Curried Quinoa Patties

When planning meals for my family I always need a vegetarian option at dinner since one of my daughters is a vegetarian. I got this recipe from my mom who has amazing vegetarian dishes. This recipe makes a lot so you can place leftovers in the freezer and pull them out as needed.

Curried Quinoa Patties

To print from e-mail visit julesee.com

Ingredients

  • 3 cups of sweet potato puree (dice and boil potatoes until soft, drain and mash)
  • 3 cups of cooked quinoa (1 cup dry quinoa with 2 cups water cook for approx 20 mins)
  • 3 minced garlic cloves
  • 1/2 cup finely chopped sweet onions
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon oregano
  • black pepper to taste

Directions

  1. Preheat over to 400° F.
  2. Place sweet potatoes and cooked quinoa in a bowl.
  3. Sauté your onions and garlic in a small saucepan with olive oil until tender.
  4. Add salt, paprika, cumin, and curry to the onion mixture and cook for 15 seconds.
  5. Add the onion mixture to the quinoa sweet potato mixture.
  6. Add cilantro, oregano, black pepper, and mix well.
  7. Line a baking sheet with parchment paper and spray lightly with oil.
  8. Form the patties into burger shapes and place them on the baking sheet.
  9. Lightly spray the tops of the patties.
  10. Bake for 20 minutes or until crispy, flipping them half way through cooking.
  11. Makes approximately 12-15 patties.

Enjoy!

Say Cheese

Yesterday I hosted a small gathering to celebrate my sister’s birthday. I used mini wooden bread boards (that I got from my friend) and made individual cheese boards. The boards had sharp cheddar, brie, seasoned cashews (from this week’s Thai Chicken dish), olives, apple slices, crackers, olive bread, and rosemary garnish. For lunch I served three different salads (Mediterranean Quinoa, Italian Chopped, and Nectarine Fennel & Arugula). Drinks consisted of Skinny Margaritas, Mimosa’s, and mint iced tea. I decorated with colorful Gerber Daisies and spread Turkish towels (these make a great gifts) around the yard. It was a fun way to celebrate my sister’s birthday.

Hope everyone has a nice long weekend!

XOXO

Julie

Thai Basil Sesame Chicken

Last night I made Thai Basil Sesame Cashew Chicken from Tieghan Gerard’s blog Half Baked Harvest. It was so good I wanted to share it with all of you. Enjoy!

Indian Cauliflower

Indian Cauliflower

To print from e-mail visit julesee.com

Ingredients

  • 1 head of cauliflower broken into florets
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne *optional (omit if you don’t like spice)
  • 1/2 teaspoon salt
  • 2-3 tablespoons of olive oil

Directions

  1. Preheat your oven to 425° F.
  2. Line a baking sheet with parchment paper.
  3. Place your cauliflower florets on the sheet tray.
  4. Combine all of your spices in a small ramekin.
  5. Drizzle olive oil over your cauliflower florets and toss to coat.
  6. Sprinkle your spice mixture evenly over your cauliflower.
  7. Place your sheet tray in the oven and roast until golden brown about 20 mins.
  8. Enjoy!

Nectarine & Fennel Salad

Nectarine & Fennel Salad

Ingredients:

Salad

  • 2 fennel bulbs
  • 2 cup Arugula
  • 2 firm nectarines
  • 1 container burrata cheese
  • 1/4 cup basil

Dressing

  • 2 tablespoons champagne vinegar
  • 1/3 cup olive oil
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon dijon mustard
  • 1 small garlic clove grated on a microplane grader
  • Juice of 1/4 lemon
  • 3/4 teaspoon salt
  • fresh black pepper to taste

Directions:

  1. Thinly slice your nectarines and fennel on a mandolin or by hand.
  2. Chop your basil.
  3. Place your fennel, nectarine, arugula, and basil in a bowl.
  4. In a small glass pyrex, whisk together your vinegar, lemon, dijon mustard, garlic, basil, and salt and pepper.
  5. In a slow steady stream, whisk in the olive oil until emulsified.
  6. Toss your dressing with your salad ingredients.
  7. Taste to see if additional salt is needed.
  8. Place your salad into a small bowl and top with burrata cheese.

That’s a Wrap

img_6968
IMG_6826

One of my favorites pieces this summer has been my wrap skirt (Juliet Dunn last season sold out). I wear it over a bathing suit, button down, fitted tank, or tee. I’ve selected some similar options below. 

  1. Farm Rio Wrap Skirt Shopbop, $96. On sale.
  2. Apiece Apart Feliz Skirt Shopbop, $158. On sale.
  3. Banjanan Frances Skirt Moda Operandi, $275.
  4. Miguelina Yellow Clarice Crochet Trimmed Skirt Net-a-Porter, $560 or these Miguelina skirts I found on sale at the Outnet here & here & here.
  5. Lisa Marie Fernandez Baby Pink Ruffled Wrap Skirt Net-a-Porter, $475.
  6. Belted Linen Midi Skirt & Other Stories, $79.
  7. Ganni Cotton Voile Wrap Skirt Net-a-Porter, $120.

First picture: bathing suit is  J. Crew, and anklet is The Roze Boutique.

Second Picture: Button down is Alex Mill, and necklace is Meredith Quill

That’s a Wrap for the week!

XOXO

Julie

Teatime Pastries

IMG_6745

My talented pastry chef mom just started selling her amazing creations on Etsy. You can choose from an Italian Assorted Cookie Box, Chocolate Dipped Almond Horns (gluten free), Rugelach, or European Cookie Assortment Box. All the cookies are packaged in a cute pink box with grosgrain ribbon closure (makes a great gift). I have sampled them all and can attest to how delicious they are. Dolcezza!

Caprese Skewers

C900DE6A-E8D8-438F-85CE-1A3CB0AE818E

Caprese Skewers

To print from e-mail please visit Julesee.com

Ingredients 

  • Mini fresh mozzarella balls
  • Basil
  • Cherry Tomatos
  • Olive Oil
  • Balsamic vinegar
  • Salt & Pepper to taste
  • Bamboo knot picks 

Directions

  1. Wash your basil and cherry tomatoes and pat dry. 
  2. Drain your mozzarella balls and set aside. 
  3. Thread a cherry tomato on each skewer followed by, a mozzarella ball, basil leaf, another tomato, basil, and mozzarella ball. 
  4. Mix 2 teaspoon of balsamic vinegar with 2 tablespoons of olive oil. Season with salt and pepper.
  5. Drizzle the dressing over the Caprese Skewers.

 

 

Sushi

img_6492

img_6502

img_6521

Monday night was sushi night. I picked up nori, short grain rice, cucumber, avocado, crab, and lobster meat. I used the NYT Sushi Rice Recipe, and watched a quick youtube tutorial on how to roll sushi. It’s a really simple and fun dinner activity for everyone. I didn’t have a bamboo roller and it was fine rolling without it. Enoy!

Outfit: Top Doen (similar to above), Pant Alex Mill, Heart Necklace Meredith Quill, and Chain Link Necklace Meredith Quill.

Backyard Bash

DSC_6709

img_6478

Over the weekend we celebrated my parent’s 70th birthday with an intimate backyard dinner. As for many of us, our celebratory plans have had to change and we are coming up with new ways to commemorate special milestones.

We decided to create a memorable backyard bash. I set up a long table in our backyard and enlisted the help of my friend Dana from Serendipity Flowers LA to handle the flowers and table decor. She made it look so beautiful with florals, greenery, and candles. We had a separate seating area set up for appetizers and cocktails (FYI Joans on Third has individual cheese platters that are COVID friendly). It was a group effort with my older daughter making a gorgeous crudités platter adorned with edible flowers, my younger daughter making a two tier coconut layer cake, and my sister creating an amazing playlist. Dinner was catered by Jon & Vinny’s (we were supposed to be in Italy to celebrate so it was only appropriate we had Italian food for dinner). We dined al fresco, listened (and danced) to music, and sat by the fire to finish off a truly a magical evening!

Now onto fashion and what I wore. I picked a Christy Dawn dress. If you’re not familiar with Christy Dawn she’s a Los Angeles designer who focuses on sustainable and ethically crafted fashion. Several new dresses dropped (all cotton) the Bianca and Colette. I accessorized with with turquoise Beck Jewels hoops, and Beatrice Valenzuela slides

Regarding the table setting I used Year & Day dishes, linen napkinshurricane candlesvintage goblets (similar to mine), and a wood board for the crudités.

XX

Julie

 

Nab the Collab

IMG_6249Madewell just launched their collaboration with one of my favorite designers Banjanan. My edit below. 

  1. Mini Bird Wrap Dress Madewell, $148.
  2. Wrap Ruffle Midi Madewell, $168.
  3. Smocked Tie Ankle Pant Madewell, $85.
  4. Button Front Jumpsuit Madewell, $168.
  5. Drawstring Bird Cover-up Madewell, $98.
  6. One Piece Paisley Swimsuit Madewell, $75.
  7. Cutoff Cargo Pants Madewell, $72. Love these cargos (not part of the collab).

For all of you who asked for the Perfect Pot of Lentils recipe I posted on my Instagram story you can find it here. A couple notes, I used half vegetable stock half water for the liquid (instead of all water) for a bit more flavor. I also found that it needed a little bit more salt. It tasted really good with red leaf lettuce tossed in Miso Ginger Dressing. Bon Appétit!

Hot Stuff

img_6182

It was a HOT weekend in LA! I spent time at the beach, pool, and on the tennis court. Here are somethings that got me through the weekend along with some additional finds.

  1. French Bikini Top J. Crew, $48, Boy Short Bikini Botton J Crew, $45, & High Waisted Bikini Brief J. Crew, $54. I like to mix and match the colors. 
  2. Patagonia Synchilla Pullover Backcountry, $98 Select colors on sale. 
  3. Handwoven Java Throw Blanket Anthropologie, $78
  4. Waterproof Monogrammed Beach Bag Mark & Graham, $89.
  5. Freedom Moses Glitter Slide J. Crew, $45. An elevated flip flop. (more colors here)
  6. CRZ Yoga Running Short Amazon, $24 (just like the Lululemon Speed Short). I also ordered Athlarel Amazon, $29 (a high rise running short), & CRZ Yoga Tank Amazon, $24. It’s been too hot to walk in leggings so I switched to a running short. 
  7. Pique Collar Polo Tory Sport, $118 & Pleated Hem Tennis Skirt Tory Sport, $125. Cute tennis outfit. 
  8. Acrylic Neon Backgammon Set Mark & Graham, $160

I also wanted to share two new winner recipes I tried over the weekend. I made Masoor Daal last night (subbed vegetable stock for water) and tried a new Miso Ginger Dressing that everyone loved. Hope everyone has a great week!

XX

Julie

 

Pineapple Coconut Ice Cream

img_6062

I made this vegan ice cream yesterday that my mom shared with me. It’s so simple to make yet so good! 

Pineapple Coconut Ice Cream

To print from e-mail please visit Julesee.com

Ingredients

  • 1 1/2 lbs frozen pineapple (or fresh but needs to freeze for 8 hours)
  • 1 1/4 cup unsweetened coconut cream 
  • 1/4 cup light agave nectar 
  • Pinch on kosher salt 
  • Toasted coconut for garnish 

Directions 

  1. Place your pineapple, coconut milk. agave, and salt in your blender or food processor and pulse until smooth. 
  2. Transfer to an airtight container and freeze until firm (at least 1 hour).
  3. Serve and garnish with toasted coconut.

Adapted from Food & Wine.

 

Orzo Pesto

Last night I made Italian chicken, sautéed snap peas, and Orzo Pesto. All the flavors worked so well together.

Orzo Pesto

To print from e-mail please visit Julesee.com

Ingredients 

  • 1 cup orzo
  • 3/4 cup thinly sliced mushrooms 
  • 1 large garlic clove chopped
  • 1/4 cup pesto *I used Trader Joe’s Cashew Kale Pesto (or you can use my Vegan Pesto)
  • 2 tablespoons olive oil
  • 2 tablespoons parmesan 
  • Salt & pepper to taste

Directions 

  1. Cook your orzo according to package directions. Drain and set aside. 
  2. Sauté your mushrooms and garlic in olive oil. 
  3. Combine your orzo with your mushrooms and garlic.
  4. Add your 1/4 cup pesto and gently toss together. 
  5. Sprinkle with parmesan. 
  6. Season with salt & pepper.

Ready to serve and enjoy!

 

Crudités

I was craving the True Food Kitchen vegetable crudités and decided to make my own version. I bought purple cauliflower, radishes, broccolini, red and golden beets, cucumbers, carrots, and tomatoes. I blanched the broccolini and cauliflower for a couple minutes and transferred them into an ice bath so they didn’t over cook. My girls had fun arranging all the beautiful veggies on a wood platter. For the dip I took my Caesar dressing recipe and added 4 kalamata olives (blended them into the dressing) and it tasted just like True Food Kitchen one. I served this with grilled salmon marinaded in lemon, garlic, basil, parsley, olive oil, butter, and salt & pepper.