Sunday, February 28, 2010
Friday, February 26, 2010
Newsworthy: Sac & Roseville: Meet your local organic farmers AND score some giveaways at Whole Foods this weekend!
Sorry this is going out a bit late but I wanted to let you know of a great opportunity to score a FREE cart of groceries, courtesy of Whole Foods & your local organic farmers! Here's the scoop from Wendy at Organic Valley...
On Friday, Feb. 26 and Saturday, Feb. 27, Organic Valley farmer-owners Cindy Daley, from the University Organic Farm at CSU-Chico, will surprise four shoppers at Roseville and Sacramento Whole Foods Markets by paying for their cart of groceries—a week’s worth of free lunches, breakfasts, dinners and more. The only prerequisite: the shopper must already have an Organic Valley product in their cart. Shoppers will also have an opportunity to talk to Cindy about Chico’s student-managed farm, the first University-run organic dairy in the West, and taste Organic Valley’s new drinkable yogurt on Friday from 11am-3pm at Roseville, and Saturday from 11am-3pm at Sacramento. It’s a gift from the 15 California farmer-owners of Organic Valley to Whole Foods shoppers as thanks for their devotion to organic foods and for keeping organic farmers on the land.
So go get your shop on at Whole Foods this weekend! If I have the time I'll be heading there just to see what happens! And if you need help sticking to a budget, check out my Whole Foods edition of the $25 Shopping Cart so you can see that it doesn't always have to take your whole paycheck... ;)
Tuesday, February 23, 2010
So a lot of you have been asking about my new work gig (I hate to call it a job just yet, as it’s another temporary position), and I apologize for keeping it a bit on the down-low. I know it’s silly but with the hell that has plagued Kimberland recently, I’m a bit hesitant to proclaim myself as employed, especially since I know this job could be over in a few months. However, you guys have all been so awesome & supportive over these past horrible weeks that I thought I’d share with you that Poor Girl has kinda sorta scored some full time-ish employment for the next few months. It’s a contract position and it’s for an agency I’ve been dying to get into for the past 3 years, so I’m pretty stoked that I’ve got at least one toe in the door. I’m back in a field that I have loved and missed since ’06, and even though I’m pretty busy and there’s a heck of a lot to learn, I’m in a far more Kimberfriendly environment. I'm pretty content right now.
That being said, let's get to tonight's recipe (which is going to be far healthier than the last two, I promise)!
I was revisiting an absolute favorite of mine for lunch yesterday, my Red Quinoa & Broccoli Salad with Almond Honey Vinaigrette (not to toot my own horn, but this is one of the greatest salads EVER, imo), and it dawned on me that I hadn't cooked with red quinoa in ages. Or quinoa in general. After that brutal month of unemployment, I've been trying to get back into the swing of more nutritious fare that I can take with me to work (especially now that I'm at a job that'll let me eat at my desk; SO nice to work on regulating my blood sugar again by eating smaller, frequent meals! But I digress), so I returned to the Mother Grain. For some reason I wanted to make something spicy and fiery with this deep red grain and since I love it when spicy + shrimp = a practically perfect food, I thought it might be fun to combine the two.
Now, I will warn you, this is NOT for the faint of heart! The sauce itself is extremely spicy but intentionally so, in order for the quinoa to absorb the flavors & heat. This dish is packed with protein because of the shrimp and, of course, the quinoa. It's intensely flavorful, and filled with interesting textures. But what I love most about this is how it much food you end up with only using a cup and half of dried quinoa! This will serve at least 6 people as written, and because I ended up with far more than a single person could ever eat, I fully intend on freezing some of this for future meals. Though it may sound like a lot of work, it's really quite easy to make, which makes the whole thing even better.
For you folks who live in more remote areas were quinoa is not easily found, never fear! You can make this with some good brown rice for now; once I find you some quality, affordable online resources for y'all, I'll be posting that info for sure. For the rest of you who can access the mother grain right now, here's the recipe!
Spicy Red Quinoa & Shrimp (makes 6-8 servings; total cost per serving: ~$1.85)
1 1/2 c dry red quinoa
1 1/2 c water
3/4 lb large frozen cooked shrimp, thawed
1 14 oz. can diced tomatoes with their juice
1 c red & yellow pepper strips (if you only have one or the other, that's fine too)
1 large garlic clove, minced
1/2 yellow onion, diced
2 T olive oil
1/2 T sea salt
1/2 t cayenne pepper
1/2 t crushed red chilies
1/4 t dried oregano
2 T finely chopped cilantro, plus a couple extra sprigs for garnish
Thoroughly rinse the quinoa in a fine mesh colander and drain well. In a medium saucepan combine the water & quinoa with just the tiniest pinch of salt and bring to a low boil. Reduce heat to medium and cook until the quinoa is tender and the grains have sprouted. Drain any excess liquid and set aside.
Heat the olive oil in a large skillet over medium heat and add the garlic & diced onion. Cook until the onion just begins to soften. Add the pepper strips, salt, cayenne pepper and crushed red chilies and cook for about 1 minute, then add the diced tomatoes & their juices. Simmer for about 4 minutes to allow all the flavors to incorporate. Add the shrimp and cook until they're heated through (about 2 minutes). Finally, add the quinoa, folding the shrimp sauce into it gently until everything is completely combined. Reduce heat to medium low, cover, and cook for another 2-3 minutes. Uncover, add the chopped cilantro and mix well.
Serve as a side or as an entrée with a nice salad, garnish with extra cilantro leaves, and enjoy!
Saturday, February 20, 2010
Thursday, February 18, 2010
Now I don't know about you all, but I am rather obsessive when it comes to washing/rinsing my hands while I'm cooking. I don't know if it's just a personal thing but I HATE feeling sticky, greasy, grainy, doughy, or anything other than skin-like on a regular basis. When you're with me in the kitchen I probably spend more of my time rinsing my hands than using them in the cooking process (it's kind of annoying, actually; I can never seem to get anything done). So when the lovely folks at SkinMD contacted me about checking out their product, which they dubbed a "skin shield", I was all over that like you wouldn't believe. I mean, c'mon..... a hand lotion that'll actually shield your skin as opposed to just temporarily moisturize it? I was definitely curious.
As a moisturizer junkie I like to try whatever's out there, particularly if it makes me smell super feminine or - especially during the holidays - like a baked good (c'mon, I'm a food blogger; smelling like pecan pie or chocolate cake is awesome). I have almost as many lotions & creams as I do lip glosses (my addiction to lip gloss is far worse), but sadly, I've had to put these on hold because the new job has a "scent free" policy that will not allow employees to wear anything scented. As luck would have it, I got my SkinMD sample in the mail and was quite stoked to find out it was completely fragrance free. Still, I was skeptical that it would be THAT much better than anything else. I thought this would be just another one to add to my collection, but no.... this actually surpassed my expectations.
So what's all this have to do with me, Poor Girl? Well, not only was SkinMD generous enough to send me a bottle, but they are giving away a full-sized bottle of Shielding Lotion to one lucky PGEW reader! This is an $18 value, so it's a good little prize for sure. But you'll have to work for it just a li'l bit. ;)
For bonus entries, head over to Twitter and post the following tweet about the contest: RT Win a bottle of SkinMDNatural Shielding Lotion from @PoorGrlEatsWell & @skinmdnatural! www.poorgirleatswell.com Not on Twitter? You can also earn bonus entries on PGEW's Facebook Fan Page by posting a SECOND fact that you learned about SkinMD products (you have to post here and there to get the bonus entry. I'll be checking to make sure!).
Wednesday, February 17, 2010
1/3 c grated Monterey Jack cheese
6 white mushrooms (or whatever shroom you may have on hand)
½ small red onion, thinly sliced
2-3 slices of fresh, ripe tomato
1 T butter, divided
Salt & pepper to taste
Butter one side of each slice of bread with about ½ tablespoon of butter and set aside. Rinse the mushrooms well and slice into thick pieces. In a small skillet, melt the remaining ½ tablespoon of butter and add the sliced onions. Sauté over medium heat until they begin to soften, then add the sliced mushrooms. Season with salt & pepper and sauté for about 2-3 minutes. Remove from heat and set aside.
Monday, February 15, 2010
Sunday, February 7, 2010
Thursday, February 4, 2010
Tuesday, February 2, 2010
Still, I have no time to wallow. I have 8 days to figure out how to pay my rent and must continue to send resumes out right & left, in the hopes that SOMEONE will call me for an interview. In the meantime, I'm selling a lot of what I own to make ends meet (I'll be tweeting links to some of the better things like nice purses & shoes this weekend, so stay tuned if you're into that sort of thing!), and kicking myself in the ass to return to my one true love: this blog. With the way things have been going, I truly feel this is the only good thing in my life (besides the amazing, selfless love of my mother and the support of my fans & friends, of course. And the kitties. Pets are the best therapy!), and with all of the kind words and encouragement I get from everyone, I cannot possibly let this one good thing go. Especially when so many people seem to rely on me for advice these days!!! I say it a lot, but I'll say it again: THANK YOU, for being such an amazing group of fans. You keep me going and because of you, I keep PGEW going.
/end sappy note
Anyway, for this month's What's In Store, I'm not really going to say much in terms of what I might be working on because I honestly don't know what this month will bring (I'm rootin' for a full time JOB, though). However, I do want to call attention to a couple of things that have been added to my plate of poo lately, so that you, the greatest readers on the planet, can help the little blog that could.... continue:
~ Regarding printing recipes: I have this site set up this way for a couple of reasons. 1) I really like white writing on blue background; and 2) It makes it more difficult for people to steal my content. NOT that I'm saying you actual fans steal, because I know that is not the case, and that is exactly why I wrote the mini-book - so that you wouldn't have to run back and forth from computer to stove just to make your favorite PGEW recipe. However, I've been dealing with a lot of stolen creative content for the past year and a half: from the very title of this blog to actual recipes (I'll expand on that in my next point), and this set up makes it a little harder for content thieves to do their thing. I am working on a way to bring you all a print option for my site, but I'm still not sure how exactly to approach it, so bear with me here. I know several of you have figured out how to get around the printing issue, but if you're still wondering how to print out your favorite recipe, email me directly and I'll walk you through it. I'd rather not discuss that in the comments of individual posts for reasons you'll read next.
~ 17 of my recipes have been stolen by some fool who runs a "food blog" that claims these recipes as his own. I put "food blog" in huge quotation fingers because this is nothing but a stolen content site. He not only rips me off, but he rips off sites like 101 Cookbooks and other amazing foodies who, like me, put our hearts & souls into what we do, and that is just WRONG. It's bad enough that I have had to deal with that woman back East pretty much taking my name and making money off of it (and she is CLEARLY not poor), but to have my 100% original recipes stolen and put on someone's bogus food site is just the ultimate violation. My Facebook fans have done an awesome job at researching this jerk's site and I am already taking action against him; however, it still doesn't erase the fact that I've been the victim of a thief. It's something I just don't have time for right now and makes me completely nervous about posting anything new! But don't worry... I will. This guy WILL be brought down and I refuse to let someone like that stop me from doing what I love. I do, however, want to ask for your help in alerting me of anything else like this if you see it. I don't delude myself into being the only food blogger whose stuff you read (though it's quite flattering when some of you say I'm the FIRST site you read!), so if you do come across something shady, please let me know so I can proceed accordingly.
~ I haven't forgotten about the PGEW Shopping List post! I was about to post it when my temp assignment unfairly ended and I had to put this kind of thing aside for a bit. The good news is that I now have a much better story angle to work with (ever the writer, no?), so I think this will be a much better post now that I'm unemployed.
~ Did I tell you I tried out for MasterChef with Gordon Ramsay? I didn't make the cut (too many qualified folks), but I had a LOT of panicked fun putting my stuff together for the judges. I think it's also cured me of my fear of trying out for other shows, so you never know.... PGEW may be on TV sooner than you think! Stay tuned. :)
~ I know this was a rather sad post, but I promise February will not be negative all the way 'round! I have a couple old January recipes to start you off with and because I got help from an unexpected place, I was able to do a good shopping run at TJ's the other day, so I'm armed with all sorts of good ingredients that I must make last for the next 4 weeks (eek!). I'm up for the challenge, though! And that means all of you will benefit.
That's it for now! New recipe coming later today!