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Posts Tagged ‘Olive Oil’

In the last week… we’ve been on the move going up to Jacksonville (Friday) to check out the new Bahama Breeze Restaurant. But instead we walked across the street to Wasabi Japanese Steakhouse for a much shorter wait of 5 minutes vs 2 hours they quoted at Bahama Breeze.
Hibachi Grill

Hibachi Grill

Seaweed Salad

Seaweed Salad

Rice & Vegetable Hibachi

Rice & Vegetable Hibachi

We had our usual Hibachi Shrimp, Steak and Vegetables. Of course I had the rice made with no eggs, and only ate the vegetables. Before hand I ordered a Seaweed Salad and no Sake. Can you believe it.!!! Usually I have two little decanters of the Rice Wine.

Saturday we headed west to Sarasota with a stop at Bahama Breeze in Orlando.

It had been a while since we went to the Columbia Restaurant in Sarasota… it’s a favorite there on St. Armand Key.

Columbia Restaurant

Columbia Restaurant

Columbia Salad

Columbia Salad

We had there Columbia’s Original “1905” SaladTM -NO CHEESE & NO HAM. “The Columbia’s legendary salad tossed at your table. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing (our 100 year old family recipe of fresh garlic, oregano, wine vinegar and Spanish extra virgin olive oil).”

Vegetarian Dish @ Columbia

Vegetarian Dish @ Columbia

Then Mike ordered a Vegetarian Dish with Steamed Veggies and Plantains.. He Shared with me.!!!

To start the week… I had lunch with a girlfriend of mine and ordered a delicious Green Salad with Scallops and we drank 3 glasses of White Wine… Needless to say I was feeling real good for our evening comedy show date with another group of friends.

Wendy's Cod Sandwich

Wendy's Cod Sandwich

We didn’t eat dinner because the show started so early (7:30pm) so Mike and I pulled into Wendy’s and ordered two Fish Fillet Sandwiches… the fish was Cod and oh so good.

As you can tell I had a lot of fish in one day… because I’ve made the decision to  incorporate fish into the diet. I actually miss eating fish and will eat occasionally!!

For meals… Mike and I made:

Roasted Vegetables

Roasted Vegetables

 

Roasted Vegetable Pizza

Roasted Vegetable Pizza

Roasted Vegetables:

Ingredients:

Red Bell Peppers

Yellow Bell Peppers

Orange Bell Peppers

Carrots

Onions

Asparagus

Olive Oil

Paprika

Dried Onion Flakes

Garlic Powder

Cumin

***Also used the Roasted Vegetables to Top Totino’s Pizza’s and scrapped off the cheese.

Directions: Wash and chop peppers, onions, carrots and asparugus into Coleman Grill and drizzle Olive Oil. Add seasonings and Roast for about 15 minutes.

 

Roasted Bell Peppers

Roasted Bell Peppers

Roasted Bell Peppers:

Roasted Bell Peppers & White Rice

Roasted Bell Peppers & White Rice

Ingredients:

3Bell Peppers(Red & Orange)

2Tbls Olive Oil

2Tbls White Wine Vinegar

Celtic Salt

Cumin

Paprika

*** Another meal I added the Roasted Peppers to the White Rice.

Directions: Wash Peppers and put into oven pan and drizzle with olive oil. Set oven to roast 450 degrees for about 20 minutes until Peppers are roasted all over. Then remove from oven, let cool for a while and then peel the skin off the peppers. Remove stems and seeds and cut into long pieces and add Olive Oil, Vinegar and Seasonings and refrigerate before use.

Along the way, I sprinkled in as many visits to the gym for pilates classes, bike rides around the neighborhood and walks on the beach with Mike.

Ocean Hammock Beach View Sunset

Ocean Hammock Beach View Sunset

Then Thursday we headed north to Potomac, Maryland and for the road I juiced my Carrots, Celery, and Apple juice and brought along my Almond Trail Mix. But we did stop off at Wendy’s for lunch, where I had a Side Salad with a Vinaigrette Dressing and a Cod Fish Sandwich. YUM!!

On the Road Wendy's Salad & Fish Sandwich

On the Road Wendy's Salad & Fish Sandwich

Dinner ended with a Vegetable Pizza (White Dough.. UHG!!!) . Friday afternoon I was in the house with Mike’s son and so I made him a pasta dish with Prego Sauc. The whole pasta thing sounded good, so then I made myself  a Whole Wheat Pasta and Broccoli Dish.

Broccoli & Pasta

Broccoli & Pasta

Broccoli & Whole Wheat Pasta:

Ingredients:

1 Small Head Broccoli

1/2 Box Pasta Rigatoni

Olive Oil

Paprika

Dried Onion Flakes

Garlic Powder

Celtic Salt

Directions: Boil pasta to desired tenderness. This time I used Frozen Broccoli, so I boiled the broccoli stems until tender and strained both and mixed in Olive Oil and Seasonings.

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I had an urge to eat some Ice Cream last night after  I blogged… but I stopped myself from doing so. And this morning, when I woke up I felt great. Infact, I got up early and went to the gym for a pilates workout. A workout that was very rigorous.. I moved and worked muscles that had been laying dormant.

Then I came home to Mike making a Vegetarian Lazagna. We bought some Whole Wheat Lazagna Pasta yesterday, so he had to use them along with some cut up Eggplants he froze a couple of weeks ago.

He entrusted me with the task of looking after the Lazagna and I managed to burn the bottom of it. Mike set up the Lazagna in the Coleman Grill outside, and when I went to check on it, I was not sure how he thought the top would get cooked. So when I went to check on the food again, the bottom was burnt and the top still needed to be done. So I took it off the grill and brought it inside so Mike could take care of it when he returned. 😦

Even though the Vegetable Lazagna was burnt on one side…and didn’t look much like a Lazagna… it still was good.

Veggie Lasagna

Veggie Lasagna

Vegetable Lazagna:

Ingredients:

Whole Wheat Lazagna Pasta

Eggplant, thinly sliced

Tomato Paste

Olive Oil

Directions: Layer bottom of pan with Lazagna Pasta. The next layer is Eggplant covered with Tomato Paste and layer the top with Lazagna Pasta. Bake 450 degrees for 1 hour.

Cantalope

Cantalope

For dessert.. Mike cut up some Cantalope to munch on.

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After I munched on some trail mix and nectarines… a proceeded to have some Homemade Berry Sorbet Ice Cream with a Whole Grain Bar (form Costco) and a single serving bag of Popcorn. Talk about the munchies!!!!

Homemade Berry Ice Cream Whole Grain Bar

Homemade Berry Ice Cream Whole Grain Bar

Single Serving Popcorn

Single Serving Popcorn

I was inspired to make some Vegetable Kabobs, while Mike added some meat to his. I also had Mike Grill/Roast some Asparagus too.

 

 

Vegetable Kabobs

Vegetable Kabobs

Vegetable Kabobs:

Ingredients:

1 Red Bell Pepper

1 Orange Bell Pepper

1/2 Onion

5 Sticks Asparagus

Grilled Asparagus

Grilled Asparagus

2Tbls Olive Oil

Paprika

Garlic Powder

Cumin

Directions: Wash and Chop the vegetables and start skewering them on metal kabob stick. In a small dish add the Olive Oil and seasonings and brush the vegetables on the grill with the seasonings. Grill for about 20 minutes or until tender

After dinner… Mike and I went on a 45 minute bike ride around the neighborhood…. and then we took a walk on the ocean for the first time in a long time. And it seemed like everyone was out on the beach enjoying low-tide. It truely was a nice walk.!

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I woke up and went for a brisk walk around the neighborhood. It usually takes me about an hour or 45 minutes… depending on how fast I go. And I think length wise it’s about a 2 mile walk.

THEN…. Mike and I were set to go to the Farmers Market down in Flagler Beach. It’s about a 15 minute drive from the house to the Beach Market… and on our way down I decided to detour over to the Starbucks.

I know! I know!.. I had a craving that came over me and I indulged it. I had a Tall Iced Mocha with Soy Milk… boy did it taste good.!

Farmers Market Veggies

Farmers Market Veggies

Then we headed over to the beach and picked up some vegetables. I love coming home after the farmers market, because I fill up the basket in front of the kitchen sink on the counter with all the goodies and there are so many rich, bright colors to look at. I love that!!!!

This afternoon, Mike prepared a mid day feast for us. He made his famous Grilled Potatoes & Onions dish and then he tried a new recipe he got from his friend in California.

Saturday Lunch on LakeIt’s a Tomato, Cucumber & Onion Salad. And then we set the table on the patio and sat outside with a beautiful view of the lake behind the house. I sat across from Mike facing the ocean and saw a light blue calm ocean through the houses on beachside.  

 

Tomato, Cucumber & Onion Salad:

Tomato, Cucumber & Onion

Tomato, Cucumber & Onion

Ingredients:

2 Tomatoes

8 Little Cucumbers

1/2Red Onion

4 Mint Leaves

2Tbls. Olive Oil

1 Lime Juiced

1/2 Lemon Juiced

Directions:  Wash and chop Tomatoes and Cucumbers and mix into bowl. Add the Olive Oil and chopped Mint Leaves and squeeze lemon and lime juices into salad and mix well.

Grilled Potatoes & Onions

Grilled Potatoes & Onions

Grilled Potatoes & Onions:

Ingredients:

4 Potatoes

2 Sweet Potatoes

1 Onion

Olive Oil

Paprika

Directions: Peel and cut potatoes and onions. Mix into pan and add Olive Oil and Paprika and girll on high heat for 20 minutes or until onions are translucent and potatoes are soft.

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I did a lot of snacking today… I guess I thought I deserved it after my Pilates class this morning.!?!?

I took a small bowl of Almonds, Cranberries, and Raisins Trailmix… then I got a taste for some of my favorite Hummus. I found a box of Ritz crackers… the new ones that are mixed the ritz cracker and pretzel. I had probably about 20-30 crackers and several spoonfuls of Hummus.

Ritz Crackers & Hummus

Ritz Crackers & Hummus

Then Mike got back from Jacksonville, where he dropped off his son at the airport and picked me up a new Beach Cruiser Bike. I took it for a spin around the neighborhood, and I really need to get used to it. It’s not really the bike I want.. plus I still have the bike at Sears that needs to be picked up. There’s been one delay after another getting it delivered to the Daytona Beach Mall and then they have to assemble it still.

After the bike ride…which was so nice we came home and I made a Fresh Vegetable Salad again with an Oil and Vinegar Dressing.

Fresh Vegetable Salad

Fresh Vegetable Salad

Fresh Vegetable Salad:

Ingredients:

1Cup Snap Peas

1 Red Bell Pepper

4Sticks Asparagus

3 Green Onions

1 Avocado

3 Sticks of Celery

2 Carrots

5 Mushrooms

2Tbls Olive Oil

2Tbls White Wine Vinegar

Cumin

Paprika

Dried Onion Flakes

Garlic Powder

Parsley

Directions: Wash and Cut Vegetables and mix into bowl. Add Oil & Vinegar and Seasonings.

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The Passover Seder Plate

This is the traditional arrangement of the Seder Plate.. I picked up on the internet.

The Passover Seder Plate (ke’ara) is a special plate containing six symbolic foods which have special significance to the retelling of the story of the Exodus from Egypt. The seventh symbolic item – a stack of three matzot.
Here is the Passover Seder Plate I made for Monday Night’s Seder with Mike and his Children.
Passover Seder 2010

Passover Seder 2010

The 6 items on the Seder Plate – and what I made:

  • Maror and Chazeret:  For maror, many people use freshly grated horseradish or whole horseradish root.  I USED HORSERADISH SAUCE. Chazeret is typically romaine lettuce, whose roots are bitter-tasting.  I USED ROMAINE LETTUCE.
  • Charoset: A sweet, brown, pebbly paste of fruits and nuts, representing the mortar used by the Jewish slaves to build the storehouses of Egypt. I USED THE CHAROSET MIKE MADE WITH DATES & ALMONDS.
  • Karpas: A vegetable other than bitter herbs, usually parsley… WHICH IS WHAT I USED. FOR DIPPING I BROUGHT OUT A DISH OF WHITE WINE VINEGAR.  
  • Zeroa: A roasted lamb bone, symbolizing the korban Pesach (Pesach sacrifice), which was a lamb offered in the Temple in Jerusalem and was then roasted and eaten as part of the meal on Seder night.  I ROASATED 5 LAMB CHOPS IN OLIVE OIL AND SEASONINGS.
  • Beitzah: A roasted egg, symbolizing the korban chagigah (festival sacrifice) that was offered in the Temple in Jerusalem and was then eaten as part of the meal on Seder night. I ACTUALLY BOILED 6 EGGS.

Once the Seder was complete, we brought out the Matzo Ball Soup, Cucumber & Tomato Salad, Rice, and Polo Horesht.

Cucumber & Tomato Salad

Cucumber & Tomato Salad

Polo Horesht

Polo Horesht

Basmati Rice w/Fried Potato

Basmati Rice w/Fried Potato

I had never made Matzat Ball Soup… and took the liberty of pulling up the recipe online. Then I realized I didn’t have the Matzat Meal to make the Matzat Balls… so I had Mike go out and get it from the store.

Matzo Balls:

Ingredients:

2 Eggs

1/4 Cup Olive Oil

Contents of Matzo Pkg

 Matzo Ball Broth(Vegetable Soup):

10Cups Water

2Onions, Cubed

3Garlic Cloves

3Carrots

3Celery

2Potatoes w/skin

1Cup Parsley

1Bay Leaf

1Tsp. Thyme

1Tsp. Basil

2Cups Broccoli

2Cups Cauliflower

Directions: Bring Soup to boil and drop rolled pieces of Matzo Balls into water. Let Simmer for 30 minutes on low heat  and serve.

The Seder was very nice…. we read from the books and performed the Seder as close to the tradition as we could.

For the meal, I had some Mazto Ball Soup, Basmati Rice and Cucumber & Tomato Salad.

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I love how all the vegetables in my salads and dishes just sparkle with bright, rich colors. The minute I sprinkle Olive Oil on the veggies, they just seem to come alive. And I know that once I eat them I will come alive with nutrition and healthy cell rejuvenation!!!!

So, this morning I started with a brisk hour-long walk in the neighborhood. It was a great feeling after the food I ate last night.. I’m still kinda getting straight from the Hibachi Meal.!!!

Then we let Mike’s son take a ride on Mike’s bike around the neighborhood, while Mike and I took a walk down to the clubhouse. There, we waited for his other kids to come over to have lunch.

Grilled Vegetables

Grilled Vegetables

We decided to grill some beef burgers, turkey burgers, and I made the token vegetable dishes. First on got crackin with the Grilled Vegetables:

Ingredients: Red & Yellow Bell Peppers

Zucchini

Asparagus

Mushrooms

Olive Oil

Dried Onion Flakes

Paprika

Cumin

Celtic Salt

Directions: I chopped up some zucchini, Bell Peppers Asparagus, and Mushrooms and put them into some Tin Foil paper and sprinkled some Olive Oil and Seasoning on the pile of vegetables and handed it off to Mike to put on the Grill. He kept it on the Grill shelf for about 15 minutes.

Then I chopped up Vegetables for another Fresh Vegetable Salad I’m saving for either tomorrow of later today!!

I also made a Cucumber & Tomato Salad and brought out all the stuff to eat on the patio. Before the meal, we were all munching on Hummus and Stacey’s Chips.

Cucumber & Tomato Salad

Cucumber & Tomato Salad

Cucumber & Tomato Salad:

Ingredients:

Cucumber

Tomato

Olive Oil

Dried Parsley

Cumin

Paprika

Celtic Salt

Directions: Chop up the cucumbers and tomatoes and sprinkle with 2 tbls of Olive Oil, Dried Parsley and seasonings.

Now, we’re relaxing and watching some TV…. I think I may have had too much Hummus and Chips.  But, hopefully my afternoon juice will help wash things down!!!

Speaking of juicing…. I ran out of Carrots yesterday and made juice with Asparagus, Celery and Apples. It was really good… it tasted different but good!!!

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