Recipe of the week: Lemon Charred Edamame

I don't eat much in the way of soy, but once in awhile I like edamame.  There's a restaurant here in Corona called Citrus City Grille, they serve a charred edamame with citrus salt, this is my version of theirs.  Let me know what you think.  A Votre Sante!

1 lb organic edamame
1 Tbsp olive oil
2 Tbsp fresh lemon juice
the zest of one lemon
fresh ground pepper
kosher salt


In a skillet heat the olive oil, add the edamame, let it get slightly browned on one side before stirring.  Once the edamame is browned on both sides, add the lemon juice, lemon zest, and pepper and salt to taste, enjoy!

A little Spring update...

Spring has definitely sprung here in southern California, everything is in bloom and the flowers are beautiful this year.  I thought I'd give you a quick update on what we're up to.

I haven't been blogging as much, I've been using my phone more since my laptop died back in December.  I do use my desktop sometimes but it's not nearly as convenient.   Last month I got a new phone, available here.  My old one was a first generation Andriod and having all kinds of issues, I really like the new one and I now have an Instagram :)

Erskien and I celebrated our 22nd wedding anniversary on March 30, which happened to be Easter weekend so we had our date the following weekend.  There are days when it seems like it can't have possibly been that long, then I look at my kids and think yeah, it's been that long, they're almost adults now.  I'm still working part time at Anthropologie and working on a couple of projects, more on that later.  I've been really enjoying doing more yoga the last few months, I'm still working out 4-5 days a week just not lifting as much.

The college journey part 2 with Jade has ended up with her deciding to transfer to UCR in the fall.  She got into UCI, UCSC, UCSB, CSULB, Cal Poly Pomona, and with all things being about equal she chose UCR.  Most of you know she had some health problems two years ago and had to come home from LMU.  She's been at RCC since then, doing very well...Deans list every semester.  By staying in Riverside she will be able to stay with the same doctor and she's close to home, plus she's made some good friends locally, and we all know how hard it is to start over.

Last week, I went to a football meeting for next year with Christian, it's hard to believe he's going to be a senior!  A few weeks ago he went on a ride along with OCFD and he loved it, he feels like he was made for it.  He plans to pursue becoming a firefighter/EMT when he graduates next May.

A couple of months ago, Mackenzie decided she wanted to run track, (much to her dad's delight!) and she loves it, she's even talking about running cross country for next year.  She gets a little nervous about us watching her so I try to sneak in and sit in the bleachers without her noticing and it never fails that one of her friends tells her I'm there.  When I asked how they knew I was her mom, they said because she's my mini me.

So there you have it sports fans.  We're all healthy and doing well, navigating the challenges we do have with as much grace for each other as possible....what more can you ask for.

Have a beauty-filled day.

Ciao!

Recipe of the week: Sun-dried tomato and avocado pasta

Avocados are a staple year round at our house.  I ended up with 3 that are perfectly ripe, normally I'd make guacamole but I wasn't in the mood for mexican food so I made this instead.  I would be really good with artichoke hearts too but I didn't have any.  Let me know what you think.  A Votre Sante!

Sun-dried tomato and avocado pasta.

2 Tbsp olive oil
1 lb. cooked pasta
1 onion, chopped
1 orange or yellow pepper, diced
1 shallot, chopped
1/2 cup sun-dried tomatoes
1 large avocado, diced
1/4 balsamic vinegar
salt, pepper, basil, Parmesan cheese to taste

Cook pasta according to package.  (You could always use gluten free pasta, I didn't this time.)  While the pasta is cooking saute the onions, shallot, and pepper in olive oil until tender.  Add sun-dried tomatoes, salt, pepper, balsamic vinegar, and basil.  Pour over cooked pasta and top with diced avocado, sprinkle with Parmesan cheese and enjoy!

Recipe of the week: Southwest Bean Soup

For over a year now I've been trying to come up with a vegan chili recipe, this is close but I don't know if it qualifies as chili.  I used what I had and was really happy with the result.  I had it for dinner with avocado and cheese (not pictured).  You could use bell peppers but I didn't have any and didn't feel like running to the store.  I did not use the seasoning package that came with the soup, I threw that away, it had all kinds of junk in it.  Let me know what you think.  A Votre Sante!

1 package 16 bean soup mix
2Tbsp olive oil
1 large can diced tomatoes
1 shallot minced
1 onion chopped
3 med-large carrots chopped
1/2 packet of taco seasoning
1/2 tsp cumin
1/2 tsp garlic powder


In a large pot add the beans and 2 inches of water.  I followed the directions on the package for the quick soak, then rinsed the beans and simmered for an hour with 1 cup of water before I added the vegetables.

In a separate pan saute the shallot, onion, and carrot in the olive oil, once the onion is soft, add to the beans, add the can of tomatoes.  Bring up to a boil, then turn it down to simmer for about an hour, maybe a little longer depending on how soft you want your beans.  Serve with avocado, cheese, sour cream, or whatever you like.  Enjoy!