Easy and Elegant Al Fresco Dining! Quinoa Salad, Avocados and Salmon!
Posted by Shelly Perry (09/01/2010 @ 8:02 pm)

What do you do when unexpected guests, a limited budget and a lack time conspire to put a wrench into an otherwise beautiful summer evening?

I had the quinoa, an avocado, some olives and cheese and the chocolate sauce!
The grocery was about to close in 10 minutes!
I ran in without a plan. Went straight to the “fish area”; I needed something fancy that would cook fast and go well with the quinoa salad I had just decided to make.
I bought the salmon; Wild Norwegian Salmon which is thick and moist which for me means easy cooking and a juicy dinner.

I chopped the avocado and put together a deconstructed salad on a cute plate with some olives and feta cheese.

A handful of fresh veggies get chopped and go into the cooked quinoa with olive oil and lime juice.

I broiled the salmon with crushed garlic and some olive oil and lemon.
A quick toss of the quinoa and veggies and plate it up! 20 minutes! Quick and Fancy!

I bought a quart of coconut ice cream and blackberries and topped it off with chocolate syrup.

I was almost embarrassed by how impressed everyone was but happily took the credit!

Posted in: Food on a Budget, Healthy, Ingredients
Tags: avocado, blackberries, broiled salmon, coconut ice cream, easy entertaining, feta cheese, garlic, green onion, olive oil, olives, quick dinner, quick healthy meals, quick meals, quinoa, salmon, tomatoes, vegetarian, vegetarian meal, Wild Norwegian Salmon

Pizza Perfection! Goat Cheese and Spinach with Balsamic Vinegar Reduction Sauce! Pepperoni with Fresh Oregano! The Perfect Margarhita Pizza!
Posted by Shelly Perry (07/21/2010 @ 7:21 pm)

We have making pizza down to science here.
And I must admit that this is due to the secret weapon in my kitchen; My Daughter!

She has the perfect touch when it comes to preparing the dough; which we buy at a local pizzeria, and she has the perfect touch when it comes to layering the ingredients!

She gets the dough just right. Thin but not too thin and she has a light touch with the cheese, which is key to proper cooking.

Her specialties include but are not limited to the Margarhita and pepperoni pizzas.

We were so confident with our skills that we threw these pizzas on the grill! First time ever and they were perfect!

Fresh oregano made the pepperoni especially delicious for th meat eaters but the overwhelming favorite was the Margarhita with basil fresh from the garden and fresh mozzarella.




I tried my hand at something a bit more fancy; spinach and red onion with mushroom and goat cheese topped off with a balsamic vinegar reduction.

The reduction came out perfectly, it was my first attempt! I simply poured about 1 cup of balsamic vinegar into a small frying pan and on meduim heat let it cook until it started to thicken.

My mistake was to pour it over the pizza before baking. I should have drizzled it over the pizza when it was finished cooking to keep the thick texture that I so proudly created!

Lightly blanche the spinach before layering on your pizza. It can dry and burn if you don’t.

Tr your hand with your favorite ingredients. Be patient. Cook with loved ones and Enjoy!
Posted in: Indulgences, Ingredients, Recipes
Tags: balsamic vinegar, balsamic vinegar reduction, basil, fresh mozzeralla, fresh oregano, goat cheese, goat cheese pizza, grilled pizza, Margarhita pizza, mozzarella, mushrooms, olive oil, oregano, pepperoni, pizza, pizza dough, pizza on the grill, red onion, spinach, tomato

Summer Fun! The Best Drink Ever! Whipped Cream Flavored Vodka Cocktails with Bruschetta!
Posted by Shelly Perry (07/12/2010 @ 1:10 pm)

The possibilities are endless with this Whipped Cream Flavored Vodka from Pinnacle.
We mixed ours with fresh pineapple, coconut milk and pineapple/coconut juice.
The secret to the amazing taste was, of course, the vodka but we were careful not to add anything too sweet.
Fresh ingredients are a must. And the juice we used from Hortex is great because they are natural with no added sugars.


This recipe was fairly “freehand”.
I used one fresh pineapple which I cut the night before and placed in the freezer; huge tip! Freezing the pineapple make the drinks amazing!
In the blender place half of the cut and frozen pineapple
1/2 can of coconut milk
1 cup of juice
1 cup of Pinnacle Whipped Cream Flavored Vodka
Blend until creamy and frothy
Some enjoyed some whipped cream on top!





These brushetta are fantastic! My friend has this recipe down to a science and we are able to whip these up really fast:
1 baguette sliced about 1/4 peices
olive oil
3-4 fresh garlic cloves
3-4 tomatoes
fresh basil leaves
fresh mozzerella
Slice the bread and rub with garlic cloves on bothe sides
Use enough olive oil to lightly cover both sides
Toast lightly under the broiler
Chop tomatoes and basil and mix with some olive oil and salt to taste
Top toasted bread with tomato mixture and shredded fresh mozzerella and serve!
Posted in: Indulgences, Ingredients, Recipes
Tags: baguette, basil, bruschetta, coconut, coconut milk, Hortex, olive oil, pineapple, Pineapple coconut cocktails, pineapple coconut juice, pineapple juice, Pinnacle Vodka, Pinnacle Whipped Cream Flavored Vodka, summer cocktails, tomato, whipped cream

Roasted Eggplant and Lentil Spread with Roasted Garlic and Roasted Red Pepper!
Posted by Shelly Perry (06/10/2010 @ 8:40 am)

The secret to the delightful flavor of this dish is the roasting!
Roasted garlic, eggplant, rep pepper and sauteed leeks create a richness that makes this similar to a pate in texture and flavor.

This recipe is also full of nutrition. Lentils are hardy and full of protein and fiber.
This is also light and when spread on whole wheat or flax crackers leaves you satisfied yet not full.

It is also easy to make and can be whippped up on short notice.
Ingredients
1 medium eggplant
1 cup lentils
1 glove garlic
1 medium leek
1/2 cup olive oil
1 bunch cilantro
1 lime
1 roasted red pepper
Salt and pepper to taste
Method
In a 350 degree oven wrap in aluminum foil the eggplant cut in half with a drizzle of olive oil on the flesh.
In a clay roaster or aluminum foil wrap the garlic and place in oven to roast.
Both should take no more than 30-45 minutes.
In a pan add a drizzle of olive oil to sliced leeks and sautee until translucent.
Cook 1 cup of lentils in 2 cups of water until tender.
When everything is done and cooled for handling, place in the food processor.
Add the cilantro and puree.
Add enough olive oil to create the texture you desire.
For a creamier dip; just add more oil.

I then chopped the roasted red pepper, very fine, and folded it into the finished mixture.
I wanted little “pops” of sweet juicy flavor and the texture contrast.
I, also squeezed some lime into the finished dish and then gave it a good mixing.
Serve with your favorite crackers or breads or even crudites.

Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Parties, Recipes
Tags: cilantro, eggplant, eggplant spread, garlic, leeks, lentil spread, lentils, lime, olive oil, roasted eggplant, roasted garlic, roasted red pepper, vegan, vegan meal, vegan recipe, vegetarian, vegetarian recipe

Quinoa Salad with Black Beans, Corn, Roasted Red Pepper, Tomatoes, Scallions, Cilantro and Lime!
Posted by Shelly Perry (06/09/2010 @ 12:57 pm)

We love quinoa!
It is a great alternative to pasta in that it delivers the same creamy, chewy, texture but is high in protien. A complete protien, as a matter of fact.
Aside from it’s nutrtious profile it is delicious and versatile.
We love this salad!
It is a power packed meal that delivers flavor and energy for very little expense.
Get creative and use your favorite fresh ingredients to create your own quinoa delights!

I used lots of lime in this dish. It compliments the cilantro and brightens the tomatoes.

Ingredients
1 cup quinoa and 2 cups water
5 scallions
2 medium tomatoes
1/2 roasted red pepper
1 cup black beans ( canned are fine )
1 cup corn
1/2 cup of finely chopped cilantro
2 Tbspn olive oil
1-2 limes
Method
Boil the quinoa. 10-15 minutes
Set aside and chop all the veggies
combine and add salt and pepper to taste.
Sqeeze lots of lime on the salad!

I mix the fresh veggies in when the quinoa is still a bit warm; it seems to bring all the flavors to their peak yet not cook them at all.

There is always room for more lime!

Garnish with avocado for an even richer flavor!
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: avocado, black beans, cilantro, corn, lime, olive oil, quinoa, quinoa recipe, quinoa salad, roasted red pepper, scallions, tomato, tomatoes, vegan, vegan meal, vegan recipe, vegatarian meal, vegatrian recipe, vegetarian

Meatless Monday! Picnic Style! Potato Salad, Eggplant Burgers and Corn on the Cob with Garlic Butter
Posted by Shelly Perry (06/07/2010 @ 4:45 pm)

This amazing potato salad recipe has endured a handful of incarnations.
Originally, it included bacon so I, a vegetarian, have been on a quest to replace that bacon flavor with a handful of substitutions.
I have tried avocado in the dressing, toasted pine nuts, immitation bacon; spices. You name it.
Nothing really captured not only the flavor of the bacon but the crispy texture or greasy mouthfeel, either.
Fried leeks were my next attempt to capture all of these elements that have always seemed to be missing from the veggie version of this very popular dish.

Recipe:
Chop and boil 4 lbs. of red skin potatoes
Chop 1 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper
Chop 7-8 green onions
Chop 1 red onion
Fry 2 leeks until crispy
Add ingredients together when cooled
Mix togehter about 2 cups of Hellman’s Real Mayonnaise with about 2 Tbsn of yellow mustard
Salt and pepper to taste

Learning about leeks was the next step.
My very knowledgable girlfriend gave me some useful tips when dealing with leeks:
Clean them very well as they have dirt in between the leaves and use only the white to bright green portion when frying or using for salads.
The dark green leaves can be used for soups and stews.







This corn on the cob cooks on the grill. What could be easier!?
Open the husks and remove the silk
Mix together butter and crushed garlic and rub all over the corn
Close the husk and place on the grill. Delicious! and Easy!

I used 1 medium eggplant and sliced into thick planks.
Then dredged them in flour, egg wash and Italian style bread crumbs and fried until golden.
Then I place them on a baking sheet and kept them at about 325 degrees until we were ready to make our burgers.
I toasted the buns with a bit of olive oil and made a mayo/spicy barbeque sauce to serve on the side.


My very handsome date, Wolf!

Posted in: Food on a Budget, Healthy, Indulgences, Ingredients, Recipes
Tags: butter, cooking on the grill, corn, corn on the cob, eggplant, eggplant burger, French's Yellow Mustard, garlic, Hellman's Real Mayonnaise, mayonnaise, Meatless Monday, olive oil, orange bell pepper, picnic food, Potato salad, potato salad recipe, red bell pepper, red onion, red skin potato salad recipe, red skin potatoes, scallions, vegetarian burger, vegetarian meal, yellow belle pepper, yellow mustard

White Wine, White Bean Dip, an Artist, a Ballerina and Freddy!
Posted by Shelly Perry (05/26/2010 @ 10:02 am)

The original Freddy was happy to join the ladies for cocktails and conversation in Shelly’s beach cottage.

Freddy as seen by artist Shelly Valisiades; respledent in a rainbow of color.

Bright and cheerful best describes Shelly’s nest.


Me, the writer, my two daughters and the Ballerina!

Every corner is filled with color and energy.

Knowing that Shelly’s forte is painting I brought the roasted garlic and white bean dip with French bread toasts.
2 cans of white beans
1 bulb roasted garlic
1/2 onion sauteed in olive oil
olive oil; about 1/4-1/2 cup
Place everything in the food processor until velvety and creamy.
Easy-peasy instant friends!

Shelly puts her heart and soul in everything she does.

Every nook is filled with love.


Posted in: Cocktails, Food on a Budget, Healthy, Indulgences, Ingredients, Inspirations, Parties
Tags: french bread, garlic, olive oil, roasted garlic, vegan, vegan appetizers, vegan recipe, vegan snacks, vegetarian, vegetarian appetizers, vegetarian recipe, vegetarian snacks, white bean dip, white bean spread, white beans

Meatless Monday! Spinach and Feta Stuffed Portobello Mushroom Burger
Posted by Shelly Perry (05/24/2010 @ 6:25 pm)

Meatless Monday! is gaining momentum! And for good reason. Protein is everywhere! We can afford to give the planet a break at least one day a week.
Portobello mushrooms stuffed with spinach and feta were amazing!
Nutritious mushrooms are yummy and good for you.
Delicious olive oil drizzled on everything created a rich and filling burgeresque sandwich.

I dug out the stem and brushed the tops with olive oil and broiled for about 10 minutes.
Cooking makes them meatier and tastier so don’t hesitate to brown them well for maximum flavor!

I blanched spinach for about 5 minutes and added feta cheese and mixed well, then stuffed the mushrooms, drizzeled olive oil on top and broiled them until them until things started to bubble and smell good.

I also broiled the whole wheat buns with a little bit of olive oil until toasty!

Tomato and red onion added the final touch.

Yogurt sauce would have aslo made a nice condiment compliment but we were ravenous!
We couldn’t wait to dig in!

Posted in: Healthy, Ingredients, Recipes
Tags: feta cheese, Meatless Monday, olive oil, portobello mushroom, portobello mushroom burger, red onion, spinach, tomato, vegatarian meal, vegetarian, vegetarian burger, veggie burger, whole wheat buns

Shiitake Mushroom and Leek Pizza with Arugula, Tomato, Feta Salad
Posted by Shelly Perry (05/21/2010 @ 10:31 am)

Inspired by a visit with my favorite aunt, I felt like nurturing her with her favorite flavors and some new decedant treats like cheeses and bread!
We enjoyed the leek and mushroom pizza on tuesday at the restaurant, however, we did have some issues.
We thaught that there was too much “sauce”. It was cheese or something, we couldn’t put our fingers on it but it over-powered the delicate flavor of the leeks and the mushrooms seemed non-existant.

I sauteed my leeks in olive oil with about 4-5 cloves of roasted garlic which I had left over and I used shiitake mushrooms.

I use the shiitake because of the intense flavor and the rubbery texture. They stand up to cooking and the flavor is rich and earthy.

I also used fresh mozzerella; about 5 1/4 inch slices then sprinkled on some parmesan; not much. Pizza is best with a light touch.
The leeks had the sweet, delicate onion flavor that I was hoping for and that sweetness accented the shiitake perfectly.

Arugula and tomatoes with feta cheese and a splash of oil was fresh and flavorful! I threw in some fresh basil for a peppery/licorice punch!

We are already missing her and looking forward to the next visit.

Posted in: Indulgences, Ingredients, Inspirations
Tags: arugula, basil, fresh mozzerella, leeks, olive oil, parmesan cheese, pizza, roasted garlic, shiitake mushrooms, tomatoes, vegetarian, vegetarian meal, vegetarian recipe

Meatless Monday! Broccolini Soup and Quinoa, Black Bean Salad
Posted by Shelly Perry (05/17/2010 @ 10:16 pm)

Meatless Monday! Broccolini soup and quinoa salad were the perect combo.
Quinoa is a complete protein and black beans, tomato and basil create a filling nutritious but light meal.
Olive oil and lemon dress the salad with salt to taste.
Quinoa is fast and easy to prepare; 1 cup of quinoa to 2 cups of water, boil for about 15 minutes and you’re ready to go.
Just chop the rest of the ingredients and fold into warm quinoa. I used canned black beans so I rinsed them well to decrease the sodium content. I used about 1/2 can.

I made a quick “broth” for the soup by boiling the stems of the broccolini in water with garlic slices.
I boiled until tender then pureed in the food processor.

I then sauteed 1/2 onion and more garlic in olive oil and created a roux with 2 Tbspn of flour and 2 tbspn of butter.

Then 1 cup of half and half and 2 cups milk.
My girls wanted cheddar so I added about 3/4 of a cup.

I then combined everything in one pot to cook then added the tops of the broccolini to cook in the soup.

Warm and creamy with light and bright.

These tomatoes were the best. The juicy brightness set off the quinoa just right.

Posted in: Food on a Budget, Green Living, Healthy, Ingredients
Tags: basil, black bean salad, black beans, broccoli, broccoli cheddar soup, butter, garlic, Meatless Monday, milk, olive oil, onion, quinoa, quinoa salad, soup, tomato, tomato salad, vegan, vegetarian

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