NYE dinner

success!

our hike, not so much. Ian and I were both feeling a little under the weather, but wanted to get out of the house to do something. I looked up a nearby “hiking” trail and we persuaded Olive to join us.

I packed us pesto, roasted red pepper, tofurkey, cucumber and cheese sandwiches and a Yuengling for fun!

We parked and ate our lunch in front the “waterfalls”.

We walked  for 2 minutes, hit a no trespassing sign and walked back to our car :(.

Dinner made up for the crappy hike.

tzatziki and carrot sticks

fennel, almond, olive, fig and grape salad

mushroom gruyere tart (Ian said this was the best thing I have ever made!), inspired by a recipe Ian’s mom sent me a year ago but I could not find it anywhere! Google search to the rescue.

It is pretty simple to make.

Dough=1 refridgerate pie crust, folded over, brushed with egg wash

Mushroom filling:

  • 12 oz wild mushrooms, sliced
  • 1 white onion, finely chopped
  • heaping tbsp of chopped fresh thyme (would have been good with rosemary too)
  • ~tbsp olive oasis olive oil
  • s and p to taste
  • béchamel sauce:
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1  cup warm milk
  • 4 oz grated gruyere cheese
  • * I didn’t end up putting in all of the sauce, just about 3/4 of it*

and for dessert….

inspired vegan chocolate mousse,  made with silken tofu, semisweet chocolate, agave nectar/maple syrup, unsweetened cocoa powder,  vanilla and a splash of almond milk, sprinkled with raspberries and sugar. I was weirded out at first because of the tofu,  and I thought I could taste it, but it still tasted good. Ian said he LOVED it. (I didn’t tell him there was tofu in it until the very end). He said he wants me to make it again.

Happy NEW YEAR!

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the last day

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Here’s to ending the year on a good note.

Ian and I have plans to go on a hike with Olive and then spend the night cozy at home, sippin champagne, and on the menu for tonight…

1. Tzatziki with crudites

2. Wild mushroom gruyere tart with a side of fennel, almonds, grapes, olives, dried figs and cheese

3. Vegan chocolate mousse for dessert!

Cheers to a happy, healthy, FUN new year! 

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Thanksgiving

the day started with a beautiful run on the beach.
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Then frolicking on the beach trying to tire olive out before the festivities.

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I hope everyone had a wonderful thanksgiving!!

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olive oasis

A couple weekends ago, we went to the new local, family owned olive oil and balsamic vinegar shop!

I of course was attracted to the place simply because of the name.

I was loving the olive plates.

They have a variety of olive oils made from different types of olives, infused olive oils, and infused balsamic vinegars. They also provide bread for dipping and sampling!


We bought a bottle of this Tuscan Herb infused oil, so good!

Can’t wait to go back and try more!

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Red or white?

That is the question.

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Relaxing with family, food and fire tonight.

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and there really was no question, it’s the season for red, not white.

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A quick hello

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I’ve been an incredible blog slacker lately. I apologize. I just talked to my mom who commented on my lack of posts. Work has been super super super busy. Hence the subway in my car on the way to my next patient!

Along with my work liquid staples.

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Cheers.

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the witch is in

Happy Halloween!  The beggars are coming!

Can you spot the witch in the reflection?

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Mushroom spinach omelette

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Sunny Sunday here! I will take this 80 degree weather while it lasts. I woke up this morning craving something savory. I threw together an easy open faced omelette.

First, I sautéed fresh mushrooms with a tbsp of earth balance butter. Then I added a couple healthy handfuls of spinach and freshly chopped garlic.

I whisked 5 eggs and 1 egg white together in bowl, and added some s and p. Pour egg mixture into pan and cook for 4-5 min on medium heat. Then I sprinkled with feta cheese and baked the omelette for about 5 min on 400. Voila

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Smoky grilled portobello

Ian and I teamed up for dinner. I marinated 2 portobellos with braggs liquid aminos, garlic, and liquid smoke. Then Ian grilled the shrooms, topped with melted Swiss and roasted red peppers. So easy and so tasty. The picture doesn’t do it justice. I was sick all weekend and now I’m finally feeling better-whew!

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pumpkin chocolate chip cookies


Took Olive on a 4 mile hike this morning–got a little muddy. She won’t run with me, but at least she will hike.

Then I was in the mood to bake. I was craving pumpkin cookies, so I decided to combine two of my favorite recipes. My grandma’s pumpkin chocolate chip cookies and Mama Pea’s dough balls.

3 grocery stores later….

Wet Ingredients:

  • 1/2 c. Earth Balance (or other non-dairy margarine)
  • 3/4 c. brown sugar
  • 3/4 c. powdered sugar
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin

  Dry Ingredients:

  •   1 tsp baking powder
  •   1 tsp baking soda
  •   3/4 tsp salt
  • 1.5 c. whole wheat flour
  • 1 c. unbleached organic flour
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp pumpkin pie spice
  • 1/2 c. semi-sweet chocolate chips

Mix dry ingredients together in bowl. Mix wet ingredients in mixer. Add wet ingredients slowly in mixer. Once dough forms, refrigerate for 30 minutes. Bake at 350 for 10-12 minutes.

My baking buddies

sophie says, “hey…don’t look at my rolls”.

these cookies are now safely stored in a pumpkin cookie jar, away from the always ravenous Olive Sue.

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