Sometimes I Eat in Front of the Fridge

Since starting this whole blog thing, a lot of people have commented that the Husband and I must eat very well. This is true... at least when I actually cook something.

The harsh reality is, like most of you, I have a job. I go to it every day and some weeks it kicks my ass (this being one). I try my best to plan for the week and have wholesome, delicious foods at the ready, but sometimes I fail. And sometimes I eat standing in front of the fridge.

If you saw the other side of this photo, you'd see me standing around in my underwear with smeary lipstick pondering a work presentation, all while the dog licks my foot. #glamorous

Deep dark secret is out then. I ate edamame and string cheese for dinner tonight. Had two baby carrots while I tried to make a crappy cell phone picture more colorful. That totally counts as a full serving of veggies, right?

Tomato Watermelon Salad with Feta and Barley

Do you ever leave a restaurant immediately craving what you just ate? Nevermind the full feeling... you just want MORE of that delicious plate. You loved it so much you licked the plate...longingly and with passionate groans...in public.

Been there. Did it last week at the Publican. I seriously lost my foodie shit over their octopus with barley, peas, pecorino and watermelon. Perfectly tender squid, nutty pecorino, crisp watermelon and chewy barley. And seriously, who knew? Watermelon and barley? A textural match made in heaven.

I was on a mission for more. Had to have it. Couldn't live without it. And sadly can't afford to eat at the Publican all the days of my life. Tomato Watermelon Salad with Feta and Barley came to be.

Okay... I know what you're thinking. Watermelon and barley together? In all honesty, I probably never would have put it together, but the restaurant dish inspired me. And what a great way to incorporate a hearty whole grain in a summer-y dish. Makes this option fresh and filling.

Cut your watermelon in lovely cubes and eat at least one slice of melon in the process. It would be unnatural not to.

I chose heirloom cherry tomatoes for their gorgeous color, but any tomato would work here. Green guys would be an elegant addition.

Toasted almond finish things with a crunch and feta provides tang.

I seriously can't put this stuff down. Dinner last night? Yup. Leftovers for lunch? Uh huh. Dinner again? Dunzo.

Tomato Watermelon Salad with Feta and Barley
6-8 cups seedless watermelon, chopped in 1-in cubes
1lb tomatoes, chopped
1/2 cup sliced almonds, toasted
1 cup crumbled feta cheese
1 cup pearl barley, rinsed
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
3 tablespoons chopped basil
1 teaspoon salt

Bring 2 1/2 cups water to a boil and add rinsed barley. Simmer for 45 minutes and cool. Combine watermelon and tomatoes; sprinkle with salt and let stand for 10 minutes. Add almonds, feta, barley, olive oil, vinegar and basil. Toss to combine.

Cocktail Hour: Peach Gin Fizz

A steamy Midwestern March followed by a late freeze in April, very sadly impacted local farmers and their crops -- stone fruits being particularly decimated. Delectable Michigan cherries, plums and peaches have been woefully missing from Chicago's shelves and markets. 

My summer cravings are more disconnected from current events than a bad reality show contestant.  I'm dreaming in peaches. Sweet juice running down your arm as you tackle the mouthy fuzz. 

While it's nice to have the option of fruits from other parts of the country, by the time they get here the freshness factor just isn't there. New routes to satisfaction had to be found. I wanted the peach taste, but can't handle the mealy texture. A battle for peach perfection! Like so many things in life, liquor naturally is the solution. (okay, joking guys)

I started with good-quality gin, lemon juice and the Dixie Peach Juice from Trader Joe's in the cocktail shaker with ice.

Taking a cue from cocktails of 'yore, I used egg white for fizz. I recognize that this may gross some of you out, but once you have a full-bodied, foamy cocktail with egg white, you'll be convinced. Barrelhouse Flats in Chicago has a particularly good assortment. 

I believe they sell some sort of egg separator tool in the never-ending aisles of Bed, Bath and Beyond, but you don't really need one. Just split the egg and lightly move the yoke from one side to the other. Boom... egg separated. One less dish.

In to the cocktail shaker we go with anticipation.

Shake what yo' mama gave you. Like really get in there... you're fizzing things. If your shaker, like mine, was found in your grandmother's basement, it will leak all over.

Love me a frosty glass from the freezer, especially on a 100-degree day.

Mmmm... peach perfection achieved. Certainly less nutritious than an actual peach and here's to hoping the juice from this won't run down your arm. If that happens, you should probably switch to water for the rest of the night... you've been over-served.

Peach Gin Fizz
Serves 2


4oz gin
3oz peach nectar or juice
2 egg whites
Juice of one lemon
Peach slices, for garnish

Combine ingredients in cocktail shaker with ice. Shake vigorously and strain into a chilled glass. Garnish with peach slice.

Raspberry Zucchini Couscous Salad

Do you ever have those days where you feel listless and lost? Just without direction?

Sometimes I just wallow in the not-so-great and find that can't bring myself to come up with anything new. I wish I was filled with boundless energy and a bounty of fresh ideas... I really do. Whether it's the 9 to 5 or what is waiting afterward, creativity just isn't always there and that's okay.

These are the days that I'm really thankful for easy-to-follow recipes. I sincerely hope that this blog can be just that for some of you. For me, I turn the photo album I have of handwritten recipe cards and internet printouts. My friends and family know me well and when it came time for my bridal shower, they brought their most precious written recipes, along with plentiful kitchen gifts. I'm so thankful for each and every one...especially on these devoid days.

My mom's good friend, Peggy, provided this one. Raspberry makes for an unexpected partner with zucchini. Thank you Peggy for helping solve my grim day. Sunny raspberries are already making me look up.

The raspberries almost look like the misfit here. I know it sounds odd at first, but these go amazingly well together. Don't you wish we could all go "amazingly well together?" What a lovely place this would be.

Prep for grilling with wide cuts, olive oil and S&P.

Mmmmm...grilley goodness. I can already feel the day getting better.

Simply combine into greatness.

Raspberry Zucchini Couscous Salad
1.5 cups whole wheat couscous, uncooked
6oz fresh raspberries
1/2 cup basil, chiffonade
4oz crumbled feta
4 scallions, chopped
3 zucchini, cut on the diagonal
1/3 cup chopped almonds
Zest of one lemon

Dressing
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil
Juice of one lemon

Start by cutting your zucchini in wide, diagonal slices. Lightly coat with bit of olive oil and S&P; grill over medium heat for 5 minutes. Toast almonds in a dry pan, watching closely to be sure they don't burn. Cook coucous accordingly to given instructions.

Combine couscous with cooked zucchini, raspberries, basil, feta, scallions, almond and lemon zest. Whisk together dressing ingredients and toss with salad until well mixed.

Serve alone. Also excellent on greens or with grilled meat or fish.

Spinach Feta Turkey Burgers

Turkey burgers get a bad wrap. So often they are the obligatory, flavorless "light" option on a menu filled with a delicious beefy stuff. The boring flat-chested younger sister of juicy, voluptuous beef burger. 

Well considering I just got back from a straight week of eating on vacation, I did not need to add anything more "voluptuous" to my diet. I was still craving a griller so turned to my favorite lean poultry and pumped it up with some veggies. 

As always, frozen spinach was found in the freezer. This is such an easy thing to keep around and adds nutrition to just about any meal. 

Spinach, egg, green onion and feta add much needed body and flavor to this burger. The feta and egg also help to bind the turkey together.

Get dirty in there (with clean hands of course), but don't overmix. Just enough to combine.

Form into less-than-perfect patties and assure yourself people will still love you.

Grilled to perfection by the Husband.

Serve with kalamata olive spread.

Spinach Feta Turkey Burgers

Makes 8-9 burgers

2lbs ground turkey

2 cups frozen chopped spinach, thawed and squeezed of liquid
1/2 cup crumbled feta

4 green onions, chopped

1 egg, beaten

S&P

Whole wheat buns

Combine turkey, spinach, onion, egg and S&P. Mix lightly by hand, taking care not to overmix. Form into 1-inch thick patties. Grill over medium direct heat for 10-12 minutes.

Serve over whole wheat buns with kalamata olive spread. Also excellent with grilled red peppers.

Simple Secrets: Kalamata Olive Dip

Every one needs a go-to veggie dip. So many party platters, so much ranch dressing. Spinach dip... seen it. Onion dip... been there. Creamy dill... meh. 

If you're looking for an easy and flavorful alternative that will make an impact at a party, I love LOVE this kalamata olive dip/spread. It's loosely based on the kalamata aioli from the Nordstrom Bistro, but I've cut out the mayo. Once again nonfat Greek yogurt to the rescue.

Three ingredients...how easy is that?

Combine in your beloved food processor.

Check out the incredible purple color. This will stop buffet traffic.

Enjoy with your favorite crudite. Also amazing with french fries or on burgers.

Kalamata Olive Dip
1 1/2 cups kalamata olives, pitted and drained
1 cup nonfat Greek plain yogurt
4-5 gloves garlic

Combine ingredients in food processor and pulse until smooth.

Cocktail Hour: Cilantro Bloody Mary

Chilly mountain breezes, jello-leg inducing hikes, family belly laughs, rich meal after rich meal and mornings with Mary. Bloody Mary that is. 

The Morgan family knows a thing or two about Bloodies and this vacation we stepped it up with cilantro-infused vodka. Notice the green tint to the vodka below...that's the good stuff. 

Infusing sounds fancy, but really all we did was soak one bunch of cilantro in vodka. 

Snazzy preparation in a snazzy vacation rental kitchen (that completely lacks natural light).

Just soak overnight in the fridge. No heating or complicated prep needed.

Add delicious, flavorful vodka to your favorite Bloody Mary mix. I'm obsessed with Zing Zang and Smoke Daddy mixes. Of course, there is a ton of personal preference associated with ze Bloody Mary. Lime wedges, Worcestershire sauce or hot sauce are great adds to your favorite mix.

Cilantro Bloody Mary

1 bunch cilantro, thoroughly washed

1 bottle vodka

1 bottle Bloody Mary mix

Lime wedges and celery stick, for garnish

Add cilantro and vodka to a large pitcher and soak overnight. Strain vodka and remove cilantro. Combine one shot vodka with about 1.5 cups of Bloody Mary mix (or to your taste).