mussels

I have been dying to make mussels for months now so I finally just got some! I have a recipe for Coconut Curry Mussels but I also wanted to try a wine-based broth. I sauteed leeks in some olive oil with salt and pepper. Add in the mussels, wine, garlic, lemon juice and parsley.  Cover and steam for 8 minutes. Serve in bowls with nice, crusty whole grain bread and gremolata. So lovely. And surprisingly easy. Maybe I can bribe my parents to visit with mussels???

Gremolata:
1/2 cup parsley, chopped
zest from 1 lemon
1 clove garlic, minced
Mussels:
1 lb. mussels
2 leeks, sliced thin
2 Tbsp olive oil
1 1/2 cups white wine (I used the tasters chard, sorry!)
1 Tbsp garlic, minced
3/4 cup parsley, rough chopped
Juice from 1 lemon

baking fail

It’s official blogging world. I cannot bake to save my life. While enjoying a relaxing Saturday afternoon at home, pondering what to make for a snack I remembered that I had been dying to try Tina’s Peanut Buttery Bars.  They sounded so simple and easy (not to mention that they looked delicious) and I thought that I SHOULD be able to bake something with 5 ingredients. The fewer the ingredients, the less chances for screw up, right? Well not in my world. :(

I will admit, I changed a few (ok, 3) of the ingredients but according to my Food Science classes, they really shouldn’t have made too much of a difference. I’m thinking that my issue was with the “sweetener” that I used. I didn’t have any agave, so I used 2 Tbsp of some organic sugar crystal things and didn’t make up for the moisture factor that the agave brought. They turned out dry and crumbly, more like granola than the Peanut Buttery goodness that Tina made.
So I had this instead…

simple summer pasta

This pasta was inspired by a Rachael Ray recipe for an herbed pasta topped with bacon. I ended up with an easy, light, delicious pasta that I will definitely be making again soon!  It is incredibly fresh tasting and so easy to throw together.

Recipe:
4 oz whole wheat pasta
2 grilled portabella mushrooms
4 slices cooked bacon
1 1/2 cup chopped tomatoes
1 cup chopped parsley
1 cup chopped basil
1/2 cup chopped chives
juice of 1 lemon
2 cloves garlic, minced
1 Tbsp olive oil
salt & pepper
Parmesan cheese

Cook the pasta al dente and toss with remaining ingredients! Top with some parmesan and dig in!

the perfect snack

As you have probably noticed by now, flavors from the Mediterranean are some of my favorite. It is all the more reason to travel – ever since I visited Greece I seem to sneak those classic Med flavors into everything! Here is a picture from Githio, a little coastal town that we visited.  Love Greece.

Anyway, onto the snack. Cucumbers topped with hummus and tapenade. I could eat this all day. One of my favorite combo’s combining vegetables, protein, fiber and good fats. It works for me!

Then I tried a twist on the old favorite…I toasted a tortilla (French Meadow Bakery’s Fat Flush that is sprouted & flourless and my favorite) in the oven until crispy, topped with hummus, a tomato slice and some tapenade. It. Was. Pure. Heaven.

PS. I’m watching Mama Mia and REALLY missing Greece! :) (and singing along, I’ll admit to that)