We’re not there yet in San Francisco – the idea of winter. This is the time of the year we have the best weather. But it doesn’t hurt to plan ahead for the colder days slowly creeping in between. Soup is a wonderful comfort food and certainly a staple in my kitchen this time of year. Here’s one worth trying:
With a strict diet, mostly eating healthy and simpler meals, my body has adjusted to a regimented eating, seldom craving fatty, and high-calorie foods. Although once in a blue moon (which by the way is in full gear tonight) I crave burgers. The kind I want to load up with mushrooms, jalapeno, grilled onions, avocado, cheese, and anything else I can manage to stack in a sandwich, with that in mind I share with you one of my favorite blogs-Porn Burger. Check out just SOME of my favorites and for recipes go here:
Funny, how in the 50’s and 60’s all the way to about early 2013-2014, it was all about canned goods, frozen packaged foods, and boxed goodies here in the U.S. (I can’t really speak for the rest of the world). Although disappointingly, I found the same sort of push in most of Europe, tapping heavy into working couples who have no time to make anything from scratch. Now we have nothing but information, about what to eat and what to avoid. Sometimes too much information confusing us into making bad choices, or even the choices once reported as good choices, we learn on Facebook and Twitter to being suddenly bad choices. (Are you confused? Good, that’s the point. Anyway, we can’t be sure of anything. But my motto is-if you are not sure, go the moderation route. If you are somewhat sure, then click on each photo to learn about the best choices. {Click here to get there – Heidi Swanson} From Amazon: San Francisco-based photographer and cookbook author Heidi Swanson is the creator of …
There are days I don’t want to eat dinner. I simply want to snack on cheese, crackers, olives and a glass of wine. Of course with a classic film playing on the tube. As always while I search for ideas to try something new, I stumble upon recipes which I feel the need to share. A prime example of the one below – click the photo to get to the recipe. {source}
Click on the phone to be re-directed {love bridge photo source} {restaurant photo source from here}
In the U.S. the start of the summer season is marked by Memorial Day Weekend in May and the end of it is marked by Labor Day Weekend in September. So in light of the fact, starting today is considered a holiday here, celebrating all things summer, I have included some suggestions.
Kale is one of those things you either love or hate. I happen to love it, up to now mostly steaming it to make it easier on the digestive system. The other reason is because I haven’t yet found the best dressing to pair it with. So, as you can imagine, I paused here while searching online for ideas to incorporate into my weekly menu. Kale, Orange nad Hazelnut – a variation I already love. But what caught my attention the most was the dressing. Ingredients 8 cups Tuscan kale, large stems removed, chopped into bite-sized pieces 2 blood oranges or cara cara oranges 1/2 cup stilton, or other blue cheese, crumbled 1/2 cup blanched hazelnuts, toasted and chopped for the vinaigrette: 1 tablespoon minced shallot 1/2 teaspoon minced garlic 1/2 tablespoon dijon mustard 1/2 tablespoon honey 1 tablespoons balsamic vinegar 1/2 cup extra-virgin olive oil 1/2 tablespoon minced parsley zest and juice from 1 lemon pinch of kosher salt and freshly-ground black pepper Make the vinaigrette. In a small bowl, combine shallot, garlic, dijon, honey and vinegar. …
We’ve been experiencing amazing weather in San Francisco, upwards of 80-90degree temperatures. The locals take advantage of such weather by mostly going to the beach, wearing summer clothes and showing off their unique footwear/sandals. These are all things we seldom do here in the city, since it’s always cold and often times more foggy than we care to think about. With this weather, I have to say I’ve lost my appetite for food, craving mostly salads, popsicle and frozen drinks. So, in honor of HOT in temperature that is, I have included a smoothie which I found here, but have added a few of my own alternatives, since I am allergic to soy. Mango Smoothie 1 banana juice from 2 blood oranges ***well I use regular oranges 1/2 mango 1 cup soy milk ***I use almond milk instead Place everything in a blender and blend until puree. {photo and recipe credit click here}
I know I normally prefer adding healthy recipes on my blog to share, but on occasion its okay to cheat :). Also while I was in Scotland in March, most of the restaurants offered fried egg, bacon, and for sure arugula for breakfast. So, I have to say I was really over the moon when I saw this recipe reminding me a little of Scotland. There are a few changes I’ve made for myself anyway. I do not like sourdough, yes though I am a San Franciscan, I don’t care for the bread. Instead I used Fresh baked Italian olive bread from Trader Joe’s. I also don’t care for mayonnaise so I left that part out. I figured the runny egg, tomato, plus the arugula was enough to keep the sandwich moist. Sorry, I always add my own touch to every recipe I find online, no matter how great they seem. Although that is the case, I have included the original recipe below for your reference: Ingredients: Sriracha Mayonnaise: 1 tablespoon mayonnaise 1 teaspoon sriracha …
Oh my God! I drooled when I saw this recipe and immediately ran to the grocery store to get the ingredients to make it. I found it here and well, see for yourself, if you are into healthy eating, curbing all gluten. Ingredients 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, chipped 2 teaspoons chili powder 2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping) 1 teaspoon apple cider vinegar 2 14-oz. cans fire-roasted diced tomatoes 4 cups vegetable broth 1.5 cups cubed sweet potatoes 2 cans of beans – black, red, pinto, or a combo 1 cup chopped kale 1/2 cup corn kernels (frozen is fine) a good squeeze of lime salt, pepper topping options: chopped scallions tortilla strips – toast 10-15 minutes in the oven toasted chiles – toast 1-2 minutes in a 350 oven (or until they curl up) toasted pumpkin seeds diced avocado w/ a squeeze of lime Instructions Heat oil in a medium-large pot over medium heat. Add …
rawsilkandsaffron.com 