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Posts Tagged ‘Dinner’

Now that we’re back in San Francisco, Velvet Husband and I were craving a comforting homemade supper last night. I settled on a simple soup recipe that made its way into our household last fall. I found the original recipe here and improvised with toppings, measurements, and brown rice instead of white. In addition to its beautiful simplicity, one of the things I love about this recipe is that many of us will have most of the ingredients on hand. I’m not exactly a culinary maven (more of a “maven in the making”), so when I make a meal this easy and satisfying — I’m sold.

Spicy Chicken Rice Soup 
Ingredients:
4 cups organic free range chicken broth
1 large cooked organic chicken breast
4 celery ribs, chopped
3 carrots, chopped
1 yellow onion, chopped
1 green pepper, chopped
1/3 cup uncooked long grain brown rice
1/2 cup minced fresh cilantro {I probably used more because I L-O-V-E cilantro!}
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes {go easy!}
salt and pepper to taste

Optional Toppings:
Shredded Cheese
Tortilla Chips

Directions:
Combine soup ingredients in a large pot. Bring to a boil, then cover and simmer for about 30 minutes or until rice is cooked. Serve and enjoy with toppings of your choice. Serves 2-3. 

Oh, how I love an easy recipe. I should have an “L” posted in the kitchen to denote “Learner’s permit” just like Wills William and Kate’s Catherine’s front plate on their tony Aston Martin getaway car. And you thought I was over the Royal Wedding. Think again, loves. Think again. 😉
Do you have a favorite  fast ‘n’ easy dinner recipe to share? Blog links welcome! 

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The weather in San Francisco is still gorgeous, and Velvet Husband and I spent a lot of time together yesterday! Such a change from how crazy the past few months have been! For breakfast, I made a bowl of strawberry shortcake oatmeal fit for Miss Strawberry Shortcake herself! I crushed about ten Newman’s Own alphabet grahams (because I’m 10) and added them to the almost-cooked oatmeal on the stove. The crushed graham crackers tasted wonderful with the natural sweetness of the strawberries and bananas. Velvet Husband was too hungry for a photo shoot, but his oatmeal add-ins included whipped bananas, brown sugar, walnuts, and strawberries. He didn’t even notice the chia seeds, so my sneakiness paid off. Nothing R-rated here, just Red Velvet splendor!

Creatures of habit that we are, we walked to our local Peet’s Coffee for a little refreshment. I enjoyed an unsweetened black tea and conversation with a sweetened Velvet Husband.

For lunch, I made a delicious strawberry banana spinach smoothie with dark chocolate whey powder, glutamine, TCHO cocoa nibs and some sinking peanut butter. Good eggs sink, bad eggs float. This was a good peanut butter egg. Ooh, that just made me think of Cadbury peanut butter eggs! What’s your favorite Easter candy? More importantly, when can you send me some? 😉

We got twenty of these festive plastic margarita cups in all different colors as a wedding gift from a friend of mine. She was so cute and spot-on to get us margarita glasses and margarita mix because we used to drink margs together after work at Baby Acapulco in Austin, also known as Baby A’s.

There’s a two margarita limit on the world famous Baby A’s purple margarita, so arrange for a designated driver if you plan on partaking. Come to think of it, my smoothie yesterday kinda resembled the infamous purple marg! Good thing I stopped at two. 😉

After my purple margarita nutritious smoothie, Velvet Husband joined me in the evening for a strength & sculpt class. Obviously, I was feeling super ambitious with my weights. Ha! Even though I got a good burn yesterday, the lame music and general lack of enthusiasm in the class made me miss Body Pump. 😦 They don’t have Body Pump at our gym, so this class will have to suffice. There was a sub for the regular much-loved teacher, and whew…she had a tough crowd! I would have preferred the normal teacher, but I sympathized with the sub because people just weren’t receptive to her style. Velvet Husband and I tried to go along with her, but there weren’t too many other happy faces in the room yesterday!

For dinner I made pan-seared salmon and oven-roasted asparagus with garlic. I topped the salmon with avocado-mango salsa with cilantro. Velvet Husband and I were both very pleased with dinner.

Hope you’re having a great day!

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After five weeks apart from each other, Velvet Husband comes home tomorrow! He’s been in Orange County for a big trial for the past five friggin’ weeks. Not the worst place to spend a month, but believe me, he wasn’t exactly chillin’ by the pool. He worked so many long and sleepless nights. I am so proud of him. San Francisco smiled with me today because Velvet Husband is coming home to us!

Chocolate peanut butter oats with bananas and blueberries are a perfect way to start the morning, don’t you agree? I used the same recipe as yesterday with the welcome addition of organic blueberries. This is the best breakfast I’ve had in a while. What is your favorite breakfast?

I needed something to tide me over till lunch, so I stopped by Tully’s on Fillmore & Jackson for an acai-berry pomegranate iced tea and a Ghiradelli dark chocolate square. The location of this Tully’s is ideal, but I find the customer service lacking. I’m always friendly with the staff, but I never get a smile in return. What’s up with that? Oh well, no matter. I’m reminded of Plato’s sage advice: “Be kind, for everyone you meet is fighting a hard battle.” I’ll keep smiling in hopes that someday when I’m feeling down, a stranger’s kindness might lift my mood. Have I mentioned that in addition to being Secretary of Orange Jackets in college, I was also the Chair of Random Acts of Kindness? A fitting role, don’t you think?

I made a delicious chocolate-strawberry-blueberry-banana-spinach smoothie for a late lunch. Two nutrient dense smoothie glasses and two spoonfuls of peanut butter later, and I was was feelin’ good again. Cue the Robert Earl Keen.

I picked up fresh ingredients for an impromptu dinner of pan-seared halibut with avocado mango salsa. This meal was so quick and delicious! While prepping dinner, I snacked on a TCHO dark chocolate square. I’ve been known to do that from time to time. 🙂
Pan-Seared Halibut with Avocado Mango Salsa
Halibut:
  • 7 oz halibut fillet
  • Extra Virgin Olive Oil or Cooking Spray
  • Salt & Pepper

Avocado Mango Salsa:

  • Extra Virgin Olive Oil
  • 1/4 red onion, diced
  • 6 garlic clothes, diced
  • 6 grape tomatoes, quartered
  • 1/4 mango, peeled and chopped
  • Juice from 1/2 of a lime
  • Salt & Pepper
Directions:
  1. Preheat oven to 350 degrees.
  2. Marinate halibut filet in olive oil or spray with olive oil cooking spray. Season halibut with salt and pepper.
  3. Place parchment paper on a cooking sheet and set aside.
  4. In a pan, heat olive oil on medium heat. Add onion and garlic, and cook on medium heat until browned.
  5. When sufficiently browned, remove garlic and onion from heat, and spoon them into a small bowl. Set aside.
  6. In the same pan used to cook the garlic and onion, sear the marinated halibut filet for three minutes on each side at medium heat.
  7. When searing is complete, place the halibut on parchment-lined cooking sheet. Bake for 5 minutes at 350 degrees.
  8. While halibut bakes, mix together remaining salsa ingredients in the bowl with garlic and onion.
  9. Serve halibut and salsa with fresh organic green or red leaf lettuce salad of your choice. Enjoy!
After this delicious dinner, I treated myself to a peanut butter treat. Now that I’ve watched DC Cupcakes, I think it’s time  to get serious about cleaning our apartment! Have a fantastic night, and many thanks for reading my young blog! 🙂

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