tag:blogger.com,1999:blog-60580515966279125672024-03-05T20:20:42.957-05:00Sea Salt n PepaSea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-6058051596627912567.post-82660296730765885052013-05-30T08:13:00.000-04:002013-05-30T08:13:01.000-04:00A (wo)Man and His Pan<span style="font-family: Arial, Helvetica, sans-serif;">When my brother went off to college, my mum was understandably sad--her baby was leaving! The good child was gone! She was just stuck with the little hellion (me, at age 16). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And yet, she gave my brother a cookbook that is basically the only thing you need when you're a young man going to live the bachelor life and need to survive when you're ill-equipped to cook for yourself every single day--and too poor to buy every single meal.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Insert...<a href="http://www.amazon.com/Man-His-Pan-Non-stick-Skillet/dp/0836278542">A Man and His Pan</a>, the subtitle of which sums up the entire principle of the book: "if you can't cook it in a non-stick skillet, it's not worth cooking." (Don't let the horrible cover fool you; I mean it was published in 1999. And, if I recall correctly, the 90s weren't exactly known for their style--I'm looking at you overalls buttoned on one side, bucket hats and frosted tips).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Although this recipe is not actually IN that cookbook, after I made it that is exactly what it reminded me of. One pan. One bottle of wine (although only about a glass goes in it, the rest if for you for doing the work!). One dish complete.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAjbmt9QnMwqaIEnr_xThHO-hqAGuPkrQ6JMNRR45axO2-OWlqHR0nxAu_z0076oijzhzQZQykyysI2fx4llf8wT2MkVZLy7qKxenoNEl0dNSdnNVk__Agi2bb01tRwHNKh4Zz3Oe-gEb/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAjbmt9QnMwqaIEnr_xThHO-hqAGuPkrQ6JMNRR45axO2-OWlqHR0nxAu_z0076oijzhzQZQykyysI2fx4llf8wT2MkVZLy7qKxenoNEl0dNSdnNVk__Agi2bb01tRwHNKh4Zz3Oe-gEb/s400/008.JPG" width="263" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35HCYjjwrD6oWM6N6emSZuS_Bd_aRlJFTWsrIQYZMHlUWl76NIL33QXwjjoi98O_uvL6wnkDd8ImbXr2D65wlSNPEyApwsXU7-uVZ4zFKoxod_V-szXOvi-iHB1lCDGWLJ6AumKJQ3JOj/s1600/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="82" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35HCYjjwrD6oWM6N6emSZuS_Bd_aRlJFTWsrIQYZMHlUWl76NIL33QXwjjoi98O_uvL6wnkDd8ImbXr2D65wlSNPEyApwsXU7-uVZ4zFKoxod_V-szXOvi-iHB1lCDGWLJ6AumKJQ3JOj/s400/Untitled.png" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4 boneless chicken breasts, tripped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coarse salt and ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup AP flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 shallots, peeled and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 garlic cloves, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dry white wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pint cherry tomatoes, halved</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Season chicken with salt and pepper; coat with flour.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a large saute pan, heat oil over medium-high heat. Add shallots and garlic and saute until cooked through.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Add chicken and cook lightly on each side. Add white wine. Cover with lid and let cook through.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Add tomatoes to pan. Season with salt and pepper. Cook on high until sauce has thickened and tomatoes have released juice. Serve chicken with juices poured over.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-16523349325816858102013-05-27T08:36:00.000-04:002013-05-27T08:36:00.329-04:00Happy Memorial Day!<div style="text-align: center;">
<b><span style="color: blue; font-family: Arial, Helvetica, sans-serif; font-size: large;">Thanks to everyone who has served...</span></b></div>
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<b><span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: large;">in the past, present and future.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OsAwOL-mYHoa4s_5N2rLzYAlbk5SZsq6RrrPPlMY1DTZ6r6Xy-FVsgqyo3b3fsFqio6-lj5jjbpXBWifJf0pNRFUa2KNtG8KXia140cyLmOfRoQrwxa77zeAojDbzxmcjtHv2x_PPCef/s1600/memorialday2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OsAwOL-mYHoa4s_5N2rLzYAlbk5SZsq6RrrPPlMY1DTZ6r6Xy-FVsgqyo3b3fsFqio6-lj5jjbpXBWifJf0pNRFUa2KNtG8KXia140cyLmOfRoQrwxa77zeAojDbzxmcjtHv2x_PPCef/s400/memorialday2011.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>I hope everyone enjoys their holiday but remembers that, although we get a day off and many of us go to the beach or lake or similar vacation spot, this day is to remember those brave American heroes who fought and died as members of our armed services.</i></span></div>
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Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-4251610722320378742013-05-22T07:28:00.000-04:002013-05-22T07:28:00.169-04:00Traditional Summer Dish Revived<span style="font-family: Arial, Helvetica, sans-serif;">I've really been in the mood for summer lately. I mean COME ON it has been such a tease lately--the weather is in the 80s, but it is cloudy or rainy or just not so great. I'm dying for long days spent at the beach, eating dinner on the sidewalk outside New York restaurants and grilling!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">One of my favorite simple summer dishes is Italian sausage and peppers. You can eat it plain, cook it with potatoes, onions and mushrooms, put it on a sandwich with marinara sauce...the possibilities are endless! I only ever eat it during summer, however, because it is traditionally a grilled meal.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Not anymore my friends.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgnYq2RR3YozrZRzCexO3rqFbQgEaC2H0ZonTP8lxwSn-kZZPid8-C7Kt8l_tNvGHG4sYPcBpXd_KH0Qng1o6WGxFwezk-SoRuNikYHNvMlt1F2un5aTZPsUiEoa_Vn52S0STBRuZLfuQ/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgnYq2RR3YozrZRzCexO3rqFbQgEaC2H0ZonTP8lxwSn-kZZPid8-C7Kt8l_tNvGHG4sYPcBpXd_KH0Qng1o6WGxFwezk-SoRuNikYHNvMlt1F2un5aTZPsUiEoa_Vn52S0STBRuZLfuQ/s400/007.JPG" width="263" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Just like when you cook this outside, reviving this during cooler (or even frigid) months is still a very simple process. Cut your <b>onions </b>and <b>peppers </b>into small pieces. Line a baking sheet with tin foil and put the veggies on it, tossing with <b>olive oil</b>. If you want to go super simple, stick the raw <b>sausage </b>on top of the veggies and cook in the oven at 450F. Little more time? Using your grill pan, grill the sausage over high heat before plopping them on the veggie tray.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Either way, a summer-style dinner is ready, inside, in no time at all. </span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-52609660659141183762013-05-14T08:23:00.000-04:002013-05-14T08:23:00.518-04:00Thyme Roasted Mushrooms<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Sometimes, when you come home from work exhausted, the idea of cooking an entire meal can seem overwhelming. You don't want to eat takeout (again), but just thinking about a creative meal involving dicing and slicing and spices is just...a lot.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On those nights, I recommend doing a very basic protein (think chicken sauteed in olive oil on the stovetop or baked in the oven, a plain white fish roasted for 8 minutes, etc.) and spend more time on your side--it will make it seem as if you've spent time cooking, as you're not just eating microwaved frozen veggies, but takes way less time to prep than doing a fancy protein. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These mushrooms are exactly that side. Active time for this recipe? A mere two minutes (four if you're not good at dicing). Yes, you read that right. And you can stick these in the oven with your baking chicken or roasted fish and pull everything out at one time. And if you make this recipe with a bunch of mushrooms...you're done for the week.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">How's that for good food fast?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBG5kiIAC_nQd7qqByLgvh2Fr9cEA6WWm2b79EuMfNw7hyphenhyphenZFD3vexvHD6j4mMjCTfXijcTANp9jV_62NsOjdbt_awZZ7IUJlw74FZd5a-NfR8eMfA0TrQdC7T52feyNdADS81nX7CPKl5/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBG5kiIAC_nQd7qqByLgvh2Fr9cEA6WWm2b79EuMfNw7hyphenhyphenZFD3vexvHD6j4mMjCTfXijcTANp9jV_62NsOjdbt_awZZ7IUJlw74FZd5a-NfR8eMfA0TrQdC7T52feyNdADS81nX7CPKl5/s400/004.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAs7gO7rrSWTG_K0Jl-0ma_EtZlN8qk2U_05-3i6LoO7pO5wLM-ZaKJfW0Ov2tySvPbWKkj6VFla1xL5I-OAcQbkwj5X2JdYNVrN7sqyEwHFsdatlp7IAGI5wSE2iD4kN4jcze3LNYO4Kg/s1600/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="42" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAs7gO7rrSWTG_K0Jl-0ma_EtZlN8qk2U_05-3i6LoO7pO5wLM-ZaKJfW0Ov2tySvPbWKkj6VFla1xL5I-OAcQbkwj5X2JdYNVrN7sqyEwHFsdatlp7IAGI5wSE2iD4kN4jcze3LNYO4Kg/s400/Untitled.png" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cremini (baby bella) mushrooms, cleaned and quartered</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10 sprigs of thyme</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">One small shallot</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp butter</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat your oven to 450F. Line a baking tray with tin foil.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Mince your garlic and shallot. Remove thyme leaves and mix leaves with garlic and shallots. Place cleaned mushrooms on baking tray. Sprinkle flavor mixture over mushrooms. Pour small amount of olive oil over mushrooms and toss, mixing all ingredients and ensuring mushrooms are lightly coated.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Roast in oven for 15 minutes. Remove from heat. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Before serving, add butter to mushrooms and toss. Serve warm.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPVn0AgaYyeUiqVWRI-OaO4BWQ5LslLHTqbyMHzmhkSPU5BoNgqT6ORdnQRpI6UWZ1ABi_2HL4Wcjfqjq1T7zYIyu3a73-YmXjsi2vNbTZVKdzz0eL2etsX8YYvvbriCQg92xu-goFiTx1/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPVn0AgaYyeUiqVWRI-OaO4BWQ5LslLHTqbyMHzmhkSPU5BoNgqT6ORdnQRpI6UWZ1ABi_2HL4Wcjfqjq1T7zYIyu3a73-YmXjsi2vNbTZVKdzz0eL2etsX8YYvvbriCQg92xu-goFiTx1/s400/001.JPG" width="263" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">also, did you notice my gorgeous new bowls? All part of a dinnerware set I purchased this month from <a href="http://www.onekingslane.com/">One King's Lane</a>. If you haven't heard of it yet, One King's Lane is the equivalent of Gilt or Rue La La, except it has flash sales for houseware--everything from furniture, to lamps, to cookware, to pillows to patio umbrellas. I'm sure you can imagine how much time I spend browsing each day...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-13480967122716022922013-05-13T10:35:00.001-04:002013-05-13T10:35:39.346-04:00Happy Mother's Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSGOXsRmE3K758NWY8xnfzYyaR_HQ5H1vuBmRNL8jxJUoFHWqBw-lUpFjVv2JFd9jKjbwKh4fWlz6nJOwQQ5JaqApkOYJnVrbw5vQdDfhvhyphenhyphen00ZsEgsbe1vvKbNGST2jXtmwOUt6Ci7fh/s1600/1336930740085_7639347.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSGOXsRmE3K758NWY8xnfzYyaR_HQ5H1vuBmRNL8jxJUoFHWqBw-lUpFjVv2JFd9jKjbwKh4fWlz6nJOwQQ5JaqApkOYJnVrbw5vQdDfhvhyphenhyphen00ZsEgsbe1vvKbNGST2jXtmwOUt6Ci7fh/s400/1336930740085_7639347.png" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy Mother's Day to all of you wonderful women who have given birth and raised beautiful, independent and successful children. Unsurprisingly, a big shout out goes to my lady of choice, Freddi, who is everything I hope I can ever be in my lifetime. Thanks for making me the person I am today.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This weekend was the third-annual O'Brien ladies weekend. My mum came up to NYC and we had a lovely couple of days, starting with dinner at <a href="http://www.spicemarketnewyork.com/">Spice Market</a>, brunch at <a href="http://www.pastisny.com/">Pastis</a>, shopping in Meatpacking and the West Village, dinner at <a href="http://www.sushiofgari.com/">Sushi of Gari</a> before trekking home for actual Mother's Day. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Good news--my parent's new kitchen (basically an entirely new first floor) is complete! Thus for Mother's Day, my mum was incredibly excited to cook in it for the first time! We started with breakfast (as the day is wont to do), with me making pork roll, egg and cheese sandwiches with a side of bacon for the lady we were celebrating. We then barbecued for lunch before heading to the country club for the Mother's Day Scramble -- the four of us had lots of fun and spent some serious quality time doing something <i>other </i> than eating.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here are some pictures from the very cool remodel:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-q0lqmmD2AgYoNp51h7HFaCFqcXJ_wqoXWD25GXTSu79OCszB5VJqfVViuppaNYI1nGaIpb6LM7niVa8zgW3RXzV5ynPDXoWpJFmhodcd01RFsWee2E0AuhUa_4vHJhi3Dk73_Cbkdu_C/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-q0lqmmD2AgYoNp51h7HFaCFqcXJ_wqoXWD25GXTSu79OCszB5VJqfVViuppaNYI1nGaIpb6LM7niVa8zgW3RXzV5ynPDXoWpJFmhodcd01RFsWee2E0AuhUa_4vHJhi3Dk73_Cbkdu_C/s400/011.JPG" width="262" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>the new stovetop area with massive industrial (and gorg) hood</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0m1dpWnDotZmCtuL0AlvL-x6okVlBH5TX8P2RlHKFoZBiskmTeKiU4cT27xzMdTbhcxm507DS5QxX4kyTrUdEW4uIZ3Ng8fhSpLKZuaAJI7mUGcWnNQXQEFuuA3YeDwj9oZvb5OLpuVq/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0m1dpWnDotZmCtuL0AlvL-x6okVlBH5TX8P2RlHKFoZBiskmTeKiU4cT27xzMdTbhcxm507DS5QxX4kyTrUdEW4uIZ3Ng8fhSpLKZuaAJI7mUGcWnNQXQEFuuA3YeDwj9oZvb5OLpuVq/s400/020.JPG" width="263" /></i></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>the new massive island--it will fit 6 people comfortably--with below cabinet microwave, sink and area for cookbooks!</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>the new refrigerator and bar cabinets with glass panes rather than wood</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpDJnlnH138ULkM849Xwv6BxkZanJ5uybgd2Tc_41cH7-QO-477b53VG3HzRBbZHjd3TwwSSSZpA6Zspa8SwhS67mNJUXQot4_MFK4J4YlHZHlvKajnAfP1lj9rdOzWfGO41JpljEEgJp/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpDJnlnH138ULkM849Xwv6BxkZanJ5uybgd2Tc_41cH7-QO-477b53VG3HzRBbZHjd3TwwSSSZpA6Zspa8SwhS67mNJUXQot4_MFK4J4YlHZHlvKajnAfP1lj9rdOzWfGO41JpljEEgJp/s400/035.JPG" width="263" /></i></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>my dad and Kodi's nook--areas for all her leashes and toys and a small washer/dryer to clean their muddy stuff</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>new outside door and TV that is on one wall--the DVR is going to be moved into the garage (behind that wall) so it is hidden</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pretty cool right! It is very fancy, all new appliances and definitely the hub of the house--especially with that massive TV to keep those who are not cooking occupied. And designed entirely with my family in mind by my lovely mother! Nice work girl.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-37454613686786142122013-04-14T16:21:00.000-04:002013-04-15T11:25:31.596-04:00Sunday Meal Planning<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcgPOtSkBW-moVeSuQ5ReZVaTQob02rwrh2kWEbioigiryKivV_lk2kTR22eMFPDEyoXti4ENtrhiPmy3ShdqNxZ69BXch9o-hi8t6pdO1g8xkAWidJI9PxXGLSDYaxjasYcZF2LDFh-Z/s1600/menu+planning+sunday+logo.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcgPOtSkBW-moVeSuQ5ReZVaTQob02rwrh2kWEbioigiryKivV_lk2kTR22eMFPDEyoXti4ENtrhiPmy3ShdqNxZ69BXch9o-hi8t6pdO1g8xkAWidJI9PxXGLSDYaxjasYcZF2LDFh-Z/s400/menu+planning+sunday+logo.bmp" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally, after two and a half years of living at my apartment, I have curtains! Sorry to all the gentlemen living across the street and big thanks to the boy for getting all manly with a drill and hammer and putting these up for me. I also have a new standalone bar so I have more room in my kitchen for glassware and dinnerware that isn't dedicated solely to alcohol. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">But, more importantly, my brother and his girlfriend got engaged this weekend! My family and her family spent Saturday celebrating the engagement and it was a great time all around. We went to some pretty cool bars in the Gunks.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I hope everyone has a great week!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Monday</b>: Garlic-shallot salmon with buerre blanc</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Tuesday</b>: chicken milanese</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Wednesday: </b>salmon with avocado/tangerine salsa</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Thursday: </b>salsa chicken burritos with mexican rice</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Friday: </b>chicken bundles (family recipe to come)</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-3763813334329174182013-03-24T15:13:00.000-04:002013-03-25T15:31:45.536-04:00Sunday Meal Planning<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">After the past week of having something to do literally every night, I need a break...and some good home cooking. I've also made a new spring resolution (it is kind of like a New Years Resolution for procrastinators like myself) to blog my meals more! I refuse to let being busy at work keep me from showing you the delicious meals I eat on a regular basis. So you'll be seeing a lot more of me!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Also, happy passover to my Jewish readers! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Monday: </b>Happy Passover to my Jewish readers! I'll be having roasted garlic-shallot salmon with veggies</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Tuesday</b>: tuscan shrimp with cannelini beans</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Wednesday</b>: compound butter- broiled mussels</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Thursday</b>: sole meuniere with spinach</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Friday</b>: butter and beer boiled clams</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Saturday I will be going to my parents for Easter Sunday and, unfortunately, the house is still under construction and there is no kitchen to be found! So unless the weather magically warms up to be grilling-temps, we'll be going out to dinner. Good news is that I'll be going to my favorite place, Ardmore Farmer's Market, and will be bringing back delicious meats to highlight the next week.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Also, has anyone else noticed that it is supposed to snow tomorrow...and we're only a week out from April? I'm officially a believer in climate change...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-73278106973082853592013-03-19T12:53:00.002-04:002013-03-19T13:00:34.715-04:00Fettucine with Peas and Pancetta<span style="font-family: Arial, Helvetica, sans-serif;">I spent this past weekend in Baltimore with the boy. We had a lovely time going to numerous </span><span style="font-family: Arial, Helvetica, sans-serif;">(too many, in fact) </span><span style="font-family: Arial, Helvetica, sans-serif;">restaurants (for anyone in Baltimore, I highly recommend <a href="http://winemarketbistro.com/">this one</a>) and probably should have stopped while our wallets were ahead.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">After eating out every single meal, we decided that a nice home-cooked dinner was in order before I got on my train back to New York. I rarely eat pasta at home, since I try to focus on eating fish and veggies, and jumped on the opportunity to try a new one. The boy, who is not one to complain normally, obviously had no issues with me taking over dinner. In fact, I'm pretty sure he was darn happy about it.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Note: we made this for four people so that he would have leftovers for the week, so feel free to cut this down as appropriate</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb. fresh fettucine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 lb. cubed pancetta</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, finely minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp. butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 small white onion, finely diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp water (or chicken stock)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 c. light cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups frozen peas, thawed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. grated Parmigiano Reggiano</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Cook pasta to al dente according to package directions. Drain.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Meanwhile, in a small pan, heat olive oil and garlic. Add pancetta when hot and cook until golden. Set aside in a small dish.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In the same pan, melt butter over medium heat. Add onions and cook until soft. Add in the water and season with salt and pepper. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Stir in the pancetta and cook for about 2 minutes. Add cream; bring to a low simmer and cook 5 minutes until thickened.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Add cooked pasta to the saucepan. Mix well to coat the pasta fully with the sauce. Lastly, stir in the peas and Parmigiano and enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For sides, we made roasted asparagus and garlic bread (cause what is better than carbs on carbs??)</i></span></div>
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Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-11669615664875126292013-03-03T19:44:00.002-05:002013-05-13T10:44:03.112-04:00Sunday Meal Planning<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Leprecon didn't happen this weekend...instead, my friends and I all went to a fabulous brunch at <a href="http://www.revelnyc.com/">Revel </a>and then played the fabulous game Pub Golf. It is basically a pub crawl with a sports theme. Interested? Check out <a href="http://en.wikipedia.org/wiki/Pub_Golf">the rules</a>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This week for me? Healthy, quick food:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Monday</b>: salmon with red pepper sauce</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Tuesday</b>: beer and bacon clams</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Wednesday</b>: huevos rancheros</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Thursday</b>: brown butter halibut with mushroom brother</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Friday</b>: shrimp tacos with apple chutney</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Saturday</b>: shrimp and guacamole tostados</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sunday</b>: broiler mussels</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-32007887771874449892013-02-26T07:58:00.000-05:002013-02-26T07:58:00.325-05:00French Beef Stew<span style="font-family: Arial, Helvetica, sans-serif;">To all my loyal readers, I apologize for going MIA for so long. Work has been super hectic since I returned from New Orleans, but it has not all been for nothing...Last week I officially received my promotion! Yay me!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I went home this weekend to celebrate my promotion with my parents and to celebrate my brother's and his girlfriend's birthdays (who happen to only be three days apart, how cute is that?!). Friday we went to <a href="http://www.saintjamesphilly.com/">St. James</a> in Suburban Square, which is super convenient since I take the Amtrak to the Ardmore stop (aka 35 yards away.) On Saturday we all went to the amazing sushi restaurant <a href="http://www.tastenectar.com/">Nectar </a>and <i>chowed down</i> like it was going out of style.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Although I have not been blogging, I have been cooking. I made this recipe on a cold Sunday when I had time to watch the bubbling, boiling mix become a delicious stew. It was perfect for a snowy day.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 lb. cubed stew beef</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">750ml bottle of Bordeaux or Cote du Rhone</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 sprigs fresh thyme</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 bay leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 sprigs fresh parsley, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 carrots, peeled and cut into slices</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 orange, washed and cut into wedges</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 large onion, peeled and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves garlic, peeled and sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">16 oz. can of tomato past</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 oz. pitted black olives, chopped</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Season meat with salt and pepper on all sides. Please meat in a large Ziploc bag with wine, thyme, bay leaves, parsley, carrots, onion, garlic and orange wedges. Cover and marinated in the fridge over night--at least 12 hours, perfect would be 24.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Heat olive oil over medium heat in a large stockpot. Remove the meat from the marinade and brown the pieces. Pour the marinade over the meat and bring to a boil. Keep at a rolling boil for 5 minutes, skimming off the foam.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Lower the heat to simmer, stir in tomato paste and add about 5 cups of water. Cover and let stew on low heat for 2 to 3 hours, stirring occasionally.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. 15 minutes before the stew is ready, add the pitted olives. Let cook for 15 minutes on medium heat without the lid to thicken. Serve over mashed potatoes, as I did, rice or pasta</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-73771974923866850062013-02-24T22:34:00.000-05:002013-02-25T10:42:10.686-05:00Sunday Meal Planning<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinnDIuiFd9W-NUZwrQt4dCQdApR6fqvPPkNJxlKMsoEwg3wTn2bkJxBTIPhCo8ll0Lj7v5ss1NOvz2RbqMv-Vug2IUZIzTXnDaQUEoFTI5R8kdG17cZDaSLdU7yD96bNoLfGD_bg2Mgb0o/s1600/menu+planning+sunday+logo.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinnDIuiFd9W-NUZwrQt4dCQdApR6fqvPPkNJxlKMsoEwg3wTn2bkJxBTIPhCo8ll0Lj7v5ss1NOvz2RbqMv-Vug2IUZIzTXnDaQUEoFTI5R8kdG17cZDaSLdU7yD96bNoLfGD_bg2Mgb0o/s400/menu+planning+sunday+logo.bmp" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy Oscar night! Best dressed nominee for me is clearly Naomi Watts--she looked gorg! </span><br />
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<img height="400" src="http://rack.2.mshcdn.com/media/ZgkyMDEzLzAyLzI1Lzc4L25hb21pd2F0dHNvLjlmMjYwLmpwZwpwCXRodW1iCTg1MHg1OTA-CmUJanBn/fbfa5f28/bda/naomi-watts-oscars-2013.jpg" width="265" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm calling Daniel Day Lewis for best actor and Argo for best picture--because the Academy totally screwed up not nominating Ben Affleck for best director, he's a shoe in for picture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is my Sunday Meal planning list:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Monday: </b>toasted baguette with pesto, garlic and prawns</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Tuesday:</b> chicken schnitzel with arugula salad</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Wednesday:</b> <a href="http://www.seasaltnpepa.com/2012/02/salmon-with-avocado-and-tomato-relish.html">salmon with tomato/avocado relish</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Thursday:</b> baked mussels</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Friday:</b> brown riced stuffed peppers</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Saturday:</b> Leprecon in Hoboken!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sunday:</b> sausage and red pepper pasta</span></div>
Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-88752636729195435352013-02-11T11:26:00.001-05:002013-02-11T11:34:47.571-05:00New Orleans<span style="font-family: Arial, Helvetica, sans-serif;">Hello real world. To be entirely honest, I did not miss you.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In case my lovely readers have been wondering where the heck I went, I just spent a magical five days in New Orleans for Mardi Gras weekend. It was an awesome trip filled with delicious (fried) food, great new and old friends, a ton of beads and other fun objects thrown from floats and, luckily, no boobs (cause really, what women wants to see those)!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>My very first parade. Before I left, I was concerned that I wouldn't like the parades and would be the odd man out. Boy was I WRONG.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>One of my friends from college (and my new love, his sister) live in New Orleans and their dad is part of a Krewe. We got to go with their dad when he dropped off all his accoutrements to riding on a float, and were able to see all of the floats in the warehouse and even get on a few. </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: start;"><i>Best never-before-seen tourist spot ever!</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Every house was super decorated for the holiday. Move over Christmas, Mardi Gras in NOLA has you beat FOR SURE.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>It took me a while, but I figured out how to "win" the parade game. Next time--I'm buying ball tickets!</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While I was not sure how much I would enjoy the parades (LOVE!!!), one thing I was not in the last bit concerned about was liking the food. I mean, who doesn't like fried food served with more fried food served <b>on bread</b>. It was every dieters nightmare, but, for a vacation, it was perfect. I must say, the one thing I am happy about coming home for is the healthy food (salmon and asparagus, here I come). I need a serious detox...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiVyZNvDqla8bq5ESvjWYB-9gW3a5o3ytGpTymak0pFyA76ZNP-cTCMPK8x_gwNfjURmmxxgZiVVDuoXAaGNtex6vJKenOQpQGoD81jnAoAy9ISeSUN4_Zkeia3AGY7_hviHsL1B7vEEP/s1600/094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiVyZNvDqla8bq5ESvjWYB-9gW3a5o3ytGpTymak0pFyA76ZNP-cTCMPK8x_gwNfjURmmxxgZiVVDuoXAaGNtex6vJKenOQpQGoD81jnAoAy9ISeSUN4_Zkeia3AGY7_hviHsL1B7vEEP/s400/094.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>My first meal off the plane--peacemaker po' boy. Half fried shrimp, half oyster, remoulade sauce and all deliciousness. But seriously, fried food served on bread with fries as a side? Carbo-load anyone?</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDhlG-SF_xEKvnndltjow3PF6ATt8kcKCF7E_0wo91L4BidIXWcE3HxAkwYc6HHN4l7yscv9YoQxYdxc4U6vdc6dhJDHOKIR7ofMDXjxodP3pqUTTjdLP29ILdT33rD-NClhmsZGR5Shs/s1600/093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDhlG-SF_xEKvnndltjow3PF6ATt8kcKCF7E_0wo91L4BidIXWcE3HxAkwYc6HHN4l7yscv9YoQxYdxc4U6vdc6dhJDHOKIR7ofMDXjxodP3pqUTTjdLP29ILdT33rD-NClhmsZGR5Shs/s400/093.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>We got the above po' boy and this fried soft shell crab platter (served with fries AND hushpuppies. Seriously. Michael Phelps would fill up on this food) are from the delish <a href="http://www.acmeoyster.com/">Acme Oyster House</a> in the French Quarter</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmb0PB8bmcQ6UgcPKMQ1HCynz2JsLvv7BdNOQPDLL3bsII-PEudDDJg2sdK_rM_YRaE-c41XzUrelpEBg5_9-AOe7iwfXOgnaUu86COQoj15RIKfKWFG75rxWuuSLpR0sCKpOjssVsWLk/s1600/099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmb0PB8bmcQ6UgcPKMQ1HCynz2JsLvv7BdNOQPDLL3bsII-PEudDDJg2sdK_rM_YRaE-c41XzUrelpEBg5_9-AOe7iwfXOgnaUu86COQoj15RIKfKWFG75rxWuuSLpR0sCKpOjssVsWLk/s400/099.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Muffaletta from <a href="http://www.napoleonhouse.com/">Napoleon's House</a>, a restaurant known for their drink the Pimm's Royale. And they're $17 bottles of house wine, which was delicious and perfect for a large party.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyqYsmpV6dtpsbUx1Zy7V8yi6vA3ZNKI9PKNfqbbLEa4_jsCUShhsRDYVqHZQb313pDi2st3w8isgpJEy_Sy6Tupa8UNnFeRBsNZTzYgKRIQDJlbIBGbVZ4dEcuC_wzOnobmez9z5X0ty/s1600/104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyqYsmpV6dtpsbUx1Zy7V8yi6vA3ZNKI9PKNfqbbLEa4_jsCUShhsRDYVqHZQb313pDi2st3w8isgpJEy_Sy6Tupa8UNnFeRBsNZTzYgKRIQDJlbIBGbVZ4dEcuC_wzOnobmez9z5X0ty/s400/104.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>On Friday, we all went to my friends house for a crawfish boil. I learned from expert NOLA-residents how to de-shell a crawfish and chowed down on these little nuggets, corn, sausage and a delicious beer from <a href="http://www.nolabrewing.com/">NOLA Brewing</a></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Friday night we walked from my friends to <a href="http://datdognola.com/">Dat Dog</a>, a hipster-ish hotdog stand that looks like it used to be a gas station. Obviously I ordered the chili cheese fries and...</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>...a polish kielbasa topped with guacamole. </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>and tried a bite of this deliciousness--polish kielbasa topped with creole mustard and sauerkraut</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Other NOLA food recommendations from places where I chowed down much too quickly to take a picture included:</span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">John Besh's <a href="http://domenicarestaurant.com/">Domenica</a> - the tagliatelle with rabbit and duck was <i>to.die.for.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.cafeadelaide.com/">Cafe Adelaide and the Swizzle Stick Bar</a> - i got a lamb shank that looked like a brontesaurus bone</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">The charbroiled oysters at <a href="http://www.dragosrestaurant.com/">Dragos</a>, which may have been the single food highlight of my entire trip</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Last, but CERTAINLY not least, is the wonderful <a href="http://www.pralinesbyjean.com/">Praline's By Jean</a>, owned by my friends' family and the location for our parade shenanigans. I highly recommend going there to meet the sweet Jean and devouring the pralines. Seriously. Stop reading. Go now. Your stomach will thank me.</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Basically, I can't wait to go back and eat even more deliciousness. Is it Mardi Gras 2014 yet?</span></div>
Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-49548109175845717072013-01-29T11:28:00.000-05:002013-01-29T11:28:59.795-05:00Pesto Stuffed Mushrooms<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">On Golden Globes Sunday, I had a bunch of savages over for a classy party. By savages, I mean five of my very good friends who just happen to eat and drink a lot. And by classy party, I mean I bought champagne. Ok, prosecco. Don't get particular with me.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We started the shindig when the E! Live from the Red Carpet coverage started because, lets be serious, that is the best part of the show. And everyone stayed until the final awards were announced. You know what that means? Lots of food had to be served periodically throughout the night.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now I am a big fan of prepping dinner parties in advance so you can hang out with your guests. That being said, when you have some of your best friends over for six hours, your best friends who get hungry when they're drinking champagne (prosecco), you have to take some liberties. This is the perfect appetizer for an event like this as it takes only about three minutes to put together. Disappear into the kitchen for five minutes, go back ten minutes later to pull these out, and become your guests new favorite person. Or, if these are one of the last items you serve, like they were for me, you continue your run as the best host ever since you keep magically appearing with more food.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hence the reason I love my friends.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFLXKR5Amoitkm1e3dNu7N_j01NkZLpdczCvDS7ay5e17dgX5blkFaFRFx6N0JYYvux4J8_g7thWMhQHaN1vAxLoWKWHejlBryn2OURQ2wl2zywjRK0Oku4HrSRDCDbY0zS8cdjQXmoyY/s1600/372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFLXKR5Amoitkm1e3dNu7N_j01NkZLpdczCvDS7ay5e17dgX5blkFaFRFx6N0JYYvux4J8_g7thWMhQHaN1vAxLoWKWHejlBryn2OURQ2wl2zywjRK0Oku4HrSRDCDbY0zS8cdjQXmoyY/s400/372.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRqJ8xyFmNuuhXARka6ltC-7IdsT7a0OKD9ELadIp3i7-eDPpQnpS9FgoHO_Nlh-VYCV1wltHTcLsudlNZX45kR55q9uIaGGJdLp3gb_y4-TWLKU2wh31eOHW5nJb4_46ahs732VHBrAp/s1600/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRqJ8xyFmNuuhXARka6ltC-7IdsT7a0OKD9ELadIp3i7-eDPpQnpS9FgoHO_Nlh-VYCV1wltHTcLsudlNZX45kR55q9uIaGGJdLp3gb_y4-TWLKU2wh31eOHW5nJb4_46ahs732VHBrAp/s1600/Untitled.png" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Baby bella mushrooms, washed stems removed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Italian seasoned breadcrumbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Parmesan cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Prepared basil pesto (store bought or using <a href="http://www.seasaltnpepa.com/2012/03/basil-pesto.html">this recipe</a>)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pam olive oil spray</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 350F. Place mushrooms cap down on a baking tray.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a bowl, combine breadcrumbs, parmesan cheese, salt and pepper. Add enough olive oil so mixture begins to stick together but you don't want it to actually become wet.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Using a teaspoon, stuff the mushrooms with your breadcrumb and parmesan mixture. Top each with a small spoonful of basil pesto. Spray top of all mushrooms with Pam olive oil.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Bake in oven until browned, about 10 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-689097615540587812013-01-25T12:17:00.001-05:002013-01-25T12:17:21.358-05:00Italian Veggie Stuffed Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Is anyone else out there dealing with ridiculously cold weather? The high in New York City today is 23 degrees and, with the windchill, it feels in the single digits. When did I move to Alaska?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cold weather calls for warm food. And Italian food. But I'm on a "healthy eating kick" (read: diet. But I don't like saying the "d" word cause then I freak out an eat a pound of chocolate. Yeah, issues, I know) so heavy pasta is out of the questions.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hence, chicken stuffed with a selection of Italian ingredients, like roasted red peppers, tomatoes, basil and spinach. Yum.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpQnk3Le5B9z6l9EypqQudoWA9uqZzPk7s2cEOU4b-gFPRsh3satMaMidElepX0zrC6S_LEOp4YYwtkrKgVn0B-xIEVUkp_QMy8Szrjqn-pfcg7H_0x-zYpzeA5IBWBRrxNo2c3yS5aCk/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpQnk3Le5B9z6l9EypqQudoWA9uqZzPk7s2cEOU4b-gFPRsh3satMaMidElepX0zrC6S_LEOp4YYwtkrKgVn0B-xIEVUkp_QMy8Szrjqn-pfcg7H_0x-zYpzeA5IBWBRrxNo2c3yS5aCk/s400/022.JPG" width="400" /></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chicken breasts, trimmed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Small tub of ricotta</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">One bag of baby spinach</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Jar of roasted red peppers</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cherry tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fresh basil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">White wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Toothpicks</span><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat your oven to 350F.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a small bowl, combine the ricotta, baby spinach, roasted red peppers (in bite-size pieces), cherry tomatoes (quartered, seeds scooped out) and chopped fresh basil.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. On a clean surface, lay out your chicken breasts. Spoon the stuffing mixture into the middle of the breast and roll like a jelly roll. Use the toothpicks to secure.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Place the chicken in a casserole dish. Pour olive oil on top of each chicken breast. Place a sliced red pepper on top of the seam. Pour white wine into casserole so it covers the bottom.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCqfVEmo4CPKj7uAjsxykMTZuMQSR2IEb1fEmHdTovhFOgeliKxnrvFy-880WJcuyao2j-gCRhNSkXGv-yojNDprIOSrZOtOT3_TErMbsr8EYpULcU-4fwNdHjYDwA0sSv3BEflCh-79D/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCqfVEmo4CPKj7uAjsxykMTZuMQSR2IEb1fEmHdTovhFOgeliKxnrvFy-880WJcuyao2j-gCRhNSkXGv-yojNDprIOSrZOtOT3_TErMbsr8EYpULcU-4fwNdHjYDwA0sSv3BEflCh-79D/s400/018.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Bake in the preheated oven for about 20 minutes, or until, if pierced, the chicken runs clear. Serve with a bit of the white wine poured over top and enjoy!</span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-74107546777911655812013-01-14T20:28:00.001-05:002013-01-14T20:28:24.262-05:00Monday Meal Planning<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Better late than never I guess. Yesterday I hosted a Golden Globes party with a group of my friends, which involved an inordinate amount of champagne cocktails, very carb-heavy food and even <a href="http://www.crumbs.com/">Crumbs </a>cupcakes (yeah, we do Sunday Funday like the best of them). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This calls for a food intervention. Or a cleanse. But cleanses are, as we all know, <i>the worst</i>. So food intervention it is.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm also participating in Dinner: A Love Story's <a href="http://www.dinneralovestory.com/seven-days-seven-meals-are-you-in/">Seven Days, Seven Meals</a> challenge --basically, you need to try out seven new recipes in seven days so you can break out of your rut. Since I've basically been eating <a href="http://www.seasaltnpepa.com/2012/11/salmon-served-with-avocado-chunks.html">the same meal</a> since New Years, this is timed perfectly for me. Wish me luck! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Monday:</b> salmon florentine</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Tuesday:</b> sausage, peppers and onions</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Wednesday: </b>spinach and cheese ravioli with pesto</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Thursday: </b>salmon with avocado remoulade</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Friday</b>: teriyaki marined salmon</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Saturday</b>: dinner <a href="http://www.seasons52.com/">here </a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sunday</b>: french beef and red wine stew on garlic mashed potatoes</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I am going home this weekend to belatedly celebrate my mum's birthday (hence the dinner out on Saturday). But don't feel bad for her, we also celebrated her birthday the weekend before the big day. My family fully believes in birth<i>months</i> rather than birthdays. It's pretty much the best.</span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-56950919578785909842013-01-09T13:56:00.001-05:002013-01-09T13:56:10.053-05:00Oldschool Oatmeal Raisin Cookies<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As I said in my <a href="http://www.seasaltnpepa.com/2012/12/christmas-scones.html">sole previous baking post</a>, I'm not a big baker. And I'm not. With one exception. Every holiday season, my mum and I spend a day baking cookies. Nothing fancy--we're a pretty basic family and none of us are huge into sweets. We either bake oatmeal raisin cookies, chocolate chip cookies or, if we're feeling bold, both.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now this is what is called a family tradition. This year, for example, I took a train home to PA so that on Saturday I could bake with my mum, and then proceeded to drive up to the Catskills where my brother is building a cabin the next day, picking him up on the way. You know, the brother that lives 10 blocks away? Yeah that one. You know what would have been easier than taking an hour and a half train Friday night and then driving two hours back to NYC to drive two hours outside of it? Not leaving NYC. But that was our day to bake, and I was not going to be the one to disappoint my mum, especially not around the holidays. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Besides that, the day that we bake cookies is also the day...we decorate the tree! And I love decorating the tree. We have another tradition in my house--every single year we each get an ornament with that date on it. So I have ornaments going back to my adorable first birthday, throughout my early childhood (which is ruled by ornaments with dogs on them...I guess my parents finally got the message), into my formative years (formative=teenage=bratty. just saying) and even through college. It is one of my favorite traditions ever in my house and one that I'll continue with my family. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tradition people! Tradition! What's next, <a href="http://www.seasaltnpepa.com/2012/12/classic-lasagna.html">lasagna with sausage</a> in it? </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This year we made oatmeal raisin cookies. This is our riff on the old-fashioned oatmeal cookie recipe provided on every box of Quaker Oats since...ever. We've changed the rules a little to improve it, but this is the same deliciously classic recipe that made oatmeal raisin cookies a household love.</span></div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7tXL2hR_f9av6c7Qvx9roOFHwwCFNYcipbJC9FNInlrdB8pvvl8DeWEZ-CCxh-gPTINfvFEwWCyVYVLW0eZ4rg3bqRZa70FWAkXq1nwKHR5vbCS8jb-1f5SCP8OfHQWGVGjiqWbtONiU/s1600/045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7tXL2hR_f9av6c7Qvx9roOFHwwCFNYcipbJC9FNInlrdB8pvvl8DeWEZ-CCxh-gPTINfvFEwWCyVYVLW0eZ4rg3bqRZa70FWAkXq1nwKHR5vbCS8jb-1f5SCP8OfHQWGVGjiqWbtONiU/s400/045.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 sticks of butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 c firmly packed brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c AP flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp ground cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups old fashioned oats</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 c raisins</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Heat oven to 350F. Get your electric mixer out and set that baby up.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3YCC8LOB5JdBO2CjUPnPZ3NJPpHfWqnD9pCBSGn3bwBXws47a3Sch3OzoAgvwVG0lDbO7nT76XOqQ3BPQ_syDO6du84kGuh6kZJggTkz6LRoH4Zdvt4xrjaWQi2pLcnRJwLzVQHjCaVYP/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3YCC8LOB5JdBO2CjUPnPZ3NJPpHfWqnD9pCBSGn3bwBXws47a3Sch3OzoAgvwVG0lDbO7nT76XOqQ3BPQ_syDO6du84kGuh6kZJggTkz6LRoH4Zdvt4xrjaWQi2pLcnRJwLzVQHjCaVYP/s400/023.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Get out three bowls. In one bowl, combine your sugars and drop in your butter. In the second combine your beaten eggs and vanilla. In the third, combine the flour, baking soda, cinnamon and salt.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofLik8V5g90kcT-kfu1dXoIvuvVHxpyg7hSLHb04FuTF9w1kDX9mKRzSuQf0uthqu5z7e634eYJrRIHhhxIb9QdCjOJtuSMW_z3pmAUzWfB2PAJ1kIToqFPoMvOddQYbADO1DdaJhyREp/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofLik8V5g90kcT-kfu1dXoIvuvVHxpyg7hSLHb04FuTF9w1kDX9mKRzSuQf0uthqu5z7e634eYJrRIHhhxIb9QdCjOJtuSMW_z3pmAUzWfB2PAJ1kIToqFPoMvOddQYbADO1DdaJhyREp/s400/036.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Remove ingredients to a regular mixing bowl. Add oats and raisins to bowl and mix in.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawBu1pxDbCNEhc0nvQO6YcUvLnhJ1z4fDufOQSqe9wrvQeywayhb2oDv5jlnjU1EjZaEXjMuMPvhy6ZAusP3iP93Peogplk_Uyr9CeKiJM9Iy1dfpoPoURNShcJVcvVJOaqAo2MxCeeZV/s1600/044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawBu1pxDbCNEhc0nvQO6YcUvLnhJ1z4fDufOQSqe9wrvQeywayhb2oDv5jlnjU1EjZaEXjMuMPvhy6ZAusP3iP93Peogplk_Uyr9CeKiJM9Iy1dfpoPoURNShcJVcvVJOaqAo2MxCeeZV/s400/044.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Using a teaspoon, drop dough onto ungreased cookie sheets (you can use a bigger spoon if you prefer a larger cookie; my preference is for small ones that are taller)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Bake eight to 10 minutes or until golden brown. Remove to cookie sheet and cool. Then eat to your heart's content...which my family did, hence the lack of a finished picture. *sigh* Doesn't my family understand I'm a food blogger and i need the FINAL product more than the process?</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-78350258309075181102013-01-07T11:43:00.001-05:002013-01-07T11:43:26.239-05:00Coq au Vin<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To say that French food is not my favorite is an understatement. I mean, I do like some French food. Steak frites for example. Moules frites as another. Actually, if anything ends in "frites" I will probably like it--leather frites? I mean, there are possibilities there.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cooking French food also freaks me out a bit. How many times have you heard famous chefs brag that they are "classically french trained." Like...ok I bet that is pretty hard if you're so proud of it. Congrats, you scared me out of ever trying to prepare anything french. Julia Child, you're out. Julie, whoever you are, who cooked from Julia Child's cookbook--you're crazy, and also out. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe though...this recipe made me feel comfortable. Partially because I took french for six years (although, to clarify, I took french 1 & 2 three times each. And I'm still not great at simple phrases. So, guess how good I am learning new languages...) and know that "vin" means "wine". And "wine" means "happy Andie." You didn't know that? Oh. Well. That's a rough translation I guess.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Well anyway, the ingredients in this were the same as any Italian beef recipe I've ever made, including pot roast, braciola and straccata. So I dove right in. This is definitely a Sunday night meal, similar to the three slow-cooked meat dishes I just mentioned, but it is a "Sunday night with the family running around the house so I can't stand over the stove for too long because I might miss something" kind of meal. You know, the best kind.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 strips of bacon or pancetta, chopped small</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix of chicken breasts and thighs (dependent on your preference; I used a combination)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large onion, chopped </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 stalks celery, chopped</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp bourbon (or whiskey if you don't have it, just make sure you cook it completely off!)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups red wine</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups chicken stock</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 bay leaves</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 sprigs of thyme</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp tomato paste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 tbsp flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">one packet of baby bella or button mushrooms, trimmed and halved</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">about 12 cipollini or pearl onions, peeled</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Directions</i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. In a large pan, fry the bacon/pancetta over medium heat until the fat has rendered out. Do not fry until crisp. Transfer to a bowl with a slotted spoon, so the fat remains in the pan.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Generously salt and pepper the chicken and place in a hot pan (if you bought with skin on, make sure the skin side is down). Cook on one side for five minutes or until golden brown, the flip over and allow to brown. Transfer to the bowl with the bacon/pancetta.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Add the onion, celery and garlic; saute until soft. Make sure to scrap the pan so that the fat doesn't burn.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Pour the cognac or liquor into the pan to deglaze. Allow to evaporate. Once most does, add the red wine, chicken stock, bay leaf, thyme and tomato piece. Return the bacon/pancetta and chicken to the pan. Make sure the meat is submerged in the liquid. Cover with a lid that is slightly askew to ensure steam can escape; simmer over medium low until chicken is tender, about 45 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Add flour to the pan to thicken the sauce up. Remove the chicken once tender; transfer to plate and tent with tinfoil. Add the mushrooms and onions to the pan and increase heat to medium. Simmer, uncovered, for about 15 minutes until the onions are cooked. Pour the sauce and veggies over the chicken. Garnish with parsley. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I recommend serving with mashed potatoes, noodles or a crusty baguette to sop up the sauce. Yum!</span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-48540503212321537852013-01-02T14:28:00.000-05:002013-01-04T18:57:09.856-05:002013 Resolutions<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am one of those people who are huge fans of New Years resolutions. I just love the idea of having a day that you can really determine the things you would like to change about yourself and making it a goal to do so. What I don't love? Actually doing so.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I've read tons of articles about how New Years resolutions rarely stick, that it takes about 90 days to create new habits, etc. After 90 days, a resolution isn't a resolution anymore, it is a life change. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In reading one of my favorite magazine's (Cooking Light, obviously), I've come to really adore their "12 Healthy Habits" program. The basic principle is that it is very hard to make life changes and if you try to do too much, you won't succeed at any. Each month, the magazine focuses on a healthy practice to incorporate into your life that won't overwhelm you.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, since I adore Cooking Light's program, I am going to steal it, alter it, make it my own...must mostly steal it. Here are my twelve changes I will be making over 2013. Each month I will let you know my progress--hopefully with the food-based ones you will see a difference immediately!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As I'm sure you can see from all my posts, one of the things I struggle with the most is cooking at home. Don't get me wrong, I love to cook--obviously, or why would I have this blog? But when I come home from work late, it is just easier to order in than cook something. Well not this month. One full month of cooking at home will (hopefully) make it clear that there are simple meals that are done even faster than delivery can arrive and will (definitely) help my bank account--and help me save up for my trip to New Orleans in February!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tomatoes. Corn. Avocados. Red onion. Pineapple. Strawberries. Sound familiar? Yeah, I bet they do, since I use a combination of those in pretty much every recipe on here. I miss the days of my summer CSA, which forced me to use a greater variety of veggies (kohlrabi? seriously?). I even miss the days of eating such "crazy" veggies as eggplant and squash during the summer. Well no more; February I will focus on picking a veggie or fruit I don't eat often and incorporating it into my meals at least twice a week.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preparation is one of the biggest time savers when cooking. And already having your ingredients prepped makes it harder to deviate from the healthy meals you outlined during Sunday Meal Planning. Even little things like chopping your onion, cutting up your fruit that you'll eat for breakfast, or making sure you have enough of the dried ingredients saves just a little bit of time for you when you're focused on getting food on the table as quickly as possible.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I do not get very many carbs. Not that I'm a low carb diet mind you. Carbs can be found in vegetables, beans, and a large variety of foods that aren't bread or pasta. But the simple fact is that, when "white carbs" became an enemy of being healthy, I simply cut grains out completely. No more. Hello quinoa, whole-wheat couscous, bulgur and farro. The sad thing? I have all of these in my pantry already. Jenny from Dinner a Love Story got it right. I'm going to take a page out of <a href="http://www.dinneralovestory.com/note-to-self/">her book</a>.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I don't eat very much meat. Part of it is for environmental reasons, part for <a href="http://www.seasaltnpepa.com/2012/06/grilled-veal-chop.html">personal beliefs</a> and, to be entirely honest, part is because raw poultry grosses me out like nobodies business. But rarely do I eat an entire meal that does not have a lick of meat (or seafood) in it. Breakfast maybe? Eating strictly vegetarian may sound hard, but it also sounds like an excuse to pull out some little used Mexican recipes, which often rely on veggies and beans rather than meat. Any reason to eat guacamole is a reason I can get behind!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There is a reason that TV dinner above has gone out of style, and it is not just because it probably tasted like crap. Sitting in front of the TV is no place to eat your dinner! Yet, living by myself, I often eat with the TV on, sitting at my coffee table. If I'm going to eat in front of the TV, I should have to suffer through eating a TV dinner; if I'm going to eat delicious food that I spent time making, I should probably focus on my meal. My parents never let us have the TV on during dinner, partially because it was one of the times the four of us sat around and talked about our days, but also because it was rude after my mum spent time cooking dinner. I deserve the same respect that we gave to my mum, even if it is just me respecting myself. I think I can wait another 30 minutes to catch up on that episode of the Real Housewives...</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I can say, with a bit of pride, that I do eat breakfast daily. I can also say, with a bit of shame, that it is generally not a great breakfast. Not that it is unhealthy, but it isn't well-rounded or anywhere near the recommended number of calories for your first meal. My traditional breakfast? A Nature Valley oats and honey bar. Which weighs in at a whopping 190 calories. Which is nowhere near enough for someone my size. This month, I'm going to wake up 15 minutes earlier to make an omelet, I'm going to buy a tub of Greek yogurt and fruit and leave it in the office fridge, I'm going to take 30 minutes on a Sunday to make steel cut oats. The possibilities for a healthy breakfast are endless...</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I belong to a phenomenal gym. My brother runs marathons and triathalons. My dad climbs mountains and spends an hour on the elliptical every day. My mum is one of the most dedicated exercisers I have ever met. Me? I have different priorities. Something comes up? Oh, I'll just skip the gym. I prioritize work, friends, even food over working out, which, in the winter, comes into play with the amount I get sick. It is time for me to stop thinking working out is something I'll do when I have time and start making time for it...period.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Drinking more water is my one yearly resolution. I am fairly often dehydrated. I think part of this is because I don't drink anything <i>other than water</i> (oh, and booze. but that is a given). I don't drink soda, I barely drink juice, I don't even do seltzer or sparkling water. September is the time I will focus on chugging down some water--one bottle of Poland Spring (the best water there is, for serious) as soon as I wake up and one before I go to bed, more water during the day. It is on like donkey kong.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Did you know that I don't like Indian food? Most of my friends do. My family is definitely aware. Want to hear something weird? I've never even tried Indian food. How exactly do I know that I don't like Indian then? Until three months ago, I "didn't like" falafel. Now I eat it bi-weekly for lunch. Again, I had never tried it but decided that I didn't like it anyway. Enough of those shenanigans. I resolve to try new foods, no matter what my preconceived notion is. My mum used to have a rule at our dinner table that we had to try everything. If we tasted it and didn't like it, we didn't have to eat it (minus our veggies, duh). I'm going to take my mums advice, 25 years later.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Making working out a priority is great, but if I don't like the workout, the time I spend doing it will drag on. The fix for that? Find one that I actually do like. My lovely <a href="http://www.equinox.com/">gym </a>has more than five classes a night--multiply that by the six locations I can visit, and I have the option of 30 workout classes every single day. I may be picky, but I'm willing to bet my life savings that one of those 30 classes I will actually like. Multiply that by seven, since the gym has a variety of classes each day, and there's got to be SOMETHING I can get excited to do. Added to that is the number of yoga and pilates studios, Soul Cycles and FlyWheels, crossfit and other studios in a 5 block radius around my apartment and my office. If I can't find a class I actually like, I have bigger problems than watching my weight...</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm stealing this one straight from Cooking Light. While most of my goals are tangible--better diet, actually exercising, simplifying cooking--this goal is about being mindful. Cooking Light puts it perfectly: it is "less about doing and more about being--being mindful and thankful in a season that, despite the barrage of commercialism, is about both of those values. The two themes are interconnected. Mindfulness can help lower the anxiety...thankfulness brings the 'giving' theme back to center stage."</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>I hope everyone had a fabulous start to their New Years and made resolutions that will have a positive impact on your life. I hope 2013 is everything that you dream it will be!</i></b></span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-75520944307394907792012-12-31T17:06:00.000-05:002012-12-31T17:06:00.231-05:00Happy New Year!!<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I just wanted to take a moment to wish everyone a happy and healthy New Year! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I hope you all have a lovely time celebrating the beginning of 2013 with your loved ones.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'll see you in 2013!</span></div>
Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-47839080785254552102012-12-28T08:54:00.000-05:002012-12-28T08:54:00.290-05:00Classic Lasagna<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My family is a bit unique. Rather than have a Christmas ham, or a roast, or even a turkey...we have lasagna. Yep. Italian lasagna, made that morning by Freddi and me, as we host this holiday. With meatballs, made the weekend before. And garlic bread, made by yours truly. Oh and we throw some vegetables on the table, although barely anyone eats them because we're too busy chowing down on the lasagna.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is our tradition. Just like many people only have turkey with the works on Thanksgiving, my clan only has lasagna on Christmas Day. I think there would be an uprising if my mum ever tried to change the plan. Most likely a violent uprising. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Freddi said she wanted to change the recipe this year, add sausage. My family <i>loves </i>sausage. Want to know what my family loves more than sausage? My mum's classic lasagna. Her suggestion was met with...something significantly less than excitement. More along the lines of anger. Maybe a little less than anger, because my mum gave up the idea pretty quickly once we all voiced our displeasure. But man, if she had tried to keep that going...I shudder to think of what could have happened...</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">All of the homecooks out there? Simple suggestion. Don't mess with tradition. Don't even <b>suggest</b> messing with tradition. It doesn't go over well with the masses.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><span class="Apple-style-span" style="font-size: x-small;">(yes, this is a picture of the lasagna before it went in the oven. What can I say, once it comes out, we're on it like we haven't eaten in days. I think I would have had my hand bitten off if I tried to stop people from eating so I could take pictures. And I'm pretty partial to my hands...)</span></i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients</i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lasagna noodles (do NOT get the no-boil kind. They are gross. Seriously. Don't do it)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Large container (two lbs) of part-skim ricotta cheese</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 c of Parmesan cheese</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Two eggs, beaten</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 oz. of mozzarella, diced (not the fresh kind)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Premade tomato sauce (we made ours the week before when we made our meatballs, but use jarred if you prefer not to do this step yourself)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One bag of grated mozzarella</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">olive oil and tomato sauce on bottom</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Directions</i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Heat a pot of water to boiling and cook the noodles per the package directions. Once boiled, lay on the counter on wax paper.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. While the noodles are cooking, create your cheese filling. In a (large) bowl, mix the ricotta, parmesan, beaten eggs and parsley. Using a hand mixer, combine until fluffy. Once mixed, add your diced mozzarella and combine by hand.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Preheat your oven to 350F. In your lasagna pan, pour a bit of olive oil in the bottom. Spoon tomato sauce over top. Tilt the pan in all directions to ensure the entire bottom is covered.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Begin putting together your lasagna. In order, place the lasagna noodles in the pan, followed by small scoops of your cheese mixture placed about two inches apart and covered with tomato sauce. Repeat. When you finish your final layer, cover it only with tomato sauce.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Cover your lasagna with tinfoil and place in the oven. Bake for about 45 minutes, or, if you remove the tin foil and touch the top, it is hot. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Sprinkle grated mozzarella across the top. Bake for an addition 10 - 15 minutes, or until the cheese is melted. Allow to rest for about 5 minutes so you can slice easily. Enjoy!</span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-55487765114874184182012-12-27T10:58:00.001-05:002012-12-28T09:35:41.596-05:00Christmas Scones<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I know I've blogged about my love of the Ardmore's Farmer Market before, but I don't think I have adequately communicated my parents love for the <a href="http://www.theultimatebakeshoppe.com/index.php">Ultimate Bake Shoppe</a> inside the market. I have to say, the bakery is pretty darn good. But that is not a surprise as it is an Amish bakery and the Amish basically corner the market on deliciousness in Pennsylvania. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The bakery makes yummy cookies (include the accurately named "The Ultimate Chocolate Chip"), biscotti, breads, cupcakes, scones, muffins, pies and cakes. If my family brings you a baked good as a host gift, its a fair assumption that it came from the Ultimate Bake Shoppe.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The number one love of both my parents, my brother and myself is the bakery's cranberry white chocolate chunk scone. It is crispy on top, soft and chewy on the bottom and full of whole cranberries and big piecesof white chocolate. The only problem? I shudder to think of the amount of calories in the bites of heaven. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So on Christmas morning, when calories don't count but it is still a positive to lessen the expected weight gain, I decided to tackle the white chocolate cranberry scone. Which is a <b>big </b>step for me, as I am <i>not</i> a baker, nor will I ever be. I was pleasantly surprised, however, with how easy the scones were to make (minus a little snafu with the butter in which I had to get my mum, who was in the process of getting dressed, to stop <i>immediately</i> and help me fix. I believe numerous curses were uttered, along with a few "baking is stupid" comments). From start to finish, these babies only took about 25 minutes. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Also on the Christmas morning breakfast menu? Porkroll, egg and cheese. Hey, if calories don't count on holidays, why not go all out?</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4 c. all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 c. sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 1/2 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 tbsp chilled unsalted butter, cut into chunks</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 c half-and-half</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large egg, beaten</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 c. fresh or frozen cranberries</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 c. white chocolate chips</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 400F</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. In a bowl, blend together the flour, sugar, baking powder, salt and butter.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Add the half-and-half, egg, cranberries (I prefer fresh ones, especially since they're so abundant this time of year!) and the white chocolate chips. Stir until dough holds together. Add more half-and-half, as needed.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Remove from bowl and put on lightly floured board. Knead for about two minutes. Form a 1/2 inch thick round on the board. Cut into wedges. If you prefer smaller scones, you can separate into two rounds and cut those. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Spray a baking sheet with oil and transfer wedges to sheet, leaving a bit of room between. Bake the scones at 400F for about 16 minutes, or until golden brown and slightly crispy on the top.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-15026292714203269362012-12-16T10:31:00.000-05:002012-12-17T11:16:12.619-05:00Sunday Meal Planning<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Before I get in to the Sunday meal planning, I just want to express my deepest sympathies for the families and the community facing the massive tragedy in Newtown, Connecticut. I think it is safe to say that, while hearing about any massacre like that which occurred is horrible, it is even worse to think about a school full of terrified children. I think President Obama stated it best when he said, "</span><span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 16px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"<em style="color: black; font-style: normal;">They had their entire lives ahead of them</em> -- birthdays, graduations, weddings, kids of their own." I cannot begin to imagine what the families affected are feeling, nor could I ever, but I hope that those in Newtown know that the entire country is praying for them.</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 16px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 16px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It is especially saddening because of how close this occurred to the holidays, a time of joy and cheer.</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> While the rest of December has been full of holiday celebrations, this week already seems more quiet and subdued as people begin the trek home to see their families. I hope each of my lovely readers hugs those important to them and takes the time to tell everyone in their lives who means something to them that they care. I know I will.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Monday:</b> scampi stuffed roasted shrimp</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Tuesday</b>: <a href="http://www.seasaltnpepa.com/2012/02/salmon-with-avocado-and-tomato-relish.html">this classic recipe</a></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Wednesday:</b> mushroom and spinach stuffed chicken</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Thursday:</b> <a href="http://www.seasaltnpepa.com/2012/10/salmon-with-strawberry-relish.html">one of my new fave recipes</a></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Friday I will be heading home right after work to spend the long weekend with my parents. I'll be back in NYC on Monday though, for our traditional christmas eve lunch. My lucky parents will get to schlep some of my stuff home (yay stuff!)</span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-78561506101799669272012-12-11T12:12:00.001-05:002012-12-11T12:12:40.302-05:00White Bean Dip<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Like, I assume, most of you, I am extremely busy around the holidays. In public relations you are client billable, so we either a) have absolutely no work because we are out of budget or b) have a ton of budget left that we have to bill out and thus work longer-than-normal hours. Take a wild guess which one I've been dealing with the past couple of weeks?</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">But if its not work for me, it's probably your kids parties (something I luckily don't have to deal with anytime soon) or family visits or any number of other time-sucking activities that magically spring up between Thanksgiving and New Years. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is the perfect appetizer if you had the crazy idea to host a party and had little time to prepare, or if you have an unexpected family member drop by "for the holidays!", or if you're like me and sometimes get stressed and forget to eat. Minimal cooking involved (about 2 minutes) and served in less than 10. Yep. Happy holidays to you too.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKF02xCdsSfM9OeRLFm3hyphenhyphenuCFsTHjIvpjCYW9p6fUIzjLkUfx30yeBtukf7EA52OGO6775nMuM3OYY3tNdSRqQXh1Qed1zFvSIU01vbS2UrRKygcuHiHaNGOUaxaJro5W4t5PyCVoVjB8/s1600/salmon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKF02xCdsSfM9OeRLFm3hyphenhyphenuCFsTHjIvpjCYW9p6fUIzjLkUfx30yeBtukf7EA52OGO6775nMuM3OYY3tNdSRqQXh1Qed1zFvSIU01vbS2UrRKygcuHiHaNGOUaxaJro5W4t5PyCVoVjB8/s1600/salmon.png" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One can of white beans (cannellini, Great Northern, etc.)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Handful of parsley, chopped</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 garlic cloves, minced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Heat a bit of olive oil in pan over medium heat. Saute garlic until golden.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Drain beans in sink and rinse off (this will lessen the amount of sodium you get)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. In a food processor, toss in beans, parsley, garlic, salt, pepper and pour in olive oil. Pulse until smooth.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve with crackers, crostini or veggies. I think it is really good with baby carrots and raw red peppers.</span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-80250668717425251562012-12-04T07:42:00.000-05:002012-12-04T07:42:00.498-05:00Apple-Stuffed Pork Loin<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was not satisfied with the stuffing I got on Thanksgiving. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wait that came out wrong. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was extremely satisfied by the flavor of the stuffing I got on Thanksgiving. What I was not happy about? The amount! </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is the problem with having teenaged cousins living with my aunt. And, you know, having their mom actually cook the Thanksgiving dinner. The leftovers that used to be claimed by a little bit of muscle and a little bit of sneakiness (basically the sole reason I helped with clean-up when I was little during those 40+ people dinners was because I could hide away the best food. and guess what? My immediate family <i>never once complained</i>. Shocking I know. Also, the only reason I ever helped bring food to the table was so I could put the turkey and stuffing immediately in front of me and my brother--our family had a <b>very </b>strict policy to always pass left.) </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now though? There's not enough to hide it--everyone would notice. And I just don't get first dibs anymore. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So I repeat...I was not satisfied with the amount of stuffing I got on Thanksgiving.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And so, after leaving my aunt's and returning to my parent's house for the weekend, I decided I needed to stuff something else. Full disclosure? This is the first time I've ever made stuffing. But I must say, I'm a natural!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(a Sea Salt n Pepa version of <a href="http://www.foodnetwork.com/recipes/paula-deen/apple-stuffed-pork-loin-roast-recipe/index.html">this recipe</a>)</span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pork loin roast, butterflied (about 3 lbs.)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 apples (I used gala) peeled, cored and chopped small</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large onion, chopped small</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 fresh sage leaves</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups thick-cut which bread cubes, crusts removed (about 2 slices)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg, beaten</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt & pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chicken broth, plus more if needed</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Directions</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 375F.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Remove from heat and gently stir in bread, egg, milk--just pour a tiny bit in, butter, salt and pepper. Add the broth gradually until everything is moistened. Let cool completely.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. While the stuffing is cooling, lay out your butterflied pork and place a piece of Saran Wrap over it. Using your meat mallet, pound the pork until flattened to about 1/4 inch thick.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Once your meat is flattened and your stuffing cooled, spoon the stuffing onto the pork. Roll the pork up from one end to the other, ending with the seam side down. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Tie the pork with butcher's twine. Lightly score the flesh and then rub down with a bit of olive oil (this will ensure it becomes a nice brown color). Season with salt and pepper and transfer to pan.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7. Roast pork in preheated oven for about 30 minutes a pound or until a thermometer (testing the pork only, not the stuffing) registers 160F. Remove from oven, let rest for 15 minutes then slice.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9TRb-7uzshy6ajMR3riTii2lY4bbnuFZ9JxwQVXfTsbMsLMEtNDA8_lp7WgM5wKfJ1-TkWbhfYB_QYaU_vwDiosFBZCkQDlzXiwlL8Rh_E3d_8iz52uW_W0sOUpcvrcXPd6fBJAh_38j/s1600/153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9TRb-7uzshy6ajMR3riTii2lY4bbnuFZ9JxwQVXfTsbMsLMEtNDA8_lp7WgM5wKfJ1-TkWbhfYB_QYaU_vwDiosFBZCkQDlzXiwlL8Rh_E3d_8iz52uW_W0sOUpcvrcXPd6fBJAh_38j/s400/153.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This was one of the most successful dinners I've made for my parents in a while. They absolutely loved all of it--I served it with roasted asparagus, which went into the oven in the last 10 minutes of the roast, and broccoli. No starch needed since there is stuffing.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Their only complaint? They wanted more stuffing! Next time I make it, I will make a bit more stuffing (about 1/3 more) and put it in the roasting pan with the pork so it gets some of the juices as it roasts. Yum!</span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0tag:blogger.com,1999:blog-6058051596627912567.post-40483645272432505172012-12-02T22:08:00.000-05:002012-12-03T10:15:52.294-05:00Sunday Meal Planning<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80oLWQr0qPNaSZubA7GZs6AZOtNTphRlJFLnxGmRdNOQ8Ik3sj-NiNtuj7HeWLkEM2qs22Fu4RSzDfii8XpUoJsWBNxowXJ2AErgvhUuUHuzORY4qDgiHeffrwWTKlWlq4Q5qio2iQzlK/s1600/menu+planning+sunday+logo.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80oLWQr0qPNaSZubA7GZs6AZOtNTphRlJFLnxGmRdNOQ8Ik3sj-NiNtuj7HeWLkEM2qs22Fu4RSzDfii8XpUoJsWBNxowXJ2AErgvhUuUHuzORY4qDgiHeffrwWTKlWlq4Q5qio2iQzlK/s400/menu+planning+sunday+logo.bmp" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Is anyone else counting down until Christmas? I love this time of year. Three day week for Thanksgiving, then three weeks full of holiday parties and fun, Christmas then New Years. Things I'm most looking forward to in the next couple of weeks: my company holiday party, Santacon and a great concert for New Years Eve.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It is hard to eat healthy with all of these holiday parties...so I focus on eating healthy every other meal and not stressing out too much about what I have at parties. I also try not to go out to eat unless it is for some sort of holiday event so that I don't have too many fattening meals in a row. Wish me luck!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Monday: </b><a href="http://www.seasaltnpepa.com/2012/11/salmon-served-with-avocado-chunks.html">salmon with avocado chunks</a></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Tuesday: </b>broiled halibut with pineapple salsa (similar to <a href="http://www.seasaltnpepa.com/2012/07/soy-orange-glazed-salmon-with-pineapple.html">this one</a>)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Wednesday: </b>roasted vegetable quinoa</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Thursday: </b>ginger-teriyaki salmon</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Friday: </b>office holiday party</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Saturday: </b>mussels in white wine and tomato sauce</span>Sea Salt n Pepahttp://www.blogger.com/profile/05702241645983880503noreply@blogger.com0