Saturday, April 30, 2011

Chili Cornbread bowls

This morning we went to the Farmer's Market on the outside of the Downtown Mall in Charlottesville to find some fresh produce for our Chili idea: Chicken Chili in Cornbread Bowls...

First, we baked Trader Joe's cornbread mix in Souffle dishes.

We used 3 cans of chili tomatoes, 1 can of black beans, 1 can of corn, Scallions, Yellow and red peppers, cilantro, and Perdu cuts chicken.

We scooped out the cornbread from the middle (it was a little gooey on the inside)- and ladeled the chili into the middle.






It was the perfect amount of spicy (the only spicing was from the diced chili tomato cans)- And the gooeyness of the cornbread made an appealing texture and gave the chili a sweet kick.

Friday, April 29, 2011

Seafood Pizza

 Risky... but worth it.

We layered Brigitte's Garlic and herb dough with fresh tomatoes and feta, and topped it with Trader Joe's Seafood Medley of Shrimp, Calamari rings, and Scallops. Of course, the dough was stuffed with spinach and feta, as usual.



My favorite thing about it was the scallops- They had a strong taste that blended really well with the feta. We were wondering why they tasted so good- and we determined that it may be that big scallops have less taste, while these little ones are full of flavor.


Facts about Shrimp and Squid- They are an excellent source of riboflavin and Vitamin B-12 (which builds protein and red blood cells in the body).

Scallops : are also a good source of protein and Vitamin B12, Calcium, Iron, Magnesium, Potassium, Zinc and Copper.

Tuesday, April 19, 2011

Personal Pizzas

Yet another alteration with Brigitte's Garlic and Herb whole wheat dough: Chicken Marsala Personal Pizzas

While Chef Paco diligently did his work for an hour at the kitchen table- with a mix of "OH NO's" and "YEEEESSSS'S"....

I sauteed garlic onions and mushrooms, added a mixture of Marsala Wine and Chicken broth, let it reduce..
And sauteed yellow and green peppers...

We all got to layer on our own toppings on the separated pizza crust. 
We all stuffed our crusts with our favorite- spinach and feta... And i layered on fresh tomatoes, spinach leaves, the chicken, peppers, black olives, and goat cheese. 


Brigitte did the same minus the olives...


 And Chef Paco, pleased with his imperfect circle, did it his own way, sprinkling feta overtop instead of the goat cheese.

On another note, Miles stole my shoe today and escaped the fence- I found him in the yard very pleased with himself...

 And he wouldn't give it back.




Sunday, April 17, 2011

An Attempt at Asian Cuisine


On the Menu tonight was Shrimp Lo Mein with Thai Peanut Sauce

Chef Mimi brought snow peas, onions, peppers, and mushrooms, which we sauteed with garlic in a pan. 
Brigitte made a Thai Peanut Sauce of her own creation using coconut milk, peanut butter, soy sauce, and ...
a tsp of curry powder- we had to stop there, because as soon as we opened the container,my roommate came out of her room and asked why the house smelled like Asians.


Paco brought the shrimp. Since he was the only dude, he-of course, left the kitchen to play with Miles (And tried to undo all the good behavior I had taught him) 
I've been trying to teach him not to jump on people and of course, every time Paco comes over, he says "Miles, UP!"
Thanks to him, Miles nipped Mimi's booty because he thought she was playing with him. 

Anyway, it turned out really well. The peanut sauce was of an appealing consistency, and not spicy (Crucial for those of us with weak tolerances to spicy food) 
Chef Paco says "That's because Men can handle the heat and Women can't- and yet, he is the one who cried the last time we made Chili and it was too spicy. I told him, "If you can't stand the heat, then get out da kitchen".


Saturday, April 16, 2011

Hummus con Pan

The alteration I chose for my homemade hummus is Wasabi. I know it sounds unconventional but it turned out really really well.

I used...

1 can of Goya Chickpeas
1/4 cup of the drained Chickpea can
1/4 cup of greek yogurt
1/2 cup of Wasabi Peas (I used Trader Joe's)
1 tsp salt and pepper
2 cloves of fresh garlic
1 tsp of garlic powder
1 tbsp of EVOO (Extra Virgin Olive Oil)

I put it all in a food processor and added the olive oil in slowly as it blended to spread it evenly.


The Wasabi just gave it a zesty kick and the peas left the occasional little crunch. I liked the taste so much that I didn't want to put anything with it on my toast.


For lunch I may make a Turkey, avocado and hummus sandwich with fresh tomatoes.

Wednesday, April 13, 2011

Hummus and Miles

I have been putting hummus on my sandwiches lately because they have been having one flavored with roasted red peppers at the dining hall.
Later in the week I am going to make my own because I just bought chick peas and fresh garlic. Since I don't have Tahini, however, I plan on using sesame oil because it is an acceptable substitute. I have yet to choose my flavor, but I am going to think about it and try something new...

The best hummus I have had is from Mas, a Tapas restaurant here in Charlottesville
http://www.mastapas.com/tapas/
They serve it with a delicious warm bread- This is what it says on the menu...

Hummus con pan (chickpeas, tahini, harissa, olive oil, and garlic with bread)

 On another note...unrelated to hummus- Miles is almost half a year old... I was looking at before and now pictures and can't believe how much he's grown.

 






Tuesday, April 12, 2011

Calzones

I haven't been able to post this week; we've been busy and just didn't have time to cook. We made up for it tonight by trying something new: Personal Calzones... which made me realize, I have never before had one before tonight.

We used Trader Joe's Garlic and Herb Pizza dough, and stuffed them with goat cheese, sundried tomatoes, artichokes, red onion, bell peppers, feta, and chicken.

 This was just mine...YES I ate it all.
The goat cheese melted on the bottom of the dough and covered the vegetables- delicious.

Wednesday, April 6, 2011

On the Menu tonight was: Homemade Trader Joe's Pasta (Lemon Pepper Infused) with shrimp, sundried tomatoes, artichokes, broccoli, peppers, and feta cheese.

The flavoring of the pasta was pretty intense, but it didn't take away from the taste of the rest. Apparently Trader Joe's sells multiple flavors, so I'll go back and see what else they have. Mushroom would be good...

Chef Paco plans on going back to Mona Lisa to get more fresh pasta- they have a ton of flavors besides the basil we used for the lasagna- spinach, wild mushroom, saffron, whole wheat, egg, squid ink (not sure about that one...) etc.

Monday, April 4, 2011

What is the gooey red stuff between an elephant's toes? Slow clowns.

I had high hopes for the Cirque Du Soleil. As improbable as it was- given my gymnastics background, the show far exceeded my expectations.

The show started pretty slowly, which I guess was convenient for those who came late.
It began with some bird-esque characters hobbling around the stage with massive purple behinds. (The point of which I'm guessing was the emphasis the beauty and grace of the dancers)


There were about 10 row of seats down on the floor right in front of the stage, which i'm sure cost a fortune. I told my brother those were the sucker-seats because the hunch-back announcer began the show by terrorizing them- one  was involved in a forced tango, another got grabbed by the wrist and dragged off stage, and a bald man was groped from his belt all the way up to his shiny scalp.

The first act was the Ariel High Bar, in which a man did his act on a single swinging trapeze. The performer had a very lean and graceful body type, and he did tricks such as hanging by his feet and flipping around the bar while it was swinging.

In between the acrobatics, there were clown acts, which were supposed to be for the children... There was a three year old sitting two rows back that had the most adorable laugh- the kind that just makes you smile every time you hear it. Well, there was a clown that had a stuffed animal horse around his body and was riding it around the stage like it was real (sound effects and all). I started cracking up when the horse farted on another clown, and I began to realize that with each amusing thing the clown did, the four year old and I were the only ones going to pieces.

I'm going to maintain that maturity is overrated.

The contortion act was incredible, like all the others, but it was also slightly disturbing. When I say this, it is not to offend anyone because I know that the work they put into the show is beyond anything I could imagine. It just seemed highly unnatural that anyone could bend that way- without snapping a rib.

My brother's favorite was the fire-knife dance. As cool as it was, it was my least favorite for some reason...maybe it's a guy thing.

The flying man was right after the intermission  (during which time I sprinted to the athletic dining hall to get some food) so I missed the beginning. From what I did see, the man was holding himself and swinging himself around from two ribbons hanging from the ceiling. He must have had to have a ton of strength to be able to hold himself up with so little support.

Don't get me started on the hand-balancing. INSANE. That's all I have to say. He seems to defy every law I have ever learned in physics.

The Manipulation was done by a gorgeous rhythmic gymnast. She had so much talent, combining ballet with acrobatics and rhythmic gymnastics. When she was swinging 9 hoola hoops around her body in such a way that her feet, wrists, and core were able to make small circular movements at once- I was shaking my head. These people deserve far more than a standing ovation. (But I guess i'm biased because I am absolutely entranced by anything having to do with gymnastics.

My favorite three acts were the russian bars, the flying trapeze, and the power track. The power track was when the floor of the stage moved out in the shape of an X, in which 2 long trampolines appeared. There were performers flipping left and right, over each other, under each other, you name it. It was mesmerizing. It must have taken so much control to land back on the trampoline and not go flying up again. The flying trapeze involved about nine people swinging around 3 uneven bars at once, then one by one flipping off and being caught by a man on the swinging trapeze. The net below them was only used for their exit.

My absolute favorite was the russian bars. While I did gymnastics we had the balance beam in which it is hard enough to do flips on a stationary object. These "bars" were flexible boards about the same width as a beam and they were being carried by two clowns on each side. The clowns had to withstand the force of the landings on their arms, so their job may have been the hard part. But of course, the concentration was on the 3 synchronized performers, flipping from bar to bar and landing with no trouble at all.

I was also unaware until the end that there was a live band above the stage, meaning that they produced their own music. And there were two women in elaborate dresses that were walking around the stage the whole time- I thought they were lip syncing. Nope. The music sounded like a soundtrack it was so flawless. Apparently these women were as talented as the acrobats- they could really sing!

After so many years of longing to see the Cirque, I finally made it to the show. I had an adrenaline rush almost the entire performance. It was simply unbelievable. And when I say unbelievable, i literally- un. believable. I have trouble believing that some of the skills are possible. It wasn't even that it was being done- it was the Way in which the acts were performed. So much confidence, grace, stoic facial expressions. It never looked strained, whether anything was painful the audience never knew because of the ease with which everything was done.  It truly is an art.

Sunday, April 3, 2011

Personal Pizza

Last Night I made a personal pizza with Trader Joe's garlic and herb dough.
Instead of pizza sauce I used the- guess what- Trader Joe's- Roasted red pepper tomato garlic and eggplant spread. I then sprinkled on some spinach, feta and asiago cheese. 



After a whole morning of bipolar weather that included hail, sun, rain, and clouds, it was finally nice enough for Miles to venture outside...
Got Cirque du Soleil Tickets for tonight!!!

Friday, April 1, 2011

Cirque du Soleil


I am going to step outside the food realm today to talk about the Cirque du Soleil, because they have come to Charlottesville! They are performing at the John Paul Jones Arena at 7:30 until Sunday night, so I'm trying to get tickets...

I have only seen them in the IMAX theatre, which doesn't count. 

Facts about le Cirque:

There are no animals in their performances. Their acts consist of displays of human skill and daring. 
Some of the acts are: 
Ariel High Bar
Contortion
Flying Man
Fire-Knife Dance
Hand Balancing
Russian Bars
Synchronized Trapeze


If you don't make it to the show, another option is taking a Summer Vacation to Club Med
Club Med is a french owned company that has all-inclusive resorts all over the world. 
After spending almost every summer in France, my parents decided to switch it up and start visiting some other places. 
Since all-inclusive resorts are so expensive, we end up paying the same for one-two weeks at Club med as for a month in France. 
But... It was always worth it. 
(Easy for me to say since I wasn't paying)

Club Med offers kids clubs, adult clubs, delicious food, and it is all in an unbelievable location. 
We first went to the Dominican Republic Location
We loved it so much that we went back a few years later
Since then we've been to Martinique, Guadeloupe, and Turks and Caicos. 
Below are some pictures from the resort "Turkoise"
 The resort beaches are always pristine and uncrowded.
 Club Med offers tons of sports that are included: Water Skiing, sailing, kayaks, wind surfing, tennis, beach volleyball, etc. They are very liberal with their equipment and there are always games of ping pong, volleyball, basketball, soccer, etc, organized everyday.
 My favorite is the flying trapeze. This is a staple of Club Med, and they encourage all their guests to try the trapeze before they leave. I end up spending my entire time there because the staff is really nice and they let you try new things.



I have definitely gone on a tangent... The reason this relates to the Cirque, is that one of the best parts is the Soirees they have. Every night after dinner the group of G.O's (staff) put on a show that they have spent hours rehearsing for. They spend a lot of time on their costumes and synchronized dancing, and they always have a Circus night- which is the best night- they have taught themselves Cirque du Soleil acts, and they come close to matching them in their talent.
 After the show there is a celebration where they have champagne towers and light up the village.

Club Med is paradise.