Saturday, April 19, 2014

Korean Broccoli Tofu Salad

Over the last month and a half Michael and I have been settling in to our new place, and I have been helping my parents move up to our family home in Sequoia National Forest. I am sorry that there have been no posts but it has been a very busy time!!
In honor of making something quick and making something easy and healthy just in time for summer, we have made a Korean tofu salad. This is something I love to eat whenever I go to my favorite Korean spa, it is light and delicious.
So enjoy!


2 cups broccoli
2 green onions
8 oz firm tofu
1 Tablespoon sesame oil
1 Tablespoon soy sauce
2 cloves garlic
1 Tablespoon sesame seeds
1 large carrot
pinch salt

This recipe is super simple. Start by cutting the broccoli into small pieces and steaming over a double steamer for 4-7 minutes, until just cooked, but still crispy. Then run under cold water to shock out of cooking.

Prepare everything by mincing the garlic cloves, slicing up the green onions, and peeling the carrot and shredding half of it.

Place tofu in a paper towel and squeeze out excess liquid. Crumble and place in bowl, soak with oil, soy sauce, garlic, and onion, let soak. Add in the broccoli and the carrot and toss together. Top with sesame seed and Siracha.

This salad is best served cold! Enjoy!

Monday, March 24, 2014

Spring Equinox Moving!

Happy Spring!! The Spring Equinox has occurred. I apologize, Michael and I made a last minute move to another part of town, and helped my family move to their house in Sequoia National Forest. We have been chickens with our heads cut off, but we do promise to get back with the ball rolling.

We hope that all is well with you!


Wednesday, February 12, 2014

Valentines Day Grilled Cheese and Tomato Soup!

Happy Valentine’s Day!!!!  I try to spend every day like it is Valentine’s Day, telling Michael how much I love him, loving my family, my friends, my dogs, and always being kind to others. What are your Valentine’s Day plans this year?

When I think of what makes me happy when it comes to food, it isn’t something incredibly fancy or highly intricate, it is the simple comfort food that melts in your mouth and makes you feel good. We have created an elevated grilled cheese and tomato soup combo for you, a more decadent version of a loved classic. So enjoy our heirloom creamed tomato soup with a Swiss Gruyere Emmentaler grilled cheese sandwich!

*It helps to have a blender, sieve, and food brush handy, and if you cannot find a bag of grated cheese, just buy blocks and grate equal amounts.

Ingredients: serves 4


6 large heirloom tomatoes
1 large can whole peeled tomatoes
¼ cup heavy cream
2 Tablespoons unsalted butter
1 Yellow onion
1 Tablespoon olive oil
3 cloves garlic
Parmesan rind
3 sprigs fresh thyme
Pinch of salt

Grilled Cheese Sandwich:
Block of soft baby Swiss cheese
Grated bag of Emmentaler and Gruyere cheese (they will be under fondue cheeses)
Sliced sourdough bread
1 Tablespoon melted butter

Start by assembling your mise en place by dicing the onion and garlic and setting aside, and then chopping the heirloom tomatoes and canned tomatoes. In a large sauce pan heat oil, then add onion and garlic and cook about 5 minutes until translucent.

Add tomatoes, then parmesan rind, thyme sprigs. When you add the rind make sure that there is no paper stuck to it. Put to medium heat and let cook 25 minutes. Remove the rind and the thyme.  

In small batches (if it is too large you may burn yourself), puree the tomato soup. Pour the mix into a sieve over a bowl, and using a spoon push through the sieve until you are only left with the fiber and no liquid. Discard of the fiber. Do this until all of the soup has been strained.

Pour the soup back into the sauce pan, turn to medium heat. Add butter, pinch of salt, and cream. Stir. Return to medium low to keep warm.

To make the sandwich melt a Tablespoon of butter in a bowl, then brush both sides of bread with butter, not so much that the bread will be soggy. Heat a pan to medium high heat.

Place first piece of bread in the pan. Let heat for 3 minutes, then add Emmentaler and Gruyere, then Baby Swiss. Let cook for 2 more minutes. Add next slice of bread then flip, cooking the next side for about 3-4 minutes. You just want the bread to brown and crisp, but not burn.

To serve, slice sandwiches in half, and serve with small bowl of soup and a kiss!

Saturday, February 1, 2014

Posh Super Bowl Poppers

Though Michael and I will never turn down a good old fashion dog in a bun with some ketchup, we want to elevate one of our fave finger food snacks. There are a few things in life that scream Super Bowl, nachos, chili, beer, hot dogs….and jalapeno poppers. To make the popper posh, we have stuffed the jalapeno with goat cheese and portabello mushrooms, and wrapped it in serrano ham. Maybe we can toss the beer aside and have some bubbly instead!!!

Happy Super Bowl!!!

Ingredients: makes 5

5 large jalapenos
1 oz goat cheese
1 large portabello mushroom
5 slices serrano ham
1 teaspoon olive oil

Start by preheating oven to 350 degrees. Prepare the jalapenos by cutting the stem off, and slicing one side pen all the way to the tip. Using a spoon scrape out all the seeds and everything inside. Set aside.

Pull stem off of mushroom, and using a spoon scrape the gills off the bottom, and then clean with water, then dice into small pieces. Heat the oil in a small sauté pan, and sweat the mushroom until they are cooked.

In a small mixing bowl, mix together goat cheese and mushroom. Stuff the jalapenos so that they are completely filled with the cheese/ mushroom mix. Don’t overstuff though, because it will seep out in the oven.

Next to wrap the jalapenos take one serrano slice, and pull in half. Take one piece of serrano and wrap it from end to end, then the other piece around the body. Secure with a tooth pick.

Place on a baking sheet and bake for 30 minutes.

Tada!!! We hope your team wins!