Walnut Creek and The Levies

After a hellacious year of ups and downs, we needed a serious vaca.  So we hopped a two-hour flight to Wine Country and stopped off to see one of my very besties Michelle, and her husband Dave in Walnut Creek.  For our first night's dinner they took us to Elevé: an upscale Vietnamese eatery located in oh-so-quaint downtown Walnut Creek.  I was a little skeptical since Vietnamese doesn't usually pair with "delicious" in my head...and PJB has nightmares of tripe that his college roommate made him eat.  I knew Walnut Creek and the Levies wouldn't do us wrong, so we decided to jump in head first.

To start the evening off, PJB had a Martinez (gin, vermouth, maraschino, bitters, and hand-cut ice) while Dave, Michelle and Yours Truly all ordered a Moscow Mule off of the restaurant's handcrafted cocktail menu. I can't wait to make this at home...{recipe to come}

Moscow Mule: Vodka, Lime, Ginger Syrup, Mint

We choose a few items from the menu to share:
Shrimp Spring Rolls soft rice paper, lettuce, cucumber, mint, vermicelli and peanut sauce
Classic Imperial Rolls crispy wrap, chicken, shrimp, earwood mushrooms, sweet onions, cilantro, nước chấm
Five Spice Chicken pan roasted half chicken, spring salad
Wok-Tossed Flat Iron Steak sliced black angus beef, eggplant, japanese dry peppers, ginger
Braised Eggplant sweet onions, spicy plum sauce
Garlic Noodles with peanuts
Bottle of Malbec, Atamisque (Argentina), 2007 ~ we are in wine country
And lastly, a decadent chocolate cake to celebrate our 5-year anniversary.

All in all, my first taste of Vietnamese was surprisingly delightful.  I think it's too early to say you'll find me at the corner Pho Cafe in Mesa, but I will certainly be looking for an Elevé-esque eatery in Phoenix.  Or just impose on our friends to take us in and eat there again.

We capped the night off at Sasa, a hip small-plate asian restaurant/bar also in downtown Walnut Creek.  I had a Spiced Pear Martini...I am also making this one at home for sure {recipe to come}


Left to Right:
Spiced Pear Martini: Vodka Infused Ginger Cinnamon Syrup, Pear Puree, Cranberry Juice, Lemon Juice
Prosecco

We headed home and as you can imagine, slept very soundly from all the good food and drink.  The next morning we grabbed a bagel and Starbucks from the shopping center just across the way from the Levies' beautiful home, and headed down to Sonoma to begin Day 2 of our no-wine-left-behind excursion.

Christopher's

We took my dad to Christopher's for his 65th birthday dinner this year.  In the moment we waited for our hostess, we saw The Chef himself making his way from the Crush part of the restaurant back to the kitchen.

We were seated and began deciding the best way to conquer the French inspired menu.  First things first though...and second...

Grey Goose Lemon Drop

We ordered the escargot...after all miss this is France!  Well, perhaps just a restaurant with a French flare.  Well seasoned and oh-so flaky and buttery, it disappeared before I could even snap a photo.  Je suis désolé mes amis...you'll have to see it for yourself when you order it for an appetizer.

J'adore the de-constructed Caesar salad.  Chef Christopher does a fantastic Caesar dressing, and if you're an anchovy lover, get excited--you'll get all you'll ever need on your plate.  And if you're like me, that's where they'll stay ;)

De-constructed Caesar Salad

And now for the main event.  All four at our table opted for red meat with the likes of steaks, burger, and lamb.  We also indulged in some sides that were just too good to pass up: mac n cheese, spinach, and duck frites.

Last but not least, we topped off our birthday dinner with two desserts.  The Chocolate Tower came with a celebratory sparkler and a Happy Birthday message that was the perfect end to our food fest.

Chocolate Tower and Lemon Tart

Christopher's was a great place for a celebration dinner.  We also had plenty of leftovers to enjoy over the weekend...check out the menu here.  I am definitely heading back to Crush for happy hour.

No Ordinary GORP

A good nut mix is essential for healthy snacking and keeping your brain and body going.  The protein and essential fatty acids in nuts keep you full and focussed, at your desk or on the hiking trail.  The problem is finding a mix that isn't just the same ol' GORP.  Never fear, yours truly has sampled, created and refined the perfect mix you can make yourself, and you know what that means...no more picking around the stuff you don't like.  It also means more nuts in your mix and more dinero in your pocket book.  Next time you're at the store (I <3 Whole Foods, Sprouts, Sunflower Farmer's Market and the like), stroll on down the bulk aisle, and pick up a few items.

What You'll Need:

Equal Parts:

• Almonds 
• Pepitas
• Hulled sunflower seeds 
• Dry roasted edamame
• Dried cranberries 
• Dried cherries
• Half as many: Macadamia nuts

Combine all the ingredients in an air-tight jar or tupperware, shake until all ingredients are evenly dispersed.

This nut medley packs quite a punch: protein builds and repairs muscles and bones, restores cells, provides energy and regulates metabolism; monosaturated fats help to reduce LDL (bad) cholesterol and increase HDL (good) cholesterol; Vitamins E, B, C and K as well as minerals such as iron, zinc, manganese, magnesium, phosphorus, copper and potassium, essential fatty acids and amino acids provide for efficient full body function; and superfruit antioxidants help the heart, organs, immune system, and contain cancer-fighting agents.

This hodgepodge is satisfying whether you take your snack one piece at a time, or throw a palm-full in together.  Scoop a handful and enjoy.

Three Bean Chili

What You'll Need:

1. 2 Tablespoons extra virgin olive oil (evoo)
2. 1lb 90/10 ground beef 
3. 1 yellow onion
4. 3 stalks celery
5. 2 large carrots
6. 1 bell pepper
7. 1 anaheim chile, seeded (sub in jalapeno or poblano if you prefer)
8. 4 cloves garlic
9. 1 15-oz can black beans, drained and rinsed
10. 1 15-oz can pinto beans, drained and rinsed 
11. 1 15-oz can kidney (or aduki if you don't like kidney) beans, drained and rinsed 
12. 1 15-oz can fire roasted diced tomatos
13. 1 28-oz can crushed tomatos
14. 1 28-oz can stewed whole tomatos
15. 2 Tablespoons each: Worcestershire sauce, yellow mustard, chili powder, ground cumin
16. 1 teaspoon each: basil leaves, cayenne, coriander, garlic powder, onion powder, salt, pepper
17. 1/2 teaspoon each: chipotle chili powder, smoked paprika
18. 3 bay leaves

Let's Get Started:

• Chop vegetables 3-7 in uniform size so they will cook evenly, set aside in bowl
• Heat 1 Tablespoon evoo in a large pot over medium heat  
• Mince garlic and add to bowl of vegetables 
• Add items 3-8 to heated oil
• Sauté vegetables for 8 minutes, then remove vegetables from pot and set aside in a bowl
• Heat 1 Tablespoon evoo in the same large pot (now empty)
• Add ground beef to heated oil and brown the meat, about 5 minutes
• Season meat with items 15-17
• Add bowl of cooked vegetables back into the pot
• Add items 9-14 and 18 to pot, stir
• Bring chili to a boil
• Reduce heat, simmer for 30 minutes, stirring every so often
• If needed, add more salt and/or pepper to taste
• Remove bay leaves
• Spoon into bowls, garnish with low fat shredded cheese, fat free sour cream (it's still good, I promise!), and chives, and enjoy!

If I have the whole afternoon and know I will be in the kitchen, I will add a couple cups of beef or chicken  broth (whatever I have), and cook with the lid off to allow the chili to reduce over a few hours for another layer of delicioso.

With all the flavors and spices in this chili, your taste buds will never know it is low fat.  The 90/10 beef keeps this cozy dish waistline friendly, and if you are adventurous and have access to a greater variety of meat than say, an urban girl such as yours truly, I highly recommend subbing in ground buffalo or bison (both of which are naturally lean).  I have even made this chili with 94/6 beef, and it was still very tasty--albeit more pricey.  The three bean combination adds more protein and lots of fiber for a filling and satisfying meal without any of the guilt.  I love the three different colors and sizes of beans in the chili.  I used aduki beans rather than chili's favorite kidney bean simply because PJB doesn't care for them, but any will work.  If you have a taste for spice like me, I recommend kicking up the cayenne or leaving in some seeds from the chile.  

Heaps and heaps of chili...yes, I always make this much.  It really is the perfect dish to make on the weekend and take in to work for lunch during the week, or perhaps reinvent for weekday dinners by spooning over steamed rice, or over turkey dogs.  The longer the chili melds together, the more lively the flavors become.  This is one leftover that may actually get better overnight.  Vegetarians out there, skip the meat--there's enough power-packed legumes in here to stand on their very own.

Lots of ingredients, yet a very easy meal.  Let me know how much you love this chili and how you made it your own.  Chili cook-off anyone?

Be Mine

Valentine's Day.  Some people love it, some people don't.  I am part of first group, and not just because I have a smashing valentine to celebrate with.  V-Day is a day to show the people you love that you care--and that doesn't just mean the one you come home to at the end of the day.  With that in mind, I picked up a few items to make some Valentine goody boxes for a few lovelies who make my life sweeter.

What You'll Need:

1. Red/pink/love take-out boxes
2. A variety of your favorite chocolate candies
3. Small mints
4. 3 kinds of treat bags
5. Cupcake wrappers
6. Heart confetti 
7. Pretty letter stickers
8. Swizzle sticks
9. Small heart garland
10. Cookies/cupcakes/brownies homemade or store bought...I used red velvet whoopie pies (I used a box mix for a semi-homemade treat)

Assemble:

• Evenly distribute each type of candy amongst first type of treat bags (I used Hershey's with and without almonds, Reeses peanut butter hearts, and heart nougat candies) then tie off.  Place a bag in each take-out box.
• Place small mints in second type of treat bags and tie off.  Place a bag in each take-out box.
• Place baked good in cupcake wrappers.  Place one to three (depending on size) baked goods in the third type of treat bag and tie off.  Place a bag in each take-out box.
• Place a swizzle stick in each take-out box.
• Wrap heart garland twice inside the box, then cut, so that the hearts stick out from inside
• Choose the first initial of the person's name from your letters and place on outside of take-out box
• Sprinkle confetti in each box.

Goody boxes complete!  Leave your Valentines their goody boxes where you know they will see them and be surprised...by the front door, on the front seat of their car, on their chair/desk, etc.  

My tuckered out Valentine

Have a happy love day! XOXO

Crab Stuffed Mushrooms

It's game day, you are pushing your grocery cart around the store and wondering what you're going to take to that party for an appetizer to share.  You want something simple, but it'd be nice to show up with something besides the same ol' pre-packaged cheese spread or veggie tray.  You start to fade into the endless sea of  vegetables laid out in the produce section when suddenly, you've got it: 'shrooms to the rescue.  Of course...stuffed mushrooms are always a crowd favorite!  Try this new twist on an old favorite to create an easy yet artful combination of flavors that will make you Queen (or King) of amuse-bouches.

What You'll Need:

1. 20-25 mushrooms (white or baby bellas)
2. 6oz lump crab meat, picked over for shells
3. 3 strips bacon
4. 1/2 small yellow onion, minced
5. 1/2 small red bell pepper, minced
6. 3 cloves garlic, minced
7. 1/2 cup shredded smoked Gouda
8. 1/2 cup shredded cheddar
9. 1/4 cup Panko bread crumbs
10. Salt and pepper
11. Garnish: Shredded Parmesan cheese and chopped chives

Let's Get Started:

• Pre-heat oven to 350°.
• Clean mushrooms and remove stems.  Mince half the stems, set aside.
• Cook bacon in frying pan until crispy.  Remove bacon from pan, set on paper towel to blot.  Leave the pan on medium heat, with bacon renderings.
• Add minced onion, bell pepper, mushroom stems and garlic to frying pan and sauté for 5 minutes.
• Mince bacon.
• In a medium bowl, combine items 1-9, adding salt and pepper to taste.
• Stuff each mushroom cap with the mixture (don't be shy--heap those babies!), and evenly space the stuffed caps on a cookie sheet.
• Bake stuffed mushrooms for 12-15 minutes (longer for bigger mushrooms)
• Remove mushrooms from oven 
• Switch oven to broil 
• Sprinkle mushrooms with Parmesan and chives
• Broil mushrooms for about 5 minutes, or until Parmesan sprinkle browns (leave oven door cracked open while broiling and keep an eye on 'em)
• Remove from oven, transfer to a serving dish and enjoy!

I used baby portabellas (criminis) for my mushrooms, as they tend to have a meatier flavor, but white mushrooms would work just fine--and tend to be great for stuffing due to their bigger size.  I chose red bell pepper for the color, but any will do (get what's on sale).  Also feel free to substitute the cheeses out for any other kind you prefer.  Maybe you have a few different kinds of cheese in your fridge...get creative!  I would definitely advise medium-strong cheese, as it adds to the depth of flavors.  Smoked Gouda and aged white cheddar sounded like the perfect accompaniment to the crab and bacon, so I went with it.  And the crab?  Well, there is just something about crab that makes whatever you're making fancier.  We made the mushrooms through the baking and topping at home, and then broiled them once we got to our destination...definitely a dish you can make before-hand and zap in the broiler when the guests arrive...or if you're the guest, when you arrive :)

Maybe it's because I had a great time inventing this recipe on the fly with PJB just hours before the Superbowl kickoff, or maybe I like mushrooms more than the average bear, or maybe...just maybe...these really are the best stuffed mushrooms ever!  Try them out, and let me know what you think.

The Garage

If you find yourself hungry in North Phoenix, you MUST stop into The Garage at 16th Street and Bethany Home.  I cannot get enough of this place.  It has a small, simple menu that never ceases to satisfy my craving for good food.  The first time I visited this little-known gem, the waitress told me this restaurant is the first business venture of a brother and sister...and boy have they nailed it.

The Garage is named for the building's surprising origin: the restaurant used to be an actual garage.  But you would never know it.  With the clean, modern design, the wall decor of wheels holds the only hint of what this joint once was.

Lounge Area in Front

I visited my new favorite go-to today for lunch, and have photos of our experience to share:  Grilled cheese made with buttery brioche and seasoned waffle fries; Spicy chili with all the trimmings; and Flatbread du jour with chorizo, havarti, cilantro, red onion, bacon and red jalapenos.

The Garage offers plates for around $10, and has a full bar with flat-screen televisions and outdoor seating.  Daily happy hour specials do not include food, but do include $1 off draft beer and $2 of wine glasses...and the ambiance is perfect for a post-work unwind.

And of course, don't forget to satisfy your sweet tooth right next door at Cupcakes By Design.  Ms. Sharon Beatty founded this quaint little cake shoppe in 2009, and lucky for me, just down the street from my office.  Stop in and check out the enticing variety of gourmet, handcrafted and good-to-the-last-crumb delights.  Your taste buds will thank you.

Run For Your Life

With all we know about the health benefits of running, and the slammin' body it creates, I am determined to learn the secret of those out there who seem to love it.  I have never enjoyed running.  I have tried to start running here and there, but I just can't seem to keep it part of my exercise rotation.  So, one of the goals I have set for myself for this year is to finally learn how to run.  I knew I needed to go about it a different way if I was going to make this happen, so I found a Beginner's Running Guide that I have adapted to fit my style.  I figure part of my failing attempts with running is due to trying to do too much all at once and getting discouraged.  This guide seems to agree with that logic, as the first day is 20 minutes on the treadmill, 17 of which are walking, and 3 (non-consecutive minutes) of which are running--I can definitely handle that!  At the end of eight weeks, I will be able to run for 30 consecutive minutes.

My plan is to stick with the running directions, and on the non-running days, I will hit the weights.  I have structured my week in 3 days of running, alternated with 3 days of weight training (instead of the 4/2 structure of the Guide).  On the weight training days, I plan to conquer 5-6 different machines/workout moves (at 3 sets of 12-15).  The Beginner's Running Guide does provide for workouts on the non-running days, but I am just not a print-out-and-take-to-the-gym kind of girl.  So, without further adieu, here's the schedule for the next eight weeks of my life:

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Week 8

Happy running...