Showing posts with label blogger friends. Show all posts
Showing posts with label blogger friends. Show all posts

Thursday, June 5, 2014

Green Beans with Garlic Vinaigrette

Steam the green beans, (1 lb)... but do not overcook; for the vinaigrette, you need 2 cloves of garlic finely chopped or pressed, juice of one lemon, 1/4 cup extra virgin olive oil, salt and freshly ground pepper to taste.
In a small food chopper or a bowl, mix everything together, (except the olive oil)...slowly drizzle the olive oil...you can also use a wire whisk if not using a mini food chopper!
You would think that after MIA (missing in action)...I would come back to post an incredibly (WOW) post; so not happening! You see, since Mother's Day, I've been feeling so 'bummed' out...and carrying such sadness in my heart over the death of my dear friend Dianne's mother's sudden death; right on Mother's Day! She, herself is battling lung cancer (never smoked) for the last 2 years! I've been trying to be a good support for her (age 60). Anybody that says second hand smoking is not dangerous?...think again!

I've been also keeping myself busy with my private chef work...catering, as well! Just have to get my mind off of things that I cannot change. I have made some really nice dishes, and desserts, but just did not take even one photo of them...especially my N.Y. style cheesecake, my Yellow Cake with chocolate cream cheese frosting, my Caprese Ziti Pasta with the fresh mozzarella, tomatoes and basil, just to name a few! I have not gone on any social sites at all...such as facebook, have not visited blogs, or commented;...shame on me!

Pinning on Pinterest has been my only entertainment on the web! You don't have to comment, just keep on pinning on all your favorite boards which can take up hours of your time!

Also, I've noticed how bloggers have just abandoned their blogs...some favorite follower friends stopped commenting; some have totally ignored my previous comments...but I'm sure, that has happened to most of us in the near past!

I am so thankful to you, my sweet food, and other blogger friends that are still active and keep up with your lovely blogs. We all have our private lives, our jobs, families, significant 'others'...and mostly our daily routines, sometimes health related issues to worry about! Life has its ups-and-downs but we have to keep a positive outlook...and sometimes that positive outlook can be clouded by doubts and fears which we have to overcome!
Avocado and Tomato Basil Bruschetta
Also, I have made a really healthy, and yummy bruschetta a couple months ago...I could not upload the photos during that time, and have forgotten all about it! I used the yellow cherry tomatoes, the avocado pieces were diced rather larger, or maybe I should have smashed them, but it's based on the very similar recipe that I found on Pinterest!

Smashed Avocado + Tomato Basil Bruschetta
Prep time
Cook time
Total time
Whole grain slices of french bread are toasted to perfection and topped with smashed avocado and a garlicky tomato basil mixture.
Author:
Recipe type: Appetizer, Lunch, Healthy
Serves: 4-6
Ingredients
  • Cooking spray
  • 1/2 loaf whole grain french bread (or 1 petite loaf), sliced 1/2 inch thick
  • 2 avocados, smashed
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon sea salt, plus exta
  • 1/4 teaspoon freshly ground black pepper
  • 4 large roma tomatoes, chopped
  • 2 cloves garlic
  • 2 Tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 3-4 basil leaves, chopped
Instructions
  1. Preheat oven on broiler setting.
  2. Place slices of bread on baking sheet, spray with olive oil cooking spray and sprinkle with sea salt; broil slices in oven about 2 minutes on each side or until golden brown. Remove from oven and rub with one clove of garlic (make sure to cut it in half before rubbing).
  3. In a medium bowl, mix smashed avocado, lime juice, and 1/4 teaspoon of sea salt and ground pepper.
  4. In a separate large bowl, combine tomatoes, olive oil, and balsamic vinegar. Mince other garlic clove and add it into tomato mixture.
  5. Spread smashed avocado mixture onto each slice of toast, then generously spoon tomato topping on top. Garnish with basil and serve immediately.
Recipe by Ambitious Kitchen at http://www.ambitiouskitchen.com/2012/08/smashed-avocado-tomato-basil-bruschetta/

My New York Style Cheesecake...from 2 years ago, and also made it recently...original recipe can be found here; also video as well!
NEW YORK CHEESECAKE...by Joy of Baking


Tuesday, February 25, 2014

Smoked Salmon on Toast Points

I already posted two "Wordless Wednesday' post...almost did a 'Silent Sunday', but I can't stay 'wordless'...and I can't stay 'silent'! It's been such a torment and grieving period for me; first, the 'denial', and second the 'shock and grief'. Never in my life have I witnessed a favorite pet, passing away, and I never want to experience that as long as I live. I really think that poor little Mush missed Prince so much since he's been gone for the past two years...she grieved for her 'best buddy' for over a year. A few months ago, I found out that she has 'heart murmur' and I have been giving her pills daily, but in the end she gave up.

Although, she has been a lot closer to me (meaning, that she wanted to sit on my lap and literally patting my hand to pet her, (so cute, which I did anyway)...I cancelled her last appointment to the vet, and I cannot forgive myself. The hardest part is; when I walk through the door...just like to 'poem says'...she is no longer there to greet me!
I always have fresh herbs on 'hand'...eggs, capers, cream cheese, and occasionally buy smoked Nova Salmon. Not cheap by all means, but oh, so good. The best way that I love it is to make little 'open faced' sandwiches, or on bagels. These cute little whole grain party breads are a perfect choice...better than cutting up bread for 'toast points'...I prefer making toasts out of the little party loaf, and you have the perfect little snack to enjoy...and healthy too!

I have not been eating dinners at all since Mushy died...just snacks in the middle of the day, skipping breakfast as well! (not a good idea, just have no appetite)

Now that I pulled out my dear departed Hungarian grandmother's hand crocheted doily from my 'secret' drawer; she made this lovely piece and more for me, years ago which I kept it in meticulous condition; I'm proudly displaying that, as well!
As for me, I can totally just eat appetizers, and skip dinner! I love the Spanish inspired Tapas, as well and have been checking them out to make something really inspiring. Of course, the Italian Antipasti is not too 'shabby'...love the small bites!


Smoked Salmon on Toast Points
slightly adapted from Williams- Sonoma

For the herbed cream cheese:

  • 4 oz. cream cheese, at room temperature
  • Zest of 1/2 lemon
  • 1 tsp. fresh lemon juice
  • 1 1/2 Tbs. chopped fresh chives
  • 1 Tbs. chopped fresh dill
  • 6 slices white or wheat sandwich bread, crusts removed, each cut into 4 triangles
  • I used whole grain party bread
  • 2 Tbs. unsalted butter, melted
  • 6 oz. smoked salmon, thinly sliced
  • 1/2 cup finely chopped red onion
  • 1/2 cup capers, finely chopped
  • 3 hard-cooked eggs, peeled and grated
  • Dill sprigs for garnish

To prepare the herbed cream cheese, in a small bowl, combine the cream cheese, lemon zest, lemon juice, chives and dill. Stir with a wooden spoon until well blended. Transfer to a serving bowl, cover and refrigerate until ready to use.

Preheat an oven to 350F.

Brush the bread on both sides with the melted butter. Arrange in a single layer on a baking sheet and transfer to the oven. Bake until the toast points are golden and slightly crispy, about 15 minutes. Let cool completely.

To assemble, spread the herbed cream cheese on the toast points and place 1/2 to 1 whole slice of salmon on top. Garnish with the onion, capers, hard-cooked eggs and dill sprigs. Arrange on a platter.

Alternatively, arrange the toast points and smoked salmon on platters. Place the herbed cream cheese, onion, capers, hard-cooked eggs and dill sprigs in separate serving bowls and let guests assemble their own hors d’oeuvres. Serves 8 to 10.


Thank you for all your kind and caring words of comfort, I appreciate each and every one of your kind comments. I do apologize for not visiting and commenting on your blogs for almost 1 week now. I am getting back to the normal routine, and will not abandon my blog, or my favorite blogger friends! Your friendship means a lot to me, and I hope to stay in touch with you for a long time to come! Hugs,
Elisabeth