summer simplicity

August 24, 2010

There is nothing like a fresh local heirloom tomato in the summer. Nothing. They have such a bright, luscious flavor. My favorite summer lunch is a simple open-faced sandwich made with a piece of good whole grain bread topped with a little mayo and a thick slice of heirloom tomato. It is so divine.

Yum.

Still the cutest cat ever!

Oh Yum

August 23, 2010

I love cereal. I mean really love it. I almost never eat it for breakfast but rather as a late night snack or lazy dinner. I especially love granola. I try to only buy healthy cereals and make my own granola. But I have to admit that I still have a weakness for the sugary kid’s stuff. I am always on the search for a cereal that is sweet yet still on the healthy side. So when I saw Kenzie’s blog about chocolate granola I HAD to try it! I made a an altered version but that is what’s great about cooking, you can get creative and use what you have on hand. I had a new Lindt dark chocolate bar with fleor de sal (fancy sea salt) and used that. Wow that is really good chocolate. The salt adds such a nice touch. It was a perfect companion to the granola.

Result: Wow so delicious. Rich, indulgent, my perfect nighttime snack.

Vegan Enchiladas

August 12, 2010

Hello folks. I’m back with a new dish. A couple of weeks ago our dear friends Will & Heather came to visit. It was a blast. We did some serious exploring. I knew that while they were here we all had to try the all veg Chicago Diner. It was fantastic! So fantastic that my meat-eating husband ordered the vegan nachos and said they were the best he ever had! We are both very excited to return and try something new. So anyway Heather and I ordered the Enchiladas made with spicy meat-free chorizo and potatoes. They were delish. I knew that I had to recreate them. I spotted meat free chorizo at Whole Foods and went to work on the recreation. I also used a new favorite of ours, Daiya vegan cheese. It’s amazing how alike it is to dairy cheese. If you see it in the store buy it. Its pricey but totally worth it.

Vegan. Gourmet. Spicy. Tasty.

First I diced yellow potatoes and baked them at 400 degrees for 20 minutes.Then I sautéed them with onions and the meat free chorizo. I filled the tortilla with the mixture and topped with Daiya cheddar. I also topped it with a regular canned red sauce. (I take help from pre-made products from time to time) Reduce the oven to 350 degrees and bake the enchiladas for 20 minutes.

The finished product! Wow. It was so good!

~enjoy~

Its been a long time…

August 10, 2010

Wow I have not blogged in so long. As many of you know we recently moved to Chicago. I have been so busy packing, moving, unpacking, job searching, starting new job that I have not had the energy to blog. Our move has been nothing short of amazing. We are in LOVE. The location, the city, the people, the energy is all kind of magical while still feeling totally right. Its home. I started working at a museum and its a dream come true. I am really inspired to create and photograph and cook. I have 7 beautiful, big windows that fill the apartment with light so I am excited to get back to photographing food again. Hopefully I will back in blog mode soon. Here is a short lunch post for now.

Todays lunch: Organic mixed baby greens topped with feta, cucumber, kalamata olives, walnuts, sunflower seeds, and Raspberry vinaigrette.

Really delicious.