Tag: gourmet

Healing Tuesday~ Good Food, Energy Work, lots of Laughs and some Wine.

Published on by Life with Lisa Washington2 Comments

Long title. Yes. I know, but I couldn’t put it any other way, because that is what Tuesdays are like with my good friend Loyale. She is this incredible Wellness and Lifestyle Coach. She has been on a journey of wellness for over two decades and she shares her healing with so many of us, I am grateful to be one of those souls. She keeps me open up in my body, mind and soul through reiki and massage therapy. I in turn, life coach her, feed her keto meals and reiki her as well. It’s a beautiful exchange of energy and love.

I am so grateful for our times together. Today, I think the energy was truly about clearing and allowing space for what truly suppose to be there within ourselves and our lives.

So let me allow you, into a Tuesday with Loyale and I. Are you ready? Well it begins with her unloading that huge massage table, she’s a small powerhouse with this amazing infectious smile, and let me tell you, she handles that massage table like no other. She comes in and set things up and my body instantly begins to relax. I am in the kitchen cooking up a keto friendly breakfast for her. Today I made a keto friendly eggs benedict, 86 the English muffin, add instead, avocado and sliced tomatoes, fresh herbs and it’s a magical morning and she’s a happy girl.

Keto friendly Egg Benedict with Tomatoes and Avocados
Egg Benedict with Tomatoes, Avocados and Potatoes

We sit and talk a bit about our lives and what we are moving through, over a delicious breakfast and her keto coffee and my chai latte. Life coaching begins, this time helps me with how to move in her reiki session. Healing is not just about what we put in our bodies, but also about what we put into our spaces and in our minds and hearts. We are always digesting life. The question is being conscious of what we are digesting and how we are digesting life. Does it all serve our highest good? Is it healing us or making is sick? These are important questions we need to ask ourselves, if were are to stay healthy spiritual beings.

After breakfast we get into more energetic healing. Our reiki and massage sessions are full of deep breath, aromatherapy, prayer and just allowing ourselves to let go and enjoy healing touch and positive intentions being sent from one soul to the other.

Once we are full of just pure bliss, we talk more about what was revealed in our individual therapies and how we can move more consciously in life. Now it’s time for lunch. Then I remembered, I have a roasted chicken in my fridge. Now, how can I make this special for her keto diet. I know, make a pan sauce with butter, white wine, fresh rosemary and garlic. Now we have a Pan Seared Roasted Chicken with a White Wine Rosemary and Garlic Butter Sauce. I also pulled out of my fridge some blackberries, homemade lavender infused fudge with sea salt, I made a few days ago for my grandkids and pluck some mint from my herb garden, now we have dessert.

Homemade Lavender Infused Fudge with Blackberries and Mint
Pan Seared Roasted Chicken with a White Wine Rosemary and Garlic Butter Sauce

Healing starts with the intention of what we are pouring into others and ourselves. In all that you do, pour love into it, pour compassion into it, pour your soul into it and you have all the ingredients of making people feel alive, awaken, loved, HEALED. This is what we do on Tuesday. I am grateful! Here’s an idea, start a healing day for you and your friends, by just exchanging your God giving gifts to bring a little happiness into their lives and yours. Thanks Loyale, until next Tuesday.

    Sun-dried Tomato Olive and Goat Cheese Scones

    Published on by Life with Lisa WashingtonLeave a comment

    Who doesn’t love a delicious scone? One of my favorite scones to bake is blueberry with a lemon zest icing. But today I was interested in something a lot more savory, so I decided to make these sun-dried tomato, olive and goat cheese scones. They are packed with so much flavor and you can have them for breakfast and lunch with a nice salad and soup combo.

    Sundried Tomato Olive and Goat Cheese Scone

    The scone is super creamy, because of the goat cheese and also the buttermilk I used instead of using regular milk. If you want to make the scones vegan you can completely leave out the goat cheese and use a non dairy milk and vegan butter instead of regular butter.

    The beauty of scones, is they give us an opportunity to take a biscuit and make it all fancy and add our favorite ingredients. Try different food combinations, like spicy scone with cheddar and jalapeños.

    My next recipe prosciutto, walnut and fig scones with smoky gruyere or gouda. Hmm…🤔. You will have to wait and see until next time remember to Set the Table with Love.

    Sundried Sundried Tomato Olive and Goat Cheese Scone<
    ngredients:

    2 cups organic all-purpose flour

    2 teaspoons baking powder, aluminum free

    1/2 teaspoon salt

    1/4 teaspoon baking soda

    1/4 teaspoon black pepper

    3 tablespoons organic cane sugar

    1/2 cup cold butter, cut into small pieces (1 stick)

    1/2 cup buttermilk

    1 organic egg

    1/4 cup sun-dried tomatoes without oil, chopped

    1/4 cup kalamata olives, dried and chopped

    1/4 cup goat cheese, crumbled

    Directions:

    Heat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat. I used a silpat it seems to brown better than parchment, if you use parchment, double of the sheets. In a mixing bowl, stir together the flour, baking powder, salt, baking soda, pepper and sugar. Using two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs. In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined. Gently fold in the sun-dried tomatoes, the olives and the goat cheese. Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle. (Add a little more flour to the dough if the dough becomes too sticky to handle). Cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown. Let cool on baking sheet for a minute or so, then transfer onto a wire rack to cool down, enjoy them for breakfast with a poached egg and a cup or tea.

    Risotto Balls with Sun Dried Tomato Pesto

    Published on by Life with Lisa WashingtonLeave a comment

    Here’s another really beautiful appetizer it is my leftover risotto balls. These are very simple to make and they are absolutely gorgeous, especially when you pair it with my sun-dried tomato pesto. I am just going to get to the recipe here, so you can get back to make the evening more magical.

    Ingredients:

    3 cups cooked risotto

    1 cup vegetable oil

    2 eggs, lightly beaten

    1 cup Italian seasoned fine dry bread crumbs

    Sundried Tomato Pesto:

    2 cups sun dried tomatoes, drained, if packed in oil

    1 cup of freshly grated Parmesan cheese

    1/4 cup extra virgin olive oil

    1/4 cup packed fresh basil leaves

    2 garlic cloves, crushed under a knife and peeled

    Directions: 1 Using lightly greased or wet hands, shape leftover risotto into 1-inch balls. Return balls to the baking pan. Cover and chill about 2 hours or until balls are completely chilled.

    2 In a large skillet, heat 1 cup oil over medium-high heat. Roll rice balls in beaten eggs, then in bread crumbs to coat.

    3 Cook rice balls, one-fourth at a time, in hot oil for 2 to 3 minutes or until golden brown, carefully turning once. Using a slotted spoon, remove rice balls and drain on paper towels. Keep warm in a 200 degrees F oven while cooking the remaining rice balls. Once all the balls cooked plate them with a side of sun dried tomato pesto.

    Sun dried tomato pesto:

    Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. This pesto will keep in the fridge inside an airtight container up to one month.

    Millet and Red Quinoa Balls

    Published on by Life with Lisa WashingtonLeave a comment

    I love this dish, because it is one that brings beautiful memories of me sitting in my friend’s garden, enjoying a nice glass of Pinot Noir, along side her olive tree, with yummy crusty bread on the side, lots of laughs and a few tears. One of my favorite memories, is just watching the hummingbirds flying around and allowing ourselves to just be in the present moment.

    This recipe is a wonderful alternative for a “Meatless Monday”, it can also be a great vegan recipe, just omit the parmesan cheese. The flavor is in the red bell peppers, garlic, onions, basil and fennel. This is one you will want to make with your family over and over and again.  If you have balls left over, please freeze them, they do great in the freezer.

    I hope you enjoy it just as much as we do and maybe it will be bring fond memories for you, when you Set the Table with Love for those special people in your life.  Enjoy! 🙂

     

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    Millet and Red Quinoa Balls in a Simple Marinara Sauce

    Millet and Red Quiona Balls

    Ingredients

    1 cup of Millet
    1/2 cup of Red quinoa
    4 cups of water
    2 tbsp olive oil
    2 garlic cloves ( minced)
    1/2 cup onions diced
    1/2 cup of red bell peppers, diced
    1 cup of parmesan cheese, if vegan omit the cheese or use a vegan cheese instead
    1 tbsp dried basil
    1/2 tbsp fennel seeds
    1/2 tsp sea salt
    1/4 tsp black pepper
    1/2 tsp granulated garlic powder

    IMG_8306-3
    Millet and Red Quinoa Balls in a Simple Marinara Sauce

    1. In large deep sauce pan add the 4 cups of water. Allow it to come to boil. Add millet and red quinoa. Add the salt, pepper and garlic powder. Turn down the heat to medium low simmer, cook for 20-25 minutes. Stirring occasionally. You want a nice fluffy mash potato like texture. This makes the balls easy to roll up.
    2. Add 1 tbsp of the olive oil to a sauté’ pan and sauté’ the garlic, onions and red bell peppers, cook for about 1-2 minutes. Add a pinch of salt and pepper to season the veggies. Add the sauté’ vegetables to the mixture along with the dried basil, fennel seeds and the cup of parmesan cheese. Taste and season with the black pepper and sea salt, as needed.
    3. Stir completely, incorporating all the ingredients. Wet your hands
    slightly and roll the mixture into medium balls. You can put the balls in the fridge to harden for about 30 minutes. This will help the balls to hold together when you are browning them in the sauté pan.
    4.Once the balls are firm, add the remaining olive oil in a sauté’ pan and sauté’ each ball until golden brown on each side on medium heat. Add goat cheese, basil and lemon zest for garnish, if you desire.
    Makes 20-25 small millet and red quinoa balls

     

    Simple Marinara Sauce

    Ingredients

    2 tbsp. olive oil
    3 cloves garlic, minced
    1 (28 oz.)can crushed tomatoes
    1 (8 oz.) can tomato sauce
    1 tbsp tomato puree
    2 1/2 tbsp dried oregano
    2 1/2 tbsp dried basil
    1/2 tsp of sea salt
    2 tsp. organic cane sugar
    1/2 tsp of red pepper flakes
    1 bay leaves
    Directions:
    Heat oil in a large saucepan over medium heat. Saute garlic until tender.
    Stir in crushed tomatoes, tomato sauce, tomato puree, basil, oregano,sea salt (or to taste), organic cane sugar, red pepper flakes. Reduce heat to low and simmer for at least 40 minutes.
    Serve the Millet and Red Quiona Balls on top of the Marinara Sauce.
    Use pieces of basil as garnish with a little lemon zest.

    If life gives you Lemons, Make Meyer Lemon Confit

    Published on by Life with Lisa WashingtonLeave a comment

    I love trying new things.  My new love outside of poaching white fish in butter, is this making confits.  What does confit mean: Confit (/kÉ’nfi/, French pronunciation: [kɔ̃fi]) comes from the French word confire which means literally “to preserve,” a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. Usually you hear this word in fine dining  restaurants, duck confit or goose confit, meaning the bird has been cooked in it’s own fat. Yes! Actually. I prefer making confits with citrus. A lemon confit is the same idea, but I am using olive oil to slowing cook the meyer lemon rinds in. It makes an excellent condiment to any dish. You can use it on toasted breads, drizzle on salads, vegetables and as I did today on a piece of broiled pacific cod. This is a very simple and easy recipe, that I adapted from Naomi Pomeroy Taste and Technique Recipes to Elevate Your Home Cooking. 

    Meyer Lemon Confit
    Meyer Lemon Confit

    Ingredients:

    Lemon Confit

    Rinds of 3 lemons

    1/4 teaspoons dried fennel seeds

    1/4 teaspoons red chili pepper flakes

    2 teaspoons organic cane sugar

    1 1/2 teaspoons sea salt

    2 cups extra-virgin olive oil

    2 cloves garlic

    Directions:

    Cut away most of the spongy white pit of the rinds, leaving only the yellow peel. Cut the trimmed rind pieces into strips 1/8 inch wide and 1 inch long.

    Place the strips in a 2 quart saucepan and add the fennels seeds, red chili pepper flakes, sugar, salt, olive oil and garlic cloves. Place over very low heat and slowly simmer. You want it simmer to point you see tiny little bubbles. You will need to stir this often, to make sure the sugar and salt dissolves. You do not want the mixture to fry the lemon rinds, so keep a close eye on it. I had to take mine off the heat at least 3 times and put it back on the low heat, so it would not fry. Naomi suggest using a diffuser, but I did have one of those. If you keep it on a low heat and just keep a good eye, it will be fine.  It takes about 20 minutes for the rinds to simmer and cook until they are soft. Take a fork and remove one out from the oil to check the consistency. Once they are soft, remove from heat and set aside, covered, at room temperature to allow the flavors to come together overnight. Store in airtight container in the fridge for up to 3 months.

    I poured my meyer lemon confit over this beautiful piece of pacific cod.

    Broiled Pacific Cod with Meyer Lemon Confit, Sautéed Kale with Garlic and Blistered Cherry Tomatoes
    Broiled Pacific Cod with Meyer Lemon Confit, Sautéed Kale with Garlic and Blistered Cherry Tomatoes

     

    Cooking today with William Sonoma ~ Gluten Free Holiday Treats ~ Sneak Peak

    Published on by Life with Lisa WashingtonLeave a comment

    It is always a pleasure to come out and share my passion for delicious, healthy eating with William Sonoma’s staff and customers. Today I am cooking up some yummy, decadent and   gluten free holiday appetizers and my gluten free brownie bites with a twist. I will be using William Sonoma’s famous Original Peppermint Bark as a topping for these rich and luscious brownies. I will also be making tuscan white beans stuffed in a roasted campari tomato and yummy zucchini bites stuffed with gruyere and parmesan cheese.

    I am so excited to share some of my families favorite holiday treats today with William Sonoma’s customers, as they shop for wonderful gifts for their love ones. So stop by and find some great gifts for your family and have a brownie on me. Here’s a sneak peak of today’s menu.  

    Zucchini Bites

    INGREDIENTS

    2 cups zucchini, grated

    1 egg

    1/4 cup yellow onion, diced,finely 

    1/2 cup cheese gruyere

    1/2 cup parmesan 

    1/2 cup gluten free  bread crumbs – I used Italian style

    Salt and Pepper, to taste. 

    DIRECTIONS:

    Preheat oven to 375F. Spray a mini-muffin tin with non-stick spray, set aside. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach.  In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper. 4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.  

    • Gluten Free Brownies with Chocolate Ganache these will be topped with William Sonoma Original Peppermint Bark

    1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips 

    4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar 

    1/2 cup (1 stick) unsalted butter, cut into pieces

    1 cup firmly packed light or dark brown sugar 

    1 teaspoon pure vanilla extract

    2 large eggs 1 egg yolk

    3/4 cup plus 2 tablespoons gluten free-purpose flour. I love Bob Mills Gluten free baking flour or Pillsbury Gluten-free baking powder. 

    1/4 teaspoon baking powder

    3/8 teaspoon salt

    DIRECTIONS
    Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Chop the 4 ounces of semi sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 30 -35  minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

    This recipe is gluten free, gluten-free flour can take a little more time to bake. It usually takes about 33 minutes on these. 

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    • Campari Stuffed with Tuscan White Beans with a balsamic glaze

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