Category: Uncategorized

Capital Area Food Bank Urban Demonstration Garden

Well Dined | Capital Area Food Bank Urban Demonstration Garden

Last month, my local Almuni group volunteered to work at the Capital Area Food Bank Urban Demonstration Garden.  The CAFB works with over 500 partner agencies to distribute food to people suffering from hunger.  The purpose of the Urban Demonstration Garden is to promote nutrition education and demonstrate ways to grow food in urban settings.  They hope to teach their partner agencies to become more efficient by growing food at a low cost and to bring produce into areas that previously had no access.

Well Dined | Capital Area Food Bank Urban Demonstration GardenThe garden demonstrates how to build containers and beds out of recycled materials (for cost purposes).  They are different sizes and heights to demonstrate different uses – higher for people in wheel chairs, for example.

Well Dined | Capital Area Food Bank Urban Demonstration GardenIn addition to demonstrating what to plant when, and how, they teach about composting and how to build greenhouses (seen at top right).  They even have an apiary!

Well Dined | Capital Area Food Bank Urban Demonstration GardenOur main task was to help dig rows for in-ground beds – hard work!  The garden is entirely dependent on volunteers for all of it’s work.  So please, if you are able – give a little of your time to help them out.  Just be prepared to sweat.

To learn more: email MJ Crom at mjcrom@capitalareafoodbank.org.

Food ‘N Flix The Breakfast Club

You guys.  This is my FAVORITE movie.  Ever.  Seriously.  And it is the January pick for Food ‘N Flix!  I am so excited that I can’t even… wait… wait a second… how is this a foodie movie?  I mean they do eat food in it, but… whatever, I don’t even care.  A brain, an athlete, a basket case, a princess, and a criminal thrown together for one day of detention – it’s The Breakfast Club!

Well Dined | Turkey, Bacon, Avocado, and Egg Sandwich on Toast with Roasted Garlic Aioli

Mad props to Eliot’s Eats for choosing this movie, but what a tough one to get a recipe inspiration from!  In the end, I decided to make what I would want for lunch if I was stuck in detention.  I mean, sushi would be great (looking at you, Molly Ringwald), but I can’t make that at home yet.  So instead I present to you the best sandwich in the world!  To me, at least.  Turkey, bacon, avocado, and a fried egg on toasted whole wheat bread slathered with roasted garlic aioli.  Everything I want and nothing I don’t, this is sandwich perfection.  I’m calling it The Breakfast Club Sandwich because it has breakfast food like bacon and egg, and is kind of like a club sandwich.  It’s so clever, I’m dying.

Well Dined | Turkey, Bacon, Avocado, and Egg Sandwich on Toast with Roasted Garlic Aioli

I don’t have a recipe for you (cuz it’s a sandwich), but I want you to bust out your copy of The Breakfast Club and tell me what your detention meal would be.  A classic pb&j, perhaps?  Or something more exotic like cereal and pixie sticks with mayo?

One Year Ago – The Hunger Games Lamb Stew w/ Dried Plums
Two Years Ago – Salmon Cakes
Three Years Ago – Winter Soups

Christmas 2013

Well Dined | Christmas Wreath

Merry Christmas, y’all!  We went on a bit of a crazy roadtrip (which I will tell you about later, because there are restaurants involved) and didn’t get back til late on the 22nd, which left us in a bit of a scramble to get ready for Christmas.  We managed to get some outdoor decorations up (check out the wreath I made!), but no tree or anything indoors.

Well Dined | Christmas Dinner

We also spent all our holiday money on travel, so no presents this year.  But we did have a nice Christmas dinner (I mean, come on – how could I not, right?).  Honey Baked Ham (going store bought on the main let me focus on sides); Spinach and Gruyere Strata; Sweet Potato Gratin with Caramelized Onions; and Bacon Popovers.

Well Dined | Cranberry Raisin Tart

And a Cranberry Raisin Tart with orange zest and spices for dessert.

Well Dined | Orange Cranberry Rolls

Oh yeah, and breakfast!  Can’t forget Christmas morning sweets!  I made these Cranberry Orange Rolls by Smitten Kitchen – yum! (more…)

Overnight Oats

Well Dined | Overnight Oats

So I love muesli – real muesli like this, not the kind you find in a cereal box – but it takes a lot of work to put together.  When I started seeing overnight oats pop up on Pinterest, I thought it sounded pretty similar – raw oats soaked in yogurt with fruit – but with less work and made in mason jars.  Everything is cooler with mason jars, so I decided to check it out.  The recipe also involves chia seeds, which are uber-trendy right now, and with good reason!  They are similar to flax seeds, but don’t have to be ground to be eaten, plus they do this super cool gel thing when soaked.

Well Dined | Overnight Oats

The base of the recipe is oats, chia seeds, yogurt and milk – places in a jar and shaken.  Then you add in whatever flavors and sweeteners you want and let it set up in the fridge overnight (hence the name).  For vegans or lactose-intolerant, simply substitute your favorite products here.  Coconut milk would be especially delicious, I think.  Of course, you don’t have to use a mason jar to do this, but it’s super cute and easy to transport!

Well Dined | Overnight Oats

The first flavor I tried was Vanilla Raspberry – made with vanilla extract, raspberry jam, and fresh raspberries.  Yum!

Well Dined | Overnight Oats

Next I tried Mango Almond, with fresh mango, almond extract, and a little agave.  This wasn’t quite as awesome, mostly because of the almond extract, but still good.

I’ve also made Pina Colada with coconut extract and pineapple jam.  The options are pretty endless.  Even if you don’t like fruit, you could do peanut butter, nutella, chocolate, or coffee flavors.

Packed with fiber, protein, calcium, vitamins, and minerals – this is a super healthy breakfast or post-workout snack.  It is really filling, too.  Try it out and tell me what your favorite flavor combo is!

Overnight Oats

1/4 cup uncooked old fashioned rolled oats
1/3 cup milk
1/4 cup Greek yogurt
1 1/2 tsp dried chia seeds

Combine in a container, stir in desired flavorings, and chill overnight.
For flavor ideas, check here and here.

Thanksgiving 2013

Well Dined | Thanksgiving

We alternate our Thanksgivings each year between our families in Texas and Oregon.  This year was an Oregon year!  (Read here for our last visit.)  My in-laws live in beautiful Bend, OR – which is such a nice town.  Check out the gorgeous mountain view from our hotel room!  We stay at the Oxford hotel when we visit, and I definitely recommend it.

Well Dined | FamilyWe hadn’t seen most of the family in 2 years, and 3 years for sister Kailey!  So it was really nice to be all together again.

Well Dined | Thanksgiving

We had quite the spread, as usual.  We were so excited to see each other that we spent all of Wednesday talking and didn’t get any prep work done!  So we didn’t end up eating Thanksgiving dinner until actual dinner time, which was fine by us!

Well Dined | Thanksgiving

Here’s Mom carving up that beautiful turkey!  They made sure to get one that was humanely raised.

Well Dined | Thanksgiving

I’d like to give a special shout-out to this gorgeous salad made by my Chef sister-in-law.  It was in keeping with her gluten- and dairy-free lifestyle and it was AWESOME.  It had two kinds of raw kale (massaged to remove bitterness), roasted beets, fennel, toasted walnuts, and pomegranate seeds.  I need to get the recipe from her for the yummy cashew dressing.

What was your favorite dish this year?  Leave a link or recipe in the comments!

Best Ever Lasagna Revisted

Well Dined | Best Ever Lasagna

I’ve written about my favorite lasagna recipe before, but it was years ago and I think it needs to be revisited – especially now that my neighbors confirm it is the best lasagna they have ever had.

Well Dined | Best Ever Lasagna

The cast of characters is pretty simple, but I think what makes this lasagna stand out is the use of veal and white wine.  It’s a bit different from the standard, but that’s what makes it special.

Well Dined | Best Ever Lasagna

I really like for my veg to be finely diced for this ragu, so that there aren’t any big chunks.  But I did not make those perfect cuts on my own – I use a veggie chopper.  It’s fast and it makes everything uniform.

Well Dined | Best Ever Lasagna

The other thing that makes this ragu great is that it is simmered for up to 5 hours.  That low and slow cooking brings out all the flavor.  I highly recommend using San Marzano tomatoes in this, they are just the best.

Well Dined | Best Ever Lasagna

Americans might be used to the type of lasagna with ricotta and mozzarella, which is fine but not very authentic.  This version has a creamy bechamel (aka my favorite food) and tons of Parmesan, and it is just so dreamy.

Well Dined | Best Ever Lasagna

I really went all out for this batch and made my own lasagna noodles for the first time.  It is certainly not necessary to do that, but I do think it took it up one final step to perfection.  I did have several issues while doing this, though.  The learning curve is pretty steep.  Don’t try to be clever when you roll out your own pasta and leave the sheets really long – trust me, it makes them almost impossible to cook.  Now I know why the store-bought ones are short.  I’m also going to edit the pasta dough recipe in the original post because it was awful and really soft and hard to work with.

Anyway, go make the best lasagna of your life.  You will thank me.  Recipe here.

Valentine’s 2013 Pt 2

In the last post I talked about where we went to eat on Valentine’s Day.  Now I want to tell you about what I did for Jasper leading up to V-Day.  I saw a really cute idea online to get 14 small presents to give to him each day of February leading up to V-Day, along with notes that had cute puns about the gifts.  I’m not sure if he thought it was as cute as I did, but here they are:

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1 – orange crush soda with “I’ve got a “Crush” on you!”

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2 – gummy bears with “Life would be un”bear”able without you!”

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3 – gum with “I ‘chews’ you!” (more…)

Willy Wonka & the Chocolate Factory (Food ‘n Flix Announcement)

 

I am hosting Food ‘n Flix this month and I have chosen the classic 1971 film Willy Wonka & the Chocolate Factory.  As far as children’s movies though, this one is pretty creepy:  five “lucky” children are invited to tour the famous Wonka factory with its eccentric owner, but start dropping like flies once they are in there – falling victim to various horrible fates that may or may not be remedied off screen.  Then there is that super creepy spy, Mr. Slugworth, and the nightmare fuel that is the tunnel scene.

It’s not all scary, though – there are musical numbers, funny quips, and tons and tons of candy.  (And it’s nowhere near as creepy as the Tim Burton remake…)  We watched this movie constantly when I was little, requesting it as “Wee Wonka” because we couldn’t pronounce it properly yet.  One of the reasons we loved it so much was that our semi-distant relative played Charlie!  Peter Ostrum is my grandfather’s cousin’s son (I think…) and only ever appeared in this one movie.  He went on to become a Vet for large farm animals and have 2 lovely children.

Isn’t he cute?

Gene Wilder’s iconic character has even become a popular internet meme, sarcastically asking to hear more about whatever boring crap you keep spouting.

So – sit back and enjoy the crazy journey through the Chocolate Factory, make a bunch of desserts, and get back to me.

How to Participate:

1. Watch the chosen film (Willy Wonka – 1971). Taking inspiration from the film, head into the kitchen and cook or bake or make something.

2. Post about it on your blog with a link back to THIS post and a link to Food ‘n Flix. Use of the logo is optional.

3. Your post must be current (during month of film). And of course we don’t mind if your post is linked to other events…the more the merrier.

4. Have fun with it!

5. Email your entries to me at: sarah@welldined.com and include:

~Your name
~Your blog’s name
~The name of your dish and the permalink to the specific post you’re submitting
~Attach a photo of any size (or just give me permission to “pull” one from your post)
~Indicate “Food ‘n Flix Submission” in the subject line

Deadline for submission is: Saturday, December 29th (11:59 pm Eastern)
*watch for the roundup to be posted on December 31st!

Update

We are attempting to really fine tune our diet to be as healthy as possible while still being tasty.  Hopefully you will see that reflected here with use of whole grains and lean proteins among other changes.  I still want to bake from time to time, but maybe only for parties or something where other people eat most of the sugary stuff.

Restaurants, however, are free zones with no restrictions, which brings me to my next update – Las Vegas week is next week, so keep an eye out for a big post when we get back!

Foie Gras

You may have noticed from reading my restaurant reviews that I LOVE foie gras.  I know that many people have a problem with it, and I want to assure you that I am fully aware of how it is made.  Every time I have ever eaten foie – it has come from Hudson Valley Farms in NY state.  This domestic producer is humane, I repeat HUMANE, and takes very good care of their animals.  For information on how they care for and feed their ducks, and a scientific explanation of why it is not painful – please watch the following videos:
Anthony Bourdain on No Reservations

Hudson Valley Foie Gras: The Truth