Coming backAs I sit here at my laptop, I think ... "How am I going to do this?" Where do I start? What am I going to talk about? HOW am I going to even begin writing about the journey that I have been on?
Countless times have I started typing and set aside a few words, a paragraph or two, or even a whole page. Though, I never did post. I didn't think I was ready. Thoughts, feelings, insights, etc... entries in my email or journal, in personal texts, on scraps of paper, or swimming in my mind. And I am finally deciding to bring it all together. To share my burdens, my joys, my strengths and weaknesses, my insights, ... my life; this blog is no longer just about food. And if there's an ear out there, I am blessed. And perhaps I can bring truth to your world, as God has brought it to mine. Truth. About our purpose here. Truth. About my struggles. Truth. About my joys. Truth. About health. Truth. About our world. There are so many lies we were born or taught into believing and their manifestations are far beyond UgLy. But when we learn the Truth, we can make the changes we need to be better for our Lord and Savior. The changes that perfect us and make us new. I am becoming new. It is no easy journey and I am certainly not through, but I will no longer let the waiting period dictate the postponement of sharing my story. And so let it begin. This is my story... |
"Food is an infinitely rich subject, and there's always something about it to understand better, something new to discover, a fresh source of interest, ideas, and delight." |
No really, what is it about beets? As a kid (at least for me) they were gross. They were "old people food" and were always so ready to stain anything that got near them. But it wasn't until during my internship in France (http://nicole-to-france.blogspot.com/search?updated-max=2011-05-20T03:34:00-07:00&max-results=7&start=41&by-date=false was my blog from my time in France for those interested! You start reading from the bottom all the way to the top and then click on 'newer posts' to see more) that I discovered that I liked beets. If you've never tried them, I would describe them as having a nice smooth texture and soft, sweet bite. The simplest and quickest form of store-bought beets is canned. They are already peeled, cooked, and just sitting in water and salt waiting to be eaten. However, if you are more daring and have the money to spend, you can buy raw beets. Note that my description of beets refers to those cooked. Uncooked and you've got yourself something comparable to a potato. Yuck. But all you really have to do with raw beets is detach the stems (beet greens*), peel off the skin, and cook the beets via roasting, grilling, boiling, steaming ... your options are endless! So let's say that you like beets or at least the idea of beets. What makes them so special? Well I'm glad you asked! Yes, beets have a flavor for themselves, but their color makes them even more appealing. You see, beets STAIN. And so cosmetic industries have used them for lip gloss, people have dyed their clothes with beets, beets make food coloring, etc. But in our most special world of culinary science, chefs have used the color to accent a dish: bright beets in a green salad, pink panna cotta for dessert, or pink beet foam atop an amuse-buche. Okay I have to stop here for a moment. Beet foam. Did you catch that? In higher end restaurants you'll see chefs make this crazy foam-looking substance that sits on top of one of their culinary masterpieces. It's a science... a sort of molecular gastronomy. In fact if you watch this quick video you'll see how it can be made: https://www.youtube.com/watch?v=z7mqvhg51BI. The soy lecithin that the chef puts in is an emulsifier which simply stabilizes emulsions or foams. It's comparable to using cream of tartar to stabilize your egg whites in the meringue of your lemon meringue pie. Without it, the meringue (foam in this case) would fall apart if it even formed. I might add this to my list of things to make since now I have an immersion blender... O the possibilities! Generally when I think of a recipe with beets in it I immediately think of salad with mixed greens or spinach, goat cheese, beets, roasted almonds, and a vinaigrette (such as a concoction with citrus in it). You could also make it a hot salad with cooked spinach, beets, and goat cheese. This would serve as a great side for a meal (i.e. steak, grain, and salad). A similar idea is roasting the beets, pureeing them, and spreading it on toasty bread with goat cheese and then beet greens sauteed with minced garlic and extra virgin olive oil. I think you may get the most versatility out of fresh beets since canned beets already have their determined texture. Roasted or grilled and you could get a more crisp, yet still soft bite of beet. Feeling for a fresh drink? Juice your beets with carrots, ginger, apples, leafy greens, and whatever other combinations you feel would work. Some other recipes I came across were beet brownies (http://www.huffingtonpost.com/2014/01/15/beet-recipe-recipes-photos_n_4597961.html) and pasta with a beet sauce (http://bevcooks.com/2012/04/penne-pasta-in-a-roasted-beet-sauce/). I feel that we too often limit ourselves with what we can make from the great varieties of food offered to us. Get creative! Don't just think outside of the box - jump out of it! Another subtopic I want to touch on is the heath benefits of beets. Now I cannot own up to any of those that I am going to mention, but I've tried to find fairly credible resources. Now, beets are fairly high in sugar so you should eat in moderation, but for what it's worth... beets can help lower your blood pressure because of the nitrates in the beets which are convert into nitric oxide which will help dilate your blood vessels. Beets are also great as an anti-inflammatory because of the betaine in it. They may be an anti-cancerous vegetable, but in my opinion, the more fruits and vegetables you eat, the less likely you are to be pre-disposed to cancer. In general, beets have good levels of potassium, manganese, folate, caroteinoids, and vitamin C. The folate (B vitamin) helps reduce the risk of birth defects. Carotenoids, such as Beta-carotene, are very beneficial for your eyes. There are several more health benefits from beets and for those interested you can look at some websites that talk about them with more detail (http://www.organicfacts.net/health-benefits/vegetable/beets.html ; http://articles.mercola.com/sites/articles/archive/2014/01/25/beets-health-benefits.aspx ; http://eatlocalgrown.com/article/11173-top-10-ways-to-cook-beets.html) So aside from the beets, you probably want to hear about the list of meals that I've had. Well... what is the best way to tell someone about a recipe? With pictures! (Which, by the way, are the only types of cookbooks I will generally buy; no pictures? No purchase!) To supplement some of the pictures, these are just a few recipes that I've made for myself. I feel as though I'm changing a bit by means of getting better at just throwing things together from what I have and making them taste good! That's simply what I did when I was faced with a fridge and pantry with semi-limited ingredients and a hungry tummy. But later in the slideshow you'll see some pictures from Splitsville (https://disneyworld.disney.go.com/dining/downtown-disney/splitsville/menus/). This was on Sunday when Joe surprised me with dinner and a movie :). So we indulged a bit.... see for yourself!
0 Comments
Hey folks! Sooo much has happened since my last post, but I'll try to keep it a bit more simple and not as verbose as I may at times be. And so we launch into the first conversation: The Fourth of July. This day I was gifted with having off and so used most of the morning to pack my apartment up since I was moving to my new apartment the following Monday and visiting my family in Delray that Sunday. Later in the day I went over to Joe's and met up with some friends to have a cookout. We grilled hotdogs and hamburgers, had baked beans, potato salad, and chips and pretzels with the dip that I made (refried beans, salsa, sour cream, cream cheese, and a bit of queso spread out in a pan and baked at 350 until molten hot and bubbly. Dessert was a nice change from the typical fare. Aside from cookies, there was a freshly baked cranberry and white chocolate cinnamon bread pudding! A friend's first attempt and it was really very successful. Since I had work the next day my night ended early. No fireworks, but no problem. That Saturday night I drove down to Delray to visit some family for a beach day the following Sunday. That night we went to one of the main streets and went out for pizza. Prior to, there was this really pretty church that I captured (see in pictures below) as well as a few other sights during our walk to and from the pizza place. From the outside, the pizza place looked like any other pizza joint. But upon entering, you immediately notice the spread of pizzas from plain to traditionals to gourmet. I chose the pizza with artichokes, olives, sundried tomatoes, and regular roasted tomatoes. The pizza was pretty good, but I think I would have done better with one of the other options. The next day we all woke up to a grey and wet day. Verdict? No beach... though my family was at the beach the day before. Problem? What happened when you mix Northerners with a Southern sun? Sun burn! So it worked out for their health and benefit. So no beach, but definitely great family time. The following week Joe and I pulled an impromptu trip to Ft. Myers to visit his mom (Julie), dad (Dan), and aunt (Mimi/Amy). So we had ourselves a mini vacation. We left immediately after I got home from work and were fortunate enough to avoid any heavy rains. Arriving in Ft. Myers we met up with Joe's family at a restaurant for dinner. Julie and Mimi shared quesadillas, Dan ordered half a salad and half a sandwich, Joe got a hot Italian sub, and I got herbed chicken with mashed potatoes and a side salad. The next morning Joe, Dan, Julie, and I all played tennis together! It was seriously one of the most fun tennis experiences I've had. Not saying who beat who though ... once we all showered we went to the dog beach with Murphy, Minnie, and Bugsy and boy did they have fun! The dogs were running in and out of the water from one dog to the next and person to person. I'm surprised I didn't get knocked over! But soon enough a thunderstorm came and we made it into the car to our next destination for lunch. It was a dog-friendly open bar sort of place right by the boat docks so a very pretty view. After lunch I went back to Mimi's to shower and Joe and his parents to his parents' place to shower (the dog beach can get pretty gross). Later that night we all went out to Pinchers Crab Shack (http://www.pincherscrabshack.com/) for dinner. Julie and Mimi shared shrimp scampi, Dan I can't remember, and Joe and I each got grouper tacos (I chose garlic green beans and apple sauce as my two sides and he got green beans and fries). O! but for appetizers we split their chips and hot crab dip as well as hot cheese bread. It was a very fun place with signs and blow up toys hanging all over the walls and ceilings. Afterwards, we went downtown to their Time Square to watch the sunset near the pier. And there were some great sights to be seen: a small passing rain cloud, a double rainbow in the sky, and then the sun in all its glory. The clouds were even more majestic and colorful after the sun set. This I will never tire of: Florida sunsets and sunrises. The next day Joe and I went to a recommended donut and coffee shoppe called Bennets (http://www.bennettsfreshroast.com/http://www.pincherscrabshack.com/pinchers-previews.php). But upon entering, the Jazz music I immediately heard, people I saw, and layout of the cafe coaxed me in to stay. This place was even second place on the foodnetwork for one of their shows. If you're really interested in the history, I believe their website has that information. Sooo that morning we had a breakfast date: Joe with his maple bacon doughnut (not too oily and very fresh tasting) and me with my oatmeal (with raisins, granola, and real maple syrup) and chai rooibos tea (though I had a bite of his doughnut and we shared my oatmeal and tea - again this is the best way to try out any cafe or restaurant; sharing!) Joe also purchased a smore's doughnut for his parents and soon we were on our way! Since we were leaving the next day we planned for a good homemade meal. So the women went shopping and the men stayed home to take care of a cable and wi-fi issue. Apart from Publix grocery store and a few errands, Julie and I stopped in a (second attempt) seafood and everything else you can imagine shop to pick up some spices, fresh tuna, and grouper. The grouper was actually a more rare type found in the deeper parts of the ocean. Once we returned, we prepped some sandwiches for lunch and relaxed while the stormy sky 'did its thing'. Finally, mid-afternoon we went to the beach! I finally got to go in the ocean, read, tan, and walk on the pier. Finally! And then before we knew it, it was time for dinner! For the appetizers, we set out Julie's homemade dill dip with veggies, asiago (maybe?) cheese and crackers, and sliced tuna with soy sauce and freshly made wasabi. The tuna was seared only a short while on both sides so it was still rare in the center. For dinner, Julie took the grouper and added lemon and so many spices that I don't think even she can recall what when on the fish! Oh but first she dipped the grouper in egg and breadcrumbs to give it a great crust. We also had freshly toasted garlic bread and a salad. Before I jump into the salad let me just say that if you're looking to make a good and easy garlic bread look no further for I have the answer. You know the part of the shelf in the produce aisle dedicated to fresh herbs? Well if your store is a good grocery store, they'll have tubes of ginger, lemongrass, etc and GARLIC. Seriously. If you toast your bread, put some EVOO on it and spread the tubed fresh garlic, it tastes AMAZING. But you're probably wondering what was in the salad? Well then ... romaine and iceberg lettuce, apples, feta cheese, craisins, roasted pecans, and a vinegar mixture of balsamic, lemon juice, EVOO, and some salt. Simple. Healthy. And followed by a drive to Loveboat to get some homemade ice-cream. (http://loveboaticecream.net/). The next morning we were on our way back to Orlando. Since then I've treated myself to homemade eggplant parm, fresh farmer's market bread, salmon burgers, and dessert. The salmon burgers were purchased, cooked, and placed atop a salad of romaine, peppers, and tomatoes. I made a creamy dressing to lay over top too: sour cream and milk, lemon, garlic powder and S&P, and a special Ohio-made dressing. It was goody goody gumdrops good. And lunch was quite divine as well, though not as much. Before church this morning, I took some time to go to the local farmer's market since I am always working weekends. Of course I left my phone in the car and it was too late and I too far to go back and get it to take pictures. Ooo but there was a honey stand (avocado, lime, ginger*- the one I got, anti-inflammatory, allergy-reducing (aka pollen infused), a produce stand, arts and crafts, jarred and dried goods stands, and this most marvelous German bread stand. I purchased their multi-grain 80% cracked wheat with flax and sunflower seeds among several other very wholesome ingredients. And the chef himself was German! So for lunch I toasted some of that yummy bread and put roasted tomatoes and garlic, EVOO, balsamic, feta cheese, and an egg on top with an apple on the side. For dinner, I "went healthy" and had a romaine salad with peppers, tomatoes, and a salmon burger. I dressed it with a mixture of sour cream, milk, parm cheese, lemon juice and zest, and an oil-based garlic dressing. I had a glass of cab with hot brie for my appetizer. O but once dessert came around I went a bit crazy ... I made a homemade nutella and speculos cookie brownie that I doused in more nutella, chocolate syrup, and milk because the darned thing cooked dry. O and I topped it with vanilla fro-yo. Ooo guilty pleasures... So I'm going to switch things around a bit. I'm still going to tell you all about my culinary adventures, but instead of an ingredient of the week and recipe of the week, I am going to choose an ingredient and write about it: its nutritional content, health benefits, and uses (i.e. recipes). The next two weeks will be very busy between work and a conference so we'll see when I get another chance to sit down! But unless then enjoy your own culinary experiences and don't forget to share them with others! Not much has been going on in the life of Nicole here in Orlando. Well ... except for searching for a second job, a forth roommate, moving into a new apartment, working on a poster for a conference, and living my typical life. Okay so it has been BUSY, but there hasn't been too much worth mentioning just yet. If we're off the topic of food, that is. But let's be real. This IS a food blog. And so let us digest into what has already been digested. The other day I made a vegetable herb soup, which was intended to be a parmesan of sorts. It was mostly because of the beef broth that I boiled the broccoli in along with some basil, salt, and pepper. While that was bubbling away, I layered sliced zucchini, tomato sauce, parmesan cheese, mozzarella cheese, ground chili, and a bunch of fresh parsley into a ceramic baking dish. After the broccoli mixture was cooked to an al dente state, I poured it atop the zucchini mixture and baked it all for 45 minutes at 375. The next morning I was feeling the aftereffects of this protein-less soup dish and so that night I cooked steak (the cuts were really purposed for a nice beef stew) with a homemade creamy horseradish sauce of sour cream, wholegrain mustard, fresh parsley, beef broth, and the most pungent horseradish. The sauce is simple in that you mix together the ingredients and dab it on top of your meat (Unless you're of the dipping crowd). I served the beef with steamed green beans which were drizzled in beef sauce (aka the drippings that came off of cooking the beef in a bit of olive oil). Honestly the soup recipe could serve as my recipe of the week and my horseradish sauce as a sauce of the week! That's when you know that you can cook; you just start pulling together dishes that you've never made before or did not look at a recipe to make. Then again I do that all the time ... Speaking of, I made another random recipe with a slight Asian twist to it just by looking through my fridge and figuring out what had to be used up. Searching through my pantry and refrigerator, I came up with chopped red onion, a poor wilted bok choy practically on its death bed (I saved it), baby eggplants from my co-workers garden, freshly minced garlic, fresh parsley, salt, pepper, EVOO, lemon juice, and a bit of beef broth after a bit of frying time for the vegetables. Honestly the amounts are up to you! We cooks create dishes and hope for the best. The great thing about cooking creatively - in a novel fashion - for one (though now I can't really say that too often) is that YOU are the judge. No one else. You like it? You keep it. It's 'okay'? You eat it anyway. It's TERRIBLE? You throw it out and order a pizza! Now jump back to Sunday and I was at a baby shower for one of my friends. There were girls/women young and old from our church and they were all just so sweet and loving. The baby shower was hosted by one of the women of the church in beautiful celebration. There were several presents for the coming of the little baby boy, a walking taco bar, lemonade in mason jars, homemade cake with Swiss buttercream frosting, and make-your-own onesies. It was all just too beautiful, fun, and delicious. In just a few days I will be doing ... something ... for the fourth of July (that which I've no idea) and come Sunday I will be at the beach with my two favorite nieces, one nephew, sister-in-law, and brother at the beach. We all need a vacation sometimes. Make sure you take one too! |
Details
Archives
February 2017
"Food is an infinitely rich subject, and there's always something about it to understand better, something new to discover, a fresh source of interest, ideas, and delight."
From Pennsylvania to France to Washington DC to Florida, I've had myself many an adventure. Now it's time to indulge in the life of a Floridian. With great food, great friends, and great experiences, I offer you stories and pictures to take you away, into my world at Disney. Categories |