Sarcire

What a darling get away!

oliphillips:

Eco Perch

by Blue Forest

(via captaingiggles)

A beautifully designed, vintage kitchen set in a loft style space with exposed vents-  I wouldn’t have thought it would work but it goes together so well!  Well done!

homedesigning:

Things we’re loving today: Vintage Style Kitchens by Marchi Group

My apologies!  I haven’t been able to update lately.  I have had some personal things I had to take care of lately.  Additionally, I have been collaborating with the amazing Jenny Ryf Doucedame to redesign the site and I can’t wait to share the changes with you.  Do not fret… I will be back next week with more content! 

For now, I hope you enjoy these photos taken from my honeymoon with wonderful husband in Mammoth Lakes, CA this past September 2011. 

Pan-Fried Artichoke Hearts with Lemon and Parsley

Ingredients:

2 tbsp canola oil/ grapeseed oil (or other neutral oil)

2 8.5 oz cans of artichoke hearts, drained, patted dry, and halved

~1.8 c flour (for light coating)

3 tsp salt (plus more to taste)

3 tsp pepper (plus more to taste)

squeeze of lemon

parsley for garnish (and to taste)

Preparation:

1. Mix the flour, salt and pepper in a bowl
2. Lightly coat artichokes with flour mixture
3. Heat oil on pan under medium-high heat
4. Working in batches, pan fry artichoke hearts until artichokes are golden or until flour coating is cooked
5. Under heat, season further with salt and pepper to taste
6. Serve immediately with a squeeze of lemon and a sprinkling of parsley

Notes:

Everything about this recipe is to taste.  The cut of the artichokes depends on how crispy you want them to be.  The smaller they are, the crispier the artichoke hearts will be when pan-fried.  I like this dish very lemony, and if I were to do this over again, I would zest a lemon, include it in the flour mixture and then coat the artichokes. 

Bon Appétit!

My husband and I have decided to lower our meat intake.  As a result, we’ve been eating a lot more whole foods- from vegetables to grains and even experimenting with tofu, Seitan and tempeh. 

This recipe was inspired by the Mongolian Stir-Fry.  This is a vegan recipe although it could also be made with beef. Since the sauce ends up being fairly rich and flavorful- I highly recommend serving this dish with brown rice.  I hope you enjoy it!

Mongolian-Inspired Stir-Fry

Serves 2

Ingredients:

1/2 c soy sauce

1 c water

3/4 c rice wine OR Mirin

1 tbsp sugar

2 tbsp peanut oil OR canola oil

1/2 lb extra-firm tofu OR cubed Seitan OR flank steak, thinly sliced and patted dry

1 large yellow onion, peeled and julienned

3 carrots, peeled and julienned

1 large red chili pepper, seeded and julienned

4 cloves of garlic, crushed

1 tsp ginger

1 tsp scallions OR cilantro OR parsley, chopped (for garnish)

Preparation:

1.     Mix soy sauce, water, Mirin and sugar into a small saucepan and heat until sugar is melted into the mixture and ingredients are well blended.  Remove from heat and hold until needed

2.     Meanwhile, heat peanut oil on stir-fry pan under medium-high heat

3.     Pan fry the tofu/ Seitan/ beef until cooked through and lightly season with salt and pepper

4.     Spoon pan-fried tofu/ Seitan/ beef on a plate and leave until later

5.     On the same pan stir in onions and crushed garlic and sauté until onions appear golden.  Add 1 tbsp of peanut/ canola oil if pan looks dry

6.     Add the chili, carrots, red cabbage, ginger and peppercorn to the onion-garlic mixture and sauté to soften vegetables for 5-7 minutes

7.     Add the pan-fried tofu/ Seitan/ Beef back into stir-fry pan with the vegetable mixture

8.     Pour the soy sauce mixture into the stir-fry pan and lower to medium heat

9.     Stir to scrape off the browned bits at the bottom of the pan

10. Continue to stir and sauté until sauce has thickened and reduced to desired taste.  I recommend letting it thicken for 10 minutes, stirring occasionally so that it won’t burn.

11. Garnish with cilantro/ parsley/ scallions and serve immediately with brown rice. 

Bon Appétit!