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

Tuna Tartare, Passion Fruit Martinis and a Magical Night at Le Colonial, Chicago!
Posted by Shelly Perry (06/18/2010 @ 8:55 am)

Le Colonial, Chicago is a treat for the senses.
The exotically luxurious atmosphere is the first hint that you are in for something special.

These Passion Fruit Martinis were incredibly fresh and delicious! Floral and fruity yet light and refreshing on a warm summer night.

Tuna Tartare with wonton crisps was light and satisfying and tasted fantastic with our cocktails….round 2!

Romance was in the air so sharing an entree of vermicelli and seafood in coconut curry seemed like the right thing to do!

What put this dish over the top for me were the copious amounts of fresh basil and cilantro; a garnish, I know, but for me a side dish or side salad!
The aroma of fresh herbs and the delicacy of the spicy coconut broth made my tastebuds tingle!

The music, the martinis, the warm summer breeze…

Posted in: Chefs and Restaurants, Indulgences
Tags: asian fusion, basil, Chicago restaurants, cilantro, coconut, coconut curry, exoctic drinks, exotic restaurants, fruit cocktails, fruit martinis, Le Colonial Chicago, lobster, martini's, passion fruit, passion fruit martini, shrimp, tuna tartare, vegetarian, vermicelli, Vietnamese food, Vietnamese French fussion, Vietnamese restaurants

Taco Roll-Ups! Summertime Snack for Kids to Make and Enjoy!
Posted by Shelly Perry (06/11/2010 @ 9:41 am)

This is an “easy-peasy” recipe which kids can easily make.
Not only will you be able to ply them with vegetables but you will also be able to keep them busy for a while!

All you will need is:
8-10 flour Tortillas
2 8 oz. pkgs of cream cheese, softened
2 pkgs of taco seasoning mix or make your own as we did with chili powder, garlic salt, cummin, and a little cayenne and paprika
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 8 0z. can black olives chopped
1/4 cup chopped cilantro

You may have to chop for the younger kids but mixing can be done by even the youngest of children.

Spread evenly; roll and slice.

These can even be done “cigar style”; roll and slice just 2-3 times for easy holding for little hands.


Posted in: Food on a Budget, Ingredients, Recipes
Tags: black olives, cilantro, cream cheese, food for kids, food kids can make, green bell pepper, red bell pepper, taco roll-ups, taco seasoning, vegetarian, vegetarian snack, vegetarian snacks for kids, yellow bell pepper

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

Pink Girlie Cocktails and Hot Smoked Salmon Spread!
Posted by Shelly Perry (06/08/2010 @ 11:29 am)

Hot smoked salmon is the key ingredient to this light, savory dish that is tasty and sooo girlie!
We topped whole wheat crackers with the delicate creamy and sublte flavors of the salmon spread.

My dear, BFF shared her favorite recipe with me and I will share it with you.
Ingredients
6-8oz hot smoked salmon finely chopped
1 Tbspn fresh dill finely chopped
1 Tbspn fresh parsley finely chopped
1/4 cup red onion finely chopped
1/4- 1/2 cup of Hellman’s Real Mayonnaise
1 large garlic clove crushed
A sqeeze of fresh lemon
Salt and pepper to taste
The real secret to the success of this recipe is to mix the mayo, garlic and lemon together very well before adding to the salmon.
Mix well and serve chilled!

Pink and girlie all around when friends just want to have fun!

This delicious pink cocktail was inspired by a magical elixir we had at Le Colonial.
We tried to approximate the light tropical flavors of the passion fruit martinis we ordered and serve them “family style”!
We mixed a high quality, low sugar coconut pineapple juice with a light berry juice mix, and added vodka and fresh lime.
The result was sublime!

Posted in: Cocktails, Indulgences, Ingredients, Recipes
Tags: Chicago restaurants, coconut, dill, Hellman's Real Mayonnaise, hot smoked salmon, Le Colonial, Le Colonial Chicago, lime, martini recipe, martini's, parsley, pineapple, salmon, salmon recipe, salmon spread, tropical fruit drinks, vegetarian, whole wheat crackers

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

Aunt Linda, Leek and Mushroom Flatbread, Honey Ice Cream, Flourless Chocolate Cake and Wine!
Posted by Shelly Perry (05/19/2010 @ 10:43 am)

What to do when your favorite aunt comes into to town on a cold and rainy Spring day? Eat, of course!
And we did! Right up until we went to bed. It was sinful but the celebration just couldn’t end.
She lives so far away and comes to town so rarely…

Mushroom and Leek flatbread at 87 West, seated next to the fireplace was the perfect setting for a cozy chat.
The warmth of the fire took the chill off…

Arugula tops off the flatbread and adds nice balance to the creamy rich cheeses.

Off to my favorite spot, Tartine Bistro for great wine!
Reza, the amazing bartender knows how to pick his wines. He never dissapoints.
Peanut butter accents rich dark chocolate!

This honey ice cream was a pleasant surprise on warm berry cobbler. Mouth watering delicious!
They make it in house and it is subtle, creamy and delicious!

Posted in: Chefs and Restaurants, Indulgences, Ingredients, Inspirations
Tags: 87 West Cleveland ohio, cleveland restaurants, flatbread, flourless chocolate cake, honey ice cream, leeks, mushrooms, Tartine Bistro Cleveland ohio, vegetarian, wine

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