Monthly Archives: January 2014

Bourbon and Blood Orange Smash

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So I’m not a big beer drinker and I don’t think sipping on a super fruity cocktail is going to fly for the big game this Sunday, so I wanted to whip up something that is football friendly yet tastes yummy enough for the ladies… here we go!

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Bourbon and Orange Smash

Serves 4 – Adapted from Real Simple

  • Zest of 1 orange, peeled into strips
  • 1 Tablespoon sugar
  • 2 teaspoons bitters
  • 12 oz fresh squeezed orange juice (I threw in a couple blood oranges)
  • 12 oz club soda (1 can)
  • 6 oz bourbon
  1. In a large pitcher, muddle orange zest, sugar and bitters with a wooden spoon.
  2. Add orange juice, club soda and bourbon.
  3. Stir and serve!

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* Feel free to make the drink up to 6 hours in advance – just withhold the club soda, and add right before serving!

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How to De-Seed a Pomegranate

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One of my favorite recipes growing up was my mom’s Pomegranate Salad… so my family has been trying to figure out the best way to de-seed pomegranates WAY before it was a “trendy” fruit.

Our methods have changed over the years, but here is our current method (please excuse the “interpretive” pics – it’s a little challenging photographing a how-to that requires two hands):

Step 1. Use a small knife to score around the crown of the pomegranate.

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Step 2. Wiggle the crown until you feel it pop and remove it.

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Step 3.  This is where I just get a good grip on both sides and break it in half.  The safer route is probably to gently slice it into segments and pull, but I tend to cut to deep and damage most of the seeds, this finding the “grab and go” approach more effective.

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Step 4. Break halves, in half again and using the back of a wooden spoon hit the skin of the pomegranate (in my attempts for a pretty picture, it actually is depicting the OPPOSITE of what you should do – fail.) into a water filled sink or large bowl.

Step 5. Also feel free to pick some of the seeds with your fingers – I just recommend you do so under water, as to not splash whatever you are wearing in VERY staining pomegranate juice.

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Step 6. Swirl the pomegranate seeds in the water and remove any floating debris (white pith, discolored seeds, etc.)

Step 7. Drain seeds and store in a air tight container.

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Sweet Potato Avocado Burger

Sweet Potato Patty with Avocado

My husband craves burgers 24/7, but as I’ve gotten older, red meat has become less appealing (gasp I know). Therefore I have been attempting to sneak in “burger substitutes” here and there.  The flavors of this burger were AMAZING and I loved being able to take the patty to work the next day (I topped it with avocado slices drizzled in lime juice and cubed veggies). Garlic Aioli BurgerHow Sweet It Is is one of my favorite foodie blogs, and this sweet potato burger is right on the money!

Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado

Adapted from How Sweet It Is

  • 2 large sweet potatoes/or yams
  • 2 bulbs of roasted garlic
  • 1 – 14.5 oz can cannellini beans (rinsed and drained)
  • 2 garlic cloves, minced
  • 1/3 cup panko bread crumbs
  • 1/3 cup flour
  • 1 large egg, lightly beaten
  • 1/2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cumin
  • 2-3 tablespoons olive oil
  • 1 avocado, sliced
  • 2/3 cup plain greek yogurt
  • 1 teaspoon maple syrup
  • buns – brioche or whole wheat
  1. Pierce the potato with a fork and wrap it in paper towel. Microwave sweet potatoes for 10 minutes (flipping at the 5 minute mark.  Slice in half and scoop out flesh once cool enough to handle.
  2. In a large bowl, coarsely mash beans (a fork will do), then add in sweet potato and mash together.
  3. Add in spices, salt and pepper, minced garlic, egg, panko and flour and mix until well combined.
  4. Place bowl in the fridge for 15-20 minutes, to help set the mixture.
  5. Make your yogurt mixture by combining yogurt, garlic, and maple syrup in a blender until smooth. Season with salt and pepper to taste.
  6. Heat a large skillet over medium heat and add 2 tablespoons olive oil.
  7. Remove sweet potato mixture from fridge, and form into 4-6 equal patties.
  8. Place on hot skillet and cook about 5 minutes on each side (until side is golden). Flip and repeat.
  9. Toast buns and top with sweet potato patty. Top with garlic cream and avocado slices… enjoy!

Sweet Potato BurgerA great burger alternative when watching the big game this weekend!

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Summer Lovin’

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I never thought I would be posting a summer dress in the middle of January, but this California weather is a little out of control.  During our visit to SLO this past week we were blessed with 80 degree weather, and it was nice to break out some of our summer gear (despite my white legs and toes that haven’t seen the sun in a few months…).

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J.Crew Jacket, Ya Dress, Steve Madden Sandals, Tory Burch Bag, Kate Spade Bracelet 

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Farm Fresh to You

images via Farm Fresh to You

I am a big Farmer’s Market junkie.  I love the idea of eating what’s in season (now that I have tasted the MAJOR difference in food straight from a garden/farm) and really enjoy going to the market and picking my produce for the week.

Unfortunately, I have realized the whole “pay with cash” thing, does not work in my favor. I am very bad at tracking just HOW much I spend on a given morning at the market – $2 here, $5 there… and after filling my bag up with goodies at a particular stand, I realized that I had spent $11 on brussels sprouts.  I wasn’t buying brussels sprouts for a family of 12 – I was buying it for my little family of 2.  You wouldn’t even pay $11 for a side dish of them in a restaurant! And these weren’t even cooked! Ok rant over…

Long story short(er), I realized that while I thought I was saving “some” money, I probably was doing just the opposite.  Some things are great deals – but sometimes seeing $5 written in a cute font on a chalkboard, makes me feel like I’m getting a great deal on a bunch of kale, when in reality, I was probably taken to the house a bit.

After this realization, my sister brought to my attention that Farm Fresh to You (they have a stand in the Ferry Building), delivers organic produce straight from the farm to your front door!  They have different box sizes and contents, starting at $25 (which will last 1-2 people a week or two!).  I also love that the box is a surprise each week, containing only the freshest, highest quality produce.  You have the option of deselecting items you really dislike and can log in a couple of days before to see what you will be receiving.

They make it very easy – with a vacation hold capability and an interactive scheduling portal.  You even can add on a dozen cage free, organic eggs (I’m telling you – I didn’t like eggs before I crossed over to these kind!) for a few extra bucks!

This is my first week with the box and I already love it… Here is what I received:

  • 2 D’Anjou pears
  • 3 assorted apples
  • 1 bunch golden beets
  • 1 bunch broccoli
  • 1 bunch carrots
  • 1 bunch red leaf lettuce
  • 1 bunch spinach
  • 1 lb fingerling sweet potatoes

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I wanted to share a few things I whipped up with the contents this week… so here we go!

Cowboy Steak with Roasted Fingerling Sweet Potatoes and a Red Butter Leaf Salad with Pecans and Dried Cranberries (used potatoes and lettuce)

Honey Sesame Chicken with Broccoli (used the broccoli)

Oven-Roasted Golden Beets over Couscous (used beets)

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Then I had carrot sticks with apple and pear slices for snacks at work and used the spinach in a breakfast scramble with Italian turkey sausage and sweet potato… yum!

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If you are interested in trying out Farm Fresh to You for yourself, click here to sign up and use code 6164 for to save $10 off your first order – just say Whitney Beaver referred you!

 

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