Foodie Fresh

3 Gorgeous Salads

foodiefresh — Fri, 27 Jan 2012 22:43:23 +0000

Three geeeorgous salads….

All so very different, but yet very much the same.

All have elements of both savory and sweet.

All have ingredients that offer healthy sources of fat and protein to satisfy your hunger.

All have healthy and delicious ingredients that compliment each other oh-so-well.

All are featured today on Creative Loafing’s Eat My Charlotte.

Click here for the recipe.

Little Black Dress

foodiefresh — Thu, 26 Jan 2012 22:44:23 +0000

Every gal knows the benefit of a little black dress. We talk about them so often, we can’t even be bothered to spell out little-black-dress, usually referencing LBD for short.

Typically when I hear LBD, I think “cocktail dress”. But this particular LBD is definitely no cocktail dress. It’s more of a work appropriate LBD.

When I first ordered it online from a clearance sale at Banana Republic several months ago, I really thought there was more to this dress and was a bit dissappointed when it showed up.

It is very simple. No frills. No ruffles. No assymmetry.

But I have been pleasantly surprised at how versatile it is. It’s easily dressed up or down with the addition of accessories.

AND, as long as I don’t gain a little or lose a lot of weight, I can pretty much wear it until the end of time.

Dress: Banana Republic (similar)
Scarf: Target
Belt: Target
Tights: Banana Republic
Boots: BCBG Max Azaria

Side note: Have you ever worn a scarf like this? I’ve tried it out a few times, but this was my first time stepping out in public with my scarf through my belt.
Source: Kelly Olexa’s Style Pinboard via scarves.net

Let’s just blame Pinterest for my scarf inspiration (#7). I’ve also been digging way #10 lately.

Do you have a tried-and-true LBD?
Do you tie your scarves different ways or stick to one method?

5 Ingredients Stuffed Sweet Potatoes

foodiefresh — Wed, 25 Jan 2012 22:25:28 +0000

This recipe only has five ingredients!

…unless you count the salt and then it has six ingredients, but I really don’t think salt counts. It’s kind of a given.

When I told Brad we were going vegetarian for dinner, he looked less than thrilled. He usually is okay with no-meat dinners. But let’s face it. He’s never jumped up and down when I break my vegetarian dinner plans to him.

But, often times, his post-first-bite reaction is totally worth the lack of enthusiasm.

This meal was one of those times.

He LOVED these so incredibly simple stuffed sweet potatoes.

Once you see the five ingredients, you’ll realize why.

5 Ingredient Stuffed Sweet Potatoes (serves 4)

4 small sweet potatoes (2-3 ounces each)
1/4 + 1/4 cup slivered almonds (1/2 cup total)
1 cup chick peas
1/2 cup crumbled goat cheese
1/2 cup jarred roasted red peppers, chopped
1/2 teaspoon salt

Preheat oven to 400 degrees F. Bake sweet potatoes for 1 – 1 1/2 hours, or until a knife can be effortlessly inserted into the center of each potato. Remove from oven and allow to cool (stick in the fridge or freezer to cool quickly).

Once potatoes are cool, cut each potato in half, scoop out the flesh, and place into a medium sized bowl. Put 1/4 cup of the almonds (reserve the other 1/4 cup), plus the rest of the ingredients in the bowl and stir to combine. Scoop mixture back into the potato skins.

Bake on 350 degrees for 10 minutes or until potatoes are warmed through. Plate and sprinkle the remaining 1/4 cup slivered almonds evenly over the potatoes.

Oh yeah.

That’s the stuff.

Something about those five simple ingredients is so incredibly good together.

Meat? What meat? I’m too busy enjoying the sweat, creamy, nuttiness of these little orange nuggets of deliciousness.

I’m also thinking that you could put about 1/4 – 1/3 cup of flour in the sweet potato mixture, shape them into patties, and make one mean veggie burger.

In fact, someone do that and invite me over to dinner…pretty please.

I’ll bring the wine.

Cheery Gray

foodiefresh — Wed, 25 Jan 2012 00:26:36 +0000

How do you add a bit of cheer to gray?

How about a bit of yellow?

It’s been dreadfully dreary here in NC lately. Finally, today the sun came out for a bit. Thank my stars, it’s going to be much more bearable tomorrow.

I can’t take day after day of the rain. I need some sunshine in my life people! Much like this outfit would have been kind of blah…gray on gray on gray…if it weren’t for a bit of color from my cardigan.

I think it works, anyway.

I have a love hate relationship with pants.

…mainly because I’m short, curvy, and don’t have a typical thigh to butt to waist ratio.

Shopping for pants is almost as fun as shopping for a bathing suit. These pants from Banana Republic Factory Store is one of my favorite pairs. It’s a wool blend, which is perfect for winter, they’re flattering, and they never need an iron (most important).

I’d rather eat dirt than iron.

You think I’m joking, but I would eat a little bit of dirt every morning rather than iron pants. Fact.

Silk blouse: Banana Republic
Cardigan: Banana Republic
Belt: J. Crew Factory Store
Pants: Banana Republic Factory Store
Shoes: Fergilicious via Endless.com

Classic Pancakes

foodiefresh — Tue, 24 Jan 2012 00:08:58 +0000

This girl loves her pancakes.

They’re my favorite part of most Sunday mornings. And I’ve made all different kinds. From pumpkin protein pancakes to blueberry pancakes, I’m very creative when it comes to mixing up a batch of my favorite fluffy breakfast companions.

But do you know what I don’t make enough?

Classic pancakes!

When Brad told me he wanted plain ‘ol fluffy flapjacks, I knew where to turn for the best recipe…

My grandmother’s cookbook.

My grandfather actually makes these just as well as my grandmother. I remember him making these for me when I would spend the night as a little girl. Nobody’s pancakes could ever hold a candle to these.

Yep. No point in messing with perfection.

Here’s what you’ll need.

This isn’t rocket science. Just mix your dry ingredients. Add in your wet ingredients.

The dough will be thick.

I prefer to to use a fork for stirring.

Now, here’s the part that is a bit more challenging: getting your skillet or pan perfectly hot. But not too hot.

I prefer to ease into it. Maybe medium low?

Take my word for it. I’ve started out at medium and burned my pancakes crispy far too many times to be anything but cautious.

Classic Pancakes (makes 7-8 pancakes)
These pancakes are both fluffy and dense, cakey and flaky. Delicous and well, just delicious. Make them. You won’t be sorry.

1 1/4 cup unbleached flour or white whole wheat flour*
2 1/2 teaspoons baking powder
2 Tablespoons sugar (I used NuNaturals baking blend)
1/4 teaspoon salt
1 egg
1 1/4 cup buttermilk or buttermilk substitute**
3 Tablespoons butter
extra butter or oil

In a large mixing bowl, combine flour, baking powder, sugar, and salt. Stir to mix well. Beat the egg in a separate small bow. Add the egg, buttermilk, and butter. Mix well.

Put about 1/2 teaspoon butter or oil onto the pan for each pancake. Use a 1/4 cup measuring cup to scoop the dough onto a skillet or pan that is heated to medium low. Cook until bubbles begin to form on the surface of the pancake (about 2 minutes), then use a spatula to flip. Cook an additional 2 minutes, or until you can easily slide the spatula under the pancake without any dough sticking to the spatula.

Repeat until all of the dough is used. Keep cooked pancakes in a warm oven until ready to serve.

*The recipe calls for plain white flour, but you can get white whole wheat flour at Trader Joe’s, which is what I used.

**I never have buttermilk and am vehemently against buying it when substitutions work just as well. This time around, I poured two teaspoons of white vinegar into a glass measuring cup, then filled it up to the 1 1/4 cup line with skim milk. I also often use 1 Tablespoon of lemon juice and skim milk the exact same way. I just can’t bare to use a whole tablespoon of vinegar. I’m afraid you’ll be able to taste it.

Don’t insult these pancakes with “syrup” full of high fructose corn syrup.

You need the good stuff. Real. maple. syrup.

And a pat of real butter.

Just a little. There ya go.

Perfect.

Drizzle your syrup.

Smear your butter around a little.

Cut into your perfect melt-in-your-mouth pancake.

Savor each and every bite.

Then invite me over next time. I don’t mind eating the burned ones.

What’s your favorite weekend breakfast?

Do you dream about the weekend on Mondays, like I do?

Pasta with Shrimp in Light and Spicy Cream Sauce

foodiefresh — Sun, 22 Jan 2012 22:15:46 +0000

Some people have a pasta weakness.

I am not one of those people.

My vices usually contain chocolate and sugar and wine. Although, not necessarily all at one time.

However, every once in a while I want to indulge in a pasta dish. It’s a nice change of pace from my typical carb choices like brown rice, sweet potato, and Ezekiel bread.

During these occasions, what I really want is something that tastes indulgent, but doesn’t have all the calories of the typical pasta sauce. Pasta dishes with cream sauce can run into upwards of 1,000 calories. Indulgent dishes have their place, but I for one do not like pasta enough eat 1,000 calories worth of it.

After a little experimenting in the kitchen, I think I nailed it.

This delicious rich and creamy dish tops out at about 370 calories but tastes as good as the 1,000 calorie versions.

And here’s how you make it…

The sauce is easy and starts with some minced garlic.

If you’re a good multi-tasker, you can cook the shrimp while you prepare the pasta and sauce. But watch the shrimp closely, because they cook up fast!

The heart of the dish, and the place where I cut out most of the calories, is the cream sauce. Instead of heavy cream, I use skim milk, vegetable broth, light cream cheese, and some unbleached flour (plus spices) to make it taste deceivingly decadent.

In the end, you just mix it all together and serve. Easy peasy.

Pasta with Shrimp in a Light & Spicy Cream Sauce (serves 5-6)
This dish can be summed up in three words. The first: spicy. The second and third: deceivingly decadent.

Light and Spicy Cream Sauce:
1/2 teaspoon extra virgin olive oil
3 cloves garlic, minced
1 cup skim milk
1 cup vegetable broth
1/4 cup light cream cheese
1/2 teaspoon cayenne pepper
1 teaspoon chiles in adobo sauce, chopped
1/4 teaspoon pepper
up 3 Tablespoons cup unbleached flour

Heat oil in a medium sized sauce pan on medium heat. Add garlic and sauté until beginning to brown. Add milk and broth and bring to a simmer. Add cream cheese and stir until completely melted. Add spices and chiles and stir to combine. Turn heat to low and allow to thicken, stirring periodically. Just before serving, raise heat to hight. Slowly add flour, one tablespoon at a time, stirring quickly with a whisk for about a minute after every tablespoon. Add flour until sauce has thickened to desire consistency (up to 1/4 cup).

Shrimp and Pasta:
1 teaspoon extra virgin olive oil
16 oz. medium shrimp
1/4 teaspoon sea salt
1/4 teaspoon pepper

2 1/2 cups brown rice penne pasta (or pasta of choice)
1/2 teaspoon sea salt

Heat olive oil in a medium sized skillet or pan on medium heat. Add shrimp and sprinkle with salt and pepper. Cook for 2-3 minutes, then use spatula to flip over the shrimp to cook on the second side. Cook an additional 2-3 minutes or until shrimp has turned pink on both sides.

Cook pasta according to package directions in a large pot with salted water. Strain pasta in a colander and place back in the large pot. Add sauce and shrimp to the pot of pasta. Stir well to combine.

Serve immediately or allow to cool, then store in a sealed container to serve later.

This pasta is on the spicy side, so if that’s not your thing, only add 1/4 teaspoon of cayenne. It’s spiciness was just right for me.

Between the creamy sauce and the shrimp, this meal was just what I wanted. If shrimp isn’t your thing, you can easily substitute with chicken, tofu, or leave the protein out completely.

Are you a pasta lover? How do you lighten up decadent dishes?

Brad’s Spicy Pimento Cheese

foodiefresh — Sat, 21 Jan 2012 16:32:53 +0000

If you know my Brad, then you know he absolutely loves pimento cheese.

Remember this post? haha.

We laugh and say that he’s a pimento cheese connoisseur, but I’m not completely joking when I make this statement. He knows his pimento cheese. And goodness knows he has sampled them enough (and I have too) to know what makes a good pimento cheese. We love his dad’s recipe, and also recently learned that my mom makes a mean pimento cheese too.

But one of Brad’s favorites, surprisingly enough, comes from a French bakery called Amelie’s here in Charlotte. We sampled some several months ago and ended up leaving with a 4 oz. container. Their pimento cheese has a smoky spiciness that is very different than most pimento cheese. It’s definitely one of our favorites and the inspiration for Brad’s own pimento cheese recipe.

He did it. He finally made his own.

And it’s pretty fantastic.

It combines what we love about Amelie’s pimento cheese, but also incorporates some aspect of my father-in-law’s recipe as well. Most importantly, it’s not drowning in mayo. It has just enough to make it spreadable.

Too much mayonnaise is my #1 pimento cheese pet peeve.

Brad’s results are absolutely fantastic and so very yummy.

Here’s all you need for spicy pimento cheese success.

Easy enough, right?

Brad’s Spicy Pimento Cheese

16 oz. sharp cheddar cheese (2 cups)
8 oz. pepper jack cheese (1 cup)
1/4 cup jarred pimentos
3 oz. chiles in adobo (a little less than 1/3 cup)
1/2 cup mayonnaise (we used Duke’s mayo)

Shred cheese (Brad used our attachment for our stand mixer, but a grater will work as well). Chop chiles finely. Combine all ingredients in a large bowl. Mix well (we used our stand mixer, but you can also mix by hand). Store in a tightly sealed container.

Oh man, this stuff is good. And according to Brad, you can put it on anything!

But if you’re having trouble breaking out of the typical pimento cheese sandwich box, here are some thing I’ve done with pimento cheese in the past.

And then there’s the AMAZING sandwich I had post marathon which was pimento cheese, thick-cut bacon, and onion confit. I’m pretty sure you should recreate that right now.

Any other pimento cheese fans out there?

101 Reasons to Work Out

foodiefresh — Fri, 20 Jan 2012 23:24:09 +0000

I used to be so hard core about going to the gym. I was there, rain or shine. I had to remind myself to take a rest day after realizing that I had worked out for 14 days straight. Working out was embedded into my schedule and my soul.

Oh how things have changed.

Granted, I wasn’t at my healthiest (just my skinniest) when working out was such a high priority. It’s just not healthy to become a recluse or cancel plans with friends (repeatedly) so you can work out every. single. day. of. the. week.

My mindset is healthier now. I’m definitely less obsessive about it. But sometimes, I drift to the other side. Even though I work out pretty consistently 4-6 times a week, I’m not as gung-ho about working out as I used to be. I’m pretty darn talented at finding reason after reason to NOT workout. I am the queen of working out excuses, let me tell ya.

It seems like for every one reason I can think of to workout, I can think of five more reasons not to work out.

EVERYONE needs a little inspiration now and then.

My favorite time suck, the Internet, has a wealth of information to inspire you to work out. To help encourage me to stick with my fitness goals, I created a list — a list of reasons to work out. Jay had 99 problems. Well I have 101 reasons.

Here are my 101 reasons to workout…

compiled from various sources, for my own selfish purposes, but for your use as well.

…to battle depression
…to feel sexy
…to stay healthy
…for the kids
…to achieve new goals
…to feel happier
…to build stamina
...to have you cake and eat it too
…because of swimsuit season
…because some jerks expects you to quit
…to get strong
…to feel good about yourself
…to feel good when you run into old friends
…to succeed in life
…to have the dream life
…going to the gym is fun
…because of the opposite sex
…to increase testosterone, which gives you energy and stamina
…to increase clarity and concentration
…for reflection
…for enjoyment
…for cleansing
…for better sleep
…for longer life
…to relieve stress
…for superior strength and endurance
…for self confidence
…to keep excess pounds at bay
…to increase your stamina
…to ward off viral illness
…to manage chronic conditions
…to strengthen your heart
…to keep your arteries clear
…to reverse the detrimental effects of stress
…to improve learning
…to build self-esteem and improve body image
…for that euphoric feeling
…to reduce the risk of disease
…to relieve tension headaches
…to reduce risk of heart disease
…to control blood pressure
…to help you to relax
…to reduce anxiety
…to overcome jet lag
…to boost creativity
…to lower your resting heart rate
…to increase your anaerobic threshold
…to preserve lean body tissue
..for more energy to meet the demands of your life
…to improve posture
…to maintain your resting metabolic rate
…to increase your ability to adapt to cold environments
…to improve mental alertness
…to burn excess calories
…to improve mental cognition
…to improve flexibility
…to decrease your appetite
…to improve your balance and coordination
…to improve your body’s ability to use fat for energy
…to improve your decision making abilities
…to make you heart more efficient
…to improve your mood
…reduces the risk of endometriosis
…to increase your level of health awareness
…to reduce your level of abdominal obesity
…to improve your overal quality of life
…to feel good in your clothes
…to improve sex life
…to help you look younger
…increases motivation
…to tone the back of the arms
…for therapeutic benefits
…to make your hair shinier and healthier
…to help you be more content with yourself
…to increase strength in legs
…to deal with life’s problems more effectively
…to encourage you to eat healthy foods
…to keep skin clear
…to reduce body fat in hips
…to give your face a healthy glow
…to ease period cramps
…to become more socially interactive
…to lift and firm buttocks
…to dramatically improve your body shape
…to tone inner thighs
…to improve discipline
…to help you look and feel ten times better
…to prevent vericose veins
…to spend quality time with your family/friends
…to help you cope better with child birth
…to combat fatigue
…for the sense of accomplishment
…because getting undressed is more fun with you’re in shape
…because shopping for clothes is more fun when you regularly exercise
…to increase mindfulness of what you eat
…for a sense of empowerment
…so you can eat more of the things you love
…so you can be proud of the choices you’ve made for your health
…to stay limber longer
…to meet your fitness goals
…because working out is fun

So the next time I (or you) mull over reason after reason to not workout, I’ll simply pick out the reason(s) that resonate most with me and get my butt to the gym (barring all the reasons that you should

And I’m going to need it, now that I’ve embarked on The New Rules of Weightlifting for Women, which at minimum is a 6 month training.

The plan intends for you to do three weightlifting sessions a week and also includes a dietary plan, that I plan to use as a guideline, not as a hard rule. The first month (Stage 1) doesn’t want me to really change my eating. So besides avoiding added sugar for my month long sugar detox, I won’t be changing it up much.

So far, I have completed a week and I’m feeling pretty good about it. I’ve learned that I really need to work out in the morning, else it’s just not going to happen. Coming to terms with this has made me more successful this week with my workouts.

I’m still debating in my head whether I want to post progress photos and measurements. I’m not really into weighing myself right now, so that’s not even an option. But measurements, in my opinion, are the best ways to tell if you’re making progress and changing your body.

Of course, if you guys really want me to post this stuff, you know I’m a sucker for giving readers what they want. Just ask.

What’s your reason(s) for working out?

Consignment Store Shirt Dress

foodiefresh — Thu, 19 Jan 2012 22:33:02 +0000

After brunching with the lovely and tenacious Keia on Saturday, we stumbled into Buffalo Exchange. Fully equipped with a runner high and a caffeine induced stupor, we were ready to give the consignment store a run for its money.

Buffalo Exchange has locations all over, but the Charlotte location in Plaza Midwood has only been around for about a year.

It’s definitely not your run-of-the-mill consignment store…

Our clothing is by the community, for the community. Buffalo Exchange stores are located in the heart of progressive, urban neighborhoods, minimizing pollution, congestion, habitat loss and urban sprawl. 80% of our clothing and accessories are bought directly from local customers. Buffalo Exchange offers clothing for both men and women and is more fashionable than your regular thrift store…(source)

This was my very first trip to Buffalo Exchange and I was pleased to score some choice items…none of which I paid more than $15. Score.

It just needed a few of my own accessories to make a complete outfit, which I wore to dinner with friends on Saturday night.

(Look Mom! The belt you bought me matches my new boots perfectly!)

Shirt dress: Buffalo Exchange
Belt: Fossil
Leggings: Marshalls
Leather Cuff: SoBo Loft Boutique (only $11!!!)
Ring: Silpada
Boots: Bakers

Are you a consignment store shopper?

White Bean Pesto Soup

foodiefresh — Wed, 18 Jan 2012 23:21:33 +0000

Mine and Brad’s honeymoon, like all honeymoons, was a time to celebrate our love.

But being in such a gorgeous place like Italy, meant we got to celebrate other loves as well.

Like our love of wine…

wine by the sea

wine at a vineyard

wine by the taste

wine by the glass

wine by the bottle

sparkling wine…

You get my drift.

Besides wine, we also got to celebrate our love of beautiful art, breathtaking landscapes, hiking, experiencing a new culture, and maybe most importantly (after love and marriage) really delicious food.

And in our enjoyment of this really delicious food, we found a new love…

…a love for pesto.

This piece of pizza — the one on the left– was where this love affair started.

No, not my love affair with Brad, silly.

My love affair with pesto.

It was a rainy day in Manarola, Cinque Terre, Italy. Since our plans to go hiking had been delayed by the rain, we decided to venture down the main cobble stone street and into the little village. After the short five minute walk towards the marina, Brad suggested that we have lunch.

There weren’t many restaurants to choose from. Maybe five in all. Manarola, like all of the towns in Cinque Terre are teeny tiny little fairy tale fishing villages. What they lack in population and restaurant choices, they more than make up for in breathtaking views and charm.

After looking over two small cafes, we ventured into the smallest choice — a tiny pizzaria in the underground belly of a larger business. We ordered four pieces of pizza to share. One of which was a slice of cheese pizza, slathered in pesto.

Oh my. That pizza was a game changer.

Since then, I have incorporated pesto into a lot of my cooking, such as:

…to name a few.

Well, let’s add one to the list.

First start off by chopping up your onion, garlic, and carrot. Saute the onions and garlic are starting to brown.

Don’t get ahead of yourself. It’s not time for basil yet.

Add them to a pot of stock, that you’ve been warming over the stove top. Add your beans.

Now, you may add your basil and some salt.

Cook the soup for about 30 minutes. Leave as is or whip out your immersion blender and blend the soup to creamy perfection.

Spoon into bowls, add some walnuts and a bit more basil, then cover the top in flaky salt snow of Parmesan Reggiano.

Mmmmmm.

White Bean Pesto Soup (serves 4)
Creamy, hearty, with the delicious aroma of basil, this soup will warm you up and comfort your soul. It won’t whisk you away to Italy, but it will get you close.

2 teaspoons extra virgin olive oil
1 small onion, chopped finely
3 cloves garlic, minced
1 large carrot, chopped
4 cups vegetable broth
2 15 oz. can Cannelini Beans, drained and rinsed
2 teaspoons salt
4 cups basil
4 Tablespoons chopped walnuts*
1/2 cup Parmesan Reggiano, grated finely

Heat olive oil in a pan or skillet on medium high heat. Add onion and garlic. Cook for about five minutes, stirring occasionally, until garlic and onion soften. Add carrots, lower heat to medium, and cook an additional 3-5 minutes or until onion and garlic begin to brown.

Bring stock to a simmer in a large pot on high heat. Add vegetables to the stock and lower heat to medium high. Add beans and salt. Chop three cups of the basil and add to pot. Reserve one cup of the basil and set to the side.

Allow soup to simmer for at least 30 minutes. Serve as is, or blend with an immersion blender, regular blender, or food processor. Spoon into bowls.

While soup cools, chiffonade the remaining cup of basil. Top each bowl of soup with 1 Tablespoon walnuts, 1/4 of the remaining basil, and 2 Tablespoons Parmesan Reggiano.

Serve immediately.

*Can substitute with pine nuts, if you are made of money. I use walnuts rather than pay $7.99 for 3 Tablespoons of pine nuts.

It’s not quite pesto pizza, but my oh my, this soup hits the spot.

It speaks to my Italy-loving heart and I hope it speaks to yours.

May I suggest a nice wine from Montalpulciano or Montalcino? Or maybe one of the Cinque Terre blends?

But what do I know? I just sipped and tasted my way through most of Italy.

Salut!

And happy soup-ing!