Friday, September 12, 2014

maybe I think too much...

Don't you wish there was just a tiny red "X" in your brain that you could click to stop over-analyzing everything?
And why as women do we have a tendency to spiral?
Ah, to only have your home page open all the time.

In improv we learn to not over-think anything, because it takes you out of the present moment. I need to start implementing that back into my life. 

Wednesday, September 10, 2014

Curried Summer Vegetables with Polenta

Curried Summer Vegetables with Polenta Curried Summer Vegetables with Polenta
Sussing out every last bit of summer, mostly through meals I make. 
This dish was a quick one to put together and you can adjust just how much curry you'd like it to have. It's a 15 minute - all sauteed - one pan dinner. 

Curried Summer Vegetables with Polenta
1 onion, chopped
EVOO
1 zucchini, chopped
1 bell pepper, chopped
1 - 15oz can chickpeas, rinsed and drained
curry powder
Salt and pepper to taste
1 jalapeno, seeded and minced
18 oz roll polenta, thickly sliced 
cilantro, for garnish

1. Saute onion with EVOO in a large pan for a few minutes till soft, then stir in zucchini, bell pepper, and chickpeas.
2. Add curry powder, salt and pepper. Adjust to your own taste buds. Saute till all veggies are cooked. Throw in jalapeno. Remove veggies from pan. 
3. In same pan, saute polenta until crispy, you'll have to flip them over a few times. 
4. To plate, place some polenta rounds on your plate topped off with cooked veggies and cilantro. 

Yummmmmsss.
Curried Summer Vegetables with Polenta

Saturday, September 6, 2014

Chicago Lately...

I was determined, despite all what life threw at me, I was going to make this summer count and savor it until the leaves started to change. And I think I accomplished that. 
boating
My mom was in town last weekend for a mini girls trip which included a boat ride on Lake Michigan and riding bikes on the lakefront trail. And of course, lots of eating. 
divvy jenny jenny
Yes, that's Jenny Lewis, my #1 lady. I saw her Lollapalooza aftershow and it was everything I wanted it to be and more. How does someone sound even better live than they do recorded? She sang a lot off her new album as well as some Rilo Kiley hits. 
boating
jenny tacos
Yeah, I was this close to Jenny // Antique Taco's always adorable set-up
lucius
I also got to see Lucius' Lolla aftershow! These girls are fierce and energetic. I would see them live again and again. 
beach
the "beach"
stan's jeni's
The Kitchen Aid mixer wall at Stan's Donuts // Chocolate Hazelnut Macaroon Ice Cream Sandwich from Jeni's
burger
Banh Mi Burger from Burger Bar Chicago
gardens
One of my favorite spots in the city - the Art Institute of Chicago Gardens. You could be in Europe. 
stan's mom and me
Donut Gelato (!) from Stan's // a throwback photobooth sesh

Friday, September 5, 2014

Stop-Motion: big sur & the coast

I've been fortunate enough to have seen the Pacific coast in very different weather conditions. The first year I went, it was foggy and the water looked black, making the landscape look almost Arctic. Then last year, it was clear and sunny and the water was all sorts of salty blues. 
This stop-motion is complied of my trips - from both years and forecasts. 

Song: "Too Late" by M83

Sunday, August 31, 2014

Hawaiian Pork Tacos with Pineapple Slaw

Hawaiian Pork Tacos with Pineapple Slaw Hawaiian Pork Tacos with Pineapple Slaw
There are still so many tacos to make/eat before the summer is over! Korean Tacos, Banh Mi Tacos....the list is endless. 
I'll be making this Hawaiian version again - It's a perfect way to use some fresh summer flavors. 

Hawaiian Pork Tacos with Pineapple Slaw
(inspired by this recipe)
pork
2.5 lbs pork for stew
1 bag Campbell's Slow Cooker Hawiian Luau Sauce
slaw
1/3 cup greek yogurt
1 tablespoons rice vinegar
1 tablespoon fresh pineapple juice
1 tablespoon brown sugar
1 teaspoon orange zest
Pinch of salt and pepper
1-10oz bag shredded cabbage slaw mix
1 cup fresh pineapple, diced
1 jalapeno, seeded + chopped
extras
cilantro
soft tortillas
diced avocado 
crumbled goat cheese

1. Cook pork in slow cooker, according to package directions. 
2. Make the slaw, in a medium size bowl whisk together the greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper. Add the cabbage, pineapple and jalapeƱo. Toss well.
4. To assemble tacos, add some pork and slaw to tortillas and any extras you desire - cilantro, avocado, goat cheese - and have at it. 

Serves about 6, will stay for 5 days separately in the fridge
Hawaiian Pork Tacos with Pineapple Slaw

Tuesday, August 26, 2014

Mixtape Monday: So Long, Summer

With September approaching and the fact that I've already seen Halloween candy for sale, I guess it's safe to say summer is pretty much over. I've still got a full list of things to do before the season ends, so I am hoping for some Indian summer days in the upcoming weeks. 
I used to get excited for fall, and I will soon, but fall means winter. And in Chicago, that is something else. I'm still trying to store some heat!

So here, one last playlist for the summa:

1. Classic (feat. POWERS) - The Knocks
2. Hate Yourself - TV Girl
3. Summerboy - Lady Gaga
4. Love U Forever - Jenny Lewis
5. Learn How to Hang - David Vandervelde
6. Killin the Vibe - Ducktails
7. Dusty - Monster Rally
8. Her and Her Friend - TV Girl
9. Solitude is Bliss - Tame Impala
10. Paradise - Monster Rally
11. Scars - GEMS
12. Tough Love - Jessie Ware
13. How it All Ends - The Mary Onettes

listen:

Friday, August 22, 2014

Stop-Motion: San Francisco


Finally got around to making a San Francisco stop-motion, compiled of pictures of my trips in 2012 and 2013. Another video of Highway 1 is on the way...

Song: The Sun by SURES

WATCH IN HD

Thursday, August 21, 2014

Teil Duncan

I'm really into these abstract beach-scapes by Charleston artist, Teil Duncan. Not only are the candy colors reminiscent of the historic houses that line Charleston's streets, but they have a soft, hazy quality to them that look like faded memories...like lazy college days spent at Folly Beach.
Summer of 2012 was some sort of magical. 

Tuesday, August 19, 2014

Mixtape Monday: Workout 5.0

Because every workout deserves some pre-KFed Britney...

1. Self-Control  - Kate Boy
2. Call Your Girlfriend - Robyn
3. I'm Good, I'm Gone - Lykke Li
4. Burn the Pages - Sia
5. G.U.Y. - Lady Gaga
6. I'm A Slave For You - Britney Spears
7. GO! - Santigold
8. End of Time - Beyonce
9. Hollaback Girl - Gwen Stefani
10. Infinity Guitars - Sleigh Bells
11. Me Against the Music - Britney Spears
12. Fire Meet Gasoline - Sia
13. New Bitch - Iggy Azalea

Sunday, August 17, 2014

Thai Cashew Coconut Rice Salad

Thai Cashew Coconut Rice Salad
Boy, has this salad been a nice break from my typical hummus and carrots/I-guess-I'll order-Jimmy-Johns-again lunches. Though it requires more ingredients than I normally like to cook with, it's so worth it. For a salad, it's very satisfying, flavorful and filling.

Thai Cashew Coconut Rice Salad
(adapted from this recipe)
rice
1½ cups dry brown jasmine rice
1 (15 oz) can unsweetened, light coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water

salad
2 red bell peppers, finely chopped
10oz bag Trader Joe's Cruciferous Crunch Mix (shredded kale, brussels sprouts, broccoli, green and red cabbage)
2 cups shredded carrots
1 small red onion, finely diced
1 cup cilantro, chopped
1 cup cashews, finely chopped

dressing
⅓ cup peanut butter
2 tablespoons honey
3 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin

1. Rinse the dry rice well until the water runs clear.
2. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.
3. Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.
4. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
5. As you wait for the rice, make the peanut sauce. In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the vinegar and sesame oil. Stir again. Thin as desired with water (I used over 1/2 cup)
6. Fluff the rice and combine it with the chopped vegetables and cashews. Pour dressing over and toss until combined.

I eat mine cold, straight out of the fridge, but you can re-heat it. Stays for about a week.
Thai Cashew Coconut Rice Salad
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