or the camping trail..I've stubbed my toe many times focusing on the items at eye level and not what's on the ground...Finally, a flashlight that is the first thing I pack on every camping trip, that shines the light on the ground and at eye level...Nightlighter Flashlight..maybe now this pedicure I got with my sisters will last longer than a week!
and sometimes it's not easy eating artichoke hearts...but they are so yummy and this recipe makes it even easier...bon appetite!
Steamed Artichokes with Cheat's Aioli
2 artichokes, trimmed
1/2 cup mayonnaise or Veganaise (the only substitute that tastes good)
1 clove garlic, crushed
1 teaspoon freshly squeezed lemon juice (about 1/4 of a juicy lemon)
pinch of coarse sea salt
a generous tablespoon of thinly sliced basil
1.Steam the artichokes for about 45 minutes or until they give little resistance when you pierce them with a paring knife.
2.Meanwhile, mix the rest of the ingredients together in a bowl.
3.Let the artichokes cool a bit and serve them with the aioli. To eat, peel off each leaf, swipe it through the aioli, scrape it with your teeth and repeat over and over. When you get to the heart, remove the sharp thistle and enjoy the best part of the artichoke.
I love my outdoor runs, but sometimes it's a little too cold to head outside, even if that means going to the gym. This indoor workout routine is the perfect way to stay in shape without leaving the house. I hope I don't disturb my neighbors below...Check out the workout here.
Nothing is more cozy, than a cup of soup to warm you up during the winter months. I like to add a little twist, with this recipe for Mexican Chicken Pozole Verde, a mexican stew with tangy ingredients like tomatillos, cilantro and green chiles. Because the dominant flavors are lightly spicy and tart, I paired it with Seven Daughters Pinot Grigio..Salud!
Mexican Chicken Pozole Verde
7 cups chicken stock or low-sodium broth
2 cups water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles—cored, seeded and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon oregano leaves
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Three 15-ounce cans of hominy, drained
Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving
1. In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.
2. In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
3. In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
MAKE AHEAD The pozole verde can be prepared through Step 3 and refrigerated, covered, overnight.
Hot & spiked! This recipe for Spiced Apple Cider will warm the coldest of nights...21 and older please...unless you omit the Brandy!
Spiced Apple Cider
1 gallon apple cider, preferably fresh (the darker the better)
1 tablespoon whole allspice
1 teaspoon freshly grated nutmeg
4 whole cloves
3 cinnamon sticks
1 vanilla bean, split lengthwise
Brandy, Calvados (apple brandy), or bourbon (optional)
Combine cider, allspice, nutmeg, cloves, and cinnamon sticks in a large pot. Scrape in seeds from vanilla bean; add bean. Bring spiced cider just to a simmer over medium heat. Reduce heat to medium-low and cook just below a simmer until flavors meld, about 1 hour.
Strain cider through a sieve into another pot or heatproof punch bowl; discard solids in sieve. Add brandy to taste, if using. Ladle hot spiced cider into cups.
You will probably want a million of these sticks...a new twist on a winter time beverage...Throw away the box, and opt for hot chocolate on a stick, courtesy of The Ticket Kitchen. Just stir into hot milk and voila...hot chocolate. I love them because they are super portable...perfect around the fire in the cabin. Flavors range from milk chocolate to chili...all to satisfy the chocolate lover in you!
Who knew Glamping (Glamourous + Camping) was a word...Well now we all do thanks to this amazing article from ELLE. Check out the escapades of four ELLE editors as they ditch city life and rough it (well not really) in the outdoors...complete with luxury glamping goods du jour (Check out that luxe list here)!
Want to brighten your outlook on the outdoors...Well look no further than The Outlook Lodge, located in Green Mountain Falls, a small town located northwest of Colorado Springs. Privacy is key with only six-rooms and you can reserve online, and pick up your key in the mailbox when you arrive (super cute!). The structure dates back to 1889, but is a mix of luxury and rustic. Rooms start at $90.
I know, I know...I was skeptical as well, but when I heard about the rock hard abs...I was all in. Imagine a stand-up paddle boarding at The Westin Lake Las Vegas Resort & Spa, 25 minutes from the Strip.
Indulge in paddle boarding on Lake Las Vegas, a yoga session, and a neck and shoulder to massage. End the day with a made to order dinner from the Westin's SuperFoodsRx menu items; doctors and nutritionists helped design the deceptively delicious meals, and they won't undo your fab abs.
Cost: From $234 per night. Includes meals, stand up paddle boarding session, a yoga class and a massage. Available until December 30, 2012. Contact the Westin Las Vegas.