Touch of Nectar

I decided to have a special cocktail for Thanksgiving this year. I found a recipe for Snow Cosmos on RecipeZaar. Also known as White Cosmos. These are basically white cranberry juice, citrus vodka, and lime juice served in a martini glass.

I used plain vodka, white cranberry juice and bottled lime juice. And LOTS of ice. Shaken in cocktail shaker until they looked like melted snow. Garnished with fresh cranberries. Mine, of course, was extra strong and icy cold.


chevre-and-chutneyIt does not get any easier than this! I took a roll of chevre and topped it with mango-ginger chutney (both from Trader Joes). Served with triskets and wheat thins. Easy peasy. And a huge hit!

The chutney is just a little sweet with a kick from the ginger. Paired with the creamy cheese and crunchy crackers it was perfect!olivesI also put together an olive plate. Another super easy appetizer. Also all found at Trader Joes. I used three kinds of olives; kalamata, green pimiento stuffed and canned black (for hubby). I love my funky olive plate so I’ll take any excuse to use it.

bento18Last night for dinner I made teriyaki steak marinated in a soy-pineapple-brown sugar-garlic marinade. Served with broccoli and steamed rice.

Today’s bento is just leftovers. I sprinkled the rice with furikake. Lunch today looks small, but I packed a fairly large (for me anyway) breakfast.

{November 25, 2008}   Clam Stuffed Tomatoes

tomato-clamsThis simple and yummy recipe comes from my 365 Easy Low Calorie Recipes Cookbook. Clams in Tomato. Just three ingredients, so it is super easy. Tomatoes, horseradish and canned clams (I used a foil pouch).

Hollow out a Roma tomato. Add a dab of horseradish. Fill with clams. It is that easy! Great for a snack or an appetizer. You could do this with cherry or grape tomatoes too.

{November 25, 2008}   Prosciutto and Tomato Sauce

Prosciutto and Tomato Sauce

This recipe comes from my 365 Ways to Cook Pasta Cookbook (via RecipeZaar, of course!) I was able to find prosciutto for a very reasonable price the other day. Of course, I made my own personal changes to the recipe, doubling the amount of prosciutto and halving the amount of tomatoes.  The carrot adds a nice sweetness to balance out the saltiness of the prosciutto and the acidity of the tomatoes. Took no time at all to put together. Both hubby and the kidling were happy. Always a good thing.

{November 25, 2008}   Bento #17 Miso Chicken

bento17This is a bento that I had last week, but didn’t get around to posting.

Black grapes, pineapple and cantaloupe in the upper left. Artichoke hearts, radishes and cucumbers in the upper right.

In the bottom section, tomatoes stuffed with clams (and horseradish!), edamame and miso chicken . Not terribly exciting, but at least it was tasty.

{November 25, 2008}   Miso Chicken and Green Beans

I found a recipe for Miso Wet Rub in an old copy of Cooking Light, which is one of my favorite magazines. Dinner could not be easier! I combined all of the ingredients for the rub in a bowl. Then added a huge package of chicken thighs. The rub is thick and pasty, so you have to combine it well with the chicken. I froze half of the chicken for dinner another night. I served it with green beans with lemon and sesame. Dinner was a hit!

Miso Wet Rub

1/3 cup yellow miso
1 tablespoon minced peeled fresh ginger
2 tablespoons rice vinegar
2 tablespoons honey
1/4 teaspoon
ground red pepper

{November 18, 2008}   Fusion Sushi – Bento #16

bento16Yesterday I had lunch at this really great teriyaki place near work. They had bentos on the menu! So for lunch yesterday I got to have a bento made by someone else! It contained rice, teriyaki chicken, gyozas, salad, edamame in the shell and California rolls.

I liked the box it came in so much, I kept it for my lunch today. My sushi rolls are a bit of an experiment. For the rice, I used a lemongrass and ginger rice mix from Thai Kitchen. I gave a full review of it on my other blog – One Pan Wonders.

Wrapped up with the flavored rice is carrot shreds, cucumber strips and tofu. I included a couple of little fishies filled with soy sauce and some pickled ginger to go along with the sushi.

Also in the box is edamame, boiled quail eggs, radishes, salad and steamed sweet potatoes. It looks like a lot, but I will eat it throughout the day, so it should be perfect!

{November 18, 2008}   Miso Soup with Enoki Mushrooms

Miso Soup with Enoki Mushrooms. Almost instant soup!!  I found this recipe in Cooking Light, but of course I also added it to my recipe files on Zaar. It is so simple – miso paste, soy sauce, enoki mushrooms and tofu. I added a sliced green onion for the top just for a little extra color. Delicious! And super easy.

I will be making this often. I really like that I get to control how strong I make the soup. I had no idea that miso soup could be this simple.

I had some leftover smoked salmon from the sushi I had made the other night that needed to be used up. I didn’t want to make more sushi rolls, so I found a recipe for salmon spring rolls. On Recipe Zaar, of course! I am finding that bentos are a great way to use up small bits of things left in the fridge! Less waste. Bonus.

bento15The spring rolls contain smoked salmon, rice noodles, shredded carrots, lettuce and fresh cilantro. They are sitting on a bed of shredded cabbage and edamame. I threw in two little fishies filled with soy sauce for the veggies. The rolls don’t really need a dipping sauce.

Also in the box are seedless black grapes, steamed sweet potatoes, yellow bell pepper slices, pickled mushrooms from Trader Joes and a few radishes.

et cetera