Gavin and I work from home…and therefore, we eat lunch at home pretty much every day. I love being able to eat in…save money, and have healthy meals- but sometimes, I run out of creative lunch options for us…and in that case, I go to something that I know is simple and always good…a big, throw everything that sounds good in a bowl- salad. Topped with a super simple, super easy dressing.
I like to mix up my dressings pretty frequently, but this one is a consistent favorite. Its tangy and light, but also sweet. It goes great with fruit, nuts, and any kind of crumbly cheese.
Seasoned Rice Vinaigrette
1/2 cup seasoned rice vinegar
2 T dijon mustard
2 T brown sugar
1/2 t salt
1 clove garlic
2 C Leafy greens
2 T blue cheese
1 T chopped walnuts
1 T dried cranberries
1/2 Fuji apple
1/8 thinly sliced onion
thinly sliced chicken breast
Throw it all in a bowl, drizzle with dressing and toss it together!Posted on September 17, 2011 by LindsayTarquinio · 0 comments Read More
One of my favorite treats is a great sushi date with Gavin. Not many things top a beautiful plate of sashimi for me…but sushi isn’t just about the raw fish…the experience isn’t complete without warm miso soup and cool, refreshing ginger dressing topped salad.
I CRAVE ginger dressing- but I think that it is pretty much impossible to find a store bought dressing that is anything near the lovely flavor of the restaurant version. So, I whipped out my blender and decided to experiment!
Here is what I came up with: it is bright and flavorful, super healthy, and the perfect topping to any salad…or the perfect add in to any stir fry!
Carrot Ginger Dressing
2 medium carrots
1 inch chunk of fresh ginger
1 clove garlic
2 T soy sauce
1/4 C seasoned rice vinegar
3 T water
1 t sesame oil
1 t fresh cracked pepper (I like it really peppery- you can reduce this or leave it out all together!
Throw all of the ingredients into a blender- and blend until smooth! Wa-la!September 9, 2011 by LindsayTarquinio · 0 comments Read More
When I think party in the summer in the South, I think pimento cheese sandwiches, watermelon, sweet iced tea…and deviled eggs!
Now, I am not typically a deviled egg fan. They seem pretty boring…and mayo-y and well, just not too crave worthy. But, a few years ago, Gavin and I were invited to JCT Kitchen for lunch. The people with us insisted on ordering the deviled eggs with country ham as an appetizer…if I would have known how amazing our appetizer would be, I would have been REALLY excited. But, I wasn’t, I didn’t have high hopes!
A beautiful plate of deviled eggs arrived at our table, and I reluctantly dug in. The flavor explosion that occurred in my mouth was a much welcome surprise…I was in love…and I knew that no deviled egg would ever measure up to these.
Since the JCT version are a little pricey…and since I now crave them, I decided I should try to recreate them!
I read some recipes online, tried to pick out the flavors in the JCT version, and came up with a recipe that I think is pretty close! They are creamy…with a nice added crispness from toasted proscuitto, and perfect for any party…or lunch, or snack! They are just plain good.
Fancified Deviled Eggs
12 large eggs
3 Tablespoons mayo (I used olive oil mayo)
3 Tablespoons room temp cream cheese
3 Tablespoons room temp goat cheese
2 Tablespoons Dijon mustard
1/2 teaspoon sea salt
Fresh cracked black pepper
1 large clove of FRESH crushed garlic
2 small Clausen pickles, diced really small (you can use others but these are definitely best!)
3 pieces of proscuitto
1 green onion (just the green part) finely chopped
Place the eggs in a large saucepan filled with water (one inch above the eggs) and bring it to a boil over high heat. Once the water boils, turn off the heat and let the eggs stand of 10 minutes. Put the cooked eggs into an ice water bath until chilled, and then peel them!
Once the eggs are peeled, cut them in half, length wise and set the yolks aside.
In a medium bowl, mix the mayo, cream cheese, goat cheese, dijon, salt, pepper, garlic and pickle until smooth. Next, add the egg yolks and them, using an electric mixer, beat until creamy.
Now, place the egg whites on a serving platter. Fill a baggie with the yolk mixture (if you have an icing tip, insert it to make the filling prettier…if not, just cut off the corner of the bag and pipe it that way). Fill each white and them place the platter in the fridge to chill.
Next, place the proscuitto on a baking sheet and bake them in a 350 degree oven until crispy…about 7 minutes. Remove the prosiutto from the oven and allow it to cool. Then, break it into 24 jagged looking pieces.
Once the eggs are chilled, remove them from the fridge and top each one with a piece of proscuitto and a sprinkle of green onion.
You all know my love for anything “farm fresh” and how incredibly (overly) excited I get about seeing where my food comes from…or getting to pick it right off the tree, or pull it right out of the ground. I totally understand if you are not jumping up and down about this idea, but what can I say? It makes me really happy!
So, I am super excited about today. Gavin and I are going to a dairy farm about 30 minutes outside of J’Bay with our friends Sally and Haughtign. But, the best part is…we aren’t just going to a dairy farm…it is owned by Sally’s Aunt and Uncle! So, we will get the “inside” scoop…get to try fresh milk and see how everything is done…followed by a South African Sunday Lunch (I write this as if it is a proper noun…because it should be!) Sunday Lunch in South Africa is not taken lightly. It is an event…and I am excited about it!
I will take lots of pictures…and fill you in on our day, tomorrow! But first, I want to share one of my favorite morning treats (South African style) Bran Muffins. I know, the thought of Bran Muffins probably doesn’t get you super excited either…but Bran Muffins, eaten the SA way will change your life.
The essentials: A super moist, warm bran muffin + Sharp Cheddar cheese + strawberry jam.
It might sound weird…but don’t ask questions- just trust me on this and try it…SO STINKIN’ GOOD!
Makes 12 Muffins
1 1/2 Cups wheat bran
1 Cup 0% plain Greek yogurt
1/3 Cup apple sauce
2/3 Cup brown sugar
1/2 teaspoon vanilla extract
1 Cup Oat Flour (raw, whole oats in the blender)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (peeled first) grated carrots
1 small grated apple
Preheat the oven to 375 degrees. Spray the muffin tin with cooking spray. Mix together the wheat bran and yogurt. In a separate bowl, beat the apple sauce, egg, sugar and vanilla and the mix it in the bran mixture. In another bow, mix the oat flour, cinnamon, baking soda, baking powder, and salt. Then gently stir it into the bran mixture. Next, gently fold in the carrots and apples. Spoon the completed batter into the muffin tins and bake for 15- 20 minutes. *Watch them carefully, you want to cook them just until the middle becomes solid…but no longer or they will dry out!*
Let them cool for about 5 minutes, and them serve them warm with grated cheddar cheese and strawberry jam!
*I like to crack a LITTLE sea salt on the top of each muffin right before they are finished baking…it goes well with the jam!June 26, 2011 by LindsayTarquinio · 0 comments Read More