Pictures, Recipes and Smiles :-)

Our first crocus of the spring!

I first want everyone to know that I am writing this listening to A-Ha's "Take on me."  Which happen's to be my new favorite Pandora Radio station-  Although Vanilla Ice radio is fantastic as well :-) Moving on.... Here are some photo's from the Birthday week... Enjoy :-)

The second arrangement made for Sierra's Designs! It will be prettier when the Lilies open up :-)

Tempeh "Chicken" Salad

1 Package of Tempeh- cubed and steamed

1 small onion- diced

2 ribs of celery- chopped

2 Tbs Veganaise

1 Tbs Parsley or Tarragon - minced

1 tsp dijon mustard

1 tsp soy sauce

1 dash garlic powder

Steam Tempeh, let cool- Then combine with the other ingredients. Chill and Serve on Rye crackers with mixed greens and tomatoes.

Flowers I made for the Wine tasting party- Hydrangea, Spray roses & Kale

The Wine Tasting set up. The party was a great success :-) Delicious wine, and great people- what more could a birthday girl want :-)

Some of the many veggies made into a delicious curry by Mr. Spitz

More veggies! yum :-)

A new addition to our salt water tank. A delightfully Urchin who has a tendency to pick up coral on his back!

Grilled Cauliflower Steaks with Balsalmic Glaze

Clean Cauliflower, and cut 3-4 "steaks" by slicing couliflower down the center (head to stem) don't worry if some califlowers don't stay in the "steak" they will be grilled and put in the cauliflower salad :-)

coat with grape seed oil and season with italian seasoning, salt and pepper. Grill on high heat for 15-20 minutes- turning a couple of times. drizzle Balsalmic Vinegar glaze on top.

Cauliflower Salad

1 head of cauliflower - florets grilled
1 medium onion sliced - grilled
3 cloves of garlic - grilled
1 medium tomato - seeded & diced
1 can garbonzo beans- drained and rinsed
1 can black eyed peas- drained and rinsed
Italian seasoning
Lemon pepper & salt
Cilantro - chopped

Grill cauliflower, onion & garlic over high heat for 15- 20 minutes , stirring often (make sure garlic is roasted, not burned :-) chop grilled items together, leaving cauliflower larger. add other ingredients to bowl - toss with vinagrette


Vinagrette:

1/4 cup apple cider vinegar
1/4 cup grape seed oil
Salt & pepper
Italian seasoning
1 Tbs agave nectar
1 tbs dijon mustard
Mix & pour over salad - adjust seasonings to your liking.
 
*Serve salad atop cauliflower "steaks" and mixed greens.
 

Cucumber Amuse Bouche with Almond Pesto

Cucumber Sliced 1/2" thick
Dot of agave nectar
Cilantro leaf
Jalapeno thinly sliced and seeded
 
Basil almond pesto: (i'm pretty sure these are the correct ingredients, our roomate Barrie made this :-)
    large handful of basil
    roasted and salted almonds
    1 clove of garlic
    olive oil
    salt
 
*pulse almonds, add basil and remaining ingredients- adjusting seasoning to your liking
 
- we also had an amazing amuse bouse with "mr. krispers" rice crackers and a serano pepper in place of the jalapeno- truly amazing little bite.
 
 
Well that's all for now, Thanks for reading my humble little blog :-) have a wonderful week, and if I do manage to write in the next few weeks, it will be from the little island of Kauai :-) Aloha everyone!

Happy Easter!!

Happy Easter Everyone! Hope your sunday was sunny and lovely! This just happened to be my first day off in weeks, so I spent my day tackling laundry and cleaning the house :-) which I must say is very rewarding. But I do have some new recipes for you, and of course a few photos..... So here we go. (oh p.s the photo above is the first shipments of flowers I recieved since starting Sierra's Designs :-)

And here is the first arrangement I sent out.

Gladiola's and Curly Willow tips. Simple but Stately :-)

Quinoa Salad With Kale

1 Cup red quinoa, rinsed
2 cups water
1 tsp vegetable bouillon
1 medium onion sliced
4 stalks of kale, stems removed
2 medium carrots diced
3 stalks of celery diced
2 cloved garlic, minced
1 Tbs lemon juice
1 tsp dried oregano
lemon pepper & salt
1 tsp ground coarse mustard
1 tsp apple cider vinegar
1 tsp soy sauce

Cook quinoa according to directions, adding the vegi bouillon to the water. Saute the onion, carrots, garlic and celery until softened. add the kale and cook until kale becomed wilted and softened. In a seperate bowl, mix the lemon juice, spices, mustard, vinagar and soy sauce. When quinoa is cooked, mix with the sauted veggie and pour the dressing over. let cool- great served warm or cold.

 Soda Bread Scones (wheat free)

1/2 cup each: Brown Rice flour, Rye flour, Tapioca flour, Soy flour, Millet flour
1 tsp xanthum gum
1/2 tsp baking soda
1/2 tsp coarse salt
1 tsp cinnamon
3/4 cup almond milk
1/2 tsp apple cider vinegar
3 Tbs mapple syrup
1/2 cup golden raisens
1/2 cup chopped pecans
8tsp sugar ( for topping)

450* oven for 20 minutes

Mix all dry ingredients- Mix all wet - combine until soft dough forms. Form 8" circle, cut into 8 slices and sprinkle with sugar. Delicious served with jam!
 
 
 
Ok, now for the story of the day....  What Animal Might leave these tracks?
 

hmmm. any guesses?..... it's a Bear!

yes, a Bear-

Discovered by Jim this afternoon after seeing his bin of bird seed on the hill in our back yard.

The bear had taken the Heavy bin, and dragged it up past our house and up our backyard, so he could munch in private under our bird feeder.

Sadly I don't have a picture of the infamous bear, just the tracks he left.

The path he took up our back yard.

Well I leave you with another great gem we discovered this past week-

One of the best homebrews we have ever made!- We managed to find one last bottle of the magic brew- and we quickly drank and slowly savored it's deliciousness.

Have a wonderful week everyone- and I might as well let you in on a secret this week....

 it's someone's Birthday on wednesday :-) ....

and I plan to enjoy every minute of it!