Avocados Three Ways

Would you like to discover that avocados could be more than the main ingredient in guac?

Now that avocados are back in season, here are a few new and intriguing plate-mates (including a couple options for our vegan friends).

WHAT YOU’LL NEED
for the dressing
3 sheets nori
2 cups cooked chickpeas
1 ½ cups lemon juice
½ cup tahini
¼ cup soy sauce
1 clove peeled garlic, whole
1 tablespoon ground mustard
1 tablespoon black pepper

for the salad
Bread for croutons
Olive oil
Salt and pepper
1 head red leaf lettuce
1 cup caesar dressing
1 avocado
Finely shaved fennel
2 tomatoes, sliced
½ cup shaved Daiya vegan cheese (optional)
½ cup fingerling potatoes, roasted until tender (optional)

HOW TO MAKE IT…
Blend dressing ingredients in a blender. Dice bread for croutons and toss with oil, salt and pepper. Toast until crisp at 325 degrees.

Cut lettuce in half, season with salt, pepper and oil, grill lightly. Toss lettuce with dressing and all other ingredients.

WHAT YOU’LL NEED
Ciabatta or other crusty bread
2 cups ricotta and 2 tablespoons maple syrup, mixed
4 ounces thinly sliced prosciutto, cut into small pieces
Easter egg radish, thinly sliced
2 avocados
Sea salt

HOW TO MAKE IT…
Slice bread and lightly toast. Spread with ricotta-maple mixture and top with prosciutto and radish. Layer on finely sliced avocado and top with sea salt to taste.

WHAT YOU’LL NEED
2 tablespoons goji berries
2 tablespoons slivered almonds
1 tablespoon soy oil
¼ cup sorghum
1 head kale, stems removed and sliced thin
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
1 tablespoon chopped fresh tarragon
Salt and pepper to taste
2 large avocados, sliced and peeled

HOW TO MAKE IT…
Preheat oven to 350. Soak goji berries for 10 minutes in warm water. Discard liquid and set aside. Toast slivered almonds for 5 minutes and set aside. Heat a saucepan over high heat, adding soy oil. Add sorghum and cover with lid. Shake until sorghum has popped. Remove from heat.

Mix kale, olive oil, lemon, tarragon, almonds, salt and pepper. Lightly massage kale to soften. Add avocado, mix, taste to adjust seasonings and top with sorghum to serve

Kategorien Comfort, Cottage Life / Cooking, Recipes . Skrevet af LE 1. July, 2015 kl 13:38

I talk and talk…..

….. and I promise and promise, and then I don’t fulfill.

Every single time, in fact, I write a new post, I say that my presence on the blog is decreasing, but that I’ll make up for it, that you’ll see me more often….. but then I become preoccupied with other things, therefore, I further reduce my presence on this poor blog. Does saying that I’ll patch things up bring me bad luck? Does life beyond the blog really absorb me so much?

Whatever it is, I really hope I’ll be able to write a bit more in the next weeks, ’cause maybe I’ll have a bit more time available (but I added the “maybe” just in case). But don’t worry, in the past weekend I relaxed a bit and I cooked (hallelujah, hallelujah), so you’ll have the pleasure (or displeasure) of seeing these 2 or 3 new recipes soon. Of course, if only I’d remember to take pictures every time I cook something new, maybe my blog will definitely improve, but I can’t ask myself too much.

Coming back to topics much more interesting than my (lack of) mental health, let’s talk about today’s recipe. Some time ago I found this recipe and I fell in love;

Risotto Alla Primavera

All you need:
6 1/2 cups (about) vegetable broth
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 8-ounce onion, chopped
1 medium leek (white part only), sliced crosswise into thin rings
2 stalks green garlic, chopped, or 1 garlic clove, minced
2 cups arborio rice or carnaroli rice
1/2 cup dry white wine
1 cup 1-inch pieces thin asparagus
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
1/4 cup chopped fresh parsley
3/4 cup freshly grated Parmesan cheese, plus additional for serving

Do this:
Bring broth to simmer in medium saucepan. Cover; keep warm over low heat.

Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic - sauté until wilted and almost tender, about 6 minutes.

Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.

Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute.

Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes.

Stir in asparagus, peas (if using fresh) and parsley.

Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer.

Add peas (if using frozen).

Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat.

Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt.

Season with salt and pepper.

Serve passing additional cheese alongside.

Buon appetito

Kategorien Comfort, Cottage Life / Cooking, Kitchen & food, Recipes . Skrevet af LE 25. November, 2013 kl 10:08

I’ve recently started to…..


….. work out in the morning.

This happens every once in a while, and I usually don’t know what sparks the urge, but I like it.

Anyways, I’m feeling healthy, so whether it comes from eating right, doing something particularly active, or just simply taking care of myself….. I love the feeling. Squats and crunches, here I come!

What have you done for yourself lately, that make you feel good?

Kategorien Comfort, Health, Lizzy says, Personally, We Love Wellness . Skrevet af LE 5. January, 2013 kl 14:48

Today, I’m apparently mastering the art…..

….. of puttering around the house in a faded, old PJ and a sad excuse for a ponytail.

Kategorien Christmas, Easter & Holidays, Comfort, Cottage Life / Cooking, Lizzy says, Personally . Skrevet af LE 1. January, 2013 kl 16:12

“The world we have created is…..

….. a product of our thinking; it cannot be changed without changing our thinking.”

- Albert Einstein

Start your day with stillness:
Developing a morning meditation practice can be a life-altering experience in the most positive way. In order to meditate effectively, you must commit to the process and be patient along the way, as it is very challenging to slow down and control your thoughts.

….. Not convinced meditation is for you? Here are five reasons that might change your mind….. along with a handful of tips on how to start a meditation practice.

5 convincing reasons
1. Wake up on the bright side
2. Enhance your awareness
3. Prevent stress and anxiety
4. Find the big picture
5. Boost overall well-being

Increased mindfulness makes us more emotionally balanced and encourages a general sense of wellness. Some evidence suggests that mindful meditation might even boost immune function. A daily meditation practice will leave you feeling present each day, intensify your appreciation for positive experiences, and empower you in your life.

How to Get Started
Get comfortable. Wear loose clothing…… you want to be comfy so that you’ll be able to focus instead of fidgeting.

Choose a place where you won’t be disturbed….. if you like, personalize it with a candle, incense, pictures, or anything that you find calming. Use a blanket, block, or pillow so that you’ll be able to sit comfortably with a nice, tall spine (sit against a wall to support your back if necessary).

Watch and feel your breath move through you….. just breathe and let your thoughts drift in and out of your mind.

Be indifferent. Don’t judge your thoughts. They are just thoughts. And besides, you get to choose what thoughts serve you, which ones to disregard, and how to act. LUCKY YOU.

Remember that meditation is a practice….. some days will be harder than others. It’s not about finding complete stillness in the mind but letting go of resistance and reactions to whatever arises.

Note: Morning meditation can be easy to blow off while lying cozy in bed, but once you’ve done it, keep in mind all the positive ways it makes you feel. Commit to your practice and you’ll see the benefits unfold…… last but not least, keep practicing.

I hope your weekend will be filled with good karma.

Love
Lizzy ♥

Kategorien Comfort, Health, Lovely Quotes, We Love Wellness . Skrevet af LE 14. December, 2012 kl 13:44

Hi….. how was your…..

….. weekend? Me yes….. I guess the queen of false promises has returned….. each time, in fact, more and more time passes between a post and the following one - I am a genius of evil, no doubt about it!

But what can I say, summer took me, and so did miles of travelling to the outer edge of Denmark this weekend, a birthday party with my family, a day at the beach and lazy hours with a glass of iced rosé wine…..

But it’s not that I cook less than usual (on the contrary, in fact), but certainly I document less and, as you can see (photo below), with a minor (could we say nonexistent?! Let’s say nonexistent) aesthetic eye. Maybe it’s the hot weather or the weekend mood - NO - I’m lazier, and I admit it without any problems….. quite the opposite, almost with a sense of pride!

The recipe I am presenting you today, is a summer classic, it’s easy to make, very quick and cold: it doesn’t require an oven or stove (just the fridge, my friends) and you’d need only very basic kitchen equipment, but you’ll have a fresh and delicious dessert, “low fat” and suitable for all palates.

Well, I post less and less, but I hope to make it up to you with some ideas to facilitate you in these hot days.

Tiramisu-semifreddo

All you need:
4 organic eggs
85 g (3 ¼ oz) caster sugar
250 ml (8 fl oz) whipping cream
250 g (9 oz) mascarpone cheese
100 ml (3 ½ fl oz) marsala wine
12 Savoyard biscuits
150 ml (5 fl oz) espresso coffee

Separate the egg yolks from the whites (without getting any yolk in the whites).

Whisk the yolks with half the sugar in a bowl until white and fluffy.

Whip the cream until fluffy and fold it into the egg mixture.

Whip the egg whites with the rest of the sugar until white and stiff in a dry and clean bowl. Carefully fold this into the egg mixture.

Whisk the mascarpone with the marsala wine and carefully fold it together with the yolk, the whipped cream and the whipped egg whites.

Line a rectangular bread tin with cling film.

Put a little of the ice cream mixture into the bottom and dip one biscuit at a time into the cold espresso. Place a layer of biscuits in the tin and top with some of the ice cream. Repeat the procedure again.

Lightly hit the tin against the table so any air bubbles disappear. Freeze it for 3-4 hours so that it is “half frozen”; it should be a little soft in the middle.

Turn out the tiramisu and remove the cling film. Powder with cocoa.

Enjoy!

Kategorien Comfort, Cottage Life / Cooking, Kitchen & food, Recipes, Weekend . Skrevet af LE 20. August, 2012 kl 8:47

Yes, I admit it…..

….. I want to dry out in the sun (not in my office)…..

….. I want beach and seaside. And I want these things so much that I started to feel the smell and the sound of the sea each time I take a sip of water

….. I need a vacation (I know I just had one, but still).

Tomorrow afternoon it’s weekend, and I’ll be back in Paradise….. and I will see the sea again: every day I feel nostalgic about the sea, and every day I look forward to seeing it again, excited like a child with its favorite toy.

And passing the time while waiting, I comfort myself with this delicious Seafood Paella, that scent like summer and sea, and with this lovely photo of the blue mirror that I love (and miss) so much.

Seafood Paella

All you need:
Broth:
3 cups water
1 cup dry white wine
1 teaspoon saffron threads
2 bottles clam juice

Herb Blend:
1 cup chopped fresh parsley
1/3 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried tarragon
2 large garlic cloves, minced

Paella:
1 pound monkfish or other firm white fish fillets
16 unpeeled jumbo shrimp (about 1 pound)
1 tablespoon olive oil
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
16 littleneck clams
1 (7-ounce) jar sliced pimento, drained
2 tablespoons fresh lemon juice

Do this:
To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.

To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; sauté 1 minute (the seafood mixture will not be cooked through).

Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and sauté 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.

Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spoke like on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes

Tip: Seafood paellas are often served with a cold, fresh, dry fino sherry; however, a zesty, dry California Sauvignon Blanc works well, too.

Kategorien Comfort, Cottage Life / Cooking, Kitchen & food, Recipes . Skrevet af LE 9. August, 2012 kl 9:53

It’s a rare thing for me to…..

….. lose my appetite.

I’ll be honest: I’m one of those people who eats rather than abstains in stressful or emotional situations. Nervously, I can nibble my way though a bowlful of cherries (or, to be more honest, a bag of chips) with hardly a tummy rumble. So when I started getting heavy pains earlier this year, and began taking painkillers while waiting for an operation, I was a little surprised to find that my appetite had disappeared. And so did a lot of other things along with it.

It is a common but mistaken notion among us human beings, that our lives are ruled by our heads - I think, therefore I am etc. - but over the years, I’ve discovered that my belly has a lot to do with who I am and how I move through life. I usually forget about this until, for some reason, my gut is upset and I go to reach for something: physically or emotionally, only to find that there’s not much for me to pull from.

People who study yoga may know what I mean. And those who practice meditation and have learned about the hara (the area centered between the groin and navel) may also understand this. Physically, our gut is our center, and all of our movement originates from this place. If you’ve ever had surgery in your abdominal region, you also may understand how much we use this part of our body to originate movement.

I also find that a distressed belly distracts me in other ways. It’s hard for me to focus, and I get upset, frustrated, impatient and altogether impossible - best to stay clear of me on days that I’m off my feed. Thankfully, as mentioned, this is rare.

There’s a kind of wisdom, too, in our bellies. This is where we locate our sense of instinct and intuition, where we know and understand things that our heads can’t seem to take up - feelings are more gut-based as well.

As human beings, we are a rather amazing and intricate collection of body, heart and mind. Since our minds are so powerful, we sometimes forget how essential the body and heart are to live an engaged and balanced life, and unfortunately, it sometimes takes a measure of distress for us to be reminded of this.

So please hurry to complete my treatment, Madam doctor. I want my peaceful belly back!

Kategorien Comfort, Health, Personally . Skrevet af LE 29. July, 2012 kl 8:15

All right people…..

….. we’re are back from Spain and we have taken the wonderful summer weather and a pair of amazing Spanish-inspired recipes with us home.

We are now in the thick of summer, and it’s time to sway up to the bar for some ice cold sangria (please don’t go to that bad place in your mind of sickly sweet concoctions and hangovers so horrible that you’ll swear off the stuff). Great sangria can be refreshing and it’s perfect for a summer party.

Nowadays with the endless varieties of wine, types of fruit and herb mix-ins to choose from, there’s a signature sangria out there for everyone.

For todays Happy Hour we’re jumping on the fan wagon of Cava, the slightly spritzy white wine from Spain. We’re mixing it up with some peach brandy and ripe white peaches for a pitcher perfect happy hour.

Sparkling White Sangria

All you need (serves 4 to 6)
2 to 3 white peaches, sliced (2 if they are large, 3 if they are small)
3/4 cup peach brandy
1 bottle chilled Cava
1 liter chilled white peach seltzer water

Do this:
In a pitcher, place 3/4 of the sliced peaches (saving some for garnish) add brandy and let the peaches soak for 20-30 minutes.

Add the Cava and seltzer water.

Stir with wooden spoon to mix. Pour into ice filled glasses and top with a couple of fresh peach slices.

Tip: Wrap some melon in Prosciutto and you’ve got a gorgeous, not to mention delicious, happy hour.

Kategorien Comfort, Cottage Life / Cooking, Holiday, Kitchen & food, Personally, Recipes . Skrevet af LE 23. July, 2012 kl 9:27

It is raining today…..

So I’ve come to the conclusion, that this monday should be spent in soft woolly socks, natural light, and with a colorful coffee pot nearby. Anyone else?

Kategorien Christmas, Easter & Holidays, Comfort, Cottage Life / Cooking . Skrevet af LE 9. April, 2012 kl 6:57

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