iPhone cooking

I love cooking
I love talking pictures
I hate the process of uploading and writing. So, technology in hand I’ll be posting a lot more from my phone because it’s easy, I’m lazy and this is the best way I can think of to actually post!

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If you ever see this pomegranate vinegar, buy a case!!! It’s damn delicious on everything and makes the best salad dressings. Like this one…pomegranate, toasted pumpkin oil and cashew. The toasted pumpkin oil is great too, it’s from Castoro Cellars. I can’t say I loved their wines, but I can say I’ll go there again just for all the delicious oils, vintagers and mustards they have.

Gluent free, Dairy free Spinach salad with roasted butternut squash and chicken. & pomegranate–pumpkin dressing.

Dressing:
2 tbl pomegranate vinegar
1 tbl toasted pumpkin oil
1/4 cup unsalted cashews
1tsp honey
S+P to taste

Put everything in a blender. Let it soak for 30 minutes, or however long fits your time budget, blend until smooth. After blending I added water to get it a little thinner for salad dressing.

Salad:
Roasted butter but squash
Romain
Spinach
Carrots
Olives (because it’s salty like cheese and I miss cheese. A lot)
Chicken was season with a Cajun spice mix and baked for 15 minutes @ 450

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Baby Penelope

Does doing what you love give a person  a gorgeous glow, a beautiful soul and amazing style?

If I was going by thee lady photographers I have had the pleasure of meeting I would have to say yes. Maybe it’s a photographer thing?  Each of the three lady-photographers I’m talking about are very different, each beautiful, strong, well-styled, well balanced, down to earth, fabulous ladies.  One of these ladies just had twins, another is about to pop any day now. My relationship to the second is sweaty, difficult, and educational; I know her from CrossFit. Get this, she can still bust out a row of unbroken push-up, baby-in-womb-9-months pregante-and all. AMAZING, she even smiles through it all.

Check her work out here

The other two beauties you can find here and here.

Now on to the shower, our gluten free shower. And, yes, I am proud, this was my first GF party.

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Recipe links: GF Brown Rice Salad, GF Chinese Chicken Salad, Shrimp, Avocado, Mango Salad, Chocolate Cupcakes

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ps. Do you have any idea the utter horror that ran through my bones taking a photograph of 2 photographer, at the same time! Eak.

Thank you Susan for the use of the gym! Thank you Jules and Val for co-hostessing!!!!

Beef and Butternut Squash Stew

I love fall. I actually love all the seasons, but I’m super ready for fall to be here. And, it’s been almost 100 all week. Hot. Hot is not fall, but I won’t let that stop me, it’s all kinds of fall up in my house.

Here’s the recipe.

I made it up all by myself, so don’t follow it, I mean, make it your own.

It was rich and just a touch of sweet. I waited until the last 30 minutes of cooking to add the squash to prevent it from falling apart.

I kindly gave someone some for dinner. They covered it Hinz 57, yup, covered my beautiful, strong, sensitive, handsome stew in catsup. Before even tasting it, might I add. I was so hurt. Is that wrong? Should I even care? And, I’d love to hear who puts catsup on stew?!?!

Shake it up baby

While choking down a protein shake the other day I was inspired by this little doing ball in a plastic cup… Whipped cream the go!! Don’t limit your blender bottle to protein drink and prework out, make something that actually tastes good.

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Pinot Pot Rost

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I really want a French Bulldog, his or her name will be Brimbo, to go with my over sized Bully Enzo. I am not allowed to have another dog right now, so I named my crock pot. I actaully dislike the crock pot, but I used it for this recipe because it was a better option that leaving the oven on for 9 hours, unattended. Much to my surprise, Crocky did a pretty good job, very tender. But, Crocky, don’t get too full of yourself, it was my sauce that made it amazing.  

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Pinot Pot Roast

 1   4-5lb Chuck Roast

1   C all purpose flour

2   T streak seasoning

2   T dried thyme

2   T olive oil

1   heart of celery, chopped

1   yellow onion, chopped

¼  C chopped garlic

3   T tomato paste

¼ C Worcester sauce

2    C beef stock

2   C chicken stock

2   C Pinot Noir

1   T butter

 

Combine the flour and seasoning. Coat all sides of the roast with the flour. Set 2 tablespoons aside.

In a large heavy pot, over medium high heat, brown all the sides of the roast.  When it’s crispy on the outside remove the roast from the pot and set aside.

Add the garlic, onion and celery to the pot. Cook for about 5 minutes, until soft. Add the tomato paste, stir well and cook for another 3-4 minutes.

Add the Worcester sauce, chicken stock, beef stock and wine. Bring to a boil , shut off the heat. 

Plug in the Crocky-the-crock-pot, and set him to low for 7 hours.  Add the roast and all sauce from the pot. Go to work, or go do something fun and come back in 7 hours or so.

 Remove the roast from the liquid. Using a stick blender, blend everything that is left in Crocky. 

In a pot, big enough for all the liquid in Crocky. Melt the butter and the flour that you set aside. Whisk well, and cook for a few minutes. When the flour is slightly brown add the liquid from Crocky and whisk well.  Keep whisking until the it  comes to boil. Then turn off the heat and serve.

 

*I mixed ½ cup of the sauce with some chopped potatoes and carrots and roasted them at 400° for 45 minutes.

* If your sauce is too thick, add wine

*If anything else is wrong, add wine to your glass, you may need to open an additional bottle for this 

 

 

Print the recipe here