the mullies: dinner

Showing posts with label dinner. Show all posts

Tuesday, June 26, 2018

Set the Table 2018 | A Crab Salad Birthday

Last night was my Mom's birthday! And I made something very simple and special - One of her very favorites! Every year gets better with you in it Mom - I love you to the moon and back!!

A Crab and Shrimp Meat Salad

3 heaping Tbsp plain full fat greek yogurt

3 heaping Tbsp vegenaise (any favorite mayo will do)

1 lemon's juice

1 tsp sea salt

1/2 tsp black pepper

1 Tbsp dried tarragon

1/2 tsp Old Bay Seasoning

2 Tbsp fresh chives from our garden

2 Tbsp fresh parsley from our garden

1-2 tsp worcestershire (It was somewhere in between 1-2 tsp "to taste". lol)

16 oz claw crab meat

6 oz lump crab meat

3/4 lb shrimp meat (aka "little baby shrimps")

Mix up the sauce first. Dump in the crab and shrimp meat. Mix. Season more with salt and pepper if needed. Garnish with your favorite greens. I used watercress, kale sprouts and green lettuce. Make it into a sandwich or salad and celebrate this wonderful life!!!

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Each #SettheTable2018 post features a delicious family table recipe(s) to inspire your meal planning for the week.
#CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin!
New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer!

Enjoy my play-by-play!

We still have pickles from our garden last year!

It's time for new candles at the family table:)

Keep practicing - It all starts at hOMe plate!

To the Mullies we go...

xoxoL

My Top 11 #SettheTable2018 Topics:

Monday, June 11, 2018

Compass Hiking and Yoga Retreat Memoirs | Kichadi Tacos in Big Sky, Montana

Welcome to my first Compass Hiking and Yoga Retreat Memoir!

In this new series, I will let the incredible pictures tell most of the story. Each memoir will conclude with a retreat recipe for you to bring hOMe to your family table.

I have found true north working alongside Compass founder Kelsey Stoll and I cannot WAIT to travel back with her and our guests to Big Sky, Montana.

I left a BIG piece of my heart in her beautiful mountains.

Kichadi Taco "Meat" for a Chakra Tostada Dinner

Inspired by Sarah Britton of My New Roots & Naturally Nourished

1 sweet potato diced

1 tsp cinnamon

1/2 tsp sea salt

chili powder

nutmeg

cayenne pepper

1 Tbsp ghee

1 large white or red onion diced

3-4 garlic cloves minced
3 portobello mushrooms diced

1 cup mung beans & brown rice (soaked overnight in water and drained. Green lentils also work great as this is what I could find in Big Sky.)

3 tsp chili powder

3 tsp cumin

2 tsp paprika

1 tsp dried oregano

2-4 c vegetable broth (Honestly, I can't remember how much I added - The downside of eyeballing it!)

fresh cilantro
sliced green scallions

sea salt and black pepper to taste

Preheat oven to 375 degrees. Line a baking sheet with parchment. In a medium bowl mix up the diced sweet potato, cinnamon, and sea salt. Evenly spread onto a baking sheet and sprinkle chili powder and cayenne pepper over the top (be gentle with the cayenne pepper if you can’t handle heat). Finish it off with a little sprinkle of nutmeg. Bake for 20 minutes. Flip or shake the pan to turn the potatoes and spread back out evenly on the pan. Cook for another 5-10 minutes. Meanwhile, melt the ghee in a large dutch oven and add the diced onion. Season with sea salt and black pepper. Cook low and slow until the onion is translucent and beginning to caramelize - at least 10-20 minutes. Add the minced garlic and cook until fragrant. Add the diced mushrooms and another healthy pinch of sea salt. Cover, cook and stir until the mushrooms have released their juices and have cooked down - about 10-15 minutes. Add the spices and stir until evenly distributed for another minute or so. Add the vegetable stock and soaked brown rice/lentils. Cover and simmer for 30 minutes or until lentils and rice are cooked (I gave you a range of stock to add as I always eyeball the liquid amount to come up about a 1/2 inch over the ingredients). Add the roasted sweet potatoes (you don’t have to add all of the sweet potato especially if it was a very large one. Keep some in the fridge to add to your morning eggs or lunch salad!). Add more stock here if needed. Simmer with the lid vented (or take it off completely) to let water evaporate for the perfect taco “meat” consistency. Taste and adjust seasonings to your spice and heat preference. Garnish generously with fresh cilantro and sliced green scallions.

Kelsey and I would LOVE to see how these special Compass recipes make it onto your family table - Please share your #compasskichaditaco love with us over social media and feel free to also tag it with #compasshikingandyogaretreats!

Our next retreat will take us to Napa, California October 26th - 29th - I.can't.hardly.WAIT!

Hollah chic chef style! I found this gorgeous, American made Artifact Apron in Bozeman on our last epic day. I will definitely try and stop in their shop in Omaha, Nebraska on my next road trip out West, the workmanship is amazeballs. Did you know Chris Hughes' company all started with a simple lunch tote in 2010? So cool... I'm drooling after his Kit Bag for all of my Compass spices!

Cheers to slowing down, relaxing and letting go when our fast paced Life gets too heavy to carry.

Light as a feather... stiff as a board... It's a wonderful feeling to be lifted UP.

To the Mullies we go....

xoxoL

Sunday, March 4, 2018

Set the Table 2018 | Week 8

Mung Beans.
Such a weird name.

I had never heard of them before diving into my studies in Dynamic Eating Psychology + Ayurvedic Nutrition. I bought them in bulk early this week and thought I'd experiment with them to kick off my 5th module of education at the Institute for the Psychology of Eating. I am so excited to begin cooking with them and to learn more about how Mung Beans can make you feel great.

I serendipitously found Sarah Britton's blog about Kichadi, a super comforting, warm "one pot wonder" that our digestive system simply adores. Renewal in a bowl.

This "Realistic Reset" is just what I am looking for to kick off March (when it really still feels like Winter) for my best.Spring.YET.

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Each #SettheTable2018 post features a delicious family table recipe(s) to inspire your meal planning for the week.
#CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin!
New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer!

I wonder if Mr Chris would do a kichadi reset with me (maybe if it's just for a day)?

To the Mullies we go...

xoxoL

My Top 11 #SettheTable2018 Topics:

Monday, February 19, 2018

Set the Table 2018 | Week 6

Love Yourself First = A Valentine's Day week recap!

The following meals were created over three nights. The first night began with a side dish batch of lentils and rice.

Here is how the "planned-overs" went down.

...So much better than "left-overs" don't you think?"

Thanks for the awesome rewording Mark! (Must give props to my super cool friend from Slow Food Canada.)

Lentils and Brown Rice

2 Tbsp extra virgin olive oil or ghee
2 large yellow onion
1 cup red lentils
1 cup brown rice
3 1/2 cups water/vegetable stock/chicken stock
(if using water add 1 tsp sea salt)
1 tsp dried thyme
1/2 black pepper

In a medium saucepan or dutch oven, saute the onion in the oil low and slow, stirring occasionally until beginning to brown and caramelize. Remove half of the onions and set aside on a plate. Pour in the water/stock and to the saucepan with 1/2 of the onions. Bring to a boil. Add the lentils, reduce heat and cover, simmering for 15 minutes.

In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes. Then add the rice, salt (if only using water), pepper and thyme. Cover and simmer 15 minutes or until rice is tender. Remove from heat and stir in the caramelized onions. Place a paper towel over the pot, Cover and let stand for 5-10 minutes.

Lentil n Rice Meat Balls

Cold leftover lentils and rice (at least 1.5 cups)
1 lb grass fed, organic ground beef
1 tsp salt
1 tsp black pepper
1 pasture raised, organic egg

a handful of parmesan shavings

Preheat oven to 400 degrees. Add all ingredients to a large mixing bowl. With clean hands, mix up the ingredients until well incorporated (all squishy-wishy in the fingers). *If you make the lentils and rice the same day, do NOT mix the cold meat with the warm rice, this will begin cooking the meat and encourage bacteria to form. To cool the rice down quickly, spread on a baking sheet and put in the freezer until cool).

Form mixture into balls as large or as small as you'd like. Place meatballs in a cast iron pan and cook for 40 minutes. They should be browned and cooked through. We made meatball sandwiches!

Tomato and Meatball Goulash (Memories from my Grandma Dorothy's family table)

2 small carrots diced

1 onion diced

2 celery ribs diced

2 garlic cloves minced

2 Tbsp extra virgin olive oil or grass fed butter or ghee

1 tsp Italian seasoning

1 tsp sea salt

1/2 tsp black pepper

1 14-17 oz can of diced tomatoes

2x's the amount of diced tomatoes inVegetable, Beef or Chicken Stock (Use the tomato can/box and fill it twice with water and a heaping Tbsp of Organic Better than Boullion Stock.)

1/2-3/4 cup dry small shaped pasta (think macaroni, orzo, ditalini or bow tie shaped pasta - Try it gluten free!)

Parmesan cheese shavings or any type you have on hand!

In a large saucepan or dutch oven over medium/low heat, add the oil and saute the carrots, onion, celery, and garlic (soffritto). Season with salt, pepper and Italian seasoning and cook, stirring occasionally until soft and beginning to brown. Add the stock and and can of tomatoes. Cover and bring to a boil. Add the pasta and cook to package instructions (Pasta should be soft in 10 minutes or so). Ladle soup into bowls and garnish with your cheese of choice! Add more water if needed.

********************************************************************************

Each #SettheTable2018 post features a delicious family table recipe(s) to inspire your meal planning for the week.
#CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin!
New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer!

And yes that heart necklace made it through a burnin hot Valentine's Day Pure Barre workout!

It all starts at hOMe plate.

To the Mullies we go...

xoxoL

My Top 11 #SettheTable2018 Topics: