Girl’s Night Done Right (and Lite)

Girl’s Night: the time for us ladies to get together, let our hair down, and just be girls. Girl’s Night is the adult version of old school slumber parties all clad with princess night gowns and fluffy pink sleeping bags. Minus the pillow fights (‘cause we cannot mess up our hair and make-up), Girl’s Night is what is always has been—a space to celebrate womanhood and eat cake.

I recently hosted “Girlz Nite” at my place in DC. I hosted over 30 women with the hopes that old friends would reunite and new bonds would be made between strangers. We talked, played games, discussed business, and of course, we ATE! Eating is what the whole night is about—stuffing your face behind your man’s back so he doesn’t know how many slices of cake you had.

Because we girls at “Art.Food.Life.” are all about being healthy and considering the alternatives to food choice, our menu left the taste in tasty minus the bloated bellies and the “oh-gosh-these-jeans-don’t-fit” feeling. So that the ladies didn’t simply find themselves sitting and eating, we engaged them by encouraging them to help us cook which helped to keep the blood flowing and calories burning. By getting everyone involved, we created interaction in an active setting. Our menu, though light, was decadent and satisfying.

Menu:

Tomato Salad over baby arugula with shaved parm and diced red onion
Pear infused white balsamic vinaigrette
Sweet and Spicy Corn and Tomato Salsa with Guacamole Chips
Mushroom Medley over crostini
Asian Chicken Lettuce Wraps
Mini cheesecake shots
Dark chocolate dipped low fat oreo cookies

This menu includes fresh ingredients, lots of veggies, and is low in sugar and sodium. The recipes are easy for anyone to make and portion control is easy because most items are pre-portioned in some way. Here are a couple of recipes for the faves of the night:

Mushroom Medley over crostini—
1 lb sliced white button mushrooms
1 lb sliced baby bella mushrooms
1 lb chopped portabella mushrooms
1 lb oyster mushroom pulled into pieces
2 tbsp butter
Salt
Herb seasoning
crostini

In a hot dry pan, dump in all of the mushrooms. Allow them to cook until they reduce in size about half and render their natural juices. Add butter, salt, and herb seasoning and reduce heat. Allow mixture to reduce by another third and sauce to come together. Total cooking time: about 12 minutes.

For the crostini, if you can get a little help from the store and find crostini style crackers, by all means go for them. But, if you cannot find them (also know as panetini), simply take a petite baguette and cut thin slices on a diagonal. Brush with olive oil and sprinkle a bit of herb seasoning and toast in oven until golden and crispy.

Mini Cheesecake shots—

These little beauties are easy as can be because our recipe takes help from the market.

1 package of Philly no-bake cheesecake mixture
1 package of chocolate cream cookies
1 large can of cherry pie filling
24 plastic shot glasses

In a reinforced gallon sized freezer bag, crush all of the cookies into fine bits like sand. Fill another gallon sized bag with the cheesecake mixture forcing all of the mixture to one corner to create a piping bag. Snip the tip of the bag once mixture is to the edge. Fill each shot cup with a teaspoon of crushed cookies followed by a teaspoon of cherry pie filling followed by a piped dollop of cheesecake. One package of cheesecake mix should make two dozen shots.

These are just a few of the recipes that made our girls night lite and a success. When relaxing with the girls, there’s no reason to forget about eating healthy. Give these ideas a try the next time you enjoy Girl’s Night Done Right.

*if you want the recipes to the other dishes, reply and we’ll send it to you.

...art, food, and life...right?

My family and I enjoy traveling together.  We especially enjoy a road trip.  When traveling by car, we enjoy stopping at regional super markets checking the aisles for unique products or by farm stands peeping through lush local produce.  We thought we'd share some of the neat things we found and tell you what we did with them--just in case they should ever cross your eye.  Some items were unique and some were simply above average old standards.

Red Radishes:  we found a bright red bunch of perfect radishes at a road side stand in Maryland.  The flavor was oniony with the right amount of spiciness.  We decided to dice it and make it a part of a marinade for a fresh asparagus salad (2 tbsp each of radishes, shallot, and sweet red pepper; cap full of apple cider vinegar; 1 tbsp of evoo; salt).

Pear Infused Vinegar: we can't recall where we originally found it.  One night when making a dressing, we wanted a break from the usual balsamic or apple cider vinegars, and there she was, a fresh unopened bottle of pear infused vinegar.  The vinegar was slightly sweet with the perfect vinegary bite in the background.  We simply replaced it in our standard dressing making the salad feel like a new treat.

Vine Ripe Roma Tomatoes: while tomatoes do not seem all that special, lovers of the veggie fruit know how exciting it is to come across that perfectly ripe sweet delight.  These beauties needed to be added to something more special than a regular salad, but left raw so as to not mask the taste.  We prepared a salsa with tomato, onion, and basil adding a hint of oil, salt, and sugar and placed it as an accompaniment to grilled chicken breasts seasoned with herbs de provence.  

Lavender Salt: we found this unique treat at CowGirl Creamery in DC on Inauguration Day 2009.  Fragrant and calming, we initially thought we should bathe in this salt.  But, we decided to use a heavy dose of it in boiling water mixed with aromatics for poached chicken from which we prepared lavender chicken salad (lavender poached chicken diced and mixed with onion, celery, and sweet relish bound my miracle whip salad dressing).

Red Beets: at a market in South Carolina, we came across a huge basket of fresh rose red beets.  We peeled them, sliced them thin and marinated them in herb seasoning, a pinch of salt, and evoo.  We then lightly dredged them in flour and fried them in canola oil until the beets were crispy on the outside and warm and fleshy on the inside.  

That's just a few of the fun things we've come across in a trek for tasty treats.  For us, it all about making meals special and memorable.  After all, it is art, food, and life....right? 

 

Vacation is Over!

My family traditionally has taken a week long vacation in Myrtle Beach, South Carolina during the seven days just prior to Labor Day.  Its like a tradition now and its spread like wildfire among other family members.  This year we were 17 deep and I believe next year we'll be even deeper.  During those seven days, we lounge, we chat, we bond, we laugh, we EAT!  I have the fortune (or misfortune depending on how you look at it) of being a part of a family filled with food and wine enthusiasts.  We plan our vacation meals for weeks prior to the trip and bring ice chests filled with special ingredients, buckets filled with special pots, spoons, and knives, and--of course--several mixed cases of wine and champagne.  

This year, my cousin, Kennice, and I were intent on making sure we stuck to our diets--at least for breakfast.  So, we made our way to a small market that had a small organic section.  We stocked up on soy milk and soy yogurt, crudite, and fruit.  On our way out, I was stopped dead in my tracks by a beautiful pork roast lying gently in a sale case on the meat aisle.  It was only $3.24 making it hard for me to resist bringing it home and adding it to the next night's grilling fiesta.  In the basket this pink beauty went and into my canvas shopping bag to join the party.

I'm sure you're shrieking at the thought that I brought home a pork roast.  And it was a real pork roast, not a tofu chunk disguised as such.  It was pork from a real pig, one of the first domesticated animals in the world.  It has a bad rap and for those who love cracklings, trotters, chitterlings, bacon, and pepperoni, the meat can be life threatening when eaten in abundance.  But some cuts can be as lean as boneless chicken breasts.  It takes quickly to most marinades and can stand up to several styles of preparation.  For those foodies that do not have limited diets, its an awesome source of protein and other nutrients making for a decent addition to break the monotony of weekly meal planning.

So, we planned to marinade our pork in a sweet soy sauce and grill it the next day with asparagus, beets, and thick steaks.  Ironically, the pork was to be a lighter option for those that didn't want a super thick steak.  But, the same night we came home with the meat, the family was in a lurch about what to do for dinner.  I went to the fridge to see what I could come up with and there was the roast.  Light bulb: Asian Pork Lettuce Wraps!  

I began by butchering the meat into medium cubes being certain to remove the center cartilage and any additional fat.  I then marinated the meat in sweet soy sauce for about twenty minutes. If you don't have sweet soy sauce, go for a mix of soy sauce and honey using just a tad of soy sauce.  After the meat has a chance to soak up some flavor, I then sauteed it in canola oil until cooked through and removed it from the pan and allowed it to cool.  In the same pan, I added a cup each of sweet sliced onions and julienne carrots sauteing the mix with a tablespoon of sweet soy sauce until they became tender.  Meanwhile, I diced the medium chunks of meat in small pieces.  When the veggies were tender, I added the meat to the pan until everything came together adding a touch more sauce as needed.  The sauce itself is so flavorful that no other seasonings were needed.  We served up the meat mixture on a platter with iceberg lettuce leaves.  

This little pork roast was inexpensive and flavorful becoming our star that night.  Lean cuts of pork, when prepared correctly, are a great addition to any diet.  Note, we said lean!!!!  As for the beets that you probably did a double take on, we'll save that for another post :-)          

Salad, Salad, I Luv Salad

Most people's idea of salad is simply iceburg lettuce, cucumber, and tomato.  Or, maybe classic ceasar salad for those that like to go all out.  But, there is a plethora of salad possibilities out there just waiting for you to dig in.  Salads are my go to dishes on a hot summer evening or when entertaining for the family.  They go far with just a few ingredients, are inexpensive, and good for you.  Consider upgrading your nightly salad by switching your basic iceburg or romaine for such flavorful greens as arugula, belgian endive, frise', pea shoots, or tasty micro-greens.  Another alternative in lieu of greens is to use a base of hearty veggies such as broccoli or asparagus.  Here are a few of my favorite recipes that I am sure your family will love as much as mine:

Mango Chicken Salad with Belgian Endive this combination of sweet mango with savory endive is the perfect party food as whole endive leaves serve as the vessel for this tasty salad making it as portable as it is tasty.

Ingredients:

2 cups diced cooked chicken breasts

3 cups diced ripe mango

1/4 cup sweet red onion

1/4 cup sweet red bell pepper

1 tsp cayenne pepper

2 tbsp sugar

1 tbsp evoo

salt

fresh black pepper

2 tbsp chopped fresh flat leaf parsley

2 dozen belgian endive leaves cleaned and trimmed

In a large bowl, mix chicken, mango, onions, and peppers together gently pressing the mango as you stir to release juices.  Add cayenne, sugar, and evoo allowing the seasonings to fully incorporate.  Finish the salad with salt and pepper to taste and gently fold in the fresh parsley.  Arrange on a platter with endive leaves surrounding the edges.  

Easy Broccoli Salad this easy salad has few ingredients but is not slight on flavor

4 cups broccoli florets

1/4 cup diced sweet red bell pepper

1/4 cup diced sweet onion (i.e. vidallia)

1/4 ranch dressing

Salt

Fresh Black Pepper

In a large bowl, mix all ingredients together using salt and pepper to taste.  Allow salad to chill for at lest two hours before serving.

Asparagus Salad with Radish Vinaigrette this unique combo of veggies is simple, but intensely flavorful and a surprising delight

1 bunch pencil thin asparagus

1 tsbp finely diced radishes

2 tbsp finely diced sweet red bell pepper

2 tbsp finely diced sweet red onion

1 tsp apple cider vinegar

tsbp evoo

all purpose salt-free herb seasoning

salt

fresh black pepper

In a zip top freezer bag, add the ingredients finishing with just a pinch of coarse salt and fresh pepper.  Store in fridge for at least an hour before serving.  

Consider these options for your next dinner party, brunch, or just as a side dish for Saturday supper. They are sure to add a little something extra to your culinary arsenal.

Cucumber, Cucumber, Cucumber: I luv Cucumbers and You Should too!

Cucumbers might just be God’s gift to women (no offense men). A natural diuretic, cucumbers contain over 95% water which is naturally distilled meaning that a little cucumber goes a long way when it comes to the prevention of water retention--which can be akin to the “devil” when it comes to a woman’s body.

Cucumbers, in their fleshy and juiced states, encourage water elimination through urination and when applied topically (like those fancy ladies in white robes at the spa) it will reduce fluid in common water retaining areas such as beneath the eyes. In addition, its ability to keep you hydrated also assists in reducing water retention.

Amazed? It is also high in Vitamin C and anti-oxidants which makes it a great addition to an imuno-defense diet and isn’t a bad thing when it comes to detoxifying and purifying the skin for that healthy glow we love (also why it's in so many beauty products). An excellent source of potassium, cucumbers are also a great addition to any diet aimed at reducing high blood pressure.

Sold? Probably. So, consider purchasing more cukes on your next run through the produce section. When possible, purchase cukes from a farmer’s market or spring for the individually wrapped English cukes as these babies typically are un-waxed making the skin edible and thus a great source of fiber.

Try these recipes:

Cucumber Spa Water
Drop about a dozen slices in the bottom of a clear pitcher and lightly muddle them just to release the juices. Fill the pitcher with cold water and allow to steep in the fridge for about an hour. Enjoy this refreshing and gorgeous elixir daily and let this green beauty do its magic.

Cucumber Salad
Mix about 3 cups of thinly sliced cukes (skin on) with about 1 cup of onions in a large bowl. Add .5 cups of thinly sliced roasted red peppers (from the jar) and a tbsp of dried celery leaves (if you can find them). Mix together with three capfuls of good apple cider vinegar, 2 tbsp of sugar, and ¼ cup of evoo. Finish with your favorite salt-free herb seasoning, lots of fresh black pepper, and sea salt to taste.

Are You Sure You Really Want It?

Ingredients: soybean oil, water, buttermilk, egg yolk, sugar, distilled vinegar, salt, phosphoric acid, [dehydrated] garlic, modified corn starch, [dehydrated] onion, xanthan gum, monosodium glutamate (MSG), potassium sorbate, sodium benzoate, spices, natural flavors, calcium disodium EDTA, disodium inosinate, and disodium guanylate.


Would You Eat This?

Probably not. So, why are you slathering RANCH dressing all over your salad? I admit, Ranch is good. In fact, it’s great and besides, where would carrots be without it. But, most standard store bought products include some combination of all that stuff, some of which spell check doesn’t even recognize. So, do you really wanna eat it?

If that’s not enough, consider this…two tablespoons (that’s about two of your soup spoons worth) has 130 calories (120 from fat), 13 g of fat (2 saturated, 0 trans fat), 10 mg of cholesterol, 240 mg of sodium, 2g carbs, 0 fiber, 0 protein, 0 vitamins A or C, 0 calcium, and 0 iron.

Imagine that you should not consume more than 2000 calories per day and no more than 25 grams of fat and 1800 mg of sodium. Was this salad really worth it? Not in the least!

Consider this…make your own dressing. I know you creamy dressing lovers may initially turn your nose up a vinaigrette, but considering the list of ingredients above, a basic dressing of evoo, vinegar, and herbs sounds appealing to me.

Start with a basic mix of 2 to 1 oil to vinegar. Experiment with various types of vinegars and herbs (fresh and dried). Use a blender to get a greater emulsion (thicker) and try adding a tbsp of honey and Dijon for a change in consistency and taste. Trust me, it’s worth it and you won’t regret this change.

Pea Shoots: a shot of nutrients

A few months ago, I joined a friend for dinner at Proof in downtown Washington, DC.  Proof's menu is very eclectic and not for those not willing to try something new and different and God forbid if you should ask the chef to create a variation on your meal choice such as add raw onion to your salad because you like it that way.  

That night I tried the Roasted Beet salad with Pea Shoots.  I had no idea what a pea shoot was but figured that if it was a salad ingredient, I'd probably like it.  Similar to micro greens or other spouts, Pea Shoots have a mildly intense flavor that stands up to other flavorful ingredients in fresh green salads.  I didn't eat every beet on that plate, but I certainly lapped up every possible tiny tender pea shoot green which really only served as a bed for the beets.  

Stuck with this great flavor in my head, I ran to Trader Joe's and searched the produce section in hopes of finding pea shoots.  And, there they were nicely packed blaring with bragging rights that these little tenders were packed with vitamin C.  What?  Could there be more?  Indeed.  It turns out my little pea shoots contain 7 times more vitamin C than that wonder fruit they call blueberries.  In fact, one portion (2cups) contains about 36% of the RDA of Vitamin C and about 15% of Vitamin A.  Not only that, it is also an awesome source of folic acid which is a part of those wonderful B vitamins which helps make healthy cells and blood and helps you prego chics in the development of your unborn baby.  Its low in carbs, calories, sugars and sodium and can be an additional source of protein and fiber.  

Sold?  Since you probably are, consider trading out your romaine for pea shoots and let me know what you think.  The following recipe is one my favorite ways to eat them:

Asian Pea Shoot Salad (serves two as a meal)

4 cups pea shoots (rinsed and drained)

.5 cups thinly sliced red onion

.5 cups shredded cabbage

.5 cups shredded carrots

.5 cups mung bean sprouts

mix the ingerdients together and toss with a low fat/low sodium asian vinagrette