often, the less you spend for a meal, the more calories you’ll end up buying — and consuming. For instance ordering nachos, a big burrito and a sweet tea might cost you six or seven dollars — and about half-a-day’s worth of calories. This might seem like a good deal at first. But you probably won’t feel that great about it afterwards.But it is possible to get good value while making healthy choices. Here are some strategies:

  1. Pre-plan: You can find menus for many restaurants online. Many chains often post nutrition facts on specific menu items as well. Research Web sites and user comments before you go out to eat whenever possible.
  2. Don’t leave home too hungry: People tend to order more food when their stomachs are growling. Eating something light an hour or so before a meal will help curb your hunger. A piece of fruit, sliced veggies, a small bowl of cereal or a glass of low-fat milk are all good options.
  3. Go for the appetizers: Order up one or two as a meal as long as they’re not fried or drenched in cheese or butter. Try meat-free appetizers that feature fresh vegetables, whole grains or local seafood.
  4. Share with friends: Splitting dishes with friends saves you cash — and calories. Most restaurants offer portions large enough that one entrée and a small side are more than enough for two. When you share with larger groups you can get more flavors into the mix. Just be sure your friends are open to healthier menu options!
  5. Drink smart: Ordering beverages can make your bill climb in a hurry. Especially alcohol. If you order tap water (maybe with a slice of lemon or lime), you’re paying nothing, adding zero calories, and maybe filling yourself up so you don’t overeat. Smart call!
  6. Have a strategy for dessert: When you skip dessert you’re saving money — and usually excess calories. If you do feel the need for a sweet finish, consider something fruit-based. If you make a more indulgent choice, share it with a friend. Or cut it in half when it gets to the table and save the rest for later.
  7. Look for bargains: Last but not least, become a bargain shopper. Many restaurants offer deals during off-peak hours or on mid-week days. Early bird dinner specials can offer significant savings. This is good time to get a group together for a meal.

 

Toby Amidor, MS, RD, CDN is a registered dietitian with a master’s degree in clinical nutrition and dietetics from New York University.

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Dinner Date: The Seattle Restaurant Week – Cafe Campagne

April 19, 2010

Did you know this week is The Seattle Restaurant Week?

Well, it is.  So now you know. And we all know knowing is half the battle, you know?

HA!

Okay, I’m done, sorry.

So last night, Paul took me to dinner at Cafe Campagne which was to die for.

This is my view before the first course arrived. Taken by Paul’s cell phone camera.  Even though this is basically in black and white, you’re looking at a glass of white wine (so good with my first course, see below), a vibrant green spider mum and a tiny candle.

The lighting was romantic, but no good for food shots. sorry! You’ll have to go yourself and see the food in person! I HIGHLY recommend it.

Here’s what we had:

Siiri

Tarte Flambée - Savory bacon, onion and goat fromage blanc tarte
Boeuf Bourguignon - Red wine braised beef shoulder with button mushrooms, bacon lardons and pearl onions. Served on spatzle.
House Made Ice Cream - Brown Sugar and Cinnamon

Plus the wine flight, but my server recommended the wines to pair and I didn’t write them down. Let’s just say the pour was VERY generous and she paired up fabulously!

Paul

Pâté de Campagne - Country-style pork and chicken liver pâté
House-Made roasted chicken and pistachio sausage
Chocolate torte

Everything was really tasty, we had great service, and it was Paul’s first time. He really liked everything he had. And I was surprised at how “Paul-friendly” his dishes were (they didn’t have any gluten in them and no cream sauces, great for him)

I wish I could ellaborate more, but it’ll get boring without pictures. So just go, okay?

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Dinner Date: Rachel and Sam

April 15, 2010

I have no idea if I’m allowed to use their names, but ask for forgiveness, not permission, right? :)

Tonight we’re having dinner with Sam and Rachel, and I’m really excited! Yes, because Rachel is my best friend from my days at Reed. But also because Sam has not seen Paul’s condo, and we haven’t done dinner just the four of us in (literally) maybe never?!

So, what’s for dinner you ask? Pace yourselves:

 

Artichokes: With melted butter and maybe a yogurty garlic dipping sauce?

Pork Loin: This one is from here, but mine will have herbs with lavendar (sp?) and be oven roasted, covered to keep the steam inside.

Roasted green beans: These look good, from here, but again, I won’t use a recipe, just see what is in the spice rack!

I’ll also do a tomato, avocado and ???? salad (not sure what else I want to put in there…..) as a starter.

Rach and Sam are bringing the wine, bread and ice cream.

Ice cream will go with this:

Yes, that is microwave chocolate cake. This pic is a good one from here.

And if you want the “recipe”, here’s the one I use:

5 Minute Chocolate Cake Recipe

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. Enjoy!

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Dinner Date: Tonight=Delancey Family Dinner

November 17, 2009

Okay, as you know from a couple of posts ago, tonight I am going to Delancey’s first Family Dinner. I am really excited to be attending. And so glad that a spot opened up! (I was bummed when I was wait listed, seriously, I already went through college once in life, and that application process was enough to last me a lifetime). But someone cancelled which means these two are going with bells on!:

and

Many pictures with my crappy camera will be taken, and if Molly and Brandon allow it, I’ll even take a quick video to share with all of you out there in the interwebs.

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Dinner Date: Dinner experience at Delancey

November 12, 2009

I’m so excited.

Next Tuesday, I’m going here:

To sit here:

And see this:

And this:

And eat with her:

Who you remember from this:

PICT2113

And I can’t wait to finally taste the culinary stylings of them:

and

(all Delancey pictures from Molly’s blog, Orangette)

Oh yeah, we’re eating this:

Duo of local oysters –
Kumamoto, with cucumber, lemon, and ginger
Pacific, with Banyuls mignonette

Wood oven-roasted local mussels with caramelized shallot, bacon, beer, and majoram, served with rustic toasts and housemade sea salt butter

Braised rabbit with potato, carrot, fennel, and truffle

Heirloom apple tart with honey ice cream

And I can’t wait to share the experience with you all, so keep your eyes peeled for a post-dinner date update.

-Siir’

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Dinner Date: Goat Cheese Strata

October 29, 2009

This morning, my boss sent over a great recipe that her friend brought to dinner last night at her house.

She said, “Okay, so we had some guest over last night and they brought an appetizer that was AMAZING!  Dina swears that it’s easy to do and can be done mostly in advance. It was so good, that I’m passing this recipe on to you.”

I’m going to make this for my pumpking gutting get together this weekend at the house. I will take pictures, but no promises it’s going to turn out good! (although I’m sure the taste will be great no matter what!)

Goat Cheese Strata

Cut very top off head of garlic, drizzle with olive oil and wrap in foil, bake in oven at 400 for one hour until soft.

Ingredients: 
1/2lb. cream cheese @ room temp
1/2lb. goat cheese @ room temp
Salt and pepper
1/2C. sundried tomato pesto
1/3C. basil pesto

How to make:
1. Mix the cheeses together well, divide evenly into three mixing bowls.
2. In first bowl, squeeze the roasted garlic and mix well with the cheese blend adding salt and pepper to taste.
3. In the second bowl, add the sun dried tomatoes and salt and pepper to taste.
4. In the third bowl, mix the basil pesto and add salt (*careful not to overdo if your pesto already is well salted) and pepper.
5. In a 3 cup ramekin/bowl/small cassarole, line with dampened cheese cloth. Spoon basil mix onto bottom and smooth with spatula.
6. Next, put the roasted garlic on top of the basil layer and smooth with a spatula, followed by the tomato layer.
7. Fold excess cloth over the strata. Refrigerate at least one hour…better at 2 or 3 hours.
8. To serve, unfold the cloth and invert onto platter, carefully peel cloth off the cheese….serve with crackers, bread, bagels, pita, or veggies.
***makes three cups

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