Project 365: Week 3

Jan. 14 - Leftover birthday cake on Monday!

Jan. 15 - One-eared giraffe.  Toy supposedly tough enough for "even the toughest chewers" didn't last very long.

Jan. 16 - I think this was the only time I sat down all week.  Pretty good way to enjoy lunch (roasted winter veggies over farro).

Jan. 17 - Dingo is in the phase of her life where she eats anything she can fit her mouth around.  I don't know what that is hanging out of her mouth exactly but it looks kind of like a slug.

 Jan. 18 - After what felt like the longest week ever, all I wanted to do this weekend was use my Kitchenaid.

 Jan. 19 - Margaritas and Pacificos at T|aco with Austin.

Jan. 20 - The weather has been so nice here lately - we pretty much have to spend all free time outside.

Pomegranate Margaritas

This week has been one of those weeks where I have been booked solid.  My calendar is broken into 15 minute increments just so I can fit everything in.  Because of this, other things have fallen by the wayside.  Like doing the dishes and hygiene.

Next week is shaping up the same way unfortunately.  But this weekend, I don't have anything pressing.  It feels like a really well-deserved 2 days off.  When things get hectic, all I really want to do is bake - so you can expect something good coming your way soon (if I ever get a chance to sit down and write about it!).

Maybe this weekend, I'll really relax while I bake/cook though - My Drunk Kitchen style.  I'm gonna drink some really strong margaritas and bake up some cupcakes :)  I'll post the evidence!

These are just the really strong margaritas I need (be careful, they sneak up on you).

POMEGRANATE MARGARITAS
Recipe from Safeway
4 c. pomegranate juice
1 c. lime juice
1 Tbsp. Cointreau
1 c. tequila

1.  Freeze pomegranate juice in an ice cube tray.

2.  In a blender, combine lime juice, Cointreau, and tequila.  Add frozen pomegranate juice cubes slowly.  Blend until the margaritas are slushy.

Kale and Brussels Sprouts Salad

Last week, I got a "fancy girl phone" aka iPhone.  I have been avoiding the whole smartphone thing for a long time because one of my biggest pet peeves is seeing people walking around on their phone all the time.  Even worse than the aimless walking through the grocery store, is when I see people out to dinner ignoring each other, looking for something on their phone that might be more interesting than the person they are with.

Anyway, I finally gave in, realizing that I can have the phone without the bad habits.  So, I am now an iPhone toting, kale eating, 21st century woman.  That's really all it takes.

A little about kale: kale is one of those vegetables that's been around forever, but it has gotten revamped lately.  It's really the go-to healthy vegetable.  For that reason, when I had to make something to bring to a party for my yoga studio, I figured it better have kale in it.  Kale and brussels sprouts!  I don't think it gets healthier than that!

KALE AND BRUSSELS SPROUTS SALAD
Recipe from Bon Appetit
1/4 c. lemon juice
2 Tbsp. dijon mustard
1 Tbsp. shallot, minced
2 cloves garlic, minced
1/4 tsp. salt
black pepper
2 bunches of kale, chopped
12 oz. brussels sprouts
1/2 c. olive oil
1/3 c. almonds, with skins
1 c. grated parmesan cheese

1.  Combine lemon juice, dijon mustard, shallot, garlic, salt and pepper.  Cover and set aside to let the flavors meld.

2.  In a large bowl, combine chopped kale and grated (with a cheese grater) brussels sprouts.

3.  In a skillet, heat enough olive oil to coat bottom of pan.  Add almonds.  Toast for about 2 minutes, until almonds are golden brown in spots.  Transfer to a paper towel lined plate to cool and dry.

4.  Add olive oil to dressing mixture.  Combine kale mixture, parmesan, and dressing.  Toss to coat.  Right before serving, garnish with almonds.  (You can make all of the individual parts ahead of time.)

Project 365: Week 2

Jan. 7 - Monday started the week off with me finally catching up with the rest of society and getting a fancy girl phone (more on that later).

Jan. 8 - Paying for parking at work per the usual.

Jan. 9 - Rolling up towels and mats before teaching yoga.

Jan. 10 - Believe it or not, this is from before it got cold (on my afternoon walk with the Dingo).

Jan. 11 - The last of the sunshine before a dreary, cold weekend.

Jan. 12 - Austin and I celebrated our 8-year anniversary eating fondue like we always have.

Jan. 13 - Today, I turned 25!  Not super happy about it but I am happy about this peanut butter cake with chocolate icing that Austin is making me!

Trilby

The Broncos are playing the Ravens tomorrow in Denver.  A couple weeks ago, tickets were really expensive.  Then this really weird thing happened.  The weather forecast for Saturday came out.  Considering the high for tomorrow is a whole 19 degrees, tickets are significantly cheaper.

So, while this may be the only playoff game that I ever get the chance to go to, I think I'll pass.  Maybe if football games weren't 15 hours long, I could handle sitting outside in the cold and watching.  But considering there really is no time frame with football games, I'm staying home.

I'm going to stay home and eat trilby and be warm.

TRILBY
1/2 lb. mild cheddar cheese, crumbled by hand
6 green onions, chopped
6 hard boiled eggs, chopped
salt and pepper, to taste
dash paprika
1 c. (+/-) mayonnaise
parsley, optional
baguette

1.  Combine cheese, onions, eggs, and paprika.  Stir in mayonnaise a little at a time (adjusting how much to your preference).  Add salt and pepper to taste.

2.  Mash together to create a ball.  Chill

3.  Garnish with parsley.  Serve on a thinly sliced baguette or crackers.

Strawberry Banana Chia Smoothie

Probably a lot of you are on juice cleanses right now which means a lot of you are hungry.  I'm sorry.  There's a reason I don't do juice cleanses.

My only real effort at being healthy is skipping the waffles in the morning and replacing them with smoothies.  But if I'm going to skip the heavy carbs for blended fruit, it better have a little more substance to it.  That's why this smoothie has chia seeds and oatmeal, so you won't get that fruit-cleanse-hunger thing goin' on an hour after you eat it.

And if you remember these smoothies that I made a while ago, you'll remember that you can make these ahead of time.  So much easier than making juice :)

STRAWBERRY BANANA CHIA SMOOTHIE

Recipe adapted from The Yummy Life

Makes 2 Smoothies

2 bananas

1 c. strawberries (fresh or frozen)

3/4 c. vanilla yogurt

1 c. milk

1/2 c. oatmeal chia mixture*

1.  Blend all ingredients together.

2.  Pour into two jars and store overnight to thicken.

*Oatmeal Chia Mixture = Blend together 2 1/4 c. oats with 1/4 c. + 1/2 Tbsp. chia seeds.  (Use 1/4 c. mixture per smoothie.)

Sweet Potato Enchiladas

Today, I watched some trashy reality TV.  Not really much different than every other day.  But it was!  It was different because a girl I went to high school with, was on the trashy reality TV show!

It's always weird when you see someone you know out of place.  Especially weird when you see someone you know on national TV.  But it got me thinking.  Mostly, about my career as a TV star, and how there never will be a TV career for me.

First of all, I don't have the look.  Second of all, I don't really like to be in the middle of a bunch of drama.  I'm pretty sure I would quit 10 minutes through the first episode.  There's no way I would last.  Plus, who wants to watch a girl who likes to wear zip-up hoodies read books and make sweet potato enchiladas?  That's right.  No one.

I could never have a show on the Food Network either because I don't look dainty and graceful when I eat cupcakes or really anything for that matter.  I prefer to just let the food speak for itself.

SWEET POTATO ENCHILADAS*
Recipe from Vegetarian Times
2 jars red enchilada sauce
1 Tbsp. olive oil
1 small onion, diced
1 1/2 lb. sweet potatoes, peeled and diced
15 oz. can diced tomatoes, drained
16 oz. jar salsa
2 cloves garlic, minced
1 chipotle chile, rinsed and chopped
1/2 c. water
15 oz. can black beans, drained and rinsed
12 oz. round queso fresco
tortillas
2 limes, sliced
sour cream

1.  In large saucepan/dutch oven, heat oil over medium heat.  Saute onion until soft.  Add sweet potatoes, tomatoes, salsa, garlic, chile, and 1/2 c. water.  Bring to a boil.  Reduce heat to medium-low, simmer for 30-40 minutes (or until potatoes are done).

2.  Mash potatoes.  Stir in black beans and half of the cheese.

3.  Grease a 9x13" baking dish.  Spread 1/2 c. enchilada sauce in bottom of pan.  Assemble enchiladas, placing seam side down in dish.  Cover with the rest of the enchilada sauce.  Sprinkle the remaining cheese over the top of the enchiladas.

4.  Bake at 350˚ for 15 minutes.  Remove from oven and switch oven to the broil setting.  Broil on high for 5 minutes, or until cheese is bubbly and golden.  Let rest 10 minutes before serving.  Garnish with lime wedges, sour cream (and avocado).

*Tip: freeze half of the filling and save for later.  (Whole batch serves 8.)