Thursday, November 1, 2012

It's Makeover Time & Blasts from the Past!

     As many of you know, Love From Scratch underwent a makeover this past week, new template, new layout, new graphic, the works!  I hope that all of you are enjoying the new look, I would certainly love your opinions on my blog makeover.  Here in the Love From Scratch home I think that we are going to be undergoing lots of makeovers, trying to organize the home, I am going to reorganize my kitchen, and there will be a bit of personal makeover as well, planning new healthy recipes and exercise programs.


     For the last several years I have planned and catered numerous events.  I love being part of people's special occasions, and sharing in those memorable life moments.  I love planning, I love cooking and I love creating so it has been amazing to be a part of this.  So many times I get questions about how to plan smaller occasions in the home, and one of the biggest questions that I get is how to throw a spa day or a girls night in.  Personally I think that company is the best part of a girls night, so if you have great company, the rest all comes together. 

     I am going to share with you one of my favorite websites, www.spaindex.com  bookmark this site, you will use it far more than you think!   I love this site, I discovered it a few years ago and I do reference it frequently.  This site has lots of recipes for both food recipes and at home beauty recipes as well.  I recommend this site to anyone that does casual entertaining, the recipes are easy and delicious, fun!  This site has a collection of recipes from many of the premier spas and resorts though out the World.  While normally I try not to have too many recipes on this site that aren't my own, but with the Holidays coming up I wanted to share this resource with you, sometimes it's nice to have another resource to help plan your events.  There are hundreds of recipes, but I picked a few of my favorites that are perfect for casual home entertaining.  Check out the site, and I am sure you will be planning your own spa day or girls night in no time!

Spa Bloody Mary
www.spaindex.com

ice
1 cup (240 ml) low-sodium V8 vegetable juice cocktail
2 tablespoons (30 ml) fresh lemon juice
1/2 teaspoon (2.5 ml) Worcestershire sauce
1/2 teaspoon (2.5 ml) prepared horseradish
1/4 teaspoon (1.25 ml) Tabasco sauce, or to taste
2 celery ribs with leaves
freshly ground pepper

Fill tall glasses with ice.

Combine remaining ingredients except celery and pepper. Pour over the ice. Garnish with the celery and sprinkle generously with pepper. Serve at once.

Herb Infused Spa Water
Sunset Magazine

In a 2- to 2 1/2-quart pitcher, combine
6 cups chilled still spring or mineral water;
12 thin slices cucumber
4 thin slices lemon
4 sprigs (each 2 in. long) fresh mint, slightly crushed; and
2 sprigs (each 2 in. long) fresh rosemary, slightly crushed.

Serve, or cover and chill at least 2 hours or up to 8 hours. Add ice cubes just before serving.
Makes about 1 1/2 quarts; about 4 servings.

Thai Beef Salad
JW Marriott Phuket Resort & Spa

Steak Marinade
1 cup soy sauce (low sodium preferred)
1/2 cup honey
6 tablespoons Thai fish sauce (this condiment is available in most Asian markets)
2 tablespoons orange juice
1 tablespoon chopped cilantro, or to taste
1 tablespoon chopped mint leaves, or to taste
1 tablespoon fresh lime juice
1 Thai or Serrano hot chili
3 cloves garlic
1 small piece ginger, peeled and cut to slivers

Salad
6 ounces flank steak
2 cups rice noodles
1/4 cup fine chopped tomato
2 tablespoons enoki mushrooms (found in most Asian markets)
1/8 cup red onion, thinly julienned or sliced
10-12 grapefruit segments
1 small cucumber, thinly sliced
1 carrot, grated
8 cilantro sprigs
8 mint sprigs

Dressing
1/4 cup fresh lime juice
1/4 cup soy sauce
2 tablespoons fresh orange juice
2 tablespoons dark sesame oil
2 1/4 teaspoons fish sauce
1 Thai or Serrano hot chili, seeded and minced
2 cloves garlic
1 small piece ginger, peeled and chopped

First, mix the marinade ingredients together in a blender or food processor until thoroughly combined. Pour into a bag, add flank steak, and refrigerate 2 or more hours. When ready to prepare steak, heat a grill and flash cook steak until medium rare, approximately 2 1/2 minutes per side. Let stand until cool, and slice thin slices against the grain.

Next, cook rice noodles according to package instructions. Rinse under cold water to stop the cooking process, place in a bowl or dish, and cover with plastic wrap. Set Aside.

Next, mix the dressing ingredients in blender or food processor until thoroughly combined. Divide the chopped tomato, whole mushrooms, sliced onion, grapefruit segments, sliced cucumber, grated carrot, cooked noodles, cilantro and mint between 2 salad bowls. Top each with with 1/4 cup dressing. Top with grilled steak.

Optional: Crushed peanuts over the salad for a bit of crunch; garnish with additional chili, and a lime wedge for squeezing.


Spinach Quiche
Courtesy of Mandala Wellness, Georgia

INGREDIENTS:

1/3 cup butter
3 cloves chopped garlic
1 small onion chopped
1 (10 oz) package frozen spinach
(thawed and drained)
3/4 cup fresh mushrooms sliced
1 (6 0z) package herb and garlic
feta - crumbled
1 (8 oz) package mild cheddar or
mixed cheeses w/cheddar
salt and pepper to taste
1 (9 in) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk

 DIRECTIONS:

1. Preheat over to 375

2. In a medium skillet, melt butter slowly. Sauté garlic and onion in butter until lightly browned (@ 6 mins.), Stir in spinach, mushrooms, feta and 1/2 the cheese. Season with salt and pepper. Spoon mixture into pie crust.

3. In a medium bowl, whisk together eggs and milk, a little salt and pepper, & pour into the pastry shell, allowing egg mixture to combine with spinach mixture thoroughly.

4. Bake for 15 minutes. Sprinkle top with remaining cheddar and bake an additional 35 to 40 minutes until set (firm) in center. Allow to stand 10 minutes before serving.


Sweet Potato Oven Fries
www.spaindex.com

3 large sweet potatoes
1 tablespoon canola oil
1 teaspoon salt

1. Preheat oven to 425°F. Spray cookie sheet with nonstick cooking oil.

2. Clean sweet potatoes. Cut into 1/2-inch-thick strips, and place in a mixing bowl. Add oil and salt, stirring to coat.

3. Spread strips in a single layer on cookie sheet. Stirring often, bake 30 minutes, or until potatoes are a light crispy brown.

Note: Watch Sweet Potato Fries more closely than ordinary potatoes -- the high natural sugar content burns more quickly and easily.

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