VINEBOX

Wine & Dine

This week was a busy week full of a lot of cooking.  I tried several new recipes including these Hillstone Grilled Artichokes (so good)! I worked on updating my SHOP IT page with new styles you can check it out here.

I was chatting with my sister yesterday and she was telling me all about her first VINEBOX. Vinebox is a subscription based wine service that sends you different wines each season, or you can create your own (makes a great gift). The packaging couldn’t be cuter…glass vials and a sleek box. If you want to learn more about VINEBOX click here.

I picked several cookbooks to go along with your VINEBOX.

  1. Gjelina Cooking from Venice Amazon, $23.
  2. Mastering Pizza Amazon, $21.
  3. Malibu Farms Cookbook Amazon, $26.
  4. Grand Central Cookbook Amazon, $20.
  5. Tartine A Classic Revisited Amazon, $25.
  6. Ama A Modern Tex Mex Kitchen Amazon, $18.
  7. Huckleberry Stories Secrets and Recipes Amazon, $54.

Hope everyone has a great weekend!

XOXO

Julie

 

Pink Heart

Pink Heart

Last night’s dinner was a hit with the family so I wanted to share what I made. I tried a new Miso Glazed Salmon, and served it with Asian Noodles, sautéed shelled edamame (just edamame, sesame oil, and chili onion crunch), and shaved brussel sprouts (added oil and roasted at 425°F until crisp). Now onto today’s look….

  1. Alex Mill Charlie Shirt Goop, $115. Love a short sleeve button down.
  2. Belted Linen Midi Skirt & Other Stories, $79.
  3. Sunny Daze Magic Hat Kerri Rosenthal, $128. Also love her tote bag.
  4. Pillow Pouch Mansur Gavriel, $398. Just arrived at Mansur.
  5. Pink Heishi Chocker Necklace Etsy, $30. My daughter opened an Etsy shop and is making jewelry and donating 20% of proceeds to Children’s Hospital LA.
  6. Carrie Forbes Mai Wrap Sandals Shopbop, $324. Also like Tkees Jo, $95, and Big Buckle White Birks, $150.

Banana Bomb

Magnolia Bakery Banana Pudding

Magnolia Bakery Cookbook Amazon, $13

Always a winner recipe with a bit of nostalgia. Brings back memories of lining up around the corner in the Village for a container of banana pudding along with a pastel colored cupcake. 

Summer Sport

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Hope everyone had a great weekend. I wanted to share a winnner recipe I made last night that my sister recommended. I made the Jon & Vinny’s Fusilli alla Vodka (I subbed penne) along with my Chicken Marsala. The two dishes complemented each other really well. It was a relatively simple dinner that everyone loved!

Love them or hate them but there is no denying that the sporty Teva-esque sandal is having a fashion moment.

  1. Arizona Love Bandana Sandal Multi Color Shopbop, $185. Red, Black, and Pink.
  2. Arizona Love x By any Other Names Shopbop, $185.
  3. Loeffler Randall Maisie Strappy Sandal Loeffler Randall, $195. Tie-dye here.
  4. Teva Original Sandal Pink/Blue/Yellow Zappos, $49.99.
  5. Teva Original Sandals Pattern Anthropologie, $50.

 

 

Moroccan Cigars

Moroccan Cigars

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Ingredients

  • 1 package large Nasoya wonton wrappers (4-5 inches)
  • 1 tablespoon olive oil
  • 1 onion diced super fine
  • 1 pound ground beef
  • 1/8 cinnamon
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/4 teaspoon allspice
  • day of cayenne
  • 1 teaspoon lemon
  • salt to taste
  • 1 egg white for brushing wrappers
  • 1/4 cup olive for brushing wrappers

Directions

  1. Sauté meat and onion with olive oil.
  2. Add your cinnamon, cumin, all spice, cayenne, lemon, and salt to your meat mixture.
  3. Brush the side of your wonton wrapper with egg whites.
  4. Add about 2 tablespoons of filling on the wrapper and roll it up like a cigar or any shape you would like.
  5. Lay the cigar seam side down, and brush with olive oil.
  6. Bake for 15-20 mins on 375° F. until golden brown.

Last night I made these for dinner along with a vegetarian version. I sautéed onion, spinach, mushrooms, and feta and rolled them up. Another great option.

Sweet Potato Chips

Sweet Potato Chips

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Ingredients 

  • 2 medium sized sweet potatos
  • 4 tablespoons olive oil 
  • salt to taste 

Directions

  1. Line a 1/2 sheet tray with all natural parchment paper.
  2. Cut your sweet potatoes on a mandolin about 1/8-1/4 inch thick.
  3. Place your sweet potatoes on the sheet tray and toss with olive oil making sure to evenly coat. 
  4. Place in the oven and bake at 300°F for about 2 hours. *All ovens are different so I recommend checking them at 45 mins. If the chips are getting too brown then reduce temperature in the oven. 
  5. Turn each chip half way into baking. 
  6. Take them out of the oven when crisp but not too brown and sprinkle with salt.

Tahini Slaw

img_5264Last night’s dinner consisted of Shawarma Chicken, Roasted Carrots, and this amazing Tahini Slaw that my daughter Zoe made.

Tahini Slaw

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Ingredients

  • 1 medium sized purple cabbage thinly sliced
  • 1 bunch of curly purple kale (or any kale) chopped
  • 1/4 cup tahini
  • 1/4 cup water
  • 1 lemon juiced
  • 1 garlic clove *ground on Microplane
  • 3/4 teaspoon salt
  • pepper to taste
  • 1 1/2 teaspoon soy sauce

Directions

  1. Place your thinly sliced cabbage and chopped kale in a medium sized bowl.
  2. In a glass measuring cup mix your tahini, water, lemon, garlic, salt, pepper, and soy sauce. Depending on how think your tahini is you might need to add more water.
  3. Whisk together until completely combined.
  4. Pour your dressing over your slaw and toss to combine.
  5. Let it rest for about 15-20 mins before serving.

Vegan Pesto

Vegan Kale Avocado Pesto

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Ingredients:

  • 1/3 cup pine nuts 
  • 1 avocado
  • 1/3 cup basil
  • 2 cloves garlic
  • 4 leaves kale
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 tsp black pepper 
  • 1/4 cup water
  • 1 box of your favorite pasta (we used Banza chickpea pasta )

 

Directions: In a small pan over medium-low heat, add your pine nuts. Stir constantly to make sure that the heat is being distributed evenly. When the pine nuts turn a golden brown color, remove from the heat and transfer to a small bowl. Cook your pasta according to package directions. In a food processor or blender add 1/4 cup of your toasted pine nuts, the avocado, basil, garlic, kale, lemon juice, olive oil, nutritional yeast, salt, and pepper. Blend until smooth. Add the water as needed to reach your desired pesto consistency. Toss your cooked and drained pasta in your avocado kale pesto. Top with the leftover toasted pine nuts. Enjoy!

 

Summer Orzo Salad

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Summer Orzo Salad

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Ingredients 

  • 1 pound orzo
  • 1 cup fresh mozzarella chopped
  • 1/3 cup fresh basil chopped
  • 1 cup halved cherry tomatos

Dressing

  • 1/3 cup olive oil
  • 2-3 tablespoons lemon juice
  • 1 small garlic clove (minced) on the microplane grader
  • 3/4 teaspoon salt

Directions 

  1. Boil your orzo in a medium stock pot according to the directions. Once it’s done drain and rinse.
  2. Place your orzo in a medium size bowl and allow it to cool.
  3. Add your tomatoes, basil, and fresh mozzarella in the medium sized bowl with your orzo.
  4. In a small liquid measuring bowl, whisk your olive oil, lemon juice, garlic, salt, and pepper until emulsified. 
  5. Pour your dressing over your orzo and toss to coat. You can serve immediately or store in the fridge until ready. Taste before serving to see if it needs any additional salt.

Asian Noodles

This is a really easy recipe that can be served warm or cold. I will be making them tonight with grilled salmon. You can make extra sauce and use it as a marinade for your salmon.

Simple Asian Noodles

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Ingredients 

  • 2 carrots thinly sliced (see above pic)
  • 1-2 scallions thinly sliced (optional)
  • 1 tablespoon ginger minced
  • 1 large garlic clove minced
  • 1 package of noodles *I like using udon noodles but any will work
  • 2 tablespoons vegetable oil
  • 3/4 cup frozen peas

Sauce 

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar 
  • 1 teaspoon of sugar *optional
  • 2 tablespoon sesame oil
  • 1 teaspoon chili paste

Directions 

  1. Mix the soy sauce, rice vinegar, sugar, sesame oil, sugar, chili paste in a small bowl. Set aside.
  2. Bring 4 quarts of water to a boil with 1 teaspoon of salt in a pot. Add the noodles and cook according to the package directions. About two minutes before the noodles are done add your carrots to the pot. Once the noodles and carrots are done drain and rinse with cold water.
  3. Sauté your ginger and garlic with 2 tablespoons of oil on a medium skillet. When the garlic and ginger are fragrant (about 30 seconds) add your peas and scallions. Continue to sauté for about 3-5 mins mins. 
  4. Place your noodles and carrots in a medium sized bowl. Add your sautéed vegetables, and pour the sauce over the noodles. Toss to coat.
  5. Enjoy!

 

Ivy’s Granola

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Ivy's Granola

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Recipe courtesy of Baked with Love by Ivy

Ingredients 

  • 1 cup rolled oats
  • 1/3 cup sliced almonds
  • 1/2 cup shredded coconut
  • 1/4 cup ground flaxseed
  • 2 tbsp chia seeds
  • Pinch salt
  • 1/4 tsp cinnamon
  • 3 tbsp maple syrup
  • 2 tbsp almond butter
  • 2 tbsp coconut oil
  • 1/4 tsp vanilla

Directions 

  1. Preheat your oven to 350 °F.
  2. Spread out your oats and almonds on a sheet tray and toast them in your oven for 10 minutes.
  3. In a large bowl, mix together your coconut, flax, chia seeds, salt, and cinnamon.
  4. In a small saucepan, heat your maple syrup, almond butter, coconut oil, and vanilla over medium heat. Constantly stir until all ingredients are melted together.
  5. Let the mixture come to a boil, and then remove from the heat.
  6. Add your toasted oats and almonds to your large bowl and stir everything together.
  7. Cool down your oven to 325 degrees Fahrenheit.
  8. Pour in your maple syrup mix and mix until all ingredients are combined.
  9. Line a sheet tray with parchment paper or a silicone mat and spread your granola out on the tray.
  10. Use a spatula to press down the granola and pack it together. This will help form clusters after baking.
  11. Bake your granola for 20-25 minutes or until golden brown and crisp on the edges.
  12. Let the granola cool completely, and then break it up into clusters using your hands or a spatula.
  13. Store in an airtight container, and enjoy!

Kitchen Ket-chup

I’ve been spending the majority of my time at home in the kitchen cooking. I’ve been trying new recipes and creating some of my own. I’ve also been updating my kitchen supplies and coveting new ones. Kitchen Ket-chup below. 

  1. I’m a big fan of vintage pyrex I have both pink and turquoise. You can find some pieces here , herehere, and here
  2. We are Happy to Serve You NYC Greek Coffee Cup Amazon, $15. Nostalgic for NYC transplants in LA. 
  3. Mini Loaf Pan Set Williams Sonoma, $28. I love these mini loaf pans because I find that we never eat the whole loaf we bake. With these you can split up the recipe and freeze the additional mini loaf’s. 
  4. Stainless Steel Mini Masher Amazon, $12.95. I’ve been making a lot of egg salad and avocado toast and the mini masher is perfect for making small portions. 
  5. La Double J Floral Print Napkins Matches, $96. Check out all La Double J home at Matches here
  6. Magic Linen Apron Amazon, $39. My new favorite apron. 
  7. Margrethe Nested Mixing Bowls Goop, $60. I like these mixing bowls because they have lids. 
  8. Ottolenghi Jerusalem Cookbook Amazon, $24. I’ve cooking a lot of Mediterranean food, and this is a great cookbook!
  9. Le Creuset Rose William Sonoma. I love any kitchenware that’s pink.
  10. 8 inch French Whisk Amazon, $8. My favorite whisk for making salad dressings. 

 

Lavash Chips

I was cooking Middle Eastern food the other night, and decided to try something new. I had a package of Lavash in my freezer and I brushed it with olive oil, added some Za’atar spice, and baked it. Everyone loved it! I stored the leftover chips in a ziplock bag, and had it the next day with my homemade hummus

Lavash Chips

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Ingredients 

  • Lavash Bread (I used the Trader Joe’s Clay Oven Baked Whole Wheat Lavash)
  • Za’atar Spice (any seasoning you like will work)
  • Olive Oil
  • Salt

Directions 

  1. Preheat your oven to 375 degrees F.
  2. Place the lavash on a baking sheet.
  3. Brush the lavash with olive oil.
  4. Sprinkle with your seasoning of choice.
  5. Place the lavash in the oven for about 10 mins or until it’s golden brown and crisp. 
  6. Break into pieces and serve.
  7. Store the leftovers in an air tight container or ziplock bag. 

Supplies you need for this recipe: Sheet PanPastry Brush, and Oven Mitt.

 

Epic Enchilada’s

This is one of my signature dishes that I’ve been making for over 20 years. 

Epic Enchilada's

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Ingredients 

Enchilada Sauce

  • 2 tablespoons vegetable oil
  • 1 garlic clove (minced)
  • 2 tablespoons chili powder
  • 1/2 teaspoon cumin
  • 3 tablespoons flour
  • 1/8 teaspoon cinnamon
  • 2 1/2 cups chicken or veggie stock
  • 1/3 cup canned tomato sauce

Directions

  1. In a skillet, heat your oil over medium high heat.
  2. Add chili powder and garlic, sauté over medium heat for 1 minute. 
  3. Whisk in your cumin, flour, and cinnamon. 
  4. Slowly start adding your stock little by little and whisking at the same time. As if you were making a roux. 
  5. Once all your stock has been added, and your mixture is well combined, add your tomato sauce. 
  6. Continue to stir until your sauce is boiling (about 5-10 minutes). 
  7. Once your sauce has thickened you can turn off the stove. 

Ingredients 

  • 1 can of kidney beans, drained, and mashed (save your bean liquid to add later).
  • 1 tablespoon oil
  • 2 garlic cloves 
  • 1 green onion
  • 1 jalapeno cored and seeded
  • 1 tablespoon chopped cilantro
  • 1 1/2 teaspoon vinegar
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin 
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Dash of tabasco 

Directions

  1. Mince garlic, green onion, jalepeno, and cilantro in a small Cuisinart. 
  2. Warm a medium sized saucepan with oil to medium heat.
  3. Sauté your onion garlic mixture until fragrant. 
  4. Add your mashed beans to your mixture, and the rest of your ingredients. 
  5. Add your saved bean liquid to get your desired consistency. 
  6. Heat for a couple of minutes.

Now it’s time to assemble your enchiladas. 

Ingredients 

  • 6-8 tortillas depending on the size of them. I like to use flour tortillas for this recipe.
  • Mexican cheese for sprinkling 

Directions 

  1. Pre-heat your oven to 375 degrees.
  2. Spray a 8×11 baking dish with oil spray. 
  3. Scoop your bean mixture into your tortilla and sprinkle cheese. 
  4. Fold in the sides of your tortilla and roll it up.
  5. Place the tortilla seam side down into the dish, and repeat the process until your bean mixture is done.
  6. Pour your enchilada sauce over all of the enchiladas in your dish making sure the sauce is evenly distributed. 
  7. Sprinkle cheese on top of the enchiladas. 
  8. Cover the enchiladas with foil and place in the oven. 
  9. Bake the enchiladas with tin foil covering the pan for about 20-25 minutes (sauce should be bubbling).
  10. Once it’s bubbling take the tinfoil off and let the top brown for about 5-10 mins. 
  11. Take it out of the oven and serve.

 

 

Staycation

Poggio Piglia If I can’t go on vacation, I can at least try and recreate it at home. That’s exactly what I did the other night. I made the chicken dish we learned how to make in our cooking class in Tuscany. We stayed at the most charming boutique hotel Poggio Piglia, and chef Salvatore Consoli lead us through a 3 course meal consisting of homemade Ravioli, Eggplant Parmesan, and Italian braised chicken.

If you want to take it to the next level you can adorn a piece from Le Sirenuse’s SS2020 collection. I happen to love this top & skirt set along with this dress & this dress (on sale), and these Ancient Greek x Le Sirenuse sandals. Also Amalfi coast ready is this Agua Benita dress (this one too), and swim suit (on sale). Dinner from Tuscany and wardrobe from the Amalfi Coast…perfect staycation.

Poggio Piglia Pollo

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Ingredients

  • 1 whole whole chicken cut up *I used 2 lbs boneless chicken thighs that my butcher prepared and it was great, any type will work.
  • 1/2 onion chopped
  • 2 large garlic gloves chopped
  • 1/3 cup chopped olives *I used kalamata
  • 1/4 cup capers
  • Fresh herb mix *you can use rosemary, sage, tarragon, or wild fennel (or combo of all).
  • 1 glass of red wine
  • 1 can of tomato sauce
  • Olive oil
  • Salt & pepper to taste

Directions

  1. Warm your 7 quart Dutch Oven to medium hight heat.
  2. Once your pan is hot, pour olive oil and sauté your onion, garlic, black olives, capers, and herbs.
  3. Next, add your chicken throughly brown.
  4. Once your chicken is fully browned add 1 glass of red wine, and your tomato sauce.
  5. Bring it to a simmer, cover, and cook on low for 45 minutes to 1 hour.
  6. You know it’s done once your sauce has thickened *see above picture.