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New Year, New You? (or just a tasty breakfast treat!)

17 Dec

Not to be one of those crazies who puts out her Halloween decorations in July like a big box store, but I’m already thinking about the New Year. I mean, don’t get me wrong – I’m still sipping gingerbread lattes and listening to Christmas music at work all day long in the background…and of course it’s snowing on my blog. However, there’s just something about the hope of a new year, another 1/1/20?? that gets my creative juices flowing.

To that end, I wanted to share a really tasty looking “New You” breakfast for those that are thinking about the age old resolution of improving their health. I am NO STRANGER to this (or the failing of this….but that’s another blog altogether. And I digress). Earlier this year, I met a phenomenal trainer, Jenn, who has an amazing business in helping women of all types and purposes improve health aspects of their life. Her company, For the Glow, kind of represents what many women strive for – it’s a power house of DOING things that are great for you and make you feel great, none of that “ughhhhhh, I can’t believe I have to go to the gym. And I hate my work out pants. And I hate the way health food tastes.” No, no, no.

I wanted to show you this recipe and awesome New Years package Jenn put together, which is super yummy and happens to be super healthy. Of course you can always make modifications to suit your lifestyle, and Jenn is all about accommodations and customization. Happy Holidays to everyone and with that, here’s Jenn:

I’m a woman on a mission.  The mission? To make EVERY recipe (even the detox ones!) just as delicious as they are nutritious. One of my favorite recipes in the upcoming Resolution Challenge meal plan is the Acai Power Breakfast.  Hard to believe, but this yummy breakfast is part of the slim-down protocol!  Acai fruit is a TRUE superfood & one that we should all add in to our routine.  The perks of eating acai:  Improved heart health/lower cholesterol, anti-aging via phytochemicals (buh-bye wrinkles), improved immune function via anti-viral/anti-bacterial properties, weight loss potential, reduced allergies & inflammation, increased energy and clearer skin.  One of my favorite parts:  Acai is loaded with fiber & essential fatty acids, so it’s not your typical fruit that leaves you feeling hungry 10 minutes later.  You’ll feel happy & satisfied! 

Acai Power Breakfast (serves 1)

1 packet of Sambazon Acai, run under warm water for 10 seconds
1/2 c dark berries (frozen or fresh)
1/4 c vanilla almond milk (unsweetened)
1/2 banana, sliced
1/4 c organic, GF granola
1 tbs chia seeds

Blend the acai, berries & almond milk together. Blend until smooth & creamy, pour into your serving dish. Top with sliced banana, granola & chia seeds. Note:  Large blenders like the Vitamix struggle as the fruit doesn’t cover the blade.  Use a smaller gadget like the Magic Bullet if you have one, or make two servings & pop the other in the freezer until you’re ready to use.

Want to UP your superfood intake?  Add 1 tsp of spirulina to your acai mix when you blend & add 2 tbs of goji berries to your toppings!  Spirulina will add a detoxification element & the goji berries provide you with complete protein!

Want fewer carbs & more protein?  Blend a scoop of your favorite organic protein powder to the mix!  Instead of granola + bananas on top, go for 2 tbs of goji berries, 1 tbs of hemp seeds and 1 tbs of chia seeds.

To get the rest of this scrumptious meal plan + recipe package,  join the 3rd Annual Resolution Challenge!  The entire 30-day program is just $20.13 through Sunday (uh, seriously!), which includes our detox/slimdown meal plan, recipes, daily video workouts + bonuses galore!  Check out the details here & join us today!  (Lifetime Glow Girls are already in, so why not forward this to a friend?) :)

Happy Holidays!  Wishing you & your loved ones a happy, healthy + peaceful close to 2012, and a beautiful start to the new year!

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Bing! Cherries aren’t just for pies this year!

18 Jul

This summer, fruit is in. And I don’t mean “in” like “neon and neutrals”, I mean “in” EVERYTHING. Literally. Especially with cherries being in abundance as we speak, fruit is going in every meal at my house. But how to switch it up? I mean, you can always eat a piece of fruit by itself, but there’s got to be more ways to incorporate it while celebrating the versatility of the flavors.

When I caught word that Whole Foods had both Bing and Rainier cherries in stock, I knew this summer would be full of inspired combinations, such as this beauty below:

A Half Cup - Bing Cherry, Basil and Chevre Salad

This is a side salad I made for dinner Sunday night that was oh, so delicious. Wanna know what’s in it? (I thought you’d never ask!)

Bing Cherry Summer Salad

  • 2 doz. Bing cherries, washed halved and pitted
  • 2 oz. Chevre (any goat cheese will do great!)
  • 1 tsp. balsamic vinegar
  • 5 leaves of fresh mint
  • 5 leaves of fresh basil
  • 1 tsp. Finn River port (reduced over medium heat till a thick glaze. This is optional and I had it on hand)
  • Kosher Sea Salt for garnish

Directions:

  1. Start by washing and drying your cherries, pulling the stems off, and then run a small pairing knife around the seam, just like you would to core a peach or other stone fruit. Twist the two sides and then pluck the pit out. Toss all your cherry halves into a salad bowl.
  2. Next, take your washed and dried basil and mint leaves, stack them up and cut into small slivers (also called “Chiffonade”). Sprinkle over cherries in the bowl.
  3. Take 2 oz of goat cheese and crumble or dice and add to your bowl.
  4. Drizzle the salad with the balsamic (a little goes a long way here) and the port reduction if you have it (if not, no worries, it will still be delicious!)
  5. Lightly sprinkle with sea salt (I have kosher on hand, but if you have another kind feel free to substitute – just be careful of using table salt – it’ll get too salty REAL quick).
  6. Toss the salad gently and sparingly, plate up and top with a little more basil and mint.

This salad (made with essentially 5 ingredients or so) is an easy (as in “pull together at the very last second”) dish because it requires NO cooking, little effort (about 5 minutes total) and packs a distinct, flavorful punch. Just because it’s fruit doesn’t mean it can’t be for dinner! We had this along side steamed purple and red potatoes, french green beans and baked true cod with a spiced Greek yogurt crust (equal parts ginger powder, cayenne pepper and paprika dusted over nonfat plain Greek yogurt and finished with corn flake crumbs. Baked at 400F for 13 minutes). Light, healthy and pretty tasty.

A Half Cup - True cod, purple potatoes and bing cherry summer salad

What else? Well, that was Sunday night….but Sunday afternoon, we checked out the International District Food Walk, as you can see from my trusty assistant here (Harrison):

A Half Cup - Harrison at the International District Food Walk

That’s him holding his Phillapeno BBQ pork skewer and Taro bubble tea with lychee jelly (very adventurous!).

And Friday I made a run up to Bellingham to help out my sister with some last minute floral needs for a wedding she had on Saturday, so I got to see the ankle biters…and you know I can’t resist sharing a picture of them!

Later this week I’ll be experimenting with Rainier cherries, baking and roasting them, so keep your eyes peeled, and tell me, what’s your favorite dish or recipe for fresh, in season cherries????

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I’M A FINALIST!!!! Vote for “Samoa Curry Arancini” in the Girl Scout Cookie Recipe Contest!

17 Feb
IT’S TRUE!!!! I HAVE BEEN CHOSEN AS A TOP 5 FINALIST FOR THE GIRL SCOUT COOKIE RECIPE CONTEST in Western Washington. HOORAY!
Now it’s up to the public (that’s YOU!) to help me win! There’s a few wonderful prizes, but most of all, this will be a huge chance for me to continue with my dream of sharing food creativity and education with the masses! Please go to the Girl Scouts of Western Washington Food Blogger Recipe Contest page and VOTE for my “Samoa Curry Arancini” recipe now until March 1st! (I copied the recipe below for your convenience and to make your mouth water!) :)
Now here’s my original post with the recipe, you should count on buying a box (or 10) of Samoas and making these for a party (like, say, to watch the Oscars?!)
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In case you’re busy doing your taxes, watching the Grammys, or living under a rock, allow me to remind you – it’s almost GIRL SCOUT COOKIE TIME!!!!! I know, I know, it’s exciting! :) Before I get to my super exciting recipe and contest news, let me first give you the most important details: cookies go on sale SOON – March 2nd – 18th.
Girl Scout Cookies Samoas

How could you NOT want at least one sleeve of Samoas? If you drink a cup of coffee with them, it counts as breakfast, I promise!

You can learn more about the best sale of the year by visiting the Girl Scouts of Western Washington website here. And because the Girls Scouts are hip and keeping up with the times (I mean, they are the future leaders of America after all…) there is an awesome cookie locator, as well as an app, that tells you exactly where girls are selling cookies in your neighborhood! They won’t be updated until closer to the sale, but are very good to keep handy! (and to learn about the origin of the Girl Scout Cookie, check out the full history!)

This year, as an added bonus, the Girl Scouts turned to food bloggers in Western Washington to see what we’d do when turned loose with boxes of our favorite sweets. That’s right – a contest – with food bloggers – and COOKIES. It’s dangerous kids, and I’m getting serious….seriously excited. The contest is to use the cookies in a recipe of our own making. And you know I love a challenge. Without further ado, I present to you my savory AND sweet appetizer – Samoa Curry Arancini!

Girl Scouts Samoas in Curry Arancini

A little sweet, a little salty, a LOT addictive!

What in the heck is Samoa Curry Arancini you ask? That’s a great question – to which I answer: I made it up. :)

In “old world” Italy, people would take their left over risotto the next day and roll it into balls, then deep fry it into crispy, heavenly balls of fried deliciousness. I decided to take this old Italian recipe to India, to warm it up a bit. The recipe that follows IS EASY – I PROMISE. If it looks complicated, then take a deep breath, it’s smoke and mirrors, and you can use this to your advantage the next time you have company. This is the perfect appetizer to prepare ahead, and fry up at the last minute:

Samoa Curry Arancini

Ingredients

  • 1 Cup White Rice (sticky rice like Niko Niko)
  • 1 Cup Coconut Milk
  • 1 Cup Water
  • 1/2 Tbsp. Yellow Curry Powder
  • 1/2 Tsp. Salt (plus more for dusting the arancini after frying)
  • 1/2 Cup boiled then chopped chicken
  • 1 box Girl Scout Samoa Cookies
  • 1 Cup Greek Yogurt
  • 1 handful fresh basil leaves
  • 1 Tbsp fresh mint leaves + a pinch of salt

Coating

  • 4-6 Samoa cookies, pulsed into crumbs in a food processor
  • 2 Tbsp panko bread crumbs (or regular bread crumbs – plain)

Directions

  1. First get your rice and chicken prepared, this can be done at the same time. Get a small pot of water boiling and add your chicken breast (I use a frozen one). Boil till cooked through (about 15 minutes). While that’s boiling, get another small sauce pan for the rice.
  2. Combine the coconut milk, water, curry powder, 1/2Tsp. salt and rice in sauce pan. Put on medium heat and stir constantly, THE WHOLE TIME, with a spoon, till it boils. Continue stirring constantly for 2 minutes while boiling. After 2 minutes, turn heat off, cover with lid and remove completely from heat. Set a timer for 20 minutes and do NOT remove the lid.
  3. Meanwhile, prep your coating of Samoa crumbs and bread crumbs (I like panko bread crumbs – which are Japanese, but can be bought at any old grocery store). I put this mixture in a bowl and keep it in the freezer till I’m ready to roll the arancini and fry them. This prevents the chocolate from burning in the hot oil.
  4. Take 4-5 Samoas and chop each into 4-6 chunks, set aside. You’ll stuff a chunk of Samoa into the middle of each arancini.
  5. When your rice and chicken are done, stir them together and refrigerate until chilled completely. Once chilled, use a tablespoon to create evenly sized arancini balls (“arancini” means “orange” in Italian). As you create each ball, stuff a Samoa chunk into the middle and then roll in the crumb mixture.
  6. I like to pop the whole batch in the freezer for a few minutes, to chill them down before frying (again to keep the chocolate cold).
  7. To prepare your dipping sauce, just toss the greek yogurt, basil, mint and pinch of salt into the blender. Puree it and stick it in the fridge until you’re ready to serve.
  8. When guests arrive, get a small sauce pan ready with 1-2 inches of canola oil hot on medium high heat (I set it around 7-8). To test your oil, drop a tiny bit of your rice mixture in and see how long it takes to form a crispy outer crust (this should be no more than 1 minute).
  9. To fry, drop the arancini (up to 3 at a time) into the oil and let fry for 1 minute max – this will create a brown, crispy crust (that’s right, it’s a SAMOA CRUST).
  10. Plate them up with a saucer full of your basil, mint yogurt sauce, and serve hot. When you bite into the arancini, you’ll get the added surprise of a warm, melted center!
Samoa Curry Arancini from Siiri Sampson at A Half Cup

Don't blink, or someone will grab up that crispy, crunchy, melty ball of perfection before you do!

As the arancini fry to a golden crisp, that Samoa chunk you stuffed into the center is liquefying into a caramely, chocolatey, coconutty surprise. The warm flavors of coconut, curry and salty chicken are wonderfully balanced by the sweetness of chocolate and mint, and refreshing basil and yogurt.  Better make a big, BIG batch, because after the first bite, you’ll want to hoard the whole batch to yourself – and so will your guests! Enjoy, and if you have any questions about the recipe, just leave me a comment!

It is such a treat to participate in a wonderful contest that will benefit the Girl Scouts of Western Washington by raising awareness not only of their fundraising activities, but also by keeping the community aware of all the great work they promote in local communities. To find out more, please visit http://www.facebook.com/GirlScoutsWW and https://twitter.com/#!/GirlScoutsWW and the Twitter hash #GSCookieRecipe. DON’T FORGET TO VOTE, VOTE, VOTE! https://girlscouts.qualtrics.com/SE/?SID=SV_5vfxi5D0DTx0KKE

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Valentine’s Day Giveaway – Chocolate, Chocolate and more Chocolate!

10 Feb

UPDATE!!!!!!!

I have completed our random winner drawing with random.org and the winner is Aubrey Bach from www.yay-today.com! Congratulations Aubrey, and to everyone who entered, thank you so much!!!

In celebration of Leap Year (I know, any excuse to celebrate) I’m going to do a fun giveaway next week as well, so come back next Friday for a grab bag giveaway! That’s right, I’m dumping a TON of freebies I have collected recently into a bag and the lucky winner takes the whole bag-o-loot home!!!!!

Happy Friday friends, and Happy cooking!

-Siiri

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Just when you thought your splurge mode from the holidays was complete, Cupid went and shot a stupid arrow right into your, well, you know….But honestly, who can resist a day that celebrates the people you love?  Yes, it may be full of cheesy commercials (that honestly make me gag and yell at the dumb woman saying a choked up “YES!” on a jewelry commercial), but I will gladly take a day to remind those loved ones how much I care!

Whole Foods Market Paris Red Fair Trade Roses

Beautiful "Paris Red" Fair Trade roses with the most seductive black, velvety tips. LOVE!

These beauties have been making my apartment smell heavenly (dare I say even a little Parisian???) and now I just can’t wait for Valentine’s Day! Of course, I’ll be traveling for work, and will most likely be dining with clients and colleagues, who are great – but still….I’m celebrating early (and late when I get back) to make up for my absence. To find what my fave pick is for Valentine’s Chocolate and win some awesome swag for post-Valentine’s Day chocolate withdrawals, click through and read the rest!

Continue reading →

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Food Frame Friday: Lychee

22 Jul

I know it’s been a while since I posted a food pic for Food Frame Friday, and in my never-ending quest to be consistent (read: total fail thus far), I wanted to get back on it.  What you see below is a dish that I made for my new column at Seattle Weekly’s Voracious Food division, Three-Way.

Cream Cheese stuffed lychee with exotic fruits and basil oil

The column, which runs every Tuesday online here: http://blogs.seattleweekly.com/voracious/three-way/, focuses on preparing one ingredient three different ways:

“When your fridge starts to moan and groan from the monotony of the same lame ingredients, it’s time for a culinary three-way. Turning a tired stovetop into a weekday workhorse, Voracious columnist Siiri Sampson brings a fresh, seasonal, or obscure ingredient to life with three treatments: decadent, healthy, and quick-fix.”

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Sip it Real Good Giveaway!!!!

3 Jun

Please god let summer be just around the corner, AHHHHHHHHHHHH!!!!!! I almost can’t take the grey anymore.  To help Mother Nature get in the mood, I thought it’d be fun to do a giveaway for the first week of June!

So, what’s the loot? It’s a SIGNED copy of the fabulously composed “Sips & Apps” book that’s just busting at the seams with great ideas for the summer!

Copyright Kathy Casey 2009

Kathy is just wonderful, warm and fun to be around, and of course it doesn’t hurt that she’s a killer cook that never fails to impress me with the great treats (liquid or otherwise) she offers up.

Want to enter to win? Click through to the full post for details!

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Hump Day Pick Me Up: Spumante and Mangos

27 Apr

Sometimes you’re just not feelin’ it, am I right?  Today is one of those days. The odd thing is, I was having a fabulous day on Sunday and that feeling carried me through for about 48 hours….but sometimes all we can focus on are the obstacles, fears and worries. Aren’t those just the worst?

It’s time for a pick me up.

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Truffles, Caviar and Gourmet Salts – Wholesale Food Porn

23 Feb

I don’t know how I didn’t know about this place before, but thanks to the ladies at Dollar Store Crafts I just found out about Marky’s.  Their tagline is “Caviar, Smoked Salmon, Foie Gras, Truffles”.  Yes, yes, yes and yes.

Buy French Summer Black Truffles Whole 7 oz. The best gourmet food on sale online.

French Summer Black Truffles from Marky's

If you like salt, and by “like” I mean you (like me) have a salt lick next to your bed, and dream about your cupboard being stocked full of a rainbow presentation of worldly salts, then this place is for you. 

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Food Frame Friday: Video edition

18 Feb

I love taking food videos, and I’m glad I do, because sometimes it’s just hard to capture that same emotion or funny little moment if you don’t snap the camera at the exact right second.  Videos allow me to go back, watch process, my initial reaction and make notes about what’s happening (of course this all applies to food videos).

This was by far one of the most exciting little food experiences I had on my Asia trip, enjoy the fry! (and sorry in advance, i forgot the video camera wouldn’t adjust when I changed from holding the camera horizontally to vertically. my bad!

Food Frame Friday

11 Feb

Just eat it.  That’s what this trip should have been called.  I was just looking back over some of the pictures from my trip to Indonesia last September. Gosh, has it really been that long ago already?! It feels like I was just there.  Even though living there might not be my cup of tea, I really do miss all of Paul and my food (mis)adventures!

Quite the combo here; a green tapioca ball with molten sugar inside, rolled in coconut flakes in one hand. Deep fried tofu sandwich with sprouts and veggies in the other. No wonder I'm smiling!

I wanted to bring you all a little taste (no pun intended, honestly!) of what a typical day was like for us on the road in Central Java. 

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