Sunday, April 08, 2012

Nearly A Lovely New Beginning - Missa and James, an Engagement

We've known James and Missa for many, many years. They both started at AVS when they were almost teenagers. We've seen them grow into interesting, thoughtful, honest and productive adults. They will be wed in a little over a year. They want everything to be just right and this timeline will allow for Keenan to finish his Marine commitment and stand in their wedding.
Dave is James' father. He is delighted at the match. He and his wife Clea always put on wonderful, abundant parties. This party was no exception.

Scott, Missa's stepfather, also gave a toast.

This is Missa with her mother, Connie. They are so sweet together.

The party was at the Rolling Hills Country Club and it was a perfect day. From the vantage the room provided, you could see for miles and miles.

We wish them well. They've already been through hard times as it was their house that burned up a few weeks ago.

Asian Salad
from "What's Cookin' in My Kitchen

3 (3 oz.) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1 head napa cabbage, shredded
4-5 green onions, chopped
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 cup white sugar
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1/2 cup chopped fresh cilantro
Mandarin oranges, for garnish

Preheat oven to 350 degrees. Toss crushed ramen noodles, sesame seeds and almonds on a rimmed baking sheet. Toast in oven for 8-10 minutes, stirring once, until golden; set aside. In a small saucepan bring the vegetable oil, sugar, and vinegar to a boil for 1 minute. Cool, then stir in soy sauce and sesame oil. In a large bowl, combine shredded cabbage, green onions and cilantro. Add dressing and toasted ramen, almonds and sesame seeds. Toss well to combine and serve immediately. Garnish with mandarin oranges, if desired.

Chicken Tiki Marsala (Paleo version)
From:Weightlifting, Cross-Fit, Paleo and Randomness

2 tsp. Paprika
1 tsp Garam Masala
1/2 tsp. Ground Cumin
1/2 tsp. Crushed Red Pepper
2 cloves garlic, minced
1 Tb Coconut Oil
1.5 lbs Organic Free Range Chicken Breasts, cut into bite size cubes
1 Sweet Onion
2 Tb freshly squeezed lemon juice
1 (14.5 oz) can Organic Diced Tomatoes, undrained
1/2 cup Coconut Milk (FULL FAT!)
1/2 Tb Arrowroot powder
Sea Salt to taste

Heat oil in a large nonstick skillet on medium heat. Add chicken, onion, and liemon juice; cook and stir until chicken is no longer pink (about 10 minutes). Add all of the spices except red pepper and cook/stir 1 minutes

Stir in tomatoes and mix well. In a small bowl, stir together coconut milk, arrowroot powder, and salt until smooth. Gradually stir coconut milk mixture into skillet. Stir in Red Pepper and bring to a boil. Reduce heat to low. Simmer 5 minutes or until slightly thickened, stirring frequently.

Curry "Fried Rice"
From: The Clothes Make the

Curry Fried F’rice
Makes 2 servings (approx. 2 blocks C + 4 blocks F)

2 cups steamed, chopped cauliflower
1 cup diced fresh pineapple
2 tablespoons blanched, slivered almonds
3-4 scallions, green and white chopped
2 teaspoons canola oil
1 teaspoon ground curry powder
salt & pepper
1. Heat nonstick pan to medium-high, spray with Pam spray, and sautee pineapple ’til lightly brown in some spots. Take out of the pan and set aside. Go ahead! Eat one; they’re yummy. But just one.
2. Heat 1/2 teaspoon of the oil in the same pan, then sautee almond slivers ’til lightly browned. Remove from pan and set aside. Same rules re: tasting apply.
3. When you’re ready to eat, heat the remaining 1 1/2 teaspoons oil in the same pan. Add cauliflower and stir-fry 2-3 minutes, ’til heated through. Add chopped scallions, curry powder, salt & pepper, pineapple, and almonds. Fry ’til heated through.

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