diani living » Plate

Jamie Oliver’s Lincolnshire Poacher Pie

dianiliving — Tue, 22 Jan 2013 17:11:44 +0000

One of our Christmas presents this year was Jamie Oliver's latest cookbook, Jamie Oliver's Great Britain (thanks Jo and Ben). We've thoroughly enjoyed everything we've made from it so far, so much so that we had to make the Lincolnshire Poacher Pie again. It's a little time consuming (my fiancé can speak to that more than me) but so worth it. And don't let the homemade crust scare you... it doesn't have to be perfect to be delicious (my fiancé's boldness when it comes to this is inspiring!). A special thanks to our friend, Suzanne....we used your pie dish again! We promise to return it to you very soon!

LINCOLNSHIRE POACHER PIE

INGREDIENTS Serves 12

FOR THE PASTRY 3 1/4 cups all purpose flour 8 oz cold unsalted butter Sea salt and white pepper 1 large free-range egg, beaten FOR THE FILLING Olive oil A bunch of fresh thyme 1 whole nutmeg, for grating 1 lemon 3 1/3 lbs zucchini, a mixture of yellow and green, finely sliced Sea salt and ground pepper 10 1/2 oz Lincolnshire Poacher cheese A small bunch of fresh mint, leaves picked 9 oz kosher salt A few sprigs of fresh thyme

DIRECTIONS

Preheat the oven to 350 degrees F. Blitz the flour and butter in a food processor with a pinch of salt and a few good pinches of pepper until the mixture resembles breadcrumbs. Tip on to a work surface, make a well in the center and add 3 1/2 ounces of cold water. Gently mix until it starts to come together, then, most importantly for a short, crumbly pastry, have the confidence to only just press, pat and almost hig it together to form a rough, scruffy ball. Pop it into a floured bowl, cover with plastic wrap and put in the fridge to chill while you're making the filling. Put a drizzle of olive oil into a large pan on a medium heat and pick in the leaves from half the bunch of thyme. Add a few gratings of nutmeg, the jest of half the lemon, the sliced zucchini and a good pinch of salt and pepper. Cook gently (the zucchini will cook down and become easier to handle) stirring occasionally for around 25 minutes. Then turn the heat down to low and cook for another 20 minutes, so the zucchini mixture becomes dense and the flavors really intensify and sweeten. Allow to cool a little, then chop and crumble in teh cheese, then chop and add teh mint leaves. Set aside. Halve the pastry and roll each half into a circle just under 1/3 inch thick and slightly larger than the pie dish (roughly 9 inches diameter and 2 inches deep). Don't worry if the pastry breaks up, that's normal. Just patch it. Roll one of the circles around the rolling pin and carefully unroll over the pie dish. Gently press the pastry into the corners and sides of the dish, then spoon and spread all your zucchini mixture into the dish. Carefully unroll the pastry lid over the top, then flour your thumb and forefinger and gently pinch and crimp the edges together. Trim off any excess pastry and brush the top of the pie with the beaten egg. Cook for one hour or until pie is golden, then allow to cool and serve. Yum!

The pie was a huge hit!

Hearty Lentil Soup

dianiliving — Tue, 23 Oct 2012 08:00:51 +0000

Now that we finally have a little chill in the air and can throw some logs on the fire, it's time for me to bust out my favorite lentil soup recipe. It's so easy, so delicious, so healthy and so vegan.

HEARTY LENTIL SOUP

SERVES 4

Ingredients

1 cup lentils

1-2 carrots

1 large onion

3-4 cloves garlic

2 zucchini

1 ear of corn

3 large shitake mushrooms

1 large handful string beans

1 tbsp white miso paste

1 bunch cilantro

4 cups water

1 tbsp olive oil

1 tbsp fresh lemon juice

salt & pepper

Directions

Put lentils in a large pan with 4 cups of water. Chop carrots, onion, zucchini, mushrooms, string beans, and garlic, cut corn off the ear, and add all to the pan. Bring water to a boil, and then cover and simmer for 45 minutes. Turn off heat, and add olive oil, lemon juice, cilantro, & miso paste, and stir thoroughly, until miso paste is dissolved. Season with salt & pepper to taste.

Optional Ingredients

1 loaf crusty bread for dipping

3 logs for cozy fire

Eureka Burger!

dianiliving — Thu, 27 Sep 2012 15:25:18 +0000

I'm not usually hip to new food joints in town and when I found out about Eureka Burger, as a non-meat eater, I figured it wasn't a place for me. Wrong! They have the most delicious veggie burger ever. The San Joaquin is a homemade red beet and bean patty served with arugula, tomato, Bermuda onion and lemon vinaigrette dressing. If you want to go all out, get the Eureka truffle fries on the side. And, then, don't tell your trainer ;-)

Dinner at Rosemary’s – West Village, NYC

dianiliving — Fri, 21 Sep 2012 16:29:54 +0000

On a prime corner of West 10th Street and Greenwich Avenue, Carlos Suarez has opened an Italian rustic restaurant with a state-of-the-art roof garden upstairs, growing all kinds of organic vegetables and herbs for their dishes. Rosemary’s chef, Wade Moises, studied under Mario Batali at Babbo and Lupa and has emulated his easy, family style meal presentations. Many of the tables at the Rosemary's are communal or high top, wine and cheese style entertaining. I loved the atmosphere, the garden was a little jewel in the urban jungle and the wine choices were simple and delicious with easy-to-remember prices of $10 per glass and $40 per bottle. Thanks to my fabulous friend, Lauren for taking me! The fabulous fashion guru, Lauren. The braised octopus is shaved onto the plate, interestingly, in thin salumi-like slices. Heaven on a rooftop. The acqua pazza to-share platter (shrimp, mussels, and scallops, served over large chunks of toast) was amazing! My look for the night. Smythe blazer Beautiful People tank Isabel Marant pants Chloe heels Me and Ro earrings

NYC Lunch Date with the Girls

dianiliving — Sun, 16 Sep 2012 14:45:47 +0000

Look 4 - Lunch Date with the Girls. Fashion Week demands that we are on the run constantly, and that means that food moves as quickly as we do. So, when we get a chance to sit down, relax, and eat like a normal person, we take it! Pizza! And there's no better way to do it, than with Victoria, Liz, and baby Dylan (aside, of course, from my BF), and no more comfortable duds than this... even with heels by Chloe! Clockwise from top left Helmut Lang blazer MiH t-shirt Goldsign boyfriend jeans Chanel necklace Chloe heels Anya Hindmarch Pimlico bag. Call 1 877 342 6474 to special order And then, just like that, we're back on the run!

Fiesta Feast

dianiliving — Mon, 30 Jul 2012 08:00:56 +0000

As Santa Barbara prepares to celebrate Old Spanish Days Fiesta next week, I'm planning my own celebration with my favorite, easy vegan dishes with a Mexican flare. Let me know what you think!

SHABAN'S GUACAMOLE

The wonderful cook Shaban, who I've known for many years in Kenya, gave me this recipe.

SERVES 4

Ingredients

4 avocados

1/2 red onion

3 roma tomatoes

3 garlic cloves

1/2 fresh lime, squeezed

1 tbsp Veganaise

Tabasco sauce to taste

Bunch of chopped fresh cilantro

Salt and pepper to taste

Directions

Chop the avocado, onion, and tomato, and add to a mixing bowl. Mince the garlic and squeeze the lime. Add to the bowl. Add the veganaise, tabasco sauce and chopped cilantro. Add salt and pepper to taste. Serve with chips.

THE DIANI MARGI

As some of you know, I like tequila... a lot. I try to avoid sugary mixers and stick to fresh ingredients. Try my take on the classic margarita.

Ingredients

Tequila

French Lemonade

Lime

Agave nectar

Directions

In a rock glass filled with plenty of ice, pour in your favorite tequila to half full (a silver tequila works best). Add a splash of organic French Lemonade (I like Trader Joe's). Squeeze in half a fresh lime. It's that easy and delicious! If you have a sweet tooth, you can add a little agave nectar.

TOASTED NORI BURRITOS

I found this recipe in Alicia Silverstone's book, The Kind Diet and it became an instant favorite. It's a perfect substitute to a heavy, cheese loaded burrito.

SERVES 2

Ingredients

1 umeboshi plum

1 cup of cooked brown rice

2 sheets toasted nori

2 romaine lettuce leaves

1 avocado, sliced

1 apple, sliced

4 fresh basil leaves

Leaves from 6 cilantro sprigs

Salad greens

Directions

Tear the umeboshi plum into little pieces and discard the pit. Place half the rice on each sheet of nori and top with the remaining ingredients.Roll the nori into a cone shape around the filling; if it's rolled tightly, you can seal the edges by wetting your finger to dampen the edges of the nori. Viva La Fiesta!

The Amazing Chia Seed Breakfast

sltwtr — Fri, 08 Jun 2012 17:06:12 +0000

I wasn't too familiar with Chia Seeds until my nutritionist introduced me to them and their amazing health benefits. Did you know they're: Nutritious. Chia seed provides ample calcium and protein to your tissues. The seeds are also rich in boron, which helps the body assimilate and use calcium. The nutrients also support proper brain functioning. Water loving. The seed can soak up ten times its weight in water. When inside your body, the seeds help you stay hydrated longer, and retain electrolytes in your bodily fluids. Energy enhancing. The health pioneer Paul Bragg did an experiment an endurance hike with friends. They divided up into a chia-eating group and another group, who ate whatever they wanted. The group eating only chia seeds finished the hike four hours, twenty seven minutes before the others, most of whom didn't even finish at all. Slimming and trimming. Yes, the seeds will help you lose weight, for two reasons. The first reason is that they are so filling, you'll eat less of other foods. The second reason is that they actually bulk up and cleanse your body of old "junk" in your intestines. Endurance enhancing. Chia seeds are known as the "Indian Running Food". Also, the ancient Aztec warriors used chia seed during their conquests. Regenerating. After eating, the nutrients travel to the cells very quickly due to the ease in digestion and assimilation. Use them when you want to build or regenerate healthy body tissue.

Here is my Amazing Chia Seed Breakfast. It's so easy! Boil 1 cup of water and add 2 tbsp of Chia Seeds. Mix well until the consistency resembles a jelly. Pour into a serving bowl and add 1 tbsp of coconut flakes and half a cup of blueberries (and any other berries you like). Enjoy!

Cuban-Style Roasted Sweet Potatoes

dianiliving — Wed, 30 May 2012 08:57:52 +0000

There is so much to love about sweet potatoes. Not only do they taste delicious, but they are extremely good for you. They are high in vitamin B6, a good source of vitamin C, D, iron, magnesium and potassium. They are high in beta carotene, which is the precursor to vitamin A in your body. If that isn't enough, they are easy to cook and there are so many great recipes out there. Here is one of my favorites. I made it for friends this weekend as a side dish and grilled the leftovers on the BBQ the next day!

SERVES 4

Ingredients

3 large sweet potatoes, peeled and quartered (about 3 pounds)

4 tablespoons extra-virgin olive oil

Fine sea salt to taste

Freshly ground black pepper to taste

1 large garlic clove, minced

1.5 tablespoons chopped fresh parsley

Directions

Heat the oven to 400 degrees F. Line a baking sheet with parchment paper, and set aside.

Place the sweet potatoes in a medium bowl, toss with 2 tablespoons of the oil, and season to taste with salt and pepper. Spread the potatoes on the prepared baking sheet, and roast until they can be pierced easily with a knife but still offer some resistance, about 30 minutes. Let cool for 15 minutes or so.

Transfer the potatoes to a large bowl, and toss with garlic, lime juice, parsley, and remaining 2 tablespoons of oil. Adjust the seasoning to taste with salt and pepper. Serve warm or at room temperature.

A little added bonus: It's important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable. Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Of course, this minimal amount of fat can be very easy to include, so don't skimp on the extra virgin olive oil!

Baby Shower Brunch Dishes – All Vegan!

dianiliving — Mon, 21 May 2012 17:08:19 +0000

I'm almost (if it wasn't for my love affair with fish) vegan now and sometimes get stumped on some hearty, protein filled summer salads. However, I recently found this recipe with lima beans, and now I'm hooked!

SUMMERTIME SUCCOTASH

INGREDIENTS Serves 6

1 tbsp Earth Balance butter 1 tsp olive oil 1 cup diced red onion 1 garlic clove, minced 1 (10 oz) package frozen baby lima beans, thawed (or 2 cups fresh shelled, if you dare!) 1 cup fresh or frozen corn 1 cup cherry tomatoes, halved 2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil 1 tbsp white or red balsamic vinegar

DIRECTIONS

Heat the butter and oil together in a large skillet over medium-high heat. Add the onion, and sauté for 5 to 7 minutes or until the onion begins to brown. Add the garlic, and cook 1 minute longer. Stir in the lima beans, and sauté for 5 minutes. Add the corn and tomatoes, and sauté 1 minute longer or until just heated through. You don't want the tomatoes to collapse and release their juices. Remove from the heat, and stir in the parsley, basil, and vinegar. Serve warm or chilled. Good all on it's own, or with white jasmine rice topped with toasted sunflower seeds. For a complete meal, serve with some steamed bok choy or watercress.

PEACH CRUMBLE - Vegan and delicious!

I'm loving this recipe for summer as it's so light and so easy to make. I just made it this weekend for my assistant's baby shower.

INGREDIENTS Serves 4-6

2.5 - 3 cups sliced fresh peaches 1 cup organic blueberries 1.75 cups apple juice 2 tablespoons kuzu 1 teaspoon fresh lemon juice 2 teaspoons vanilla extract Pinch of fine sea salt

Topping

3 cups rolled oats 2 cups brown rice flour .25 teaspoon fine sea salt .25 teaspoon ground cinnamon .75 cup safflower oil .75 cup brown rice syrup .25 cup maple syrup 1 cup chopped pecans or walnuts

DIRECTIONS

Preheat oven to 350 degrees F. Combine the peaches and blueberries in a 9" square baking pan. Reserve .25 cup of the apple juice in a small bowl, and heat the remaining 1.5 cups in a small saucepan. Place the kuzu in a small bowl, and add in the reserved apple juice. Let the kuzu mixture sit for about 10 seconds so that the kuzu can dissolve into the liquid. Stir with a fork, and immediately whisk the kuzu mixture and the lemon juice into the hot apple juice, stirring continually to prevent any lumps from forming. Bring to the boil, then reduce the heat and simmer for 2 minutes. Turn off the heat, and add the vanilla extract and the salt. Pour over the peaches and blueberries in the pan.

To make the topping, dry roast the oats, flour, salt and cinnamon in a skillet over medium-low heat for about 5 minutes. Heat the oil and syrups together in a separate pan, then pour over the flour mixture and mix well. Stir in the nuts. Crumble the topping over the fruit, then cover the pan with foil and bake for 30 minutes. Remove the foil, and bake for 15 - 25 minutes longer or until the topping is golden and the fruit filling bubbles a little. Cool crumble for about 30 minutes before serving.

PEACH AND MINT ICED TEA

This is such a refreshing drink and so perfect for a garden gathering like the baby shower I just hosted.

INGREDIENTS

4-6 green tea bags

4 ripe peaches, pitted and cut in quarter inch pieces

1 small bunch fresh mint

Maple syrup to taste (I actually didn't end up using any, it was sweet enough)

DIRECTIONS

Bring water to a boil in a kettle, and place the teabags in a heatproof pitcher. Add 8 cups of boiling water to the pitcher, and steep for 10 minutes. Remove and discard the teabags, and allow the tea to cool to room temperature.

When cooled, add the peaches and the mint to the tea. Sweeten with maple syrup to taste, if desired, and chill until ready to serve.

All recipes from The Kind Diet by Alicia Silverstone.

Power Juice – Mercury’s Kryptonite

dianiliving — Tue, 08 May 2012 06:30:15 +0000

I've been a pescetarian for almost two years now and feel so much better, not eating meat and dairy... not just in terms of the health benefits, but also in terms of reducing the impact I'm having on the planet. But something still wasn't right. A friend recommended I see a nutritionist. And it occurred to me, that I exercise, I have a dermatologist, a GP... why have I neglected to include a dietary expert in my life? So, I booked an appointment with local nutritionist Dale Figtree for a check up. After telling her that I eat fish three or four days a week, she suggested I get my mercury levels checked. It involved cutting what seemed like an unreasonable amount of hair from the back of my head, but my boyfriend assured me that it was unnoticeable. So, I continued. Snip, snip. And, boy, am I glad I did. The results showed that I have high levels of mercury in my body. She explained to me that mercury is not only dangerous for humans in general, but particularly dangerous for those who are pregnant or trying to conceive. She recommended I eat any small fish, or those caught early (salmon, tilapia, herring, sardines), and restrict tuna to very very very rare occasions... because of their size, they contain some of the highest levels of mercury. "But what do I do to get rid of what mercury already exists", I lamented? She said, "never fear... Power Juice is here!" This veggie juice helps pull the mercury out of my system (cilantro is excellent for this). Drink it once a day and you'll feel on top of the world... I promise! (for more info, this is a very interesting article from the one and only Dr. Oz...)

How to make the Power Juice:

One third each of the following to make the base of the juice:

Celery

Cucumber

Carrot

Then add:

1/4 Beet

6 Dandelion Greens

Bunch Cilantro

Fresh Ginger

Kale

Chard