Seafood and Meat Paella

Hello, my friends!  Sorry for the delay on blogging!  I honestly missed it but couldn't get myself to sit down and actually write (which I love). 

I started my new job and before I knew it, a whole month went by.  I'm now ready to jump into new recipes, arts and craft projects, jewelry, organization tips, etc!  Over the next couple of days, I'll post projects I've done and recipes I'm quite fond of (as in I've made them multiple times, LOL).

Life is good though.  I'm really happy with how things panned out.  Like REALLY happy.

And I'm happy to see that spring is approaching.  It's almost March, folks.  Pretty soon there will be Cherry Blossoms out here in D.C., some extremely green grass, and more tourists!  Even if it means that the metro will be CRAZY.  Bring it, ha!  I know what it's like to be a tourist when you're in vacation mode and everything is great.  So, all I'm trying to say is, be nice to tourists!

So, with that said, here is a recipe that I love to make and it's soooo easy!  It also makes a ton of food so that means nice leftovers or an impressive dish to woo company.

Let me introduce you to Grilled Seafood and Meat Paella.  Paella is great because you can really add anything you want to it.  Chorizo sausage, clams, shrimp, chicken, mussels, whatever you're heart desires.  Then throw in some arborio rice, chicken broth, spices, onion, etc, and you have a wonderful, flavorful dish.  It is so tasty!

 Servings:  8

Serving size- 3/4 cup

Calories:  388.5
Fat: 12.4 g   

Carbs: 43.1 g
Fiber:  1.37  g 

Protein:  23.55 g 

Points:  10

Ingredients:

16 large shrimp (I use fully-cooked, frozen shrimp at Target)
1 pound boneless, chicken breast cut into 1-inch pieces
8 ounces Spanish chorizo, cut in 1/4-inch diagonal pieces
16 clams or mussels (fresh or frozen)
2 cups paella rice (or arborio rice)
1 medium onion
2 medium garlic cloves
3 cups low-sodium chicken broth
1/2 cup white wine
1 large pinch saffron threads (please see note below)
1 teaspoon smoked Spanish paprika
1 to 2 Tbsp olive oil
1 tsp. salt
2 Tbsp. coarsely chopped fresh parsley leaves (optional)
Freshly ground black pepper (optional)
2 medium lemons
oversized skillet
medium skillet

*Saffron is expensive if not purchased at the right store.  Some saffron can cost up to $20 for a teeny-tiny portion!  That is a little ridulous. I purchased my saffron at World Market for under $6.  They are also just starting to offer saffron at Trader Joes (yay!) for about the same price.  Don't overpay for saffron.  Just don't. 

1.  Chop the onion and place it aside.
2.  Cut the chicken and place it aside.
3.  In an oversized skillet, cook the chicken, olive oil and onion.
4.  While cooking, season with salt and pepper.
5.  Chop garlic while the mixture is cooking and add it at the end (once the chicken is fully cooked).
6.  Pour in the chicken broth and turn up the heat to high.  
7.  Add the rice and place a lid over the pan.  The rice needs to simmer for at least 15 minutes.
8.  In the meantime, prep the clams or mussels.  If you have mussels, they need to be scrubbed and cleaned.  Throw away any shells that are opened (these are spoiled).
9.  In a smaller skillet, add wine and the clam or mussels.  Turn on high and cover with a lid.  The clams or mussels need to steam for at least 5-8 minutes or until most of them have opened.  Throw away any shells that haven't opened (these are spoiled).  Put the clams or mussels aside. 
10. By this time, the rice should be almost halfway done.  Add the chopped chorizo, shrimp, saffron and paprika.
11. Let cook for an additional 5 minutes and add the clams or mussels at the end.
12.  Top with chopped parsley and cut the lemons in wedges to place on each plate.  Once the paella is served, the lemon can be squeezed per liking.

Cooking clams or mussels (Fresh mussels are pictured)  Nice clams can be purchased at Trader Joes in the frozen section.

Cooking the rice, shrimp, chorizo and chicken

Finished product

Stay classy my friends...

This is another one of those recipes where I stepped way out of my comfort zone. I've never cooked mussels before and couldn't believe they required "scrubbing off of the beard."  Some mussels have fuzzies or a "beard" that need to be taken off of the mussel.  Also, mussels have a VERY fishy smell once they have cooked.  If you'd like to bypass the fishy smell, then clams are for you.  They also don't require scrubbing.

This dish really can't be messed up unless you overcook the rice (and it becomes dry) or if the mussels or clams become overcooked (they become rubbery).  The rice can be fixed just by adding more broth.  The mussels or clams can't really be fixed so be extra careful when cooking them.

Hope you have a wonderful Friday! 

  

 

Curry Chicken with Tikka Masala Sauce

Wow, it has been two months since my last post and I apologize!  It has been quite busy in preparing for the holidays by shopping, crafting, wine demos, and work.  I missed the blog though and definitely have some fun recipes and crafts to share! 

First and foremost, Happy 2013!!!  I hope your next year is better than the last!

I'm very lucky to start the year with a new job (yay!) so I'm looking forward to new beginnings and an adventure. 

Also, I feel really blessed lately to have such a loving family, an awesome boyfriend and fabulous friends.  Thank for being so supportive and I'm lucky to have you all in my life.  <3

With that said, since I'm all about new beginnings, I decided to really go out of the box with this recipe by trying a whole new venue:  Indian cuisine!!!!  

This recipe is a winner in so many ways!  Think of a creamy, mild-spicy sauced chicken over basmati rice.  Pair it with authentic Naan (Indian garlic bread) and you will be so happy!  Yep, I decided to go all out with this one.  Also, it's not super healthy, but it's only because of the whipping cream.  There is a ton of protein in this dish (about 23 grams) so it will hold you over for awhile.  If you decide to make Naan, make sure you prep the dough two hours beforehand.

Here is the recipe for Naan.  This can be prepped beforehand (start step three for when the chicken is simmering and the rice has started cooking).

 Servings:  14

Serving size- 1 naan

Calories:  202.07
Fat:  3.67 g   

Carbs:  39.19 g
Fiber:  1.21   g 

Protein:  4.08 g 

Points:  5 

Naan Recipe:

1 (.25 ounce) package active dry yeast
1 c.warm water
1/4 c. white sugar
3 Tbsp. milk
1 egg, beaten
2 Tbsp. salt
4 1/4 c. bread flour (or regular flour)
2 tsp. minced garlic (optional)
1/4 c. butter, melted

1.  In a large bowl, dissolve yeast in warm water.  Let stand for about 10 minutes, until frothy.  Stir in sugar, milk, egg, salt and 4 c. of flour to make soft dough.  Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.  Place dough in a well oiled bowl, cover with a damp cloth and set aside.  Let it rise 1 hour, until the dough has doubled in volume.
2.  Punch down dough and knead in garlic.  Pinch off small handfuls of dough about the size of a gulf ball.  Roll into balls and place on a tray.  Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.  During the second rising, preheat grill to high heat.  I use my George Foreman grill.
4.  At grill side, roll one dough out into a thin circle.  Lightly oil grill.  Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.  Brush uncooked side with butter and turn over.  Brush cooked side with butter and cook until browned, another 2 to 4 minutes.  Remove from grill and continue the process until all the naan has been prepared.

Here is the recipe for the Curry Chicken with Tikka Masala Sauce.

                                                                        Servings:  6

Serving size- 1 cup

Calories:  306.5
Fat:  21.26 g   

Carbs:  6 g
Fiber:  .65   g 

Protein:  15.75 g 

Points:  8 

Curry Chicken with Tikka Masala Sauce Recipe:

2 Tbsp. butter
1/2 onion, finely chopped
4 cloves garlic, minced
1 Tbsp. ground cumin
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground turmeric
1 (14 ounce) can tomato sauce
1 c. heavy whipping cream
2 tsp. paprika
1 Tbsp. white sugar
1 Tbsp. vegetable oil
4 skinless, boneless chicken breast, cut into bite-size pieces
1/2 tsp. curry powder
1/2 tsp. salt, or to taste (optional)
1 tsp. white sugar, or to taste (optional)

1.  Heat butter in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes.  Stir in garlic, cook and stir until fragrant, about 1 minute.  Stir in cumin, 1 tsp. salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.

2.  Stir tomato sauce into onion and spice mixture, bring to a boil, and reduce heat to low.  Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 Tbsp. sugar.  Bring sauce back to a simmer and cook, stirring often, until sauce has thickened, 10 to 15 minutes.
3.  Heat vegetable oil in a separate skillet over medium heat.  Stir chicken into the hot oil, sprinkle with curry powder and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.  Transfer chicken and any pan juices into the sauce.  Simmer chicken in sauce until no longer pink, about 30 minutes.  Adjust salt and sugar to taste. 

Lastly, here is the recipe for the Basmati Rice!  The rice can be made once the chicken and sauces have been simmering for 10 out of the 30 minutes. 

Servings:  6

Serving size- 3/4 cup

Calories:  96.83
Fat:  .21 g   

Carbs:  20.31 g
Fiber:  1.21   g 

Protein:  3.11 g 

Points:  2 

Basmati Rice Recipe:

2.5 c. water
2 c. basmati rice
1 c. frozen green peas
2 tsp. cumin seeds

1.  In a saucepan, bring water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes.
2.  In about 10 minutes in, stir in the peas and cumin.  Cook for the remaining 10 minutes.

Pair the meal with a Vidal Blanc or a Riesling (to offset the spices).  

If you have a sensitive stomach, I'd recommend taking some Tums after the meal. ;-)

This dish blew me away because I didn't think it would turn out this good.  It also makes PLENTY of leftovers.  

If you have any recipe suggestions, please let me know and I will attempt to make them! 

Curry Chicken and Tikka Masala recipe is courtesy of allrecipes

Naan recipe is courtesy of allrecipes

Basmati rice recipe is courtesy of allrecipes

Layered Pumpkin Loaf

Ok, so it's been a little crazy online, on TV, in stores, or everywhere I look.  I mean, come on!  Can't I get a break from it?  It can be a little overwhelming at times.  If I hear pumpkin one more time, I swear I'm going to....

Wait?  Did you think I was talking about something else?

Yes, today is officially Election day.

 But I'd also like to mention we are only about 2.5 weeks away from Thanksgiving!  And that means another month of pumpkin items.  Pumpkin lattes, pumpkin pie, pumpkin butter, pumpkin pancakes, pumpkin yogurt, pumpkin cupcakes, pumpkin everything!  It can be a bit too much if you don't like pumpkin, but luckily I am a big fan of it. 

This recipe has been one of my favorites from my mom and best of all it's low fat.  So that means it's ok to have three slices instead of one.  I won't judge.

Layered Pumpkin Loaf!

I made this last weekend when I went wine hopping with Brendan, his dad and his fun coworkers and wives.  We had so much fun at the wineries. 

Doesn't this winery look like a castle?

The name of the winery is called Morais Vineyards and it's located in Bealeton, VA.  The people are SO friendly there and their wines are excellent.

Here is the recipe which is broken down into Wet Ingredients, Dry Ingredients, and Cream Cheese Mixture.

Servings:  24

Serving size- 1 piece 
Calories:  157.62
Fat:  6.71 g   

Carbs:  22.3 g
Fiber:  .75   g 

Protein:  2.87 g 

Points:  4 

Recipe Breakdown: 
Wet Ingredients:

1 cup canned pumpkin (I use Libby's Pumpkin)

1 cup sugar

1/2 cup packed brown sugar

3 egg whites

1/2 cup skim milk

1/2 cup canola oil

Dry Ingredients

2 cups flour
1 3/4 tsp. baking powder
3/4 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt

Cream Cheese Mixture
1 package of Neufchatel cream cheese (8 ounces)
2 Tbsp. sugar
1 egg white

1.  First preheat the oven to 350 degrees and grease a 9 x 5 loaf pan.  I grease mine with margarine so the bread will come out nicely once it has baked.
2.  Mix first 6 ingredients in a large sized bowl (Wet Ingredients).
3.  Mix next 5 ingredients in a medium sized bowl (Dry Ingredients).
4.  Add Dry Ingredients to Wet Ingredients just until moistened.
5.  In a small bowl, whisk together the cream cheese, sugar, and egg white.
6.  Spoon 1/2 pumpkin batter in pan.
7.  Spoon entire cream cheese mixture over the batter.
8.  Cover with remaining pumpkin batter.  Bake until toothpick comes out clean for about 1 hour, 5 minutes.

The bread comes out very moist and not overly-pumpkin flavored.  The cream cheese also hits the spot!  It goes well with apple cider, milk or a white wine.



Don't forget to vote today!

Something to think about from a wise man.  And it's non-political, yay!

Recipe borrowed from MOM. <3

Crunchy Shrimp Roll

Happy Halloween!

What an interesting couple of days so far.  With the whole Hurricane Sandy aka: "Frankenstorm" happening on the east coast, it was a lot to take in!



My heart goes out to NYC and all of those that were impacted by the storm!  The DC area got hit as well with plenty of flooding, erosion and power outages.  What is going on with these storms? 

Luckily, today is Halloween and I know the kids can't wait to bust out their costumes and trick or treat, yay!  I'm glad I was able to bust out a costume of my own this past Saturday for Earl-o-ween/1920's Themed Party.

The suave BF and I.

Maggie and I being sophisticated.

Here is a recipe that I was able to make during Hurricane Sandy and it went down very well with wine, Rice Krispies, and a marathon on Bravo!

This is Crunchy Shrimp Roll.  The new sushi set is compliments of my friends, Maggie and Justin.  TY, guys!  Next time you come over, I'll make sushi for you!

Servings:  5 (or two if you're really hungry)

Serving size- 1 roll

Calories:  425.05
Fat:  13.94 g   

Carbs:  63.15 g
Fiber:  4.66   g 

Protein:  12.08 g 

Points:  11 

Recipe for sushi:

10 pieces of cooked large shrimp

2.5 Tbsp of neufchatel cream cheese

1 avocado
1 medium cucumber

1 package of sushi nori seaweed sheets (package of 10, but we will use 5 sheets)

1.75 cups Nishiki sushi rice

1 Tbsp. seasoned rice vinegar

sugar

sushi mat

wasabi (optional)
2 bunches of green onions (optional)
Kikkoman's Less Sodium Soy Sauce

Recipe for the shrimp batter:
2/3 cup Japanese style panko breadcrumbs (I use Trader Joe's brand)
1 large egg
ground "cayenne" red pepper (optional)
2 Tbsp. vegetable oil

Recipe for the special spicy sauce:
1/4 cup lite mayo
1 Tbsp. honey
3 tsp. Sriracha Hot Chili Sauce

1.  First, measure out the rice and place it in the rice cooker bowl.  Take the bowl out of the rice cooker and proceed to rinse the rice off in the sink.  Place the lid over the bowl to drain the water out. Then, add 1.75 cup of water to the rice.  Place the rice back in the cooker and set to cook.  The rice should cook for 15-20 minutes.

2.  Take the shrimp and pat it dry.  Then in a medium bowl, mix together the shrimp batter consisting of the panko and sprinkle of ground red pepper. 

3.  Crack open the egg and place it in a small bowl.  Beat the egg with a fork.

4. Place the vegetable oil in a medium pan and place it on the stove.  Set the dial to medium heat.

5. Wait for the oil to heat up and begin dipping the shrimp in the egg and then the batter.  Place them on a cutting board until all of the shrimp are dipped in the egg/batter.

6.  After all of the shrimp are ready, place them in the pan and begin to cook each side for 2-3 minutes.  The batter should turn a nice golden brown.  Keep a close watch so that the batter doesn't burn.  I use a fork to turn the shrimp over.  A spatula is too flimsy.

7.  After all of the shrimp have cooked, remove them from the stove and back to a clean cutting board.  Remove the tails of the shrimp and cut them in half.

8.  Then, cut up the avocado, cucumber, and cream cheese into thin strips.

9.  Once the rice cooker timer has gone off, take off the lid and add the seasoned rice vinegar and a sprinkle of sugar to the rice.  Mix it together with the rice cooker spoon.  Turn off the rice cooker and place the lid back on top.

10.  Get out a flat cutting board and place the sushi mat on top.  Place one of the seaweed sheets on top of the mat so that the rough end is facing up.  Then, scrape out small spoonfuls of the rice and spread half of the rice evenly on the sheet.

11.  At the bottom of the sheet, place the 1 Tbsp. of the cream cheese.  Then place thin strips of cucumber, avocado, and 6-7 half pieces of shrimp on top. Proceed to tightly roll the bottom of the roll towards the top.  Don't worry about using the mat to roll the seaweed.  Just focus on tightly rolling the seaweed mat itself. 

12.  Once it is rolled, cut the rolls with a sharp knife into 1/2 inch pieces.

13.  In a small bowl, mix together the light mayo, honey, and Sriracha hot chili sauce.  Spread it over the top of the sushi.

14.  Dice up the green onions and sprinkle them over the top of the sushi.

That is it!  You will probably have leftover egg, panko, rice, and the special spicy sauce.  There will also be leftover avocado and cucumber, but that means you can use it for the next meal!

This is not the healthiest sushi, but it's way better than ordering chinese or pizza.  Plus, the sushi looks so appealing in the end.



 

Cheese Stuffed Figs with Balsamic Vinegar, Honey, and Pecans

It's all about the figs, baby.  Fresh figs are so much more than the Fig Newtons you see at the grocery store or at your grandparent's house.  Although I must say they are getting good with the assortment of flavors:  triple berry, apple cinnamon, strawberry, etc. 

Did you know that Fig Newtons are now just "Newtons?"  They dropped the "Fig" to distinguish their cookies as having other fruit flavors instead of the typical fig/prune.  When did that happen?  I always miss the name changes. OK, maybe not with the stars since they usually announce their name change. :-P  (ex:  Snoop Dogg is now Snoop Lion?)

Anyways, fresh figs are great because they can be a nice fall snack and require little preparation for guests if used as an appetizer.  Plus, they are almost completely edible (with the top cut off), are filling, and a prepared fig only comes to less than 80 calories per fig.  That's not much and they are so delicious!

So without further ado, please check out, Cheese Stuffed Figs with Balsamic Vinegar, Honey, and Pecans!

This mouth-watering appetizer can be prepared in 15 minutes!

  Servings:  6

Serving size- 1 fig

Calories:  79.5
Fat:  2.93 g   

Carbs:  12.83 g
Fiber:  1.2   g 

Protein:  1.31 g 

Points:  2 

Recipe:

6 small figs 
1 tsp. extra virgin olive oil

2 Tbsp. Neufchatel cream cheese
2 Tbsp. soft goat cheese
1 1/2 Tbsp. honey
2 Tbsp. balsamic vinegar
6 pecan halves

1.  Preheat the oven to 350 degrees. 
2.  Wash the figs and pat them dry with a towel.  Then, cut the stem/top off of the figs.
3. With a sharp knife, cut an "X" pattern on the top of the fig so it can be stuffed with the cheese.
4.  Rub the olive oil on the top of the cut fig.
5.  Place the goat cheese in the fig.  Repeat with the cream cheese.
6.  Place the figs on a baking sheet and cook for 10-12 minutes.
7.  Once baked, take the figs out of the oven and drizzle honey and balsamic vinegar on top of them. 
8.  Place a pecan half on top of the fig.

Warning:  The figs will be HOT so allow time to cool before serving.

P.S.  Trader Joe's has been selling figs for $5.00 for a huge container! 

Fig inspiration by Grape and Bean in Old Town, Alexandria, VA.

  

Beef & Brocolli Stir Fry

What could be better than a nice stir fry?  It's easy, healthy, and so delicious!

I've made stir frys before with red and yellow peppers, mushrooms, and onions, but for some reason I've never thrown broccoli in the mix.  Broccoli kind of gets a bad rep for being an icky vegetable, but it's really good if it's cooked well or when dipped in ranch. ;) 

This month is Breast Cancer Awareness month so since I had this recipe in hiding, I figured now would be a good time to bring it out and support the cause with a cancer fighting superfood, broccoli!  I've had family members who have experienced the disease, fought, and won.  I'm very happy and blessed that they were able to overcome the battle.



Broccoli is extremely high in vitamin C and holds a chemical called intole-3-carbinol that boasts DNA repair in cells.  In the end, it can help block the growth of cancer cells!  

With that said, my goal this fall is to eat more vegetables and foods that carry these rich cancer fighting antioxidants.

So here is the easiest stir fry you'll ever make, Beef & Broccoli Stir fry! 

It can be served over rice or made into fajitas!

Servings:  4

Serving size- 1 1/4 cup

Calories:  314.73
Fat:  10.32 g   

Carbs:  40.32 g
Fiber:  2.85   g 

Protein:  12.85 g 

Points:  8 

Recipe:

3 Tbsp. cornstarch

1/2 cup water
2 Tbsp. water, divided
1/2 tsp. garlic powder
1 1lb boneless round steak or sirloin steak  

2 Tbsp. vegetable oil, divided
4 cups broccoli florets

1 small onion, diced

1/3 cup Kikkoman's Low Sodium Soy Sauce or GF Soy Sauce

2 Tbsp. brown sugar
1 tsp. ground ginger
2 cups cooked rice (optional)

1.  In a bowl, combine 2 Tbsp. cornstarch, 2 Tbsp. water and garlic powder and still until mixed.

2.  Stir the sliced beef into the mixture.

3.  In a large skillet or wok over medium-high heat, stir-fry beef in 1 Tbsp oil until the beef reaches desired color.  Remove from beef from the wok into a bowl.

4.  Stir-fry the broccoli and onion in 1 Tbsp. oil for 4-5 minutes.

5.  Return the beef to the pan with the vegetables.

6.  Combine soy sauce, brown sugar, ginger and 1 Tbsp. cornstarch and water into a small bowl and stir until smooth.

7.  Add to the pan and cook and stir for 2 minutes.

8.  Serve over rice (GF) or in tortillas (not GF).

Recipe is courtesy of ChineseFood.com

Here's also a fundraising event going on in DC the month of October!  It's sponsored by Pink Jams! and it's called Take a Bite Out of Breast Cancer.  For one day, a week, or the entire month, participating restaurants in DC are offering to donate a portion of their food and beverage sales to the cause.  Just go to Pink Jams!'s website, pick a date from their calendar, and pick a restaurant to go to, and not only will you have a wonderful meal, you could save a life.

DC and VA Participating Restaurants

    

2100 Prime (Modern American)
Washington, D.C. - 2100prime.com

Bodega Spanish Tapas and Lounge (Spanish Tapas)
Washington, D.C. - bodegadc.com

Café Soleil (French Bistro)
Washington, D.C. - cafesoleildc.com

Chix (Healthy Fast Food/Latin)
Participating all month - Washington, D.C. - chixdc.com

Crios Modern Mexican (Mexican)
Washington, D.C. - criosmodmex.com

The Daily Dish (American Farm to Fork)
Silver Spring, MD - thedailydishrestaurant.com

El Centro D.F. (Mexican)
Washington, D.C. - elcentrodf.com

Hank's Oyster Bar (Seafood and Raw Bar)
All 3 locations participating - D.C./Alexandria - hanksrestaurants.com

Josie's Frozen Yogurt (Frozen Yogurt)
Fairfax, VA - josiesyogurt.com

Lavagna (Italian)
Washington, D.C. - lavagnadc.com

Masa 14 (Latin/Asian Fusion)
Washington, D.C. - masa14.com

PAUL (Bakery)
Washington, D.C. - paul-usa.com

Policy (Contemporary American)
Washington, D.C. - policydc.com

Proof (New American)
Washington, D.C. - proofdc.com

Scion Restaurant (Contemporary American)
Washington, D.C. - scionrestaurant.com

Station 4 (Modern American)
Washington, D.C. - station4dc.com

Thunder Burger & Bar (American)
Washington, D.C. - thunderburger.com

Tonic Mt. Pleasant (American)
Washington, D.C. - tonicrestaurant.com

Tonic at Quigleys (American)
Washington, D.C. - tonicrestaurant.com

Zengo (Latin-Asian)
Washington, D.C. - richardsandoval.com/zengodc/

The White House illuminated in pink for Breast Cancer Awareness Month on October 1, 2012.  I wish I would have seen this!

12 Cancer-Fighting Superfoods

Tomatoes

Watermelon

Cabbage

Carrots

Whole Wheat Pasta

Beans

Broccoli

Peppers

Dried Apricots

Sunflower Seeds

Blueberries

Strawberries

References:   Better Homes & Gardens,  Wikipedia, and Pink Jams!    

Philadelphia Roll

Why do three day weekends always make me wish I took more vacations?  This three day weekend was no exception.  It was wine, wine and more wine!

On Friday, my awesome friends, Maggie and Justin invited Brendan and I over to taste wine on this Wine Tasting/Mixing Kit by Winemaker's!

Maggie and her nifty wine kit.

Then on Saturday, Brendan and I went to the Mt. Vernon Wine Festival with a fun group.  It is beautiful there!

And on Sunday Funday, I got to celebrate Mel's 40th b-day on a limo wine tour and it was FABULOUS (as is she).

What a nice weekend!

So, to get myself back on track and to detox from all of the wine, I decided to make sushi!  It's fresh and it's not as intimidating as it looks.  Just remember; cut up the vegetables and fish in very small pieces, or the roll will come out looking like the gigantic log.  Plus, it helps if someone can teach you how to make the roll versus trying to follow directions.  Thank you, Michael!!!! Or if you can't find a teacher, try looking up a video tutorial on Youtube. 

So here is one of my fav's, the Philadelphia Roll!

It is that good!

Servings:  2

Serving size- 1 roll

Calories:  393.15
Fat:  9.25 g   

Carbs:  60.15 g
Fiber:  4.4   g 

Protein:  14.65 g 

Points:  8 

Recipe:

1 8 oz. package of smoked salmon (we will use 4 oz)

2 Tbsp of neufchatel cream cheese

1 avocado
1 medium cucumber

1 package of sushi nori seaweed sheets (package of 10, but we will use 2 sheets)

3/4 cup Nishiki sushi rice

1/2 Tbsp. seasoned rice vinegar

sugar

sushi mat

wasabi (optional)
Kikkoman's Less Sodium Soy Sauce or GF Soy Sauce

1.  First, measure out the rice and place it in the rice cooker bowl.  Take the bowl out of the rice cooker and proceed to rinse the rice off in the sink.  Place the lid over the bowl to drain the water out. Then, add 3/4 cup of water to the rice.  Place the rice back in the cooker and set to cook.  The rice should cook for 15-20 minutes.

2.  Then, cut up the avocado, cucumber, salmon, and cream cheese into thin strips.

3.  Once the rice cooker timer has gone off, take off the lid and add the seasoned rice vinegar and a sprinkle of sugar to the rice.  Mix it together with the rice cooker spoon.

4.  Get out a flat cutting board and place the sushi mat on top.  Place one of the seaweed sheets on top of the mat so that the rough end is facing up.  Then, scrape out small spoonfuls of the rice and spread half of the rice evenly on the sheet.

5.  At the bottom of the sheet, place the 1 Tbsp. of the cream cheese.  Then place thin strips of cucumber, avocado, and salmon on top. Proceed to tightly roll the bottom of the roll towards the top.  Don't worry about using the mat to roll the seaweed.  Just focus on tightly rolling the seaweed mat itself. 

6.  Once it is rolled, cut the rolls with a sharp knife into 1/2 inch pieces.

That's about it!  You'll never want to buy sushi from the store again!  And practice makes perfect. Your rolls will be looking professional in no time!

P.S.  I usually eat two rolls because one roll doesn't quite cut it. 

Another bonus is you'll have plenty of leftover salmon, avocado, and cucumber to make more rolls for your next meal.  All you have to do is cook more rice and you'll be set.