::enchantment::

Model: Ilse de Boer

Photographer: Bruno Dayan

Magazine: Tatler Russia May 2011 Issue

  

  

-S.*

{Source: FGR - Inspired to Post by www.roguerunway.blogspot.com}

::munch:crunch:chew::

Hello all! It's time for another recipe! This time it's a little more complex; it's an actual meal. So you don't have to do one thing and figure out what else to make with it.

I'm sure this would be quite simple to make and looks delicious and healthy. Let me know what you guys think. ;)

Bon Appetit!

Tilapia with Barley, Shiitake, and Edamame Salad

It's easy to vary this recipe: Use firm tofu or chicken instead of fish.

Serves: 4

Ingredients

{For the Salad}

3 tablespoons extra-virgin olive oil

6 ounces shiitake mushroom caps, sliced 1/4-inch thick

3 shallots, minced (1/3 cup)

1 teaspoon minced garlic

1-1/2 frozen shelled edamame

3 cups cooked barley (from 1 cup dry)

1 teaspoon coarse salt

Freshly ground pepper

{For the Fish}
2 tilapia fillets (6 ounces each), halved lengthwise, or 4 fillets (3 ounces each)

1-1/2 teaspoons coarse salt

Freshly ground pepper

2 tablespoons extra-virgin olive oil

1/4 cup lime juice (from 4 limes)

1/4 cup water

Directions

1. Make the salad: Heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook, stirring occasionally, until browned and crisp, about 8 minutes. Reduce heat to medium, add shallots and garlic, and cook until tender, about 3 minutes. Add edamame, and cook, stirring occasionally, for about 3 minutes. Add barley, and heat through, about 2 minuets. Spring with salt, and season with pepper.

2. Make the fish: Sprinkle both sides of tilapia with salt, and season with pepper. Heat oil in saute pan over medium-high heat. Add tilapia, and cook until browned and crisp, about 3 minutes per side. Add lime juice and water, carefully swirling pan to combine. Serve tilapia with barley salad, and drizzle with sauce.



I know I post a lot of recipes that usually include fish or some sort of seafood - so if you guys have any requests, just let me know and I will start posting more of a variety as well. :)

In the meantime keeping eating delicious foodies!

Pass on the McD's and try this recipe! I am sure you will be just as satisfied. :)

-S.*

{Source: Martha Stewart Website - From Martha Stewart Living, September 2009}

::rich:ricci::

This editorial is beyond compare.

It is...beautiful.

All these photo's are just simply stunning.

Christina Ricci by Tom Munro for Vogue Italia, January 2007.

-S.*
 
{Source: Noir Facade}

::nibbles::

Ha! I guess I lied yesterday. I didn't post anything after the Baldovino editorial - got quite busy. Life has been pretty busy in general which is a good thing. Need to make some changes and we are all on our way.

Anyways, this is a suuuuuper short recipe that I found on wholeliving.com.

I just found it interesting and it sounds like it would take literally 10 minutes to make on those busy nights and it doesn't sound half that bad. Might give it a shot one day when I have absolutely no time to cook. So here you go!

Bon Appetit!

Lentil, Carrot and Lemon Soup with Fresh Dill

Simmer 3/4 cup French green lentils with 4 chopped carrots, 2 sliced garlic cloves, and 1/2 teaspoon sea salt in water {enough to cover by 2 inches}, until tender, about 20 minutes. Stir in juice of 1 lemon, season to taste, and add about 2 tablespoons chopped fresh dill to each bowl before serving. Serves 4.

Told you it was a quickie. ;)

-S.*

::eminence::

I was trying to hold off on posting this editorial so that it would be the last thing you guys see {since I will be posting more edits and recipes up today} but I couldn't help it. This just goes to show that Baldovino is one of the most illustrious and outstanding photographers out there today. This editorial is absolutely beyond staggering. It's all joking aside ~ breath-taking. After posting I usually delete the images off my hard-drive but photo's like this I feel like I have to keep because they are so commanding and frighteningly splendid. It's even worth printing one of these pics off on photo-quality paper and framing it. It's THAT good!

Anyways - here we have the stunning and etheral Miao Bin Si shot by Barani for HatWoman Spring/Summer 2011 Campaign.

Let me know if you guys find this as gorgeous as I do.

  

 

  

-S.*

{Source: Noir Facade}

::nibbles::

Here we have another recipe to share with you guys.

This stuff I have never tried before and I am kinda irked by giving it a shot but I hear nothing but good things about it so hey - maybe I will give it a shot.

What does eggplant taste like? Is it bitter? I don't want to put all this energy into a recipe that I might very well end up hating - but you never know until you don't try, right?

So maybe I will try it this weekend when I have a bit of extra time.

I also hear in the comments section of this recipe {that's right, Martha Stewart website} that you probably need a bit more marinara sauce then what is suggested. So go ahead and grab two cans at the store instead of one. Just in case.

Bon Appetit!

Lighter Eggplant Parmesan

Baked eggplant and a healthier bechamel match up in an Italian classic made virtuous. The cheeses are on top, instead of in layers, with a creamy pink sauce underneath.

Prep Time: 20 minutes

Total Time: 45 minutes

Serves: 4

Ingredients

1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise

1 tablespoon olive oil

Coarse salt and ground pepper

1 cup fat-free (skim) milk

3 tablespoons all-purpose flour

2 garlic cloves, minced

1 cup homemade or best-quality store-bought marinara sauce

1/2 cup grated park-skim mozzarella

1/3 cup grated Parmesan

Directions

1. Prehead oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.

3. Spread cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake up upper rack until browned and bubbling, 10 to 15 minutes.

Let me know if you guys give this "lighter" version a try.

-S.*

::a:velvet:silence::

Definitely am in love with the haunting beauty of this editorial featuring the lovely Du Juan by Wing Shya for Flair - April 2011 issue.

  

-S.*

::nom:nom::

Recipe time!

This recipe is a little side-dish type dealio that I found on {none other then} Martha Stewart's website. Looks pretty delish and sounds healthy enough.

Let me know what you guys think of this recipe. For the Preserved Lemons / Lemon Dressing go to these links:

http://www.marthastewart.com/255482/preserved-lemon-dressing

http://www.marthastewart.com/255483/preserved-lemons

Bon Appetit!

Quinoa with Asparagus & Preserved Lemon Dressing

This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooknig."

Yield: Serves 6.

Ingredients

1 pound asparagus, trimmed, cut into 2-inch pieces

2 tablespoons olive oil

1 red onion, finely chopped

1 cup quinoa

1 teaspoon coarse salt

1/2 cup toasted pine nuts

1/4 cup thinly sliced fresh basil

Preserved Lemon Dressing

Preserved Lemons

Directions

1. Fill a pot fitted with a steamer basket with enough water to cover the bottom of the pot without touching the basket; bring to a boil. Prepare an ice-water bath; set aside. Place asparagus in steamer basket; cover and cook until asparagus is barely tender, but still crisp, about 10 minutes. Transfer asparagus to water bath until cool; drain and set aside.

2. Heat olive oil in a large skillet over high heat. Add onion and cook, stirring, about 2 minutes. Add quinoa and cook, stirring constantly, about 5 minutes. Add 2 cups water and salt; bring to a boil. Reduce heat and cover skillet; let simmer for 5 minutes. Remove skillet from heat and let stand, covered, for 15 minutes.

3. Transfer quinoa to a serving platter. Add asparagus and toss to combine. Drizzle with dressing and sprinkle with pine nuts and basil, garnish with chopped preserved lemons. Serve hot or at room temperature.



-S.*

::photo:of:the:day::

Well - the weekend is slowly coming to an end - which is quite unfortunate. I wish this weekend lasted forever. Well, not forever. I guess I just need a vacation. 

The weekend was pretty good and literally flew by. Went to church yesterday to bless the eggies and my bf and I went to get groceries and whatnot. 

Today we are uber lazy and are staying in bed until we have to go to a mini-person bday party. Then more laziness afterwards. 

And then back to work tomorrow *barf!!!*. 

Hope everyone is having a great Easter weekend and HAPPY EASTER!!!

Anyways - I will share a photo of the day with you. The lovely Kate Moss.

-S.*

::oh:tablet:where:are:you::

I am sitting here crapping my pants - hoping that UPS delivers my tablet today.

And just for fun - and since the long weekend is just around the corner, I decided to change my font colour. Although by the time I post this, I am unsure if I will leave it that way.

I reeeeeeeaaaaallllyyyyy want my tablet so I can begin doodling! I am way too excited about this and I hope that I am not getting my hopes up. Lol.

I am also uber excited to spend the entire weekend with my MacBook. :D Woohoo!

I have a busy afternoon and evening ahead of me.

I gotta get some groceries and stock up on vino since everything is closed tomorrow for Good Friday and then I gotta get my workout in before my boyfriend gets off work {can't work out in front of him, sweating like a pig}.

Then I gotta do some laundry as well as tidy up so that I don't have to clean or do anything not tablet or MacBook related over the long weekend.

Hopefully I actually do this. ANNNNDDD I gotta figure out freakin' dinner. Ugh. And tomorrow's dinner too! I don't even want to go to the grocery store. I am sick of going there all the time. Wish I had more time.

One day I would loooove to work from home. Well, I know that is what I strive to do one day.

Anyways, enough ramblingssss...

Here is another recipe. It features Mr. Tuna - because we can't eat meat tomorrow or on Saturday {or rather, I can't - I am Roman Catholic and this is part of my tradition during Easter}. So therefore, the recipes are mostly seafood-oriented.

This recipe is also super simple and super quick.

So here we go!

Bon Appetit!

PS. I changed the font back to black. Haha.

Tuna and Pesto Sandwich

Canned tuna and prepared pesto along with radicchio and cucumber make up this Mediterranean-stype picnic sandwich made on an English muffin.

Yield: Makes 1.

Ingredients

1 can {5 ounces} solid white tuna packed in water, drained and broken into chunks

Basic Basil Pesto

Radicchio or lettuce leaves

1 large English muffin

Cucumber, sliced

Fresh lemon juice

Directions

1. Mix tuna with prepared pesto. Place a few radicchio leaves onto bottom half of English muffin. Top with tuna mixture, cucumber, and a squeeze of lemon. Sandwich with muffin top.

It seriously doesn't get any simpler then that.

I think this is the shortest recipe I've posted. Haha.

-S.*

{Source: Martha Stewart Website - Everyday Food}

::recipe::

I haven't posted up a recipe in a while so away we go! I love posting up recipes. Because I love food. Who doesn't though. Lol. Usually on the weekends I let myself go a bit and eat whatever. Pasta here. Pizza there. But I seriously gotta start incorporating fresh veggies and food in general that I make myself. Because then I know exactly what goes in and how much of it. This recipe is found on the Martha Stewart website - she has everything on that site. I love it so much.
I think I will try and share more then one recipe with you guys today. Let me know what you think and if you tried any of the recipes in previous posts or if you're going to give one of these guys a shot.
Bon Appetit!

Smoked-Salmon Cobb Salad

This modern spin on the classic Cobb replaces chicken with smoked salmon, a nice match to crisp bacon and creamy buttermilk dressing.

Yield: Serves 8.

Ingredients

3/4 cup buttermilk

1/2 cup mayonnaise

1/4 cup minced shallots {from 2 shallots}

3 tablespoons chopped fresh dill

1 tablespoon fresh lemon juice

1/2 teaspoon coarse salt

Freshly ground pepper

8 ounces bacon {about 10 strips}

1 head Boston or bibb lettuce, leaves torn into 3-inch pieces

3 large hard-cooked eggs, quartered lengthwise and halved crosswise

3 ounces smoked salmon, flaked with a fork into bite-size pieces

1 avocado, pitted, peeled and cut into 1/2-inch dice

Directions

1. Whisk buttermilk, mayonnaise, shallots, dill, lemon juice, and salt in a small bowl until well combined. Season with pepper. Cover, and refrigerate until cold, about 30 minutes.

2. Arrange bacon in a single layer in a large saute pan, and cook over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels. When cool, crumble bacon into bite-size pieces.

3. Arrange lettuce on a platter. Top with bacon, eggs, salmon, and avocado. Drizzle with 1/2 of the dressing. Season with peper, and serve with remaining dressing on the side.

This recipe definitely sounds interesting and I am tempted to give it a try sometime over the weekend if my bf doesn't tackle me to the ground for making yet another seafood-esque type recipe. Lol. Let me know if you guys have tried a salad like this before and how it tastes. :)

-S.*