SAN MIGUEL DIARY DAY ONE

I’m up early after our first day in San Miguel.  I wanted to share some of the photos we took yesterday afternoon.  Jane and I are having fun with a new 1.2 lens.   The weather here is perfect, with highs only in the 70′s, and you need a coat at night.  Here are a few places we visited.

This is the entrance to the new and very beautiful Rosewood Hotel.

This is a brand new group of condos right across from the Rosewood–they looked so cute!

Stunning old pot in an Antiques shop.

Elegant table setting at a little boutique hotel.

Tapas on the Rosewood balcony.

Off to catch some of the amazing morning light…..more later!

 

 

More inspiration from Atlantis Home:

NEON

Hi everyone!  Sorry for my absence of late–getting ready for a photo shoot at my home, so I will finally be able to show you more of my new place soon.  Can’t wait.  Also packing for a week in Mexico–I’ve had time for little else, but Carol and I did a little back to school shopping this week, and I was happy to find this J. Crew jacket marked down 60%!  It was great to pair with my very old Dior neon sandals.

 

I love the trim on this jacket.

Shelly says “hello.”  She looks like a puppy with her haircut.  So long for now, back to packing…..

**Thank you Tom’s, for the gifted sunglasses!

 

More inspiration from Atlantis Home:

VEGETARIAN SUPPER

 

I made this simple vegetarian dinner last week for Carol and me.  It consisted of English pea pancakes, and a cold quinoa salad.  The quinoa salad is surprisingly the same recipe I posted a couple of weeks ago for the filling of my stuffed peppers.  When I initially made the stuffed peppers, I had much stuffing left over, so I put it in the refrigerator, and was amazed at how great it tasted cold and on it’s own as a side salad.  We keep this salad on hand all the time now.

Cold Quinoa Salad for Vegetarian Suppers from Deborah Madison’s Kitchen

sea salt and freshly ground pepper

1 cup of quinoa rinsed well several times

3 tablespoons olive oil

1 bunch of scallions including 2 inches of the greens sliced

2 jalapeno chiles, finely diced, seeded if necessary

1 clove garlic finely chopped

1 teaspoon ground cumin

2 cups, more or less of fresh or frozen corn (2 or 3 ears)

1 bunch of spinach, leaves only, or 1/2 pound of spinach leaves

1/2 cup chopped cilantro

1/4 pound feta cheese crumbles

1) Bring 2 cups of water to a boil.  Add 1/2 teaspoon salt, then the quinoa.  Give it a stir, then cover and simmer over low heat until the grains are tender and reveal their spiraled germs, about 15 minutes.

2) Warm half the oil in a wide skillet.  Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn, and spinach, along with two tablespoons of water.  When the spinach is wilted, add the cilantro, cooked quinoa, and feta.  Toss everything together, taste for salt, and season with pepper.

I found the English pea pancake recipe on Cannelle et Vanille.  She topped hers with smoked salmon, which sounds delicious, but not for me.  I served mine on a bed of watercress and topped them while still piping hot with a few goat cheese crumbles that melted nicely and a few thinly sliced radishes.  This is a wonderful vegetarian supper, and you will never miss the fact that it has no meat!

English Pea Pancakes

makes 8 pancakes

8 ounces (225 g) shelled English peas
3 tablespoons unsweetened coconut milk
1 egg, lightly beaten
3 tablespoons superfine brown rice flour
1 tablespoon millet flour
1/2 teaspoon salt, plus more for blanching water
1/2 teaspoon sugar
1/2 teaspoon baking soda
2 tablespoons olive oil
4 ounces (110 g) smoked salmon
2 ounces (55 g) goat cheese, crumbled
Pea tendrils, optional

Bring water to a boil in a medium pot. Season with a generous amount of salt. Add the peas and cook for 3 to 5 minutes until they are tender but not mushy. Drain them and immediately submerge them in ice water to stop the cooking process.

Combine half of the peas and the coconut milk in the food processor and puree until smooth. Mash the other half of the peas with a fork.

Whisk together the pea puree, egg, superfine brown rice flour, millet flour, salt, sugar, and baking soda. Fold in the mashed peas.

Heat a medium skillet over medium high heat. Brush with a bit of olive oil. Drop 1 heaping tablespoon of batter onto the skillet each time. When the sides start to set and small bubbles appear, flip the pancakes carefully and finish cooking for another minute or so. Repeat until all the batter has been used.

Top while still hot with whatever sounds good!

Enjoy!!

More inspiration from Atlantis Home:

SNAPPED

Snapped at the Timothy Oulton opening wearing my new favorite Rag and Bone jeans.  Purse by Meredith Wendell.

There’s a sale going on on the site!

I’ve got a great vegetarian dinner for the site tomorrow–stay cool till then!

More inspiration from Atlantis Home:

MY FAVORITE PASTA

I’ve been making this pasta since the girls were just babies–it’s the perfect pasta to throw together when it’s just too hot to deal with a bunch of ingredients.  Serve it warm  or room temperature.   The original recipe is from an old Tricia Guild decorating book, and the recipe is at the bottom.  (I know I’ve been too heavy on recipes lately, but I have one more great one, then I’ll get onto to something else.)

Start with cooking the pasta–I chose a whole grain penne.

Slice as many grape or cherry tomatoes as you like–

Grab a couple of big handfuls of arugula, or baby spinach if that’s what you have on hand–

Two or three cloves of garlic finely minced–that’s all–except a good shaving of fresh parmesan cheese on top.  Here’s the official recipe that I have adapted a bit.

WHOLE WHEAT PENNE WITH GRAPE TOMATOES AND ARUGULA

Pasta of your choice

Sliced grape or cherry tomatoes

Arugula, or baby spinach

Garlic (2 or 3 cloves)

Paremsan to grate on top

Cook your pasta in plenty of salted boiling water.  Drain and set aside.  ( I add a splash of olive oil to the pasta to prevent it from getting sticky) Meanwhile, saute garlic in olive oil in a large skillet, then add tomatoes.  Let tomatoes heat through, I like mine to get a little soft.  Add arugula and cook until wilted.  Add pasta to skillet and toss ingredients together.  Put into pasta bowls, and grate fresh parmesan on top.  So easy!!

Enjoy!

 

More inspiration from Atlantis Home:

TWICE BAKED SWEET POTATOES

When I came across this recipe on the web, it really appealed to me.  Since giving up meat, I’ve been on the lookout for hearty vegetarian recipes–this one definitely is all that, and very tasty too!

Over all, this recipe is very easy.  The only tricky part is getting the skins hollowed out.  It was a little time consuming, and you do have to be very careful not to tear the skins.

All stuffed, and ready for the oven.  Recipe from one of my favorite blogs–The Year in Food.

TWICE BAKED SWEET POTATOES

3 medium sweet potatoes
1/2 small yellow onion, diced
1 cup minced kale
1/4 cup strained Greek yogurt
2/3 cup shredded Parmesan, divided
1 tablespoon fresh thyme, minced
salt + pepper to taste

Preheat oven to 400 degrees.

Rinse sweet potatoes and prick the surface with a fork.

Roast in oven until soft, just about an hour. Remove from heat and allow to cool enough to handle.

In a medium skillet over a medium low flame, saute the onions in a little oil until soft, 2-3 minutes. Add the minced kale and saute until the kale is soft, 2-3 minutes more.

Slice sweet potatoes in half lengthwise. Using a spoon, carefully remove most of the sweet potato, being mindful to not tear the delicate skin.

Combine the sweet potatoes with the yogurt, onions, kale, thyme and 1/4 cup of the Parmesan cheese.

Spoon the filling back into the sweet potato skins. Top with the remaining Parmesan cheese.

Bake for another 10-15 minutes, until the cheese is golden and bubbly.

**Mine took a little longer to heat through on the second bake.

Enjoy!!

 

More inspiration from Atlantis Home:

BRITISH INVASION: TIMOTHY OULTON OPENING

Last night I attended the opening party of the new Timothy Oulton store in Dallas.  I’m so excited to have this store here in our city!  The concept is focused mainly on recreating antiques, but the atmosphere is like an amusement park!  Imagine if Disney World became a really cool furniture store–then you can imagine Timothy Oulton.

Lisa Garza catered the event, and the food was amazing!!

The cocktails were great too!

There was so much too see–it really was visual overload!

This has a matching sofa too…

A British invasion wouldn’t be complete without Foot Guards.

Or an aquarium with a yellow submarine…

There is a cafe within the store too.  You can have a pastry and an espresso while you’re shopping.

There really was just too much to take in for one visit.  I’m going to have to go back and see all that I missed last night.

Timothy Oulton

4500 Central Expressway

More inspiration from Atlantis Home:

REALLY GARLICKY GREEN BEANS

I had some green beans that I needed to cook up from my trip to the Farmer’s Market this weekend.  I really didn’t have a great recipe on hand, so I improvised and used what I had in the pantry.  A little olive oil, lots of fresh garlic, and a little salt and pepper. That’s it!  It was pretty tasty.  (Sorry for so many recipe posts, I  have loved being back in my kitchen. I’ll try and get something else together soon!)

Really Garlicky Green Beans

Green beans for 2 people

3 cloves of garlic

Salt and pepper

Olive oil

Parboil green beans just till tender and bright green, drain, and transfer to a heated skillet filled with just enough olive oil to coat the green beans.   Toss in minced garlic, season with salt and pepper, and cook until heated through, 2 or 3 minutes.

Enjoy!

 

 

More inspiration from Atlantis Home:

BEET HUMMUS

How does everyone feel about beets?  They are touted as one of the “super foods” these days, and something we should be eating.  Personally, I like beets.  My mom always served them to us when I was young, but mom has always been one step ahead when it comes to food.  If you like beets already, then you will probably love this recipe.  If you are trying to warm up to beets, I would not try this recipe.  The roasted beet flavor is strong, and the beets really seem to set off the garlic, making it very spicy.

I thought when I first found this recipe that there would be a base of chickpeas and an addition of beets blended in–I was wrong.  This is almost 100% beets in a very good way.

I served it two ways.  Above with chips.  I was lucky enough to find jalapeno flavored tortillas at Whole Foods Market, so I cut them into triangles and toasted them in the oven till crisp.  The jalapeno flavor is the perfect counterpart for the already fiery dip.

Secondly, I served them atop sliced cucumbers just as the original recipe suggested.

If you find yourself with a plate of raw beets and don’t know what to do with them–give this a try!

Beet Hummus Recipe
Add to shopping list
INGREDIENTS
1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
METHOD
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups.

Recipe from Simply Recipes.

Check out some of the amazing new jewelry on the site.

More inspiration from Atlantis Home:

BROCCOLI FRITTERS AND SWEET POTATO SMOOTHIE

Since giving up meat, and acquiring a Vitamix,  I’ve been experimenting in the kitchen like crazy.  I tried two great recipes yesterday, and wanted to share them with you.  The first one is Broccoli Fritters from Smitten Kitchen, a site I visit often.  I was really intrigued when I saw this recipe because I love zucchini fritters, but the time it takes to get the moisture out of the zucchini makes you wonder if it’s worth the effort.  These are super easy to make, and the texture is wonderful.

BROCCOLI FRITTERS FROM SMITTEN KITCHEN

Broccoli Parmesan Fritters

There’s a lot of broccoli and very little pancake in this fritter. The broccoli is not grated or pureed, but left in small, recognizable bits that are bound lightly, faintly, to their batter of egg, parmesan and flour. And when you cook them right — that is, to a crisp, in a preheated, heavy, oil-slicked skillet — they get a fantastic crisp edge to them, like they were coated in frico. I imagine that if you were to roll the pancake in additional parmesan, it would get extra frico, though I haven’t tried it yet. Also, I’d like someone to start a band called Extra Frico.

To serve: I like these with a dollop of the garlicky lemon yogurt I share here, roughly 1 cup plain yogurt, 2 tablespoons lemon juice, 1 tiny minced clove of garlic, a bit of zest and salt. It would also be good with this homemade ricotta, with or without additional lemon juice. They’re also good simply, with just a squeeze of lemon juice. I think I’d also enjoy them with a little crumbled feta on top. Oh, and of course, you can put a runny fried egg on top of it. But I don’t need to tell you that.

Yield: 9 (because my recipes never want to grace us with neat, well-rounded numbers) 2 to 2 1/2-inch fritters

8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)
1 large egg
1/2 cup (65 grams) all-purpose flour
1/3 cup (30 grams) finely grated parmesan cheese
1 small clove garlic, minced
1/2 teaspoon Kosher salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying

Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.

Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.

Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve with some of the suggestions listed in the head notes, above.

Next up:  Sweet Potato smoothies.  The minute my Vitamix arrived Jane and I had the idea of making a smoothie from sweet potatoes, one of our favorite veggies.  I found this recipe on Homemade Mothering.  It’s so delicious!  It just has a squirt of honey in it, and it really taste like pumpkin pie.  Adding the spinach was genius!  It keeps it light.

**Sweet Potato Smoothie**
2 cups almond milk
1 teaspoon vanilla extract (I like using my homemade vanilla extract)
1/2 teaspoon ground cinnamon
big spoonful honey (we buy delicious raw honey from our co-op)
1 cup peeled, cubed and steamed sweet potato (it should be soft and tender)
1 banana
handful of spinach
ice
Combine all ingredients in a blender.  Pour into glasses and smile!

Enjoy!  Everyone have a great weekend!!  xoxoxo

More inspiration from Atlantis Home: