Patty-Thai

My favorite food in the world is steamed clams. My Grandma and I used to get them at the Pike Place Market during her yearly visit from the east coast. We also used to do a cracked crab feast. These are some of my favorite memories of summers growing up. Oh, and horse camp. My first kiss was with "Tom from Boston" after the barn dance. Well, that is not really relevant to my story. Oh, well. 

These days my favorite food is Pad Thai with Tofu, 3 stars. I'm a little boring to take out to dinner to Thai restaurants. I pretty much order the same thing every time. I also love the veggie burger. My new Attic staple. 

Today, I started to think about what if I combined the two? Below find my creation for a Pad Thai Veggie Burger. Truly delicious! 

* Ingredients * 
2 cups cooke jasmine rice
1/4 block extra firm tofu
1 egg
1 cup panko bread crumbs
1/4 cup chopped peanuts 
2 green onions, chopped
1 clove garlic, minced 
1 tablespoons chili flakes 
Juice of 1 Lime 
Olive or Peanut Oil 
Shredded Carrot 
Shredded Cabbage 
Lime wedge 
Peanut Sauce


* Instructions * 
1. Combine first 9 ingredients in food processor.Pulse until well combined. 
2. Form mixture into 9 small patties. 
3. Heat 2 tablespoons oil into a frying pan. Brown each patty at approximately 3 minutes a side. 
4. Serve with carrot, cabbage, lime and spicy peanut sauce. 

Let it snow!

There is a dusting of snow outside. Call Jim Foreman. It's sno-pocalypse! I do love looking outside and seeing the white stuff. Snow makes the long days of winter all worth it. My other favorite things about winter - Fur and Soup.

For a long time, I have been urged to put outfit combos on my blog. I'm still trying to figure out why. Yes, I have a closet room. Yes, I love dresses. But still, I feel insecure about what I wear. When I was in school, I wore uniforms. Our only self-expression was in our shoes. Otherwise, it was red-plaid jumpers, knee socks and green cardigans. When I was out of the uniform, I was a fashion challenged.  I did find my own style eventually - little bit rocker, little bit French, little bit hippie, little bit what's easy. I still love my mother for taking me to The Cramp on Broadway to buy me my first (and second pair) of Doc Martens. And yes, I wore those shoes all through out sorority life. And yes, I still have both pair.

So, here is me breaking out of my shell and posting my outfit for next Saturday. All of this is product of AllSaints. One of my favorite stores, its European fashion with the rock and roll edge. Plus, they have great draping. Rami from Project Runway would love it. I paired the Mures Sheepskin Jacket with the Elsbeth Dress in Grey. Combine will some chunky jewelry, tights and over-the-knee boots and you have "Anne-style."(Note: Z is running around in the background. He was excited about the outfit! Schnauzers are an optional accessory.)

On the cooking side, I am much more confident. First rule of the kitchen - cook books should be thrown away. I really hate recipes. I just like experimenting. Here is my "experimentation" for my newest soup. 

"Pan-Asian" Soup

* Ingredients * 

2 bundles mai fin noodles 

2 14.5 ounce cans of chicken broth

1 13.5 ounce can of light coconut milk

3 cloves garlic, minced

1/2 onion, sliced

2 tablespoons red pepper flakes

1/4 cup peanut butter

1 cup shitake mushrooms, sliced 

1/2 pound cooked shrimp, tails removed 

Sliced green onions 

Crushed peanuts

Pickled Ginger

* Instructions * 

1. Cook noodles by bringing water to a boil. Remove from heat and soak for 15 minutes. Set aside. 

2. Bring broth and coconut milk to boil. Add in onion and garlic. Reduce heat and simmer for 10 minutes. 

3. Add in peanut butter and red pepper. Simmer for 10 minutes. 

4. Add in mushrooms and shrimp. Simmer for 5 minutes. 

5. Stir in noodles. 

6. Garnish with onions, peanuts and ginger. 

Haute Dogs... Finger Food Style

My biggest accomplishment for the week is that I taught Zeuggie how to walk on a treadmill. Not the easiest thing for someone who has no patience. All it took was a week,  a package of hot dogs and a cup of peanut butter. For me, all I would need is a cornichon.  What the world needs more of is mini pickles. Well, I guess I am just a sucker for anything mini.

Examples... Sliders. The mini hamburger. Why hasn't the mini hot dog caught on? These are the questions girls ask when they are watching a semi-boring football game and the people-watching at the bar is well... more boring than the game.


So while I had mini and hot dogs on my mind, I decided to do a little experimentation in kitchen. Playoffs and the Super Bowl are coming up and really I think the mini hot dog could l take center stage at any party.  

Cream cheese and jalenpeno, chilli dogs with cheese and onion and spicy corn dogs. 

Homemade dogs, homemade buns, corn dogs and Skyline Chili style  - a tribute to my Grandma Jane. Mustard dipping sauce on the side! Try these options for your next event! 

Eleven things that I learned in 2011.

Now that Christmas is almost wrapped up, I'd like to share that 2011 was a very educational year for me. Here is what I got for the eleven things I learned in '11...

I learned... (#1) I am passionate about three things in life. I challenge everyone to think about the 3 things in life that they are passionate about outside of friends and family. It's a harder question than you think. Also, don't pay much mind to the hand motion comments below - it's just a reference to the San Diego *lawyer* (a.k.a. I think that was his line) who told me that he only loved three things and illustrated with hand motions. This is where I am a little quirky. :) 

(A) - dogs. (Point one finger to the sky.) 2011 brought me Flugzeug... aka Zeuggie... aka Z. He is the love of my life. I also love the people in my life who treat the dog as if he was my family. I know its not the same, but just watch Game of Thrones and you'll understand he is my dyer wolf. (Yes, I am a nerd that watches Sci-Fi...) 2011 also met Haas with a lot of pain and illness. Please everyone keep him in your prayers. Although he doesn't live everyday with me, he still is my first baby. 

(B) - Skiing. (Point 2 fingers straight ahead, perpendicular to the ground.) Mammoth girls weekend in 2011 and a repeat in 2012. Can.not.wait. Plus, I have learned to drop a cornice without crying. Geishas are gonna treat me well this year. Would love to hit up Kitzbuehel and Jackson also in 2012, but Austria may be a stretch. 


(C) - Throwing Parties. (Point 3 fingers to the ground.) My idol is Chef Roble. Anyone who wants to commission me for a party next year -- IN. I threw my personal best parties ever this year (yes, biased and bragging a little). Got asked to do center pieces and 2 weddings next year. Culmination of my party planning abilities was the 12 bars of Madison Park. Sorry, I was cranky that day and took no pictures. Need to learn how to be less emotional. Note for 2012. 

I learned... (#2) My parents are still the best people I know. Sometimes when I think about my parents, I think about the poem "Footprints." In the toughest times of my life, my parents carried me. 

I learned... (#3)  The driving etiquette of Madison Park. For those of you who don't know... Gardners yield for runners. Runners yield for old people. Old people yield for people with kids. Everyone yields for anyone leaving the tennis club in their fancy cars. Dude. More than 10 times that I have almost been hit this year. 

I learned... (#4) Don't leave things on the floor when you have a puppy. 

I learned... (#5) Text conversations between men and women should be limited to "when are we meeting?" -- at least mine should.

I learned... (#6) To be thankful for wonderful friends. I have more good friends now than ever before in my life. I started to name all of you, but then thought you know who you are. I love you guys.

I learned... (#7) Every woman needs a closet room and professional photos. My closet room is my club house. I have slept on the fainting couch many times this year. Makes me feel safe. Also, from a girl who wore uniforms all her life, I am happy surrounded by my party dresses. There are few bad days that can't be solved with Fendi purse or a Herve Leger dress. On the photo side, doesn't matter how much you have pay, every girl should have something that she can look at and always feel beautiful.  I recommend Nicole Raine and Lawrence Kim for photos. 

I learned... (#8) I can still cook. I make a mean Mac and Cheese.  For the Christmas party, I did individual Mac and Cheeses. Really you can make anything into an appetizer. 


* Ingredients * 

1 pound pasta, cooked

* Topping* 

• 2 tablespoons unsalted butter
• 2 cups panko* (Japanese bread crumbs) or coarse dry bread crumbs
• 1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)
  

* Sauce *

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon dried hot red pepper flakes
• 1 teaspoon cayenne pepper 
• 3 cups whole milk
• 3/4 cups heavy cream
• 4 cups coarsely grated extra-sharp Cheddar (about 1 pound)
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup medium, fresh salsa
  
  

* Instructions *

• Cook pasta for 20 minutes. 
• Mix together panko, melted butter and 1 cup cheese. Set aside. 
• Heat butter and flour into a roux, constantly stirring in sauce pan for 3 minutes. Add milk, pepper and pepper flakes. Bring to boil and simmer for 6 minutes until reduced to 1/2 of volume.  
• Stir in cream, 4 cups cheese, mustard, salt and pepper.
• Mix sauce, salsa and noodles together. 
• Divide between 30 mini Ramekins.
• Sprinkle with topping. Bake at 350 degrees for 30 minutes. Broil on High for 2 minutes.  

I learned... (#9) I have great instincts on boys. My biggest issue is that I don't listen to them. 

I learned... (#10) Forgiveness is paramount in life. Don't hold grudges. Don't be too proud to say you are are sorry. Nothing wrong with humbling yourself. 

I learned... (#11) Great things happen when least expected. Onto 2012.

Mad Mushroom

So a mushroom walks into a bar. The bartender says, "I'm sorry. We don't serve your kind here." The mushroom replies, "Oh c'mon. I am FUN-GHI."


If that wasn't the stupidest joke you have heard yet this week, you might br running the wrong circles. :)


Mushrooms have always been a favorite or mine. This week, I took a variety of mushrooms - oyster, porcini and shitake - and made a wild mushroom risotto.


Wild Mushroom Risotto


* Ingredients * 
8 cups chicken stock
6 ounces diced pancetta
3 cups mushrooms
4 tablespoons butter
3 cloves garlic, diced
2 cups risotto
1 cup dry white wine
2 tablespoons fresh thyme, chopped
1/4 cup parsley, chopped
1 cup grated Asiago cheese


* Instructions * 
1. In frying pan over medium-high heat, fry pancetta until crisp. Remove with slotted spoon. Set aside.
2. In the same pan, sauté mushrooms in batches. Set aside.
3. In stock pot, melt butter. Add garlic and sauté for 1-2 minutes. Add risotto and toss until well coated.
4. Add white wine. Stir until wine is almost absorbed.
5. Add 1 cup of stock. Stir until almost absorbed. Continue process of adding stock and stiring until risotto is creamy, approximately 30 minutes.
6. Stir in herbs and cheese.
7. Top with mushrooms and pancetta.

Laisser les bons temps rouler!

I love a good party. Who doesn't? Better than attending a party, I love to throw a party. Really, there is nothing I like more than setting the perfect scene for people to mingle and have a good time. If I had one wish it might very well be to have a career as a professional party planner. This summer I did 2 parties with a N'awlins menu and theme. The first was an afternoon baby shower for my sister-in-law inspired by HWTM's "Fete Du Bebe" and the second was a dinner party for friends.

Why two events with the same theme? Maybe it was just because I couldn't stand to put all the feathers away. Maybe it was because I am obsessed with True Blood and the New Orleans, "blue-sy" soundtracks. Maybe it was because the Cajungrocer.com requires a five pound minium order on crawfish and I didn't want to let any of it go to waste. Maybe, I am just insane and there is a third party with the Cajun theme around the corner. :) 

* Shower Decor *
So first of all a recap of the baby shower... My sister-in-law is one of the sweetest people I know. Also, she is going to make the best mother and me for an aunt for the first time (any day now...). When her and my brother got married, Loni *really* wanted a tent. Unfortunately, their wedding day was full of showers. Good luck, right? But, for the shower, we definitely needed a big top. Hung from the tent top were 48 Chinese lanterns in different shades of blue and orange. The tables were done with feather accents, custom zebra tablecloths and orange runners. Blue and orange cocktail monkeys hung from the glasses and customized cards were used for the favors.


* Baby Shower Menu * 

• Cajun-spiced Popcorn (served in decorative paper cones... of course!)
• Tangy Cucumber and Grapefruit Salsa with crackers
• Spicy Shrimp with brown sugar glazed andouille over Cheesy Grits 
• Mini Crawfish Gratins 
• Petite Gateau du Sirop 
• Blue Monkeys (Champagne with Blue Curacao)  
• Orange and Mint infused Water

* Dinner Party Decor *
Now as I mentioned, the feathers were really, really fun and for the dinner party I wanted to carry more of the feather accents through. Pier One helped me out with that task, because really what girl that lives in a Barbie Dream Home doesn't need peacock placemats? The orange runner was re-used from the shower. Black and white napkins finished the classy-French quarter themed look.
What did I serve at this dinner party? Crawfish Etouffee, of course!

* Crawfish Etouffee Recipe * 

Ingredients 
3 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika 
1 teaspoon cayenne pepper
1 1/2 cups chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery 
2 pounds crawfish meat
1/4 cup flour
2 cups seafood stock
1 cup chopped tomatoes
1 teaspoon Tabasco sauce 
2 tablespoons chopped fresh thyme
2 tablespoons Worcestershire sauce 
Chopped Italian Parsley 

Instructions 
1. Melt butter in large skillet. Add seasonings, onions, green pepper and celery. Sautee until vegetables are translucent. 
2. Add crawfish and cook for 5 minutes. Add stock and flour stirring constantly until it is a thick gravy. 
3. Add tomatoes, tabasco, fresh time and Worcestershire sauce. Simmer for 20-30 minutes.   
4. Serve over jasmine rice. Sprinkle with fresh parsley. 

Pizzer: The Ultimate Comfort Food.

I guess I have *writer's block.* I don't really have any cute stories to tell, deep thoughts on life or another such silliness. Thank GOD I don't have *chef's block* however. The past few weeks, I have discovered grilling pizza the the BBQ and have to share with everyone how wonderful it is. (Yeah, yeah, I know. I'm a little late to the party on this one.)

Pizza is a wonderful comfort food. With the right toppings, it is the best combo of sweet and savory. And whether you worry about what shoes go with your new DVF dress, will you ever meet Mr. Right or about the European debt crisis and its effect on the US recovery - face it... we ALL need a little comfort food.

So what do you need to grill pizza?

• BBQ
• Pasty Brush with Olive Oil 
• Pizza Dough  
• Pizza Toppings 

To get going, heat up your grill to a medium-high temp. You're going to want to grill the dough on the grill over direct heat. To stop the dough from sticking, use your pasty brush to baste the dough and grill with olive oil.

Roll out your dough (make your own or pick up some from Trader Joe's) on a floured surface. Place dough on grill for 2-3 minutes until dough begins to bubble. Flip using a spatula and cook the other side for 2-3 minutes.

What's next? Toppings! Here are some of my favorites so far...

1. Shrimp, Pesto, Fresh Tomato, Onion with shaved Parmesan and Pine Nuts. 
Secret: Grill the shrimp with lemon on the BBQ before putting on the pizza to add a citrus zest. Don't forget to toast the pine nuts!

2. Proscuitto, Chevre, Crimini Mushroom, Arugula and Fig Sauce.
Secret: Saute the mushrooms in a large pan beforehad. Use a double boiler to melt fig jam into a sauce. Toss Arugula in lemon juice.

3. Chicken, Spiced Pear, Onion, Gorgonzola and Walnut.  
Secret: Cook chopped pear in 2 tablespoons brown sugar and nutmeg. Don't forget the onion and the walnuts - it helps to balance the sweetness of the pear!

TV Dinner? Yes, please.

Cooking for a friend tonight and wanted to do something special. 

My mom didn't let me eat TV dinners very often. Usually only when it was baby-sitter night. My dad let me eat them more often. On the other hand, he never let me touch, let alone open, the mini-bar in hotels on vacation.

Mini-bars are now the first thing I go for in hotels - even if it is just for a bottle of water or a pack of almonds. In the same vein, I want to go back to the "forbidden" tv dinner.

So in all honesty, the trip back to the TV dinner land is also inspired by some recent comments. Listen peeps, just because I am invited to drink Dom with the man that owns the universe and end up at roof top wine tastings or impromptu pool parties, does not mean I am snobby. And just because I make Zabaglione, doesn't mean I have a sophisticated palate. It just means I like to experiment. I can dress it down for the game, just as easily as I can dress it up for places with 24 forks. 

So back to dinner. I am going to Vegas in a week - which means lots of pool time. Thus, I can't afford to do the heavy, greasy TV dinner. Instead, I used my favorite Swanson's as an inspiration and opt'd for a more low-cal fare. 

• "Lighter" Fried Chicken Strips 
• Cauliflower Puree
• Fresh Pea Salad with Radishes and Pickled Onion 
• Lemon Sorbet and Strawberries
  

"Lighter" Fried Chicken Strips

* Ingredients * 
1 lb boneless, skinless chicken breast
1/2 cup lowfat buttermilk
1/4 cup flour
1/4 cup corn flake crumbs
1/2 tablespoon cayenne pepper
1 teaspoon thyme
Olive oil

*Instructions * 
1. Cut chicken breast into thin strips. Marinate for 1 hour in buttermilk.
2. Mix flour, corn flakes, carynne and thyme together.
3. Coat chicken in flour mixture.
4. Heat 1-2 tablespoons oil in frying pan. Fry chicken until cooked all the way through.

5. Absorb excess oil with paper towels.

As the final touch to my meal, each item is placed in its own little cup. Now, its time to sit down and watch the new episode of the Real Housewives of NYC. Although the food may be light, I am not immune to guilty pleasures.  :) 

Italian... Randomly.

So, this is completely random. Three people in the 4 days have spoken Italian to me. I think this is the first time that I have heard it outside of Italy.

I don’t speak Italian. Nor, do I pretend to speak Italian. Nor, do I look Italian.  I do like Prada and Fendi tho. I speak *their* language.

Now, I will tell you the first to speak Italian to me - normal. He lived in Roma and it just came up in conversation. Second two people – outta nowhere. Nowhere - I tell you. Thus, random and a little spooky. 

Aside from not speaking the language, I do love Italy. I’ve shopped in Rome, caught powder in Courmayuer and stood in the rain in Siena.

Italians are for the most part are known for the most amazing food. I did however have the worst pizza in the world in Florence.  It was so bad, I took a picture. NOTE: I did not cook that pizza. I don’t know what self respective Italian restaurant would consider bread, ragu and cheese as pizza but I succeeded in finding the only place that this was served outside of a college dorm room.

I don’t often cook Italian food. When not baking, I like to cook French bistro food. However, all of this talk of Italy must me a sign, right? Tonight for my dinner, I decided to make a little pasta dish, inspired by carbonara, but also with a Seattle seafood influence.  Buon Appetito!

Carbonara ~ Seattle Style

* Ingredients *

3 ounces pancetta

1/2 pound Penne pasta

3 tablespoons olive oil

1 teaspoon salt

3 cloves garlic, diced

1/2 pound fresh scallops

1/2 cup half and half

1/3 cup white wine

1 1/2 tablespoons flour

1 teaspoons salt

2 cups frozen peas, cooked

1/2 cup grated Romano cheese

1/4 cup grated Parmesan cheese

1/4 cup chopped Italian parsley 

4 eggs  

* Instructions *

1. Heat oven to 350 degrees. Spread pancetta on a rack and place rack on baking sheet.  Cook for 10-12 minutes or until crispy. Cool and crumble into small pieces.

2. Cook pasta in boiling water with 1 tablespoon olive oil and 1 teaspoon salt till al dente. Approximately 11-13 minutes.

3.   Heat 2 tablespoons olive oil in to skillet over medium heat. Add garlic and cook for 1 minute. Add scallops and cook for 3 minutes. Set aside.  

4. In saucepan, combine half and half, white wine, flour and salt. Simmer until reduced, stirring frequently. Stir in scallops and garlic.

5. Toss pasta with sauce, pancetta, peas and cheese. Topped with parsley and poached egg.

If you don’t know how to poach eggs, I recommend checking out this site. 

PS If you are on a low cholesterol diet, maybe this recipe isn’t for you! J  

Tuesday Dinner: Beer and Meat

Randomly, I have had 3 conversations in the past week about Ireland, cooking with alcohol and beef stew. I think the universe is sending me a sign about what to have for dinner… a little Guinness Beef Stew. Plus, it’s time to cook at home. I’ve been eating out too much lately. ‘Tis the season, I guess.

Guinness is an awesome ingredient to add to your cooking and also a pretty good beer. I had my first pint of Guinness at the Gravity Bar in Dublin. While there is a certain cache to that, it’s also entirely pitiful it’s taking me that long in life to veer away from Bud Light. Don’t worry. I am slowly learning to venture out more with my drink selections, and after all who knows if I would have enjoyed it as much if I had a pint stateside. Guinness always tastes better in Ireland. 

* Ingredients*

2 tablespoons olive oil

2 lbs beef stew meat, well trimmed and cut into 2 inch cubes
1/4 cup flour

1 teaspoon salt

1 teaspoon pepper
2 large bay leaves

1 large onion, roughly sliced

1 lb mushrooms, quartered
3 garlic cloves, peeled and minced
1-2 Yukon Gold Potatoes, roughly chopped

4 carrots, peeled and cut into 1-inch chunks
1 16 oz Guinness Stout

1 tablespoon Worcestershire sauce

1 1/2 teaspoons thyme
1 teaspoon rosemary
3 tablespoons tomato paste

2 cups beef broth

*Instructions*
1. Heat olive oil in Dutch Oven. Evenly coat the meat with flour, salt and pepper. Add meat and bay leaves to Dutch Oven. Brown meat about 2-3 minutes per side.

2. Pre-heat oven to 250 degrees.

3. Pour Guinness over Worcestershire sauce into pot. Add onion, mushrooms, garlic, potatoes and carrot to Dutch Oven, followed by rosemary and thyme.

4. Dissolve tomato paste in beef broth. Add to beef and veggie mixture. 

5. Place Dutch Oven in oven and cook for 5-6 hours.
6. Serve with bread. 

Warm and Festive: Two Ways

Today is December 1st. This means two things…

Number One.  It’s getting a little bit chilly outside. This is exciting for me. It means ski season is right around the corner. (For me, corner = Friday. Pretty exciting! )

Number Two. Christmas is right around the corner. Twenty-five more days of festive fun.

Since obviously today I am into enjoying the cold and being merry and I guess the number 2, I am going to share two ideas that will both keep you cozy and celebrate the best Christmas color: green. (Sorry red… you are just way too played out, too close to Coug crimson in Apple Cup week, and green is my second favorite color anytime of the year.)

Project One: A Green Scarf
A super easy project with just a few basic stitches! Plus scarves make the perfect gifts – something fashionable and something homemade.

For those of you new to knitting, try “Learn to Knit” on About.com. Lots of good pictures. I have used it as a reference many times when getting started.

* Pattern*
With size 15 needles, CO 12.
Even Rows: K1, K2 tog, YO,  K2 tog, YO, K2 tog, YO,  K2 tog, YO,  K2 tog, YO,  K1. 
Odd Rows: K1, P10, K1.
Repeat pattern for approximately 24-36 inches.
BO 12.

* Abbreviations *
CO: Cast On
K: Knit
P: Purl
YO: Yarn Over
K2 tog: Knit 2 together
BO: Bind off

Project Two: Spicy Green Chili with White Beans and Turkey 

* Ingredients *
2 tablespoon olive oil
1 pound spicy turkey sausage, casings removed
3 cups chopped onions
4 large garlic cloves, chopped
2 pounds turkey cutlets, cubed
2 cups chicken broth
2 tablespoons chili powder
1 cup drained canned diced tomatoes
1 14.5 oz can, white beans, rinsed and drained, mashed
2 14.5 oz can, white beans, rinsed and drained
1 can green enchilada sauce 
2 tablespoons lime juice
2 tablespoons chili flakes 

* Instructions *
1.  Heat oil in large stock pot. Brown sausage, breaking with wooden spoon. Add onions and garlic. Cook for 5 min.
2. Season turkey cutlets with salt and pepper. Add to pot. Sauté for 5-10 minutes. Add remaining ingredients. 
3. Simmer on medium-low for 45 minutes.
4. Serve with shredded Monterrey Jack cheese and chopped cilantro. If it’s a little spicy for ya, add a dollop of sour cream. If this is too much food for you, do what I did  - freeze it. Frozen soups can easily be de-thawed  for a yummy homemade lunch.

25 min, $25, Dinner for 2 – Oktoberfest

I love a great dinner -- eating out or entertaining at home. Frankly, the second worst part of being single is eating alone. Eating out every night can add up and my challenge in hosting friends for dinner is time. After working a 9 or 10 hour day, the last thing I feel like sometimes is spending hours preparing meal.

For folks short on time, but BIG on socializing, here are some of my ideas for hosting tasty, fun dinners without spending a lot of time or money. Tonight’s challenge… cooking dinner for 2 in 25 minutes for under $25.

I spent the weekend at an Oktoberfest festival and wanted to continue to the party. Themed cooking can be festive and allow you to express your creativity without a lot of time.

Menu

·        Green Salad with Mustard Vinaigrette

·        Bratwurst and Onions

·        “Pretzel” Breadsticks

·        Assorted German Beers

The short cuts… buy bagged field greens for the salad. Pre-cook the brats by steaming before throwing them on the grill with the onions. Pick up Pillsbury Breadstick dough, fold into a pretzel shape, and bake. Need tips on the salad dressing? Mix olive oil, white vinegar, honey, lemon juice and stone ground mustard to create your own vinaigrette. The dressing also makes a great dipping option for your pretzels.

If you have extra time, decorate your table in blue and white linens and add fresh flowers àlà Bavaria such as geraniums or lobelia. And the music  - let’s just say it’s hard to go wrong with polka! Enjoy!

P.S. Mom and Dad, en route to Garmisch, hope you are enjoying food just as good!