- Pick them and take them to your office
- Put a bag out front with a sign that says "take me"
- Juice them and freeze them in ice cube trays for later
- Zest them and freeze that to add flavor to your favorite muffins, cakes, breads, dressings, etc.
- Find recipes and use them!
Friday, February 26, 2010
Wednesday, February 24, 2010
So, here is a great recipe for homemade pancakes. I spruced them up a bit with some antioxidant-packed blueberries which add such a balanced flavor to real maple syrup and impart terrific color to the plate. All the rage seems to be acai these days, but in reality getting a balance of all types of fruits and vegetables is key. You cannot sustain your health just by drinking a mere smoothie made with acai. I know this is a bit of a side track of my pancakes, but I am constantly barraged with the buzz word "acai" and all the miracle properties of this single fruit. Really? Think back in time at all the other years and products that came out that would cure all. Practice caution, save your dollar, and eat a variety of local produce! Now off my soapbox! ;o) Here is a great article by a fellow RD on Acai (ahhhh--sigh--eeeee) :o).
Friday, February 12, 2010
After spending my day stuck in a library doing extensive research I found myself driving home and not wishing to prepare anything and really just vegetating the night away. I thought about pizza--love it, but not in the mood. Thought about Thai food, but my favorite Thai Restaurant (Tamarind in La Mesa) was closed until 5pm, and then I remembered that the La Mesa Farmer's Market was open. Ahhh, fresh food. I ended up picking up some Greek food, a loaf of ciabatta bread, tomatoes, flowers (treating myself for Valentine's Day), and a jar of pickled garlic (it's a California specialty item). So, instead of spending a ton of money or eating far more calories than I should I opted for a fresh delight. Here's to a simple dinner--cheers! Now I am off to enjoy a movie and an early bed time.
So tonight, it's tabbouleh, purple grapes, tomatoes with a simple dill gremolata (lemon zest, olive oil, garlic, sea salt, and lemon juice), dolmas, and ciabatta bread.
Thursday, February 11, 2010
Being raised in South Central Texas naturally means I have a love of Mexican food (aka Tex-Mex). We kick up the heat and use a lot of beef. This recipe is one of my absolute favorites, especially because it uses a ton of limes and I have a lime tree. Plus, as with the majority of my recipes it takes very little time to prepare! Let me know what you think.
2 sirloin steaks, fat removed and cut into small cubes (~1/2")
2 limes, juiced
2 Tbsp olive oil
1/2 tsp cumin
6 garlic cloves, chopped
Pico de Gallo (see previous post for recipe)
lettuce for salad
- Cut your meat and prepare marinade. Toss meat with marinade and allow to season for at least 20 minutes.
- Prepare guacamole and pico de gallo
- Heat a cast iron skillet (or other skillet) until it is HOT, do not add oil to the pan.
- Drain your meat and pat in dry
- Add meat and cook. As liquid forms, pat the liquid up with a towel to keep from braising your meat.
- Cook meat for ~10 minutes.
- Meanwhile, toss your lettuce with pico de gallo and add a little extra salt and olive oil to make a quick vinaigrette
- Heat up your corn tortillas
Saturday, February 6, 2010
- 3 tablespoons olive oil
- 3 pound beef stew meat
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 1/4 cup flour
- 1 onion, coarsely chopped onion
- 3 bay leaves
- 1/2 tsp thyme
- 3 tablespoons tomato paste
- 2 cups (1 1/2-inch-thick) slices carrot
- 2 cups chopped peeled turnips (about 1 pound)
- 1 cup uncooked pearl barley
- 5-7 garlic cloves, minced and divided
- 2 (8-ounce) packages mushrooms, quartered
- 1 cup water
- 4 cups low-salt beef broth
- 3 tablespoons Worcestershire sauce
- 1 (12-ounce) bottle dark beer (such as Shiner Bock)
- fresh parsley, chopped
- prepared horseradish
Place the cooked meat into a crock pot. Add onion and cook for 3 minutes then add garlic and cook for an additional 3 minutes. Add broth and scrape up brown bits. Pour over meat in crock pot.
Monday, February 1, 2010
Did you know that one teaspoon of cinnamon has more antioxidants than half a cup of blueberries? I sure didn’t! Who knew that such a small amount of spice could pack that many antioxidants in addition to other health benefits? Adding these seasonings to the foods you eat every day cannot only spice them up, but also protect your cells from free radicals that may cause cancer!
teaspoon of ground cinnamon over ground coffee before
on peaches, pears, pineapple, or cantaloupe.
teaspoon ground or crushed red pepper.
olive oil and then sprinkling crushed rosemary leaves and
sea salt right before baking.