Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts

Monday, 14 October 2013

Extreme Banana Bread!




 


This is not your typical banana bread.  Although the ingredients may be the same, this recipe packs 5 bananas in the batter (and one for the top).  It's quite possibly the best banana bread you will ever make!

Recipes for ultimate banana bread abound, but because they include an overload of bananas for flavor, the bread’s texture is often soggy. I wanted a moist, not mushy, loaf that tasted of banana through and through. Let's face it, it's banana bread, you're not painting a masterpiece! It's not a special occasion dessert, it's a very clever way to use over ripe banana's that would of been thrown out, into a pretty descent mid morning snack!
It is not a special-occasion dessert. It is a quick and clever way to use up bananas that are too brown and mushy to eat. It is a way to turn something you would have thrown away into a pretty decent midmorning snack. - See more at: http://www.davidwalbert.com/2010/06/06/pretty-good-banana-bread/#sthash.SkHd46tO.dpuf
It is not a special-occasion dessert. It is a quick and clever way to use up bananas that are too brown and mushy to eat. It is a way to turn something you would have thrown away into a pretty decent midmorning snack. - See more at: http://www.davidwalbert.com/2010/06/06/pretty-good-banana-bread/#sthash.SkHd46tO.dpuf
It is not a special-occasion dessert. It is a quick and clever way to use up bananas that are too brown and mushy to eat. It is a way to turn something you would have thrown away into a pretty decent midmorning snack. - See more at: http://www.davidwalbert.com/2010/06/06/pretty-good-banana-bread/#sthash.SkHd46tO.dpuf
It is not a special-occasion dessert. It is a quick and clever way to use up bananas that are too brown and mushy to eat. It is a way to turn something you would have thrown away into a pretty decent midmorning snack. - See more at: http://www.davidwalbert.com/2010/06/06/pretty-good-banana-bread/#sthash.SkHd46tO.dpuf

Wednesday, 9 October 2013

Paccheri pistachios, dried tomatoes & ricotta ... Cibo Squisito!





Paccheri are very large tubes. In fact, they are so large that they collapse when cooked, trapping inside them whatever they have been sauced with. The name means "slaps", because they supposedly make a noise like slaps, when lifted by a fork. You'll hear the "slap"  in the following recipe!

Friday, 27 September 2013

Rosemary Chicken Chowder


I have a delicious recipe for you all today! This is officially my new favorite soup. So, so delicious. And so easy to make!


Friday, 16 August 2013

Hatch Pepper aoli and stuffed hatch peppers!! Oooh lala!



 Delicious hamburger's with "Hatch chile spiked aoli", "Chorizo stuffed Hatch peppers" and Billy's favorite potato salad.....our Monday night dinner! Yummy? YES!!!!

Monday, 5 August 2013

Tink's Roasted vegetables!






 Here's a RECIPE that doesn’t require a recipe! The dish’s name itself tells you the whole story.  But, there are always questions, such as: peel first, or not, or how hot should the grill be, and what do I dress the vegetables with?

Friday, 12 July 2013

Stacked Fontina quesadilla's with a drizzle of white truffle!





Quesadillas are one of my families favorite appetizer's or lunch time meals.

I can totally see why, the cheesy, crunchy, melt-in-your-mouth goodness of a quesadilla with spicy and creamy toppings — what’s not to love? Of course, I’m always on the lookout for ways to “healthify” my families meals, but with quesadilla's it’s difficult. Our family has a high bar for quesadillas!! So when my sister-in-law Donna introduced me to her "Stacked Fontina Quesadilla", I could hardly wait to wrap my lips around the delicious crisp tortilla filled with fontina cheese and seasoned with thyme. Mmmmmm and a few years later when she brought them to a party we had, with all our adult children present, they vanished so quickly, I didn't even get one wedge!

Friday, 5 July 2013

JJ's Manilla clams





One of my favorite things about the cuisine in the Pacific Northwest is Manilla clams.....everyone who knows me, knows I love Manilla clams! Did you know you don’t have to go to Manila to get manila clams? We have them right here!!

Friday, 24 May 2013

Two new appetizers- Pancetta wrapped mango & veggie shooters!


 Memorial Day holiday weekend is here! Have you decided who you will be celebrating with? Have you decided what you'll be eating? Whether you are hosting a barbeque or would like to place flowers on a loved ones headstone, we are hoping you enjoy your Holiday and have very pleasant memories. 

We decided we wanted to get one last pizza party in with our outdoor pizza oven, before we fly back to Seattle for the "Summer of babies"! What about you? If you're still figuring out what to make, here's 12 delicious ideas to consider that will be a great addition to the holiday table...



Wednesday, 22 May 2013

How to carve a watermelon baby carriage!


Tink's Baby Madison shower- Part III

If you are hosting a baby shower sometime in the future, you may be thinking about cute centerpiece ideas for the main table of your party or for the food buffet. From flowers, balloons, apothecary candy to diaper cakes, there are so many options for celebrating the upcoming birth of a tiny baby. For those of you planning on serving fruit at the party, you should consider making a adorable watermelon baby carriage. This fun centerpiece is really easy to make and guaranteed to make your guests smile.
 

Monday, 20 May 2013

May SRS -Black Bean Avocado Quesadillas!

 Surprise Recipe Swap

For this months SRS, we were assigned Jutta from www.HungryLittleGirl.com -the creator of this monthly recipe swap! I enjoyed looking through all her recipes as she has a nice variety of healthy and comfort type dishes. TT and I are focused on eating healthier so it was hard not to whip up one of her delicious casseroles. So many to choose from!

I ultimately decided on something "lunchy" and light so I chose her Black Bean Avocado Quesadilla. I changed it a little bit because I didn't have an avocado on hand and had some left over southwestern chicken from a dinner the previous night. My southwestern chicken was made in the slow-cooker and had shredded chicken breast, black beans, corn and a can of Rotel tomatoes with green chiles. It's super easy and healthy. I thought adding this mixture to these quesadilla's would make a nice addition to the cheese. I didn't add anymore black beans as my southwestern chicken already had it. 

Here is my verion of Jutta's Black Bean Avocado Quesadilla's.
http://www.hungrylittlegirl.com/1/post/2012/08/black-bean-avocado-quesadilla.html



Monday, 13 May 2013

Tink's Chicken Enchilada's

My daughter Holly has mentioned these delicious chicken enchilada's to me many times. It is one of her after work go to recipes and now I know why! They are the perfect blend of creaminess with just the right amount of "KICK", they take about 30 minutes of preparation time and 30 minutes of conventional baking time or 15 minutes of Convection bake time. I paired with herbed rice and my Cabo Quinoa salad .......delish!



Wednesday, 8 May 2013

Pancetta crisp with apple and gorgonzola!



Start Mom off with this elegant appetizer for her brunch on  Mothers Day! Show Mom you appreciate her with breakfast in bed! While she is enjoying her first course of "Pancetta crisp" you can make her main course!

Monday, 15 April 2013

Speghetti Dog's for KIDS!!





How would you like to make something that your kids/grand kids will love? Better yet, how would you like to get the kids into the kitchen to make their own lunch/dinner and have fun doing it? My long time friend Jane, did just that with her grand children. They had a great time!

Thursday, 11 April 2013

Mediterranean Salad


 Hearty, robust and delicious! This salad has everything you have dreamed about in a Greek salad, tomatoes, cucumber, mushrooms, bacon, hearts of palm and Calamata olives. It is one of my go to lunches....minus the onion strings! I did those for a twist. Not an original idea, they actually serve a chopped salad at our club with the onion strings on top. I admit, I give mine to Wee Bear.....I think he loves that I do that.

Wednesday, 3 April 2013

Rustic Cheese and Tomato Tart



 This tomato and cheese tart was incredibly simple to make, and it tasted so fresh! When I first told Wee Bear I was making a tomato tart, he gave me a funny look and said: “That doesn’t sound very good.” But when this came out of the oven, he was singing a different tune. It was more along the lines of “That smells amazing.” And the morning after the dinner? I believe the words that came out of his mouth were: “Where is the left over tart from last night?”  Suffice to say, this recipe is a winner – cheesy pastry, melty cheese, and warm summer tomatoes – you can’t beat it!

Monday, 4 March 2013

Pork Shepard's Pie!

St. Patrick's day is around the corner~Here's a twist to the traditional Shepard's pie that I think you will enjoy using "the other white meat"! This Shepard's pie which is typically made with mutton or beef, is lighter using pork. Because the shoulder has so much flavor you can opt to braise it in water instead of stock. I like using Yukon gold potatoes because they have a medium starch make up and can better absorb butter and cream. When it comes to cooking for a crowd, you want a all in one dish. Cooking many courses becomes difficult and overwhelming. This dish is perfect for a crowd and can be made in individual casseroles or one big one. I made individuals, then froze several for quick dinners going forward.

adapted from Chef Ryan Poli 

Wednesday, 30 January 2013

Chick Pea Bruschetta-Chef Stebner



I had the rare opportunity,to attend this exclusive lunch class with Executive Chef Michael Stebner, who co-created (with Dr. Andrew Weil) True Food Kitchen, and shared recipes and techniques with a few fortunate observers! The focus of True Food Kitchen is to promote an anti-inflammatory diet while using seasonal, simple and pure ingredients. The menu included Chicken Farro Salad, Fettuccine with Kale Pesto, Chocolate Icebox Tart, AND a special appetizer that Chef Stebner served at Dr. Weil's 69th birthday feast and I am sharing with you today!! Love'n the Kitchen gave me free reign to take pictures and roam about the room....yes I used the "Blog card"!! 


Monday, 21 January 2013

Hearty and Healthy meet White Chicken Chili!


 Would you believe that we have 30 degree F weather here in Scottsdale? Yes, when we flew in from the Pacific Northwest, we left our fleece jackets on! Brrrrrrr... it's freezing! Dry but freezing! Even my cactus's are cold, they are all wearing their Winter gear, a Solo styrofoam cup!

This put me in the mood for White Chicken Chili  a recipe I played with for some time to perfect! I wanted a hearty but healthy, warm me up, thick soup.....
I like to eat low fat, when the flavor isn't jeopardized,  so I used 2% cheese in the soup, but, you can omit or use any cheese. The ground chicken  provides some lean protein, and the beans give a bunch of protein and fiber -- plus making the soup creamy with MUCH less fat than a cream-based soup would contain.

Wednesday, 20 June 2012

Hike Week 2012- Pump it up! Some healthy sandwich wraps and salads too!

Summertime! Yippee!

Monday was the third hiking day, of hike week. We are having a lot of fun and

challenging ourselves everyday. If you live in the area, or are vacationing in the area, I would recommend the Rattlesnake Trail, leaving from the trail head off of exit 27. There are three different hikes, off this trail. Beautiful forest's and views waiting for you to explore and soak in. If you can, hike during the week, as there are very few people.Take your whistle and your bear spray, as there are bears.

Monday's hike-

 Squak Mountain Eastside loop
Roundtrip 7.0 miles
Elevation Gain 1700 ft
Highest Point 2025 ft

There is no real views on this hike, but a good, ambitious hike through the woods.

It's appropriate that this hike begins in the heart of Issaquah. In the language of the native tribes, Ishquowh means "sound of water birds." The raspy name of this mountain destination, meanwhile, comes from the raucous calls of the herons that migrate through this area in the spring and fall--their mighty squak, squak, squak! echoes off the forested slopes of Squak Mountain.

From the parking area, head east on Bush Street to its junction with Front Street. There is plenty of parking across from the police station and a final public bathroom at the Front Street market. Cross at the light and turn south onto Newport Way. Follow Newport Way as it crosses Issaquah Creek and then continue south on Wildwood Boulevard as it climbs out of town, soon turning to gravel road as it follows the creek up a gentle slope. When you reach the old Issaquah Creek Dam, you'll find a paved trail winding past some apartments and condominiums. A fast pace gets you past these buildings in just a few minutes and you'll soon reach the Squak Mountain Access trailhead on the left side of the street, about 1 mile from your starting point. There is very limited parking here, for those that can't or won't make the hike through town.

That first mile serves to remind you of what you are about to leave behind. As you start up the trail, you'll enter a world that is in transition back into a natural wonderland. The trail is an old road once used by coal miners and loggers. For the first 0.75 mile on this road-turned-trail path, stay left at the first two trail junctions before turning right to continue climbing.

At roughly 2 miles from your car, you'll find yet another fork in the trail (elev. 1450 ft). Turn right and follow the Central Peak Trail as it climbs gently for another 3/4 of a mile, then a push for about a 1/4 of a mile, where your muscles will be screaming, to the summit of Central Peak--the peak bristles with radio and cell-phone towers. Last year this area was overgrown with needles and brush, it is all cleared now. You'll find a few broken views from around the legs of the towers, but no real reward in views.

Leave the summit by walking 0.25 mile down the dirt service road before turning left onto a steep woodland path. Turn left at the next trail junction (about 0.25 mile after leaving the service road), and continue descending along an ancient logging road turned trail. This trail ends at a T junction near an old mill site.

Turn right onto the East Side Trail and meander through a bright woodland, crossing the multiple head water streams of Cabin Creek, before reaching the trail end and the short walk back through town to your car. I found it helpful to put cairn's (stack of rocks) at each intersection, as this is a loop, that feeds back into the trail and several other trails feed in as well, it can be confusing, which way to turn. We had our tracking dog, Emma, on the one intersection, we didn't put a cairn.

Driving Directions: From I-90 take the Front Street exit into Issaquah, and drive south on Front Street to turn right onto Bush Street. Free parking is provided in the Issaquah Trail Center parking lot.

Lunch provided by Holly, included a delicious wrap, sliced apple and some dry roasted almonds.

Holly's wrap
spinach tortilla roasted chicken
cabbage
shredded carrots
mint
humus

Animal Kingdom! Holly, being creative and fun, wrote a name on each bag, we drew out a bag out of her pack and on the bag was the name of a animal. She told us for the afternoon entertainment and photo shoot, we would imitate that animal. 


                                         
                                            Crazy family fun!!

*Sunday's hike which I featured in Monday's blog, Amy made a delicious veggie wrap, that I thought I should share.

Amy's Grilled veggie wrap
grilled yellow squash
grilled zucchini
grilled green and red peppers
caramelized onion
Spicy three pepper hummus
Whole wheat tortilla

Tuesday hike- Rattlesnake Mountain Trail
Statistics
Roundtrip 10.9 miles
Elevation Gain 2520 ft
Highest Point 3500 ft
 Location:  Off I-90 near North Bend
Distance:  5 miles r/t to Stan's Overlook; about 10 miles r/t to Grand Prospect; 12 miles r/t to East Peak; 10.9 mile traverse to Rattlesnake Lake
Elevation:  Snoqualmie Point trailhead 980'; Stan's Overlook 2100'; East Peak 3500


If you've hiked to Rattlesnake Ledges and beyond from Rattlesnake Lake, this is a delightful alternative.  Thanks to the handiwork of the trail community, you can now reach Rattlesnake Mountain from the west, starting from a new trailhead at Snoqualmie Point.
Expect more solitude on this approach, and enjoy the fantastic views out over the Snoqualmie Valley, Mount Si, Mount Teneriffe, North Bend and more.  You can choose to hike to one of the pleasant viewpoints along the way, to Rattlesnake Mountain, or as a traverse all the way to Rattlesnake Lake (11 miles).  The views are some of the best in the Cascade foothills and the trail can be hiked year-round, though it can be snowy in winter.
The trail was officially dedicated in June 2007, though people have been hiking along a mix of trail and logging roads for years.  Now the trail winds its way through mostly second-growth forest, crossing a few logging roads and requiring just a few stints on old roads.
The trail follows I-90 fairly closely, but there are times you don't remember that it is there.  Still, the reality of being in a managed forest does intrude - you do see and walk through clearcuts.  Fortunately, the forest canopy does get more mature as you go, and there is a delightful progression of ecosystems along the way.
The first nice viewpoint is Stan's Overlook, about 2.5 miles in (elev. 2100').  From there you can see Mt. Si and the Snoqualmie Valley.  Next up, and a fine turn-around for those not traveling end-to-end, is Grand Prospect at about 4.9 miles.  This precipice is due south of the town of North Bend.  At six miles and 3500 feet is the high point of East Peak - great views abound from here!  Then it is downhill to the Ledges (8 miles) and ending at Rattlesnake Lake (that is, if you've stashed a car here).
This trail system is the result of thousands of hours of hard work by trail crews from  Washington Conservation Corps, Earth Corps, and Washington Trails Association (WTA's handiwork was up to the Ledges from Rattlesnake Lake), all jointly managed by the Mountains-to-Sound-Greenway and DNR.  If you see a crew, please take the time to thank them!

 More Information: We did find prodigious and fresh tree scraping by bears along the trail, along with bear sign(poop). Dozens of trees damaged. We have never seen it to that extent on Snoqualmie. The trail is dry and well maintained and moves through thinned second growth. Lot's of Salmon berries and huckleberries, no wonder the bears like it. 

The scratches are from bears claws, tearing the bark off the tree, hunting for bugs. There were dozens of these trees along the path, most likely hundreds, if you wandered off the path.

  This approach to Rattlesnake Mountain is still so new that none of the published guidebooks describe it.  The trail is well-marked! It is really a nice trail and hike!

Directions from Seattle/Issaquah:

To Snoqualmie Point Park, take I-90 east to Exit 27.  At the end of the off-ramp, go right and follow the road to the end.  Go through the gate on the right to enter the trailhead. Lovely parking area, with restroom facility.
To Rattlesnake Lake, take I-90 to Exit 32.  Go south on 436th Ave. SE, turning into Cedar Falls Rd. SE - follow this main road 3.1 miles to the parking area for Rattlesnake Lake.  To reach the trail follow an old roadbed that circles the lake to the right (as you look at it).

Sweet One, Holly and Allie!


Today's lunch was provided by me, included, Harvest Salad, a plum and some pistachio's.

Harvest Salad
Mâche lettuce
baby arugula
grilled chicken
sun-dried cranberries
dates
jicama
manchego cheese
wheat berries
Marcona almonds
Champagne vinaigrette

Sweet One, Holly and me!!

 Hike week is going well, we are on our 5th hike today, Wednesday. We decided to do challenge hike today and a new pretty hike on Thursday, so that Allie (my niece) could bring her teenage daughters, and they would survive it. I will write about today's hike and the final hike on Friday!

Happy Hump Day! Cheers! JJ