Category: Recipes

All veggie all the time

Making dinners that my whole family will eat has always been challenging – so many preferences! So, yes, I have always had picky eaters and, yes, I have often made more than one meal. Don’t judge. Now, with a newly minted vegetarian in the family, I have been hard-pressed to come up with creative, not-so-very-time consuming meals that pack the necessary nutritional punch.

For lunches, I make grain bowls with quinoa and brown rice as a base and add pretty much anything – roasted chickpeas, roasted peppers, hummus, tabouli and baked tofu. Add crunchy chickpeas or sesame seeds on top for a bit of crunch. Drizzle with tahini dressing. Still in search of the perfect recipe so chime in if you have one!

Inspiration provided by Whole Heart Provisions (our new favorite vegetarian/vegan go to place) and recipes from The Boston Globe’s Kara Baskin here.

 

Celebrate Italy at Brothers Marketplace

Celebrate Italy at Brothers Marketplace

Since Brothers in Medfield is one of my all time favorite places to get delicious food anytime, when I was invited to a blogger lunch to celebrate Italy, I was immediately on board. Brothers is running a promotion through March 10th, Amiamo Italy,  focusing on great prepared foods and products from Italy. The Eggplant Parmesan and Chicken Parmesan are wonderful and among their top-sellers. I tested both (again, I’m so nice like that), and it’s easy to see why. Delicious! Brothers also has a great coffee bar, soda shop counter, and some seriously amazing prepared foods – and while they are featuring Italian foods this month, there are always amazing sandwiches, a hot bar with comfort food favorites, and the bakery. Don’t miss grabbing a coffee and sitting at the farmhouse table with some of their delicious baked goods. You’ll thank me later.

 

 

So a group of bloggers and people from the local media got to sample oh-so-much-delicious food! What a lovely group! We learned about how Brothers finds new products and had a lovely lunch with a tour of the store. Absolutely unabashedly love this place. Is there a possibility for a Brothers in Newton? I can only hope – and keep asking the wonderful management team.

 

 

Recipe for the Zucchini Fritters as promised

 

So check out what’s happening at Brothers – it’s always something good!

Find them on Instagram, Facebook and Twitter

Lindt Hot Chocolate for a Snowy Day

 

A Snow Day = A Hot Chocolate Day

Lindt Chocolate for me, please.

 

 

It’s true, there is a candy cabinet in our house. And while most of the time it is filled with random leftover movie or holiday candy, it invariably has a variety of Lindt Chocolate tucked in a bowl in the back. What? I’m not hiding it, exactly. More like saving it. For my own personal use. Don’t judge.

Happily for the family members who don’t know I hide chocolate, I was sent some Lindt Chocolate recipes and samples – yes, samples! The hot chocolate recipe is perfect for today – we thankfully did not get as much snow as other places and hunkering down is a luxury not a necessity. I’m thankful that my day includes the Sunday paper and a cup of hot chocolate. Here is a great recipe from Lindt Chocolate, and yes, I tried it out. You’re welcome.

Swiss Hot Chocolate from Lindt

  •  2 (3.5oz) Lindt EXCELLENCE 70% Cocoa bars, chopped
  • 4 cups milk (whole, 2%, 1% or skim – also nice with soy milk – I haven’t tried rice or almond but I be almond would be nice).
  • 1 vanilla bean, split (I have some because I am supposed to make Vanilla Bread)
  • 1 cinnamon stick (we have some on hand because of the holidays – but it’s good without, too)
  • 3/4 teaspoon of whole black peppercorns (optional) (love this idea but made it without this time)
  1. Heat the milk with the spices in a saucepan over medium heat until it reaches almost boiling. (Do not let the milk boil fully.)
  2. Add the chopped chocolate and whisk until smooth.
  3. Remove from heat and let rest for 25 minutes (to release the aromas.) I did not wait 25 minutes.
  4. Strain the liquid and reheat before serving. (optional – we couldn’t wait)

Have a house full of kids just in from sledding or playing in the snow? Can’t wait? Have truffles? Heat a cup of milk in the microwave and drop in 3-4 truffles. Stir. Done. Seriously.

Thank you Lindt Chocolate for the samples and recipe ideas. For more ideas check them out on Facebook, Twitter and Instagram. They have a great Pinterest page, too.

Disclosure: I was not compensated for this post but was sent samples to facilitate this post. All opinions are, and always will be, my own. And I do truly love this chocolate. But you knew that.

 

 

McDonald’s In The Kitchen, Fairsted Kitchen that is.

A Surprise From McDonald’s at Fairsted Kitchen

 

When I got the invitation to Fairsted Kitchen, it was a given that I would say yes. Every time I drive by it, I remind myself that we need to have dinner there, then I get home and life happens and I forget, again, at least until the next time I drive by.  And when I saw that McDonald’s was hosting and Executive Chef Stephanie Cmar (yes, foodie friends, of Bravo’s Top Chef and of Stacked Donuts fame), was going to cook only with McD’s ingredients, I was intrigued. How would this work? What would the menu look like? And most importantly…Would there be fries?!

Photo credit: Debbie Grubstein

 

And not only were there fries – there was a bar of fries!  Everyone talked, laughed and nibbled as we circled the table and there were lots of stories because…fries. And I was so excited that the charming and twinkle lighted exterior of Fairsted Kitchen was a perfect preview to the lovely space within –  warm wood tables, lovely vintage mismatched china, and a welcoming staff. What a wonderful antidote to a cold and rainy night.

Dinner was, as expected, fantastic. And made only from ingredients that would be used in a McDonald’s kitchen. The first up: chicken croquettes with cilantro lime sauce, cucumber, peanut salad, and wilted romaine puree and our hosts explained that the fresh produce was the same used in McDonald’s premium salads and McWraps.  I learned that McD’s sources from local distributors when possible.

Next up, gnocchi made with actual McDonald’s french fries that were put through a meat grinder. Wow, super clever Stephanie Cmar! The Bolognese made with sausage and 100% ground beef, was delicious! I also learned that McD’s uses 100% beef that is ground, then formed into patties and flash frozen, and made with no additives or preservatives. Good to know.

Dessert was seriously the biggest doughnut I have ever seen. It’s okay though, years of training had prepared me for the challenge and I was undaunted. Doughnuts with Cranberry and Salted Caramel made by Stephanie (McD’s uses USDA grade A fresh eggs and North American grown whole wheat flour).

 

Served with a perfect cup of coffee (from McCafe) and made with 100 percent Arabica coffee beans. I loved McDonald’s coffee when it was Newman’s Own and I love it now, too. A great price for great coffee.

Stephanie Cmar Fairsted Kitchen McDonald's In the Kitchen

Photos* were taken by Debbie Grubstein, friend, food blogger extraordinaire, and all around wonderful person. Thanks, Deb!

*except the coffee cup so you can see why Deb is good to have around!

This post was sponsored by McDonald’s. All opinions are, and always will be, my own. Thank you!